HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 450°F. Mix together flour or biscuit mix, cheese and the broth. Form into softened dough. Drop dough by large spoonfuls upon ungreased baking sheets. Bake 10 minutes or until golden. Serve warm, enjoy!
Preheat oven to 400°F. Wash the potatoes, prick them and bake in preheated oven for about an hour or until tender. Set aside. In a 10-inch skillet, heat oil over medium heat. Add the onion and cook for 5-7 minutes until golden. Add the garlic and broccoli and cook, stirring, for 1 minute. Add 1/4 cup water, cover and let steam for 2-3 minutes or until broccoli is crisp tender (if water not evaporated at this point, pour off any water left). When cool enough to handle, halve the potatoes lengthwise. Scoop out the flesh into a bowl, leaving a thin shell. Mash the potato. Add the broccoli mixture, shrimp, sour cream and salt and pepper to taste. Stir gently until mixture is combined. Spoon the filling into the potato skin shell and transfer to a well-buttered shallow baking dish. Spoon any leftover filling around the potato shells. Sprinkle the top fo the potatoes with Parmesan cheese and dot with butter. Bake in oven for 15-20 minutes, until heated through.
Mix the first six ingredients in a baking dish. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better! Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes. Heat the grill to medium. Grill the chicken breasts for 5 minutes per side. Remove from heat and cover them with foil to rest for 5 minutes. Open the sub rolls and grill the insides for about 1-3 minute-until toasted. Drain the pickled veggies. Slice the chicken into thin pieces. Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapenos in the rolls. Serve immediately!
Remove the label from the cans of sweetened condensed milk. Place the cans on their side inside the crock pot. Fill the crock pot with water so that there is at least an inch of water covering the top of the cans. Make sure that there is always enough water completely covering the cans. Set the crock pot on low and cook the cans in water for 8 hours. When cooking is complete let the cans COOL until they are room temperature. DO NOT OPEN the cans when they are hot, because there is the potential chance for explosion. Warning: make sure your cans are not dented or damaged in anyway. Using a damaged can could lead to problems when cooking. What I love about this recipe is that you can start it before you go to work and 8 hours later you have the perfect base to a variety of dessert possibilities!
Heat oven to 375 degrees. Line baking pan or cookie sheet with foil. Spray foil with cooking spray. Cut potatoes in half. Sprinkle with sea salt and place cut side down on prepared pan. Bake 30 minutes or until potato is tender. Holding potato in a cooking mitten, scoop out center in put into bowl, leaving a 1/4 inch thick shell. Add cheese, cream, sugar, cinnamon and pepper. Mash with a potato masher until will blended. Sprinkle inside of shells very lightly with sea salt, if desired. Spoon potato mixture evenly between 4 shells. Bake 8 to 10 minutes or until potatoes are heated throughout.
Preheat oven to 350F, line 2 muffin pans with paper cups. In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well. Combine salt, baking powder, coconut, and flour. Drain and chop pineapple, reserving juice (about 7 ounces). Add the flour mixture to the butter mixture alternately with the reserved juice. Fold in pineapple, and fill muffin cups 2/3 full. Bake for 20-25 minutes. Note: Sprinkle sugar on top of muffins for crunchy muffin tops.
Place all of the dry ingredients into a food processor and blend until the seeds are roughly crushed. With the motor still running, gradually add the vinegar and blend until well mixed. Add the beer and blend briefly. Transfer the mustard to a bowl and leave to stand for one hour to thicken, then transfer to sterilised dry jars. Cover the surface of each with a disc of waxed paper, waxed side down, and leave until cold. Top the cold jars with airtight lids, label and store in a cool dark place. The mustard should keep for 3-6 months. For Vegetarian use a Vegetarian dark beer.
