HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees. In a large pot, cook spaghetti until done. Over low heat, melt butter with olive oil. add minced garlic and pour lemon juice into pan. Turn off heat. Add the sour cream and blend the mixture together. Add the zest and salad, pepper along with parsley. Pour mixture over drained spaghetti and blend well. Pour spaghetti mixture into a oven proof dish with a cover of foil. Bake for about 15 minutes and then remove foil, bake for 7-10 more minutes. Remove from oven. Drizzle some more lemon juice all over the top. Top generously with Parmesan cheese. VOILA!
Preheat oven to 325°F Place 1 c sugar in a deep, dry, non-stick pan. Heat slowly until it melts and turns medium-brown. Add the boiling water (stand back in case it boils up) and stir until smooth. Let cool to warm room temperature. In a large mixing bowl, sift together flour, 1 1/2 c sugar, baking powder and salt. Make a well in the center of the dry ingredients. Add caramel, oil, egg yolks, cold water and vanilla. Beat with wooden spoon until smooth. In a very clean dry bowl, beat egg whites with cream of tartar until very stiff peaks form. Fold egg whites into batter. Pour into an ungreased 9" or 10" tube pan. Bake in preheated oven 65-70 minutes. Cool in pan 20 minutes, then remove to a rack until completely cool. Serve with caramel sauce on the side, if desired.
Chop the onion fine and place in non stick pan with butter and oil. Once onion is clear. add mushrooms and cook and beginning change color and smells great- Add all spices. Add broth and allow to cook uncover for 10-15 minutes. Remove from heat, with stick blender breakup larger pieces and thicken broth or place half the batch in the blender. Add Fat free half and half and salt and pepper to taste and enjoy.
Combine chilli, tomatoes, sugar, salt and vinegar in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 7 minutes or until sauce thickens slightly. Remove from heat. Stand for 5 minutes. Process mixture, in batches, until smooth. Pour into hot sterilized jars. Secure lids. Refrigerate for up to 3 weeks.
Combine BROWN SUGAR, CHOPPED PECANS, and MELTED BUTTER into mixing bowl. This is the bottom crust. Set aside. Peel and chop SWEET POTATO into cubes. Boil until fork tender (approximately 20 minutes). Mash. Preheat oven to 350. Combine in order (boiled and mashed) SWEET POTATO, chopped PECANS, BROWN SUGAR, SUGAR, SALT, VANILLA, well beaten EGGS, melted BUTTER. Mix thoroughly. Pour CRUST mixture onto the bottom of the dish, spread evenly. Plop CASSEROLE mixture on top of pecan crust. Spread the top evenly. Bake for 30 MINUTES. Add a layer of MARSHMALLOWS on top for the last 10 MINUTES.
Dissolve the gelatin in the boiling water, stirring to make sure all is dissolved. Combine the thawed strawberries (with juice) and margarita mix in a blender with 1/2 cup tequila or water. Blend until smooth. Stir strawberry mixture into the gelatin mixture. The recipe suggests pouring 3/4 cup mixture into margarita glasses to set, but you can also use a 8 x 12-inch pan. Refrigerate 4 hours or overnight, until set. The 8 x 12-inch pan needs to set overnight. To serve: garnish with whipped cream, a fresh strawberry and/or grated lime zest.
Melt butter until very hot, but not browned. In a blender at high speed blend egg yolks, lemon juice, salt, cayenne and garlic until yolks are frothy. Turn blender to low speed and slowly pour in hot butter in a steady stream. Blend around 15 seconds until the sauce is creamy.
Remove the stems from the mushrooms. Mince them and set aside. Heat the oil in a skillet. Add the onions, garlic and minced mushroom stems. Cook until soft (about 5 minutes over medium heat). Add the basil and wine. Simmer until almost dry (about 7 minutes). Cool slightly. Blend in the cheese. Preheat the oven to 350. Place the mushroom caps in a lightly greased baking pan. Fill the caps with the mixture and bake for 15 minutes (or until lightly browned). Serve warm.
