HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F. Spray a 9 x 13 baking dish with non-stick spray. Place chicken on bottom then layer with ham and cheese. Mix cream of chicken soup with water and pour over chicken. Melt butter and mix with stuffing mix and place on top. Cover and bake for approximately 1 1/2 hours or until juices run clear. For a crunchier topping, remove cover for last 30 minutes or so of baking time. No need to salt or season since the stuffing provides all of this for you.
Heat the oven until it has reached 200 degrees (Celsius). Dice the pumpkin and place in the oven in a roasting dish. Roast until soft (but still holding its shape - it will need to be stirred into the risotto so you don't want it to turn to mush). This should take around 25-30 minutes. Gently heat the chicken stock, wine, saffron strands and bay leaf in a saucepan until simmering. In a large frypan heat the butter until melted and slightly bubbling. Add the garlic, onion and lemon zest and cook over a medium heat until the onion is soft and translucent. Don't allow it to burn. Add the rice and stir to coat it in the mixture already in the pan for about 2 minutes. Add the stock/wine mixture one ladleful at a time. Stir constantly and add more of the stock as the rice soaks it up. Keep doing this until the rice is cooked and the stock has been used. Add the roast pumpkin and lemon juice, and stir until combined. Then, add the chopped basil and stir through until just wilted. Finally, top with ground black pepper and the grated parmesan and serve with crusty french bread (and maybe a salad).
Cook mushrooms, onions, and garlic in oil over medium-high heat until tender. Stir in crushed tomatoes, tomato sauce, parsley, salt and pepper. Simmer for 15 to 20 minutes. Stir in artichokes and olives. Cook just until thoroughly heated. Serve over spaghetti noodles or angel hair.
In a large soup pot, combine chicken,parsnips,celery, potatoes,sweet potato,soup mix,oregano,paprika,chicken stock,wine,salt and pepper. Cover and bring to a boil over high heat. Boil for approximately 30 minutes. Remove chicken and debone. Return chicken to pot and simmer for at least 90 more minutes. Remember the longer this cooks the better the flavor will be. For a variation try adding a couple 8oz cans of chopped tomatoes.
Slice chicken breasts 1/4" thick. (Best if breasts are slightly frozen.). Combine bread crumbs& parmesan cheese. Beat eggs. Place crumb mix& eggs on separate dishes for easy dipping. Coat breasts in egg then bread crumbs. For the sauce: combine all ingredients in saucepan and cook low on stovetop for approximately 20 minutes. Heat Olive Oil in deep fryer to 350 degrees. (don't let it burn or it will smell nasty in your kitchen). Deep fry chicken in single layers for 2-3 minutes and place in paper towel lined dish. (keep warm while frying remaining chicken). To serve: place chicken breasts on plate& place some sauce on top. Sprinkle with extra parmesan cheese, if desired. If serving with pasta, mix a little sauce with the cooked pasta, place on dish, top with some more sauce and sprinkle with parmesan, if desired. Enjoy!
Preheat oven to 400. Fry bacon until crisp. Transfer to paper-lined plate and pour all but 1 tablespoon of bacon fat out of pan. Pat chicken dry and season with salt and pepper. Cook chicken in bacon fat until browned on one side, about 4 minutes. Flip chicken and add BBQ sauce and water. Cover, reduce heat to medium and simmer until chicken is cooked through and sauce is slightly thickened, about 8 minutes. Remove chicken from pan and cut into bite-sized pieces. Arrange onion rolls cut side up on a baking sheet. Divide chicken among bottom halves of rolls. Top with sauce, cheese, and bacon. Bake open-faced sandwiches until cheese melts and rolls are golden brown, about 4 minutes. Top each sandwich with toasted roll top.
Filling -- In a large sauce pan on medium high heat, add the olive oil, onion, garlic and saute a couple of minutes until tender. Add in the spinach, ham, pepper, salt (but go easy, ham is salty) and cook about 3-4 minutes until everything is well combined. Polenta -- In a large pot, bring 4 cups of water to a boil. Add the remaining cup to the corn meal and mix well. Then slowly add the corn meal mix into the boiling water and simmer over medium heat for 8-10 minutes stiring all the time until thick and creamy. Remove from the heat. Casserole -- Heat your oven to 400 and make sure you butter, not oil your casserole dish well. Now if you are using a spring form pan, line with aluminum foil and then butter the foil. Spread 1/3 of the polenta in the dish or pan and then cover with 1/2 of the spinach mixture. Top that with 1/2 of the parmesan and 1/3 of the mozzarella. Next layer -- 1/3 more polenta, then the remaining spinach, then the remaining parmesan and 1/3 more of the mozzarella. Finish off with the last 1/3 of the polenta and the rest of the mozzarella. Bake -- 400 degrees for 30 minutes. Make sure you let it rest for 10 minutes. If using a spring form, just remove the sides, but a casserole dish works just as well. This can be a side dish or easily a main dish.
