HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees. Mix onion soup mix (dry) and water in ungreased rectangular pan. Place chicken in soup mixture, spoon soup mixture over chicken. Cover and bake 1 hour. Mix remaining ingredients until dough forms, beat 30 seconds. Drop by spoonfuls onto chicken and gracy. Bake uncovered 15 minutes or until biscuits are light brown.
Saute the mushrooms and whole garlic clove in 2 tablespoons of the butter over a high heat. Add salt and pepper, lower the heat and cook for about 3 minutes. Discard the garlic. Cook the pasta according to package directions and individual taste. Drain, and mix with remaining 2 tbs butter. In a large casserole dish that has been greased, add a layer of cooked penne. Top layer of penne with about a quarter of the mushrooms and the sliced cheese and sprinkle with 1 tablespoon of Parmesan. Repeat layers until you have used all the ingredients, finishing with a layer of sliced cheeses. Pur over the cream, sprinkle with salt and pepper and bake, covered with foil, in a preheated oven at 400 degrees for about 10 minutes. Bake uncovered for a further 10 minutes, or until a light crust has formed on the top. Remove from oven and allow to rest for 5 minutes before serving.
In a medium bowl combine all ingredients (except crackers/bagels). Mix well. Spread on crackers and place on ungreased baking sheet. If using bagels or English Muffins, toast them first to crisp them. Bake at 375 for 7 minutes or broil 2-3 minutes. Serve immediately.
Combine flour, salt and pepper and coat all sides of beef. Heat about 1/4" of oil in dutch oven or large pot and brown all sides of meat. Add water, onion and all spices. Cover and simmer for 2 hours and then turn over. Add carrots and potatoes and simmer an additional 30 to 45 minutes or until vegetables are tender.
Combine first 3 ingredients in a shallow dish. Dredge oysters in flour mixture. Wrap each oyster with a bacon piece, and secure with a wooden pick. Pour peanut oil to 1 inch deep in a cast iron skillet or dutch oven. Heat to 350 degrees. Fry oysters in batches 2 1/2 to 3 minutes or until bacon is cooked. Drain on paper towels and serve immediatly.
Toss rhubarb with sugar in a 3- or 4-quart saucepan and pour water over top. Bring to a boil on medium heat, stirring occasionally. Once boiling, cook 2-3 minutes, stirring often, until rhubarb is tender. Remove from heat. Add dry gelatin and stir 2 minutes or until completely dissolved. Pour into dessert cups. Refrigerate 3 hours or until firm.
Place the pork roast fat side up in a roaster. Rub the roast with lemon juice. Mix together the brown sugar, flour, paprika and salt. Rub this mixture all over the roast. Generously sprinkle with ground black pepper. Combine water, 1/8 cup sherry, and 1/8 cup bourbon, and pour over the roast. Place a bay leaf in the pan and sprinkle the roast with parsley. Baste heavily and often. After 1 1/4 hours, pour the remaining bourbon over the roast, and continue to baste until you are ready to serve roast. Bake approximately 2 1/2 hours or 45 minutes per pound.
In a medium saucepan, combine sugar, 2 tablespoons water, and lemon juice. Place remaining 4 tablespoons water near stove. Bring sugar mixture to a boil over medium heat, stirring constantly; cook for 5 minutes or until mixture is dark amber in color; remove from heat. Gradually and carefully add water to sugar mixture or it may spatter. Stir until sugar mixture is dissolved. In a large bowl, whisk together eggs and milk. Stir in caramel mixture. Cook over medium-low heat for about 12 minutes or until mixture coats back of spoon. Immediately strain through a cheesecloth into a 6-cup bowl. Stir in vanilla, nutmeg and salt. Cover and refrigerate until chilled. Just before serving , beat together whipping cream, liqueur, if desired, and icing sugar until soft peaks form. pour chilled eggnog int 2 quart serving bowl. Fold in whipped cream with whisk. Sprinkle nutmeg on top if desired. TIP: For a hit of holiday spirit, add dark rum to taste. Eggnog can be prepared ahead of time. It can be kept covered, 3-4 days in the refrigerator. Whisk eggnog before serving.
Preheat oven to 350°F. Butter a 9x9 pan, line with foil, then butter the foil. In food processor, pulse almond paste until broken in small bits, then add 1/4 c sugar and salt, processing 1 minute more. In a large bowl, beat together butter and remaining sugar, 3 minutes. Add almond mixture, egg yolk, and almond extract, beat 2 minutes more. Reduce speed, then add flour. Mix until combined. Spread batter evenly in pan and brush with egg white. Bake 35-40 minutes. Cool in pan 1 hour. Cut into 25 squares.
