HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400 degrees F. Put the bacon on a rack over a roasting pan. Lightly sprinkle the bacon with brown sugar& the black pepper. Bake apprx 15 minutes or until done. It should be golden& crispy. Serve really hot.
Mix eggs, Ricotta cheese, grated cheese, parsley, oregano, and pepper together. Beat. Add linguine that has been buttered. Mix well. Pour into a greased 9-inch Pyrex round. Bake at 375° for 40 minutes. Cut into wedges and serve hot.
Preheat over to 350 degrees. Butter a deep 3 quart casserole and a large section of aluminum foil and set aside. Add and mix everything together. Cook for at least 45 minutes covered. remove top and let it brown/crust up.
Prick sausage in several places with a pin and place in a paella pan or electric skillet with 1/4 inch water; cover and simmer slowly 5 minutes, then drain, discarding liquid. Cut sausage into 1/2-inch pieces and saute' in pan with the oil until lightly browned; stir in onions and peppers. Cover and cook slowly until vegetables are tender. Remove with a slotted spoon, leaving fat in pan. Dry chicken pieces in paper towels, heat fat in pan, and brown chicken on all sides. Drain fat out of pan, add the sausage and vegetables, then the remaining ingredients. Cover and simmer slowly for 15 minutes--chicken will be one-half to two-thirds cooked, and will finish later, with the rice. (May be cooked in advance; bring to the boil before proceeding.) About half an hour before serving, bring chicken and sausage to the rapid boil on top of the stove. Sprinkle in the rice, mixing it down into the liquid with a spoon. Boil rapidly 5 to 6 minutes, uncovered--do not stir the rice. When it has swollen and begun to rise to the surface, rapidly push the shrimp, tail end down, into the rice; strew on the tomatoes, peas or beans, chickpeas, and olives. Again, do not stir, simply push these ingredients down into the rice with a spoon. Carefully correct seasoning. Reduce heat and let paella simmer for another 8 to 10 minutes, or more, uncovered, until rice is just tender--slightly al dente. (It is best not to cover the pan, but if you feel the rice is not cooking properly, cover for a few minutes, sprinkling on a few tbsps. or so of stock or water if rice seems dry; then uncover to finish cooking.) At the end of the cooking, the rice will have absorbed the liquid. Serve the paella from its cooking pan, and decorate with the lemon quarters and parsley. Note: When finished cooking, I will cover and let sit for 5-10 minutes before serving.
Mix refried beans & taco seasoning with an electric mixer and spread into the bottom of a 9x12 inch pan. Mix sour cream & softened cream cheese with an electric mixer and spread over bean layer. Spoon chopped chilies, distributing evenly over the cream cheese/sour cream layer. Sprinkle chopped green peppers, scallions & black olives as your next layer. Next we add the salsa, but I usually drain it a bit in a colander because too much liquid will cause the dip to be soggy. Distribute evenly across the pan. Sprinkle with shredded cheese & refrigerate until ready to serve. Serve with tortilla chips. The dip is rather heavy so stronger chips are best. Tostitos Gold or scoops work best.
Bring large pan of water and 1 tbs olive oil to boil and cook macaroni while still rapidly boiling and cook until al-dente, drain completely. Place macaroni in a large serving bowl and sprinkle with another tbsp of olive oil and keep aside. Heat butter in a saucepan, add garlic and saute for a minute. Add flour and saute for 2-3 minutes. Slowly add the milk and go on combining till it forms a creamy consistency. Add spinach, 2 tbs grated cheese, salt and pepper to taste and mix. Turn off heat. Pour cream mixture over macaroni and mix together well. Garnish with 1-2 tbs of grated cheese before serving.
Preheat oven to 350 degrees; combine spinach, very well drained, stuffing, sour cream. Spread mixture on ham slices and roll up with seam side down in baking dish. Melt butter in saucepan. Add flour and blend well. Add milk and continue to stir over medium heat until thick. Add cheddar cheese and remove from heat. Stir until cheese is melted. Pour sauce over ham rolls and sprinkle with parmesan cheese and paprika, if desired. Cover with foil. Bake 20 minutes covered and 20 minutes uncovered.
Roll out crust and line pie pan with it. Cream together the melted butter and sugar. Add rest of ingredients and pour into crust. Bake at 350F for 1 hour.
