HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle the seasoning salt on the birds. Stuff 2 cloves in each hen. Sprinkle the rest of the cloves in the baking dish. Place the hens on top of the garlic. Add the onions. Preheat oven 350*. Cover with dish with foil. Bake 1 hour. Note: Uncover after 1 hour to brown the birds. About 15 to 20 minutes or so. Check. Mixed Sauce for Mashed Potatoes: Take all cooked garlic cloves and cooked onion pieces and the drippings. Place in a blender and pulse twice. Add to mashed dry potatoes. Add milk, salt and pepper. Serve with margarine or butter.
Preheat oven to 425-degrees. In 18x12-inch jelly-roll pan, combine pumpkin, shallots, carrots, apple onion, garlci, olive oil, coriander, cumin, and turmeric, tossing to coat. Spread in single layer. Roast 30 minutes or until tender. Transfer mixture to blender. Add broth and coconut milk. Cover and blend until smooth. Stir in 1/4 tsp salt and 1/8 tsp pepper, or to taste.
Pre-heat oven to 400 degrees. Mix first four topper ingredients. Cut in butter until mixture resembles course crumbs. Add slightly beaten egg and milk all at once to dry ingredients, stirring just to moisten. Set Aside. Combine sugar, cornstarch, cinnamon (optional), water, butter and rhubarb. Bring to a boil. Cook and stir for 1-2 minutes. Pour hot rhubarb filling into 8" round or square baking dish. Immediately spoon on biscuit topper in 6 mounds. Bake at 400 degrees for about 25 minutes. Serve with cream or ice cream.
Place the horseradish in a bowl and add the remaining ingredients, adjusting for personal taste Put mixture into a sterilized jar. Refrigerate if not using immediately.
Mix the cornstarch in the water. Put all ingredients into the blender and blend until smooth. Pour from the blender into a saucepan and cook over low heat until it thickens. Done! South American magic.
Preheat oven to 325. Whisk lemon juice, sugar, egg, egg yolks together. Whisk in the cream until the sugar dissolves. Pass the mixture through a strainer; stir in the lemon rind. Place 6 - 3/4 cup pot de creme cups, or custard cups, in a large roasting pan. Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 35 minutes. Remove the pan from the oven. Remove dishes from the pan and allow them to cool. Then, cover and chill in refrigerator at least 2 hours and as long as overnight. To Serve. Beat the remaining whipping creme until soft peaks form. Spoon one tablespoon of whipped cream atop each pot de creme. Place one "peep" in the cream to hold it upright.
Put all in crock pot and cook on low for 5-6 hours or high 2-3 hours.
Whisk together marinade ingredients. Place steak in marinating dish and pour marinade over top. Cover and refrigerate for at least 4 hours. Before grilling steaks remove from marinade and discard marinade.
Cook noodles as package directs; drain. Preheat oven to 350. In large skillet, over medium heat, cook celery, green pepper and onion in margarine until tender. Stir in soup and milk then chicken, cheese and pimiento. Cook and stir until cheese melts. Remove from heat; stir in noodles. Spoon into greased 13x9 inch baking dish. top with crumbs. Bake uncovered 35 minutes or until hot and bubbly.
Preheat oven to 325 degrees. Prepare a tube pan. Put raisins in a 1 quart pan and cover with water. Cook until almost dry. Meanwhile, combine dry ingredients. When raisins are done mix into dry ingredients with applesauce and melted butter. Bake in prepared tube pan for 1 1/2 hours.
Put the sugar and the water into a medium saucepan on medium-high heat. Stir to mix well. Continue to stir frequently until all of the sugar has dissolved. Remove from the heat and add the celery seed. Cover and allow to steep for 1 hour. Strain though a fine mesh strainer into a heat-proof container and place in the refrigerator, uncovered, until completely cool. Place in an airtight container and store for up to 6 months. To use, add 2 tablespoons of syrup to 1 cup soda water and stir to combine. Enjoy!
Cut ribs into single rib portions. Place ribs in a foil-lined large shallow baking pan. Bake, uncovered, in a 425-degree oven for 30 minutes, turning once halfway through baking. Meanwhile, in a large bowl, combine ketchup, brown sugar, Worcestershire sauce and five-spice powder. Drain fat from ribs. Place ribs in bowl with ketchup mixture. Toss to coat ribs thoroughly. Return to baking pan. (If desired, ch ill up to 24 hours.). To continue cooking, reduce oven temperature to 350 degrees. Bake 15 to 25 minutes longer or until tender. Alternative Five-spice Powder: Combine 1/2 t. ground cinnamon, 1/4 t. ground ginger, 1/4 t. ground cloves, 1/4 t. ground anise, and 1/4 t. ground fennel.