Preheat oven to 375 degrees. Place brie on an oven-proof plate. Bake for 20 to 30 minutes. When it puffs up and is a bit browned, remove from oven. Cut two slices across the top and peel back the top layer. Allow guests to serve themselves, dipping or using a knife to spread cheese on bread, crackers, romaine leaves, what-you-will.
In a large frying pan, saute the tortillas,garlic,onion,green pepper and mushrooms. Add eggs,stir frequently and when eggs are cooked through add the tomatoes,salsa and cheese. Cook, stirring till cheese has melted. Season to taste.
Place chicken breasts in flat pan. Pour salad dressing over chicken and let marinate for 1 hour. If chicken is frozen, you may do this step and place in fridge overnight. Bake in 350 degree oven for 30 minutes or until juice coming from chicken is clear. These chicken breasts may be barbecued instead of oven baked.
Set oven to 350 degrees F. In a large ovenproof skillet cook the bacon until browned (about 7-8 minutes) transfer to paper towels (reserving the fat in the skillet). Pat the chicken dry with paper towels and season with salt and pepper. Brown the chicken in the bacon fat over medium heat (about 8 minutes per side) transfer to a plate. Pour off some of the fat in the skillet, then add in the onions, green bell pepper, mushrooms and dried chili flakes; saute for about 10-12 minutes, scraping any browned bits from the bottom of the pan (adding in the garlic the last few minutes, then continue to cook for a couple minutes more, the onions and mushrooms should be light brown). Add in the bacon back to the skillet, along with the stewed tomatoes with juice and the wine; bring to a boil and simmer uncovered for about 30 minutes, stirring occasionally. Add in the drained beans mix to combine, then season with salt and pepper to taste. Add/nestle in the browned chicken thighs skin side up in the mixture. Bake uncovered in a 350 degree F oven for about 20-25 minutes or until the chicken is cooked through. Sprinkle with grated parmesan cheese and serve. Delicious!
Soak the salted pork in cold water overnight to remove the excess salt. Cut into cubes. Grate the uncooked potatoes and extract the water from them by squeezing them in a cloth. Mix the grated potatoes with the mashed, seasoned potatoes, adding more seasoning if necessary. Make a hole in the centre of the potato ball with your thumb and add a tablespoon of the salted pork. Close up the hole and roll the poutine in white flour and gently lower the poutine into a large pot of boiling,salted water. Keep the water boiling and simmer the poutines for 2-3 hours. Serve hot with butter, salt and pepper, or as a dessert with sugar a molasses. They are also yummy with mustard.
In a large covered casserole dish spray entire dish with a cooking spray and then spread 1 entire can of Cream of Mushroom soup evenly on the bottom (best way I've found to prevent the potatoes from sticking & adds flavor). Chop the onion into very small pieces & set aside. In a separate bowl mix 1 can of Cream of Mushroom soup, the Sour Cream and 1 TSP of Dry Lipton Onion Soup Mix (added for the flavor of the seasonings which makes it extra tasty). Peel & Slice the Potatoes Thin. LAYER #1: Start layering in the casserole dish with the Cream of Mushroom soup on the bottom: Layer of POTATOES then spread approx 6 spoonfulls of the SOUP & SOUR CREAM mixture on top, then ONIONS then 1/2 cup of CHEDDAR CHEESE. LAYER #2: POTATOES then approx 6 spoonfulls of the SOUP & SOUR CREAM mixture, then VELVETA CHEESE squares distributed evenly across. LAYER #3: POTATOES then all the remaining SOUP & SOUR CREAM mixture then the remaining 1 cup of CHEDDAR CHEESE. Sprinkle the chives evenly across the top. BAKE COVERED in the oven at 300 degrees for about 11/2 hour. BAKE UNCOVERED for approx another 1 hour or as needed until done and top is slightly browned (test with a fork and make sure the potatoes are done). Note: Baking uncovered at the end helps reduce the excess moisture.
Place cocoa mix into a cup. Gradually stir hot water into mix until blended. Add tea bag. Let stand 1 to 2 minutes, based on desired strength of chai spice. Remove tea bag and discard. Top with a serving of Reddi-wip. Sprinkle with cinnamon, if desired.
