HumbleIntelligence/food-ner-1-Million huggingface dataset:
Unroll dough and separate into 4 rectangles; press seams to seal. Combine mayonnaise and mustard; spread over rectangles, leaving a 1/2-inch border. Sprinkle ham and cheese evenly over half of each rectangle. Moisten edges with water. Fold dough over and punch edges to seal. Bake at 375°F for 10 minutes or until puffed and golden.
Saute carrots and onions in butter. Add chicken broth, thyme and sage. Bring to a boil; add potatoes, corn and half-and-half. Reduce heat to mnedium and simmer 15 minutes, until vegetables are tender. Mix corn starch with sherry (add a little bit of your soup liquid in it to thin it a bit) and stir into soup. Add salt. Garnish with chives.
Combine stock, garlic, jalapenos, and herbs in pan, bring to a boil. Reduce and simmer until garlic is soft, about 30 minutes. Transfer to a blender, puree until smooth. Season with salt, serve in mugs, topped with cheese.
Microwave cream cheese, milk and Parmesan cheese in 1 quart casserole until sauce is smooth, stirring occasionally. Stir in seasonings. Toss with hot, cooked pasta.
Mix cumin, coriander and salt together and rub over all the lamb. Sit lamb in roasting pan and drizzle with olive oil. Pour water into roasting pan and cook in oven for around 4 hours at 140C / 285°F or until internal temperature is 65C / 150°F (for medium).
Put water and sugar in a pan and boil them together. Grate the peel of lemon and then press its water. when the water boiling, put the grated peel an water of lemon into the pan. After cleaned the mint bunch under running water, chop it. Add large chopped mint brunch into the pan. after the water start again boiling, turn off the oven and leave the pan to become cool. when the sherbet cool enough, filter it smoothly and put in frigde to cold. and now Mint Sherbet is ready. You can serve it with fresh mint leaves and a slice of lemon. For more visit our website : http://yemekkulubum.com/tarif/nane-serbeti-tarifi.
Mix 1/4 cup olive oil, 2 tablespoons Balsamic Vineger and 2 teaspoons McCormick Montreal Steak Seasoning. Add 1 pound steak. marinate 30 minutes in a Ziplock bag. Grill Broil.
Drain the tuna and mash it with the lime juice, scalliions, salt, pepper, cilantro leaves and hot sauce. Spread the tuna on bread and top with the vegetables of your choice.
MAKE THE SHRIMP: Preheat oven to 400°F. Place the shrimp on a sheet pan and sprinkle with the salt and pepper. Pour the olive oil, garlic and lemon juice over the shrimp, and roast for 5-6 minutes. MAKE THE DRESSING: Prepare this ahead of time, so you won't be rushed. Place all the ingredients in a bowl, and stir until blended. Serve at room temperature.
Grate the corn off the cobs. (The original recipe said you could use frozen corn, but I don't think the results would be as good). Add the baking powder and salt. Preheat your oven to 425 degrees. Grease muffin cups (I used butter) and fill up about halfway with the corn mixture. Bake for 25 minutes or until a toothpick comes out clean.
Place all ingredients, except flour and water, in the crock pot. Cover and cook on LOW 4-6 hours (depending on how hot your pot runs), until chicken is tender. Mix flour with cold water and add to pot in the last 15 to 20 minutes and cook until thickened. Taste and adjust seasonings.
Preheat oven to 350°F. Grease and flour a babka, bundt or angel food cake pan. Cream butter and sugar together. Combine flour and baking powder. Resume beating while gradually the eggs alternating with the flour mixture. Add salt, extract and raisins and mix well. Place dough in prepared pan and bake 50-60 minutes (cooking time depends on the type of pan you use). Remove from pan when cool and dust with confectioner's sugar or glaze with lucre.
Pour everything into a large mixing bowl and mix together, except broccoli. Cook Broccoli for five minutes. After it comes to a boil, drain and fold into mixture. Grease casserole dish with butter. Pour mixture into dish. Crumble enough Ritz crackers to spread over casserole (use plastic bag to crumble by hand or roll with rolling pin.) Size of casserole dish: 10 inches x 10 inches, 2 1/2 inches deep. Bake at 350 degrees for 45 minutes or until knife comes out clean.
