HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 475°. Rub tenderloins with olive oil, the chopped thyme, and a liberal amount of salt and pepper. Brush a rimmed baking sheet or broiler pain with oil; arrange the tenderloins on the pan. Roast in the over for 25 minutes (they will still be slightly pink inside; if you prefer well done, cook an additional 5 minutes). Make the sweet apple gravy: preheat a skillet over med-high heat with the butter. When the butter melts, add in the onions, garlic, red pepper flakes, whole thyme sprigs, and a little salt and pepper; cook/stir 5-8 minutes, until the onions start to take on some color. Sprinkle with the flour; continue to cook 1 minute. Whisk in the wine and apple juice; bring mixture to a bubble; add in stock. Bring that up to a simmer and continue to cook the gravy over medium heat until it is thick. Discard thyme stems, then stir in the chopped chives. To assemble: slice tenderloins thin and pile the meat on a platter; drizzle the slices with the gravy.
Blend the pudding powder and sugar with 6 tbsp of the milk. Bring the rest of the milk to a boil. remove from heat and slowly stir in the blended pudding powder. Stir the pudding occasionally while it is cooling down. Cream the butter and beat in the cooled pudding one tbsp at a time (the butter and pudding shouldn't be too cool otherwise the cream may curdle). Cut the cake through twice horizontally. Spread the bottom layer with either a thin layer of jame and then 1/4 of the butter cream filling. Lay the 2nd layer over the filling, spread with a little less than half of the remaining cream and lay the top layer over it. Coat the sides and top surface thinly and evenly with a little of the remaining cream and sprinkle the sided with almonds . Pipe the rest of the cream decoratively over the top.
Wash and pare the eggplant. Slice 1/2" thick, then cut the slices into 1/2" strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove the pan from the heat and let stand for 15 minutes. Drain into a colandar and and place a small plate on top of the eggplant, adding a heavy weight, such as a gallon jug of water. Let it drain for at least an hour. Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Stir gently but, well. Pack into small Ball canning jars and process in a hot water bath for 5 minutes.
Pre-heat oven to 350F and line a large baking sheet with parchment paper. In a large bowl, cream together the butter, oil and sugar using an electric whisk. Add the eggs and vanilla and whisk until fluffy and pale (1 min). Sift in the flour, cocoa powder, coffee powder, baking soda and cinnamon. Fold this in to combine. Then fold in the toasted nuts and chocolate chips. Divide the dough in half and turn each one out onto a floured surface and roll each half into a log and patting down slightly to form the dough to approximately 2 inches wide by 14 inches long by 1 1/2 inches high. Place each log on to the prepared baking sheet several inches apart.
Bring to boil the first eight ingredients. Stir in the cranberry sauce and raisins. Simmer 30 minutes. Chutney will thicken as it cools. Will keep 6 weeks in refrigerator.
Soak the chicken breasts in the buttermilk and salt for 8-24 hours. When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast. Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan. Heat to about 350°F, then reduce heat a bit just before frying the breasts. Cook/fry about 8 minutes per side. *NOTE* reduce the heat if you find that the chicken is browning too much, careful not to over brown.
Bring a large pot of heavily salted water to a boil over high heat. Make the vegetable sauce(see recipe below) while waiting for water to boil. When water has began to boil Add the pasta and cook until for about 5-10 minutes until Al dente( firm yet springy to the touch). Strain and add butter; set aside until needed. On a large skillet or large casserole dish place 1/3 of pasta and add the vegetable sauce and shredded cheese,then add another layer with pasta, sauce and cheese. Repeat until skillet or Casserole dish is full. Put skillet or casserole dish in to the oven for 20 minutes 302 F (150C). When done sprinkle Parmesan on top and serve with fresh chopped basil and fresh tomatoes. Vegetable Sauce: slice carrots, onions, rutabagas or turnips, and potatoes into small pieces. In a large pot, add a tablespoon butter then add the vegetables. Sautee the vegetables until onions are translucent. Add 1 table spoon butter and flour and cook until a reux forms( blond colored paste) Add 1cup of chicken stock(add more as necessary) and a spoon of sugar. Cook until the vegetables become soft. Than puree it. Add salt and pepper to taste.