Boil pasta in salted water. Meanwhile render diced bacon. Shortly before it's completely rendered, add chopped onion and garlic slices. Cook until the onion is soft and add cream, pepper flakes, and nutmeg. When the pasta is cooked, transfer the pasta with a slotted spoon or large sieve directly from the pasta pot to the pan with the bacon. Do not drain the pasta first; you want some of the pasta water in the dish. Add the peas to the hot pasta water to blanch. Turn off the fire under the pasta and bacon mixture and add the eggs, stirring to thoroughly coat each pasta tube with the egg. Take care not to allow the egg yolks to scramble at the bottom of the pan. Transfer the peas with the slotted spoon or sieve from the pasta water to the pan along with the black pepper and parmesan. Continue to stir. Add pasta water if it appears too dry. Stir until every pasta tube is well coated with the sauce. Serve with freshly grated parmesan and some sliced green onion on top.
In a large pot, melt butter over medium heat. Add garlic, onion and chili powder; saute for about 5 minutes or until soft. Add broth and sweet potatoes; bring to a boil. Reduce heat and simmer until potatoes are soft, about 20 minutes. Transfer to a blender or food processor, in batches, or use an immersion blender in the pot and puree until very smooth, adding some of the milk if necessary to thin. Return soup to pot, if necessary. Stir in milk. Heat over medium heat, stirring until steaming, but do not let boil. In a small bowl, whisk cornstarch into 1/2 cup of the yogurt. Stir into soup; heat stirring, for 1 minute. Stir in salt and season to taste with pepper. Stir lime zest and juice into remaining yogurt. Ladle soup into warmed bowls; dollop lime yogurt on top of each serving.
Toss the asparagus and strawberries together in a bowl. Set aside. In a small bowl, combine the dressing ingredients and mix well. Pour dressing over salad and toss. Chill before serving.
Butter a 2- to 2 1/2-quart shallow ceramic flameproof baking dish. Cook asparagus in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 4 minutes. Drain in a colander, then transfer to baking dish and keep warm, tightly covered with foil. Meanwhile, heat oil and butter in a 12-inch heavy skillet over high heat until foam subsides, then cook shallots, stirring occasionally, until pale golden, about 3 minutes. Add bread and pine nuts and cook, stirring, until browned in spots, about 5 minutes. Transfer to a bowl and add pepper, 1/2 cup Parmigiano-Reggiano, and 1/4 teaspoon salt, tossing to combine. Preheat broiler. Toss warm asparagus with mascarpone, remaining 1/2 cup Parmigiano-Reggiano, and remaining 1/4 teaspoon salt until combined well. Sprinkle bread-crumb mixture evenly over asparagus. Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minutes.
Between 2 pieces of plastic wrap, flatten chicken breasts to 1/4 inch thickness. Mix together salt,pepper and flour. Dredge chicken in flour mixture,shake off excess flour and set aside. Heat oil in large skillet-saute chicken til lightly browned,set aside and keep warm. In drippings, add shallots,cook til wilted. Add broth or wine,tomato,artichokes,capers and lemon slices,zest and juice. Cook on medium high heat for 5 minutes. Return chicken to pan and cook sauce til thickened. Add butter and allow to gently melt into sauce. Meanwhile, cook linguine til al dente. At last minute, add parsley and serve over. linguine,top with parmesan cheese.
Set oven to 400 degrees. Lightly coat a 10-inch springform pan with vegetable spray OR use a 9" x 13" pan instead. For crust: Combine 1-1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter; mix well. Spread evenly on the bottom and to the edges of prepared pan. Prick all over with a fork; bake 15 minutes at 400 degrees, allow to cool. Increase oven temperature to 475 degrees. In a large bowl, combine cream cheese, 1-3/4 cups sugar, 3 tbsp flour, 5 eggs and yolks; beat until thoroughly mixed. Add in the whipping cream, ONLY enough to blend. Pour the filling over crust; bake for 10 minutes at 475 degrees. Reduce temperature to 200 degrees, and continue baking for 1 hour. Turn off the oven, but leave cake in the oven for another hour. Remove, and cool. Chill in refrigerator overnight. Top with favorite fruit or just serve plain.
