HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°F and lightly spray an aluminum-lined baking sheet; set aside. In a large re-sealable plastic bag, we'll combine flour, cayenne pepper, garlic salt, and freshly ground black pepper; close and shake well to combine. In a shallow bowl, add beaten eggs. In another shallow bowl, combine panko and cheese; stir to combine. Place a few chicken strips in flour mixture; close bag and shake until well coated. Dredge floured strips in eggs and then in panko mixture, making sure they are well coated. Arrange fingers on prepared baking sheet and bakes for 25 minutes or until the internal temperature reads 165°F. Turn the heat to broil and cook until golden brown, about 3 minutes. Serve with *Honey Mustard Dipping Sauce.
on a lightly floured surface, carefully roll out thawed puff pastry to a 10 by 15 inch rectangle. cut in half lengthwise. spread a thin layer of the tomatoes on both rectangles, leaving a half inch border around the edges. top with prosciutto strips ans cheeses and season with pepper. starting near the long edge, tightly roll the pieces into two long logs. beat the egg with water and brush the tops of each log with egg wash. press edges to seal closed. transfer logs to baking sheet and freeze 30 minutes until firm. line a large baking sheet with parchment paper. trim the uneven ends from each log. cut on the diagional to 1/4 inch thick slices. set pinwheels 1 inch apart on baking sheets. freeze 30 more minutes. bake on 375 for twenty minutes until lightly golden.
fill a shallow bowl with the mixed greens toss the dill pickles evenly over the greens add the cheese and then the peanuts. stir the pickle juice, oil and spices to make the dressing. pour dressing over the salad, toss and serve.
Mix flour, salt and pepper together on a shallow plate; dredge chicken in flour and shake off excess. Heat oil in a large skillet and add chicken, browning on both sides (add more oil if necessary); remove to a plate. Add the onion, bell pepper, and garlic to the pan and cook until onion is tender, about 5 minutes. Add curry powder, coating onions, etc; then add potatoes, broth, chutney, to the skillet. Bring it all to a boil, add the chicken, then reduce heat, cover, and simmer cooking until chicken is cooked through and potatoes are tender, about 20-22 minutes. Garnish with cilantro, and serve with rice, if desired.
Preheat oven to 350°F and spray a bundt pan with "butter-flavored" cooking spray and set aside. In a large mixing bowl mix together (at medium speed) the dry cake mix(reserving the 2 T in a small bowl), and the next 5 ingredients until well-blended. Set aside. Meanwhile add the cinnamon, sugar and nuts to the 2 T. of the reserved dry cake mix. Pour 1/2 of the cake batter into the prepared pan. Sprinkle the cinnamon mixture over the top of this, and then evenly distribute the remaining batter. Bake for 45 minutes or until cake springs back when lightly touched. If desired, after the cake has cooled completely, you may squiggle a glaze of 1 cup of powdered sugar mixed with 1 to 2 tablespoons milk over the top.
Set oven to 350 degrees. Grease a 9 x 5-inch loaf pan (can use mini loaf pans also). In a bowl, cream butter, sugar, egg and rind for about 3-4 minutes). Add in orange juice concentrate; beat well until combined. Sift together flour, baking soda and salt. Add to the creamed mixture until combined. Stir in the crushed pineapple with juice. Add in nuts. Transfer to prepared baking pan. Bake for about 45 minutes, or until cake tests done.
Heat the butter in a large saucepan or Dutch oven; add potatoes and green onions. Cook gently stirring over low heat for about 5 minutes. Add chicken broth and water. Bring to a boil. Add salt, pepper and bay leaf. Reduce heat to low. Cook over low heat until potatoes and onions are tender, about 15 minutes. Remove bay leaf. Puree in blender or press through a fine sieve. Return soup to the pan. Add half-and-half, nutmeg and celery salt. Season to taste. Reheat soup but do not boil. Chill soup. Serve in individual bowls. Sprinkle with chives.
Blend egg yolks with mustard, salt, pepper, and 1/4 cup oil. Beat with a wire whisk until it becomes a paste. Slowly add remaining oil, beating constantly. Add tarragon vinegar and stir vigorously. Stir in gherkins, capers, parsley, chervil and tomato paste . Sauce should have the consistency of mayonnaise. Fold egg whites into sauce and serve over meat.