Preheat oven to 350. Melt chocolate in a saucepan or a double boiler over simmering water. Remove from heat and set aside. Cream butter. Add the sugar and the vanilla. Beat in the eggs. Blend in melted chocolate. Sift flour, baking powder, salt, and malted milk powder. Add to chocolate mixture, stirring well. Fold in nuts. Pour batter into a greased and floured 8 inch square pan. Bake for 25 to 30 minutes. Remove from oven while brownies are still moist. Spread Malted-Milk Glaze over brownies. Malted Milk Glaze: Cream together butter, malted milk powder, salt, sugar and 1 T. of milk. Stir in remaining milk, as necessary, for spreading consistency.
Preheat oven to 350 degrees. In a shallow dish, combine the walnuts, bread crumbs, basil, rosemary, flour and salt. In a second shallow dish, lightly beat the egg. Roll each piece of chicken in the egg, then in walnut mixture. Lay coated pieces on a baking sheet. Bake 40-45 minutes in preheated oven until crust is browned.
Simmer trimmed green beans in salted water for approximately 30-45 minutes until tender. Drain and place in a dish. Place the rest of the ingredients (excluding the almonds) in a pan and cook at a medium heat for 2 minutes while stirring. Next, add the almonds, stirring briefly to coat them. Pour contents of pan over green beans and ensure they are well coated. Serve warm.
Mostly drain the clams, but leave just a little liquid. Put everything in a bowl and beat with an electric mixer to a good consistency.
-=Wild Mushroom Stuffing=-. In a small bowl, soak bread cubes in milk. In a saute pan, saute bacon over medium-high heat until crisp and all fat is rendered. Add onion, celery, and garlic and cook until softened, about 5 minutes. Add mushrooms and continue to cook until mushrooms have released their liquid and are soft, about 4 minutes. Deglaze with Marsala and cook for 1 1/2 to 2 minutes. Remove from heat and allow to cool completely. Squeeze excess milk from bread and place bread in a large mixing bowl. Add eggs and mix well, breaking up pieces of bread. Add mushroom mixture, chopped thyme and oregano, and salt and pepper to taste. -=Turkey Roulade=-. Preheat oven to 350 degrees F. On a large cutting board, place turkey breast on top of plastic wrap and cut so that it opens up to one large flat piece of even thickness. Cover with additional plastic wrap and pound to an even thickness of just under 1/2-inch. Remove plastic wrap from top of turkey and spread stuffing evenly over middle portion of turkey breast and roll it up, using the plastic wrap to help keep the roll in place. On a large piece of parchment paper, lay the slices of bacon down so that they just overlap. The resulting "blanket" of bacon should be long enough to cover the entire length of the turkey roulade. Lift the turkey roulade onto the bacon slices and carefully remove the plastic wrap. Using the parchment as a handle, carefully roll up roulade, "tootsie-roll" fashion. Twist ends tightly. Place this roll on top of a large piece of aluminum foil and roll entire roulade, paper and all, with the aluminum foil. Crimp ends closed. Bake in a roasting pan with a rack for 1 1/2 hours, or until internal temperature reads 155°F. Let roulade rest for 15 minutes, then slice into 1-inch thick slices and serve.
Cook Ramen as directed. Drain. In skillet, heat oil, broth, cashews, pepper, half the seasoning packet and onion flakes. Add noodles and stir fry Serve and Enjoy!
Preheat oven to 375. Scrub beets and cut the greens off. Rub with a little oil (canola or olive), wrap in foil, and bake for about an hour (until a knife slides in easily). Allow to cool and the cut off tops and bottoms, slide off the skins, and dice. While cooling, prepare the dressing by whisking all of the ingredients until well blended. Place salad greens on a salad platter. Top with beets, walnuts and diced apple. Sprinkle with crumbled goat cheese and drizzle the dressing over all.
Brown ground beef with salt and pepper. Cook rice. Saute celery, green pepper, onion. Preheat oven 350-375°F In medium baking dish, combine all ingredients. Mix well. Bake 30-35 minutes.
To prepare Leeks, cut off the root ends and tough green tops, however, leave about 3 inches above the while part of the leeks. Next you cut them lengthwise and rinse under running water to remove sand. Cut into 1/2" slices. In a large saucepan, melt butter or margarine. Add leeks, potatoes, carrots, ham and onion. Cook slowly until soft, about 8 to 10 minutes. Stir often. Add broth and cover and bring to a boil. Then reduce the heat and simmer until potatoes are tender-about 25 minutes. Add milk or cream if desired. Gradually heat gently but do not boil. Stir in parsley, salt and pepper to taste.
