HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the fish in half to make 4 servings. Mix 1 tbsp water and 1 tbsp lemon juice. Brush the mixture on both sides of the fish. Sprinkle with a little salt and pepper (Remember, there will be salt and pepper in the sour cream topping). Arrange the fish in a lightly greased 11 x 7 x 1/2 inch baking dish. Bake uncovered at 450 degrees for 12 to 15 minutes or until the fish flakes easily when tested with a fork. While the fish is cooking, combine the sour cream, mayonnaise, green onions, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp ground red pepper. Once the fish flakes easily, spoon the sour cream mixture evenly over the fish. Sprinkle with the shredded cheese. Bake, uncovered, an additional 3 to 4 minutes or until the cheese melts and the sauce is thoroughly heated. Serve immediately.
Place frozen chicken tenders in crock pot. Mix italian dressing with cream of chicken soup. Put soup mix on top of chicken. Put cream cheese block on top -- do not stir! Cook on low 6-8 hours. When cream cheese gets soft enough then stir it into soup mixture. Serve over noodles.
Place wafers on a dessert plate and top with 1/2 teaspoon of Cool Whip on each. Add strawberry half on top of the Cool Whip and serve.
Combine the flour, cornmeal, baking powder, sugar, and salt in a bowl. Stir in the eggs, milk, creamed corn just until the flour mixture has all been moistened. The mixture should be lumpy. Fold in corn, jalapeno, and cilantro. Heat 1/4 inch of vegetable oil in a large skillet over med-high heat; drop the corn batter by tablespoonfuls into the skillet and fry until brown on both sides. The centers should feel firm when gently pressed, about 1 minute per side. Remove and drain on paper towels. Sprinkle fritters lightly with coarse salt immediately. Transfer to a serving platter and keep warm. Repeat until all the batter has been used, adding more oil as needed. Serve hot with dipping sauce on the side. *The fritters can be made and kept warm in a 200° oven for 30 minutes.
Beat the oil with the water and salt and add just enough flour to make a soft malleable, oily dough. Prick eggplants with a fork and turn under the broiler until they are soft inside. Put into a colander and peel eggplants. Smash the flesh of the eggplant in the colander to release juices, press to drain them. In a bowl, mix eggplant pulp with feta cheese and kashkaval, mix well. Salt and pepper as desired. Divide pastry into 2 balls, roll each one out thin and cut into 10-cm (4 inch) rounds. You will not need flour for rolling -- the dough does not stick. Top each round with 1 heaping tablespoon of filling, fold round over and crimp edges. Place pies on a baking sheet, brush with egg glaze mixture. Sprinkle with grated cheese if desired. Bake 350F for 35 minutes or until lightly browned. If desired, can make one large pie by rolling out 2 large crusts from dough. If doing so, add 2 beaten eggs to the filling.
Season flour with salt and pepper, then toss fillets in the flour. Heat 2 tablespoons of oil in a heavy-based pan over high heat, add chicken, quickly brown both sides, then set aside. Add remaining oil to pan and fry onion over medium heat for 1-2 minutes or until softened. Add garlic, olives. anchovies, herbs and capers, cook for 1 minute, then add vinegar. Mix paste, pesto, wine and 1 1/2 cups of stock. Add to pan with chicken and simmer 5 minutes or until chicken is cooked. Serve with pasta and top with herbs.
Combine ingredients in a large bowl. Place about 2 Tablepsoon of mixture in a 6" square of cheesecloth, tie tightly with string. Drop into your bath water, relax and enjoy the smell of rosemary and green tea.
Place tenderloin in a large zip top bag. Combine soy sauce and next 6 ingredients; stir well. Pour over the tenderloin. Seal bag securely. Marinate in the refrigerator for 8 hours, turning occasionally. Remove tenderloin from the marinade, discarding marinade. Grill, covered, over medium hot coals (350 to 400 degrees) for 20 to 30 minutes, or until the meat thermometer inserted into the thickest part of the tenderloin registers 160 degrees, turning occasionally. Combine 1/4 cup brown sugar and the next 4 ingredients in a small saucepan. Stir well. Bring to a boil. Combine the cornstarch and water, stirring until smooth. Stir the cornstarch mixture into the brown sugar mixture, and cook, stirring constantly, until thickened. Slice the tenderloin, and place on a serving platter. Sprinkle with the peanuts, and serve with the warm sauce.
