HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together all ingredients. Bake at 350 on ungresed sheet for 8-10 minute. Enjoy.
Cook macaroni noodles, drain the water and stir in the margarine while noodles are still hot. Meanwhile, saute the onion, bell pepper, celery, and carrot in olive oil over medium-high heat until tender. Preheat oven to 425°. In a greased, 2-quart casserole dish, mix the noodles and veggies together with the peas, corn, tuna, mayonnaise, milk, and cream soup. Add additional milk if mixture is too thick. Bake uncovered in the preheated over for 25 minutes. Top with french fried onions during the last 5 or 10 minutes.
Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. Serve warm and enjoy!
In large pot, boil the potatoes until soft. Do not salt the water until ready to mash the potatoes with the other ingredients. While still warm, mash the potatoes with the feta cheese, green onion, red onion, dill, mint, egg, lemon juice, *salt and pepper. *Taste the mixture first before adding the salt because feta itself is quite salty. Place the potato mixture in the refrigerator to firm up. Refrigerate potato mixture until ready to fry. Divide the potato mixture into little balls approximately 3/4"-1" in diameter. NOTE: The potato mixture can be prepared ahead of time and refrigerated until ready to cook. Flatten the balls slightly and dredge in flour. Heat the olive oil in the pan and fry up the cakes until golden brown on both sides. Drain on paper towel. Serve warm. I like to drizzle extra lemon juice on top of the potato cakes. Yield is not known. Serving is estimated.
Preheat the oven to 450 degrees. Place a large broiler pan in the oven and let that heat. Lightly oil the skin of the trout. Mix the Mayo, mustard, tarragon, lemon juice and season with pepper. Taste the sauce, I thought it was salty enough and did not add any but you may want a saltier taste. Spread on the meat of the trout. Place the trout on the hot pan and bake for about 10 minutes, or until you like your fish cooked. Serve!
Set oven to 350*F or mark 4. Butter a 1 pint pie dish. Put the breadcrumbs, butter, 1 oz of the sugar, and the lemon rind into a bowl and mix together. Heat the milk in a pan and pour over the breadcrumb mixture. Beat the egg yolks and mix into the breadcrumbs. Pour into the pie dish and bake for about 35 minutes until set. Remove from the oven and spread the jam on top of the pudding. Reduce the oven to 300*F or Mark 2. Whisk the egg whites stiffly and fold in the remaining caster sugar. Pile this meringue on top of the jam layer and sprinkle with caster sugar. Bake for about another 30 minutes until the meringue is firm and brown on top.
Preheat the oven to 350 degrees F. Cream the peanut butter, butter and both sugars until light and fluffy. Meanwhile melt the dark cooking chocolate with just a little bit of butter. Beat in the eggs. Mix in the flour, baking powder, salt, sweetened condensed milk, milk and vanilla. Divide the batter into two portions. To one portion, mix in the cocoa powder and melted dark baking chocolate. Add in the peanut butter chips if desired. To the other portion, add the chocolate chips. Alternately spoon in huge globs of both into a greased 8 inch round baking tin. With a knife or toothpick, slowly run through the batter in a swirling motion. Bake for 30-40 minutes or until knife comes out clean/done. You can add chocolate frosting if you want ;).
Sterilize 7 pint canning jars,lids & rings. Keep warm & clean. Wash any sand from asparagus and cut to fit jars. Place asparagus,onion 2 pieces of garlic, 1/4 teaspoons dill and the pepper into each jar. Into a pan place vinegar, water and salt. Place on high heat and bring to a boil for 5 minute. Pour some of the vinegar solution into each jar. Slide a knife carefully around the filled jar to release any air bubbles. Wipe rims and jar sides clean and place lid and ring on and hand tighten. Place on a rack into a boiling water bath,making sure lids are covered with 1 inch of water,bring water to another boil and time for 20 minutes. Carefully remove and place onto a towel to cool. Ready to eat in one month or later.
Spread the hummus on one slice of bread. Top with cucumber slices, bean sprouts and scallions (if desired). Put the other slice of bread on top and viola! Hummus sandwich. (This is also good on a toasted bagel -- but not if you're a carb-watcher!).
