HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees. Combine the three soups, rice and water in a casserole dish, mixing until the ingredients are thoroughly combined. Place the chicken breasts on top of the rice. Sprinkle the chicken and the rice mixture with the salt, pepper, garlic powder, Thyme and paprika to taste. Place the pieces of butter evenly over each piece of chicken, so that each piece gets two portions of butter. Bake the casserole at 375 for about 25-30 minutes or until the skin on the chicken is golden brown and the rice is hot, bubbly and fully cooked. Serve immediately. This dish can also be made with whole cut-up chicken pieces (i.e. drumsticks, thighs, etc.) in lieu of only chicken breasts. I just make it this way so no one fights over the chicken breasts which they always seem to do if I do it the other way.
In a large saucepan, heat oil over medium heat. Add onion, celery, carrots and cook, stirring frequently, 3-4 minutes. Add chicken and keep stirring for about 3 or 4 more minutes, until lightly browned. Add broth, barley, sage, thyme, salt, pepper and bay leaves. Turn to low, cover and simmer for 30 minutes or until barley is cooked. Add mushrooms and parsley and cook for about 10 more minutes or until mushrooms are heated through.
In a large bowl, combine all ingredients gently with a spatula. Spoon batter into tart shells and place onto an ungreased cookie sheet. Bake at 425 degrees for 15 minutes. Then reduce heat to 350 degrees and bake for another 30 minutes. Remove immediately from cookie sheet onto cooling racks. Enjoy!
Preheat oven. Lay the cod fillets on the foil sheets. Season lightly, and sprinkle on the herbs. Bend up the sides of the foil to make 'nests' but don't close yet. Pour half the milk into each nest. Seal the foil packages. Bake for 20mins or according to instructions on fish. Serve with potatoes mashed with milk and a little low-fat spread, plus whatever vegetable the sufferer can tolerate. NB - if only one person in your family has acid reflux, you can put whatever flavouring you like in the other packages, such as ginger, garlic or curry powder.
To make sauce, in a small bowl, combine sour cream, pickles, and 2 tablespoons of the Ranch dressing mix; cover and refrigerate. Prepare frozen shoestring fries according to package directions. Meanwhile, on large plate, combine bread crumbs and remaining salad dressing mix. Dip fillets in egg, then coat with bread crumb mixture. Fry fillets in 3 tablespoons of oil until golden. (Add more oil to pan if necessary to prevent sticking.) Serve fish fillets with shoestring fries and chilled tartar sauce. Garnish with lemon wedges.
For the cake: Preheat oven to 350°F. Grease and flour three 9-inch round cake pans. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt together; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Pour batter into prepared cake pans. Bake for 25 to 30 minutes OR until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and let cake cool completely. Spread Rocky Mountain Filling between layers and top with coconut. For the filling: Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Beat egg whites until foamy. While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed and continue beating until stiff peaks form and mixture is thick enough to spread. Stir in coconut, raisins, currants and almonds.
Split bread lengthwise. Spread both sides of bread with mayonnaise. Top bottom half of bread with lettuce, sliced tomatoes, meat, and cheese. Cover with top of bread. Cut crosswise into 8 slices. Serve with additional toppings as desired. You can make these ahead of time and wrap in foil or plastic wrap (or both is better) and store for up to 8 hours.
Combine lime juice, chili peppers, garlic, onion, and cilantro, in a food processor or blender. Blend until the mixture is uniform. (Doing these items first is important. If don't, you will get unwanted chunks.). Add Tomato, and Chipotles, blend until smooth. Add garlic powder, onion powder, crushed red pepper, black pepper, and "Chipotle Tabasco" sauce. Blend mixture until smooth. Let sit 3-6 hours, or even better, overnight for flavors to blend.
In a small bowl combine the flour and almonds. Set aside. In a medium medium saucepan bring the brown sugar, corn syrup and butter to a full boil over medium heat. Remove from heat. Stir in flour mixture and vanilla. Line a large cookie sheet with parchment paper. For each cookie cup, drop about 3 tablespoons of batter about 5 inches apart onto the cookie sheet (bake 3 or 4 at a time). Bake in a 350° oven for 10-12 minutes or until bubbly and deep golden brown (cookies will form irregular shapes). Let stand on cookie sheet about 2 minutes. When cookies are firm, but still pliable, place them on inverted custard cups to form small bowls. Cool to room temperature. To serve fill the cups with ice cream, sorbet, mousse, or whatever dessert you would serve in a bowl where you can eat the 'bowl' too!
