HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set oven to 375 degrees F. Butter a 13 x 9-inch baking dish. Heat oil in a skillet. Season the chicken with salt and pepper, then brown on both sides about 5 minutes per side; transfer to a plate. Add in onion, garlic, oregano, basil and crushed red pepper flakes; saute about 5 minutes. Add in the crushed tomatoes, stewed tomatoes with juice, wine, sugar and bay leaf; cook for about 35-40 minutes, season with salt and pepper. Line the bottom of the dish with cooked penne pasta, sprinkle the top with about 1/3 cup grated Parmesan cheese. Arrange the browned chicken pieces on top of the cooked pasta. Remove bay leaf and spoon the sauce over the chicken covering chicken and pasta completely. Mix the mozzarella cheese with 1/3 cup Parmesan cheese, then sprinkle over the top of the sauce. Bake for about 20 minutes, or until the chicken is cooked and the sauce is bubbly. Delicious.
Spray a non-stick skillet with cooking spray and cook chicken until juices run clear and chicken is no longer pink;drain. Add soup and 2 cups of water. Bring to a boil. Stir in 2 cups of shells macaroni. Reduce heat to medium-low;cover with tight-fitting lid. Simmer 12 minutes or until macaroni shells are tender. Add the Velveeta, thawed vegetables, mushrooms and cumin; stir until the Velveeta is melted and the vegetables are heated through. Let stand 5 minutes before serving. Add a little bit of crushed red pepper to the dish if you'd like it to have a bit of a kick!
Add all ingredients to a medium size mixing bowl and work with a fork until flour and shortening are mixed, and flour is picked up into the shortening. Next start mixing the dough by hand kneading until the dough is blended and forms a ball. Flour a board or area to roll out the dough on. This is when you will cut your dough in 1/2. Flour the area and roll the dough out with a rolling pin, flipping one or two times to prevent sticking. Roll to fit a 8 or 9 inch pie pan. Pie crust should be rolled out thin. About the width of the chocolate part of an oreo cookie. Once your dough is rolled out fold it in 1/2 to pick up and place in pie pan. Center the 1/2 crust in the middle of your pan and flip the other 1/2 over to cover the pie pan. Cut off any excess crust around the rim. This recipe is very forgiving, so if you make a mistake or get a tear you can easily add and piece together and still end up with a nice looking crust. Add filling of your choice. Because this recipe is about the pie crust I just used a canned fruit filling. Around Easter I hope to bring you a recipe filling for pecan pie that is so delicious. The pecan pie filling with this pie crust recipe is just heavenly. Oh my.and with a dollop of whipped cream on that pecan pie. Just smack me silly.you will become giggly. This recipe is very forgiving, so if you make a mistake or get a tear you can easily add and piece together and still end up with a nice looking crust. Add filling of your choice. Because this recipe is about the pie crust I just used a canned fruit filling. Around Easter I hope to bring you a recipe filling for pecan pie that is so delicious. The pecan pie filling with this pie crust recipe is just heavenly. Oh my.and with a dollop of whipped cream on that pecan pie. Just smack me silly.you will become giggly. Go ahead and roll out your top crust, and place onto pie using the same technique as the lower crust. Once in place cut around edge to remove excess dough. Go around the crust rim and squeeze and crimp softly the 2 layers together to seal the outer edge of the crust around the pie. I do not like the look of going around the crust and pressing with a fork. I also don't find it very reliable, and have seen the fruit filling ooze out and cause the crust to stick when serving. So try to learn to crimp the crust. My Grandmother made the most perfectly beautiful formed crimps. I never learned her technique, but she really had a talent when it came to this. Prick with fork to allow venting, this will help not to have a spill over in your oven. Sprinkle top crust with sugar if desired. Bake at 350 degrees for 30 minutes single crust, or 45 minutes to 1 hour for double crust. The last 10 minutes watch to make sure your edges are not getting to dark. Let pie come to room temperature, or enjoy warm with some whip cream or ice cream.
Combine first 4 ingredients, and shape into a log. Wrap in wax paper and chill 1 hour. Remove and discard husks and silks from corn. Rub corn with olive oil; sprinkle evenly with salt and pepper. Grill corn, covered with grill lid, over high heat 10 to 15 minutes or until tender, turning often. Serve with flavored butter.
