HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 200°C ( 400°F ) degrees centigrade. Line a 30x20 cm baking dish with baking paper. Place potato, onions and nuts in the dish ant coat with the oil. Season with salt and pepper. Bake 30 minutes and cool for 10 minutes. Reduce oven temperature to 160°C ( 325°F ). Whisk the remaining ingredients and then pour over the potatoes. Bake until golden and set in the centre. This should be about 20 minutes. Cool. Lift the slice from the dish and cut into slices.
Preheat oven to 325°F. Cream confectioners' sugar and butter together until fluffy. Stir in poppy seeds and lemon juice. Gradually add flour and mix well. Divide dough into 4 equal portions and roll each into a 4 inch circle on a lightly-floured surface. Transfer each dough portion to an ungreased cookie sheet; cut each circle into 6 wedges. Prick each wedge several times with a fork and sprinkle with sugar. Bake for about 20-25 minutes or until golden. Cool for 4-5 minutes before moving to wire racks to cool completely. When cool, break each circle apart into wedges.
In a large saucepan, combine the 1/2 cup milk, peas and carrots, chicken, mushrooms and soup. (Note about the soup: The recipe software interpreted "creamy mushroom soup" as cream of mushroom soup. Do not used condensed cream of mushroom soup; look at the premium brands for "creamy mushroom soup" which is a ready to eat product.) Heat to boiling, stirring frequently. While soup mixture is heating, stir biscuit mix and the 1/3 cup milk together until it forms a soft dough. After soup mixture comes to a boil, drop the dough onto (not into) the chicken mixture in 8 or 9 spoonfuls. Sprinkle dumplings with paprika. Lower heat to low and simmer gently without a cover for 10 minutes, then cover and cook 10 minutes more. Serve hot.
In a mixing bowl, combine the cream cheese, sugar, and milk. Mix until smooth. Gently fold in the cool whip and vanilla. Serve chilled.
Gently combine all ingredients till well mixed. Refrigerate several hours until well chilled to let flavors blend. Serve on your favorite bread.
Preheat oven to 350 degrees. Place chicken in dutch oven or deep pan. Mix all ingredients (except chicken) together. Pour mixture over chicken. Bake 1& 1/2 hours.
Day before serving, over low heat, heat heavy cream in a heavy, 2 1/2 quart saucepan just until bubbles form around the edge of the pan. Remove from heat. In double boiler top, with electric mixer at medium speed, beat yolks until very thick and light. Gradually beat in 1/3 cup granulated sugar, a tablespoon at a time, beating until very thick-about 4 minutes. Gradually stir in cream, using wooden spoon. Cook, over hot, not boiling, water, stirring constantly, until thickened-about 15 minutes. Mixture should be thick enough to form a coating on a metal spoon. Add vanilla. Strain custard into attractive 9-inch shallow baking dish, 1 inch deep, or 9-inch pie plate. Or turn into 6 (1/2 cup) individual souffle dishes. Refrigerate 8 hours or overnight. An hour or two before serving, set in large baking pan; surround completely with ice. Sift brown sugar through strainer evenly over surface. Run under broiler, 4 inches from heat, just until sugar melts slightly and caramelizes-it forms a hard crust. Refrigerate until serving. Meanwhile, prepare frosted grapes: Wash and dry bunches of grapes on paper towels. With soft brush, coat grapes with slightly beaten egg white. Quickly roll in granulated sugar to coat well. Place on rack on tray to dry. If necessary, roll grapes in sugar to coat once again. Place in freezer a few minutes. To serve: Place creme brulee on silver platter; surround with small bunches of frosted grapes, alternating with large strawberries. Makes 8 servings. McCall's Cooking School.
Finely chop the carrots and onion. Place all ingredients in the pressure cooker. Bring to pressure, then reduce heat and cook for 20 minutes. Reduce pressure naturally. Soup often tastes better if left for an hour then reheated. I usually serve up two portions to eat while the rest of the soup cools, and then fill ziplock bags with 1 pint portions for freezing.
Scald the cut up chicken wings with boiling water. Beat eggs with the milk and oil. Dip wings in flour and coat with the egg mixture and then dip in seasoned bread crumbs. Deep fry about 370°F until chicken wings are brown. Mix the sauce ingredients. On a 13 x 9 inch baking pan place the chicken in single layer and pour the sauce over the wings. Bake for 1 hour at 325°F.
Mix all the ingredients in a small bowel and heat in microwave for 30 seconds (Or more depending on how you want it).
