HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350*. Bring a pot of water to boil, then add the egg noodles. Allow them to boil for about 5 minutes, or until*just* al-dente. (Noodles will continue cooking while in the oven.) Drain noodles. Return noodles to (now empty) pot. Add marmalade to noodles. (The hot noodles should melt the marmalade& make it easy to mix)-- Mix well. Whisk sour cream, eggs, cottage cheese, cinnamon, and sugar together in a bowl. When mixture is smooth, add fruit and stir. Pour egg mixture over noodles. Mix well. Spray a 9 x 12 casserole dish with cooking spray. Pour kugel mixture into casserole. Mix topping ingredients together, and sprinkle over kugel. Bake at 350* for 1 hour, or until the top has become crispy.
Blend soy sauce and flour in a 2 1/2-3 quart baking dish. Add beef to soy sauce mixture and toss to coat meat. Add carrots, onion, celery, garlic, pepper, marjoram, thyme, and wine to meat. Stir gently to mix. Cover tightly and bake at 325 degrees for one hour. Add mushrooms, stir gently, and bake 1 1/2-2 hours longer, or until meat and vegetables are tender. Serve with rice, noodles, or potatoes.
Saute' onion, garlic, & chopped peppers in oil until translucent. Add: chicken or vegetable broth, diced tomatoes, enchilada sauce, black beans & corn, vegetable blend, lime juice, tomatillas, and seasonings. Simmer 20-30 minutes, then thicken with 3-4 tablespoons cornstarch (add cornstarch to a small amount of cool water until dissolved, then stir into pot). If soup seems too concentrated, you may add water. Simmer at a low boil for 10 minutes until thickened. Serve with tortilla chips, cheese, sour cream, pico de gallo and avocado slices for garnish.
Heat oven to 350°F. Grease cookie sheet. Stir cookie mix, bananas and egg in medium bowl until soft dough forms. Drop by rounded tablespoonfuls 2 inches apart onto cookie sheet. Bake 10 to 12 minutes or until set (centers will be soft). Cool 1 minute before removing from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost with frosting; sprinkle with chocolate decorations while frosting is still wet.
Preheat oven to 350 degrees. Cook pasta according to package directions without added fat or salt. In a large skillet sprayed with nonstick cooking spray saute chicken, onion, garlic, green pepper for 10-15 minutes. Add zucchini, tomatoes, tomato paste and red pepper. Cover and simmer 10-15 minutes, stirring frequently. In a prepared 9-x 13-inch baking dish layer pasta, ricotta cheese, Canadian bacon and sauce. Sprinkle with mozzarella and Parmesan cheese. Bake uncovered 15-20 minutes or until cheese is melted and dish is warmed throughout.
Put everything in the crock pot. Set on high for 3 hours (or low for 6). Adjust spices to taste.
Tools: Candy jewel and diamond molds. Prepare your molds by spraying them lightly with nonstick cooking spray. Wipe out the inside with a paper towel, so that only the thinnest layer of oil remains. Combine the sugar, corn syrup, and water in a medium saucepan and stir gently. Cook over medium-high heat and brush down the sides with cold water and a. clean brush. Cook to 295F to 309F or a Hard Crack stage. If you are cooking without a candy thermometer, have a small bowl of ice water next to the cooking sugar. Grab a teaspoon full of the hot sugar mixture and pour into the ice water. If the sugar is hard and snaps, it is at the Hard Crack stage. Remove from heat. Pour into prepared molds. Cool, allow to harden and remove from molds.
Cream together shortening and sugar until light and fluffy. Add molasses, vanilla, egg yolk and mix well. Stir in dry ingredients and mix until well incorporated. Roll out 1/4" thick and cut into 1"x1/2" strips. Bake in preheated 350 degree F oven for 15-20 minutes. Store in airtight container for 1 week or in freezer upto 3 months.
In a saucepan put the chicken bouillon and water. Bring to boiling. Stir in mushrooms, instant brown rice, and carrot. Reduce heat and simmer for about 12 minutes covered. Remove from heat and let stand for 5 minutes. Add the green onions and parsley.
