HumbleIntelligence/food-ner-1-Million huggingface dataset:
Position a rack at the center of the oven and preheat to 400°. Pat the chicken dry using paper towels. Place the drumsticks into a shallow pan in a single layer. Season lightly with salt. In a small saucepan set over medium heat, melt the butter and stir in the scallions, thyme, tarragon, garlic salt, and lemon juice. Pour the herbed butter over the chicken, and bake, basting occasionally with the pan juice until the chicken is fork tender and cooked through, about 40 minutes. Remove from the oven and serve hot.
Preheat oven to 400F degrees. In a large bowl, toss together the butternut squash, beets, onion, garlic, rosemary, and melted butter. Place the mixture in a 13x9 Pyrex casserole dish and sprinkle with salt and pepper. Roast in the oven for 35-40 minutes, or until the squash (or pumpkin) and the beets are tender.
In medium non-metallic bowl, combine shrimp with all remaining ingredients except pasta. Marinate at room temp for 30 minutes. Drain shrimp and reserve marinade. Place reserved marinade in lg skillet and bring to boil over med-high heat; cook until reduced to 1/2 cup. While marinade is reducing, bring 8 cups water to boil; prepare to do next two steps simultaneously (will want to wait until sauce is nearly reduced to put pasta into boiling water). Cook pasta until tender-firm, approx 3-4 minute. As soon as pasta is placed in boiling water, add shrimp back into simmering marinade, so that pasta and shrimp are cooking at same time. Toss shrimp continuously in marinade until hot, firm, and opaque; do not overcook! Drain pasta and place on warm platter; top with shrimp and marinade. Serve at once.
Cook beans, hard-boil eggs & potatoes. Set aside & allow to completely cool. While they are cooling, prepare & slice onion & bell pepper. Line a lrg platter w/lettuce & mound smoked salmon in the centre. Arrange beans, tomatoes, pepper rings, onion rings, egg wedges, potatoes & olives over the lettuce & around the salmon. Cover platter & chill at least 2 hours Just B4 serving, drizzle w/salad dressing & sprinkle w/capers. HINT: To easily slice smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use your sharpest knife to shave very thin slices.
Finely shred cabbage. Mix dressing ingredients well and pour over finely shredded cabbage. Allow to sit for several hours in the fridge before serving.
Spray a large pot lightly with oil and heat it over high heat. When hot, add the cumin and mustard seed; cook for 1 minute or until seeds begin to pop. Add the onion and saute for 3 minutes. Add the lentils, water, Vadouvan, garlic, and coriander. Bring to a boil, reduce heat, and cook, covered, until lentils are completely soft, about 20 minutes. Add the tomatoes and salt to taste. Simmer, uncovered, adding more water if necessary, for about 20 minutes. Just prior to serving, stir in the spinach and cook just until wilted but still bright green.
Place the oven rack in the center of your oven, and preheat to 350. Line cookie sheets with parchment paper, or spray with non-stick spray. Stir the preserves and mash up any chunks of strawberries so the preserves are as smooth as possible. Set aside. Using an electric mixer or hand mixer, cream the butter and sugar until very light and fluffy, at least 3 minutes. Add the egg yolk and the vanilla and beat until well-combined. In a separate bowl, whisk the flour and salt together and add to the butter mixture. Beat just until combined. In a small bowl, beat the egg white until frothy. Place the nuts on a small plate or shallow dish or bowl. Roll the dough into 1-inch balls. (If the dough is too soft to roll into balls, refrigerate for about 30 minutes). Coat each ball of dough with the egg white, roll lightly in the nuts, and place on the prepared cookie sheet. With your thumb or the rounded end of a wooden spoon, make an indentation in the middle of each cookie and fill with about 1/4 to 1/2 teaspoon of preserves. Bake for 13-15 minutes, or until the cookies are set and the nuts are nicely browned. Wait a few moments, then remove to a rack to cool completely. NOTE: If you are planning to store the cookies for any length of time, you night want to bake them without the preserves and fill them right before serving.
Combine milk and pudding mix and place into greased 13x9 baking dish Place graham crackers (broken in half) on top of pudding mixture with space in between each one Add 1/2 cup mini chocolate chips Spread DRY cake mix over top and place the butter by tablespoons on top of dry mixture. Bake at 350 degrees for 25 minutes. Mix slightly so there isn't large areas of dry ingredients. Add marshmallows and bake for 8-10 minutes and if needed 1-2 minutes under a high broiler to brown.
