HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees. Place all ingredients into food processor (use pastry blade if available.). Blend until ingredients form a ball. Press into ungreased pie pan. Using a fork decorate the edges and pierce throughout to prevent bubbles. Dust with granulated sugar if desired. Cook for 30-40 minutes until lightly browned at edges. Cool 10 minutes and then cut into 1/2 to 1 inch wedges.
Preheat oven to 425 degrees. Combine all ingredients except chicken in a small bowl. Spray a medium casserole dish with nonstick cooking spray. Spread 1/4 of the lemon dill sauce on bottom of pan. Arrange chicken breasts on top of sauce in a single layer. Pour remaining sauce over chicken and spread evenly. Bake uncovered for 30-35 minutes, until chicken is no longer pink in the middle.
Cook pasta according to package directions. Chop vegetables while pasta is cooking. Mix olive oil, red wine vinegar and lemon juice in a small bowl with a fork. In a large bowl, mix cooked pasta, chopped vegetables, dressing mixture, fines herbes, and salt. Sprinkle feta cheese on top of pasta and enjoy!
Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Place 20 inch long piece of aluminum foil on a cookie sheet. Spray well with cooking spray. Shape mixture in a 16 inch roll. Bring 2 sides of foil over derma. Fold down loosely in a series of locked folds, allowing for heat circulation and expansion. Fold up short ends in a series of rolls. Cook for 45-50 minutes. Unwarap and cut while hot into 1/2 inch thick slices. Leftovers are terrific sauted on both sides until crispy brown.
Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to medium and simmer for 20 minutes. With a slotted spoon transfer the meat to a platter. Cut the meat into 1/2 inch dice and reserve the liquid. In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add the onions, shallots, bell peppers and celery. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes. Garnish with green onions and chopped eggs.
Chop cabbage, and place in a dutch oven. Cover with water and boil 2o minutes or until tender. Brown ground beef and drain well. Mix cabbage and beef together. Place 1/3 of meat mixture in a 13x9x2 baking dish. Top with 1/3 can of tomatoes. Top with 1/3 cup of shredded cheese. Repeat layers 2 times, making 3 layers in all. Bake uncovered at 350 degrees for 1 hour.
Grease 12 muffin cups. Preheat oven to 400 degrees. Cook bacon in a pan until crisp, then chop into small pieces. Mix together flour, baking powder, sugar, and salt. In a seperate bowl mix egg, milk, and oil. Add all at once to the dry ingredients along with bacon until just combined. Mixture will look somewhat lumpy but do not mix more. Fill the muffin cups 2/3rds of the way full. Bake@ 25 minutes.
Wash meat with vinegar and lemon juice. Place all ingredients in blender. Pat dry the meat. Season the meat with the marinade. Add the salt to the skin. Let marinate 1 day before. Place in oven at 350 cover with foil. After 4 hours uncover and let the skin get crispy raising the temperature to 450.
Preheat oven 400°F. Spray 13x9x2-inch pan. Mix flour, baking powder and salt in large bowl. Cut in butter with pastry blender; mix in buttermilk and egg product. Turn dough unto lightly floured surface; gently knead until dough is easy to handle (it will be soft). Roll into a 10-inch square. Mix applesauce, raisins, cinnamon; spread over dough leaving a margin around edges. Roll up; pinch edges to seal. Cut into 8 slices; place on prepared pan. Bake 20-25 minutes till lightly browned. Heat apple jelly, brush on rolls; remove from pan allow to cool on rack.
Combine crumbs and butter. Press on the bottom of a 9-inch springform pan. Beat cream cheese and sugar until smooth. Add eggs, one at a time, and mix just until well blended. Stir in cranberries and zest. Pour into crust. Bake at 350°F for 45-50 minutes or until center is almost set. Cool completely, then refrigerate 3 hours or overnight. Decorate with orange slices, dried cranberries and white chocolate curls. Enjoy! Note: I used Splenda rather than sugar and it worked very well. I guessed at the number of servings.
Process artichokes, onion and garlic in the food processor until smooth (or if you like, until blended, but still have texture). In medium sized bowl (or if you're a little lazy like me, right in the medium sized ceramic baking dish), combine remaining ingredients except parsley and bread, reserving 1 cup of mozzarella. Sprinkle remaining cheese over artichoke dip, and sprinkle with chopped parsley. Bake at 400° for 20 minutes, or until bubbly and beginning to brown. Serve with crusty french bread slices.
