HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the rolls in half and scoop out the insides. Spread rolls with cream cheese, then layer some smoked salmon. Fill roll with bechamel sauce, then cover with a little grated cheese. Broil until the cheese melts and the bechamel sauce is golden.
Put sliced peppers and onions in slow cooker and top with chicken. Sprinkle chili powder and oregano over chicken and add salsa. Cover and cook on low for 7 to 8 hours or on high for 2 to 3 hours. Remove chicken from slow cooker and place in a serving bowl to keep warm. Stir ketchup cumin, and salt into mixture in slow cooker. Cook, uncovered, on High 15 minutes or until hot. Pour mixture over top of noodles or rice.
Mix together flour, salt, and baking powder. In another bowl, cream butter and sugar with a hand mixer. Add in egg, and beat until well combined. Slowly add the dry ingredients, beating until just combined into a dough (do not overmix). Add chopped rosemary and beat for 20 seconds, until mixed inches Roll dough into a log (or two), wrap in waxed paper, and refrigerate for 4 hours or overnight. The dough can be frozen at this point. Preheat the oven to 400. Slice dough into rounds 1/4 inch thick. Lightly grease a baking sheet and place cookies 1 inch apart. Bake for 8 to 10 minutes, until the cookies are very lightly browned. Cool cookies on a cookie rack. They taste best when cooled completely.
In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator. In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-6 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 165 degrees F on a meat thermometer. Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted.
In blender container, combine everything except coconut. Blend about ten seconds, or til mixed (do not overblend). Sprinkle coconut in a greased 9" pie pan. Pour filling over coconut and bake at 350 for 40 minutes or til knife inserted halfway between center and edge comes out clean. Cool, then chill in refrigerator for a few hours.
Mix soy sauce, chilli paste, garlic, oil and sugar. Cut chicken into 36 thin strips and marinate in a bowl with the soy sauce mixture, turning to ensure chicken is coated. Thread chicken pieces on to the bamboo skewers, line skewers up on a parchment/foil-lined baking tray and keep covered in the fridge until ready to cook. Preheat oven to 190°C/375°F. Bake the chicken skewers for 10-15mins in the hottest part of the oven (maybe 4-6" from top heating element). When done, remove the tray from oven and squeeze juice of 1 lime over the chicken. Serving suggestion: Heat 1 1/2 cup of your favorite satay sauce and place 2 tablespoon of the sauce in each shot glass (you'll need 12); pop 3 skewers in each glass and a slice of lime onto each rim. Satay sauce suggestion: recipe #69191 Spicy Peanut Sauce (you'll need about at least 5x the recipe) or any storebought satay sauce.
Preheat oven to 400°F (200°C.). Coat a medium size baking dish with non-stick cooking spray. In a shallow bowl, mix bread crumbs, Parmesan, Romano, garlic powder and salt. Brush both sides of the fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley. Bake in pre-heated oven 10-15 minutes, or until the fish flakes easily with a fork.
Sprinkle the chicken with salt and pepper. Heat oil in a heavy large frying pan over medium heat. Add the chicken and cook until golden brown, about 5 minutes. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add wine (stock). Bring to a boil. Reduce heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 mintues. Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining parsley and serve. Chili Oil: 2 Cups olive oil. 4 Teaspoon red pepper flakes. Combine the oil and red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer registers 180 degrees F, about 5 minutes. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4 ounce bottle. Seal the lid. Refrigerate up to 1 month.
Coarsely chop the garlic. Find a sauce pan or skillet that will be large enough for all the cooked pasta and sauce at the end. Heat the oil the saucepan over medium heat and when the oil is warm add the chopped garlic and saute for 3 minutes. If using fresh tomatoes, cut them into 1-inch pieces. Add the fresh or canned tomatoes to the pan and cook for 20 minutes. Season to taste with salt and pepper, then add the red pepper flakes. Bring a large pot of cold water to a boil. Meanwhile, place the pan with the sauce over low heat and let it simmer while you cook the pasta. Add coarse salt to the boiling water, then add the pasta and cook for 8 to 11 minutes. How long it cooks really depends on the brand of pasta. You should let it go for 1 minute less than for normal al dente. Meanwhile, coarsely chop the parsley. Drain the pasta and add it to the pan with the tomato sauce. Add the vodka, mix very well, and raise the heat to medium. Saute for 1 minute, stirring the pasta vigorously with a wooden spoon. Add the cream, and taste for salt and pepper. Mix for 30 seconds to allow the cream to get well absorbed into the pasta, then sprinkle on the parsley. Transfer pasta to a serving dish, and serve immediately.
