HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Place chicken breasts between sheets of waxed paper and pound lightly to flatten. Place on each flattened breast a slice of prosciutto and a slice of Gruyere cheese. Roll up lenghtwise and close with toothpicks. Mix bread crumbs with Parmesan cheese, garlic powder and tarragon. Dip chicken rolls in flour, shaking off excess and then dip in beaten egg. Next roll chicken breasts in bread crumb mixture. In a large skillet melt butter and brown all sides of the chicken rolls. Transfer to a baking dish. Mix chicken stock and sherry and pour over chicken. Bake, uncovered for about 30-40 minutes. Remove chicken rolls and keep warm. Drain juices into a scaucepan and bring to a boil. Dissolve cornstarch in water and blend into saucepan, stirring constantly until thickened. Spoon over chicken and serve.
Preheat the oven to 350°F. Cream together the oil, both sugars, eggs and vanilla. In a separate bowl, mix flour, baking soda, baking powder, cinnamon and salt. Add the flour mixture to the oil mixture and mix well. Add the oatmeal, coconut, wheatgerm, nuts, flaxmeal and chocolate chips, mixing well after each addition. Drop spoonfuls onto ungreased cookie sheets. You may have to shape them with your fingers a bit in order to get them to stick together. Flatten slightly. You should get exactly 12 cookies on a standard baking sheet. Bake for 10-11 minutes. They may not appear done, but take them out of the oven anyway. Cool for a few minutes on the baking sheet before removing the cookies to a cooling rack. Makes 3-4 dozen.
Preheat oven to 400 degrees F. Place sausages in an 8x8 square pan or baking dish. Bake 20 minutes. Combine other ingredients and beat well. Remove sausages from oven and pour off all but 2 tablespoons drippings. Arrange links around pan and pour batter over them. Bake 30 minutes longer or until batter has risen to top of the pan and is golden. Cut into squares and serve immediately with Dijon mustard.
Cook spaghetti according to package directions, drain well. Melt 4 Tbs margarine, pour into large bowl. Mix spaghetti & parmesan cheese w/ melted margarine. Spread into greased 9-inch baking dish, set aside. Melt remaining margarine in large frying pan over medium heat. Add onion, cook until soft, not browned. Stir in dill weed, garlic salt & mustard. Remove from heat. Mix in peas, tuna, cottage cheese and 1 cup of Swiss Cheese. Pour eggs over set aside spaghetti. Spread tuna mixture over spaghetti. Bake, loosely covered, at 350°F about 45 minutes. Uncover, sprinkle with remaining Swiss cheese. Bake for another 5 minutes, until cheese is melted.
Blend all in a blender. Wipe the glass rim with a wedge of lime and then dredge the rim in a mixture of 1/2 salt and 1/2 sugar mixed together. If you are reading this recipe -- you know how to season a margarita glass. Note: the egg white is integral in this drink. It makes it nice and frothy like an Orange Julius. Please don't omit it.
Preheat oven to 350 degrees F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended. Remove 3/4 cup of the pie filling for garnish; set aside. Spoon 2 tablespoons of the cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 tablespoon each of the cream cheese mixture and the remaining pie filling. Cover evenly with remaining cake batter. Bake for 25-30 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Remove from pans to wire racks. Cool completely. Top cupcakes with whipped topping and remaining pie filling just before serving.
Dice the red pepper, onion and jalapeno finely. Mince the cloves of garlic into a fine paste. In a nonstick pan coated with non stick spray saute the finely diced red pepper, onion and jalapeno until soft, Add in thyme paprika, crushed garlic paste and tomato paste. Season with salt and pepper. Cook for about 5 minutes more. Allow mixture to cool. Incorporate the cooled pepper mix and ground turkey with 1 beaten egg , Worcestershire, Sriracha sauce and Parmesan cheese. Spray a muffin pan with non stick coating. Fill each muffin cup 3/4 of the way. Indent each cup with a thumb print to keep moist. Bake at 425 for 7-10 minutes or until the turkey reaches 165.
