HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pound chicken breasts to 1/4-inch thick between 2 pieces plastic wrap. Combine bread crumbs and paprika on a plate. Season chicken brests with salt and pepper; Dip chicken breast in egg and coat with bread crumb mixture. Place in an oven-proof dish. Bake at 450 degrees for 7 minutes per side until lightly brown and no longer pink on the inside. Serve hot.
Preheat oven to 325°F Grease and flour a 10-inch tube or Bundt pan and set aside. Cream together the butter and shortening with an electric mixer on medium speed for 2 minutes. Gradually add the sugar. Add the eggs, one at a time, beating well between each addition. In a separate bowl, sift together the flour and baking powder. Gradually add to the butter mixture, alternating each addition with the milk. Mix until just blended. Stir in the vanilla and walnuts. Pour into the pan and bake for 90 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool for 10-15 minutes. Remove from the pan and cool thoroughly on a wire rack. Dust with powdered sugar before serving.
Mix together everything but the chicken wings in a large baking dish. Add the chicken wings and turn to coat, then cover with plastic wrap, and refrigerate for at least 2 hours or as long as overnight. Turn the wings occasionally in the marinade. Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be only moderately hot and the rack about 6 inches from the heat source. If you are going to broil the wings, line your pan with foil. Remove the wings from the marinade and put on the grill or in the broiler. Cook for about 10 minutes on each side, remove from the heat, and serve immediately.
Melt chocolate in microwave and set aside to cool. In large mixing bowl, beat cream cheese for about 30 seconds. Add melted chocolate and blend on low for about 30 seconds until well mixed. Add milk, vanilla and 3 1/2 cups sugar and blend on low speed until well incorporated, about 30 seconds. Add more sugar if necessary and beat on medium for 1-2 minutes more, or until fluffy. Use to frost and fill cake.
Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and onion; brown 4 to 5 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings. Season beef with cumin and pepper. Stir consomme, corn, tomatoes and water into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes. Meanwhile gently press tortillas into 6 individual microwave-safe (2-cup) soup bowls. Microwave, 3 bowls at a time, on HIGH 5 to 6 minutes or until tortillas are slightly crisp, Meanwhile gently press tortillas into 6 individual microwave-safe (2-cup) soup bowls. Microwave, 3 bowls at a time, on HIGH 5 to 6 minutes or until tortillas are slightly crisp, rotating and rearranging cups halfway. Stir cilantro into soup; spoon soup into tortilla bowls. Garnish as desired; serve immediately.
1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper. 2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. 3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.
Preheat Oven to 350°. Combine egg whites, egg, sugar, honey, juice, vanilla, and a dash of salt. Beat with wire whisk or mixer on low speed until the mixture is light and frothy. Stir in yogurt until smooth. Add flour; beat until smooth. Grease bottom of a one quart casserole dish. Spread berries on the bottom, sprinkle with sugar if you like. Pour batter over top of the berries. It won't cover the whole thing, but you'll get most of it. Pop in the oven for 25-30 minutes. Remove and slice the way you would a pie into six pieces. Serve with powdered sugar sprinkled on top.
Note: to make fresh peach puree, blend together the flesh of 2 ripe, peeled peaches with about 3/4 oz simple syrup (made with 1 part sugar-1part water). Combine the vodka, peach schnapps, peach puree, and light cream in a cocktail shaker filled with ice. Shake moderately; strain into a chilled martini glass.
melt chocolate and peanut butter together , i tried it in microwave an wasnt happy with that , do double boiler line 9x13 pan with foil butter add rice krispies to chocolate mixture pour into buttered pan can sprinkle some peanuts on top.
Mix cheese, crumbs and seasonings. Dip chicken in butter; coat with cheese mixture. Place in 15x10-inch baking pan sprayed with non-stick cooking spray. Bake at 400°F for 20-25 minutes until chicken is no longer pink in the center. Cut and slice and place on sandwich.
In medium saucepan, add all ingredients except the salt and pepper. Cook on medium low heat uncovered. Stir with a spoon from time to time. Gas stoves seem to be hotter than electric ones so watch that the liquid does not evaporate. When the beans are soft, sprinkle with salt and pepper to taste. Toss a few times to mix. You may use salt substitute or Mrs. Dash Herb and Spice Mixture. I serve with biscuits and mushroom gravy. Note: If you use canned green beans, do not drain, add 3/4 cup water. Do not use the 1 1/2 cups of water. Add all of ingredients and cook until onion is soft. Do not add salt, just pepper as the juice tends to be salty.
