HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oven to 400°F Beat the egg and water in a small bowl with a fork. Stir the peaches, brown sugar, flour, pecans and vanilla extract in a large bowl. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Spoon the peach mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture. Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the peach mixture. Brush the pastry with the egg mixture. Sprinkle with the coarse sugar. Place the pastry onto a baking sheet. Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.
1.	In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes. 2.	Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs. 3.	Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer. 4.	Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates. 5.	Add the creme fraiche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve.
In a skillet brown venison with half the onion and half the peppers. Add half of your Worcestershire sauce and Montreal seasoning. In a separate pan caramelize other half of onion and peppers. Add salt and pepper at this point. Open hoagie rolls on a cookie sheet and place cheese in rolls. Add hot venison and onion/pepper blend. Place under broiler at 500 degrees until it begins to sizzle. Remove from oven. Hit with remaining seasonings and serve.
PREHEAT oven to 325°F Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour. Roll dough to 1/8-inch thickness on lightly floured surface. Cut into shapes and place cookies, 2 inches apart, on ungreased baking sheets. Bake 12 minute or until lightly browned. Cool on baking sheet 1 minute Remove to wire rack; cool completely. Decorate as desired. Yield will depend on size of cookie cutters used.
Mix flour, sugar, baking powder, salt, and milk to create batter. Melt 1 stick of butter in 9 X 9 casserole dish. Pour some of the batter into the dish. Add peaches. (as much as needed to fill baking dish). Pour in remaining batter and sprinkle with cinnamon. Bake uncovered at 325 for 1 hour or until golden brown.
Combine beef,baby food, 1/3 cup broth,mix well in a bowl. Make into little thin patties with holes. In a frying pan heat 1/3 cup broth and onions until you can hear a sizzle,about 3-5 minutes. Place your beef patties ontop and cover pan with lid. Steam burgers until they are cooked though,(6-10 minutes depending on thickness). Season,and place onto buns with 1 pickle slice.
Line a baking sheet with parchment paper; set aside. In a shallow pie pan, combine flour, 1/2 teaspoon seasoned salt, and ground black pepper; set aside. In a second pie pan, beat eggs; set aside. In a large bowl, toss crushed cereal with remaining 1/2 teaspoon seasoned salt, dried basil leaves, and melted butter. Chicken breasts can be used whole, or cut into strips (about 3 per breast). To assemble chicken: Dredge the chicken in the flour mixture and shake off excess. Next, dip the chicken into the beaten egg. Coat each chicken piece in cereal mixture and lay on prepared baking sheet. Bake the chicken in preheated 350 degree oven for 30 minutes, or until juices run clear when chicken is pierced with a knife. Delicious served hot or cold.
Fillings: Pecan Filling: Melt 1 cup (2 sticks) magarine over low heat. Stir in 1/2 cup sugar and 1/4 cup vanilla extract. Add 7 cups of ground pecans and blend well. Maple Walnut Filling: Melt 3/4 cup (1 1/2 sticks) margarine over low heat. Stir in 1/2 cup sugar, 3 Tablespoons imitation maple flavor. Add 5 cups ground walnuts and blend well. Dough: In a large bowl, thoroughly mix 2 cups flour, sugar salt and undissolved yeast. In a sauce pan, combine sour cream, water and magarine. Heat over low heat until mixture is very warm (120°-130°F), margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally. Add eggs and 1 cup flour. Beat mixture at high speed for 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn dough on to a lightly floured board; knead a few times to form a ball. Cover dough and let rest for 10 minutes. Divide dough into 4 equal pieces. Roll each piece into a 14x12 nch rectaangle. Spread each piece of dough with 1/4 of the nut filling. Roll each one up (from the long side), as for a jelly roll. Seal edges. Place rolls on greased baking sheets, sealed edges down. Cover and let rise in a warm, draft free place until doubled in bulk (about 1 hour). Bake rolls at 350°F for about 35 minutes, or until done. Remove from baking sheets, and cool on wire racks. When cool, drizzle tops of rolls with confectioner's sugar frosting (optional).