Fold desired amount of apple pie filling into cheesecake filling. Warm tortillas slightly in microwave. Spoon cheesecake mixture into tortillas in a rectangular form offset from the middle. Fold sides in first, bottom, then roll. Ensure that it is sealed all the way around. Roll in wax paper and freeze. When ready to prepare remove fully frozen chimi cheesecakes from wax paper and fry in 350 degree oil for approximately 3-4 minutes. Remove from oil and allow to drain. Roll in cinnamon sugar. Cut in half at an angle. Serve in a puddle of caramel ice cream topping and a scoop of vanilla ice cream!
Lightly brush both sides of 4 whole wheat flatbreads with olive oil. Grill directly over medium heat for 2 minutes to toast. Remove from grill. Divide fresh spinach, garlic and herb goat cheese, marinated artichoke hearts and tomato among flatbreads. Grill about 2 minutes more or until bottoms are browned and toppings are heated through. Sprinkle with salt, pepper, and pizza seasoning.
Melt butter and mix in the graham cracker crumbs. Press the mixture into the bottom of an 11x13 pan. Drizzle the sweetened condensed milk over the top. Sprinkle with the chocolate and peanut butter chips. Sprinkle with the coconut. Bake for 25 minutes at 350°F. Remove from oven and let cool for about 20 minutes before cutting. I think these are best the second day.
Whisk together the powdered sugar, half and half cream, water and vanilla until blended. Add in the cream cheese and softened butter, whisking until smooth. Drizzle on anything you desire.
Heat butter and saute onion until soft (5 mins) add cauli, potato, stock, milk and seasoning if desired. Bring to boil and simmer for 30 minutes. Whizz in a food processor (or mash) adding a little more milk if it is too thick. Serve in bowls or mugs with the cheese stirred in just before serving.
Fry onion in oil or ghee until just tender. (3 to 4 minutes). Add cinnamon stick, cardamoms, cloves and bay leaf. Fry for one minute and then add ginger and garlic pastes. Add chilli, cumin, coriander and salt. Fry for half a minute. Add chopped green pepper and tomatoes, then bring to boil. Turn down heat and simmer for 10 - 15 minutes. Add prawns and let them 'poach' in the sauce for three minutes or so, or until done. Add chopped green coriander leaves and chopped chillies. Serve with rice.
Set oven to 350 degrees F. Heat the oil in a large skillet over medium heat. Add in onions, celery and green pepper and jalapeno peppers (if using) cook stirring for about 5-6 minutes or until softened. Add in the garlic and ground beef; cook breaking up the beef with a fork or wooden spoon, cook for about 6 minutes, or until meat is no longer pink; drain off fat from the skillet. Stir in Parmesan cheese (if using) cooked diced bacon, baked beans, kidney beans, barbecue sauce, molasses, Worcestershire sauce and mustard; mix well to combine. At this point you can adjust ingredients to taste, then season with salt and black pepper (you can add in a little water if the mixture is too thick). Grease a 13 x 9-inch baking dish or an oval baking dish. Transfer the mixture into dish. Bake uncovered for about 40 minutes. Remove from oven and sprinkle with cheese (if using). Return to oven to bake another 10-15 minutes, or until the liquid has evaporated and the mixture has thickened.
Line a baking sheet with parchment& preheat the oven to 400F. Combine the dry ingredients in a large bowl; using a pastry cutter, add the butter until the mixture resembles coarse crumbs. Mix in the cranberries& raisins. Combine the wet ingredients in a separate bowl; add to the dry ingredients& stir until just combines. Turn the dough out onto a well-floured work surface& knead until the wet& dry ingredients are mixed well. Roll the dough into a ball& flatten into a disc about 2 1/2 inches thick. Brush the top with milk& sprinkle with sugar. Cut into 6 wedges& place on baking dish. Bake until golden brown, about 15 minutes.
Combine 2 cups flour, dry yeast, sugar and salt in a large mixing bowl, stir to blend. Add the butter to the center of the flour mixture. Heat the milk and water to simmering. Pour liquids over the butter. Beat the batter with a mixer for 2 minutes. Add the eggs and 1 more cup of flour. Beat for another minute. Turn batter out onto a floured board and knead for 5- 10 minutes, until the dough is smooth and elastic. Cover the dough with plastic wrap, then a tea towel. Rest the dough for 20 minutes. Punch the dough down. Divide the dough into desired size pieces and shape into desired forms. Place formed rolls on a greased baking sheet. Brush tops of rolls with cooking oil. Cover loosely with plastic wrap. Refrigerate 2- 24 hours. Remove from refrigerator and let stand at room temperature for 20 minutes. Heat oven to 350 degrees. Bake rolls for 20 minutes. Remove from pan immediately, cool on wire rack.