In a big bowl cream butter and sugar for at least 5 minutes (this is important!). Add the chocolate spread and espresso and beat for another 2 minutes. Add each egg separately and beat in for 30 seconds each. In another bowl combine flour, baking powder, mixed dried fruits and nuts and chocolate chunks. Add half of the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Then add milk and honey and stir to combine. Now add the remaining dry ingredients and quickly fold them inches. Spread dough in a paper-lined or greased loaf pan (length of 30 cm/12 inch). Bake in the preheated oven at 180°C/350°F for 80 minutes or until a tester inserted in the centre comes out clean. Check after 50 minutes and if cake browns too much, cover it with a baking paper. Allow to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Preheat grill to high heat. Michael's Favorite Grilled Sausage: Arrange the ingredients in foil packet. Drizzle with olive oil. Seal and grill for about 30 minutes, or until onions are tender. Carla's Favorite Grilled Sausage: Arrange the ingredients in a foil packet. Drizzle with extra virgin olive oil. Seal and grill for 20 to 30 minutes, or until potatoes are fork tender. Clinton's Favorite Grilled Sausage: Arrange the sweet and the hot italian sausages in the foil packet with the other ingredients. Drizzle with extra virgin olive oil. Seal and grill for 20 to 30 minutes, or until sausage is cooked through and peppers have softened. Daphne's Favorite Grilled Sausage: Nestle ingredients in foil packet with a drizzle of olive oil and a pinch of salt. Grill until vegetables are tender. To Serve: Serve each variety on a hoagie garnished with desired mustard.
Heat a grill pan or outdoor grill to high; preheat broiler. In a bowl, mix together the garlic, grill seasoning, hot sauce, Worcestershire, and vinegar. Whisk in 3 tablespoons olive oil. Put the flank steak in a shallow dish; pour the marinade over the steak. Toss to coat thoroughly and marinate for 5-10 minutes. While the steak is marinating, heat a large skillet over med-high heat; add in the remaining olive oil. Add in the onions, thyme, salt, and pepper; cook, stirring often, for 7-8 minutes or until the onions are deep golden brown. Add in the chicken stock; continue to cook for 2-3 more minutes or until the chicken stock has almost completely cooked away but the onions are still a little wet with the stock; remove from heat and set aside. Remove the flank steak from the marinade and pat dry. Grill the flank steak for 6-7 minutes on each side; remove steak from the grill to a cutting board; cover loosely with foil and let rest 5 minutes. Thinly slice the steak on an angle, against the grain. Split the croissants in half and place on a cookie sheet, cut sides up. Pile some of the onions on the bottoms of each croissant. Arrange a pile of the sliced steak on top of the onions and then follow that with some more onions. Place slices of cheese on top and transfer both the croissant bottoms and tops to the broiler. Melt the cheese and toast the cut sides of the tops 1-2 minutes. Place the croissant tops on the melted cheese; serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9x2 inch baking pan and set aside. In a large mixing bowl, combine melted butter, sugar and vanilla. Then beat in eggs one at a time, until well blended. In a separate bowl, sift or combine flour, cocoa powder and salt. Slowly stir flour mixture into egg mixture until evenly blended. Add chocolate chips (or any other desired additives like nuts). Then spread evenly in greased baking pan. Bake in preheated oven for 35-40 minutes or until inserted toothpick comes out clean. Remove and cool completely before cutting.
Put the ingredients in the bread pan in the order recommended by the machine manufacturer. Select Basic Wheat Cycle, Light Setting (or equivalent).
