HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large saucepan. Add leek, bacon and garlic. Cook, stirring, until the leek is soft and the bacon is browned. Add mushrooms and zucchini to pan and cook just until zucchini is softened. Stir in the mustard, sour cream, Vegeta and milk; continue stirring until sauce is heated through. Adjust seasoning with salt and pepper. Toss pasta with sauce and serve.
Slice tomatoes and mozzarella uniformly, about 1/3-inch thick. Arrange alternating slices of tomatoes and cheese on serving platter. Sprinkle with a little salt and pepper. Top with basil. In a small bowl, combine oil, vinegar, salt and pepper. Drizzle over dish and serve.
Brown ground chuck with onion. Drain off grease and add allspice and garlic. Saute for 3 minutes. Add salt, pepper, fennel, cinnamon, oregano, and basil. Stir until meat is well coated. Stir in tomato paste until meat is well coated. Stir in tomato sauce and water. Simmer covered for 2 hours. Boil 18 of the noodles for 5 minutes just to soften. Drain and rinse with cold water. Lay flat on layered paper towels so the noodles do not stick together. Mix together ricotta cheese, egg, and 1/2 cup parmesan cheese. Spray a 15 x 11 baking dish with cooking spray. Spread a small amount of sauce on bottom just to keep the noodles from sticking. Then layer in this order: 6 noodles, 1/3 of meat sauce, 1/2 of ricotta cheese mix, 1/3 cup of parmesan (sprinkle to cover), 1/3 of shredded cheese mix, 6 noodles, 1/3 of meat sauce, 1/2 of ricotta mixture, 1/3 cup of parmesan cheese(sprinkle to cover), 1/3 of shredded cheese, 6 noodles, 1/3 of meat sauce, 1/3 shredded cheese mix, and 1/3 cup parmesan cheese (sprinkle to cover). Cover loosely with aluminum foil and bake at 350 degrees for about 45 minutes until bubbly. Remove foil and continue baking for 15 additional minutes or until the cheese on top browns slightly.
In a medium bowl, place the first 8 ingredients, and toss them to combined. Let it marinade for 4-5 hours, or over night, tossing every few hours. Heat a little more sesame oil in a large wok or skillet. Take the pork out of the marinade, shake off excess marinade, and stir fry in the wok or skillet; season with salt and pepper. Add the corn starch to the marinade and whisk to dissolve. Add the peppers and onions when the pork is fully cooked and stir fry for about 2 minutes. Add the noodles and marinade, and bring to a boil to thicken sauce.
In 3+ cup microwave-safe bowl, combine all ingredients EXCEPT cheese and any extras you want to add. Microwave uncovered on high for 4 minutes. Stir thoroughly. (This develops the creamy sauce). Repeat above 2 steps until almost all liquid is absorbed (approx 16 mins in 1200 watt microwave). Add cheese and stir thoroughly. Let rest for 3 minutes and then enjoy.
Rinse strawberries and remove stems. Put them in a blender.Add ice cream and milk. Blend on high for 15 seconds. Serve immediately.
BLINTZES: Using a blender, mix the eggs, milk and flour at low speed. Add the Grand Marnier. Once the batter is well mixed and coats the spoon with a thin film, refrigerate, covered for 1 hour in a pitcher or bowl. Stir the batter thoroughly and before making the crepes, test the liquid by dunking a spoon in the mixture; again, it should coat the spoon with a thin film. Adjust by adding milk if necessary. Using a 8-10" nonstick pan, spray with oil, and heat the pan over medium-high heat. Pour about one cup of batter to coat one pan. Once covered, pour a thin layer of batter into the heated pan, swirling to coat if necessary. When the crepes pull away from the edge of the pan in about 20 seconds, remove from the heat, tap them lightly or run a knife across the edge of the pan to release, and invert the crepes on a dry towel to cool. Stir the batter at brief intervals to re-suspend the ingredients. FILLING: Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt. ASSEMBLY: With the cooked side up, spoon about 1/4 cup filling inside the center of the wrapper. Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold over the ingredients pulling the stuffing toward you. Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 1/2-inch flat "eggroll" shaped blintz on a dry towel with the seam side down. COOK: Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape. Flip the blintz onto the other side. Lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe. TOPPING: Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes. In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft. TO SERVE: Ladle the warm fruit over the blintz and top with a dollop of sour cream. Garnish with a fresh strawberry half.
Heat the olive oil in a large skillet over medium heat. Saute the onion, celery and mushrooms 5 minutes, or until just tender. Mix in the green pepper and veggie crumbles, and saute 5 minutes more, until the pepper is tender. Mix in the garlic and paprika. Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, caraway seeds and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened. Just before serving, stir in the sugar, and season with salt and pepper. Serve with egg noodles or rice. Enjoy!