Cook milk and mastellen together until soft. Add all the other ingredients to the milk mixture and stir until very fine and is very thick. Pour into oven dish and bake for 1 to 2 hours in 350-375 oven.
In a blender or cocktail shaker, combine half-and-half, sugar, vanilla, and brandy Blend or shake vigorously. Pour into a glass packed with crushed ice. Sprinkle with nutmeg (if desired).
Preheat oven to 350°F Butter an 8-inch cake pan (I used a springform pan) and line bottom with parchment paper. Butter the parchment and lightly flour (or use cocoa) the pan, shaking out excess. In a small, heavy-based saucepan, melt chocolate and butter over medium heat, stirring frequently. Set aside. Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 minutes (I mixed about 10 minutes). Turn the mixer to low and mix in the chocolate-butter mixture. Turn off mixer and sift the flour over the batter and fold until all the ingredients are fully incorporated. Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 minutes. Cool in the pan on a rack for 10 minutes. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing. (Since I used a springform pan, I let it cool completely in the pan.).
Put all the ingredients except the soy flour and flax seed meal into the food processor and blend until well mixed. Add the flours and pulse until just blended. Scoop into greased muffin cups and bake at 425 for 25 minutes. These freeze well.
Combine the water and sugar in small pot. Stir over low heat until the sugar has dissolved. Bring to boil, reduce heat and simmer about 3 minutes. Remove from heat and stir in the vinegar and the mint. Cool slightly and serve in a jug.
Bring a large pot of lightly salted water to a boil; cook pasta as package directs. Drain, reserving 1/4 cup cooking water. Meanwhile, cook sausage in a 12-inch skillet over medium-high heat for 5 minutes, or until no longer pink. If necessary, break large pieces apart with a wooden spoon. Add mushrooms and cook an additional 5 minutes. Pour in wine, reserved pasta water and black pepper. Stir in basil. Remove from heat; toss with pasta and cheese. Note: For perfect pasta every time, for 1 pound of dried pasta, bring at least 6 quarts of salted water to a boil. Add all of the pasta. With wooden spoon, stir once or twice to prevent sticking. Check at suggested time; if cooked properly, there will be no white inside.
Set oven to 350 degrees. Grease a 13x9 baking pan. Place chicken in greased baking dish. In a bowl, combine the soups, sour cream, milk, chives, salt and pepper; spoon over chicken. Sprinkle with paprika. Bake, uncovered for 50 mins-1 hour, or until chicken is done.
Preheat oven to 200 degrees F (105 degrees C) and place the rack in the center of your oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or just use two spoons. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Gently fold in cacao nibs. Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers. Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle with a few shaved almonds, if desired. Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.
Roast gently the pieces of chicken or turkey with 1 tablespoon of butter. Put aside. Roast the onion rings in 1 tablespoon butter. Join the meat and the onions in a pot with lid (for example a "Romertopf") with the soup base, the spices and the salt. Cook covered for 30 minutes at 200°C (heat and timing are basing it on convection oven). In the meanwhile roast the quinces with the remaining butter until golden. Put gently the quinces over the chicken and the other ingredients. Cover and cook for another 30 minutes. Serve hot in the pot and enjoy. To this recipe you can add: potatoes, carrots, zucchini, tomatoes, fresh cilantro, dried apricots, raisins, -- .
In a nonstick skillet, saute onion in butter until tender; set aside. In a bowl, combine cheese and biscuit mix. Stir in milk and egg just until moistened. Fold in ham and onion mixture. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake at 425° for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Preheat oven to 400 degrees. Lightly grease baking sheets. Cut jalapenos in half lengthwise. Remove and discard seeds and membranes; Set aside. In a medium bowl, combine chicken and remaining ingredients. Spoon mixture evenly into jalapenos. Place on baking sheets. Bake 20 minutes.
