HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350° and lightly grease a 9x13 baking pan. In a small bowl, combine the egg and 1/2 cup milk. In another bowl, pour the breading. Dip the chicken chunks into the liquid and then roll in the breading. Heat the oil in a skillet and brown the chicken until golden. Place in the casserole and add the cheese and ham. Prepare the soup and blend in the remaining 1 cup milk, stirring well. Pour over the ham and cheese and bake 30 minutes until bubbly. Let sit 5 minutes before serving.
Beat cream cheese until softened, add in sweetened condensed milk. Beat until smooth. Add in the peanut butter, beat until thoroughly blended. Gently fold in the cool whip. Pour pie filling into your graham cracker crust. Refrigerate for at least 2 hours. May top with additional cool whip and chocolate shavings or chopped peanuts.
Place all salad dressing ingredients into a blender and mix until sugar is dissolved; set aside. Remove the 4 outer leaves of the banana blossom to use as a garnish; cut off the bottom core and the tip. Using a sharp knife, start at the top of the blossom and slice crosswise into the thinnest possible strips. As you move down, you will eventually encounter what looks like tiny bananas; remove all the leaves and discard the baby banana pieces. Stack the leaves, roll them into a cylinder, and continue slicing. Place the blossom shreds into a bowl of cold water and add the 2 Tbsp of lemon juice or white vinegar to prevent the leaves from turning brown. Use your fingers to separate the slices into rings and let sit for 20 minutes. Drain and rinse once, but keep in water until ready to use; drain again when ready to use. Once you have prepared the banana blossoms, place chicken in a bowl and add half the dressing; set aside to marinate for 20 minutes. In a large bowl, add the banana blossom shreds, chicken, and remaining salad ingredients, including the remaining salad dressing. Toss thoroughly and arrange on the reserved outer banana blossom leaves; garnish with ground peanuts and fried shallots; serve immediately.
Blend butter and flour, soup and 2/3 cup water in saucepan. Bring to boil, stirring constantly. Cook for 3 minutes; remove from heat. Stir in sour cream and salt. Soften tortillas in hot oil skillet. Spoon chicken on tortillas; roll to enclose filling. Arrange in a 9x13 inch baking dish. Pour sour cream mixture over top. Sprinkle with cheese. Bake at 350 degrees for 15 mintues.
Put first six ingredients in blender. Cover and switch the motor for just a few seconds. Uncover and add salad oil gradually while the motor is running. Blend until very thick and smooth.
Mix together dry ingredients except sugar. Cut in butter and add sugar. Beat together egg, milk and water and add to dry mixture. Knead dough to soft. roll out and cut into any shape that lights your candle. Deep fry in oil until golden brown on all sides. Drain and serve warm.
Preheat oven to 375°. Beat the 6 eggs whites until stiffly beaten. Cream together the softened butter, sugar and vanilla. Sift together the cake flour and baking powder. Add flour mixture alternately with milk to the creamed butter and sugar. Stir in the finely chopped almonds. Gently fold in the egg whites. Pour into 2 greased and floured 9-inch cake pans. Bake at 375° for 28-30 minutes. Cool 10 minutes and remove from pans. Frost with White Frosting. WHITE FROSTING: In a saucepan combine 1 cup sugar and 1/3 cup water and 1/4 tsp cream of tartar and dash of salt. Bring mixture to boiling, stirring until the sugar dissolves. Place 2 egg whites in a mixing bowl and very slowly pour the hot sugar syrup over, beating CONSTANTLY with a mixer until stiff peaks form - this takes about 7 minutes. Beat in vanilla and frost cake.
Add ingredients in the order recommended by your bread machine. Select white bread cycle. Can also be made with rapid or delayed cycles.
Adjust an oven rack to the upper-middle position and heat the oven to 425 degrees. Line an 8-inch square baking pan with a foil sling and spray with vegetable oil spray. For the Filling: Mix all the ingredients together in a small bowl. For the Dough: Whisk the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the buttermilk and 2 tablespoons of the melted butter together. Stir the buttermilk mixture into the flour mixture until the dough comes together but looks shaggy, about 30 seconds. Transfer the dough to a floured counter and knead until just smooth and no longer shaggy, about 30 seconds. Pat the dough into a 12 by 9-inch rectangle with the long side facing you. brush the dough with the remaining tablespoon melted butter, then sprinkle the sugar mixture over it, leaving a 1/2 inch border along the top edge. Press on the filling to adhere it to the dough. Loosen the dough from the counter using a bench scraper (or metal spatula), and roll the dough into a tight log. Pinch the seam closed and roll the log seam side down. Pat the ends to even them and slice the cylinder into 9 evenly sized rolls with a serrated knife. Slightly flatten each piece of dough to seal the open edges and keep the filling in place. Arrange the rolls cut side down in the prepared baking pan. Cover the baking dish with foil and bake for about 12 minutes. Remove the foil and bake until the edges of the rolls are golden brown, 12-14 minutes longer. Flip the rolls out onto a wire rack set over a sheet of parchment paper (for easy cleanup), remove the foil sling, and let cool for 5 minutes. For the Glaze: Whisk the confectioners' sugar, cream cheese and buttermilk together in a medium bowl until smooth. Flip the rolls upright, drizzle with the glaze, and serve.
Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed until smooth; stir in pecans.
Place ingredients in the bread machine in the order listed. After completion of the dough cycle, shape dough into 12 balls and place 2" apart on greased cookie sheets. Cover and let rise until double - about 45 to 60 minutes. Meanwhile, prepare Flavored Topping Mix. Beat sugar and butter until light and fluffy. Stir in flour until mixture is the consistency of thick paste. Stir in cinnamon and vanilla extract. Divide mix into 12 equal pieces. Pat each piece into a 3-inch circle. Place 1 circle of topping mix on each ball of dough, gently shaping it down over the ball. Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern. Heat oven to 375 degrees F (190 celsius). Bake buns until golden brown, about 15 to 20 minutes.
Preheat oven to 350° F. Mix dry ingredients and wet ingredients in two separate bowls. Add the dry to the wet and mix well. Place by 1/4 cupfuls on a parchment paper lined baking sheet. Bake for 15-20 minutes. Will be moist, but not fall apart or too soft. Let cool on baking rack. Keep in covered container in fridge.
Preheat oven to 425. Wash and scrub Potatoes. Pat Dry, then brush Potatoes with the Vegetable Oil. Bake potatoes for 1-2 hours, or until done. Cut in half, and scoop out centers, leaving approx. 1/2" layer of in the skin. Cut each half in to 3 wedges (lengthwise). Put on baking sheet and brush the insides of potatoes liberally with olive oil. Mix together garlic, seasonings, cheese and parsley. Lightly top potatoes with the mixture. Bake for 20-25 minutes until crisp and golden brown.
Put all ingredients in a food processor and pulse till it resembles taco meat. Taste and add more spices if necessary.
saute veal and pork in oil, set aside. saute mushrooms, until brown, add to veal. heat butter in skillet, add shallots. add wine, reduce to almost gone, add chicken broth and meat drippings. cook down by 1/3, add spices and sour cream. add meat and mushrooms back to pan to heat through. serve with noodles.
Place ingredients in bread machine keeping the salt, sugar and yeast separate. (According to your bread machine directions). Set on dough cycle. Start. When machine stops remove dough and place on floured surface. Oil sheet pan. Divide into 12 pieces. Shape each into an oblong roll and then place end to end so almost touching. making 2 rows.Cover with plastic wrap and rise for 30 minutes in a warm spot. Preheat oven to 425 degrees. Brush with milk and sprinkle with a touch of salt. bake for 15 minutes. Remove from pan and separate. Enjoy warm.
Cook pasta according to pkg directions; drain. In skillet, heat butter over med-hi and saute mushrooms for 2 minutes. Add onions and garlic; cook for 1 minute. Add flour and cook and stir for 1 minute. Add milk, basil, salt and pepper. Cook and stir until sauce is thickened and smooth. Remove from heat; add Parmesan cheese. Toss with drained pasta. Sprinkle with parsley.
Stir together cream of mushroom soup, milk, dry soup mix, and undrained mushrooms. Reserve 1/2 cup of soup mixture and set aside. Stir uncooked rice and vegetables into remaining soup mixture. Turn rice mixture into a 13x9 baking dish. Arrange chicken pieces atop. Pour reserved soup mixture over chicken. Sprinkle chicken pieces with paprika. Cover tightly with foil. Bake at 375 degrees until rice is tender, about 1-1/4 to 1-1/2 hours.
* are optional items. Mix all items together in a glass bowl or other non-reactive container. Chill for 2 hours. Serve in glass with lime wedges.
In a bowl, toss pears with cornstarch. Add in cranberries, vanilla and brown sugar and stir gently to coat pears. Pour into an 8x8 pan. Mix dry ingredients for topping. Stir in melted butter and vanilla. Crumble over fruit mixture. Cover with foil and bake at 350 degrees for 20 minutes. Uncover and bake for 15-20 minutes more or until topping is lightly golden and pears are tender. Serve warm with vanilla ice cream or whipped cream, if desired.
