HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly butter a 13x9 pan. Stir together the soup, mayonaisse, mustard, and Worcestershire sauce. In a medium bowl, reserve 1 cup of the potato chips and 2 tablespoons of the almonds for the topping. Place half of the remaining potato chips in the casserole spreading them evenly. Place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole, then spread half of the soup mixture on top. Repeat the layers, ending with the reserved potato chips and almonds. Sprinkle with cheese. Bake at 350 degrees for 30-40 minutes, or until heated through. Enjoy!
In a large bowl, combine flour, sugar, salt, baking powder and baking soda with a fork. In another bowl, beat the egg thoroughly, then add buttermilk, whole milk and melted butter; beat to combine. Pour wet ingredients into dry ingredients and combine with a wooden spoon. DO NOT OVERMIX; it's fine if it's lumpy. Heat a griddle or large skillet over medium heat. Melt 1 tsp butter. (You may need to turn down the heat after the first few pancakes to prevent overbrowning; you may need to add more butter from time to time if the pan gets dry.). Using a small ladle or a pitcher with a pour spout, pour about 3 tbsp of batter for each pancake, leaving space for them to spread out. If using blueberries, scatter a few onto each cake right after pouring. When the top of the pancake no longer looks wet, the holes are just barely set, and the underside is golden (about 3 minutes), flip the pancake and cook until the underside is golden, about 2 minutes more. If not serving immediately, keep warm in a 200°F oven until all the pancakes are cooked and ready to serve, no more than 15 minutes.
For the filling, mash the feta with a fork and mix with the egg and herbs of choice. Take out the sheets of phyllo only when you're ready to use them as they dry out. Cut the sheets into 4 rectangles each, about 12x4 inches and put them in a pile on top of each other. Brush the top strip with melted butter. Take a heaping teaspoon of filling and place it at one of the 4" or shortest ends of the strip in a thin sausage shape along the edge, about 1" from it and 1" from side edges. Roll up the top sheet with the filling inside like a cigarette. Turn the ends in when you've rolled it about a third of the way to trap the filling, then continue to roll. Repeat with the remaining phyllo sheets. Place the cigars close to each other on a greased baking sheet and brush the tops with melted butter. Bake at 350F for 30 minutes, or until crisp and golden. Serve hot.
In a large skillet, heat the oil over medium high heat. Brown the chicken pieces, in batches if necessary to avoid crowding the skillet. When nicely browned on all sides, remove chicken, drain briefly and place in a large ovenproof casserole dish. Add the chopped onion and celery to the oil remaining in the skillet. Cook until the vegetables soften, 5-8 minute. Add the vinegar, brown sugar, lemon juice, ketchup, Worcestershire sauce, prepared mustard and 1 cup of water. Mix well and taste; adjust seasoning to your taste. Add red pepper flakes, to taste. Simmer the sauce for 30 min to blend the flavors together. While sauce is simmering, preheat the oven to 325°F. Pour the sauce over the browned chicken in the casserole dish. Cover the dish with foil and bake for about 1 hour, or until the juices run clear.
Place 1 cup water, 1/2 cup of your favorite flavor of Kool-Aid and 1 cup ice cubes in a blender container;cover. Blend on high speed until smooth. Add additional 2 cups ice cubes; cover. Blend using pulsing action, until smooth. Serve immediately. Store leftover slush in the freezer. Makes 7 (1/2 cup) servings.
Cream the butter and sugar in a mixer for 15 minutes, until it begins to turn white. Mix in the baking powder, baking soda and salt. Add the egg yolks, the brandy, vanilla extract, and gradually add the flour, until you have a dough that is neither too soft nor too firm (you may need to add slightly more than the amount I've written); stir in the almonds. Let the dough stand for an hour at room temperature, covered with a clean dish towel. Next, with small amounts (about 1 1/2 teaspoons of dough), shape small rounds by gently rolling the dough around between the palms of your hands. Arrange the round cookies on a buttered pan and flatten ever so slightly on top with your hand. Bake at 350F for 15-20 minutes. Immediately upon removing the kourambiedes from the oven, sprinkle them with rose water (or orange water or ouzo. I do this by putting a small amount of the liquid in a bowl, wetting my fingertips, and shaking the droplets over the hot cookies a few times. The scented water or ouzo gives the cookies a very delicate fragrance). Roll the hot cookies in icing sugar to cover and let cool. When cool, arrange on a pretty holiday platter, sieving more icing sugar between the cookie layers to give a snowdrift effect.