In a shallow roasting pan combine beans, onion, and garlic. Drizzle with olive oil;s prinkle with salt and pepper. Toss mixture until beans are evenly coated. Spread in a single layer. Roast in a 450° oven for 8 minutes. Stir in squash and roast 6 to 8 minutes more or until vegetables are tender and slightly browned. Meanwhile, in a small saucepan bring the balsamic vinegar to boiling over medium-high heat; reduce heat. Boil gently about 5 minutes or until vinegar is reduced reduced by half (vinegar will thicken slightly). Drizzle the vinegar over roasted vegetables; toss until veggies are evenly coated. Enjoy.
Combine all ingredients except for the bread crumbs. Roll chicken mixture into one inch balls then coat with bread crumbs. (Note: If the mixture is sticky, dropping it into the bread crumbs first will enable you to roll it into ball form. Bake at 350 degrees for approximately 40 minutes.
Preheat oven to 425°F. Put first 5 ingredients in mixing bowl. (If it makes you feel better, go ahead and mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients). Mix with large spoon or whisk. Put bacon grease in well-seasoned 10-inch cast iron skillet over medium to high heat. Just as the bacon grease is about to start smoking, pour it into the other ingredients, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides. Pour entire mixture into the skillet. Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes). Remove from oven and invert skillet over serving plate. If cornbread does not drop easily, you may need to run an icing spatula or even a flexible metal egg-turner around/under it so it comes loose. Recipe halves well, just remember you can't cut the bacon grease by half because you still need to coat the skillet. Serve hot, with plenty of butter. Or margarine, if you insist.
Combine all the ingredients. Blend thoroughly with hands until mixture holds together. Press dough into 1-inch balls. Flatten with a fork; Place on ungreased cookie sheet. Preheat oven to 350 degrees for 15-20 minutes or until light brown. (You could add raisins, or chocolate chips to fancy these up).
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Cook spaghetti as directed on package, adding broccoli during last minute of cook time. Drain; return to saucepan. Cover to keep warm. Meanwhile, in medium bowl, stir together alfredo sauce and half and half. In 10-inch skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Reduce heat to medium. Stir sauce mixture, cream cheese and mushrooms into beef. Cook 2-3 minutes longer, stirring frequently, until cream cheese is melted and mixture is hot. Stir in cooked spaghetti and broccoli. Cook 1 minute longer. Sprinkle with cheddar cheese. Test Kitchen Tip:. Try vermicelli or linguine pasta instead of the spaghetti.
Combine and toss the first eight ingredients (include any reserved juices). Using a dry skillet, toast the black sesame seeds until they are fragrant, about 2-3 minutes. Once the seeds have cooled, add the seeds and olive oil to the tomato mixture and season to taste. Let salad sit for an hour before serving for the flavours to meld.
Cook onions in butter until soft. Stir in flour and cook for one minute. Add the rest of the ingredients and simmer for 5 minutes. Never let sauce boil.
Sift baking powder, salt, onion or garlic powder and soy flour in mixer with dough attachment. Mix on low 3-4 minutes. Drizzle in warm water until mixture is sticky. Scrape dough out of mixing bowl. With well soy floured fingers, roll dough into ball. Pinch off half-dollar size balls of dough. Form into 4 inch diameter rounds and fry in olive oil in cast iron pan over medium heat.
In a large saucepan, simmer chicken in 4 cups of water with onion and poultry seasoning for 45 minutes. Remove chicken and let cool; reserve broth. Skim fat from chicken broth. Remove meat from the chicken, discarding skin and bones. Cut meat into bite sized pieces. In a large saucepan, combine chicken, broth, corn, tomatoes and lemon juice. Simmer for 30 minutes. Season with salt and pepper to taste.
Preheat oven to 150 deg C or 300 deg F. Use the butter to grease a cookie tin. (If you like, cover the greased tin with baking paper, and grease again). Separate the eggs, putting the whites in one mixing bowl, and the yolks in another mixing bowl. Add the cream cheese, salt, breadcrumbs and rosemary to the yolks. Add the cream of tartar (if using) to the egg whites, and whisk whites until really stiff with firm peaks. Using the same beaters, egg white shaken off, mix the egg yolk mixture until smooth. With a spatula, carefully fold the beaten egg whites into this mixture. Do not overmix, but try to fold the whites in as best as possible. Drop heaped tablespoonsful of the mixture on the greased tin. Leave space between the heaps. You should have about 10. Bake for about 25 minutes until puffy and golden-brown on top. They do not puff up enormously. Check them before the time is up, as ovens differ. Remove, and cool on a rack. They might be crisp for a while, but will soften. (High humidity, like at the coast, will prevent them from ever being really crisp). Use the smooth side on which they were baked, for healthy toppings, or put a meat or chicken mixture between two and pretend it's a bun!
