HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Spray 9 x 13 casserole dish with butter spray. Place a few tablespoon each of cheese and broccoli in a line in the center of crepe, then roll and place seam-side down in casserole dish. Divide cheese and broccoli evenly between remaining crepese and repeat. If you have a few pieces of broccoli left over, sprinkly on top of crepes. Top with Hollandise sauce, spreading with a spatula to coat tops of crepes. Sprinkle with parmesan. Bake at 350 F for about 20 minutes or until sauce is bubbling. Serve.
Beat the first 6 ingredients at low speed with an electric mixer for 1 minute. Scrape down sides and beat at medium speed 2 more minutes until well blended, scraping down sides if needed. Pour batter evenly into 3 greased and floured 9-inch round cake pans. Bake at 350 for 20-23 minutes or until cakes are light brown and spring back when lightly pressed with your finger. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks. Place on layer on a serving platter. Spread with 1/2 of blackberry jam, leaving a 1/2-inch border. Spread a smooth, thin layer of warm Quick Caramel Frosting over jam. Repeat layers. Top with third cake layer. Spread top and sides of cake with remaining Quick Caramel Frosting, working quickly before the frosting hardens. (If frosting becomes too hard to spread, place it over low heat for 1 minute, stirring constantly.) Let cake stand 10 minutes. Quick Caramel Frosting: Bring first 3 ingredients to boil in a 3 1/2-quart saucepan over medium heat, whisking constantly, about 2 minutes. Stir in milk and bring to a boil. Remove from heat. Add powdered sugar and vanilla, stirring with a wooden spoon until smooth. Use immediately.
In a medium saucepan, whisk together 1 c sugar, flour, cornstarch and salt. Stir in water and lemon juice. Cook over medium high heat, stirring constantly until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook, stirring constantly until thick. Remove from heat. Let cool slightly then pour into baked pie crust. Preheat oven to 350 degrees. For meringue, whip 4 egg whites until foamy. Add 6 T sugar gradually and continue to beat until stiff peaks form. Spread meringue over pie, sealing edges at the crust. Bake at 350 degrees for 10 minutes or until meringue is golden brown.
Cream butter and sugar, add eggs and vanilla, mix well. Stir in applesauce. Mix flour, baking soda and spices. Stir into creamed mixture. Fold in nuts. Fill greased or paper lined muffin cups 3/4 full. Bake at 350* for 25 minutes, or until muffins test done.
Preheat oven to 425. Line rimmed sheet pan with foil and coat with nonstick cooking spray. Set aside. In small bowl, combine ginger, coriander, garlic powder, onion powder and cayenne. Pat pork dry, and then rub the spice mixture all over the meat. Heat olive oil in large saute pan over medium high heat. Add pork, bending to fit inside the pan if necessary. Sear 2 minutes per side. Move pork to prepared baking sheet and roast 30 minutes til pork reaches a safe internal temperature of 145. Remove from oven, cover and allow to rest for 10 minutes. Meanwhile, prepare finishing sauce. In small bowl, whisk together soy sauce, Sriracha and honey. Stir in cornstarch. Transfer to small skillet and bring to a simmer. Remove from heat and stir in cilantro. To serve, slice pork tenderloin, allowing pieces to overlap one another. Drizzle with finishing sauce.
Preheat the oven to 425 degrees. Mix together the cornmeal, flour, leaveners, sugar, and salt. Whisk together the eggs, buttermilk, oil, and prune puree in a seperate bowl. Add the wet to the dry mixture, mixing thoroughly. Place in sprayed muffin tin and bake 20-30 minutes at 425. Served best warm, but freeze well for later use, too.
In a small saucepan, over low to medium low heat,combine gravy mix, sage,pepper, and buttermilk. Stirring until no lumps remain, and desired thickness is reached, turn heat to low ,keeping gravy warm. Over medium heat in a medium sized skillet heat oil till hot but not smoking. Add frozen patties, and cook on both sides until golden brown, and remove from skillet. Top each pattie with 1/2 cup of reheated mashed potatoes. Cover potatoes with desired amount of gravy, and enjoy :).
arrange dried beef to cover the bottom and lower sides of a slow cooker -- wrap each piece of chicken with a slice of bacon and arrange on top of dried beef -- some pieces of chicken may overlap -- in a small bowl, thoroughly blend sour cream, flour and soup -- pour mixture over chicken. cover and cook on low setting for 8-10 hours or on high for 5 hours -- serve on hot buttered pasta of choice.