Preheat oven to 350 degrees. Make the syrup by simmering the water and sugar just until sugar is dissolved. Remove from heat and stir in the kirsch, set aside. Butter a 9 inch springform pan with parchment paper. Combine eggs and yolks in bowl; mix at high speed; add sugar at low stream until thick and light. Sift flour and cornstarch. Using spatula fold into egg mixture. Add butter to 1 cup of batter. Fold in remaining batter. Pour into prepared pan. Rap pan at once to break up bubbles. Bake 25 minutes or until golden brown and cake springs back up with touch. Cool in pan for 5 10 minutes then unmold onto a square of parchment paper sprinkled with sugar. Brush the syrup gently over the entire cake and when cooled dust with confectioners sugar.
1. Place egg in bowl mix. Place mashed potato flakes in shallow dish. Heat oil in a large skillet (I like using an electric skillet for more even heating) over medium-high heat. Dip pork cutlet in egg, then coat with mashed potato flakes. Place in skillet. Sprinkle salt (optional), pepper and garlic to tops of the cutlets. Fry in the hot oil until brown. Turn and again sprinkle with salt (optional), pepper and garlic. Make sure pork cutlets have cooked through normally about 5 minutes per side. 2. Remove the pork cutlet from the skillet. Add water, onions and soup (also any remaining mashed potato flakes). Place the pork cutlet back into the skillet, spoon mixture over the pork cutlet and cook over medium heat for 25 minutes. Serves Immediately.
Mix lightly, in a mixer bowl, the oat bran, water, egg, oil, Splenda, extracts, and vinegar. Let stand 30 to 45 minutes. DO NOT SKIP THIS STEP! Preheat oven to 350°F Coat a 9-inch square cake pan with non-stick cooking spray. Stir remaining dry ingredients together in a separate bowl to blend well. Add dry ingredients to bran mixture and mix at medium speed about 1 minute. Spread batter evenly into prepared cake pan. Bake for about 35 minutes, or until cake tester comes out clean from center. Cool on wire rack. Cut into 16 squares.
Season chicken with salt and pepper on both side. Spray a grill pan or large skillet with cooking spray and cook on high heat about 1 minute on each side, until cooked through. Set aside and slice thin,. Spray with more oil and saute onions and peppers over medium-low heat for 5 to 6 minutes, until soft. Preheat oven to 350°F. Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake 20-25 minutes, until hot and cheese is melted.
Mix beef, crumbs, egg and spices in a bowl. Place mixture between two 15" pieces of waxed paper and roll into a 9x13 rectangle. Take off the top sheet of wax paper and spread the tomato sauce on, top with mushrooms and cheese, leave open an inch on all sides of the loaf. Start at the 9" end and begin by rolling it to the other end. Place seam side down in a lightly greased loaf pan, tuck the edges inches Bake at 375 for 30 minutes, take out and drain the fat. Continue baking for another 30 minutes. Bon Appetit!
Melt margarine in skillet. Brown the potato, onion, pepper, and garlic in the skillet (until the vegetables are tender). Add the meat and heat until the meat is heated through. Mix the eggs with milk or water, and pour over the meat and veggies. Cook, stirring, until the eggs are done. Spoon into flour tortillas, along with 1 tablespoon of grated cheese per tortilla. Serve with sour cream and salsa on the side.
Coat wok or pan in chilli oil. Add chicken pieces and stir until just cooked and set aside. Into wok or pan add chilli, green onion, ginger, garlic, vinegar, stock or water and stir. Add sugar, cooking wine and light soy sauce and stir. It's really important here to make sure that everything reduces and caramelises. The restaurants green onions and dried chilli's are quite well cooked. Return chicken to the pan and mix ingredients together. When juice becomes slightly sticky add the nuts. Place in serving dish.
Add spinach, onions and mushrooms to large bowl, mix. Fry bacon till crisp. Remove all bacon dripping but 2 tablespoons Add apple juice CONCENTRATE and vinegar, bring to a boil. Pour over salad, mix well, and serve.
Spray a 10 inch Bundt pan with non stick cooking spray. Preheat oven to 325 degrees. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and orange extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. (At least a half hour) In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. With a toothpick poke holes through the cake. Drizzle sauce over cake. *For a more glazed effect do not poke holes in the cake and use powdered sugar instead of granulated. You may not need to use as much powdered sugar as granulated according to how sweet you like it. Drizzle over cake.
Pat shrimp dry with paper towels and sprinkle with salt and cayenne. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of shrimp, without moving, until spotty brown on one side, about 1 minute; transfer to large plate. Repeat with remaining oil and shrimp. Make sauce in empty skillet. Melt 1 tablespoon butter over medium heat. Add flour, tomato paste, rosemary, thyme, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in clam juice, beer, and Worcestershire, scraping up any browned bits, and bring to boil. Return shrimp and accumulated juices to skillet. Reduce heat to medium-low and simmer, covered, until shrimp are cooked through, about 2 minutes. Off heat, stir in remaining butter until incorporated. Serve with French bread.
