HumbleIntelligence/food-ner-1-Million huggingface dataset:
Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375. spray 24 miniature muffin cups with nonstick cooking spray. Unfold 1 pie crust; peel off top plastic sheet. Press out fold lines. Place crust on cutting board or pastry cloth; peel off remaining plastic sheet. Using a 2-1/2 inch round cookie cutter, cut 12 circles. Repeat with remaining pie crust. Press 1 circle of dough into bottom and up the sides of each sprayed muffin cup. Place 1 tablespoons cheese in each cup, top each with a few onion slices and crumbled bacon. In a 2-cup measuring cup; combine eggs, milk, salt and nutmeg; beat well with fork. Pour mixture into crusts; filling to within 1/4 inch of top. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool slightly. Lift quiches from cups with tip of knife. Serve warm.
All you have to do is mix it up, absolutely no brain power involved! If you are making a big batch, make sure to mix it very well so all of the spices get evenly distributed.
Mix the first four ingredients together well. Shape into 1 inch balls. Dip balls into melted chocolate and place on waxed paper lined cookie sheet to set. *I find the balls easier to dip when they are frozen or at least cold. I make the balls one day, pop them in the freezer and take them out a few at a time to dip-- this keeps them from being too soft to dip. *If you can't find dipping wafers, substitute semi-sweet chocolate chips melted with 1/3 grated parowax (yes, parowax is edible!).
First, make the custard. Simmer half-and-half and cream in a saucepan. Remove from heat and set aside. Whisk yolks until light in color. Add sugar. Whisk together. Whisk warm cream into egg mix slowly. Put into a heavy saucepan. Heat and stir until thick enough to coat the back of a spoon. DO NOT simmer or boil the egg and cream mixture, as it will scramble. Cool to room temperature. Add vanilla extract. Refrigerate for about 5 hours. Next, make the lemon curd. Put butter, sugar, lemon zest, 2 1/2 cups lemon juice, and salt into a double boiler. Heat until melted and the sugar is dissolved. Meanwhile, whisk eggs. Slowly pour hot mixture from step 3 into eggs while whisking. Place the egg mixture back on the double boiler, whisking continuously. DO NOT simmer or boil. Cook until thickened. Strain the curd and cool completely to room temperature. Finally, assemble the ice cream. Run refrigerated custard mixture through an ice cream maker until it reaches soft serve consistency. Fold in the cooled lemon curd (which should be about 3 1/2 cups) and the 3 ounces of reserved lemon juice. Cover and freeze until very firm.
Gently heat the butter in a large saucepan and add the onions and lettuce. Cook over a medium heat for 5 minutes until the onions and lettuce soft but not coloured. If the pan gets too hot just add a little vegetable stock. Pour in the vegetable stock and add the caster sugar, bring to the boil and continue to cook on a fast boil for a further 3 minutes. Taste and season with a salt and black pepper. Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them. Just before the end of the cooking time - add the creme fraiche and gently mix; allow to heat through for about 1 to 2 minutes. Check the seasoning once more and adjust to taste. Serve immediately with the sprigs of fresh mint on top.
Cut off and discard crusty ends of bread. Tear rest of loaf into bite size chunks. Arrange bread snugly in a heavily greased 13 x 9 x 2 inch baking dish. Set aside. Cook mushrooms, 1 1/2 teaspoons fresh oregano, and 1/4 teaspoon pepper in butter in a large skillet over medium high heat, stirring constantly, until mushrooms are tender. Sprinkle mushroom mixture over bread. Pour white wine over mushroom mixture. Sprinkle with ham and next 3 ingredients. Combine eggs and next 4 ingredients. Beat with a wire whisk until blended. Pour egg mixture over layers in dish. Cover and chill 8 hours. Bake strata, covered, at 350°F for 45 to 50 minutes. Remove from oven, and spread with sour cream. Sprinkle with Parmesan cheese. Broil 4 inches from heat with electric oven door partially opened 2 to 3 minutes or until lightly browned. Garnish, if desired. Serve hot. 8 servings. NOTE: If you'd like to omit the wine in this rich brunch dish, substitute 2/3 cup milk. SouthernLiving Our Best Five Star Recipes.
