HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet heat the butter, add the chicken and brown on all sides. Remove chicken and keep hot. Add the onion to the skillet and cook slowly, stirring occasionally, 3 to 4 minutes. Add the flour and garlic and, stirring with a wire whisk, add the wine and broth and cook until the mixture is thickened and smooth. Add the canned tomatoes, salt and pepper. Return the chicken to the skillet, cover and simmer until tender, about thirty minutes. Remove the chicken from the skillet to a warm serving platter and keep hot. Add the fresh tomatoes to the skillet and simmer 15 minutes. Pour the sauce over the chicken and serve sprinkled with chopped parsley.
To make the pie:Brush egg whites onto uncooked pie shell using a pastry brush, making sure the shell is evenly coated. Pour off any excess egg whites. Pre-heat oven to 350°F Place pie shell in oven and bake for 5 minutes. Shell should look golden brown. Let cool at room temperature. While the shell is cooling, mix the egg yolks and condensed milk together using a wire whip until incorporated. Pour the key lime juice and zest into the mixture of yolks and condensed milk, slowly mixing with the wire whip until incorporated. Add the key lime pie mixture into the cooled pie shell. Adjust the oven temperature to 250° F and bake pie for 25-30 minutes. The finished pie should have a "Jell-O"-like consistency. Place on a cooling rack for 30 minutes at room temperature. Place in refrigerator for at least 2 hours before serving. Cut into 8 even slices when serving. To make the whipped cream, Instructions:Using an electric mixer, combine heavy cream, powdered sugar and vanilla extract in a mixing bowl. Using the whisk attachment, beat cream mixture on high speed for 2 minutes. Add the white chocolate mousse to the cream mixture and mix until it reaches the consistency of stiff peaks. Place the whipped cream into a piping bag with an open star tip. When serving, pipe it onto each piece of key lime pie. (If you do not have a piping bag, you can simply dollop a generous scoop of the whipped cream onto the center of each piece.). Cut a slice in your lime "wheels," twist and place in the center of each piece.
Preheat oven to 375. Spray 13 x 9 pan with Pam. Brown meat in skillet, drain. Put back in skillet pan. Add salt, garlic and pepper and simmer 10 minutes. Add tomatoes and paste and mix well. Simmer 30 minutes. Meanwhile, boil noodles as directed on package until almost tender. Drain, rinse and toss gently in oil. Put a small amount of sauce in 13 x 9 pan. Just enough to barely cover bottom. Lay 2 noodles side by side overlapping. Spread with l/4 of ricotta, l/4 of sauce and l/4 of mozzarella, and l/4 of parmesan cheeses. Roll up and put seam side down in prepared pan. Repeat with other noodles. Top with sauce. (I add more parmesan cheese). Bake 30 to 40 minutes.
Prepare brownie batter. Line mini muffin cups. Fill each 2/3 way full of brownie batter. Bake at 350 for 21-23 minutes. Cool for 10 minutes. Move to wire racks. Take off muffin paper liners. Slice 1/8 off top of muffin. Turn upside down. Attach a fudge graham to the top using the frosting as "Glue". For the cap tassel, place a string of licorice and top with M & M. Use frosting as the glue. You should get about 48 caps from this recipe. If you use regular size muffins, the graham cracker may look too small to be the mortarboard.
Heat oven to 350. Lightly,grease a 12x8x2 baking pan. In a medium saucepan,combine the first 6 ingredients. Stir well and bring to a boil. Cover and reduce the heat,simmer 15 minutes. Stir on occasion. Cook the lasagna noodles as directed on package. Drain. With spoon,add one third of the tunafish mixture into the dish. Layer half each of the noodles,ricotta,and mozzerella cheese. Top with one third of tuna mixture. Repeat the layers with the remaining noodles,ricotta,mozzerall and tuna. Sprinkle on top layer,the parmesan cheese. Uncovered,bake for 40 minutes.