Heat 2 tblsps of butter in a saucepan. Add flour and stir till bubbly. Remove from fire and add milk all at once, stirring quickly with a wire whisk so that no lumps form. Return to fire and bring to a boil, stirring all the time. When the sauce thickens, remove from fire. Add 1/2 cup cheese, save the other half for topping. Cool slightly, add salt, pepper, lemon juice and sugar. Add cream (if using). Mix well. Put all the vegetables in an oven proof dish and pour the sauce over it. Stir lightly to coat the vegetables. Top with reserved cheese and dot with 1 tsp butter. Bake in a hot oven for 20 mins, finishing off under the grill for 5 mins, till the top is golden brown.
Cook noodles, without salt. Drain. Crumble corned beef in bowl, add soup, onion, olives, green pepper and corn. Mix well. Put about 1/4 of meat mixture in shallow 2 quart baking dish. Alternate noodles, sauce, and cheese, ending with cheese. Bake at 350 degrees 45 minutes.
In large bowl, beat cheese, lemonade concentrate and optional red food coloring until smooth. Fold in whipped topping and put in graham cracker pie crust, garnishing with additional whipped topping. Freeze 20 minutes, then move to refrigerator until serving.
Debone chicken. Pull the meat with 2 forks. Melt the butter. Add can of sauce, taco seasoning, sour cream, salt & pepper. When sauce is well blended add chicken meat. Spray 8 x 8 casserole dish. Place a tortilla in the palm of a hand. Spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches Next place each tortilla seem down in dish while pushing tortillas tighter together. Once all tortillas are in the dish, if I have any mixture left, I spoon the remaining along the two sides of the pan. Top the dish with shredded cheese as much as you want. I cover the dish with aluminum foil & bake at 400 for 20 - 25 minutes to melt cheese. I serve it with Tostitos bite size.
In a large salad bowl, combine the lettuce, chow mein noodles, chicken, onions, almonds and sesame seeds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.
Spray crock pot with Pam. Fry beef and onion, drain. Place in crock pot. Combine all ingredients *EXCEPT* Milk and Macaroni. Cover, cook on low 8-10 hours, or cook on High 4 hours. During the last 30 minutes of cooking add the milk and the macaroni and stir well. reduce the heat to low.
Heat oven to 450°F Have ready either parchment paper or else heavy foil and also a rimmed baking sheet. Brush each piece of salmon with 1 tsp sesame oil; season with salt and pepper. Place in parchment with ginger and green part of scallions on top. Fold parchment to make some sort of envelope or package for steaming fish. (Place on top of baking dish). Bake for about 8 minutes or until salmon is barely opaque in center. Meanwhile, heat vegetable oil in a large skillet until very hot but not smoking. Add mushrooms, asparagus and bok choy and stir-fry for about 2-3 min until veggies are crisp-tender. Add tomatoes and stir-fry until just hot. Transfer to serving platter or 4 serving plates. Remove pan from oven. Careful opening the. packages of the steam. Place salmon on top of vegetables. Heat sauce ingriendents; (or use All-purpose Stir-fry Sauce #87748) pour over salmon and vegetables. Optional: garnish with white part of scallions and thin strips of ginger.
Blend all ingredients for the creamed butter to a fine, soft, spreadable consistency (salt and pepper to taste). With a small knife, make a small cross in the base of each tomato. Plunge the tomatoes into a pan of boiling water and count to 20. Remove them to a bowl of cold water, drain and peel off the skins. Butter 10 slices of bread with the creamed butter. Quarter the tomatoes and remove the seeds, press the petals flat and lay them on the slice of buttered bread. Do not layer the tomatoes, as they will cause the sandwiches to come unstuck. Salt and pepper the tomatoes and then press a second slice of bread firmly on to the top of the sandwich, crust and cut into appropriate shapes (should make 30 fingers or 40 squares or quarters).
