HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make bechamel sauce using 6 tablespoons butter, flour and milk. (Melt butter, add flour and cook until bubbly, then add milk and whisk until thickened). Stir in tomato sauce. Add salt and pepper. Cook pasta until al dente. Drain, mix well with sauce and 1/2 of the Parmesan cheese. Turn into buttered oven dish. Mix remaining cheese with breadcrumbs. Top casserole with this mixture, then dot with remaining butter. Bake at 425 degrees for 10 minutes.
Cut bread into 1-inch cubes; place half in greased (I use pam) 9x13 inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs, milk, and syrup- mix well. Pour over bread mixture, sprinkle with cinnamon. Cover and chill 8 hours (I've done it for 24 before) or overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350°F for 30 minutes. In a saucepan, combine sugar, cornstarch, add water. Bring to boil over medium neat; boil for 3 minutes stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Uncover and bake for 30 more minutes or until golden brown and the center is set.
In a large skillet, melt margarine over medium heat, then add chicken & brown the breasts, cooking for about 10 minutes. Add the rest of the ingredients, then cover & simmer about 20 minutes or until chicken is tender.
Blend 1 garlic clove and next 7 ingredients in mini processor. Arrange salmon in 11x7x2-inch glass baking dish. Spoon marinade over. Let marinate 5 minutes. Preheat oven to 500 degrees F. Arrange fish, with some marinade still clingining, on rimmed baking sheet. Transfer any marinade in dish to small saucepan. Roast fish until just opaque in center, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze. Meanwhile, heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms; using garlic press, press in one garlic clove. Stir fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper. Divide vegetables among plates. Top with salmon. Brush fish with glaze.
Mix everything together. Drop by spoonfuls onto waxed paper and let sit for four hours or until set.
Mix sugar, dates, eggs and vanilla. Cook in frying pan over medium heat until it pulls away from the sides of the pan, 5 to 7 minutes, stirring constantly. Add rest of the ingredients, except for coconut. When cool enough to handle, wet hands and form into small balls. Roll balls in coconut.
Combine ham, mustards, mayonnaise, capers and cayenne and stir until combined well. Preheat broiler. Spread 1 tsp on each toast round, mounding it and broil canapes on a jelly-roll pan, about 4 inches from heat, for 2-4 minutes, or until puffed and golden.
Preheat oven to 350°F. Heat oil in ovenproof baking dish and brown chicken on one side. Turn over and while browning the second side, place sage, thyme, salt and pepper on each piece. Spoon one tablespoon apple butter on each, and pour wine over so it is sitting in about 1/4" of wine (drink the rest). Cover and bake in oven for about 45-60 minutes. Remove chicken, leaving the applesauce and wine. Reduce sauce (simmer until thick and creamy). Drizzle over chicken, serve over rice or pasta.
Combine all ingredients,place in saucepan and bring to a boil. Turn to medium heat and simmer for 20 minutes.
Drain beets, saving the juice. Add water if necessary to make 1-1/2 cups of juice. Set aside. Slice onion and combine with the beets in a glass or non-reactive bowl. In a sauce pan, heat the beet juice and the vinegar until steaming (not boiling) then add the sugar. Stir to dissolve the sugar and heat just to a boil. Pour the hot juice over the beets and onions, stir and let cool. When cool, cover and refrigerate. They taste best when they have sat for 24 hours.
Preheat oven 350 degrees. Using a mixer, beat eggs, Splenda and almond flavoring in medium bowl. Blend in in margarine and vanilla. Measure out the flour and combine 1 tablespoon with the diced apricots to get the fruit to separate into bits. Combine the rest of the flour with the baking powder and salt in small bowl. Stir into egg mixture. Fold in coconut, hazelnuts or almonds, and floured apricots. Spread batter evenly in greased 8-inch square baking pan. Bake until browned and toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack. Cut into squares.