Heat oil in a large skillet over medium heat. Add the onion and salt and pepper and cook until the onion starts to wilt, about 5 minutes. Add the green beans and half the dill and 1 cup of water. Lower heat to simmer and cover and cook till tender, about 20-25 minutes. Uncover and raise heat so excess liquid evaporates. Add lemon juice, stir. Taste and adjust seasoning. Remove from heat and stir in yogurt. Garnish with the reaining dill.
For the bread: In a bowl, combine 1 3/4 cup all-purpose flour, 1/4 teaspoons baking powder, 1 teaspoons salt, 1 teaspoons baking soda, 1 teaspoons cinnamon and 1/2 teaspoons ground cloves. In a separate, larger bowl, beat 2 eggs, 1/3 cup unsalted butter and 3/4 cup sugar until fluffy. Add 1 cup pumpkin puree, 1/3 cup milk and 1 teaspoons vanilla. With a rubber spatula, add dry ingredients to wet and incorporate til blended. Bake in a 350 oven in a greased loaf pan, about 1 hour, or until an inserted skewer comes out clean. Let cool and invert. Cut half of your bread into cubes when cool and let get stale before continuing with recipe. The other half is great for breakfast. For the pudding: Preheat oven to 300 degrees. Scald 1 cup milk, 1 cup cream and 2 teaspoons sugar. This means warming, just below boiling point, not scorching the milk. Make sure a skin has not developed on the surface; if so, remove. Optional add-on: 1 or 2 ounces of your favorite bourbon, whiskey or rum. Combine 5 egg yolks, 1/4 cup canned pumpkin puree, 1 teaspoons vanilla, pinch of salt, 1/4 teaspoons each of ground cinnamon, nutmeg and ginger and 1/2 cup sugar (minus 2 tsp.) and whisk. Ladle one or two ladles of milk into the egg mixture and whisk. You want to gently bring up the temperature of the egg mixture before adding to the milk. This process, tempering, helps to prevent curdling. Incorporate all of egg mixture into milk and stir, on low to medium heat, with wooden spoon until mixture has body and thickness. A good barometer is a visible streak made with your finger on the back of spoon. Take off heat. Pour over bread cubes, which are waiting in a 2-quart buttered pan (approximate size). Pour about 1 inch of water into a larger pan and set pudding pan inside. Water should be half way up the pan. This is called a bain-marie or water bath. Bake for about 50 minutes, or until custard is set. Serve warm or at room temperature. Not very tasty served cold from the fridge. Serves at least 9, maybe a few more.
*Put chicken breasts in a large pot, cover with water. *Chop up the onion and add it to the water, along with the garlic powder and season all (additional seasoning may be added to the water if desired). *Bring to a boil and then simmer until the chicken is completely cooked. *Drain the water and dispose of the onion, return the chicken to the pot and shred it with two forks. *To the chicken, add the taco seasoning, the cream of chicken soup, the cheddar cheese and the cream cheese. Blend Well. *Place this mixture in the middle of your tortillas, fold them securely (use the toothpicks to secure if needed) and then deep fry until golden brown.
This comes from the side panel of a Walmart brand coffee whitener (check it out). Mix one part hot water with one part powdered non-dairy creaner, stir thoroughly. Add your choice of flavor extract (be creative). Add one part cold water. Store in refrigerator. Think about it. Mocha, Vanilla, Almond, Splenda, Stevia. Your choice, low-cal, controlled flavor possibilities. Make it your own.
Preheat oven to 350 degrees. On a piece of wax paper, sift the powdered sugar and flour together 3 times. Stir in the lavender buds. In a large, chilled bowl on medium speed, beat the egg whites, cream of tartar and vanilla extract. Beat until soft peaks form. Gradually add the sugar and beat until stiff peaks form. Sift 1/4 of the flour/sugar mixture over the beaten eggs. Fold in {{gently}}. Repeat, adding another 1/4 of the flour/sugar mixture at a time. Fold in gently each time. Transfer the cake batter to an ungreased 10" tube pan. Bake on the lowest rack in the preheated oven for 40-45 minutes, or until the cake springs back when lightly touched. Once the cake is done baking, invert but leave in pan. Cool thoroughly. Loosen sides of cake from the pan and remove to a cake platter. Top with your favorite fresh berries and add a dollop of whipping cream to each serving.
