HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line a cookie sheet with paper towels; set aside. Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2 to 3 minutes or until smooth, scraping sides of bowl. On one slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally. Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil. Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. Repeat with the other three sandwiches. Cook one at a time, and allow the oil to reach the desired temperature between each. Sprinkle with confectioner's sugar and serve with blackberry preserves on the side.
Preheat oven to 350°F. In blender or food processor, grind almonds until powdered. Add oil, Bragg sauce, water, vinegar, garlic, rosemary and oregano; blend. Place mushrooms upside down in baking dish, tightly in one layer. Bake for 30 to 35 minutes or until mushrooms are tender. To serve, slice thickly on diagonal. Spread onion and sauce on top.
Place all ingredients in a mixing bowl and stir with a rubber spatula until throughly blended.
In a small saucepan, heat the oil. Add the ginger and scallions, cook 1 minute or until slightly browned. Add chicken broth, soy sauce, brown sugar, chili powder and red pepper. Bring to a boil. Dissolve cornstarch in wine; add gradually to the liquid, stirring constantly until slightly thickened.
Combine yellow cake mix, 2 eggs, and the butter. Mix well. The batter will be stiff. Spread the batter into a greased 13 X 9 inch baking pan. Sprinkle pecans over batter. Combine the cream cheese, powdered sugar and the remaining 2 eggs. Mix well and pour over the top of the cake batter. Bake at 350 degrees for 35 minutes.
Preheat the oven to 425°F degrees. Lightly grease and flour a cake pan. In a large bowl sieve and combine all the dry ingredients. Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape). Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough. Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes. The bottom of the bread will have a hollow sound when tapped so show it is done. Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
Rim 4 tall Collins-type glasses with lime wedge and then dip in sugar. Fill glasses with ice cubes. In a large measuring cup combine tequila, orange liqueur, lime juice and pomegranate juice. Divide cocktail between the 4 glasses. Top with club soda and garnish with lime wedges and pomegranate seeds.
Prepare cake according to package and cool. Cut the cake into layers, then into pieces. Place them so that they cover the bottom and sides of a large bowl. Pour in cherry pie filling and cover with remaining cake. Sprinkle rum over the cake. Make pudding and pour over next. Cover with whipped cream, shaved chocolate, and fresh cherries if desired.
Combine first 5 ingredsients (ending with egg white) in a large bowl; stir well with a whisk. Add bread, toss gently to coat. Let bread mixture stand 20 minutes (while you prepare the rest of recipes). Preheat oven to 350°F. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion to pan; cook 10 minutes, stirring occasionally. Add juice; cook for 5 minutes, stirring occasionally. Remove casings from sausage. Crumble sausage into pan; cook 5 minutes or until browned, stirring frequently. Remove from heat; let stand 5 minutes. Add sausage mixture and cheese to bread mixture; stir well to combine. Spoon into an 8" square baking dish coated with cooking spray. Bake at 350°F for 40 minutes or until set and lightly browned. Let stand for 10 minutes before serving.
Remove husks and stems from tomatillos. Place whole tomatillos in a sauce pan, cover with water and bring to a boil. Boil 5 minutes or until easily pierced with a fork. Drain the water and allow to cool. Place tomatillos, onion, cilantro, jalapeno, and salt in a food processor or blender. Blend until smooth. Stir in sour cream and avocado and blend again until smooth.
Buy small firm potatoes. Wash the potatoes, place them in a deep pot, cover with water, and bring to a boil. Cook for 15 to 20 minutes, or just until tender. Remove the pot from the heat, pour off the water, and rinse the potatoes in cold water. When the potatoes have cooled enough to handle, peel off their skins and set aside. In a heavy frying pan or skillet, over medium heat, melt the sugar. When the sugar turns light brown around the edges, add the butter and stir until melted. Rinse the peeled potatoes in cold water. Drain the potatoes and add them to the caramelized butter sugar mixture. Cook the potatoes, shaking the pan often, until the potatoes are evenly glazed and heated through, which will take about 10 minutes. 6 servings. Scandinavian Feasts.
Heat oil (2 to 3 inches) in deep fryer to 375°F. Stir Bisquick mix, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chilies. Drop batter by small spoonfuls into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.