Rim a martini glass with crushed candy canes or crushed peppermint bark. Fill a cocktail shaker with ice. Add drink ingredients, shake and pour into rimmed martini glass.
Drain the juice from the pineapple and mix with the soya sauce, garlic and ginger; add the beef and let it stand for 1 hour. Place alternate pieces of beef and pineapple on wooden skewers and put an olive at the end of each skewer. Grill, turning once, for 10-12 minutes.
In a medium stock pot, make the rice to package directions. Set aside. Boil lentils in another saucepan with 4 inches salted water and a bay leaf for 25-30 4.	minutes, or until lentils are tender but still firm and not mushy. Drain and reserve half the cooking liquid. In a deep skillet, heat oil on medium heat, and saute the cumin seeds, onions, garlic, ginger, bell peppers and carrots for 5-7 minutes, stirring often. Now add red chili flakes and salt to taste. Saute for 5 more minutes and then add sliced sausage. After 4-5 minutes, or when sausage is slightly browned at the edges, add drained lentils to skillet. Stir. Add 1/4 cup of the lentil cooking liquid. Swirl in 1 tablespoon of tomato paste and add another 1/4 cup of lentil cooking liquid if needed. Stir to dissolve the paste well. Let the mixture simmer 5 more minutes and then turn off heat. Add juice of 1 lime and chopped fresh cilantro. Serve over plain rice.
In a medium bowl (microwave safe) add the fist 9 ingredients, stir and microwave for 30 seconds, Stir and microwave again until mixtures just starts to bubble. Set aside to cool for 10 minutes. Combine remaining ingredients into sauce that has cooled and mix with hands to incorporate all ingredients. Place meat mixture in fridge for an hour (more or less). Make 4 patties and grill to medium well (no pink) in middle. Serve on a roll with a spicy mayo (mix some mayo with thai green curry paste, ginger garlic paste and a little honey add some shopped cilantro and or basil leaves). Top with favorite burger toppings.
Place butter in baking dish. Combine cracker crumbs, Parmesan cheese, and garlic salt. stir egg to a smooth liquid. Coat chops in crumbs. dip in egg and again in crumbs. Bake 30 minutes at 400° turning over chops half way through.
Place pork in 15 x 10 x 2-inch glass baking dish. Combine in small bowl 2 tablespoons lemon juice, thyme, lemon peel and garlic. Rub mixture over both sides of pork chops. Cover and refrigerate at least 1 hour and but no longer than 1 day. Place pork chops onto baking sheet. With flour, sprinkle each chop lightly. Add salt and pepper to taste. Over high heat, warm oil in large nonstick skillet. Working in batches, add pork to skillet and cook until brown, about 1 minute per side. Place all pork back into skillet. Add milk and boil about 1 minute until pork is cooked through and sauce thickens slightly. Place pork chops onto platter. Whisk remaining 1 tablespoon lemon juice into sauce in skillet and blend 30 seconds. Add salt and pepper to taste. Pour sauce over pork and serve.
Bring 2 Cups of Root Beer to a boil in a medium sauce pan over high heat until reduced by half; approximately 15 minutes. Reduce heat to medium-low and stir in Ketchup, Brown Sugar, Apple Cider Vinegar, Black Pepper, Ground Ginger and Salt. Simmer, stirring frequently, until sauce thickens; approximately another 15-20 minutes. Turn off heat and set aside. For best results, make sauce a day or two beforehand. In a medium skillet over medium-high heat, brown the Ground Beef, White Onion and Green Bell Pepper; drain off liquids. Stir in the Garlic Powder, Prepared Yellow Mustard, and Root Beer Sauce. Reduce heat and cover, simmer for 30 minutes. Season with salt and pepper to taste. While the meat mixture is simmering, preheat your oven broiler. Cut the Whole Wheat Dinner Buns in half and brush with melted butter. Toast underneath your oven broiler until lightly brown; keep a very close eye on this, it doesn't take long. Serve and enjoy!
Melt 1 tbsp butter in medium skillet over medium heat. Add eggs and cook stirring, until eggs are just set but still a little wet. Remove from heat and set aside. Melt remaining butter in large skillet over medium low heat. Put one tortilla in skillet, then spread scrambled eggs, chorizo and cheese on top. Top with remaining tortilla. Cook until cheese melts and tortilla is lightly browned, turning once about 3-4 minutes on each side. Cut into wedges and garnish with avocado, sour cream and salsa.
