HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. In a medium bowl, stir together the cream cheese, sour cream, and 6 ounces of the pesto. Transfer to a pretty, oven-proof casserole dish and top with the remaining pesto. Heat in the preheated oven for about 20 minutes or until heated through. Can also be heated on high in the microwave in 30-second increments.
Set the griddle or a large skillet over high heat. Put all the pancake ingredients, except for the butter for the griddle in a blender or food processor and blend well. When the griddle is hot enough so that a drop of water jumps, grease the surface with the butter. Drop the batter by spoonfuls, large or small onto the griddle. Turn the pancakes when the edges lose their shine and the bubbles begin to appear. Cook briefly on the other side and serve immediately. Butter and Vermont Sugar-Free syrup are great accompaniments.
Place chicken pieces in shallow baking dish. Pour salad dressing over chicken. Cover and refrigerate for aleast 8 hours. Remove chicken and shake off excess marinade; discard the left over marinade. Preheat oven to 350°F. On plate, mix flour, salt, and pepper. Roll the chicken in seasoned flour. Heat 1/2 inch of oil in large skillet until small cubed of bread dropped in grease browns in 60 seconds. Fry chicken for 5 to 7 minutes on each side or until golden brown. Transfer to baking pan; bake until chicken is tender and juices run clear,about 30 minutes. Serve with corn muffins.
Place dry ingredients in mixer bowl. Attach flat beater and mix for 30 sec. Change to dough hook. Set to speed 2. Add oil and then water slowly until bread pulls away from the side of the bowl. Knead 2 minutes until dough silky to touch. Shape into ball and place into oiled bowl, greasing the top of the dough. Cover. Let raise until doubled, 1 1/2-2 hours. Punch down. Knead 3 or 4 times. Shape and place into bread pan. Let rise until doubled, no more than 1" above bread pan. Bake at 350 degrees for 30-40 min until instant read thermometer reads 170 degrees of higher. Cover dough with foil tent if necessary to prevent over browning. Cool on wire rack. OR. Place all ingredients in bread maker pan in order set by manufacturer. Bake on bread cycle.
Preheat the oven to 200 degrees. Prepare the deep fryer by filling with oil to the manufacturer's suggested fill level. (Alternately, a cast-iron or other wide heavy-duty pan can be used; fill with oil to a depth of 2-3 inches, but no more than halfway up the side of the pan.) Tuck the wing tips beneath the wing to avoid burning them, or remove the tips and save to make stock. Heat the oil to 350 degrees. Fry the wings in batches for 10-12 minutes, until crispy and golden brown. Be careful not to crowd the pan, as this will lower the temperature of the oil significantly and result in soggy wings. Keep batches of cooked wings on a wire rack set over a baking sheet (or on a foil-lined baking sheet) in the preheated oven until all the wings have been fried. While the wings are frying, melt the butter in a medium saucepan over low heat. Add the Sriracha, honey, salt, and lime juice, stirring to combine. Keep warm over low heat. Put the cooked wings in a large mixing bowl and toss with the Sriracha mixture. Plate the coated wings on a large platter, garnishing with cilantro and sesame seeds. (Don't care to fry? Wings can alternately be baked on a wire rack set over a sheet tray or on a foil-lined sheet tray. Toss wings with 3 tablespoons oil and bake in a 450°F oven for 25-30 minutes. Toss with sauce, garnish and serve.).
Preheat oven to 350 degrees. Cream together butter and sugar. Add egg, vanilla and milk. Beat until well blended. Combine flour and baking powder. Add dry ingredients to better mixture and blend well. Spread out into a 14 inch pizza pan and bake for 8 to 10 minutes. Combine the glaze ingredients with 1 cup of water in a saucepan. Boil until thickened then refrigerate until cool. Whip together the confectioners' sugar and cream cheese to form the cream layer. Spread over the baked crust. Place sliced bananas on top of the cream layer. Cover completely with the cooled glaze to prevent the banas from turning brown. Add the remaining fruit evenly over the glaze and enjoy.
Peel the burdock root and julienne it (matchstick size) into very thin strips. Soak the burdock matchsticks in water for 30 minutes and drain well. While the burdock is soaking, peel the carrot and julienne it into matchsticks of a similar size as the burdock root. Put vegetable oil in a frying pan and put it on high heat. Add burdock sticks and fry for a couple minutes. Add carrot sticks in the hot pan and fry for one to two minutes, moving the vegetables around constantly. Add all remaining ingredients in the pan and stir well. Remove from heat and serve!