Preheat oven to 350. In medium mixing bowl, combine spinach, onion, egg and margarine, mixing well. Add remaining ingredients and mix till combined. Using rounded teaspoonfuls, shape mixture into 16 balls. Spray cooking spray on parchment paper on a cookie sheet and place balls on cookie sheet. Bake until balls are cooked and lightly browned, 18 to 20 minutes.
Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes. Pour into prepared piecrust. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean. Cool on a wire rack.
In a heavy saucepan over medium heat, saute garlic in the olive oil just until tender. Add onions and saute until they are translucent. Process the tomatoes through a food mill and add to onion mixture. Add remaining ingredients; mix well. Lower heat and simmer for 2-6 hours or until thickened. Adjust the seasonings to taste. Will cover 2 lbs. pasta.
Preheat oven to 425 degrees and place parchment paper on baking pan. Slice eggplant into 1/2 inch thick rounds. Spread thin layer of mayonnaise on one side, then press into bread crumbs. Repeat for other side of eggplant round and for all other slices. Bake 10-12 minutes (or until golden brown) each side.
Combine honey, lemon juice and jalapeno in a small saucepan and bring to a boil. Reduce heat and simmer over very low heat for 10 minutes. Meanwhile, rinse salmon and pat dry. Brush lightly with oil and season with salt and pepper. Grill or broil for about 5 minutes per side over medium heat, brushing with half the honey mixture. When salmon is cooked to your liking, remove from grill or broiler and drizzle with remaining glaze.
Melt 1/4 cup butter in large skillet over medium heat. Add olive oil, onions and sugar. Cook, stirring often 25 to 30 minutes or until onions are golden brown. Remove from heat and set aside. In large saucepan bring potatoes and chicken broth to a boil and cook 20 minutes or until tender. Drain potatoes well. Add remaining 1/2 cup butter to potatoes and mash until smooth. Whisk together whipping cream and next 7 ingredients. Add to potatoes mixing well. Spoon half of potato mixture into lightly greased 9x13 baking dish. Spoon caramelized onions evenly over potatoes. Spoon remaining potatoes evenly over onions. Bake at 350 degrees for 30 to 35 minutes or until golden.
In a medium bowl mix flour, baking powder, sugar and salt. In a smaller bowl, combine egg yolks and milk and beat well. Stir into dry ingredients. Add the applesauce and stir well. Beat the egg whites until stiff. Carefully fold into batter (don't overmix). Pour about 2/3 cup batter onto a preheated waffle iron. Close and bake about 3 minutes. These waffles are fairly soft, so if you like them crisper cook about 1 minute more. Serve topped with a dollop of whipped cream and a couple of peach slices.
Mix all ingredients together. I usually mix it in a jar and shake it until everything is blended. If you can let the dressing sit for at least 30 minutes, the flavours will blend much better. Can be refrigerated for 2-3 days.
Heat oil in pan, add the shallots and garlic and cook till soft. Add the cubed bacon and pumpkin and cook for 5 more minutes. when the pumpkin is softened add the basil and rosemary then add the tomato passata. Season with salt and pepper and add the wine. Simmer for 20 minutes. Add the olives to the sauce when it is cooked. When the pasta is cooked, toss in the pan with the sauce to make sure that the pasta is well coated with the sauce.
Preheat oven to 425F and spray a 9 x 13 baking pan with cooking spray. Arrange tortilla pieces evenly in the bottom of the pan; set aside. Add the boiling water to the cheese sauce in the au gratin mix; mix well. Add potato slices, onion, jalapeno pepper and cooked chorizo to the liquid. Add eggs and stir thoroughly. Pour over the tortilla pieces and spread evenly. Loosely cover with foil and bake for 30 minutes. Remove foil and bake an additional five minutes. Remove from oven and let sit for ten minutes before serving. Serve with salsa or pico de gallo.
Cook chicken till juices run clear (about 20 minutes). Add cloeslaw mix. Reduce heat to med. ,coverand cook till cabbage wilts. Add seasons to tastes. Remove from heat and add mayo. (I recomend allowing chicken to cool a little before adding mayo.) Spoon on warm tortillas.
