HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 9" x 12" baking dish. Melt 4 tbs of the butter in a pan and add the garlic, shallots, and mushroomes and cook until soft. Stir in the spinach, parmesan cheese, nutmeg, and basil and season with salt and pepper. Melt the remaining butter in another pan over low heat and add the flour until absorbed. Gradually stir in the milk, stirring constantly until thick. Stir in 1/4 cup of the Cheshire cheese and season. Spread half of the mushroom and spinach mixture over the base of the baking dish and cover with a layer of noodles, and then with half of the cheese sauce. Repeat the process and sprinkle over the remaining Cheshire cheese. Bake in a 400 degree oven for 30 minutes or until bubbling and golden.
Heat oil in a non-stick wok. Add garlic paste and saute for a few seconds. Add cumin, cayenne pepper, thyme and oregano. Saute for 2 minutes. Add broccoli. Saute for 4 minutes. Transfer to a dish. Add tomatoes, lettuce and parsley. Toss everything together to mix. Keep aside. Now prepare the mango dressing by putting all the ingredients listed under it in a blender and processing until smooth. Pour this delicious orange dressing over the green salad. Serve.
Preheat oven to 375°F Mix meat, cheese, parsley, egg and garlic. Shape into 12 meatballs. Place in foil-lined 15x10x1- inch baking pan. Bake 25 minutes or until cooked through.
Mix all the ingredients except the chicken and the red bell pepper (garnish) into a bowl, mix well. Add the chicken, mix to coat and allow to marinate for 20 minutes. Put the chicken and marinade into a steamproof dish (see note below). Place the dish in a steamer and steam for 10 minutes. Turn the chicken over and steam for another 10 minutes or until the chicken is cooked through. Turn off the heat. Remove the chicken from the steamer. Sprinkle the red bell pepper over the chicken. Serve over cooked rice, with a slice/wedge of lemon. (Note re steamproof dishes)-- You may want to"temper" any dish that is not known to be"steamproof" or"ovenproof"-- here's how (steps 11-14). Put 5-6 cups of cold water in a wok, place a cake rack in the wok and place the dish to be tempered on the rack. Make certain the water covers the dish completely. Cover with the wok cover and bring the water to a boil. Allow the water to boil for at least 10 minutes, then turn off the heat and let the wok and water come to room termperature.
Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside. Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the optional mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste. Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
Rinse the raspberries and let them drain for about 10 minutes. Then place them on a paper towel to remove excess water. Then neatly arrange them and place them on a baking sheet. Pop them into the freezer for a few hours, then transfer the frozen raspberries into freezer baggies.
Cook the peas and the celery in the chicken stock for 45 minutes. Once the peas are tender, puree. Add the seasonings, lemon juice and flour to the melted margarine, adding small amounts of the soup to thin (if necessary). If you find the soup too thick add the optional water. Add the margarine mixture to the soup and simmer 15 minutes before you serve.
Mix together in a bowl the flour, salt and baking powder. Bring to just a simmer in a small saucepan the butter and milk. Add the milk mixture to the dry ingredients. Stir with a fork or kneed by hand 2 to 3 times until the mixture just comes together. Divide the dough into about 16 small puffy dumplings. Roll each piece of dough into a small rough ball. Gently lay the formed dumplings on the surface of your stew or soup. Cover and simmer for 10 minutes. Serve immediately.
Sprinkle yeast over lukewarm water and add 1 teaspoon sugar. Leave for 10 minutes until yeast is foamy. In a mixing bowl, combine remaining sugar, honey, salt, half the butter and hot water. Stir until sugar and margarine are completely dissolved. Stir in yeast mixture. Add flour and mix with a wooden spoon until dough becomes difficult to stir. Knead in remaining flour with your hands. Knead dough vigorously on a lightly floured work surface, adding flour by tablespoons if necessary, until dough is very smooth but still soft, about 10 minutes. Put dough in a clean, oiled bowl, cover with a damp cloth and let rise in a warm place for 1 hour or until nearly doubled in volume. Punch down dough, knead it briefly in bowl, cover and let rise again in a warm place for about 1 hour; or refrigerate for 3 to 4 hours. Let remaining butter stand at room temperature until very soft. Generously grease a deep 2-liter (8 x 8 x 2) baking dish. Preheat oven to 110 C . Divide dough in 8 pieces. With a lightly oiled rolling pin, roll out one piece on a lightly oiled surface to a rectangle about 3 mm thick. Spread with about 2 teaspoons of soft butter. Roll up like a jelly roll. Flatten resulting roll by tapping it with your knuckles. Spread it with about 1 teaspoon butter. Then roll it up into a spiral and place it in baking dish so that spiral design faces up. Continue with remaining pieces of dough, placing them one next to the other and touching each other in dish. If any butter remains, put it in small pieces on top. Wash the eggs and add to baking dish. Cover dough with greased paper or foil placed on surface of dough, then with a tight lid. Bake 3 hours or until golden brown. Remove eggs. Turn bread out onto a plate, then onto another plate and back into baking dish, so it is now upside down. Return eggs to baking dish. Cover dough as before. Reduce oven temperature to 80 to 85 (200 F) and bake overnight. Serve warm.
