HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°F. Combine first 4 ingredients. Whisk egg and water until blended. Unroll 1 pie crust on lightly floured surface; roll out to 12-inch diameter with rolling pin. Cut into 8 (4-inch) rounds with biscuit cutter, rerolling scraps as necessary; place in single layer on parchment-covered baking sheet. Repeat with remaining pie crust. Spoon 2 tablespoons chicken mixture onto center of each dough round; brush edge with egg. Fold in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg. Sprinkle with chili powder. Bake 15 minute or until golden brown. This recipe was shared by Kraft. Tips. How to cut circles without a biscuit cutter. If you don't have a 4-inch biscuit cutter, use a 4-inch diameter glass to cut out the rounds of dough. Special extra. Serve with guacamole, TACO BELL(R) Thick & Chunky Salsa, and BREAKSTONE'S or KNUDSEN Sour Cream.
Chop pepper into very small pieces, set aside. Turn stove on medium heat. Put cheese, milk, and chopped jalapeno in a pan and be sure to watch it until the cheese melts. When you're sure the cheese has melted, turn stove completely off. Place cheese concoction in a large bowl. Add rest of ingredients to bowl; stir. If your cheese seems to have thickened, heat it on stove for maybe 3 minutes on low stirring occasionally. Serve IMMEDIATELY so the cheese won't thicken on your party goers.
Mix all the ingredients in a bowl. Put in a pint size jar or containers you want to use. Attach to the jars these directions: Mix 2TBs. of the mix with 1 cup of sour cream. 1 cup of mayonnaise Mix Well and chill 2hrs before serving.
In a large saucepan, combine all ingredients & simmer over low heat, stirring occasionally, until mixture has a jam-like consistency, about 15-20 minutes. Let cool to room temperature, then store covered in a 4-cup container for up to 2 weeks in the refrigerator.
Preheat oven to 350°F. Toss apples with lemon juice and water in a shallow 2-quart baking dish. In a large mixing bowl, combine flour, oats, brown sugar, nutmeg, and salt; mix to blend throughly. Cut in butter or margarine until mixture resembles coarse crumbs; mix in walnuts. Crumble over apples to cover completely. Bake for 40-45 minutes until top is lightly browned. Serve warm or at room temperature.
Heat enough cooking oil to moisten chicken. Cook chicken until half-done. Remove. Heat more cooking oil and stir-fry onion and garlic till fragrant. Return chicken to the wok with onion and garlic. Stir-fry for approximately another two minutes and add tomatoes. Add ketjap manis by pouring around the wok's edges. This will prevent you from using too much. Add water enough to cover the chicken and stir. Add nutmeg, salt, and pepper. If you think the sauce is too watery, let it simmer uncovered to allow excess water to evaporate. Serve immediately with fragrant rice. This recipe works well with potatoes too-- simply substitute some of the chicken with potatoes. Easy alternative for those too lazy to cook rice separately.
Preheat the oven to 325°F Melt the butter in a frying pan and add a dash of olive oil. Put the garlic and rosemary (or thyme) in the pan and fry for a few minutes on a low heat to flavour the oil and butter. Using a slotted spoon, remove the herbs and garlic and set aside. Season the lamb steaks with salt and pepper. Fry the lamb to brown it on both sides. Add the halves of garlic and allow them to colour slightly in the pan. Transfer everything to a roasting tin, along with the reserved herbs and sliced garlic. Heat the wine in a small saucepan and then pour it over the lamb. Cover the tin with foil and place in the oven to cook for 45 minutes - 1 hour, or until the meat is meltingly tender. Once cooked, remove the meat, cover and keep warm. Set the garlic halves aside too. If the liquid doesn't look thick enough for a sauce, strain the wine and cooking juices into a saucepan, squeezing the juices from the rosemary and garlic skins. Simmer the juices until thickened. To thicken the sauce even more, you can mix together equal quantities of flour and butter in a small bowl. Whisk this mixture into the sauce and cook until the taste of flour is removed. Add salt and pepper to taste. Serve the lamb with the baked garlic, mashed potatoes and the sauce poured over.