Preheat oven to 350 degrees. In a dutch oven over medium heat, melt margarine. Cook beef in two batches until browned, stirring often. Remove beef from dutch oven and set aside. Stir in flour. Add broth, beer, water, onion, garlic, brown sugar, thyme and pepper. Heat to boil. Return beef to dish and add potatoes, carrots, celery and mushrooms, stir well to coat. Cover and bake at 350 degrees for 1 1/2 hours or until done.
Salt & pepper chops, and brown in a wide, deep saute pan in 1 T of olive oil over medium-high heat. Remove to a plate & set aside. Saute the shallots in the pan for 2 min, then deglaze the pan w/ the wine. Keep over med-high heat until half of the wine has evaporated. Add all remaining sauce ingredients and stir well to combine. Place the chops in the sauce and cover with the sauce. Bring to the simmer, cover and let simmer over low heat for 1 hour. YOU CAN ALSO DO THIS RECIPE IN THE CROCK POT IF YOU LIKE - BROWN CHOPS, COMBINE ALL SAUCE INGREDIENTS INCL SHALLOTS & RED WINE - PUT CHOPS & SAUCE IN POT & COOK FOR 8 HOURS ON LOW OR FOR 4 HOURS ON HIGH. Serve over rice or noodles.
In a bowl, sift together flour, salt and 2 tabsp cocoa. Add sugar. Stir in milk, melted butter, vanilla mixing until well combined. Spoon mixture into a greased 3 pint ovenproof dish. Combine brown sugar and remaining 2 tabsp cocoa, sprinkle over the pudding mixture. Next, carefully pour hot black coffee over mixture in dish. Bake in a moderate oven for approximately 50 minutes. Serve with cream.
Boil lima beans in salted water for 5 minutes or until tender. Drain well. Melt butter in saute pan over medium low heat. Add onions, beans, corn and tomatoes. Saute, stirring often for approximately 5 minutes. Add salt and pepper to taste. Serve hot.
Preheat oven to 350 degrees. In a bowl stir together wet ingredients, combining applesauce, milk, splenda, vanilla, and eggs. In a separate bowl stir together dry ingredients, combining the flour, cinnamon, baking soda, baking powder, and salt. Add the dry ingredients and blueberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter. Pour batter into a greased muffin tins. Bake approximately 25 minutes or until a toothpick can be inserted and come out clean.
Remove cookie dough from wrappers and place in separate bowls and let stand at room temperature for 30 minutes. Add 1/4 C flour and green food coloring to 1 bowl. Beat at medium speed until well blended and evenly colored. Wrap in plastic wrap and refrigerate for 2 hours. Add remaining 1/4 C flour and red food coloring to other bowl and mix at medium speed until well blended and evenly colored. Roll red dough into 9-inch log, then wrap in plastic wrap and refrigerate for 2 hours. Remove green dough from plastic wrap, then roll between 2 sheets of wax paper into 9x8-inch rectangle. Remove red dough from plastic wrap and place in center of green dough rectangle. Wrap green dough around red log and press seams together, rolling to smooth out log and seams. Wrap log in plastic wrap and freeze for 30 minutes. Preheat oven to 350°F. Remove log from platic wrap and cut into 3/8-inch thick slices. Cut each slice in half and place on ungreased cookie sheet, 2 inches apart, reshaping as necessary. Press in mini chocolate chips to make watermelon seeds. Bake 8-11 minutes or until set. Cool 1 minute on cookie sheet and then remove to wire racks to cool completely.
Put gram flour in a bowl and add little water and mix well to make a smooth paste. Now add all water to it. Cut green chillis and coriander very fine and mix them, along with salt. Heat up a pan and add oil. Now add cumin seeds, asafoetida, and turmeric. Add gram flour mixture in it and mix well. Stir it continuously while cooking it till it thickens, to the consistency of halwa. Switch off the gas. Grease a plate and spread the cooked mixture in this plate. Let it cool and cut in your favorite style. Your Jeera Besan Cutlet is ready. You can serve it with chutney, tea or sauce.