In bowl, mix dry ingredients. Add venison and mix well. Add liquid ingredients and mix well with a fork, until bread crumbs are barely noticeable. On plastic wrap, form into 8 (4 ounce) patties, making them round and very flat-- like a fast-food burger. They can be cooked immediately, but I prefer to freeze them first. Place them on a large cookie sheet and freeze them several hours. Remove from freezer and place waxed paper between each burger as you stack them. I stack them in 2 1-quart freezer zip-lock bags. Preheat cast iron skillet to very hot. Cook frozen burgers until they are slightly charred on one side (about 3-4 minutes) and then turn and cook until the other side is slightly charred and burgers are medium-well. Do not overcook. Turn burner off and leave burgers in the pan while you put condiments on your hamburger bun. If cooking thawed burgers, cook about 2-3 minutes per side.
Preheat over to 350 degrees Farenheit. Line 12 muffin tins with muffin liners or grease with coconut oil. In a large bowl, sift together coconut flour, baking soda and sea salt. In a medium bowl, using a fork or whisk, beat together eggs, 1 TB vanilla, oil and yacon syrup until well mixed. Add wet ingredients slowly to dry ingredients and mix very well with a wooden spoon or spatula. Using a 1/4 cup measuring cup, scoop batter into 12 even portions in muffin tins. Bake for 20-22 minutes. Cool. For Frosting, beat together butter, 1 TB vanilla and yacon syrup or powder with a hand mixer or wooden spoon until light and fluffy. Spread frosting on cupcakes. Enjoy! Can be stored in an airtight container in the fridge for up to a week. But they probably won't last that long. Tip: The Yacon has powerful digestive-aiding properties. Don't eat too many or you may get a stomach ache!
Mix the three flours in a bowl, by hand, until incorporated. Add the ginger powder, baking powder and sea salt. Melt the coconut oil and honey (bain marie) and add them to the bowl, together with the water. Then mix the dough by hand until completely combined. Allow it to rest for 20 minutes. After those 20 minutes, preheat the oven at 150C and line a baking tray with baking paper. Roll out the dough on a slightly floured surface until relatively thin (about 1/3 cm) and cut out 16 shapes using a pastry cutter (we chose to make them round). Place 8 of them on the prepared baking tray and bake them in the oven for 4 minutes. Meanwhile, using a smaller shape of the same type, cut out the middle parts of the remaining 8 dough shapes. Take out the baking tray and put the 'fresh' dough shapes on top of the semi-baked ones. Use a fork to 'seal' the outer margins of the cookies. Add 1.5 tsp of jam in middle of each cookie and bake them again for 9 minutes, swapping the tray halfway through to ensure even baking. Once ready, remove the cookies from the oven and allow them to cool on a rack. With the leftover dough you can make a second type of cookies. Knead the dough again, until combined, roll it out and use the smaller pastry cutter to cut out shapes. Place them on the same baking tray you used for the jam cookies, grate some raw walnuts on top and bake them for 9 minutes, swapping the tray halfway through. These cookies are not very sweet, but they're very flavorsome, nutty and crunchy! Make sure to adjust the quantity of honey (maple syrup) to taste if you like your cookies very sweet.
Cook and drain pasta, let cool for a few minutes. In a large bowl, add pasta, tuna and spices, stir until tuna and seasonings are distributed evenly. Add salad dressing and Miracle whip, stir until mixed well. Let sit in fridge for a few hours prior to eating for best taste.
Heat oven to 400f. Bring a large saucepan of water to the boil, then add the chopped cauliflower, chopped broccoli and cubed carrots and cook for 5 mins - lift out a piece to test, it should be cooked. Drain the veggies then tip into an ovenproof dish. Put the saucepan back on the heat and add the milk, flour and butter. Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick. Turn off the heat, stir in 1 cup of cheese and pour over the veggies. Scatter over the remaining 1/2 cup of cheese and 3 tbsp breadcrumbs. Bake 30-35 mins.