Prepare topping: In sauce pan, combine topping ingredients. Cook over medium heat until mixture comes to a rolling boil. Spoon topping equally into two 9-inch ungreased cake pans. Crescents: Combine brown sugar, pecans, and rum flavoring. Seperate crescent dough into triangles. Brush triangles with melted butter or margarine. Sprinkle each triange with sugar mixture. Roll triangles up. Cut them in half crosswise. Place cut side down in pan. (One can of crescent rolls will go into each 9-inch round cake pan. It will look like the pans aren't full before you bake them, but see my picture after baking--they fill the pans perfectly). Brush tips with melted butter or margarine. Place pan on foil or cookie sheet during baking to prevent spillovers. Bake at 375 degrees for 15 to 20 minutes, or until golden brown. Immediately invert pan to remove rolls or just use a big spoon or spatula to scoop up the desired serving onto individual plates and you can also spoon as little or as much of the sauce mixture onto the tops of the rolls as you want as well.
Preheat oven to 350 degrees. In a large bowl, sift together the flour, sugar, baking powder, and salt. In a medium bowl, beat together the egg, milk, butter, and vanilla. Slowly pour the liquid mixture into the dry mixture, and mix, until just incorporated. Fold in the berries and white chocolate chips, until just incorporated. Evenly divide the batter into 12 muffin cases. Each case should be about 3/4 full. Evenly divide and sprinkle the almond slices on the muffin batter (I mix the almonds into the batter). Bake for 30-35 minutes, until the tops are a light golden brown color. Remove from oven and allow to cool in the pan for 5 minutes. Transfer to a cooling rack to finish cooling.
Preheat oven to 350. Mix together flour, flax, oat bran, brown sugar (if using), baking soda, baking powder, salt and cinnamon in a large bowl. Stir in apples, bananas, raisins and nuts (if desired). Combine honey/agave (if using) milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients and stir until just moistened. DO NOT OVER MIX. Fill muffin cups 3/4 full and bake for 15-20 minutes.
Soak the bread in milk until it is soft, then drain the milk. Combine the bread, onions, parsley, salt, black pepper, and cinnamon powder with meat. Mix thoroughly with your hands. Shape into balls. Bake at 350° on an oiled pan for about 30 minutes.
Mash hard cooked eggs and mix with butter and half of chopped onion. Spread evenly on the bottom of a 9-inch pie plate and refrigrate for at least 1/2 hour. Mash anchovies and blend with mayonnaise and chopped parsley. Spread on top of egg mixture. Carefully combine caviar and remaining chopped onion and add lemon juice. Spread on top of pie. Refrigrate until serving time. Frost with sour cream just before serving. Garnish with a little extra chopped parsley. Serve with simple crackers.
Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce. Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 tsp salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped. Form rounded 1/2 cups of mixture into 4 (3 1/2-inch-diameter) patties. Chill at least 10 minutes. While patties chill, stir together mayonnaise, zest, and juice. GRILL DIRECTIONS: Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes. Brush patties all over with oil. Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total. STOVETOP DIRECTIONS: Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook patties, carefully turning once, until golden brown, about 8 minutes total.
Cook the carrot in boiling salted water for 15 minutes until just tender. Drain and mash well. Place the ginger in a garlic crusher and squeeze the juice into the mashed carrot. Add the spring onions, sesame oil and egg and season to taste. Shape the carrot mixture into small, walnut-sized balls. Roll the balls in the combined flour and sesame seeds, shaking off the excess. Heat 3-4 cm oil in a pan; add the carrot balls and cook in batches for 2-3 minutes or until golden.
Cut the ribs in half and set aside. Mix all of the other ingredients together in a bowl. Start with the chicken broth before adding the honey; whisk the honey and tomato paste in, to help them both dissolve. Marinate the meat in the other ingredients, turning to coat everything. Refrigerate for 2-4 hours; overnight is best. Make a pouch out of aluminum foil and place the meat and its marinade inside. Crimp it shut. Place the aluminum foil pouch into a heated 225 degree (Fahrenheit) oven. Roast for 6 hours. Remove, plate, and serve. A good side-dish for these ribs are Native American fry bread, tortillas, or warmed pita bread.
