HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pierce potatoes. Place on oven tray and bake in mod hot oven for about 1 hour or until tender. Cool 10 minutes. Cut tops from potatoes, scoop out half the flesh with a spoon, leaving skins intact. Combine chopped potato with filling, divide mixture between the potato shells. Bake potatoes, uncovered in a mod hot oven for about 15 minutes. ---------Filling-----------. Boil or steam asparagus until just tender; drain. Heat butter in pan, stir in flour, stir over heat until mixture is bubbly. Remove from heat,gradually stir in the milk, stir over heat until mixture boils and thickens. Remove from heat, stir in cheese, onions, salmon and asparagus. Serve.
Put oil into wok or frying pan. When hot, add garlic and stir-fry until brown. Add onion and chicken; stir-fry until chicken begins to turn white. Add ginger and red pepper, combine well. Add chilies and chicken stock/water, and stir-fry for 1 minute. Check chicken is white throughout, and then add spring onions. Cook for 30 seconds (until onions are slightly soft). Serve with rice.
Preheat the oven to 400 degrees and spray the muffin tin with cooking spray. Place the applesauce and sugar into a mixing bowl. Using an electric mixer, beat until fluffy. Add your eggs, beating after each one. Then add the mashed banana and beat well. Add one cup of the flour, the salt, the baking powder and baking soda, and mix. Pour in about half the milk and mix. Now add the additional 1 cup of flour and the rest of the milk and mix. Using a wooden spoon add the vanilla, pecans, and chocolate chips. Mix just until moist. Pour into your muffin tins and bake for 13-18 minutes or until just browned. Let cool on a wire rack.
Carefully open the bag of oyster crackers and add the melted butter, garlic, parsley, and salt right to the bag, fold up and shake to coat all the crackers. Place crackers on your baking stone or cookie sheet, and broil the crackers for 5-10 minutes, or to your liking! Enjoy!
Put the butter in a large deep skillet over medium-high heat. When hot, add the onion and cook, stirring occasionally, for about 5 minutes. Meanwhile, cut the ham into 1/2 inch chunks. Add it and raise the heat to high. While the ham cooks- stir it occasionally, but let it brown a bit on the bottom-peel and core the pears and cut them into 1-inch chunks. Lower the heat to medium and add them to the pan; stir occasionally. Trim the beans, cut them into roughly 2-inch lengths, rinse them quickly, and add them to the skillet along with a sprinkling of salt and at least 1/2 teaspoon pepper. Cook for a minute, then raise the heat to medium-high, add the chicken stock, and stir. Cook, stirring occasionally, until the beans are bright green and semi-tender, the pears are quite tender, and the liquid so reduced that it is essentially a sauce, 10 - 15 minutes. Taste, adjust the seasoning, and serve.
Slice the potatoes between 1/2 and 1/4 inch thick. If potatoes are large they can be cut into halves or thirds before slicing. Place potatoes into large stockpot, and fill with cold water about 4 inches above the top of potatoes. Bring to a boil for about 15 minutes or until potato can be pierce deasily with a fork. While the potatoes boil, prepare the dressing. If makeing the whole recipe, you will need the larges mixing bowl you have in order to add the potatoes later on. Mix the vegan mayo, mustard, olive oil, sugar, vinegar, dill, turmeric, sal and pepper. Wisk together briskly. Add sliced cucumbers and place in the firdge until potatoes are ready. When potatoes are done, drain and rise them quickly under cold water. Be sure to shake off any excess water. Add potatoes to the dressing and mix well. Top with grated carrots and mix. Check seasoning and adjust as needed. Refrigerate until ready to serve.
Combine all ingredients (except nuts or chocolate chips) in a mixing bowl and beat on medium speed for about one minute. Then add the nuts or chocolate chips (I'm all about adding the chocolate!) and stir them in with a spoon. Bake for 30-35 minutes at 350. This recipe makes 4 mini loaves (I love the Pampered Chef mini loaf pan that's a baking stone). You could also pour the mixture into a mini muffin pan. If you do the mini muffins, they only need about 10 minutes in the oven. Or you could do one large loaf of banana bread and that would take about an hour to bake.
