HumbleIntelligence/food-ner-1-Million huggingface dataset:
lay out tortilla shells on cookie sheet big enough to fit them. Then take a spoon and put the amount of sauce you desire on each tortilla shell. Then put chease and toppings( if you dont like chease just put toppings and your favorite spices). Heat oven to 350 deggrees and bake for 15-25 minutes. (or untill chease and toppings are golden brown.
Grease a 9 X 13 pan and preheat oven at 350 degrees. Roll out one package of crescent rolls and place in bottom of pan. Brush with 1/2 the egg white. In a bowl mix until blended the sugar, vanilla, the softened cream cheese and egg yolk. Spread this mixture on top of crescent rolls in the pan. Cover with the other can of crescent rolls and brush with the remaining egg white. Combine topping and sprinkle over crescent rolls. Bake at 350 degrees for 30 minutes or until golden brown. Best served warm.
Start the water, salt and sugar to a boil while prepping the potatoes. Add the potatoes as soon as they're prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes. The tiny potatoes took only about 20 minutes, others longer.) Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green. Drain. Return to the hot pot and toss with garlic and butter. Add salt if needed.
Preheat oven to 275°. Line 2 baking sheets with parchment paper. Bring 2 inches water to a simmer in a saucepan. Put chocolate in heatproof bowl and set over simmering water. Melt, stirring occasionally. Set aside to cool slightly. In another bowl, combine egg whites and sugar. Place over simmering water and whisk until hot, 4 to 5 minutes. Transfer bowl to a mixer and beat on high speed until stiff peaks form and mixture is lukewarm, 4 to 5 minutes. Remove bowl from mixer and drizzle melted chocolate over the egg whites, folding in with a rubber spatula until just marbled. Use a soup spoon to drop batter in large mounds spaced 1 1/2 to 2 inches apart on the baking sheets. Bake until crunchy outside and still chewy inside, 35 to 40 minutes. Transfer pans to a wire rack and cool completely before removing the cookies from the parchment. Store in an airtight container.
Wash and remove all fat from chicken breasts; pound out to 1/8 inch thick between two pieces of wax paper. Cut butter into quarters and lay one in center of each chicken piece. Evenly divide onions and parsley between breasts. Roll each piece into a log and secure with a toothpick. Mix eggs and water. Roll each log in flour, then dip in egg and cover with bread crumbs. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight. Deep fry until brown, then bake at 375°F for 5 minutes.
CAKE: In a large mixing bowl, combine the cake mix, pudding mix, eggs, bananas and oil and beat on medium speed for 3 minutes until smooth. Pour batter into lightly coated 13 X 9 inch baking pan and bake at 350 degrees for 35-40 minutes. Immediately after removing cake from the oven, top it with the broiled frosting return it to the oven under after preheating your broiler. Broil the cake and icing six inches below the heating element for about 3 minutes or until golden brown (WATCH CAREFULLY TO PREVENT SCORCHING). Cool for at least 1 hour before serving. BROILED TOPPING: In a medium non-stick saucepan over medium heat, melt the butter. Slowing stir in the brown sugar and evaporated milk and mix well. Once the mixture is blended well, add the coconut and pecans and mix well. Place this mixture on top of the cake which has baked for 35-40 minutes, then return it to the oven per the "cake" instructions.
In medium mixing bowl beat together peanut butter, butter, brown sugar, 1/2 cup granulated sugar, egg and vanilla until creamy. Blend in flour, soda and salt. Cover. Refrigerate at least 1 hour. Form dough into 24 balls, each about 2-inches in diameter. Arrange about 2-inches apart on two cookie sheets. Flatten with fork dipped in granulated sugar to form criss-cross pattern. Bake in preheated 325°F degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown. Cool on wire racks.
Put the sugar and butter in a large mixing bowl, Cream together well using a fork. Beat the two eggs in a seperate bowl, add to the butter and sugar and beat in with fork. Sift flour into mixture and mix well. Add vanilla essence if using and mix well. Put 6 muffin cases into a bun tray and spoon the mixture evenly between the cases. Cook in the oven for 15-20 minutes at 180degrees Celsius Once they are finished allow to cool before icing. Icing:. Sift the icing sugar into a mixing bowl. Add the butter and cream well with a fork. Add food colouring to reach your desired colour. If the icing is a little to thick to spread add a little milk to thin. Any type of milk works. Spread the icing over the top of the cakes and decorate as desired.