Preheat oven to 160C (320F). Cut the plums in half and remove stone. Place plums in large dish, in a flat layer, cut side down. Put all other ingredients into a saucepan and bring to the boil. Pour the syrup over the plums and cover tightly with a lid of foil. Place the plums in the oven for 45 minutes to 1 hour or until tender. Remove foil and leave to cool slightly. Serve. These reheat easily on top of the stove.
Put apricots in bowl and cover with boiling water. Set aside for 1 hour to soften. Place drained apricots in blender, add honey and blend until smooth. In a small saucepan, dissolve gelatin in 2 tbls of water. Place on low heat and stir until all gelatin is dissolved. Combine cottage cheese and yogurt in a seperate bowl and whip until smooth. (this can be done in the blender too.) Pour yogurt mixture into a bowl and slowly stir in the gelatin, the fold in the apricot puree. Refrigerate for 1 hour before serving. ENJOY!
Chop onions and habanero. Squeeze the juice of the limes over the onions and habanero mix. Put in a bowl with a tight lid and shake well. You can serve it immediately, but it will be nothing special. Put it in the refrigerator and every day for a week shake it well so that the lime juice totally coats the mixture. After a couple of days, taste for heat and add additional habanero, if desired and salt to taste. After it has marinated for a week, add the cilantro and serve. This salsa lasts several weeks in the fridge.
Sprinkle the breast halves with salt and pepper. Heat 2 tablespoons butter in a heavy skillet large enough to hold the chicken in one layer over medium-high heat. Add the chicken and brown lightly on one side. Turn and continue cooking about 5 minutes or until cooked through. Remove the pieces and keep warm. Meanwhile. Heat the remaining 1 tablespoon of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. Add the broth and milk, and continue stirring rapidly. Add the cream and cook, stirring often, about 5 minutes. Add the cheese and stir until melted. Add the ham slices to the skillet in which the chicken pieces cooked and saute briefly on both sides just enough to heat through. Transfer the slices to a heated serving dish and cover each slice with a piece of chicken breast. Add the onion to the skillet and cook, stiffing until wilted. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Stir in the cheese sauce. Place a sieve over a small saucepan and strain the sauce, stirring and pushing down with a plastic spatula to press through as much of it as possible. There should be about 1 1/3 cups of sauce. Pour the sauce over the chicken pieces and serve hot.
Preheat oven to 375 degrees. Coat eight 4-ounce ramekins with vegetable cooking spray and sprinkle a little Splenda inside each - like flouring a cake pan. Set on a baking sheet. In a large bowl whisk the yogurt with the egg yolks, 1/3 cup Splenda, flour, vanilla, lemon, and salt until smooth. In another bowl beat the egg whites and cream of tartar with an electric mixer until foamy. Add in the 2 tablespoons of Splenda and continue beating until very stiff peaks form. (When you pull the beaters straight up out of the whites the peaks stand up and don't curl.) Carefully fold the whites into the yogurt mixture until no puffs remain. Divide among the ramekins and bake for 15 minutes or until just golden and set. Serving immediately they will be souffle-like. Chilled they will be more cheesecakey.
You will need 12 to 14 quart size mason jars with lids and rings, sanatized and ready to go. Place olive oil, onions and peppers in a large pot and cook till tender. Wash tomatoes and cut in quarters. Place tomatoes into several large pots with a cup of water in each on and cook till soft. Once tomatoes are soft run them through a food mill and put juice into a large pot ( 20 qt works well). Once onions and peppers are soft drain he juice and oil from them and reserve liquid for future batches. Once the peppers and onions are drained place them in the juice from the tomatoes. Add the Garlic, Sugar, Salt, Oregano, and Basil. Bring to a boil and simmer for 1 1/2 hours, stirring every 15 minutes or so. Add the Tomatoe paste and cook for a half hour more. Place the jars in your oven on the lowest setting. Place the lids in a pan of simmering water. Fill jars one at a time and lid right away. Place the jars on a counter and cover with a towel and do not distuirb for 24 hours. Enjoy all year long. For those of you who don't want to use the above canning method you may use whatever method you like. This is the way we do it and we never have any problems.
Combine balsamic vinegar, dark brown sugar, and soy sauce in a small saucepan. Simmer, uncovered, over medium-high heat for two minutes.