In a medium mixing bowl, combine the first 3 ingredients, mixing well. Add in the eggs, milk, butter and honey. With a electric mixer, on medium speed, beat until smooth. Stir in the pecans and oats. In a lightly oiled, preheated waffle iron, bake approx 5 minutes.
Place cubed chicken breasts in a large resealable plastic bag. Whisk together soy sauce, maple syrup, and sriracha sauce. Pour over the top of the chicken and massage into the chicken. Marinate for at least 15 minutes to 24 hours in the ice chest. Once the chicken is done marinating, soak wooden skewers in water for 10 minutes. Then skewer the chicken pieces, red bell pepper and pineapple on to the skewer. Grill chicken until thoroughly cooked through. About 10 minutes.
Cook the macaroni in boiling salted water till tender; drain. Meanwhile, in skillet cook onion in butter till tender but not brown. Add the 2/3 cup water, tomato paste, almonds, shrimp, salt, cinnamon, ginger, fennel, and tomato. Bring to boiling. Cook, uncovered, over medium heat for 5 minutes, stirring occasionally. Place drained macaroni on large plate; spoon sauce atop. Garnish with egg slices, lemon wedges and parsley.
Mix all ingredients very well. (It can be very crumbly.). Cut a sheet of parchment paper to fit your baking tray/cookie sheet. Roll out flat to ~3mm thick (~1/8" thick) on the parchment paper. Using a pizza wheel or sharp knife, cut the dough into cat-sized portions. I usually aim for pieces ~1cm (~0.5")square. Slide the parchment paper onto your baking tray/cookie sheet. Bake at 180 degrees C (350 degrees F) for 30 minutes, or until the biscuits are slightly browned. Cool before serving to your favourite feline!
Cook onions in oil over medium heat until brown and soft. Mix in the other ingredients and allow to cool in the pot. Stir well (a lot of the taste is in the bit that are stuck to the bottom; make sure you dislodge them).
Preheat oven to 400°. Mix all ingredients well. Spoon into greased muffin tins. Bake about 10 minutes.
Fill a large pot with water and a pinch of salt and bring to a boil for the pasta. In a skillet, brown the ground pork until just done. Remove from pan and strain all the fat off. Saute the chopped onion and bell pepper in olive oil until soft, but not brown. In a large saucepan, put all ingredients except for the pasta and cook on low heat, covered for 30 minutes. Cook pasta al dente, drain and top with sauce and grated hard cheese like Romano or Parmesan. **this sauce may be frozen in an air tight container for up to 6 months.
Add the koolaid packet and equal packets to a blender. Add the Ice then Water. Throughly blend. Stop every 10 to 12 seconds and mix the top ice to the bottom. When throughly blended spoon to glasses and enjoy!
Preheat the griller. Combine the lemon juice and olive oil and brush it on the eggplant slices. Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown. Preheat the oven to 180C degrees. In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic. In another bowl combine the parmesan and breadcrumbs. Spoon one third of the tomato mixture into the base of a lasagne or casserole dish. Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant. Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully). Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly. Serve with salad and crusty bread.
Preheat oven to 425*. In large bowl, mix sugars, flour, cinnamon, nutmeg, and salt. Add apples; toss lightly to combine. Turn apple mixture into pie crust lined pie plate, mounding up in center to support top crust. Sprinkle with lemon peel. Dot apples with butter cut into small pieces. Place second pie crust on top. Press edges to seal. Cut slits for steam vents. Mix yolk with 1 tablespoon water; brush on crust. Bake 45-50 minutes , until apples are tender and crust is golden. Serve warm.
Preheat oven to 350. In small saucepan, heat lime juice and water until bubbles form around edge of pan. Remove from heat; set aside. Sift flour with baking powder and salt; set aside. In small bowl of electric mixer, at high speed, beat eggs until thick and light yellow. Gradually add sugar, beating until mixture is smooth and well blended, about 5 minutes(it will get thicker when you add sugar). At low speed, blend in flour mixture just until smooth. Add lime juice/water and lime zest, beating just mixed. Pour batter right away into ungreased 9 inch angel food cake pan. Bake 30 minutes, or until cake tester inserted in center comes out clean. Trace edges of pan with a knife and turn pan over onto serving plate; let cool completely.