Bring water to boil in a saucepan over high heat. Add one teaspoon of salt. Preheat oven to 400°F. Peel potatoes and slice into 1/4 inch fries. Weigh the potatoes and measure out 9 ounces. Transfer potatoes to boiling water and cook exactly 2 1/2 minutes. Drain in colander and let cool (about 5 minutes). Transfer cooled potatoes to a mixing bowl and add oil and 1/2 teaspoon of salt. Mix gently to coat. Spread in a single layer on a non stick baking sheet. Bake for 20-25 minutes until crisp and golden. Turn every five minutes during the last half of cooking. Add the remaining salt if desired. (I found them plenty salty without). Note: Mine took 30 minutes to achieve the right level of crispiness--so check for crispness before removing from the oven. Chef Alexander states that this recipe is equal to a medium order of fries and has 5 grams of fat (as opposed to 17 grams of fat in the original version).
Place eggs in single layer in medium saucepan. Add enough water to cover eggs by 1 inch. Bring to boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Add cream cheese, milk, mustard and salt; mash with fork until well blended and smooth. Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika and chives.
Heat oven to 180°C. Lightly grease a 6 x 1/2-cup capacity muffin pan. Sift flour and baking powder into a large bowl. Add sugar and white chocolate chips. Stir until combined. Whisk eggs, milk, vanilla and butter in a separate bowl until just combined. Stir butter mixture into flour mixture until just combined. Gently swirl through berries. Spoon mixture into muffin holes. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack. Serve.
In a stainless steel saucepan, combine 1/2 cup of RESERVED peach syrup, soy sauce, vinegar, brown sugar, garlic, ginger, and chile pepper flakes and blend well. Bring mixture to a boil over high heat-stir. Reduce heat and simmer for 5 minutes. In a blender, puree peaches and then pour into a bowl. Remove syrup mixture from heat and stir into the peaches. Cover and refrigerate.
Butter a souffle dish and dust with sugar, tapping out excess. Preheat oven to 430F. Melt chocolate and stir until smooth. Whisk butter into hot chocolate; add yolks and combine well. Beat egg whites until frothy. Beat in sugar gradually, and beat until whites hold stiff peaks. Lighten chocolate mixture with 1/4 of the whites, and then gently fold in remaining whites (a few white streaks may show, and this is not a problem). Pour into prepared dish. Put dish in slightly larger baking pan and add enough hot water in second pan to reach 1/3 up the side of the souffle dish. Bake for 40 minutes (center will be very soft). Give a light dusting of icing sugar over top, bring to table immediately. Serve with Whipped Cream.
Preheat oven to 350°F. Stir together brown sugar, cayenne, and black pepper in a small bowl. Arrange bacon slices in l layer on a large broiler pan and bake in middle of oven for 20 minutes. Turn slices over and sprinkle evenly with spiced sugar. Continue baking until bacon is crisp and brown, 15 to 20 minutes more, then transfer to paper towels to drain.
Preheat oven to 350°F. Mix together the dry ingredients. Add eggs, pumpkin and oil. Blend in nuts. Grease and flour either a bundt cake pan or two 9 inch cake pans. Bake for 30 minutes. In a separate bowl mix all of the frosting ingredients and mix well. Frost when cake is cool. If you have pumpkin pie spice on hand you could sprinkle a little over the frosting for appearances! Enjoy with family and friends.
Spread the shredded potatoes evenly in a greased 9x13 casserole dish. In a mixing bowl whisk together the eggs, milk, spices, onion, and bacon bits. Add 1 cup of the shredded cheese and mix lightly. Cut the biscuits into quarters with kitchen shears, and drop them into the mixture, ensuring all pieces are coated. Once all the biscuits are in the egg mixture, use a slotted spoon to remove the biscuit pieces and arrange them in a single layer over the potatoes. Pour the egg mixture evenly over all. Top with the remaining 1 c of shredded cheese. At this point, you can cover with foil and refrigerate overnight, or you can put it right into the oven. Bake covered at 375 degrees for 35 minutes. Remove foil and bake an additional 15 minutes. Allow to set 5 minutes before serving.
