HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425 degrees. Pour 2 teaspoons olive oil nto baking dish large enough to hold 6 chicken pieces. Rub oil over dish with your fingers so it's completely but lightly coated. Set aside. Rinse chicken in cold water and pat dry. In wide bowl or plate, season flour with salt and pepper. Dredge each piece of chicken through flour so it's completely coated. Tap chicken against bowl to jar loose excess flour and set pieces aside. Discard flour. Crush corn flakes by placing them in large resealable plastic bag, carefully pressing bag to push out air. Seal up bag and run over flakes with a rolling pin. Open bag and pour crushed flakes into a wide bowl or plate. In large bowl, mix buttermilk, mustard, ground mustard, red pepper, paprika, sage and sesame seeds. Give each floured chicken piece a good buttermilk bath and then roll in corn flake crumbs. Arrange chicken pieces in oiled baking dish and slide the dish into hot oven. Cook for 15-20 minutes, lower heat to 375 and cook for another 25-30 minutes until cooked through and crispy. Juices should run clear when meat is pierce with a knife. Serve.
Line 8 or 9" square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on HIGH for 1-2 minutes or until melted, stirring every 15 seconds until smooth. Reserve 1/4 cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm. Remove fudge from pan by lifting foil. Remove foil; cut into squares. To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350°F. for 5 to 8 minutes or until light golden brown, stirring occasionally.
Beat egg yolks. Add remaining ingredients, except egg whites and garnish, and beat until smooth. gently fold in egg whites. Pour batter by 1/4 cupfuls onto hot greased griddle. Turn pancakes when they ar puffed and full of bubbles, but before bubbles break. Cook other side until golden. Garnish with sifted icing sugar and lemon rind strips.
Brown meat and drain. Combine with next 6 ingredients. Cook noodles and drain. Combine sour cream, cream cheese and onions. Add hot noodles to this mixture. In a greased casserole dish (recipe does not specify size - I have always made it in a 2 quart oval casserole dish - I did make it one time in a 13x9 baking dish but did not think it turned out as well; the layers of noodles vs. meat sauce were too thin for my preference, arrange alternate layers of meat and noodle mixture - 1/2 of meat sauce, noodles, 1/2 of meat sauce. Top with grated cheese. Bake at 350 for 20 minutes. Serves 4-6.
Saute the onions and garlic in oil about 15 to 20 minutes, until tender and not brown. Add the flour and stir and cook 2 minutes. Add remaining ingredients, cover and simmer 50 minutes. If it gets too thick, add a little more water. Remove bay leaves. Serve on hot dogs and burgers.
Cook corned beef, cube, set aside. In large bowl, mix together the soups, milk, onion and mustard, set aside. In medium bowl, mix together the drained sauerkraut, brown sugar and caraway seeds, set aside. Cook noodles and drain. In large crock pot or baking dish layer in order: kraut mixture. noodles. soup mixture. corned beef. cheese. Bake on low in crock pot for about 3-4 hours til it starts to bubble a little. Top with toasted rye bread cubes, bake about 20-30 minutes longer. *Ifbaking in oven, bake covered at 350 degrees for about 40 minutes, top with bread cubes, bake uncovered for about 10-15 minutes longer or til all is hot.
Pancakes: Blend all ingredients except butter in food processor. Syrup: Beat all ingredients until combined, approximately 1 minute.
Heat the olive oil in a medium saucepan over medium heat. Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of 2 of the lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta and return it to the pot. Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce. Pour the hot pasta into a large bowl and add the arugula, Parmesan and tomatoes. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add a few slices to the pasta. Toss well, season to taste, and serve hot.
Sift flour and castor sugar into a medium size bowl. Stir in milk, egg and combined tasy cheese and parmesan cheese and mix well to combine. Spoon tablespoons mixture in a heated greased pan, cook until bubbles appear on the suface of the hotcakes, turn and cook on the other side until lightly browned. Using an egg slice, remove hot cakes from the pan, and place on a tray lined with absorbent paper. Repeat with remaining cheese mixture to make more hotcakes. Serve spread with butter.
