HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450 degrees F. Combine first 4 ingredients in a large bowl. Stir in 1 tablespoons mint, 1 tablespoons thyme, 1/4 teaspoons salt, allspice, and next 3 ingredients (through egg). Press meat mixture into 8 muffin cups coated with cooking spray. Bake at 450 degrees for 7 minutes. Turn broiler to high; broil 3 minutes. Combine yogurt, feta, 1 tablespoons lemon juice, 1 teaspoons mint, and 1 teaspoons thyme in a mini food processor; pulse 10 times to combine. Combine 1 tablespoons oil, 1 tablespoons juice, 1/8 teaspoons salt, and pepper in a bowl; stir. Add arugula and cucumber; toss. Serve meat loaf with yogurt/feta sauce with arugula/cucumber salad on the side.
In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, vinegars, molasses, honey, chipotle, thyme and cayenne. Taste; if you like more heat and smoky flavor, add reserved adobo sauce. Simmer over low heat, until thickened, about 40 minutes. Transfer the barbecue sauce to a blender or use immersion blender and puree until smooth. Season to taste with salt and pepper.
Cook chicken in a large nonstick skillet on medium-high heat 2 minutes on each side. Add vegetables; cover. Cook 5 minutes. Stir in spaghetti sauce. Simmer 5 minutes on medium heat or until chicken is cooked through (165 degrees). Top with cheese.
Preheat oven to 340 degrees farenheit. Melt butter and chocolate together in a heavy-based saucepan over low heat. Take the pan off the heat and add vanilla and sugar, let cool a little. Beat eggs into mix along with both nuts. Pour mix into a 24xm square baking tin. (a spatula is very helpful for this step). Bake in oven 25-30 min or until tops are set and the middle is still gooey. Cut into 16 squares and serve.
Combine the first five ingredients; rub over pork chops. Place in a greased 11-in x 7-in baking dish. Bake, uncovered, at 425 degrees for 20 minutes. Combine the remaining ingredients; pour over chops. Bake 5 minutes longer or until meat juices run clear.
Pit and slice the peaches. Coarsely chop the cilantro. Combine all ingredients and toss to mix. Chill for at least 2-3 hours to blend flavors.
Preheat oven 350*. Sprinkle veal with your favourite meat seasonning.; ex Emeril or Prud'homme. In large skillet heat oil. Dredge veal in flour and saute in oil 1-2 minutes per side. Place veal in in baking pan. In skillet add mushrooms,garlic,shallot and ham; cook 4 minutes. Add sherry and chicken broth; boil 4-5 minutes until reduced by half. Spoon mushroom mixture on top of veal slices. Cover each slice with cheese and bake for 10 minutes until cheese melts. Serve with roasted potatoes and a green beans.
Preheat oven to 350°F; butter and 8-inch square baking dish, then line it with two criss-crossed sheets of parchment paper and butter that. To make the crust, combine the ingredients in a food process and process until fine crumbs form; place crumbs in the prepared baking dish and press down evenly with your fingers (flour your fingers if the dough is too sticky). Bake just until the edges begin to brown, about 25 to 30 minutes. Meanwhile, prepare the filling: Spread pecans out on a fimmed baking sheet and toast in oven, tossing occasionally, until fragrant, about 6 to 8 minutes; coarsely chop (or buy them already coarsely chopped and toast them the same way, heh heh heh). In a medium saucepan, combine the sugar, butter, honey, and cream; bring to a boil, reduce heat, and simmer until slighly thickened, about 4 to 5 minutes. Stir in pecans and vanilla; spread over the baked crust and let cool in the pan for an hour. Once cooled, lift out of the pan using the parchment overhang, and place on a cutting board. Cut into 24 rectangles. NOTE: These bars will remain fresh for 5 days if stored at room temperature in an airtight container. They also freeze well and can be frozen before they are cut, if you like (just bring to room temperature to before cutting).
Heat oven to 425°F. Prepare pie crust in 9" pie pan. In large bowl, combine all filling ingredients but the fruit and mix well. Add fruit, mix, and spoon into crust. In small bowl, combine all topping ingredients and mix with fork or pastry blender until crumbly. Sprinkle over filling. Bake at 425F for 35-45 minutes or until apples are tender and topping is golden brown. Cover edge of crust with foil after 15 minutes of baking to prevent excessive browning. Enjoy!
