HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°F. Coat a baking sheet with non-stick cooking spray and set aside. In a medium non-stick saucepan, combine the broth and rice. Bring to a boil over medium-high heat. Reduce to low; cover and cook for 20 minutes, or until the rice is tender and the broth has been absorbed. Remove from heat and stir in black beans, bread crumbs, celery, red peppers, egg substitute and salt& freshly ground black pepper to taste. Coat a 1/2 cup measuring cup with non-stick cooking spray. Pack rice mixture firmly into measuring cup then turn it out onto the baking sheet (you may have to tap the measuring cup lightly to release). Press to flatten into a 3/4 inch thick cake. Repeat with remaining mixture. Bake 20 minutes, or until heated through. Serve and enjoy!
In large pot start to boil water for your pasta;(to save time)Cook pasta as directed, rinse and set aside. Preheat oven to 350°C. Cut and chop your meat to bite size chunks, set aside in fridge. Chop your ingredients that need choping and crush your garlic, place in a medium bowl. Add Condensed Cream of Celery soup, half and half, cream cheese, and other spices for your sauce. Gently with a masher combine everything to a nice and smooth sauce. In a very Large greased casserole dish, lay your pasta, then meat, then sauce. Top with cheese. Bake in preheated oven for about 30 minute till cheese is just nicely browned on top!
Remove the seeds from the cantaloupe, cut off the rind and cut into 1"x2" strips or squares. Dissolve the alum in the water and bring to a boil. Add the cantaloupe and cook for 15 minutes. Drain well. Combine the vinegar, sugar, and spices. Add the cantaloupe and simmer slowly until the melon is transparent, about 45 minutes. Place in hot sterilized jars and seal.
Preheat oven to 350°F. Lightly coat a 9-inch square baking dish and a large baking sheet with cooking spray. Place a large nonstick skillet, lightly coated with cooking spray, over medium-high heat. Add oil and onion and saute for 3 minutes. Add garlic and carrots and saute for 3 minutes. Add ground beef and saute for 5 minutes or until no longer pink, breaking up the meat as it cooks. Add flour and cook for 1 minute. Add tomato paste, stock, tomato sauce, basil, salt and pepper. Cover and cook on low heat for 3 minutes or until thickened. Add edamame and cook for one minute. Place in baking dish. While meat mixture is being prepared, place squash onto baking sheet and roast for 25-30 minutes, until just tender. Place in a bowl and mash, adding corn oil, grated parmesan, salt and pepper. Spoon over meat filling, sprinkle with cheese and bake for 5 minutes. Full nutritional information and more recipes by Rose Reisman are available at www.makegood.ca.
Set oven to 350 degrees. set oven rack to second-lowest position. Generously grease a 10-inch tube pan or angel food cake pan (I use my Pan Release recipe#78579 for greasing). In a large bowl using an electric mixer cream butter and sugar until well blended. Add in eggs and vanilla; beat until well blended (there should be no sugar granules remaining in the creamed mixture). Add in applesauce and sour cream; beat until blended. In a small bowl mix the flour with salt, cinnamon, baking powder and baking soda; add to the creamed mixture and mix until blended (about 1 minute). Fold in chopped raisins and nuts (or mini chocolate chips if using). Spoon the batter into prepared baking pan. Place the pan on a baking sheet lined with wax paper. Bake for about 65-80 minutes, or until cake tests don. Cool completely then dust with confectioners sugar or glaze.