Peel ginger and chop it coarsely. Pour the 4 cups of water into a pot, add the ginger and cinnamon (optional) and bring to a boil. Turn the heat to low. Add the RawSpiceBar's Saffron strands, cover and simmer for 15 minutes. Uncover, turn heat slightly up and simmer for an additional 5 minutes. Add honey if you like it sweet. Strain tea into 4 cups. Serve and enjoy!
Preheat the oven to 350 degrees Fahrenheit. Coat a 2-quart baking dish with nonstick cooking spray. Layer 1/3 of the cooked macaroni in the baking dish. Sprinkle with 1-1/2 cups cheese. Repeat the layers; top with the remaining macaroni. Reserve the remaining 1 cup cheese. In a medium bowl, whisk together the eggs, milk, salt, and pepper until blended; pour over the macaroni. Cover and bake for 45 minutes, or until heated through. Uncover and sprinkle with the remaining cheese and the paprika. Cover and let stand for 10 minutes before serving.
Combine beans and seasoning mix; spread in an 11x7 inch dish, a 9 or 10 inch deep dish pie plate, or a cast-iron skillet. Layer dip and remaining ingredients in order listed. Serve with corn chips.
Cut avocados in half, remove seed, and spoon into food processor. Mix with a couple spoonfulls of sour cream and process until smooth. Can also mix in a blender by blending avocado, some of the sour cream, and 1 cup of the chicken stock. Heat chicken stock in 2 quart saucepan until hot (before simmering). Whisk remaining sour cream into saucepan. Whisk avocado mixture into saucepan. Heat only until hot, DO NOT BOIL. Top with diced cilantro and pepper. Feel free to garnish with lime wedge, or a spoonful of salsa, or left over chicken, or -- the possibilities are endless.
Combine the first 5 ingredients in a large mixing bowl; stir well. Add the banana, 1/3 cup buttermilk, oil, and vanilla. Beat at a low speed of an electric mixer until blended. Beat an additional minute at high speed. Add remaining 1/3 cup buttermilk and egg yolks, and beat at a high speed 1 minute or until blended. Beat the egg whites at high speed until foamy. Gradually add 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form and the sugar dissolves (2 to 4 minutes). Fold the beaten egg whites and the pecans into the banana mixture. Pour the batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes; remove from pans, and let cool completely on wire racks. For frosting: Beat the whipping cream in a large mixing bowl until foamy; gradually add the powdered sugar and nutmeg, beating until soft peaks form. Spread 3 1/2 cups Nutmeg Whipped Cream between the layers and on top and sides of cake. Spoon remaining Nutmeg Whipped Cream into a decorating bag fitted with a large star tip; decorate cake. (Or you can just put as much whipped cream as you'd like between the layers and on top, and forget about decorating!) Cover and chill. Prep time does not include the time for cooling the cake layers before frosting.
Use box grater to grate the entire head of cabbage into a bowl. Mix all remaining ingredients in a separate bowl until combined. Pour into grated cabbage and toss until all is combined. Refrigerate for 1 hour and serve.
Finely grind vanillia wafers and pecans. Combine with the icing sugar coca and stir in the melted butter and rum. Puree the almond paste in a food processor add the sour cream and salt. Mix well and add the melted chocolate mix well. Add the sour cream mixture to vanilla wafer mixture in a large bowl stir until well mixed cover and let stand until firm. Optional roll balls in melted chocolate while the chocolate is still "very" warm as close to hot as it can be refridgerate Rum Balls for 24 hours then put rum balls in tins and freeze.
Preheat the oven to 375 degrees. Toast pecans and set aside. Reserve 2 teaspoons each of cranberries and pecans for the sauce. For the stuffing, combine remaining cranberries, pecans and shredded cheese in a small bowl and mix well. Carefully make a slit lengthwise down the side of each chicken breast to butterfly, careful not to cup all the way through. Open chicken up and lay fat. Divide filling among the chicken breasts and spread over each one, then fold the top of the chicken over the filling and secure with a toothpick. Spread flour onto a plate. Lightly dredge chicken with flour. Season chicken with salt, pepper and garlic powder. Place oil and butter in the skillet and heat over medium to medium high. Add chicken breasts to skillet and allow to brown on each side for about 3 to 4 minutes. Remove chicken from skillet and place in a baking dish. Place baking dish in the oven for approximately 10 minutes until cooked through. While chicken is baking, use the same skillet and add remaining cranberries and pine nuts. Add broth and bring to a light boil. Reduce heat and allow sauce to slightly thicken and cranberries to soften. Remove chicken from the oven and slice. Serve on a plate with sauce over top.