Grease and line a 21 x 31 x 2. 5 cm baking tray with baking parchment. Preheat the oven to 180 C (160 C in a fan oven). Cream the butter, lemon zest and salt together until creamy, then add the sugar and continue beating until light and fluffy. Add the eggs, a spoonful at a time, beating well after each addition. You may need to add 1-2 tablespoons of flour to keep the mixture from curdling. Use a large metal spoon to fold in the flour in three batches. Spoon the mixture into the tin and spread evenly. Use a palette knife to level the surface. Bake on the middle shelf of the oven for 25-30 minutes until the centre of the sponge springs back when lightly pressed. Turn out and cool on a wire rack. Brush the top of the cake with some of the lemon juice, then apply a thin layer of jam with a palette knife. Roll out the marzipan to the same size as the top of the cake. Carefully lift on to the cake and gently smooth the top with your hand. Chill for an hour. Use a ruler to mark the cake into 28 squares, then cut with a serrated knife dipped in cold water. Brush the top of the cakes with more apricot jam. Meanwhile, melt the fondant with the remaining lemon juice in a saucepan over a low heat. Stir continuously until the temperature reahes about 55 C on a sugar thermometer. Divide between four bowls. Leave one white and colour the others with your choice of food colouring. Dip one square at a time into the colour of your choice and transfer to a wire rack over a tray. Leave for 20 minutes to dry. Lift off with a knife and put into paper cases. To make the royal icing, mix the egg white, lemon juice, half the icing sugar and glycerine with a wooden spoon until creamy. Gradually stir in the rest of the sugar and beat well until it is white and smooth. Use a small piping bag to create your own designs on top of each cake. Decorate with the glitter and silver balls.
Prepare polenta according to package directions. Cover and keep warm. Meanwhile, in a large skilled cook onion in hot oil over medium heat until tender. Stir in mushrooms, asparagus, and garlic. Cook uncovered about 4 minutes or until almost tender. Stir in wine and salt. Cook uncovered over medium-high heat for 1 minute. To serve, divide polenta among 4 bowls. Spoon the mushroom mixture over polenta. Sprinkle with nuts and cheese.
Cut roll open. Brush outside of roll with olive oil. Brush both sides of inside with italian dressing. Cut cheese in half, add the 4 halves to the bread. Add the remaining ingredients in order listed. Cut in half. Grill in your panini press or George Foreman grill. Enjoy.
A day in advance, prepare the sauce. heat oil in a large heavy saucepan over medium heat. Add in the onion and garlic; saute for about 5 minutes. Add in all remaining sauce ingredients; bring to a boil, reduce heat and simmer for about 30-35 minutes. Cool to room temperature, cover and refrigerate overnight. Also a day in advance, prepare the ribs. Make slits in the underside (white part) of the ribs and place in a large roasting pan. In a small cup mix the liquid smoke and cider vinegar, brush over the ribs and refrigerate for 2 hours. After 2 hours, mix together the remaining seasonings and rub on all sides of the ribs; cover and refrigerate for 24 hours. To cook the ribs, set oven to 300 degrees. Season all sides of the ribs with salt and pepper, then arrange ribs (meat-side) up in a single layer on two baking sheets. Roast for about 3 hours, covering loosely with foil if the ribs are browning too much. After about 1-1/2 hours of roasting time change the position of the baking sheets, moving the bottom one up and the top one down. When the roasting time is almost finished, brush both sides of the ribs using the prepared sauce (leave some sauce to serve at the table) place back in the oven and roast for about 25 minutes more. Remove and cover loosely with foil and let stand for about 20 minutes. Cut the ribs between the bones and serve with remaining sauce.
Combine tuna with mayonnaise, garlic, salt and pepper. Add carrot, sweet potato, zucchini, green onion, corn and flour; stir to combine. In a separate bowl, whip egg whites until stiff; gently fold into the tuna mixture. Heat half the oil in a large, non-stick skillet set over MEDIUM HEAT. In batches, drop 1/3 cup portions of the batter into the skillet; flatten slightly with the spatula. Cook for 4-5 minutes per side or until golden and set. Repeat with remaining batter, adding more oil as needed. Hold batches in a warm oven until all the fritters are cooked.
mix all ingredients well. Pour into a greased 1 1/2 quart casserole dish. Bake in a 350 degree oven for one hour.