Cut brie into one-half inch squares. Place on a dinner plate in the freezer while thawing pastry at room temperature for 30 minutes. When pastry is thawed, unfold and roll lightly with a rolling pin to remove creases. Cut each sheet in fourths, then cut each forth in half. Cut each piece in half again to produce 16 even squares of dough per pastry sheet. Lightly spray mini muffin cups with vegetable oil. Fit a square of dough into each cup. The pointed edges of the dough should extend straight up. Place a piece of cheese in each dough lined cups. Top with 1/4 t.hot pepper jelly. Bake at 400 for 10 to 15 minutes or until golden.
Make your Jello, according to the "quick set" directions. Place in refrigerator. Clean and slice the strawberries and add to the Jello. Put back in the fridge, but do not let set completely. You want it to be soft enough to spoon over the cake. In a 9 X 13 pan, put a layer of the cake pieces - enough to cover the pan. Spoon half of the strawberries and jello over the cake pieces. Spread a layer of the Coolwhip over the strawberries and Jello. Put another layer of the cake, Jello and strawberries and Coolwhip. Refrigerate until ready to serve. Will be set in 45 minutes or so.
In large mixing bowl, cream butter and sugar. Beat in the egg, yolk, espresso granules and vanilla. Combine flour, salt and baking powder; gradually add to creamed mixture mixing well. Stir in hazelnuts. Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out one portion of dough to 1/8 inch thickness. Cut with a floured 1 1/2 inch cookie cutter; place 1/2 inch apart on ungreased baking sheet. Repeat with remaining dough. Bake at 375* for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool. FOR FILLING: in small saucepan, bring cream to boil. Remove from heat; stir in milk chocolate chips and 3/4 cup semi sweet chocolate chips until melted. Transfer to a bowl and refrigerate for 1 1/2 hours or until filling reaches spreading consistency, stirring occasionally. Spread filling over the bottom of half of the cookies; top with remaining cookies. Melt remaining semisweet chocolate chips; drizzle over cookies. Let stand until set. Store in an airtight container in refrigerator.
Combine all the ingredients in a 3-quart saucepan. Cover and bring to a boil over high heat. Lower the heat and simmer for 10 minutes. Let cool completely and refrigerate 8-12 hours to thicken.
In a skillet, brown pork chops in oil over medium high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling into a greased 13 X 9 in baking dish. Place the pork chops on top; spoon stuffing over chops. Cover and bake @ 350 fkor 35 minutes. Uncover and bake 10 minutes longer until a meat thermometer reads 160.
Place avocado , line juice, cilantro and salt in Master Prep Pitcher. Secure top and pulse for 10 seconds until combined. Open pour sprout on top of Pitcher and pulse the mixture in 10 second bursts as you slowly drizzle in the canola oil in a thin, yarn-thick stream. Combine this process until all of the canola oil has been combined and mayonnaise is dense and creamy. Cover and store refrigerated for up to one week. BOB'S TIPS: Set out all of your ingredients before cutting into the avocado to keep it from turning brown before you've had the chance to turn it into mayonnaise. The acidity of the lime juice will stop the process dead in its tracks.
Sprinkle pork chops on both sides with pepper. Broil 3-4 inches from the heat for 4-6 minutes on each side or until a meat thermometer reads 160°F. Meanwhile, in a small saucepan, saute the onion and garlic in butter until tender. Sprinkle with flour; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese and wine; heat through. Serve sauce with chops.
In a large saucepan, add tomatillos and enough water to cover. Bring water to a boil and simmer until tomatillos are tender. Carefully remove tomatillos from the water and place in a bowl. Discard water. In the same saucepan, add olive oil, onion, and garlic, and saute until soft. Add onion and garlic to the bowl with the tomatillos. Add half the tomatillo mixture, one can of green chilies, half the cilantro, and one cup chicken broth to a blender. Blend until smooth and add to the large saucepan. Repeat, and add remaining ingredients to the saucepan. Simmer 30 minutes, and add salt and pepper to taste.
Preheat the oven to 400°F. In a small bowl, beat together the butter with the parsley, lemon zest and juice. Season and set aside. Roll out half of the puff pastry on a lightly floured surface to a rectangle measuring 15in x 8in (roughly 2 inches longer than the length of the salmon and 2 inches wider). Transfer to a large greased baking sheet. Arrange the slices of prosciutto over the pastry base, allowing it to hang over the edge, as this will later be folded over the top of the salmon. Place the salmon on top of the prosciutto and spread the herb butter over the top of the fillet. Sprinkle with the red onion slices then fold the overhanging slices of prosciutto over the fish. Brush the edges of the pastry with some of the beaten egg. Roll out the remaining pastry slightly larger than the first rectangle of pastry and place over the top of the salmon. Press the pastry down gently to seal, then trim the edges with a sharp knife. Either pinch all the way around the join edges, using your thumb and forefinger to seal, or press down with a fork to make a neat pattern. Use some of the trimmings to make decorations on top of the pastry and discard the rest. Brush the pastry all over with the remaining beaten egg and bake for 30 minutes until golden and crisp and the salmon is just cooked. Slice and serve at the table.
