HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In a large bowl, combine oil and 1 cup sugar. Add egg, beating well. Stir in molasses, 2 cups flour, baking soda, cinnamon and ginger. If necessary, add a little more flour to make a firm dough. Shape dough into 1 1/4 inch balls. Roll in 1/3 cup of sugar. Place 3-inces apart on ungreased baking sheets. Bake 12 minutes or until golden brown and tops crack. Cool on racks.
Preheat oven to 375°F Heat large saute pan or wide round roasting pan over medium heat. Add bacon to the hot pan and cook until it begins to crisp and brown, about 5 minutes. Add the onion and garlic and sweat for 3 minutes. Add the pepper and cook one minute. Add the water and deglaze the pan, scraping the brown bits from the bottom as the water sizzles. Once the water has evaporated, add the butter and olive oil, and then the celery root, squash and parsnips. Stir to coat the ingredients with the butter and oil. Place in oven and let roast until just tender, about 30-40 minutes, stirring twice. Remove from the oven and season with salt and pepper. Toss with the sugar, vinegar, pistachios and raisins and serve.
In a large saucepan, combine the broth, potato, corn, garlic, thyme, and pepper. Bring mixture to a boil. Then reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually add to the vegetable mixture. Bring mixture to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat, then stir in cheese until melted. Add the cooked chicken and keep the heat on low until everything is heated through. Add salt to taste, and then it's ready to serve!
Boil the macaroni, drain thoroughly. To the macaroni add the butter, milk and cheese packet mixing well. Add the Miracle Whip, eggs, pepper, onion, sweet pickles and black pepper; mix lightly. Sprinkle with paprika, cover and chill several hours or overnight.
In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin. In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix. Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes. For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping. Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread "sweats" while wrapped.
Heat oven to 375. Crush saltines. Put saltines, spices/herbs and seasonings in large bowl. Mix. Whisk together eggs and soy sauce. Add ground beef to cracker mixture. Mix with hands thoroughly until crumbly. Pour egg mixture on top. Mix thoroughly with hands. Transfer to glass pie plate. Press down around edges to make a "moat". Bake for 30 minutes. Use baster to remove as much juice as possible. Cook 5 minutes longer. Remove and let stand 5 minutes to absorb juices.
Cream butter, gradually adding sugar. Beat until light and fluffy. Add eggs and vanilla and beat well. Separately, combine flour, baking powder, soda and salt. Add to creamed mixture, mixing well. Batter will be stiff. Stir in nuts and morsels. Drop dough by rounded teaspoonfuls, 2- inches apart onto parchment-lined cookie sheet. Bake at 350° for 15-18 minutes. Remove from cookie sheet and cool completely on wire racks. Store an airtight container.
Lightly whisk egg yolks and sugar in a small saucepan, and heat over low heat on a double boiler for 10 minutes. Constant whisking is good to prevent sticking to the base. The colour will slowly lighten, and Remove from heat, whip until pale in colour. Gently stir the mascarpone cheese in the container with a fork before adding to the yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks (not as soft as we would usually use them). Slowly fold into the yolk mixture and set aside. Depending on what you use, layer the glass bowl with half of the lady fingers (or half of the angelfood cake, which is very absorbent, mmmm!) Brush with coffee liqueur (or espresso, or bailey's). Spoon half of the cream filling over the lady fingers/cake. Repeat ladyfingers, coffee liqueur and top off with the rest of the fillings. Garnish with cocoa powder and chocolate shavings. Refrigerate several hours or overnight. P.S. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. I especially enjoy using Cadbury's Triple Chocolate, so the shaving comes out in 3 colours!
Season chicken with salt and pepper. Coat both sides of chicken with hummus (about 1 T. for each cutlet). Place panko in a shallow dish. Dip chicken into panko, coating both sides. Preheat large saute pan on medium 2-3 minutes. Place oil in pan, then add chicken; cook 3-4 minutes per side or until 165°F. Combine remaining 1/2 cup hummus with cilantro, lime juice and water. Drizzle sauce over chicken. Serve over rice!