For the brine: Combine all the ingredients for the brine except buttermilk in a small pot and heat over medium, dissolving all the salt and honey. Remove from heat and cool by adding ice cubes and stirring. In a large mixing bowl combine buttermilk and cooled seasoned water. Rinse chicken and pat dry. Divide all pieces of chicken between two large ziplock bags. Pour half of buttermilk brine in each, close, and place in the refrigerator over night, up to 12 hours. 1-2 hours before you are ready to fry: Rinse the chicken under cold water and pat dry. Let the chicken come to room temperature, half an hour to one and a half hours, on a parchment lined baking sheet covered with paper towels. Preheat oven to 350 degrees. Mix all of the ingredients for the coating together in a large bowl, transferring half to a second bowl. Fill a third bowl with the 2 cups of buttermilk. The easiest way to coat the chicken is to have a line set up: uncoated chicken, flour coating, buttermilk, 2nd bowl of flour coating, wax paper lined baking sheet for the coated chicken. Pour the oil into your pot. It should come at least two inches and no more than 1/3 of the way up the side of the pot. Turn the heat to low, clipping a frying/candy thermometer to the side of your pot. Dredge each piece in the coating, dust off all excess, dip into the buttermilk, and then into the second bowl of coating, letting the 2nd coating be clumpier but still patting to get rid of excess that might fall off in the oil. Place coated chicken on the wax paper lined tray. Turn the oil up to high and let it come to about 350°F. Let the coated chicken sit so that the coating will thicken while the oil gets hot. When it reaches temperature, very carefully place 4 pieces of chicken at a time in the hot oil and fry, adjusting the temperature as needed to maintain a frying temperature between 310° -325°F. I try to keep it around 320°. You start the oil at 350° because when you add the chicken to the hot oil, the temperature will drop. Fry dark meat first, as it takes longer. Fry the chicken for about 13-20 minutes, moving the chicken gently (you don't want to knock the coating off!) after the first five to prevent sticking and burning on the bottom. Be careful to monitor your chicken, watching the oil temperature closely and not letting the chicken get too dark. Remove chicken from the oil with a spider or slotted metal spoon when it is golden brown (metal tongs will knock off your precious coating), and place it on a cooling rack over a paper towel lined baking sheet. Sprinkle with kosher salt. Check the internal temperature with an instant read thermometer. Fully cooked chicken will read 160 degrees and can be served then if desired. If it is lower than that, it must be finished in the oven. Fry the second batch and then place it on the rack. Place the rack in the oven for ten minutes. Check the internal temperature to make sure the chicken is cooked through, let rest 10 minutes, and serve hot. If all the chicken is cooked through and you want to keep it hot, you can hold it in a 250 degree oven.
Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth. About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld. Serve on chilled salad dishes.
Place the olive oil in a heavy based pan over a low heat; allow to warm. Place the onions in the pan and cook, shaking the pan until the onions are browned on all sides. Add the port and vinegar and bring to the boil. As soon as boiling point is reached, stir in the brown sugar, raisins, salt and cayenne to taste. Cover and simmer for 15-20 minutes until the onions are tender and the liquid has reduced to a thick syrup. Serve the onions with the syrup spooned over.
Combine first 6 ingredients and mix well. Reserve 1/3 cup of this sauce for serving. Skewer shrimp (or chicken pieces) on 8 kabobs, alternating with slices of lemon and onion, if desired. Brush kabobs with remaining marinade sauce. Grill until shrimp turn pink. Serve with reserved sauce.
In a skillet, cook sausage over medium heat. In a saucepan, combine the remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 10 minutes or until vegetables are tender. Drain sausage and add to soup. Heat through. Enjoy!
Brown the chops in a skillet. Heat oven to 350°F degrees. Arrange apple slice in the bottom of an oven proof pan large enough to hold the 6 chops in a single layer. Sprinkle apples with the brown sugar& cinnamon, dot with the butter. Top with the chops. Pour in the sherry. Cover with foil or lid. Bake for approx 1 hour or until tender.
1.Soak thawed chicken for two hours in a mixture of 1/2 cup Kosher salt and enough water to cover. 2.Remove bird, rinse with cold water and dry thoroughly. 3.Mix together the garam masala, ground cumin, cayenne pepper, 1/2 tsp salt, and black pepper, set aside. 4.Rub entire bird with the olive oil and seasoning mixture. 5.Let bird marinade for approximately 30 minutes prior to cooking. 6.Place in rotisserie (as your rotisserie directions state) and cook for approximately 1 hour and 20 minutes or until bird is done. 7.Serve with jasmine rice and Enjoy!
To make the dough, sift the flour and sugar into a bowl. Stir in the ground almonds. Add the butter and stir in until the mixture resembles breadcrumbs. Add the egg yolk and milk and work in with a spatula, then mix with your fingers until the dough binds together. Wrap the dough in plastic wrap and let chill in the refrigerator for 30 minutes. Preheat the oven to 400 degrees Fahrenheit. On a flour counter roll out the dough and use it to line 12 deep tartlets or individiual bioche pans (can also use muffing pans if you can get it to form correctly). Prick the bottoms. Press a piece of foil into each tartlet, covering the edges, and bake in the oven for 10-15 minutes, or until light golden brown. Remove the foil and bake for an additional 2-3 minutes. Transfer to a wire rack to cool. To make the filling, place the cream cheese and sugar in a bowl and mix together. Place a spoonful of filling in each tart shell and arrange the fruit on top. Dust with sifted confectioners' sugar and serve. Tip #1: You can use store bought tart shells or phyllo dough if you wish (I would recommend following the instructions for cooking that come with the packages). Tip #2: You can substitute many different types of fillings, such as mousse, pudding, yogurt, etc.