Preheat oven to 350 degrees. Cook macaroni according to package directions. In bowl blend together soup, milk, mayonnaise or salad dressing, and mustard. Stir in cheese, tuna and pimento. Gently fold in cooked macaroni. Turn into a 1 1/2-quart casserole. Combined bread crumbs, melted butter and paprika; sprinkle atop casserole. Bake, uncovered at 350 degrees until heated through, 45-50 minutes.
COMBINE sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. Bring to a gentle boil; stir until coffee and sugar are dissolved. Remove from heat; set aside. TRIM chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast. COMBINE garlic, oil, salt and pepper. Rub mixture all over chicken. Arrange slit side up on rack in shallow baking pan. Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes. PREHEAT broiler. BROIL chicken for 5 minutes. Turn chicken over; coat with reserved glaze. Broil for an additional 4 to 5 minutes. Turn chicken over again; coat with glaze. Broil for an additional 2 minutes or until tops are sizzling and brown.
Preheat oven to 375 degrees. Shells: Boil large pot of salted water over high heat. Add pasta and cook until tender but firm to bite, 8-10 minutes. Drain pasta. Warm olive oil in large skillet over medium heat. Add pancetta, cook until lightly golden, about 5 minutes. Remove pancetta with slotted spoon to large bowl, let cool. Add spinach, ricotta and asiago cheeses, pepper and nutmeg to bowl. Stir to combine. Stuff shells with about 2 TBS. of spinach mixture. Place shells in large buttered baking dish. Sauce: Melt butter in medium saucepan. Add garlic and cook for 1 minute. Add cream and simmer. Turn heat to very low and add 2 cups of asiago cheese, parsley, and pepper. Stir until cheese is melted. Pour sauce over shells. Top with remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove and serve immediately.
In a large plastic or ceramic dish, mix the evaporated milk with the brandy, pepper, chicken bouillon, oregano and parsley.Add the pork chops and turn over to coat both sides. Marinate in the refrigerator for 2 or 3 hours. Drain the pork chops, reserving the marinade. Meanwhile, heat the oil in a large, deep skillet. Add the flour and cook stirring often until it turns golden. Slowly and whisking constantly, add the water and the reserved marinade. Cook over low heat stirring constantly. Add the pork chops and bring to a boil. Lower the heat and cook until pork chops are thoroughly cooked and tender, about 25 minutes. Serve.
cook quinoa according to directions on your package (usually 1cup quinoa to 2 cups water). after quinoa is cooked let cool about 10 minute and mix together the rest of the ingredients. serve chilled.
Heat your wok until smoking before adding 1tbsp groundnut oil. Add the eggs and scramble for 1-2 minutes. Transfer to a warm plate and put to one side. Wipe any excess oil from the wok with a kitchen towel then bring back up to temperature before adding the remaining groundnut oil. Add the rice, stirring well, then add the tomatoes and cook for 1-2 minutes. Stir in the egg and season to taste with pepper, sesame oil and soy sauce, then stir through the onion before serving.
Trim crusts from bread slice and put bread and milk together in a bowl. Cook on high in the microwave until warm, about 1.5 minutes. Mash the bread and milk and let cool. Put the ground venison, sausage, eggs, salt, pepper, parsley, onion, Parmesan, and the bread and milk, and Stilton crumbles all in a large mixing bowl and GENTLY mix together. Pour the Panko into a flat bowl. Roll into little 1-1.5" balls and roll through the Panko. Heat the oil (about 1/4" up the sides) in a deep skillet. Brown the meatballs on all sides and remove to a plate topped with a paper towel to drain off the excess oil. Then place the meatballs in a crockpot or Dutch oven on high to keep very warm and to continue to cook. Drain off all the oil except for about 3 TBS of the oil and keep all the bits in the skillet and sautee the onions, mushrooms, and garlic until soft and onions are browned slightly. Add the thyme and sage and stir, cook another minute. Deglaze the pan with the Bourbon and reduce to about 1/4 cup then add 4 cups beef broth and reduce again by 1/2. Slowly add the cream, whisking constantly. Bring to a Simmer and then pour into the crockpot and cook for 3-5 hours. Adjust liquid as needed. May need more beef broth or you can also use water at this stage. If your sauce is too thin use a little buerre manie and thicken prior to serving. Deglaze the pan.