Dissolve years in water in large bowl. Wait 5 minutes. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour and beat until smooth. Mix in enough remaining flour to make dough easy to handle and not sticky. Turn dough onlo lightly floured surface; knead until smooth and elastic, about 5 minutes Place dough in greased bowl, flip dough over so greased side is up. Cover dough, and let rise in warm place until doubled, about 1.5 hours. Dough is ready if indentation stays when touched. Punch dough down. Roll dough into 15x9 rectangle on lightly foured surface. Spread butter/margarine over the rectangle covering the whole surface. Sprinkle with brown sugar, cinnamon and raisins. Starting on the long edge, roll dough tightly up. Pinch edge of dough into roll to seal well. Firmly grasp the dough in various spots as needed to even it out (it may be thicker in some spots.). Withe sealed edge down, shape into ring on lightly greased cookie sheet, and pinch ends together. With kitchen shears or sharp knife make cuts 2/3 of the way through the ring at 1 inch intervals. Turn each cut section onto it's side so pieces kind of overlap. Let rise again until double, about 40 minutes. Heat oven to 375 and bake until golden brown about 25-30 minutes I fit starts to brown too quickly, cover loosely with foil. When it's done, let cool on wire rack and transfer to large plate or platter. While it's cooling mix up the powdered sugar, milk, and vanilla until smooth and desired consistency. Spread over the cooled tea ring. Decorate with Cherries, walnuts, pecans so that each piece of the tea ring has something on it. The cherries are my favorite.
Slice bananas into crust. Slowly add 1/2 cup milk to soften cream cheese. Mix until well blended. Add pudding mix with remaining milk. Beat one minute. Pour into crust. Chill. Garnish with coconut.
Preheat oven to 375°F. In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes. While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil. Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour. Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight. Preheat oven to 350°F. Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.
Combine first 6 ingredients, blend well. Place chicken breast in sour cream mixture, turn to coat well and marinate, refrigate 8 hours or more. Roll chicken in seasoned crumbs. Try to keep as much sour cream mixture around chicken as you can. Refrigerate one hour. Drizzle melted butter over chicken before baking at 325 for 60 minutes. PERSONAL NOTE: (I just put the chicken in a baking dish with the marinade,after the 8 hour marinade time, sprinkled the crumbs over it drizzled the butter over it and baked it at 325 for 60 minutes) Refrigerate for one hour before cooking. I didn't find this was needed.
Preheat the oven to 350 degrees. Combine the preserves, lemon juice and soy sauce in a shallow bowl. Divide this mixture in half; reserve half to serve with the chicken. Dip the chicken pieces in the preserves mixture; roll in bread crumbs. Place the chicken in a baking dish. Drizzle with melted butter and bake about 35-40 minutes, or until the chicken is done. Heat the remaining preserves; serve with the chicken.
Toss all 7 ingredients in a medium bowl. Can be eaten straight away, or let sit in the fridge, covered for 30 minutes. Serve with crusty, cheesy garlic bread!
Bake and cool pie shells according to directions on the pie shell packaging. Bring soda and cornstarch to a boil, stirring constantly. Remove from heat. Add Jello and stir to dissolve. Add berries to mixture and stir until all the berries are coated. Fill pie shell and pour remaining juice over pie. Refrigerate until pie is set, about 2 - 1/2 hours. Top with conservative amount of Cool Whip if you like.
Mix together dry ingredients. Mash banana. Add eggs to banana and beat slightly. Add wet ingredients to dry and mix until it is all incorporated. Pour into prepared muffin tins or baking cups. Bake for 16 minutes at 350 degrees.
Preheat oven to 350 F and place rack in center of oven. Toast hazelnuts for 10 - 15 minutes or until the skins start to separate from the nut. Remove from oven and place in a clean tea towel to steam for about 5 minutes. Rub the hazelnuts in the towel to remove the skins. Let cool and then coarsely chop. Set aside. Reduce oven temperature to 300F and line a baking sheet with parchment paper. In a small bowl whisk together the eggs and vanilla extract. Set aside. In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined. Gradually add the egg mixture and beat until a dough forms, add chopped nuts and chocolate chips about halfway through. With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide. Transfer logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart, and bake for about 35-40 minutes, or until firm to the touch (logs will spread during baking, giving the characteristic biscotti shape). Remove from oven and let cool on a wire rack for about 10 minutes. On a cutting board, with a serrated knife, cut each log crosswise, into 3/4 inch (2 cm) slices. Be careful when moving these to the cutting board to ensure the logs don't break. Arrange the slices on the baking sheet, cut side up, and bake 10 minutes. Turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.
This is ridiculously easy to prepare, but delicious and healthy. Here goes: Slice tops off of tomatoes and discard. Carefully scoop out 2/3rds of the tomato insides and discard. Refill tomato 'shells' with cottage cheese and sprinkle with chopped fresh basil and chives. Make sure to serve chilled.
In a medium mixing bowl crack 6 large eggs into the bowl and then add 6 tablespoons of cold tap water. Beat together, then add to a non stick pan with 2 tablespoons of margarine or whipped butter. Cook over medium heat and be vigilant by constantly stirring. When done, sprinkle with your desired amount of salt and pepper. * Tip for lesser eggs or more eggs per batches. The key is to always add one tablespoon of water per egg and one teaspoon of margarine or whipped butter per egg.
