HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 450°F Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool. Meanwhile, in 2-quart saucepan, mix milk and gelatin; let stand 5 minutes. Stir in pudding mix. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; let stand 5 minutes. Add 3/4 cup vanilla chips to pudding mixture; stir occasionally until melted. Place plastic wrap over surface of pudding; refrigerate 1 hour to cool. In small bowl with electric mixer, beat whipping cream on high speed until stiff peaks form. Fold 1/3 of whipped cream into cooled pudding mixture. Fold in remaining whipping cream. Spoon pudding mixture into cooled baked pie shell, spreading evenly. Twist stems of strawberries to remove or use tip of sharp knife, being careful not to cut berries. Place strawberries, pointed ends up, on filling, gently pressing about 1/4 of each berry into filling. In 1-quart saucepan, heat 3 tablespoons vanilla chips and oil over low heat, stirring constantly, until melted and smooth. Drizzle over strawberries. Refrigerate at least 3 hours or until serving time. Store in refrigerator.
Spread pork with hoisin sauce. Spray medium frying pan with cooking oil; heat pan, cook pork. Cover pork, stand 5 minutes. Meanwhile, combine watercress, mint, apple and onion in medium bowl. Combine juice, soy sauce, ginger and chilli in small jug. Add to salad, toss to combine. Serve salad topped with sliced pork.
Mix together all ingredients except dough and butter, then divide into 4 equal portions. On a floured surface, divide each loaf of bread dough in half. Roll out dough into a rectangle. Place cheese mixture on one side of the rectangle, then fold over opposite side, pressing edges together and fluting edges with a floured fork. Repeat above steps with remaining 3 portions of cheese mixture & bread dough. Place each rectangle of filled dough onto a greased cookie sheet. Prick tops slightly, and bake at 350 degrees until golden brown. (Cooking times will vary depending on your oven!). Remove carefully from cookie sheet and brush tops and seams with melted butter. Turn over onto a cooking rack. When cooled, refrigerate. Slice into "fingers" to serve. Enjoy!
Grill the eggplants until the flesh is soft. Put the eggplants in a clean towel and wait to cool.Peel the skins. Mash them to a soft paste with a fork or using a blender. Add the rest of the ingredients. Add more seasoning according to your taste.
Leave corn in the husks. Wrap each ear in a piece of plastic wrap; as many as you need. Microwave on high for 4 minutes per ear. CAREFULLY unwrap corn and peel the husk off; the silk should just come right out. Enjoy with butter and salt if you wish.
Mix all marinade ingredients except peanut butter in a small bowl or cup. Taste to check for seasoning. If you are adding the peanut butter, add it to the mix and stir to create a thick paste. Spread over frozen or fresh fish fillets. Put fillets onto a plate with a microwave cover or place them in a shallow covered container (but make sure a little of the steam can escape). If fish are frozen, cook on high for at least 6-7 minutes (depending on thickness of fish). If thawed, about 4-5 minutes should be sufficient. This will change depending on your microwave so do check the fish by checking the colour in the centre of the fillet (it should be opaque). Serve with rice and a crisp salad.
Preheat oven to 325 degrees. In a mixing bowl beat butter for 30 seconds on med-high speed. Add powdered sugar and salt beating until combined (scrape sides of bowl). Beat in the cherry liquid and almond extract. Beat in as much flour as you can then use a spoon to mix any remaining flour and the chopped cherries. Roll dough into 1 inch balls and place on ungreased cookie sheet about 2 inches apart. Using the bottom of a glass dipped in granulated sugar, flatten the balls until they are about 1/2 inch thick. Bake 14 minutes or until bottoms are light brown. Right away place a chocolate kiss into the center of each cookie then transfer to a wire rack to cool.
You will need 5 kebab sticks / skewers. If you are using wooden ones then leave them to soak in cold water for 10 minutes first to prevent them burning. Start with a piece of chicken and push it down the skewer leaving about 5cm at the bottom to hold. Add a piece of red pepper followed by a piece of Albanian salami then another piece of chicken. Repeat the pattern 5 times and finish with a piece of chicken on top. Follow this pattern for the rest of the skewers making 5 in total. If there is any ingredients left, make up an extra skewer or add another layer to each one using them up. Place on a tray or board to rest while the marinade is made. Mix together the olive oil, garlic, salt, pepper, paprika, oregano and honey in a small bowl. Brush the marinade over the kebabs ensuring you cover all sides and leave to rest for 10 minutes before cooking. Alternatively you can cover these with cling film and keep these in the fridge for up to 24 hours. Place the kebabs on a grilling machine such as a George Foreman, close the lid and cooking for 10 -12 minutes on a high setting. Turn the kebabs occasionally. You can also cook these kebabs under the grill on a baking tray or on the BBQ. Serve as kebabs or great when removed the skewers and mixed into a salad.
