HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine both soups and sour cream. Blend well. Divide in half and set half aside. Add chopped chicken to one of the halves of soup mixture. Heat oven to 375°F. Lightly heat tortillas in moisten tea towel in microwave for ease of rolling. On each tortilla, spread about 2-3 tablespoons of chicken mixture on one side; sprinkle with about tablespoons of cheese; roll up; and place in prepared casserole. Repeat with all tortillas, placing close together. Spread "set aside" soup-sour cream mixture over all and top with remaining cheese. Cover with foil and bake for about 45 minutes. Uncover and bake for about 15 minutes until top is lightly golden. Sprinkle with sliced olives or chopped tomato and avocado, if desired.
Bring a medium-size saucepan full of water to a boil. Fill a large bowl with ice cubes and water. When the pot of water reaches a boil, add a teaspoon of salt. Add the snow peas and cook 15 seconds, then remove from the boiling water using a skimmer or slotted spoon and transfer to the ice water. Allow the peas to sit in the ice water for a few minutes, then drain. Heat a wok or a large skillet over high heat. Add the peanut oil. As soon as it is hot enough to swirl easily around the wok, season the chicken strips with salt and pepper to taste, add them to the wok, and cook, stirring continuously, for about 2 minutes. Add the sugar, garlic, orange zest, onion, bell pepper, water chestnuts, and ginger, and continue to stir-fry for 3 minutes more. Add the snow peas, teriyaki or hoisin sauce, optional hot red pepper flakes, and sesame oil. Continue to stir and toss the ingredients until they are evenly coated with the sauce and the snow peas are hot and tender-crisp, 2 to 3 minutes more. Sprinkle on the cilantro and serve hot over steamed rice.
Preheat oven to 350°F. Pour boiling water over quick oats and let stand for about 15-20 minutes, while you begin mixing up the cake. In a mixing bowl, combine sugar, brown sugar, shortening, and eggs, mixing well. Sift together flour, baking soda, cinnamon, and salt; add to sugar mixture. Add oatmeal and mix well. Pour batter into a 9X13-inch greased cake pan. Bake for about 30 minutes, or until cake tests done. For topping, combine all topping ingredients. Prick holes in the top of the cake with a toothpick or ice pick. Spread icing over the top of warm cake. Place cake under the broiler for just a minute or two until topping starts to brown. (My oven browns quickly and only takes 1-2 minutes, so watch closely!).
Boil water for penne with a dash of salt added. Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion. Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree). Stir in olive oil, garlic powder and salt & pepper to taste. Cook then drain pasta. Stir in the puree. Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently. Serve immediately.
Mix inredients in a shaker Serve in a champagne glass. Garnish with fresh whipped cream and chocolate shavings.
Dice Onion into small pieces. Place Onion and Chicken Stock in a saute pan and cook on medium until Onions become translucent. Add Dill and Spinach, continue to cook until all liquid is evaporated. Remove Spinach and Onion mixture from heat and allow to cool. Once cooled, stir in Feta Cheese into filling mixture. Open packages of Crescent Rolls and unroll onto cutting board. Using a pizza cutter or a knife, cut each Crescent into 2 Place 1 tsp of the filling at the widest end of the Crescent and roll up dough "jelly roll style" around filling. Place Cresents 3 inches apart on an ungreased cookie sheet. Bake at 425 for 12 - 14 minutes until golden brown. *filling may be prepared and refrigerated up to 2 days in advance. ** Cresents may be baked earlier in the day and then reheated before serving.
Place raisins in boiling water for about 5 minutes to soften and"plump" them up. Make sure pineapple is well drained. Mix all ingredients together and chill at least 1 hour before serving.
This recipe is a lot quicker if you precook your Bacon and Sausage the night before and store them in your refrigerator as I do -- the prep time will be based on this. Preheat your oven to 400°F For the Pizza Dough, if you can find it frozen, uncooked, and preshaped. it's a huge time saver. If not, just prepare it as you would normally on a large pizza pan (I make the crust about 1/4 thick). Excluding the 1 1/2 of the outer crust, make little indentations with your fingertips in the dough. This helps the egg settle and cook more evenly. Beat the eggs with the milk, and pour over the center of the crust. Use your fingers, or a pastry brush to evenly disperse the egg. Evenly cover the egg with the strips of ham. Scatter the sausages, and if you want to have them, add the onion. Salt and pepper it lightly. Add a blanket of the Mozzarella cheese, then the Cheddar. Sprinkle the crumbled bacon. Put this wonderful pie in the oven on the center rack and check it after 15 minutes. It's hard for me to give an approximate cooking time as I used a ride through oven for 7 minutes at 475°F at my work. If it looks done, then it is. The egg layer is thin enough to cook in 10 minutes or so, so it's really just about the crust and how you like it. Once you've deemed it to be done, take it out of your oven and garnish it with some chopped chives. Slice, and enjoy! It's great on the go, and is wonderful hot or cold. I'm hoping this recipe will make your household as happy as it made my customers :).