Season each pork chop with salt and pepper. Set aside. Melt the butter in a large skillet (I like to use my cast iron skillet but any will do) over medium-high heat. Add 2 tablespoons of hot sauce and stir to combine. Add pork chops and cook for 3 to 4 minutes on each side. Remove from the heat and transfer the pork chops along with the juices to a baking sheet (or leave is the cast iron skillet if you're using one). Top each pork chop with remaining hot sauce and a slice of mozzarella cheese. Place under the broiler on high for 5 minutes, or until the cheese is bubbly. Serve hot!
In a medium bowl combine the uncooked ground beef with flour and all the spices. Use your hands to throroughly incorporate everything into the ground beef. Preheat skillet over medium heat and add the beef mixture to the pan along with the water. Brown the beef for about 5-6 minutes. Use a wooden spoon to break up the meat as it cooks. You could heat up the tortillas a bit in the microwave by wrapping them in a moist cloth or paper towels. Heat for about 25 seconds. Spoon 3 tablespoons of meat into center of tortilla. Place about 2 tablespoons of the shredded lettuce ontop. Sprinkle about 1 tablespoon cheese over lettuce.
Mix biscuit mix, zucchini, oil, eggs, onions, cheddar cheese, parmesan cheese, salt, pepper, and garlic powder together in a large bowl, until it looks like thick batter. Mix by hand. Do not beat. Bake at 350 degrees in a greased 9 inch pie plate for 35 to 40 minutes.
Mix first 9 ingredients in a medium bowl. Lay 1 chicken thigh on work surface. Fill the area that the bone was removed with a generous 2 tablespoons of the stuffing mix. Wrap the thigh around the stuffing and tie with kitchen string to hold it together. Repeat with remaining thighs and stuffing. Sprinkle with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add bacon; saute until light brown and fat is rendered, about 5 minutes. Drain bacon on paper towels. Add chicken to drippings in skillet; cook until golden on all sides, about 10 minutes. Transfer to plate. Add onion and garlic to skillet; saute until tender, about 10 minutes. Return the bacon to the skillet. Add wine; boil until mixture is reduced to 2 cups, about 12 minutes. Add broth, tomatoes, basil and chicken thighs; bring to boil. Reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes. Transfer chicken to a bowl; cover to keep warm. Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes. Season to taste with salt and pepper. Meanwhile , cook egg noodles in large pot of boiling salted water until tender. Drain. Transfer noodles to a large platter and top with chicken and sauce and serve.
Soak lentils in 8 cups water in bowl for 5-6 hours. Place lentils w/ the water in a pot w/ the salt, garlic, bay leaf, oregano, and dill weed. Simmer for about 1 hour, covered, until tender but not mushy. Add the lemon juice to the lentil mixture. Place the chicken pieces in a casserole and pour the lentil mixture over them, and Top with the cheese, and Bake, covered, at 350 degrees for about 1 hr 15 minute (Might need to add extra water during baking.) Top w/yogurt before serving. Smith suggests serving w/a crunchy bread, Spinach Salad, and a heavy red wine.
Cook the peas in boiling water 30 minutes or until tender. Drain. Wash the cabbage and take out the core, cover with water, bring to a boil, and cook over low heat 15 minutes. Drain, cool slightly, and carefully remove 24 leaves. Reserve the balance of the cabbage. Mix together the peas, beef, onions, parsley, cinnamon, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper. Put a heaping tablespoon of the mixture on each cabbage leaf. Fold in the opposite ends, then roll up into sausage shapes. If there is any filling left, use a few more cabbage leaves. Line the bottom of a deep skillet with additional cabbage leaves and arrange the rolls in it in layers, placing more leaves between the layers. Add the broth and the remaining salt and pepper, then cover with cabbage leaves. Cover the skillet and cook over low heat 30 minutes. Mix in the lemon juice and sugar. Cook 30 minutes longer; taste for seasoning. Serves 6-8.
Place the oil and garlic in a small saucepan over medium to low heat. Bring the oil to a simmer and let it bubble for just 5 seconds. (Seconds not minutes.) Turn the heat off. Let the oil and garlic sit for 15 minutes to allow the garlic to infuse the oil. Stir in the salt and parsley. The oil is now ready to use or it can be stored for up to a week. If storing, return to room temperature before using.