Proof the yeast with 1 teaspoon sugar in 1-1/2 cups warm water for about 8-10 minutes or until foamy. Meanwhile fit a heavy-duty stand mixer with the kneader blade. In the bowl, place 4 cups flour with 1/2 cup oil (can use vegetable or Canola oil) 1 teaspoon sugar, 2 teaspoons salt and the fresh chopped garlic or garlic powder (if using). After the yeast is proofed and foamy, add it to the bowl and start kneading, adding in more flour if needed to create a soft smooth dough (knead for about 8-10 minutes). Remove the dough to a lightly floured surface and let rest for about 10 minutes. Grease a large bowl. Gather up dough and knead gently for about 30 seconds and place into the bowl. Cover and let rise for about 1 hour (might take more or a little less than 1 hour) or until the dough doubles in size. Punch down dough. Shape into a large ball. Generously oil the outside of the dough ball, and place in a heavy-duty ziploc plastic bag and close the bag. Place in the fridge overnight. If the dough keeps rising in the bag, just punch lightly with hands and it will go down (you might have to do this several times, it will not effect the texture or taste). When ready to use roll out dough and place on a large pizza pan or two small pans, trim ends with a pizza cutter. Top with sauce then sprinkle with cheese and then top with favorite toppings (I like bacon and mushrooms!) the cheese must be put on before the toppings and over the sauce. Set oven to 425 degrees (bottom rack) and place into the oven immediately without preheating. Bake for about 30 minutes or until the crust is light brown on bottom.
Combine, cheeses, mayonnaise, worcestershire sauce, and salts. Blend until smooth. If too stiff add a bit more mayonaise. Add olives and shape into ball. Combine dried beef and fresh parsley and roll ball in the mixture. Cover with plastic wrap and chill. For a difference you can roll in crushed walnuts or pecans. Serve with crackers. Note - this is best with freshly grated cheese - not the package of pre-shredded stuff, the moisture content is needed.
Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, sliced onion, salt, and pepper to pan; saute 5 minutes. Stir in garlic, and saute 30 seconds. Add vinegar; cook 30 seconds or until liquid almost evaporates. Arrange half of mushroom mixture over half of each tortilla. Top each tortilla with 1/2 cup chicken, 1/2 cup arugula, and 1/4 cup cheese; fold tortillas in half. Wipe pan clean with a paper towel. Heat pan over medium heat. Coat pan with cooking spray. Add tortillas to pan. Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp. Watermelon-jicama salad: Combine 4 cups (1/2-inch) cubed seedless watermelon, 1 1/2 cups (1/2-inch) cubed peeled jicama, 1 cup chopped English cucumber, and 1/2 cup chopped red onion. Add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well.
In a large pan, heat the butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft, stir in the garlic and ginger, then add the turmeric, chilli and coriander, and saute over a medium heat. Add the chicken and saute stirring constantly until the chicken meat turns white. Add the ground almonds, tomatoes and tomato paste. Mix thoroughly, cover and simmer for 20-30 minutes. Add the yoghurt and heat through gently before serving.
Spread both sides of the white bread with mayonnaise. On one slice of bread, place the onion and tomato slices in layers, starting with the onion. Sprinkle with salt and pepper to taste. Top with the remaining slice of bread. Cut sandwich in half if desired and enjoy!
Melt the butter in a large pan and fry the meat in it until browned on all sides. Do not crowd the pan; brown the meat in two or three batches if necessary. Remove the meat from the pan, add the onion and carrots and cook until slightly softened. Return the meat to the pan, add the flour, if using, then stir in the stock, tomato puree and sugar. Bring to the boil and then reduce the heat to a simmer. Add the potatoes, if using, the Guinness or the wine, the bouquet garni and salt and pepper to taste. Cook over a low heat for about 1 to 1 1/2 hours or until the meat is tender. While the stew is simmering, add 4 or 5 drops of Tabasco to taste.
Preheat oven to 350 degrees. Grease 10" inch tube pan. SIFT TOGETHER: flour, cinnamon, salt, baking soda, baking powder. COMBINE: oil, sugar, and eggs one at a time. Gradually combine egg mixture into dry ingredients, mixing until smooth. ADD: carrots, raisins, candied fruit, dates, and chopped nuts. Spoon into a greased 10" tube pan. Bake at 350 degrees for 1-1/2 hours.