Heat medium pot over medium-high heat. Add coconut milk, garlic, ginger, broth, fish sauce (or soy sauce) and brown sugar; bring to a simmer. Add pepper and scallions to coconut sauce while cooking chicken. Add bamboo shoots before adding chicken. Add red curry paste to taste. Cut chicken into 1/2 cubes or smaller. Add chicken to frying pan with non-stick oil spray and add curry powder. Cook so that it is 90% done. Add to sauce mixture. Add more red curry paste to taste. Let it simmer for another 10 minutes. Serve immediately, with jasmine or brown rice. Calories: 253 cal. Carbohydrates: 11 g. Dietary Fiber: 2 g. Fat: 11 g. Protein: 26 g. Sugars: 5 g.
Put water on to boil to cook your pasta, cook pasta while you are making the sauce. Combine Cajun seasoning and flour in plastic bag and shake to combine. Add chicken to bag (I buy the Perdu frozen chicken tenders for this) and shake to coat them. You may have to do several batches, and you'll want to set them aside on a plate. In a large skillet over medium heat,add the butter and peppers, onions, and garlic. Saute until slightly soft - roughly 3 minutes. Add the chicken and saute for additional 5-7 minutes or unitl not pink anymore. Reduce heat a little and add green onion, half and half, tomatoes, salt, basil, black pepper, and heat through. When the cream just starts to bubble, add the parmesan cheese and combine completely. Stir until thickened and pour over cooked and drained spaghetti/linguini.
Pound veal steaks out thinly. Finely slice mushrooms. Melt butter in pan, add mushrooms and cook over medium heat until mushrooms are just tender. Drain pan juices from mushrooms. Place slice of ham on top of each 4 steaks. Divide mushrooms evenly between steaks. Sprinkle 1 tbsp of parmesan over top of each steak. Place remaining veal steaks on top of each to form sandwiches. Trim away any overhanging meat. Melt extra butter in pan, add veal sandwiches to pan, cook until brown on one side. Carefully turn steaks and cook on other side. Remove from heat. Cover tops of steaks with mozzarella cheese. Trim cheese to fit shape of steaks. Pour in water and add crumbled stock cube. Cover pan and return to heat. Simmer 2 minutes or until cheese has melted.
Combine water, milk, oil, honey and salt in a microwave safe bowl. Microwave on high for approximately 2 1/2 minutes. (Temp should be between 130 - 135°F) If you do not have a thermometer, it is easy to get it too hot. and it will kill your yeast. Microwaves can also vary greatly in how fast they heat. Adjust as necessary. In mixing bowl, combine 3 cups of flour, dough enhacer or lecithin, gluten and yeast; mix together. Add liquid ingredients and mix until well blended. Continue to mix adding the flour 1/2 cup at a time. When the dough pulls away from the side of the bowl enough flour has been added. Allow to knead 8-10 minutes, or until the dough forms a smooth ball . Form into 2 loaves. Place in greased loaf pans. Let rise until at least doubled in size (about an hour). Yes, that's right - I only let the dough rise once. Bake loaves at 350°F for 25-30 minutes. *Note: One package of yeast is about 2-1/2 teaspoons of yeast. *Note#2: Once, when I was rushed, I skipped the first rising time and just put the dough into my 2 loaf pans, let them rise and then baked. I couldn't tell any difference in the bread, so now I often do it this way. *Note #3: I also often substitute another cup of water for the cup of milk. *Note #4: I use a combination of the following: 1 cup soft white, 2 cups hard white, and 2 cups hard white BEFORE grinding.
IN a 4-quart pot, add 1 medium bay leaf, 1 (8 ounce) bottle clam juice, 1 (15 ounce) can chicken broth, and the strained juice from one (10 ounce) can baby clams (reserve clams and set aside). ADD 1-2 tablespoons pre-cooked crumbled bacon, 1/4 teaspoon dried thyme, 1/4-1/2 teaspoon Old Bay Seasoning, and 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion; STIR. BRING mixture to a boil, then reduce heat to medium. COVER and cook for 7 minutes, or until potatoes are firm-tender. UNCOVER and reduce heat to medium-low; ADD 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes, and 1 (15-16 ounce) jar traditional Alfredo sauce; BLEND well. STIR in the reserved clams, 2 tablespoons snipped green onions, and 2 teaspoons fresh lemon juice. POUR 2 cups nonfat half and half in a medium bowl; WHISK in 1/4 cup all-purpose flour gradually until smooth; ADD mixture into pot while stirring constantly; STIR well. SIMMER uncovered, stirring as needed, about 20-25 minutes, or to desired consistency. REMOVE bay leaf. SERVE and enjoy!