Cream the butter and peanut butter together. Add the sugar and vanilla, blend thoroughly. Shape the "dough" into egg shapes and refrigerate on waxed paper for 30 minutes. Melt the chocolate and dip the eggs, covering completely. Let cool on waxed paper. Decorate or personalize with names and place in fluted cupcake papers.
Heat oil in a frying pan. Fry onions for a 3 minutes. Stir in all other ingredients. Add water as necessary to make a smooth sauce. Season to taste. Stir. Bring to a slow boil, reduce heat, simmer for ten minutes. Serve with grilled or roasted chicken, fish, or meat, or fried Plantains or Yams.
Combine olive oil, garlic or garlic powder, salt and pepper into a bowl. Brush on or rub onto potatoes. Bake at 375°F for an hour and a half. Boil water for macaroni. In a separate pot, add 2 tablespoons of butter. When melted, add the flour and keep stirring. Once the Roux gets a golden brown color, Add in chicken broth (keep stirring) then add in cream. At this time you should have the macaroni almost cooked and ready to strain. Now start to add the cheese into the roux one small Handle full at a time. Make sure cheese is completely melted before adding another handful. Now shut off the flame to your cheese sauce and drain your macaroni. Add macaroni slowly into Sauce. Sit a side and let cool. Take potatoes out of oven and let cool. Slice in halves and core out middle of potatoes. Take remaining Butter and place into center of potato skins. Now, scoop macaroni into Potatoes and sprinkle cheese on top of potatoes. Bake for 10 minutes on 350°F Then move to broiler and broil tops of potatoes until golden brown. Let cool, Garnish with parsley or chives and serve. Remember, Mac and cheese should be enjoyed, not devoured. Good Luck!
Pre-heat oven to 375 degrees fahrenheit. Slice onion into thick slices and place in bottom of roasting pan, dutch oven or deep baking dish. Season meat lightly with salt and generously with black pepper. Place olive oil in a large skillet and heat over medium high heat for 25 -30 seconds. Carefully place roast into skillet and sear for 3 minutes on each side. Remove roast from skillet and place on bed of sliced onions. Pour can of french onion soup into the hot skillet and stir with spatula to remove all the browned bits from bottom of skillet. Remove from heat and pour over roast. Stir beef base into hot water until it melts into the liquid. Pour over roast. Pour the Cabernet Sauvignon over the roast. Add kitchen bouquet to pot then sprinkle thyme, shallots and garlic evenly over roast. Cover and place in preheated oven. Bake for 2 hours. Carefully turn roast over and add the mushrooms to the pan. Cover and return to oven. Reduce oven temperature to 325 degrees and continue cooking for 1 more hour or until tender. Adjust cooking time for smaller or larger cuts of meat. To make a fantastic gravy pour broth and drippings into a sauce pot. Add 1/2 cup water and heat over medium high heat. Mix 1/4 cup cornstarch with enough cold water to make it pourable. Stir into heated broth and whisk constantly until thickened. Serve hot over roast beef and mashed potatoes. * NOTE I use Better than Bouillon brand beef base. You can find it in the same row as the canned soups and bouillon cubes. It is in a small glass jar.
Preheat oven to 325°F Grease an 8-inch square baking pan. In a large bowl, combine brownie mix with chocolate chips, oil, beaten eggs and water; stir until well combined. Stir in nuts. Pour batter into prepared pan. Bake for 50 minutes, or until a wooden pick inserted near the center comes out nearly clean (will continue to cook as it cools). Allow to cool on a wire rack.
Preheat oven to 400°F; grease muffin tins. Mix dry ingredients in a large bowl. Mix wet ingredients in a separate vessel. Add wet to dry and mix well. Batter will be lumpy. Mix in chopped apple. Pour into muffin tins and bake at 400°F for 20 minutes. Enjoy! Tastes great with cinnamon butter.
