HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the crab, cream cheese, lemon zest and juice, salt, pepper and chives together. Place a heaping half-tsp of filling on one corner of wrap. Moisten the edges with egg wash. Bring one set of opposite corners together and seal all the edges, making a triangle. Next, bring the long ends of the triangle together, overlapping the corners slightly and sealing with more egg wash. Turn the third corner up if it isn't already, forming a small tortellini or hat-shape. Heat the oil to 350 degrees. Fry the egg rolls until they are golden brown, about 45 seconds to 1 minute. Drain well on paper towel.
CAKE: Cream sugar, shortening, vanilla, food coloring and eggs. Add dry ingredients and milk. Bake in large and floured tube pan for 1-1/2 hours at 275 degrees. Turn out of pan to cool. ICING: Cream together cream cheese, sugar, vanilla and butter. Spread over cooled cake.
Preheat oven to 375°F. In a small bowl, soak the apricots in 3 tablespoons of Amaretto and set aside. Grease and flour a 9x13" baking pan. In a large mixing bowl, combine the cake mix, eggs, oil, 2 tablespoons of the Amaretto and the amount of water called for on pkg directions less 2 tablespoons of liquid.(Due to the Amaretto that you added). Beat until well combined. Evenly spread the batter into the pan. Place in oven and bake until toothpick inserted into the cake's center comes out clean, 20-25 minutes. Let the cake cool in the pan for 15 minutes. Unmold the cake. Using a 3" round cookie cutter, cut 12 rounds from it. Use a serrated knife to split each round in half horizontally. With a pastry brush or a basting brush, brush each of the 24 rounds with some of the remaining Amaretto. To assemble a single serving of trifle ~ place one round into an individual serving dish(like the little glass custard cups). Top with a spoonful of the jam or preserves, then 2 tablespoons of the custard, and a sprinkling of toasted almonds. Top with another layer of cake, jam and custard. Sprinkle with some of the Amaretto soaked apricots and top with a sprinkling of toasted almonds. NOTE: This can be made with a store bought yellow cake, store bought custard and the rest of items and can be literally put together in no time. This too, would look pretty in a parfait glass and just cut the round into little cubes.
Preheat oven to 350. Prepare Stuffing, any recipe will do. I like Stovetop, it's quick and tasty! Heat oil and stir fry diced steak until 3/4 done. (You may add pepper or any seasonings you like during this step.). Add steak to stuffing mix and toss together well. In large saucepan, mix 1 1/2 cups Water with both packages of Brown Gravy Mix. Whisk continually on High heat until it boils, then for about one minute more. Mixture will thicken into gravy when done. (You may substitute any prepared gravy recipe you like.). Place steak and stuffing mixture in baking pan or casserole dish. (Optional) Sprinkle diced peppers over mixture. Pour gravy over top. Fluff slightly with fork so that gravy seeps down through the mixture. Bake at least 30 minutes. This may be kept in the oven for up to two hours without drying out too much due to the gravy, and the longer you bake it, the better it tastes!
Mix together 1/2 teaspoon of garam masala, 1/2 teaspoon of paprika and 1/2 teaspoon of turmeric, then coat the prawns and cod in the mixture. Set aside. Peel and chop the onion, chop the spring onions, mince the garlic and grate the ginger. Heat the ghee in frying pan, then add in the onion, spring onion, garlic and ginger and another 1/2 teaspoon of each of the spices. Leave to fry over a medium heat until the onion has softened. Pour the can of coconut milk into the frying pan along with the almond butter and stir to combine. Bring to the boil, then reduce to a simmer and leave for 5 minutes. Place the fish, prawns and spinach into the pan and place a lid on the pan. Leave to cook for a further 5 minutes, stirring regularly to break up the cod fillets. Serve with fresh parsley to garnish and your choice of side dishes. We've gone for brown rice.
