HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle cornmeal onto a lightly greased 12-inch pizza pan; press pizza crust into pan. Bake at 450 degrees for 10-12 minutes or until lightly browned. Stir together beans and next 4 ingredients; mash with a fork or potato masher; stir in chiles; spread mixture over crust Combine salsa and pizza sauce; spread over bean mixture. Sprinkle with onion, bell pepper, cheese, and if desired, olives. Bake at 450 degrees for 12 to 15 minutes or until cheese melts. Sprinkle with tomato if desired.
FOR THE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch springform cake pan. Peel and pit the mangoes. Cut into thin strips. Arrange mango slices on the bottom of the pan, covering it completely. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Sift together the flour and baking powder and fold into the butter mixture alternately with the lime zest, lime juice and macadamia nuts. Pour the batter over the mango slices. Bake for 50 minutes. Reduce heat to 300 degrees F and bake for 30 minutes more, until a skewer inserted in the middle of the cake comes out clean. Cool in the pan on a rack for 10 minutes. FOR THE SYRUP: Combine the lime juice and sugar in a small nonaluminum saucepan. Stir over low heat until the sugar dissolves. Bring to a boil and boil for 3-4 minutes, until the syrup thickens slightly. Invert the cake onto a serving plate and brush with the lime syrup. Serve immediately with cream or ice cream.
Combine ricotta, goat cheese, rosemary and peppers in a medium bowl; set aside. Heat butter in a large skillet over medium-high heat. Add mushrooms, leek and salt and cook, stirring, until the leek starts to soften and the mushrooms release their juices, about 3 minutes. Pour in wine and simmer until the liquid has evaporated, about 2 minutes & set aside. Preheat oven to 400°F Line a large baking sheet (approximately 12 by 17 inches) with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two sheets to form a rectangle.) Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel. Lightly coat the phyllo with oil using a pastry brush. Sprinkle with 1 teaspoon breadcrumbs. Repeat this step, layering the remaining phyllo on top. Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart. Spread the reserved cheese mixture evenly over the phyllo. Top with the reserved mushroom mixture. Bake the tart until the crust is brown and crispy, 25 to 30 minutes. Let cool in the pan on a wire rack for 5 minutes. To serve, lift the parchment paper and slide the tart onto a cutting board or large platter & serve warm. Also serve a salad of baby greens, carrots, and radishes with a vinaigrette -- warm bread, lathered with butter & a nice fruity wine!
Heat saucepan over medium high heat. Spray with cooking spray and saute onions until transparent. Add potato, bay leaf, marjoram, cayenne and chicken broth. Bring to boil, cover, reduce heat and cook until potato is soft, 8-10 minutes. Add creamed corn, canned corn, milk and freshly ground pepper. Over medium-high heat, heat until hot, not boiling. Add red peppers and the package of crab/shrimp, continue stirring until heated through, 2-4 minutes.
Wash spinach thoroughly and allow to dry (use a salad spinner, if you have one). Combine spinach, orange sections, and sliced onion in a large salad bowl, tossing well. Drizzle dressing over spinach mixture; toss gently.
Preheat oven to 200°C. Gently fry the chopped onions in four tablespoons of oil, add the spices and stir well. Once the onions have softened, set the pan to one side. Put some oil on a piece of kitchen paper and rub the aubergines all over, then prick them about three times with a fork, place on a baking tray and put in the oven on a high heat for about 30 minutes Check them after about 10 minutes and turn them over until they're slightly charred on the outside. Take the aubergines from the oven and cut them down one side and take the tops off. Open them up and carefully scoop the flesh out and place in a bowl. Mash the flesh with a fork. Now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well. Wash the spinach, break it up into small pieces and add to the pan. Stir well then add your chopped tomatoes. Leave for about 10 minutes on a low heat then add your crushed garlic and coriander, stir well and gently heat for another 15 minutes. If possible leave the curry for a couple of hours to stand and reheat just before serving.
In a large stock pot place the chicken and sprinkle with garlic salt. Add the water until its about 4 inches above the chicken. Wash the lime then cut it in half and add it to the pot. Bring water to a boil and continue until the chicken is cooked throughly. About 1-1 1/2 hours. Remove the chicken and let it cool. Remove the limes and skim the broth to remove fat. Shred the chicken after it has cooled off and set aside. To the broth add the chicken bouillon and let it simmer for a couple of minutes. Now add in your canned tomatoes and all your spices. I like to add in about 8 shakes of hot sauce (I use Cholula) Bring to a boil and add in the the zucchini and carrots and the shredded chicken. When the vegetables are done cooking your soup is done! Garnishes:. crumbled tortilla chips. shredded cheddar or montrey jack cheese. cilantro. sour cream. hot sauce like Cholula, Tapatio or tabsco. lime wedges.
Spray a medium saucepan with non-stick cooking spray. Add onion, carrots, celery, and garlic and saute for 5 minutes. Add chicken broth, bring to a boil. Reduce heat and simmer covered for 10 minutes. Add remaining ingredients and simmer for 10 more minutes.
Combine softened cream cheese, avocado, chives or onion, lemon juice and salt; mixing until well blended; add tomato, mix lightly. Shape ground beef into six oval patties; broil (or grill) on both sides to desired doneness; season with salt and pepper. For each sandwich, cover one bread slice with lettuce, then the beef patty, the cream sauce and then sprinkle on the bacon.
Add ingredients into your fondue pot or mini crock pot. Stirring as it melts until all ingredients are combined. For a faster method, heat the margarine or shortening and the heavy cream in a sauce pan over med-low heat until melted. Remove hfrom heat. Stir in the rest of the ingredients until melted and well-combined. Transfer to your fondue pot. Serve with bananas, pineapple, strawberry, pound cakes.
Melt the butter in a small frying pan over low heat. Add the flour and cook for 1-2 minutes or until sandy like in texture. Gradually whisk in the milk, add the 1/4 cup of cheese and cook, stirring, for 3-4 minutes or until thickened and set aside. Spread half the bread slices with the mustard and top with the extra cheese and then ham. Spread the remaining slices with the pre made cheese mixture and sandwich both sides together. Spread the sandwiches with butter on both sides. Heat a large non-stick frying pan over high heat and using extra butter, cook sandwiches (pending on pan size in batches ) for approx 2-3 minutes each side or until golden and the cheese is melted. Serve whilst hot.
Cut pound cake into 1-inch cubes. In a medium bowl toss together pound cake cubes with drained sliced peaches. In a small bowl, whisk together eggs, 3 tbsp of the sugar, milk, orange juice and cinnamon. Pour over cake mixture, stir gently. Let stand 30 minutes, occasionally pressing down on cake so evenly moistened. Lightly butter 8 inch square baking pan. Preheat oven to 350°F. Spoon mixture into pan and sprinkle with remaining sugar. Bake 35-40 minutes or until just set.
In plastic bag, combine flour, salt, and pepper. Add chicken; shake to coat. Heat oil over medium heat and add chicken. Cook until no longer pink in center. Remove and set chicken aside. In the same skillet add garlic and mushrooms; cook 2-3 minutes. Stir in tomatoes, tomato sauce, wine, and basil. Reduce heat to low and simmer for 5 minutes. Return chicken to skillet and simmer for an additional 5 minutes. Serve over hot linguine.
Saute the chilies, onions, and garlic in butter until soft. Add cream and chicken stock and bring to simmer (the stage just before a rolling boil). Be careful not to let the liquids boil over. Quickly whisk in seasonings and grits. Stir constantly until grits begin to thicken. Gently fold in cheeses and let sit for at least 5 minutes.
In small saucepan, mix vegetables with clam juice and boil until veggies are tender. Meanwhile, melt butter in larger pan, then add flour slowly and whisk until smooth. Add salt and pepper. Cook for about 4 minutes over low heat. Slowly whisk in milk. Heat to simmer, uncovered., stirring often. Add cod and cook for 5 minutes. Next, add veggies and clams and cook for about 15 minutes or until chowder is thickened a bit, stirring often. Add more salt and pepper if necessary. Enjoy!
Blend softened cheese and butter in mixer. Blend and whip in the sugar and vanilla. Beat in enough cream to arrive at the right spreading consistency. Ready to spread.
Rinse pinto beans, soak them in cold water overnight, then drain. Cut chicken into 1" cubes; cook until no longer pink in small amount of water. Combine chicken with chilies and seasonings; refrigerate until needed. At the same time, combine beans, chicken broth, garlic, salt, and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about 1 hours. Add more water if necessary. Combine chicken and spices with beans; simmer 10 more minutes. cool and freeze. Grate cheese, put in a 1 qt bag, and attach it to the freezer container with the chili. To serve, thaw chili and cheese. Simmer chili 30 minutes, stirring occasionally. Top chili with salsa and grated cheese; serve on warmed corn tortillas.
BRING first 6 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn; remove from heat. MELT butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth. Cook, stirring constantly, 1 minute. STIR in milk and next 5 ingredients. Cook, stirring constantly, until cheese melts. Gradually stir cheese mixture into vegetable mixture. COOK over medium heat, stirring constantly, until soup is thoroughly heated. Garnish, if desired, and serve immediately. Makes: 2 quarts.
See separate recipe for Marta Sgubin's Mashed Potatoes -- Preheat oven to 350. Combine the lamb, garlic, onion and rosemary and put them through a meat grinder twice. If you don't have a meat grinder, don't use a food processor because that doesn't give the right texture. Use a knife to chop [or shred] the ingredients very fine, the way you would if you were making hash. Melt 6 tablespoons butter in a large skillet and stir in the flour. Stirring constantly with a wooden spoon, cook for 5 minutes or until completely blended. Slowly add the beef stock, stirring as you add, and cook until thickened - about 5 minutes. Add the chopped lamb mixture and stir to blend. Add salt and pepper to taste. Spoon this meat mixture into a 2-quart oval ovenproof casserole dish. Spread the mashed potatoes over the top. They should be as even as possible and touch the rim of the dish so that non of the meat mixture shows. Use a fork to rake a design along the top, drawing the tines over the sirface from one end to the other the long way. Dot with the remaining 2 tablespoons of butter. Bake for 40 minutes or until the filling is bubbling hot and the potatoes are lightly browned.
Melt chocolate in double boiler; cool. Add egg yolks, and mix thoroughly. Add milk and liqueur; continue to blend. Add butter, a few bits at a time, stirring after each addition. Continue to beat until mixture is thoroughly blended. Cover and refrigerate 2 hours or longer, until mixture is firm. Shape into small ovals; roll in cocoa. Store in refrigerator or freezer.
Place ALL ingredients in crock pot, EXCEPT SHRIMP and GREEN ONIONS. Cook on low for 8 hours; Add shrimp during the last hour of cooking; stir and turn cooker to high. Ladle into bowls and garnish with green onions, enjoy.
Brown the chicken with the garlic and onion. Place in crock pot with the all the other ingredients (except cilantro, cheese, and tortilla chips). Cook on low for 6 hours. Adjust seasoning and serve with chopped cilantro, cheese and tortilla chips.
Mix all basting ingredients. Place cleaned turkey in roaster pan. Roast turkey, uncovered,at 325*. Baste with chichen broth mixture every 1/2 hour. Turkey should be done in 4-5 hours. If needed to prevent over browning; cover with a foil tent last hour of cooking.
Slice the pears into 'pear steaks' about 1/3 inch thick. Mix together honey, ginger and lemon juice. Pour glaze over pears. Grill pear steaks on each side for 2 minute Eat warm with dinner, or as a dessert over ice cream.
Vegetables -- To a large pot, add the olive oil and butter and bring to medium heat. Add the garlic, then the leeks and fennel, onion slowly cook on medium heat until lightly golden brown, but not dark brown. Just a slow caramelizing works best for this. Potatoes -- Add the potatoes and mix just to combine the flavors. Add the herbs and seasoning, (rosemary, thyme, parsley -- reserving some for a garnish, salt and pepper and nutmeg). Cook 5 minutes. Sauce -- Add the sherry, to deglaze the pan slightly, then the chicken broth and mix well. Cook 30 minutes on a low simmer until the potatoes fall apart. My trick -- Instant potato flakes. Rather than corn starch in soups to thicken -- I love potato flakes. Just add them in, nothing more. A instant light thickening with some taste. I like to add 1/4-1/2 cup. Just add to the broth and it will slightly thicken without a fake corn starch or flour taste. Finish -- Add the heavy cream to finish it off. Just heat and season with any salt and pepper to taste. If you want and I love these -- balsamic mushrooms, just toss in a baggie, the mushrooms, balsamic vinegar, olive oil, salt and pepper. Add to a cookie sheet topped with foil and roast at 450 for 10-12 minutes until golden brown. Just slice and then top the soup. Well worth making it. A bowl of this, a salad, a fresh tomato panini anything. So good and comforting.
Bring water and salt to a boil in a 4-quart pot. Add Broccoli florets and cook for three minutes. Remove from heat, drain, and put in ice water to stop cooking. Drain well and place in serving dish. In a small saucepan saute onion and peppers in 1-tablespoon olive oil until onions are transparent. Add balsamic vinegar and tarragon. Bring to a boil and remove from heat. Whisk in remaining olive oil. Pour over Broccoli, toss to combine and refrigerate. Hint: To roast peppers, wash and dry, place directly on gas burner on high heat. With long tongs, turn pepper as skin begins to char on all sides. Remove from burner and wrap in plastic wrap and let sit for 10 minutes. Remove from plastic wrap and scrape off skin, remove seeds and stem, slice for salad.
Combine breadcrumbs, mayonnaise, parsley, dijon, green onion, 2 tsp lime juice, chili and Worcestershire sauce. Mix until combined. Mix in egg into breadcrumb mixture. Fold in crabmeat in to the breadcrumb mixture. Form into 8 patties. Cover and refrigerate for at least 30 minutes. Meanwhile in a food processor, add avocado, lime juice, salt and pepper. Process until smooth. Cover and refrigerate. In skillet melt butter and fry cakes in batches until golden brown. About 2-3 minutes per side. Transfer cakes to paper towel to drain. Arrange 2 cakes on 4 plates and put a dollop of avocado butter on top of each.
Wash wild rice in three changes of hot tap water; drain. Add rice, salt, and water to saucepan and heat to boiling. Reduce heat and cover. Simmer until rice is tender and has absorbed the water, about 30 to 45 minutes; for al dente rice, drain after 30 minutes. Rice should be tender but not mushy. Some kernels will be open, and others will be just tender. Set aside. Melt the butter in large heavy pot. Add the onion and mushrooms, sauteing for 5 minutes or until vegetables are cooked. Add the broccoli, carrots and chicken broth. Simmer until vegetables are tender. Place the vegetable mixture into a blender or food processor and process until smooth. You may need to do this in batches. Add flour and cream; blend until smooth. Return pureed vegetables to pot. Heat to simmering and cook until thickened. Stir in the chicken and wild rice. Add salt and pepper to taste.
Preheat oven to 375 degrees F. In a large bowl, cream sugars with the butter, shortening and 1/2 cup nutella. Beat in egg and vanilla extract. Add coffee granules, mix well. In a medium bowl, blend the flour, baking soda, and salt with a wire whisk. Add chocolate chips and ground nuts to the flour mixture. Stir well. Add flour mixture to the butter mixture, stir just until blended. Drop by tablespoonfuls (I use a cookie scoop) two inches apart onto greased cookie sheets. Gently press a whole hazelnut into the center of each cookie. Bake 10 minutes. Remove from oven and let cool on cookie sheet 5 minutes. With a spatula transfer warm cookies to rack to finish cooling. Once cooled, drizzle melted 1/4 cup nutella mixed with 2 teaspoons of water over tops of cookies, if desired. Cool completely. Note: May be stored in an air tight container, with parchment paper between layers. These cookies freeze well.
Remove the leaves from the cauliflower but leave the head whole. Steam for about 20 minutes, until easily pierced by a wooden skewer. Meanwhile, melt the butter in a pan. Add the breadcrumbs and cook until golden brown. Be careful not to burn! Place the cauliflower on a serving dish. Spread the sour cream all over the cauliflower. Sprinkle the bread crumbs evenly over the top. Enjoy!
Heat oven to 450°F. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Cut potatoes into 1-inch chunks. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan. Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.
Cut up cauliflower into small florets and place in a pot. Add the stock, bring to the boil, reduce heat and cook until tender. Drain stock (reserving for future use if preferred), season with salt and pepper, add the cream and puree using a stick mixer or blender. Serve.
Put flour, milk,and soy sauce in a pot and bring to a boil. Stir well and heat until thickened adding more flour to your disered thickness. Place the 2 scoops of rice on the plate. Top with the 2 cooked Boca hamburgers. Top that with the 2 fried eggs. Cover with as much of the gravy you made as you like.
Cube steak and brown in oil, remove to casserole dish. Saute onion, carrot and celery in pan until onion is soft, sprinkle in flour and stir over heat for 2 minutes, add stock and stir until thickened. Add to meat in casserole with sauce, seasoning and thyme then cover and cook in moderately slow oven (325 degrees) for 2 hours. Increase oven temperature to very hot (400 degrees), make scone topping and place on top of casserole, cook uncovered in oven for 15-20 minutes. SCONE TOPPING: Sift flour into a bowl and add half the butter with the milk. Mix to a firm dough with a knife, turn onto a floured board, knead lightly and roll out to a rectangle 1/2 inch thick. Brush with remaining butter and sprinkle with parsley, cheese and a little onion or celery salt. Roll up firmly and cut into 1/2 inch slices with a floured knife and place on top of casserole.
Sift flour into large mixing bowl. Add egg, salt, sugar, vanilla and melted butter. Mix with your hands until the mixture starts to come together. When the dough becomes stiff, add enough sherry to make it soft and pliable. Knead until smooth. Warp in plastic wrap and chill for 1 hour. Roll out pastry thin on lightly floured surface. Cut into 40 strips 7 by 1/2 inches. Tie each loosely into a knot. Heat oil in pan to 375 degrees. Deep fry the knots in batches for 2-3 minutes, until puffed up and golden. Drain knots on paper towels. Dust generously with powdered sugar. Serve hot or cold.
To make the sponge, combine the ingredients in the bowl of a standing mixer and mix with a spoon till the ingredients are combined. Set aside at room temperature for 4 -12 hours. Do this before going to bed if you want fresh bagels in the morning. Add salt, honey, malt syrup, and flour to the sponge, the flour last. Attach dough hooks to your mixer and mix at low speed for 8-10 minutes. This is a stiff, bucky dough so don't walk away from the mixer if it has a tendency to walk across your counter top. Once the dough is mixed remove it to your counter and cover with a cloth to let it rest for 5-10 minutes. Preheat oven to 450 degrees. Place a baking stone in the oven. Divide the dough into 6 equal pieces. Round each piece and set aside to rest for a few more minutes, covered. To shape take each ball of dough and flatten out slightly using the palm of the hand, making a disc approximately 3.5 inches wide. Make a hole in each using your thumb and place back on the counter, covered, to rise. Bring your water (in a wok or large pot) to a simmer, then add the baking soda. After 10 minutes flip each bagel over so the bottom is now facing up. When this side begins to get slightly puffy and rounded it is time to boil. This may take as little as 5 minutes, but depending on the temperature of your kitchen, how cold your countertop is, etc., it might take longer. When the bagel looks and feels a bit puffy, it's ready to boil. Drop the bagels 3-4 at a time into the simmering water (depending on how large your pot is). They should float immediately or within a few seconds. Let them simmer for one minute, then flip them over using a chopstick or spoon and let the other side simmer for one minute. Remove from the water using a skimmer or large spoon and place on a clean tea towel. Sprinkle them with sesame, poppy seeds, salt or whatever you prefer immediately after removing them from the water, and place on parchment paper. Slide parchment paper onto baking stone and bake for 12-13 minutes or until golden brown.
In a small saucepan, over medium, stir together; chocolate, milk, and sugar and vanilla. Cook, stirring constantly, until chocolate is completely melted and mixture is hot, about 5-7 minutes. Add peanut butter to chocolate mixture. Remove from heat; whisk until frothy and peanut butter is well incorporated. Serve hot, topped with whipped cream, if desired.
Brown onions and meat lightly in butter, stirring constantly. Add tomatoes, salt and pepper. Cook covered for about 15 minutes. Remove from heat. Add parsley, egg, 1/4 cup cheese and bread crumbs. On the'top' of each Eggplant, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end. Place in baking dish and bake in moderate oven (about 350°F) until soft and light brown (about 30-45 minutes). Insert knife blade into incision and stuff with meat mixture. Prepare bechamel sauce. Melt buter over low heat; add flour, salt,pepper and nutmeg; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth. Add the egg and remaining cheese to the sauce. Pour about a tablespoon on top of each Eggplant. Sprinkle with additional grated cheese and dot with butter. If desired, add tomato sauce to the pan. Bake in a moderate oven for about 35 minutes.