Preheat grill to medium-high heat. Combine the first 3 ingredients and 1 tablespoon Sriracha in a small bowl. Brush hot dogs with remaining 1 tablespoon Sriracha. Grill hot dogs, covered with grill lid, 4 - 6 minutes or until thoroughtly heated. Place hot dogs in buns and top with mayonnaise mixture. Sprinkle with chopped pickles and cabbage.
Combine pesto and vinegar in small bowl. Place chicken and tomato on large tray; brush half of the pesto mixture over both. Cook tomato on heated oiled grill plate (or grill or barbecue) until just softened. Remove from plate. Cook chicken on same grill plate until browned both sides and cooked through. Stand 5 minutes; slice thickly. Place tomato and chicken in large bowl with rocket. Add oil and remaining pesto mixture; toss gently to combine. Sprinkle with shaved parmesan cheese to serve (optional).
Make salsa by mixing together ingredients from pineapple to vinegar together thoroughly in a bowl. Place in refrigerator for 30 minutes or more. Preheat oven to 300°F (150°C), set the baking sheet to be around the middle of the oven. Place a piece of cooked chicken in each case that fills it to about half way. Top with a little cheese, it will melt down a bit during cooking but leave some room at the top for the salsa to be added after cooking. Bake filled vol-au-vents case on a baking sheet for 10-15 minutes until cheese has melted, keeping an eye on it to make sure the vol-au-vent cases don't burn. Top each evenly with the salsa mix (about 3/4 teaspoon each) and serve.
Heat oven to 500 degrees. Spray a small roasting pan with nonstick cooking spray. Rub beef with just enough olive oil to moisten. Season to taste with garlic powder, seasoned salt and seasoned pepper, taking care to do both sides. Place in roasting pan. Add water to pan, but do not pour over beef. Cook 15 minutes uncovered at 500 degrees. Turn oven down to 375 degrees. Cook an additional 45 minutes at 375 degrees. Let sit 5 to 10 minutes before slicing. Place meat on platter and pour pan juices over.
Sift together flour, baking powder, baking soda, and salt. Cream butter with sugar until fluffy. Beat in eggs. Puree bananas, sour cream and vanilla. Alternate dry ingredients and banana mixture to the egg mixture. Beat enough to incorporate. Fold in raspberries and toasted nuts. Spoon into greased muffin tins and bake in a preheated 350 deg F oven for about 25 minutes, until puffed, browned and springy. Makes about 15 muffins.
In a skillet, cook the beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer for 5 minutes. In a bowl, combine the cream cheese and milk;. Spread on a 14-inch serving platter or pizza pan. Top with the meat mixture. Sprinkle with chilies, tomatoes, onions and lettuce. Drizzle with HONEY barbecue sauce. Sprinkle with cheddar cheese. Serve with corn chips.
In a small bowl, combine sour cream, salt, pepper and cumin, whisk until blended. Place cucumber, green onion, dill and garlic in a serving bowl. Add the sour cream mixture and toss. If desired, add lemon juice to taste.
In skillet heat 1 tablespoon oil over high heat. Add shrimp and garlic and cook, until shrimp are pink and cooked, 2-3 minutes. Remove shrimp to a plate. Add remaining oil to skillet and add green beans, tomatoes and wine. Heat to boiling, stirring. Reduce heat to medium, cover and cook 10 minutes, until beans are crisp tender. Return shrimp to skillet. Stir in lemon juice and feta. Cook until heated through.
In a microwave safe bowl, combine all ingredients. Microwave on high for 5 to 6 minutes, stirring every minute until smooth and heated through. Serve with tortilla chips.
Put all ingredients in a shaker. Shake with ice, then strain in an iced cocktail glass. Sprinkle with a little bit of cinnamon and garnish with a marasquin cherry.
Cream shortening, sugar, egg, and vanilla. Blend dry ingredients and add to creamed mixture alternating with cour cream. Measure flour by dip level, pour method or by sifting. Refrigerate dough for at least 1 hour to make easier to roll out. Roll dough out 1/4" thick on well-floured surface. Cut with 3-1/2" (9cm) round cookie cutter or other shapes. Place on baking sheet. Can sprinkle with colored baking sugar at this point or wait and frost when cookies have cooled down. Bake at 350F (175C) for 8-10 minutes.
Brown chicken thighs and mushrooms in olive oil. add ginger and cook until fragrant. add stock and soy sauce and sake, bring to boil and then simmer. 10 - 15 minutes before serving add tofu. 5 minutes before serving add spinach.