Make the chili--soak ground beef in cold water for 30 minutes and drain; this ensures that the beef will remain free of lumps and cook up into the proper consistency typical of Coney- and Texas-style sauces. Place drained beef in a medium saucepan; add onion and spices, and mix well. Stir in the 2 cups water and place over medium heat. Cook the chili, stirring occasionally, for about 1 hour, or until it thickens. The chili may be frozen for up to 3 months. Assembly: place hot dogs in buns and top with mustard, chili, and onion; serve immediately.
Bring chickpeas and 4 cups water to a boil in a 4-qt saucepan. Reduce heat to medium-low and cook, covered, until chickpeas are very tender, approximately 1-1 1/2 hours. Drain, reserving 1/2 cup cooking liquid. Cool to room temperature. Transfer all but 3/4 cup chickpeas to a food processor and add the tahini, oil, lemon juice, cumin, garlic, chile, and salt. Puree until smooth. Add reserved cooking liquid and continue to puree until airy in consistency, about 5 minutes. Transfer hummus to a serving dish. Top with remaining whole chickpeas, drizzle with more oil, and sprinkle with salt.
Preheat oven to 350. Blend instant nonfat dry milk in water until smooth in heavy sauce pan. Add butter and rice; heat slowly until scalding. Mix salt, sugar, raisins, vanilla, and beaten eggs; combine with hot rice mixture. Turn into a buttered baking dish. Set in a pan of hot water. Bake for 1 hour.
Preheat the oven to 350 degrees F. Peel, core & slice the apples & spread them evenly in a 9" deep dish pie plate. In a mixing bowl, blend together the flour, sugar, baking powder, salt & egg, then spread this mixture over the apples. Pour melted butter over the flour mixture & sprinkle the cinnamon over that. Bake for 35 minutes or until apples are soft.
Step 1: Heat oven to 375°F. Step 2: Mix wasabi paste and mayonnaise in a small bowl and set aside. Step 3: Place salmon, dill, chili sauce, salt, soy sauce and black pepper in a food processor and blend at slow speed until well mixed. Step 4: Form salmon mixture into 2 burger patties. Step 5: Brush or grease 2 burgers with butter or olive oil and place in heated oven. Step 6: Heat a pan with oil and place 2 salmon patties on pan and cook each side about 3 minutes at medium heat. Step 7: Build burger with wasabi mayonnaise on the bottom burger bun, then place sauteed sweet onion, salmon patty, lemon juice, followed by iceberg lettuce. Spread mayo on second bun. Step 8: Serve hot: makes a sweet, spicy and juicy burger!
Tenderize meat with a tenderizing mallet. Squeeze lime juice onto meat with a squeezer/juicer and sprinkle with seasoning salt (I use Johnny's) and black pepper. Finely chop onion and cilantro and put to the side. Barbecue meat until just a slight amount of pink remains in the middle. Cut meat into small cubes and place in foil. Keep meat warm in the oven or away from the flame in the barbecue. Heat refried beans in a small sauce pan. (Rosarita tastes the closest to homemade to me). Place a small amount of canola oil into the bottom of a frying pan or iron skillet. Over medium heat, warm the tortillas, turning over once. Spread a small amount of refried beans onto the center of the tortillas. Add meat, shredded cabbage, cilantro/onion mixture, jalapeno slice and a slice of avocado (if desired). Top with salsa verde and serve with key limes.
Combine all ingredients, except almonds, in a large bowl; beat 2 minutes at medium speed. Spoon batter into 2 greased and floured loaf pans. Sprinkle each loaf with 1/4 cup almonds. Bake at 350°F for 1 hour or until test done with toothpick. Cool in pans for 10 minutes, remove from pans and cool completely.
Set oven to 325 degrees. Place the ham in a shallow roasting pan. In a bowl mix together honey, thawed concentrate, soy sauce, apricot jam, nutmeg and cloves; set aside. Bake the ham uncovered for 30 minutes, then remove from oven and pour the glaze over the ham. Cover loosley with foil. Return to oven and continue to bake until the ham is cooked through (about 1 to 1-1/2 hours more) basting occasionally with glaze. Slice ham and drizzle slices with glaze.