Trim fat from meat. Spray an unheated large skillet with nonstick cooking spray. Add meat and brown on all sides. Place unpeeled potatoes, mushrooms, frozen carrots, and tarragon or basil in a 3-1/2- to 4-quart electric crockery cooker. Place browned meat on top of vegetables. Sprinkle with salt. Pour condensed soup over meat. Cover and cook on low-heat setting for 10 to 12 hours. To serve, transfer meat and vegetables to a serving platter. Serve the sauce over meat and vegetables.
Freeze pineapple juice in ice cube trays if making iced tea. Bring 1 quart bottled water just to a boil and pour over the sage leaves. Stir in honey and lemon or lime juice to taste. Steep for 20 minutes. Bring to a boil and then strain into tea cups. If enjoying iced cool in refrigerator and pour in a tall glass filled with the pineapple ice cubes. Garnish with pineapple sage leaves and or flowers.
Melt butter and golden syrup together. Warm milk and dissolve the baking soda in it. Sift together the flour, baking powder and cocoa into large bowl of mixer. Stir through the sugar. Add eggs, butter mixture and milk mixture. Beat on medium speed until combined. Lastly add vinegar and beat well for 2 minutes. Pour into a 9" tin which has been greased and bottom lined with baking paper. Bake at 350F for 45 minutes or until cake springs back after touching with finger. Cool in tin for 10 minutes before turning onto a rack to cool completely. Ice/frost with your favourite chocolate icing/frosting.
Cook macaroni until soft. Use a large roast-pan or bowl which you would cook casseroles in the oven, and put a thin layer of macaroni upon the bottom, and then spread cheese over that layer, and repeat this layering process until the cheese and macaroni are gone (makes about 3-4 layers each). Mix salt, pepper, eggs and milk together. Pour into layered macaroni & cheese, until filled at the top (or until it is gone). Sprinkle w/ paprika on top. Place in oven, Bake at 350 degrees for about 45 minutes (covered). Enjoy!
Brown beef in dutch oven and drain well. Add celery and onion and saute until tender. Add rice, tomatoes, and spices. Cover and simmer over low heat for 30 minutes, or until all of the juice is gone. Add cheese and stir till melted. Stuff into peppers. Bake at 350F for 30 minutes.
Place minced garlic on work surface and sprinkle with the salt. Using the flat side of a large knife, drag the garlic back and forth across the work surface in small circular motions until the garlic is a smooth paste. Heat the olive oil in a medium saucepan over medium heat until shimmery. Now stir in the garlic paste and cumin. Cook until it's fragrant, about 30 seconds. Remove pan from heat and whisk in remaining ingredients. Move to a bowl and cool to room temperature. Whisk the sauce to recombine before serving. Note: if chilled, bring to room temperature before serving.
Preheat oven to 425 degrees. Put the cubed chicken into a food processor and pulse about 6 times (You can mince by hand if you don't have a food processor). Put two tablespoons of oil in a non-stick skillet, add the chicken and cook for 5 mints, Add the shrimp and cook for another 1 1/2 minutes. Remove from the pan and set to the side. Add another tablespoon oil to the pan and stir fry the scallions, mushrooms, carrots, for about 4 minutes. Add the bean sprouts, cilantro, garlic ginger and mint, cook for another minute. Remove mixture from the pan and pat the ingredients dry (the dryer the mixture the better). In a large bowl mix the noodles, chicken/shrimp mixture, vegetable mixture, soy sauce, fish sauce, salt and sugar . To assemble rolls, place a spring roll wrapper on a clean working surface. Spread 3 tablespoons of the filling into a sausage shape lengthwise along the spring roll wrapper nearer the end closest to you. Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut. Arrange spring rolls in a single layer on a baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned.
Put pineapple with juice in a bowl. Stir in pudding mix. Mix well. Stir in remaining ingredients. Chill until ready to serve, at least 1 hour.
Put dressing ingredients into blender, and puree -- toss with salad Ingredients and that's it! Hint: You can prepare double the amount of the salad mix then save 1/2 the dressing and have 2 meals. This makes a great big salad. Hint #2 : Don't put the dressing on until right before you eat if you want it to stay crisp!
Melt the butter in a large skillet over a medium high heat. Add the onion and cook until it softens and turns a rich golden color Add the sausage and break it up with a wooden spoon. cook until the sausage has browned lightly Stir in the tomatoes, season lightly with salt and black pepper (bearing in mind that there will be salt and pepper in the sausage) and continue cooking until the tomatoes have reduced and separated from the butter and sausage fat. Remove the skillet from the heat and set aside. Meanwhile, cook your pasta. When the pasta is almost done, return the skillet with the sauce to a medium heat and add the ricotta and basil, mixing them in evenly. When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese. Serve at once.