Spray bottom and sides of 8-inch square pan with cooking spray. Place butter and marshmallows in large microwavable bowl; microwave on high 45 seconds. Stir with rubber scraper; microwave additional 30 seconds or until marshmallows are melted. Measure 1/2 cup peanut butter. Remove 2 tablespoons peanut butter and set aside. Stir remaining peanut butter into marshmallow mixture. Immediately add cereal; stir until well-coated. With wet hands, press cereal into pan. Place chocolate squares in small microwavable bowl with remaining peanut butter. Microwave on high 30 to 45 seconds, or until chocolate is completely melted and mixture is smooth when stirred. Pour chocolate mixture over cereal treats, spread with rubber scraper to cover. Refrogerate 15 minutes until frosting is set. Cut into 16 squares.
In a large bowl combine the chicken mince, onion, egg and breadcrumbs. Divide the mixture into 8 even portions. Shape each portion into a rissole. Cut the cheese into 8 small cubes. Press a piece of cheese into the centre of each rissole and smooth the meat over to cover. Lightly press each rissole to flatten. Coat a medium fry pan with cooking spray, heat to medium and cook the rissoles 3-4 mins on each side until cooked through and golden. Serve with a salad or in a bun with salad.
Preheat oven to 400 degrees. Place potatoes on a large baking sheet and bake for 35-40 minutes or until tender; cool to touch. Cut each potato in half, then cut a thin slice from the bottom of each potato. With a small spoon or a melon ball scooper, scoop out potato pulp, leaving about a 1/4 inch shell. Set shells aside and reserve pulp. In a medium bowl, lightly mash the pulp; stir in remaining ingredients. Spoon the filling into the shells. Place back onto baking sheet and broil for 3 minutes or until golden and heated through.
Heat the oven to 350 degrees. Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute till browned. Add the tomatoes, salt and pepper to taste, and the basil, cumin and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9X13-inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly. Note: can use ground turkey or chicken in place of beef.
Four hours before serving: Preheat oven to 375°F Generously grease the bottom and sides of a 9" or 11" round tart pan. Using one package of cookie dough, flour/grease hands and pat dough onto bottom and up sides of tart pan. Make decorative cookie stars: Roll out remaining dough on a floured surface; cut out star cookies. Place on ungreased baking sheet, and sprinkle with coarse sugar. Bake crust 12-15 minutes and cookies 3-4 minutes; cool. Filling: Combine condensed milk, sour cream, lemon peel, and lemon juice; stir 3 minutes or until thick. Cover and chill up to four hours. Assemble tart: Loosen and remove sides of tart pan; leaving bottom of tart pan under the crust. You can use the star cookies as a border in the event the sides of your cookie tart break off. Spread filling on the crust; top with berries and star cookies.
When the dough is ready and split in half for a thin crust, roll on the pizza pan, brush with olive oil and sprinkle with salt and pepper. Sprinkle the browned sausage, grapes, and goat cheese on the pizza. Bake at 450°F for 13-15 minutes or until edges start to brown.
Season cube steaks with salt pepper and meat tenderizer. Brown steaks in electric skillet using scant oil or cooking spray. Add 1 cup of water, dry soup mix, and canned soup. Stir to mix dry and wet ingredients. Cover and cook on lowest setting for two hours. Remove meat to plate and thicken gravy with a little corn starch in water. Serve meat topped with gravy and enjoy!
In large saucepan, combine yams, chicken stock and ginger; bring to boil. Reduce heat; cover and simmer for about 10 minutes or until potatoes are tender. Using a hand blender/blender/food processor, puree until mixture is smooth. Return mixture to saucepan; whisk in coconut milk, lime juice, salt, pepper, and coriander. Cook just until heated through. **If soup is too thick for you, just add more broth, water, or coconut milk. Ladle into bowls; sprinkle with toasted almonds, if desired. and coriander.
Combine all ingredients except spinach in crock pot. Cook on low heat for 8-10 hours, or until lentils have cooked and soup has thickened. Stir in spinach and let sit, covered, a few minutes until spinach has completely wilted.
in small mixer bowl combine the cream cheese, beat at med speed, scraping bowl often until well mixed. by hand stir in remaining ingredients. serve with crackers or nut bread. store refrigerated.
Brew a pot of coffee (or use leftover coffee). Fill the tall cup with ice. Add the chocolate syrup, milk, sugar then fill the cup to the top with coffee and mix with the cross blade until smooth. Pour mixture into 2 coffee cups. Top with whipping cream.
Cook pastas to al dente and drain well. After pasta has cooled, mix in all vegetables. Mix together dressing ingredients. Stir dressing into pasta/vegetable mixture. Chill well before serving.