Heat oven to 350. Place popcorn in a 9x13-inch baking pan that has been lined with foil; set aside. Place butter in small bowl and microwave about 20 seconds or until melted. Pour butter over popcorn and toss to coat. Sprinkle Parmesan cheese and lemon pepper over popcorn and toss again. Bake 7-10 minutes or until heated through. Toss again just before serving. Serve immediately or cool completely and store in an airtight container.
Mix oil & vinegar well and set aside. Combine all other ingredients and toss with the oil and vinegar mixture. Chill before serving and garnish with fresh parsley, if desired.
Preheat oven to 400°F/200°C/Gas 6. Heat a little oil in a n a frying pan and fry onions and ground beef, till beef is browned well. Season with salt and pepper. Add all the chopped vegetables, stewed tomatoes, ketchup, milk, oregano and vegetable stock granules (if you have stock cubes, just sprinkle 1/2 a cube over the top). Stir and allow to simmer for 5-10 minutes. Add the pasta and mix well. Transfer to an oven dish and top with grated cheese. Bake in the oven until the cheese has melted and is beginning to brown, approx 15 minutes. This will serve two as a main course or four as a side dish.
Preheat oven to 425 degrees. Don't worry about defrosting the blueberries. Mix the flour, sugar and salt in a large bowl. Add the blueberries and lemon juice and toss well. Pile the mixture in the lined(meaning the crust filled)pie pan. Roll out the top crust and drape it over the pie. Crimp the edges of the pie together. Cut several vents in the top. bake for 10 minutes, then lower heat to 350 degrees and bake for 10-40 minutes.
Cook fillets until brown, place in an ovenproof dish covered with foil and transfer to the oven to keep warm. In the same pan the chicken was cooked in, add garlic and stir over heat until fragrant. Stir in the mustard, cream and stock. Bring to the boil and simmer uncovered for approx 10 minutes until sauce reduces and thickens. Stir in chopped parsley. Serve fillets topped with garlic cream sauce and your choice of vegetables.
mix carrots and daikon mix everything else but seeds together mix pour over radishs top with seeds.
Sift the flour, salt and baking powder in a bowl. Make a hole in the middle and slowly need the dough for 8-10 minutes. Put the dough in an oiled bowl and cover it with a damp tea towl. Put in a warm place for 10-15 minutes. Break the dough into 4 balls. Heat a baking sheet under the grill. Roll the balls into teardrop shapes and sprinkle the garlic on and press into the dough. Put under the grill for 1-2 minutes. Brush with dairy free spread and serve hot.
NOTE: You can find Red Hot's cinnamon candies usually in the candy isle of any grocery store, most come in a bag, they are located most of the time where the hard candies hang. Best made in a large coffee pot (the big metal ones) But you can use microwave or stove. Slowly heat the apple cider and the red hots to melt the candies in juice, stirring occasionally to prevent sticking. Best when served hot.
Heat olive oil in a large stockpot over medium heat. Add onions and saute for about 2 minutes. Add garlic and saute for another minute. Stir in jalapenos and mushrooms and cover pot, reducing heat to low. Let vegetables sweat for about 10 minutes, or until softened and juices are released from the mushrooms. Add water or broth, salt and pepper to taste, and cilantro. Bring to a boil, then serve immediately.