In large skillet, saute sliced onions and peppers in olive oil until transparent. Add salt, pepper and garlic powder to taste. Chop and blend in a blender, 2 cans of the plum tomatoes, one can at a time. Add whole basil to the sauce. Stir blended tomatoes into skillet of peppers and onions. Prepare sausage "ring" by poking holes in sausage with a fork. Boil sausage "ring" in a large pot of water for approximately 10 minutes. Drain and cut the sausage into 4-inch pieces. Brown the sausage pieces lightly in a frying pan, then add to the sauce. Cook on medium to low heat for about an hour until the sauce acquires a good taste. For a sweeter taste, you may add sugar to the sauce. You can also add provolone or mozzarella cheese - melted of course - to top off your sandwich on sausage rolls.
In a medium size skillet, heat oil over medium heat. Add bacon and onion; cook until lightly browned. Add hot dogs; cook until most are lightly browned. Add rest of ingredients, mixing well. Reduce heat and simmer for 25 or until slightly thickened.
Put your chicken breasts in a pan and liberally coat with lemon pepper seasoning and put in the refrigerator overnight, or 5-8 hours prior to cooking, depending on how strong you want the flavor to be. Remove from refrigerator and coat the chicken in flour. Fill large frying pan with enough vegetable oil so that it covers the chicken breasts halfway. Put it on Medium-High heat. Place chicken breasts in the oil and let it fry, uncovered, for 20 minutes. After 20 minutes, flip the chicken breasts and let sit for another 20 minutes, or until fully fried. Enjoy!
In fry pan, cook bacon until crisp. Drain on paper towel, reserving 3 tablespoons drippings in fry pan. Combine remaining ingredients and crumbled bacon. Pour into fry pan. Cook over low heat until eggs are set, stirring occasionally. Sprinkle with cheese if using.
Preheat oven to 180C, and grease and line a <24cm cake tin. Separate the eggs. Beat the whites until stiff peaks form. In another bowl, lightly beat the yolks. Gently melt butter and chocolate in a double boiler. Combine melted chocolate mix in a bowl with sugar, coffee, and brandy or rum. Add almond meal and mix well. Add egg yolks a little at a time. Gently fold in egg whites (you might have to beat them a bit first to restore the stiff peaks). Pour mixture into cake tin and bake for 45 minutes. The cake will puff up while it's in the oven and settle while it cools. After 10 minutes of cooling, dust the top with cocoa or icing sugar.
CRUST: Combine Flour,Sugar,Cocoa,and Butter. Use two knives or pastry blender.(pastry blender works best.) Mixture will be crumbley. Press firmly into a 13x9 pan. Bake at 350 for 15 minutes. FILLING: In saucepan combine both pkgs of semi-sweet Choc Chips,Vanilla, Milk,and Nuts if using. Stir until well melted. Pour over prepared crust. TOPPING: Sprinkle Milk Chocolate chips on top and press on to top of filling. Bake for 20 minutes. Cool at least 10 minutes(will be hard to wait after smelling this bake! Cut into bars and enjoy,I cut into very small bars,this is very rich,and ya might overdose yourself on CHOCOLATE! Enjoy, Sassycook.
Bring stock to a boil in a medium saucepan. In a large pan, heat olive oil and butter over high heat. Add the onion and cook until it's transparent. Pour in the rice and stir for 1 minute; add the wine and stir until it's absorbed. Add the stock a 1/4 cup measure at a time, and stir constantly until it's absorbed. Repeat this step until the rice is al dente, or still a little bit hard. One minute before it's ready, add the hearts of palm and mix well. Remove from heat, add butter, parsley and cheese and mix well. Add salt and pepper to taste, if desired. Risotto should be a little creamy, not dry. Serve immediately. *note: the hearts of palm need to be soft, because they don't cook long at all. If using canned and they are salty, rinse them. If they aren't soft or fresh, zap them in the microwave for 45 seconds on 500.
In a large skillet, saute the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes. Stir in tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened.
Prepare noodles according to package directions. In a large skillet over medium-high heat, cook ground beef and onion together until beef is browned and onions are clear. Add condensed soups and salt and pepper. When noodles are done, drain well and add to skillet. Gently stir in cheese and serve!
Combine in pan lentils, salt, curry powder, undrained chopped tomatoes, onion and water. Bring to boil, reduce heat, cover, simmer 50-60 minutes, or until lentils are tender. Pour half the mixture into blender, blend on medium speed 30 seconds, repeat with the rest of the curry, stir in garlic & oil.