Prepare tortellini as per package directions, drain & set aside (add dash of olive oil & 1 oz. chicken stock so does not all stick together. Meanwhile, prepare white sauce Recipe #302996 as directed only prepare in dutch oven or large stockpot and keep on low flame when done. Once white sauce is made, brown mushrooms & onion in 1 tablespoon butter add pre-cooked & cut chicken, and pancetta & prosciutto to brown for a few minutes then add all that to dutch oven. Stir in tortellini & parmesan cheese. Season to taste with salt & pepper. ** If sauce is too thick, add up to 1/2 cup additional heavy cream 1 tablepoon at a time until desired consistency. ** Note: tortellini should not be smothered in the sauce, only supposed to coat the tortellini so you may need to use a full 2 lbs. tortellini.
Bring water to boil in a 3-4 quart pot. Add cloves and boil for one minute. Add cardamom pods (to better release flavor, crush or split pods), peppercorns, cinnamon sticks and gingerroot. Cover and simmer for 1-2 hours (longer = stronger). Add black tea (can use decaf). At this point you can cool the tea, strain it and refrigerate. I usually let it cool over night before straining. Or strain immediately and add the milk, return to boil and immediately remove from heat (or it will boil over). Add sweetener to taste (we like honey).
Mix all the ingredients together in a large pot, bring to a boil, then reduce the heat and simmer until thick (about 3 hours). Pour the relish into hot, sterilized pint jars, cover, and process in a boiling bath for 15 minutes.
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the beef and cook, stirring frequently to break it up, until browned, 6-8 minutes. Add the onion. Carrot, celery, bell pepper and garlic cook, stirring occasionally, until softened, about 5 minutes. Stir in the mushrooms, beef broth, tomato paste, basil and oregano; bring to a boil. Reduce the heat and gently simmer, covered, 15 minutes. Add the sour cream and cook, uncovered, until the sauce is thickened, about 25 minutes longer. Stir in the salt and pepper. Toss pasta with sauce. Garnish with cheese.
Combine broth, pasta, corn, chilies and tomatoes in a 2-quart saucepan. Heat to boiling, then reduce heat. Cover and simmer for approximately 10 minutes, or until pasta is al dente. Remove from heat and let stand until nearly all the liquid is absorbed. While pasta is cooking, spray a 10-inch skillet with cooking spray. Add oil and heat over medium high heat. Saute sliced beef and bell pepper (if using) in oil for about 5 minutes, stirring occasionally, until beef is browned to your liking. Stir beef and peppers into pasta mixture, then mix in cilantro and black olives (if using). Serve.
Season strips of steak with salt and set aside. In a small bowl, make a sauce by whisking together coffee, ketchup, and chili powder. Heat a large skillet over medium high heat and cook the beef in vegetable oil to brown, about 2 or 3 minutes. Add sauce, onions, and red pepper; cook until vegetables are tender and sauce thickens, about 6 to 8 minutes. Meanwhile, wrap tortillas in paper towels and heat in microwave for 30 seconds. To serve, spoon steak and vegetables mixture into tortilla, top with corn relish, and garnish with fresh, chopped cilantro.
In small mixing bowl, beat eggs, parmesan, basil and oregano. Season with salt and cayenne pepper to your taste, set aside. Cook asparagus and carrots in boiling water until tender crisp, about 5 minutes. Dice and set aside. In medium skillet, heat 3 TBS olive oil over medium heat. Add onion, cover and cook on low til limp, about 10 miuntes. Remove lid, turn to medium and add garlic. Cook and stir until golden in color, about 5 minutes. Add bell pepper and stir until tender about 5 minutes. Remove from skillet with slotted spoon and mix with carrots and asparagus. Season with salt and pepper to your taste. Preheat oven to 350. Combine in 12 inch skillet, preferably cast iron and MUST BE OVERPROOF, 2 TBS olive oil and 3 TBS butter. Heat over medium heat til hot. Add sliced potatoes in layers, overlapping if necessary. Reduce to medium low and season with salt and pepper to your taste. Cover and cook until potatoes are golden on the bottom at least 15-20 minutes-- PATIENCE. Carefully turn potatoes in the pan until the browned one are on top adding the remaining butter. Cook for about 5-8 more minutes over medium heat tll the bottom is golden also. Spread Ricotta cheese over the potatoes. Sprinkle the onion-asparagus-carrot mixture over the ricotta. Arrange sliced tomatoes over the other veggies. Pour egg mixture over the top. Place skillet in oven and bake about 15 minutes until eggs are set. Carefully invert frittata on large platter. Sprinkle with chives. Cut into wedges and serve immediately.
