HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450-degrees. Layer parsnips on baking sheet in single layer. Sprinkle with next three ingredients, tossing well to ensure everything is coated well. Roast 15 minutes on bottom rack, stirring occasionally. Sprinkle with the garlic and roast until well browned, about 15 minutes longer. Let cool slightly, adjust salt if necessary and serve.
Preheat oven to 400 degrees. Spray skull mold with nonstick spray; set aside. Unroll pizza dough and stretch or roll into a 21x 8-inch rectangle with the long edge closest to you. Cut into six 3 1/2-inch wide strips. Working one at a time if necessary, lay dough into skull cavities. Add to the center a tablespoon shredded mozzarella, a tablespoon of grated parmesan, 1 tablespoon marinara sauce, a spoonful sausage, 3 pepperoni, another tablespoon sauce, one more tablespoon mozzarella and a sprinkle Italian seasoning. Fold dough over fillings and pinch dough together to seal. Repeat with remaining ingredients. Bake for 20 minutes, remove from molds, place on a platter and garnish with parsley sprigs. Serve with extra warm pizza sauce for dipping. Buy Now: Skull Pan - $30.06. https://amzn.to/2A3hHYJ. Disclaimer: the above is an affiliate link, from which Genius Kitchen may earn a commission. The presence of these links does not imply an endorsement of any product or service. Price and stock may change after publication date (10/1/18).
Baked Beets: Preheat oven to 400°. Trim roots and stems to 1/2", do not cut beets further! ;do not wash beets! ,if there is dirt that bothers you, wipe it off with a paper towel; moisture will cause the beets to steam and that is not what you want. Place beets in a casserole, cover with the lid and seal the entire casserole tightly with foil; bake at 400° for 60-90 minutes. When beets are cool enough to handle, remove the roots and skins; if you're using the beets whole leave the tails on, otherwise remove them; the skin can be easily slipped off with your fingers. Beets are ready to be used in any recipe calling for cooked beets or try one of the two listed here. Dressed Baked Beets: Put the skinned beets, whole, diced or sliced in a saucepan or skillet; add the butter, sugar, salt and pepper; heat and serve. Baked Beets in Cream: Thinly slice skinned baked beets; heat in saucepan or skillet with cream, add salt and pepper; just before serving add lemon juice.
Brown ground beef and drain fat. Add Sloppy Joe Sauce and heat through. Put some Sloppy Joe mixture in the middle of flour tortilla and sprinkle shredded cheese over the mixture. Wrap tortilla around mixture like you would a burrito. Spray a skillet with butter flavored pam and heat. Grill wrap on both sides until it is brown and toasty. Serve.
Preheat oven to 375°F Line a 12" x 17" x 1" baking sheet with parchment paper. 2. In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour. Follow that with the brown sugar and add vanilla extract and beat until combined. 3. Pour batter into lined cookie sheet. Bake until golden brown and sides are slightly dark brown, about 45-50 minutes. 4. Once cooled, loosen the sides, cut into squares and place it in a serving tray. Discard parchment paper.
Heat olive oil in a medium-sized saucepan. Add onions and salt, and saute over medium heat for about five minutes, or until the onion is translucent. Add cumin and chili powder, and saute about five minutes more. Add chopped tomatoes and water/juice. Bring to a boil, artially cover and lower the heat. Simmer at least 30 minutes; even longer. Add black pepper, cayenne, and garlic at any time during the cooking. (The later you add the garlic, the more prevelant the flavor). Add the cilantro when finished cooking the sauce. The sauce can be left in chunky form, or pureed in a blender to make smooth.
Boil chosen pasta al dente, drain (stir in some butter or olive oil to keep it loose) and allow pasta to cool. Combine all dressing ingredients into a blender or food processor and pulse until pine nuts have broken down and all ingredients combine (Important! Add/subtract dressing ingredients too taste!). Combine cooled pasta, feta, roasted red peppers and cucumbers in a large mixing bowl. Gently stir in dressing. Chill for around 30 minutes to give flavors a chance to meld. Cheers!