Cream together softened butter, shortening and milk with an electric mixer. Next add the clear vanilla extract. Then add the powdered sugar slowly. Note: 2 pounds of powdered sugar is 8 cups.
Preheat oven to 400 degrees Fahrenheit. Place bacon slices on a baking sheet with a rim. Bake 10 minutes, then drain off fat. In a large, shallow bowl, whisk eggs with water. Add mustard and Worcestershire sauce and mix well. Place crumbs on a piece of wax paper. Remove bacon from baking sheet and coat each piece on both sides with egg mixture, then in crumbs. Return to baking sheet and bake until crisp, about 15 minutes longer. Drain on a paper towel and serve immediately.
Heat oven to 375. Place apples in greased 9" square pan. Blend remaining ingredients until crumbly. Put over apples. Bake 30-35 minutes until apples are tender and topping is brown. Serve warm with milk, or ice cream, or whipped cream.
Saute beef and onion in frying pan until meat is browned and onion is tender. Drain off any fat; set meat aside. Place broken spaghetti noodles into baking or casserole dish. Add beef and onion mixture and mix into noodles. In small bowl or large measuring cup, combine ketchup and tomato juice. Pour ketchup/tomato juice blend over noodles and meat, covering noodles evenly. Cover dish and bake at 375 for 1 hour, or until noodles are tender. ***Recipemay be doubled, etc!
Cream shortening with sugar. Beat in peanut butter, honey, egg and vanilla. Combine dry ingredients and blend into peanut butter mixture. Drop by teaspoon onto lightly greased baking sheet, flatten with floured fork. Top each with peanut halve if desired. Bake at 375° for 7-9 minutes. I baked mine for 11 minutes.
1. Preheat oven to 350deg. 2. Melt butter in 1.5QT round CorningWare or Pyrex dish. 3. Add rest of ingredients. Stir briefly. 4. Cover and cook for 1hr. 5. Stir before serving. Enjoy!
Mix yogurt, cumin, cinnamon, nutmeg, salt, and pepper. Marinate chicken in yogurt mixture for 1-2 hours. Heat olive oil in large skillet over medium-high heat. Add onions and saute for a few minutes until they are becoming tender. Add chicken/marinade and apricots and continue to cook. After about five minutes, add orange juice and chicken broth. Reduce heat to low, and simmer for 10-15 minutes, stirring occasionally. With a spoon, add some of the hot cooking liquid to a bowl. Mix with cornstarch until smooth, and return this mixture to the saucepan. Stir constantly until thickened. At this point, you may wish to add additional amounts of cumin, cinnamon, nutmeg, salt, and pepper. Serve with basmati rice. Note: for additional flavor, cook rice with chicken broth.
Preheat Oven for 350 Degrees! Remember to mix all DRY ingredients together first then add the WET Ingredients next and mix well. Make sure you spray your cupcake pan well! Fill each cup 3/4 of the way. Bake for 22 Minutes. This Recipe makes around 24 Mini Cakes. HOPE YOU ENJOY! : ).
Cut zucchini into 1/2 inch strips. Boil in salted water until tender. Drain. Melt butter and saute onion and green pepper in a sauce pan. Add tomatoes and chili powder. Cook for 5 minutes and add zucchini. Blend melted butter with cracker crumbs. Layer 1/2 of zucchini mixture, 1/2 of cracker crumbs and 1/2 of cheese. Add remaining zucchini mixture, 1/2 of cheese and 1/2 of cracker crumbs. Bake 25 to 30 minutes in a 340 degree oven. Note: Yellow squash may be substituted for zucchini.
Combine the water, ham hock, and lard in a large pot over medium-high heat. Add seasoning salt, salt, pepper, garlic and onion. Bring to a boil, then reduce heat to medium-low and add green beans and simmer covered for about 2 hours. You can choose to cook in a crock pot for 12 to 18 hours on low.