Chop broccoli into coarse chunks. You can use stems; just be sure to peel the tough outer layer. Melt butter in a large sauce pan or dutch oven. Add the onion and saute about 5 minutes, until soft. Add the flour and saute one minute longer mixing thoroughly with the butter and onions. Add the chicken broth, broccoli, thyme and lemon juice and bring to a boil. Bring the heat down and simmer for about 20 minutes, until the broccoli is tender. Puree the soup with an immersion blender (or in small batches in a food processor). After pureeing, add the milk and bring the soup to a simmer. Sprinkle half of the cheddar cheese into the soup and stir until smooth. Keep the heat on low to prevent curdling. Season to taste with salt and pepper and top with remaining shredded cheese.
Cook green beans in boiling water 5-6 minutes, drain. Stir together vinegar, brown sugar, and mustard until smooth. Cook shallots in olive oil over medium heat until tender. Stir in vinegar mixture, salt and pepper, Add green beans, toss and serve.
Brown meat in a skillet with onion powder, celery salt, salt and pepper. In a large pot over medium high heat, whisk together cream soup, water, and soy sauce. Add rice and meat, bring to a boil. Simmer 10 minutes, stirring occasionally, do not cover. Pour into a greased casserole dish with a lid. Bake for 45 minutes to 1 hour at 350 degrees. *NOTE* When I make the beef variation I like to add two teaspoons of beef granules. Or two beef cubes for more of a beefy flavor.
Grease 2-1/2-quart souffle dish or baking pan that fits into slow cooker. Combine flour, baking powder, baking soda, cinnamon, salt and cloves in medium bowl; set aside. Beat butter, brown sugar and eggs in large bowl with electric mixer at medium speed until creamy. Beat in pumpkin. Stir in flour mixture. Spoon batter into prepared souffle dish. Fill slow cooker with 1 inch hot water. Make foil handles by tearing off 3 (18x2 inch) strips of heavy foil, or use regular foil folded to double thickness. Crisscross foil strips in spoke design in bottom of slow cooker. Place souffle dish on center of strips. Pull foil strips up and over dish. This allows for easy removal of souffle dish. Place souffle dish in slow cooker. Cover; cook on High 3 to 3 1/2 hours or until wooden toothpick inserted into center of cake comes out clean.
Cut steaks in 1 inch cubes. Mix egg and milk. Alternate pieces of veal and pork on 6 skewers. Dip in egg mix then crumbs. Brown in hot oil. Put in baking pan. Add 1 inch water. Cover and bake at 350* for 40 minutes.
Combine onion, shallots, celery and water in pan, bring to boil and simmer until onion is softened. Saute bacon and mushrooms in butter for 3 minutes. Combine onion mixture, bacon mixture, undiluted soup, sour cream and chicken and pour into greased ovenproof dish (8 cup capacity). CHEESE BATTER:. Sift flour into bowl, add peppers, eggs, cheese & milk, stir until combined. Spread cheese batter over chicken mixture. Bake at 350F for 40 minutes until lightly browned and firm. Sprinkle with the remaining cheese and return to bake for additional 5 minutes until melted. Casserole, without batter, may be prepared up to 2 days ahead and kept covered in refrigerator. Not suitable for freezing or microwave.
Saute garlic and shallot in oil over medium heat until garlic golden and shallot wilted. Add tomatoes and season with salt, pepper, and basil. Chop cooked chicken into bite size pieces. Add pasta, water, and chicken to sauce, stir gently in to coat. Move to serving platter, sprinkle with parmesan cheese, and serve.
Heat outdoor grill to medium high heat. Add the hot dogs and cook until slightly charred and heated through. Toast the buns by turning the grill to low and placing the buns cut side down onto the grill until lightly toasted. Spread buns lightly with sour cream if using. In a medium sauce pan heat the chili over medium-high heat until hot. Add the hot dogs to the buns. Top with chili, shredded cheese (use restraint). If you want to melt the cheese you can bake the hot dogs in the oven at 350 degrees on a baking sheet until the cheese has melted. Top with Fritos & onions.