Position rack in upper 1/3 of oven. Preheat to 350°F. Remove chicken skin, if desired. Lightly oil a baking sheet. Rinse chicken and pat dry. season with salt and black pepper. Whisk eggs and milk together in a large bowl. Combine corn flakes, salt, and pepper in a shallow bowl. Dip the chicken in the egg mixture, then coat with corn flake mixture, patting with fingers to make the crumbs stick (you can do up to this step about 3 hours in advance and keep uncovered in fridge). Arrange the chicken, skin side up, on the greased cookie sheet. At this point you can drizzle 2-3 tablespoons melted butter over the chicken, if you would like. Bake until the chicken is golden and crisp, about 45 to 60 minutes. Serve immediately.
Beat together the eggs, egg yolks and lemon juice together with a whisk or in an electric blender. (We always use the blender and it's easy to pour from). Add the milk and beat well. Sift together the flour, sugar and salt and gradually add to the egg mixture. Add the vegetable oil and blend thoroughly. If beating by hand, strain the mixture through a sieve to remove any lumps. Stir in the lemon rind and allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix. Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me! You can roll these with fruit inside and top with whipped cream. I have a friend who just likes to eat these with a bit of powdered (confectioner's) sugar on them. Be adventuresome and try it with whatever sounds good with lemon!
Combine first 3 ingredients in a large bowl, blend well. Stir in shredded cheeses. Divide cheese mixture in half, and shape each portion into an 8-inch log. Combine pecans and chopped parsley, roll logs in nut mixture. Cover and chill 8 hours (I wrapped in wax paper). Let stand 1 hour before serving. Serve with a variety of crackers. Garnish if desired.
Remove the stem of 2 sprigs of rosemary. Split the other 2 sprigs in half and save for garnish. Mix the now loose rosemary with the olive oil, wine, garlic and salt and pepper. Season both sides of the chicken with this marinade. Let chicken marinate in the refrigerator for at least 2 hours. Preheat oven to 275. Spray or very lightly oil your bakeware. Place the marinated chicken in your bakeware, and place in oven for 30 minutes. Remove and sprinkle chicken with grated parmesan cheese and place back in the oven for another 13-15 minutes. Remove from oven and garnish each chicken with a rosemary sprig. Enjoy!
Combine crumbs, sugar, nutmeg and margarine;press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. VARIATION: Ingrease sugar to 1/3 Celsius. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract. Continue as directed.
1). Peel and slice cucumbers and place into a bowl. 2). Cut lemon in half and squeeze both halves over cucumbers. I like to take my thumb and mash the inside of the lemon to get as much juice from the lemon as I can.Try not to get any lemon seeds in it. 3). Sprinkle as much (or as little) salt as you prefer. 4). Mix them either with your fingers or a spoon. 5). Chill in fridge for an hour. 6). After they have chilled and are ready to be served, mix them once again.
In a saucepan, bring to a boil butter, brown sugar, and corn syrup. Place popped popcorn in large bowl and drizzle caramel mixture gradually over popcorn, while tossing and stirring to coat evenly. Make sure to scrape the bottom as the mixture settles. We love to serve it warm in all its ooey gooey goodness! Once you start, you can't stop.
Combine all of the main ingrediants, then chill. Roll in small balls and set on wax paper aside. Make topping in a double boilers over hot boiling water. Dip balls in chocolate once ready, place back on wax paper on top of cookie sheet. Chill for 1 hour.
Place 1 - 2 inches of water in a large pot with a steamer basket and bring to a boil. Wash the Brussels sprouts. Cut off the stem end, leaving about 2/3 of the sprout and discarding the tougher outer leaves that come loose. With the tip of a knife, make an X into the interior of the core. (The trimming can be done far in advance, even a day or so if you're making for a holiday dinner.). Transfer to the steamer tray and place over the boiling water. Cover and let steam for about 15 minutes or until cooked clear through. (I taste one to know if they're done.). Sprinkle with the lemon juice and Parmesan. Season with salt and pepper and serve.