Mix the first three in a saucepan Then heat for five minutes. Add the fresh squeezed juice and chill for 30 minutes. Serve Chilled over ice in stemmed glasses and garnish with peel.
Combine everything that's not meat. Mix well. Add meat. If whole poke holes with fork so the teriyaki penetrates. I think the best flavor is from chunks. Let stand 24 hours in fridge. Sometimes I let it go longer. The longer the better as long as it doesn't start decaying.
Cream butter and sugar together; stir in egg, molasses and vanilla; combine and gradually add dry ingredients (add a couple more tablespoons flour if your dough seems too soft) then stir until completely mixed. Roll dough into 1 1/4" balls; roll each ball of dough in granulated sugar and place on a greased baking sheet. For soft & chewy cookies, bake at 375° for 8 minutes or just until edges start to turn golden-brown; for crisper cookies, bake for up to 10 minutes; allow cookies to remain on baking sheet for a couple minutes after they come out of the oven; remove cookies to a cooling rack to cool completely.
Combine the fish, cilantro, hoisin, mayonnaise, green onions, ginger, garlic, salt and pepper in a food processor. Pulse until finely chopped. Pat into 4 patties. Chill for 1 to 4 hours. (Or 20 minutes in the freezer.). Heat vegetable oil and sesame oil in a large skillet over medium heat. Add the fish burgers and cook for 3 minutes per side or until just cooked through. Serve on toasted buns with mayonnaise and extra hoisin, topped with lettuce and tomato.
Preheat oven to 350 degrees F. Grease a standard 12-slot muffin pan with cooking spray and set aside. Heat a large non stick skillet over medium heat. Once hot, add in oil, red pepper, green pepper, and onion. Saute 5-7 minutes, or until peppers are tender. Add in spinach and mushrooms and cook for an additional 2 minutes. In the last 30 seconds, add in minced garlic. Season with salt and remove from heat. Crack eggs/egg whites into a large 4 cup measuring cup and whisk together. Stir in cooked veggies. Pour the egg/veggie mixture evenly into the prepared muffin pan. Bake for 15 minutes, or until the tops are firm to the touch and eggs are cooked. Cool slightly and serve immediately! NOTE: Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.
Preheat oven to 400 degrees F. Melt butter in skillet and remove from heat and mix in mustard. On a plate, combine crumbs, cheese, parsley, salt and pepper. Dip chicken in butter/mustard and then pat crumbs on the chicken. Place the chicken in a 9" X 13" baking dish and bake for 45 minutes-Note: if you use the legs with the thigh connected, use more time to cook.
Heat oven to 375*F. Combine butter flavored crisco, brown sugar, milk, and cherry extract in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in cherry chips and almonds. Drop rounded tablespoons of dough 3-inches apart on an ungreased baking sheet. Bake at 375*F. for 8-10 minutes for chewy cookies, or 11-13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to racks to cool completely.
Fry the onion with the bacon. Drain but save 2 tablespoons bacon grease. Add 1 can corn, drained. Add bacon grease. Add sour cream. Add diced mild green chilies (1/4 cup of a can). Salt and pepper to taste. Heat. When ready to serve, sprinkle paprika.
Plunge cabbage into a large pot of boiling salted water. Bring back to a boil and simmer for 1 minute. Drain in a colander and hold under the cold tap until cool, then drain again and squeeze out the excess water. Set the cabbage aside. Simmer the cream in a large pan over medium heat until reduced by one-third. Meanwhile, heat the oil in a large non-stick frying pan over a high heat until very hot. Season the fish well with the salt and pepper, then sear quickly on both sides. Add the butter to the pan, and cook the fish for 2-3 minutes more on each side, or until done depending on the thickness of the fillets. Remove and keep warm. Add the mustard and cabbage to the pan of cream and toss until the cabbage is hot. Taste for seasoning then serve with fish.
Mix together orange zest, orange juice, oil, tarragon, ginger, salt, and pepper in a resealable plastic bag. Add fish to bag, seal, and shake bag gently to coat. Let marinate 3-4 hours-but no longer as your fish may start to toughen up if overmarinated. Preheat oven to 450 F and bake fish in a casserole dish 8-12 minutes or until it has just started to flake easily with a fork.
