HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°F. Toss carrots in oil and seasonings, to taste. Transfer to a baking rack on top of a pan, sprayed. Bake 20-25 minutes. Enjoy.
Add ingredients for the dough according to bread machine directions. Select dough cycle. Remove dough to lightly floured surface; cover and let rest for 10 minutes. Grease a 13x9 inch pan and sprinkle with cornmeal. Press dough evenly in pan. Drizzle with oil, and scatter remaining topping ingredients evenly over dough. Cover with towel and let rise in warm place until doubled, 30-40 minutes. Poke deep holes with finger in risen dough about 1 inch apart. Bake at 400°F on lower oven rack for 20-25 minutes, or until golden. Remove from pan, and serve warm.
PREHEAT oven to 400°F Cut cheese crosswise in half, then cut each piece lengthwise into 4 equal sticks. Flatten chicken breasts to 1/4-inch thickness. Wrap each breast around stick of cheese; secure with toothpicks. Dip chicken in eggs, then in bread crumbs, turning to evenly coat all sides. Cook chicken in 1/4 cup butter in large skillet until evenly browned on all sides, turning occasionally. Remove from skillet; set aside. DISSOLVE bouillon in boiling water. Cook onion and green pepper in 1/3 cup butter in large skillet. Add flour and seasonings; mix well. Gradually add bouillon, stirring until well blended. Cook until thickened, stirring constantly. Add rices and mushrooms; mix well. Spoon into shallow baking dish. Top with chicken. BAKE 20 minute or until chicken is cooked through. Remove toothpicks before serving.
Cook pasta according to directions or try recipe#30358 Perfect Pasta with no watching& no sweating In a large saucepan combine soup, milk, Swiss cheese, dill, lemon zest, mustard powder& black pepper Cook over medium heat until the cheese has melted. Stir in the salmon and cooked pasta shells. Spray a 2 quart casserole lightly with veggie oil and pour in the casserole ingredients Heat oven to 350F. Sprinkle with parmesan& parsley. Bake covered with foil for apprx 20 minutes remove foil and continue baking for 5 minutes more.
Clean the bhindi with a moist cloth. Cut bhindi in about 1" pieces. Make a slit in each of the pieces so the masala gets applied. Heat oil in kadai, add jeera seeds. Then add the cut onion and fry for some time till they become golden brown. Then add the tomato pieces and let them cook. Add ginger paste and coriander powder and fry for a minute. Add turmeric powder, red chilli powder, mix it. This should become homogeneous mixture which leaves out the oil. Add the okra pieces to the mixture and apply the masala properly and let it cook on medium flame while stirring in between so that it does not stick to the kadai. This may take 10 minutes. Add salt and garnish with coriander leaves.
Preheat oven to 450°. Combine squash, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to coat. Arrange squash mixture in a single layer on a baking sheet. Bake at 450° for 25 minutes, stirring once. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add mushrooms; saute 5 minutes or until browned, stirring occasionally. Transfer mushroom mixture to a bowl; keep warm. Heat remaining 1 tablespoon oil in pan. Add onion; saut 4 minutes or until tender, stirring occasionally. Add barley and garlic; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed. Add broth, remaining 1/2 teaspoon salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until barley is tender and liquid is nearly absorbed. Remove from heat; add cheese, stirring until cheese melts. Stir in squash, mushrooms, and thyme. Serve immediately.
Preheat oven to 350°F. In a large bowl combine all the ingredients. Divide the mixture in half and spread into 2 ungreased 9-by-5inch loaf pans. Bake at 350° F for 1 hour and 30 minutes.
Measure first 4 ingredients into large bowl. Stir. Make a well in centre. Combine next 3 ingredients in small bowl. Add apple. Stir. Add to well. Stir until just moistened. Fill 12 greased muffin cups 3/4 full. Topping: Combine first 3 ingredients in small bowl. Cut in margarine until mixture resembles coarse crumbs. Sprinkle on batter. Bake in 400°F oven for 15 to 20 minutes until wooden pick inserted in centre of muffin comes out clean. Let stand in pan for 5 minutes. Remove muffins from pan and place on wire rack to cool.