Dough: Dissolve yeast in 1 cup of warm water. Sprinkle a little sugar on top of the mixture. Mix other liquid ingredients in another bowl, add sugar, salt, and a little of the flour. Mix together then add the yeast mixture. Mix well, add remaining flour in small amounts until dough reaches a soft smooth dough. It may be a little sticky which is ok. Cover and let raise until double, only 1 time. Roll out and put in pie pans. Let raise a little bit before adding the fruit and custard. Custard: heat 3 pints cream (use a large bowl) in the microwave oven for 9 minutes (Mine takes 60% power for this) In another bowl mix 6 eggs, 1 Cup sugar, 1 teaspoons vanilla, and 3 1/2 heaping tablespoons of cornstarch. Blend together. When cream is done mix this mixture into cream and heat another 9 minutes. Take out and whip until blended. Heat another 6 minutes. Take out and blend well. Custard is now ready to add to crust. Fruit needs to be cooked with a little sugar to sweeten before placing fruit on dough. Place fruit on dough, pour custard over top of that (don't overfill), sprinkle with cinnamon. Bake at 325 degrees for about 20-30 minutes until crust is golden brown and custard bubbles. Cool and enjoy!
Bring the water to the boil in a large pot. Reduce the heat to moderate, add the sugar and stir until it dissolves completely. Reduce the heat to low and simmer for 10 minutes until the mixture has a syrup consistency. Add the vodka, mix well and cool. Transfer to a jar or container and reserve for use. In a tightly sealed container, Vodka Simple Syrup keeps indefinitely, though it may begin to crystallize over time. If it crystallizes, simply warm the container in a pot of slow-simmering water.
preheat oven to 400 and lightly flour baking sheet. blend flour, sugar, backing powder, and lemon peel in processor. add butter using on/off turns, cut in until mixture resembles coarse meal. transfer mixture to large bowl and make well in center then add 3/4 cup cream, using fork to stir until just moist. Mix in ginger. transfer dough to flowered surface and knead gently until smooth, about 8 turns. divide dough in half and pat each portion into 3/4 inch thick round. Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream. Bake scones until light brown, about 18 minutes.
Heat oven to 375. Peel the sweet potato, beet, white potato, and parsnip. Using a chef's knife, slice each into 1/8-inch thick rounds. Place sliced vegetables in a large bowl. Add the oil and toss gently until well coated. Arrange in a single layer on two large baking sheets. Combine the Parmesan cheese, salt, garlic powder, oregano, and pepper in a small bowl. Sprinkle evenly over vegetables. Bake until crisp and light golden brown, about 25 minutes. Serve with dipping sauces as desired. Tip: It's easier to bake these in two ovens or in two batches. If you bake both sheets at the same time, be sure to rotate the baking sheets halway through for more even cooking. The veggies don't need to be turned during cooking.
Peel and cut potaoes into small cubes (about the size of a sugar cube). Peel and chop onion. Cook onion in olive oil over a medium heat until softened, not brown. Add potatoes to the same pan and mix them with the onion. Keep stirring for about a minute. Add the water, salt and pepper. Cover the pan and let it cook over a gentle heat. When the water disappears the potatoes should be done. Just before the potatoes are too soft add the cooked chicken and curry powder. Stir gently so that the potatoes keep their'cubed' shape.
Before camping trip: Rub chicken breasts with seasoning and roast in 350 degree oven for 40 minutes. After they cool, dice and double bag in ziplocs. Do dirty rice on site. Saute ground chicken with garlic, green onion, white onion, and celery in oil. When onions are translucent, add rice, chicken stock, salt and pepper. Bring to boil, reduce heat, cover. Cook until rice is done, about 20 minutes. Do mango slaw on site. Mix shredded cabbage, cubed mango, red onion, and cilantro lime dressing. Everyone makes their own: Start with one oversize tortilla. Spread with dirty rice. Top with a layer of jerk chicken. Scoop on mango slaw. Garnish with avocado, cilantro and lime wedges.
In a bowl, combine milk and yeast; stir until dissolved. In large bowl, cream the sugar, shortening and salt. Add eggs; mix well. Add half the flour; then add milk mixture, mixing until flour is moistened. Add remaining flour by hand. Let rest 15-20 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, about 6-8 minutes. Place dough in greased bowl; cover and let rise in warm place until doubled, about 1-1/2 hours. Divide dough into four parts. Roll each into a circle and brush with melted butter. Cut each circle into 16 wedges. Roll each piece into a crescent, starting at wide end. Place on baking sheet and freeze immediately. When frozen, place in plastic freezer bags and seal. Store in the freezer for up to 4 weeks. To bake, place on greased baking sheets and cover; let rise until doubled, about 3-4 hours. Bake at 350° for 12-15 minutes.