Cook turkey hot dogs on medium heat on a greased skillet moving periodically until brown on all sides and heated through the center. Spread buttery spread on one side of bread. Place bread, butter side down on a large skillet or griddle. Place a slice of cheese on each slice of bread. Heat until cheese is melted and bread is golden brown, about 1 minute. Remove from heat. Place hot dog in the center of each slice of bread bread. Garnish the hot dog with a drizzle of sriracha and mustard. Wrap bread around the hot dog and use a toothpick to secure the bread into place. Top with chopped jalapeno.
Rinse and sort though black beans, discarding any that are shriveled or discolored. Place beans in a large stockpot. Cover beans with water and refrigerate to soak overnight. Drain beans and return to stockpot. Add stock and heat to boiling. Meanwhile, heat olive oil over medium-high heat in a large skillet. Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes. Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper. Cover stockpot and reduce heat to simmer for 3 to 4 hours. Transfer soup to blender or food processor and puree to desired thickness.(I don't puree the soup, I just leave it like I would for beans). Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired. Add salt and pepper to taste and serve.
Dissolve the sugar in the water. Mix the sugar water and liquor together in a glass gallon jug. Screw on the lid and store in a dark, dry place for about six months. Note: We make this when the cherries ripen and are available, then we let it sit in the dark until Christmas. Also, you can buy the cheapest booze available as the cherries will change the flavor anyway.
Add 1 tablespoon of raspberry puree into the bottom of each of 2 well chilled martini glasses. Shake vodka in a cocktail shaker filled 3/4 full of cracked ice and strain vodka into each glass, dividing equally and taking care not to disturb the raspberry puree. Gently add champagne to each glass and garnish each with a raspberry. Enjoy!
Open cans and remove water. Dump potatoes out on a paper towel and blot excessive moisture off. Slice the onion and then chop it the other direction. In a skillet on medium-high heat melt 1-tablespoon of margarine. Saute the onion until tender. Remove onion from skillet and set aside. Add another tablespoon of margarine and melt it. Spread melted margarine so it coats bottom of the skillet. Place potato slices on to the skillet so each piece is touching the surface. As potatoes brown (golden), turn them over. (Since I double the recipe, I remove the browned potatoes and add more. uncooked ones to the skillet as they all don't fit in the pan at once.). Add the rest of the margarine to the skillet. After all of the potatoes have reached a golden brown on both sides, add. sauteed onions and fold into potatoes. Sprinkle garlic powder over cooking potatoes. Heat the onions & potatoes for another 20 minutes, flipping them every 5-minutes. Serve. Yum!
Heat oven to 350°F Unroll dough, separate crosswise into 2 sections, seal perforations. Place one square on ungreased cookie sheet. Cut brie horizontally using a very sharp knife to create 2 equally thick rounds. Place one round (cut side up) in the middle of the pastry square on the cookie sheet. In a small bowl, combine apricots, preserves, cranberries and almonds. Spread fruit mixture on the cut center of the brie, top with the other half (cut side down). Place the other square of crescent roll dough on top of the cheese round. Press dough evenly around the cheese and fold the bottom edges over the top, to seal. Seal completely. Brush with beaten egg. Bake at 350 F for 20-25 minutes until golden brown. Cool for 15-20 minutes before serving.
In a large bowl, soak dried cranberries in juice for 20 minutes to plump up, then discard juice. Into the bowl with the cranberries, add rice, edamame and walnuts. Whisk together the vinegar, oil and pepper; toss dressing with the rice mixture in the bowl and serve at room temperature.
Preheat oven to 350°F. Butter an 8-inch square pan. In a mixing bowl, toss the blueberries with 1/4-cup of the sugar and the lemon rind. Pour the blueberries into the buttered pan. In another bowl, beat the shortening and sugar together until fluffy. Beat in the egg and vanilla. In another bowl, stir the flour, baking powder and salt together. Stir the flour mixture into the shortening mixture, alternating with the milk. The batter should be smooth. Spoon the batter over the blueberries and place the cake into preheated oven. Bake for about 40 minutes. To serve: Let the cake cool slightly. Turn it out onto the serving plate. Serve with plain or with whipped cream or ice cream.
Put sugar, butter and water into a large non-stick saucepan. Stir gently until sugar is dissolved. Add milk and bring to boil. Simmer on very low heat until mixture thickens and browns; this could take 45 minutes. Stir occasionally during simmering. Remove from heat; cool slightly and beat well. Pour into a 9x9x2 inch greased tray. Wait until it is set and cut into squares.