Fried Chicken: In a shallow baking dish whisk together flour, paprika, salt and pepper. Working in batches place the chicken in the flour mixture, turning to coat thoroughly. Pour the buttermilk in another shallow baking dish. Coat the chicken in the buttermilk then place back into the flour to coat one more time. Place the chicken on a wire baking rack over a sheet tray until ready to fry. In a cast iron pan add enough oil to fill about 2 inches up the sides of the pan. Heat the oil to 350 degrees over medium high heat. Fry the chicken in batches turning once until golden brown and cooked through. The breast should be done in about 3-4 minutes per side. Remove to a paper towel lined plate and season with salt. Build the sandwiches by placing the fried chicken on a bun and topping with the slaw, hot honey and pickles. Slaw: Combine all ingredients in a large bowl and toss to coat. Season with salt and pepper to taste. Hot Honey: In a small saucepan combine ingredients. Bring the mixture to a simmer over medium heat. Simmer for 2-3 minutes then remove from heat and allow to cool to room temperature.
Pour 1/2 of the water from the jug and reserve. Make a sludge out of the thawed grape juice and sugar. Pour sludge into the jug with 1/2 gallon of water still in it. Dissolve the yeast in some of the saved water, warmed. Add to jug. Fill jug to the top with reserved water. Put the balloon over the mouth and seal it well with tape. Within 2 hours the balloon will be full the the wine "boiling". Ferment for 6-8 weeks. Decant. Wait 2 days. Drink.
In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder, and ginger; bring to boiling. Stir in bok choy, sweet pepper strips, and noodles; return to boiling, reduce heat; boil gently, uncovered, 3 to 5 minutes or until noodles are tender,. Stir in chicken, heat through and Serve.
Combine ingredients for cake. Mix well. Pour into prepared bundt pan. Bake in preheated 300 degree oven 1 hour or until done. Mix glaze ingredients. Poke holes in cake. Pour glaze over cake while warm.
Heat to boil the 7/8 cup of beef broth. Turn off heat, add TVP stirring until all moistened, cover pan with lid and set aside. (OR, reconstitute according to YOUR package directions.). In a large skillet add 1/4 cup of water or beef broth, the chopped onions and peppers and steam fry about 3 minutes over medium heat. Adding more water or broth if skillet gets dry. Mix in TVP, remaining water or broth, tomatoes, chili beans, tomato sauce and seasonings. Bring to a boil. Cover, reduce heat to low and simmer for aprox. 30 minutes. Served topped with any or all optional ingredients. Best made a day ahead of time, refrigerated, then re-heated.
put all ingredients into a pot. heat on medium low until it simmers and thickens, stirring constantly! remove from heat and enjoy!
Put the cream cheese and the butter in a microwave safe bowl. Cover and heat on high for 30 seconds. Add remaining ingredients. Whisk together until creamy. Transfer to a greased microwave safe bowl. Cover and heat on high for 2 minutes. Optional: Add 1 tbsp Peanut butter in the first step. You can also sub 1 tbsp sugar for the sugar packets.
Preheat oven to 350°F. Take out the sesame seed Hoagie bun and open it up carefully, making sure not to split the bread into two separate halves. Lay the open bun flat on a baking sheet. On the sandwich put down two slices of salami. Top with two slices of ham. Place the mozzarella cheese on top of the ham. Bake just until the cheese melts. Remove from the oven. Top with the tomato, lettuce, and then drizzle with the creamy Italian dressing. Close the sandwich and enjoy.
Sieve flour and salt in a large bowl. Add water, a little at a time, and knead well to make a dough. Cover. Keep aside for 30 minutes. Now mix all the ingredients listed under carrot and cheese filling in a bowl. Divide the dough into 8 balls. Roll each ball into a paratha. Place spoonfuls of the carrot-cheese filling on each paratha. Bring together the edges of the paratha and seal completely. Roll out the parathas, one at a time. Heat a tsp. or two of ghee/oil on a flat bottomed pan (tava). Shallow fry the paratha with ghee on one side. When light brown specs begin to appear,flip the side, and shallow fry on the other side also briefly. Remove from tava. Wipe off excess oil on clean kitchen paper napkins. Likewise, repeat for all the parathas. Serve hot!
Blend all ingredients in a small bowl. Refrigerate 30 minutes before serving so flavors can develop.