Crust: Separate eggs and let come to room temperature. Beat egg whites with an electric mixer on med-low until frothy. Add cream of tartar. Increase mixer speed to med-high to high and continue beating until soft peaks form. Add sugar a little at a time. Add vanilla and beat until stiff peaks form. Fold in pecans. Spread on bottom and up sides of a GREASED 9 inch pie plate. Bake for 1 hour at 300 degrees. Remove from oven and set aside to cool on a rack. Filling: Melt German Chocolate in 3 TBLS water on LOW heat. Set aside to cool. Whip cream, adding sugar, salt and vanilla. Fold in melted chocolate last. Spoon mixture into cooled crust and chill for at least 2 hours before serving. Overnight is best.
In a large heatproof bowl or the top pan of a double boiler, combine the chocolate, butter, coffee, and rum. Set over (not touching) barely simmering water and stir constantly until melted and smooth. Remove from the heat and let cool for 15 minutes. Fold one-third of the whipped cream into the chocolate mixture to lighten it. Then fold in the remaining whipped cream just until combined. It's better to have some streaks of cream in your mousse then to stir the mixture until it loses its airiness. Cover the mousse and refrigerate for at least 2 hours or up to 3 days. In a stand mixer fitted with the whip attachment, combine 1 1/2 cups of the cream and the vanilla and whip on medium-high speed until soft peaks form. (Or, use a large bowl and a handheld mixer or a whisk.). Line six half-pint jars with the crumb crust as directed in the recipe. To line jars with the crust, spoon about 4 tablespoons of the crumb mixture into each jar. Take the jar in your nondominant hand (left hand if you are right-handed, for example) and start pressing the crumb mixture evenly into the bottom of the jar with your other hand. Now work some of the crumb mixture along the sides of the jar, pressing firmly. The crust should be about 1/4 inches thick and cover three-fourths of the jar. Fill the crusts immediately. Whip the remaining 1/2 cup cream until soft peaks form. Spoon about 1/2 cup mousse into each crust-lined jar. Top with about 1 1/2 tablespoon of the ganache, then top the ganache with a dollop of the whipped cream. Alternatively, top the mousse with a dollop of the cream and grate or shave a little chocolate on top or dust with cocoa powder. Serve immediately, or cover and refrigerate for up to 3 days. These pies can also be frozen for up to 1 month without the cream topping. Bring to room temperature and add the cream topping just before serving. Chocolate Crumb Crust: In a bowl, combine the crumbs and butter and stir until the mixture is evenly moist. Ganache Filling: Coarsely chop the chocolate by hand or in a food processor and place in a bowl. In a small saucepan, heat the cream over medium heat just until bubbles form around the edges of the pan. Remove from the heat and pour over the chocolate. Let stand for 5 minutes, then stir with a wooden spoon until smooth. Stir in the butter until melted. Let cool and use immediately or cover and refrigerate for up to 2 weeks.
Trim off the strings and any yellow parts and boil the chicken liver with the rest of the giblets to make a little stock- this will take about 30 minutes. Put it into a food processor with the rest of the ingredients but use very little salt as the anchovy is a little salty. Liquidize the mixture, pour into a saucepan and heat through.
Beat the egg and add the milk. Whisk in the flour and seasonings. You can dip the flowers and fry immediately, but the batter stays on better if it's refrigerated for a half hour or so. When the batter is lightly browned, lift the flowers out of the oil and drain them on paper towels.
Place popcorn, sugar, oil, five spice powder and salt in a large kettle or pot with a tight fitting lid over medium heat. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat, sprinkle with sesame seeds and transfer kettle corn to a bowl.