Coat rim of glass in white chocolate and dip in crushed peppermint. Mix all liquids into a martini shaker with ice and shake. Make sure to shake hard enough to mix the almond butter into the liquids. Strain and serve!
In a large bowl, combine fruits, marshmallows and pecans. Fold in the Cool Whip topping and the mayonnaise into the fruit; toss lightly to combine well. Transfer the mixture to a 8x8-inch dish. Chill in the freezer for about 1 hour (NOT until solid). Cut into squares. *note* make sure that the canned fruit is VERY well drained, I like to pat off any excess moisture with a paper towel. Also, if you plan to double this recipe, prepare in TWO separate pans.
Core and halve tomatoes, then cut each half into 4-5 wedges. Toss wedges with salt in a large bowl; let rest until small pool of liquid accumulates, 15-20 minutes. Meanwhile, whisk oil, vinegar, garlic, basil, anchovies, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes. Add bread cubes; toss to combine. Adjust seasonings. Sprinkle with some freshly grated Parmesan cheese and serve immediately.
In a large stainless steel bowl, put the egg yokes in and whisk using a thin wired whip until the eggs turn light yellow. Add the oil, slowly whipping continuously. Add the red wine vinegar and all other ingredients. Voila!
Peel and chop potatoes. Boil in 4 quarts of water in till soft (about 15 minutes). Drain and put in large mixer on low. Add Miracle Whip, maargarine, and milk. Mix until smooth.
Put the beans in a large pot and cover with cold water by 6 inches , soak overnight and then drain. season pork belly cubes with 1 tablespoons of the salt and 2 tsp of the pepper . Heat large pot preferably cast iron, over med- high heat. heat oven to 250 degrees. sear the belly pieces in the rendered belly fat until lightly browned about 2-3 minutes . add the onion celery carrots garlic bay leaves red pepper flakes, and thyme plus the remaining 1 tsp salt and 1 tsp pepper. saute until the vegetables start to soften, about 5 minutes pour in the wine and simmer to slightly reduce about 3 minutes add the tomato paste and mustard and cook, stirring until the ingredients are combined. return the seared pork belly and its juices to the pot. add 1 qt of the chicken broth and bring to a simmer. then cover. and simmer for 60-70 minutes the pork belly will be cooked and slightly tender but should not fall apart. add the beans and remaining 1 qt broth, or enough to comfortably cover the beans by 2 inches. put in the oven and bake , uncovered, stirring the top crust into the beans every hour or so, until the beans are tender. about 3 1/2 hours. add a little more broth if needed to keep beans moist and submerged. Increase the oven temp to 450 cook for another 30 mins to form a crust on top of the bean mixture. push the crust to the middle of the pot. cook for another 15 mins to form a new crust. The cassoulet will have a deep brown crust and look rich. Cool for at least 30 mins before serving.
Beat the butter until creamy, for about 2 minutes. Add both of the sugars, beat butter and sugar mix for two more minutes. Then mix in the peanut butter and egg. Mix together all the dry ingredients including: flour, baking soda, baking powder and salt. Mix well. Stir the dry ingredients into the sugar butter mixture. Wrap dough in plastic and refrigerate for at least three hours. Preheat oven to 375 degrees Fahrenheit*. Shape dough into balls that are one inch and one-fourth wide and long. Place about three inches apart on an un-greased cookie sheet. Flatten in criss-cross patterns with a fork. Place in oven. Bake cookies till they are a light brown (nine to ten minutes*). Cool on baking sheet for a few minutes then transfer to rack to cool completely. *For chewier cookies bake at 300 degrees Fahrenheit for fifteen minutes.
Core and slice cabbage 1/2" thick, and add to water in pot, and stir and cook till wilted. Meanwhile - chop ground meat fine as you fry till it's no longer red. Place cooked meat in a colander to drain grease. Then wash the ground meat with running hot faucet running water to remove rest of grease. Add ground meat, and sauce, and salsa to wilted cabbage, then simmer for 5-10 minutes. Serve over cooked white rice if you desire. NOTE: At this point it is done, but you could have used the medium, or hot salsa instead, but that is much too peppered for me. I used two 6" heads of cabbage, and the taste was strong and delicious, but I really believe that, with even larger heads of cabbage, and more meat if you choose = the taste wouldn't hardly deminish. If you decide to add white rice to the recipe in the pot, consider using converted rice that holds it's texture even after freezing = like Uncle Ben's. See my recipe for gumbo to get 13 minute boiled white rice recipe.