Heat oven to 350°F. Sprinkle ribs with 1/2 teaspoons salt and pepper. Heat oil in a large Dutch oven over medium- high heat. Brown ribs on all sides.Set the ribs aside; discard drippings in pot. Reduce heat to medium-low. Add onions, carrots and garlic and cook until almost softened, 10 minutes. Return ribs to pot. Add broth, cherries, wine, thyme, bay leaf and remaining 1/4 teaspoons salt. Bring to a boil and cover pot. Transfer to oven and bake ribs 2 hours, or until very tender and meat falls of the bone. Transfer ribs to a large, deep serving platter and cover. Skim fat; discard bay leaf. and any bones that may have fallen off. If sauce is too thin, bring to a boil and cook 5 minutes to reduce slightly(you should have about 2 1/2 cups). Whisk in mustard and horseradish. Pour sauce over ribs.
Mix butter with sugar-vanilla. Add flour slowly stirring until it is smooth. Stir in chopped nuts. Dip hands in flour. Then shape dough in to small crescent. Place on a ungreased cookie sheet. Bake at 350°F for about 15-20 minutes or until lightly brown. When cool, sprinkle with sugar.
add three tablespoons oil to skillet and heat add onions and saute to desired doneness. heat three more tablespoons oil and saute peppers. remove from pan and set aside. add remaining three tablespoons oil and brown meat quickly. break the meat into smaller pieces as it is cooking with two spatulas. melt cheez whiz in microwave. divide meat among rolls. add onions and peppers top with cheese.
Preheat oven 400F degrees. Spray roasting pan with cooking spray. Whisk all ingredients,except potatoes,in a bowl. Prick potatoes with a fork. Toss with the mustard mix. Place in the pan. Bake 45 minutes to 1 hour.
Slice weiners into pieces and add all ingredients except the cheese to a 2 quart casserole dish, and mix well. Cook in microwave until liquid is absorbed (approx 15 minutes or so). Top with cheese and microwave it again until cheese is melted, or pop it into the oven if you want the cheese to be a little more crusty.
In a large saucepan set over moderate heat, warm the oil until hot, add the onions and pepper, and cook, stirring occasionally, for 5 minutes. Add the garlic, tomatoes, gingerroot, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes, if desired, and simmer the mixture, stirring occasionally, for 10 minutes. Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 5 minutes more. Stir in the lemon juice and cilantro.
Drain and rinse beans and corn. Combine in a large bowl with chopped peppers, onions, garlic, and tomatoes. Mix oil, vinegar, Tabasco, salt and pepper. Pour over salad and stir gently to coat. Chill for several hours (over night is best though). Serve with tortilla chips.
Cream together sugars, margarine and oil. Add eggs and vanilla. Blend thoroughly. Sift together flour, soda, cream of tartar, salt, and spices. Mix flour and creamed mixtures well. Chill at least 1 hour, but overnight is better. Pinch off bits and roll into balls the size of small walnuts. Roll in sugar. Place on lightly oiled cookie sheet. Flatten with bottom of glass. Bake at 375°F until lightly browned, 10 minutes or so. Do not over bake.
Mix flours and salt together. Proof yeast with honey in 1/4 cup warm water. Add the yeast and the rest of the water to flour. Knead for 10 minutes. Knead in the seeds. Let rise until doubled; cover with damp cloth; put in greased bowl; punch down; shape into 12 buns. Brush tops with water. Place on a greased cookie sheet . Slice tops, cover, and let rise. Brush tops with milk. Bake at 350 degrees Fahrenheit for 30 minutes or golden brown; the higher the temperature, the crispier the crust.
Preheat oven to 400°F Grease a 12 cup muffin tin. Whisk together cornmeal, flour, baking soda, baking powder, salt and sugar in a large bowl. Whisk together eggs, buttermilk, yogurt and oil. Pour buttermilk mixture into cornmeal mixture and stir until just combined. Fill each muffin cup 2/3 full with batter. Bake for 15-18 minutes, until tester just comes out clean. Do not overbake! Turn out to cool on a wire rack. Eat with chili or butter and honey. Or both.