In the food processor put in the spinach,lemon zest, lemon juice,garlic,olive oil,salt,pepper and cheese (sundried tomatoes). Process til spinach is small and everything is well combined. Meanwhile boil pasta til Al Dente. Pour Pesto mixture into large Pasta bowl and toss in hot pasta to coat and 1 or 2 tbs of pasta water if needed. Serve immediately with chicken or eat alone. Enjoy.
Peel and julienne potatoes into 3"x1/8" strips. Heat oil in a 10-12" sautee pan over high heat until oil begins to smoke. Add potatoes to pan all at once and press down with back of spatula; quickly jerk pan back and forth for 1 minute to prevent sticking. Lower heat to medium, wait 1 minute, then put butter around sides of pan. Season with salt and pepper and continue to cook 10 minutes, pressing down every few minutes with spatula. Flip pancake: Hold cake back with spatula and drain butter into a small bowl. Tilt pan away from you and jerk it up and toward you rapidly. ***If you are not comfortable flipping it that way, invert it onto a plate and slide it carefully back into the pan***. Pour reserved butter back into pan, add more salt and pepper if desired and cook 10 minutes more. Drain excess butter, cut in wedges and serve.
Preheat the oven to 325 degrees F. In a Dutch oven over medium-low heat, cook the bacon crisp to render the fat. Once the bacon is cooked, remove from pan and set aside. Reserve the rendered bacon fat in pan. Begin prepping the meat: If the meat is too thick, you may butterfly to make thinner. Salt and pepper the steaks and lay flat on a large cutting board. Pound to tenderize. Flatten to 1/2" if possible. Flip & pound the other side. Repeat as necessary to ensure thinness. I like to cover the meat over & under with a piece of clear plastic wrap to minimize messiness while tenderizing the meat. Brush the top side of the slices with enough mustard just to coat. Spread with dill pickle relish and bacon / lardons. Sprinkle HALF the onion on top of the pickle relish. Starting at the short end, roll the meat up jellyroll style, and secure with kitchen twine in 3-4 places. Sprinkle with salt and pepper. Reheat the bacon fat to the Dutch oven over medium-high heat. Add the meat and brown all sides of the meat. Remove the meat from the pan. Add oil if necessary and add the remaining onion, carrot and celery; cook until tender, about 5 minutes. Add the garlic and cook 1 minute. Deglaze the pan with the wine. Scrape up any bits off the bottom of the pan, then add in the canned tomatoes with their juice. Add the beef stock. Nestle the meat back into the pan, bring to a simmer, cover and bake until the meat is tender, about 90 minutes. Turn the meat once halfway through cooking. If you need to add a bit more stock, do so. The sauce will be on the thick side and full of the veggies. Let rest for 5-10 minutes. Do not remove the twine just yet. Slice meat 1" thick with the twine in place or not. It will be fall apart tender and the beef may shred. No worries, it still tastes fantastic! I would suggest using a sharp knife or an electric knife. Serve with mashed potatoes, YUM! Ladle the sauce over the meat and potatoes. Enjoy!
Preheat oven to 350. Combine flour, ground almonds, baking powder, and salt in a mixing bowl. In a separate bowl, mix oil, juice, syrup, and extract together. Add wet ingredients to dry and mix well. Use a tablespoon to scoop dough and form into balls. Flatten into circles and place on a parchment-lined baking sheet. Indent each cookie with your thumb and fill with 1/2 teaspoon of the raspberry preserves. Bake for 15 minutes or until edges turn golden brown.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up. Rub olive oil on breasts, sprinkle with salt and pepper. Bake at 350° for 45 minutes. Cool, then chop or slice to use in your recipes.
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick spray. In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly onto the pan. Sprinkle with oregano and parsley. Bake at 450 degrees for 12-15 minutes. Remove the pan from the oven. Add desired pizza toppings (sauce, cheese, etc.) and place under a broiler at high heat until cheese is melted.
Parboil sausages in a large saucepan 10 minutes. Drain sausages. Combine first 8 ingredients in a saucepan and bring to the boil, simmer for 10 mins, if you require sauce a little thicker add some cornflour mixed with water at this stage. To serve you can either simmer some sliced sausages in the sauce to coat or otherwise grill the sausages brushing with the sauce while cooking.