cut up feta cheese. add olive oil. mince garlic and add to cheese and oil. finely chop basil and add to mixture. stir mixture well. dice tomatoes and add to mixture. add salt and pepper to taste. cover and refridgerate for 1 hour. slice baguette on an angle and put on a cookie sheet. spray with pam (I use butter flavored). toast for 15min. in a 250 degree oven. After the brushetta is chilled, put a dollop on a slice of baguette and enjoy.
Mix first 8 ingredients in gallon size baggie. Add chicken breasts to baggie. Marinate for 4 hours or more. Combine remaining ingredients except for cheese. Refrigerate until ready to use. Grill chicken (or broil). Place on broiler pan then top with mayonaise mixture and 1/4 cup cheese per chicken breast. Broil on high until cheese is melted and slightly brown. Serve with corn chip strips. Weight Watchers-5 points/chicken breast with 1/4 cup cheese and mayo topping.
1. Preheat oven to 350°F In 13"x9" glass or ceramic baking dish, mix crumbs, butter, cinnamon & 1/2 cup sugar until crumbs are evenly moistened. Reserve 1 cup crumb mixture. Press remaining mixture firmly onto the bottom of the baking dish. 2. In a large bowl, with mixer on medium speed, beat cream cheese, eggs, vanilla, 1/8 t. salt & remaining sugar until creamy, about 3 minutes. Add sour cream; beat 30 seconds or until blended. 3. Pour cream cheese mixture over crust & spread evenly. Bake 20 minutes, remove from oven & sprinkle with reserved crumb mixture. Return to oven baking 10 minutes longer. Turn oven off; leave cheesecake in oven 1 hour. Remove & cool completely on wire rack. Cover & refrigerate until well chilled, at least 3 hours or overnight.
Day 1: Measure beer without a head. Mix with remaining ingredients, excepting meat and vegetables. Pour marinade over beef in sealable container. Refrigerate overnight. Day 2: If you wish, the vegetables can all be prepped the day before and kept in the refrigerator until it's time to assemble to kebabs. Bring large pot of salted water to a rolling boil. Add halved peppers. Cook for about 10 minutes, or until the red peppers begin to lose their skins. Plunge in cold water to stop the cooking. Remove when cool, drain well and cut into 3 pieces for each half pepper. Remove skin from 14 red pepper pieces. Set all aside. Dump meat and marinade into a colander over a saucepan. Rinse lightly to remove chunks of marinade. Remove meat and pat dry. Set aside. To the marinade add sauce ingredients (except for beer): oil, curry, pureed onion, garlic and ginger. Bring to a boil, boil for 5 minutes. You may skim if you wish, I usually don't. Reduce heat and add the beer. Stir well and simmer until reduced to the point where the sauce will stick to the meat and vegetables while cooking. Preheat grill to 300 degrees. Assemble kebabs in whatever order you wish. I do a piece of red pepper with skin, onion, meat, tomato, onion meat, etc and end up with a piece of tomato, skin out. (Putting the pepper and tomato on the ends of the kebabs helps to hold the whole thing together on the grill.). Place loaded skewers on preheated grill, turn every 10 minutes or so, brushing frequently with the sauce. When the meat is firm and the tomatoes are soft and starting to blacken, give the kebabs a good brushing with the sauce and turn the heat to high for a short period of time. This will finish the caramelizing of the glaze and the veggies will be lovely, done through and slightly crispy on the outside. Remove from grill, serve with anything you want.
Preheat oven to 350 degrees. In food processor, pulse drained black eyed peas with garlic cloves until smooth. Add softened cream cheese, chili powder and cayenne pepper and pulse to mix. Put mixture in 8 inch pie pan. Top with shredded cheese. Bake 20-25 minutes until cheese is melted and dip is bubbly. Top with chopped green onions and serve with your favorite tortilla chip.