Cook the ravioli according to the directions given on the container. Set aside. Preheat oven to 350 degrees. Cut up the chicken breasts into bite size peices. Combine flour, salt, and pepper. Roll chicken in flour mixture. Put oil in pan on medium heat. Cook chicken in pan until tender and cooked all the way through. In sauce pan, compine whipping cream, pesto, capers, salt, and pepper. Heat until it gets thicker and creamy. (~2 minutes) Combine ravioli, chicken, and brocolli in large oven safe pan. Bake at 350 degrees for 15 minutes.
In a deep casserole dish or pie plate, spread cream cheese on bottom with spoon. Spread chili on top of cream cheese layer. Spread shredded cheese on top. Bake in a 350 degree oven until cheese on top is completely melted. Remove from oven. Let dip settle for about 10 minutes. Serve with your favorite tortilla chips.
Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes. Combine granulated sugar, corn syrup, salt, and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals. Clip on candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244° (firm ball stage). Immediately remove pan from heat. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate. Generously dust an 8x12 inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand over night uncovered, to dry out.
Preheat oven to 350 degrees. Mash bananas in a large bowl. Add sugar, eggs and oil. Mix well. Add dry ingrdients. ** Pick and choose your pan**. (1) Pour mix into 5" x 9" leaf pan. Bake 50 - 60 minutes. (2) Pour into 3 mini Loaf pans and bake 35-45 minutes each. Breads are done when a wooden skewer/toothpick is inserted in the middle and comes out clean.
Light the grill or heat the broiler. In a large glass or stainless-steel bowl, toss the zucchini with 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill or broil the zucchini, turning once, until tender and golden, about 5 minutes per side. Put the zucchini back in the bowl. Toss the zucchini with 1/2 Tbs of the oil, 1/8 tsp salt, the vinegar, garlic, and parsley. Let cool. Put the mozzarella slices on a serving plate, fanning them out to form a circle. Drizzle them with the remaining 1/2 Tbs oil and sprinkle them with a pinch of pepper. Fold the zucchini slices in half and tuck them between the pieces of cheese.
Dissolve the yeast and water in the bowl of a mixer fitted with the paddle attachment. Add the oils and mix for 30 seconds. Add the cornmeal, 3 cups of the flour and salt and beat for 5 minutes. Switch to the dough hook and mix in the remaining 2 1/2 cups of flour and knead, using the dough hook for 2 minutes. Add the butter and knead until incorporated. The dough is a very moist dough so do not add more flour unless absolutely needed. Place the dough in a large bowl lightly oiled with vegetable oil, cover with plastic wrap or clean kitchen towels and let rise in a warm place until doubled in size, about 45 minutes. Punch down the dough and allow to double in size again. Preheat the oven to 450 degrees F. Place 2 pizza stones into the oven to preheat as well. Generously oil 2 (9 or 10-inch) deep dish pie pans with olive oil (about 2 tablespoons for each pan). Divide the dough in half and press the dough out slightly on the counter top. Place the dough in the prepared pans and push out to cover the bottom and up the side of the pans. (If using the 9-inch pans, pinch a 2-inch ball off each dough to make a better fit.). For assembly:. Combine the cheese in a bowl. Place half of the cheese of the bottom of each pie crust. Divide the sausage filling over the cheese and then top with the remaining cheese, patting the cheese firmly down over the filling. Spoon some of the sauce over the top of the cheese to cover completely. Place the pans into the oven on the pizza stones and bake in the oven until golden brown, about 40 minutes. Remove from the oven and sprinkle the top with Parmesan. Let the pizza rest on a baking sheet for 5 minutes before slicing.
In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the coconut and cherries. Shape into a ball; roll in pecans. Cover and refrigerate until serving. Serve with fruit.
Preheat oven to 425°F. Combine eggs, buttermilk, & sugar in a mixer bowl. Add flour, melted butter & lemon zest and beat at medium speed until blended. Pour mixture into pie shell. Sprinkle with nutmeg (I grated it fresh, right over the pie). Bake at 425F for 15 minutes. Reduce temperature to 325F and bake 25-30 more minutes, or until knife inserted halfway between the center and the edge comes out clean. Cool on a rack.