In your crock pot combined together the ham bone, onion, carrots, curry, honey, salt, pepper, and paprika. Turn to high and let cook for 6 hours. Remove the ham bone and discard. Add diced ham, new potatoes, and cream of mushroom, stir to combine. Let cook for at least 30 more minutes. Serve over rice, egg noodles, or just by itself with a nice country salad and a big knot of bread. **You can add 2 cans of cream of mushroom if you like it more like chowder than soup.
1. Saute onions and chicken in oil in a stock pot (add salt and pepper to chicken). 2. After the chicken is cooked through, drain extra oil. 3. Add the carrots, peppers, celery to the pot and sweat for 10 - 20 minutes until the veggies are slightly softened. Stir occasionally. 4. Add tomatoes, chicken stock, green chilis, cilantro and spices. 5. Simmer for a while - maybe an hour while the juices and spices meld. 6. Garnish as you like - more cilantro / sour cream / cheese / corn chips etc.
In a skillet, brown ground beef over medium heat. Drain fat and add black beans, taco seasoning, tomato sauce, and green chilies. Stir in cooked macaroni. Place in a 9 x 13 pan. Sprinkle top with olives and top with cheese. Bake at 350° for 30 minutes or until heated through.
Use your favorite pot that is large enough to prevent boilovers as the candy does need a lot of room to bubble up. Pour the buttermilk, sugar, and baking soda in the pot. Stir the mixture until the sugar is completely dissolved. Place the pot on low to medium burner and let the candy boil to a soft ball stage, stirring constantly all the while. The mixture will turn a brownish color but don't worry; it's supposed to. Once the soft ball stage is reached,then add two cups pecan halves, a teaspoon of vanilla and butter. Beat the mixture until it becomes glossy and starts to get very thick. Quickly spoon it onto greased wax paper making little patties. If you like and have time before the candy hardens, you can turn the pecan halves right side up which makes the patties look prettier. Let the candy completely cool before removing it from the paper. Should the mixture harden before you've had time to get it all onto the paper, return it to the heat for a few seconds, or until it is again of the right consistency.
Prepare grill for direct-heat cooking. Combine sugar, chile pepper and salt; sprinkle over both sides of pineapple slices. Grill, turning once, until browned, 3 minutes per side. Cool slightly; cut into chunks. In large nonstick skillet heat oil over medium heat; add scallions. Cook, stirring, until golden, 3 minutes. Stir in garlic; cook 1 minute. Add rice, salt and pineapple; cook, stirring, until heated.
In a saucepan, saute carrots, celery and onion in butter until tender. Blend in flour. Gradually blend in milk and cream cheese until smooth. Add broth, blue cheese, and parsley. Heat and serve hot. Makes about 5 1/2 cups.
Peel potatoes. Slice thinly and cut into strips the thickness of a wooden match. Length does not matter. Lightly saute mushrooms in butter. Set aside. Oil the bottom of a skillet. Arrange 1/4 of the potatoes to cover the skillet bottom. Spread 1/3 of the mushrooms over the potatoes. Season with salt and pepper. Repeat layers, ending with a layer of potatoes. There should be 4 layers of potatoes and 3 layers of mushrooms. Place skillet on medium heat and cover. Cook 10 minutes. Remove cover and add a little more oil. Increase heat and cook for 5 minutes, or until potatoes are browned on bottom. Carefully turn and cook on other side for 5 minutes, or until potatoes are browned. Remove from pan and drain excess oil. Finish with "a nice chunk of butter.". Sprinkle with chopped parsley. Variation: For Ideal Potatoes, Cook as above, but use grated cheese instead of mushrooms.
In a bowl, combine the first six ingredients. Broil chicken 4 inches from the heat for 3 minutes on each side. Brush with mustard sauce. Broil 4-6 minutes longer or until juices run clear, basting and turning several times. Serve on buns with tomato and lettuce. Yield: 4 servings. **NOTE**. The cooking times in this recipe are from the original recipe - I admit I have never timed the chicken exactly. Depending on the thickness of your chicken breats, your time will vary. In the past, I have found that when I pound the chicken breast flat to an even thickness instead of just using them "as they are" I come closer to the recipe times listed.
mix all ingredients in bowl. pour 1/3 cup of mix onto hot greased/non stick skillet. turn once when top side fully bubbles.