Combine ground meat, breadcrumbs, salt, pepper, nutmeg and chili powder, then form the mixture into small balls with the palms of your hands. Heat oil in frying pan, and cook onion and garlic for 5 minutes. Add the meatballs and brown all over. Add tomatoes, stock, wine, tomato paste, garlic powder, and salt & pepper, and simmer for 30 minutes. Place cooked pasta on a heated platter. Pour some sauce and meat balls over the pasta. Sprinkle with grated cheese and serve immediately. Note: Sometimes I will make extra meatballs and flash freeze them, then store them in plastic bags. When I'm ready to use them, I make the sauce and add the frozen meatballs to the sauce allowing for a longer cooking time.
Pack 3 1/2 pounds of cherry tomatoes in each of the clean, hot jars. To each quart jar add a clove of garlic, a celery stalk, a hot red pepper, and a head of dill. Combine water, pickling salt and vinegar. Boil. Fill jars to 1/2 inch head space from top. Process 10 minutes in boiling water bath. Makes 4 quarts.
Whisk first 7 ingredients together in small bowl to blend. Can be made 2 days ahead. Cover and chill. Place potatoes in large ovenproof pot. Pour enough cold water over to cover and add 1 tablespoons coarse salt. Bring to boil over high heat. Reduce heat to medium-high and cook until potatoes are tender when pierced with knife, about 20 minutes. Drain potatoes; reserve pot. Let potatoes stand in strainer until lukewarm, about 20 minutes. Working in batches, press potatoes through potato ricer back into same pot (DO NOT STIR; potatoes should be fluffy). Potatoes can be made 2 hours ahead. Let stand at room temperature. Preheat oven to 350 degrees. Combine cream, milk, and butter in small saucepan; bring to simmer. Gently fold half of cream mixture into potatoes; repeat with remaining cream mixture. Fold 3/4 cup ranch dressing into potatoes; reserve remaining dressing for serving, if desired. Season potatoes to taste with more coarse salt and freshly ground black pepper. Transfer pot with mashed potatoes to oven and rewarm uncovered until potatoes are heated through, about 10 minutes for freshly made potatoes or 30 minutes if potatoes are made ahead. Transfer mashed potatoes to large serving bowl. Drizzle with remaining dressing and serve.
Combine all ingredients except cheese and ham. Flatten meat mixture on foil-lined jelly roll pan. Place ham slices evenly on top of meat mixture, sprinkle with grated cheese. Holding one end of the foil, roll up meat like a jelly roll. Remove foil, slide meat roll to center of pan, pat seams closed. Bake at 350 for 1 hour. Remove from oven, and allow to sit in a warm spot for five minutes before slicing.
Preheat oven to 425. Unroll piecrust on cookie sheet. In large bowl, toss peaches, brown sugar, cornstarch, ground ginger, and a pinch of salt. Arrange this mixture on crust, leaving a 2 inch border. Fold border over filling. Bake 25-30 minutes or until crust is golden.
Combine softened butter, salami and green onions in a bowl, beat until well combined. Split the bread in half lenghtways, spread salami mixture over the cut surfaces of the bread. Press cheese on lightly, cut bread into quarters crossways. Cook under a hot grill until cheese is melted.
Brown the chopped onion and beef together; drain grease off. Add remaining ingredients and cook until cheese is melted. Place in fondue pot and serve with toasted cubes of French bread.
Mix together ingredients for marinade and add to chicken; marinate chicken at least 30 min, up to an hour. Mix together ingredients for cooking sauce in a small bowl and set aside. Heat 1 tbsp sesame oil and 1 tbsp peanut oil, garlic, and red pepper in wok until you just start to smell them; add chicken and cook, stir-frying 3-4 minutes or until cooked through; remove from wok and set aside. Add the other 1 tbsp sesame oil and 1 tbsp peanut oil to wok and add snow peas, mushrooms, and bok choy; stir-fry 2-3 minutes or until bok-choy becomes crisp-tender. Add green onions, bamboo shoots, baby corn, and bean sprouts to the other veggies and stir-fry another minute or so. Add the chicken back to the wok and stir all together. Pour reserved cooking sauce over the stir-fry and cook, stirring until mixture is hot and thickened, about 30 seconds to 1 minute. Serve with hot steamed rice. Just adding a note that the reason I don't use grated ginger in this recipe is because I wanted the dish to have a "subtle" ginger taste, and although I could have use a small amount of grated ginger, I felt that perhaps not as much in the dish would have been flavored by that- so in reference, I would use slices about the size of a large coin or American quarter coin.
Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl. Work in the butter and shortening with your fingers until the mixture has the consistency of coarse crumbs. In a separate bowl, mix the honey, molasses, water and vanilla. Sprinkle this mixture over the dry ingredients and toss with a fork until well blended. Form the dough into a ball. Cover and chill for several hours. Cut the dough in half and let it sit for 15 minutes at room temperature. Sprinkle a piece of wax paper with whole wheat flour. Roll out one of the dough pieces flat to about 7 x 15 inches. If the dough cracks or breaks, just pinch the edges back together. Poke a fork into the dough at 1/2-1" intervals. Then cut into 2 1/2" squares. Use a spatula to move the squares to a large, ungreased baking sheet. You can place them close together. Repeat with the other half of the dough. Bake in the center of the oven for 15 minutes at 350 deg F or until lightly browned on the edges. Store at room temperature in an airtight container. Will keep up to a month (Remember there are no preservatives).
Beat the eggs in a bowl and set aside. In a small frying pan, over medium heat, add the salami. Using a spatula, brown the salami on all sides. This won't take long. Once it is browned, add the eggs to the salami. Use the spatula to move the eggs around in the pan until they are set to your taste. Turn out to a plate as soon as they are done and enjoy!
Preheat oven to 350F and lightly grease/flour 2 8" cake pans. Prepare mix as directed. Bake cake in prepared pans. Cool. Mix pudding according to directions, except use, 3 cups milk, and 1/2 cup Kahlua. In a large deep bowl (I have a special glass bowl that is flat on the bottom that I use) place one half of cake. Pour half of pudding over cake. Top with half of Cool Whip. Then add second cake and top with pudding and Cool Whip. Cover with plastic wrap and keep in refrigerator.
Lightly oil a rimmed baking sheet or baking pan and roast tomatillos and jalapeno or chilies under a hot broiler, 4 inches or so from the heat source, 3 to 4 minutes, or until they are blistered and splotchy brown with, maybe, a few black spots. Turn them and roast on the other side. Cool, then transfer tomatillos and chilies to a food processor fitted with the metal blade or blender along with any of the juices on the pan. Process or puree until smooth. Meanwhile, over medium heat in a heavy-bottomed saucepan, heat 2 tablespoons olive oil. Add onions and garlic and cook, stirring, about 6 minutes until golden brown. Raise heat to medium high, add tomatillo puree and cook 3 minutes until sauce darkens and is very thick. Add broth, brown sugar and 1/4 cup cilantro. Stir, reduce heat and simmer, uncovered, 10 minutes or until sauce thickens. Season with salt and pepper. Set sauce aside. Season chicken liberally with salt and pepper. Heat 3 tablespoons olive oil over medium-high heat in an oven-proof skillet large enough to hold chicken in one layer. Add chicken, skin side down, and cook 5 minutes until skin is richly browned. Turn and cook on bone side 2 minutes or so. Remove chicken from pan and pour out all but 1 tablespoon fat. Add tomatillo sauce and bring to a simmer. Nestle chicken pieces, skin side up, in the sauce, place in preheated 375-degree oven and bake 15 minutes, or until chicken is cooked. (Check with point of a small knife near the bone to make sure chicken is cooked through.) Place one piece of chicken in each of four shallow bowls, spoon sauce around, top with crema or queso fresco and sprinkle remaining cilantro over.
Add all ingredients into a blender and blend until smooth. Pour into a chilled Tiki mug or a tall glass with a couple of ice cubes and garnish with a pineapple slice.
Place the skinned chicken pieces in a large heavy pot (or Dutch oven) add in water chicken broth, bay leaves and whole garlic cloves; bring to a boil, reduce heat to medium-low, cover with a tight-fitting lid and simmer for about 40 minutes or until the chicken is just tender (do not overcook the chicken or it will become tough and stringy!). Remove the chicken from the broth (RESERVE 16 cups (1 gallon) water/broth mixture; drain the 16 cups broth through a wire mesh strainer, then place back into the pot. Chop the chicken into large pieces; set aside (you will add in the chicken later). To the 16 cups broth/water mixture, add in browned sausage meat, onions, green bell pepper, jalapeno pepper/s, celery and OXO beef powder, simmer stirring about 45 minutes. Heat oil in a large skillet; add in flour and cook whisking constantly until the flour is a dark brown caramel colour (about 15-20 minutes). Add in the sausage/broth mixture with Creole seasoning and simmer stirring occasionally for about 40 minutes. After 40 minutes cooking add in chicken and black beans (if using) simmer uncovered over medium-low heat, stirring occasionally for another 40-50 minutes. Skim off the fat that has accumulated on the top. Add in green onions and parsley; simmer on low heat for 10 minutes. Remove from heat and add in file powder and season with salt and pepper; stir to combine. Serve gumbo over hot cook rice.
