HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread sliced tomatoes on paper towels and let sit for about 20 minutes to remove excess liquids. You can sprinkle with salt at this point if using salt. Bake pie shell for 10 min at 375 (prick w/ fork first). Remove from oven. Layer tomatoes and onion rings in shell, sprinkling each layer with pepper, basil and garlic (and bacon if you choose touse!). Combine mayonnaise and cheese. Spread over tomatoes. Bake at 350 for 35 minutes or until pie is browned and bubbly. Let stand for 5 minutes before serving. **Note it is important to SPREAD the mayo mixture over entire pie, don't just "dollop" it on -- **Note you may also need to tent with aluminum foil about half-way through cooking to keep crust from getting too brown.
Steam potatoes in a double boiler or steamer basket for 10-15 mins or until tender. Combine remaining ingredients in a large bowl and stir through warm potatoes, season with salt & pepper and sprinkle with extra chives to serve.
The Shortbread. Sift together first three ingredients, set aside. With mixer on high, cream butter until light and fluffy. Next add egg yolks and sugar. Mix until sugar is dissolved and mixture is light. Switch to low, add dry ingredients and mix only until incorporated. Make 2 balls cover and freeze 30 minutes. The Jam. In saucepan combine all ingredients; simmer stirring often until cranberries are softened. Remove from heat. Let cool. Preheat oven to 350. Using one ball grate with course grater into 9 x 12 pan. Press down lightly. Cover with jam. With second ball repeat with grater. Bake for 40 minutes. Remove from oven. Sprinkle liberally with 10x sugar. Let cool 10 minutes before cutting.
Preheat the BBQ to 160°C. Cut each minute steak across the grain. Divide the spices evenly among the five pieces on one side of the steaks. Or adjust amounts to your tastes. Turn the steaks over and brush one tablespoon of sauce on each of the steaks. Put the steaks on the grill, spicy side down, for eight minutes. Turn over and let it grill for another eight minutes. It should be medium well. You can put it on for longer or shorter depending on how you like your minute steaks.
In 4 quart slow cooker, combine lamb, apple, seasoning packet from rice mix, broth and curry powder; mix well. Cover; cook on low setting for 7 to 9 hours. About 25 minutes before serving, add rice and raisins; mix well. Cover; cook on high setting for an additional 20 minutes or until rice is tender. Garnish with almonds.
In a large skillet, heat margarine over medium heat until melted. Stir in flour and cook for 1 minute. Whisk in chicken broth. Continue stirring until smooth and thickened, about 2 to 3 minutes. Stir salt, chili powder, oregano, green chilies, black olives, and chicken into the sauce. Bring to a simmer, then reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through. Stir sour cream into the sauce. Add tortilla pieces to the sauce and stir until combined. Top sauce with the grated cheese. Cover pan and simmer for 5 minutes until bubbly and the cheese is melted.
Shake together vodka, rum, triple sec, Midori, cranberry juice, and ice in cocktail shaker. Pour into serving glass. Top off with Sprite soda and stir gently. Serve.
In a pan heat the peas and chicken stock together and once boiling take off the heat. Blend in the blender until smooth with the mint. Add salt and pepper and enjoy enjoy enjoy!
In a large mixing bowl, stir together the cheddar cheese, mayonnaise or salad dressing,HALF of the ripe olives,green chili peppers, garlic powder, and hot pepper sauce until well combined. Spread the mixture into a 9 inch quiche or pie plate. Bake in a preheated 350 degree oven for about 20 minutes, or until heated through. Sprinkle with the tomato, remaining olives, and green onions in three rings, starting at the edge of the plate. * I like to start with the tomatoes, green onions, then the olives.*. Serve warm with chips of your choice. * Can also be heated in the microwave. Cook,uncovered, on high power for 4-6 minutes or until heated through, stirring twice during the cooking process.
Heat a cast-iron skillet until very hot. Add olive oil and mushrooms, stirring to coat the mushrooms with the olive oil. Stir in chopped garlic and add remaining vegetables. Season with salt and pepper and allow vegetables to obtain a crusty finish before turning. Serve hot.
