HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350 deg F/180 deg C, or less for a fan/convection oven. Line a dish with baking paper to save on the washing up! Slice the tomatoes fairly thickly, and arrange one overlapping layer in the dish. Sprinkle with basil, sea salt and coarse black pepper. Drizzle over about 2 - 3 tablespoons ketchup. (This intensifies the tomato flavour). Slice the Brie (or any cheese you chose, but if using mozzarella consider more seasoning because mozz is so bland). Arrange the slices over the tomato slices. Add a 2nd layer of sliced tomatoes, and season like the previous layer. Add all leftover cheese, and use more if you like, and sprinkle with coarse black pepper to taste. Drizzle with olive oil. Slice the onion thinly and put rings and slices all over the dish. Now arrange the crustless bread slices over the tomato dish so that the top is completely covered. You may have to cut the bread slices to fit. Sprinkle liberally with olive oil. Bake the dish for about 20 - 25 minutes, until the bread topping is crisp and browned. Yes, tomato liquid will form in the bottom of the dish -- dip extra bread in it, or drink it with a spoon because it's delicious!
In a large pot over medium heat, heat oil. Add pepper flakes, cumin, and thyme, and cook, stirring, until fragrant, about 20 seconds. Add sweet potatoes and cook for 5 minutes, stirring occasionally. Add leek and cook for 5 minutes more, stirring occasionally. Stir in peppers and onion and cook for 5 minutes. Add rum and lime juice. Cook until sweet potatoes are tender, about 5 minutes more. Stir in tomato. Spray a small saucepan with nonstick cooking spray. Add beans and cook until hot, about 3 minutes. (Add water a little at a time to prevent sticking.) To serve, pour beans in a casserole, serving bowl, or platter, and pour sweet potato mixture on top of beans. Garnish with cilantro. If serving over rice or other grain, form a ring around serving platter with rice or grain, pour beans into center of platter, and top with sweet potato mixture. Per Serving: 305 Calories; 10g Protein; 5g Fat; 54g Carbohydrates; 0 Cholesterol; 22mg Sodium; 12g Fiber.
Preheat oven to 425 degrees F. In a small bowl combine mayonnaise, mustard, and lemon juice. Transfer half of the mixture to a small serving bowl. Cover and chill until ready to serve. Place breadcrumbs in a shallow dish. Spread the remaining mayonnaise mixture over asparagus spears. Roll in breadcrumbs to coat. Place in an ungreased 15 x10x1 inch baking pan. Drizzle with oil. Roast about 12 minutes or until asparagus is crisp-tender and breadcrumbs are golden brown. Serve asparagus with the reserved mayonnaise mixture.
Preheat oven to 375 degree F. Spread oats and barley in a shallow baking pan. Bake about 10 minutes or until light brown, stirring occasionally. Cool. Transfer oats and barley to a blender or food processor. Cover; blend until ground. Set aside. In a large bowl, stir together 1 cup of the bread flour, the whole wheat flour, and yeast. Add warm water, sugar, oil, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in cornmeal, oat mixture, and as much of the remaining bread flour as you can. Turn out dough onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease the surface. Cover; let rise in a warm place until double in size (1 to 1-1/4 hours). Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Coat an 8x4x2-inch loaf pan with cooking spray; set aside. Shape dough into a loaf. Place in prepared loaf pan. Cover; let rise in a warm place until nearly double (about 30 minutes). Preheat oven to 375 degree F. Bake 40 minutes or until top is golden and bread sounds hollow when tapped. Remove from baking pan. Cool on a wire rack.
Mix all ingredients together in a pitcher; stir briefly. Store any leftovers in the fridge for up to one day.
Preheat oven to 350. In a large bowl slightly beat eggs. Add remainder of ingredients reserving 1 cup of shredded cheese for top of casserole. Transfer to 2 quart casserole dish. Bake for approximately 45 to 60 minutes or longer until center of casserole is set. Top with remaining shredded cheese. Return to oven just until cheese is melted.
Mix together salad ingredients in a large salad bowl. Mix together dressing ingredients in a small bowl. Pour dressing over salad, tossing to coat evenly. Refrigerate for 2-3 hours before serving.
In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6 to 8 minutes. Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes. Pour tomatoes and maple syrup into the food processor and puree. Add to pot above. Add the pumpkin and remaining 1 cup stock. Season with the pepper and salt to taste. Reheat. Garnish with finely chopped chives.