Add 1 tablespoon soy sauce, wine, and chicken to a heavy-duty zip-top plastic bag; seal. Marinate in refrigerator for a minimum of 1 hour, turn occasionally. In a small bowl, mix together 2 tablespoons soy sauce, water, sugar, vinegar, and cornstarch; set aside. Heat the oil in a wok or large nonstick skillet over medium-high heat until the oil is hot. Add in chile pepper; stir-fry for 1 minute. Add in chicken mixture; stir-fry for 3 minutes. Add in green onions, ginger, and garlic; stir-fry for 1 minute. Add in cornstarch mixture and peanuts; bring to a boil and cook 1 minute, stirring constantly. Serve chicken mixture over rice.
Heat oven to 400 degrees. Mix margarine, Italian seasoning, and pepper together. Brush 12 medium muffin cups (2 1/2 x 1 1/4 inches) with about 3 tablespoons of the margarine mixture. Mix baking mix, milk, and cheese until soft dough forms; beat 30 seconds. (If dough is too sticky, gradually mix in enough baking mix- up to 1/4 cup- to make dough easy to handle). Turn dough onto surface dusted with baking mix; roll in baking mix to coat. Shape into ball; knead gently 6 to 8 times. Cut dough into 12 pieces; shape each piece into a ball. Place balls in muffin cups; brush with remaining margarine mixture. Bake 15 to 20 minutes or until golden brown.
Preheat oven to 375 degrees. Lightly butter 12 muffin pan cups (or line them with paper cups). Mix the flour and baking soda in a small bowl. Stir the cereal and buttermilk in another bowl; let stand for 5 minutes. Beat the sugar and butter in a large bowl with an electric mixer set on medium speed until light and fluffy. Add the coffee, corn syrup, and egg and beat until smooth. Stir in the flour and cereal mixtures just until moistened (the batter will be lumpy). Stir in the raisins. Spoon the batter into the prepared muffin cups, filling each cup two-thirds full. Bake for 25 minutes or until a pick inserted in the center of one muffin comes out clean. Remove the pan to wire rack and cool for 5 minutes. Remove the muffins from the pan and cool completely on the wire rack. Serve warm.
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
Heat oven to 450 degrees F. Slice bread horizontally in half. Spray each cut side with canola oil. Place bread cut side up on cookie sheet. Bake for 5-8 minutes or until lightly browned. When it cools enough to handle, but still warm, spread cream cheese evenly over bread. Add sliced cherry tomatoes and chicken. Season with salt and pepper. Sprinkle with 1/3 cup of the cheese. Add the pineapple, peppers, garlic and onions. Sprinkle top with remaining cheese. Bake for 12-15 minutes or until cheese is melted and bread is heated through. NOTE: If you don't like your vegetables crisp, you can microwave them for about 60 seconds to soften them before adding to the pizza.
In a large bowl, mix together the eggs, ketchup, Worcestershire sauce, and fennel. Stir in breadcrumbs; let stand for 10 minutes. Add in ground beef and the rest of the ingredients. Mix well to combine. Transfer mixture to a 8 1/2 x 4 1/2 loafpan. Bake in a 350° oven for 1 hour and 10 minutes or until done. Remove meatloaf from pan and let stand 5 minutes before slicing.
In heavy saucepan, mix sugar, cocoa powder, flour and salt. gradually whisk in milk until smooth. Cook, whisking constantly, over medium-high heat for about 5 minutes or until boiling and thickened. Remove from heat; whisk in vanilla. Divide among custard cups or dessert dishes. Let cool to lukewarm or serve chilled.
Cut all ribs into serving size pieces Sprinkle ribs with salt (to taste) In a Dutch oven, brown ribs on all sides in veg oil over medium heat Remove ribs from pot Saute onions in pot until lightly browned Return ribs to pot Combine all remaining ingredients in a bowl and mix together- Add to pot Cover pot and cook over low heat for approx 2 hours, or until tender, stirring occasionally.
Lightly grease 2 baking sheets. Heat oven to 375 degrees F (190 degrees C). Combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well. Place dough for one roll on lightly floured surface; roll into 4-inch circle. Spoon about 2 tablespoons apple mixture onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough. Brush each empanada with butter; sprinkle with cinnamon sugar. Place on prepared baking sheets. Bake empanadas for 15 minutes or until golden brown; serve warm with vanilla ice cream and caramel sauce.