Drain roasted red peppers very well, pressing between paper towels to remove all excess moisture and chop. In a large bowl, stir together chopped roasted peppers, chicken, cream cheese, dressing mix, olives, onion, chilies, cilantro, and pepper. Cover and chill at least 2 hours. Stir pine nuts, if desired, into chicken mixture and spoon evenly over tortillas, spread and roll up. Serve whole, cut in half, or sliced in smaller pieces for appetizers.
Put the flours into a mixing bowl and add the baking powder, baking soda, salt, and sugar. Stir with a fork to blend. In another mixing bowl, beat the eggs until well blended. Stir in the buttermilk and the melted butter (cooled off a little). Stir the mixture until well mixed if the batter seems rather thick, add the 1/4 cup milk to thin it. The batter should flow from the spoon, not plop. Bake in a hot waffle iron until crisp and golden. Serve hot.
Slice about 1 inch off the top of each artichoke and trim the stems. Remove the tough outer leaves and trim any sharp, thorny leaf tips with scissors. Put about 2 inches of water in a large pot with garlic and lemon, insert a rack or steamer basket into the pot and bring the water to a boil. Meanwhile, prepare an ice bath. Place the artichokes on the rack (stem end down) and steam uncovered, until the bottom is tender and the outer leaves can be pulled off easily, about 30 to 40 minutes. Remove the artichokes with a large spoon and plunge them into the ice bath. Drain and refrigerate until serving time. (Turn the artichokes upside down and leave them upside down in the refrigerator so that all of the water drains from the leaves.). (The artichokes can be cooked in advance and stored in the refrigerator for up to 2 days.). In a small bowl, whisk the Champagne vinegar and lemon juice together. Add the herbs & shallots and slowly whisk in the olive oil. Season with salt and pepper to taste. (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.). Serve the artichokes with a martini glass with a bowl of vinaigrette to dip the leaves inches.
In a medium bowl, combine the tuna, beans, garlic, tomatoes, olive oil, lemon juice, capers and parsley. Season with salt and pepper and toss to combine. Serve on top of the toasted bread.
Mix water and cornstarch until smooth. Stir in sweetened condensed milk and egg yolks. Cook until thick in saucepan or microwave. Stir in 2 tablespoons butter. Add vanilla. Cool slightly (stirring occasionally). Pour into prepared pie crust. To prepare meringue: Beat 3 egg whites with cream of tartar and vanilla. Gradually add 6 Tbsp sugar till soft peaks form, spread on top of pie. Bake in moderate oven 350 degree F 12 to 15 minutes. Or top chilled pie with whipped cream.
Spray large skillet with cooking spray and saute chicken on medium-high heat for about 5 minute or until cooked through. Drain liquid from tomatoes into a 2 cup liquid measuring cup and add enough hot water to measure 1-3/4 cups. Add macaroni, tomatoes and the tomato liquid mixture to the pan and mix well. Bring to boil and reduce heat to medium-low. Cover and simmer 9 to 10 minute or until macaroni is tender. Remove from heat and stir in cheese sauce from mac and cheese package and sour cream until well blended. Sprinkle with shredded cheese on top and cover. Let stand 1 to 2 minute or until cheese is melted. TIP: Reduced fat items can be used but I don't recommend nonfat.
preheat oven to 350. open cooking bag and spray inside evenly with cooking spray. Place bag inside large baking dish and set aside. (These bags can be found in the foil isle). dissolve bouillon cube in 1 cup hot water and set aside. slice onion thinly and set aside. place ground beef in large mixing bowl and break apart to loosen meat. break eggs into small mixing bowl and beat with fork until smooth. pour eggs on top of ground beef. add all of the other ingredients EXCEPT THE WATER WITH THE DISSOLVED BOUILLON CUBE. mix thoroughly with your hands ensuring that all ingredients are worked through the meat evenly. tip: You can wear latex gloves to mix your meatloaf. It helps mix all the ingredients evenly and solves the problem for those who do not like to handle raw meat. shape meat into a nice log shape. place sliced onion on top of meatloaf. gently slide meatloaf into the prepared cooking bag. pour dissolved bouillon cube mixture into the cooking bag. close bag with bag fastener. cut two small air holes on top of the bag. bake for approximately 1 hour. check meat temperature with a baking thermometer to ensure that your meatloaf is completely cooked in teh middle. Meatloaf should be golden brown on the outside. Let meatloaf sit for 15 minutes before slicing and serve with your favorite side dishes.
