HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place thawed chicken wings into gallon size zip top bag. Combine olive oil, lemon juice, oregano, garlic, salt and pepper in a small mixing bowl. Pour over chicken pieces and seal bag. Refrigerate chicken pieces for at least two hours, turning over at least once during this time. Preheat gas grill on high for five minutes. Remove chicken pieces from marinade and place onto baking sheet lined with paper towels. Discard excess marinade. Turn inside burners to medium low while leaving outside burners on high. Place chicken pieces on middle of grill skin side up. Cover and cook for 7 minutes. Turn pieces over and cook for another 5-7 minutes or until meat thermometer indicates 170 degrees F. Serve while hot and juicy! Enjoy!
Brown mince in a little spray oil and drain. Saute diced onion with the spices. Add stock and bring to the boil. Toss in rice. Allow to simmer for a little while, until rice par-cooked. Toss in mince and other ingrediants. Simmer until rice is cooked and the kitchen smells aromatic and delicious. Serve with a spponful of natural yoghurt.
Boil potatoes and carrot in water with 1 teaspoon salt for 10 minutes or until tender. Boil beet separately in water with 1 teaspoon salt until tender, then peel and dice finely. Boil eggs separately in water with 1/4 teaspoon salt until hard, about 10 minutes. Cool and chop eggs. In a bowl, place cubed potatoes, diced beet, chopped eggs, sweet peas, carrots, onion, red and green bell peppers and mix with mayonnaise. Add black pepper. Stir and add salt to taste, if using.
Cook macaroni according to directions on package. Mix together pasta, hamburger, bread crumbs, milk, eggs, onion, green pepper, cheese, salt and pepper. Shape into loaf. Bake at 350 degrees F for 1 hour.
Put all the ingredients except peanuts in the jar of a blender and process until smooth. Stop a few times to clean the sides of the jar. Transfer the mixture to a small saucepan and warm over medium-low heat; serve warm and sprinkle crushed peanuts on top. Yield 1 1/2 cups.
Spread the hummus in a smooth layer in the bottom of an 8x8 inch baking dish, a shallow pie dish, or similar serving dish. Dollop the Greek yogurt by small spoonfuls over the top, then gently spread to create a new layer. Scatter the tomato, cucumber, feta, and olives over the top. Sprinkle with fresh parsley. Refrigerate until ready to serve, then dip with pita chips, crackers, and sliced veggies as desired.
Peel and cube eggplant. Soak in salt water for 30 minutes. Combine chicken broth and cream of muchroom soup. Add stuffing mix and Parmesan cheese. Stir until stuffing is moistened. Saute' green pepper and onion in butter and 1 tablespoon oil. Remove pepper and onion from pan and drain. Drain eggplant, press down paper towels to absorb most of the moisture. Saute' eggplant until tender, stirring often. Season with salt and pepper. Add to stuffing mixture. Pour mixture into a buttered 2-quart baking dish. Top with cheese. Bake in a pre-heated 350-degree oven 30 to 45 minutes. So Good!
Evenly thread pork & capsicums onto skewers. Combine marinade ingredients & marinde kebabs for at leat an hour. Barbeque approx 6-8 mins turming 2-3 times. Heat marinade and thicken with blended cornflour & water, allow to simmer 2-3 mins and serve with kebabs.
Cut onion into thin rounds. Cut peppers into thin rounds. Finely mince garlic. Put olive oil into frying pan; add onion and pepper rounds, garlic and tomato. Season it with chili salt and pepper. Saute it for about 40 minutes. During the process add some water to prevent premature burning. The sauce is ready to serve when all liquid evaporates; vegetables are soft and reduced in size. Serve hot.
Cook pasta as directed on box. Meanwhile, brown ground beef with garlic powder and Italian seasoning. Drain grease and add sauce. Heat. Drain pasta and add to sauce mixture. Stir in cheese until it just melts. Serve with garlic bread and salad.
Mix together with an electric mixer the cream cheese, cheddar cheese, sherry, and curry powder. Refrigerate until it has firmed up- about 2-3 hours. Shape into a ball and place on serving plate. This may be made ahead and kept refrigerated. When ready to serve, pour some of the mango chutney over the cheese ball and serve.