Set a fine sieve over a small bowl. Add 2 tablespoons of kosher salt, the five-spice powder and bouillon cube and rub them through the sieve. Set the chicken on a platter. Rub the spice blend all over the chicken inside and out and refrigerate it for 4 hours. In a medium saucepan, combine the vinegar with the water, brown sugar and baking powder and cook over moderately high heat, stirring occasionally, until the sugar has dissolved. Transfer the syrup to a large bowl and let cool to room temperature. Stand the chicken in the syrup and ladle the syrup over it several times. Transfer the chicken to a rack set over a plate and refrigerate overnight. Bring to room temperature before cooking. Pat the chicken dry inside and out with paper towels. In a large wok, heat 3 cups of the oil to 375° over moderately high heat. Carefully lower the chicken into the hot oil, breast side up, and cook until deeply browned on the bottom, about 20 minutes. Insert a large fork into the cavity and carefully transfer the chicken to a plate. Turn the chicken over and lower it into the hot oil, breast side down. Fry the chicken until deeply browned and cooked through, about 20 minutes longer. Meanwhile, in a small skillet, toast the Szechwan peppercorns over moderate heat until fragrant, about 3 minutes. Transfer to a spice grinder and let cool. Add 3 tablespoons of kosher salt and grind to a fine powder. Heat the remaining 1/4 cup of oil in a small skillet. Add the garlic and cook over low heat until golden, about 4 minutes. Transfer the garlic and oil to a small bowl. Transfer the chicken to a carving board, breast side up, and let rest for 10 minutes. Carve and arrange the pieces on a platter. Scatter the garlic and oil all over the chicken and serve with the spiced salt.
Line baking sheet with parchment. Brush off excess sugar from ginger. Dip each piece of crystallized ginger into melted Victorian Epicure Belgian chocolate. Place on Parchment let harden at room temperature for 1 hour.
In a big bowl, whisk together the juices, cream, mustard, horseradish, and Tabasco. Add in crabmeat, scallions, cilantro, chives, and tomato; mix gently to blend. Season to taste with salt; refrigerate at least 1 hour before serving.
Oven at 325°F. Fresh Asparagus should be cleaned and cut into 1-inch pieces. In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately.
Remove excess fat from duck. sprinkle with salt and pepper. Heat a frypan with with oil and add the duck. cook on all sides for 5 minutes. Add coriander and ginger,. Cover with water and bring to the boil. Lower heat and cook for 45 to 60 minutes. Take out duck, remove all fat from the stock. lace a layer of onions on the bottom of the tangine plate, add duck and a quarter of the stock. Cover and bring to the boil, lower the heat and cook 10 minutes. Peel and core and slice the apples, arrange around the duck, cover and cook a further 5 minutes. Before serving add orange blossom water and roasted almonds, sprinkle with sesame seeds. Serve hot with couscousor rice. Chicken legs may be used instead of duck legs.
Preheat oven to 375. In a bowl combine first 7 ingredients and mix well. Place chicken on a clean surface and divide spinach mixture evenly between them, leaving a 1/4 inch border. Roll up and secure with tooth picks. Brush melted butter over each roll and dredge in crumbs. Place on non stick cooking sheet and bake 40 minute.
Heat the oil, add mustard seeds, when they begin to sputter add the curry leaves and garlic and stir for about 15 seconds. Add the tomatoes, turmeric, garam masala to the seasoning and cook for about 3-4 minutes on medium heat. Add chick peas, water and salt and cook for 10-15 minutes on low heat.
In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well. In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil. Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry gingerroot and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss. Serves 4 as an entree with rice or 6 as a side dish.
Preheat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Beat milk, oil, and egg slightly in medium bowl. Stir in remaining ingredients just until moistened. Fill muffins cups about 1/2 full. Bake 20 minutes or until goldne brown, cool 5 minutes before removing from pan.
Preheat oven to 350°F. In a large mixing bowl combine the flour, sugar, baking powder, and salt. In a separate bowl, lightly beat together the eggs, peanut butter and water; Add flour mixture to egg mixture and mix just until ingredients are incorporated, add a little more water, a teaspoon at a time, can be added if mixture is to dry to make a smooth dough: Stir in peanuts. Divide the dough into two portions, and form each into a log approximately 3 inches in diameter. Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand. Bake in preheated oven until light brown, about 40 minutes, take out of oven; turn oven down to 300°F; let logs cool for 10 minutes, then cut at angle into 3/4-inch thick slices; Place slices, cut side down on cookie sheet and bake until crisp, about 20 minutes, enjoy.