Preheat the oven to 300 degrees. Warm the cream in a small saucepan. Don't bring to a boil, just heat the cream. Meanwhile beat the eggs well in a medium-sized bowl. Add the sugar and beat into the eggs. When cream is heated, add gradually to the eggs while beating. Add vanilla while beating. Prepare the water bath by placing both ramekins in the chosen baking dish. Fill the dish with warm water so it reaches two thirds up the sides of the ramekins. Fill the ramekins with the liquid custard. Bake for 30 minutes at 300 degrees. Reduce oven temperature to 275 degrees, and bake for another 30 to 60 minutes until custard is set. Custard is set if it only has a pudding-like jiggle when you gently jostle the ramekin. If it has a liquid-like slosh, keep baking at 275. Chill the custard for at least two hours. Add the garnish by covering the tops of the chilled custards with sugar (it should stick to the top of the custard so you can just pour out the excess). Preheat the broiler. Put the ramekins under the broiler for about a minute or two, leaving the oven or broiler door open. In the alternative, caramelize the sugar with a creme brulee torch.
Preheat oven to 180°C. Mix the oats, flour, coconut & sugar in a large mixing bowl. In a saucepan over low heat met the butter, honey & water. When butter mixture is melted take of the heat. Quickly mix in the bicarb to butter mixture. Be careful the mixture will froth up and expand. Working quickly add the butter mix to the dry ingredients and mix well. Place rounded spoons of the mix on baking trays allowing space for the cookies to expand. Bake for 10-12 minutes. Transfer to racks to cool.
Preheat the oven to 350 degrees F. You will need eight 6-oz. ramekins, 1 1/2 inches deep. Have them set up on a sheet pan. Do not butter them. Put the apple slices, 2/3 c. sugar, salt, apple cider and lemon juice in a large saute pan. Cook over medium heat, stirring occasionally for about 10 minutes, or until the apples are soft. Set aside to cool. Mix the butter, 1 tbl. sugar, cinnamon and nutmeg together in a small bowl until smooth and everything is incorporated. Take 8 slices and cut out a round with a biscuit cutter to fit into the bottom of the ramekins. Butter each round with the spice butter and place, butter side down, into the bottoms of each ramekin. Butter the remaining slices, and with the long side of the bread to you, cut each slice into 3 pieces. Line the sides of each ramekin with the pieces, butter side toward the ramekin. Do not trim the pieces that stick up yet. Divide the apples among the ramekins, reserving 16 slices for garnish. Press them down lightly into the molds. Now, trim off any pieces of bread that stick up above the edge. Bake the charlottes for 15 to 20 minutes, or until the brioche is toasted. Unmold onto plates, garnish each one with two slices of apple, spoon creme anglais (see my cookbook) around the charlotte and serve with whipped cream on the side.
Preheat oven to 450 degrees F. Arrange fillets in 8x8x2 inch square baking dish. Saute onion and garlic in oil in medium-size skillet over medium heat 3 to 5 minutes or until lightly softened. Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using and pepper. Simmer, stirring occasionally for approximately 8 minutes. Spoon the sauce over the fish. Bake in preheated oven for 10 minutes or until cooked through.
In microwave-safe bowl, place butter. Microwave on high[100%] 1 to 1-1/2 minutes or until melted. Add coca. Stir until smooth. Add sugar, salt, milk. Stir until well blended. Microwave on high 5 to 8 minutes, stirring occasionally, or until mixture comes to a boil. Beat with whisk until smooth. Stir in vanilla. Serve warm on cake, ice cream, or other desserts. Cover& refrigerate any leftovers. To reheat, microwave on high a few seconds at a time until warm.
Combine all ingredients in a large blender, food processor or mixer, and blend (whip) until it holds a shape, about 10 minutes. The volume increases by 4 to 8 times as it whips, so you may need to divide to conquer. Use to ice doughnuts or angel food cake, or put into a glass serving dish and chill thoroughly for a strawberry mousse. Garnish with sliced strawberries, if desired. (Must be refrigerated if not eaten right away.).
Combine yeast, sugar, and warm water in a large mixing bowl. Let sit for about 10 minutes, so yeast can proof. Add milk, butter, salt, butter flavoring, vanilla flavoring, and flour to the yeast mixture and beat until smooth. Cover the bowl with Saran plastic wrap and let stand overnight, or at least 6 hours at ROOM TEMPERATURE. The next morning, add the eggs and baking soda. * note: batter will be thinner than regular waffle batter. Place in lightly oiled waffle iron, bake until desired doneness. Enjoy * note: The batter will keep for a few days in the refrigerator.
Cut each chicken breast in half widthways and place in a small casserole dish. Mix garlic,lemon juice and sugar together and then add oil gradually whisking until all incorporated. Peel and slice the onion separating it into rings and adding to the marinade mixture with the marjoram and seasoning. Pour the marinade over the chicken and leave for at least 30 minutes. While the chicken is marinating halve and seed the peppers and cut each half into two or three pieces. Cut each olive in half. Put the peppers in a medium bowl,add 30 ml of water, cover with clingfilm leaving a small gap and microwave for 6 minutes at 800W stirring once.Drain. Cover the casserole dish containing the chicken and microwave at 800W for 6 minutes turning the pieces over after 3 minutes. Add the peppers and olives and microwave for 2 minutes at 800W stirring once. Serve immediately.