Preheat oven to 450°F. Mince garlic. Using the flat part of the knife, press down on the garlic clove until it crushes. Cut off the stubby end and peel off the skin. Chop with knife. In skillet, saute minced garlic, diced potatoes and onions in olive oil. Once brown, add a few teaspoons of water and cook another 1-2 minutes. Then add in the diced ham. In bowl, whisk eggs, milk, salt and pepper. Pour egg mixture over the ham, potatoes and onions. Cook over medium heat for 5 minutes, until the eggs have set around the edges or the skillet. Place skillet into the oven and bake at 450°F for 5-10 minutes, or until eggs have set in the middle. Add shredded cheese to the top and bake another 1-2 minutes until cheese melts. Serve Ham and Cheese Frittata with Fresh Fruit.
Preheat oven to 350 degrees. Using a serrated knife, cut bread diagonally into 1-inch thick slices to within 1 inch of the bottom of the loaf. Repeat in the opposite direction. Cut the Swiss cheese into 1/2 inch cubes. Stuff cheese cubes and mushroom slices into the slits in the bread. Combine the butter, poppy seeds, minced garlic, seasoned salt, ground mustard, and lemon juice in a microwavable dish. Cover and microwave on high for about 2 minutes, until butter is melted. Stir to combine well. Spoon butter mixture over bread. Wrap bread in foil and bake at 350 degrees for about 40 minutes.
Grease and Line the base and sides of a 22cm springform round pan with good quality baking paper. Crush the cookies finely using a food processor or as finely as possible using a rolling pin. In a medium sized bowl, combine all of the cheesecake base ingredients and mix until well combined. Press the biscuit base mixture evenly into the base of the prepared pan. (If the mixture was not firm enough to hold together in the base, add a vary small amount of water and mix through). Refrigerate. For the cheesecake layer- blend the two packets of cream cheese using a mixer for approximately 3 minutes until soft and creamy. Add in the cream and melted chocolate and slowly blend until thoroughly combined and colour is even. Pour the chocolate cheese mixture over the base and smoothe over the top. Topping layer- coarsely grate the remaining 200 grams of Toblerone chocolate and gently sprinkle over the top of the cheesecake until even and total coverage is obtained. Refrigerate the cheesecake for 4 hours or overnight. Remove from tin and serve (I placed small candy coated Easter eggs around the top of the cheesecake for Easter - be sure any decorations used are gluten-free if required for diet).
Preheat oven to 325. Grease bottom only of a 9x5x3-inch loaf pan. TOPPING--------. In a small bowl, combine oatmeal, brown sugar, and butter mixing till crumbly; set aside. BATTER---------. In a large bowl mix together flour, oatmeal, bran cereal, baking powder, salt, cinnamon, and brown sugar. Stir in milk, eggs, and oil; mixing just to moisten. Fold in raisins. Spoon into prepared pan. Sprinkle evenly with topping. Bake for 1 hour and 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool on rack 10 minutes. Remove from pan. Cool completely.
In a medium mixing bowl place drained tuna and break up with a fork until all the large pieces are broken up. Add remaining ingredients and gently mix together. Transfer to your serving bowl, cover with plastic wrap and refrigerate, to allow flavors to meld.
To make simple syrup, combine sugar and 1 cup water in a saucepan. Place over high heat and bring to a boil, stirring the mixture to dissolve the sugar. Boil 5 minutes. Remove from heat and add washed mint (still on the stem, just stir it all in). Set aside for 24 hours. Strain the mixture into a jar and discard the mint. Chill julep cups or glasses in the freezer before making juleps. Fill them with crushed ice. Add 1 1/2 teaspoons of mint syrup and 2 ounces of bourbon. Garnish with sprigs of mint, if desired.
Thinly slice potatoes and place, over lapping, on a greased baking sheet. Sprinkle with salt, pepper, garlic powder, parsley, dried red chilies and paprika. Bake for 20-30 minutes at 350°F. Spread a very thin layer of tomato sauce on crust and sprinkle with mozzarella (not as much sauce or cheese as on a regular pizza or it will overpower the potatoes) Carefully spread sour cream on top of sauce/cheese. Place baked potato slices on top and sprinkle with broken up bacon and then onions. Bake at 425°F for 15-20 minutes. Take pizza out and sprinkle cheddar cheese and chopped green onions. Turn oven off and put pizza back in for about 5 minutes to melt the cheddar.
Spread 1 T dressing on each tortilla, covering entire surface. Top each with lettuce leaf and half of beef, cheese and onion. Roll up each tortilla tightly. To serve, cut roll-ups into 1-inch slices. Insert cocktail toothpick into each to secure. Serve with pickle wedges. Note: I find it easier to chill the tortilla before slicing.