Rinse the lentils, place in a large pan and cover with water, soak for 2 hours, drain. Heat the oil in a large saucepan. Add the lamb cubes, season with salt and pepper and brown them. Add one-half of the broth, cover and simmer for 30 minutes or until the lamb is tender but still slightly underdone. Stir in the lentils and remaining broth and simmer 15 minutes. Meanwhile, saute the onion, carrot and garlic in the butter until soft. Sprinkle onion mixture with the cumin and cinnamon. Add the onion mixture and orzo to the pot. Cover and keeping lid ajar, simmer 10 minutes or until the lamb and lentils are cooked and the pasta is al dente. Taste for seasoning. This is a hearty soup.
In a bowl, blend together the first 5 ingredients. Add in the ground beef, crushed crackers, mushrooms, cheese, and red onion; use your hands to mix well and incorporate the ingredients. Press mixture into a loaf pan. Place bacon slices on top; bake in a 350° oven for 50 minutes.
Peel, halve and core your pears. Dice the pears finely, but not as small as brunoise. I am not going to go into detail here, but one thing I must say is keep your peeled pears submerged in a bowl of water and lemon juice so that they do not oxidize (turn brown). In a large, non-reactive (glass, plastic, ceramic) container, layer the sugar and the diced pears. Start with a thin layer of sugar on the bottom and end with sugar covering the top. Drizzle the lemon juice over the top layer. Close this container tightly and refrigerate overnight (for at least 18 and up to 24 hours). Next day, pour out the pears and the syrup they have formed into a deep pot. Scrape out the bottom layer of sugar into your pot as well. Bring this mix to a boil over high heat, uncovered, stirring. When the conserve is quite hot but not boiling, add the pear brandy. It should boil all at once. Stir well. Boil the conserve to thicken it and expel alcohol. For true, syrupy conserve, do not overcook. Boil for a scant 3 - 5 minutes. The conserve is done. The conserve can be waterbath canned. Properly prepared 6 - 8 oz glass containers should be processed for 10 minutes.
Heat oven to 450*. Place a 24" x 18" piece of heavy duty foil in a baking dish. Place meat on foil then stir together mushroom soup, and onion soup mix, spreading over meat. Top with vegetables, and sprinkle water over all. Fold foil over and seal securely. Bake 2 hours, or until tender.
What you can do is start by chopping up your parsley in a food chopper until fine. Do not use dried parsley. Then put the parsley in a large mixing bowl. Then cut onion up into pieces-- doesn't matter how small just so you can fit it into the chopper and combine the garlic and chop away until fine-- not pasty though. Put the onion garlic mixture in the bowl with the parsley and add ground meat and spices. Mix with hands until everything is well blended. Pat the meat mixture down in the bottom of a 9x13 baking pan and broil in oven until top is browned, this will enhance the flavor, then take out of the oven. Peel potatoes. Slice tomatoes and potatoes into quarter of an inch in size and layer-- potatoes first and then tomatoes will be top layer. Sprinkle with a little salt-- and bake in oven about 425°F covered with foil for approximately 45 minutes to and hour-- enjoy.
In a large mixing bowl, combine the cake mix, water, oil and egg whites. Beat on low speed until moistened, then beat on high for 2 minutes. Gently fold in cookie crumbs (1 cup). Fill paper lined muffin cups 2/3rds full. Bake at 350F for 18-22 minutes or until a toothpick will come out clean. Cool for 10 minutes before removing to wire racks to cool completely. Frost cupcakes and sprinkle with additional crushed cookies.