Preheat oven to 375 degrees. Lightly butter a 8x8x2 inch baking dish. Combine cherry juice, pineapple juice and water in a jar with a tight fitting lid. Add cornstarch and shake until well blended. Pour into a med size saucepan. Add cherries, pineapple and honey. Cook over med heat until thick and bubbly. Add vanilla. Sift together flour, baking soda, and cinnamon. Add butter, honey, half& half and egg. Mix just until dry ingredients are moistened. Pour cherry mixture into the prepared baking dish. Place 6 even spoonfuls of dough over fruit. Bake for about 25 minutes or until topping is slightly browned. Serve topped with whipped cream.
Bake potato in microwave 4 minutes. Remove skin. Dice into 1/2 inch cubes. In a skillet, brown potato slightly with 2 Tbls butter and season with all "dashes" of seasonings and rosemary and parsley. Place in deep dish 10" pie pan or deep 9" x 9" glass baking dish that has been buttered or "Pam-ed" along with the bacon (or meat of your choice). If you double the recipe, use a 9" x 13" glass baking dish. Beat eggs (or you can use egg substitute), cheese, milk, salt and pepper together and pour over potatoes and meat. Bake in pre-heated oven at 350 degrees for 40 minutes. To make sure that the center gets done before the outer edge gets too brown, Pam a small bisquit cutter or something small and metal, and place it in the center of the mixture. This will draw heat to the center so it bakes evenly. Serve with sliced cantaloupe and strawberries and mini muffins for breakfast. Or serve with a fresh greens salad and Italian bread for dinner or brunch.
Wash fiddleheads and remove skins; trim off the ends. If using fresh fiddleheads, cook in 4 quart rapidly. boiling, salted water for 20 seconds. Refresh under. cold water and drain. To prepare escargot butter, cream butter and gradually. whisk in remaining ingredients. (Recipe can be. prepared ahead to this stage.) Just before serving,. melt escargot butter in a large frying pan over high. heat. Add ferns, either cooked or canned (drained, if. canned) and saute for 1 to 2 minutes, or until. thoroughly heated.
Prepare a charcoal fire or preheat a gas grill. Brush the beats with olive oil and place over medium-low coals. Cook raw beats slowly over heat until they are easily pierced, 1 to 1 1/2 hours. Remove from the barbecue, peel, then cut into thick slices. Meanwhile, blend the dressing ingredients. Combine garlic, onion, tomato, cilantro, cumin, curry powder, vinegar and olive oil. Toss with the beets. Taste for seasoning. Serve warm or at room temperature. Note: Canned beets can be substituted. Either skip first two steps, or place beets on the grill for only about 5 minutes to pick up some of the smoky goodness. Sliced beets should probably not be put on the grill unless you line it with some aluminum foil.
In a large saucepan cook onion and garlic in oil for about 5 minutes, or until tender. Add lentils and water (or broth). Cover and cook on low heat until lentils are tender (20-35 minutes). Add tomato paste, 3/4 cup water and seasonings. Cover and cook until lentils are soft and mushy (about 10-15 minutes). Serve over cooked spaghetti. If desired, sprinkle with grated Parmesan cheese.
Cut off tops of peppers, and remove seeds and ribs. Place in large saucepan, cover with boiling water and cook for 3 minutes. Drain and cool. Beat next 6 ingredients together in bowl. Divide among peppers. Divide vegetables among peppers until 1/4 inch from top. Arrange stuffed peppers in greased baking pan. Bake in 350 F oven for 45 to 60 minutes until inserted knife comes out clean.
In a large bowl, whisk together egg, 1/4 cup water, 1 tsp salt, and 1/4 tsp pepper. Stir in half the onion and half the garlic. Add bread-crumbs, cheese, pork, turkey, and 1/2 tsp Italian seasoning. Mix gently. Form into 16 balls. Heat 1 Tbs oil in a large non-stick skillet over med-high heat. Add the meatballs; brown on all sides, 4 to 6 minutes. Transfer to a plate with a slotted spoon. Cook remaining meatballs in remaining Tbs of oil; remove meatballs. Add remaining onion; cook over medium-low until soft, about 5 minutes. Add remaining garlic and 1/2 tsp Italian seasoning; cook 30 seconds. Season with salt and pepper. Stir in tomatoes and 3/4 cup water. Return meatballs; cover and simmer until cooked through, about 20 minutes. Remove meatballs. Meanwhile, in a large pot of boiling salted water, cook spaghetti according to package directions until al dente. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.