Heat 1 cup milk to boiling and add Cream of Wheat while stirring. Simmer until thickened, then cover and cook for 5 minutes. Cool. In a bowl, combine porridge with salt, baking powder, and 1/2 cup milk and stir. Separate eggs. Beat yolks with vanilla sugar until well mixed. Add melted butter and mix with porridge. Whip egg whites until stiff and fold into batter. In a large skillet, drop batter by spoonfuls into hot butter, turning to cook both sides. Keep cakes warm in oven. Serve with whipped cream and cherry syrup for breakfast or a light luncheon or supper. Makes about 8 cakes. Festive Ukrainian Cooking.
Lightly coat shanks in flour seasoned with salt and pepper. Reserve left over flour mixture. In a skillet heat oil. Add lamb in batches and cook until browned. Transfer to slow cooker. Reduce heat and add onions, to pan, cook till softened. Add garlic,thyme, bay leaf and reserved flour cook 1-2 minutes stir in tomato paste, mustard, beer & broth. Pour over meat. Cover and cook on low 10 -12 hours or on high 5 - 6 hours.
In a medium bowl, mix milk, oil, eggs, brown sugar and vanilla, whisking to combine. Stir in the wheat bran and oats. Allow this to sit for 5 minutes. Preheat the oven to 400°F. Stir in the flour, cinnamon, salt, and baking powder. Fold in the orange peel. Line a 12 cup muffin tin. Distribute the batter between the 12 cups. Bake for about 15 minutes, test them for doneness with a toothpick. Leave the muffins in the pan for 5 minutes. Remove them and cool completely on a wire rack.
Preheat oven to 350 degrees. Sift dry ingredients together, set aside. Cream shortening and sugar. Add eggs and buttermilk to sugar mixture. Combine dry ingredients into wet. When incorporated, stir in mashed banana. Pour batter into a greased, floured tube pan (angel food cake pan). Bake 45-50 minutes, or until a toothpick inserted in center of cake comes out clean. Cool slightly, run knife around edges of pan to loosen cake, remove cake from pan. Finish cooling cake on a wire rack. Slice into wedges.
Dissolve gelatine in the warm water. Beat egg yolks until light yellow and thick. Heat the maple syrup until boiling point (do not boil). Whisk the dissolved gelatine into hot maple syrup. Pour the maple syrup mixture over the egg yolks while mixing at low speed. Return the mixture to the pan and heat, stirring constantly, until mixture thickens. Put in the fridge until it gets as thick as honey. Beat the egg whites, until stiff. Beat the whipping cream, until stiff. Pour the thickened maple mixture into the egg whites and fold in gently. Fold in the whipped cream. Pour mixture into a pudding mould or dessert bowls. Keep in the fridge a few hours before serving. Decorate with whipped cream, edible flowers, a dusting of chocolate, or nuts.
In a large Dutch oven over medium heat, melt butter. Add onion and cook until soft, approximately 5 minutes. Add in the squash, broth, thyme, and nutmeg; stir. Once heated to a simmer, cover and cook 20-25 minutes, when the squash is tender. Remove thyme. In batches, blend until smooth (fill 1/2 full, pulse, then run continuously until smooth). Return soup to pot. Add cream and stir. Simmer briefly and then remove from the heat. Add additional water or broth to thin if it is too thick. Season with salt and pepper to taste. Serve with a sprinkle of nutmeg.