Preheat oven to 400°F. Place the pork tenderloins onto a baking sheet and coat them with 2 tablespoons of EVOO, grill seasoning and grainy mustard, rubbing to evenly coat. Transfer to the oven and roast until cooked to your desired doneness, about 25-30 minutes or until a thermometer inserted into the pork reaches 145°F. Let the meat rest about 5 minutes once it comes out of the oven. While the pork is roasting, place the potatoes into a medium-size saucepan and cover them with cold water. Add some salt and place over medium-high heat to bring to a bubble. Reduce the heat to medium and simmer until tender, about 15 minutes. Drain the cooked potatoes and return them to the pot they were cooked inches Add the butter and milk and mash the potatoes. Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the Canadian bacon to the pan and cook, turning occasionally, until browned and heated through, about 5 minutes. Remove the meat from the pan and chop it up. Add the cabbage to the pan with the bacon drippings and cook over medium-high heat until wilted and tender, about 5 minutes. Season the cabbage with salt and pepper, and add it, along with the chopped bacon and herbs, to the pot of smashed potatoes. Give everything a good stir to combine. Thinly slice the pork tenderloins and serve with the colcannon alongside.
Mix together ginger, garlic, chili flakes, lime juice, brown sugar, soy sauce, and sesame oil. Marinate steak in this mixture for at least one hour (preferably more). Drain off marinade and simmer in a saucepan for at least 5 minutes, keep warm. Grill or broil steak, basting occasionally with the marinade. Allow the steak to sit for 5-10 minutes before cutting (to allow the steak to absorb its own juices). Cut the steak across the grain, and serve with the extra warm marinade as a drizzled sauce.
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan, or lightly spray. In large bowl, beat cake mix, oil, walnuts, orange segments, and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. To make pineapple frosting, stir together pineapple, dry pudding mix and orange peel. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.
Combine the peach preserves and horseradish. Spread on 1 side of 6 sliced croissants. Layer with havarti cheese, turkey, bacon, and arugula. Spread 1 side of remaining croissant slices with the mustard, and place, mustard side down on the arugula. Enjoy!
Layer frozen fish fillets in greased casserole dish (9x9), overlapping if needed. Spread cream of shrimp soup over fish. (Do not add water). Melt margarine and mix with crushed crackers. Sprinkle cracker mixture over casserole. Bake uncovered at 350° for about 45 minutes. Note: Sometimes I sprinkle old bay seasoning on the cream of shrimp soup before adding the crackers. Also I add a dash or two of hot sauce to the melted butter before adding to the cracker crumbs.
Cake:. Drain pineapple and reserve 3/4 cup of juice and 1/2 cup pineapple for topping. In a med. mixing bowl combine remaining pineapple,brown sugar,coconut,nuts,1 tsp.vanilla,cinnamon,ginger and cloves and mix well. Spread in the bottom of a 15 x 10 jelly roll pan and set aside. In a med. mixing bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry and set aside. In a lg. mixing bowl, beat egg yolks until thick and pale yellow. Gradually add 1/3 cup sugar and 1/2 vanilla. Gently fold egg whites into egg yolk mixture. Sift flour with baking powder and salt. Gently fold flour mixture into egg mixture. Spread cake batter evenly over pineappple mixture in pan. Bake in oven preheated to 375 degrees for 20-25 minutes. Loosen cake around edges and invert on flour sack towel sprinkled with powdered sugar and let stand 3-4 minutes. Roll in jelly roll fashion and let cool. Garnish with pineapple topping. Pineapple topping:. In small sauce pan, combine pineapple juice with sugar and cornstarch and mix well. Cook over med. heat, stirring constantly, until clear and thickened. Remove for heat,stir in pineapple and cool. Spread on top of cake roll and sprinkle with coconut.