Rinse chicken or turkey and pat dry. Slice chicken or turkey into thin bit-size pieces. Set aside. In small bowl, stir together sauce ingredients: water, orange juice, cornstarch, honey, vinegar, chicken bouillon granules, and tarragon. Set aside. Place wok or large skillet over medium-high heat and add cooking oil. Add more oil as needed during cooking. Add asparagus; stir-fry fresh asparagus for 4 to 5 minutes or thawed asparagus about 3 minutes or till asparagus is crisp-tender. Remove from wok and set aside. Add carrots and stir-fry for 3 minutes. Add mushrooms and green onions; stir-fry for 1 to 2 minutes more or until carrots are crisp-tender. Remove vegetables from the wok. Add chicken or turkey to the hot wok. Stir-fry for 2 to 3 minutes or till cooked through. Push chicken from the center of the wok. Stir sauce and add to the center of the wok. Cook and stir till thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together, coating with sauce. Cook stir another minute to heat through. Serve immediately over hot cooked noodles.
Preheat oven to 350 degrees. Prepare 12 standard sized muffin cups with paper liners. Combine flax seed and 6 tablespoons water in small bowl and let sit about ten minutes. In a large bowl, stir together banana, apple sauce, concentrate, and 1 tablespoons plus 1 teaspoons water. Add flax water combination (this acts as the egg in the recipe). Stir in the baking soda quickly, then mix 28 to 30 beats. Immediately spoon batter into prepared muffin cups. Bake about 18 minutes or until toothpick inserted into muffin comes out clean.
Saute the sausage in a large skillet, or med-large sized pot on high. Once the sausage becomes browned, add the rest of your ingredients. Reduce heat to medium, and cover. Simmer until the cabbage and potatoes have cooked down, and are fork tender. Stir occasionally. It should reduce by about half.
Heat oven to 350F degrees degrees. Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan. 8 x 8 x 2 inches. Mix in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter. Bake until wooden pick inserted in center comes out clean, 35-40 minutes. Sprinkle with powdered sugar if desired. Cake can be mixed in bowl if desired. Cut ice cream lengthwise into halves. Place one half on plate. Freeze. Return remaining ice cream to freezer for another use. Prepare cake as directed except. Mix in bowl and grease and flour pan. Bake as directed. Cool. Cover cookie sheet with aluminum foil. Place cake on cookie sheet. Place ice cream on cake 1 inch from one side. Trim the other side of cake around ice cream, leaving a 1 inch edge. Freeze cake and ice cream. Heat oven to 500 degrees. Beat egg white and cream of tartar until foamy. Beat in brown sugar, 1 tablespoons at a time. Continue beating until stiff and glossy. Working quickly, completely cover cake and ice cream with meringue, sealing it to foil on cookie sheet. Bake on lowest oven rack until meringue is light brown, 3-5 minutes. Trim foil to edge of meringue, transfer cake to serving plate. Cut into 6 slices. Cut each slice into halves. Serve immediately.
Cook rice according to package directions, omitting salt and butter. Or, place in small saucepan and add boiling water and 1/2 teaspoon salt. Boil, covered, for 40 minutes over medium-low heat until done. Meanwhile, in a small bowl mash together milk or cream and blue cheese with a fork. Add eggs and rice, mix well and set aside. Pre-heat broiler. In 9-inch, non-stick, flame-proof frying pan over medium heat, warm olive oil. Add onion and saute for about 8 minutes, then add garlic and saute for 2 minutes. Add spinach, salt and pepper and saute until spinach wilts, about 2 minutes more. Add egg mixture to pan holding the spinach and stir together. Cook for 2-3 minutes or more, without stirring, until eggs are set on the bottom. Sprinkle surface with parmesan and slip under broiler for 2-3 minutes until puffed and golden and eggs are set on top.
Heat the butter or oil in a skillet. Add the rice, stir fry it for a time. Remove, put in a bowl add the rest of the ingredients, toss and devour!
Beat the marshmallow cream using an electric mixer set on low. Add the butter (in 1-inch pieces) and beat until smooth. Add the lemon juice, vanilla extract, and confectioners' sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium-high until smooth and fluffy.
Preheat oven to 400 degrees. Toss the potatoes with the olive oil. Spread in a roasting pan and roast for 45 to 50 minutes, tossing occasionally, until cooked through and golden brown. Just before the potatoes have finished roasting, melt the butter in a small saute pan. Add the garlic and saute over medium-low heat for 2-3 minutes, until garlic begins to soften. Set aside. Transfer the potatoes to a large serving bowl and drizzle the garlic and butter over them. Season generously with salt and pepper and toss to combine. Keep warm until ready to serve.