In a bowl, mix together the eggs and buttermilk. Whisk in the 1 TBS flour, 1/2 the salt and 1/2 the pepper. Soak the tomatoes in this liquid for about half an hour. Whisk together the remaining flour, salt and pepper. Heat about 1 inch of oil to 350*F in a heavy skillet. (I use my cast iron one). Dredge the tomato slices, one at a time in the seasoned flour, shaking off any excess. Fry the slices in hot oil. Do NOT crowd. (slices should not overlap as they cook). Fry each side until it begins to turn brown. Turn in the oil and fry until golden brown and crisp. Drain on paper towel. Salt to taste. Serve with tomato chutney. Yummy!
Preheat oven to 450°F Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside. Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside. Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onion and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more. Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side. Squeeze a little lemon over the stew and place a dollop of yogurt on top if you like. Good served with rice, cous cous or pasta. Note: You may leave the tomato sauce out and use broth instead(some people are allergic to tomatoes). For a twist, throw in a handful of raisins about 20 minutes before stew is done. It's a nice compliment.
clean an chop or slice i prefer to slice peppers if useing hot banna use gloves. sterilize jars an lids. add sugar an vinigare an bring JUST to a boil. add peppers to jar an cover to one half inch with hot syrup an seal. everything must be hot.
Set oven to 300 degrees. Heat oil in a large oven-proof pot or Dutch oven over high heat. Season roast with salt, pepper and garlic powder on all sides. Brown the pork roast on all sides in hot oil, turning often (this should take about 15-18 minutes). Remove the pot from heat, and cool the roast enough to handle. While still in the pot, spread the hoisin sauce over the browned roast (or you can remove the roast to a plate and return back in the pot). Sprinkle the green onions over the roast in the pot and cover with a lid. Place the roast in the oven. Cook until pork is very tender when pierced with a fork (about 3 hours) adding water to the pot about 1/4-cup at a time if mixture is dry. Remove the pot from the oven and transfer pork to a cutting board; tent with foil and let stand for 20 minutes. Meanwhile spoon off fat from the pan juices. Stir in whiskey and 3/4 cup water into juices; boil 2 minutes on top of stove, adding a small amount of water in if the sauce is too thick, or if sauce is too thin, boil and reduce. Slice the pork thinly, pour the sauce over and serve.
Thaw loaves as directed on package; let rise until doubled. Stir together granulated sugar, cocoa and cinnamon. Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 60 seconds or until smooth when stirred. Pour mixture into 12-cup fluted tube pan. Heat oven to 350°F Pinch off pieces of bread dough; form into balls, 1-1/2 inches in diameter, placing 3 baking pieces inside each ball. Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar mixture. Place balls in prepared pan. Bake 45 to 50 minutes or until golden brown. Cool 20 minutes in pan; invert onto serving plate. Cool until lukewarm.
Sift together flour, soda, salt, spices and cocoa. Set aside. In a large mixing bowl, combine oil and sugar. Beat until well blended. Stir in hot applesauce and blend thoroughly. Add dry ingredients, blending well. Stir in nuts. Turn batter into well greased and floured 9" x 13" pan. Bake at 400 degrees for 15 minutes; then reduce temperature to 375 degrees and bake about 15 minutes longer. Cool completely. Caramel Frosting: Melt 1/2 c butter in sauce pan over low heat. Stir in 1 c brown sugar, firmly packed, and 1/4 tsp salt. Bring to a boil over medium heat; boil hard for 2 minutes, stirring constantly. Remove from heat. Stir in 1/4 c milk. Return pan to heat and bring to a full boil. Remove from heat; cool to lukewarm. Stir in 2 c confectioner's sugar, and beat until smooth. If frosting is too thick, beat in a little milk.