Combine all ingredients in a crock pot. Cover and cook on low for 2-2 1/2 hours or until chocolate is melted and mixture is hot. Stir well to combine before serving.
In mixing bowl, beat eggs until frothy. Beat in both sugars. Add cooking oil & vanilla. Dissolve baking soda in hot water; stir into sugar and egg mixture. Add oats, flour & salt; stir well. Drop by spoonfuls onto greasec baking sheets. Bake in 350°F oven about 8 minutes.
Preheat oven to 375°F. Fit one pie crust into bottom of 9-1/2 inch deep dish pie pan. Add apples. Combine corn syrup, butter, sugar, corn starch, cinnamon and salt in a small bowl. Pour over apples. Top with second crust, fold edges under, seal and flute. Cut a few slits in top crust to vent. Place a shallow pan under pie to catch any drips and bake for 45 to 55 minutes, until crust is browned and apples are tender. Combine all Caramel Glaze ingredients in a small bowl. Dollop over pie and carefully spread over hot crust. Bake 10 minutes or until topping is bubbly.
Preheat the oven to 180C/gas mark 4. Melt the butter in a heavy bottomed pan. When it's nearly comletely melted, stir in the chocolate. Leave it for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the cherry jam, sugar, salt and eggs. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour. Scrape and pour into the muffin papers standing in a muffin tin and bake for 25 minutes. Cool in the pan for 10 minutes before turning out. When the cupcakes are cool, break the chocolate for the icing into little piecesand add them to the cream in a saucepan. Bring to the boil, remove from the heat and whisk the mixture either by hand, or with an electric mixer till it's thick and smooth. Ice the cakes with a spoon and put a cherry on the centre of each cake.
Heat oven to 325*. Microwave both chocolates and butter in a large microwaveable bowl on high 1 1/2-2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted and smooth. Stir sugar into chocolate mixture until blended. Mix in eggs and vanilla. Stir in flour, baking powder, and salt. Stir in nuts. (Dough will be soft). Drop by rounded tablespoonfuls, 1 1/2 inches apart, onto ungreased cookie sheet. Bake 12 minutes or until set. Do not overbake. Cool 5 minutes; remove from cookie sheet. Cool completely on wire racks. Store in airtight container.
Melt the butter in a large, fireproof casserole and fry the rice in it over low heat until it just starts to color. Add the cinnamon and the crushed cardamom seeds; stir and continue frying for a minute or two. Add the remaining ingredients and stir briefly. Bring the water to a boil, then lower the heat, cover the casserole tightly, and let the rice steam for about 20 minutes. All the water should be absorbed and the rice just tender but not mushy.
Combine milk, pumpkin, rice, sugar, cinnamon, ginger, salt and cloves to a boil in a large saucepan. Stir mixture constantly. Reduce heat to low; simmer 5 minutes, stirring occasionally. Remove pan from heat. Beat eggs and vanilla in a large bowl. Slowly stir in hot pumpkin mixture, blending well after each addition. (This lowers the temperature of the mixture, you don't want to add it at once, because you might end up with scrambled eggs. Not very appetizing! Or just whisk some of the hot mixture into the eggs. Then pour all into the hot mixture.) Pour into greased 2 quart casserole. Bake at 375 F for 45 to 50 minutes or until pudding is set. Cool slightly. Serve warm or refrigerate until ready to serve. Garnish as desired. Dollop of whipped cream, dash of cinnamon, maybe. Put leftovers in the refrigerator.
Combine flour, oats, sugars, baking soda, baking powder, cinnamon, and salt; mix well. In another bowl, combine mashed bananas, oil, applesauce, eggs, and vanilla; mix well. Add wet ingredients to dry ingredients until well combined. Mix in chopped nuts. Pour into 9 x 5 loaf pan thinly coated with cooking spray. Sprinkle a thin layer of quick oats on top of the batter. Cook at 350 degrees for 1 hour or until a cooking skewer or knife inserted in center comes out clean. Allow to cool for at least an hour before cutting.
Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl. Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves.
Mix concentrate and water. Chill. Before serving, very slowly add carbonated beverage to concentrate and water mixture. Add maraschino cherries as a garnish. NOTE: Carbonated beverages: Use ginger ale or lemon-lime soda to add sourness to punch or use club soda for a sweeter punch. If you prefer a more carbonated punch, substitute half the water with carbonated soda.
Set up your cooking station so that the skillet is approximately 8-12 inches above the hot coals of a campfire. Season both sides of the steaks in advance with the salt and pepper, rubbing seasoning into the edges of the steaks as well. When the skillet is very hot, toss in the ground up beef suet and when it melts and just begins to smoke, lay in all 4 steaks. DON'T move the steaks around, but after about 4-5 minutes, turn them, (with grabbers, not a fork -- if you penetrate them with a fork, you'll lose moisture!), and allow them to fry for another 4 minutes on the second side. Remove the skillet from the heat and drain all the grease but leave the steaks in the skillet. Top each with 1 teaspoon of butter and cover the skillet right away with a lid. Allow the steaks to sit in the covered skillet for 10 more minutes and then serve.
In a large bowl, combine 1 cup flour, whole wheat flour, yeast and salt. Stir in water, olive oil, honey and garlic. Stir in enough of remaining flour to make a soft dough. On a lightly floured surface, knead dough about 5 minutes or until smooth and elastic. Cover with plastic wrap and let rest about 10 minutes. Meanwhile, heat 2 teaspoon oil in medium skillet over medium heat. Add onion and cook, stirring occasionally until soft. Set aside. Lightly spray a 11 by 7 baking pan with nonstick cooking spray. Pat or roll dough to fit pan; Brush with remaining teaspoon of oil. Spread onions evenly over dough. Sprinkle with cheese and rosemary. Cover lightly with kitchen towel and let rise in warm place about 30 minutes or until doubled. Bake at 350F for 30 minutes or until puffy and lightly browned.
In a bowl combine bran, coconut, flour, sugar, oats, sesame seeds,pecans and sultanas. Melt butter and honey, add to dry mixture. Stir in lightly beaten eggs. Thoroughly combine all ingredients. Firmly press mixture into a lightly greased 28 cm x 18 cm slice tin. Bake 25 minutes in moderate oven or till golden brown. Cool before slicing.
Spread the corn on a towel to drain. Preheat oven to 375 degrees. Lightly oil a 1 quart baking dish or spray with a nonstick cooking spray. In a small bowl, combine yogurt, cornstarch, dill weed, salt and pepper. Mix well. Stir in corn. Place mixture in prepared pan. Bake uncovered, 20 minutes or until hot and bubbly. Remove from oven and mix well, stirring until yogurt is smooth. Spread cheede evenly over corn. Return to oven and bake 5 minutes more or until cheese is melted.
Peel and core the apples and pears. Combine apples, water, cinnamon and butter in a saucepan and simmer until fruit is tender. In a large bowl, mix the flour, milk, buttermilk and mix till combined. Prepare a 9 x 13 baking dish. Pour fruit mixture into prepared pan. Pour the flour mixture over the fruit. sprinkle nutmeg over the batter. Bake at 350 for 40-50 min -- until golden brown on top and juices are bubbling. In a saucepan combine the caramel syrup, brown sugar, butter, water and simmer for 4-5 minutes. Serve the cobbler with ice cream and syrup on top of the mound of delight.
In a small bowl, whisk together the mustard and vinegar. Whisk in the olive oil and walnut oil, and season to taste with salt and pepper. In a large bowl, toss together the salad greens and sun-dried tomatoes. Drizzle with the dressing and toss again. Scatter the nuts over the salad, and crumble cheese on top. Serve at once.
Add onions, celery, mushrooms, sage, poultry seasoning, 1 stick of butter and chicken stock to a pot. Bring to a boil then reduce heat and simmer until vegetables are tender. Allow to cool. In a large bowl combine stuffing mix, browned sausage, and all of the vegetables but not all of the stock. Mix lightly. Add the eggs and continue to add the stock until the stuffing comes together. Lightly spray a large oven proof bowl with cooking spray. Loosely spoon the stuffing into the bowl, do not pack in tightly. Dot the top with the remaining 2 tbs of butter. Bake at 350 (or whatever temp your other items need to cook at) for 1 hour or until the stuffing reaches an internal temperature of 180 and the top is lightly browned and slightly crisp. If you prefer a moister stuffing then cover with foil for the majority of the cooking and leave uncovered for the last 30 minutes.