Dough: In measuring cup combine milk, sugar and yeast. Let stand until frothy, 5 minutes. In large bowl combine flour, salt, and cardamom. With pastry blender cut in better until well distributed with some 1/2" pieces remaining. Combine eggs with yeast mixture; stir into flour mixture until sticky dough forms. Cover; regrigerate until thoroughly chilled; at least 6 hrs or overnight. Turn dough out onto lightly floured surface. Roll out into 20x9" rectangle, re-flouring dough as needed. With long side of dough facing you, fold short sides over in thirds. Wrap; chill 30 minutes. Unwrap dough; on lightly floured surface, with long side facing you, roll out dough into 20x9" rectangle. Repeat folding. Wrap; chill 30 minutes. Repeat rolling and folding two more times. Wrap and chill until ready to use, at least 45 minutes. Filling: Preheat oven to 375 degrees. Combine cheese, sugar, flour, 1 yolk, zest, and nutmeg until smooth; set aside. Roll out dough into 24x9" rectangle. Spread cheese mixture down center of dough in 22x3" strip. Fold 1 long side of dough over filling; brush with water. Fold remaining dough over, gently pressing to attach. Line baking sheet with parchment paper. Shape roll, seam side down, into ring on baking sheet; press ends together to seal. With scissors cut about 3/4" through outer edge every 1" all the way around to allow filling to peak through while it bakes. Using knife to help separate, twist each piece slightly to expose filling inside. Beat remaining yolk with 1 tbsp water; brush over ring. Bake 40 minutes until golden brown (cover edges with foil if browning too quickly). Remove from oven; spoon cherry filling over top of each cut. Bake until filling is hot, about 5 minutes. Cool on pan on rack 10 minutes. Remove from pan; cool completely on rack. Glaze: Combine powdered sugar with milk and drizzle over ring.
First method: simply whisk all ingredients together, and leave to infuse. Second method: put in a blender, and process until smooth. This is enough for one dip bowl, or you can use it in a pan, and then fry a huge amount of large shrimps in it, stirring, just until they turn pinkish and curl up. (I mean: cleaned but unpeeled prawns). If you are worried about the heat of the sauce, simply fry your shrimps, and serve the peri-peri-sauce on the side. This sauce wll also keep for months in the fridge.
Preheat oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan. In a skillet melt butter over medium heat, add in mushrooms, onion, red bell pepper, garlic, thyme and if using, the chili flakes; saute for about 6 minutes, then transfer to a large bowl. Add in all remaining ingredients; using clean hands mix thoroughly. Place mixture into the prepared loaf pan, then place the onto a baking sheet to catch any spills. Bake for 50-60 minutes. Using 2 forks remove the meatloaf from the pan. Let rest 5-7 minutes before slicing.
Combine wet ingredients. Ad sifted dry ingredients. Spread into a 9 by 13 inch pan and bake at 350 degreees for 15 to 20 minute Let cool.
Beat eggs in bowl, add butter, sour cream and jiffy mix. Mix in corn and creamed corn. Put in 9 x 9 square dish. Bake at 350 for 30 minutes or until top begins to brown.
In bowl, combine cracker crumbs, brown sugar, 1/2 cup peanut butter and butter and spoon 1/2 of mixture into 3 qt bowl. In a mixing bowl, beat cream cheese and sugar until smoothed and fold in the whipped topping. Spread 1/2 of this mixture into the trifle bowl or deep dish bowl. Top w/one can apple pie filling. Then combine powdered sugar, cinnamon and the remaining peanut butter until crumbly and sprinkle half over pie filling. Repeat the layers and refrigerate until serving.
Preheat oven to 325. Roll cherry pie filling in the tortillas and place in a 9x13 baking pan. Melt the margarine in a pot and add 2 cups sugar and the water and boil. Pour the sugar mixture over the tortillas. Let this set for 2 hours. Bake for 20 minutes. Sprinkle 1/2 cup sugar and desired amount of cinnamon over the tortillas. Bake for 10 minutes longer.