Lay down the slices of bread and spread out the mayo and mustard on the opposing sides. Then place the cheeses down onto the mustard side, and layer the meats on top of it. Slice the olives and place, then crack the pepper to taste. Enjoy with a nice stout like Macksons or even a wheat like Hoegaarden.
Combine jicama, cucumber, and 1/2 cup chopped cilantro in a medium bowl. Dress with 4 tablespoons olive oil and 4 tablespoons lime juice. Season with salt, mix well and set aside. In a separate bowl, combine tomatoes, chiles, garlic, onions, avocado and remaining chopped cilantro. Dress with remaining lime juice, season with salt, mix gently and set aside. Lightly brush a hot grill or grill pan with 1 tablespoon of olive oil. Brush crabs with remaining 2 tablespoons oil, then place on grill and cook until firm, about 2 or more minutes on each side. To serve, divide jicama salad and tomato-avocado salsa between four plates. Top each plate with 2 crabs and garnish with cilantro sprigs and lime wedges.
1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. 2. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two. 3. Serve over hot rice and garnish with green onions and sesame seeds.
Mix the beans and sour cream, blending thoroughly. Blend in all of the other ingredients except the garnish, blending well. Cover and chill. Garnish with the cheddar cheese just before serving. SUGGESTED DIPPERS: Cucumber, Cheese Crackers, Jicama, Broccoli
Preheat oven to 325 degrees. Lightly spray 9 inch springform pan with butter flavored cooking spray. Set aside. Beat eggs in large bowl until frothy. Blend in sugar, flour, and cornstarch. Add remaining ingredients, blending well after each addition. Blend until smooth. Pour into springform pan (it will be VERY full). Bake 1 hour at 325 degrees. (Cake will be set on the edges and glossy in the center.) Turn oven off and leave cake to cool for 1 hour with the door open. Remove from pan and refrigerate. Top with your favorite sauce or decorate with chocolate curls or fruit slices. Note: Cooling the cheesecake thoroughly makes it taste that much better and it is easier to slice.
Cook pasta until half done (about 4 minutes); drain. Return pasta to the pot. Add cream, butter, garlic, tomato sauce, broccoli, salt and pepper. Bring to a hard boil. When noodles are fully cooked and sauce is starting to thicken, add mushrooms and stir to combine. Remove from the heat; add cheese. Toss and serve.
Put the spinach in your salad bowl and arrange the kidney beans in a large mound. Make a smaller mound of chopped egg on top, and sit aside until ready to dress. Place all of the dressing ingredients in the blender and pulse until well combined. Alternatively you can put in a glass jar and shake vigorously. Pour the dressing over right before serving, and toss gradually, being careful not to saturate. Less is more with this dressing, as it can be very rich. I always have dressing left over. If you are taking this salad to an event, take the dressing in a jar, and toss just before serving. As they say in the salad kingdom - dress and devour!
Put 1 scoop of ice cream in glass first. Fill half the glass with soda. Then add the other scoop of ice cream. Add as much soda to fill the glass (watch out for the froth!).
Beat salt, vanilla and milk at medium to fast speed until ingredients triple in bulk. Gradually while still beating add sugar followed by gelatine. Place in container and freeze for several hours stirring occasionally.
Combine through cayenne pepper in a jar or baggy to make as a gift. Attach ingrdients and the following instructions to the gift. (Or, simply make the mix to use at home.). Place mix, water (or broth), and tomatoes (with juice) and bring to a boil. Reduce heat to simmer. Add sausage and cook 20 minutes or until almost all the liquid is absorbed (It will probably take more, closer to 30 minutes). Add chicken and cook five minutes more. Remove and discard bay leaf.