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain. In a small bowl, beat egg. n a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don't let it burn. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth. Pour egg mixture into sauce, whisking constantly. Stir until smooth. Add in cheese and stir to melt. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. (Also becareful not to over salt.). Pour in drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top. Either way YUM YUM YUM! (Try not to eat the whole pot!).
Line a shallow 20 cm square cake tin with aluminium foil. Place chocolate, condensed milk, rum essence and nuts in a bowl and mix well to combine. Spread mixture into prepared tin. Refrigerate until set. Turn out, peel off foil and cut into squares.
Mix all ingredients in a shaker full of ice. Shake well. Strain into a martini glass. Enjoy.
Chop the macaroons (the macaroons I buy are the soft macaroons from Target, chocolate dipped ones or plain ones). Place on a parchment or foil lined cookie sheet and bake them at 225 degrees for 45 minutes or until lightly browned, stirring several times while baking. You want then dried and crunchy. Cool and place in Ziploc bag. Toast the sliced almonds until lightly browned. Cool and then coarsely crush them. Mix them in with the toasted macaroons. Freeze the macaroon/almond crumbs until needed (this can be done hours/days in advance or while you are making the sugar/water/egg mixture and it's cooling). I will usually double this part of the recipe and keep a bag for later. It's a time saver for when I make it again. Boil the water and sugar until it reaches 235 degrees (if you don't have a thermometer, until the syrup spins a thread when dropped from the tip of a spoon), this will take a little while, be patient. Just before sugar water is to temperature, beat the egg yolks with mixer until it starts to get pale and fluffy. Drizzle the hot syrup into eggs gradually while beating. Cook the egg mixture over a double boiler for 7 minutes while constantly mixing on a low speed. Whip into the egg mixture 1/4 cup of DiSarrono (if you prefer no alcohol you can substitute 1 tsp almond extract). Chill in refrigerator for 40-50 minutes. In a large mixing bowl, whip the cream, vanilla and powdered sugar (and 1/2 tsp almond extract for no alcohol recipe) until stiffly whipped. Whip in 1/4 cup DiSaronno. Remove egg mixture from refrigerator and mix in 2 1/2 cups macaroon/almond crumbs. Gently fold-in egg/macaroon mixture into whipped cream mixture. Place foil cupcake wrappers or pretty martini/parfait glasses or serving dishes on cookie sheets. Using a large ice cream scoop or spoon, mound individual portions into each dish. Crush remaining macaroon/almond crumbs and sprinkle generous amount on top of each portion. Place one cherry on top of each one. Freeze for at least 4 hours. After tortoni is frozen, place servings into large Ziploc bags and keep in freezer and use as desired. This Tortoni can be frozen in a single resealable container. Just scoop frozen tortoni into serving dishes and sprinkle with crumbs and place cherry on top. Note: copy cat recipe for DiSaronno works well for this Tortoni. 1/2 cup sugar, 1/4 cup dark brown sugar, 3/4 cup boiling water, 1/2 cup dark corn syrup, 1 1/2 cups 80-proof vodka, 1 tablespoon pure almond extract, 1 teaspoon vanilla. Mix sugars and boiling water in glass pitcher or bowl. Stir until dissolved. Add corn syrup, stir well. Add vodka, almond and vanilla extracts. Cool and store in sealed container (empty vodka bottle re-labeled). Makes 3 cups.
Preheat oven to 350. In a large mixing bowl, combine ground beef, sausage, chopped onion, egg, oatmeal and 1/2 cup of the ketchup. Mix together thoroughly. The best way to do this is with your hands! Spray a large baking dish with cooking spray, then form the meatloaf into a loaf shape in the baking dish. Bake for one hour. Mix together one cup of ketchup, the dried mustard and the brown sugar. Spoon over the meatloaf, then bake for 10 more minutes. Allow the meatloaf to rest 5-10 minutes before slicing and serving. Enjoy!
Heat oil over med-high heat in frying pan. Add bologna and fry on both sides. Add barbecue sauce and heat until warmed through. Put bologna (with barbecue sauce) on slice of white bread. Add dash of tabasco sauce to sandwich. Top with other slice of bread and enjoy!
