HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the butter very gently in a medium sized sauce pan and then add the gorgonzola. Heat until the cheese is softened, but don't allow it to become liquid, you want it just warm. Add the mascarpone, fresh basil, a little salt and some freshly ground pepper and remove from the heat. Briefly blanch the asparagus in a generous amount of boiliing salted water (about 2 minutes). Drain the asparagus and dry. Put the asparaus onto warmed plates. Pour over the sauce and serve with the fresh parmesan.
Place beans, onion, parsley, thyme, water and celery into a large pot and bring to a rolling boil stirring occasionally. Reduce heat so that there is still a slight roll and continue occasional stirring until beans begin to soften and break up, adding water as needed. At this point add the sausage and, using a spoon (a relatively flat wooden spoon works best) gently mash the beans against the side of the pot and scrape the sides to release the mashed beans (this will help thicken the sauce). When the sauce has achieved a creamy consistency it is ready to serve. (depending on the freshness of the beans usually 1.5 to 3 hours) Serve over your favorite rice. Add the baking powder, blended in an ounce or two of water, just after cooking. This will cause the beans to foam up added. I find that adding this reduces the gas and bloating that beans can cause.
Heat oil in heavy large skillet over medium high heat. Add shallots and oregano and saute until shallots are tender, about 5 minutes. Season chicken with salt and pepper. Add chicken skin side down to skillet, and saute until skin browns, about 5 minutes. Using tongs, turn turn chicken over. Add tomatoes and broth and bring to boil. Cover skillet. Reduce heat to medium-low. Simmer until chicken is cooked through, about 10 minutes. Transfer chicken to plate. Boil sauce over high heat until thickened, about 5 minutes. Mix in cheese and olives. Return chicken to sauce and simmer until heated through, about 5 minutes. Serve with orzo.
Add water or broth into instant pot. Add chicken. Sprinkle onion soup mix over top, and dump cream of mushroom soup on top of chicken. Do not stir. Cover and make sure the valve is on sealing. Set the timer to manual (high pressure) for 15 minutes. When the timer beeps let the pressure release naturally for 5 to 10 minutes and then release the rest of the pressure by moving the valve to venting. Remove the lid. Use a spoon to break up the chicken. Serve chicken and gravy over potatoes, noodles, toast, biscuits, or rice.
Heat oil over medium heat and add onions. Saute until translucent. Add garlic and ginger. Saute for two additional minutes. Add spices, cabbage, sweet potatoes, broth, tomatoes, wine and salt. Cover and bring to a boil. Simmer covered for 15 minutes, stirring occasionally. Check sweet potatoes for tenderness. When done, remove soup from heat and stir in peanut butter. When melted add lemon juice just to combine. Serve topped with cilantro and peanuts.
Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain. Set aside to cool (see note). Combine rice, cranberries, celery and walnuts in a bowl. Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Toss to combine. Serve.
Make a double layer pouch of foil for the olives. Add citrus peel, red pepper flakes and fennel seeds to olives, then top with olive oil. Seal the pouch and shake it to distribute the spices and oil. Place in hot oven at any temperature or on outdoor grill to heat them through. Place the almonds in a small decorative serving dish. Place chick peas in a medium skillet over medium heat and cook 15 minutes until crisp and dry. In the last 5 minutes, season the chick peas with paprika, salt, and pepper. (If you season them up too soon, the paprika will blacken and become bitter.). Place the chick peas in a small serving bowl. Place the olives on a platter and cut the pouch open to expose them. Place the small serving dishes for nuts and chick peas on the platter alongside olives. Place a ramekin or other small cup out to collect olive pits.
Preheat oven to 375°F. Bring broth to a simmer in a medium saucepan. Whisk milk and flour in a small bowl until smooth. Add to the broth and cook over medium heat, whisking constantly, until thickened and smooth, about 3 minutes. Remove from the heat and stir in yogurt, tomatoes, chiles, cilantro (or parsley), chili powder, oregano and cumin. Season with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, until tender-crisp, about 3 minutes. Line the bottom of a shallow 3-quart baking dish with half the tortillas. Top with half the chicken and half the onion mixture. Spoon half of the sauce evenly over the top. Repeat layers with remaining tortillas, chicken, onion mixture and sauce. Sprinkle with Cheddar. Bake until bubbly, 25 to 30 minutes.
