HumbleIntelligence/food-ner-1-Million huggingface dataset:
First, grate mozzarella cheese; set aside. Next, put on a large pot of salted water to boil; when boiling, cook elbow macaroni until almost tender; drain, then return to pot; set aside. Meanwhile, preheat oven to 350F; spray a large casserole dish (I used a deep 13x9 pan) with nonstick spray like Pam and set aside. In a large skillet over medium heat, melt the 1 tbsp of butter and add oil; saute mushrooms, onion and garlic until mushrooms are tender; drain off any liquid and add to cooked macaroni; stir. Add cooked turkey cubes to mushroom/pasta mixture; stir. In a large pot, melt the 1/2 cup butter over medium heat and whisk in the flour; whisk constantly for about one minute or until butter and flour are well combined. Whisk in turkey stock (preferably made from Rescued Turkey Stock recipe#24576), sour cream and wine. Note that lowfat or nonfat sour cream may not be able to stand up to the constant heat without breaking down; that is why fullfat sour cream is recommended. Over medium heat, whisking constantly, cook mixture until sauce thickens up; add nutmeg, salt and pepper. Add all but one cup of the sauce to the pasta mixture, and stir well. Set aside a good handful of the shredded mozzarella, then stir remaining mozzarella into pasta mixture. Fill prepared casserole dish with pasta mixture, then drizzle reserved cup of sauce over top, then sprinkle with reserved mozzarella cheese. Combine fresh breadcrumbs and melted butter, then sprinkle over casserole, then top with the parmesan cheese. Bake in preheated oven for 30 minutes; casserole will be quite bubbly. Serve with a green salad and the wine you used in the sauce.
Put tomatoes into the food processor and process until thoroughly pureed. Add cumin, onion, and garlic and process. Add sunflower seeds and almonds and process to desired texture. For a creamier consistency, process longer.
Beat 1 tablespoon of butter with the cup sugar, add well-beaten egg, cup milk, and a little vanilla essence. Stir in plain flour with the baking powder. Bake in a well-buttered sandwich tin, about 20 minutes, in a moderate oven. See Note * Topping Directions: Mix the cinnamon, sugar and desiccated cocoanut. When cake is cooked, turn out, and while hot spread with butter and sprinkle with cinnamon mixture on top. Note: *Moderate oven: 180°C or 170°C fan-forced.
Cut each block of tofu in three slices that are about 1/2 inch thick. Stack the slices, then cut through all the layers diagonally, making an 'x' (The resulting shapes will look like triangles),. Combine the curry paste and soy sauce. In a lightly oiled baking dish, arrange the tofu triangles; cover them with the curry paste and soy sauce mixture (I like to skip the oil and line my dish with parchment paper. It helps with the clean up, too) . Bake at 350F for 45 minutes, turning twice during the baking process.
Put bananas in the blender and blend until smooth. Add sugar and egg. Add melted butter and blend together. Pour wet ingredients into a large bowl. Mix dry ingredients together in a small bowl. gently stir dry ingredients into wet until dry ingredients are moistened. Batter should be slightly lumpy. Stir only until you can no longer see any flour. pour batter into lined muffin tin cups. Bake at 375 degrees for 20 minutes. let cool for 15 minutes on a wire rack. These are best enjoyed still warm served with butter.
In a heavy pan brown sausages until nearly cooked through and set aside. Add onions and cook until fairly brown. Add peppers and garlic and cook till the consistency you like. I like it tender crisp for color and flavour. Add sausages back in and cook together till cooked through. Remove from heat and add salt and pepper to taste. Enjoy!
Mix the buttermilk and the sourdough starter and let it sit on the counter until it has come to room temperature. Preheat oven to 425. Combine the flour, salt, baking soda and baking powder. Mix well. Cut the cold butter into the dry ingredients using a pastry blender, until the mixture resembles cornmeal. Combine the buttermilk/starter into the dry ingredients until a soft dough forms and it comes away from the sides of the bowl. Turn the dough onto a floured surface and knead gently for 30 seconds. Do not over work the mixture (you want to have small pebbles of butter showing. With a floured rolling pin, roll out to 1/2" thick. Cut biscuits and place on a lightly greased baking sheet with sides touching. At this point, you can brush the biscuits with melted butter if desired. Cover and let rest for 30 minutes in a warm place. Bake in the center of the oven at 425 for 10 - 15 minutes, or until lightly golden brown. Leftovers: The next day, when the biscuits have become soft and have lost their crustiness, run them under the broiler bottom sides first, turn them over and broil the tops until they are crusty again. Serve them with honey and you will think you have died and gone to heaven!
Scoop out and mash potatoes lightly until consistent size. Place half in greased 13x9 baking dish. Sprinkle with half the salt, pepper, garlic and bacon. Mix together sour cream and cream cheese. Top with half the sour cream and cream cheese mix, and cheeses. Repeat layers. Bake, uncovered at 350* for 25 minutes. Sprinkle with onions.