Place all ingredients in a cocktail shaker with about 1/2 cup ice. Shake and pour into a martini glass. Enjoy!
soak 12 wooden skewers in water overnite so they won't burn in the oven. place uncooked cubed chicken in a 9x13 pan. mix all marinate ingredients together (soy sauce, Russian dressing, sesame seeds, lemon juice, garlic powder, ground ginger) and brush over chicken (use all of the marinate sauce). cover with wrap and place in refrigerator. allow to marinate 4-6 hours (i prepare early in the a.m. if cooking that day for dinner, or the night before if making for lunch - the longer it marinates, the better it tastes and more moist). NOTE: save the marinate sauce as you will be using it later to baste the kabobs. cut up all veggies in to 1/2" slices or chunks (of course, not the baby tomatoes or whole mushrooms). alternate your assorted veggies on the skewers with the marinated meat. fill those skewers! the more on the skewer, the more satisfied you will be. we find two (2) skewers per person is more than enough. pre-heat your oven to 450 degrees. place skewers on greased jelly roll pans (i use Pam spray) or any lipped baking pans to catch any drippings. approximately 5-6 kabobs should fit on each pan depending on the pan size and skewer length. baste each skewer with the marinate sauce -- use it all up! place the basted skewers in the pre-heated 450 degree oven on the center rack. bake for 10 minutes, turn over once. bake for 10-15 minutes longer (20-30 minutes maximum of baking time total depending on size of chicken chunks). check chicken on a few of the skewers to make sure it is thoroughly cooked; also, if using potatoes, check them for doneness, too. if chicken is not completely cooked, bake an additional 5-10 minutes longer than noted above. remove the kabobs from the oven and let sit a few minutes. serve with a side of wild rice and mixed greens salad. leftovers of these kabobs are wonderful -- warm or cold! NOTE: if you don't want to use skewers, use a 9X13 or larger greased pan. place the chicken and veggies in the pan alternating as if you were using skewers. brush completely with the marinate. don't cover the pan. bake at 450 degrees center shelf for 20-30 minutes - don't turn the meat/veggies. check a few pieces of chicken (potatoes too) for doneness. you may need to cook an additional 5-10 minutes. take out of oven and let sit for a few minutes. (i haven't made it this way yet, but understand from a close relative it's easy and tastes great!).
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In the top of a double boiler over simmering water, melt together the bittersweet chocolate, 3 cups of the semi-sweet chocolate morsels and the butter. Stir until smooth. Remove from heat and allow to cool (I do this in the microwave). In an electric mixer, beat the eggs, sugar and vanilla for 1 minute on medium speed. Add the cooled chocolate mixture. In a separate bowl, sift the flour, salt and baking powder. Add to the chocolate-egg mixture and mix just until combined. Fold in the chopped walnuts and the other 3 cups of chocolate chips. Using a 2-inch ice cream scoop, scoop batter onto prepared baking sheet, leaving 2 inches of space between cookies. Bake for 10 to 12 minutes. The cookies should be slightly underdone, with soft, chewy centers and a cracked surface. Remove to a rack to cool. Definitely don't overbake these cookies, or they get dry and hard. Don't make the dough ahead of time, because it will solidify and become difficult to work with. Ideally, you'll make the cookies one day and eat them within 24 hours - if they last that long. Store the cookies in a sealed container, or freeze for up to three months.
Preheat Oven to 375 degrees. In a small bowl, combine Cheese and all spices, return to shaker jar. Shake jar well before each use. I use a broiler pan with a rack and line the bottom of the pan with aluminum foil, you can use a cookie sheet also if you don't have a pan with a rack, it just might take longer to get the bacon crispy. Take a slice of bacon and gently squeeze up and down to stretch without breaking or separating it. Start wrapping at the top end of a bread stick and wrap completely to the bottom end. Be careful, the bread sticks are crispy and will break if you are not gentle. Lay wrapped bread stick so it is perpendicular on the rack (if you place it parallel, it will fall through when cooking). Continue until you have filled the rack, leaving about 1/4 inch gap between each bread stick. Sprinkle each bread stick generously with Cheese mixture. Bake at 375 for 20-30 minutes or until bacon is cooked. When bacon is done, remove from oven and sprinkle with additional cheese mixture. Let stand 5 minutes to cool and let the cheese set. Using tongs, transfer to serving platter. When completely cooled, cover with aluminum foil. (If you cover when warm, steam will build up and make them mushy.). You can serve these cold, but if you'd like you can also heat them up in a 375 degree oven for about 5-10 minutes. Remove the foil if reheating. Notes: 1. I buy store brand regular sliced bacon (the cheaper the better). for a party, I go to SAMS Club and buy the cheap bacon in bulk. 2. Check your bread sticks carefully when you purchase them -- often some are broken and you'll need as many whole sticks as you can get. If any are broken you'll need to buy additional packages to have enough to use a pound of bacon, which is 16 slices. I love the Garlic Flavored ones, but this is also great with the Rosemary Flavored, Sesame Seed and Plain ones. 3. Cut Garlic Powder in half if using the Garlic Flavored Bread sticks. Cut Rosemary in half if using the Rosemary Flavored Sticks. 4. Omit the Cayenne if you don't want that little bite. 5. If you are only making 16 sticks, you'll have plenty of the cheese mix leftover and it is great on pasta! 6. I love prosciutto and thought these would be wonderful made with it -- however it won't work because there is not enough fat to keep the prosciutto stuck to the bread stick. It shrinks when baked and splits and makes a big messy looking thing. If you want to use prosciutto, I'd suggest dipping the bread sticks in an egg wash before wrapping. Also, prosciutto is much more expensive than bacon.