Lightly grease a 9x13-inch baking pan. Mix noodles, vegetables, sesame, and char siu, and place in pan (the chuka soba noodles I use direct you to stir-fry the noodles after boiling them, and I stir-fry them with the onions and bean sprouts before mixing in the other veggies and meat, and putting it in the baking pan). Mix sauce ingredients, and lace noodle mixture with sauce. Seal with foil. Bake at 325°F for 45 minutes. Remove from oven and loosen foil immediately to let steam escape (so vegetables don't overcook). Serve hot or cold.
Preheat oven to 400°F Mix together all the ingredients except the bread. Pile the mixture evenly on top of the bread, and bake in the oven for a couple of minutes until crisp and browning on the sides. Serve hot.
In a blender combine 3 tablespoons oil, red wine vinegar, 1/2 teaspoon salt, crushed garlic clove, basil, and oregano. Cover. Process until well blended. Set aside. Cook curly pasta according to package directions. Drain. Combine pasta in a large bowl with 1 tablespoon oil. Set aside. In a large saucepan bring water to a boil. Add 1/2 teaspoon salt and sliced green beans; cook for 2 minutes. Add chopped broccoli and return to a boil for 3 minutes. Drain well. Add the cooked vegetables and the pasta to the sliced red bell pepper and tuna. Pour the garlic dressing on top and toss until evenly coated. Top with parmesan cheese, if desired. Serving size not provided; I estimate 3 to 4.
Preheat oven to 450 degrees Fahrenheit. Line a 9x13-inch baking dish with foil. In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended. Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture. Toss with a slotted spoon until all vegetables are well coated. Place seasoned vegetables in the foil-lined baking dish. Roast in the preheated oven for 30 minutes. Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables. Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).
Fry bacon in Dutch oven over medium heat until crisp. Remove bacon and crumble; set aside. Add onion and celery and cook 5 minutes until tender. Stir in flour, cook one minutes to a thin paste. Stir in chicken broth. Bring to a boil, stirring, until slightly thickened. Add bacon, corn, lima beans, bay leaf, salt, pepper and hot sauce. Reduce heat and simmer 15 minutes. Stir in half and half. taste and adjust seasonings. Remove bay leaf and serve.
In a large skillet, brown ground beef and sausage; drain off excess fat. Add onion, bell pepper and celery and saute until tender. Add cream of mushroom, celery and chicken soup and rice; mix well. Pour into greased large oblong baking dish. Cover tightly with foil. Bake at 325 degrees for 1 1/2 hours.
To make the meatballs, combine the pork mince, spring onions, fish sauce, coriander leaves, chilli sauce, garlic, sugar salt, pepper and flour and combine well and then, using wet hands, shape into meatballs of 3cm (1 inch) diameter. Heat the vegetable oil in a frypan to hot and fry off the balls, rolling them around inthe pan so they are well browned on a ll sides. To assemble the dish, place on the baguette slice a layer of lettuce, carrot and mayonnaise, then add a layer of the meatballs and finish with more coriander sprigs.
Turkey must be thoroughly thawed before preparing for the oven unless you are using a fresh turkey. Remove turkey parts from cavities and use as you desire. Wash cavities well with cold water. Boil a kettle of hot water (scalding hot.). Place turkey in a clean sink or a large roasting pan. Pour hot water over the entire turkey including in the cavities. The skin will shrink tightly to the turkey. "This will help hold the natural juices in the turkey while it is cooking. Do not peel skin back to layer herbs under the skin. This will destroy the process for a moist turkey. "Pat dry both inside and outside of turkey. Preheat oven to 400°F. Sprinkle cavities with salt and black pepper and granulated garlic powder. If you are stuffing the bird, then line inside of cavity with cheesecloth, then stuff with your favorite dressing,"stuff loosely",. Tie legs and wings with a good meat wrapping twine and leave a lifting loop to remove the turkey from the pan when cooked. Place a wire rack in the bottom of roasting pan. Place the turkey on the wire rack, breast side up. Pour 2 cups of water or 2 cups of chicken broth into the pan. Pour about 1/2 cup or more if required of extra virgin olive oil over the exterior of the turkey. Cover the turkey with heavy aluminum foil, but do not let the foil touch the turkey as it will stick to the turkey while cooking. Pinch foil tight to the sides