Cut salmon into individual portions. Place in a large skillet, the carrot, onion, celery, lemon slices, parsley and bay leaves. Add fish, cold water to cover, salt, wine and lemon juice. Bring water to a boil, uncovered. Lower heat to a simmer and let fish cook for 5 minutes. Turn off the heat and leave fish undisturbed for 10 minutes. Then remove carefully to a serving platter. Th salmon will be perfectly done. Serve it hot or cold.
Steam eggs for about 55 minutes, then let them cool for about 1 1/2 hours. Crack all the eggs. Cut the eggs in half long ways, then drop all the yolks into a bowl. Use a fork to mash the yolks. It doesn't have to be perfect at this point, just so that they're small-ish crumbles. Add 1/3 cup of water and 1/2 cup of mayonnaise, then stir. Add the pesto, stirring every time you add 2 TBS. Evenly distribute the mixed egg yolk and pesto into the center of each egg, then serve.
Preheat the oven to 350 degrees. In a large mixer bowl, cream lightly the butter and sugar until really fluffy and pale, about three minutes. Add the egg and vanilla and mix until combined. At low speed add the combined dry ingredients and mix until just blended. Do not overmix. Place into a pastry bag fitted with a star tip, pipe onto prepared parchment lined cookie sheets, spacing two inches apart. If dough is too thick to pipe, pour in a few tablespoons of milk. If you make wreath or stars, you can add a cherry as decoration now before baking. Or you could just roll into small bals and flatten with a fork if desired. Bake for 10 to 14 minutes just until the bottoms and edges begin to turn golden brown. Remove from pans by sliding thw whole piece of parchment onto a large wire rack, and cool completely. Dip fingers or one side of each into melted chocolate and sprinkles if desired. Sandwich with raspberry jam also if desired, dip in melted white chocolate and crushed almonds. Leave plain also. Store in an airtight container.
Combine pumpkin, brown sugar, salt, and spices with a rotary beater. Blend in ice cream. Pour into pie shell; freeze until firm. Serve frozen, garnished with whipped cream if desired. Note: This pie can be dairy-free if a non-dairy crust and soy ice cream are used!
puree all ingredients in a blender. pour the marinade into a zip-lock bag. add chicken or pork and marinate 30 minutes in the fridge, occasionally flipping the bag to distribute.
Pour hot water into a small bowl; stir in seasoning. Let stand 5 minutes to soften. Mix ground pork, stuffing crumbs and seasoning together in a large bowl. Press the mixture into lightly greased 8X4 inch (1L) loaf pan. Spread top with Barbecue sauce. Bake at 350 °F (180 °C) for 30 - 40 minutes or until done. Lift meatloaf onto serving plate; slice and serve. Note: You can also make this recipe into meatballs. Shape meat into 25-30 one inch meatballs. Bake at 350 °F for about 15 minutes.
For sauce- combine all ingredients except lemon juice and reduce by half over medium heat. Add lemon juice and serve over prepared mahi mahi fillets. For fillets- Coat bottom of a large skillet with olive oil and heat to almost smoking. Salt and pepper fillets and pan sear each fillet for 3-4 minutes on each side. Plate each fillet and serve with Caper Garlic Cream Sauce.
Mix all dry ingredients in a large mixing bowl. In a medium mixing bowl combine water, oil, eggs, and vanilla. Mix and while mixing add molassas to prevent it from sticking to the bottom of the bowl. Combine wet and 1 1/4 cups dry ingredients and mix well. Place batter into two small loaf pans and bake at 350 degrees for 30 minute. You can substitute a very ripe banana for the oil, and add some walnuts to make a killer banana bread.