In a bowl combine the roasted oats, almonds, black currants, cornflakes and apricots. Store in an airtight container and use as required. Dried pineapple, banana or other fruits may also be added. To serve, take a little of the prepared muesli mixture in a bowl. Add figs and fresh strawberries. Stir in honey and cold/hot milk, whichever you prefer. For those who can't have milk because they are on a vegan diet or on a weight loss or are avoiding milk and milk products, they may stir in water(this is what I do). Those who like yoghurt may add that to the muesli mixture. Mix well, allow to stand for 12 minutes and then eat it with a small spoon(a recent study has found that those who want to lose weight eat with smaller spoons and in smaller plates thereby fooling themselves into eating less). Enjoy and have a good day ahead!
Drain pineapple, reserving juice; set pineapple aside. In a saucepan or microwave, bring pineapple juice and water to a bowl. Add gelatin; stir until dissolved. Stir in pie filling and cola. Pour into serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm.
In a mixing bowl, cream butter and brown sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add apple juice and lemon extract. Combine the flour, oats, cinnamon, baking soda, salt, nutmeg and cloves. Gradually add to creamed mixture. Stir in the apples, raisins and walnuts. Drop by rounded tablespoonfuls 2-inch apart onto ungreased baking sheets. Bake at 350 for 11-13 minutes or until lightly browned. Remove to wire racks.
Break off stems of chilies and remove seeds. Place chilies in a small saucepan and cover with water. Simmer the chilies for 30 minutes Pour chilies into blender with some to the juice to make a smooth, thin paste. Use as little liquid as possible. In an 8 quart dutch oven, add 2 tablespoons olive oil and brown the venison and sausage. Remove and set aside. Place the onions, bell pepper, and spices in the dutch oven and cook over medium heat until the onions are start to clear. Then return the meat to the dutch oven and add the chili puree. Add the bottle of dark beer and beef bullion mixture to cover the meat plus one inch. Cook for 30 minutes over medium heat. Add the presoaked kidney beans and cook for another 45 minutes. Then add the masa flour and cook another 20-30 minutes Adjust seasoning at this time.
Beat all ingredients in microwaveable bowl with electric mixer on medium speed until well blended, Microwave on Medium 4 minutes, or until warm, stirring after 2 minutes. Sprinkle with additonal cilantro, if desired.
Combine all ingredients in 8-inch square baking dish. Cover with plastic wrap and refrigerate at least 8 hours. Just before serving, remove zest and transfer to serving dish. Serve chilled.
Combine 2 cups water and sugar in a large suacepan and boil for 5 minutes. Remove from heat and add 1 quart hot water and te bags. Steep tea bags for 3 to 5 minutes, according to taste. Add cold water, orange and lemon juice. Refrigerate or serve immediately over ice. Garnish each glass with a slice of orange and a sprig of mint for garnish.
Please read all steps before starting! Gather all your ingredients, measuring cups, spoons and lay out a couple feet of wax paper, it all comes together very quickly. In a pot over medium high heat, add your butter or margarine and melt, try not to boil. When the butter is melted add the milk THEN sugar, stir only enough to mix the sugar into the mixture. Add the cocoa, using the back side of a spoon, press any cocoa lumps against the side of the pot (stir as sparingly as possible). When the mixture comes to a boil add the vanilla, gently stir in (again, only a couple of stirs). Let boil for about 1 1/2 minutes (2 minutes maximum),. Take off the burner and add the oatmeal, roll the oatmeal in, again gently, minimizing the stirring (you may have to add a bit more (1/4 cup maybe) than 3 cups of oatmeal if the mixture is not thick enough to build mounds). Drop onto the wax paper in whatever size cookies you desire, and let set up for awhile (which is usually about 5 minutes at our house.). This will yield about 24 cookies, you can easily double the recipe, which I always do as they will go quick and they do keep well -- Hope you enjoy and will provide feedback -- :o). NOTE: over stirring and/or over boiling will result in the cookies setting up too hard and they dry out too quickly.
Cream butter. Add corn syrup, salt and vanilla; blend. Stir in cocoa. Add milk and powdered sugar alternately, beating until smooth and creamy after each addition. Add enough milk to make a good spreading consistency. NOTE: When using for smaller cakes or in cake decorating,, refrigerate extra icing in a covered container. Bring to room temperature before using. This keeps well and is useful for quick decorating jobs as beating again is unnecessary. To use for inscriptions, thin slightly with a few drops of water, milk, or coffee.