Beat the egg yolks. Add the sugar and salt slowly, beating constantly, until lemon colored. Add the banana and potato flour while beating. Beat the egg whites until stiff, and slowly fold into the banana mixture. Bake in a tube pan for 45 minutes at 350 degrees F.
* brown beef in skillet, then drain. * Mix in all ingredients. * Let all ingredients warm up, then serve on bun.
Melt 2 Tablespoons butter in a saute pan over medium heat. Add shallot and garlic. Saute for about 3 minutes, until soft and translucent. Add the mushrooms and wine, and continue to cook until the mushrooms have released their moisture and most has evaporated, about 10 minutes. Remove from heat and allow to cool. Preheat oven to 400°F Prepare a baking sheet with cooking spray. Add the goat cheese and herbs to the cooled mushrooms. Combine well, then taste for seasoning. Add salt and/or pepper as needed to suit your taste. Melt 6 tablespoons of butter in a saucepan over low heat, or in the microwave. Lay out one sheet of phyllo dough on a work surface, and brush with 2 tablespoons of butter, coating the entire surface. Scatter with 1 tablespoon of breadcrumbs. Top with second sheet of phyllo, and repeat coating with butter, and breadcrumbs. Top with third sheet of phyllo, and repeat coating with butter, and breadcrumbs. Leave just enough butter to coat the top of the strudel after rolling (about 1/2 tablespoon). Scoop the mushroom mixture evenly onto the short end of the phyllo, leaving just enough room on the edge to pick up the edge and roll over. Roll the phyllo and mushrooms into a log, and place on the prepared baking sheet. (I tuck the ends under for a neater presentation.) Brush with the remaining butter. Using a very sharp knife, make cuts in the top of the roll at the points where you would cut serving sized pieces (quarters for first course servings, or eighths for party sized servings). Bake for 15-20 minutes, until golden brown. Remove from the oven and let cool slightly before cutting completely through the cuts made in the previous step and serving.
In a sucepan over medium heat, combine soup & chicken broth; stir until smooth. Add artichoke hearts & cayenne pepper. Bring to a boil. Pour soup into a blender & mix until smooth. Return to pot & slowly stir in cream. Season with salt & pepper and serve hot.
1. Mix flour, soda, salt and cream of tartar in mixing bowl. 2. Cream shortening. Add sugar a little at a time and stir until light and fluffy. Add eggs and beat well. 3. Add flour mixture alternately with bananas, a small amount at a time, and beat after each addition until smooth. 4. Put in well-greased loaf pan and bake in 350 oven for 1 hour until done.
Preheat oven at 400 degrees. Cream the butter, sugar and lemon zest in a mixing bowl. Add egg yolks and flour. Beat inches Then add milk and the lemon juice and mix well. Whisk egg whites in a separate bowl until stiff (easier when you have a mixer.). Add rest of mixture in the egg whites and mix, but do not overmix. Pour inot buttered dish (pyrex or such) and stand dish ina roasting pan 1/3 full of water. Bake for 45 minutes, or until top is set and spongy and golden.
1. In a saucepot, combine tomato paste, vinegar, brown sugar, water, garlic and onion powder, celery salt, ground coriander, cayenne, cloves and nutmeg and hot sauce. Over medium high hear bring mixture to a boil and then reduce heat to simmer for 30 minutes. Stir occasionally so the sauce does not stick to the bottom of the saucepot. Remove from heat and pour into a bottle or jar that can be sealed and stored in the refrigerator. This will last for up to a month in the fridge. Note: I did find that the flavor seems to mellow over time, but for the better.
Preheat a nonstick skillet or griddle pan to high heat; blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa. For salsa, combine tomatoes, onion, cilantro and salt in a small bowl and spoon over wedges of quesadilla, as you snack.
Preheat oven to gas 4 / 350°F / 180°C. Cook the rice as per packet instruction. When cooked but still warm mix with 3-4 tbsp of the dressing, toss the rice around in the dressing and then leave to cool completely. Make the dressing: Pound the garlic with the salt into a creamy paste. Next work in the mustard powder. Whisk in the vinegar and olive oil. Season with plenty of black pepper. Now toast the walnuts, spread them out on a baking tray and place them in the oven for 8 minutes. (Put a timer on, they burn easily). Mix rice with cucumber, tomatoes, diced pepper, apple, raisins, spring onions and walnuts. Drizzle with the remaining dressing and mix again so that everything is throughly combined and coated in dressing.