of the pan. Place turkey on lower rack in oven and cook for 1 hour. Reduce heat to 325 F and cook for 2 1/2 hours. Now turn heat up to 350 F and cook for another 1/2 hour. Remove foil from turkey. At this time test for doneness by inserting an instant read thermometer into the breast to see how the cooking temperature is. We are cooking towards a reading of 175°F. Baste,the turkey and continue cooking, uncovered, for an additional 1 hour at 350 F, basting about every 15 minutes so that the turkey turns a nice brown color. When the time for cooking is finished, test for doneness. Insert the instant read thermometer into the thickest portion of the turkey breast, reading should be 175 F and no more. . Remove from oven, lift turkey out the roasting pan using the string loops. Cover with foil and let the turkey rest for about 1/2 hour before carving. Total time for cooking a 16 pound stuffed turkey is 5 hours. There is no need to baste the turkey until the last 1 hour of cooking, this saves you a lot of time as you do not have to remove the foil tent during the first 4 hours. For a crispy browner skin, you may wish to consider rubbing butter over the entire bird after pouring olive oil. This works very nicely. COOKING TIMES: Left Side -Stuffed---- Right Side - Unstuffed. *12-14lbs. 4 - 4 1/2 hours-- 3 1/2 - 3 3/4 hours. *14-16lbs. 4 1/2 - 5 hours-- 3 3/4 - 4 hours. *16-18lbs. 5- 5 1/2 hours-- 3 3/4 - 4 1/4 hours. *18-20lbs. 5 1/2 - 6 hours-- 4 1/4 - 4 1/2 hours. *20-22lbs. 6 - 6 1/4 hours-- 4 1/2 - 5 hours. *22-24lbs. 6 1/4- 6 1/2 hours-- 5 - 5 1/4 hours. NOTE: Test for doneness by inserting a meat thermometer in the thickest part of the breast, reading should be 175 F and in the thickest part of the leg or thigh, reading should be 180°F.
In a large skillet cook bacon just until done but not crisp. Drain on paper towels. Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on second side. Place steak between 2 pieces of plastic wrap. Working from the center to the edges, pound meat lightly with the flat side of a meat mallet to form a 12x8-inch rectangle; remove plastic wrap Sprinkle the 1/2 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt over top. Arrange the bacon lengthwise on the steak. In a mixing bowl stir together the spinach, bread crumbs, thyme, 1/4 teaspoon lemon-pepper seasoning, and dash salt. Spread the spinach mixture over the bacon. Roll up meat from a short side. Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end. Cut between toothpicks into eight 1-inch slices. Cook 4 of the pinwheels immediately and freeze the remaining pinwheels as directed. Makes 4 servings. To Eat Two: To grill, horizontally thread two pinwheels onto each of 2 long skewers. Remove wooden toothpicks. Place pinwheels on the rack of an uncovered grill. Grill directly over medium coals 12 to 14 minutes or to desired doneness, turning once. Or to broil, place pinwheels, cut side down, on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 14 minutes or to desired doneness, turning once. Remove toothpicks. To Freeze Two: Place two pinwheels into each of 2 individual freezer containers. Seal, label, and freeze for up to 3 months. To serve, thaw 2 or 4 of the pinwheels overnight in the refrigerator. Cook according to the directions above.
In a medium bowl whisk together the broth, tomato sauce, tomato paste, vinegar, chili powder, cocoa, cumin, cinnamon, cloves, allspice, salt and pepper. Add mixture to slow cooker. Stir in garlic and yellow onions. Lightly brown beef in a skillet. Add beef to slow cooker and mix. Cook on high for six hours or low for eight hours covered. Serve over cooked noodles, topped with shredded cheddar and white onions.
Combine cream cheese, butter and 2 egg yokes in a bowl. Beat until thick, smooth and creamy. Do not under beat. Add the egg whites and beat for another minure. Stop mixer. Add remaining ingredients, then mix at a slow speed or by hand. Refrigerate dough for at least 30 minutes or until it can be handled without sticking. Form balls the size of small grapes and put them on a cookie sheet. All room for expansion. Flatten each cookie slighty with your fingertips. Cookies can be pressed flatter using the under side of a mug or glass rubbed with flour to avoid sticking. Bake cookies for 8-12 minutes. Cookies should be barely golden with slightly darker edges.
cook 1 pound elbow macaroni al dente in sea salt -- drain and rinse in cold water. in a large bowl -- add noodles, sea salt, fresh cracked pepper,juiliened carrots,celery, curry powder,honey, mayonnaise and scallions -- mix well. chill for 1 hour.
Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain. Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent. Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit. If you like it crispier, saute only for a couple of minutes. Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!
Gently combine the tomatoes, garlic and olive oil with a little salt and pepper if desired and roast in a preheated 425 degree oven for about 10 minutes. Juice the lemon and mix SOME of the juice with the pesto, adding more if desired or needed keeping the pesto a nice spreadable consistency and not runny. (Thanks breezer mom!) Spread mixture on top of the fish which has been seasoned with a little more salt and pepper if desired. Cut the juiced lemon halves in half again so that you have two pieces of lemon to support each filet. Place a filet on top of two pieces of juiced lemon so that the fish is somewhat out of any liquid that accumulates, allowing it to roast rather than boil. Return to oven for about 10 minutes or until the fish is flaky and no longer opaque. Plate the fish along with the tomatoes and garlic and serve with more lemon wedges if desired.
Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto. Heat the oil in a deep pan. Add the rice and cook over low heat, stirring constantly, for 2-3 minutes, until the grains are thoroughly coated in oil and translucent. Add the garlic, onion, celery, and bell pepper and cook, stirring frequently, for 5 minutes. Add the mushrooms and cook for 3-4 minutes. Stir in the oregano. Gradually add the hot stock, a ladeful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. Add the sun-dried tomatoes 5 minutes before the end of cooking time and season to taste with salt and pepper. Remove the risotto from the heat and stir in the Parmesan until it melts. Ready to serve!
Preheat oven to 350°. Mix pumpkin, milk, eggs, sugar, salt and cinnamon. Pour batter into a greased 9 x 13 pan. Sprinkle cake mix over batter. Sprinkle pecans over cake mix. Drizzle melted margarine over all. Bake for 50 minutes. Can top with whipped topping if desired.
Massage lime juice into both sides of the meat and let sit for 5 minutes. Rub desired amount of dry rub mixture into both sides of the meat. Grill meat; sear both sides of the meat then reduce heat and cook till the meat reaches the recommended temperature.
Grease an 8 inch square cake pan. Combine the evaporated milk, sugar and pineapple juice in a saucepan. Heat to 238F (soft ball stage), stirring constantly. Remove from heat and stir in the butter until melted. Let stand - without stirring - until completely cool. When cool, add candied fruit and lemon juice. Beat until crystallized. Pour into prepared pan and score top with knife in 1 inch squares. Let sit until hardened.
Preheat oven to 350 Spray large skillet with cooking spray and toast the walnuts well, stirring frequently. Don't allow them to blacken. Boil the Peeled/Quartered Sweet potatoes just as you would regular potatoes for mashed potatoes. Pour into strainer and allow to drain well. Place potatoes into xtra large mixing bowl Along with all other ingredients except the marshmallows then use a hand blender to puree just like mashed potatoes. Taste, add more brown sugar and/or sweetened condensed milk if you prefer them sweeter, make sure the walnuts are well distributed. Turn the mixture into a casserole dish (Make sure its a deep one or the marshmallows will melt over the rim into the oven). Layer the marshmallows over the top pressing down lightly into the mixture. Bake at 350 for 30 minutes or until marshmallows are melted and browned.
Preheat oven to 350 degrees F. Grease and flour 24 minit (1 3/4 inch) muffin pan cups. Combine sugar and cinnamon in small bowl. Mix cake mix, water, oil and eggs according to package directions, stir nutmeg into batter. Fill prepared muffing cups two-thirds full. Bake about 12 minutes or until lightly browned and toothpick inserted into centers come out clean. Remove cupcakes from pans. Roll warm cupcakes in sugar mixture until completely coated. Save any remaining cinnamon-sugar mixture from this recipe to sprinkle on toast or pancakes.
In a heavy stock pot, saute the onion and garlic until onion is transparent. Crumble in the ground turkey and cook until turkey is cooked through, stirring frequently. Add from broth through epazote, stir to blend, bring to a boil; reduce heat, cover and cook on medium heat for 30 to 40 minutes or until lentils are tender. At end of the cooking time, season with salt, pepper and red pepper flakes. Garnish with sliced green onions and grated cheddar cheese.