In a large bowl, prepare the cake mix by mixing it with water, eggs and oil (follow the instruction on the box). Finely grate the orange peel (reserve a little bit of zest to garnish, if wanted). If wanted, you can toss 3/4 cup of blueberries in a little bit of flour and incorporate delicately to the dough with the zest. Distribute the dough in 18 greased muffin tins. Distribute 1/2 cup of blueberries on each cupcake. Cook in the center of a preheated oven of 325 F for 22 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, press the orange to obtain 1/4 cup of juice. In a small saucepan, bring to boil the orange juice and remaining of blueberries. Reduce heat and let simmer 5 minutes (add sugar if wanted, but just a little bit). Let cool. Serve the cupcakes with the blueberry syrup and garnish with orange zest if wanted.
The Meat: bring 3 cups water to a boil in a medium saucepan, add the squares of meat and skim off any grayish foam that rises to the top during the first few minutes of boiling. Add the garlic, bay leaves, herbs, a generous 1/2 teaspoon salt and half of the onion. Simmer over medium to medium-low heat for an hour or so, until the meat is tender. If there is time, let cool in the broth. Drain and discard all but the meat; then shred the meat into thin strands. The dzik. Combine the cooked meat, the remaining half of the onion, the radishes, chile, tomato and cilantro, and toss with the sour orange or lime juice and generous 1 teaspoon salt. Line a platter with 4 of the romaine leaves; slice the remaining 2 to make a bed in the center. Scoop the dzik into a mound over the sliced lettuce. Decorate with slices of avocado.
Brown the beef in a large sauce pan on medium heat until cooked through; stir frequently. Add onion and garlic and cook until onion softens and becomes translucent; stir frequently. Add tomato paste and stir until meat is evenly coated with the tomato paste. Then add chopped tomatoes, chicken broth, oregano, salt and pepper; give it a quick stir. Bring the meat mixture to a boil then reduce the heat to low. Let it simmer covered for 30 minutes until it thickens. Stir occasionally. Preheat your oven to 350°F. In another small sauce pan, mix together the butter, flour and milk. Put on low heat and stir vigorously until it thickens, about 10-15 minutes. Add cheddar cheese slice or shredded parmesan cheese. Continue stirring until the cheese melts. Finally add salt and pepper to your taste. Assemble the lasagna: Put the first layer meat sauce, second layer lasagna, third layer meat sauce, then bechamel sauce, shredded cheddar cheese, lasagna, meat. Repeat this until you use up all the sauces, making the final layer bechamel sauce. Bake for 35 minutes until the bechamel is lightly golden brown. Let it cool for 15-20 minutes before serving.
Serving suggestions: cold sour cream, cucumber salad. Preheat the oven to 450 degrees F. Boil the halved onions in water with 3 tablespoons of the vinegar until soft but not falling apart, about 15 minutes. Put the chopped onions, carrots and celery in a food processor and blend until finely chopped. Combine the vegetable mixture, ground beef, oats, rice, tomato sauce, cold water, paprika, vegetable herb seasoning, chicken base, garlic and pepper in a bowl and mix well with your hands. Remove the halved onions from the water and separate into cups. Fill each cup with meat mixture and place meat-side up in a single layer in a 12- by 15-inch baking pan. Mix the remaining 2 tablespoons vinegar with enough hot water to pour into the pan to cover halfway up the sides. Cover and bake for 2 hours. To serve, transfer the stuffed onions to plates and cover with sauce. Serve with a cold sour cream and cucumber salad.
Flour and season the chicken breasts and saute in hot butter in both sides. When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes: remove to platter and keep warm. While the chicken is cooking, peel and core the apples. Cut them into thick slices and cook gently until tender in butter- avoid mashing. Make the sauce by adding a little more Drambuie to the stock left in the pan and gently stir in the cream. Heat just until hot (not boiling). Add the roasted flaked almonds. Cover the chicken with sauce and garnish with the sliced apple.