Place the honey, low fat margarine and marshmallows into a medium sized bowl. Microwave on high for 1-2 minutes stirring every 30 seconds until almost fully melted. Take out of microwave and add the Kellogg's(R) Nutri-Grain(R), Kellogg's(R) Just Right(R), apricots, sesame seeds and almonds to the marshmallow mixture and combine well. Pour the mix into a lined 30cm x 20cm baking tin and smooth out the surface until even. Allow to cool. Cut into 4 inch bars.
Cook quinoa according to package directions. Spread on a baking sheet to cool. Mix cooled quinoa with vegetables and beans. Blend dressing ingredients in blender until smooth. Mix dressing with quinoa. Chill and serve.
Set sugar aside, I always use a paper plate. Blend all the other ingredients together. Shape into balls. Place on ungreased cookie sheets. Bake at 350 for 12-15 minutes. While hot, roll in powdered sugar. Cool completely and roll in sugar again for a thicker coating.
Cook onion and apple in curry powder and butter until onion is transparent (do not brown). Stir in soups and chicken; heat thoroughly. Add parsley and sour cream; heat (do not boil). Serve over rice. Garnish with sliced almonds.
Score both sides of steak in a diamond pattern by carefully making 1/8-inch-deep diagonal cuts with a sharp knife at 1" intervals. Rub half of the garlic and 2 teaspoons of the rosemary into both sides of meat and season with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add steak and cook, turning once, about 4 minutes per side for medium-rare. Transfer to a plate and loosely cover with foil to keep warm. Heat remaining oil in the same skillet. Add onion and cook, stirring often, for 2 minutes. Add remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add asparagus and mushrooms and cook, stirring often, until asparagus is crisp-tender and almost all the liquid has evaporated, about 5 minutes. Stir in lemon zest and remaining rosemary; season to taste with salt and pepper. Cut steak into thin slices and serve with the vegetables.
Mash imitation crabmeat with a fork. Stir in Miracle Whip, celery, and celery seed. Spread on one slice of bread. Cover filling with romaine. Top with other bread slice spread with Miracle Whip.
Bring sugar, hot water, salt, cinnamon, allspice, Crisco, and raisins to a boil and SIMMER 5 minutes. Meanwhile, COMBINE 2 teaspoons baking soda and 1 tablespoon HOT water. ADD baking soda and HOT water combined to boiled mixture. Do not mix in, just pour in and it WILL sizzle/bubble. MUST COOL mixture to room temperature. When cool, mix in 3 cups flour. Bake at 350 degrees Fahrenheit for about 55 minutes to an hour. Cake is best left for 3 to 4 days before serving. HINT: Looks nice if baked in a fluted Bundt* pan and can be wrapped in aluminum foil. ENJOY! NOTE: To prevent the cake from sticking, it is IMPORTANT that all the creases of the fluted sides are WELL greased with Crisco and floured before pouring in batter.
In a large bowl, mix together the first 6 ingredients. Add the green onions and next 5 ingredients; stir to mix. Fold in the sour cream and 1 cup of the shredded cheese. Butter on side of each tortilla. Turn the tortilla butter side down and sprinkle tortillas evenly with 1 1/2 cup cheddar cheese. Spread about 1/2 cup lobster filling over the lower half of each tortilla. Sprinkle tortillas with the remaining 1 1/2 cup shredded cheese. Fold the top half of the tortillas down over the filling. Place tortillas on a parchment- or foil-lined baking sheet. Bake at 450 degrees for 8 minutes or until golden brown. Remove quesadillas from oven and cut each in half. Serve hot.
Combine eggs, sugar and salt. Stir in hot milk slowly. Add cooked rice, raisins and vanilla. Pour into buttered 1 1/2-quart baking dish. Set in pan of hot water. Bake for 30 minutes in 325 degree oven then stir. Sprinkle with cinnamon and dot with butter. Continue baking for 60-70 minutes or until set.
Cut each tomato vertically into 6 slices. Arrange on a serving plate; sprinkle with capers and basil. Combine vinegar and remaining 5 ingredients in a small bowl; stir with a whisk. Pour vinegar mixture over tomato.
Preheat oven to 350°F. Grease an 8 1/2 x 4 1/2-inch loaf pan. Dust with flour. Mix apple, sour cream, sugar and egg whites in large bowl. Sieve flour with baking powder, baking soda, salt, allspice, cinnamon and cardamom. Stir in flour-mixture with apple-mixture. Spread in prepared pan. Bake for 35 to 40 minutes or until golden brown. Cool in pan 5 minutes. Remove from pan. Freezes well.