Gather ingredients. Preheat oven to 325 degrees. Combine the peanut butter and sugar. Mix. Combine with the eggs until well blended. Add oatmeal. Mix well. Add a splash of milk. Spoon into small cookies on a cookies sheet lined with paper. Bake in the oven for 15-25 minutes or until the outside is slightly brown. Let cool and Enjoy!
Cut chicken into 1 inch cubes. Heat oil in a large skillet and saute chicken and garlic until light brown. Add stock, cover and simmer for 10 mins or until tender. Drain spinach and stir spinach and coconut milk into skillet. Simmer for 5 minutes and serve.
Combine all ingredients and chill for at least 1 hour. Cooking time is for the refrigeration.
Pre heat oven to 350°F (180°C). Cream the butter and the sugar. Add the golden syrup and the dry ingredients. Mix everything together and roll into little balls. Put onto a greased baking tray, pressing the balls down very slightly with a fork. Bake at 350°F and 180°C for 15 minutes. Cool on a wire rack and keep in an airtight container once cold.
Combine garlic, broth, soy sauce, corn starch, and sesame oil in a small bowl. Mix well. Set aside. Saute asparagus and green onion in olive oil for approximately 6-8 minutes, until crisp tender. Stir sauce and add to asparagus and cook approximately 1 minute until sauce thickens. Place in serving bowl and sprinkle with toasted sesame seeds. Recipe does not keep well, so make only enough for one meal.
Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves. Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally. Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in 1/2 tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato puree and stir the sauce well. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy. Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavors to mingle and the meat. Serve with soured cream and plain boiled long grain rice.
Set oven to 350 degrees. Grease a med-size roasting pan. Sprinkle chicken pieces with salt, pepper and paprika. Brown lightly on both sides. Place browned chicken pieces in roasting pan. In a bowl, mix together, the tomato sauce, orange juice, brown sugar, seasonings and 1/2 cup juice from the canned pineapple. Pour over chicken pieces. Bake, covered for approx 30 mins, uncover, and bake for another 30 mins, or until chicken is cooked, basting occasionally. Add drained pineapple chunks, 5 mins before removing from oven. Note: if sauce cooks down too much, add pineapple juice. Serve with white rice.
Desolve jello in 1 cup boiling water and set aside. Grind cranberries into tiny pieces and place in a mixing bowl. Juice or squeeze orange into crandberries. Mix in sugar and nuts. Stir into jello. Place in refrigrator till set.
Preheat oven to 350°F Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.
Combine the ingredients together in a spice grinder or food processor and grind until combined and powdery. Store in an airtight container/spice jar.
Preheat oven to 425 degrees. Sprinkle the inside of the chicken with 1/4 teaspoons salt and 1 Tb. butter. Truss the chicken and dry it thoroughly. Rub the skin with 1 Tb. butter. In a small saucepan melt 2 tb. butter, and 1 tb. cooking oil. Set aside for basting. Place the chicken, breast up, in a shallow roasting pan. Strew the vegetables around it and set it on the rack in the middle of a preheated oven. Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, and the right side for the remaining 5 minutes. Baste after each turn with the butter and oil mixture. Reduce oven to 350 degrees. Leave the chicken on its side and baste every 8 to 10 minutes using the fat in the roasting pan when the butter and oil are exhausted. Halfway through estimated roasting time (about 40 minutes in) salt the chicken with 1/4 teaspoons of salt and turn it on its other side. Continue basting. Fifteen minutes before the end of estimated roasting time (about 1 hour and 5 minutes in) salt again and turn the chicken breast up. Continue basting. When done, discard trussing strings and set on a hot platter. Chicken should sit at room temperature for 5 to 10 minutes before being carved so the juices are absorbed by the meat. Chicken is done when it registers between 175 and 190 degrees, depending on your preferred doneness. While the chicken is sitting, remove all but two tablespoons of fat from the pan. Stir in the minced shallot and cook slowly for 1 minute. Add the stock and boil rapidly over high heat, letting it reduce to about 1/2 cup. Season with salt and pepper and swirl in the last 1-2 tablespoons butter. Pour a spoonful over chicken and serve the rest at the table as gravy.