Cover beans with water. Bring to a boil and boil for 2 minutes. Remove from heat; cover pan and let stand for 1 hour. Heat olive oil in skillet. Add onion, pepper, and garlic. Saute for about 5 minutes. Add to beans, Add bay leaves, salt, pepper, han bone, and bacon. Bring to a boil and simmer, covered, for 2 hours, or until tender, adding more water if necessary. Remove bay leaves and add wine vinegar. Serve with yellow rice, and ganish with scallions. VARIATION: This dish can be improved through the use of any flavorful stock (chicken, ham, vegetables, dry white wine, etc.), rather than the water. Also, for added flavor, as dish simmers, consider adding 1/2 cup sliced, pimiento-stuffed olives, 1 teaspoon ground oregano, and/or 1/4 teaspoon ground cumin. NOTE: To cook yellow rice, just cook rice as you would normally do, but add a drop or 2 of yellow food color. In Key West, most cooks use an inexpensive condiment called BIJOL, which gives rice a rich yellow color.
In 12-14-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown but not burn. Stir in onions and salt. Cook about 7 minutes. Reduce heat to medium. Cook about 10 minutes longer, stirring occasionally, until onions are golden brown. Stir in sage and vinegar. Cook 2-4 minutes, stirring occasionally, until liquid has evaporated. Stir in broth. Simmer over medium heat 10 minutes, stirring occasionally. Meanwhile, set oven control to broil. Sprinkle bread with cheese; place on cookie sheet. Broil with tops 4-6 inches from heat until cheese is melted (watch carefully). Place 1 slice of bread on each serving of soup.
Combine sugar, water and lemon peel. Cook, uncovered, for 5 minutes, stirring. Stir in pears. Cover and simmer until very tender (about 20 minutes). Remove lemon peel and puree this mixture. Stir in ginger.
Preheat oven to 300F degrees. Grease a large roasting pan. Combine popcorn and nuts in prepared roasting pan. In medium pan melt together corn syrup and sugar. Add chocolate chips and stir until melted. Add peanut butter and stir until mixed. Pour over popcorn and toss well to coat. Bake, stirring frequently for 30 minutes. Loosen popcorn from pan and allow to cool slightly in pan. (I cooled mine in the refrigerator.). Remove to a wax paper lined cookie sheet to cool completely. Enjoy!
Preheat the oven to 350 degrees. In a large nonstick skillet, combine the onions, scallions, and broth. Bring to a boil, reduce to a simmer, cover and cook until the onions are tender, about 10 minutes. Uncover and cook until the liquid has evaporated and the onions are golden, about 5 minutes longer. Remove from the heat. Meanwhile, place the flour in a medium bowl, and gradually whisk in the milk until no lumps remain. Whisk in the whole eggs, egg whites, and cayenne pepper until will combined. Set aside. Place 2 phyllo sheets in a 9-inch tart pan with a removable bottom, overlapping the sheets at right angles and tucking in the edges. Lightly spray with nonstick cooking spray and brush with 2 teaspoons of the mustard. Top with 3 phyllo sheets, overlapping the sheets at right angles and tucking in the edges. Lightly spray with nonstick cooking spray and brush with 2 teaspoons mustard. Repeat with the remaining phyllo sheets and 2 teaspoons mustard. Sprinkle the onion mixture and canadian bacon on top of the phyllo, pour the milk mixture over the filling, and place the tart on a baking sheet. Sprinkle with cheese on top and bake for 25 minutes, or until the phyllo is lightly golden and the filling is set.
Combine flour, baking powder, baking soda and salt together; set aside. Toss pears in cinnamon; set aside Mix all crumb mixture ingredients together; set aside. Beat butter with an electric mixer. Add sugar and vanilla extract; add eggs one at a time. Add yogure and flour mixture alternately. Spread 2/3 in the bottom of a lightly greased 9" springform pan. Sprinkle half the crumb mixture over the batter. Layer pears over the topping. Gently spread the rest of the batter over the pears and top with remaining crumb mixture. Bake at 350F for 55-60 minutes or until cake test done. Whisk together confectioners sugar, yogurt and cinnamon. Cool cake slightly if serving warm, or cool completely before drizzling with cinnamon glaze.
In slow cooker, combine first 8 ingredients and mix well. Cover and cook on LOW heat for 6 hours or til heated through. Stir in macaroni and mix well. Season to taste.