Cut the meat into even sized cubes, then set aside. Melt the lard then add the onions to the hot pan and saute until they have some colour. Remove the pan from the heat then stir in the paprika. Add the meat cubes and the tomato to the pan, mixing well. Return the pan to the heat and brown the meat quickly, stirring often. Stir in the water, salt and pepper. Cover and simmer until the meat is tender, stirring occasionally. Serve with rice or noodles.
Mix country gravy mix with 1/2 cup of cool water, set aside. Bring 1-1/2 cups water to a boil. Pour mixed gravy and water into boiling water, whisk vigorously until thickend. Add thawed broccoli, grated cheese, parmesan cheese, and milk (more or less milk may be added until desired consistancy. Simmer over medium heat, stirring occasionally until heated through. Pour into large soup bowls and top each with 1 tbl shredded cheese.
Marinade: In a mixing bowl, mix together 1 cup olive oil, 1/4 cup parsley, lemon juice, 2 tbsp hot sauce, 3 cloves garlic, 1 tbsp tomato paste, 2 tsp oregano, 1 tsp salt, and 1 tsp black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours. Cook pasta. Sautee red and green pepper. Skewer and grill shrimp, whiles basting with marinade. Meanwhile, pour 2 cups cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add 1 tbsp basil, 1tbsp thyme, 2 tsp salt, 2 tsp black pepper, 1.5 tsp crushed red pepper flakes, 1 tsp white pepper, 1 cup chopped green onions, 1 cup chopper parsley, and sauteed peppers. Simmer 7 to 8 minutes, or until thickened. Add cheese until melted. Pour sauce over pasta, and top with grilled shrimp.
Day before, add two teaspoons of salt to the boiling water and add the grits gradually, stirring constantly. Cook over low heat, stirring frequently, thirty to forty minutes. Stir in the almonds and let mixture cool to warm. Pack the warm grits into straight sided iced tea glasses that have been rinsed out with cold water. Chill overnight. Next day, loosen around the grits with a knife and allow to unmold. Cut into 1/2 inch thick circles. Heat the bacon drippings or lard in a heavy iron skillet. Dip the circles in flour and then in the eggs combined with the remaining salt and two tablespoons water. Fry the circles in the hot fat until browned on both sides. Yield: about twenty circles, 5 servings. Heritage cook book.
Place icing sugar in a bowl and create a whole in middle and hollow out. Add Yoghurt into centre of bowl. Carefully fold yoghurt into icing sugar making sure of no lumps. Continue mixing until a thick but moveable texture is formed. Add lemon zest and lemon juice and mix. Finally add a tiny drop of yellow food colouring and mix. Your ready to generously frost your cupcakes.
Cover potatoes and garlic with water in large saucepan. Bring to a boil. Reduce heat to low and simmer for 20 minutes or until potatoes are very tender. Drain and return potatoes and garlic to saucepan. Puree the cottage cheese until smooth and thick. Add to the potatoes in the saucepan and mash to desired consistency (I mash my potatoes with a hand held electric mixer). Stir in 1/4 cup of the shredded cheese. Preheat the oven to 375. Brown the ground beef in large frying pan. Stir in the flour and cook for 1 minute. Add the vegetables, beef broth and ketchup and continue cooking for 5 minutes, or until the vegetables are cooked through. Spread the meat mixture evenly along the bottom of an 8 inch square baking dish. Cover with the mashed potatoes and top with the remaining 1/4 cup shredded cheese. Bake for 20 minutes or until heated through and the cheese is melted.
For the topping: Pulse bread, garlic, oil and parsley in food processor until coarsely ground. Combine with crushed fried onions. For the asparagus: Adjust oven rack to middle position and heat oven to 425°. Fill large bowl with ice water. Bring 4 quarts water to boil in dutch oven over medium-high heat. Add 2 tbsp salt and asparagus and cook until just tender, about 6 minutes. Transfer asparagus to ice water, cool and drain on paper towels. Melt butter in the empty dutch oven over med-high heat. Cook onion until golden brown (5 minutes). Add garlic, zest and flour and cook until fragrant (1 minute). Whisk in broth and cream and simmer over medium heat until thickened (10 minutes). Toss asparagus in sauce and season with salt and pepper. Transfer mixture to a 13x9-inch baking dish. Top with crumb mixture and bake until golden brown (15 minutes). Serve and enjoy.