Thinly slice cheese. Make patties out of the hamburger. Season with salts and pepper to taste. Fry or grill burgers until mostly done. Empty the sauce into a large fry pan or sauce pan. Add the mostly cooked burgers to the sauce and simmer for 10 minutes or until done. Place pepperoni and a couple slices of mozzarella on top of the burgers and cover for 2 minutes or until the cheese is melted. While burgers simmer, lightly butter or oil 4 buns; toast them on the grill. Serve on buns with a little sauce.
Heat oven to 350°F; lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside. Make the batter: Sift the flour, cocoa, baking powder, cinnamon, and nutmeg in a large bowl and set aside. Beat butter and sugar together in a large bowl with an electric mixer set on medium speed until fluffy. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition. Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean - about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375°F; place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes). When cakes are cool, trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer). Refrigerate until ready to serve. To prepare frosting: Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy - about 3 more minutes. Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cupcakes or cake.
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. Mix quinoa into the saucepan and cover with the broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes, Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans, cilantro and lime juice. Top with chopped tomatoes.
beat cream cheese with electric mixer. beat in dip until well blended. stir in carrot broccoli onion and bacon. spread mixture on tortillas to edges. roll up and chill 2-8 hours. cut each roll into 8 pieces.
Saute the chopped vegetables in the butter and Old Bay Seasoning. Add the stock, wine and tomatoes and simmer until vegetables are soft. Use less stock if you like a thicker bisque - one reviewer mentioned this was a little thin for her taste: no problem withholding, then adding some of the stock at the end until you get it the way you like it! Melt the cream cheese into the stock/vegetable mixture. Add the crab, heat and serve. Note: I use Redi-Base seafood stock base, available on line.
Preheat broiler. Line a baking sheet with aluminum foil. Place bell peppers, cut sides down, in a microwave-safe dish; add 1/2 cup water. Cover with plastic wrap, and microwave on High for 3 to 4 minutes, or until peppers are soft; drain, and set aside. In a large skillet, cook sausage over medium-high heat until browned and crumbly; drain. Add corn, black beans, tomatoes, rice, and green onions to skillet. Add 2 tablespoons marinade mix to sausage mixture; stir well to combine. (Reserve remaining mix for another use.) Spoon sausage mixture evenly into pepper halves. Place on prepared baking sheet. Sprinkle each evenly with shredded cheese. Broil 5 inches from heat for 2 to 3 minutes, or until cheese is melted. Serve immediately.
Preheat oven to 350°; lightly grease two baking sheets. In a big bowl, cream together the butter, shortening, sugars, vanilla, salt, and vinegar. Beat in the egg, then the baking soda and flour. Stir in the chocolate chips. Drop dough by the tablespoonful onto the prepared baking sheets; bake for 12-14 minutes, until they are golden brown. Remove from oven and transfer to a rack to cool.
Oil a 6-cup decorate mold. Drain liquid from cherries and pineapple, reserving liquid. Slice cherries in half. Reserve them along with the pineapple. Add lemon juice to liquid from the canned fruit. Measure liquid and add enough water to make 2 cups. Bring the liquid to a boil. Place gelatin in a medium-size bowl. Pour boiling liquid over it and stir until the gelatin is dissolved. Mix in the Dr. Pepper(R). Refrigerate until the gelatin turns syrupy, about 45 minutes to 1 hour.
Combine tomatoes and salt. Let stand overnight and then drain. In a large sauce pot combine the sugar, vinegar, seasoning, and onions. Bring to a boil, simmer 5 minutes. Add tomatoes and peppers to pot, simmer another 5 minutes. Bottle and seal to preserve. *hot pepper options: 1 pickled pepperoncini = mild heat, 1 pickled banana pepper = medium heat, 1 halapeno = hot heat.