Cook& stir sausage in Dutch oven until brown; drain. Stir in rice, milk, celery, green pepper, onion, soup and mushrooms. Pour into ungreased 2 quart casserole and sprinkle with cheese. Cook uncovered in 350°F oven until center is bubbly, about 45 minutes.
Soak beans overnight or for 8 hours. Discard floating beans and beans that are cracked. Rinse beans thoroughly under cold water. Add beans to Crockpot, cover with 1" of water. Add salt - approximately 1 tablespoon. Add approximately 1 teaspoon of garlic & chili powders. Add 1 1/2 (approx) of cumin. Sprinkle red pepper flakes. Cook on low 4-6 hours or until beans are tender. Once beans are done transfer some of your beans to the Cuisnart. Add some of your cooking water. Mix until blended.
Mix all dry ingredients together. Spread ground pork out in a shallow pan. Sprinkle with the spice mixture. Drizzle with water. Mix as thoroughly as possible (most important step). Cover and refrigerate 24 hours. Mix again. Stuff into casings, make into patties, cook or freeze. I like to just fry it up and use it for a topping on pizza. Use your imagination - it tastes great in lots of dishes. Cooking time is refrigeration time.
Mix all ingredients together and enjoy. * You can add more or less of any ingredient for your liking.
Preheat oven to 350. Grease and flour 8-inch round cake pan. Beat butter in large bowl with electric mixer until creamy. Gradually add sugar; beating until well blended. Add ginger and eggs; beat well. Beat in combined dry ingredients alternately with water. Spoon batter into prepared pan. Bake 45 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 5 minutes. Turn out onto wire rack to cool completely. Prepare Gingercream by beating whipping cream, sugar and ginger in medium bowl with electric mixer until soft peaks form. To assemble, slice cake in half horizontally. Place one layer on serving plate, cut side up. Spread with half of Gingercream; top with one fourth of the strawberries. Top with second cake layer, cut side down. Spoon remaining Gingercream over top; garnish with one fourth of the strawberries. Dust with additional ground ginger. Cut cake into wedges; serve with remaining strawberries.
Preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with parchment paper. Pour Guinness into a large saucepan, add butter and heat until melted. Whisk in cocoa powder and sugar. In a small bowl, beat sour cream with eggs and vanilla and then pour into brown, buttery, beery mixture and finally whisk in flour and baking soda. Pour cake batter into greased and line pan and bake for 45 minutes to an hour (Check at 45 minutes for doneness, poking a skewer in center). Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake. When cake is cold, gently peel off parchment paper and transfer to a platter or cake stand. Icing. Place cream cheese and confectioners' sugar in a mixing bowl, and whip with an electric beater, until smooth (You may also do this with a food processor). Add cream and beat again until you have a spreadable consistency. Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the famous pint.
Preheat oven to 350 F. Beat margarine, sugar, salt, molasses, ginger and eggs together in a large bowl for one minute. Sift flour and baking soda and add to molasses mixture. Drop by teaspoonsful on a greased cookie sheet. Flatten using the flat bottom of a glass dipped in water. Bake for 12 minutes. Remove the very soft cookies to a cooling rack using a spatula.
Line a fine wire-mesh strainer with a coffee filter. Place strainer over a bowl. Spoon yogurt into strainer. Let stand 15 minutes. Spoon yogurt into a medium bowl, and discard strained liquid. Pat bell peppers dry with paper towels. Stir peppers, feta cheese, chopped fresh dill, Greek seasoning, and garlic into yogurt. Cover and chill at least 1 hour. Store in an airtight container in refrigerator up to 3 days. Serve with pita chips.
In a large skillet, saute the corn, onion and pepper in oil until crisp tender. Stir in the lime juice, garlic, salt, cumin, chili powder and oregano, cook 1 minute longer. Transfer to a large bowl and cool slightly. Crumble turkey over mixture and mix well. Shape into four burgers. Refrigerate for at least 30 minutes. For sauce. In a small bowl, mash avacado with sour cream, cilantro, lime juice, garlic and salt. Refrigerate until service. If grilling the burgers, coat grill rack with cooking spray before starting the grill. Grill the burgers 4 in from the heat for 5-7 minutes or until thermometer reads 165°F. Place on buns top with about 1/4 sauce. Serve with lettuce, cheese, tomato and onion if desired.