Place pumpkin pieces onto an oven tray.Drizzle lightly with olive oil and cook in oven 20 minutes. Add tomatoes and capsicum and cook for a further 10 minutes. Meanwhile cook pasta in boiling salted water until tender then drain. Blanch snow peas and carrot. Add all vegetables and corriandeer to cooked pasta. Add sauce, dressing and salt and peeper combine well and serve.
Preheat oven to 350. Lightly oil an 8 X 8 baking dish. Whisk together the sauce, marcapone cheese, parsley and thyme in a large bowl. Cook the tortellini in large pot of boiling salted water about 2 minutes until just tender. Drain the pasta and add it to the sauce mixture. Toss to coat. Pour into prepared baking dish and sprinkle shredded cheese to coat. Cover the baking dish and bake about 30 minutes until the sauce bubbles and the cheese on top has melted.
In a small bowl, combine all ingredients and mix thoroughly. Transfer sauce to a covered container and chill for several hours to allow flavors to blend. Stir sauce occasionally and again before serving. Tip: To add authentic Big Mac flavor to your burgers, lightly toast cut sides of sesame seed buns in a dry nonstick skillet over medium-high heat. Watch carefully so they do not burn.
Blanch the tomatoes in a pan of boiling water just enough so the skin can be easily peeled off. Chop up very finely the red onion, and garlic. Chop up finely the fresh basil. Peel the tomatoes and chop up into chunks. In a bowl place a splash of olive oil, the tomatoes, the garlic, onion and basil. Mix through gently. Cover with gladwrap and place in the fridge for up to an hour, this allows the flavours to come together. Lightly toast the Italian bread. Brush the bread with olive oil and place the bruschetta mix on top of each slice. Add the shaved parmesan on top. Serve immediately.
Mix all ingredients together in the order given. You can add chocolate chips or walnuts if you'd like. place in muffin cups. bake for 35-40 minutes on 350 degrees. Enjoy.
Place the oven rack in the top third of oven. Preheat oven to 425 degrees. Set a wire rack on a baking sheet and lightly coat cutlets with oil. Use a pastry brush and coat all sides of turkey breasts with the Dijon mustard. In a shallow plate combine the breadcrumbs, asiago cheese, Italian herb seasoning and black pepper. In another bowl whisk the egg whites until frothy and opaque. Dip each turkey cutlet into the beaten egg then dredge in the breadcrumb mixture. Coat the top of each cutlet with a light mist of oil. Place cutlets on the wire rack and bake 40 minutes (original recipe states 25 minutes baking time) or until coating is golden and meat is no longer pink in the center.
In a suitable container, combine all ingredients, except salmon and wood chips. Mix well, add salmon, cover and refrigerate 8 or more hours. Drain and transfer to smoker, putting thicker pieces on the bottom shelves. Smoke 10 to 12 hours, refilling wood chips in smoker pan 2 to 3 times.
Heat 1 tbsp oil in medium saucepan. Add all spices and dry couscous. Stir until fragrant, about 2 minutes. Being careful not to burn. Add stock and bring to a boil. Reduce heat, cover and simmer 5 minutes or until all liquid is absorbed. Remove from heat and let stand about 5 minutes. Transfer to serving bowl and fluff with a fork. In a small bowl combine 3 tbsp oil, orange juice, sugar, and salt to taste. Blend well. Add remaining veggies and dressing. Combine well. Add cilantro and nuts. Serve chilled or at room temperature.
In a medium-size saucepan put the cream cheese and butter, and cook over low heat, stirring frequently, until smooth. Remove from heat. Crush the Ritz crackers and place them in a bowl. Add just enough milk to moisten the crackers and blend. In a greased casserole dish layer 1/2 broccoli, 1/2 chicken, 1/2 grated cheeses, 1/2 crushed crackers and 1/2 cream cheese sauce. Repeat the layers. Bake in a 350F oven for 35-45 minutes, or until everything is hot and the cheese has melted. This can also be made without the chicken.
Preheat oven to 350°F. Mix all cake ingredients together. Divide cake batter into two foil-lined 9x13 inch baking pans. Bake at 350 F for 15 minutes. Let cakes cool, the first one to room temperature and the second cake by placing into the freezer until stiff enough to "flop" on top of the room temperature cake (approx. 30-60 mins.). Prepare filling by combining all ingredients into large bowl(large bowl size is important so that it can contain all the filling when it "fluffs" up). Whip hard for 5-10 minutes. When cooled to room temp., icing the first cake with all of the filling. Take the second cake out of the freezer and carefully "flop" on top of the first filling-topped cake. Serve!