Melt butter in an 8x8 inch pan. Mix milk, flour, and eggs until smooth. Pour into pan. Spoon on apple filling. Bake at 400 degrees Fahrenheit for 25 minutes. Serve immediately. It will fall.
Preheat oven to 350°F Place a paper cupcake liner in each cup (12 total) of muffin pan. Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each addition.,. Place one of the Oreo halves, cream side up, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper. Bake for 20 minutes. Cool completely. Spoon a tablespoon of the cherry pie filling on top of each tart. Chill before serving.
Combine first 5 ingredients in a bowl. Whisk together oil and vinegar; pour over watermelon mix. Season well with salt and pepper.
In a small bowl; mix lemon juice, garlic, rice vinegar, ginger, soy sauce, honey, and oil. In a large bowl; put your chickpeas, red bell pepper, mango, avocado, and jalapeno. Add the marinade to the salad and toss to coat. Enjoy!
Combine the graham crumbs and butter, press on bottom of 9 inch springform pan. Beat the cream cheese with the sugar in bowl with an electric mixer until smooth. Whisk in the juice, the fresh or frozen fruit and the whole tub of Cool Whip, combine well. Pour over prepared crust, freeze until firm, remove from freezer and let stand in refrigerator for 15 minutes before serving. You can freeze this as well. To freeze, wrap cheesecake securely in plastic wrap followed by foil if desired, Freeze up to 2 months.
Preheat oven to 350°F Grease a 9x13-inch baking pan. Combine dry ingredients in a medium bowl. Add remaining ingredients, stir well. Pour into prepared dish. Bake for 27-35 minutes or until a toothpick comes out slightly sticky (not clean). Cool pan on a wire rack.
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. Combine the sugar, corn syrup, salt, and 1/2 cup water in a small pan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from heat. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly. With a sieve, generously dust an 8 X 12 inch non-metal baking dish with confectioners' sugar. Pour the marshmallow mix into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out. Turn the marshmallows onto a board and cut them into squares. Dust them with more confectioners' sugar.
Combine marinade ingredients in a Ziploc bag. Add pork chops and marinade in refrigerator for at least one hour. To bottom of smoker add 3 tablespoons mesquite wood chips. Line tray of smoker with aluminum foil (makes cleanup a breeze). Arrange potatoes, onions, carrots and pork chops in tray. Brush everything with marinade or spray with Pam. Close lid and place on grill or stove-top. Smoke over medium heat for 30 minutes. Check for doneness before serving.
Preheat oven to 400°. Lightly brush 9x13" pan with olive oil. Pick through crab meat, removing any cartilage and place in a medium bowl. In a small bowl, mix mustard, egg and mayonnaise. Being careful not to break up the lumps, fold gently into the crab meat. Handling lightly, pat into four large cakes. Place into prepared pan and bake in preheated oven, turning once halfway through cooking time of 8-10 minutes, until golden.
Adjust rack to lower-middle position and heat oven to 450 degrees. Toss short ribs evenly with oil and a light sprinkling of salt and pepper. Meanwhile heat a heavy-bottomed Dutch oven or soup kettle over medium-high heat. Working in two batches to avoid overcrowding, add short ribs to hot pan. Cook each batch, turning only once, until well-browned on each side, 5 to 6 minutes. Drain all but 1 tablespoon of the fat from the pan. Add onion; saute until lightly brown and translucent, about 5 minutes. Add garlic and thyme, saute until fragrant, about a minute. Stir in flour, then wine, followed by chicken broth and tomatoes. Return short ribs to the pot and bring to a simmer. Place a sheet of heavy-duty foil over pot. Use a potholder to press down foil so that it touches stew. Seal foil completely around edges. Place lid snugly on pot. Place pot in oven and cook until ribs are fall-off-the- bone tender, about 11/2 hours.