To make orange-flavored marshmallows: Butter the bottom and sides of an 8 by 8-inch straight-sided baking pan. Dust liberally with sifted powdered sugar. Pour 1/2 cup water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and allow to soften, about 10 minutes. In a 3-quart saucepan, combine the sugar, evaporated milk and 1/4 cup water. Stir over low heat until the sugar has dissolved. Bring the mixture to a simmer and cook, without stirring, until a candy thermometer registers 240 degrees F, about 10 to 12 minutes. Pour the syrup over the gelatin mixture. Beat the mixture at low speed until incorporated. Increase the speed to high and beat until thick, fluffy and tripled in volume, about 10 to 12 minutes. Beat in the orange zest and vanilla extract until just combined. Using a spatula, scrape the mixture into the prepared pan and smooth the surface. Sprinkle with orange decorating sugar. Allow the mixture to set, uncovered, in a cool place (not refrigerated) for at least 8 hours or overnight. To make orange ganache: Place finely chopped chocolate in small heatproof bowl. Set over warm water on low heat (water should not touch bottom of bowl). Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula. In small saucepan over low heat, heat cream just to a simmer, stirring frequently. Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate. Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula. Gradually stir in remaining cream. To assemble: Cut marshmallows into squares matching same dimensions as the graham crackers. place a cut marshmallow on top of one graham cracker. spread a layer of the orange ganache on the 2nd graham cracker. lay that on top of the marshmallow, press down gently. dip one corner half of the s'more into orange candy melt. sprinkle nonpareils over the candy melt coating.
Preheat oven to 450F. Place fish in a large, oven proof dish, cover loosely with foil and bake for 5 minute (10 minute if frozen). Drain off liquid. Combine sour cream, mustard and tarragon and spread over fish. Sprinkle with Parmesan,. Bake, uncovered, for 5 minute or until golden.
Let soak the onion in cold water for 30 minutes. Drain. Put the onion in a saucepan. Add boiling water. Bring to boil. Let simmer, covered, until onions are tender. Drain. Spread the onion on the slices of toasted bread. Garnish each one with a slice of cheese. Sprinkle with paprika. Broil in oven until cheese is melted and ligthly golden.
Fry beef in deep pot till brown. drain grease and rinse cooked meat. return meat to pot adding seasonings, beans, paste and tomatoes. Let simmer 20-30 min. Serve with cooked rice or fritos. For a bit more spice try adding a mild pepper.
Combine tomatoes, peppers, cucumbers and onion in a medium bowl. In a small bowl whisk garlic, olive oil and vinegar until blended. Pour dressing over vegetables, toss lightly and season with salt and pepper.
Oven 350°F. Greased 9x5 loaf pan and floured. Cream the butter, sugar. Add the eggs and yolk blend well. add the Banana, blend well. Mix the Quinoa with the banana mixture. Mix the dry ingredients together . Add the flour mixture to the banana mixture and stir till all is incorporated. Add nuts. Pour into prepared pan. Bake 1 hour OR till it test done. How to Make the Quinoa: thoroughly wash the quinoa through a sieve to remove the bitter substance which is on the seeds. You can taste the seeds to see if they are still bitter, rinse till they are not bitter, only about a minute or two. Add 2 cups of water to 1 cup of dry Quinoa. Bring to a boil. Turn heat down to simmer, covered. cook 15 minutes to 20 minutes, or till you see the germ separating itself and it looks like small letter C's. remove from heat. Store in the fridge.
Measure your rice into a pot and cover it with water until the water is apprx 1/2" over the top of the rice. Soak the rice for at least 1 hour. Pour off the water and replace with fresh water,again, the water should be apprx 1/2" over the top of the rice. Add 1 tsp of stock powder if using. Bring rice to a boil,uncovered, simmer for apprx 7 minutes, keep checking until the kernels are perfect. Drain in a sieve and run hot water through it. Serve now or return to the pot lid on and keep over lowest stove temp until the rest of your dinner is ready.It can sit like this for up to 10 minutes.
Combine all ingredients for marinade. Soak meat in marinade for 3 hours or overnight. [Please make sure your meat is thinly sliced as listed in the ingredients.]. Coat marinated meat with flour then dip into egg. Fry until golden brown. Cut into strips when done. Combine vinegar sauce ingredients; mix well. Serve meat with sauce.