Soak the raisins in the hot water. In a medium saucepan, heat the oil over medium heat until shimmering. Add onions and salt and cook, stirring often, until soft, 8-10 minutes. Add ginger, cinnamon, turmeric, saffron and pepper. Cook, stirring often, 2 minutes. Drain raisins and add to onions. Add sugar and simmer until thickened, about 10 minutes. Cool to room temperature, then refrigerate until needed. Keeps about 1 week.
Preheat over to 350°F. Combine flour, melted butter, and powdered sugar. Put in a 9x13 inch pan, and spread out evenly. Bake for 15 minutes. Combine eggs, flour, sugar, and salt. Fold in rhubarb. Pour over crust and bake for 45 minutes. 1/2 batch fits in an 8x8 pan.
Place a large ovenproof platter in the oven set at about 150 - to keep it warm. Heat the oil over medium-high heat in a wok or large fry pan. Add the scallions and paprika. Stir fry for 1 minute. Stir in the soy sauce, chili sauce and agave syrup. Add the rice and stir fry until the rice is completely coated with the scallion mixture: 3-5 minutes. Spoon the rice into the center of the warmed platter leaving about a 2 inch border all the way around. Return it to the oven. Heat another tablespoon of oil in the wok. Add the ginger, miso, garlic and chill. Stir fry for 1 minute. Add the bok choy, mushrooms, lime peel and cumin. Stir fry for 5-7 minutes or until the vegetables are tender. Spoon the bok choy mixture around the rice on the platter. Sprinkle the cilantro over all.
Lightly grease a baking sheet. Put breasts on the baking sheet. Spread each with 1 tbsp tomato paste. Combine ham, mushrooms, red pepper, tomato, garlic, onion and basil. Spoon mixture over breasts. Top with cheese. Bake at 350F for 30 to 40 minutes or until chicken is cooked and cheese is golden.
Rinse the rice until the water runs clear & put in slow cooker. Add everything to slow cooker. Set on low for 8-10 hours or high for 4-5 hours. Stir before serving. Garnish with diced green onions, shoyu, salt, white pepper, even leftover chicken or turkey meat. The bones will still be in soup so sip slowly!
Heat the oven to 425. Pour the flour into a shallow bowl or dish and season with salt. Beat the eggs until foamy in a medium sized bowl. Pour the Panko Breading into a shallow bowl or dish. You may need to add more as you go on, use best judgement. Take the wings, rinse and dry well with paper towel. One by one, Dredge in the flour, then dip in the egg. Shake off excess. Place each wing into the Panko crumbs, pressing the crumbs onto the chicken on all sides, coat well. Gently shake off excess. Place breaded wings on a non-stick baking sheet. Bake for 25-30 minutes. When done, flip over and put the broiler on Low for 2 minutes each side. You may want to drizzle a little butter before broiling. Keep a close eye, the breading does not need to be brown like typical bread crumbs, it will be crispy even if it looks white still. While the wings are still hot, put a few good shakes of your chosen sauce into a bowl and coat the wings one by one with the sauce. Let sit for about 5 minutes before serving. Wings are great with no sauce as well. First time trying I used Spicy Szechuan Peanut Sauce Recipe #72983 and loved it as well as some generic Honey BBQ sauce and also some Frank's Red Hot Buffalo Wing sauce and all were great!
Heat oven to 375°F. Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.). Spread roasted red bell peppers towards center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese. Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper. Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Remove from oven; cool 5 to 10 minutes before cutting into serving slices.
Saute mushrooms and onion in butter for 10 minutes. Remove from heat. Mix in flour, cottage cheese, parsley, chives, sherry or Worchestershire sauce, salt and pepper. Mix well. Pour into 9 inch pie plate lined with crust dough. Top with slices of Swiss cheese. Cover with pie crust, sealing edges. Cut slits in top of pie crust. Mix egg yolk and water and brush on top. Bake at 425 degrees for 40-45 minutes. Note: I have to cover the edges of the pie crust after 30 minutes so they don't burn.
Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Repeat with remaining chicken. Place a slice of prosciutto and a slice of cheese on each chicken piece. Fold in the bottom and sides; roll up. Secure with wooden toothpicks. In a medium skillet cook rolls in hot butter over medium-low heat for 20 to 25 minutes or until no longer pink (170 degrees F), turning to brown evenly. Remove toothpicks before serving.