In a medium microwavable bowl, combine 1 tablespoon unsalted butter or regular butter and 1/2 ounce unsweetened chocolate, cut up. Microwave on (high) for 45 to 60 seconds or until the chocolate is softened (or heat chocolate in a saucepan over low heat). Stir until smooth; cool to room temperature. Stir in 1/2 teaspoon vanilla and dash salt. With electric mixer on low speed, beat in 3/4 cup sifted powdered sugar and 1 to 2 tablespoons milk; beat on high speed until desired consistency. Spread over top of cake.
Heat milk, butter and vanilla on stove top until just boiling. Combine cocoa, sugar, cinnamon in mug. Pour milk into mug and stir. Top with whip cream if desired.
Preheat oven to 375°. Stir flour with baking soda and salt, set aside. In a large bowl, beat butter with sugars at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and eggs, one at a time, mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased baking sheets. Bake for 9-11 miutes or until golden. Makes about 4 dozen cookies.
Grease an 8"-square baking dish, and line with parchment paper; set aside. Cover shrimp with 1/2 cup of hot water and soak until soft, 25 to 30 minutes; drain, finely chop, and set aside. Grate daikon on the small holes of a box grater. Transfer to a 4-qt. saucepan with ? cup of water and bring to a simmer over medium-low heat; cook until water has evaporated, about 35 minutes, and set aside. Heat 1/2 tablespoons oil in 10" skillet over medium-high heat. Add sausage; cook, stirring occasionally, until browned, about 7 minutes. Add reserved shrimp, the shallots, and 1/2 cup green onions; cook until shallots and onions are soft, about 4 minutes. Stir in sugar and half the salt; set aside. Bring 11/2 cups water to a boil in the bottom of a 12" skillet. Whisk remaining salt, the rice flour, and five-spice powder in a large bowl; stir in 1 cup plus 2 tablespoons water and reserved daikon until a thick, porridge-like batter forms. Stir in reserved sausage mixture to combine, and spread evenly in prepared pan. Place pan in a 12" bamboo steamer, and place steamer over skillet. Cover and steam, until set, about 40 minutes. Let cool 1 hour, invert pan onto a plate, peel away parchment and cover loosely with plastic wrap; freeze cake for 30 minutes, or refrigerate overnight. Mix hoisin, garlic chili sauce, and remaining green onions in a small bowl. Slice cake into 8 rectangles. Heat remaining oil in a 12" nonstick skillet over medium-high heat. Working in 2 batches, cook, flipping once, until crisp and golden, 3 to 4 minutes, and transfer to a serving plate; serve with spicy hoisin sauce, and garnish with sliced chile.
Blend together vodka, orange juice, ice cubes and raspberries, reserving a few raspberries for garnishing. Pour into tall glasses and garnish with extra raspberries.
Activate the yeast by adding it to 1/4 cup warm milk. Then add in the sugar, salt, flour, yogurt, egg, butter, 1/4 cup sugar, and water. Add the water in slowly and stop when the dough is smooth but not too sticky to work with. Knead for about 15 minutes until smooth. Let the dough rise for about 1 hour in a warm place. If it is cold in your house, try placing in the oven (not turned on). Grease a 14 inch round baking pan or 2 smaller baking pans if you prefer. Separate the dough into 48 equal sized pieces. I do this by first splitting it into 3 equal pieces then splitting each piece in half to make six, then in half again to make 12, 24, 48 etc. Cut the cheese into 48 pieces also. I used 12 kiri cheeses which I cut each into 4 smaller pieces. Take a piece of the dough and flatten it out. Then place a piece of cheese inside. Pinch it closed with your fingers and roll it into a smooth ball. Place it into the prepared pan. Continue with the rest of the dough until you have finished. You need to leave about 1/2 space between the dough balls to allow room for them to rise. Cover and let rise until doubled in size for 1-1.5 hours. Paint the tops of the dough with 1 tablespoons milk. Then sprinkle black and white sesame seeds on top. Place in preheated 375 F oven for 20-25 minutes. In the meantime prepare the sugar syrup by heating 2 cups sugar an 1 cup water over medium high heat. Let it boil for 5-10 minutes. Then add 1 tablespoons honey and 1 tablespoons of orange blossom water. (You can also substitute the flavor of your choice). Remove the buns from the oven and pour the sugar syrup on the top.