Preheat oven to 400 degrees. Line a baking pan with foil. Put the tenderloin (s) into the baking sheet. Spread hoisin sauce over the pork tenderloin (s) rubbing the sauce into the meat lightly with your fingers. Sprinkle the toasted sesame seeds over the pork tenderloins, turning the tenderloin to cover completely. Roast in the middle of the oven for about 20 to 30 minutes. The shorter time will yield a slightly pinkish middle, the longer time will be more well-done. Serve with rice. Sauce can be thickened with cornstarch-- if there isn't enough juice from cooking the tenderloin, just add a bit of hoisin sauce and warm with the pork juices.
Preheat oven to 350°F. Place pie crust in pie pan; prick evenly with a fork and bake for 7 minutes. Remove from oven; place broccoli and crab evenly over the bottom of the pie shell. Cover with cheese. Beat eggs; add cream and seasonings and mix well. Pour slowly over cheese so that the mixture spreads evenly. Bake 35 to 45 minutes or until golden brown. Cut into wedges to serve.
Mix together flour and salt. make well in center. put pumpkin and 1 tbsp water in the well. Slowly incorporate the wet into the dry making a rough dough and adding more water as needed. (I have done this with a bread hook on my kitchen aid mixer as well) Turn the dough onto a floured surface and knead into a smooth dough. (about 5 mins) The dough should not break apart or crack. (You might have to wet your hands if the dough gets too dry) Roll into log and wrap in a clean, damp towel. Set aside for 20 minutes Roll out to an even thickness of 1/8 inch or less. Cut into desired shapes, (linguine, squares for pot pie,etc) or add filling (I use cream cheese, with chives and canned chicken or ground, seasoned pork) and seal for ravioli or tortellini, etc. boil just as you would any other fresh pasta, cover with your choice of sauce and enjoy!
Combine red and green pepper, if desired, in pan and cook for 3-4 minutes or until tender. Add meatballs (precooked, see recipe #196018), sauce, and all canned veggies to a large pot or in crockpot. Cook on medium high heat for 30 minutes stirring often, (high crockpot) or until meatballs have warmed through. Serve over steamed brown rice. Enjoy!
Pare the rind from the orange into long pieces, then cut across into fine strips. Place strips in a pan with the plums, sugar and pears. Squeeze the juice for the orange and make up to 1 1/4 cups with the vinegar and add to the pan with the salt. Heat gently stirring until the sugar is dissolved and then simmer for 10 to 15 minutes until the fruit is tender. Pour into hot sterlized jars and seal.
Clean off any spines and glochids (the little hairy spines) from your cactus paddles; peel green skin and cube into 1 x 1/2 inch pieces. Soak overnight in cold water. Drain very well. Make a syrup of sugar, water and fruit juices; add cactus and cook until syrup is nearly all absorbed, taking caution not to scorch. May be tinted with food coloring if desired.
Heat the butter and oil in a pan over high heat. Add onion and garlic and saute until onions are transparent (about 5 minutes). Add the carrots and zucchini and saute another 2 minutes. Add the tomato sauce, water, dried onion, stock cubes, basil, parsley and oregano and chile, if used. Bring to a boil, stirring, then reduce heat. Cover and simmer for 15-20 minutes. Stir occasionally. Then add the mushrooms, corn kernels, chickpeas and tuna. Be sure to add the juice from the mushrooms and corn. Simmer for 5-10 minutes or until the carrots are tender and everything is heated through. Stir occasionally. Check for seasoning. Ladle soup into bowls and sprinkle each serving with 2-3 tablespoons of grated cheese. Garnish with chopped cilantro if desired.
Set oven to 425 degrees F (set oven rack to lowest position). Grease a 15 x 10-inch baking sheet. In a large heavy resealable plastic bag combine the cornflake crumbs with the next 7 dry ingredients. Moisten each piece of chicken under cold water then shake off excess water (the chicken must be slightly wet for the crumb mixture to adhear to the chicken). Place 1 or 2 pieces of chicken into the bag and shake to coat with the crumb mixture, then place skin-side facing up onto the baking sheet. Continue with remaining chicken pieces. Bake for 40 minutes (the chicken will continue baking when removed from the oven).