Cut the chicken lengthwise into 1/4 inch (1/2 cm) strips- you'll get about 4 or 5 strips from each breast. Thread these strips zigzag fashion onto bamboo skewers, about 3 or 4 strips per skewer. Don't squash the zigzags too tightly- leave them loosely threaded so the marinade can soak in. Arrange the skewers in a glass baking dish. In a small bowl, combine the marinade ingredients& pour over the chicken skewers in the baking dish; allow to marinate, refrigerated, for at least one hour, but no longer than three or else the chicken will disintegrate. Meanwhile, make the dipping sauce. In a blender combine all the sauce ingredients and blend until completely smooth. Pour into a small bowl. Preheat the barbecue, then grill chicken skewers over medium heat, brushing lightly with the marinade, about 5 minutes per side. The chicken should be cooked through but not dried out.
Put the pizza dough ingredients in to a breadmaker (in the order specified by your breadmachine), and process on pizza dough cycle. When cycle completes, remove the dough from the machine and put it in a bowl sprayed with cooking spray; cover it and let it rest for about 30 minutes. After 30 minutes, roll out the dough and put it on a greased 15 inch pizza stone sprinkled with some corn meal. Bake in 375F oven for about 5 minutes. Because the toppings on this pizza will generate some moisture, pre-baking the crust for a few minutes will prevent the pizza from becoming soggy. There's nothing worse than a soggy pizza! After pre-baking the crust, remove the pizza from the oven, and raise the temperature to 430°F If your pesto and toppings aren't ready yet, cover the crust with a cloth and set aside while preparing the toppings. While pizza dough is processing, make the pesto. You will have more pesto than you will need for the pizza. But, it is better to have a little too much, than to come up short! Just save the extra in the fridge and use for something else. In a food processor or blender, blend the basil, garlic and pine nuts. Slowly add the oil and continue to blend. Add the parmesan cheese and blend until creamy. Add salt and pepper to taste. Set the pesto aside. Prepare the pizza toppings. Slice the mushrooms, chop the spinach fairly fine, julienne cut the sundried tomatoes; shred the 2 cheeses and mix the cheeses together. Prepare the pizza! Spread the pesto on the pizza dough. Depending on your preference, you will probably want between 1/2 cup - 3/4 cup of pesto. Spread it right out to the edges. Add the toppings; first the spinach, then the mushrooms, then the sun-dried tomatoes, and finally the cheeses. Bake in a 430F oven for about 15 minutes.
Mix all ingredients in a tall glass -- in order given. Add Cranberry Juice last and fill with Sweet & Sour Mix. Sweet and Sour Mix: Dissolve 8 ounce fresh squeezed lemon juice and sugar. Refrigerate.
Place beans in a large bowl. Mash well until almost smooth. Add onion, beef, corn, 3/4 cup of the crumbs, one of the eggs and Vegemite. Using hands, mix well. Roll heaped tablespoons of beef mixture into balls. Place remaining beaten eggs in a small bowl. Place remaining crumbs in a separate bowl. Dip balls in egg then roll in crumbs. Place on a greased oven tray. Spray with cooking oil. Cook in a very hot oven (240C) for about 15 minutes, or until browned and cooked through. Serve warm or cold with sauce.
Bring several quarts water to a boil in a large saucepan. Add the carrots and pinch of salt to boiling water. Cook until the carrots are a little underdone, about 8 - 12 minutes. (time varies depending on if you use baby carrots or sliced) Drain and set aside. Mix red wine vinegar, balsamic vinegar and roesmary. Set aside. Heat the oil in a large skillet. Add the onion and saute over medium heat until golden, about 3 - 5 minutes. Add the carrots and stir and cook 1 minute to coat and mix. Add the vinegar mixture to the skillet. Simmer, stirring occasionally, over high heat until the vinegar evaporates, about 5 minutes. Add salt and pepper to taste, and serve.
Heat oil in a large frying pan over medium heat, then add the beans & cook, stirring occasionally, for about 8 minutes, or until they start to soften & brown. Add garlic & cook another 2 minutes until fragrant, then remove from heat & add remaining ingredients, stirring well. Serve & enjoy!
In a saucepan, add the caramels and 1/2 cup sweetened condensed milk. Cook and stir constantly over low heat until caramels are melted and mixture is smooth; keep warm. In a big mixing bowl, add the cake mix, remaining sweetened condensed milk, and butter. Beat with an electric mixer on medium speed until well combined. Add in pecans; stir to combine. Press 3 cups dough onto the bottom of a greased 13x9 inch baking pan. Bake at 350° for 10 minutes. Take partially baked brownie from oven. Drizzle caramel mixture over the top. Sprinkle chocolate morsels over caramel. Crumble remaining dough evenly over the top. Bake for 15 more minutes (will puff while baking and fall during cooling). Let cool in the pan on a wire rack.