Puree in food processor. Croutons-Brush bread with olive oil and bake at 350 till golden. Remove from oven and gently brush surface of bread with a cut clove of garlic. Remove crust and cube. Toss with romain lettuce,dressing and extra parmisan cheese.
Add potatoes to large saucepan. Cover with water and bring to a boil. Cook until tender about 20 minutes. Drain and cool slightly. When cool enough to handle cut into halves or wedges. Transfer to large serving bowl. Add remaining ingredients. Toss gently. Cover and chill for at least 1 hour to meld flavors. Serve chilled or at room temperature, garnished.
Start with crust: combine in a big salad pan or in a kneader the butter, the sugar, a pinch of salt, the egg, the lemon grated peel, the honey, the baking soda and the water. Once you get a soft cream, add the flour and quickly mix to make the dough. This step has to be really quick. Leave it into the fridge for 30 minutes. Now prepare the coffee . Do not add any sugar inches If you like, you can add a little bit of Marsala wine when coffee is cold. After 30 minutes have passed, take your dough out of the fridge and roll out onto a floured surface, then move to a baking-pan covered with some baking paper, prick with a fork and put another sheet of baking paper on the surface. Fill with dry beans. Cook for 15 minutes at 350°F and after that, open the oven, remove the dry beans with the sheet of baking paper and cook for other 10 minutes. Allow to cool and set aside. Prepare the cream: Combine yolks with sugar until you get a soft cream, then add cream cheese Mascarpone. Now gently put the whipped cream . Get the crust back, spread the Nutella on it. Quickly dip biscuits, one by one, into coffee and put on the Nutella layer. Recover the pastry surface with biscuits. Add a layer of egg cream and try to level out. Put into the fridge for 6 hours at least. Sprinkle the surface with bitter cocoa before serving.
Preheat oven to 350 degrees F. Combine all ingredients in large mixing bowl. Beat until smooth. Spread the dough on 2 large greased cookie sheets. Bake for 25-30 minutes. While still warm, break the dough into chunks and grate it or whirl briefly in blender, about one cup at a time. Return to 250 F oven to crisp for 20-30 minutes. Store in airtight container. Serve for breakfast with milk.
Preheat oven to 180 degrees celcius. Place tart shell in oven 5 minutes. Beat cheeses, eggs and chives in bowl and season. Fill tart shell with mixture. Bake 10 minutes. Meanwhile place tomatoes on a baking tray. Brush with oil and season. Roast in oven last 5 minutes of tart cooking time. Whisk together oil and vinegar. Serve tart warm with tomatoes and dressing drizzled over the top.
Scrub potatoes with a vegetable brush, coat with vegetable oil and sprinkle liberally with sea or kosher salt. Pierce twice on each side with a fork and place in a 450°F oven. Bake for 1 hour or more, depending on the size of potatoes. These are fabulous with a moist and fluffy interior and a crispy skin if you care to eat it.
Pre-heat oven to 375 degrees F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 Tbsp butter. Pour butter into bowl with bread, and toss; set the bread crumbs aside. In a medium saucepan set over medium heat, heat the milk. Melt remaining 6 Tbsp. butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. While whisking, slowly our in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cup cheddar cheese, and 1 1/2 cup Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 min. less than manufacturer's directions, until the outside of the pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cup cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and bread crumbs over top.Bake until browned on top, 30-60 minutes. Transfer dish to a wire rack to cool 5 min.; serve.
Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. Remove; stir until melted and smooth. (Alternatively, place chocolate and butter in a large heatproof bowl set over (not in) a pan of simmering water; stir until melted and smooth) In another bowl, whisk together flour, baking powder and salt. With an electric mixer, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in chocolate mixture. Mix in dry ingredients just until combined. Fold in chocolate chunks. Drop by tablespoons of dough onto baking sheets, 2 to 3 inches apart. Bake, rotating sheets halfway through until cookies are shiny and crackly, yet still soft in centre, 12 to 15 minutes. Cool on sheets 10 minutes; Transfer to wire racks to cool completely.