Remove stems from peppers. Slice peppers in half lengthwise and remove seeds (or leave them in for very hot salsa). Slice half peppers crosswise into 1/2 inch pieces. Place in a food processor. Add tomatoes and garlic and puree to a coarse paste. Work in the olive oil and vinegar. Season lightly with salt and pepper. Add cilantro, pulsing to mix. There will be about 1 1/2 cups. Rinse chicken and pat dry. Generously season on both sides with salt, pepper and cumin. Drizzle oil over both sides of chicken. Rub oil and spices in with your fingertips. Cover and refrigerate 30-60 minutes. Preheat grill to high. Brush and oil grill grate. Grill chicken until cooked through and golden brown, 4-6 minutes per side. Transfer chicken to a platter and spoon llajua over it.
Put chops in 1 or 2 shallow baking pan (s). Sprinkle chops with brown sugar and salt. Scatter with thin lemon slices (at least 1 per chop), then scatter onion rings over all. Shake catsup over each chop; you need not totally cover it. Run water into pans until chops are just covered. Bake at low heat (about 325°) 11/2 hours. Remove chops to a platter to serve (chops cannot be served in the baking pan as there will be lots of liquid left over; just discard the liquid).
Boil 4-6 cups of water in a pot on the stove. Add 2 tsp salt. Add in 1 cup Elbow Macaroni noodles. Boil for 7 minutes. Preheat oven to 400F. When finished boiling, pour macaroni into a strainer basket and then add to a 9"x9"x1.5" oven safe (preferably pyrex) dish. Scramble the egg, then add the egg to the 1 cup of milk. Add in salt and pepper, mix well. Add to macaroni the milk, egg, salt, pepper mixture (Ensure the noodles do not float). mix in 6-8 oz of cheese. Add the remaining cheese to the top. Try to cover all the noodles on top. Place dish in center rack in oven and bake for 30 minutes. Top layer of cheese should be slightly golden brown on the sides. Remove from oven and let cool slightly and serve. May be microwaved for enjoyment again and again.
Saute onion and garlic in oil until soft. Add beef and mushrooms and saute. Drain fat. Add all seasonings and one to one and a half cans tomato sauce, paste and tomatoes and beef consume. Cook, covered over a slow flame for 2 hours. Add additional tomato sauce if needed to achieve the consistency and taste you desire. Serve with your favorite pasta to good appetites!
Combine orange juice and peach schnapps. Pour over ice. Add vodka to make a screaming fuzzy navel.
Mix all ingredients, except canola oil, together. With wire whisk, slowly whisk in canola oil until well blended. Chill, serve & enjoy.
Preheat the oven to 375 degrees.Beat together cream cheese and eggs until smooth. Add cream, first 1/4 cup of Parmesan cheese, and spices; mix again. In a 9 x 13 inch baking pan [sprayed with oil (Pam)] sprinkle 8 oz. Mozzarella cheese. Pour egg/cream cheese mixture over the top of the Mozzarella. Bake at 375 for 40 minutes (until it is golden brown). This will look like focaccia and is the crust for the pizza. Remove from the oven and let it stand for 5 minutes. Spread on pizza sauce; sprinkle on 1 cup Mozzarella cheese and pile high with your chosen toppings! Then sprinkle on 2nd 1/4 cup Parmesan. Return to oven and bake until bubbly and browned (about 15 minutes). Allow to stand 10-15 minutes before cutting. Serves 8.
Heat wok to medium high heat. Spray with cooking spray and scramble the eggs. Once done, chop and set aside. Add oil to wok and saute chicken, onion, green onion and carrots until done. Return eggs to wok and mix well. Break off chunks of steamed rice and mix well with other ingredients. Add sesame seeds, salt, and pepper. Stir in butter and soy sauce. Mix well and let sit for 5 minutes before serving.
combine soy suace, marmalad, ketchup and garlic.mix well. brush over ribs. arrange in slow cooker; pour remaining sauce over ribs. cover and heat on low setting for 10-12 hours.
Melt the chocolate and butter together. Cool slightly. In a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar. Whisk this into the chocolate mixture then whisk in the flour. Fill 12 greased 4-ounce ramekins with the batter and refrigerate overnight or until ready to bake or bake immediately. Bake in a preheated 450°F oven for approximately 10 minutes. Serve in the ramekin or I invert on a plate and garnish. Cooking time varies depending on everything - just watch the cakes -- cook them until they don't "jiggle" much anymore and the top is cracked and lifted slightly. It takes a bit of practice to get it just right. Also good cooked completely.you decide how much yummy-gooey chocolate you want.