In a large Dutch oven or heavy pot over medium heat, melt butter. Add the onions, half of the thyme leaves, salt and pepper and cook, stirring occasionally, until onions are soft and caramelized, about 15-20 minutes. Stir in the flour until completely combined, then turn the heat up to medium high and deglaze the pan with the sherry. Simmer until the sherry is reduced to about 1/4 cup, 2-3 minutes, then stir in the beef broth. Bring the broth to a simmer, then stir in the elbow macaroni. Cook according to package directions for al dente, about 5-6 minutes. When macaroni is cooked, stir in 1 1/2 cups gruyere cheese, 1 cup Colby jack cheese and 1 cup mozzarella cheese. Fold the cheeses into the pasta to melt, then add remaining thyme, sage, chopped parsley, salt and pepper. Divide the mac and cheese into 6-8 ounce crocks. Top each with 1/4 cup toasted panko and remaining 1 cup gruyere, 1 cup Colby Jack and 1 cup mozzarella. Preheat oven to broil. Place the crocks on a baking sheet and brown the Mac and Cheese until the cheese is melted and the browning in spots, about 3-4 minutes.
Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan and broil for 1 minute.
HEAT oven to 325 degrees. Coat two 8 inch round cake pans with nonstick cooking spray. Line bottoms of pans with waxed paper, coat paper with spray. CAKE LAYERS: Prepare cake mix following package directions, using egg,water and oil. Add in chopped apricots and chopped almonds. Divide batter evenly between the 2 pans. Bake in 325 degrees, about 45 minutes. Let cool in pans for 15 minutes. Then turn out layers onto rack, carefully removing waxed paper. Let cool completely. FROSTING: In small saucepan heat heavy cream over medium- high heat until simmering. Place chopped chocolate in medium-size bowl. POUR heavy cream over the chocolate and stir it. Put in refrigator for at least 45 minutes. FILLING AND GARNISH: Place 1 cake layer on dish. Spread top layer with apricot preserves. Place 2nd cake layer on top of it. Frost sides and on top with frosting. Put sliced almonds on sides of cake. Refrigerate for at least 35 minutes.
TIP: To thaw phyllo, place box in refrigerator for 24 hours. (If you thaw at room temperature the sheets will stick together.) Unused phyllo can be refrozen by wrapping tightly in plastic wrap, then with foil. Place in original box and put in freezer. TART: Preheat oven to 375 degrees. Chop up leftover meat and mix with jam and cherries. Heat in microwave for 2 minutes, set aside. In separate bowl, mix mascarpone, cheese, egg white, green onions, and pepper. Include salt if desired. Set aside. Unfold phyllo and place damp paper towel over sheets. Place one sheet of phyllo on cookie sheet and spray with cooking spray. Place second sheet of phyllo over first and spray with cooking spray, repeat with third sheet. Spread cream cheese mixture along one end of dough leaving a 2" margin. Spread meat over the cream cheese leaving the same margin. Fold sides in over filling, then roll to make a log. Spray log with cooking spray and lightly score into triangles. Log should be slightly flattened. Repeat for second log. TO MAKE AHEAD: Wrap scored log tightly in saran wrap and place in freezer baggie. Remove from freezer 15 minutes before baking. BAKE: 20-25 minutes or until lightly browned. Remove from oven, cool slightly and using a serrated knife, cut into triangles.
On a large platter place tomatoes slices. Following with the rest of the ingredients. Serve and enjoy.
Preheat oven to 425 degrees. Mix all ingredients in a large bowl. Pour into a 9x13" baking pan. Cook in oven, covered with foil for approximately 1 hour. You can stir after 1/2 hour of cooking.
Preheat oven to 350 degrees farenheit. Rub the bottom and sides of an 8-inch round pan with 2 Tablespoons of the butter. In a small bowl, mix together 1/2 cup of the sugar, the cinnamon, allspice and orange zest. Sprinkle this mixture evenly over the bottom of the pan, then arrange cranberries in a single layer on top. Cream remaining 6 tablespoons of butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla and mix until well combined. In another bowl, sift together flour, baking powder and salt. Add this to the egg and sugar mixture in several batches, alternating with with milk, until well combined. Spoon batter over cranberries, and even out the top. Bake on center rack of the oven until a toothpick inserted to the center of the batter comes out clean, 30-35 minutes. Let cool for 20 minutes, then run a kinfe around the edge of the cake. Place a platter over the top of the baking pan, and turn cake out onto platter.