Ribs and Rub -- The night before you plan to cook these, I mix all the ingredients in a small bowl and then RUB THE RIBS. Just rub them up, on both sides. Wrap in plastic wrap and put 2 ribs in each of the aluminum tins. Refrigerate over night. Baking the Ribs -- The next day, In the same aluminum pans, just remove the saran wrap, cut each of the racks in half to make them easier to handle, and put the ribs in the pan. Add the beer (1 beer per pan), 1 tablespoon cider vinegar per pan, bay leaf (1 bay leaf per pan) and cover with foil. Cook covered with foil for 2 1/2 hours at 350. Now I check at 2 hours because you don't want them falling apart before you grill them. I have had some take 2 hours -- so just after 1 1/2 hours, take a peek. You want a knife to go in easy but not falling apart. You should be able to pick up the half rack easily but they still should be very tender. Grilling -- Remove from the oven and take to the grill. Place on a medium grill and grill one side for 3-4 minutes then flip. Then time to sauce up. Sauce each side and flip a couple of times and that is all you need. I like to put enough sauce on for flavor, but I also like my sauce to dry a bit so they are not they messy to eat. It you don't have a grill you can finish in the oven on high heat 450 for just a few minutes too. But the grill is what makes these. I usually cut the ribs in two and serve family style. The meat falls off the bone and great flavor. Sauce, everyone has their favorites -- I like my own bourbon sauce, but I won't get in a BBQ battle. Just use your favorite. There are way too many. I happen to love a spicy store bought then mixed with a little bourbon and some smoky chipotles for a great easy sauce.
toast the bread. add 1 slice of cheese to a piece of the bread, add turkey, and turkey ham. add 1 tsp of mayo to 1 slice of bread and top the turkey. add 1 slice of cheese, bacon (broken into 4 pieces), tomato, and lettuce. add 1 tsp of mayo to last piece of bread and top sandwhich. place 4 long sandwhich picks in bread and slice into 4 triangles. serve!
Whisk all ingredients together in bowl; place in large resealable bag. Add seafood (or poultry), seal bag, and turn several times to coat. Marinate in refrigerator for 30 minutes.
brown ground beef with diced onion in pan. drain fat and place meat into large pot. if using jarred cactus drain/dice into bite-sized pieces and add to cooked meat. add diced fresh tomatoes (or can of diced tomatoes). add all other ingredients. stir well. simmer on stovetop or oven set at 325 degrees for a couple of hours stirring frequently. can also be placed in crockpot set at low and cooked until ready. if using fresh vegetables allow for additional cooking time.
In a large, heavy-bottomed pot, combine water, stock, squash, turnips, chipotles, peppercorns, and bay leaves. Cook for 30-40 minutes on medium heat, until veggies are tender. When done, remove leaves and chipotles, and set aside to cool a bit. Meanwhile, heat oil in a large, non-stick frying pan, until melted. Add onions and garlic, and cook for 1-2 minutes. Add parsley and mushrooms, and cook for another 3-4 minutes until softened. Combine cooked onion mixture with cooked squash mixture. Allow to cool. Using either a food processor or immersion blender, puree the mixture until it achieves a consistent texture. (If using a food processor, you will have to work in portions). Season as desired. This recipe can be served warm or cold. If served cold, add a dollop of light sour cream or plain yogurt.
In a blender combine the ice cream, milk, bananas. and cinnamon. Scrape the seeds from the vanilla bean with the back of a knife and add to the ice cream mixture. Blend on high speed until smooth & frothy.
Grill the chicken, cool and thinly slice. Mix together the mayonnaise and garlic. Spread on both sides of the cut bread. Add the sliced chicken, tomatoes, onions, feta, lettuce and olives.
Stir ingredients together with cracked ice in an old-fashioned glass. Sprinkle with cocoa and serve.
Combine all ingredients mix until smooth. Use a non-stick pan (no oil needed) heat over medium-high heat. Spoon 3 Tablespoons crepe batter into skillet, tilting and rotating skillet to cover evenly and thinly. Cook until edges begin to brown. Turn crepe over and cook until lightly browned. Remove crepe to plate to cool. Repeat process with remaining batter. Spray with spray butter, lightly dust with powdered sugar and cinnamon -- and ROLL.
Using a 2 inch pastry cutter, cut the potato slices into rounds. Place the potato slices into a large pan and cover with the cider. Add the butter and season with salt. Bring to the boil over high heat and cook until the liquid is reduced and starts to become syrupy. The potatoes will start to caramelize. Carefully turn the potatoes, so that they will colour on both sides. If the potatoes are golden but not yet cooked through, add a little water and repeat the steps.