Preheat oven to 400°F Line a sheet pan with aluminum foil and arrange bacon on the pan. Bake 15 minutes until very crisp; immediately transfer bacon to paper towels to drain; let cool 5-10 minutes. Crumble bacon and toss with maple syrup. (Note that there is a total of 8 slices of bacon and 1/4 cup of maple syrup in this step.). Line a standard muffin pan with paper liners, and spray liners with non-stick spray. Whisk together flour, sugar, baking powder and salt in a large bowl. Add a third of the cooled bacon. In a second bowl, whisk together milk, eggs and melted butter. Pour the wet ingredients over the dry and stir just until fully moistened (there may be small lumps). Divide the batter evenly amongst the muffin cups and bake in the preheated oven until puffed and firm to the touch, about 10 minutes (they will not brown much). Cool in pan 5 minutes, then transfer to a wire rack until fully cooled. In the work bowl of a stand mixer fitted with the whisk, whip the butter on high until very light and fluffy, about 5 minutes, scraping down the sides of the bowl every minute or two. Turn the speed down to low and add the powdered sugar a little at a time; do not add more until it's nearly completely absorbed. Scrape down the sides of the bowl, turn up to medium-high and whip until fluffy, 1-2 minutes. Add maple syrup and vanilla and continue to whip 1 minute more. Add half the remaining bacon and stir in with a spatula. Frost the cooled cupcakes with an offset spatula. Top with more bacon.
Steel Knife: With machine running, drop garlic and chili through feed tube and mince. Add red onions and mince using about 9 on/off turns. Heat oil in heavy large saucepan over medium heat. Add red onion mixture and wheat berries and cook until onions are tender, about 5 minutes. Steel Knife: Coarsely chop half of carrots and half of bell peppers using on/off turns. Add to wheat berry mixture. Coarsely chop remaining carrots and bell peppers using on/off turns. Add to wheat berry mixture. Steel Knife: Coarsely chop tomatoes using several on/off turns. Add tomatoes, reserved tomato liquid, tomato paste, oregano, cumin, cayenne and salt to wheat berry mixture. Simmer until wheat berries are tender but still chewy, stirring mixture occasionally, about 50 minutes. Add beans and mushrooms to wheat berry mixture. Simmer until mushrooms are tender, stirring occasionally, about 15 minutes. (Can be prepared 4 days ahead. Cool, cover and refrigerate. Rewarm over low heat.) Adjust seasoning. Place 1 polenta round in each soup bowl. Spoon chili over. Serve with cheese, sour cream, and green onions.
Heat oven to 350 degrees F; coat a 9x5x3-inch loaf pan with nonstick cooking spray. Make topping: In a medium-size bowl, blend together flour and butter with your fingertips. Stir in nuts, honey and salt, then work mixture together with your hands to make crumbs (mixture will be very moist); set aside. In large bowl, prepare banana loaf; whisk together flour, baking powder, salt, baking soda and nutmeg. Make a well in the center of the dry ingredients. In medium-size bowl, whisk eggs, honey, oil, mashed banana and vanilla. Pour into well in flour mixture and stir until just combined. Stir in nuts and transfer batter to prepared pan. Sprinkle with topping. Bake loaf at 350 degrees for 55 minutes. Cool in pan on wire rack for 20 minutes, then remove from pan directly to rack and cool completely.
1. Start with the following in a pot. 1 pound of sweet Italian sausage. 1 pound of ground beef. 1/2 cup of chopped onions. 2 cloves of garlic chopped. Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice. 2. Add the following: 1 (28 ounce) can of crushed tomatoes. 2 (8 ounce) cans of tomato sauce. 2 (6 ounce) cans of tomato paste. 1/2 cup of water. Gently stir this into the cooking meat. 3. Add the following: 2 tablespoons white sugar. 1 teaspoon fennel seed. 2 teaspoons fresh Basil leaves chopped. 2 tablespoons fresh Italian parsley chopped. 1 teaspoon salt. 1 teaspoon Italian Seasoning. 1/2 teaspoon ground pepper. Gently stir these seasoning into the sauce. Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes 4. Soak 12 lasagna noodles. The lasagna noodles need to be soaked in hot tap water for 15 minutes. 5. While the noodles are soaking you can make the cheese filling. Put the following in a mixing bowl: 23 ounces of ricotta cheese. 1/2 teaspoon fresh grated nutmeg Grate fresh nutmeg over the Ricotta cheese. 6. Add the following. 1 egg. 2 tablespoons fresh Italian parsley chopped. Mix these ingredients together with a spoon. 7. Now we start building the lasagna layers. Use a 9x13 inch baking pan. Spread 2 Cups of meat sauce on the bottom of the pan. Remove your lasagna noodles out of the water bath. Shake water off wet noodles. Lay 6 noodles across the layer of sauce. Spread half of the ricotta cheese mixture over the layer of noodles. Spread 1/2 of the mozzarella cheese over the ricotta layer. Sprinkle half of the Parmesan cheese over the mozzarella layer. Spread 2 cups of meat sauce over the cheese layer. Lay down the next layer of noodles. Spread the remaining ricotta mixture over noodles. Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna. Put the last layer of meat sauce on the cheeses. Sprinkle the remaining cheese on top. 8. Cover with foil. Bake in preheated oven at 350 for 25 minutes. Remove foil and bake uncovered for another 25 minutes. Remove from oven and allow to cool for approximately 15 minutes. To show your appreciation for this great lasagna recipe please click on the advertiser's links on this blog. This helps pay for the hosting cost of the website. Thanks and enjoy! -Serves 12 people-.