In a resealable plastic bag, combine the first seven ingredients. If adding hot sauce, add it to the above mixture. Keep about 1/3 cup for basting and refrigerate. Add chicken to bag, seal and turn to coat. Chill for at least 2 hours. Grill, covered, skin side down, over medium heat for 20 minutes. Baste with half the reserved marinade. Turn and grill 10 minutes longer or until the chicken juices run clear, basting frequently with reserved marinade. If making for OAMC, put sauce for basting in a seperate freezer bag. Attach to freezer bag with chicken in and freeze. When ready to cook, pull from freezer and let thaw in fridge. Following cooking intrustions above.
Combine first four ingredients. Melt butter in pan. Pour in batter, then peach pie filling on top. Bake at 350 degrees for 45 minutes.
Cream the shortening and brown sugar together in a mixing bowl with an electric mixer. Beat in the egg and vanilla. Gradually beat in the Bisquick until fully incorporated. Carefully beat in the chocolate chips. Grease a cookie sheet with cooking spray, and pour on tablespoons of dough about 2 inches apartl. Bake at 375F for 8-10 minutes or until golden brown at the edges.
Preheat oven to 375. In 4 big pieces of foil, place patties in center. Divide the vegetables up between the four patties and place on top. Season however you would like and fold up the foil into little packages. Place foil packages on baking sheet and bake for 1 hour.
In a large pot heat the vegetable oil. Add the chopped onions and simmer for about two minutes or until the onions become translucent. Stir frequently. Add the ground beef and cook on high heat for about five minutes or just until the beef turns colour. Stir mixture frequently and try to avoid overcooking the meat. Turn the heat down to medium then stir in the remaining ingredients. Simmer on medium/high heat for about 15 to 20 minutes. Stir frequently to avoid burning. Remove chili from heat. Eat and Have FUN!
Cook the onion and green pepper in butter until tender. Cut half of the pepperoni slices into fourths. Toss the onion, gr. pepper, pepperoni and cheese with the flour. All the milk, eggs and seasonings. Pour into a prepared pie shell. Gently place the remaining pepperoni around the edge of the pie. Bake in a 350°F oven for 40-45 minutes, or until set. Let stand for 10 minutes before serving. NOTE: If using a frozen pie shell, use a deep dish shell.
Melt unsweetened chocolate, bittersweet chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly. Stir coffee powder and vanilla extract together in small bowl until disolved. Beat eggs and sugar in large bowl with electric mixer at medium high speed until very thick and pale, about 4 minutes. Add vanilla/coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds. Whisk flour, baking powder and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will look more like thick brownie batter than cookie dough). Meanwhile adjust two oven racks to upper and lower middle positions and heat oven to 350°F. Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared sheets. Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through the baking time. Transfer baking sheets to racks and cool completely, on baking sheets, before serving.
Heat oil and butter in a 12-inch heavy skillet - 2" deep - over medium heat until hot but not smoking. Add pancetta (or bacon) and cook, stirring occasionally, 2 minute Add sage and rosemary and cook stirring, 30 sec. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on the outside, 2-3 minute Add onion, carrot and celery and cook until softened, about 5 minute Add wine and simmer, uncovered until liquid is reduced to about 1 cup - 10-15 minute Add tomatoes, salt, and pepper and simmer until sauce is thickened, 5-10 minute. Serve over Buttered Polenta, grits, rice or mashed potatoes.
Remove excess skin and fat from chicken, rinse and pat dry. In a small bowl combine oregano, seasoned salt and pepper, rub mixture onto chicken using all of the mixture. In a large skillet over medium heat brown chicken in the butter. Transfer chicken to slow cooker. To the skillet add the water, lemon juice, garlic and chicken bouillion. Stirring over medium heat bring mixture to a boil, loosening browned bits from the bottom of the skillet. Pour over Chicken, cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours until chicken is almost tender. Add parsley Cover and cook on high for 15-30 minutes more!