In large saucepan, beat together eggs, sugar and salt, if used. Stir in 2 cups milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately. For faster preparation, heat milk until very warm before stirring milk into eggs and sugar. MICROWAVE: In 2-liter liquid micro-safe measure or bowl, beat together eggs, sugar and salt, if used, until thoroughly blended. Set aside. In l-liter liquid measure or bowl, cook 2 cups milk on full power until bubbles form at edges, about 5-6 minutes. Stir into egg mixture. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160F, about 5-6 minutes. Stir in remaining 2 cups milk and vanilla. Continue as above.
Combine all the above ingredients in a medium bowl with a fork until ingredients are evenly coated with olive oil. Use to top steak, baked potatoes, whatever! Roquefort cheese is also a fine choice for this salsa. Cooking time is the time it takes to toast the walnuts in the oven. Very quick to put together.
In a medium ceramic or glass bowl, whisk together 2 tablespoons of oil, 2 tablespoons of lime juice, 1/2 teaspoons of grated zest, 1/4 teaspoons of salt, cumin, pepper and crushed red pepper flakes (if using.) Add the scallops and marinate, covered, in the refrigerator for 1 hour(remember the lime juice can cook the scallops if kept there too long and they may become rubbery.) In a large nonstick skillet, heat the remaining 2 tablespoons of oil over medium-high heat until hot. Add the tortilla wedges in batches and cook until golden brown on both sides, 1 to 2 minutes. Drain the wedges on paper towels. Peel, pit, and coarsely mash the avocados in another medium bowl. Stir in the onion, yogurt, and remaining lime juice, zest, and salt. When ready to serve, preheat the grill or broiler. In a broiler pan, cook the scallops about 3 inches from the heat until cooked through, about 4 to 5 minutes. To serve, spread 2 teaspoons of avocado cream on each tortilla wedge. Top with 1 tablespoons of lettuce and 1 scallop, and finish with about 1 tablespoons of salsa. Repeat with the remaining ingredients.
Cut tops off peppers and remove seeds. In large kettle, cook peppers in boiling water for 3-5 minutes; drain and rinse in cold water; set aside. Cook orzo according to package directions. Meanwhile, in large skillet, cook the sausage, onion and garlic over medium heat until meat is no longer pink; drain. Drain orzo; stir into meat mixture. Add the marinara sauce, tomato, basil, rosemary and pepper flakes. Spoon into peppers. Place in a greased 11-inch by 7-inch baking dish. Cover and bake at 350 degrees F for 10 minutes. Uncover, sprinkle with cheeses. Bake 5 minutes longer or until cheese is melted.
mix together all the ingredients and pour over lamb chops. marinate 4 hours or overnight. heat oven to 375. remove chops from marinade. in a large ovenproof skillet brown chops 5 minutes per side. place in oven for 5-10 minutes, serve.
Scramble egg, add milk, salt and pepper to taste. Spray small skillet with cooking spray. Add chopped onion, jalapeno and sausage. Cook until sausage is done. Remove from heat and set aside. Spray skillet again and add egg. Cook until just about done and add onion, jalapeno and sausage mixture. Heat tortilla with cheese in microwave until melted. Put mixture on tortilla and add salsa if desired. Fold in half and eat!
To make the Mustard Sauce: In a bowl, add the mustard sauce ingredients; stir to blend. Chill for 8 hours. To make the Mango Salsa: In a bowl, add all the mango salsa ingredients; stir to combine. Chill for at least 2 hours. To make the chicken: Add the soy sauce, garlic, brown sugar, olive oil, and fresh ginger to a heavy duty zip-lock plastic bag. Add in the chicken; seal and shake gently to coat. Chill for 1 hour, turning once. Take chicken out of marinade and throw away the marinade. Grill the chicken over medium-high heat, covered, for about 6 minutes on each side or until done. Put chicken on individual plates; drizzle with mustard sauce and sprinkle with nuts. Serve with Mango Salsa.
Prepare the tortellini according to the packages directions. Add a little fresh water to the cooked tortellini to keep them from sticking together. Thread 24 4-inch skewers with 3 tortellini each. Arrange the skewers on a platter and sprinkle with 2 tablespoons of the parsley. In a small mixing bowl, mix together the remaining parsley, oil, Parmesan cheese, lemon juice, garlic, salt and pepper. If desired, puree the sauce in a blender for 1 minute. With a pastry brush, brush the sauce on the tortellini. Reserve the remaining sauce to dip the skewers into the serving.