In a saucepan, combine sugars, water and corn syrup. Place over medium heat. Bring to a boil, then reduce to a simmer for 10 minutes. Remove from heat and stir in extracts. Transfer to a glass jar and store in refrigerator. Reheat before using.
Slice the onions 1/4 inch thick and separate the rings. Mix all ingredients in a container you can cover and shake, and store in the refrigerator. Marinate at least 24 hours before serving.
Preheat oven to gas mark 7, add all ingredient EXCEPT for the pork and spray with low fat cooking spray season to taste. Roast for 10 minutes. Shake the tray and add the pork pieces. Cook for a further 10 minutes. Turn down oven to gas mark 4 and bake for 20 minutes shaking occasionally. Discard bay leaves and squeeze garlic out of the halved bulbs, mix with the meat and veg. divide into 4 bowls and serve.
Beat together the eggs, milk and Parmigiano-Reggiano in a medium bowl until they are a homogenous mixture. Season with salt, to taste, and reserve. Divide the mozzarella between 4 slices of the white bread. Put the remaining slices of bread on top of the mozzarella and press to close. Preheat the oven to 300 degrees F. Add peanut oil to a large wide skillet until it is at least a 1/2-inch deep. Heat over medium-high heat to 350 degrees F. Dredge each sandwich in flour and shake off the excess. Dip each sandwich generously in the egg/and cheese mixture. Work in batches, do this process to each sandwich just before frying, it's not a good idea to flour and dip ahead of time. Secure each sandwich with toothpicks. Put the first sandwich in the hot oil. Remove the toothpicks to turn and insert the toothpicks in the second side. When each sandwich is nice and brown on both sides, remove it from the oil and blot it on paper towels. Put it on a sheet tray with a rack and keep warm in the preheated oven. Repeat this process with each of the sandwiches. Cut the sandwiches diagonally into quarters, arrange on a serving platter and serve with the sauce. Sauce: In a small saute pan combine the olive oil, garlic and crushed red pepper. Cook over medium heat until the garlic is golden brown and very aromatic. Add the lemon juice and capers and shake to combine. Swirl in the butter and season with salt, to taste. Toss in the parsley and serve immediately.
If using optional onion and celery, saute in a small amount of oil. Mix remaining ingredients and pour into saucepan. Boil for 1 minute. Spoon sauce over choice of meat. Enjoy!
Preheat oven to 375°. Make marinara sauce: heat oil, garlic, and crushed pepper flakes in a large pot over medium heat until garlic speaks by sizzling in oil. Add in ground meat and onion; cook for 10 minutes, until onion is very soft and sweet. Add in tomatoes, basil, oregano, and salt; bring to a bubble; decrease heat and simmer 10 minutes. Meanwhile, combine filling ingredients in a bowl. Line a lasagna pan with a couple ladles of sauce (about 1/2 cup). Place a layer of lasagna noodles on top of sauce; cover with a layer of cheese filling. Add a touch of grated cheese and a few dots of sauce. Place another layer of noodles in pan going in opposite direction, breaking pasta if needed to make it fit. Repeat process until pan is full. Top with mozzarella cheese. Cover pan with plastic wrap, then foil. Place in oven and cook 45 minutes to 1 hour, or until liquid is absorbed and noodles are tender. Uncover and place under broiler to brown cheese.
Clean the duck and salt only from inside 2-3 hours before roasting. Add one tablespoon of marjoram inside the duck to cover inside meat. Heat oven to 250°C If there is enough fat inside duck, remove this fat and melt it separately in small pot; add lard. Heat lard and pour over duck's skin (that way we close pores on skin). Immediately put the duck into hot oven, roast 20 minutes on 250°C and than reduce heat to 180°C Last 20 minutes roast again on 200°C Duck weight 2500 g need about 120 minutes roasting. Start cutting the duck after 15 minutes resting outside. Use this time to remove fat drippings you will need for "mlinci".
Place the flour, bran, sugar and baking powder in a large bowl, and stir to mix well. Set aside. Place the milk, marmalade, margarine/butter, egg whites and vanilla in a small bowl and stir to mix well. Add the milk mixture to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the pecans or blueberries, if desired. Coat the bottoms only of muffin cups with non stick cooking spray (I just sprayed the whole thing.go wild!), and fill 3/4ths full with the batter. Bake at 350 for 15 minutes (I used frozen berries and it took a couple of minutes longer) or until a wooden toothpick comes out clean (I actually just lightly push the tops.if they bounce back they're done). Be careful not to overbake. Remove the tins from the oven, and allow to sit 5 minutes (yeah right). Refrigerating any leftovers not eaten in 24 hours.