Melt butter over low heat in a medium saucepan. Add carrots, onions, brown sugar, salt and pepper to taste. Cover pan tightly and cook over low heat for 15 - 25 minutes. Add basil, cover pan tightly again and continue cooking until onions and carrots are fork tender. Note that the carrots will secrete its own moisture, therefore adding liquid is not necessary. But if you're pan is not tightly sealed and the moisture escapes, add 1 tablespoon of water to replace the moisture lost. Enjoy!
To make the barbecue sauce, place all the ingredients into a large saucepan, bring to boil. The reduce heat to very low and simmer, covered for 2 - 3 hours. It can then be kept for a few days in the fridge and so can be prepared in advance. Wash the chicken breasts and remove any sinew. Wrap each breast in a piece of streaky bacon and place in a baking dish/tray. Pour the barbecue sauce over the chicken breasts. You can then proceed to cook them immediately or they can be left to marinade for an hour or so and this will increase the flavor of the barbecue chicken. Cover with foil and cook in a preheated oven 200°C or 400°F for 15 minutes. After the 15 minutes are up, remove the foil and baste the chicken breasts with the sauce. Then return to the oven for a further ten minutes. Remove from the oven and sprinkle the mozzarella cheese over each breast. Return to the oven for a few minuted until the cheese is melted and bubbling, serve immediately.
Heat oil in a pan so that the chicken will be covered completely by oil. Cut chicken up into little bite size pieces. Place chicken in bowl and toss with 2 teaspoons of the hot sauce. In one bowl, place 1 cup of the pancake mix, and in another bowl place the remaining mix, 6 teaspoons hot sauce, and water and mix into a batter. Dip the chicken pieces first in the plain mix, the dredge in the batter. Next drop into oil and cook until well browned. Place on paper towel and sprinkle with salt. Enjoy!
Mix mayonnaise, sour cream, mustard and garlic powder. Spread a thin layer of mixture onto a large plate. Place chicken onto plate in a single layer, then spoon remaining mayo mixture over chicken. Cover loosely and chill for 2-4 hours. Preheat oven to 375°F. Combine last three ingredients and layer mixture over chicken. Move chicken to a Pyrex dish large enough to fit the three chicken breasts in a single layer, keeping only the marinade that sticks to the chicken and discarding the remainder. Cook chicken, uncovered, for 1 hour.
Stir together first 7 ingredients. Stir together flour and pepper. Coat both sides of pork chops evenly with flour mixture.Cook pork chops in a lightly greased ovenproof skillet over medium heat 2 minutes on each side. Spoon red bell pepper mixture over pork chops. Bake covered at 400F, for 5 minutes. Combine feta cheese and olives in a small bowl. Spoon mixture evenly over pork chops, and bake , covered, 5 more minutes.
Preheat oven to 450. Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes. Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes. Turn oven down to 350 when eggplant is done. Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese. Bake at 350 until heated through and bubbly (about 30 minutes). Top with sour cream if desired.
Mash strawberries in a 3 quart glass dish; stir in pectin. Microwave on high 4-6 minutes, or until mixture boils. Stir in sugar and lemon juice. Microwave on high 7-9 minutes, stirring every 2 minutes, or until mixture comes to a full boil for 1 minute. Ladle into jars. Adjust caps. Store in refrigerator or freezer.
Saute the onions and garlic in the oil for about 4 minutes, until softened. Chop the pepper and add it to the pan. Coarsely grate or chop the seitan. Mix it into the vegetables along with the chili powder, oregano, basil or soy sauce and Tabasco. Saute for a minute, stirring constantly to prevent sticking. Stir in the tomatoes, reduce the heat, and simmer uncovered for about 5 minutes. It should be moist but not too juicy.