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. My Note: Sometime I do a few changes I do at time to play with my food -- I didn't bother peeling the potatoes, just washed and diced them up. Also added some chopped carrots for color and flavor. Only added about 1/2tsp of pepper and no extra salt, just the boullion. I like my potatoe soup a little bit thicker than it turned out. I'm not sure if I did something wrong with the flour mixture or if it's just a thinner broth. So I mashed the veges real lightly with potatoe masher and added instant mashed potatoe flakes to thicken it up a bit! This is one of the best ham & potato soups I've ever did! I'm always looking for ham recipes, as I often buy a half fully cooked ham, cube, and divide up into freezer bags for quick meals. Making the white sauce separately really added the right creaminess to the potato/ham & veggie mixture. I used a can of chicken broth for part of the liquid, as I didn't have any bullion. Also threw in some shredded carrots I had on hand, plus 1/2 cup shredded cheese to the white sauce after it had thickened. Also, (to disguise the carrots), added a sprinkle of cheese to each bowl upon serving. Very creamy and tasty. A possibly adding corn next time. I used a ham bone with a little meat left on it. I boiled it to make stock and used this in place of the water. Then stripped the meat off the bone to use in the soup. I also put a few sprigs of fresh thyme in it -- the result was soooo good. I made it for a friend who was sick and her husband was begging me to get them a pizza and let us have the soup!. I sauted the onions in a little vegetable oil until soft, added all the ingredients except the butter/flour and milk to the crockpot and cooked all day until the potatoes were nice and soft. I also added one diced carrot. About an hour before dinner I made the rue with the flour and butter and used a 12 oz. and 5 oz. can of evaporated milk instead of regular milk. I don't like to use regular milk in crockpot recipes because it sometimes curdles on me. I added about a 1/2 teaspoon of garlic powder to the soup, it just seemed like it needed a little something when I tasted it before serving. Topped each bowl of soup with fresh ground pepper and sliced green onions. This soup is rich, thick and creamy. Very hearty and filling, perfect for a cold winter night meal! My family really enjoyed this served with a homemade cheesy garlic pizza.
Squeeze all liquid out of spinach. Combine all ingredients. Cover top with reserved grated cheese. Bake at 350 degrees for 1 hour.
Combine and stir the first five ingredients into the slow cooker. Add the chicken. Cook on low for 6-8 hours, or on high for 3-4 hours. Combine cornstarch and second amount of water in a small bowl, stir into slow cooker. Cook on high for 15-20 minutes until sauce is thickened. * This can be done in the oven as well, just adjust the cooking times.
To make crust: In medium bowl, combine crushed chocolate wafers, margarine and sugar; mix well. Set aside 1/4 C of the mixture and press remaining mixture onto bottom of 9x13-inch pan. Refrigerate for 15 minutes. Carefully spread chocolate fudge sauce over crust, using tip of a rounded knife and being careful not to pull up crust. Cut slightly softened ice cream into slices and place them over the fudge, cutting pieces to fit. Place spoonfuls of sherbet randomly over ice cream and gently swirl into the ice cream. If the ice cream mixture starts to get too soft, set pan in freezer until it firms up slightly. Top with raspberries, gently pressing them into the ice cream mixture, then cover with whipped topping, bringing it to the edges of the pan. Garnish with reserved chocolate crumbs, cover, and freeze 6 hours or overnight. Let stand at room temperature about 10 minutes before serving. Note: For easy prep, buy a half gallon of ice cream and cut it in half. Freeze one half to use in other desserts. Let the other half soften just enough to cut it into slices. If desired, 1 quart of ice cream can be used. Soften, then evenly spread over fudge.
Preheat over to 350 degrees F., rack in the middle position. Microwave the butter in your mixing bowl to melt it. Add the sugar, the vanilla, and the molasses. Stir until blended, then add the baking soda, baking powder, and salt. Mix well. Grind up the cashews in your food processor. Measure AFTER griding. Add them to the bowl and mix. Pour in the beaten eggs and stir. Then add the flour and mix until all the ingredients are thoroughly blended. Let the dough sit for a few minutes to firm up. Then form dough into small walnut-sized balls and arrange them on a greased cookie sheet, 12 to a standard sheet. (These dough balls spread out so make them fairly small. If the dough is too sticky to form into balls, chill it for a few minutes and try again.). Flatten the balls slightly with a spatula or the palm of your hand, just enough so they won't roll off when you put them in the oven. Bake at 350 degrees F. for 10 to 12 minutes, or until the edges turn golden brown. Cool on the cookie sheet for 2 minutes, then remove to a wire rack to finish cooling.