Heat the olive oil in a large saucepan. Add the onions to the pan and saute for 3-4 minutes, or until softened. Add the garlic and pumpkin and cook for 2 minutes, stirring well. Add the boiling vegetable or chicken stock, orange rind and juice, and 2 tablespoons of the thyme to the pan. Simmer, covered, for 20 minutes, or until the pumpkin is tender. Place the mixture in a food processor and blend until smooth. Season to taste with salt and pepper. Return the soup to the saucepan and add the milk. Reheat the soup for 3-4 minutes, or until it is piping hot, but not boiling. Sprinkle with the remaining fresh thyme just before serving. Serve with lots of fresh crusty bread.
Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight. Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese. For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.
Wash hands. Combine dressing, cilantro and chili powder in a resealable plastic bag; add steaks. Refrigerate 6 hours or as long as overnight. Preheat grill to medium heat. Drain steaks, discarding marinade. Grill steaks, uncovered and turning occasionally, 14 to 17 minutes for medium rare to medium doneness (internal temp 150-160° F). Serving Suggestion: Carve steak into thick slices; season with salt to taste. Serve in tortillas with desired toppings, for example, shredded lettuce, diced tomato, sour cream and guacamole. Refrigerate leftovers. Tip: To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil, turning once. 10 to 13 minutes for medium rare to medium doneness (internal temp 150-160° F).
In large bowl combine chicken, pineapple, celery, olives, onions and grapes. Blend mayonnaise and msutard. Toss gently with chicken mixture. Cove and chill at least on hour. Just before serving, gently fold in oranges and chow mein noodles. Place on lettuce leaves placed on a platter.
Lightly grease a 11 x 17 inch sheet pan, line with wax paper. Grease and lightly flour the paper. Place rack in center of oven and preheat to 400. Melt butter and set aside to cool. In a medium bowl, mix together flour and baking powder. Stir together egg yolks, vanilla and melted butter. Mix in half the flour mixture. Beat egg whites and salt in a large bowl until soft peaks begin to form. Gradually beat in granulated sugar until stiff, glossy peaks form. Fold one large spoonful of beaten egg white mixture into yolk mixture, then add into the remaining egg white mixture and partially fold together. Sift remaining flour mixture over the top. Gently fold together until thoroughly mixed. Quickly spread batter in prepared sheet pan. Bake 8-10 minutes or until top springs back when touched. Sift 2 Tbsp of powdered sugar onto a clean kitchen towel. Invert the cake onto it and gently remove the paper. Trim about 1/2 inch from the edges. Starting with one long edge, roll up jelly-roll fashion. Wrap in a towel and let cool (about 1 hour) Unroll cake onto a board. Spread with filling. Reroll, placing seam down. Sift remaining powdered sugar over top. Let rest for an hour. Cut into slices and serve.
Combine softened cream cheese, chopped beef, and diced pickles; mix well. Serve with Ritz crackers, chilled or up to room temperature. Refrigerate leftovers.
Combine all ingredients in a pitcher and stir. Serve over ice and garnish as desired. To Make Rudolph's Spritzer: Omit vodka and orange liqueur. Add 2 cups chilled lemon-lime soft drink (like Sprite or Sierra Mist). Proceed as directed above.
Chop onion very finely. Place ground-beef and chopped onion in large frying pan. Brown beef with onion on medium heat until beef is browned through and onion is tender. Drain oil from beef mixture and discard. Sprinkle teaspoon garlic salt over beef. Add refried beans, green chiles and water to beef mixture. Depending on the consistencey you want, you can add more water. Stir well. Cook over medium-low heat for 10 minutes. While cooking, grate your cheese. Once the mixture has cooked for 10 minutes, add grated cheese. Stir until cheese is completely melted. Serve with Fritos (I like Fritos best!) or tortilla chips.
For homemade mayonaise - in a glass bowl, whisk together the egg yolk and other ingredients (except the oil). Starting very slowly (just a drop at a time) whisk the oil into the egg yolk mixture. Once an emulsion forms you can increase the oil to a thin stream. Continue whisking in the oil until it is all incorporated. Can be refrigerated up to one week. Combine chicken with enough mayonnaise to moisten (according to taste). Fold in the celery, scallions and herbs. Season with salt and lots of pepper.