Combine flour, salt, baking soda, brown sugar, and oatmeal; cut the butter in until the mixture is crumbly. Press all but one cup of the mixture into the bottom of an 8 inch square pan. Bake at 350 degrees for 10 minutes. Meanwhile, combine the caramels and cream. Heat slowly in microwave, stirring frequently until caramel melts. Blend in 2 tablespoons flour. Spread this carefully over baked mixture. Sprinkle chocolate chips over caramel. Sprinkle the remaining one cup crumbly mixture over this. Bake at 350 degrees for 12-15 minutes, or until lightly browned. Cool. Cut into squares.
In a small bowl whisk together the flour, sugar, espresso powder and salt. In a blender combine the milk, water, melted butter, and eggs. Pulse a few times to lightly blend. Add the dry ingredients and blend until smooth. Cover and chill-up to 1 hour. Heat a non stick crepe pan or skillet over medium heat. (if using a skillet use a touch of butter to prevent sticking). Pour 1/4 cup of the crepe batter into the pan. Quickly tilt pan in all directions so batter covers pan with a thin coat. cook for 30 to 35 seconds. Carefully lift crepe with a spatula and turn. Cook for an additional 30 seconds. Place cooked crepe on a towel. Repeat with remaining batter. Makes 12 crepes. In a small saucepan over medium heat combine half-and-half and honey. Cook for 3 minutes, stirring often. Remove from heat and add the chopped chocolate. Stir until melted and smooth. Fold each crepe in half, fold in half again. Place each crepe on a plate. Top each with 1/2 cup of ice cream-drizzle on 4 teaspoons of chocolate sauce on each. Top with chocolate curls and dust with espresso powder.
Add the rice and the water to the caldero. Bring it to a boil and let it boil for about 2 minutes. Put the lid on, reduce to low (not all the way low, but close). Don't open the lid for at least one hour.
Drizzle lemon juice over Tilapia fillet. Salt and pepper to taste. Heat oil in a pan. Add thyme and garlic. Roast fillet on medium high heat on each side for about 3 minutes. Do not overcook. Remove fillet from pan and drain on paper towels. Add onion slices to pan and cook until soft for about 1-2 minutes. Serve fillet with onion slices. NOTE: Can easily be adapted for more than 1 serving. Just increase the amount of ingredients to your needs, but use as less oil as possible and do not use more than 8 sprigs thyme and 2 cloves garlic for one pan.
In a medium saucepan, combine pineapple juice, apple juice, and orange juice; bring to a boil. Add chicken; reduce heat to low and simmer, covered, 10-15 minutes, until chicken is cooked through. Remove from heat; set aside to cool. Reserve cooking liquid. While chicken is cooling, cup pineapple in half lengthwise; remove and discard core. Scoop out pulp, leaving shells intact. Cover shells with plastic wrap; refrigerate until ready to use. Weigh 9 ounces pineapple pulp; reserve remaining pineapple pulp for use at another time. Cut pineapple pulp into chunks. In a large bowl, combine pineapple chunks, strawberries, apple and orange sections, tossing lightly. Cut cooled chicken into chunks or strips; add to pineapple mixture. Strain cooking liquid into small saucepan; add vinegar, grenadine syrup and allspice. Bring liquid to a boil; cook until liquid is reduced to about 1/2 cup. Pour vinegar mixture over chicken mixture; toss well to combine. Refrigerate, covered, at least 1 hour, tossing several times to blend flavors. To serve, fill each pineapple shell with 1/2 the chicken mixture.
Marinate fillet of tuna in lemon juice, salt, turmeric, chili powder, coriander powder, cracked pepper corns and cumin powder. Grind together in a mixer cilantro, walnuts, chilies and olive oil to make a pesto. Mix potatoes with pesto and set aside. Mix blanched green beans with honey, sesame oil and sesame seeds; set aside. Peel roasted peppers and cut into strips; marinade with balsamic vinegar, salt and sugar. In a hot pan heat 1 tbsp of oil and sear season tuna on all sides leaving the center cold and rare. On a plate place the potato salad in the center; arrange green beans and peppers on top. Slice the tuna thinly and arrange on top of the vegetables. Allow 4 slices per person. Top with sliced boiled eggs and throw olives around the salad. It is good looking and makes a good impression on the guests.
Place ice cubes in the glass top with Advocaat. Fill up the glass with lemonade and decorate with a slice of lemon. Serve at once.