In 1/2 cup of icy cold water, slowly add gelatin, kool aid and jello. Mix well. Allow to stand until mixture looks slushy. Microwave on high for 1 minute and 15 seconds (or just until top foams). With a large eyedropper or turkey baster fill candy molds. Put molds in freezer for 10 minutes. Remove from freezer, remove candy by bending mold and teasing candy away from sides. Store in airtight containers or Ziplock bag. Recipe makes enough to fill 2 and 1/2 molds that make 16-candies per mold.
Brush peeled potatoes with melted butter. Mix cornflake crumbs, paprika and salt in plastic bag. Place one potato at a time into bag; shake to coat completely. Place in buttered baking dish. Cover and bake 1 hour at 350 degrees Fahrenheit or 45 minutes at 425 degrees Fahrenheit.
Preheat the oven to 350°F and spray a 9- inch square pan with nonstick cooking spray. Combine all the ingredients for the crust in a medium bowl and stir with a wooden spoon until a soft dough forms. Press evenly into the prepared pan. Chill for 10 minutes. Bake the crust for 15 minutes, then let cool in the baking pan for 15 minutes. Combine all the ingredients for the lemon topping in a bowl and whisk until blended. Spread the raspberry preserved evenly over the baked crust. Pour the lemon topping over the raspberry layer. Place in the preheated oven and bake for 20-25 minutes. Lower the oven temperature to 325°F and bake for 20-25 minutes longer, or until the topping is set. Transfer the pan to a wire rack and let cool completely. Refrigerate for at least 1 1/2 hours before cutting. Store at room temperature, or in the refrigerator if you prefer chilled squares.
First mix in a large pot the chicken soup and endive (or Swiss chard). Bring this to a boil. Add in the hard boiled eggs. While stirring the soup, mix mix in the beaten eggs and cheese, then simmer. Next to make the meat balls to add to soup. Mix all ingredients well. roll out into small meatballs. You can either bake, fry or boil them. To boil them, bring 3 cups water to a boil. Then add half of the meatballs to the water and boil for 2 minutes. Add the remaining meat balls to the boiling water and cook for 2 more minutes.
Preheat oven to 300 degrees. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15x10x2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil. Bake brisket until very tender, basting with pan juices every hour, about 3-1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.). Preheat oven to 350 degrees. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated.). Transfer sliced brisket and sauce to platter and serve.
Combine the sugar and oil in a large bowl. Add the cocoa, beating until well blended. Beat in the eggs and vanilla. Stir together the flour, baking powder and salt, gradually add to the cocoa mixture, beating well. Cover and refrigerate until dough is firm enough to handle, at least 6 hours. Preheat the oven to 350 degrees F. Grease a cookie sheet or line it with parchment paper (that one is my trick). Shape the dough into 1-inch balls (the dough will still be sticky, you might want to wet your hands just a bit). Roll in powdered sugar to coat. Place about the balls about 2 inches apart on the prepared cookie sheet. Bake for 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are cracked. Immediately press a Kiss into the center of each cookie. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.
Boil the water in a large stock pot. Add salt and quinoa and boil for 10 minutes. Drain in a strainer (like pasta). Prepare dressing in a large bowl. Add carrots, seeds, parsley, and cooked quinoa, and toss well.
Over medium-high heat, fry sausage and onions together in a deep skillet until lightly browned. Drain fat. Stir in potatoes, water, salt and pepper. Cover and simmer 10 minutes. Mix in asparagus and simmer an additional 10 minutes or until potatoes are tender. Add extra water if needed. Sprinkle cheese on top before serving.
Mix well the first 5 ingredients. Stir in coconut and pecans. Pour into pie crust. Bake at 350* for 40 minutes.
Place the first nine ingredients together into a zip lock baggie; mix together very well. Snip off the corner of the bag and use it to carefully pipe the filling into the olives (or use a piping bag and tip). Keep in refrigerator until ready to serve.
1. Melt chocolate, add 1/8 cup coconut (more if desired), coconut extract and Fiber One cereal. Stir until well blended. 2. Spoon by tablespoonfuls onto waxed paper. Sprinkle a little coconut on top of each cookie. 3. Put in refrigerator until cool.