Crust: Mix wafer crumbs with melted butter. Take out 1/4 cup crumbs for top. Press down in well greased pan. Bake in oven (325) for 15 minutes. Cool in freezer. Filling: Cream butter. Blend in icing sugar. Add unbeaten eggs and beat with egg beater until smooth. Spread over crust. Drain pineapple. Whip cream. Add pineapple and mix. Spread on top of first layer. Sprinkle with crumbs. Chill for several hours.
Cut onions in half lengthwise and thinly slice into half moon shapes. Pour olive oil into a large pot and heat to one notch over low. Add onions and sprinkle them with salt. Cover and let onions sweat for 15 minutes. Give onions a quick stir, cover and let sweat for another 15 minutes. While onions are cooking, thinly slice your mushrooms, mince your garlic and preheat oven to 375°F. Get 4 ovenproof bowls and place face-down on the pie crust. Cut 4 large circles out of pie crust, about 1" bigger than the size of your bowl. They do NOT have to be perfect circles - they look more rustic if the edges are jagged. When onions are done sweating, uncover, turn heat to medium and brown slightly while stirring frequently for about 10 minutes. Add mushrooms, garlic, sherry, balsamic vinegar, Worcestershire sauce, beef broth, bay leaf, and black pepper. Bring to a boil, turn down to simmer for 1/2 hour or more. Remove bay leaf. Pour soup evenly into bowls and cover each bowl with a crust. The crust should not be touching the soup. Poke 1 small hole in the middle of each crust. Bake for 12 minutes. Crust should be just golden. Remove, and sprinkle each bowl evenly with Swiss cheese. Put back in the oven for about 3 minutes, until cheese has just melted. Serve immediately and let your guests cut into the crunchy crust with their spoons and the cheese will melt into the soup.
Cream the margarine and sugar. Add the eggs, milk, and vanilla and beat well. Add the rest of the dry ingredients and mix. Fold in the chopped apples. Pour batter into a floured 9x13 pan. Mix all the topping ingredients together and sprinkle over batter. Bake cake at 350 for 35 minutes.
Preheat the broiler. Butter one side of each slice of bread and toast them with the buttered side up. Watch carefully as not to burn. Stand bread slices upright to cool-- do not stack as they will stick together-- When toast is cool and dry, trim off crusts and cut into triangles. Arrange in a deep 10 inch cake pan, in a spiral overlapping, with the points up. There will be an empty space in the centre. Sprinkle with the 2 tbsp sugar and the cinnamon. Set aside. Split the vanilla bean and scrape the seeds into the milk in a saucepot, over medium heat. Note: If using extract, do not put it in the milk here, scald the milk alone. In a large bowl, beat the eggs, remaining sugar, salt and vanilla extract if been used, until smooth and lemon coloured-- about one minute. With mixer on low, and in a stream add the scalded milk-- now remove the vanilla bean. With a ladle pour as much of this custard into the centre of the cake pan, careful not too overflow-- let stand and keep adding more, as its been soaked inches. Bake in a hot 400°F oven in a hot water bath-- for about 40 minutes until pudding is firm and puffed and golden brown-- Remove and place on a rack to cool. Sauce-- Put butter in a pot, and pour in the sugar. DO NOT STIR Over medium heat allow sugar to caramelize slowly--should take 10 minutes or so. Stir when mixture is a nice brown colour and bubbling. Continue until its a dark golden brown-- Stir in small amounts of the cream, it will harden up-- but then will go back to a liquid, or a thick syrup-- Strain through a sieve, and keep hot in a warm water bath, until needed. To serve-- cut the cake into ten portions, as you would a pie-- using a knife and a pie lifter to remove, as not to loose any custard-- Pour some sauce over each.
Preheat oven to 325 degrees. Lightly spray 13-inch by 9-inch glass baking dish with nonstick cooking spray. Prepare brownie batter: In 2 to 3 quart heavy saucepan, melt butter on medium-low. Whisk in cocoa and cook until mixture bubbles. Remove from heat and whisk in sugar and preserves. Whisk in eggs and vanilla until thoroughly blended. In small bowl, stir flour and baking soda; add to chocolate mixture, stirring just until blended. Pour batter into baking dish and smooth top. Prepare swirl topping: with mixer on medium speed, beat cream cheese, sugar, egg and vanilla until blended. Fold in raspberries. Spoon large dollops of topping over brownie batter, spacing evenly. With knife, swirl topping into batter. Sprinkle with the almonds, if using. Bake 30-35 minutes or until toothpick inserted in center comes out almost clean with a few moist crumbs attached. Cool completely in pan on wire rack. Cut into 24 squares.