Mix together well. Store in air tight container. Use additional spices of your choice if desired. Use on pies, pancakes, cookies, cakes, muffins, ham, sweet potatoes, crisps, or what ever you would like to put it on. On most dishes you would want to sprinkle this on after baking.
Peel and thinly slice the cucumbers, then place in large bowl. Add salt and toss to cover all cucumber slices. Let stand for about 1 hour. Drain off all water in a colander. In a small bowl, add the yogurt, lemon juice, dill and pepper and stir until well mixed. Add the olive oil and stir vigorously until blended. Place the drained cucumber slices in a salad bowl, pour the dressing over the top and toss gently. Refrigerate for about 1 hour to allow the flavors to marry, then serve.
Cut pork chops crosswise into thin slices, place in a large resealable bag. Combine olive oil, mustard, lemon juice, garlic and oregano. Pour marinade over pork, seal bag and refrigerate for 1 to 8 hours. Meanwhile, in a small bowl stir together yogurt, cucumber, garlic and dill. Cover and refrigerate. Preheat oven to 450 degrees. Drain marinade from pork chops and place pork in a single layer on a shallow pan. Roast until crisp, about 10 minutes. Open each pita half to form a pocket. Distribute pork among each half. Top each sandwich with some chilled yogurt mixture and sliced onions.
Note: If you are adding tomato, bacon or ham, put it in the skillet first. Arrange the ham or bacon to fit the bread. Break the egg over the tomato, bacon or ham. Break the egg and yolk into a buttered/sprayed preheated skillet on medium low heat. Try to keep the egg about the same size as your bread. Salt and pepper to taste. Place a slice of bread on the egg when the egg is almost cooked through but still gooey on top. The egg will adhere to the bread when you've finished the sandwich. Flip the sandwich over to brown the bread. Place a slice of cheese on top of the egg. To keep thinly sliced bread from burning, place a cover over the skillet to melt the cheese faster. Place the second slice of bread on the egg and cheese when the cheese begins to melt. Turn the sandwich over to brown the other side. Enjoy.
For cake cream butter and sugar. Add eggs one at a time then vanilla and Baileys. Add remaining ingredients; if batter is too thick add a little milk, it should resemble basic cake batter. Pour batter into a 9x9 greased pan and bake at 300 degrees for 60 minutes. When cake is done remove from oven and cool completely before filling and icing. For filling mix butter and Baileys then powder sugar. For icing, Melt chocolate chip and butter. Stir in milk and corn syrup. Split cake into two layers, place filling between layers and finish with icing.
Place the chickpeas and lemon juice in a food processor and process until smooth. Add the tahini, harissa, garlic, parsley, and salt. Drizzle water in while processing until the desired consistency is achieved. Process until smooth and well blended. Transfer to a tightly covered container and refrigerate for at least 1 hour before serving to allow the flavors to develop. Stored tightly covered in the refrigerator, hummus will keep for up to 3 days. Serve chilled or at room temperature.
Place onions in a dark 9 inch round pan. Season onions with salt and pepper. Drizzle with olive oil. Combine mixture. Place butter on top. Put pan in solar cooker. Solar cook until onions are caramelized (about 3 hours). After cooking the onions for 3 hours, crack the eggs over a small bowl and season with salt & pepper, to taste. Add eggs to the onions (keep yolks intact). Continue to solar cook for another 15-20 minutes until the eggs are cooked or "hard boiled" (about 20 minutes). Serve on slices of toasted bread. Drizzle olive oil and butter drippings over eggs and toasts.
Place lima beans and corn in a small saucepan. Add just enough water to cover, and a pinch of salt. Bring to a boil, reduce heat and simmer until the beans are tender. Meanwhile, melt butter in a large skillet over medium heat. When foaming subsides, add onion and bell pepper and saute until soft, 3-5 minutes. Add garlic and saute 1 minute or until fragrant. Add tomatoes and saute until hot. Drain beans and corn and add to skillet. Add lemon juice, salt, black pepper and basil. Toss to combine and serve hot.
Fry bacon until just about crisp. Place on a paper towel to drain fat. Discard fat from frying pan except for about 1 tablespoon. Chop onion into 1 inch pieces. Place in pan and saute until translucent. Place on same paper towel to drain fat. In a large pot, place sauerkraut,1 or 2 cans of water, bacon and onion. Cook sauerkraut at least one half hour. Add salt and pepper to taste. Serve. Tastes better the next day. Optional- You can cook a link (1 pound) of fresh Polish sausage for added flavor and use the meat as part of your meal.