For the vinaigrette: Spoon the mustard into a medium bowl. Whisk in half the oil and half the vinegar until blended. Add remaining oil and vinegar, and whisk until blended. Whisk in water, and season with salt and pepper. Or, use a food processor. Next, place prosciutto in a small skillet on medium heat and saute until it begins to brown. Add the minced garlic and brown together for a few seconds. Add vinaigrette and cook just until warm. Meanwhile, loosen each Romaine heart on 4 individual salad plates. Crumble blue cheese onto the lettuce, the optional hazelnuts, and drizzle with the warmed prosciutto (or Westphalian, better) dressing. Serve.
Dissolve Chocolate in 5 tablespoons hot Water. Cream butter; add sugar gradually. Beat @ high speed until grain is gone. Then add well beaten egg yolks. Beat again. Add Milk. Add chocolate. Add Flour. Beat well. In a separate bowl beat egg whites until stiff. Gently fold in stiffly beaten egg whites. Add Baking Powder &Vanilla last until thoroughly mixed. Grease 3 layer cake pans with crisco or margerine. Dust with flour. Bake @ 325o, approximately 1 hours 10 minutes. When cake is done, it bounces back when pressed. Cool upside down on cake racks. Run knife around edges of pan to loosen. FROSTING:. Butter and powdered sugar frosting, with more chocolate powder works well on the layer cake. Use a filling of your choice, nothing too overpowering.
Preheat the oven to 350 degrees F and remove the top rack of the oven. Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper. Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered (or do this after putting the turkey in the pan as directed below). Put the turkey on a rack in a large roasting pan and cover the turkey with aluminum foil, and place in the oven. In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done, take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving.
Preheat oven to 350 degrees F. Butter and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too. Whisk together the flour, baking powder and salt in a medium bowl. Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds and transfer the mixture to the prepared pan. Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.
Boil the water for the pasta adding 1 tsp oil to keep it from boiling over when you are cooking the pasta. Cook the pasta until slightly less done than you would like it. Thaw spinach in microwave if it is still frozen. Meanwhile, add 2 tsp oil to a large nonstick skillet or any large pan you have available over medium-high heat. Add ground turkey, bacon, onion, garlic, seasoning salt, worcestershire sauce, and italian seasoning and cook turkey, breaking it up as you go along until it is thoroughly cooked. Add mushrooms and cook until tender. Add tomatoes and bring mixture to a boil. Meanwhile, ring spinach out to get all of the moisture you can out of it. Chop finely. Drain pasta and add to mixture along with spinach. Continue to simmer until pasta and spinach are tender. Sprinkle cheese over top and serve (with additional cheese if desired).
Preheat oven at 350 degrees F. Line a 12x18in cookie sheet (or 3 9in rounds) with a parchment paper. Finely chop the cashew for the meringue. Beat the egg whites and cream of tartar on medium speed until foamy. Add the sugar. Beat until hard peaks. Fold in the cashew. Spread the meringue in pans as thinly and as evenly as possible. (thickness about 1cm) Bake for 25mins or until golden brown. Let cool. Whip the butter until creamy. Beat egg yolks in a separate bowl. Boil sugar and water in a saucepan. Check the syrup consistency by pouring half a teaspoon of syrup into cold water. If the syrup forms a soft ball, the syrup is done. Be careful not to overcook it or it will crystalize. In a steady stream, pour the syrup into the egg yolks while beating at high speed. Fold in the whipped butter and cashew nuts. If using 12x18in baking sheet, cut the meringue in 4 and remove from parchment paper. If using the round pans, simply remove parchment paper. Set aside 1/3 cup of the filling. Alternately layer the meringue and the remaining filling starting with meringue. Use the 1/3 cup to coat the sides. Pour excess on top. Cover the top and sides of the cake with the remaining nuts. Freeze for about an hour and let chill for about 2 hours before serving.
Preheat oven to 325°F. Cook macaroni in boiling saltged water until tender, drain and rincse. Make white sauce of butter, flour, milk, salt and pepper (do this by blending these ingredients over a low heat ) - o'kay what I do - melt butter and add flour and cook off for a minute or two over low heat and then add warmed milk and whisk till smooth and let thicken over heat and then add 2/3 of the cheese into this mixture and stire until melted. Pour the entire cobmination over the cooked macaroni in a greased baking dish and sprinkle with remaining cheese over the top and bake for 30 minutes.
Cook the pasta according to the pack instructions. Drain, rinse in cold water until just cold, then drain again. Put the lime zest and juice, chilis, oil and sugar in a jug and whisk. Season well, then pour into a bowl with the shrimp, tomatoes, onion and cilantro. Add the prepared pasta and the salad leaves, toss well and serve.
Combine the first six ingredients in a bowl. Spread the butter and cream cheese mixture on bread slices. Arrange sliced radishes on top. Sprinkle the snipped chives on top and enjoy.
Thoroughly mix together meatball ingredients and form into meatballs by the tbsp; brown on all sides and cook over medium-low heat until cooked through, 15-20 minutes; remove from heat. Mix together sauce ingredients except cornstarch in a large pan big enough to hold sauce and meatballs (w/lid), cook over low heat until mixture is hot and simmering and mixed through. Mix cornstarch with 5-6 tbsp water to form a slurry and whisk into sauce and stir until sauce is thickened and bubbly; fold meatballs into pan and mix sauce over them. Top with lid and simmer 10-15 minutes over low heat. Serve with hot steamed rice, if desired.
Preheat oven to 375°F. Coat a casserole dish (big enough to hold 2 apples) with nonstick cooking spray. Peel apples halfway down from stem end. Core apples without cutting through the bottom. Place in casserole. Mix ginger and butter in small bowl. Spoon half of the mixture into each apple. Stir all remaining ingredients in small saucepan over medium heat until sugar dissolves and syrup boils. Pour over apples. Bake 30-40 minutes. Serve with whipped cream, if desired. NOTE: May be covered loosely with plastic wrap and done in microwave (on high about 6 minutes) and then remove plastic wrap and put apples under preheated broiler for about 2 minutes.
Slice carrots and steam, set aside. Saute parsley and garlic for 1 minute in an oiled pan. Add carrots and veggie broth; simmer uncovered for 5 minutes. Add tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until "cheese" starts to melt. Stir in nutmeg and nutritional yeast. Remove from heat; keep warm. Place 3 lasagna noodles in bottom of 11x7 baking dish. Layer carrot mixture, noodles, tomato sauce and spinach until done. Top with spaghetti sauce. Cover and bake 15 minutes at 375 degrees. Uncover and bake an additional 30 minutes until thoroughly heated.
In standing mixer fitted with whisk attachment, beat butter and peanut butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Mix spices together. For each pound of ground beef, browned. Add one recipe of mix plus 3/4 cup of water, simmer for 10 to 15 minutes. Use the recipe calculator to make a larger recipe to mix and store for future use. I then use approximately 2 1/2 to 3 tablespoons Mix per pound of hamburger.
Preheat oven to 325. Line 8x10" dish with foil. Place fish in pan, sprinkle with seasonings. Use a pastry brush to sparingly coat tops and sides of fillets with mayonnaise. top with generous sprinkling of paprika. Bake uncovered for about 20 minutes, until fish flakes when touched with fork. Serves 4. Note: No need to turn while baking. any amount may be prepared by adjusting size of pan.
Preheat oven to 350 degrees F. Grease and flour an 8x4 loaf pan. Stir flour and baking powder in a. bowl and set aside. In a large bowl, beat bananas, molasses, oil and eggs, adding the ingredients one at a time. Add dry ingredients to wet ingredients and stir until combined. Fold in the apple, Pour batter into the pan. Bake for one hour or until toothpick inserted comes out clean. Cool in pan for 10 minutes, then turn on wire. rack. Cool to room temperature and slice and serve.
In a small saucepan, bring 1 cup of the water to a boil. Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them; let soak for 5 minutes then drain. Add the dried mushrooms to the water to the water remaining in the saucepan and let soak for 15 minutes. Drain the mushrooms through a sieve, reserving the soaking liquid. Slice the mushrooms, discarding the stems. In a large saucepan, heat the oil over moderate heat. Add the chicken and saute for 4 minutes or until no longer pink on the outside. Add the soaked mushrooms, fresh mushrooms, green onions, stock, soy sauce, honey, and mushroom soaking liquid. Bring the sauce pan mixture to a simmer. Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup water. Stir the cornstarch mixture into the simmering soup and cook for 5 minutes. Stir in the tofu, vinegar, and red pepper sauce. Cook until the tofu is heated through.
Preheat oven to 350°F and line 12 muffin cups with paper liners. To make the muffin batter, sift the flour, granulated sugar, brown sugar, baking powder, salt and cinnamon together into a medium-size mixing bowl and make a well in the center. Place the egg, melted butter and milk in the well. Stir with a wooden spoon just until ingredients are combined. Quickly stir in the raspberries and lemon zest. Fill each muffin cup three-fourths full with the batter. To make the streusel topping, combine the pecans, brown sugar, flour, cinnamon and lemon zest in a small bowl. Pour in the melted butter and stir to combine. Sprinkle this mixture evenly over the top of each muffin. Bake until nicely browned and firm, 20 to 25 minutes. To make the glaze, mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm.
Brown and crumble hamburger in large skillet. Drain off grease. Add soup, water, and Peas. Simmer 5 minutes or until heated thru. Serve over Toast or Bisquits.