Preheat oven according to box instructions. Mix cake according to box instructions adding 1/2 tsp of coconut extract to cake ingredients. Bake according to pan size and cool on wire rack for 5 minutes. Whisk the Coconut Milk, condensed milk and remaining 1/2 tsp of coconut extract together. While cake is still warm, poke holes with thin bamboo skewer, or long tonged fork, in even rows across top. If making a layer cake poke holes in both layers. (Tips: We thought the thin bamboo skewer made the best holes. First dip skewer into coconut milk mixture to prevent cake from being pulled out of holes, then poke cake.). Using a liquid measuring cup slowly pour 2 cups of coconut mixture into all holes, and across the cake. Cover and refrigerate until completely chilled. Save remaining coconut sauce for pancakes, it makes a delicious syrup. Frost 9" by 13" cake with favorite topping or whipped cream and sprinkle with coconut flakes. Refrigerate. If making layer cake unmold carefully and, using 2 wide spatulas, transfer first layer of cake to dish. Frost. Carefully layer second cake on top. Frost, sprinkle with flakes and refrigerate until cake is to be served.
Dust the chicken with flour. Whisk together the eggs. In another bowl, combine the breadcrumbs with the parmesan. Dip the chicken pieces, one at a time, into the egg , then roll in the breadcurm mixture to coat. Heat a little oil in a frying pan. Cook the chicken in batches for 1-2 minutes each side, until cooked through. Melt the butter in a pan and add the garlic. Cook for 2-3 minutes. Add the parsley and season with salt and pepper. Pour over the warm chicken.
Heat up 2 tbsp oil in a wok, when hot, add chicken, 1 minced clove garlic and 1/2 tsp ginger; cook through, remove chicken and set aside. Clean pan and add 2 tbsp oil and add asparagus, 1 minced clove garlic and 1/2 tsp ginger, cook for 2 minutes. Add onion and mushrooms and cook until veggies are just done. Add the oyster sauce. Serve.
Brown the meat and drain. Add spaghetti sauce and let simmer. Boil macaroni as directed on box. Drain macaroni and add back to pot. Add the cheese from the macaroni and cheese dinner. When the cheese is distributed, add the spaghetti sauce mixture. Mix well. Pour into 13x9 casserole dish. Cover the mixture with the Kraft singles. Bake at 375F for 10 minutes or until cheese is melted. Let stand for 5 minutes before serving.
In a mixing bowl, combine the cheeses with the cornstarch and dry mustard. Toss to coat. Add the worcestershire sauce and mix well. In a saucepan or fondue pot (I have an electric fondue pot), heat the beer until warm over medium heat. Over medium low heat, add the cheese mixture slowly, stirring constantly until the cheese has melted. If you used a saucepan to melt the cheese, transfer the cheese to a fondue pot and keep warm over a fondue burner, etc. If using an electric fondue pot to melt your cheese, turn it to warm. Serve with bread, pretzels or bread sticks.
Preheat oven to 400°F. In a medium bowl, whisk the Alfredo sauce and milk until blended. Add ham, Swiss cheese and peas to another bowl and mix well. Grease a 9 x 13 inch baking dish and spread 3/4 cup of the Alfredo mixture over the bottom of the dish. Top with 1/2 of the potatoes, 1/2 of the ham mixture, 3/4 cup Alfredo and sprinkle with 3 tbsp Parmesan. Layer remaining potatoes, ham mixture, Alfredo sauce and Parmesan. Cover and bake 45 minutes. Reduce heat to 350°F, remove cover and bake 15 minutes or until brown and bubbly and potatoes are tender.
Place all ingredients in work bowl of a food processor fitted with steel blade; process to a paste. Scrape into a small bowl. (Can be refrigerated in an airtight container for at least 1 month.).
NOTE: I did not calculate prep time in fridge overnight. In a X-LARGE, bowl cream sugar and shortening. Add eggs, salt, baking soda and mix well. Add 1 c flour, stir until just combined. Add 1 c buttermilk, stir until just combined. Repeat this until all flour and buttermilk is used. Add 1/2 cup water and 1 cup Bran cereal, stir until just combined. Repeat this until all the water and cereal is used. * Be sure NOT to overmix*. Let sit overnight in fridge, covered. Take out and stir-the cereal should have broken down and will mix well. Pour 1/3 c batter into muffin tins. Bake @ 400 degrees for 20 minutes or until toothpick comes out clean.