Preheat oven to 375 degrees. Generously butter and sprinkle with romano cheese, turning dish to coat bottom and sides; of 4 individual 4 inch diameter souffle dishes set aside. Saute the mushrooms and onions in 1 tablespoon butter for 5 minutes Season with salt pepper and fresh thyme. Add sherry and loosen any goodness from the pan;reduce to almost all the liquid is gone:. ; add remaining 2 tablespoon butter to onions mixture; add flour over low heat; add milk, stirring constantly until thickened. Remove from heat and stir in cheese and pepper sauce. Beat yolks with an electric mixer at medium speed until thick; stir into the sauce. Beat egg whites with the electric mixer until stiff peaks form; gently fold into the sauce. Immediately pour into a prepared souffle dishes. Bake 20 minutes, or until the center is set and tops are browned. The souffle should be slightly firm and springy to the touch in the center when it is done. Remove the souffle from the oven and serve immediately. It will fall, shrinking considerably in volume and producing a somewhat denser mushroom tart. Serve warm.
You will also need: 1 lg (#10) empty (coffee can) can and 1 sm 16 oz empty (coffee can) can. Place ingredients in small size coffee can and mix with spoon. Seal the can with duct tape and place inside a larger size coffee can. Surround small can with ice and layers of rock salt. Seal large tin with duct tape. Roll or toss can for 20-30 minutes adding ice and salt to the larger can once or twice (this may not be necessary if done outdoors in the winter). Pack again with ice or place in freezer and let stand for 20 minutes before serving.
Clean the cauliflower from green parts and cook it in water until it is soft. In the meantime, melt the butter in a pot (you will continue to cook soup), add flour and fry it just 1 min on easy fire (make "sauce veloute") add just a little cold water and stir gently to make a paste. When the cauliflower is soft, remove it from the water, but do not throw the water out - you will need it later. Put the cauliflower in strainer and strain the cauliflower through the strainer to make a paste. Save few flowers to put them later in a soup. When you strain all cauliflower, add some of the water you've been cooking in the cauliflower stir together add salt and pepper and cook for 20 more minutes. At the end, add parsley leaves and sour cream. To improve the meal make bread cubes: cut the 2 days old bread into small cubes and fry them in pan until they are crispy. Add them in a plate before pouring portions.
Mix yeast with warm water and 1 tablespoon of sugar. Combine milk, butter, shortening, and sugar, in a saucepan and heat gently then set aside to cool. Place flour in a large bowl, make a well in the middle of the flour. Pour yeast mixture into the flour well, cover and let rise for 20 minutes. Add milk mixture to flour and mix all the ingredients together. Knead into a ball, dust with flour and let rise for 45 minutes. Roll dough and divide into 10 pieces to form into gingerbread men shaped Weckmanner. Place the Weckmanner on a large baking sheet covered with baking or wax paper, making sure to leave enough room between each shape. Let rise for a further 20 to 45 minutes. Brush with egg and water mixture, decorate with raisins and dried cranberries for the eyes and buttons. Bake at 325 to 350F for 10-15 minutes. *Note: A traditional Weckmann in Germany would have a clay pipe in his mouth.
Preheat oven to 375 degrees. Chop chicken. Empty bag of frozen veggies into a microwave safe bowl. Defrost in microwave. Drain any liquid. Add everything except the pie crusts. Stir. Spray a deep dish glass pie pan with cooking spray. Line the pie pan with one crust. Press lightly to mold to pan. Fill with chicken, vegetable, & sauce mixture. Top with remaining crust. Press lightly. Crinp edges of the crusts. Cut a few slits in top of pot pie. Bake for 25-30 minutes until golden brown. Let sit 5-10 minutes before slicing into wedges.
Melt sugar in water. combine with the rest of the ingredients. Heat pan and put a spoonful in and spread to make a mini pancake. Cook in both sides, pancake will appear partially translucent when cooked.
Split pita rounds, set aside. In bowl, stir ricotta with maple syrup and cinnamon and 1/2 tsp vanilla. Spread about 2 tbsp (30 ml) of the ricotta mixture on each of the pita halves. Sandwich pita halves with a few raspberries. Repeat with remaining pitas. Slice each in half crosswise. In shallow dish, whisk together eggs, milk and remaining vanilla. Dip each pita sandwich half in egg mixture. Melt butter in skillet over medium heat. Fry stuffed pitas for 2 to 3 minutes per side, until golden. Serve drizzled with maple syrup and additional raspberries.