Preheat oven to 350°F In a large bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium-high speed 1 to 2 minutes or until frothy. Reduce speed to medium; gradually add 1/2 cup sugar. Increase speed to medium-high ; beat egg whites until soft peaks form (tips curl). Add poppy seeds, lemon peel, lemon juice, vanilla and food coloring. Beat 2 minutes more. In a separate bowl sift together cake flour and 1/2 cup sugar. Using a rubber spatula, gently fold one-fourth of the flour mixture into the egg whites. Repeat, three times, folding in remaining flour mixture one-fourth at a time. Pour cake batter into an ungreased 10-inch tube pan. Bake 30 to 35 minutes or until cake top is lightly golden and springs back when lightly touched. Immediately invert cake in pan; cool completely. Loosen sides of cake from pan; remove cake from pan. Just before serving, pour Lemon Glaze over cake. If desired, serve with dollops of thawed whipped dessert topping and additional finely shredded lemon peel. For Lemon Glaze: In a small bowl combine powdered sugar, lemon peel and lemon juice. Whisk until smooth.
heat olive oil in saute pan over medium heat, add onion, garlic and celery, cook for 6 minutes. add basil, parsely and wine, cook for 1 minute. add both meats and season. cook for 6 minutes over medium heat, stir twice during cooking. add tomatoes, tomato paste, sugar and thyme, season with salt and pepper and cook for 18 minutes over low heat. mix with hot pasta and serve with grated cheese.
In a microwaveable cereal bowl, mix oats, raisins and apple juice until well blended. Microwave on full power 1 1/2 to 2 minutes, stirring every 30 seconds until oatmeal is thickened. Top with yogurt and brown sugar, if desired.
Toast the pistachio nuts and set aside to cool. Prepare the vinaigrette in a small, non-reactive bowl and allow to marinate. Best made at least 1 hour in advance. In a large salad bowl, toss the lettuce of your choice with the remaining salad ingredients and 1 tablespoon of the salad dressing. Serve the remaining salad dressing on the side.
Preheat oven to 375. Combine eggs, sugar, corn syrup, and vanilla. Stir in pecans and butter. Pour in pie shell. Bake at 375 for 45 minutes to an hour.
Bread dough equivalent to four loaves (I use the Rhodes pre-made dough). Let bread dough rise as if you are going to bake it. Plan ahead, if using frozen dough, this could take 6-8 hours. Heat oven to 450 degree F. Mix the raw hamburger, tomatoes, chopped green pepper and parsley together. You can mix by hand or with a mixer. Add the allspice, red pepper, garlic and salt. Pull off chunks of bread dough to form 1 1/2 to 2 inch diameter balls. Roll flat - about 1/4 inch thick. They should look like little pizza crusts. Place two to three bread crusts on a cookie sheet, and spread about 1/4 c to 1/3 c of the meat mixture on each unbaked crust. Bake for 15 - 20 minutes, until the meat isn't red and the bread is golden brown. You can bake 2 pans at once, but may need to rotate them. Eat hot. These freeze and reheat really well.
In a large bowl, cream butter, white sugar and brown sugar until smooth. Add the eggs, yolk and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda and salt; stir into peanut butter mixture. Finally, stir in peanuts. Refrigerate the dough at least 2 hours. Preheat oven to 350°F Lightly grease a cookie sheet. Roll dough into walnut sized balls. Place on prepared cookie sheet and flatten slightly with a fork. Bake for 12-15 minutes. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. Also great if you slightly undercook them!