In a bowl, beat eggs, sugar and oil. Fold in dry ingredients and mix well. Add kumquats, nuts and pineapple. Pour into greased and floured tube pan. Bake 1 hour and 15 minutes at 350°F. Cool, remove from pan.
In each paper cup put 1 teaspoon nuts. In a microwave safe bowl heat the chocolate and shortening on high power for 1 minute. Stir until smooth and completely melted at 10 second intervals if needed. Stir remaining nuts into chocolate mixture. Place 2 teaspoons chocolate in each cup, with spatula smooth it about half way up the sides of each cup if necessary. Place 1 scoop of ice cream in a cone, pressing the ice cream down slightly. Invert the cone into a cup. Repeat with all the cones and ice cream. Freeze all in the cups, cone side up, for 3-4 hours. To serve peel off the paper cup from each cone.
Whisk eggs and milk together. Coat each piece of cheese with flour, then dip in egg and then roll in bread crumbs. Dip in egg and crumbs again. Freeze before frying. Heat oil in skillet and cook sticks for about a minute on each side, or until golden and before cheese starts to leak. Drain on paper towels. Serve with sauce for dipping.
brown bacon in large skillet. -addonion before totally brown to saute' it. then add sausage and ground chuck. brown all the meat. drain all grease off. add pork n beans and all other ingredients (EXCEPT CHEESE) and cook on low until beans are cooked down. add cheese right before serving. you may keep the beans in a crock pot to keep them hot. great to take to cookouts or church dinners as they keep really well and taste great.
Preheat oven to 375°F. Mix together Parmesan cheese, spinach, and artichoke hearts. Combine remaining ingredients and mix with spinach mixture. Bake for 20-30 minutes. Serve with crackers or toasted bread.
Cook the brown rice in a rice cooker or on the stove top. Allow it to cool. Mix together the edamame, rice vinegar, and agave. Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss. To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.
Peel and dice 2 potatoes. Saute 1/4 cup of diced onion. In a medium sized pot ad canned peas and carrots, diced potatoes and sauteed onions. Ad 1/3 cup water and cubed broth. Ad salt, pepper and some curry powder to taste and cook until potatoes are done. Melt butter on medium heat in a small pot and ad flour to it. Stir constantly until combined with melted butter, forming a lightly yellow/golden lump. Ad 1/4 cup of warm liquid from the soup pot and whisk into the butter/flour ball until everything has a thick creamy consistency. This is called a Roux. Ad the Roux to the pea and carrot soup and stir until everything is well combined. Boil for 2 minutes and simmer for another 2-3 minutes. Should the stew become too think, add some more broth or water. The stew is now ready to be served.
For the roast:. Heat one side of the grill to high; leave the other side unlit. Season the roast with salt and garlic powder on all sides, then press top and bottom into cracked black pepper. Grill roast over direct heat for 5 minutes, then turn roast over and grill 5 minutes more. Transfer beef to the unlit side of grill and roast to an internal temperature of 140 degrees, 30-40 more minutes, turning every ten minutes. Remove roast from grill and let it rest 5-10 minutes before slicing. For the Sauce:. Saute shallots in 1 teaspoon butter in a saucepan over medium-high heat, until beginning to brown, 1-2 minutes. Combine 1 tablespoon butter, Dijon and flour in a small bowl; set aside. Add Port and broth to shallots. Bring to a boil and reduce to 1/2 cup, 10-12 minutes. Strain and discard shallots; return liquid to pan and bring to a simmer over medium heat. Whisk butter-flour mixture into sauce and simmer until thickened, 1 minute. Finish with vinegar, salt and pepper to taste.
Adjust an oven rack to the middle position and preheat to 450 degrees. Microwave the potatoes on high for 16 minutes, turning them over once. Transfer potatoes to oven and place directly on the oven rack. Bake about 30 minutes, turning once, or until a skewer glides easily through the flesh. Remove from from oven and cut each potato in half lengthwise. Using an oven mitt or folded kitchen towel to hold the hot potatoes, scrape out the flesh into a large microwave-safe bowl. Use a fork, masher, or spatula, break the potato flesh into small pieces. Transfer half of the potatoes to a mixer bowl and beat on high speed with the paddle attachment until smooth, about 30 seconds. (I used a hand mixer with the standard beaters and it worked fine but definitely use a stand mixer if you have it.) Gradually add the rest of the potatoes to incorporate until no lumps remain, 1 to 2 minutes. Remove bowl from mixer and gently fold in 2 cups of the cream followed by the butter and 2 tsp of salt. (This will look way too wet at first but keep folding and it will all come together without being soupy). Fold in up to 1/2 cup more cream as needed to reach desired consistency. Once desired consistency is reached, fold in an additional 1/2 cup cream. The potatoes will be quite loose at this point but this is neccesary to prevent them drying out overnight. You may skip adding the additional cream if you want to serve the potatoes immediately. Add any additional seasonings you desire (I like adding parmesan and roasted garlic). TO STORE: Transfer the potatoes back to the large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days. TO SERVE: Poke lots of holes in the plastic wrap and microwave at 75% power until the potatoes are hot, about 14 minutes, stirring gently halfway through.