Wash and pat dry whole chicken (best if you don't remove the skin). Rub with olive oil, garlic and seasonings (measurements are approximate, season to taste!). Try to put seasonings under the skin where possible too. Spray the inside of the crock pot with vegetable spray (Do not add ANY water or liquid). Place whole chicken, breast side up in crock pot. Cover and let cook on high for 3-5 hours, or until legs fall off easily.
Add beef, sausage (if using), mushroom and onions to fry pan and cook until brown. Add the rest of the ingredients and simmer for 10 minutes. Add salt and pepper to taste. Serve over toast or whatever you like. Sit by a fire and enjoy!
In an airtight container, combine all ingredients. Cover tightly and shake well. Store in a cool dry place. Directions For Garlic-Herb Bread: Preheat oven to 350 degrees. Cut bread into 16 slices (halve each slice if serving as an appetizer). Arrange in a single layer on large baking sheet. In a small bowl, blend butter and 2 teaspoons garlic-herb seasoning. Spread evenly over bread slices. Sprinkle slices with sesame seeds. Bake until hot and crisp, about 10-15 minutes.
In a bowl, combine wine, oil, sugar, lemon zest and anise, mixing well. Stir in the flour, baking soda, salt and sesame seeds. Cover and chill for at least 1 hour. Preheat the oven to 350F and line two sheets with parchment. Scoop tablespoons of dough onto the sheets and bake the cookies (while the dough is still cold) for 13-14 minutes, rotating the sheets halfway through baking.
Combine ingredients in a plastic bag or bowl. Marinade pork chops in refrigerator (anywhere from an hour to overnight). Grill over direct medium heat for 10-12 minutes, turning once. Serve with rice (if desired).
Place beef bone in a soup kettle; cover with water and add 2 teaspoons salt. Bring to a boil and cook until meat falls off the bone. Remove the bone from the broth; remove meat from bone, chop, and return to broth. Add pepper, onions, carrots and whole potatoes. Bring to a boil and simmer until vegetables are tender. Remove potatoes; mash and add 1 teaspoon salt, the egg, baking powder, and enough flour to make a ball of dough that leaves sides of pan. Dip a spoon in the boiling broth and cut off dough to make dumplings. Drop pieces of the dough into the boiling broth; cover and cook for 5 minutes. Turn dumplings and cook 5 minutes more. Serve hot, garnished with fresh parsley.
Combine ingredients and mix well. Roll into 1" balls and flatten in the traditional criss-cross pattern with a fork. Bake at 350 degrees for 10-12 minutes.
Whisk together lemon juice, garlic clove, rosemary, red pepper flakes, and salt. Add olive oil in a slow stream, whisking until blended.
Place the chicken in a bowl and mix with the soy sauce, sherry, salt, sugar, sesame oil and cornflour. Heat a wok over a high heat and add the oil. When it is very hot (slightly smoking), add the chicken and stir-fry 2 minutes. Add the ginger, garlic, shallots, 1 & 1/2 tbsp of the spring onions and the black beans; stir-fry additional 2 minutes. Add the stock and bring mixture to a boil. Reduce heat, cover and simmer 3 minutes or until chicken is cooked. Garnish with the remaining spring onions and serve.
Place beef ribs in 4-Qt casserole or bowl. Mix remaining ingredients; pour over ribs. Refrigerate about 1 hour, turning occasionally. Cover tightly and microwave on medium (50%) until ribs are tender, 1 1/4 to 1 1/2 hours, rearranging ribs every 30 minutes.
Rinse the chicken, pat dry, and lightly season with salt and pepper. Put in a large plastic bag. Put the ingredients for the marinade in a food processor and puree. Pour over the chicken, seal the bag tightly, and marinade for at least 2 hours. Remove the chicken from the bag and save the marinade. Grill the chicken until juices run clear. Baste with the reserved marinade as needed to form an even crust.
Cut crisco and butter into the flour and salt. Beat egg, vinegar and water. Mix the egg mixture into the flour mixture. Knead together then roll out into 3 pie crusts. Nanny would put them into a pie dish and cover and freeze for up to a few weeks. For a baked crust bake the crust for about 15 minutes at 375° till golden.