Using an electric mixer, beat eggs, egg whites and sugar for 4 minutes or until thick and creamy. Beat in lemon rind. Beating constantly, slowly drizzle in lemon juice and orange juice. Pour into baked pie shell and place on baking sheet. Bake in 350F oven for 25 to 30 minutes or until filling is slightly puffed, browned on top and barely set (may still be wobbly in center). Let cool completely.(You may cover and refrigerate for up to 8 hours after this point). Just before serving sift the icing sugar over top.
Preheat oven to 340. Pound chicken until thin. Season with salt and pepper. Heat oil in small saucepan over medium heat. Add prosciutto, minced garlic and onions, saute until onions are soft. In a bowl, add cheeses with prosciutto mixture. Place a portion of the cheese/prosciutto mixture onto each chicken breast and roll tightly. Secure with toothpicks. Roll in breadcrumbs. Heat oil in saute pan and sear chicken on all sides. Bake for approximately 30 minutes or until chicken is no longer pink.
take a plate and rub with the halfed garlic clove. arrange the vegetables, egg and anchovies on the plate. salt and pepper and sprinkle with olive oil and vinegar. If you serve several people,multiply the portions and you might want to just arrange the veggies etc on the plate and put oil, vinegar and salt and pepper on the table. According to season the purists allow fresh artichocs and. little white beans (since those need to be cooked, I suppose this is a concession to those who insist on beans).
Grease a baking dish. Place chicken breasts in the dish. Top with slices of Swiss cheese. Combine soup and wine, pour over chicken and cheese. Drizzle with melted butter and sprinkle the top with the crushed croutons. Bake covered at 350 for 1 hour, then uncovered for 10 minutes. Serve over rice. For Once a Month Cooking: Put together cheese, chicken soup, wine and put chicken on top.Freeze uncooked. When ready to cook, top with croutons or bread crumbs with butter and cook at temp in recipe.
Place the smart balance spread in the rice cooker and press start. Dice the onions, apple, jalapeno, and garlic. Add to the rice cooker or pot if doing stove top. Saute till translucent. Add blend stir to coat. Add cup water and and cider. Season with salt, pepper and sage. Close and cook till done and fluff. Top with nuts. If cooking stove top boil then bring to simmer place a lid on the pot and cook for 50 minutes.Adding additional water if needed.
Heat oven to 400 degrees. Arrange quail, breast side down in a 10 inch square baking dish or 3 qt. casserole; set aside. In small bowl, blend pineapple juice, worcestershire sauce, mustard, rosemary and cornstarch. Pour pineapple and lemon slices over quail. Place baking dish in oven. Bake quail, basting occasionally, until they are tender and juices run clear; then bake another 15-30 minutes longer. Arrange quail and pineapple slices on platter. Strain sauce if desired, add salt and pepper to taste and serve on the side.
Mix Half and Half, Sugar, and Hot Chocolate Powder in blender for 5 seconds. Then add Vanilla and Ice. Remember that if you want a frosty, use around 10-15 cubes. For a thicker ice cream, use up to 25. Mix all ingredients together for 20 seconds.
Whisk everything together except for the chocolate chips. If the batter is too thick adding 1/2 a cup of milk would help. Heat your sandwich maker, when heated spoon the batter on each depression, sprinkle a few chocolate chips and close the lid. The mini-cakes will be ready in 3-4 minutes. Repeat the procedure till the batter is used up. Serve warm or at room temperature. Decorating the little cakes with jam &/cream would make it more appealing for kids' tea party.
Cook ground pork (or ground beef) in skillet with onion, green pepper, garlic, garlic salt, black pepper and Italian seasoning. In another skillet cook mushrooms. Set aside when done. Once meat is thoroughly cooked, add soy sauce, stewed tomatoes and tomato sauce. Simmer for 20-25 minutes. Cook down to reduce some of the liquid. Boil macaroni according to package directions, drain very well. Add mushrooms and macaroni. Mix together. Top with cheese and serve. I like to make a big pot of goulash and freeze for a quick dinner during the week. If you do not add the macaroni, this recipe will make 2 quarts and freezes well. Just make 1/2 a box of macaroni for each quart. It is even better when it is reheated. Enjoy!
Line bottom of a 9" pie pan with a 12" square of aluminum foil. Place a cup in center of pan. Place walnut halves around cup, forming a 2" wide ring. Set aside. Combine chocolate, butterscotch and condensed milk in a microwave bowl and zap for 3 minutes at High. Remove from microwave and beat with spoon until glossy. Add vanilla and chopped walnuts. Chill about 1 hour. Spoon mixture in mounds over walnut halves; remove cup. Decorate with candied cherries. Cut in pieces for serving.