Pour the stock or broth into a saucepan and bring to a simmer. Keep liquid hot. In a large, heavy saucepan over low heat, heat oil. Add the leeks and saute about 5 minutes. Add the rice and stir until white spots appear in the center of the grains, about 1 minute. (It is very important to use Arborio rice!) Add the wine and stir until absorbed, about 2 minutes. Add one ladleful of the hot stock or broth, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed, about 2 minutes. Continue adding the stock or broth, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20-25 minutes longer. Add the cheese and season with salt and pepper to taste. Stir to mix well. Serve at once. Makes 8 cups.
Spray a fry pan with cooking oil and fry garlic and chicken until browned. In a microwave container add cooked chicken, sour cream and dijonnaise cook on high for 1 min just to heat through. Cut roll in half and place sliced avocado, chicken mixture and kos lettuce inside. Yum.
Crumble yeast into a bowl; add 1 tablespoon sugar and 1/2 cup of milk mixture. Let stand until yeast is liquefied. Add 1/2 cup of milk mixture and one cup of flour; beat until smooth. Set in a warm place to rise, about two hours. Cream butter and sugar; add eggs and salt, beat well and add remaining diluted milk and flour alternatively. Beat in yeast mixture. Cover and let rise in a warm place until doubled in bulk or in refrigerator overnight. When doubled in bulk, press dough out into a thin layer in well buttered 10 x 14 pans. Wash apples, peel, core and cut into 1/4" thick slices; dip in butter and place in parallel rows on the dough, having apples slightly overlapping. Sprinkle generously with brown sugar. Preheat oven to 375°F. Let dough rise until double in bulk, about 1/2 hour. Bake for approximately 1/2 hour.
Preheat oven to 350 and spray an 8X8 pan. Whisk egg with milk, salt and pepper. Toss with the bread and set aside. Thaw and squeeze water out of spinach. In skillet, heat oil- and add onion and red pepper. Saute for about 5 minutes, then add mushrooms and garlic. Lower heat so garlic doesn't burn. Continue to saute for about 5 minutes. Add spinach and mix well and let cook about 5 minutes to remove any reamining moisture. Add the vegetables and 1/2 cup cheese to the egg/bread and toss well. Pour into prepared pan and top with 1/2 cup cheese. Bake at 350 for 50 minutes- then check to see if the center is set. Continue in 10 minute increments until set. (see above on optional water bath).
Combine chocolate chips, german chocolate and marshmallows in large bowl -- set aside. Combine sugar, butter, milk and salt in heavy skillet. Bring mixture to a boil.boil6 minutes. stirring constantly --. Pour hot syrup over chocolate mixture, stir with a wooden spoon until smooth --. Add nuts and mix well. Spread fudge in a buttered jelly roll pan. When cool, cut into squares -- .
Uses 2 large mixing bowls and blender. Take one cup of splenda and put in blender already running on High. Keep blender covered and do not breathe! Change to pulse and keep pulsing until sugar substitute is powdered. put splenda in large mixing bowl. Mix loosely together with rest of ingredients. after mixing loosely use mixing cup to place approximately one and one half cups of dry ingredients in blender at one time. vary between pulse and high, turning off and scraping sides of blender, until combined to a smooth light chocolate colored powder. (keep an eye on the blender so it doesn't overheat). Pour powder in clean mixing bowl and continue mixing dry ingredients in batches until done with all. Package in jars, ziplock bags, and original instant coffee container.
Preheat the oven to 425'F. Peel and core your apples and slice them up. Add the sugar, flour, cinnamon and lemon juice and give it a good toss to cover the apples. Set aside. Prepare your 2-9" crusts. Put the bottom one into the pie pan and fill it with the apple mixture. Dollop the cold margarine evenly on top of the apple mixture. Put the top on the pie and fold the sides under and flute. If you like brush the top with some soy milk and sprinkle with a little raw cane sugar. Bake at 425'F for 12 minutes, then turn the oven down to 350'F and bake for another 20-40 minutes. If the edges start to brown too much cover with tin foil. Once done, test for doneness. Cool on a metal wrack. Serve warm with a dollop of your favorite vegan topping, a slice of vegan cheddar cheese or some vegan ice cream. Bon Appetit!
Pat chicken dry and toss with flour and season to taste. In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl. Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden. Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits. Stir in chicken, cream and broth. Taste and adjust seasoning. Bring to a boil and boil until thickened. Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.