Trim bases off lettuce. Separate leaves and rinse; pat dry. In small bowl combine mayonnaise, Parmesan cheese, lemon juice, garlic salt and pepper. Stack the lettuce leaves on a cutting board and cut crosswise into small pieces, enough to measure 9 cups. Transfer to a large salad bowl. Pour the seasoned mayonnaise over the lettuce and toss well; set aside. Wash and trim cauliflower. Cut the cauliflower head in half. Grate half the cauliflower. Mix the grated cauliflower with the bacon, blue cheese and chopped green onion tops. Sprinkle over the top of the salad.
In a skillet, cook bacon until done. Remove bacon from skillet, leaving drippings in the pan. Add ham and onion to skillet. Cook and stir until onion is tender. Drain grease from ham and onion. In a bowl, combine bacon, ham, and onion. In a greased 13x9x2 baking dish, layer half the bread cubes, potatoes, and cheese, in that order. Top with all of the bacon mixture. Repeat another layer of bread, potatoes, and cheese. In a bowl, beat the eggs. Add milk, Worcestershire sauce, mustard, salt, and pepper to the eggs. Pour over all in the baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees for 65-70 minutes or until a knife inserted near the center comes out clean.
1. Cream butter and sugar in a small bowl with electric mixer until light and fluffy. Add egg, beat until combined, gradually add honey, beat well. 2. Transfer mixture to large bowl, stir in half the sifted dry ingredients with half the water, then stir in remaining dry ingredients with water; stir until smooth. 3. Pour into prepared tin, bake at 190 degrees celsius for about 1hour. Stand 5minutes before turning onto wire rack to cool.
mix the potatoes, flour, cheese, and pancetta. Season with salt and pepper, to taste and divide the mixture into 16 equal portions. Using flour to prevent sticking make small flat disks to be 1/2-inch thick. Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel. Let cool for a few minutes before eating.
Using your hands, squeeze moisture from zucchini. Heat oil in a large, non-stick frying pan over medium-high heat. Add zucchini, carrot and corn. Cook, stirring, for 2 to 3 minutes or until softened. Set aside. Sift flours into a large bowl. Add husks to bowl. Add buttermilk and egg. Whisk to combine. Add zucchini mixture and cheese. Stir to combine. Spray pan with oil. Heat over medium heat. Using 1 heaped tablespoon per pikelet, cook 4 pikelets for 3 to 4 minutes or until bubbles appear on the surface. Turn. Cook for 2 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Repeat to make 16 pikelets.
Combine in a bow and which or in a bottle and shake well. store in the fridge for up to 1 week.
Preheat oven to 375 degrees F. Mix the 2 tablespoons wheat or oat bran with the 1 tablespoon soy flour. Spray a 6-cup muffin tin with vegetable oil cooking spray. Evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking. In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended. Fold in the blueberries and fill the 6 muffins cups evenly with the batter. Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean. Remove from oven and let cool before refrigerating. Serve warm with butter or cold with cream cheese.
Preheat oven to 400 degrees F. Line a 12 cup muffin tin with baking cups. Put all the ingredients except for the milk into a food processor and blend until smooth. Pulse while adding the milk down the funnel to make for a soft consistency. It doesn't seem like enough, but you can get enough into each baking cup, just scrape it all out and try to fill each one equally. Bake for 15-20 minutes or until they are golden on top. Cool on a wire rack, but remove from the tin as soon as possible. Before you decorate, slice off any mounded tops so you have a flat surface to decorate. Icing: Mix the sugar, egg white and lemon juice in a small bowl until smooth and creamy, it should have the consistency of heavy cream I always break the batch into smaller batches so I can have different colors When my girlfriend made these for my shower, she frosted them with a bright pink icing, sprinkled them with iridescent edible glitter and topped it with an edible (gum paste) rosebud. Very very cute! In the cookbook they show them topped with rosebuds and little sugared daisies and fresh berries and they even made a spiderweb with black and white icing. Use your imagination, the flat tops give lots of room to be creative!
Cut up all the veggies, put everything in a very large pot, cover with water, and cook at least 3 hours, until everything is very soft. Taste for seasoning - judge sour and sweet separately to see weather to add more citric acid or sweetener. I usually do add plenty more of each, until it is delicious. Notes: Don't even bother cutting the core out of the cabbage - it cooks down with everything else and will be delicious. Really. Measurements can be approximate. Feel free to adjust for what you like or have on hand. I know I always have a glass of the juice before pouring it into the pot ;-) Speaking of the juice, I don't remember it being part of the original recipe, but I always add it for tomatoey taste and body. Sometimes, my Nana added green peppers. Her recipe also mentioned to serve with "rice and veal balls", although I don't actually remember her doing this. What could be bad?. When I am not on a diet, I add brown sugar instead of the sweet-and-low. Oops - I Totally had to Estimate how many servings. But this does mostly fill my 10 quart pot, and then cook off a little, so I will est. 18 servings - your mileage will vary;-).