Wash and dry chicken and season with salt, then refrigerate for a few hours or overnight. Preheat oven to 425&#730;F. Cut ends off the garlic heads and dress with a little EVOO, salt and pepper. Wrap in foil and place in oven, roast 45 minutes until golden and soft. Meanwhile, in a roasting pan or large casserole, toss 2 sliced or wedge-cut oranges with red onions, bay leaves and a liberal drizzle of EVOO - enough to thinly coat the oranges, bay leaves, and onions (a couple of tablespoons). Season with salt and pepper and scoot the oranges and onions off to the sides of the pan. Arrange chicken in pan and rub with EVOO to coat the skin. Season chicken with black and red pepper then scatter the oregano over the chicken, onions and oranges. Add wine to the pan, along with the juice of 2 oranges. Drizzle honey around the pan and place in the oven. Toast 45 minutes or until juices run clear. Serve chicken with oranges and onions, and with pan juices spooned over top and a whole head of roasted garlic along side. Pop cloves away from skins as you eat your chicken or spread on crusty bread.
Mix sugar and corn syrup together and cook on high for 4 minutes. Add peanuts mix well and cook on high for 3 minutes. Add butter and vanilla and cook on high for 2 minutes. Add baking soda and mix well, mixture will foam. Spread on well butter foil. when completely cooled break in to pieces. Store in air tight container. NOTE: Any type of nut can be used in place of the peanuts.
Heat oven to 350°. Place roast with all the vegetables in an ungreased 9x13-inch or larger baking pan. Sprinkle all the spices over the meat. This may seem really thick but its wonderful. Pour the water over the vegetables. Cover with foil and bake at 350° for 2 to 2 1/2 hours. Serve with the pan juices.
Wrap tofu with paper towels and place on a cutting board. Put a heavy plate on top to press out liquid for approximately 20 minutes. Stir sauce ingredients together in a saucepan. Simmer sauce while you cook the tofu. Dry drained tofu with paper towels and cube. Dust very lightly with cornstarch. Heat 1" oil in deep frying pan. Fry tofu in 350 degree F oil until golden brown. Place fried tofu in a large bowl and toss with 2/3 cup sauce, sprinkle liberally with sesame seeds and scallions. Toss gently. Serve remaining sauce for dipping or drizzled over vegetables.
Cream together shortening, peanut butter and sugars. Add vanilla. Add eggs, one at a time, beating well after each one. Mix together flour, baking soda and salt. Add dry ingredients to creamed mixture. Shape into 1 inch balls and place on ungreased baking sheets. Flatten slightly with a fork. Bake at 375 F for about 8 minutes until golden. When you take them out, they will be a bit soft but leave them on the sheet for a couple minutes and they will continue to cook. Remove from the sheet and cool on wire racks. Meanwhile, in a mixing bowl, beat filling ingredients until smooth. Spread on one half of cool cookies and top each with another cookie.
Drain mandarin oranges, and set aside. Heat, but do not boil orange juice. In a large bowl, add jello and softened cream cheese. Beat with a mixer until well blended, and creamy. Continue to beat on a slower speed, and very slowly add the heated orange juice, a little at a time over the cream cheese mixture. Blend well, and mix together until smooth. Chill until slightly thickened, and fold in the cool whip and oranges. Pour into a 8 by 8 inch pan, or small jello mold. Chill until set.
In skillet over medium heat, toast bread crumbs in melted butter until golden brown. Remove from skillet and place on paper towel to drain& cool. Place lettuce in large salad bowl. Combine mayonnaise, Parmesan cheese, lemon juice and garlic and mix well. Pour dressing over lettuce and toss well to coat lettuce. Grate or finely chop Cauliflower and sprinkle it on top of the lettuce, and add salt and freshly ground black pepper to taste. Sprinkle toasted bread crumbs on top of salad. Serve immediately -- if you are making this salad ahead of time do not add the bread crumbs until ready to serve as they may get soggy.
Combine flour, baking soda, cinnamon, and salt in medium bowl. Whisk together oil, granulated sugar, and brown sugar in large bowl. Whisk in egg whites and vanilla until smooth. Stir in dry ingredients until blended. Fold in oats and then chocolate. Cover and chill dough at least 15 minutes. Meanwhile, heat oven to 375 degrees F. Line 2 baking sheets with parchment paper. Shape dough into 16 balls (1/4 scant cup each) with hands, using a little pressure. Place 8 balls on each prepared sheet. With fingers, press each into a patty about 3" in diameter, allowing about 2" between patties for slight spreading. Bake 7 to 10 minutes or until desired brownness (do not overbake), switching position of sheets halfway through. Let cool a few minutes before moving to rack to cool completely. My own note: the dough on this is not like your typical cookie dough. You will think something is wrong with it because it will crumble and fall apart and kind of look greasy. But just squeeze them together into palm size balls and you will get lovely big puffy cookies! Make sure there is plenty of space for them to expand!