1. Mix flour, sugar, baking powder, baking soda and salt together in bowl. Set aside. 2. Mix buttermilk, melted butter and slightly beaten eggs in 1 quart mixing bowl. Add to dry ingredients. Mix together until ingredients are just combined. 3. Let batter rest about 5-10 minutes. 4. Lightly butter, oil or spray electric griddle, stovetop griddle or frying pan. Preheat electric griddle or skillet to 350°F Preheat stovetop griddle or frying pan over medium heat. 5. Pour 1/3 cup batter onto hot, lightly greased griddle or skillet for each pancake. Cook until top of each pancake is speckled with bubbles, some of the bubbles have popped and the underside of the pancake is golden brown. Flip the pancake and cook the second side until lightly browned. 6. Serve immediately or place on a plate in a 200°F oven to keep warm until ready to serve. Serve with butter and syrup. Tips:  Try adding 1/2 cup, fresh or frozen, blueberries, sliced bananas or desired fruit to batter.  Try adding chopped nuts of your choice to batter.  Try adding 1/4 cup oat bran. Increase liquid by 2-4 tablespoons to desired consistency.  Try adding 1/2 teaspoon cinnamon and a pinch of nutmeg to the batter.  Replace the butter and syrup with fruit and yogurt for a healthier alternative.  Use powdered buttermilk. It is less expensive than fresh buttermilk and has a longer shelf life. Reconstitute according to package directions.  If no buttermilk is available, replace it with 11/3 cups milk and 3 tablespoons of lemon juice or vinegar.  For thinner pancakes, add an extra 2-4 tablespoons liquid.  For thicker pancakes, reduce liquid by 1-2 tablespoons.
Heat sesame oil in heavy large saucepan over medium-high heat. Add pork, sliced green onions and minced ginger and stir-fry 1 minute. Add chicken broth, pasta, bean sprouts and soy sauce. Bring soup to boil. Reduce heat to medium-low and simmer until pork is cooked through and pasta is just tender, about 3 minutes. Season soup to taste with cayenne pepper and salt.
Mix all ingredients except chicken in saucepan and simmer 15 minutes. Place chicken pieces in 9 x 13 inch pan, skin side up. Salt and pepper. Pour sauce mixture over chicken. Bake about 1 1/2 hours in 350° preheated oven, uncovered. Do not stir or turn chicken. Chicken will be brown. Serve with pasta or rice or polenta.
In pitcher or punch bowl combine all juices. Just before serving, add soda, orange slices and raspberries.
In large mixing bowl, mix gelatin with 2 cups boiling water until dissoved. Add cherry pie filling and pineapple with juice. Mix well. Pour into 13X9X2 inch pan and refrigerate until gelatin is set. Mix cream cheese, sour cream and sugar until smooth. Spread over salad after gelatin is set. Refrigerate until ready to serve. Sprinkle with nuts just before serving.
For the lime syrup, bring the sugar and water to the boil, stirring to ensure the sugar is dissolved. Remove from heat and add the lime juice and the rind to taste. Stir well and refrigerate. For the licorice parfait, in a small saucepan combine the cream and licorice and heat gently, without boiling, until the licorice is very soft. Blend the mixture in a food processor until well combined and pour through a fine sieve to strain out the tiny pieces of licorice. Set aside to cool. In a stainless steel bowl over a large saucepan of gently simmering water, make a sabayon by whisking together the eggs, the yolk, glucose, sugar and pernod until the mixture turns pale and fluffy. Remove from heat and continue whisking until it cools a little. Fold half of the sabayon into the licorice mixture. Once combined, fold in the remaining sabayon until well combined. Pour into individual moulds, or a log-shaped tin and freeze. To serve, lower the moulds into hot water for a few seconds before turning out the parfait. You can either pour over the lime syrup, or serve it on the table in a jug. Garnish with lime segments.
Heat the butter and half the oil in a large pan. Add the chicken and heat until just cooked through. Meanwhile, put the stock and water in a pan and bring to a simmer with the lid on. Remove the chicken and set aside, then add the remaining oil to the pan. Cook the onion and garlic over a low-medium heat until soft, then add the rice to the pan. Heat for a few minutes, stirring until the rice is coated in the oil. Add the wine and cook until it has all been absorbed, then add a ladle of the stock/water. Stir until it has all been absorbed and repeat until the rice is cooked to your liking (you may not need all the stock mix). Meanwhile, heat a dry frying pan and add the sheets of ham. Cook, turning occasionally, until nicely crisp, then cut roughly. Add in the peas and chicken and stir until heated through. Mix in the sage, most of the parmesan and about half of the ham. Season to taste then serve, topping each individual serving with a little of the reserved parmesan and crispy ham.
preheat oven 180 Celsius make the filling: using a mixer beat the cream cheese + sugar + egg + salt until smooth . stir in the chocolate chips. batter: whisk flour + sugar + cocoa + baking soda + salt. - in a small bowl whisk water + egg + vegetable oil + vanilla + vinegar. - beat the liquid ingredients into the dry ingredients until smooth. spoon the batter into muffin cups ( i use foil cups -- but if u can't find them then use any cups) fill them halfway. spoon a heaping tablespoon of the filling into the center of each cupcake. sprinkle tops with chocolate chips and sugar. bake in the upper third of the oven for 15 minute then switch to the lower third in the last 15 minute.