Preheat oven to 350 degrees. Grease a 9"x13" pan. In a large mixing bowl, hand mix 1 box Yellow Cake Mix, 1 stick (1/2 cup) melted butter and 1 Egg. Pat/spread the mixture in the bottom of the greased 9"x13" pan. Set aside. In a large mixing bowl combine the remaining ingredients and beat for approximately 4 minutes until mixture is smooth. Pour mixture evenly over spread and bake for 35 minutes. DO NOT OVERBAKE. Cake should be golden brown around the edges and somewhat gooey in the center.
Dried bean curd is called Yuba. A few minutes before serving combine the ingredients and let soak. Heat olive oil in skillet. lift yuba out of mix [save the rest for another time]. Stir over med high heat until turns golden brown and on piece lifted out turns crisp in seconds. Must be removed from heat to be crisp. NOTE when it hits this stage it will burn rapidly. Remove from heat and rest on platter for a few minutes before serving.
In a large skillet, saute onion in oil. When softened add in chicken. Cook until no longer pink. While you are cooking the chicken, you should be boiling your water for the pasta. Try to time it when they are done about the same time. Remove chicken from pan with slotted spoon and set aside. Keep warm. Turn the heat down as to not burn the butter. Add butter to skillet. Let it melt, add the garlic and cook for 1 minute. Add the wine or broth. Stir in the parmesan cheese until melted. Return chicken and the pasta to the "sauce", and toss. Sprinkle with parsley and serve.
Preheat the oven to 350°F. Grease and flour 3 baking trays, or line them with baking paper, and mark each with an 8" circle. Place ground almonds, superfine sugar and cornstarch in a small bowl, mix together, and set aside. Using an electric mixer, beat the egg whites in a small bowl until they form soft peaks. Gradually add the extra superfine sugar, and continue beating until the mixture resembles uncooked meringue. Carefully fold the almond mixture, that was set aside, into the meringue. Spread meringue mixture on to each of the 3 trays inside the marked circles, or use a piping bag with a 1/2" nozzle to pipe a spiral within each circle. Place two of the trays on the centre shelf of the oven and the third on the shelf below. Bake for 25 minutes or until meringue is a pale, golden colour- if necessary move the bottom tray to the centre shelf and cook a further 5 minutes. Allow the trays to cool on wire racks for 10 minutes before loosening the meringues with a large spatula- do not remove meringues from trays until they have completely cooled. For the coffee butter cream- bring the sugar and water to the boil in a small pan, then reduce heat and simmer until the syrup thickens. Remove from heat and add the coffee essence, and stir briefly to combine. Place the egg yolks in a medium bowl and, beating continuously with an electric mixer, add the coffee syrup. While continuing to beat, add the butter, 1 tablespoon at a time, until it is all amalgamated. Taste, and add more coffee essence if desired. Cool the butter cream in the refrigerator until it reaches spreading consistency. To assemble the torte, place one meringue layer on a serving platter and spread with some butter cream. Place second meringue on top, spread with butter cream, and repeat with the third meringue. Cover the top of torte, and the side, with remaining butter cream. Sprinkle toasted almond flakes all over, to decorate, then place in refrigerator until 10 to 15 minutes before serving time, preferably overnight. Dust top with powdered sugar to serve.
Brown hamburger meat with onion and taco seasoning. Mix mushroom soup and enchilada sauce together in a bowl. Cut tortillas into triangles. In a 9x12 pan put a layer of tortillas. Then a layer of Hamburger mixture. Then a layer of Soup mixture. Then a layer of chiles. Then a layer of cheese. Then repeat again. The last layer should be tortillas. Then spread taco sauce on. Then top with cheese. Bake in a 375°F oven uncovered until bubbly.
Using a large saucepan, Saute onions & mushrooms. Stir in cream cheese and milk. Continue stirring over low heat until cheese melts and sauce is creamy. Add ham and pasta and cook at medium heat until heated through. Sprinkle with Parmesan.
1. Clean and trim both racks of lamb and cut into 8 double chops. Chop the rosemary with salt. Rub the chops with the herbs and drizzle with 2 tablespoons of extra-virgin olive oil. Set aside. 2. In a 2 to 3-quart saucepan, heat the 3 remaining tablespoons olive oil over high heat. Before the oil begins to smoke, add the onion and cook until softened, about 7 to 9 minutes. Add the sugar and continue cooking until a dark brown caramel begins to form. Add the citrus juices, the zests, and simmer 5 minutes more. Add the fruit segments and simmer 2 more minutes, and remove from the heat. 3. Grill the lamb chops over the hot part of the grill 5 to 7 minutes per each side for medium rare. Remove the artichokes from the grill and arrange on a platter. Arrange the cooked lamb chops on the other end. Brush the chops with marjaram leaves dipped in citrus sauce. Garnish with parsley and serve immediately.
Melt margarine in the pan in which you will bake the kugel. (Do this in the oven). Add everything else, except the cornflake crumbs, and mix well. Top with cornflake crumbs. Bake at 375F for 50 minutes.
In large stainless steel or enamel pot, crush 3 cups blueberries with a potato masher. Add remaining berries, sugar, lemon juice and lemon rind. Bring to a boil over medium-high heat and boil for 15 to 20 minutes or until thick, stirring often. Skim off any foam. Ladle jam into hot jars to within 1/4" of top rim. Can jam using preferred Safe Canning method.
Heat a large frying pan over a medium heat and spray lightly with cooking oil. Cook the tortilla until lightly browned on 1 side and take off the heat. Flip over and cover the bottom half of the tortilla with the cheese and jalapenos and then fold the top half over. Using more spray oil, cook the now folded tortilla on both sides until the cheese has melted and the tortilla is golden brown and crisp. Cut into 2 or 4 slices and serve with sour cream or salsa.
Prep the vegetables as described in the ingredients section. Heat a pot of water, add salt and a couple of drops of EVOO and boil the spaghettini till aldente! About 7-8 mins (Do not overcook! ). At about 6 minutes add the broccoli florets to the pasta and let it cook. In the meanwhile when the noodles are cooking, heat the oil and butter in a large pan, add minced garlic and saute. Add the asparagus and mushrooms and saute for 3-5 mins. Drain pasta and broccoli into a colander. Add the pasta and broccoli to the pan, toss in the chopped fresh tomatoes, add salt and pepper and mix well. Transfer to a serving dish and sprinkle grated parmesan. Enjoy delicious hot garlic noodles!
In a large nonstick skillet, melt butter over medium heat. Add pears and sprinkle with sugar. Cook and gently stir until pears have softened, about 2-3 minutes. Place pears on a serving platter and keep warm. Sprinkle chops with pepper. Heat skillet over medium heat. Add chops. Brown 5-7 minutes per side, or until pork is tender. Place on platter with pears. Place cornstarch in skillet. Gradually add chicken broth until cornstarch is dissolved. Add vinegar and rosemary. Cook and stir over medium heat until sauce thickens and bubbles, about 2 minutes. Spoon some sauce over pork and pears. Serve the rest in a gravy boat at the table.
After cooking grits, stir the grits into the other ingredients. Stir this mixture into the beaten eggs. Add the cheese. Pour into a 2 1/2 quart baking dish. Sprinkle the top heavily with paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Bake, uncovered, at 350°F for 1 1/2 hours.
Preheat oven to 375°. In medium bowl, combine flour, baking soda and salt. In mixer bowl cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in dry ingredients until just combined. Fold in chips and nuts. Drop by heaping teaspoonfuls onto 2 ungreased cookie sheets. Bake 12 minutes or until just golden (although my note on the recipe states 9-10 minutes, so watch the first batch!). Transfer to wire racks and cool completely.
Grind together the cinamon stick, cloves, dried chilli and the cardamoms to make a powder. OR use 1 heaped tsp garam masala powder. Heat the oil in a pot and when hot add the cumin seeds, when they start to splutter add the onion and garlic, reduce the heat to medium and cook till the onion is soft. Add the tumeric, curry leaves and tomatoes to the pan, cook till the tomatoes are soft and will mash down to form the base of the sauce. Add the gound spices (garam masala) and the coriander and chilli powder. Cook stirring for 30 sec. Add the mushrooms, stir again, cover the pot and cook for approximately 10 minutes. Stir in the coriander leaves, and, serve.
Preheat broiler. Combine first 7 ingredients in a small saucepan. Dip each steak into lime mixture to coat. Place fish on a broiling pan coated with cooking spray. Sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork. While fish cooks, place lime juice mixture over medium heat; cook until reduced by half (about 8 minutes). Serve sauce with fish.
Slowly bring all ingredients to the boil in a large saucepan, stir until sugar dissolves, reduce heat. Simmer, covered for approx 2 hours or until mixture is thick, stirring occasionally. Allow to stand for 5 mins before spooning into sterilised jars. Seal immediately. When cool, label & date.
Combine the oil and water in a saucepan. Bring to a boil. Add the dry ingredients all at once. Mix well, until mixture pulls away from side of pan. Remove from the heat. Mix for 5 minutes, then add eggs one at a time. Mix for another minute. Divide the dough into 12 portions. Shape the dough around each hot dog. Bake in a 325 degree oven on a greased cookie sheet. Bake until hot dogs are sizzling and rolls are done, about 20-30 minutes.