Pig ears are often available at Asian markets. Scrub the pig ears well, cleaning them under running tap water. (I've even scrubbed them with a bit of soap.) Using a pair of sharp, sturdy kitchen scissors, cut the ears into about three pieces each. Dip or brush each piece of ear with oil, then place them on a baking sheet. As a special treat, you can use peanut oil or coconut oil. When all ear pieces are dipped or brushed, sprinkle bouillon powder and a *little* bit of salt over the sheet's contents. Be careful not to over-salt them! (Most of the commercial ones I've bought for my dog send her running to her water dish for a huge drinking orgy after she's finished eating an ear. I think they contain too much salt, not to mention far too big for her small size.) Bake the ear pieces in the oven at a low 250 degrees for five or six hours. Drain on paper towels. Feed to your doggie one piece at a time - this is important for small dogs. My dog would happily eat a whole ear all at once, but I doubt it's good for her. These smaller chews are better for smaller dogs.
Peel and slice onion. Combine in a large flat dish with curry powder and butter. Cook covered at high power in the microwave for 4 minutes. Peel and slice apple and banana. Add to onion with currants, coconut, chutney and flour. Stir. Add meat and stock and stir again. Add salt and pepper. Microwave: Cook covered on high power for 6 minutes, then medium-low power (50%) for 20-25 minutes until meat is almost tender. Rearrange meat in dish once during the cooking. Stand covered for 10-15 minutes before serving. Oven: Put everything into an oven-proof dish with the lid on. Cook at 180 degrees (celcius) for 1 1/2 - 2 hrs. Stir once during cooking.
Heat oil in large skillet on the stove top over medium high heat. Brown the meat on all sides. Put roast in crockpot. Add pickapeppa sauce and beer to skillet. Stir to deglaze and cook off some of the alcohol. Pour sauce over roast and cook on low for 6 to 8 hours. (I have made this without the deglazing step and have wonderful results.).
In a bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9x2 inch dish. Spread with ice cream; cover and freeze until set. Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze for 2 hours or until firm. Remove from the freezer 10 minutes before serving.
Rinse the lentils and combine them in a large pot with four cups water. Bring to a boil, then lower the heat and simmer the lentils for 25 minutes, or until tender-firm. Stir in a teaspoon of sea salt, remove the lentils from the heat, and skim off any foam that may have formed on top. Meanwhile, heat two tablespoons olive oil in a large saute pan, add the chopped onion and a pinch of sea salt, and cook slowly until the onion is soft, about 8-10 minutes. Add the chopped leeks and continue cooking for another twenty minutes, stirring often, until the leeks and onions are turning golden. Add the onions and leeks to the lentils, along with the diced sweet potato, carrots, celery, another 3 cups water, the remaining half a teaspoon of sea salt and a bay leaf. Simmer the soup gently, covered, for twenty minutes. Meanwhile, wash the chard, slice away the stems, and coarsely chop the leaves. Add the chard and simmer the soup another ten minutes. Lightly toast the cumin seeds in a dry skillet, then grind them in a mortar and stir them into the soup. Add the cilantro, parsley, a pinch of cayenne, and the vegetable broth. Heat everything together for a few minutes, then add lemon juice to taste. Drizzle some fruity green olive oil over each steaming bowl of soup as you serve.
Whisk the eggs and heavy whipping cream until well blended. Fry bacon and let cool. Cut avocado into small pieces. Chop onion. Tear cooled bacon into small pieces. Shred cheese. Pour egg mixture into hot skillet. Add bacon, avocado and onions. Cook until half way done. Add cheese. Top with sour cream.
Beat the eggs with a whisk until fluffy. Add the cheese, flour, baking powder and salt, and 1 teaspoon of the sugar, and mix well. Heat a griddle or a nonstick skillet; add 1 tablespoon each of the butter and the vegetable oil, and heat until the butter is melted. Pour a heaping tablespoon of batter onto the skillet, flattening slightly with the back of the spoon. Cook in batches until golden brown, turn and brown on other side. Repeat with the remaining batter, using the rest of the butter and oil when needed. Drain the pancakes on paper towels. Mix the remaining sugar and the cinnamon in a small bowl. Serve the pancakes sprinkled with the cinnamon and sugar.