Preheat oven to 350°. Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl. Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush remaining 1/2 cup pasta sauce over top of meat loaf. Bake for 1 hour and 10 minutes or until a thermometer registers 160°. Let stand 10 minutes. Cut loaf into 12 slices.
Preheat oven to 350 degrees F. Grease a medium casserole dish. Cook the pasta in a pot of boiling salted water until al dente (do not overcook the pasta) drain but do not rinse. Place in a bowl and mix with 2 tablespoons butter to prevent sticking; set aside. Melt 4 tablespoons (1/4 cup) butter in a large saucepan over medium heat. Add in minced garlic, onion powder, mustard powder and cayenne pepper; stir with a wooden spoon for about 3-4 minutes. Add in flour and stir for 1 minute. Slowly add cream and cook stirring constantly over medium until bubbly and thickened. Reduce heat and add in both cheeses; mix until melted and smooth. Season with salt and black pepper to taste. Add in the cooked pasta and toss to combine. Transfer to baking dish. Sprinkle with Parmesan cheese. Bake 350 degrees F for about 20-25 minutes.
Use good quality besan and ghee. Sieve besan. Heat ghee. Roast besan on low till nice aroma comes. Keep stirring. Now slowly add milk, keep stirring to avoid lumps. Add sugar, coconut. Cook 20 mins on low. Keep stirring very frequently. Taste for sugar. Add more if needed. Grease 1 big plate or thaal. Pour mixture and flatten on top. Sprinkle almonds. Cool and cut into squares or diamonds. This can stay and taste good for 5 to 6 days in fridge. Lasts longer in winters.
Heat oven to 350°F Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices. Arrange slices in 13x9-inch (3-quart) glass baking dish; cover with foil. Bake at 350°F for 30 to 35 minutes or until almost tender. Meanwhile, melt butter in small saucepan over medium heat. Stir in brown sugar, syrup and pecans. Cook just until sugar dissolves, stirring constantly. Remove squash from oven. Spoon pecan mixture over squash. Return to oven; bake an additional 10 to 15 minutes or until squash is tender, spooning pecan mixture occasionally over squash.
Heat bread, butter and milk until soggy. Do not overcook. Add other ingredients and mix. Place in greased pie dish and bake at 190 deg C for 30 minutes. Instead of tuna, use a tin of corned beef or chopped viennas (wieners). Leave out mushrooms if desired.
Heat oil using low-medium heat in medium pan. Use extra flour to lightly but completely coat fish. Use a freezer bag and shake or put flour on plate and dredge. Put flour, baking of soda, into bowl or large pan. Add the beer gradually, stop when you have a thick coating type of batter. Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice. Take one fillet of fish at a time and holding it by the tail or thin end, swirl it around the batter until well coated - plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness, flipping half way through. Place onto a tray and keep warm in the oven.
Simmer dried apples, salt, sugar, nutmeg and cinnamon in 3 cups water for 10 minutes. Mix cornstarch and 1/4 cup water; add to apple mixture. Pour into a prepared pie crust, dot with butter, add top crust. Bake at 400* for 40-50 minutes.
To make Cookies: In a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy. In another bowl, combine flour, baking powder, baking soda, and salt; gradually stir in butter mixture until well blended; cover bowl with plastic wrap and chill for 2 hours. Line cookie sheet with parchment paper (do not grease cookie sheet). On lightly floured surface, roll out the dough to about 1/4" thickness. cut out Surfboard-shaped cookies. Place cookies 2" apart on tray. Bake 6-10 minutes at 350F. Place cookies to wire racks to cool. To make Frosting: In a small bowl, mix powdered sugar, egg white powder, with water (start with 1-2 tablespoons, add more water to get spreadable consistency). Divide into as many bowls depending on number of colors you want. Add food coloring until you reach the desired intensity. Pipe and spread icing over the entire top cookie; allow it to harden before piping in more decorative elements; make sure to leave the bottom cookie alone (no icing required there); then allow the additional icing to harden/dry as well. To finish: After the icing has hardened/dried, take same Surfboard cookie cutter and use to make same shapes with ice cream. Place the blank cookie down, then set the surfboard-shaped ice cream on top, and set the decorated cookie on top to complete the sandwich.