Make Chicken Stock from the chicken backs and wings. Firm up the gizzards and chicken hearts in the hot stock. Save the stock in your fridge. Remove the skin and meat from the chicken backs and wings. Discard the bones. Save the bigger pieces of chicken meat in your fridge for chicken salad. Place the chicken fat and gristle and odd chicken meat pieces in a teflon pan on medium. Add in the chopped onions. When the onions get translucent, add in the crushed tomatoes, garlic, paprika, and pepper. Then add in the chicken gizzards and/or hearts and reduce the heat to low. Stir it all up every 10 to 15 minutes or so. It'll be done in less than an hour. The flavor improves when stored overnight. Chicken necks are also often added in, but are not sold separately that often any more and are hard to find. Cooking up chicken necks in the stock, and then taking the meat off the necks for the fricassee is nice to do. This recipe has no added salt because canned tomatoes are usually salted. Caterers often add pimento stuffed olives to this just before serving.
Peel and cut each potato crosswise at 1/4" intervals to within 1/2" of the bottom of potato. Cut lengthwise (in the opposite direction) in the same manner, creating the crisscross pattern. Be sure not to cut all the way to the bottom. Place potatoes in ice water for 30 minutes. Dry potatoes and place in a baking pan. Brush with melted butter. Mix spices together and sprinkle on top of potatoes. Bake at 425°, turning and basting every 15 minutes for 45 minutes or until tender.
On a lightly floured surface, roll out each biscuit into a 4 inch circle; brush with butter. Combine Parmesan cheese and oregano; sprinkle over butter. Place a sausage link in the center of each; roll up. Cut each widthwise into four pieces; insert a toothpick into each. Place on an ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes or until golden brown.
Preheat oven to 375°F (190°C). Place half of butter in 13x9-inch (3.5L) glass baking dish. Heat in oven for 5 minute. In shallow dish combine bread crumbs and half each of the basil and rosemary. Place 2 tablespoons of milk in separate bowl. Dip chicken first in milk then in crumb mixture, pressing to coat. Transfer to plate. Discard any leftover milk and crumbs. Remove baking dish from oven and swirl to coat with melted butter. Place breaded chicken in dish and return to oven. Bake for about 12-15 minutes or until chicken is starting to brown. Meanwhile, in saucepan, melt remaining butter over medium heat. Cook remaining basil, rosemary, onion and garlic, stirring for 3 minutes or until softened. Whisk remaining milk into cornstarch; whisk in lemon rind. Whisk into pan; increase heat to medium high. Cook stirring for 3 minutes or until thickened and glossy. Stir in salt and lemon juice. Pour sauce over top of chicken in dish. Bake for 5 minutes longer or until chicken is cooked through.
Cook and stir onion in 1 tablespoon of the butter in large skillet on medium heat until tender. Add rice, soup, broccoli and cheez whiz; mix lightly. Spoon into 1 1/2 quart casserole. Toss together remaining 1 tablespoon butter, melted and bread cubes; sprinkle over casserole. Bake at 350° for 30 to 35 minutes or until thoroughly heated.
Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers. Add the mushrooms and saute until browned, about 5 minutes. Remove the mushrooms from the pan and set aside. Decrease the heat to low, add the remaining 2 tablespoons olive oil and the carrots, celery, onions and salt. Cook, stirring occasionally, until softened, about 30 minutes. Add the tomatoes, sage, rosemary and garlic, and cook for 5 minutes, stirring to break up the tomatoes. Add the water, soy sauce and Parmesan rind, increase the heat to high and bring to a boil, about 15 minutes. Decrease the heat to low, add the squash and kale, cover and cook until tender, 30 to 35 minutes. Return the mushrooms to the pot along with the beans and red wine vinegar and cook until all is heated through, about 15 minutes. Remove the cheese rind and serve warm with shaved Parmesan.
Heat cast iron skillet and add olive oil. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside. Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter. Add white wine, and lemon juice. Cook until wine is reduced by half. After it is reduced, add Italian seasoning. Reduce heat to low, and add butter. If pan is too hot, the butter will separate. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper. Sprinkle with grated Parmesan Cheese.
Boil Macaroni - Take off heat when 1/2 cooked. Drain and Save Water. Use Macaroni Water to Make Powdered Milk. Mix Milk, Eggs, Margarine, Macaroni, and 1/2 Cheese into Casserole Dish. Spread Remaining Cheese on Top. Let Sit at Room Temperature for 30 Minutes. Cook at 350 Until Heated Through.