Heat the oil in a skillet & brown the garlic & pork on all sides. Once done remove the garlic & pork then saute the onion & peppers in the oil for 5 minutes. Mash the garlic into a puree & place into a large casserole along with the pork. Add the parsley, spices, tomatoes, onions, peppers & water, stirring throughly. Meanwhile, preheat the oven to 425. Then heat the broth in a sauce pan until it begins to boil. Pour the boiling broth into the casserole then stir in the rice. Cover & cook in the oven for 20 minutes. Check on the rice, stirring & adding more water if needed. Then return to the oven for another 15-20 minutes. Remove once the rice is tender & there is no more liquid. Let stand for 5 minutes before serving.
Slice potatoes 1/8" thick. Put slices in a pot with cream, garlic and goat cheese. Season with salt and pepper. Place over medium heat. Bring to a simmer and cook 12-15 minutes until potatoes are very tender when poked with the tip of a knife. Transfer to a buttered 8" square baking dish. Bake at 375 for 20-25 min until golden brown. Season both sides of steaks with salt and coarsely ground pepper. Place in a hot, dry skillet and cook 4-7 minutes on medium-high heat. Turn and finish cooking the other side. Deglaze pan with wine, scraping up all the brown bits. Simmer until reduced and syrupy. Add capers and mustard, stirring in well. Pour sauce over steaks and serve with gratin on the side.
Rinse the spinach thoroughly; stem and tear into 3-inch pieces. Set aside. In a non-aluminum saucepan, heat the peanut oil over medium heat. Cut the onion in half, then quarter. Separate layers, and add to oil. Crush cloves and sprinkle over onion, stirring occasionally, until onion begins to soften. Add ginger and stir. Add tomato sauce, 1 cup water, and cardamom. Cook at a bubbly simmer for 4 minutes to merge flavors. Add cayene, stir, then add spinach, a handful at a time, stirring after each addition. Cover pot and simmer for 30 minutes, or until spinach is tender. Add salt to taste and serve warm.
Preheat fan forced oven to 180 degrees Celcius. Line a 20 x 30 cm tray with baking paper. Beat eggs, add honey, vanilla and coconut oil. Mash bananas and add to mixture. Grate carrots and apples and add to mixture. Crush Weet-Bix and add to mixture. Add rest of dry ingredients. Combine with your hands and press into prepared tray. Bake for 20-25 minutes. Allow to cool slightly in tin. Slice into 12 breakfast portions or 18 snack portions.
Grease and line and 18x28 cm slice pan with baking paper- cover base and extend up sides of the pan. Preheat oven to 160°C. Mix all slice base ingredients in a mixing bowl. Press mixture into the prepared pan and bake for 25 minutes, or until golden. Remove from oven and cool in the pan. To make the icing- sift the icing sugar into a bowl and stir in the butter and enough lemon juice to make a smooth icing. Lift the cooled slice from the pan. Spread with the lemon icing. You can decorate top with some fine zest of lemon or finely diced pecans. Cut into 24 slices to serve.
Preheat oven to 375 degrees. In a medium sized bowl, sift together flour, baking soda, and salt. Set aside. In another bowl combine the vegan butter, sugar, vanilla, egg replacer (mixed with the water beforehand. Mix well. Add the dry ingredients. Mix. Add carob chips (and nuts if desired). Drop teaspoonfulls on a greased cookie sheet and bake 8-10 min(i like my cookies more chewy, so about 8 minutes works great. Cool on a rack and try not to eat them all up too fast! Tell me what ya think.
Separate each biscuit into 5 equal pieces. Press into bottom and up sides of of 24 greased minature muffin cups (discard remaining pieces of dough). Mix crab and 1 teaspoon Swiss cheese, milk, dill and salt; spoon about 1-1/2 teaspoon into each cup. Bake at 375* for 15-20 minutes or until edges are golden brown. Let stand for 5 minutes before removing from pans. Serve warm, if possible.
Mix the ingredients into a dough and let it yeast about half an hour in varm place. Bake it into any form you want. Brush them with egg yolk and sprinkle with coarse salt and what ever other you want, for example cummin seeds, sesamy seeds or parmesan cheese. Bake in 225 degrees Celsius (437 degrees Fahrenheit) for about 10 minutes.