WINE GELATIN: In a 2-quart bowl add 1 cup cold water. Sprinkle gelatin over water and stir to soften and slightly dissolve gelatin. To a measuring cup, add lemon juice and enough water to make 2 cups and add sugar, and heat until sugar is dissolved. Pour mixture over gelatin. Add port wine. If you want a little more color, add a drop of red food coloring. Stir to mix well and pour into and 8x8-inch glass baking dish. Cover and chill. Before serving, cut into 3/4-inch cubes by cutting it as a checkerboard. Using a spatula, release cubes from sides and bottom of glass dish. NOTE: Amount of sugar for gelatin mixture will be determined by the sweetness of wine. CUSTARD: In saucepan, mix sugar and flour together, stirring to mix well. Stir milk and eggs together. Gradually pour egg mixture into sugar mixture, stirring well. Heat mixture over medium-high heat, constantly stirring with a whisk until it thickens enough to coat a spoon, about 5 minutes. Remove from heat and stir in vanilla. Cool slightly or chill. TO SERVE: Spoon cubes of Wine Gelatin in stemmed glasses. Spoon Custard on top and sprinkle with nutmeg.
See video on how to make it here - https://www.youtube.com/watch?v=JAVy-6gsxow. Add 2 table spoon oil in a pan. Add bay leave and dried red chilly. Add cumin seeds. Add turmeric, cumin, coriander and garam masala. Add dried fish. Stir for couple of minutes. Add onion. Cook for 2 minutes. Add chopped boiled potatoes. Stir and cook for another minute. Add Asafetida. Add chilly powder. Stir and cook for another minutes.
Saute onion and garlic in olive oil until onions are translucent. Add green chilis, kidney beans and taco seasoning; stir well. Put bean mixture into food processor and pulse until desired consitency is reached (I really process it down to almost smooth). Return bean mixture to pan; reheat, serve immediately, garnished with cheese, if desired.
Bring large pot of salted water to a boil. Add red potatoes, cook til tender but firm, (about 15 minutes). Drain cooked potatoes, cool & then chop into 1 inch cubes. While potatoes are cooking, in a small bowl whisk together mayo, milk, vinegar, green onions, salt & pepper. Set aside. Bring eggs to a boil, cover and let eggs stand in hot water 10 minutes, cool, peel & dice. Add potatoes to the mayo mixture, mix well covering all potatoes, then add the eggs & celery. Chill 2 hours, serve & ENJOY!
Melt the butter in a heavy frying pan. Dust the steak with flour and brown well. Add enough boiling water to just cover the meat. Cover and cook very slowly, until the meat is fork tender. Remove to a warm platter, season with salt and pepper. Sprinkle with parsley. Cut in thin slanted slices against the grain of the meat to improve tenderness of the slices. Variation: After browning the flank steak, remove to a baking dish and bake in a slow oven (300 F.) for 1 1/2 hours or until meat is tender. Watch carefully that it does not become dry.
Do not cook hamburger meat first. Mix raw hamburger with the water and add all the ingredients together in a pot. Simmer for 1 hour. Spoon over hot dogs, or delicious served on a bun by itself.