In a mixing bowl, cream butter and sugar. Add lemon juice and eggs. Combine dry ingredients; gradually add to creamed mixture. Stir in raisins. Roll into 1-inch balls. Place on greased baking sheets; flatten with a floured fork. Bake at 400 degrees Fahrenheit for 8-10 minutes or until lightly browned.
Cook the bacon in a large skillet over medium heat until crispy and cooked through. Remove the bacon and place it on paper towels to drain. Chop into crumbles. Stir onion into the skillet with the bacon grease and cook, stirring often, for 5 minutes, or until tender. Now add the garlic powder and cabbage immediately and continue cooking for another ten minutes, or until softened. Add the bacon crumbles on top, salt and pepper to taste. Stir to combine, lessen the flame and cook for another couple of minutes or until the liquid evaporates, and keep stirring at regular intervals. Taste and re-season if needed. Serve immediately. Enjoy.
Beat cake mix, chocolate pudding, eggs, succhini, oil and vanilla at low speed until moist. Fold in pecans and chocolate chips. Pour into 9 x 13 inch pan and bake at 350 degrees for 45 minutes.
Heat oil to 375°F in skillet or can use fry daddy. In seperate saute pan over medium heat melt butter. Saute onions, celery, bell pepper and garlic for about three minutes until veggies are wilted. Add green onion and saute one more minute. Sprinkle in flour and blend in with veggies to make a roux. Do not allow to brown. Remove from heat. In food processor chop raw shrimp for 30 seconds. Add eggs, lemon juice and sherry and blend an additional three seconds. Spoon this into vegetable mixture incorporating well. Sprinkle bread crumbs into mixture using just enough to absorb any extra liquids. Roll beignet mixture into 1 1/2" oblong patties and coat well with seasoned bread crumbs. Deep fry a few at a time until golden. Drain on paper towels. Serve hot with cocktail or tarter sauce.
Place butter, brown sugar and Karo syrup in sauce pot and boil for 6 minutes without stirring. Combine 4 cups of any combination of ingredients you want in large bowl. Pour hot butter/sugar/Karo mixture over and mix well. Spread mixture on waxed paper to cool and break into small chunks.Store in airtight container. Can be frozen.
1. Cut the ends off of the zucchinis. Then cut them in half lengthwise. 2. Scoop out the zucchini from the peels.* Keep the peel for later. Cut the flesh in cubes. 3. In a skillet, cook the flesh in a little olive oil for a few minutes until it is soft. 4. Chop the onion. In a large skillet, heat a small amount of olive oil. Add the onion and cook until translucent. Add the ground beef. Cook, covered until the beef is done. 5. Add the can of tomatoes, the bouillon cubes, sugar, Italian herbs, and the garlic. Add pepper to taste. 6. Let simmer 15 minutes or until there is no more liquid. During this time preheat the oven to 350. 7. Place the zucchini shells on a baking sheet. Scoop the beef into the shells and top with mozzarella cheese if desired. 8. Bake for about 30 minutes.
Split zucchini lengthwise after cutting off the very ends. Scoop out seeds from center of zucchini allowing 1-2 inches of flesh on the outside of the "boat." (I cut a small amount off the under side of each boat to allow it to lay flat.). Place boats on large jelly roll pan. (I cover the pan with aluminum foil to make clean up easier.). In large skillet, begin browning sausage, mushrooms, and onion. When mixture is about half done, add garlic. Continue to cook until meat is cooked through. Preheat oven to 350 degrees. Stir in bread crumbs, cream cheese and 1/2 cup of Parmesan cheese and blend well. Spoon mixture into zucchini boats. Heat in oven for 30-35 minutes or until zucchini gives easily when stuck with a fork. Sprinkle with remaining Parmesan and cook an additional 10 minutes or until golden brown. Remove from oven and slice to serve.