Add yogurt, milk, and honey. Add pineapple and blend. Add mango and strawberries; blend until smooth.
Preheat oven to 425F degrees. Unfold pastry and lay one sheet flat on your work surface. Arrange miniature peanut butter cups in 5 rows of 5 each. Brush pastry lightly with water between cups. Top with second pastry sheet. Press pastry gently around cups to seal; then cut between cups to make squares. Place on an ungreased cookie sheet and bake about 10 minutes or until puffy and golden brown; cool slightly. Sprinkle with powdered sugar. Note: substitute milk chocolate-covered chewy caramels for peanut butter cups if you wish.
Combine first 8 dry ingredients in large bowl and mix well. Beat egg substitute, banana and applesauce together in small bowl until smooth. Add banana mix to dry ingredients and stir until moistened. Fill greased muffin cups almost full or use muffin papers. Bake at 375F for 20 - 25 minutes, or until top springs back when lightly touched.
Mix all ingredients well, stir out any dry lumps in batter and pour into a 3-quart covered, microwaveable casserole dish. Cover and microwave on high for 6-minutes. Stir well. Stir bottom and sides of dish well to remove any dry lumps. Cover and microwave on high for another 6-minutes. Stir well. Stir bottom and sides of dish well to remove any large lumps. Serve warm using an ice cream scoop or disher.
Spray skillet with cooking spray and heat onions, bell peppers and zucchini over medium-high heat. Cook until tender. Stir in beans, corn, fajita seasoning and mix. Bring to boil. Reduce heat to low and cook, stirring occasionally, for 3-4 minutes or until mixture thickens. Remove from heat and stir in cilantro or parsley. Spoon 1/2 cup fajita mixture onto each tortilla and fold in half.
Preheat oven to 350*. Lightly spray a 9 X 9 X 2 casserole with cooking spray. In a small bowl, combine tomato puree, water, Italian seasoning, and 1/2 teaspoon of the garlic powder. In another bowl, combine cottage cheese, onion powder, and the remaining 1/2 teaspoon of garlic powder. Spoon 1/3 of the tomato mixture into prepared casserole dish. Place 1/2 of the macaroni, all of cottage cheese mixture, and 1/3 of tomato mixture on top. Add remaining macaroni and cover with remaining tomato mixture. Cover and bake for 1 hour. Uncover and top with mozzarella cheese. Bake uncovered for 5 minutes more or intil cheese is melted. Let sand for 10 minutes before serving.
Heat olive oil in a large cast iron dutch oven, over medium heat. Saute onion until golden. Thoroughly dredge the beef in flour, covering all surfaces. Add to the pan and brown on all sides. Add the carrots, beef broth, wine, thyme, black pepper, and salt. Reduce heat, cover and simmer until meat is falling apart tender, turning the meat occasionally (it took me about five hours). When meat is falling apart tender, remove it from the broth along with the thyme sprigs and veggies. Add cornstarch to water, stir until dissolved and add to broth stirring until thickened. Remove from heat. Enjoy.
Line a 5-cup gelatin mold or bowl with aluminum foil. Arrange 12 whole cherries on the bottom of the foil. Chop remaining cherries; fold into softened ice cream. Spoon half of the ice cream mixture into bottom of mold. Spoon fudge topping over ice cream; spread remaining ice cream over the fudge topping. Sprinkle cookie crumbs over top of ice cream; press lightly. Freeze 4 to 6 hours or until firm. Carefully pull foil out of mold and unmold with cookie crumbs on bottom on a chilled plate.