Combine egg, salt, paprika, honey, sesame oil, soy sauce, and lime juice. Place thighs in a 9" x 13" pan. Pour marinade over chicken making sure the thighs are completely coated. Marinate as long as possible. All day works best but, a couple of hours is enough. Grill on medium temperature for 7-10 min each side until juices run clear.
Combine chicken, barbecue sauce and chiles in a large, nonstick saucepan; bring to boil. Reduce heat and simmer, covered, until chicken is tender and cooked through, about 25 minutes Remove from heat and let cool. Meanwhile, combine tomatoes. onion, chopped cilantro, garlic, vinegar, oil, and salt in medium bowl until blended. Set aside. Preheat oven to 425 degrees. Spray a large, nonstick baking sheet with nonstick spray. Place tortillas on baking sheet. Spread each with the beans, then top with then top with the chicken mixture, scallions, and cheese. Bake until the cheese is melted and bubbly, about 15 minutes Top each tostado with the tomato mixture, sour cream and additional cilantro, if desired.
Trim broccoli and cut into florets (retain about 60% of the bunch). Rinse broccoli, shake off excess water and place in 3-quart microwave-safe casserole dish; set aside. Slice white scallion bulbs into rings and mince garlic. Stir together scallions, garlic, beef broth, soy sauce, cornstarch, Splenda and Recaito or cilantro. Pour sauce over broccoli, cover and microwave on high for 4 minutes. Stir broccoli, replace cover, and microwave on high for 3 minutes or until broccoli is desired texture and sauce has thickened to coat broccoli. Stir in sesame oil and serve hot.
Wash jars & screw bands in hot soapy water. Rinse well in warm water. Pour boiling water over flat lids in a pan off the heat. Let stand in hot water until ready to use. Drain well before using. Fill canner half full of water and bring to a simmer. Prepare berries by crushing 1 cup at a time using a potato masher. Measure exact amount of fruit into an 8qt. saucepan. Measure the exact amount of sugar into a separate bowl. (Do not reduce sugar or use sugar substitute. Look up no-sugar-needed recipes for those amounts.). Mix 1/4 cup of sugar from measured amount with Sure-Jell. (Make sure to use the pink box of less or no sugar needed pectin!). Stir sugar & pectin mixture into berries. Add 1/2 teaspoons butter to reduce foaming, if desired. Bring to a full rolling boil (a boil that does not stop bubbling when stirred) stirring constantly. Stir in sugar, quickly. Return mixture to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim foam from top with metal spoon. Ladle quickly into jars to within 1/8 inch of top. Wipe jars' rims and threads and top with two-piece lids. Place jars in water bath canner for 10 minutes, then remove from canner. Let cool completely before storing. Press on middle of the lid to make sure lids have sealed. If not, store in refrigerator.
In a large saucepan cook onion and celery in butter until tender. Stir in flour until smooth. Gradually stir in water and bouillon and bring to a boil. Reduce heat and simmer uncovered, 5 minutes. Add corned beef, saurkraut, half and half, and 1 cup cheese. Cook for 30 minutes, until slightly thickened, stirring frequently. Ladle into 8 oven proof bowls. Top each with toasted bread and 1/2 cup of cheese. Broil until cheese melts.
Preheat oven to 400 degrees F. Mix first 7 ingredients (flour through baking soda) in a large bowl. Cut butter into small bits and mix in with 2 knives or use your fingers to blend until butter is blended in and mixture is a coarse meal. Add parmesan cheese and mix until blended. In a small bowl, whisk egg and yogurt until smooth. Add egg/yogurt mixture to flour mixture. Stir well to mix into a moist, thick batter. Turn batter onto a well-floured surface and sprinkle with flour. Roll to 1/2 to 3/4 inch thick and cut into shapes. Bake at 400 for 15 - 20 minutes or until nicely browned on top.
Let butter soften to room temperature. Beat in other ingredients. Pack butter into molds or crocks or form balls with a melon baller. Chill for at least 3 hours before serving. Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.
Rinse and clean mushrooms under cold running water. Cut into 1/2-inch thick slices. Peel and cut carrot into very thin round slices. Peel the onion and chop coarsely. In a large, heavy-bottomed frying pan, pour 3-4 tablespoons of olive oil and heat over medium. Add onion and carrot slices and saute 3-5 minutes. Turn heat up to medium-high. Add mushroom slices, lemon juice, white wine and tomato sauce. Stir while adding crushed thyme and granulated sugar. Continue to stir constantly while mixture cooks for 5-7 minutes. If white wine evaporates, add a bit of water to prevent mixture from burning. Salt both sides of pork slices. Heat 3-4 tablespoons of olive oil in a separate large frying pan and cook pork. If you prefer, cook chops over an open flame grill. Serve loin accompanied by the mushroom mixture, and rice or fried potatoes.