Sift together flower and baking powder. Stir in water. Knead 10 times and divide into 25 balls. Steam for 20 min until tender.
Heat oven to 425 degrees. Spray sides and bottoms of a muffin pan. Stir together butter, brown sugar and pecans in a small bowl and divide mixture evenly among the muffin cups. Stir Bisquick, milk and sugar in a medium bowl until soft dough forms. Place a spoonful of dough in each muffin cup. Bake for 11-13 minute or until golden brown. Turn pan upside down onto a cookie sheet, and leave the pan upside down so the "praline" can drizzle over the biscuits. Take the pan off and what didn't come out naturally scoop out and put on biscuits. Cool slightly, but serve warm.
Peel orange, remove white pith and cut into 1/2 inch pieces. Heat oil over medium heat, cook onions 2 minutes or until softened but not browned. Add curry powder, stir while cooking 30 seconds. Be careful not to burn. Add broth, quinoa, and 1/4 tsp salt. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes or until water is absorbed and quinoa is translucent. In a medium bowl, combine carrots, cranberries, orange, orange peel and 1/4 tsp salt. Carefully stir mixture into quinoa. Cover and let set 3 minutes. Sprinkle with parsley.
Heat oil in a dutch oven or heavy pot over medium heat. Add onion; cook, stirring occasionally, until soft and golden, for about 8 minutes. Raise the heat to medium high and stir in the garlic. Cook until it becomes fragrant, for about 1 minute. Stir the cumin and the other spices into the onions. Cook for 1 minute, stirring constantly. Add the chicken pieces and coat with the spices. Add 1 cup of water, and stir well to remove spices from the bottom of the pan. Add squash, olives, and prunes; bring to a boil. Cover, reduce heat to medium-low, and simmer 10-15 minutes or until squash is tender. Taste for salt. Garnish with cilantro and parsley. Serve with Basic Couscous. Recipe adapted from Cooking Light, November 2009.
Stir together first 12 ingredients in a large bowl, just until combined. Shape mixture into 2 ( 9x 4 inch) loaves; place in an aluminum foil lined broiler pan. Pour half of tomato sauce evenly over each loaf, and arrange 2 bacon slices over each loaf. Bake at 350F for 1 hour. let meat loaf stand 10 minutes before serving.
In large skillet, cook beef over medium heat, until no longer pink. Drain meat. Add beans, water, & taco seasoning. Cook & stir 5 minutes. Spray 13x9 pan with cooking spray. Unroll crescent dough in pan sealing seams. Spoon beef mixture over dough. Top with sour cream, cheese, & chips. Bake 375 for 20 minutes or until cheese is melted. Top with lettuce & tomatoes.
Preheat oven to 325 degrees. Peel, core, and cut apples into large dice. Melt 1/4 cup butter in a large, heavy skillet. Add apples, sprinkling with 2 tablespoons sugar and the cinnamon. Saute over medium heat for about 10 minutes, stirring frequently. Remove crusts from bread and cut into 1/2 to 3/4-inch cubes. Liberally grease a deep, 2 1/2 quart, baking dish with the remaining 1/4 cup butter, then add what is left to the bread cubes, cutting into bits. Combine bread, raising, apples, and the pan juices into the baking dish. Combine eggs, milk, sugar, vanilla, and nutmeg, beating lightly with a whisk. Pour over bread and apples. Set dish in a shallow pan filled with 1-inch warm water. Bake for 1 1/2 hours until set. (This may take 2 hours, depending on type of casserole dish.) Serve hot with lightly whipped cream.
Mix wet ingredients together in a bowl. Add dry ingredients and stir until just mixed. Heat oil on a griddle (or use no-stick spray). Drop batter by large spoonfuls onto pan. Turn when they are bubbly on top and golden brown on the bottom. Remove from griddle when golden brown. Eat.