Combine all ingredients in crock pot. Cook on low for 8-10 hours or on high for 5-6 hours. Goes well with mashed potatoes (makes a wonderful gravy!).
Preheat the oven at 350. Spray a 9x13 casserole with cooking spray. Spread out frozen hash browns and spray the top of the hash browns with cooking spray as well. Bake for 25 minutes. While the hash browns are baking, saute the pepper and onion in a little oil and season to taste. Add the ham during the last few minutes of cooking. Let cool. Whisk the eggs with the sour cream, milk, salt and pepper. Add the vegetables and ham mixture to the eggs with 1/3 of the cheese. Spread a 1/3 of the cheese over the hash browns. Pour the egg/vegetable/ham/cheese mixture on top. Spread the rest of the cheese on top of the casserole. Bake uncovered for 30 minutes.
Crush the crackers with a rolling pin or blender. In a bowl, mix together the crushed crackers, shredded cheddar, onion, green pepper, chili sauce, milk, eggs, salt, and pepper. Mix in ground beef, and form into a 7-inch round loaf. Place in crock pot. Cover and cook on low for 8 hours, or until done.
Soak beans in plent of water for at least 4 hours (preferably overnight). Place the soaked beans in a kettle or dutch oven with 4 cups water. Bring to a boil, cover and simmer until tender (about 1.25 hours). Heat olive oil in a medium sized skillet. Add chopped onion, 5 crushed cloves garlic, cumin, salt, and carrot. Saute over medium heat until the carrot is just tender. Add the rest of the crushed garlic and diced bell pepper. Saute until everything is very tender (10-15 mins). Add the sauteed mixture to the beans, scraping out every last morsel. Stir in orange juice, black pepper and cayenne to taste, and diced tomatoes (optional). Puree all or some of the soup in a blender and return to kettle. Simmer over very low heat 10-15 mins more. Serve topped with an artful arrangement of sour cream, cilantro and salsa.
Place rice cakes on baking sheet. Spread pizza sauce evenly on each rice cake; top with olives, pepper, and mushrooms, and then with cheese. Bake at 400 for 10 minutes. Serve immediately.
Line a 24-cup mini muffin tin with paper liners. Combine graham cracker crumbs with melted butter and stir well. Divide between 24 liners, using about 1 tsp of mixture each. Use a small spoon or your fingers to press mixture into liners without pressing out the folds. Chill. Using an electric mixer, beat cream cheese with sugar in a medium bowl until smooth and fluffy, about1 to 2 minutes. Beat in pumpkin puree and spice. Clean beaters and whip cream in a separate bowl until it forms stiff peaks, about 1 to 2 minutes. Fold whipped cream into cream cheese mixture. Spoon over prepared bases. Top with chocolate chips. Chill until firm, about 3 hours. Serve chilled.
Combine pomegranate molasses and water, tomato juice, lemon juice and zest, lime juice, sea salt, spices, and honey in a bowl. In a saucepan heat a few tablepoons of olive oil. Add the scallions and garlic and saute over medium heat until softened, a few minutes. Add the juice mixture and bring to a boil. Taste the sauce: it should be both sweet and sour, add more honey if necessary. Simmer for 2-3 minutes, then set aside. Preheat oven to 450°F Get out a baking dish. Pat the fish fillets dry and sprinkle with sea salt, then rub flour on the fillets to coat on both sides. Heat a few spoonfuls of olive oil in a wide pan. Fry the fillets, you want the outside of the fillet to be "sealed" but the inside will not be done. Place fillets in the baking dish. Pour the sauce over the fish and place in the oven. Bake 7-9 minutes, until the fish is just done. Serve immediately, with recipe#443553 or bread.