Preheat oven to 350°. To toast the walnuts, heat them in a dry pan over low heat, stirring occasionally, until they are fragrant and showing some oil. Remove from heat and let cool. Saute the onion and mushrooms in 2 Tbl butter over medium heat until onion begins to soften, and mushrooms give up some of their liquid -- about 5 minutes. Stir in the lemon juice and saute a minute more. Separately, saute the cauliflower in 1 Tbl butter along with the garlic, basil, salt and pepper, until the cauliflower is just tender. Combine the onions, cauliflower, rice, Swiss cheese and toasted walnuts and mix thoroughly. Place in a casserole dish and bake, covered, for 30 to 40 minutes.
Follow steps according to your bread machine. set on light crust setting. The original recipe calls for all whole wheat flour. and no all purpose flour. I have also used Robin Hood Multi grain flour-- I always put in 1 tbsp. glueten flour in all my recipes whether it is a plain white or whole wheat breads--.
preheat oven to 375. cream sugar, eggs and butter. add dry ingredients. add mashed bananas, nuts, cinnamon and vanilla. cook in greased loaf pan for about an hour. for small-medium muffins; 20-30 minutes.
Saute peppers and onions in oil w/seasoned salt and tabasco over medium-low heat, until tender. In a large bowl, combine first four ingredients. Combine milk, oil and 2 eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. In a mixing bowl, beat cream cheese and second 2 eggs. Add cheddar cheese; mix well. Stir in pepper/onion mixture. Spoon 2 tablespoons in the center of each muffin. Bake at 425 degrees F for 13-15 minutes or until muffins test done. Serve warm.
In a 3- to 4-quart pan, combine onion, shallots, butter, and Splenda over medium heat. Cook, stirring often, until onion is slightly caramelized and tastes very sweet, about 35 minutes. (If onion begins to brown too quickly, reduce heat to medium-low.) To pan, add broth and sherry. Bring to a simmer over medium-high heat. Pour soup into ovenproof bowl. Top with Wasa and cheese. Place bowl on baking sheet; broil 6 inches from heat until cheese is bubbling and lightly browned, about 3 minutes.
You Will Need: 6 16 oz pint preserving jars with lids and band. 1.) TOAST chipotle and cascabel chilies in a large dry skillet, over medium heat, working in batches, about 30 seconds per side, until they release their aroma and are pliable. Transfer to a large glass or stainless steel bowl. When all chilies have been toasted, add 2 cups hot water. Weigh chilies down with a bowl or a weight to ensure they remain submerged, and soak until softened, about 15 minutes. Working in batches, transfer chilies and soaking liquid to a blender or a food processor fitted with a metal blade and puree until smooth. Set aside. 2.) Roast tomatillos, tomatoes, onions and garlic, under a broiler, in the meantime, turning to roast all sides, until tomatillos and tomatoes are blistered, blackened and softened, and onions and garlic are blackened in spots, about 15 minutes. Set onions and garlic aside until cool. Place tomatillos and tomatoes in paper bags. Secure openings and set aside until cool enough to handle, about 15 minutes. Peel tomatoes, onions and garlic. Finely chop onion and garlic. Set aside. 3.) PUREE roasted tomatillos and tomatoes and reserved pureed chilies until smooth in a blender or food processor. Set aside. 4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 5.) COMBINE tomatillo puree, roasted onion and garlic, vinegar, sugar and salt in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 15 minutes. 6.) LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more salsa to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. 7.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Melt butter over medium-low heat. Add cashews and roast slowly until golden; lower heat if necessary to keep from burning. Add cauliflower, onion, garlic and peppers and saute in the cashew butter mixture a few minutes. Add ginger, spices, tomato paste and tomato sauce to the pan, along with some water. . Simmer covered until chicken or cauliflower reaches desired doneness. If sauce gets too thick, add more water. Add the cream and heat through. Serve over rice or with bread.
Preheat oven to 375. Brown sausage in a skillet until cooked through - add the cream cheese and maple syrup and stir until melted. Peel and grate the apple - add to sausage mixture. unroll the crescents and separate into triangles. place 1 heaping tablespoon of filling on each roll and roll up pressing the sides in so that you have a pillow. Bake for appx 15 minutes - until golden brown.