Mix the rice flour and about 2 cups of water together in a bowl. Use enough water to make a thick dough, about the consistency of play dough. To be sure that the dough isn't too runny, add one cup of water to the rice flour and mix. Slowly add the second cup, stopping when the dough reaches the right consistency. You may not need the entire cup of water.Knead the dough for about five minutes. . Divide the dough into three lumps. Add a few drops of food coloring to each lump. One lump will be green, etc.Work the food coloring completely into the dough. . In a large kettle, heat the other 10 cups of water with the brown sugar. Keep stirring so that the sugar doesn't burn. The sugar should completely melt. . Roll the dough into marble-sized rice flour balls. . Carefully drop them into the sugar water syrup. Avoid splashing or spilling the syrup. . Cook the rice balls until they float to the surface of the syrup. . Serve the rice balls in the syrup. They are good either hot or cold.
Place all ingredients in a small saucepan. Heat over medium to medium low heat for 20 minutes, stirring occasionally to prevent burning. Let cool to desired temperature.
Select 4 tumblers. In a saucepan, combine the sugar and 1/2 cup water. Bring to a simmer over med-low heat, stirring to dissolve the sugar. Remove the sugar syrup form the heat and let cool. In a blender, combine 18 of the raspberries, the mint leaves, and the sugar syrup and process until a smooth puree forms. Strain the puree through a fine-mesh sieve into a pitcher. You should have about 2/3 cup. Add 1 1/3 cups water. Fill the glasses with ice and divide the raspberry mixture among the glasses. Garnish with mint sprigs and remaining raspberries speared on a cocktail pick. Serve at once.
Pour about half the juice off the Veg-all. Mix together soup, Veg-all, and chicken. Put mixture into the pie crust. Use second pie shell for top crust. Cook at 375°F for 30-35 minutes, until crust is golden brown.
Preheat oven to 325. You will need an 8x8" ungreased baking pan. In a medium bowl, cream the butter with the sugar, and then beat in the egg yolks. Stir in the flour and nuts gradually. Form the dough into a ball and cut in half. Wrap half the dough in plastic wrap and put in the freezer while you work with the first half. Pat the dough evenly into an 8x8" pan. Stir the jam to soften, and spread on the dough in the pan. Remove the remaining dough from the freezer and roll out between 2 pieces of plastic wrap into an 8x8" square. Lay the dough on top of the jam in the pan. Bake at 325F for 55-60 minutes, or until lightly browned. Cut into small squares as this is very sweet and rich. I usually slice 6 sections each way for 36 cookies.
Preheat oven to 350f. Place saute pan with 1 tablespoon of EVOO over medium heat, add onions and cook until translucent. Add mushrooms and saute until tender. Remove from heat. Place cauliflower and herbs into a mixing bowl and toss together with remaining EVOO. Transfer mixture onto a baking sheet, and place in oven for 30 minutes. Place large skillet over medium high heat and combine cauliflower with onion and mushroom mixture. Add cheese and almond milk and cook until it comes to a boil, reduce heat and continue to simmer for 5 minutes. Remove form heat and serve. Serving suggestion: Try serving with grilled fish and Romesco sauce.
In a small bowl, combine Mexican oregano, Kosher salt garlic powder and black pepper. Rinse chicken and pat dry. Sprinkle the spice mixture into the breast cavity and add 2 small bay leaves. Place the bird on a rack in a roasting pan. Brush skin well with annatto oil. Roast the chicken in a preheated 375 degree oven for 45-50 minutes or until juices run clear when pricked.
Combine all ingredients in a blender and blend on high speed until smooth and thickened. Refrigerate for at least 1 hour before serving.
Cook onion, garlic and wine in a skillet for about 5 minutes, stirring frequently. Do not let onion brown. Stir in the diced pears, cranberries, sugar and pumpkin pie spice. Reduce the heat and simmer uncovered about 10 minutes, stirring frequently. Serve warm, or at room temperature.
On stove in small pot melt butter and add flour slowly to thicken it. When it is almost like a paste add the milk and stir. Continue stirring on low heat until the mixture thickens. Add the drained can of peas and stir for a few more minutes. Pour hot mixture over a buttered slice of toasted bread, add salt& pepper to taste. Use a knife and fork to slice and eat your meal and enjoy.