Put egg in a 2 cup measure, whisk, and add enough warm water to come up to the 1 1/2 cup line. Put this water/egg mixture, oil, honey, salt, vinegar, oats and seeds, in the bucket of the bread machine. Sprinkle the powdered milk on top. In the bottom of a one cup measure, put 2 tablespoons of gluten, and then fill the cup with whole wheat bread flour. Put that, and another 3 cups of flour on top of the liquids. Add yeast to surface, and programme for "dough" cycle. You may need to add an additional tablespoon or two of water to give a smooth slightly sticky dough when the machine begins to knead. I make either 2 9" round cake pans of rolls, each with 8 rolls per pan, or one pan of rolls, and form the other half of the dough into a rounded loaf, and let both rise till double (the rolls will fill the pans). Bake at 350°F for 20 minutes for the rolls, and approximately 25 minutes for the loaf. The rolls will be deeply golden brown, and oh so yummy!
preheat oven to 350 degrees. combine sour cream, milk and hidden valley ranch dressing mix to make dressing. ( i use the fat free sour cream to replace the mayo that the mix calls for). combine cracker crumbs, cheese and salt/pepper. Dip the chicken into half of the ranch dressing on both sides. Then dip the chicken into the cracker crumb mix on one side only. Bake for 35 minutes or until crispy. Use the remaining ranch dressing as a dip/sauce for the chicken once baked. Serve.
Put pasta in pot to boil over high heat. I usually put in oil, some salt, and fresh herbs in mine. Boil till tender, save 1 cup of the pasta water. Drain pasta. Heat skillet over medium-high heat. Pour oil in skillet. When hot put garlic in it. Swirl around till fragant, about 3-4 minute. Add spices and pasta. Add water, a little bit at a time, till pasta does not look dry but is not swimming in liquid either. Add 1/4 cup at a time. Toss to incorporate all together. Enjoy!
Cream butter and Crisco together. Sift flour, sugar, and baking powder together. Set aside. Add eggs and milk to butter and Crisco. Mix well. Add dry ingredients to mixture.Mix well. Add flavorings last. Bake in a greased and floured tube pan, in a preheated 325°F oven for 1 hour and 15 minutes. Cool in pan 15 minutes. Invert onto servings plate and cool completely.6-8.
Preheat oveen to 350 degrees. Line a 9 X 13 baking dish with a aluminum foil, allowing the foil to hang over the sides; coat the sides with nonstick cooking spray. In a medium bowl, combine the pretzels, sugar and butter. Press the mixture firmly over the bottom of the prepared baking dish. Bake for 8-10 minutes, or until the crust becomes firm. Remove from the oven and cool slightly, leaving the oven on. In a large bowl, combine the remaining ingredients. Pour into the cooled crust. Bake for 25-30 minutes, or until the center is firm. Cool completely on a wire rack. Pull up the ends of the foil to remove from the pan, and cut into bars. NOTE: These freeze really well, but be sure to place them in a tightly covered container. Precut into bars before freezing. To serve, remove as many as needed and thaw at room temperature for about 30 minutes.
In a 4 or 5-quart crock pot, combine the peas, ham, onion, carrot, potatos, ham stock, savory, thyme, and salt. Cover. Cook on low-heat for 10-12 hours, or high-heat for 4-5 hours.
Heat oven to 425°F. Grease the inside of your 8-inch cast iron skillet and place it in the oven. In a medium or large bowl, beat your egg and add milk and oil. Stir in sugar, then cornmeal, just until moistened. The batter should be lumpy- do not overmix. Carefully remove your skillet from the oven and pour in the batter. Return to oven. Bake for 20-30 minutes. The top of your cornbread should be golden-brown and a toothpick inserted in the center will come out clean when the bread is done. Serve warm.
Chop and cook chicken in a skillet, or dutch oven. Combine broth, chicken, tomato sauce, apple, onion, carrot, celery, red bell pepper, parsley, lemon juice, curry powder, sugar, nutmeg, salt and pepper in a large saucepan. Bring mixture to a boil, then reduce heat. Cover with lid and simmer for 30 minutes, stirring occasionally.