Put the bacon and onion in a covered casserole and cook in microwave oven 5 minutes. Stir in the flour and then the vinegar and water. Add the salt, pepper and sugar and stir. Add the cabbage and caraway seed and stir well to coat the cabbage evenly. Cook, covered, in the microwave oven for 8 to 10 minutes, stirring several times. Add enough water to almost cover the cabbage and cook 1 minute more to heat through.
Preheat oven to 350 degrees F. Combine cake mix, eggs, oil, water and cream cheese in a mixing bowl; beat on medium speed until smooth. Set aside. In a small bowl, combine bown sugar, cinnamon and pecans; set aside. Pour half the batter into a greased and floured 13X9X2-inch baking dish. Sprinkle half the sugar mixture over batter. Pour remaining batter in baking dish and sprinkle remaining sugar mixture on top. Swirl with a knife. Bake for 30-35 minutes or until cake tests done. Mix ingredients together for glaze. Remove cake from oven and drizzle glaze over cake. Cool.
Remove the skin from the chicken. Cut the chicken into 8 equal pieces. Rub the salt and white pepper over the chicken pieces. In a small bowl, combine the soy sauce, Chinese rice wine or sherry, 2 of the chopped green onions, minced ginger and sugar. Set aside half of the marinade to use later. Place the chicken pieces in a large resealable bag. Pour in the unreserved marinade. Seal and place in the refrigerator. Marinate for 4 to 6 hours, turning occasionally to make sure all of the chicken is covered. Heat oil for deep-frying to between 360-375°F. While the oil is heating, drain the chicken pieces and discard the marinade used to marinate the chicken. Make sure the chicken pieces are quite dry. Dredge each of the chicken pieces in the flour. Deep-fry the chicken, a few pieces at a time, in the hot oil until they are golden brown and crispy. Remove from the wok with a slotted spoon. Drain on paper towels. Remove all but 2 tablespoons oil from the wok. Add the minced garlic and the reserved green onion and stir-fry until aromatic (about 30 seconds). Add the reserved marinade. Bring to a boil. Add the deep-fried chicken. Reduce the heat and simmer, covered, for about 5 minutes, or until the chicken is cooked through. Serve immediately.
In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise, cider vinegar and pepper until smooth. Pour dressing over broccoli mixture; toss to coat. Cover and refrigerate until serving.
Slice the peeled mangoes into strips and arrange attractively on the base of a heavily buttered 24-26 cm springform tin. Beat the butter, lime zest and sugar until creamy. Add the eggs one at a time, beating well after each addition. Sift the flour and the baking powder and fold into the mixture alternating with the ground almonds and the lime juice. Spread mixture over the mangoes. Bake cake in a 160C oven for 60 minutes until skewer comes out clean when inserted. Leave to sit for 10 minutes then invert onto a serving plate. FOR THE SYRUP: melt the sugar in the lime juice. Simmer for 2 minutes and then drizzle over the cake. Serve with thick cream, sorbet, or ice-cream.
In a bowl, combine Cream Cheese, Cheddar and Mayo. Mix well and Set Aside. In a second bowl, combine bread crumbs and all seasonings (ingredients 3-8) Set Aside. In a third bowl, beat eggs. Set Aside. Cut end off each Jalapeno and slice into 1/4 inch thick round slices. (I keep the tips, not the ends, and make tiny versions of the bites but u can toss em also if u like.). Top each Jalapeno slice with a lump of cream cheese mixture, form the mixture and the slice into the shape of a gum drop or a short cylinder with the jalapeno being the bottom of it. The smoother the shape the prettier they turn out. *You can use as much of the filling as you like,. I usually do about 1/4 - 1/2 inch thick depending on the width of the jalapeno slice. Dip each popper in eggs, then in breadcrumbs, make sure to cover very well in breadcrumbs and if you need to, double dip. ( if u get a lot of egg on it the first time u should not need to double dip.). Dry for 10 Mins before frying. Heat the oil in a frying pan to med/low, I do 4 on my stove and it's perfect, make sure there is enough to reach the top of your popper bites, you can not flip they or the filling comes out the top. Once the oil is up to heat, place prepared poppers in oil, jalapeno side down! Fry for 3-5 mins or until golden brown. If cream cheese comes out the top make sure to watch and remove that one ASAP so u don't lose filling. Place on paper towel to cool. Serve: YUM =).