Heat oil in a large pot. Set the stove temperature at 7/10 at highest. Cook the meat in the oil, stirring occasionally until evenly browned. Add the chopped onion to the pot, still stirring, and cook until it is translucent. Stir carrots into the pot. Note that it will initially look like there are too many carrots in the dish; however, once they begin to absorb some of the oil they will shrink down and mix well into the the recipe. Add salt according to your taste. Pour water into the pot. When the water boils, add the hot pepper and whole garlic bulb. Let them simmer in the mixture for five minutes, and then fish them back out and set them aside. Add cumin. Lower the stove temperature (to about 3/10) and allow the mixture to boil for 15 to 20 minutes. After the 15 to 20 minutes, raise the heat (once again, no higher than 7/10) and add rice to the pot. Spread the rice out on top of the water, but do not mix it with the rest of the ingredients. When water is no longer visible above the rice, then spoon the rice towards the center. Replace the garlic bulb and red pepper into the pot, and pour raisins on top of the rice. Place a lid on top of the pot and lower the heat to 3/10. Cook for 30 minutes. After that time, once again remove the hot pepper and the garlic, and stir the rest of the ingredients. This dish is often served with flatbread, yogurt, and salad with a vinegar dressing.
Cut potatoes (scrubbed with skins left on) into bite-sized pieces. Thinly slice both bell peppers and the onion. Quarter Kielbasa length-wise and cut into bite-sized pieces. In a large skillet, heat olive oil over medium heat. Place Kielbasa and potatoes in skillet. Season with Old Bay and Seasoning Salt. Cover and cook 25 minute or until potatoes are almost tender. Stir occasionally. Add peppers and onion. Cook 5 minute or until peppers and onion are just tender. Adjust seasoning if needed.
Heat oven to 230°C, 450°F, Gas Mark 8. Mix flour and salt in a basin, make a hollow in the centre and drop in egg. Stir with a wooden spoon and add liquid gradually, until all the flour is worked inches. Beat well and add remaining liquid. N.B. The consistency should be like single cream. Heat oil or fat in shallow tin or 12 patty tins. Place in oven until haze appears. Pour all the batter into the tin, or almost fill patty tins. Bake for about 30 minutes for a large pudding, 20 minutes for small ones.
Pour the chicked stock in a large pan over high heat, bring to a boil, stir in the garlic and reduce the heat to low. In a separate skillet, over medium heat, combine butter and flour and stir well for a few minutes. Add the garlic and stock mixture along withthe wine, stirring constantly. Bring to a boil to thicken. Stir in the cheese and serve immediately. (DO NOT allow to boil once the cheese has been added, and do not allow to sit long or the cheese will separate out!).
In a stockpot, melt 1/4 cup of the butter over medium-high heat. Add the Black Forest ham, and saute until golden brown. Add the onion, shallots, garlic, and chili powder. Saute until glossy, about 2 minutes. Add the flour to create a roux. Whisk in the beer and stock. Add the cumin seed, lower the heat to medium. Cook until the liquid is reduced by one-half, about 35 minutes. Remove from heat and stir in the cheeses. Season to taste with salt and pepper. To make the croutons, melt the remaining butter in a medium saute pan over high heat. Add the cubed bread, and pan-toast until crispy. Pour into serving bowls and top with the croutons and the cilantro. Serve immediately.
Bake oats and oat bran in 350 degree oven for 15 minutes. In a small saucepan over medium heat, mix together butter, sugar, maple syrup, honey and corn syrup until fully combined and brown sugar is melted. Combine oats with remaining ingredients. Stir well and use 19 x 13 glass pan. Press into pan well and bake at 300 degrees for 25 minutes. Cool completely and cut into pieces.
Prepare macaroni and cheese according to pkg. directions. Brown meat, green pepper, and onion. Cook until veggies are tender and meat is cooked through. Stir in corn, tomato paste, water, salt, and pepper. Add prepared macaroni and cheese dinner and mix well. Simmer 10-15 minutes.