Beat butter and honey together in mixing bowl. Add eggs, applesauce, and maple extract (if using) and beat well. Combine next six ingredients (flour through nutmeg) in separate bowl; stir in raisins. Add dry ingredients to butter mixture, stirring until combined. Bake in greased 5x9 loaf pan at 350 degrees for 55-60 minutes, or until tests done. Cool in pan for 30 minutes, then remove from pan and cool completely on wire rack; wrap in plastic wrap and chill overnight before serving. This bread freezes well, so double the recipe and save one for later!
Place all ingredients in a bowl to combine. Serve over steamed snake beans/spinach/any vegetables as desired.
Cook gnocchi according to package directions. Put oil in a large pot and saute onion and garlic on medium heat about 3 minutes, add peppers and saute 5 minutes more. Add remaining veggies, cover and turn to low heat for 10-15 minutes or until tender. Add cooked gnocchi, milk, Parmesan and salt and pepper. Serve sprinkled with a bit more Parmesan.
In a non-stick saucepan, stir-fry onions and garlic in a small amount of oil (or use water or other liquid) for 5 minutes until onions begin to soften. Add ginger, thyme, and allspice; stir-fry 5 minutes more until onions are very soft. You can add fresh or frozen corn, water chestnuts, carrots, chopped red, yellow, or green peppers, cilantro. Stir in black beans and orange juice. Cook over low heat for 15 minutes, stirring occasionally, until mixture thickens slightly. Mash a few beans with a spoon for thicker consistency. Add pepper, and serve over brown rice topped with mango salsa and it's really good with crisped whole-grain corn tortillas.
Line an 8-inch square baking pan with aluminum foil that overhangs. Coat the foil with 1 tbsp of the butter. In a 3-quart heavy-bottomed saucepan over low heat, cook the maple syrup, half-and-half, sugar, corn syrup, and salt until the sugar is dissolved (about 5 minutes), stirring constantly with a wooded spoon or heatproof spatula. Bring he mixture to a boil over medium heat, then brush down the sides of the pan with a pastry brush dipped in water to prevent the sugar from crystallizing. Place a candy thermometer in the pan and cook the mixture without stirring until it registers 238°F on the thermometer (about 15 minutes). Remove the pan from the heat, remove the thermometer and place in warm water to cool it. Sprinkle a marble board, or the back of a baking sheet with cold water, and immediately pour the hot mixture on the marble DO NOT SCRAPE THE BOTTOM OF THE PAN! (THIS CREATES HARD PARTS AND WILL THROW OFF THE CONSISTENCY OF THE WHOLE BATCH). Dot the surface with remaining 3 tablespoons of butter. Let the mixture cool on the marble until it registers 110 F on the thermometer (about 5 minutes, or 15 minutes with a baking sheet). Scrape the mixture into a stand mixer, add the vanilla, and with the paddle attachment, beat for 5-10 minutes until it looses its shine and thickens OR put in a bowl and use a wooden spoon. Add chopped pecans, turn into prepared pan and use fingertips to even the top and press the fudge into the corners. Place the pan on a cooling rack and let set for 2 hours.
Prepare your grill for grilling. In a shallow dish, mix the lemon juice, butter, oil, parsley, sesame seeds, hot sauce, ginger and salt. With a fork, pierce the skin of each fish in several places. Roll the fish in the lemon juice mixture to coat thoroughly. Leave the fish in the marinade, cover the dish, and refrigerate for 30 minutes to 1 hour, turning the fish occasionally. Remove the fish, reserving the marinade, and place them in a hand-held, hinged grill (I use that method because I'm terrible at turning the fish on the grill without mangling them). Brush the fish with the marinade. Cook about 4 inches from the hot coals for 5 minutes. Turn, brush with marinade, and cook for 5 minutes longer, or until the flesh appears opaque and flakes easily.
Combine all ingredients (except rice) in a crock pot. Stir to mix well. Cover and cook on low 6-9 hours (high 2 1/2 -3 1/2 hours). Cook rice as directed. Serve Chicken A La King over a mound of rice.
Pierce beef roast numerous times with a fork. Combine marinade ingredients in shallow container or resealable freezer bag, reserving 2 tbsp of the marinade for basting roast while barbecuing. Marinate roast 12-24 hours in refrigerator. Discard used marinade. Preheat grill to medium heat. Insert meat thermometer into center of beef roast. Cook on rotisserie over drip pan in closed grill over INDIRECT HEAT for about 1 1/2 hours (rare = internal temperature of 140°F or medium = internal temperature of 160°F). Baste beef roast with the reserved marinade while barbecuing.