Melt 1/3 of the butter. Add onions and saute until golden. Remove onions and set aside. Add 1/3 more of the butter and saute the mushrooms until lightly browned. Remove and set aside. Add remaining butter. Roll beef in flour and saute until browned. Add broth, salt and onions. Cover and simmer gently until beef is tender, about 1 1/2 hours. Add tomato paste, worcestershire sauce, sour cream, heavy cream and mushrooms. Heat through and enjoy served over rice or noodles.
Preheat oven to 325°F. Place raisins in a small saucepan; cover with water. Heat to boiling; remove from heat and let stand 5 minutes. Drain and discard water. Combine raisins, pineapple and preserves in small food processor; pulse until almost smooth. Butter the bottom and sides of a 6-cup ovensafe mold. Line bottom with baking parchment or waxed paper. Place a layer of ladyfingers in bottom, covering bottom fully. Spread 3 tbsp of fruit mixture over ladyfingers. Stand ladyfingers, touching side by side, around sides of mold, lining it completely. Beat eggs in a medium bowl. Add 1/2 c sugar, milk and Cointreau. Ladle 1 c of custard mixture into mold. Top with another layer of ladyfingers. Spread another 3 tbsp fruit over ladyfingers. Pour in 1/2 c custard mixture. Continue layering ladyfingers, fruit and custard until all are used up. Cover mold tightly with aluminum foil. Place mold in large roasting pan. Place pan on oven rack and pour boiling water around mold to 1" below the top of the mold. Bake in preheated oven 2 hours or until top is firm. Transfer mold to a rack and cool 1 hour. Place mold in refrigerator and chill at least 4 hours or overnight. To unmold, run a thin knife around the inside of the mold. Place a plate over the top of the mold and invert; remove mold. Chill beaters and bowl thoroughly. Beat whipping cream with 2 tbsp sugar and vanilla extract until stiff. Spoon whipped cream into piping bag with star tip. Pipe ribbons of cream around sides of mold; pipe circles of rosettes around the top of the mold. Garnish with candied pineapple or glaceed cherries.
Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain. Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices. Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat. Simmer, uncovered 10 minutes, stir in beets. Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leaving about 1/2-inch headspace; seal. Process 30 minutes in boiling water bath. Makes about 8 Pints. NOTE: 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe.
Preheat oven to 450°F In a large microwave-safe bowl combine vegetables, gravy, and the 1 teaspoon sage. Cover with vented plastic wrap; microwave 4 to 6 minutes more or until stew is heated through and vegetables are tender, stirring occasionally. In a small bowl combine pepper and nutmeg; set aside. Spoon stew into four 14- to 16-ounce casserole. Top with apple and, if desired, fresh sage. Drizzle with melted butter and sprinkle with nutmeg mixture. Bake uncovered, for 10 minutes or until bubbly and apple slices begin to brown.
Depending on your preference, blend the canned or fresh tomatoes in a blender to remove chunks. Add water to tomatoes so you have 1 1/2 cups liquid (tomatoes + water). Add well rinsed quinoa, water/tomato mixture and garlic to a sauce pan and heat to boiling. Lower heat & simmer for 15-20 minutes until the liquid is absorbed. Add remaining ingredients & mix well. Salt as needed.
Combine first 8 ingredients. Heat a wok or large frying pan to medium high. Cut flank steak into thin strips. Put flank steak into green onion marinade. Blanche broccoli florets by putting in a bowl with a little bit of water and microwaving on high for 3 minutes. Add olive oil to pan. Stir fry beef mixture with broccoli for about five minutes or until beef is desired doneness. Spoon over cooked chow mein noodles.
Sautee the veggies and garlic in the oil until tender. Add the crushed tomatoes, tomato sauce, and spices. Simmer 10 - 15 minutes. Taste for spiciness; add more of the 3 peppers if you want it hotter (but watch out because it gets hotter over time). Add the raw chicken and simmer until chicken is cooked through. Serve over cooked rice (mom prefers Jasmine, which is more authentic, I believe; I use brown rice for everything). Special note from mom: "Really good as a left over, when the spices have had time to really mature.".