For the bowls: Pre-heat your oven to 350 deg. F. Using a non-stick 6 compartment muffin tin, cut 6, 12" x 12" sheets of aluminum foil and fit into each of the compartments. Roll down the excess foil leaving about an inch sticking above the top of the muffin tin. On a floured board, take out 6 of the biscuits and roll them out until they are about 3 times their original size. Set each one into the compartments forming a cup. Mix the melted butter and garlic powder together and brush onto the surfaces of the dough. If you have small, oven proof bowls that are about the size of the compartments, grease the underside of the bowls and set gently into each cup. This will give you a larger cup when it's baked. If not, you'll have to open up the cups a little by hand when they are removed from the oven. Put the muffin tin into the oven for 12 minutes. Remove from the oven and set aside. They will not be completely baked but they will be going back into the oven. Leave the oven on. For the filling: In a heavy skillet, heat the olive over medium high heat. Add the onions and saute for 2 - 3 minutes. Season the ground beef with a little salt and pepper and break up into the pan. Stir to combine the meat and onions. Add the red peppers, zucchini, eggplant, and corn. Season with salt and pepper to taste, combine all ingredients and lower heat to medium. Continue cooking for 4 to 5 minutes to allow the meat to start cooking through. Add the garlic, tomatoes and red pepper flakes. Combine. Add the wine, basil and oregano and cook for 2 to 3 minutes until everything is cooked through but not too soft. You want the veggies to still have some crunch to it. Turn off the heat and take off the stove. Using a slotted spoon to avoid taking up too much liquid, spoon some of the meat and veggie mixture into each of the biscuit bowls, filling them to just above the top. Heat the pasta sauce slightly. Using a regular tablespoon, spoon on 3 - 4 tablespoons of the pasta sauce and top with some of the grated cheese, leaving some for when it comes out of the oven. Put the muffin tin back into your 350 deg. oven and bake for another 5 - 7 minutes until the cheese is melted. Remove the pan from the oven. Carefully remove each bowl with the aluminum foil around it and place on serving plates, one or two per diner. Roll the foil down exposing the entire bowl. Sprinkle on the remaining cheese. The bowl can be picked up by hand or eaten with a knife and fork (Make sure you don't get any of the foil).
Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. In a medium mixing bowl stir together flour, baking soda, and salt. Set aside. In a small saucepan heat butter and milk over low heat just until mixture is hot and butter is melted. Remove from heat. Meanwhile, In a large mixing bowl with an electric mixer on medium speed beat eggs, egg yolk, sugar, and vanilla until lightened in color and thickened. On low speed gradually add flour mixture and beat until blended. Slowley add hot milk mixture and beat until combined. Divide batter evenly between cupcake liners. Bake until toothpick inseted into center comes out clean, about 20 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completley.
In a large skillet, cook ground turkey and fideo together until turkey is no longer pink. Add remaining ingredients except cheese. Heat to boiling, reduce heat and simmer covered until vegetables are crisp-tender, about 15 minutes. Stir occasionally while cooking. This makes a thick type soup. If you want it more"soupy", you can add another can of chicken broth. Serve in soup bowls with a garnish of cheese.
For the chicken: Heat the broiler and line a broiler pan with foil, or you can grill the chicken. Stir the miso, soy sauce, and ginger together and brush both sides of the chicken with the mixture. Broil on the foil lined pan, 6 inches from the heat, or grill, turning once about 2 minutes per side until cooked through, set aside. For the mayonnaise: Whisk the mayonnaise, vinegar, soy sauce, ginger, chili or hot sauce and sesame oil together in a bowl, set aside. Assemble the sandwiches: Slice the chicken in pieces. Cut the rolls open and spread the mayonnaise on the 2 halves of each, layer the chicken, avocado and cucumber slices, and sprouts on each roll.
saute onions, pepper and garlic in oil until soft. stir in oregano, cumin, chili powder cook 1 minute and transfer to slow cooker. add remaining ingredients. cook on low for 7-8 hours.
Preheat the oven to 400°F. Oil two or three baking sheets. Combine first three ingredients and set aside. In a large mixing bowl, combine garlic and oil. Slowly stir flour mixture and stock alternately into oil and garlic, beating well, until the dough is well-mixed. Shape dough into a ball. On lightly floured surface, roll out and cut with cookie cutters. Transfer biscuits to prepared baking sheets. Bake in preheated oven for 20 to 25 minutes or until well-browned. Turn off heat and allow biscuits to dry in oven for several hours. Store in refrigerator or freeze.
Place all ingredients in 2 1/2 cups of water, heat, but do not boil, for half an hour and strain. Add honey and milk. Enjoy!
Mix first layer above ingredients and spread in 13 x 9 pan. Bake at 350°F for 15 minutes. Cool completely. Mix second layer all, except for 1/2 of the Cool Whip, and spread over cooled crust. Combine peaches, cornstarch and sugar. Cook over medium heat 5-10 minutes until thickened. Remove from heat and cool completely. Spread over second layer. Top with 8 ounces Cool Whip.