Brown the burger, sausage, green pepper, onion, and garlic until the meat is fully cooked. While this is cooking, spread/pat/roll your crust unto a greased jelly roll pan, pushing the dough up the sides to make an edge. Prebake the crust in a 400 oven for 7-10 minutes or until it just begins to color. Top the hot crust with the desired amount of pasta sauce. (I don't like too much sauce on my pizza) Add the meat mixture, spreading evenly. Top with the sliced Velveeta cheese, leaving about 1/2 inch between slices. Add the mozzarella cheese in an even layer. Bake at 400 for about 20 minutes, or until the top layer of cheese begins to brown. Allow to sit for 5 minutes before cutting into 12 squares.
Heat 1 tbsp olive oil over medium-high heat in a wide 2-qt saucepan. When it shimmers, add onion and fennel. Season with salt and pepper, and sweat 2-3 minutes. Add garlic and sweat another 2-3 minutes. Add the drained tomatoes and the wine. Raise heat to high and boil 2 minutes until wine begins to reduce. Add fish stock, saffron and bay leaf; bring back to the boil. Reduce heat to low and simmer, uncovered, 10 minutes. Adjust seasoning. Pick over mussels, discarding any which are already open. Add mussels and shrimp to broth and stir. Cook 3 minutes until shrimp are pink and mussels open (discard any which remain closed). Salt and pepper both sides of the sea bass. Coat the bottom of a large nonstick skillet with olive oil. Heat oil over medium-high heat until it shimmers. Add the fish and cook 3-4 minutes on each side, until golden. Arrange baguette slices on a cookie sheet and bake in a preheated 350°F oven for 10 minutes until dry and golden; watch carefully to prevent overcooking. In a mini-food-processor, combine mayonnaise, garlic, lemon zest, lemon juice, roasted red peppers, salt and black pepper. Process until smooth. Using wide, shallow bowls, place 3 mussels and 3 rock shrimp in each bowl. Place a mound of vegetables in the center of the dish, and top with 1 piece of sea bass. Ladle broth around the fish and top with a fennel frond. Serve with rouille and toasts.
Cook the noodles in boiling water until they are just tender- test after 3 minutes, drain and plunge into ice cold water, rinse& drain- set aside. Toss slivered mushrooms with the Shallots& Ginger. Toss with the noodles. Mix together the stock, soy, sesame oil& Mirin or honey, mix. Pour over the noodles and mix well, taste& adjust seasoning. Arrange on 4 plates. Sprinkle with toasted sesame seeds& serve. For vegetarians use the vegetable stock.
Cut the chicken into slices 1/8-1/4" thick. Marinate in a mixture of garlic, oregano, cumin, orange juice, vinegar, and hot sauce. Allow to marinate 10 minutes up to 24 hours, covered in the refrigerator. Meanwhile, chop vegetables. Heat a large skillet over medium-high heat until hot. Add oil and heat 30 seconds; add chicken and stir fry about 3-4 minutes. Add onions and peppers and stir fry another 1-2 minutes, or until chicken is completely opaque. Add tomato and ground pepper and cook just until heated through. Serve over brown rice with a side salad.
Preheat oven to broil setting. Fill large saucepan half full of water. Bring water to a rapid boil. Add potatoes. Cook stirring occasionally, about 18 minutes or until potatoes are tender. Rinse under cold water and set aside. In a medium-size bowl, combine ground beef with 1 tablespoon Cajun seasoning. Mix well to even distribute seasoning; set aside. In 10-inch skillet over high heat, melt margarine. When it comes to a hard sizzle, add 1 cup onion and cook, stirring occasionally, about 5 minutes or until onion starts to brown. Turn heat down to medium and continue cooking, stirring more frequently, another 2 minutes or until onion is caramelized to a rich brown color. Add celery and 1 tablespoon Cajun seasoning. Stir to mix well and cook another 3 minutes, stirring occasionally. Moving vegetables to one side of the skillet, add seasoned ground beef and remaining onion. Turn heat to high. Cook, stirring frequently to break up meat chunks, about 6 minutes or until meat is brown. (I've found this technique difficult in one pan. I use a separate pan for the onions then add the carrots combining all afterwards.). Stir in carrots and cook 3 minutes. Add flour and remaining optional 1 teaspoon Cajun seasoning and stir well. Let mixture cook about 4 minutes, without stirring, to allow a brown crust to form on bottom of skillet. When brown crust has formed, scrape it up and and stir to incorporate it. Stir in 1 cup stock to deglaze pan, stirring and scraping bottom and sides of pan until clean. Stir in remaining 1 cup stock and cook another 2 and 1/2 minutes or until mixture has thickened slightly. Remove from heat and adjust seasoning. Place cooked potatoes, meat mixture and 2 cups cheese in a 2 1/2 quart ovenproof casserole dish. Stir carefully, to avoid mashing potatoes, just until mixed and mixture is evenly distributed. Sprinkle remaining cheese evenly over top. Bake, uncovered, in oven preheated to "broil" setting about 7 minutes or until cheese has melted and is lightly browned. Remove from oven and serve immediately.
Preheat oven to 375?F. Place the squash on a flat surface and split them in half lengthwise. Scrape out the seeds and arrange in a single layer on one or two baking sheets. In a small saucepan, melt 1 stick of the butter completely over medium heat. Wait until it starts to turn a light brown color. Remove from heat and immediately distribute the butter into the cavities of the squash halves. Sprinkle with the brown sugar and Molasses as well. Season the insides with salt and pepper. Finish by covering with the ground (dry) ginger, fresh ginger, and the ground cloves. Fill the bottom of the tray(s) with the water (should be about 1 inch high) to create steam while the squash bakes in the oven. Cover the tray(s) with aluminum foil and seal the edges tightly. Place the tray(s) in the center of the oven and bake, undisturbed, for 2 hours. To check for doneness, pierce one of the halves with the tip of a small knife. The knife should slide in and out easily. If at all firm, bake the halves an additional 30-45 minutes. Remove from the oven. Carefully peel back the foil. Set aside to cool. Make the Soup: Using a large spoon, scoop the flesh from the squash, taking care not to take any skin with it. The skin can give a bitter flavor; however, take care to retain all of the cooking liquid inside the squash. That will add a lot of flavor to the soup. Gather all of the squash in a large pot. Turn the heat on low. Add half of the orange zest, the orange juice, the Worcestershire Sauce and the garlic. Stir to blend. Taste for seasoning. If the squash lacks sweetness, add a little Molasses. If it lacks salt, add a little salt or Worcestershire Sauce. In a medium saucepan, heat the remaining 4 tablespoons of butter over medium heat until it turns light brown. Pour over the squash, stirring to blend. In the same pot, heat the milk, heavy cream, and two cups of the water. Season the liquid with salt and pepper and bring to a simmer. Stir the milk mixture into the squash and stir to blend. Once the mixture has returned to a simmer, taste for seasoning. Puree the soup in small batches in a blender. Combine all the batches and taste for seasoning. If the soup needs more flavor, add salt, extra orange zest or pepper, as needed. If the soup is too thick, add the additional cup of water and blend. Serve the soup family style or ladle the soup into individual bowls with popcorn on the side.
Light your grill and brush the grate with oil once it is heated. Run a bamboo skewer that has been soaked in water through the garlic cloves. Grill the skewered garlic and the chilies until blackened, occasionally turning to get all sides, about 5-6 minutes for the garlic and about 20 minutes for the chiles. Remove from grill and place in a bowl covered with saran wrap to cool. Peel, core and de-seed chiles and cut into 1/4" strips, then peel the garlic cloves. Place peeled garlic and two-thirds of the chiles in a food processor or blender. Add cilantro, cumin, lime juice, oregano and water and process until smooth. Season with salt and fresh pepper and pour into a small saucepan. Simmer sauce over medium-high heat, stirring occasionally, until the sauce is slightly thickened, approximately 5 minutes. In a small bowl, toss the remaining roasted chiles with cheese. Shape the sirloin into 4 equal patties about 3/4" thick and season generously with salt and pepper. Grill the burgers over a medium-hot fire for about 10 minutes, turning once, for medium-rare meat. Remove the burgers from direct heat and brush the insides of the buns with oil and grill face down until lightly toasted, no more then a 1 minute. Place burgers on the bottom halves of the buns. Top the burgers with the chile-cheese mixture and a generous helping of the salsa verde. Cover with tops of buns and serve immediately, passing the remaining salsa on the side.
In medium bowl, stir the dry ingredients with a fork. Make a well in the center, set aside. In another bowl, combine egg, milk, and cooking oil. Add wet mixture to the dry ingredients. Stir until moistened, the batter will have small lumps. Pour 1/4 cup batter onto hot, lightly greased griddle (I cook the pancakes on an electric griddle at 350 degrees). Cook about two minutes per side.