Heat olive oil and butter on medium heat in a large skillet, add minced garlic and coo for about 1 minute on medium heat, without burning. Cook pasta in a separate pan, drain. Reserve some of cooked pasta water. Dissolve 1 cube of chicken broth bullion in 1 cup of hot pasta water. Add pasta water (with the dissolved chicken broth bullion cube in it), heavy cream, and cooked spaghetti to the skillet with cooked garlic. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese and keep stirring everything together (spaghetti and the cream), while boiling, until cheese melts and coats pasta, for about 1 minute. Reduce to simmer and continue to cook, constantly stirring, to thicken the sauce - for another minute or two. To serve, top each serving with finely chopped chives, or green onions, or parsley.
In a large serving bowl toss together the cabbage, onion and apples. In a small bowl, whisk together the dressing. Pour over the veggie mixture, and stir to coat. Serve chilled on a leaf of green cabbage as garnish.
In a bowl, combine lime juice and tuna. In a small bowl, combine teriyaki sauce and cornstarch, stirring with a whisk. Heat oil in a large nonstick skillet over med-high heat. Add in onion, ginger, and garlic; stir-fry 2 minutes. Add in fish mixture; stir-fry 2 minutes. Add teriyaki mixture; stir-fry 30 seconds or until slightly thick. Serve over rice and sprinkle with cilantro.
Pre-heat oven to 350 degrees Heat the canned chili and any optional ingredients on the stove. Spread a thin layer of Fritos along the bottom of an 8x8 or 9x9 baking dish. Pour about half of the heated chili evenly over the bottom layer of Fritos. Completely cover the chili layer with a thicker layer of Fritos. Sprinkle about half the shredded cheese atop the Fritos. Pour the remainder of the chili atop the Frito/cheese layer. Completely cover the top chili layer with another thick layer of Fritos, then sprinkle on the remaining cheese. Bake in 350 oven for about 25-30 minutes, or until bubbly around edges and top cheese is melted. Allow to cool for about 5 minutes before serving.
Lightly grease four holes of a 1 cup capacity muffin pan. Combine mince, onion, apple, parsley, garlic, egg and breadcrumbs in a large bowl, using hands, mixing well. Press mixture firmly into prepared pan holes. Cook in moderate oven for 20 minutes. Turn out the meat loaves, draining away any excess juice. Place meat loaves onto a greased oven tray. Spread barbeque sauce evenly over tops. Cook meat loaves in a hot oven for a further 15 minutes or until browned and cooked through.
Set raisins to soak in water for 15-30 minutes. If time allows, drain this water off and use it to cook the rice. Otherwise, discard soaking water. This will make the raisins plump and juicy in the dish. Bring water to boil in a small to medium pot. Add margarine, rice, and the five dry spices to the water. Stir. Cover. Reduce heat to very low. Simmer rice for 15 minutes, then remove from heat and let sit another 5 minutes. These cooking times are given by my brand of rice. Adjust if needed for your brand. While rice is cooking, peel carrots, then shred, or shave into short strips with a vegetable peeler. Feed carrot stubs to hungry kids, if applicable. When cooked rice is standing by, heat oil in a small skillet on medium high heat. Add sugar and stir until it dissolves. Add carrot shavings and drained, soaked raisins to the skillet. Saute and stir until carrots wilt a bit. Remove from heat. Fluff rice with a spoon or fork and garnish with carrot and raisin mixture. Enjoy!
Mix goat cheese, parsley and garlic together in a bowl until well blended. Place about 2 teaspoons of the mixture on each prosciutto slice. Fold the sides of each slice over cheese then fold one end over, forming a roll. Arrange the rolls on a plate and sprinkle with olive oil, lemon juice and pepper to taste. Serve at room temperature. Enjoy!
Preheat your oven to 325 degrees, and butter a 9-inch springform pan. Mix the sugar with the vanilla extract to make vanilla sugar. Make sure to break apart any lumps that form. Now mix 2 tbsp of the vanilla sugar with the hazelnuts. Add them to a food processor or grinder and blend until the nuts form a fine powder. Mix the 6 egg yolks with the rest of the vanilla sugar and whisk for 2 minutes. Then add the hazelnut mixture, then gradually add the melted butter. Keep whisking. Now sift the flour over the batter and stir gently until just blended. Don't overmix; this is a thick batter and you don't want it to turn out rock hard. Put the batter in the prepared pan and smooth the top with a spatula or the back of a spoon. Brush the egg glaze over the top, then draw some cross hatches with a fork. Bake at 325 for about an hour, or until the cake is golden and a toothpick comes out clean. Let cool for 15 minutes, then loosen the springform pan and allow to cool completely. Serve with whole strawberries.