Boil chicken; reserving some of the broth for extra flavor, drain and let chicken cool then debone and reserve the now shredded chicken for the dumplings. Next, put the chicken back in pot with the entire box of chicken broth. Let the broth and chicken come back up to a medium boil add seasoning and sugar. Follow the instructions on the package of frozen dumplings to prepare. I recommend the brand Kettle Dumplings, but you could use homemade dumplings. When the dumplings have cooked through, add the V-8 and the tomatoes. Add the salt & pepper and milk; stir constantly. Turn down to a simmer. Be careful that the pot doesn't scorch because you have to start over if your dumplings scorch.
Cook pasta according to package directions and drain. Pour into large mixing bowl. Finely chop half of the pepperoni. Brown hamburger meat and pepperoni along with onion powder and minced garlic. Drain. Mix pasta, pizza sauce, and meat in bowl. Stir in half of the cheese. Pour in lightly greased casserole dish. Sprinkle remaining half of cheese over top. Place remaining pepperoni slices on top. Sprinkle with parsley. Bake in 350 degree oven until cheese bubbles.
Preheat oven to 350°F Place pork on a roasting pan; set aside. In a small bowl, combine garlic, rosemary, thyme, sugar, and pepper; rub over all sides of pork. Lay bacon slices crosswise over pork; tucking ends underneath. Roast 30 minutes; remove from oven and brush surface of pork with honey and vinegar. Return to oven; roast until internal temperature reaches 160°F, an additional 30 to 45 minutes. Remove from oven and let rest 10 minutes; slice and serve.
Grate the potatoes along with the onion, hand-squeeze out the moisture if desired. Add in the beaten egg and lots of salt; mix well. Heat oil in a skillet over medium heat until hot. Scoop in spoonfuls of the potato mixture, and flatten into patties about 1/2-inch thick (you can make these as large as you like). Brown the patties on both sides, adding more oil as needed. Serve hot.
In a large bowl, combine pork slices, scallions, 2 tablespoons oil, lime juice, Worcestershire sauce, ginger, sage, allspice, and red pepper flakes; toss well. Cover with plastic wrap; marinate at room temperature for 30 minutes. Pick pork out of marinade, reserving marinade; pat pork dry with paper towels. Preheat oven to 350°; grease a shallow 2 1/2 quart casserole. In a skillet, heat remaining 1/4 cup oil over medium heat; add in pork; brown on both sides; transfer pork to a plate. Add onion and bell pepper to skillet; season with salt and pepper; cook/stir until softened; remove pan from heat. Arrange pork slices in prepared casserole. Layer half the sauteed vegetables over the pork; top with half the pineapple chunks; repeat layers. Pour pineapple juice and reserved marinade over the top; cover and bake about 50 minutes, until the pork is tender. May serve over hot cooked rice.
Cook the onions in 2 T of butter until they are very soft (about 12 minutes). They should not brown. (In France they puree the onions for a more refined sauce.) At this point it's your choice. In a saucepan, melt the other 2 T of butter & incorporate the flour, stirring over low heat for 2 minutes. Gradually whisk in the milk, blending well after each addition. Cook the sauce over low to medium heat until it thickens & comes just to a boil. Remove from heat & stir in the cooked onions & heavy cream.
PANEER: Put the milk in a large, heavy pan and set over medium-high heat. Meanwhile, place a colander in the sink and line it with a clean dish towl or 3-4 layers of cheesecloth at least 24 inches square. When the milk begins to boil, turn the heat down to low. Quickly add 3 tablespoons of the vinegar and stir. The mixture will curdle at this point, the thin, greenish whey completely separating from the white fluffy curds. If this does NOT happen, add the remaining tablespoon of vinegar and repeat the process. Empty the mixture into the lined colander. Most of the whey will drain out. To make small patty: allow most of the whey to drain out of the colander. As soon as the curds have drained, gather up the ends of the cheesecloth and twist to squeeze out as much water as possible. You will now have a round bundle and a well-twisted section of cloth just above it, which you can tie firmly with string or just leave tightly twisted. Lay the cloth and its contents on a flat board set in the sink. Flatten the bundle into a pastry shape, making sure that the twisted section or knot holds the cheese in place. This section can be folded over to one side. Put another board on top of the patty. Now put a 5-pound weight on the patty and press for 3-4 minutes. The cheese is now ready. It may be unwrapped, covered with a clean, damp cloth, and kept in the refrigerator for 24 hour but is best if used immediately. Cut Paneer into 1 x 3/4-inch cubes. Set aside until last step in recipe. SAAG: Bring 1 cup of water to boil in a large pan. Put in the washed spinach, dried or fresh fenugreek leaves, if using, and green chile. Cover the pan and cook gently for 25 minutes. Now mash the spinach with a wooden masher or potato masher until you have a coarse puree. (You can blend the spinach in a blender but that texture is too fine for Jaffrey's taste.) Blend in the cornmeal and cook gently for another 5 minutes, stirring now and then. In a separate frying pan, heat the oil over medium-high heat. When hot, add the onion and stir and fry until it begins to brown. Add the ginger and stir once or twice, then add the tomatoes and cook over medium-low heat for 10 minutes, or until the texture thickens and the color of the tomatoes intensifies. Stir the tomato mixture into the spinach mixture, then add the salt, roasted cumin, cayenne, and cinnamon and stir to mix. Cook gently for 5 minutes. Finally, add the cubed paneer, stir gently, and cook, covered, on low heat for 5 minutes. Serve hot.