Combine dry milk, sugar and 1/4 cup + 2 T. cocoa in a large bowl with lid. Cover and Shake. Spoon into decorated holiday baggies. Toss mini marshmallows on top. Place baggie into large holiday coffee mug. Decorate as desired. Attach following recipe:. Measure 1/2 cup cocoa mix into mug. Stir in 1 cup hot water or milk.
At medium heat, add corn to butter in a large skillet. Stir in flour, sugar, salt and 1/2 cup of milk. Cook, covered, for 10 minutes. Add remaining 1/2 cup of milk before serving and stir well. VARIATION: Use 8 ears of fresh white corn with large kernels. Cut corn from cobs by first cutting down through the kernels, then scraping the pulp from the cob with the back of the knife. This frees the pulp from the shells.
Gently 'bruise' the cardamon by smacking with a rolling to open the husk up a little. Place the cardamon, milk & tea bags in a pan & slowly simmer for 5 minutes. Remove from heat, mix in sugar & pour into cups to serve.
Preheat oven to 375°F. Sprinkle work surface lightly with superfine sugar. Unfold pastry and roll out to 12" square. Break apart almond paste into little pieces and scatter evenly over half of the dough. Fold dough in half over almond paste. Roll out to 10 x 12". Add more sugar to work surface as needed to keep dough from sticking. Fold dough in half again and roll out again to 10" x 12". Cut in half to make 2 rectangles each 5" x 12". Using a pizza wheel, cut each rectangle into 12 strips, each 1" x 5". Twist each strip into a loose corkscrew and put on ungreased cookie sheets 1" apart. Bake 15 - 18 minutes, until puffed and golden. Remove to wire rack to cool. In two small microwaveable bowls, separately melt the chocolates. Drizzle both chocolates over the cooled twists.
For the CRUST: Mix crumbs and 3 tablespoons sugar in small bowl. Add butter, mixing well. Press on bottom of 9-inch springform pan. BAKE at 325* (F) for 10 minutes. For the FILLING: Beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended. Add eggs and vanilla, mixing on low until well combined, do NOT overmix. Stir in 1 package of chopped Andes Candies (28 pieces) and pour into crust. BAKE: 325* (F) for 1 hour and 5 minutes or until center is almost set. Run a knife between pan and cheesecake. Set cake on cooling rack till room temperature. Remove sides of pan. For TOPPING: Set aside 10 or 12 Andes candies for decorating cake top. In a microwavable bowl, mix remaining candies with cream (or milk). On high, microwave 45 seconds. Stir till candies melt and mixture is smooth. Spread over cheesecake and let drizzle down sides. Decorate with reserved Andes Candies. REFRIGERATE, at least, 3 hours or until serving time. Refrigerate any leftovers.
with an electric mixer beat eggs on high until light and fluffy -- GRADUALLY add sugar (very important do not dump sugar in, cake will be tough if you do) continue to beat on high for 3 minutes. sift together flour, baking powder, and salt and add to egg/sugar mixture beat on medium for 2 minutes. then add vanilla and pineapple juice and beat again 2 minutes. in a cast iron skillet melt butter (if you do not have a skillet you can use a 9X13 pan) add heaping cup of brown sugar and press into bottom of pan. place pineapple with cherry in center of each on top of brown sugar. add the cake batter, being careful not to disrupt the pineapples. bake at 350 degrees for 35-40 minutes or until toothpick comes out clean. invert pan immediately onto a plate and cool.
Cream butter and Splenda well. Add eggs, one at a time beating after each addition. Mix flour with baking powder and spices and add to egg mixture a little at a time wile beating. Add sour cream and vanilla butter nut extract. Pour into a greased 8-inch cake pan and bake at 350 degrees F for 50 to 55 minutes. Serve with Sugar Free cherry or apple pie filling and whipped cream.
Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down. Add the garlic, basil, tomato puree and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes. Pour in the vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes. Transfer the soup mixture to a food processor and blend to a puree. Return the blended soup to the pan through a sieve and season, to taste, with salt, freshly ground black pepper and sugar. Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes. Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil. Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta. To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves.