HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°F. Heat olive oil and butter over medium heat in a large skillet. Add onions, eggplant, garlic and seasonings. Cover and let saute, stirring occasionally for about 10 minutes. Add tomatoes and lentils with a little liquid. Cook until very thick. Stir in tomato paste and heat through. Adjust seasonings to taste. Butter a large casserole of oblong baking dish and layer half of the noodles across the bottom. Sprinkle one third of the parmesan over the noodles. Layer half of the sauce over noodles and parmesan. Layer the remaining half of the noodles over the sauce, sprinkle with one third of the parmesan and cover with the remaining sauce. *You could refrigerate it at this point if you want to make it ahead of time. Custard Sauce:. Heat butter in a saucepan over low heat, stir in flour, and let roux cook a few minutes. Pour in heated milk, stirring with a whisk. Slowly whisk sauce into beaten eggs. Pour sauce over entire casserole. It should drain through to the bottom and bind the whole thing together. If it sits on top, slide a butter knife in and out of the layers in a few places. Sprinkle with remaining parmesan and cover. Bake for 1 hour. Serve very hot.
Assemble stuffing; combine crumbs, onions, raisins, nuts, and salt. Add milk to beaten eggs and stir into dry mixture and mix well. Dress ducks, rub inside with salt and pepper and fill lightly with stuffing. Lace openings closed. Place breast down in an open roasting pan and arrange 3 strips of bacon on each duck. Roast at 350F, allowing 20 to 25 minutes per pound. While duck is baking, mix the ketchup, worcestershire sauce, A-1 sauce, and chili sauce together. Twenty minutes before serving time, turn the ducks breast side up; pour fat from roasting pan and baste with sauce. Garnish with parsley and serve with remaining sauce.
Cream butter in a large mixing bowl. Gradually add powdered sugar, beating until light and fluffy. Sift almonds through a colander or coarse sieve; add to creamed mixture, mixing until well blended. Add lemon juice and egg, mixing well. Gradually blend in the flour, stirring well. Press dough into a cookie press. Press cookies 2 inches apart onto ungreased cookie sheets, using the discs you desire. Bake at 400 degrees for 7-10 minutes. Remove to wire racks to cool. Store in airtight containers. Yield: 5 1/2 dozen.
Preheat oven to 375. Butter 3-4 quart square baking dish. In 4 quart saucepan over medium heat, melt 6 tablespoons of butter. Stir in flour, cook, stirring, 1 minuted. Add bay leaf. Slowly whisk in milk until smooth. Simmer, whisking occasionally, 14-16 minutes. Discard bay leaf. Whisk in creme fraiche and 1 1/2 teaspoon fleur de sel; bring to simmer. Off heat, stir in 1 1/2 cups each mozzarella and cheedar. Season with Fleur de sel and white pepper. In large bowl, combine pasta and cheese sauce. Stir in 2 cups mozzarella. Transfer to prepared casserole dish. Sprinkle with remaining 1/2 cup mozzarella and cheddar, then with bread crumbs. Bake 30 minutes. Let stand 10 minutes before serving.
Combine marinade ingredients. Stir. Add the remaining ingredients to the mixture and chill overnight.
Saute celeriac in 1/2 of the butter for about 3 minutes. Blend in flour and gradually add milk. Heat until almost boiling, scalding the milk and add sprouts, salt and pepper. Pour into greased baking dish and cover with bread crumbs and dot with remaining butter. Bake about 20 minutes at 400 degrees.
In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes. Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.
PESTATA: Process all ingredients in food processor until finely ground, about 1 minute, scraping sides as necessary. Set aside. STEW: Toss eggplant with 11/2 teaspoons salt in a bowl. Line surface of large plate with double layer of coffee filters or some parchment and lightly spray with vegetable oil spray. Spread eggplant in even layer over coffee filters. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, 8 to 12 minutes, tossing once halfway through to ensure that eggplant cooks evenly. Heat 2 tablespoons oil in Dutch oven over high heat until shimmering. Add eggplant, onion, and potatoes; cook, stirring frequently, until eggplant browns and surface of potatoes becomes translucent, about 2 minutes. Push vegetables to sides of pot; add 1 tablespoon oil and tomato paste to clearing. Cook paste, stirring frequently, until brown fond develops on bottom of pot, about 2 minutes. Add 2 cups water and chopped tomatoes and juice, scraping up any browned bits, and bring to boil. Reduce heat to medium, cover, and gently simmer until eggplant is completely broken down and potatoes are tender, about 20 to 25 minutes. Meanwhile, heat remaining 1 tablespoon oil in 12-inch skillet over high heat until smoking. Add zucchini, bell peppers, and 1/2 teaspoon salt; cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. Push vegetables to sides of skillet; add pestata and cook until fragrant, about 1 minute. Stir pestata into vegetables and transfer vegetables to bowl. Add remaining 1/4 cup water to skillet off heat, scraping up browned bits. Remove pot from heat and stir reserved vegetables and water from skillet into vegetables in Dutch oven. Cover pot and let stand for 20 minutes to allow flavors to meld. Stir in basil and season with salt to taste; serve.
Mix together the (uncooked) oatmeal, barley and glitter (your choice of color). Divide into equal parts (for each child) and place label on front of each bag.
Preheat oven to 425°F. Mix chopped corned beef & Swiss cheese. Set aside. Combine salad dressing & garlic. Assembly order: Spread pita with salad dressing/garlic mixture. Sprinkle with dry sauerkraut. Top with corned beef/cheese mix. Bake on a stone or baking pan for 10-12 minutes or until cheese is melted and edges are lightly browned. * Cooks note - For pizzas with tender crusts, be sure to use pitas without pockets for this recipe.
Melt two tablespoons butter in nonstick saucepan. Saute mushrooms and scallions until soft, about 10 minutes. Add sausage and saute until done, about 3 minutes. Remove from pan and set mixture aside. Reduce heat to low, add chopped giblets, 1-3/4 cups broth, wild rice, wine and basil. Season with salt and pepper. Cook until liquid is absorbed, 25-40 minutes. Preheat oven to 375 degrees. Remove stuffing from heat and stir in half the mushroom mixture; set the remainder aside. Stuff hens with stuffing and brush them generously with melted butter. Roast 1-1/4 hours, basting frquently with butter. Sauce: Melt 1/4 cup butter in saucepan. Combine flour & caraway seed and whisk into butter. Cook until well blended, about 3 minutes. Add whipping cream and 1/2 cup chicken broth. Add 1 cup pan juices and cook several minutes; add reserved mixture and pass sauce with hens.
Cream together the butter and sugar. Stir in the eggs one at a time. Stir in the flour, mixing well. Gradually add water until the batter is the consistency of a thick cream sauce. Lightly grease the 2 sides of a krumkake iron with cooking spray or melted butter. Heat over medium to medium-high heat until a drop of water sizzles on the surface. Spoon a heaping tablespoon of the batter into the center of the iron. Squeeze the sides closed enough to spread the batter, but not so much it overflows the sides. (Keep a damp towel nearby to wipe off any drips. Because of the butter content, you may accidentally get krumkake flambe if you're not careful!). Bake 30 seconds, flip over, and bake 30 second more. Flip iron to original position. remove krumkake, and shape over a krumkake cone or a wooden spoon. Slip off cone and allow to cool on a rack.
Put the water in large pot to boil. Salt and pepper the chicken pieces and brown in large fry pan. Pour off rendered fat and add chicken to boiling water and cook for 10-15 minutes. Add chiles, oregano, garlic, salt and pepper and turn down heat. Simmer for five to ten minutes. Add vegetables and vinegar. Simmer for ten minutes. or until vegetables are tender and serve.
Preheat the oven to 350 degrees F. Grease a 9X13 inch baking pan. Mix together oats, brown sugar, wheat bran, cinnamon, flour, raisins, flaxseed and salt. Make a well in the center and add the oil, egg, applesauce and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan. Bake for 20 minutes in the preheat oven. Cool for 5 minutes and cut into bars.
Melt the butter in a frying pan. Add the mushrooms and saute gently for about 1 minute. Add the garlic and cook for 30 seconds. Add the tarragon, salt and pepper, cream and lemon zest. Stir over low heat for 2 minutes. Add the Parmesan cheese and cook gently for 3 minutes, until the mixture thickens slightly. Cook the pasta in boiling salted water until al dente. Drain and stir into the sauce. Serve immediately.
Combine peanut butter, ice cream, chocolate syrup and milk in a blender and blend until smooth. Pour into glasses. Serve with a dollop of whipped cream and top with chopped nuts and maraschino cherry if desired.
Butter each slice of bread you want to use then proceed with ingredients for any one of the options below:. Salami and tomato - cover the bread with slices of salami. Add slices of tomato and some onion rings. Prawns and lemon - put a lettuce leaf onto the bread. Spoon prawns on top and add some black pepper and a twisted slice of lemon. Blue cheese and lettuce - cover the bread with lettuce and thin slices of blue cheese. Sprinkle cress on top. Cheese and tomato - lay thin slices of Havarti cheese on the bread. Then, lay a row of sliced tomato along the middle. Add a gherkin garnish. Smoked salmon and egg - cover the bread with slices of hard-boiled egg and smoked salmon. Sprinkle it with chopped dill. Lettuce, egg and herring - lay slices of hard-boiled egg and fillet of pickled herring on the bread. Sprinkle it with cress. Garnishes:. Cut a slice of lemon in half. Make a cut in the middle of each half, then twist the ends so that the slice stands up. Make thin cuts along the length of a gherkin, cutting almost to the end. Then, spread the slices out like a fan.
In a large bowl, combine all of the ingredients, except the cooking spray and buns. Shape into 4 patties. Grill, 4-6 minutes. Serve on buns with your favorite toppings.
Sift flour with salt, baking powder, cinammon and nutmeg. Melt the shortening in a small bowl in the microwave and allow to cool. In a large bowl, beat the eggs until foamy and gradually add the sugar while beating constantly. Add the milk alternately with the melted shortening and then add the vanilla essence. Add the flour mixture and beat until combined. Cover and chill in fridge for around 30 minutes until dough is firm. Grease a doughnut pan with 12 holes carefully. Pre-heat oven to 200 degrees celcius (450 F) with the fan-forced option on. Carefully spoon the cool dough into a large piping bag with a large plain nozzle and pipe a ring of dough into each hole. You can just use a small spoon to fill the doughnut pan but it takes ages and isn't as even. I used a disposable bag, filled it then snipped a hole at the end to pipe the mixture. Bake for around 10 minutes or until doughnut has risen and is lightly browned. Turn out onto a wire-rack to cool. Ice with chocolate glaze, doughnut icing (e.g.Recipe # 179685 ) or dip in half a cup of melted butter and then toss in a cup of sugar mixed with a teaspoon of cinammon.
Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk to blend. In another bowl, whisk the milk, oil, vanilla, and egg together. Stir the wet ingredients into the dry ingredients just until combined. Do not overmix. Put a little oil on a griddle or large skillet and heat over medium-high heat. Drop the batter by tablespoons onto the griddle or in the pan to form several small pancakes. Cook until golden on each side (2 to 3 minutes). Transfer the pancakes to plates. Top the pancakes with a few strawberries and some whipped cream.
Trim off any tough ends of the mushroom stems. Wipe the mushrooms clean with dampened paper towels. If the mushrooms are large, halve or quarter them. Set aside. In a medium-sized heavy skillet or fire proof casserole heat 2 Tablespoons of the oil over medium high heat. Add the garlic and saute, stirring, until barely golden; do not let it brown. Immediately remove the pan from the heat and stir in the flour until smooth. Return to the heat and cook, stirring, 1 to 2 minutes. Gradually stir in the broth. Add the chili pepper, 1 Tablespoon of the parsley, the lemon juice, and salt and cook, stirring, until the sauce is thick and smooth. Remove from the heat and set aside. In a medium sized, heavy skillet heat the remaining 1 Tablespoon oil over high heat. Add the mushrooms and saute, stirring frequently, until they are lightly browned. Add the mushrooms to the sauce and simmer 5 minutes. Taste and adjust the seasoning. Transfer to a heated serving bowl. Sprinkle with the remaining 1 Tablespoon parsley and serve at once as a tapa. Makes 4 servings. The International Appetizer Cookbook.
Prepare skewers by soaking in water for at least 60 minutes or make Recipe #227476 for extra flavor. Place pork in a zip lock bag. Drain artichoke hearts, reserving marinade; set artichoke hearts and bell pepper squares aside. Add reserved marinade with remaining ingredients to bag; mix well and seal bag. Let stand for 30 minutes, turning bag occasionally (or refrigerate overnight). Prepare medium-hot coals in covered grill; skewer* pork, artichoke hearts and pepper squares; grill for 15 minutes, just until done and nicely browned.
First you will need to preheat your oven to 350°F. Take a large mixing bowl and combine your sugar and cinnamon. Proceed by whisking your egg yolks in one at a time, and then add salt at the end. Stir in the milk and vanilla. Next, spread the warmed jam evenly over the bottom of your pie shell. Pour the egg-milk mixture over the warm jam and bake in your preheated oven until the top is lightly browned and the center is set. This should take around 30 minutes. Remove from your oven and cool to room temperature. When ready to serve, slice the pie into individual servings and garnish with your sweetened whipped cream and mint sprigs.
Press tofu well and cut into reasonably sized slices (about 1/2 inch thick). Sprinkle with a little salt and pepper. Spray a skillet or add a small bit of butter/oil and brown the tofu on both sides (about 7 minutes per side). While tofu cooks saute your onion and mushrooms with a little salt and pepper until onion is tender and mushrooms are just browned. Set aside. Turn tofu down to low. Spoon buffalo sauce over your tofu slices and, shuffle them around to coat. Let cook a few minutes on med-low heat. Pile your tofu onto rolls and top with mushrooms and onion.
Set cubed sweet potatoes in a pot and cover with water, Add salt. Partly cover and cook on high until fork tender. When cooked through, turn down to med-low, leave potatoes in the water and mash with potato masher until consistency of loose oatmeal. If you like a smoother texture use a immersion blender to puree. While potatoes are cooking saute onion on med-high heat until translucent and add garlic. Cook for one minute more then add ground beef, salt, and pepper. Once beef is cooked half way, add barley, stirring constantly for one minute. Now add 1/2 cup of water or broth to the mix. Stir occasionally to keep from sticking and to ensure even cooking. Continue to add water/broth while it absorbs (shouldn't take long and doesn't take all the liquid usually) until barley is al dente and meat is cooked through. Add meat mix to pot of sweet potato and stir well. Add salt and pepper to taste. Serve with fresh bread and butter. ***This will thicken more as the barley continues to absorb liquid and release starch, so if you find it's too thick just add some water to thin out. I like mine a little thicker so i don't bother. When it's properly chilled it is quite firm (can be 'cut' into serving sizes from a container with a spoon) but will loosen up as it warms up.***.
Place bulgur in medium bowl. Pour boiling water over bulgur. Cover the bowl and set aside for 20 minutes. Drain using a fine mesh strainer. Meanwhile, section oranges with a paring knife by first cutting away the peel and pith, then cutting out the flesh by sections, leaving the membranes. Cut the sections in half, and add them to the bulgur. Add the lemon juice, olive oil, garlic, onion, cucumber, parsley, mint, walnut, and currants. Mix well. Season to taste with salt and pepper. Serve at room temperature or while still warm from the cooking process. Add in the feta cheese if desired.
Preheat oven to 350°F. Beat together the mascarpone, sour cream, butter, herbs, lemon rind, salt and pepper. With your finfers gently loosen the chicken skin to create a pocket, try also to loosen the skin of the drumstick. Using a small spoon or your fingers push a 1/4 of the herb mixture into the pocket, even it out and fold the skin back in place. Repeat with the other legs. Drizzle a few drops of olive oil over the chicken, massage it in allover the flesh with your hands, sprinkle with salt and pepper. Place in a roasting tin, roast on 350F for 35-45 minutes. Baste once or twice during cooking.
Cream the butter until smooth. Add granulated sugar and vanilla, creaming again until smooth and slightly fluffy. Sift flour and then measure the 2 cups of flour. Add salt to flour and sift again. Gradually add to the creamed butter mixture until you have added all the flour and mixture is smooth. Mix the coconut into the cookie dough. Shape into a one and half (1.5) inch diameter roll and wrap in plastic wrap. Refrigerate until it the dough is firm, about 2-4 hours, or for several days until ready to use. May be frozen for later baking. Using a sharp knife, cut 1/4 inch slices from the cookie dough roll and place on a very lightly greased cookie sheet, about 1 inch apart. Bake at 300 degrees for about 20 minutes, until a light golden brown at edges, but not browned entirely across the top. Cool cookies on sheet just until they are set, easy to remove and have cooled slightly, usually about 2 to 3 minutes. Remove cookies with a spatula and place on the 1 cup of powdered sugar that you have sifted onto a piece of wax paper or similar surface. Cover cookies with powdered sugar on all sides by sifting more sugar over them or "rolling" them in the sugar. After they have cooled and the powdered sugar has "set", you can coat them with more powdered sugar if you would like. Cool completely and then store in an airtight container, for however long you can keep them from being eaten! Try these the first time following the recipe as given. The next time, you can play around with adding other ingredients to tweak these to your exact tastes. Some ideas, toasting some of the coconut before adding to the dough, adding finely chopped macadamia nuts, ginger, cardamom or any citrus zest. Key lime zest and macadamias is a great combo, truly a cookie that takes you to tropical islands without the frequent flier miles :).
Puree the avocado with all the ingredients. Serve in salt rimmed glasses To get the salt to stick to the glass dip the rim of the glass in lighten beaten egg white and then into coarse sea salt.
Place a baking sheet in the oven and preheat to 400 degrees F. ****Butter the ramekins with 1 tablespoon butter. Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little. In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath. Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT! ****Special equipment: 4 (2/3 to 1-cup capacity) ramekins.
Cook the pasta in a large pan of rapidly boiling water until "al dente". Drain and return to the pan. While the pasta is cooking, mix the pine nuts, fresh basil leaves, garlic and Parmesan in a food processor until finely chopped. With the motor running, add the extra virgin olive oil in a slow stream until a smooth paste is formed. Season with salt and freshly ground black pepper, to taste. Toss the pesto through the hot pasta until it is thoroughly distributed. Garnish with shavings of fresh Parmesan.
To make dough, place flour, eggs, salt, and olive oil into a stand mixer fitted with a dough hook. Add 3 tbs of the water and process. Add more water 1 tbs at a time until mixture comes together and forms a ball. Turn dough onto a lightly floured surface and knead to make sure it is well mixed; set aside to rest for 5 minutes. Flatten dough out onto a lightly floured surface. Dust top of dough with flour and roll out until it is about 1/16 inch thick and desired diameter. Generously grease baking pan with butter and olive oil. Fold dough in half then in half again to form a triangle, then place in the pan. Open dough and arrange it in the pan, gently pressing it on the bottom and sides letting the excess hang over the edge of pan; set aside. Preheat oven to 350°F. To Prepare filling, have all ingredients at room temperature except pasta. Toss drained pasta with the olive oil and 2 cups of the sauce. Put 6 generous cups of pasta into the bottom of the timpano. Top with 1 cup of the salami, 1 cup of the provolone, 6 of the hard boiled eggs, 1 cup of the meatballs, and 1/3 cup of the Ramano cheese. Pour 2 cups of sauce over the top. Top with 6 cups of remaining pasta, and then the remaining salami, provolone, hard boiled eggs, meatballs and ramano cheese. Pour on 2 cups of the sauce. Top with remaining pasta, and the remaining sauce over that.Pour the beaten eggs over the filling. Fold the dough over the filling and seal completely. Trim away and discard any double layers of dough. Bake until lightly browned, about 1 hour. Then cover with foil and and continue baking until timpano is cooked through and dough is golden brown, reaching an internal temp of 120°F Remove from oven and allow to rest for 30 minutes or more. The baked timpano should not be attached to the pan, if any part is stuck, gently cut loose with a knife.Carefully invert timpano onto a serving platter. Remove pan and allow to cool for an additional 20 minutes or more. Using a long sharp knife, cut a circle about 3 inches diameter in the center of the timpano making sure to cut all the way through to the bottom. Slice the timpano as you would a pie into serving size portions leaving center in place for support for remaining pieces.
Heat oil in a 4-quart Dutch oven. Add celery, onion, sweet pepper and garlic. Cook for 5 minutes over medium heat. Stir in ham (or chicken), paprika, sugar, dry mustard, cumin, basil, oregano, thyme, cloves, black pepper and cayenne pepper. Cook for 5 more minutes, stirring frequently. Stir in black-eyed peas, hominy, undrained tomatoes, chicken broth, parsley and molasses. Bring to boil, then reduce heat and cover Dutch over and let soup simmer for 30 minutes.
Combine all ingredients except oil, pepper and sugar. Whisk in olive oil. Taste for salt and pepper. Add sugar if needed.
Mix the chicken meat with 1 cup of breadcrumbs and the remaining ingredients except the butter. Form into patties. Coat with the remaining breadcrumbs. Fry in the butter over medium heat until golden and cooked through.