Mix first seven ingredients in large bowl. Add pasta, seafood, and vegies. Toss together and serve, or refrigerate.
Combine first 10 ingredients in a 3- or 4-quart electric slow cooker. Cover and cook on HIGH 5 hours or on LOW 10 hours or until meat is tender. Combine water and flour, stirring until smooth; stir into meat mixture in slow cooker. Cook stew, uncovered on HIGH 15 minutes or until thickened, stirring often.
In a large skillet over med-high heat, saute onions in butter until onions are tender. Add in soup and 1 1/2 cups cheese; gradually stir in milk. Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper. Transfer mixture to a greased 2 1/2 quart casserole; sprinkle with cracker crumbs. Bake in a preheated 350° oven for 30 minutes or until heated through. Top with remaining 1/2 cup cheese and bake 5 minutes.
Put half the bag of ice into the punch bowl. Add ginger ale. Add a half gallon of ice cream and stir to mix. Taste mixture and add another half gallon of strawberry ice cream if desired. Make sure you don't let the punch foam while adding the ice cream.
In a medium bowl, combine first seven ingredients. Mash with a fork until well combined. Stir in onion. Serve with tortilla chips, crackers, etc.
Prepare marinade: Mix together in bowl; water, teriyaki sauce, juice from 1/2 of lime, garlic, tequila (if desired), liquid smoke, salt and ginger. Marinate chicken breasts at least an hour in mixture. Prepare sauce: Mix together in bowl; mayonnaise, sour cream, salsa, milk, cajun spice, parsley and hot sauce. Cover and place in refrigerator until needed. Broil or grill chicken chicken until cooked through. Brush tops of chicken breasts with sauce, sprinkle on cheese and broil until cheese is melted. Cut remaining lime into 4ths. Serve chicken on tortilla chips with lime garnish. Great with rice!
Hollandaise Sauce: Place egg yolks, lemon juice and seasonings in a blender. Heat butter in small saucepan until foaming but dont let burn. Cover blender and blend at top speed for 3 seconds. Remove nob from top and pour butter in a thin stream of droplets into blender while blender is going at top speed. Makes 3/4 Cups of sauce. Eggs recipe: Melt 1 stick of butter in saucepan with garlic if desired and saute sliced mushrooms until done. With slotted spoon remove mushrooms from butter, reserving butter to saute the mushroom caps. Saute mushroom caps. Spread cooked sliced mushrooms on toast. Poach eggs. Put poached egg on top of mushrooms slices on the toast. Pour hollandaise sauce over all. Garnish with the sauteed mushroom caps.
Set oven to 375°F. 1: Mix dry and wet ingredients separately. 2: Let sit for 5 minutes, to allow the oats to soak in some of the liquid. 3: Rub a muffin pan with olive oil. 4: spoon 2-3 ounces at a time into muffin tin. 5: bake at 357F for 15 minutes.
In medium pan, combine milk and cocoa powder. Cook over low, stirring constantly with a wooden spoon, until the mixture pulls away from the sides of the pan, about 20 minutes. Add butter and salt. Mix thoroughly before removing from heat. When mixture is cool, rub hands with butter and shape into 1-inch balls. Roll in chocolate sprinkles. Place in mini paper cupcake forms. Store in fridge until served.