Pre cook beans in lightly salted water about 5 to 6 minutes. While beans are cooking, mix bread crumbs and butter. Drain beans in bowl lined with paper towels to absorb moisture. Put about 1/3 of the crumb mixture in bottom of lightly sprayed casserole dish. Add green beans, crumbled bleu cheese and heavy cream. Add the rest of crumb mixture and season to taste with pepper. Bake at 350 for about 15 min.until bubbly. Let rest for about 5 minute before serving, as it will be extremely hot and could burn your mouth!
Preheat oven to 350°F Line a baking sheet with parchment paper. In a medium bowl, stir together flour, baking soda and salt. In a large bowl, cream butter and brown sugar until light, about 2 minutes. Beat in vanilla extract and egg until smooth. With the mixer on low speed, gradually add in all the flour mixture, stopping when the dough has just come together and no streaks of flour remain. Stir in chocolate chips. Place slightly rounded tablespoons of dough on baking sheet. Bake for 9-11 minutes, until just golden around the edges. Transfer to a wire rack to cool completely.
Im a medium sauce pan, add beef,onion, and garlic. Cook over medium heat until meat is no longer pink,drain and return to saucepan. Add the remaining ingredients,and bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes or until heated through.
Remove the outer leaves and hard core from cabbage and chop coarsely. Heat the bacon fat in a large skillet or kettle. Add onions and slowly cook until tender. Add the cabbage and salt. Cover and steam for 10 minutes. Add apples and 1/4 cup boiling water. Cover and simmer over low heat for 1 hour or until the cabbage is tender. Add the vinegar and sugar and continue to cook 15 minutes longer. Serve hot. NOTE: Sugar and vinegar amounts can be varied according to your family's tastes.
Slice the bacon cross wise into strips. Cook in a large skillet with high sides for 8-9 minutes or until crisp. Remove bacon and drain on paper towels. Drain skillet, leaving 1 tablespoon of bacon drippings in the skillet. Place broth and diced tomatoes in a large bowl. Microwave, covered, on high for 6-8 minutes or until hot. Return skillet to heat and add onion and red pepper flakes. Saute for 2-3 minutes or until tender. Add garlic and cook for 10-20 seconds. Add broth mixture, pasta, salt and half of the cooked bacon. Simmer covered for 9-10 minutes or until pasta is almost cooked by still firm. Stir occasionally. Remove skillet from heat and add cubed cream cheese, grape tomatoes and parsley, reserving 1 tbsp of parsley for garnish. Cover and let stand for 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, grated Parmesan cheese and reserved parsley.
Set oven to 350 degrees. Grease a large roasting pan. Place the chicken thighs (skin-side up) in the prepared baking dish. In a saucepan melt butter and then saute the onions, garlic, thyme and dried chili flakes for about 4-5 minutes. Add in the crushed tomatoes, brown sugar, cider vinegar and Worcestershire sauce (do not add in the mustard until the end of cooking!) mix to combine, season with salt, black pepper; bring to a boil, and simmer for 10-15 minutes. Remove from heat and add in the mustard; mix to combine. Pour the sauce over the chicken in the baking dish, the turn over the chicken once to coat in sauce making certain to leave the skin side up. Bake uncovered, basting with sauce every 30 minutes (total cooking time should take about 1 hour and 10 minutes, if you have browned the chicken first then baking time will be less).
Preheat oven to 375 degrees F. In a large nonstick skillet, melt butter over medium heat being careful not to burn. Add the chicken and lightly brown. Remove chicken and place in a 9x13-inch baking dish. Add onion (if using fresh garlic in place of garlic powder, also add) to the skillet and saute lightly for about 2-3 minutes. Meanwhile, in a medium bowl, combine the remaining ingredients and mix well. Pour the mixture into the skillet and stir to combine. Simmer the sauce for about 15 minutes to allow the flavors to blend nicely. Pour sauce over the chicken, then flip pieces so that both sides of the chicken are coated with the sauce. Bake the chicken uncovered for about 30-40 minutes or until the chicken is no longer pink and the juices run clear.
Preheat oven to 375°. Cream together butter and shortening. Add sugar and beat until fluffy. Add egg, lemon juice and rind. Combine the remain ingredients together and gradually add to the creamed mixture. Blend well. Form dough into 1-1/4" balls. Press lightly. Bake for 10 - 12 minutes. Sprinkle with sugar and cool.
Preheat oven to 375°F Line a baking sheet with parchment paper. Whisk together flour, sugar, baking powder, and salt until thoroughly combined. In a large bowl, beat together peanut butter, eggs, vanilla, and evaporated milk until evenly combined. Add flour mixture and stir until just combined. Stir in bananas. Turn dough out onto a floured surface and knead it twice. Pat it into a 1-inch thick disk. Use a 2 1/2 inch cutter to cut into rounds. Pat remaining scraps together, reroll, and cut out more. Transfer to a baking sheet and brush tops with evaporated milk. Bake 20 minutes. Transfer to a cooling rack and allow to cool completely. Serve with strawberry jelly or marshmallow creme.