Place the tuna in a colander and drain well. Transfer the tuna to a medium-sized bowl and break it up with your fingers into flakes (please, use your fingers, not a knife, to finely shred the tuna. This gently flakes the tuna, instead of crushing it.) Stir in the celery. Mix all the ingredients for the dressing in a small bowl. Spoon the dressing on top of the tuna and celery mixture. Gently stir in the dressing until all of the salad ingredients are well coated. Use in sandwiches or serve as a salad on crisp lettuce leaves. Tightly cover and refrigerate any leftovers.
Pre-heat oven to 350. Spray 8x8 inch square pan or 9 inch round pan with non-stick spray. In a large bowl whisk together flour, sugar, soda, and salt. In a medium bowl combine cocoa, chocolate chips, and coffee- whisk until smooth. Add mayo, egg, and vanilla to chocolate mixture, whisk to combine. Pour chocolate mixture into flour mixture, whisk until well blended. Bake for 30 - 35 minutes, or until toothpick inserted in center has only small crumbs attached. Cool in pan ten minutes before inverting onto serving platter. Cool two hours. Beat cocoa powder, vanilla, and mayo together until well combined. Add sugar and milk, whip until smooth. Frost cooled cake with icing. Enjoy!
Saute bacon and onion together until lightly golden, about 6-7 minutes. Add to cooked sprouts. Mix in sour cream and season to taste. Serve warm.
In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish. In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently. Bake at 350 degrees for 35-40 minutes in preheated oven.
Wash the gai lan and trim the ends of stalk (about 1/2 inch) and discard the ends. Mix the chicken stock, sake, and sugar in a small bowl and set aside. In a large wok or pan heat 1 1/2 T vegetable oil over medium heat. Add the garlic cloves and cook until lightly golden about 1 to 2 minutes. Be careful you do not burn the garlic. Turn the heat to high and add the ginger and cook for 15 to 20 seconds and add gai lan stalks. With a large spoon or spatula scoop up the oil and bathe the gai lan stalks for about 1 minute. Pour the chicken stock mixture and immediately cover the wok or the pan with a tight fitting lid. Turn down the heat to medium and let gai lan steam for about 3-4 minutes. You should be able to easily pierce with the stalks with a fork. Remove the gai lan to a plate, leaving any remaining stock mixture in the wok or the pan and add oyster sauce and sesame oil. Cook for about 1 minute on medium high and pour the sauce over the cooked gai lan and serve.
In a large pot steam the cauliflower in salted water for about 6-7 minutes. Drain well. In saute pan, heat the olive oil on medium-high and add the steamed cauliflower, garlic, and chili. Stir fry for about 2-3 minutes being careful not to burn. Add the scallions, the cilantro leaves and the Middle Eastern red pepper. Stir in well. Season with salt and pepper to taste. NOTE: I've never used Middle Eastern red pepper. I have been informed by a kind Zaar member that harissa can be used for the Middle Eastern Pepper. Thanks, FiFi! cg 02-06-06.
Cook pasta in boiling salted water according to package directions until al dente. Meanwhile, in a large skillet, heat olive oil and saute sausage and garlic together until sausage is browned. Stir in escarole and cook until wilted. Stir in chicken broth, cover and simmer for about 10 minutes. Add drained cooked pasta, beans and Parmesan cheese to skillet and stir over low heat for about 5 minutes until juices thicken. Serve topped with additional grated Parmesan cheese. Note: If you cannot find the escarole in a sack, use 1 bunch of fresh escarole, chopped.
Season 16 scallops on both sides with salt and pepper (save the rest for another use). Heat 1 teaspoons oil in a medium nonstick pan over medium-high heat. When pan is hot add 8 scallops and sear without moving or touching them for about 2 minutes or until a golden crust forms. Flip scallops and sear about 2 minutes more. Remove to a paper-towel lined plate. Add 1 teaspoons more oil, as needed, and sear second batch of scallops. Remove to a plate. In the same hot pan, briefly sear salami slices, just until hot and slightly crisp; add artichoke pieces to warm. Assemble by threading a scallop, a folded salami slice and a piece of artichoke onto cocktail picks and serve warm.
Bring 1 cup water and juice to a boil. Stir in honey and cinnamon. Add the tea bags. Remove from heat. Let stand for one hour. Add 6 cups cold water Pour into glasses with ice. Sit back, sip and fall in love. Can be stored in the refrigerator for three days.
Cut the chicken into bite size chunks and fry with the garlic. When chicken is done, add the cream and stir just until bubbly. Then add the Tony's seasoning and the parmesean cheese and cook until bubbling, but dont let it curdle. Make fettucine according to package and mix all together when done!
In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13-in. x 9-in. x 2-in. baking pan. Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust. For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake at 375 degrees F for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in refrigerator.
Mix the ingredients gently in a bowl with a wooden spoon. Dollop dough onto a greased cookie sheet (you should get 12 biscuits out of this recipe). Bake at 450 degrees F for 10-12 minutes, or until golden brown.