Wash 1 quart, 2 pint or 4 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Thoroughly wash cucumbers, gently scrub off blossom ends (if you don't remove the blossom end, the pickles may become soft during aging). Pack the hot jars with the cucumbers. Add the dill heads, hot pepper, garlic cloves, bay leaf, and pickling salt. Remember to reduce the salt accordingly if using pints or half pints. Pour 1 cup vinegar into each quart jar (1/2 cup for pints; 1/4 cup for half pints). Fill to 1/2- inch of the top with boiling water. Wipe jar rim with clean cloth, attach lid. Fill and close remaining jars. Process by either low-temperature pasteurization or boiling-water method. Low-temperature pasteurization: Place jars in canner half-filled with warm water (120 to 140 degrees). Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180 to 185 degrees for 30 minutes (for altitudes of 1,000 to 3,000 feet, process 35 minutes; from 3,000 to 6,000 feet, 40 minutes; above 6,000 feet, 45 minutes). Check water temperature with a candy or jelly thermometer; it should be at least 180 degrees during the entire processing time. Temperatures higher than 185 degrees may cause unnecessary softening of pickles. Boiling-water canner: For pints, process in a boiling-water canner for 10 minutes; at 1,000 to 6,000 feet, 15 minutes; above 6,000 feet, 20 minutes. For quarts, process for 15 minutes; at 1,000 to 6,000 feet, 20 minutes; above 6,000 feet, 25 minutes.
Preheat oven to 250°F. Mix margarine and grated cheese with a fork; add flour, paprika, red pepper, garlic salt and Tabasco. Add Rice Krispies cereal. Roll each piece to marble size, put on ungreased cookie sheet, mash with fork. Bake for 40 to 45 minutes.
While the first two ingredients are boiling, fry down the bacon in a large pot. Remove from heat. Lift out and drain off the remaining bacon fat (I save it to fry up onions and garlic for chili). Return bacon to pot. Add drained potatoes/onions and remaining ingredients in the pot. Place over med-low heat. Heat through; stirring often (try not to boil) - and serve. NOTES: -I use 2 or 3 extra strips of bacon - adds a bit more flavour. More flavour is added by the stuff in the bottom of the pot too. -I use a smaller tin of cream corn and a similar size tin of niblet corn. -Reduce pepper to 1/2 teaspoon if kids are involved. -Milk can be increased to 1 cup or more to achieve desired consistency. -Substitute reconstituted powdered milk as a cost sav ing measure. -To make a richer chowder, use half-and-half (or heavier cream) for the initial measure of milk. -This keeps well - if there is any left over! NEW NOTE: (Oct 1999) I had someone write to say how similar this recipe and theirs (from Norway) were. The difference was that they boiled the potatoes without the onion, but cooked up the onion with the bacon "to mix the onions and bacon flavours". They used 1/2 pound or more of bacon for the "double batch" (8 servings). I tried it this way and I am a convert!
In a heavy 3 quart kettle, cover the meat with water. Add salt, pepper, and bay leaves. Bring to the bubbly stage, then turn to low while adding the first four vegetables. Simmer at least 2 and 1/2 hours or until the meat is very tender. Remove the bay leaves. Cut the meat into bite-sized pieces. Add tomatoes and the rest of the ingredients. Simmer another 1/2 hour longer, then serve.
Preheat oven to 350°F. Boil the four medium yams with skins until tender. Then drain and peel the yams. Either slice or cut them into cubes and place in a buttered casserole dish. Boil the brown sugar, water, butter and raisins. Once the sugar is fully melted and the mixture has a good boil add the brandy and remove from heat. Pour mixture over the yams. Then add a layer of the small marshmallows on top of the yams (may add sliced almonds to your liking). Bake at 350°F for 30 minutes uncovered. Be sure to baste occasionally.
Preheat oven to 400°. Heat a 12-inch (1 1/2-inch deep) cast-iron skillet in oven for 15 minutes. Meanwhile, melt butter in a large skillet over medium heat. Add onion and bell pepper; saute 5 minutes or until onion is tender. Remove from heat. Stir in jalapenos. Stir together milk, oil, and eggs in a large bowl. Stir in corn, cheese, onion mixture, and chopped green onion. Stir together cornmeal and next 5 ingredients just until blended. Stir in milk mixture, stirring just until dry ingredients are moistened. Stir in crawfish. Pour into hot cast-iron skillet. Bake for 45 minutes or until golden brown. Serve immediately. Note: To make cornbread in a baking dish, prepare recipe as directed, beginning with step 2. Pour batter into a well-greased 13 x 9-inch baking dish. Proceed with recipe as directed, increasing bake time to 50 minutes. Shrimp Cornbread: Substitute 1 pound raw shrimp, peeled, deveined and coarsely chopped.
Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool. After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool. In a bowl, add cod, pour oil and garlic over, add lemon juice, fennel, olives, capers, parsley and salt and pepper, to taste. Place in serving platter and serve at room temperature.
In Dutch oven saute onion and garlic in olive oil. Add in all other ingredients. Bring to a boil, then reduce heat to low. Cover and cook 3 hours, stirring occasionally. Also great to do in crockpot all day long.
Combine potatoes, soups and water in a slow cooker. Cover and cook on high setting until potatoes are tender, about 2 to 3 hours. Stir in milk; add potato flakes to desired consistency, stirring constantly. Cover and cook on high setting an additional 2 to 3 hours longer. Spoon into bowls to serve; top with garnishes.
Season steaks with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tbsp butter and 1 tbsp oil in large nonstick skillet over high heat. Add 2 steak and sear until just cooked through, about 3 min per side. Transfer to plate and keep warm. Repeat with other steaks. Heat remaining 2 tbsp butter and 2 tbsp oil in skillet over high heat. Add mushrooms and onionl saute until golden, about 8 minute. Add broth, any accumulated juices from the steaks, lemon juice, paprika, remaining 1/2 tsp salt, and remaning 1/8 tsp pepper. Cook until sauce thickens slightly, about 3 minute. Pour sauce over steaks, sprinkle with parsley, and serve hot.
Heat oven to 350 degrees. Line a baking sheet with parchment paper (not required, but makes clean-up easier. Mix all dry ingredients in a bowl. Cut in the softened butter until the butter is the size of small peas. Make a well in the flour mixture and pour in the cream. Mix until the dough comes together in a sticky ball. Turn out the dough on a floured surface and knead three times only. Roll out to 1" thickness (no thinner!) and cut out biscuits with a small can or biscuit cutter with a diameter of 2 1/2 to 3 inches. Cut the biscuits very close to each other, and re-roll the scraps only once. Place biscuits on the basking sheet. For a richer, sweeter biscuit, brush the biscuits with cream and sprinkle lightly with sugar. Bake for 20-23 minutes until biscuits are golden brown on top.
Rinse peas in a colandar and set aside. Medium chop red onion, celery, and green pepper, and cut bacon into small pieces. Add the bacon to a large soup pot, and render the bacon, on medium high heat, until crispy. Add onions, celery and green pepper to the bacon and bacon fat, and cook until onions are translucent. Add garlic and cook for 1 minute more. Add the bay leaves, marjoram, black pepper, peas, water and bouillon granules and stir well. Add the ham bone and bring the soup to a boil. Reduce heat and simmer for 1-1/2 hours (90 minutes), stirring occasionally. Remove the ham bone and allow to cool. Meanwhile, cut up the potatoes into bite sized pieces and add to the soup pot. If soup if too thick, add additional water. Remove any remaining ham from the ham bone, cut the ham into bite sized pieces, and return to the soup pot. Check the soup pot for large pieces of ham, hunks of fat, etc. Cut up the ham, and remove the hunks of fat. Continue to simmer for 30 to 45 minutes, or until the potatoes are fork tender. Serve and enjoy.
Preheat oven to 350°F Grease and flour two eight inch round layer cake pans. Combine first 5 ingredients. Mix well. In a separate bowl, cream together butter, sugar, eggs, and vanilla on medium speed of electric mixer until light and fluffy. Add dry ingredients to creamed mixture alternately with water, making 3 dry and two liquid additions, combining lightly after each . Stir in sauerkraut. Spread batter evenly in prepared pans. Bake in preheated oven for 35-40 pans. Bake in preheated oven 35-40 minutes, or until cake springs back when lightly touched. Cool 10 minutes, then remove from pans to wire rack. Cool completely. Fill and frost as desired.
First heat your 2 Tablespoons of oil in either a wok or is a deeper skillet, and stir fry your shrimp, cabbage, carrots, water chestnuts, and celery for 3-4 minutes. Then put into the pan the following: bean sprouts, scallions, salt, soy sauce, and sugar, and stir thoroughly. Add this shrimp mixture to each egg roll wrapper (about 3-4 tablespoons of mixture in each wrapper). You will want to make a bunched line with the mixture closer to one side of the wrapper, making sure that you are placing it lengthwise down the longer side of the wrapper. Brush edges with egg. Fold the shorter side of the wrapper in (the side that runs lengthwise next to the mixture) completely over the mixture, and then fold over both sides of the wrapper that run the other direction. Then you will want to go to the end with the mixture and start folding (rolling) it tightly to make a cylinder. Make sure that when you come to the end of the last edge, that it is sealed tightly. Cover rolls with a damp towel while you finish rolling all of them. Heat oil in your deep pan to 375. I usually use about 1 inch of oil in my pan. Fry egg rolls, a few at a time, until skins are crisp and golden brown, turning them as they brown. Drain egg rolls on paper towels to get rid of excess oil and serve them at once for best results. ENJOY! (if my instructions are terrible, please try to send me an ISO in the message boards so that I may better assist you! I tried my best to explain my procedure!).
Press 1 pc. puff pastry into bottom of pie pan. Heat the soy milk until almost boiling, mix cornstarch with enough water to make a thick mixture. Whisk into soy milk. Stir and bring to a boil, keep whisking, turn down to simmer and add salt and pepper, simmer until thickened. Remove from heat. Set aside. Preheat oven to 375 degrees F. In a medium bowl, combine cream-sauce, and vegetables. Spoon filling into bottom pie crust. Cover with top puff-pastry crust, and crimp edges to seal. You can be pretty rustic with puff pastry and it still looks good, just cut and shape to fit approximately. Slit top crust. Bake for 40 minutes or until deep golden brown. Remove from oven, and cool for 10 minutes before serving.
Preheat oven to 350°F Line 13x9x2-inch baking pan with foil; set aside. In mixing bowl beat 1/2 cup of the butter on medium to high 30 seconds. Add 1 cup of the brown sugar, the baking soda, and salt. Beat until combined, occasionally scraping bowl. Beat in 1 egg and 1/2 teaspoon of the vanilla. Beat or stir in 1-1/4 cups of the flour. Stir in oats; set aside. For filling, in saucepan stir remaining 1-1/2 cups brown sugar and 1/2 cup butter over medium heat until combined; cool slightly. Stir in remaining 3 eggs and 1 teaspoon vanilla; lightly beat with wooden spoon. Stir in remaining 1-1/4 cups flour and the chocolate. Set aside 3/4 cup oats mixture; press remaining in pan. Spread filling, top with cherries, dot with reserved oats mixture, and sprinkle nuts. Bake 25 minutes, until top is light brown and filling is moist. Cool on rack 1 hour. Cover and refrigerate at least 2 hours. Lift from pan; cut with serrated knife. Store, covered, at room temperature.
Before you get started, make sure to read the label of your gin to check that it is made from or includes juniper berries. This is critical! Put the raisins in a shallow glass container and pour enough gin into it to just cover the raisins. Cover the container with cheesecloth and allow to stand until the raisins absorb the gin and the remaining liquid evaporates, about one week. Each day, eat NINE of these "drunken" raisins. I have read that it might take six weeks for this remedy to work, so be patient.
Using a mixer, mix all ingredients until well incorporated. Roll into a ball and refrigerate for 2 hours or until firmer. Roll ball into crumbs. Serve with a variety of vanilla wafers, gingersnaps, graham crackers or sticks, or shortbread cookies.
Saute onions in hot oil until golden brown. Then add garlic, paprika, red pepper. To this, add the prepared cod fish which you prepared above in "Description.". Stir ingredients well for about 5 minutes, making sure it does not stick to pan. Then add the broth the cod fish was cooked inches. Add water if needed. Cook until tender, about 1 1/2 hours.
Beat the eggs in a bowl large enough to hold everything -- preferably one with a pouring spout. Beat in the milk, vanilla, cinnamon, and sugar. Heat a griddle and butter lightly. Pour some of the mix into a wide, shallow dish that will hold a slice of bread. Dip both sides of a slice of bread into the mix and lay it on the griddle. Fill the griddle. Cook slices until nicely browned, flip and brown the other side. Repeat with the rest of the bread. Be sure to beat the mix a few strokes before each refilling of the shallow dish. Add extra cinnamon if too much gets stuck to the early slices. Serve with a choice of your favorite toppings.
Combine chicken broth,water and garlic in a large saucepan: bring to a boil. Add salsa,rice,oregano,and salt. Cover- reduce heat to low; cook for 15 minutes,stirring occasionally. Add chicken,beans,corn and chilies; continue cooking for 5 minutes or until heated through. Serve in soup bowls; top each serving with a dollop of cilantro-chile cream. CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.