Combine the basil, oregano, rosemary, orange juice, orange zest, Merlot and garlic and pour over the rinsed lamb shanks in a wide glass dish (shanks should be in a single layer). Turn the shanks to coat and cover. Marinate 2 hours at room temperature, turning the meat every half hour or marinate in the refrigerator, turning meat occasionally. Remove the shanks from the marinade and dry them with paper towels. Reserve the marinade. Preheat the oven to 450 degrees F. Season the lamb with a pinch of salt and freshly ground black pepper. Heat a large skillet over high heat for 20 seconds. Add the olive oil and heat for 10 seconds then lower the heat to medium-high and add the lamb shanks. Cook each side for approximately 2 minutes until browned on all sides. Place shanks in a single layer in a casserole dish and pour the chicken stock into the hot pan. Scrape up any meat particles, add them to the reserved marinade and pour over the shanks in the casserole and cover with a lid (use foil if no lid). Put casserole in the preheated oven and immediately reduce the heat to 350 degrees F. (The hot oven will sear the meat initially, but the mixture needs to cook at a lower temperature or the meat will toughen.). Roast for 45 minutes then baste and cook for another 1-1 1/2 hours, or until the meat is very tender and easily pulls away from the bone. If the liquid has reduced greatly, add 1/2 cup of water to the pan. Remove the shanks to a serving platter and keep warm. If the gravy is too watery, boil the liquid down 5-10 minutes, or until it is the consistency of tomato sauce. Drizzle some of the sauce over the shanks and serve.
Preheat oven to 350°; you'll need a 13 x 9 pan for this recipe. In the 13 x 9 pan, spread out the broccoli; then layer the chicken atop the broccoli. Combine the sour cream, mayonnaise, soup, lime juice, garlic and salt & pepper. Spread this mixture over the broccoli/chicken; top with the cheddar cheese. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake 15 minutes, more or less, until hot and bubbly. TIP: you may serve this with hot rice or pasta if you want a starch with your meal.
Cream butter and sugar. Add eggs one at a time. Add extract, orange juice and soda water. Add cherries, pineapple, and pecans until all is added. I used to mix all by hand, but now I have a larger mixer that works well and I only mix the cherries, pineapple and pecans by hand. Drop batter by spoonsful into lightly greased and floured pans. Batter will be very heavy. Bake at 275 until firm to touch. This will make 2 large bundt pans, or a loaf pan and several small pans for gifts. The small pans take about 55-60 minutes and the large tube pans take about 65-80 minute The bundt pan will take longer. You can cut the recipe in half since the batter is so heavy and each half makes a whole bundt pan or one large and three smaller loaf pans.
Preheat oven to 350'F. Put rack in the middle of the oven. On a lightly floured surface, roll out one sheet of puff pastry and put it into a 9 inch pie pan. I wish I had a square pie pan, it would be easier to use, but a round one works OK. Put the rolled out puff pastry into your pie pan leaving the edges hang over a little because the pastry will shrink. Poke holes "all over" the puff pastry and bake for 20 minutes. Let cool and prepare your ingredients. In a non-stick saute pan cook the celery and green onions until slightly soft, add the mushrooms and saute for about 3 more minutes. Set this aside. Chop up your herbs and grate your cheese. Whisk up the eggs and add the milk and salt and pepper. Give it a good stir. At this point I mixed the sauteed veggies to the egg milk mixture and gave it another good stir. Once the puff pastry shell is cooked remove it from the oven -- leaving the oven on. Take 1/2 the blue cheese and sprinkle it onto the bottom of the puff pastry crust. The other half will go on top. Then sprinkle the the Monterrey jack cheese on the bottom and up the sides of the puff pastry. If you don't use it all save what you have left for the top. Add the veggie, egg/milk mixture into the puff pastry crust. Sprinkle with the fresh herbs and sprinkle the rest of the cheese you have left on top. Bake for 40-45 minutes. Bon Appetit!
Blend softened cream cheese, mayonnaise and sugar. Add pineapple, cranberry sauce and nuts. Whip cream and fold into mixture. Pour into a mold or loaf pan that has been sprayed with vegetable spray or lined with plastic wrap. Freeze. To serve: let stand for 15 minutes, turn out on bed of lettuce and slice as needed. Unused portion may be returned to freezer and kept for a few weeks.