Preheat oven to 350 degrees. Brown ground beef in the oil. Dump in onion, tomato sauce, hot water, noodles, chili powder, salt, pepper, Worcestershire sauce, cheese and corn.Mix together. Spoon into a 9-by-13-inch baking pan. Bake for 40 to 50 minutes, until noodles are tender.
Place the ingredients for the dough into the bread machine as directed by the manufacturer. I let the dough go though the cycle until it has risen one time. At this point you can either punch the dough down and let the dough rest overnight in the refrigerator or go ahead and take the dough out of the machine and roll it out. When you roll out the dough cut the dough into two equal pieces and roll it out to 1/3" thickness. In a separate bowl mix together the cinnamon, sugar and softened butter. Sprinkle this mixture over the pieces of dough. Roll the dough up, reserving the neatest, straightest edge for the outside edge of the roll. Cut the rolls into 1 inch pieces and place them on a high sided baking pan. Cover them with a oiled piece of plastic wrap. Place the rolls in a warm spot to rise for at least an hour or until they have doubled in size. Uncover and bake at 350 degrees for about 10-12 minutes. To make the caramel glaze combine all the ingredients in a pot except vanilla. Cook and stir continuously until bubbly. Take off the heat and add vanilla. I like to make two batches. One for the bottom of the rolls and one for the top.
In a saucepan over medium-high heat melt the butter and add the garlic. Stir and cook until just beginning to brown, about 1 minute. Add the yellow lentils, stir to coat with the melted butter, then add the broth. Simmer, covered, until the lentils are tender but not too mushy, approximately 20-30 minutes. The lentils will thicken as they cool down. Stir in the fresh ginger, lemon zest, lemon juice, salt and pepper to taste. Serve garnished with fresh cilantro and lemon wedges.
Mix all the ingredients together in a large pot, bring to a boil, then reduce the heat and simmer until desired thickness about 3 to 5 hours. Pour the relish into hot, sterilized pint jars, cover, and process in a boiling bath for 15 minutes.
Combine all marinade ingredients. Marinade fish fillets for 30 mins or more. Remove fish from marinade. Heat oil in non-stick frypan and fry fish until cooked through.
Preheat oven to 375. Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil. In a medium-size mixing bowl, combine cheeses and pesto,*reserving 1/4 cup parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved parmesan cheese. Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish. *Oryou can make lots of small ones if desired.
Boil potatoes in broth ( I prefer homemade chicken broth) until tender. Peel cooked potatoes and mash, leaving some pieces of potato. Add mayonnaise to taste, you want a firm consistency. Soften corn tortillas in microwave. Heat oil in skillet. Spoon potato mixture into tortilla and fry tortilla in oil until golden in color. Serve with Salsa Verde (Green Salsa) and Queso Fresco.
Crust: Preheat oven to 350 degrees F. Grind rice crackers in food processor; add nuts and chop fine. Add remaining ingredients. Process until completely mixed. Press into bottom and partly up sides of a large spring form pan. Bake for 10 minutes, until light brown and fragrant. Remove from oven, cool while preparing filling. Increase oven to 500 degrees F. Melt an additional 1 TB butter, set aside. Cheesecake filling: In a stand mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Do not whip excess air into mixture! Scrape beater and bowl well with rubber spatula. Add salt and about half the sugar and beat at medium-low speed until well combined, about 1 minute. Scrape bowl and beater again, add remaining sugar and beat until combined, about 1 minute. Scrape bowl, add egg yolks and beat and medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs 2 at a time, beating slowly until combined, about 1 minute, and scraping bowl between additions. Brush sides of springform pan with remaining melted butter. Set pan on rimmed baking sheet. Pour filling into cooled crust and bake 10 minutes at 500 degrees. Without opening door, reduce oven temperature to 250 degrees F and continue to bake about 45 minutes, until light golden and an instant-read thermometer inserted into center of cake registers about 165 degrees F. Transfer cake to wire rack, and immediately run a paring knife between cake and side of springform pan to help avoid cracking. Cool until barely warm, about 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3-4 hours and preferably overnight. Cake can be refrigerated up to 4 days. To unmold cheesecake, remove sides of pan. Slide long thin metal spatula between crust and pan bottom to loosen, then slide onto serving plate. Allow to stand at room temperature about 30 minutes, then cut into wedges and serve. If you wish to gild the lily, garnish with fruit or whipped creme fraiche.