In a large bowl, combine all ingredients and chill for 1-2 hours. Top each serving with a dollop of fat-free sour cream and mint leaves.
Preheat oven to 375°F. In a pot, saute the onion and the garlic in the oil, over medium-high heat. Add the cream of tomato soup, not diluted, and the chili sauce. Simmer for 5 minutes, then add the ground soy. Add the macaroni. Mix well. Season to taste with salt and pepper. Sprinkle with cheese and bake for 20 minutes, with a lid on, so that the vegan cheese can melt. Then remove the lid and put under the broiler.
Combine apples, sugar, vinegar, 2 tablespoons of butter, cinnamon, salt, and cloves in the slow cooker. Cover and cook LOW 8 hours. Stir in remaining 2 tablespoons of butter and the vanilla. Cool completely. Serve with roasted meats or on toast. ENJOY!
Preheat the oven to 350 degrees F. In a cast iron or other heavy bottomed skillet (NOT non-stick), cook the pancetta or bacon bits over medium-high heat until crispy. Remove with a slotted spoon and reserve, leaving the grease in the pan. Season the pork with salt and pepper. Place the tenderloins into the pan with the bacon grease and sear on all sides. You may have to do this one at a time. Remove from the pan and place into an oven-safe dish. Put the pork in the oven to continue cooking while you prepare the sauce, about 10-15 minutes, or until a thermometer registers 145 degrees F. Remove all but 1 tablespoon of grease from the pan where you cooked the bacon and tenderloins - should be just enough to thinly coat the bottom of the pan. Return the heat to medium and add the smashed garlic, stirring until fragrant, about 30 seconds. Remove the garlic. Add in the shallots and riesling, allowing to simmer until the shallots are soft and the wine is reduced by at least half. Add the cream all at once and reduce the heat to low. You want it to just barely simmer while it reduces. Allow the sauce to simmer until it is thickened. If you place the back of a spoon in the sauce, it should coat it well without dripping. Remove the pan from heat. Season the sauce with just a little salt and pepper, stirring in the fresh parsley and the butter right before serving. Slice the tenderloin and serve over mashed potatoes, topped with a generous spoonful of sauce!
Skin, bone, & halve chicken breasts. Lay chipped beef on bottom of baking dish. Turn ends of breasts under and lay on top of beef. Mix mushroom soup and sour cream and spread over top. Dot with bacon and sprinkle with paprika. Cover with foil and bake in 275 degree oven for 2-1/2 hours.
Brown ground beef with onion and bell pepper, drain. Add 1 can of cream of mushroom soup and 1 can tomato soup. Add water and garlic, stir and heat thoroughly. Blend in 1/2 cup cheddar and spaghetti and put in casserole. Top with 1 cup of chees. Bake at 350 degrees for 30 minutes.
Combine everything in a cocktail shaker with ice. Shake well and strain into a chilled cocktail glass.
Beat together eggs, condensed milk and vanilla. Slowly beat in milk. Gently fold in whipped cream. If you are adding alcohol, rum, brandy or bourbon are the traditional choices. Sprinkle nutmeg on top to taste.
Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes. Stir in the garlic, chiles, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute. Add the squash and stir to coat with the spices. Add 1 1/4 cup of the water and salt and pepper to taste. Bring to a boil, then reduce the heat to low. Put the peanut butter in a small bowl and slowly add the remaining 1/4 cup water, stirring until smooth. Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes. Allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through. Before serving, taste to adjust the seasonings.
In a saucepan combine tomato sauce,corn starch,ginger,pepper and garlic salt in a sauce pan. Bring to a simmer and reduce heat and cook down until slightly thick. Cook chicken breasts in olive oil over medium high heat. After removing chicken add peppers and onions to pan. Saute until caramelized. Add to ginger sauce. Serve over chicken breasts.
In a large skillet over medium heat, saute the sliced mushrooms in the butter (or oil) for 3 or 4 minutes, till juices are released. Add the beef base and stir quickly to dissolve it in the mushroom juices. Reduce heat to low and stir in the cream till well combined. Sprinkle on the Parmesan and mix gently to coat mushrooms with the cheese. Serve at once, with a well-seared medium-rare steak is suggested. Serves 6 as a side dish; serves 8 as a garnish. To serve with roast chicken, substitute chicken base for the beef base.