Bring the 1-1/2 cups chicken broth to a boil in a medium saucepan; stir in the couscous and oregano, remove from heat; cover, and let stand 5 minutes. Fluff with a fork. Combine the couscous with tomatoes and the next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside. Combine 1/4 cup water with the remaining ingredients; stir well with a whisk. Pour over the couscous mixture, tossing gently to coat. Season with black pepper and salt.
Wash all potatoes and slice into 1/8 - 1/4 inch slices. Saute potatoes in oil for a few minutes to coat well. Cover the pan and occassionally stir to allow the potatoes to brown. Cook for about 20 minutes this way. Add salt and pepper, and continue cooking for an additional 5 minutes with no lid stirring frequently.
Pre-heat oven to 180°C if using fan-forced oven or 200°C if not using a fan-forced oven. Use cooking spray oil to spray a baking tray/sheet. Place fish in a single layer on the tray, Skin-side down if their is skin. Sprinkle with all-purpose seasoining spice mix or spices/herbs of your choice. Spray fish lightly with cooking oil. Bake for 15-20 minutes. For thicker fish check after 20 minutes, every couple of extra minutes, to check for being cooked through. Serve with steamed veges and sauce of your choice or lemon juice.
Remove as many as the outer leaves of the artichokes as look tough, bruised or split. Don't worry about taking off too many; there are plenty under there. Trim the stem, but not too far, and create a flat bottom for the artichokes. Cut off about 1/2 inch of the tops with a sharp blade. Rinse each artichoke under water, and place in a large bowl of water into which you have squeezed half the lemon. This acidulated water will keep them from turning brown on their cut edges. Drain the artichokes upside down on a clean dish cloth, while you prepare the filling. Put all the rest of the ingredients, except the olive oil, in a bowl and mix well. Now, hold each trimmed artichoke over the bowl, and spread the leaves with the fingers of one hand, while filling the gaps with a teaspoon and the bread crumb mixture. The goal is to get as much of the filling distributed as evenly as one can. Place all the filled artichokes in a baking dish, and liberally pour olive oil to taste over each one - nearly a tablespoon for each is about the right amount. Pour a scant cup of water, or even water and white wine, into the baking dish. Cut the remaining piece of lemon up, and tuck around the artichokes. Cover securely with foil, and bake at 350F for about 1 and 1/2 hours. The leaves should pull out easily when they are done. These should be cooled a bit before serving. Enjoy.
Cook chicken in hot oil until golden, then remove from heat, drain and place in casserole or baking dish. Cook onion and garlic in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper. Cover and bring to boil, then remove from heat and pour over chicken pieces. Bake, covered in a moderate oven 1 to 1 and a quarter hours or until chicken is tender.
In a food processor, combine flour, brown sugar, white sugar, cinnamon and cold butter. Pulse until a coarse mixture is formed, and no pieces are larger than a pea, about 12 1-second pulses. Add oats and toss to combine, pressing pieces together with fingertips. Cover with plastic wrap and refrigerate. In a Dutch oven, combine cranberries with 3/4 c sugar, water, and, if using, crystallized ginger and wine. Cook over medium heat about 10 minutes, until cranberries break down and the sauce becomes jammy (20 minutes if cranberries are still frozen). Transfer cranberries to a bowl and set aside. Add the apples to the same hot Dutch oven. Add remaining 1/2 c sugar and dried cranberries. Stir over medium heat 5 minutes, until apples release their juices. Add tapioca and cooked cranberries to Dutch oven and stir well to combine. Pour mixture into 9x13" baking dish and spread out evenly. Place dish on a large rimmed baking sheet to catch any bubble-overs. Sprinkle topping evenly over the top of the fruit mixture. Bake in a preheated 400°F oven for 30 minutes, until the juices bubble at the edges and the topping is browned. Allow to cool 30 minutes before serving. Serve with vanilla ice cream.