Cook noodles in boiling water for 3-4 minutes until just tender. Drain well and toss with sesame oil to stop the noodles sticking together. Blend the peanut butter, ginger, soy sauce and water togetherto make a creamy dressing. Mix the noodles with the peanut butter dressing. Scatter the peanuts over the top and serve.
Prepare stock by boiling ham bone with 1 Tbs salt in large stock pot of water. Peel and grate potatoes. Add salt to grated potatoes and mix in flour with hands until no more can be added. Usually a little more than 4 cups. Form balls the size of fist and push a small piece of ham into the center. Remove Ham bone from stock. Add balls to boiling stock being careful not to let balls stick to bottom of pot. Boil softly for at least 1 hour. Serve with salt, butter/margarine, or sour cream. Use leftovers for breakfast and serve with syrup or jam.
Cook pasta according to directions. Melt butter together with olive oil in large skillet with cover or dutch oven (ideally large enough to hold all of your ingredients together). Cook garlic until no longer raw, but don't allow to brown. Add broccoli to the pan, constantly stirring, until broccoli is completely coated in the oil and garlic and pan is very hot. Add broth, and immediately cover. Steam until broccoli is tender. Turn off heat and stir in the fresh basil. Combine pasta and broccoli. Season with salt and pepper according to taste. Serve topped liberally with cheese.
Peel and cook potatoes. Drain well and mash until smooth. Add cream cheese, sour cream, seasonings and butter. Beat with hand mixer until smooth and fluffy. Place in lightly greased casserole dish. Dot with more butter. Refrigerate until ready to bake. Bake at 350 until heated through (about 30-45 min.).
Rinse and drain chickpeas. Mix chickpeas, olive oil, apple cider vinegar, and salt in a shallow baking dish (shallow so that the liquid can soak more of the chickpeas). Set in refrigerator to marinate for 4 hours or overnight. (If not marinating, mix in a bowl.). After marinating, stir chickpeas with all other ingredients (except for feta) in a bowl. Just before serving, sprinkle crumbled feta over the salad.
Mix the two cans of Libby's Pumpkin Pie Mix with evaporated milk and eggs according to directions. Pour into greased 9x13 baking dish. Sprinkle the dry yellow cake mix over the top of the pumpkin. Sprinkle with nuts. Drizzle with melted butter over the top. Bake at 425 for 15 minutes, then at 350 degrees for 55 minutes. Can be enjoyed with or without whipped cream when cooled.
Combine water, sugar, and salt in a bowl, stirring with a whisk until sugar and salt dissolve. Pour water mixture into a large zip-lock plastice bag. Add the tarragon, lemon rind and juice. Add the pork chops to bag and marinate in refrigerator for 2-4 hours, turning bag occasionally. Prepare the grill about 20 minutes before taking pork out of refrigerator. Spray grill with non-stick olive oil cooking spray. Remove pork chops from bag and discard the remaining marinade. Sprinkle evenly with pepper. Place pork on grill and grill for 3 minutes on each side until desired degree of doneness.
Set large colander in large bowl. Place tomatoes in colander and let drain 30 minutes. As tomatoes drain, layer jalapeno, onion, garlic, and cilantro on top. Shake colander to drain off excess tomato juice. Discard juice; wipe out bowl. Transfer contents of colander to now-empty bowl. Add salt, pepper, and 2 teaspoons lime juice; toss to combine. Taste and add minced jalapeno seeds, sugar, and additional lime juice to taste.
Preheat the oven to 180°C. Spray a non-stick frying pan with oil. Cook the chicken mince until browned (5 minutes), breaking up lumps. Add the capsicum, onion, pasta sauce, canned tomatoes and Italian herbs. Combine and heat through. Cut the pasta sheets to fit the lasagne dish. Layer the chicken pasta sauce with pasta sheets, then a layer of mashed pumpkin, then a layer of spinach. Continue this process until you finish with a layer of pasta. Pour the canned soup over the assembled lasagna and sprinkle a layer of cheese on top. Bake in the oven for 30 minutes.