Place the rice in a strainer and rinse it well under cold running water. Combine the rice and broth in a microwave-safe bowl. Season with salt and pepper. Place the bowl in the oven and microwave on high power for about 15 minutes. Stir; cover and let rest for 10 minutes.
Grease a 9x5" loaf pan and preheat the oven to 350°F. Sift together flour and other dry ingredients. Beat butter in a bowl until smooth. Add sugar and beat again. Add eggs one at a time, then add vanilla. Beat until fluffy. Alternately add sour cream and flour, starting with sour cream, in two or three additions. Pour into pan, smooth top and bake for 1 hour 5 minutes, or until tester comes out clean.
Preheat oven to 200°C. Mix all ingredients, except phyllo pastry and tomato paste in a large bowl. Fold out phyllo pastry sheets, placing one sheet on top of the other, spraying with cooking spray between each layer. Spread tomato paste in the centre of the phyllo pastry, spoon pizza filling on top. Spray edges with cooking spray then fold right and left edges inwards, spray again. Roll pastry and filling carefully. Place the strudel with the fold side underneath on the baking tray that has been coated with cooking spray. Spray top of the strudel with cooking spray, pierce top to let out steam. Bake for 35-40 minutes or until golden brown. Serve immediately as pastry will soften with left. To crisp again, either place back in the oven or under grill.
Boil potatoes until tender. Drain well and return to pan and stir over low heat, a few minutes, to dry the potatoes, being careful not to brown them. Mash potatoes using a potato ricer, and place in heavy-duty electric mixer bowl. Add the remaining ingredients, except the flour for rolling and dusting, mix well. Blend together to form a nonsticky dough. Knead and form in a smooth log. Divide into 24 pieces. Roll each piece into a 8-10" circle. Turn the lefse as you roll it and keep it well coated with flour to prevent sticking. The dough is soft, but try to use as little flour as possible. Preheat an electric griddle or frying pan to 375 degrees, or use a griddle or frying pan over medium heat. Lightly grease with oil. Shake excess flour off each circle of lefse and place it in the pan. It will start to bubble; cook until the bubbles are lightly browned, about 1 1/2 minutes. With a spatula, turn and cook the other side. Stack the lefse on a wire rack as they are cooked, or wrap them in foil and keep warm in a 200 degree oven. They can be frozen and quickly reheated in the frying pan or on the griddle.
In a large skillet over medium heat, melt butter then stir in bouillon powder, water, mushrooms, celery, dill and curry. Cook for about 6 minutes or until veggies are almost tender. Stir in peas - cook uncovered for 2 minutes, then add water chestnuts and pepper, stirring occasionally for about 1 minute or until heated through. Serve immediately!
Heat 4 tablespoons oil in a large, deep-sided pot (with a lid) set over med-high heat. When hot, add the chicken and saute until light golden, for 4-5 minutes. Remove chicken from pan and drain on paper towels. Add remaining 1 1/2 tablespoons oil to the pan; when the oil is very hot, add onions and cook, stirring, until lightly browned, for 3-4 minutes. Return sauteed chicken to the pan. Stir together the flour, chili powder, cumin, and 1 teaspoon salt in a small bowl; sprinkle the mixture over the onions and chicken, and cook, stirring 1 minute. Add in stock, tomatoes, and chipotles; bring mixture to a simmer. Decrease heat, cover, and cook until chicken is fork-tender and mixture has thickened slightly, for 25-30 minutes. Add in corn and beans; cook for 10 minutes. Taste chili and season with salt, if needed. **Chili can be prepared 2 days ahead; cool, cover, and refrigerate; reheat uncovered, over medium heat). To serve--ladle chili into bowls; garnish each serving with a generous dollop of sour cream and a sprinkling of chopped cilantro. Serve each bowl with a lime wedge to squeeze over the chili before eating.
Preheat oven to 425°F Stir together mustards, brown sugar, pepper, salt and lemon zest. Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides. Transfer to an oiled shallow baking pan and coat with mustard mixture. Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes. Transfer to a cutting board and let stand until cool, at least 10 minutes.
Preheat oven to 425 degrees. Combine sugars, flour and cinnamon in large bowl. Add fruit. Mix well. Turn into pastry-lined pan. Dot with butter. Cover and cut slits in top crust. Seal edges. Bake 40 minutes or until golden brown.