In a food processor, combine the onion, hot or sweet peppers, and garlic. Pulse until very finely minced. You may need to scrape down the sides of the bowl several times; set aside. Heat the oil in a large skillet over medium-high heat. Add the onion mixture and saute for about 4 minutes. Add the paprika, cumin, chili powder and mustard powder. Stir well and saute another 4 minutes, or until the onions are very soft. Add the beef and saute, breaking up the clumps with a spoon, until the meat is just browned, about 5 minutes. Meanwhile, in a large measuring cup, whisk together the ketchup, tomato puree and vinegar. Add this to the meat, bring to a simmer, then lower heat to medium and cook, uncovered, 10 minutes, or until slightly thickened. Season the sloppy joes with salt and pepper. Arrange each bun on a serving plate, then spoon a quarter of the sloppy joes into each. Serve with pickles, if desired.
Combine first 7 ingredients in large plastic zip lock bag. Set aside. Cut carrots and remaining vegetables into large pieces. Add vegetables to vinegar mixture; seal bag and rotate to coat. Let stand 30 minutes, tossing occasionally. Drain vegetables, reserving marinade mixture. Salt and pepper vegetables to taste then arrange vegetables in grill basket. Cook, covered with grill lid, 15-20 minutes. Return cooked vegetables to reserved vinegar mixture, tossing gently. Eat immediately or refrigerate overnight.
Bring water in the bottom of a double boiler to boil. Pour half and half and mint leaves into the top of double boiler and put over boiling water. Crush or chop the unsweetened Baker's chocolate and add to milk and mint, stirring to melt chocolate. Add cocoa powder to hot milk mixture. Stir until milk is scalded, all chocolate is melted. Remove from heat. Whisk together egg yolks and sugar/Splenda (can use half sugar, half baking Splenda). Strain chocolate, mint mixture and press through a fine sieve. Pour a very small amount of chocolate mixture into the egg yolks and whisk vigorously. You do not want the yolks to cook. Continue until you've whisked in about 1/3 of the chocolate. Add tempered yolks, sugar, and chocolate mixture to the remaining chocolate, half and half mixture. Add salt. Stir over low heat until the mixture thickens, and when you lift a wooden spoon out of the mixture it coats the back of the spoon. Remove from heat and continue stirring. Put into fridge to cool down. Stir every 30 min or so to ensure it cools evenly. Let cool 4-8 hours or overnight. Pour into your prepared ice cream maker, add rum, and mix per directions. The rum is to lower the freezing temperature, so only add at the end or the alcohol cooks off. For soft serve, serve immediately or for a harder ice cream, freeze for 2 hours before serving. If you don't eat it all that evening, remove from freezer and let sit for 30 minutes to make it easier to scoop as all homemade ice cream freezes hard. Cooking time equals time in the ice cream maker.
To proof yeast, add a pinch of sugar to the yeast in lukewarm water (hot water will kill the yeast action). If it foams, it is good. In large mixing bowl, cream eggs, salt, sugar & shortening till smooth. Gradually add warm milk & mashed potatoes, stirring a bit. Then add yeast, mixing well. Add flour, a cup at a time, until dough is stiff enough to turn out on a floured board. Knead dough until soft & spongy (about 10-15 minutes by hand, or if done in a food processor, mix until it forms a ball). Place in large greased bowl in a draft free, warm place & cover with a damp towel. Let dough double in size (approx. 2-3 hours). Punch down and divide dough. Place in greased pie pans or large cookie sheets, cover & let double in size again (approx. 1 1/2 hrs.). Spread melted butter on top of cakes, punching holes in dough about 1 inch apart with fingers. Be careful not to punch down to bottom of pan but only half way down. Mix the topping thoroughly & pour into holes in the dough. Sprinkle remaining crumbs over top & sprinkle with cinnamon. Bake in pre-heated oven at 350 for 20 minutes or until golden & fully baked on the bottom. Serve warm.
Boil water and add rice. Reduce heat; simmer, stirring frequewntly, until all the water has been absorbed and rice is very soft, about 1 hour. Add the condensed milk, water, sugar, eggs and vanilla. Stir well, cooking until thickened. Pour into individual cups or a large bowl. Chill until cool. Sprinkle with cinnamon and serve.
Combine cherries and Marsala in a small microwave-safe bowl. Microwave at high for 45 seconds, and set aside. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and keep warm. Add butter to pan, and cook until butter melts. Add shallots and thyme; saute 1 minute or until tender. Stir in broth, scraping pan to loosen browned bits. Add cherry mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Reduce heat to medium, and simmer 5 minutes or until sauce is slightly thick. Add chicken back to sauce and turn to coat. Serve with brown rice.