Preheat the oven to 425 degrees F. TO COOK THE FILLING: Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste. ASSEMBLE LASAGNA: Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions. *NOTE* - I omit the last step and offer the chopped scallions, chopped tomatoes, salsa and sour cream on the side as additional toppings.
Cream butter and sugar, add the egg and beat well. Sift in the flour and spices, add the fruit and begin to add as much milk as you need to make a STIFF dough. Divide with a fork, and place small pieces on a greased biscuit tray. Bake in a quick oven for 15 minutes. *Ican only guess a quick oven would be 200-220c.
Preheat oven to 375°F Cut chicken into twenty-four 1 1/2-inch pieces. Wrap bacon around chicken pieces. Thread a 4- to 6-inch skewer with a bacon-wrapped chicken piece, a green onion piece, and a sweet pepper strip. Repeat 23 more times. Place in a 15x10x1-inch baking pan. Bake for 8 minutes. Brush with teriyaki glaze. Continue baking another 16 minutes or until bacon is cooked through.
Place butt in crock pot and top with pineapple and juice. Cook on low 8 hours or high 4 hours. Drain off excess liquid. Return butt to crock pot and add bottle of BBQ sauce. Stir (meat will be very tender) to mix BBQ sauce. Turn off crock pot or leave on low. Serve meat on buns.
Add cucumber, tomato and onion to a bowl with a cover. (preferably tupperware or something similar.) Add garlic salt, pepper and basil to taste. Seal bowl and shake. Refrigerate for at least 1 hour.
Salt and pepper chops and brown lightly in canola oil. Do not cook completely. Remove chops from skillet, leaving the drippings. Slightly cook onion rings in drippings until soft, but not brown. Add the mushroom soup, sour cream, white wine and drained mushrooms to the onion. Stir until all ingredients are mixed well. Place the pork chops back in the skillet and cover with the gravy mixture. Cover skillet loosely and simmer slowly until chops are fully cooked.
Mix butter, 2/3 of the powdered sugar, lemon juice and zest till smooth and creamy. Gradually add remaining powdered sugar.
Pour hot water over the almonds to cover and let them soak at least six hours; skin them. Pre-heat the oven to 325 degrees F. Butter a 9" springform pan generously; cut a piece of parchment to fit the bottom; lay it in the bottom, press, and turn so that the parchment is buttered on both sides; lightly flour the pan. Chop the nuts roughly, then grind them a little at a time; to qoute Ms. Kennedy, "they should be neither too coarse not too fine.". Beat the egg whites until fluffy; add the salt and continue beating until they are stiff. Add the yolks one by one and continue beating until incorporated. Mix the dry ingredients together and, beating at low speed, gradually add them to the egg mixture. Add the brandy and almond extract, mix well and pour into the prepared pan. Bake for 1 and 1/4 hours in the middle of the oven. Let the cake get cold before removing it from the pan. This moist, textured cake keeps almost indefinitely if stored in a cool dry place--preferably not the refrigerator.
cook and drain and rinse veggies -- set aside. Peel and core apple and dice into small bits.set aside. Dice dill pickles small. In a bowl add all of the above and stir gently. Add sour cream and Mayo and sugar -- stir gently to marry all the flavors -- chill or serve immediately.
Place buttermilk in a 2-quart baking dish; place fillets in buttermilk and allow to marinate for 15 minutes. Place oil in a 12 inch cast iron skillet to a depth of about 2 inches. Heat until oil registers 375 degrees F. on an instant-read thermometer. In a large, zipper-lock food storage bag, mix remaining ingredients by zipping them inside bag and shaking until well blended. Remove fillets from buttermilk; allow excess liquid to drain.PPlace fillets in bag and shake gently until completely coated. Gently shake off excess coating mixture and carefully place into hot oil. Fry until golden brown, about 5 minutes on each side. Drain on paper towels and serve.
Bring broth to boil. Meanwhile, wash escarole and shake off clinging water. Coarsely chop and stir into broth. Remove from heat. Add pepper. Use parmesan cheese as a garnish.