Put the first 6 ingredients in your blender or food processor and process into a paste/pulp. Heat the oil in a large frying pan or Dutch oven, when hot enough pour the pepper paste in and on a medium high heat fry for 10 minutes. Add the milk and chicken stock. Then add the chicken and stir, add the zucchini a few minutes later. Bring to the boil, lower the heat, cover and simmer for 10- 15 minutes or until the chicken is tender. In the meantime cook the pasta according package instructions, drain when cooked, and put in a large warm dish. Check the seasoning of the chicken dish, If you find the sauce too thick you can add some more chicken stock, it depends how much moisture the zucchini will release, add half of the basil, mix and put half of the chicken on top of the pasta, mix, then pour over the remaining. Sprinkle the rest of the basil on top together with the pine nuts. Serve.
Spread cream cheese over 1 piece of toast. Sprinkle with parsley and green onion. In a small skillet, cook bacon over medium-high heat until crispy. Remove from pan and drain on paper towels. Drain grease from pan, reserving 1 tablespoon. In same small skillet, fry egg in reserved bacon grease over medium-low heat. Sprinkle with salt and pepper. Place egg over cream cheese mixture. Top with bacon, tomato and avocado.
Trim leaves from beets leaving about 2 inch stem stubs on beets. Scrub beets well. Leave long tap root attached. Boil whole beets until just tender. Let cool till easy to handle. Slip off skins and trim off tops and long tap roots (you may want to use rubber gloves, its messy work). Small beets may be left whole for packing into jars. Large beets can be cut into chunks. Into the bottom of each pint jar place the spices as listed above. Pack the beets into the jars. Fill the jars with hot malt vinegar to within 1/2 to 3/4 inch from jar top. Wipe rims of jars and seal with lids. Process in a boiling water bath according to the canner manufacturer's instructions. Set the jars in a draft free place to cool. Check seals before storing. Store for at least 1 month before using to allow the flavors to develop.
Combine water, 3/4 cup salt, and the sugar in a large stock pt, stirring until sugar dissolves. Add turkery, weighting it with a plate, if necessary, to submerge completely. Cover, and refrigerate for 6 hours. Remove turkey from brine. Pat dry with paper towels, then let stand at room temperature for 1 hour. Mash garlic and 1/2 tsp salt with the side of a large knife until a paster forms. Transfer to a small bowl and add 4 tablespoons softened butter and herbs. Season with salt and pepper. Using the handle for a wooden spoon, gently separate turkey skin from breast meat, being careful not to tear skin. Spread herb butter mixture evenly under the skin, then smooth down to remove trapped air. Brush turkey with 1 tablespoons melted butter and season with salt and pepper. Make the veggies: Preheat oven to 425 degree with rack in lowest position. Place all the vegetables in a large bowl. Drizzle with oil, season with salt and pepper, and toss to combine. Arrange veggies in a single layer on a rimmed baking sheet. Top with a rack. Place turkey breast on rack, skin skide up and roast for 30 minutes. Reduce oven temp to 325 degrees. Continue roasting, rotating sheet halfway through, and basting turkey with with pan juices and tossing veggies occasionally, until breast is golden brown and thickest part of the turkey registers 150 degrees on an instant-read thermometer, about 1 hour. Transfer veggies to a platter and turkey to a cutting board, and let rest for 30 minutes before carving.
Preheat the oven to 450 degrees F, lightly spray a baking pan with nonstick spray. Combine the potatoes and olive oil in one bowl. Combine the cumin, garlic powder, paprika, salt, cayenne, and cinnamon in another bowl. Sprinkle the spice mixture over the potatoes and toss well. Arrange the potatoes in a single layer on the pan. Bake 20 minutes, then turn the potatoes, and bake until crisp and cooked through, 8-10 minutes longer. For a little extra crispness, finish cooking the fries under the broiler.
In a 2 quart microwave safe dish, combine onion, celery, and butter. Cover and microwave on high for 2-3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 4-6 minutes or until milk is steaming (do not boil. Stir in rice. Cover and let stand for 2 minutes. Add the turkey, soup, croutons, chilies and 1/2 cup cheese. Cover and microwave on high for 5-7 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes.