HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F and grease a 13"x9" pan. Combine crust ingredients (if you like, you can add 1/2 cup chopped pistachio nuts to the crust). Press crust mixture into the greased pan and bake at 350 degrees for 7 minutes. Remove from oven, set aside, and let cool completely. In a bowl, combine the softened cream cheese and powdered sugar until creamy. Fold in half of the dessert topping (Cool Whip) and carefully spread over the cooled crust. In another bowl, with an electric mixer beat together the pudding mix and milk at medium speed until thick (5-7 minutes). Pour slowly and carefully over cheese layer, using a spatula to spread without mixing with the cream cheese mixture. Spread the remaining Cool Whip on top and decorate as you wish with chopped pistachios, chocolate shavings, etc. Refrigerate for at least two hours or over night before serving. Makes 10 to 12 servings. You can also include a layer of crushed pineapple in the dessert.
Preheat oven to 350F. Bake pie shell until light brown, about 20 minutes. Let cool. Melt butter in medium skillet over low heat. Add leeks and saute until tender but not soft, about 15 minutes. Spread in pie crust. Sprinkle with 1 cup cheese. Whisk yolks, cream, salt, pepper and mace in medium bowl. Pour over leeks; sprinkle with remaining cheese. Bake until filling is set and golden-brown, about 40 minutes. Cool atleast 40 minutes before serving.
Shell: Mix together shortening, butter, sugar, eggs and vanilla. Sift together dry ingredients and set aside. Add milk, cocoa and hot water. Then add the dry ingredients. Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2-inches apart. Bake at 350° for 10 minutes. Filling: Add all ingredients in a bowl and beat until smooth. Then place scoop of filling between two of the shells and enjoy!
Mix first 4 ingredients and 1 Tb olive oil in a large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour. Preheat oven to 400°F. Heat remaining 1 Tb olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.
Preheat oven to 375. Open the crescent rolls and separate them down the lines into the triangles. Cut the sausages in half so you have 8 pieces. Start with the tall side of the triangle. Roll the sausage in the crescent dough, tucking the bottom point up when you start to roll. You should finish with the point. My Dad said they looked like they were wrapped up in a sleeping bag -- hence the name he gave them "Hogs in a Sleeping Bag" since it was the big smoked sausage. Bake them on a cookie sheet at 375 for 11-13 minutes, or until the crescnet rolls are golden. You can serve them with spicy mustard, honey mustard, or barbecue sauce.
Heat milk and honey together until honey is dissolved, then stir in the butter. When the milk-butter mixture is somewhat cooled, beat in the eggs. Sift together the flour through salt; add wheat germ. Gradually stir the dry mixture into the liquid. Stir in nuts (if desired). Turn into 9 X 5-inch loaf pan. Bake at 325°F 1 hour.
Heat oven to 350 ° F. Grease bottom only of 8-inch square pan. Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan. Bake at 350 ° F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center. Cool for 15 minutes. Meanwhile, combine all frosting ingredients in a small bowl & mix well. Spread over top of slightly cooled brownies. Cool completely.
Put onions in a large bowl and beat in eggs and oil. Add flour, baking powder, pepper, salt (to taste), and water. Use a ladle and take some dough (1 ladle at a time) and roll it out on a floured board and cut into square pieces.(Add flour as needed to prevent dough from sticking to board or rolling pin). Bake on a cookie sheet about 45 minutes, until done, at 350 degrees. Watch so they don't burn.
MIX steak sauce, dressing, garlic and oregano. Reserve 1/4 cup of the mixture. Pour remaining 3/4 cup mixture over steaks in resealable plastic bag; seal bag. Refrigerate 30 minute to marinate. PREHEAT grill to medium-high heat. Drain steak; discard marinade. GRILL steak 4 to 5 minute on each side or until medium doneness (160°F.) Serve drizzled with reserved 1/4 cup dressing mixture.
First of all you can make this recipe as it is by that I mean combine these ingredients in 1 bowl or you can make 2 separate batches one with chocolate, one with banana and mix to get this colour difference in the cake. Even if you decide to make this recipe in just 1 bowl or 2 bowls, it's quite simple. Preheat the oven to 350 degrees, 15 minutes prior to baking. Sift the flour, cocoa powder in the bowl then add the rest of the dry ingredients and mix. Add the liquid ingredients, mashed banana and fold. You can use any kind of bowl to bake it, depending on what you're looking for. If you want a thick layer of cake, use a smaller bowl if you want a think cake like I did, use a bigger one, totally up to you. Cook the cake until the toothpick comes out clear mine took around 25 minutes, depending on your bowl's size this will change. Then let it cool down then cut it into sizes, Pour some powdered sugar on top, and you are done. You can add nuts or white/dark chocolate chips or whatever basically to this recipe and add more sugar if you want a sweeter cake, totally up to you. But I prefer it this way, I'm not a fan of really sweet desserts so -- You can remove the banana and make it a chocolate cake as well but if you're going to do that double the amount of the cocoa powder. Enjoy!
Prepare grill. Combine first 8 ingredients. Divide into 6 equal parts, shaping each into a 1/2 inch-thick patty. Place patties on grill rack coated with cooking spray; grill 6 minutes each side (160 degrees internal temp), remove patties from grill, let stand 5 minutes. Toast buns; serve 1 bun with each patty, top each patty with 1 lettuce leaf, 1 T radishes or cucumber slices. (I also enjoy tomatoes with them). Samuel Smith Nut Brown Ale is recommended. I have also used the burgers in a salad, instead of on a bun, with romaine, all the veggies and a sesame ginger dressing and they are oh-so-delicious any way you eat them! 343 Calories; 14.4 g fat; 26.7 g protein; 27.4 g carb; 3.7 g fiber;.
Set bread machine on dough setting and let mix and rise once. Shape and form into rolls. Bake 25-30 min at 350°F.
Be sure rice is completely cool, better cold! Heat oil in wok over medium heat and stir-fry onions and chilies until soft. Add the the red curry paste along with the curry powder to the pan and fry until the oil separates from the mixture. Along with the garlic, add pork or chicken and fry until cooked. Add shrimp and cook until they turn pink. Add rice and toss thoroughly until coated with curry mixture and heated through. If your wok is large enough, push rice to side and pour eggs into center. Cook and stir until eggs just start to set, then mix with rice, tossing on high until eggs are cooked. (Cook eggs in small fry pan until they just start to set if wok is not large enough, then add to rice.). Sprinkle pepper and fish sauce evenly over top and lightly toss, remove from heat. Now lightly toss the chopped green onions into the rice. Have the fresh chopped coriander and basil available for personal preferences, along with fish sauce, soy sauce, and Thai-style chili sauce!
Prepare asparagus by snapping off tough ends and peeling if stalks are very thick. Place asparagus in baking dish or pan sprayed with oil or lined with foil. Sprinkle with sesame oil and salt to taste. Place under preheated broiler for 10 minutes or until tender. Sprinkle with sesame seeds 2-3 minutes before done to prevent them from burning.
Place carrots, leek, parsley, celery and soup mix (optional) in stock or soup pot. Cover with cold water just so all veg are floating. Bring to boil, and add stock cubes, and spices. Simmer until vegetables are very soft. Taste and season, adjust flavour as per your taste. If adding pasta, do this now and boil until pasta is well cooked. Serve with potatoes in warm bowls. Whole boiled potatoes are traditionally placed in soup at time of serving.
Add ingredients according to your bread machine manual and press the dough cycle. The dough will need to rise, up to 24 hours, in the bread machine until doubles in size. You can then bake it, in your bread machine, for one hour.
Pour enough olive oil in to a heavy frying pan to cover the base. Place over a moderate heat and then carefully break the eggs into it. Fry as usual, spooning hot oil over the eggs to help them set. When they are almost half-cooked, add the chilli, cumin and garlic to the pan and continue cooking until the white is set. Lift the eggs out on to the bread, together with the bits of chilli and garlic, and then spoon over a little of the oil. Drizzle over the balsamic vinegar, season with salt and scatter over lots of chopped coriander. Eat immediately.
Combine flour, baking powder, salt, cinnamon. In a separate bowl, mix sugar, oil, egg, banana and peaches. Add wet ingredients to dry, stir gently just until combined. Add chocolate chips. Divide among 12 greased muffin tins, and bake at 350 for 15-20 minutes.
BEAT Neufchatel and beer with mixer until well blended. STIR in Cheddar; spread onto large serving plate. PLACE lettuce around edge of Neufchatel cheese. mixture; fill center with chili. SPRINKLE with onions, olives and tomatoes. Serve with chips. NOTE: sub in milk for beer if you need it to be non-alcoholic.
In a medium sized pot over medium heat, add a glug of olive oil. Add the onions and garlic andcook, stirring every so often until they are translucent. Pour in the water or broth and bring to a gentle simmer. Add the squash and stir, mashing the squash a bit to combine it with the broth. Let simmer for about 10 minutes. Remove from heat, add spices and puree until smooth. Return to the pot and add coconut milk, stirring to combine. Bring the soup back to a simmer for a few minutes. Add salt and pepper to taste.
For the butter: Cream butter, then beat in honey and mint. Season with salt, and 1/8 teaspoon pepper; set aside. Scrub potatoes. Adjust oven rack to middle position and heat oven to 450°F. Bake sweet potatoes until tender, about 1 hour. Serving: Cut potatoes open and fill each with a dollop of butter.
Combine the diced chicken with 1/3 cup mayonnaise, sour cream, sliced grapes, sliced green onions, sliced celery, walnuts, salt, pepper, and lemon juice. Stir in the honey and more mayonnaise, if needed. For best results, chill overnight. Serve the chicken salad mixture on a bed of lettuce, in a wrap, in croissant rolls or a nutty grain bread.
In a slow cooker, combine the Chourico , green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.
In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips and pound it to flatten it. Add the chicken to marinade. Turn chicken to coat, cover and refrigerate at least one hour. Thread each chicken strip onto a skewer. Grill for 7 minutes or until done, turning once. Serve with the peanut sauce. Peanut Sauce.  1 cup coconut milk  3 tablespoons red curry paste  1/2 cup chunky peanut butter  1/2 cup chicken stock  1/4 cup palm sugar or brown sugar  2 tablespoons fresh lime juice  1 teaspoon salt Instructions Put coconut milk in a small saucepan and bring to a boil. Whisk in curry pate until dissolved. Whisk in the peanut butter, chicken stock and sugar. Reduce heat and simmer until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.
In 3-quart saucepan, place eggs and enough cold water to cover eggs by at least 1 inch. Heat to boiling over high heat. Immediately remove saucepan from heat and cover tightly. Let stand 10 minutes. Pour off hot water and run cold water over eggs to cool. Remove eggs from shells if serving the same day. Slice each egg lengthwise in half. Gently remove yolks and place in medium bowl. With fork, finely mash yolks. Stir in filling ingredients until blended. Line 15 1/2 x 10 1/2 " jelly roll pan with damp paper towels (to prevent eggs from rolling). Place egg white halves, cut sides up, on top of towels. Spoon about 1 rounded tablespoon yolk mixture into each half. Cover with plastic wrap and refrigerate up to 1 day. Garnish with sliced green onion or parsley leaves.
Boil or steam the sliced carrots until fork-tender. Drain, set aside and keep hot in a serving bowl. While carrots cook, melt butter in a small saucepan; add finely chopped red onion and the brown sugar and saute for about 5 minutes; stirring often. Whisk in the flour until flour lumps are gone. Stir in the Dijon and the cloves. Add the heavy cream and cook over med-low heat for 1 - 2 minutes. Remove from heat. Stir in salt and pepper. Pour sauce over hot cooked carrots; toss a bit and serve.
Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices. Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside. Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste. Remove from heat and sprinkle bread crumbs over the top.
Mix all dry ingredients for the dough in a bowl and add the milk. Mix with slightly floured hands until dough is formed. Knead dough for 5 minutes with slightly floured hands. Let rest dough for about 10 minutes. Preheat oven (480°F, 250°C). Put the baking tray into the oven. So it will be heated up, too. On a slightly floured working plat form roll out the dough with a rolling pin. It should be thin (as thinner you roll it as crispier it will get during baking). Place the dough on baking paper (size of the baking tray). Mix egg yolk and milk. Brush the dough with this mixture. Mix brown sugar, grounded cinnamon and grounded cayenne pepper. Sprinkle the dough with this mixture. Put dough (on baking paper) on the baking tray in the oven and bake for about 5 - 10 minutes. The bread should be done within 5 minutes and will be soft. If you like it more crispier let it bake for up to 10 minutes. During baking the bread will develop several "bubbles". Take the cinnamon flat bread out of the oven and let cool on a cooling rack. Cut into pieces and serve. NOTE (28 April 2006): you can omit the cayenne pepper, if you don't like it. But I would recommend it, because that spicy taste goes well together with cinnamon. If you are hesitant, just try it with a pinch of cayenne pepper first (I added this note after BestTeenChef has reviewed the recipe. Thanks for the comment).
Place roast into crockpot and surround with vegetables. Combine beef broth and vegetable soup mix, then add to crockpot. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
Steam beans 5 minutes or until tender but still crisp. While beans cook, in a large mixing bowl, use a fork to combine mustard, lime juice and salt, mixing until creamy. Mix in mint, lemon zest and shallots. Drain cooked beans and add to the mustard mixture, stirring to coat them. Season to taste with salt and pepper. Serve at room temperature. This dish can be refrigerated for 24 hours. Bring to room temperature before serving. Frozen whole green beans may be used, although they will be less crisp than fresh ones. For frozen beans, reduce cooking time to 3 minutes.
beat cream cheese, cheddar cheese, parmesan cheese and mayonnaise on medium speed with electric mixer until well blended. Add green onions and black pepper, mix well. Cover, refrigerate several hours or overnight. Form into football shape, cover with bacon bits. Place pimento on top to form the lacing of football. Serve with ritz crackers or whatever cracker u want. Makes a 2 cup football.
Mix the ingredients in a bowl; "moosh" by hand - clean hands, if you please - until spreadable. Spread mixture hamburger buns; both bottoms and tops. Place on an ungreased cookie sheet. Broil on second rack of oven for 3 - 5 minutes. Check center with small knife for doneness. Times may vary slightly from oven to oven.
Toss the prawns, chili and oil to coat. Spread pesto evenly over the pizza base. Arrange the prawn mixture, pineapple and mozeralla evenly over pizza. Bake in pre-heated oven at 260 degrees C for about 10 minutes or until base is cooked. Cool 5 minutes then cut into wedges and serve.
Combine all ingredients. Boil. Reduce liquid to half. Strain and store. Use in place of Chicken Broth in Vietnamese recipes.
Peel and slice onions vertically. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onion; cover and cook 15 minutes or until soft, stirring occasionally. Uncover and increase heat to medium; cook 25 minutes or until golden brown, stirring occasionally. Reduce heat to low and keep onions warm. While onion cooks, bring water to a boil in a large saucepan. Add lentils; return to a boil and reduce heat to keep at a low boil and cook 20 minutes. Stir in 1/2 cup caramelized onion, rice, salt, and pepper. Cover, and cook over medium-low heat for 25 minutes, until lentils and rice are tender. Spoon lentils and rice into a shallow dish; top with remaining onion. Drizzle remaining oil over lentils. Serve with yogurt, if desired.
In a pan, combine soy, honey, sugar, sherry, salt, five-spice and ginger. Heat for one minute to dissolve sugar. Use as a basting sauce on pork or chicken or as an addition to a basting sauce as in "Sticky Chicken" Recipe # 397556.
Mix together crackers, butter and sugar. Press in a 13x9-inch baking dish. (Save a little bit of the crumbs for top). Refrigerate this while making rest of recipe so it becomes firm. Fold the rest of ingredients together. Spread over crumbs in dish. Top with remaining crumbs. Refrigerate until ready to serve.
Bring a large pot of water to a boil. Add green beans and cook for 5 minutes. Drain and rinse with cold water. Melt butter in a large saucepan over medium high heat. Add green beans, onions, and garlic. Stir in soy sauce. While stirring, add bouillon and water. Reduce heat to low and simmer, stirring occasionally, for 20 minutes or until beans reach desired tenderness. CAUTION: THIS CAN GET SALTY! If you don't like salty food, use low sodium soy sauce and cut WAAAY back on the bouillon until you get it to your preference. My in-laws are on a low-sodium diet, and they don't like it, but my family can't get enough. Go figure! :).
Preheat Oven to 325 degrees. Lightly grease 2 edged baking sheets. In a large bowl, beat 2 egg whites until slightly thickened yet still a bit frothy. Add 6 cups of pecans; stir until well coated. Add sugar mix, stirring as you add. When well coated place equal parts in single layer on cookie sheets. Bake 10 minutes; stir. Bake 10 minutes more; stir. Bake 5 minutes more. Transfer to a cookie sheet lined with wax or parchment paper. Cool completely. Store in air tight container (baggie or tin).
In small bowl, combine cream cheese and mustard until smooth; spread over the cut sides of bagels. On bagel bottoms, layer the cheese, pineapple, ham and lettuce. Replace bagel tops.
In a small bowl, beat the cream until it is slightly thickened. Blend in sugar and vanilla. Beat until thickened.
Saute the chicken pieces in the butter and olive oil until golden. Add minced garlic and shallots. Add 1 cup chicken broth, oregano, lemon juice, lemon zest and garlic pepper. Stir, and as liquid is reduced, ballast with additional broth to prevent drying out. You may use the whole can--you should keep a good balance of liquid to the chicken pieces to form a sauce. Add arrowroot to a bit (about one tablespoon) of the broth, mix until dissolved and stir into the saute. Continue stirring until the sauce thickens and a glaze is formed. Remove from the stove and serve over basmati rice.
Put roast in crock pot and empty soup mix on the top of the meat. Add the water. Cook on low for about 6 hours. The soup acts as a meat tenderizer. Very good roast and makes excellent gravy.
Thaw broccoli at room temperature, but do not cook. Drain broccoli in colander and set aside. In large pot cook long grain & wild rice according to directions on box and set aside. In large dutch oven melt butter and saute' onions until soft, about 30 minutes. Add cream of chicken soup, velveeta cheese, heavy whipping cream, minced garlic, seasonings to taste and drained broccoli, stirring well. Simmer over low heat for 20 minutes or until cheese is melted, stirring often to prevent sticking. Add cooked long grain & wild rice and adjust seasonings to taste. Cover and simmer over low heat for approximately 20 minutes, stirring often to avoid sticking.
Position a rack in the center of the oven and heat the oven to 450 degrees F. In a medium bowl, mix the tomatoes, capers, oregano, vinegar, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Season the fish with 3/4 teaspoons salt and 1/4 teaspoons pepper and dredge it in the flour, shaking off the excess. Heat the oil in a 12-inch (preferably nonstick) ovenproof skillet over medium-high heat until shimmering hot. Add the fish, evenly spaced, and cook without touching until it browns and releases easily from the pan (check by gently lifting one of the corners), about 3 minutes. Flip the fish, sprinkle the garlic around it, and cook until the garlic just starts to brown on some edges, about 30 seconds. Pour the tomato mixture around the fish and transfer the skillet to the oven. Roast until the fish is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, 3 to 6 minutes. Let the fish rest for a couple of minutes and then serve with the tomato mixture spooned over it.