Preheat oven at 350 degrees F. Cut the plums in half, and remove the pits. Place the plums in a baking dish, skin-side down, and sprinkle with sugar, and cinnamon, and grate a little lemon zest over the top. Place the baking dish in the oven and roast for about 30 minutes, or until soft. Serve over warm bread that has been buttered or 'buttered and honeyed.'.
Preheat oven to 350 degrees F. Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) six (6-ounce) custard cups and set them into a large baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom. In a large bowl, combine egg whites, sugar, Splenda, vanilla extract, and salt; beat until sugar and Splenda are dissolved. Mix in hot milk, a little at a time, until blended. Pour egg mixture into prepared custard cups. Sprinkle with nutmeg or cinnamon. Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat. Carefully pour hot water into the baking pan to come halfway cup the sides of the custard cups. Bake 25 to 30 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven. Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature. Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.
Heat a large, heavy pot over medium heat. Add the bacon and cook it until it is browned up and crispy, approximately 8 minutes. Transfer the bacon, with a slotted spoon, to a paper towel lined plate so it can drain. Add butter and onions to the pot and cook until soft, approximately 5 minutes. Add the Creole seasoning and garlic and cook for about 30 seconds. Increase the heat to med-high and then add the okra, bay leaf, thyme, black pepper and cayenne. Stir to combine. Cook, stirring frequently, until the okra is crisp tender, approximately 5 minutes. Add the corn and cook, stirring, for about 2 minutes. Add the chicken stock and cook for 7-8 minutes, stirring once and a while. Add the tomatoes and cook for 2 more minutes. Last, add the salt and reserved bacon, stir to combine and serve!
Preheat oven to 425°F degrees. Place the oil into a large 9- by 13-inch rectangular baking pan; set aside. Fill a large bowl with cold water and add some ice cubes. Peel the potatoes and place them into the bowl of cold water. This will prevent them from turning brown. Finely chop the onions in the container of a food processor fitted with a metal blade. Remove them to a large bowl. Cut the potatoes into chunks and place them into the food processor; process until almost smooth. Add the potatoes to the onions. Add the salt, pepper, and sugar to the potato mixture. Add the eggs and stir until thoroughly combined. Place the baking pan with the oil into the oven. When the oil sizzles, carefully remove from oven and spoon some of it into the potato mixture. This will help make the kugel fluffy. Mix well. Pour the potatoes into the oiled pan. Bake, uncovered, for 1 hour.
Pre-heat oven to 325°F degrees. Toss the meat in the flour, shaking off excess. Put into an oven-proof casserole dish. Add the onion and cloves, pour in the port and just enough stock to cover the meat. Cover and bake for 3 hours, until the meat is tender. Meanwhile, mix together the sausage meat, breadcrumbs and parsley, form the mixture into 8 balls. 40 minutes before the end of the cooking time, stir the redcurrant jelly into the casserole. Add the sausage meat balls and cook, uncovered, until the meat balls are cooked and slightly brown - do NOT overcook the meat balls. Skim off any excess fat and serve hot.
Freeze fruit for approx 1 hour. Blend watermelon & strawberries in a food processor until smooth. Spoon pineapple into a glass, top with fruit slush and add lemonade & vodka if using.
Heat the oven to 350 degree F/180 degrees C. Strip the leaves from the oregano. Season the chicken with salt and pepper. Heat oil in a pot or casserole that can go in the oven. On top of the stove brown the chicken. Transfer to a plate. Lower the heat, add the onion, garlic and capsicum. Cook until soft. Stir in the paprika and cook very gently, stirring for about 5 minutes. Add the rice and cook, stirring until the rice is slightly translucent, about 3 minutes. Add the oregano, tomatoes, puree, chicken stock and the chicken breasts. Cover and cook in the oven about 20-25 minutes, until the rice is cooked and the chicken is tender. Adjust seasoning to taste. Slice chicken breasts and serve on top of the rice.
Whip juice into cream cheese. add mayo and WELL mashed asparagus. Set aside. Dissolve jello in boiling water and cool. When cool combine with other indgredients. Add almond extract and almonds. Pour into 9x13 pan and refrigerate until firm. Cut into squares.
Preheat oven to 250 degrees F. Butter a large roasting pan. Combine popped corn and nuts in the prepared pan, mixing well. Place in the oven while preparing the glaze. In a large heavy saucepan over medium heat, combine the brown sugar, corn syrup, butter, orange zest and salt. Bring to a boil, stirring constantly until the sugar dissolves. Boil for 4 minutes without stirring. Remove from the heat and mix in the vanilla and baking soda. BE VERY CAREFUL WITH THE SODA AS IT MAY MAKE THE SYRUP FOAM UP AND SPATTER A BIT!Gradually pour the glaze over the popped corn mixture, stirring to coat well. Bake until dry; stirring occasionally, approximately 1 hour. Remove from the oven. Using a metal spatula, free the popcorn from the bottom of the pan. Let cool completely in the pan. Break into clumps. Store in an airtight container at room temperature for up to 1 week.
Microwave eggplant until tender. Transfer to processor and puree. Whisk puree with 2 eggs, 1 cup breadcrumbs and all ingredients up to and including cardamon (mixture will be very soft). Place 1 rounded tablespoonful of mixture into flour and turn to coat. Dip into beaten eggs, then in remaining 1 cup breadcrumbs to coat. Flatten between palms of hands forming 3 inch oval patties. Transfer to baking sheet. Repeat, using up all of eggplant mixture. Heat 3 inches of oil (olive oil is best but vegetable oil can be substituted) in large saucepan until hot. Add patties and cook until golden-brown, about 3 minutes per side. Transfer to paper towels to drain. (may be prepared 2 hours ahead, let stand at room temperature) Serve hot or at room temperature with tzatziki.
Preheat over to 375°F; prepare a 12-muffin tin with paper liners or non-stick spray. In a medium mixing bowl, combine the flours, baking powder, cinnamon, nutmeg, allspice, salt, sugar, raisins and flax seeds (If you don't have ground flax seeds you can puree whole flax seeds with a couple of tablespoons of water and just add them to the wet ingredients). In a small bowl, whisk the molasses, applesauce, soymilk and oil. Add the wet ingredients to the dry ingredients and stir until the mixture is blended. Distribute batter evenly in the 12-muffin tin. Bake 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out mostly clean.
Mix together butter (softened), sugar, eggs and vanilla. Add yogurt; blend. Add dry ingredients and blend until all flour disappears. Use paper muffin bake cups or grease cups of muffin pan. Half fill the cups with batter. Sprinkle half of cinnamon mixture over batter. Then fill each cup with remaining batter and top with remaining cinnamon mixture. Bake at 200 degrees C for about 20 minutes or until golden brown on top. Makes 12 muffins. OPTIONAL mix chopped pear in with the cinnamon mix. Yum.
Preheat the oven to 350. Put your dry granola ingredients including coconut and cinnamon, except for the dried fruit on a sheet pan. Stir well and smooth out. Mix maple syrup, olive oil and vanilla in a small bowl. Drizzle over granola and stir. Place in the preheated oven for 25 to 30 minutes. Stir every 5 minutes take the granola out, stir it, and then smooth it down with a wooden spoon and return to the oven. Be very careful not to burn it. While it is roasting chop up any large dried fruit. When the granola is nice and golden, remove it from the oven and add the dried fruit. Once it is cooled, store in sealed container. It will last up to 2 weeks.
I use a 13 cup plastic container, with lid. Mix mayonnaise with seasonings & sugar, make sure sugar dissolves, put aside. Place lettuce on bottom of container. Add onion, eggs, then peas. Put dressing on top of these layers, smooth out & seal to sides of container. Top dressing with bacon, then cheese as top layer. Cover & refrigerate for at least 12 hours up to 24 hours. You can mix it up before serving, but we just portion out what we want. For a large crowd, you can double or triple this easily and feed a bunch of people. Cooking time is refrigerator time.
Mix all ingredients together. Refrigerate for at least 2 hours for flavors to meld.
Preheat oven to 400. Line baking sheet with parchment paper. Set aside. In a small bowl, whisk together mustard, oil, and italian seasoning. Season the pork chops with salt and pepper, then brush both sides of chops with mustard mixture. Press Parmesan into both sides of chops. Place chops on prepared baking sheet. Bake about 10 minutes or until just cooked through.