Break up cooked lobster meat. I like to have mine broken rather small, again, you be the judge. You can't really mess this recipe up. Lay the meat in the bottom of a glass pan, the lobster should cover the bottom of the pan. I have also made this in those individual little thingies you make onion soup in, this is nice if you are having company. Pour some melted butter on top of the lobster. Just enough to coat it a little. At this point is when I usually start to pick at the lobster, You know: One for the pan, one for me! TRY not to do this, it really is better if you have a nice amount of lobster at the bottom of the dish! Pour some Half& Half over the meat next. The milk should come just about half way up the meat, not cover it. Don't worry if you think you have poured too much, it will be okay. I did this once and looked like an idiot at the sink trying to pour out some milk while keeping the lobster in! It will all work out in the end, promise! Put in the oven at 350 for about 15 minutes. While this is cooking you can make the crust. Super easy. Just crush up the crackers, right in a frying pan. Use the back of a big spoon, as fine as you like em. I don't make mine super fine, just kinda crushed. Then add whats left of the stick of butter. You can add more if you think it is too dry. Throw in the garlic and parsley. Cook over low heat just to let the butter melt. Stir it all together so the crackers get nice and coated. Spread this evenly over the lobster. Push it down a bit so that it can absorb the liquid in the pie. Set back in the oven for about 5 minutes. Let it sit on the counter for a couple minutes, just to set up and cool a bit. And then enjoy! That was sure a lot of typing for such an easy recipe, but it is worth it. One of my favorie things to make and to eat!
Place butter in a 9x13 pan and slice into smaller pieces. Place the pan in the oven and then turn the oven on and let it heat to 425. While butter is melting mix other ingredients. In a large mixing bowl wisk together eggs, milk, flour, and salt. For best results don't use an electric mixer. If it gets mixed too much it won't puff up. By hand is great and you don't need to worry about getting all of the lumps out. Check the butter! By now your butter should be nice and melted and bubbly. Pour your egg mixture into the melted butter. DO NOT MIX. Just let them swish around together. Place the pan back in the oven and let cook for 15-20 minutes. Don't forget to turn the oven light on and watch. When the batter is set and all puffy and the edges are starting to brown it's done. Another tip - don't open the oven while it's cooking, sometimes it will fall. The pancake will fall seconds after you remove it from the oven so have your audience waiting to enjoy. Enjoy this pancake plain or top with syrup or fruit and powdered sugar. Our favorite is a simple raspberry sauce. Cut into 12 pieces. 4 very small children and 2 adults easily finish this off.
Bring a large pot of salted water to a boil for pasta. Cook pasta until l dente, drain. While boiling water & cooking pasta, melt 1T butter & 1T olive oil together over medium high heat. Add onions & a pinch of salt. Caramelize until very golden & soft. Add to large bowl. Slice brats while onions carmelize, add to large bowl. In same pan as onions, melt 3T butter, add flour to make a roux, cook 1 minutes. Gently stir in 2 cups of beer, continue stirring until roux dissolves, bring to a simmer & cook 1-2 minutes until thickened & flour taste cooks out. Recede heat, gradually add cheeses stirring until melted & smooth. Add mustard & pepper to taste. Stir in extra beer as needed to thin sauce, should be a medium consistency, thin enough to pour smoothly, not thick & gloppy. Stir drained pasta in with brats & onions, add most of sauce & toss to coat. Pour into a casserole dish, top with remaining sauce. Can be refrigerated @ this point to bake off later. If refrigerated, warm on counter for an hour before baking. Bake in a preheated 375* F oven, covered 20 minutes, uncover, top with French fried onions & bake another 10-15 minutes until golden & bubbly.
Spray a nonstick skillet with nonstick spray and set over medium-high heat. Add 1 bag of the spinach and cook until wilted. Drain. Repeat with the remaining 2 bags; squeeze dry. While the spinach cooks, whisk the milk, flour, salt and nutmeg in a medium saucepan until blended; bring to a simmer over medium-high heat. Reduce the heat and cook, stirring, until thickened, 4-5 minutes. Add the spinach and cook, stirring, until hot, about 1 minute. If making ahead, let cool; freeze in an airtight container up to 1 month. Thaw in the refrigerator overnight. Cook with 2 tablespoons low-fat milk until hot.