Sift dry ingredients into an ungreased (8x8) pan. Make 3 holes in dry ingredients. In first hole, put 6 Tbsp oil. In second hole, put 1 tsp vanilla. In third hole, put 1 Tbsp vinegar. Pour 1 cup water over all and stir until smooth. Bake at 350 degrees for 35 minutes. Frost or sprinkle with confectioner's sugar. Can double recipe.
Shake well over ice cubes in a shaker, and strain into a large highball glass over crushed ice. Garnish with a cherry, and serve.
Set oven to 400 degrees. Butter a 12x8 baking dish. In a skillet, cook onion, garlic, celery with the ground beef over medium heat, until the meat is no longer pink, and veggies are tender; drain, then stir in grated Parmesan cheese. Season with salt and pepper and cayenne (if using). Spoon mixture into dish. Spread soup over meat mixture. Top with tater tots. Bake at 400 degrees for 40 mins, or until bubbly. Sprinkle with cheese; bake 5 minutes longer, or until cheese is melted.
Bring milk to just a boil and then set aside to cool. Cool just enough not to bite the finger to touch, (about 120°F). Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt). Mix well by stirring the starter in, and cover. Completely cover the bowl with towels top and bottom to maintain an even temperature. Keep covered at room temperature until mahdzoon has set, about 3-4 hours. Refrigerate for 8 hours before serving. To store, keep in refrigerator. If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.
Grind the mastica with the teaspoon of sugar until it is a powder. Fry the almonds in a saucepan until they are golden brown. Remove 1/4 of the almonds (to decorate the pudding at the end). Add the semolina to the pan and heat for a minute. Add the water and the sugar and gradually bring to a boil, stirring all the time. When thickened add the mastica and the sugar. When the semolina is ready, it will bubble and be quite thick. Pour the mixture into a greased pudding mould and chill in the fridge for a couple of hours before serving. Turn out onto a plate and decorate with the reserved almonds.
Heat oven to 350 degrees. Thaw spinach. Chop onion and mince garlic. Cook onion and garlic in oil until soft, about 2 minutes. Whisk eggs with yogurt, lemon juice, salt, pepper, and basil. Add spinach, onion and garlic, turkey, and cheese, and mix well. Turn mixture out onto baking pan and form it into a 9x5 inch loaf. Brush with tomato sauce and bake approximately 1 hour and 15 minutes, or until 180 degrees in the center.
Toss wings in the dry rub, spread them on a lightly oiled cooking tray and bake at 375 degrees for 45 minutes to an hour, until crispy.
Stud the UNPEELED onions with cloves. Rinse giblets & put in crockpot with ham hock, onions, carrot, celery, nutmeg, salt & water. Cook overnight (10hours) on low. Once cool, pick the tender but stringy meat from the neckbones & ham hock. Finely chop the livers, heart & gizzards. SAVE THE COOKING BROTH! Discard vegies, they are done. Combine the neck meat, ham hock meat & chopped gizzards. Refrigerate. In a separate container refrigerate broth until ready to complete the gravy. Don't worry if broth has jellied in the fridge, simply scoop out 1/2 cup increments to make gravy. Once turkey is done & pulled from oven, pull 1/2 cup turkey grease from pan (I use a fat separator to get turkey grease & pan juices) & put in large skillet. On medium heat, add 1/2 cup of flour & stir constantly until a nice peanut buttery brown roux develops. Don't walk away & burn it because this will make a bitter gravy. Add broth - initally 2 cups, preferably separated drippings from roasting pan, then 1/2 cup of broth at a time & simmer over medium heat until thickend to desired consistency. Add giblets & heat through. Season to taste with coarse ground black pepper & additional salt if desired. Place in warmed gravy boat & serve steaming hot alongside turkey, taters & stuffing. Enjoy! Happy Thanksgiving!
Preheat oven to 450 degrees. Combine first 4 ingredients. Place salmon in baking pan skin side down. Spread mixture over salmon, Bake fillets 10 to 12 minutes.