Combine ingredients in a glass measuring cup. Set the cup on a pie plate in the middle of the oven. Heat oven to 300 degrees and leave oil for 1 hour and 40 minutes, checking temperature occasionally with a candy thermometer. When done (temperature should be 250 degrees F), remove to rack to cool. Line a small strainer with a coffee filter that is moistened with a small amount of oil. Strain the oil through the filter into a hot, clean glass container. Cover and store in refrigerator for up to one month.
Heat oven to 350 degrees F. Grease a 9-inch baking dish. Melt butter in a skillet over medium heat. Add in shallots and cayenne pepper; cook stirring for about 5-6 minutes or until softened but not browned (add in the fresh garlic the last few minutes of cooking). Hand-squeeze out any excess moisture in the spinach then place in a large bowl. Add in the shallot/garlic mixture, cream cheese, whipping cream, milk, shredded cheese, seasoned salt, ground black pepper and nutmeg; mix well using a wooden spoon. Transfer to prepared baking dish. Sprinkle the top with Parmesan cheese. At this point you may cover and refrigerate for 24 hours. Bake uncovered for about 25 minutes or until light golden brown.
Cook and stir bacon and onions in a skillet until bacon is crisp. Add the brats to skillet and cook, stirring occasionally for 5 minutes or until lightly browned. Add the sauerkraut, carrots, chicken broth, brown sugar and black pepper to skillet. Bring to a boil. Reduce heat and simmer for 30 minutes. I serve this with fried potato pirogies.
Preheat oven to 175°C (convert to Fahrenheit). In a baking dish, place the fish strips, adding the onion, pineapple, salt and pepper. Combine dressing ingredients and pour over fish strips. Bake in oven until fish is cooked and sauce has thickened-- approx. 30 min. Make tacos with the tortillas and garnish with cilantro and onion. Sprinle a bit of lime juice over taco filling.
To prepare the sauce, using a food processor or blender place mayonnaise, salt, lime juice, garlic, roasted chiles, vinegar and cilantro and process for 1-2 minutes. With the processor still turned on, pour oil through feed tube in a thin stream until all the oil has been incorporated. Transfer sauce to container and refrigerate until ready to use (makes 2 cups sauce-refrigerate leftover sauce). To prepare the salmon: seaon both sides with pepper. In a large skillet, heat peanut oil over medium heat. Add fish to skillet and cook, turning once about 7-10 minutes or until done and cooked through. To serve: Top salmon with a spoonful of sauce and cilantro sprigs (if desired). Pass remaining sauce.
Pulse bread, 2 minced garlic cloves, 1/2 cup Asiago, and melted butter in food processor until coarsely ground. Set aside. Adjust oven rack to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and ziti to boiling water and cook until nearly al dente. Drain in colander and rinse under cold water until cool. Melt remaining butter in empty pot over medium heat. Cook onion until softened, about 5 minutes. Add remaining garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in wine and cook until liquid is almost evaporated, about 1 minute. Slowly whisk in milk and broth and bring to boil. Add chicken and simmer until no longer pink, about 5 minutes. Off heat, stir in remaining cheese until melted. Microwave broccoli, covered, in large bowl until bright green and nearly tender, 2 to 4 minutes. Stir cooked broccoli and drained ziti into pot and season with salt and pepper. Transfer to 13- by 9-inch baking dish. Sprinkle with bread crumb mixture and bake until sauce is bubbling around edges and topping is golden brown, 20 to 25 minutes. Cool 5 minutes. Serve. (Casserole can be assembled, minus bread crumbs, 24 hours in advance. Bring to room temperature before adding bread crumbs and baking.
Beat cranberry sauce on high speed with electric mixer until smooth, about 5 minutes. Gently stir in lemon-lime soda. Divide mixture to fill 2 ice cube trays. Freeze until firm. Transfer cubes to food processor and mix until frothy. Pour into 1-quart container and cover. Freeze until 30 minutes before serving. Spoon into serving dishes and garnish with mint leaves or whipped topping.