In large bowl, combine zucchini, peppers and onion. Sprinkle with salt, toss gently. Add enough cold water to cover vegetables. Cover and stand at room temperature for 3 hours. Drain with colander and rinse with cold water. Drain. In large pot, combine vinegar, 3 cups water and sugar. Bring to a boil, stirring until sugar dissolves. Remove from heat. Pack vegetables into sterlized pint jars. Poor hot vinegar mixture into jars. Cool 30 minutes, seal and label with date and store in fridge. Chill 1-2 days before eating. Stor in fridge up to one month.
preheat oven to 200 Celsius place 1/2 round patty pan tins on a baking tray and heat till VERY HOT before making mix. alternatively if you are lucky enough to have gem irons, use them. using an electric mixer, cream butter and sugar until light and fluffy. add the eggs one at a time, beating well after each addition. fold in 1/2 the flour and salt then the milk then the rest of the flour. remove patty pan tins from oven , still on the tray to retain heat, and fill each patty pan. cook 12 - 15 minutes until golden on top. serve warm with butter or any filling you like. I serve some with butter and jam and some with lemon curd.
Preheat oven to 350 degrees. In a large bowl combine pound cake mix, 1 egg, melted butter, pumpkin pie spice until crumbly. Press into 13 x 9 pan. Beat cream cheese in bowl until light and fluffy. Beat in condensed milk gradually. Add remaining 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice and salt. Beat well. Pour over crust. Sprinkle with pecans. Bake for 35-40 minutes. Cool in pan. Cut into 48 bars.
Heat oil in a 10-inch non-stick skillet set over medium heat. Add the mushrooms and cook, stirring occasionally until they give off their liquid, liquid comes to a simmer, then reduces to a glaze, about 4 minutes. Stir in the tomato, thyme, salt, rosemary, and pepper; cook 20 seconds, until aromatic. Pour in egg substitute or eggs, making sure the vegetables are evenly distributed, and sprinkle the Parmesan cheese over the top. Cover, reduce heat to low, and cook until set about 12 minutes. Cut into six wedges & serve. Note: You can brown the top of the frittata. Preheat the broiler while the frittata is cooking. Once set, broil it for about 20 seconds, five inches from the heat source, just until the top is slightly browned.
CAKE: In a bowl, combine flour, cocoa, baking powder, cinnamon, baking soda, nutmeg and allspice; stir in walnuts, raisins and coconut. In a large bowl, beat eggs; gradually blend in the brown and granulated sugars. Add oil; beat in chocolate. Stir in carrots. Add flour mixture all at once, mixing just until evenly combined. Line a greased 13 x 9-inch cake pan with parchment paper or waxed paper. Grease the paper. Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan. Let cool. TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese until light; beat in chocolate. Gradually beat in the sugar; cover and chill in the refrigerator for 30 to 60 minutes or until spreadable. Spread over the cooled cake.
Preheat oven to 425 deg. Using a mixer; combine flour, baking powder & soda in the bowl. Add shortening slowly and process until it resembles cornmeal. Add yogurt and mix until combined. Add honey & parsley and mix through. Roll out for even cooking. Can use cutters for shapes or just cut into bars. Place on cookie sheet & bake 10-14min, or until they start to brown. Allow to come to room temp then place in airtight containers &/or refrigerate. Will last at room temp for approx 6 days, keep in fridge for longevity. I recommend 1/2" by 1" bars for small & med dogs or 1" by 2" for large breeds. Even smaller pieces are great for training!
Using a fork flake tuna into small little bits into a bowl. Add the cream cheese to the bowl and mash with the fork until everything is well combined. Add the dijon a small sprinkle of salt and pepper to taste and continue mashing. Add the hot sauce to taste! I add up to a full tablespoon, sometimes more, but this is entirely up to your preference. Add a small amount at a time and taste as you mash until you achieve a flavour you like!. Scoop the mixture onto the center of a piece of plastic wrap. Wrap tightly and shape into a ball as you roll. Toss it into th fridge until chilled, or into the freezer for 30 mins or so it you are really strapped for time. Serve on a platter with crackers! **OPTIONS**. You can use a different canned fish too! Try Crab or Salmon! Try rolling the ball in finely chopped nuts or grated cheese! You can omit the hot sauce and dijon and try other seasonings of your choice! (fresh herbs? garlic? hot peppers?).
In a bowl whip the 1-1/2 cups whipping cream until stiff peaks form. In another large bowl beat together the cream cheese with sugar, salt and vanilla until smooth. Using a spatula fold in the whipped cream into the cream cheese mixture.
Combine bread, celery and herbs in a large bowl. In a food processor, fitted with the metal blade, chop garlic and salt. Add hot pepper flakes and vinegar. Add olive oil and butter in a stream to emulsify. Toss bread mixture in dressing. Allow to stand for 20 minutes for bread to absorb the dressing. Toss with micro greens and serve.