Bring apple cider and cinnamon stick to a boil in small sauce pan over high heat. Let boil, uncovered, about 20 minutes or until liquid is reduced to about 1/2 cup. Add apples; cover and simmer about 10 minutes or until apples are just tender. Gently remove apple halves and poaching liquid from saucepan. Refrigerate until cooled. Combine yogurt and ground cinnamon in small bowl;reserve 1 tablespoon. Divide remaining yogurt mixture evenly among 2 dessert dishes. Place apple halves on top of sauce. Sprinkle each apple half with toasted pecans. Drizzle with reserved yogurt sauce.
In a 10-inch nonstick skillet, combine the onion, stock, chutney, mustard, basil, ginger, cumin, salt, cinnamon, and curry powder. Bring to a simmer and cook, covered for 6 minutes. Add the cauliflower and cook, covered, for 5 minutes over moderately low heat. Add the peas, cover and cook 4-5 minutes more or until the cauliflower is crisp-tender. Stir in the cornstarch mixture, vinegar, and red pepper sauce. Cook for 1 minute or until the sauce has thickened. Serve hot or at room temperature. For Vegetarian use the vegetable stock.
Coat the bottom of an 8" round ceramic dish with olive oil. Arrange shrimp to cover bottom, and sprinkle with garlic slices and pepper flakes. Drizzle with olive oil. Just before cooking, lightly salt. Cook over medium high heat, until shrimp is cooked through, and garlic begins to brown, about 5-10 minutes. If desired, sprinkle with freshly chopped parsley. Serve immediately, while the shrimp is still sizzling, with crusty french bread. This dish may be made on the stove, or grill.
Set pot of water to boil for the pasta & add pasta when water is at a rolling boil. In a large pan over medium heat, heat onion and butter until onions are soft, sweet and lightly brown - add garlic at the end as it cooks much faster than onion. Sprinkle the flour over the top of them and stir to make a roux. Add the milk a little at a time while stirring constantly. Don't panic if it's a little lumpy because you are making a cheese sauce anyway. After thoroughly rinsing the bay scallops (they tend to be sandy) add them to the sauce in the pan and cook until the scallops are opaque. Add salt and pepper to taste. Once the scallops are done, add the cheese and stir it up. To plate, I garnished with goat cheese and fresh cracked pepper - very tasty addition.
Preheat the oven to moderately hot (200°C). Grease a 12 hole (1/3 cup capacity) muffin pan. Cook bacon in heated pan, stirring, about 5 minutes or until brown and crispy; drain on absorbent paper. Cut 48 x 10cm squares from pastry sheets. Brush squares with butter place 4 squares over base, extending up sides, of each prepared pan hole. Break eggs into holes, top with tomato, cheese and bacon, bake in moderately hot oven, uncovered, about 15 minutes or until egg is cooked and cheese has melted. Carefully lift pies out of pan. Just before serving, sprinkle with chives and pepper.
Dissolve yeast in water, set aside. Mix dry ingredients in order given; cut in shortening until the size of small Lima beans. Stir in buttermilk and yeast mixture. Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.) Dough will be very sticky. Scrape out onto well floured board. Flip over and knead lightly (4-6 times). Roll out and cut with biscuit cutter. Place on greased pan and let raise slightly (10-30 minutes). Bake at 400 F until light brown, 10-12 minutes.
Mix all ingredients except potatoes with chicken and place in a plastic bag and marinate overnight in the refrigerator. Bake chicken uncovered at 425 F until slightly browned. Add potatoes, cover with foil and bake at 325 F for 1 hour to 1 1/2 hours.
Cut up Round steak and brown with Margarine in large pan. Add celery, onion, green pepper and mushrooms (drained), cover and cook on medium until tender,about 45 minutes, stirring every 15 minutes. Add tomato soup,water,sliced black olives,juice from mushrooms,pepper. stir well. simmer uncovered for 2 hours, stirring occasionally. Serve over rice or mashed potatoes.
Put all ingredients in a stock pot. Bring to a boil, lower heat and simmer for 30 minutes. Serve with cheddar cheese, sour cream, and tortilla chips.
Cut cake horizontally into 4 layers. In a small bowl, combine the milk, coconut and almonds. Place bottom layer on a serving plate; top with half of the coconut mixture, one layer cake and 1/2 cup frosting. Repeat layers so that the top ends frosted. Enjoy!
Combine cream cheese, sour cream and dillweed; spread on cut sides of focaccia. Arrange sardines, capers and onion on cream cheese mixture on 4 pieces of focaccia. Top with remaining bread. *Focaccia can be toasted in oven if you like and prepare the sandwiches when warm.
Adjust oven rack to lower-middle position; heat oven to 350 degrees. Season chicken thighs with salt and pepper. Heat oil in nonreactive Dutch oven over medium-high heat until shimmering but not smoking; add chicken thighs skin-side down and cook without moving them until skin is crisped and well browned, 10 to 12 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer thighs to large plate. Pour off all but 1 teaspoon fat from pot. Add onion and tomato paste and cook over medium heat, stirring occasionally and scraping bottom of pot with wooden spoon, until tomato paste begins to darken, about 4 minutes (if bottom of pot becomes very dark and sticky, stir in 1 to 2 tablespoons water, juice from tomatoes or some of chicken broth). Add garlic and anchovy and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes, chicken broth, and wine, scraping up browned bits with wooden spoon. Add red pepper flakes, thyme, and bay. Remove and discard skin from chicken thighs, then submerge chicken bone-side up in liquid, adding any chicken juices accumulated on plate. Increase heat to high, bring to simmer, cover, then place pot in oven. After 30 minutes add green beans. Cook chicken for another 10 minutes or until done (when it offers no resistance when poked with tip of paring knife but meat still clings to bone). While chicken cooks, simmer balsamic vinegar in 8-inch nonreactive skillet over medium-high heat until thick, syrupy, and reduced to 1/4 cup, 3 to 5 minutes (begin measuring volume when vinegar begins to cling to sides of saucepan). Set aside. Using slotted spoon, transfer chicken to plate and tent with foil (I don't always tent it, too lazy); discard bay leaf. Bring liquid in Dutch oven to simmer over medium-high heat and cook until the beans are of the tenderness you like. Stir about 1/3 cup sauce into balsamic reduction to loosen, then stir mixture into sauce; adjust seasoning with salt and pepper. Return chicken and accumulated juices to sauce, cook long enough to warm chicken, turning once or twice. Serve immediately.
Chill the juice cocktail and seltzer. Put the water and drink mix into a large pitcher, stir until the mix is dissolved. Pour drink mix, juice cocktail and seltzer into a punch bowl. Stir in thawed raspberries and juice. If you would like at this point you could top with several scoops of raspberry sherbert.
Preheat the oven to 325°F Spray a 10-cup Bundt pan generously with non-stick baking spray. Whisk the flour with ginger, cinnamon, baking soda and salt in a large bowl. In a separate bowl, whisk the eggs well. Whisk in canola oil, then sugar and molasses. Pour the egg mixture into the flour mixture and stir well. Add hot water and stir well. Scrape the batter into the prepared pan. Bake 45 minutes or until a cake tester inserted into the centre comes out clean. Let cool in the pan on a rack 10 minutes. Flip the cake out onto a rack set over a baking sheet. Let cake cool for another 5 minutes, then poke deep holes all over the cake using a long skewer. Drizzle glaze all over cake, trying to get some into each hole, and brushing the glaze so it covers the entire surface of the cake. Serve warm or let cool completely. To make the Lemon Glaze, whisk the icing sugar with the lemon juice until smooth.
Combine the tongue, carrots, celery, onion, bay leaves, and peppercorns in a large pot and add enough water to cover by about 2 inches. Bring to a boil over high heat. Reduce the heat to low and simmer covered for 2 1/2 to 3 hours. Remove the tongue and discard the liquid and vegetables. Peel off and discard the skin. Slice the tongue into thin slices and arrange on a serving platter. Whisk together the olive oil, vinegar, and mustard. Stir in the chopped egg, salt, and pepper and spoon the sauce over the tongue. Let the tongue marinate covered in the refrigerator for at least 3 hours or overnight. Serve cold or at room temperature.
Preheat oven to 350°F. Chop onion and green bell pepper. Gently mix ground beef, bread crumbs, onion, green bell pepper, 1/2 of the tomato sauce, egg, salt, and pepper until combined. Do not overmix. Form into a loaf and place in a shallow pan. Whisk together the rest of the tomato sauce, water, brown sugar, mustard, and vinegar until smooth. Pour over the meatloaf. Bake for 1 hour and 15 minutes, basting with pan juices about every 20 minutes. Let rest 15 minutes before cutting and serving.
Combine flour, brown sugar, walnuts and melted butter. Place in a 9x13" baking dish and bake at 350 degrees for 20 minutes, stirring occasionally. Take out 1/3 of mixture and set aside. Press remaining mixture into baking dish. For filling: Whip whipping cream until peaks form; set aside. Combine egg whites, sugar, strawberries and lemon juice (MAKE SURE MIXER BLADES ARE CLEAN AND DRY OR EGG WHITES WILL NOT WHIP). Beat at high speed until stiff peaks form, about 10 minutes. Fold in whipped cream. Spoon over crumb mixture. Sprinkle 1/3 crumb mixture over top. Freeze six hours or over night.
Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until heated thoroughly. Remove from heat; stir in olive oil. Serve into bowls and top with sour cream and cilantro.
Thoroughly rinse the roast and pat dry with paper towel. Salt and pepper the roast on all sides for searing. Cover the bottom of a roasting pan with olive oil and set on medium-high heat about 4 minutes until very hot. Wearing a long sleeve shirt and oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes. If you do not get 1/2 cup of fat rendered, that is okay. Set a wire rack in another roasting pan, and then set the roast onto the rack. Pour the water over the roast, making sure that it covers the bottom of the roasting pan, and then pour the wine over the roast. Brush roast with Dijon mustard. Smear 1 tablespoon of minced garlic from jar onto top of roast. Season again with salt and pepper, and then sprinkle the rest of the seasonings evenly, including 4 tablespoons of Au Jus Powder and then place the 3 bay leaves on top. Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees F. for 1 1/2 to 2 hours or until roast is almost done. If you desire it to be medium-rare, remove from oven when it is rare. If you desire it to be medium, remove from oven when it is medium-rare. After removing from oven, tent with aluminum foil. Allow to stand for 10 to 15 minutes to allow the juices to redistribute themselves evenly throughout the roast, and for the roast to complete its cooking to your desired doneness. Set the roast onto a cutting board and carve. Place all of the juices, including the 1/2 cup of fat rendered from the initial searing process and 4 tablespoons of Au Jus powder into a gravy boat to serve as the au jus sauce or gravy.
Mix powdered sugar and vanilla. Add milk teaspoon by teaspoon until desired consistency. Dash salt. Note: Do NOT pour in the milk. Trust me. Do this as instructed, or you will have to keep adding sugar until you get a good consistency, and then you will end up with enough icing to cover surplus amout of cakes! (If you are icing everything in your home, then go right ahead).
Preheat oven to 350 and spray cookie sheets with a non-stick cooking spray. Mix shortening, sugar, and egg in a large bowl until well blended; add the flour and mix well. Then add the baking soda, cream of tartar, vanilla, and almond flavoring; mix well. Roll cookie dough in colored sugar and than form into a ball. Put the balls on a cookie sheet and flatten out just a little bit. Bake at 350 for 8 minutes. Let them sit for a minute on the cookie sheet once done and then transfer them to a cookie rack.
slice turkey breast into strips. (large enough pieces so it won't fall through grill rack) put in a container with a tight seal. mix soy sauce, oil, diced ginger and minced garlic. Pour over turkey, seal container and put in refrigerator for 2-24 hours. Turn container several times while marinating Cook on barbque grill or broiler oven until done. Serve with salad and fresh fruit.
Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream. Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes. Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos. Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.
Heat griddle and grease. Stir together Bisquick, Cake mix, sprinkles, milk, and vanilla and eggsm until blended. Pour slightly less than 1/4 cup onto hot griddle. Cook until edges are dry. Turn; cook until golden brown. Stake on plates. GLAZE: In small bowl, whisk powdered sugrar, milk and vanilla until smooth. Top each stack with glaze and more sprinkles.
In a large mixing bowl, stir the yogurt and peanut butter with a wire whisk until blended. Spread into the prepared pie shell. Chill the pie overnight (the pie will be thicker the longer it is chilled). Serve with chopped peanut butter cups or whipped cream, if desired.
saute onion in butter add sauerkraut you can drain it ,if thats what you do. saute until onion light gold add water. bring to a boil add potatoes. mix in cream to desired thickness.