In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl whisk egg yolks, lemon juice and water, gradually add to flour mixture,tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes. Roll out on portion of dough between 2 large sheets of waxed paper into a 17x12 inch rectangle. Transfer to an ungreased 15 x 10 x 1 inch baking pan. Press pastry onto the bottom and up the sides of pan,trim pastry even with top edge. In a bowl, toss the apples, sugar, flour, cinnamon and nutmeg, spread over crust. Roll out remaining pastry to rift top of pan, place over filling. Trim edges, brush edges between pastry with water or milk, pinch to seal. Cut slits in top. Bake at 375F for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth. Drizzle over bars before cutting. Makes about 2 dozen.
Place one cutlet on a sheet of waxed paper and cover with a second sheet of waxed paper, and pound cutlet to an even thickness with a mallet. Repeat with remaining cutlets. Toss flour, 1/2 teaspoons of the salt and the pepper on a sheet of waxed paper (I like to use a shallow bowl) and dredge each piece in the flour. Reserve 2 teaspoons of the flour mixture. Heat oil and 1 tablespoons of the butter in a large skillet over medium-high heat just until sizzling. Add half the amount of cutlets and brown about 1 minute per side. Transfer browned cutlets to a plate and keep warm. Repeat with remaining batch of cutlets, adding an additional tablespoons of butter. Reduce heat to medium and add remaining tablespoons of butter and stir in onions and cook 3 minutes. Add sliced mushrooms; cook another 3 minutes, stirring. Sprinkle with reserved 2 teaspoons flour mixture. Stir to coat. Add Marsala wine and chicken broth and bring to a simmer, stirring up browned bits from bottom of pan. Add cutlets back to the pan and season with remaining 1/4 teaspoon of salt and cook covered for 3 minutes, until sauce is slightly thickened. Serve over warm egg noodles.
To make the meringues, preheat oven to 300. Line a baking tray with parchment paper. Place the egg whites into a spotlessly clean bowl. Whisk on a medium speed of your mixer until foamy, then add the cream of tartar. Continue to whisk until soft peaks form. Add the superfine sugar, a little at a time. Continue to whisk until all the sugar has been incorporated and the egg whites are very stiff and shiny. using two spoons or a piping bag, place rounded spoonfuls of the egg white mixture in rows on the lined baking tray. You want them to be around 2-1/2 inches in diameter. Place in the oven, them immediately reduce the oven temperature to 275 and bake for 1 hour. Turn the heat off and leave the meringues undisturbed in the oven until the oven is completely cold (or, better yet, overnight) to allow the meringues to dry out. Cut the strawberries into quarters. Place about 1/3 of the raspberries and the confectioner's sugar into a blender or food processor and process until just pureed (or you can mash them with a potato masher or fork). Place the remaining berries to the side and pour over the orange liqueur. Set aside to macerate while you whip the cream (the longer you let the berries steep, the better). Whip the cream until soft peaks form and set aside. Whip the marscapone and fold into the heavy cream. Break up the meringues (if desired. you can also just use the meringues as a base to cover with berries and top with cream/marscapone mixture and drizzle with berry sauce (which could also have a raspberry liqueur or syrup added to it) into bite-sized pieces and add them to the whipped cream. Add the chopped strawberries and gently add blueberries and raspberries, reserving a few for garnish. gently fold in all but a few tablespoons of the puree, marbling it through the cream mixture. Spoon into individual serving dishes or goblets and drizzle with the remaining puree and reserved berries. Serve immediately.
Preheat deep fryer to 350*F. Clean each potato thoroughly, then either use an apple corer or spiral cut the potatoes by hand. Skewer each potato then fan out the layers down the stick. Place into the deep fryer until covered with oil, and rotate occasionally for even cooking. Deep fry 2-3 minutes or until the potatoes reach desired crispiness. Drop onto plate lined with a paper towel to dry excess oil. Sprinkle on toppings immediately, serve, and enjoy!