Cake: Preheat oven to 400°F Butter a 9-inch round pan, line it with a circle of buttered parchment paper and then flour the pan. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a mixer, cream the butter and sugar at medium-high speed for about 2 minutes until light and fluffy. Mix in the extracts and lemon zest, then beat in the egg. Working on low speed, add 1/3 of the flour mixture, then 1/2 the buttermilk mixture, then another 1/3 of the flour, the last of the buttermilk, then the last of the flour. Mix until just combined. Scrape the batter into the pan and smooth the top. Bake 20-25 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then finish cooling on a rack. Cool to room temperature before frosting. If frosting the cake with mascarpone frosting, store the cake in the refrigerator. Frosting: Beat cheese and cream together until smooth and creamy and slight peaks begin to form. Sift in the powdered sugar and zest and beat until smooth. Mix in the vanilla extract and spread on cooled cake. Hazelnut-Berry Version: Replace almond meal with hazelnut meal (hazelnuts ground into a fine powder), use vanilla extract instead of almond, use orange zest instead of lemon, and sprinkle the batter with 3/4 cup fresh mixed berries tossed with flour before baking.
Use large skillet, medium high heat, melt butter. Add chicken and brown turning occasionally, about five minutes. Stir dill, soup mix and water into skillet. Bring to a boil, cover and reduce heat, simmer stirring occasionally 10 minutes or until chicken is tender. Place chicken on a large plate. Remove skillet from the heat, stir in sour cream. Spoon sauce over the chicken. Serve with cooked noodles or rice.
Add the first six ingredients into a 4-quart sauce pan. Bring to a rolling boil and hold for 1 minute. Remove from heat. Add peanut butter into the hot mixture and stir until melted. Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond extract with 1 1/2 teaspoon vanilla extract). Mix in the dry oats until they are completely coated. Drop cookies by tablespoonfuls onto wax paper. Let cool until set. *Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I've had these not set up for me or be hard and dry. But most of the time, the recipe is just right. I adjusted the sugar in the recipe by substituting 1/2 cup of white sugar for 1/2 cup brown sugar, this makes them more moist. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.
Blend together all ingredients and spread evenly on cut sides of bread. Put the bread sides back toghether in the original shape, and slice through both making slices about 1 inch thick. Keeping the shape together, wrap in foil and bake at 375 degrees for about 20 minutes.
Combine vegetables, basil, garlic,oil and pepper. Leave to marinate until everything else is ready. Cook the pasta according to the directions on the package. Drain and return to pot. Add vegetables (undrained) and cheese. Mix and cover until cheese has melted. Place in desired pasta bowl and serve while hot! Relax and enjoy! Tip: Goes well with baguette sticks!
Pre-heat oven to 200c (or whatever the pastry packet recommends). Cut the puff pastry into 8 equal-sized pieces (keep them rectangular). put a teaspoonful or so of jam in the middle of each pastry rectange. fold up two opposite corners of the pastry and join in the middle (like a danish). You'll also need to curl up the other two corners of the pastry because otherwise when the pastry puffs up the jam will get pushed off onto the baking tray. Place on a baking tray (I like to grease with some 1-cal cooking spray) and brush the top of each pastry with milk/egg. Bake for approximately 10-15 mins or until the pastry is puffed and golden. Cool for a few minutes before serving (because the jam gets HOT).
(Also needed: 6 oven-proof soup bowls.). Over medium temperature, heat a deep skillet with the bacon drippings or butter. Add the chopped onions and saute until just soft. Add the flour, salt, pepper, and garlic and cook until it is golden brown (careful not to burn). Add the parsley sprig, thyme, chicken stock, wine, and simmer for 45 minutes, then remove from heat and add the Cognac. To serve: divide the servings between the six oven-proof bowls, placing the bowls on a baking sheet, with 1 slice of toasted French bread in each bowl. To make it Soupe a L'Oignon Gratinee: preheat your oven's broiler setting; you're going to make three layers of thinly sliced bread and Parmesan cheese in the bowl, pouring soup into the bowls, topping each layer with Parmesan and a little melted butter, then placing the bowls on a baking sheet under the broiler until the cheese melts and forms a golden brown crust.