# Preheat oven to 400 degrees. # Prepare baking sheet by sparying lightly with cooking spray. # In a large bowl, combine the the flour,oatmeal, sugar, baking powder, baking soda and salt. # Cut in the margarine until the mixture resembles course meal. # Add the pumpkin, vanilla and yogurt into the flour mixture and mix thoroughly. # Knead the dough on a lightly floured surface just until it can be shaped. If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones. Similarly, over kneading the dough also diminishes the final result. # Place the dough ball on the baking sheet and spread out into disk. Cut into 6 wedges. # Bake the scones 20 - 22 minutes.
Place all in a food processor and pulse till smooth. Drizzle or spread on whatever you like.
In a small bowl, sprinkle the yeast over the water and stir in the sugar. Allow the mixture to sit until it begins to bubble, about 10 minutes. If the yeast doesn't begin to bubble, discard the mixture and begin again with new yeast Place the flour, soup mix, and cheese in a large mixing bowl or in a food processor. Gradually stir in the proofed yeast mixture and oil, stirring until the dough begins to form a ball If mixing by hand, turn the dough out onto a floured board and knead it until it is elastic, about 5 minutes Oil a medium mixing bowl, transfer the dough to the bowl, and turn it a few times to coat it with oil. Cover the bowl with plastic wrap and let the dough rise in a warm dry spot until doubled in bulk, about 1 hour Punch down the dough. Coat a 9 X 5 X 3 loaf pan with nonstick cooking spray. Form the dough into a loaf and place it in the prepared pan. Cover the dough and let it rise again in a warm, dry spot for 45 minutes Meanwhile, preheat the oven to 375 degrees F. Bake the loaf until it is golden brown and it sounds hollow when tapped about 45-50 minutes. Let the bread cool in the pan for 20 minutes before removing and slicing.
Combine water, red wine and beet juice (around 3/4 cup) in a large pot and bring to a boil. Add linguine and cook until al dente. Reserve 1 cup of the cooking liquid and drain the pasta. Set aside. Add beets, remaining 1/4 cup red wine, garlic, balsamic vinegar, olive oil, 1/2 cup parmesan and a pinch of salt and pepper to a blender. Pulse until smooth. Pour the beet mixture into a saucepan. Add the reserved cooking liquid and heavy cream and bring to a simmer. Add the sugar, remaining parmesan and a pinch of salt. Simmer for 3 minutes. Add the pasta to the sauce and toss to coat. Garnish with fresh mozzarella bats and parsley.
Center a rack in the oven; preheat oven to 450°. Choose a suitable pan, a metal roasting pan, a cast-iron skillet, or a Dutch oven. Lightly grease the bottom and sides of the pan with some of the butter and oil. Tie the chicken's legs together and fold the wings back, then rub the remaining butter and oil over the chicken. Season the chicken with salt and pepper. Put the chicken on its side in the pan and roast undisturbed for 25 minutes. Turn the bird over onto its other side; roast for another 25 minutes. For the final flip, turn it onto its back and roast it, breast side up, for another 10 minutes or until the skin is golden brown and the juices run clear when you pierce the thickest part of the thigh with the tip of a knife. While the chicken is finishing up in the oven, prepare for its resting headstand. Have at the ready a platter or a rimmed dish that can hold the bird comfortably and a small bowl. Pull the pan from the oven and transfer the chicken, breast side down, to the platter. Lift the chicken's tail in the air, slide the bowl under it, and balance the bird so that it's resting at an angle. Cover the chicken loosely with foil and let it rest for 10-20 minutes so that the juices can resettle themselves in the breast. If you'd like to make a little sauce, spoon the fat off the liquid in the pan, put the pan over medium heat, and add the water or water and wine, scraping up whatever solids have stuck to the bottom of the pan. Boil the sauce for a few minutes, taste, and season with salt and pepper. If you'd like, cut a tablespoon of cold butter into bits, and off the heat, swirl it into the sauce. Carve the chicken and serve it with the sauce.