Combine the apricots, raisins, oranges and lemon (both zest and juice), coriander, cinnamon, wine and water in a bowl; toss to combine thoroughly; leave overnight. The next day, put the fruit and liquid into a medium saucepan and bring to a simmer; simmer gently until the fruit is very tender, about 1 hour; add sugar and bring to a fast boil; boil about 12-18 minutes, or until a small amount of the fruit liquid, dropped onto a saucer and allowed to cool, wrinkles when your run your finger through it (this shows that the jam will 'set' once cool); stir in cashews, if using, and almond extract. You can put up the preserves in canning jars in the usual way, or just keep refrigerated.
To make the vinaigrette: whirl first four vinaigrette ingredients in the container of a food processor or a blender until smooth. Add the oil in very slowly until fully incorporated. Season to taste with black pepper. For the fish: heat the olive oil in a large skillet. Cook about 4 minutes on each side or until completely done. To serve, transfer cooked fish to a warm plate and top with a little of the vinaigrette.
Heat 1 tablespoon butter in a 10-inch skillet (preferably nonstick) over high heat until golden. Add apples, cover, and cook over high heat, stirring frequently, until they are dry and very tender, 2 to 3 minutes. Remove from heat, sprinkle apples with 2 tablespoons sugar, and lightly toss until glazed. Cool to room temperature. Adjust oven rack to center position and heat oven to 350 degrees. Generously grease bottom and lightly grease sides of 10-inch springform pan. Sprinkle bottom of pan with dry bread crumbs, then shake lightly to coat. Tap out excess crumbs. Whisk flour, remaining sugar, and salt in large mixing bowl until blended. Add remaining 10 tablespoons of butter and cut with whisk until mixture resembles coarse crumbs. Remove 1 cup of crumbs to separate bowl. Whisk 1 teaspoon cinnamon, baking powder, and baking soda into mixture remaining in large mixing bowl. Add buttermilk or yogurt, egg, and vanilla; whisk vigorously until batter is thick, smooth, fluffy, and frostinglike, 1 1/2 to 2 minutes. Fold in apples using a rubber spatula, then scrape batter into prepared pan and smooth top. Add nuts, brown sugar, and remaining teaspoon cinnamon to reserved crumbs; toss with a fork or your hands until blended. Sprinkle crumbs over batter, pressing lightly so that mixture adheres. Bake cake until center is firm and cake tester comes out clean, 50 to 55 minutes (See Tip *). Transfer cake to rack; remove pan sides. Let cake cool completely, about 2 hours, before serving. When completely cooled, cake can be slid off pan bottom onto serving plate. Tip:. *Do not insert a skewer into this cake to test for doneness until the center appears firm when the pan is shaken. If you do, the topping may squeeze air out, and the middle of the cake may sink. Serves 8-10.
In large glass salad bowl, arrange spinach seasoned with salt, pepper and 1 teaspoon sugar. Press down. Add layers of bacon, eggs, and lettuce. Press down. Season again with salt, pepper and 1 teaspoon sugar. Add layers of peas and onion. Combine mayonnaise and sour cream and completely cover salad. Top with cheese. Cover and refrigerate overnight. Toss just before serving.
Heat oil in a wide skillet. Add onions and saute over medium heat until translucent. Add seitan and mushrooms, cover and cook,stirring occasionally, until onions are golden brown and seitan is browned here and there. Pour in wine and stir. Place flour in small bowl. Use some of the rice milk to dissolve flour into a smooth paste. Add remaining rice milk, dissolved flour, and Silk creamer to the skillet and stir together. Stir in the paprika and cook over low heat for 5 minutes longer. If sauce becomes too thick, thin with additional rice milk. Season with salt and pepper, and serve immediately.
Boil the diced rhubarb in a half-cup of water until it is tender. This should take about 10 to 15 minutes. While continuing to cook add 1 cup of sugar to the rhubarb, stir until the sugar is dissolved. Remove the mixture from heat and add corn syrup, orange juice, lemon juice and lemon rind. Turn the mixture into a chilled bowl and place in the refrigerator to cool. Beat the egg whites, 2 tablespoons of sugar and 1/4 teaspoon of salt until foamy. Slowly add the chilled rhubarb syrup to egg whites. Whisk together until well combined. Pour solution into an ice cream freezer and rotate the freezer as you would if you were making homemade ice cream. Transfer the firm sorbet into a container and place in the freezer. If you do not have an ice cream maker, pour the solution into a shallow dish and freeze until sherbet is frozen around the edges. Remove from freezer, mix until smooth and refreeze until almost solid. Repeat this process two more times. While the sherbet is freezing you can make the strawberry sauce. Place 2/3 of the washed and hulled strawberries and 2 tablespoons of sugar in food processor or blender. Puree the strawberries, adding water if necessary, until smooth but not too runny. Slice the remaining strawberries and fold into sauce. Just before you are ready to serve the sherbet, stir it briefly with a spoon to make it creamy. Serve cold, topped with the strawberry sauce.