Heat oven to 350°F. Stir together all crust ingredients in medium bowl. Press onto bottom and up sides fo a 9-inch pie pan. Bake for 8-10 min or until lightly browned. Cool completely. Place strawberries in food processor bowl fitted with metal blade or a blender. Process on high speed until well mixed - 1 minute. Add ice cream, limeade, tequila and orange juice. Continue processing until well mixed. Spoon mixture into prepared crust. Freeze until firm - at least 4 hours if not overnight. Slice 4 reserved strawberries and garnish pie with whipped topping, pretzels and sliced strawberries.
Heat oven to 350°F. Combine the butter and the two sugars in a large mixer bowl.Beat until creamy (2 - 3 minutes).Add eggs and vanilla. Add flour, baking soda, salt and cinammon. Stir in pecans and carrots. Drop dough by tablespoonsfuls onto greased cookie sheets. Bake for 12 to 15 minutes. Let them cool completely. Meanwhile beat the powdered sugar with the butter, cream sheese and vanilla until creamy. Frost each cooled cookie with 2 teaspoonfuls frosting.
Preheat oven to 350 degrees F. In an ovenprove casserole dish large enough to hold the 2 pounds of game, heat the olive oil and brown the game in batches. Set aside. Add onions (and more oil if required), then parsnip and carrots and fry on medium heat for 5-10 minutes. Add cider, herbs and spices, bring to a boil, then add the browned game. Add just enough stock to cover the game and bring to a booil. Cover the casserole with the lid and cook in the oven for about 1-1 1/2 hours or until meat is tender. If the liquid is too thin, mix one tablespoon cornstarch with some cold water, then stir into the stew, bring to another boil and add the sliced apples. Simmer for another 15-20 minutes. Serve with white bread.
Preheat oven to 300 degrees. Lightly greas 9" pan or line with parchment paper. FOR THE BROWNIE. Melt chocolate and butter in double broiler and allow to cool. Beat 1 cup sugar and 3 whole eggs in mixing bowl until pale yellow for 2 minutes. Add flour at low speed for 5 seconds. Add cooled chocolate mixture at low speed and blend until mixed for 15 seconds. Spread batter evenly in prepared pan and place in freezer for 10 minutes. FOR THE CHEESECAKE;. Place cream cheese, 1/2 cup sugar, 1 whole egg, 1 large egg yolk and lemon juice in food processor and process until smooth, 1 minute. Remove pan from freezer and spoon cheesecake mixture over brownie mixture using a spatula. DO NOT mix the two together. Bake on the center rack of the oven about 1 hour and 5 to 10 minutes until top is set and center is just about level with edges. Cool for 30 minutes. Cut in pan with a sharp knife dipped in hot water before each cut. Refrigerate in pan covered with plastic wrap for up to two days. After that, layer them in airtight plastic containers for another two days in refrigerator or up to two weeks in freezer. Note: The butter amount was inadvertently omitted from the recipe when published. Other similiar recipes indicate the amount I posted is correct.
Preheat oven to 350°F. Brown beef with onion and garlic until onion is tender and beef is brown. Drain fat. Stir in everything else and heat to boiling. Put in a 1 1/2 quart casserole and cover. Bake for 45 minutes. Remove bay leaves. Be sure and stir before serving.
Preheat oven to 350 degrees. Mix first four ingredients together. Set aside. Spray wonton wrapper with non-stick cooking spray and place sprayed side down in mini-muffin tin. Place a heaping teaspoon of crab mixture in each cup. Bake 12-15 minutes. Remove from oven and top each with 1/2 teaspoon duck sauce.
Preheat oven to 400 degrees. Season pork chops lightly with salt and pepper. Heat 2 tsp of oil in a large skillet over high heat. Add the pork chops to pan. Cook until they are lightly brown (1 to 2 minutes per side). Transfer to a plate (or anywhere but your frying pan). Add the remaining 1 tsp oil to the pan (same one the pork was in - toss it right in, don't clean the pan). Add onion and garlic and cook, stirring, until softened (3 to 4 minutes). Add orange juice and cook until most of the liquid has evaporated (about 1 minute). Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce. I just used a fork and rubbed the pork chop around, flipped, and repeat. If you have an oven proof pan - just leave all of the chops in that to bake with the extra sauce. I do not own one of those gems, so I transferred my chops to a baking dish and poured the extra sauce on top. Bake for 10-12 minutes, or until the pork chops are not pink in the middle.