Cook pasta according to package. Drain and place in flameproof dish with the chopped meat, the vegetables & 1-2tsp. oil. Melt butter in a sauce pan, stir in the flour and cook for 1 minute, stirring. Remove from the heat, & gradually stir in the milk. Return to heat, bring to the boil, stirring and cook for 2 minutes. Add 1/2 the cheese, the mustard, and seasoning to taste. Spoon the sauce over the meat and vegetables. Sprinkle with the rest of the cheese and grill/broil quickly until golden and bubbling.
Preheat oven to 350°F. Heat olive oil in medium skillet over medium heat. Add the shallots and garlic; cook until softened, about 5 minutes. Stir in the vegetable broth, pumpkin, and cream. Add the hot sauce, cinnamon, & nutmeg. Season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage; simmer for another minute. Slice chicken breasts into 1-inch wide chunks. Place in a 13 x 9 inch casserole dish. Pour pumpkin sauce over chicken. Bake at 350°F for 20-25 minutes. Serving suggestion: serve over Jasmine or Basmati rice.
Grind your almonds. In the second grinding add the sugar. Gradually add your egg white working the mixture vigorously. Use dough hook in mixer or knead on a pastry board. The mixture should be firm& smooth when ready.
Put into flour yeast package, sugar, salt, yolks, warm butter (about 35°C), and the same warm milk. Make dough out of it using hand first, and than hand mixer. At the very last add orange and lemon zest. Cover with cloth and put into warm place for about 90 minutes or until doubles in size. Take dough and put on board and knead dough ready for baking. Make 4 balls and put them together (2x2). Make cross on each ball with sharp knife. Put on warm place again and wait until doubles in size (about 45 minutes). Put dough into oven. Bake 45 minutes on 180°C After 25 minutes of baking put some scrambled raw eggs over dough and sprinkle crystal white sugar over dough.
Heat the olive oil in a skillet, and add the garlic and onion. Sweat them for 30 seconds, then turn the heat up a bit and add the bacon. Once the bacon is cooked through (almost crispy), add the cooked rice. Sautee the mixture until the rice is heated through and add the can of tomato sauce. Cover and allow to cook for a few minutes until the rice has absorbed the liquid. Serve!
Mix yogurt, cream cheese and first 4 dried spices until well blended. Spread dip in shallow glass casserole dish or pie plate. Cover and let sit in refrigerator for a few hours if you can. Carefully open the pita breads and cut into triangles, and place on two baking sheets spraying both sides with olive oil spray (or brush a small amt on each one) and lightly sprinkle with garlic salt. If the pita bread will not separate, then just cut them into the wedges and brush a small amount of olive oil onto each side instead of using the olive oil spray. Bake at 350 until just starting to brown on edges, about 10 minutes or so. Peel and seed the cucumber (seed it by cutting lengthwise and running a spoon along the center). Chop finely and layer on top of dip. Follow with diced tomatoes, black olives, pepperoncinis and feta cheese. Top with chopped parsley if desired.
Heat oven to 400 degrees. Place butternut squash in a cookie sheet, drizzle with 2 tbsp of oil, sprinkle 1/4 tsp of salt and pepper. Roast until squash is tender but not mushy. Stir the squash during the roasting process for even cooking. While the squash is roasting, heat 1 tbsp of oil in a large pot over medium heat. Add onion, carrots and celery. Once the onion is translucent, add garlic and green onion, stir and cook for 1 minute. Turn the heat on low, add all the spices to the pot, stir and cook for 2 minutes. Add roasted squash and stock. Cover and simmer for 15 to 20 minutes. Turn off heat. Puree soup using a stick blender or in a blender (If using a blender, pour soup back in pot). Stir in coconut milk. Salt and pepper to taste. Turn heat on low and warm through.
Heat 1 tablespoon oil in a pan and at the same time put the water in another pot and bring to a boil. Fry the onion for a few minutes until lightly browned. Stir in the ginger and garlic for 1 minute, then stir in the rice. Add boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 minutes until the rice is tender. Heat grill/broiler to medium. Brush a baking tray lightly with a little oil. Put the salmon on top and grill/broil for 4-5 minutes. Scatter with chilli, cilantro, remaining olive oil and seasoning. Grill/broil again for just 4-5 minutes until the salmon is cooked through. Serve with the rice and line halves for squeezing over.