Grease and flour a bundt pan or 2 large loaf pans (8"X4"X3"). Beat the sugar and eggs until creamy. Mix in the oil. Sift the dry ingredients togethr and add to the creamed mixture. Beat in the bananas (if they are very ripe) or mash them and mix in if the are on the less ripe side. (2 cups is approximately 4 small bananas). Mix in the raisins. (I like to soak the raisins for about 30 minutes in warm water then dredge in flour so they won't sink during baking). Pour this mixture into a bundt pan, and spread out evenly. Bake in a 350 degree oven for 60 minutes or until done (test with a toothpick, if it comes out dry the cake is done). TURN OUT OF THE PAN WHEN THE CAKE IS COOL.
Preheat oven to 325 degrees. Mix flax seed and water in a bowl. Let the mixture rest for 5 minutes. Add honey and oil to flax seed/water mixture. Beat well. Add zucchini FIRST and remaining ingredients, mixing well. Bake in 4 well-greased loaf pans for one hour. Freezes well.
Pour white rum into pitcher. Add a thin slice of peeled ginger. Using handle of a wooden spoon, crush ginger to release juices. Stir in 2 cups cold cranberry juice. Serve in martini glasses.
Mix dry ingredients together thoroughly. Add lemon juice to cream and let sit for 2 minutes. While cream sits, beat eggs into the milk. Combine with cream and vanilla. Toss apples, raisins, pecans, and lemon zest with the dry mix. Preheat lightly-greased griddle medium to medium-high. Pour liquid mix into dry mix and stir together well to make a thick but fluid batter. Do not overmix or pancakes will not be as light. Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake. Cook until done in the middle - adjusting heat if necessary to avoid burning. Continue, greasing griddle as necessary, until all pancakes are cooked. Batter may thicken as it stands. It may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don't cook properly in the center. Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit. Leftovers can be eaten cold for breakfast or snacks. Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.
Boil pasta for 12 minutes in salted water drain well and let cool while you mix up the "juice" for the salad and cut up vegetables. Whisk together mayonnaise, sour cream, vinegar, mustard and spices in the largest bowl you have- you will need it! Taste and adjust salt etc to your taste. Throw in onion, bell pepper, cool pasta and cheese. Toss a lot to coat completely and mix everything around, taste again and sprinkle any additional spice you might want to add mixing well after each addition. Place in a sealed plastic container and refrigerate several hours before serving.
Bring large pot of water to a boil; add salt. Add asparagus and cook until crisp-tender, about 3 minutes. Transfer with a slotted spoon to a bowl of ice and cold water. Bring water in pot back to a boil; add snow peas and cook just until tender, about 1 minute. Transfer with slotted spoon to bowl of ice and cold water. Repeat with sugar snap peas; reserve cooking liquid in pot. When vegetables are cool, drain in a colander, set aside. Bring cooking liquid in pot back to a boil; stir in pasta and cook until al dente, about 8 minutes. Reserve 1 cup cooking liquid, then drain pasta. Diagonally cut asparagus into 1/4-inch thick slices. Transfer half of asparagus to a food processor. Diagonally cut half of the snow peas and sugar snap peas in half; add cut snow and sugar snap peas to food processor with half of green peas. Add 6 T reserved cooking liquid, the Parmigiano-Reggiano, zest, garlic, juice and oil; season with salt and pepper. Process until smooth. Combine with remaining vegetables in a saucepan; heat over low heat until warm, for sauce. Transfer sauce, pasta and 1/4 cup cooking liquid to a large serving bowl; toss until coated well, adding additional cooking liquid, 2 T at a time, if too thick. Salt and pepper to taste. Top each serving with prosciutto, chives and a dollop of ricotta. Sprinkle with pepper, if desired.
Preheat oven to 450 degrees. Prick potatoes several times with a fork and place them directly on oven rack. Bake for 50 to 60 minutes until tender. Remove potatoes from the oven and set aside until cool enough to handle. Turn oven to high broil. Cut potatoes in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving some potato in the skin to keep shells intact. Mash potatoes lightly with a fork, adding the White Puree, 1/2 cup of the cheddar cheese, margarine, sour cream and salt. Refill the shells with the potato mixture, mounding slightly. Divide the remaining 1/4 cup of cheddar among the potatoes and top each potato half with about one tablespoon of the grated cheddar. Place on a cookie sheet and broil, about 6 inches from the heat, for 8 to 10 minutes until bubbly brown. Serve immediately.