Toast the cumin seeds and crush lightly. In a food processor or blender combine all the garbanzo bean puree ingredients. Blend until smooth; tasting and adding more lemon juice to preference. If too thick to process effectively, add some of the reserved garbanzo bean liquid, about 1 tablespoon at a time. Adjust other seasonings, too if necessary. Transfer hummus to serving bowl or platter. In a small saute pan, heat up the olive oil and saute the pine nuts over medium heat for about 3-5 minutes or until golden; stirring constantly. Be careful not to burn! Sprinkle pine nuts with the cayenne, and cook an additional 1-2 minutes; stirring often. Garnish the hummous with the pine nut mixture including any olive oil left in the pan. Serve with pita bread to scoop up the dip.
Set the oven on broil. Cut each roll in half and scoop out the dough to form a pocket in one side of the bread. Combine the lettuce, dressing and cheese in a bowl. Place the chicken strips on a broiler pan and brush with the olive oil. Broil the strips of chicken for a total of about 7 minutes, turning once. Add the chicken to the salad and pile the mixture into the bread pocket. Top with the other half of bread and serve.
Cut chicken into serving pieces. Tip--if you divide the breast in 3 pieces lengthwise instead of just 2 the portions will be more even. A very large roaster or stew hen might be big enough to cut the breast crosswise as well into 4 or even 6 pieces. Wash and trim the mushrooms. Wash, trim, and peel the carrots, onions, celariac and potatoes. Potatoes may be scrubbed and left unpeeled if preferred. Cut carrots into 3-inch lengths and cut the celariac into chunks about the size of golf balls. If using celery scrub, trim, and cut into 4-inch chunks. Drain tomatoes. Reserve juice for another purpose if desired. Heat olive oil in a large, heavy skillet and brown the chicken pieces thoroughly. Drain on paper to absorb excess fat. Place vegetables and garlic clove into a large, tightly-lidded roasting pan. Arrange chicken pieces on top of the vegetables with the herbs on top of the chicken. Pour 1 cup chicken stock into the dutch oven. Drizzle 1 tbs sherry evenly over the chicken pieces. Roast covered at 250°F for 3-4 hours or until chicken is cooked through and vegetables are tender. Remove chicken to a warmed serving platter and keep hot. Remove vegetables to a warmed serving bowl, discarding the thyme, parsley, garlic and celery. Keep hot. Pour out the pan juices into a bowl and skim away any excess fat. Return one cup of the defatted pan juices to the dutch oven along with the cream and the other 2 tbs sherry. Add the celery seed, salt, and pepper. Cook on medium-low heat on the stove top until just simmering. Whisk the cornstarch into the milk then add this mixture to the pan. Stir constantly until the gravy simmers. Continue to simmer 2-3 minutes, stirring constantly with the whisk until the gravy thickens. If more gravy is desired there should be plenty of pan juices to make it--just keep the proportions the same to retain the richness. Serve each person chicken and vegetables then pass the gravy boat. I'd suggest a salad of romaine or butterhead lettuce or buttered green beans as sides and would recommend hearty, crusty bread or rolls to help mop up the gravy. If you have a very large platter it would make a pretty presentation to arrange the chicken in the middle surrounded by vegetables, drizzled with the gravy, and garnished with a bit of fresh parsley.
Place ice cubes over the bottom of a 2 1/2 or 3 quart bowl. Center a 1 1/2 or 1 quart bowl on top of the ice cubes. Weigh down the smaller bowl with more ice cubes or a can of frozen juice. Place freezer tape across both bowls to hold them in place. Using a wooden skewer, tuck herbs, flowers, or citrus (or a mix) between ice cubes. Pour cold water between bowls until the water is about 2in. from the bottom and freeze. Add another inch of water and freeze again, and repeat until water is about 1/2in. below the rim. Remove tape from sides of bowls, and ice cubes or juice from smaller bowl. Fill smaller bowl with warm, not hot water and let stand for 1-2 minutes. Carefully lift smaller bowl out of the larger bowl. Then dip the larger bowl into warm water and remove from the ice bowl. Immediately use ice bowl for shrimp, dips, or fresh fruits.
Heat the oil in a large pan. Fry the garlic and onion until pale and golden. Add the potato to the pan. Add the paprika and turmeric. Stir for 1 minute. Stir in the tomatoes and stock. Season well and bring to the boil. Add the thyme. Reduce the heat then cover and simmer stirring occasionally, until tender. Add more seasoning if needed then stir in the olives and parsley.
To make the sauce: in a saucepan over medium heat melt butter. Add in flour and whisk for about 3 minutes. Add in milk and half and half whisk over heat until bubbly and thickened. Add in the Parmesan cheese, salt, pepper and Tabasco to taste; stir until the cheese melts. Set oven to 375 degrees. Butter a 13 x 9-inch baking dish. In a bowl mix together crab, well drained spinach, ricotta, and Parmesan cheese, onions, egg, salt and pepper; mix well to combine. Fill each cooked shell with crab/cheese filling using clean hands. Place in a single layer in prepared baking dish. Cover with the Parmesan cheese sauce (does not have to cover completely!). Sprinkle with grated mozzeralla cheese (any amount desired). Bake uncovered for about 25-30 minutes (do not over bake!).
Heat oven to 325 degrees F. Wash mushrooms and drain; remove stems and chop, set caps aside. Melt butter in a skillet; add onion and saute 5 minutes. Add pepperoni, green pepper, garlic, and mushroom stems. Cook 10 minutes, until tender. Add crumbs, cheese, parsley, salt, oregano, and pepper. Mix well; stir in broth. Spoon stuffing into mushroom caps, rounding the tops. Place in a shallow pan with about 1/4 inch water. Bake 25 minutes. Serve immediately.
Preheat oven to 325. Grease and flour 12 cup Bundt or tube cake pan. Place all ingredients in mixing bowl, and mix at low speed for about 1 minute, scraping bowl constantly. Increase mixer speed to medium and beat for 2 minutes more, or until batter is well mixed. Pour into pans and bake for 60-65 minutes, or until tests done. Cool in pan for about 25 minutes, then remove from pan and cool completely before drizzling with a glaze made from powdered sugar and orange juice.
Beat the eggs in a medium size bowl with a fork. Mix in the salt. Add the pasta flour a little at a time, mixing well. Knead the dough 5 minutes. Wrap in wax paper and let it rest for 12 minutes. Then pass through your dough through a pasta machine or gently roll dough out as thin as you can on a floured surface with a rolling pin. Cut into size of noodles required. If making Ravioli brush edges with egg white to seal. Amount given for ravioli.
Use 2 to 3 pounds of cut up chicken - skin on. Legs and thighs work best and breasts are OK. The above mix makes a lot! Start with a tablespoon or 2 and increase to coat the chicken. Toss in a gallon bag to cover. Make sure that the chicken is moist but NOT WET. Frozen chicken tends to be wet. Dry it with paper towels before shaking it. So what is the extra secret? Hand rub the chicken pieces with cheap yellow mustard before shaking them in the above mix. The mustard does not add a mustard taste. 20 minutes per pound at 375 degrees or just at high for a Nu-Wave.
Preheat oven to 180°C or 350°F Grease a small loaf pan (about 4" x 7" or 10cm x 18cm). Mix together the flax meal, buckwheat flour, rice flour, baking powder, baking soda and xanthan gum. The xanthan gum gives it a bit better texture, but could be eliminated. In a separate bowl, beat the eggs and add the oil, soy milk and lemon juice. Once the oven is to temperature, mix the wet and dry ingredients together, put in the pan, smoothing the top with a spatula. (The lemon juice acts with the baking powder, and it's best to mix it, then go right into the oven.). Bake for 35-40 minutes.