In a small, nonstick omelette pan (really, small!), coat the bottom with olive oil and place on burner at a medium-high heat. I use a generous amount of oil to help the eggs brown (and because I like the flavor), but you can go lighter if you'd like. When oil is hot, remove pan from heat and add onions and garlic. Allow to saute for a minute or so, stirring as needed. Meanwhile, turn the burner down to medium. Crack 2 eggs over the sauted onion and garlic, using a spatula to distribute the veggies throughout the egg whites before they start to turn white. (This needs to be done relatively quickly.) Quickly add the feta and olives into the uncooked eggs, avoiding breaking the yolks. Add salt and pepper now, if desired. Cover pan with a clear lid and return to the heat. The clear cover will help the top of the eggs cook and you'll be able to gauge their progress without picking up the lid and losing the steam. Cook to desired doneness, or until yolks have formed a white film over them. I cooked mine for about 2-3 minutes, tops, and they were done perfectly (yolks mostly runny but partly done on the bottom). Remove from heat and garnish generously with cubed avocado over the top of the whole dish. Serve immediately, in the pan. (I guess you could try to remove it, but I like eating from the pan as it keeps the eggs warm throughout the meal.).
Brush each slice of bread, both sides lightly with olive oil or spray lightly with "No Oil". Place slices under the broiler for apprx 1 minute each side or until the slices area very light brown. Place the slices on a large platter and evenly distribute the finely chopped garlic on top of each slice.(or if you are not really a garlic lover just rub each slice with a clove of garlic). Carefully remove the sardines from the cans trying not to break the filets. Sprinkle sardines with lemon juice. Top the baquette slices with the sardine filets. Place a couple of rings of onion on top then 3 capers on each. Finally sprinkle on the finely chopped Jalapenos. Garnish the platter with some parsley & Lemon wedges. Serve & enjoy.
Preheat the oven to 350&deg;F Grease a loaf tin with a little vegetable oil and line with baking paper. In a large saucepan over a medium heat, gently stir the butter, sugar, syrup and black treacle together until the butter is melted. Remove from the heat and stir in the cloves, cinnamon, ginger and bicarbonate of soda. Beat in the egg and pumpkin puree, then the malted milk powder, and finally stir in the flour. Pour the batter into the prepared tin and bake for 10 minutes. After 10 minutes, quickly pull the tin out of the oven and sprinkle the chopped crystallised ginger down the centre, then return it to the oven for a further 35 minutes. Let the loaf cool for 10 minutes in the tin before transferring it to a wire rack to cool completely.
Make bread dough according to pack instructions. Knead for 5 minutes till dough feels smooth and springy. Divide into two, roll out on lightly floured surface. Make 2 large thin circles. Lift these onto 2 baking sheets. Spoon on pizza topping, spread thinly with back of spoon. Top with cheese, anchovies and olives, drizzle oil over top. Bake for 20 minutes at 190 C or temp suggested on bread pack.
Preheat oven to 350 degrees. Rinse Pork Top loin then pat dry. Apply barbecue rub to the outside of the pork loin, use as much rub as you see fit. I keep it to where it is lightly coated more like a heavy salt and pepper consistency. Next, lightly apply the brown sugar so that it coats the top of the rub and covers the loin. Place pork loin on a raised rack in a 13x9 cooking dish and slide in the oven. Let it cook until you see that the brown sugar is just starting to roll off of the pork loin and onto the bottom of the cooking dish, then add 3/4 cup of water and 3/4 cup of apple juice along with the 1 1/2tbs of liquid smoke to the bottom of the cooking dish. Cook until the internal temperature of the meat is around 140 degrees and drain the sauce from the cooking dish and into a warm pan on the stove, "Place loin back in the oven and continue to cook", add the red bell pepper, mushrooms, and onion to sauce on the stove and reduce the sauce until it is the consistency you want. combine the 5tbs of ketchup and the 1/4 cup of apple juice and Baste the loin with the glaze 2-3 time before the loin is finished cooking. This is not a real thick glaze! More like a mop sauce. Remove pork loin when internal temperature is 165-170 degrees and let it rest for 8-10 minutes. Slice pork loin into 3/4 inch slices and top with the sauce from the stove, and serve while hot. This dish goes well with white rice also.