Brown ground turkey in a large skillet in the oil over low heat for 5 min, breaking up the meat as it cooks. Using a slotted spoon, transfer the cooked ground turkey to a bowl, leaving the remaining oil in the skillet for additional use. In the same skillet, in the hreserved oil, saute onions on medium heat for 5 min (use more olive oil IF needed). Return the meat to the skillet and add the soup mix and the tomato soup. Reduce the heat to low and simmer 5 min, stirring often. To serve: Cut open pita pockets; spoon in mixture; top with shredded swiss cheese. Variation: Swap out the swiss cheese for another kind of cheese such as mozzarella, cheddar or monterey jack. NOTE: prep time covers the onion chopping; cook time covers the remainder of the preparation.
Combine the sugar, soy, garlic, cornstarch, and orange zest in a large bowl. Add the lamb and mix well. Cover and refrigerate for at least 1 to 2 hours. Heat a wok over high heat. When the wok is hot, add 2 tablespoons of the peanut oil and heat until just smoking. Add the ginger, garlic, green onions, and red pepper flakes and stir-fry until fragrant, around 30 seconds. Add the lamb and stir-fry until well browned, about 5 minutes. Sprinkle with the rice wine and bring to a simmer. Stir in the cornstarch mixture and bring to a simmer to thicken. Remove from the heat and set aside to cool. Drain the rice noodles and roughly chop. Set aside. Wipe out the wok and heat over high heat. Add the remaining 2 tablespoons peanut oil and heat until just smoking. Add the mushrooms, onion, carrot, and bell pepper and stir-fry until the vegetables just begin to soften, but still have some crunch, about 3 minutes. Season with salt and pepper, to taste. Remove the heat and cool. Combine the cooled vegetables, cooled lamb, reserved noodles, basil, sesame oil, and soy sauce and mix well. Place 1 egg roll wrapper on a flat surface in front of you with 1 point facing you so the wrapper is in a diamond shape. Make sure the unused wrappers are covered with a damp cloth. Brush all of the edges with egg wash. Place 1 to 2 tablespoons of the filling about 1/3 of the way up the wrapper. Fold the point over the filling. Fold in the sides and then roll up. Press to seal. Repeat with the remaining ingredients. If you are going to hold these for a while before frying, dust with cornstarch so they don't get soggy. Combine dipping sauce ingredients and chill. Preheat 3 inches of peanut oil in a deep pot to 360°F Fry the egg rolls, a few at a time, until golden brown on all sides, about 4 to 5 minutes. Drain on paper towels. Serve whole or cut in half diagonally. If you want the halved rolls to stand up, Cut a small piece off either end with a serrated knife to make a flat surface. Serve with Dipping sauce.
Heat olive oil in a large skillet. Saute the onion & pepper strips until soft & just beginning to change color. Add the tomatoes & cook until they are cooked through. Transfer the vegetables to a serving dish. Pour off half the olive oil then return skillet to the heat. Add garlic & saute over medium heat for 2 minutes. Remove from heat & stir in the remaining ingredients. Spoon this sauce over the vegetables.
Preheat the oven to 300 degrees F. Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside. Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned. Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 11/2 hours or until the meat is tender and falling apart.
Melt Chocolate Chips In A Pan With Eagle Brand Milk. While This Is Heating,Mix Marshmallows And Peanuts In A Large Bowl. Pour Melted Mixture Over Nuts And Marshmallows. Mix together. Pour In A Buttered Pan.Chill 2 Hours And Cut Into Squares.
in a large mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter, and salt. Stir in warm water. Mix until a soft dough forms. Add remaining flour if needed. Turn onto a lightly floured surface. Knead until smooth, about 4 minutes. On a greased baking sheet, roll dough into a 14x10 rectangle. Spread dressing down middle third of dough. Top with layers of corned beef, cheese, and sauerkraut. Make cuts from filling to edges of dough, 1 inch apart on both side of filling. Alternating sides, fold strips at an angle across the filling. Cover and let risein a warm place for 15 minutes. Brush with egg white and sprinkle with caraway seeds. Bake at 400 F for 25 minutes, or until lightly browned. Let stand 10 minutes then slice into serving pieces.