Heat oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, dijon mustard, cheddar cheese, and Gruyere; set cheese sauce aside. Cook macaroni 2 to 3 minutes less than manufacturer's directions. Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the cheese sauce Pour mixture into prepared dish. Sprinkle breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
Preheat oven to 375°F Cook noodles according to directions on package. In small bowl, combine beaten eggs and cottage cheese. Add 1 1/2 jars of sauce to cooked ground beef. Add garlic salt. Stir and simmer 5 minutes. Set aside. Spread 3/4 cup sauce on bottom of baking dish. Place 3-4 noodles over the bottom, slightly overlapping. Spread 1 tablespoon of the egg/cottage cheese mixture over each noodle. Add 1 tablespoon meat/sauce mixture over each noodle. Sprinkle Parmesan cheese and then mozzarella. Repeat layers. Cover last layer with remaining noodles and sauce. Sprinkle with remaining mozzarella cheese. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Let cool 10 minutes before serving.
Melt butter on the stove, then mix in sugar and brown sugar. DO NOT BOIL. Remove from heat. Pour butter and sugar mixture into a large mixing bowl and add eggs and vanilla. Mix thoroughly. Add baking powder, soda, salt, and finally the flour. Mix ingredient for about three minutes on high speed. Add quick oats and coconut. Mix for two more minutes. Then decide if raisins OR chocolate chips are your desire, and add them. (This cookie can stand on its own too, if you choose!). Bake: 350 Degrees Time: 10 Minutes. **This cookie dough can be rolled into cookie balls and frozen until you need them. So make them all now or just a few and freeze what you want to make later.
In a heavy soup pot, brown bacon until crispy. Remove bacon to paper towels and drain pot. Add frozen tater tots to pot, cook until being to thaw, 1 or 2 minutes. Add bacon, corn, broth and milk to pot, stir to combine. Bring to a boil. Lower heat, and simmer 12-15 minutes, until potatoes are soft. Stir to break up tots, but leave some chunks. Ladle into bowls, and top with pepper.
Preheat oven to 350°F and prepare a cookie sheet, either use a non-stick or spray a traditional sheet with non-stick spray. Mash bananas in peel and set aside. This lets the natural sugars develop. Mix dry ingredients in a large bowl. First toss oats, oat bran, whole wheat flour, ground almonds, cinnamon, and salt. Add brown sugar and be sure to integrate it evenly in the mixture, use your CLEAN hands. Next throw in the sunflower and flax seeds, chocolate chips, and dried cranberries. In a medium saucepan, over low heat, warm the peanut butter. Slowly add mashed bananas, stirring constantly and further mashing any banana meat that needs it. Add vanilla extract and leave on lowest heat for 2 minutes, stirring constantly. You don't want the butter and bananas to burn. Add the banana mixture to the dry mixture and stir (or knead) until the two are fully integrated. It should create a sort of nutty dough. Form the dough into 24 bars or logs approximately the size of store-bought granola bars. Place on cookie sheet and bake at 350°F for 30 minutes. Turn the oven off and leave the bars in for another 25 minutes. Enjoy one or two and freeze the remainder in freezer bags.
Process chickpeas in food processor until texture resembles coarse bread crumbs. Transfer 2/3 of mixture to a mixing bowl along with mashed potato. Set aside. Add to the remaining chickpeas the following and process until smooth: all of the dried herbs, baking powder. Add this paste to the mixing bowl along with the yogurt and cilantro. Mix well. Drop spoonfuls of mixture on sheet like cookies. Bake at 350F for 35-45 minutes. Flip them about half way through, flattening with the spatula before flipping. Let them cool a bit and remove carefully.
Preheat oven to 350. Boil chicken 20-40 minutes until almost fully cooked. Pull apart into bite size pieces. Mix chicken with sour cream and cream of mushroom soup. Spread mixture into a buttered pan. Melt butter. Pour stuffing mix into a mixing bowl, stir in butter and chicken broth. Spread over chicken mixture. Bake 30 minutes or until bubbly. If desired serve with cranberry sauce on the side.
toss uncooked noodles in melted butter. Place in 9X13 baking dish, cover with shredded cheese, pour milk over all. Salt and pepper if desired. I used to stir periodically but my husband told me he likes the crunchy bits from not stirring. Bake 1 hour at 350 degrees.