Heat oven to 425°F On a large, rimmed baking sheet, toss the Brussels sprouts with the onion, 2 tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Roast until golden brown and tender, 20 to 25 minutes. Heat the remaining oil in a large skillet over medium heat. Season the chicken with 1/2 tsp salt and 1/2 tsp pepper and cook, skin side down, until the skin is crisp, 7 to 8 minutes. Turn the chicken, add the garlic and rosemary to the pan, and cook until the garlic is golden brown and the chicken is cooked through, 5 to 6 minutes more. Serve with the vegetables.
Sift together flour, baking soda, and cream of tartar in a medium bowl. In a separate, large bowl, cream together butter and 2 cups sugar, then stir in eggs, milk, and vanilla. Gradually stir dry ingredients into wet ingredients until fully incorporated. Cover bowl and chill in refrigerator, at least a few hours or overnight, to make dough easier to roll in your hands. Preheat oven to 375 and grease cookie sheets (or use parchment paper). In a bowl, stir together 3 tbsp white sugar, brown sugar, cinnamon, and nutmeg. Roll the chilled dough into 1 to 1 1/2 inch balls, then roll in sugar mixture. Place 2 inches apart on greased cookie sheets (or parchment paper). Bake for 11 minutes in the preheated oven, until cookies begin to brown at the edges. Remove to cool on wire racks.
Cook pasta according to package, drain. In a small saucepan heat olive oil & garlic until garlic is lightly browned over med. heat. Add pasta & feta cheese, stirring to coat. Cook 1-2 minutes on low heat or until feta is melted to your liking. Empty into a bowl & add a dash of salt & a few dashes of pepper to taste. Hope you enjoy!
Arrange 4 slices of the bread, buttered-side down, in an 8" or 9" square pan. Sprinkle with cheese, ham, bell pepper, and green onion. Top with remaining slices of bread, buttered-side up. Beat eggs with remaining ingredients and pour mixture over the sandwiches, Cover and chill in the fridge for up to 8 hours or bake at once at 375 degrees for 35-45 minutes.
Stir fry in a pan ingredients 1-7 then set aside. Bring to a boil all of the sauce ingredients until thick. Pour sauce over the veggies, then add the noodles and toasted cashews. Serve by itself or with rice.
Preheat oven to 350°F Coat a 9-inch square pan with cooking spray. Cream 5 tablespoons butter and 1 cup sugar. Add egg and beat well. Stir in flour, baking soda, cinnamon, salt, apples and walnuts. Batter will be stiff. Spoon into prepared pan; smooth top. Bake about 35 minutes. Combine remaining 3 tablespoons butter, 1&#8260;2 cup sugar, cornstarch and evaporated milk in a saucepan; bring to a boil over medium heat. Boil 2 minutes, stirring constantly. Remove from heat; stir in lemon juice and vanilla. Pour over hot cake.
Pour chicken stock, fat free milk and coarse ground corn into a cold pot. Turn burner on Medium/Medium-High. Bring contents of pot to a simmer. Simmer until contents are no longer "wet" - corn has absorbed most of the liquid. Turn burner off and add cheddar cheese, cream cheese, salt and pepper; whisk to combine. Serve warm.
Heat the jelly and water in saucepan to dissolve the jelly. Cool a little. Drain the fruit salad and then add fruit salad and stir, gently stir in the lemonade. Set in refrigerator. Serve with cream.
Saute onions, green pepper, and crumbles together. Add rest of ingredients. Simmer until cooked through. For Vegan do not use the butter.
Combine sliced cucumber and onions with all other ingredients. Cover and refrigerate for 2 to 3 hours before serving.
Slightly beat together the eggs, milk (or water), salt, pepper, onion and garlic. Let the chicken soak in the egg/milk mixture for 1 hour. Mix the crumbs with herbs, grated Parmesan cheese, and (more salt and pepper if desired, I use seasoning salt). Remove the breasts from egg mixture. Roll in flour, then dip in the egg/milk mixture, then roll/coat in the breadcrumb/Parmesan mixture (shaking off extra crumbs). Fry the chicken in oil until cooked; drain on paper towels. Arrange breasts in a baking dish side by side. Top each breast with a slice of ham, then two slices (can use one if desired) of mozzarella cheese. Cover with pasta sauce (any amount desired). Bake for 20-22 minutes.
Remove fat and cut meat in long strips with zigzag shapes. Mix awaze, wine, oil, cardamom, black pepper and salt. Marinate meat with mixed dressing. Place meat on food dehydrator or jerky maker; cover and dehydrate until crisp dry. Break dried meat in small pieces; keep pieces in a tight glass jar. Use as snack or appetizer.
Fill a 12 quart pot a little more than halfway and bring water to a boil. Add the chicken, bouillon cubes, half of the garlic, and only 1/4 cup of the cilantro, mint, onion, and bell pepper. Squeeze the juice of 4 orange slices into the pot. Allow the chicken to cook for one hour, stirring occasionally. After one hour, add the potatoes, yucca, another quarter cup of cilantro, and the rest of the garlic. Stir in the ingredients and let boil for 15 minutes. Add the corn, plantains, tomatoes, and the rest of the cilantro, mint, onions, and peppers. Squeeze the juice of the 4 remaining orange slices into the pot and stir the soup. Boil the soup 20 to 30 minutes more or until the potatoes and corn are cooked thoroughly, stirring occasionally.
To prepare basic tomato sauce, heat olive oil (4 tbsp) in a pan over a medium heat. Add the onion and cook for 5 minutes. Add the chopped tomatoes to the pan along with the garlic, tomato paste, sugar and rosemary. Lower the heat and simmer for 25 - 35 minutes. Bring a large pan of salted water to the boil and add the rigatoni. Reduce the heat and simmer for 10 minutes, or according to packet instructions, until al dente. Heat the remaining oil in a large frying pan over a medium heat. Add the pancetta and cook, tossing occasionally, until it is golden brown on all sides, about 3 - 4 minutes. Add the tomato sauce to the pancetta, reduce heat and simmer for 2 - 3 minutes. Drain the rigatoni and add it to the tomato sauce. Check the seasoning and adjust if necessary. Stir in the parsley and serve immediately with Parmesan and a drizzle of. olive oil.
Cook shells as directed on package. Drain. Saute ground beef. Mix cottage or ricotta cheese, butter, and tomato sauce until well blended. Stir in mushrooms and green pepper, blending well. Add oregano and pepper. Place layer of cooked shells in bottom of lightly buttered casserole. Cover with layer of cottage cheese mixture. Top with half of the pepperoni. Place 2 slices Mozzarella cheese on top. Crumble 1/3 ground beef evenly over cheese. Repeat layers until all ingredients are used, ending with Mozzarella cheese on top, ringed with pepperoni slices. Bake at 350 degrees F for 45 minutes until hot and bubbly.
Preheat broiler. In a large saucepan, bring water, boullion and salt to a boil. Add zucchini. Cover and boil for 3 to 5 minutes until just tender-crisp; drain well. Arrange half of zucchini in the bottom of a 9-inch pie plate; sprinkle with half the cheddar cheese and half the parmesan. Layer the remaining zucchini and cheeses. Broil for 1 or 2 minutes until cheese melts and bubbles.
In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture. Melt the butter in cast iron pot over medium high heat. (Or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter). Add the meat and brown well on all sides. Add the onion, carrots, mushrooms, red pepper, and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. Add the wine, bay leaf, parsley, and thyme. Bake, covered, at 350 degrees for 2 1/2 hours. Remove cover and bake for 30 more minutes. If needed add more wine, chicken broth, or water. Garnish with parsley and crumbled bacon.