Add butter to the Instant Pot. Using the display panel select the SAUTE function. When butter is melted, add garlic and cook for 1 minute or until lightly browned. Add broth, lemon zest and 1 tbsp of lemon juice to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot. Break noodles in half and fan across the bottom of the pot, making sure all noodles are submerged. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed. Using the display panel select the MANUAL or PRESSURE COOK function (*The MANUAL and PRESSURE COOK buttons are interchangeable). Use the +/- keys and program the Instant Pot for 3 minutes. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure. Stir, breaking up any pasta clumps and allow to cool slightly. Add parmesan cheese, half-and-half and remaining 2 tbsp of lemon juice. Add salt and white pepper to taste. In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, using SAUTE mode, as needed. Serve warm topped with grilled chicken (optional), finely chopped parsley and additional parmesan.
In a shallow bowl or pie plate, lightly beat the eggs with the milk. In a separate bowl or on a sheet of waxed paper, combine the Parmesan cheese, bread crumbs, oregano and salt. Dip the chicken first in the egg mixture, then in the Parmesan mixture, until well coated. (You can do this up to 4 hours ahead of cooking, then place the coated chicken on a plate, cover loosely, and refrigerate). In a 10-inch skillet, heat 1 tbs. of the oil over MEDIUM heat until hot but not smoking. Add 2 pieces of chicken and saute until golden brown and just cooked through, about 1 1/2 mins per side. With tongs or a kitchen fork, transfer the cooked chicken to a platter. Repeat, using 1 tbs. of oil for every 2 pieces of chicken. Divide evenly among 4 dinner plates and serve with lemon wedges, if you like.
Preheat oven to 350°F Spray glass 9 x 13 baking dish w/ non stick spray. Cut bacon into 1-2" pieces & cook in a skillet until crisp. Place chicken into prepared pan. Pour a little of the bacon grease over it. Combine remaining ingredients & whisk till smooth & blended. Add bacon pieces & mix well. Pour sauce over all the chicken. Bake uncovered for 45-60 minutes until chicken is coked through. Serve over rice, pasta or mashed potatoes.
Whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking. Halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices. Add cucumber and dill to vinaigrette, tossing to coat.
Pour the water into a small bowl and sprinkle the gelatin over it. Let stand until ready for use. Pour the milk into a small saucepan and whisk in the coffee granules. Place the saucepan over medium-high heat and bring the milk just to the boil, whisking to dissolve the coffee. Put the egg yolks into a bowl and whisk just to blend them. Add the sugar and continue to whisk. Gradually whisk the hot milk into the egg yolks. Note: when you whisk in the hot milk, be sure to do it very slowly, or you will have scrambled eggs. Pour the mixture back into the saucepan and place over medium low heat. Cook, stirring constantly and scraping the bottom of the pan, until mixture thickens and reaches 165°-170°F on an instant-read thermometer. If you don't have a thermometer, dip a metal spoon in the sauce and run your finger down the middle of the the back of the spoon. It should leave a clear trail. Remove from heat and whisk in the gelatin until it is completely dissolved. Pour the mixture into a large bowl and allow to cool to room temperature. Place the bowl in the refrigerator and stir about every 5 minutes. After 20 minutes remove the mixture. Whip the cream until soft peaks form. Gently fold the cream into the custard. Lightly oil a 4-5 cup mold. Pour the custard into the mold and refrigerate, until set, at least every 2 hours.
Heat oven to 350°F. Crust: Combine graham cracker crumbs, sugar, and melted butter. Pat evenly into bottom of a 9 inch springform pan. Bake at 350°F for 5 minutes. Filling: Mix cream cheese and suger until well blended. Mix in the eggs one at a time. Mix in the cream. Mix in the melted frango mints. Mix until very smooth. Pour into baked crust. Bake at 350°F for 25 minutes or until it's just firm and not jiggly. For the Topping: Mix sour cream, sugar, and vanilla. Spread over the baked cheesecake. Bake an additional 3-5 minutes. Refrigerate overnight before serving.