In a large flameproof casserole, heat 1 tablespoon (eyeball) of the oil. Add the lamb in batches and toss over high heat to brown it on all sides. Remove the lamb from the pan as it is browned. Wipe out the pan. Heat the remaining 1 tablespoon (eyeball) of oil. Add the onion and cook over medium heat for 10 minutes, stirring often. Add the garlic and cook for 1 minute. Stir in the cinnamon, cumin, allspice, cayenne pepper and nutmeg. Cook for 30 seconds, stirring. Add the tomatoes and cook for 2 minutes. Add plenty of salt and pepper, to taste. Add the stock and return the meat to the pan. Bring to a boil, lower the heat, and cover the pan. Simmer the lamb for 1 hour. Stir in the raisins and their soaking liquid. Stir in the chickpeas. Cover the pan and cook for 30 minutes, or until the lamb is very tender. Add the parsley and cilantro to the lamb and taste for seasonings. Serve at once, ladled over the couscous.
Cut steak into 4 serving pieces. Dredge in flour, mixed with salt; place in crock pot. Add chopped vegetables and Worcestershire sauce. Pour tomato sauce over meat and vegetables. Cook on low for 8-10 hours.
Using a 6cm cookie cutter, cut out pasty, and line small flat bottomed cup cake tin tray with pastry (oil tray 1st). Should be enough for 24 quiche. Fry bacon and place in pastry cases, put mozzarella on top of bacon. Beat eggs together and add milk, cream, nutmeg, and plain flour. Mix together. Pour small amounts of eggs mix into pastry cases until it is up to the top. Top with dried chives. Bake 20 mins until quiche has risen and looks golden.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan. Place foil or another pan under this to bake. In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C). In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan. Bake in the preheated oven for 30-40 minutes, or until filling is set. Cover with sour cream topping while still hot. To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake. Chill cheesecake for at least 4 hours before serving. It is better after 24 hours. I have heard from others that they add chopped pecans to the crust and sprinkled on top when cooled.
Remove 12 large leaves from cabbage. Trim off thick part of each leaf. Dip each leaf in boiling water for a few minutes to soften so they are easy to roll. Heat oven to 375f. Combine meat, rice, grated onion, eggs, 1 tsp salt and 1/4 tsp pepper. Place about two tablespoons of the mixture on each leaf and roll up loosely.Arrange a few remaining cabbage leaves in the bottom of a 9x13 pan. Arrange stuffed cabbage, seam down , and top with sliced onion. Pour on tomato sauce, tomatoes, lemon juice, 1 tsp salt and 1/4 tsp pepper.Bake, covered about 75 minutes.8.
In a dutch oven or other large pot, cook the oil and flour, stirring constantly of course, over medium heat until you have a light roux. About 10 minutes. Add the onions, celery and paprika, combining well. Cook until the veggies are soft, 5 minutes or so. Add all remaining ingredients except sour cream, and simmer over low heat for 2 hours. Shortly before serving, add the sour cream and simmer until heated thoroughly. Serve, topped with a little grated cheese if desired.
Mix all ingredients together. Must be chilled over night so potato's can soak up the flavor.
Combine sugar and flour with a wire whisk in a heavy saucepan until completely smooth (no flour clumps). Whisk in eggs and milk, until thoroughly combined, getting out as many lumps as possible. Add butter (a cold square of butter is fine - it will melt). Heat over medium-low heat and stir continuously until pudding reaches a thick consistency. This should take about 30-35 minutes (the pudding should drip off the whisk in individual clumps, not one long string. And, if left unstirred, it will immediately bubble slowly, looking much like "The Bog of Eternal Stench" from the movie Labyrinth). Remove from heat and stir in vanilla. Layer pudding, wafers, and sliced bananas, and end with a pudding layer (I use a 12 cup #4 Rubbermaid tupperware container for this - it fits perfectly). Decorate the top with vanilla wafers, if desired.
In blender mix whipping cream and orange juice till fluffy; then add liqueurs. Put in glass and enjoy.
In a medium bowl, using an electric mixer, beat cream cheese, cheddar cheese, Dijon and Worcestershire until well combined. Season with salt and pepper. Cover and refrigerate until slightly firm about 1-2 hours. Meanwhile in a medium skillet toast pistachios over medium heat, stirring frequently until fragrant and golden, about 7 minutes. Transfer to a platter and let cool. Transfer cheese mixture to a piece of waxed paper, using paper guide the to shape a log about 6 inches long. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm 1 to 2 hours (or up to a day). Serve with crackers.