Rinse and trim green beans, set aside. Mix sauces in a bowl well. Pour water in wok, heat over high heat until bubbling, boil green bean for 3-5 minutes until crispy tender. Remove and drain. Heat cooking oil hot in wok over high heat, stir in ginger and garlic until aromatic, combine green bean, stir constantly until beans are soft about 2-3 minutes. Combine sauce mixture, stir around until the sauce is thicken and glazes the bean. Transfer and serve spicy green bean with cooked rice.
Mix ingredients well. Chill dip at least two hours. Hollow out a round sourdough bread loaf or pumpernickel loaf and fill with the dip. Cut the middle section of the bread into squares and place around the dip instead of crackers. Makes about 2 1/2 cups.
Cream flour, margarine, and nuts. Press into 9 x 13 pan. Cook for 10 minutes @ 350°F Let cool. Beat cream cheese, powdered sugar, cool whip until smooth. Spread cream cheese mixture on crust. Mix together pudding mix and milk. Pour onto cream cheese mixture. Once pudding is set up, spread cool whip on evenly. Refrigerate until serving.
Heat oil in a heavy, large pot over medium heat. Add yellow onions and garlic and cook, stirring, until soft but not brown, about 10 minutes. Add turkey and brown it, breaking it apart with a fork as you go. Add tomatoes, beer, chili powder, cumin, salt and pepper and simmer for 30 minutes. Add beans and simmer for about 15 minutes more to blend flavors. Serve chili immediately, or make a day ahead and reheat. Garnish with green onions, cheese and sour cream, if you like.
Set out two bowls. Place 1 c falafel mix into a ziplock bag and 2c into a bowl. Add 2 1/2 c of water to bowl of falafel mix and stir until fully combined. Allow to rest for 10 minutes. Preheat oven to 350°F. Pound each breast thin and slice into strips. Put the strips into the ziplock bag with the falafel mix and shake until completely coated. Once the wet batter is a slightly liquid consistency and spreadable (if it is too thick add a little water 1 T at a time), take each chicken strip out of the bag shake off the excess powder and dip into the batter. Then place on a cookie sheet sprayed with olive oil. Once all the chicken strips are in a single layer on the cookie sheet, lightly spray the tops of the chicken strips with olive oil. Bake at 350 F for 15 minutes or until cooked throughout and the edges are crispy.
Mix milk, vegetable oil, and sugar in a pan (large soup-pot type). "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let sit for at least an hour. Now add 1 more cup of flour, baking powder, baking soda, and salt. Stir mixture together. At this point, you could cover the dough and put it in the fridge until you need it-overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls. Let's do that, shall we?. Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Rectangle should increase in both width and length as you roll it out. Now drizzle melted butter over the dough. Don't be shy; lay it on thick, baby. You know you want it. Oh, by the way? This is not non-caloric. In case anyone asks. Sprinkle sugar over the butter, followed by a generous sprinkling of cinnamon. Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Some of the butter / sugar / cinnamon mixture may ooze out toward the end, but that's no big deal. Next, pinch the seam to the roll to seal it. Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls (56 rolls). Let the rolls sit for 20 to 30 minutes to rise, then bake at 400 degrees until light golden brown, about 15 to 18 minutes. GLAZE: While the rolls are in the oven, make the deliciously sinful maple frosting. To a mixing bowl, add powdered sugar, maple flavoring, 1/2 cup milk, 1/4 cup melted butter, brewed coffee, and salt. Stir until mixture is thick but pourable. Taste and adjust as needed. Generously drizzle frosting over warm rolls after you pull them out of the oven. And take a walk on the wild side. Don't be afraid to drown them puppies. Be sure to get frosting around the perimeter of the pan, too, so the icing will coat the outside of the rolls.