In a stockpot over medium heat, melt the butter; add the shallot, leek, garlic, celery, and thyme and saute until tender, about 5 to 7 minutes. Stir in the flour and cook slowly, stirring, for 3 to 4 minutes. Whisk in the clam juice or fish stock and cook until thickened. Add the reconstituted tomato, cooked wild rice, salmon, cream, and basil and simmer for 5 to 10 minutes or until the salmon is cooked through. Season to taste with Tabasco, salt, and white pepper. Serve with good, crusty bread. Makes 4 to 6 servings. Note: if you're not familiar with those dining, the fish stock is safest- many people are allergic to shellfish; unsalted chicken broth can also be used; other types of fish may also be substituted for the salmon.
Preheat over to 350. Cook frozen diinners per package directions and dump into large mixing bowl. With a potato masher, mash mixture so it's combined. add picante sauce, green onions, cilantro and cheese to mixture. transfer to a greased 9 x 13 baking dish. sprinkle chips on top. bake for 20-25 minutes.
Lay asparagus in single layer on bottom of a large skillet. Add water and 1/4 teaspoon salt to skillet. Season salmon with salt and pepper and lay across asparagus spears. Bring water to boil over high heat, cover and cook over medium heat until salmon is cooked through (just til it flakes) and asparagus is tender, about 8 minutes. Transfer asparagus and salmon to platter. Add wine to skillet, increase heat to medium-high and simmer mixture to reduce, 5 minutes. Off heat, whisk in butter and chives and season with salt and pepper. Pour sauce over salmon and asparagus. Serve with lemon wedges.
Add all of the ingredients except the olive oil into a medium sized mixing bowl. Begin stirring with either a spatula or whisk and add in olive oil one tablespoon at a time. Once everything is well blended, test for desired consistency - add more olive oil as you see fit. When completely blended, top with a sprinkle of cayenne pepper and lemon zest.
Combine all ingredients except chicken wings in a plastic bag. Add wings and shake to coat. Place in single layer on 2 greased 15 x 10 pans. Bake at 350 degrees for 30 minutes. Turn and bake 15 minutes more. Recipe can be doubled.
Put the cup of rice flour in a bowl and add warm water. Mix, then knead the dough well. If it's too wet, add more rice flour. The dough is done when it reaches an even, smooth texture. It won't become as stretchy as dough made with wheat flour. Add 1 or 2 tablespoons of flour if the dough is too soft, or some water (doesn't have to be boiling) if too crumbly. It should be soft yet firm enough to hold it's shape, like playdough. Shape the dough into round dumplings. Play around with the sizes. I made some as small as a nickel and some almost as big as a golf ball. Grease the inside of your steamer with cooking spray, then place the dumplings inside, Place the balls at least an inch and a half away from each other. This stuff expands and sticks together in a bad way if you're not careful. Steam them on high heat for 10 minutes. Then take them out and put them on a rice-floured cutting board to cool down. These things are sticky, so you don't want to leave out the cooking spray or the flour on the cutting board, trust me! When they're cooled, skewer them, three to four per stick. To make the sauce, mix the water, ,mirin, sugar, and soy sauce in a pan, dissolving all the sugar, then cover and heat it on medium heat. While that's warming up, mix the water and potato starch in a separate cup. When the sauce boils, add the starch-water and mix quickly. The stuff will thicken up fast! Slightly grill the skewered dumplings, then brush or spoon the sauce over them. The dumplings are soft and chewy when fresh. Refrigerating or freezing them will make them hard and not-very-pleasant-textured, but you can always microwave them for a half minute on medium power to restore them to their chewy, yummy state.
Preheat oven 325°F In 1 quart casserole, combine all ingredients. Bake uncovered 30 minutes or until heated through. Serve with your favorite dippers. Makes 3 cups. Prep Time: 10 minutes. Cook Time: 30 minutes.