Bread: Preheat oven to 350. Use a 9x5 loaf pan and spray with non-stick spray or line with foil and spray with non-s'ck spray to get out easily. Mix brown sugar and cinnamon together in a bowl; set aside.In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time until blended in; add in vanilla. Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended. Mix milk into batter until smooth.Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer and top with remaining apple mixture then the remaining brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon. Bake in preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes. Glaze: Mix powdered sugar and milk/cream together until well mixed. Let bread cool for about 15 minutes before drizzling with glaze.
Preheat the oven to 450 degrees. Spray a cookie sheet with non-stick spray. Cut the vegetables in half lengthwise and then cut each section in half crosswise. Cut the quaters into long strips 1/4 inch thick. Mix all of the dry ingredients in a large bowl. Add the vegetables to the bowl and mix until coated with the seasonings. Drizzle olive oil over vegetables and mix until the vegetables are coated with oil. Place the vegetables in a single layer on the cookie sheet. Bake for 10 minutes. Turn the vegetables over and bake for another 5 to 10 minutes, until vegetables are tender.
Use a large glass measuring cup 1 quart capacity if you wish. Saves on the mess. Add eggs to the large measuring cup, whisk, add milk, vegetable oil and applesauce or the alternate ingredient of 1 cup vegetable oil. Do not add the applesauce if you do. Add the lemon extract dried lemon rind and 1/2 cup sugar. Whisk in the measuring cup. In a medium mixing bowl add flour, sugar and mix. Preheat oven 350°F. Slowly add the liquids and stir in until mixed. Spray Pam in (3)round baking pans, 8 X 10 glass baking pan or 9 X 13 baking pan. Bake 25 to 30 minutes in round pans, 40 minutes in 8x10 glass pan or 45 minutes in 9x13 pan. Cool the cakes about 15 minutes. Make glaze. Put in a plastic sack and cut a hole in one corner and squeeze and drizzle. Or use a spatula and coat each layer. Note: You may drizzle or spread the glaze after the syrup is poured if you wish. Take a fork and poke hole the length of the tines of the fork about two inches apart. Boil the water in microwave, add the dry Jello and stir until dissolved. Pour slowly over the cake layer(s). Add glaze. May be refrigerated until serving.
Preheat oven to 400 degrees F. Grease twelve 2 1/2" by 1 1/4" muffin-pan cups. In large bowl, mix first 6 ingredients. In small bowl, with wire whisk or fork, beat buttermilk, applesauce, vanilla, and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy). Fold in berries. Spoon batter into muffin cups. Bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pans; serve warm. Or cool on wire rack. Note:Or, instead of buttermilk, in 1-cup glass measuring cup, place 1 tablespoon lemon juice, then add enough milk to equal 1 cup. Let mixture stand until thickened, about 5 minutes.
Preheat the oven to 160 degrees C fan bake. Line a 17x27cm slice tin with non stick baking paper, leaving a paper overhang on all sides. Cream the margarine and first portion of sugar. Beat in the egg and vanilla. Add flour and baking powder and mix well. Adjust consistency with extra flour if necessary. Press the mix into the prepared tin, then scatter with the blueberries. Beat the sour cream,eggs, 2nd serve of sugar and vanilla until smooth. Pour over the shortcake covered in blueberries and bake for about 55 minutes until a skewer in the middle comes out moist but not wet. Cut into squares. This slice is even more delicious after a day or 2 in the fridge because the sour cream topping soaks through the spongy base.
Place the cabbage in a large mixing bowl. Sprinkle with 1 tablespoon salt. Mix, squeezing with your hands to soften, about a minute. Leave aside for 15 minutes, to allow the juices to extract. Squeeze the cabbage with your hands to remove as much moisture as possible. Try not to mash them. They should be tender but should still hold their shape. Place the cabbage back in the bowl. Add the apple and green onions. Add the olive oil, lemon juice to taste. Season with salt if needed (the cabbage may still have some salt, so don't over-salt), and black pepper to taste. Sprinkle with a little sugar, if you wish (optional). Toss to combine. Transfer to a serving bowl. Garnish with berries of your choice. Prep time estimated and only approximately.