Mix mashed potatoes, ricotta cheese, chives and garlic together. Season with salt and pepper to taste. Lay out wonton wrapper on counter. Spoon mixture one inch apart on wanton wrapper. Using water, brush edges of wrapper. Lay second sheet on top, careful to line up the sheets. Using a pastry or ravioli cutter, cut down horizontally and vertically on pasta, making 4 even squares of ravioli. Do this until all of the mixture is used up. Bring pasta to a boil in a pot, seasoned with salt and olive oil. Wait until you can clearly see through them and carefully take them out on a plate topping with a sauce or cheese of your choice.
Peel the potatoes and dice into 1 inch cubes. Place potatoes and whole garlic cloves into a large pot and fill with cold water until potatoes are completely submerged with water by at least one inch. Add enough salt to make the water salty. Bring the pot to a boil, then boil the potatoes until it can be pierced with a fork without resistance. Strain the potatoes then put the pot over low heat until the potatoes dry out. Mash the potatoes and garlic, and add milk, cream, butter, 2 tsp salt, garlic salt, and dried oregano. Serve immediately.
Preheat the oven to 350 degrees F. Spray 9 by 13-inch casserole dish with Pam. Put broccoli, garlic salt and pepper in a bag and toss. Place in casserole dish and top with Cheddar Cheese. Cover and bake for 20 minutes.
Melt butter and brown sugar completely in a small saucepan. Pour into mixing bowl and add pudding mix, vanilla, and milk. Add softened cream cheese and mix well. Fold in cool whip. Refrigerate frosting till ready to use. Frost cake or refrigerate till ready to serve.
In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another in another shallow bowl. Dip chicken in buttermilk, then roll in flour mixture. In a large skillet, cook chicken in oil for 8-10 minutes or until juiced run clear. Drain on paper towels; cut into strips. In a bowl, combine hot sauce and butter. Dip chicken strips into mixture , coating both sides. Place chicken in the center of each tortilla . Layer with lettuce, cheese and tomatoes; drizzle with salad dressing. Bring up sides of tortillas; secure with toothpick if desired. Eat and enjoy!
Combine all ingredients and cook on low/medium until rice is done, and mixture is thick. Then quickly add the egg, and mix well. Immdiately serve with cinnamon/sugar, applesauce and canned fruit.
Preheat oven to 400 degrees; line a 12-cup muffin pan with paper liners. In a large bowl, whisk together oats, flour, baking powder and salt. In a medium bowl, whisk together brown sugar, sugar, egg, butter and vanilla until well blended. Whisk in half-and-half until blended. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in white chocolate chunks and pecans. Divide batter equally among prepared muffin cups. Bake in oven for 17-21 minutes or until tops are golden and a pick inserted in the center comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
Combine sugar, cornstarch, and cinnamon in a small saucepan. Stir in apple juice and lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook 2 minutes. Remove from heat and add butter. Serve with French Toast or pancakes or waffles.
Place in a shaker filled with ice. Shake for one minute and serve over ice in a tall glass.
Allow the puff pastry to thaw approximately 30 minutes. Preheat the oven to 400. In a small bowl, beat the egg with 1 teaspoon water to make an egg wash. Set aside. Lightly flour a large cutting board. Roll out the pastry to a 14" square. Cut off the corners to make a modified circle shape, reserving the cut pieces to make decorative shapes later. Spread the apricot preserves on the circle of dough, leaving a 2" margin around the edges. Soak the dried cranberries in the orange juice for approx 5 minutes, until they have absorbed some liquid and softened. Drain the excess juice. Arrange the cranberries on top of the apricot preserves. Arrange the almonds evenly on the cranberries. Place the brie on top. Brush the edges of the pastry with the egg wash. Fold up to completely seal the brie in the pastry, using additional egg wash if necessary, and pinching to help "glue" the edges together. Lightly grease a baking sheet or spray with vegetable oil spray. Place the brie seam side down on the sheet. Use small cookie cutters to cut out decorative shapes from the leftover pastry and place on the top. Brush with remaining egg wash. Bake for 20 minutes. Transfer to a serving plate. Allow to sit for at least 30 minutes before serving! If you cut into it too early, the cheese will run out onto your serving plate. Serve with water crackers.