Boil chicken in water (should be almost covered with water) until cooked. Take chicken out of the water; let the water reduce down to about 1 cup. Pull meat off the chicken and put it back in the water. Add 1 cup cold water, paprika, stock cube, tomato paste, vinegar, salt pepper and soy. Let simmer for 1/2h covered. add 4tbs sour cream and cream cheese. mix flour with a bit of cold water and add. Simmer for 20min. Add herbs and another tbs sour cream (or some pouring cream) just before serving. Serve with rice.
Lay some plastic wrap on your work surface and arrange the salmon on top in a 12 x 8 inch rectangle. Mix cheese with dill and spread over salmon. Press row of capers into cheese along one long edge. Beginning at edge with capers, roll up jelly roll style to enclose capers in center. Wrap in plastic wrap, squeezing to form smooth cylinder, and twist ends closed. Freeze for at least 4 hours or up to 1 month. To serve, thaw roll for 10 minutes, slice thinly, and arrange on cucumber slices. Garnish with onion and dill. Let stand for 10 minutes at room temperature.
Preheat oven to 375 degrees farenheit. Grease 36 miniature (1 3/4 x 3/4-inch) muffin tins. In medium bowl, combine flour, baking soda and salt; set aside. In a large mixing bowl, beat butter, sugar and extracts together until light and fluffy. Gradually beat in sour cream. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in currants and cherries. Spoon into prepared tins, filling almost full. Sprinkle lightly with decorating sugar. Bake cakes 18 to 22 minutes or until golden brown. Remove from tins and cool on racks. Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Butter 11x7x2-inch glass baking dish. Place bread in dish. Whisk eggs and next 5 ingredients in medium bowl to blend; pour over bread. Using spatula, lightly press down on bread to moisten completely. Cover with foil and chill overnight. Place foil-covered dish in cold oven. Set oven at 350°F and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer. Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.
Brown beef and onion together. Cook noodles, drain and stir butter into hot noodles. Mix together sour cream, soup and seasonings. Alternate layers of noodles, beef mixture, cheese, and soup mixture(spread soup mixture as best you can, okay if it isn't evenly), in a greased 2 or 2 1/2 quart casserole. Top with potato chips. Bake at 350 degrees for 25-35 minutes.
Put the oil into a large pan and gently ccok the carrots, leeks, celery, onion, garlic and rosemary over a medium heat until just tender (about 15 minutes). Add the chopped tomatoes and cook for 1-2 minutes. Add the broth, bring to the boil and simmer for 15 minutes, skimming if necessary. Add cabbage, cover pan and simmer for 10 minutes. Add ripped basil and pasta and simmer for 5-10 minutes. Taste and season with salt and pepper. Serve with freshly grated parmesan. Note for vegetarian option omit the ham stock and use the vegetable stock/broth.
Using a large mixing bowl beat eggs until very light and lemon coloured. Gradually beat in sugar, salt, cinnamon and vanilla. Stir in milk, using larger container if neccessary. Add liquor to taste. Refrigerate 24 hours before serving. To serve, run through a blender to foam up. To store keep covered in refrigerator up to 4 days. Strength may be adjusted by adding more or less liquor, or more or less milk. Garnish with nutmeg and serve in a pretty glass.
Preheat oven to 350. Cook the rice in a saucepan of boiling, lightly salted water for 20 minutes. Drain well. Lightly grease a square baking dish with 1 Tablespoon butter or margarine. Heat the remaining 2 T butter or margarine in a skillet. Add the onion and cook stirring constantly for 2 minutes or until soft and translucent. Add the garlic, carrot, zucchini, and corn, cook stirring constantly for additional 5 minutes. Mix the rice with sunflower seeds and mixed herbs and stir into the pan. Stir in half of the mozzarella cheese and season with salt and pepper to taste. Spoon the mixture into the prepared dish and top with the bread crumbs and remaining cheese. Bake in oven for about 25-30 minutes, or until the cheese has begun to turn golden, serve immediately.
Combine sugar, coffee, vanilla, and water. Heat and stir until sugar is dissolved completely. Set aside to cool. Allow this to cool, otherwise you will evaporate the alcohol. Add vodka, stir until well mixed. Pour over ice, add your favorite ingredients, sit back, relax, and enjoy. This keeps well and gets better with age.