Drain beets and julienne. Peel and shred carrots. In a bowl combine beets and carrots. Add vinaigrette and pepper. Toss gently. Chill for 30 minutes.
In large pot mix well the sugar, Kayro syrup, vinegar and bring to boil. Continue until mixture reaches the Hard Crack Stage on candy thermometer. Remove from heat and quickly stir in popped popcorn. Butter your hands and scoop enough coated mixture to form baseball sized balls. You have to work quickly as the coating will harden very fast. When cooled, wrap in wax paper, twisting to close. Preparation and cooking time does not include time to pop popcorn. Cooking time varies with weather conditions.
In a mixing bowl, combine the first 6 ingredients; stir well to combine. Place lamb, fat side up in a shallow roasting pan. Spread mustard mixture evenly over leg of lamb. Chill two hours. Insert meat thermometer, making sure it does not touch fat or bone. Bake in a 325° oven for 2 hours, 15 minutes or until thermometer registers 160 degrees. Let stand 10 minutes before serving.
Fill a medium-large bowl 2/3 full with water. With a sharp knife, cut the crown off the pomegranate. It's the tufted end. This will expose the inner sections of the fruit. Score through the skin of the fruit but leave the skin intact. Submerge the pomegranate in the bowl of water and gently pry it open into sections. Still working under water, remove the internal white membranes and gently pull out the seeds. The seeds will sink to the bottom of the bowl and the membrane will float to the surface. Discard the outer pieces of skin and white membrane, leaving only the seeds behind. Lift the seeds out of the water and transfer them to a paper towel to dry. The seeds can be refrigerated for up to 3 days.
blend the eggs with the lemon juice. blend the herbs spices and pancake mix with the bread crumbs dredge the fish in egg mixture. then coat with bread crumb mixture completely. heat enough oil in pan to fry in stainless steel pan. Fry for approx 3 minutes per side on medium high heat. you can play with the volume of bread to herb to flour/pancake ratio to get your desired favourite.
Preheat the oven to 350°F Lightly grease a baking dish with butter. Core and cut the apples into eighths (1/2 inch wide wedges). Place the apple wedges flat in the baking dish and sprinkle evenly with sugar. Spoon passionfruit pulp evenly over apples. Cover the dish tightly with foil and bake in oven for 25-30 minutes or until soft. Remove baking dish from oven and spoon mixture into 4 ramekins, evenly. Crumble the ANZAC biscuits over each ramekin and bake in oven for 7-10 minutes or until golden brown. Top each crumble with a scoop of ice cream and serve while hot.
Sift together flour, baking powder and salt. Cut in the shortening. Beat egg; add milk and then stir this into the dry ingredients. In an appropriate size pan, combine vegetables, juice, butter and catsup. Heat this till hot through. Pour vegetable mixture into a buttered casserole. Spread dough over top. Bake at 425° for about 25 to 30 minutes or till dough is browned. To serve, turn out on serving plate with vegetables on top. Serve with tomato or mushroom sauce.
Mix all ingredients except the powdered sugar on medium speed for 5 minutes. optional Sometimes I add walnuts to the mix as well as put some in the bottom of the bundt pan before pouring in the cake mixture it gives it a nice crunchy topping. Pour into well greased bundt pan and bake at 350°F for 45 minutes. Let cool for 15-20 mins before removing from bundt pan. While cooling I sometimes mix some of the (1/4 cup) powdered sugar and some extra sherry (1/2 cup) poke holes in cake with a chopstick and drizzle while still in pan. Turn out pan onto cooling rack and dust lightly with powdered sugar.
Cut chicken into bite-sized cubes. Sprinkle with seasoning mix and toss well. Let stand for 15 minutes. An a small bowl combine honey and mustard. In a large non-stick skillet, heat oil over med-high heat until hot. Add chicken cubes and cook, tossing to keep pieces separate. Brown on all sides, about 4 minutes. If browning too quickly, reduce heat. Cook until done, 2-4 minutes. Pieces should feel firm without any pink in the center. Transfer to serving plate. Provide cocktail forks or toothpicks and serve warm with dipping sauce.
To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving. Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot. To finish the sauce, heat it in sauce pan, bring to a boil. Mix cornstarch and water to make a slurry. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two. Heat 2 more tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.