Preheat oven to 325°F. Mix: 1 Tablespoon of butter, 1 chopped garlic clove, 1 Tablespoon of chopped parsley with 1/4 teaspoons each of salt & pepper. Poke holes in roast and put the above mixture into holes. Place roast into a shallow roasting pan with a small amount of water fat side up. Place the cut up vegetables around the roast. Bake 2 to 2-1/2 hours or until meat thermometer inserted into thickest part of meat registers 130°F to 135°F for medium-rare doneness. Remove from oven. Cover and let stand 20 minute before carving.
Immerse tomato into boiling water for 30-45 seconds, then plunge into ice water. Gently peel skin from tomato; cut in half and remove stem and seeds; coarsely chop and set aside. Combine chicken broth, ketchup, soy sauce, sherry, sugar, salt, vinegar and cornstarch in a small bowl; set aside. Heat 1 tbsp of the oil in your wok over med-high heat and add ginger and garlic, cooking for 30-45 seconds; do not scorch. Add mushrooms, tomato, and green onion, and stir fry for about 1 minute before adding the chicken broth. Bring all to a boil, then reduce heat to low and simmer for 10 minutes, adding up to 1/4 cup water, if necessary, to control consistency. Remove food from wok and set aside. Add remaining tbsp of oil to the wok and heat over med-high heat; add zucchini and onion, just warm through then add 3 tbsp water, cover and steam until vegetables are crisp-tender, about 3-4 minutes. Add reserved mixture back to pan, along with cornstarch/water, and stir-fry until sauce boils and thickens, adding more cornstarch/water if necessary. Serve with hot steamed rice.
Combine sweet potatoes and parsnips in large saucepan. Cover with cold water; bring to a boil over high heat. Reduce heat; simmer, uncovered, 15 minutes or until vegetables are tender. Drain vegetables; return to pan. Add milk, butter, salt and nutmeg. Mash potato mixture to desired consistency over low heat. Stir in chives.
Preheat oven to 250 degrees F. Mix worcestershire sauce, butter and garlic powder. Pour over pretzels and mix well. Spread on a baking sheet in a single layer. Bake for one hour, stirring every 15 minutes.
Saute onion in butter for 5 minutes. Add tomato, garlic and berbere. Add meat and saute for 10 minutes. Serve on injera or a sourdough bread.
Combine all ingredients in Medium or Large Ziploc(R) Brand Zip 'n SteamTM Bag. Seal bag and shake gently to combine ingredients. Pat ingredients into single layer. Place bag in microwave. Microwave on full power for 6 minutes or until apples are fork-tender. Allow bag to stand for 1 minute before handling. Carefully open bag and serve. Serve over vanilla frozen yogurt or angel food cake if desired.
Preheat oven to 375. In an 8 inch square baking dish, mix blueberries, 3 tbsp sugar, orange juice, lemon zest, and cinnamon; set aside. In a small bowl thoroughly mix flour, baking powder, and salt; set aside. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy; beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture; try to cover as much of filling as possible. Mix together Bisquick, brown sugar, 2 tbsp butter and chopped pecans with a fork (will be crumbly). Sprinkle evenly over the crust mixture. Bake for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
Preheat oven to 350 degrees F (175 degrees C). Arrange orange slices in a single layer in the bottom of a medium baking dish (reserving 2 slices of blood orange and two slices of naval orange). Place salmon on oranges, drizzle with honey. Spread starfruit jam over salmon and sprinkle with nutmeg, salt, pepper, and lemon zest. squeeze lemon juice over the salmon and cover with reserved orange slices. Cover baking dish with foil and bake 30 to 35 minutes in the preheated oven,. uncover and broil on low for another 3 minutes until easily flaked with a fork. serve with steamed green beans tossed with bacon and browned butter.
Sift teh flour, baking powder and salt into a mixing bowl. Add the beer and mix well. Add the cheese, scallions, and jalapenos and mix well. The batter will be stiff. Spoon evenly into a greased 9x5 loaf pan and brush the top with the melted butter. Bake at 300° for 45 minutes or until browned. Remove from oven to cool and cut into 1/4 inch slices when ready to serve. To serve, arrange the slices on a baking sheet and broil for 1 minute or until brown.
Heat oil in saucepan over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Whisk in remaining ingredients, except for liquid smoke, and bring to boil. Reduce heat to medium and simmer until mixture is thick and has reduced to 4 cups, about 1 hour. Stir in liquid smoke, if using. Sauce can be refrigerated in airtight container for up to 1 week.