Heat oven to 350*F. Brown ground beef, and drain well. Stir in onion and saute Stir in tomatoes, taco seasoning, garlic, black pepper and simmer over low heat for 15 minutes. remove from heat and add cheese. Spoon 1/4 cup meat mixture along one edge of tortilla. Fold edge of tortilla to cover the meat. Fold in both sides and roll and secure spray a 13x9 glass oven dish with Pam cooking spray. place in oven and bake until tortillas turn golden, 15-20 minutes. Serve:. topped with shredded cheese, chili, sour cream, shredded lettuce, diced tomatoes , green onions or whatever you desire.
Preheat oven to 300 degrees F. In a large bowl, flake apart the salmon and remove any large bones. Mix in the flax meal, walnuts, lemon juice, jalapenos, celery, onion, cardamom, and Lawry's. In a little bowl, beat your egg then mix in mayonnaise and dijon mustard. Add mayo mix to the salmon mix and blend well. Pour the salmon mix into a lightly greased 8X11 glass baking dish. In a medium bowl; mix the breadcrumbs, cheese, paprika, and melted butter then sprinkle over the salmon. Bake, uncovered, for 40 minutes or until heated through.
Add dates to hot coffee and allow to soften and cool. Add vanilla and butter to the date mixture. In a separate bowl, mix flour with sugar and cinnamon. Make a well in the centre, add coffee mixture. Mix through, add eggs and stir until just combined. Add dried apricots and walnuts, stir through but do not overmix. Bake in a loaf pan at 180 degrees (350) for one hour; if top browns too quickly cover with foil. Test with a skewer.
Cook pasta for 2 minutes less than package directions. Meanwhile, chop onion and slice carrots. Lightly spray a stir-fry skillet with oil. Cook and stir onion, carrot, and pressed garlic over medium heat 4-5 minutes or until carrots are crisp-tender. Meanwhile, slice bell pepper into strips; cut strips in half. Combine bell pepper, broccoli, and salt in a microwave safe covered bowl. Microwave, covered, on High for 1-2 minutes or until vegetables are crisp-tender. Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet. Squeeze lemon halves over pasta; cook and stir until heated through. Grate Parmesan cheese over pasta; sprinkle with parsley and black pepper, if desired.
Divide the 2 liqueurs equally between 2 tall glasses & mix well. Fill ea glass equally w/the hot coffee & top w/whipped cream. COOKS TIP #1: The recipe suggested a garnish using the thin "after dinner style" choc mints cut diagonally & inserted into the whipped cream topping. The pic of same is visually stunning, but simple choc shavings will work equally well for me. :-). COOKS TIP #2: "Use coffee strong enough so as not to taste watery or be too diluted by the liqueurs, but weaker than espresso.".
Marinate Roast in buttermilk marinade as follows: Buttermilk enough to COVER whole roast. Add to buttermilk: 12 whole pepper corns. 2 bay leaves, crushed and broken. 2 large onions, sliced. Place roast and marinade covered in refrigerator for 3-5 days. Let marinade work and flavor the meat all that time. At end of 3-5 days, remove meat from buttermilk marinade. Discard marinade and rinse meat. In a dutch oven, brown roast on all sides. When meat is finished browning, make a new fresh batch of almost identical buttermilk marinade, but which will now serve as the cooking sauce. 1 1/2 cups raisins. 12 peppercorns. 2 bay leaves. 4 cups of water. 2 cups fresh buttermilk. Mix sauce ingredients together and place around toast. Place roast and sauce in covered dutch oven or casserole pan with tin foil to cover/. In oven heated to 275-300 degrees, slow cook the roast until it is done and tender. Once during cooking (about 2 -3 hours, remove cover and turn roast over so that the other half of the roast rests in the sauce. Re-cover and continue to bake. When meat is done, remove from pan to a platter and slice into slices. Take pan drippings (buttermilk sauce) and thicken with enough corn starch to make sauce the consistency of thick gravy (start with 1/3 cup corn starch dissolved in 2/3 cup water). Pour gravy over the meat slices on a serving platter. Serve accompanied by your favorite German side dishes, such as potato pancakes and sweet and sour cabbage.
Put cookies into a large ziplock bag and crush with a rolling pin or put into a food processor until you have very fine crumbs. Mix the 1 cup powdered sugar, cocoa powder and walnuts thoroughly. Add to the cookie crumbs in a large bowl and mix together. Add the corn syrup and whiskey and stir to combine. If mixture seems dry, add more whiskey, about a tablespoon at a time, up to 1/4 cup more. Do not add any more than this or the mixture will be too wet. Let mixture stand for 20 minutes. Roll into 1" balls, then roll in powdered sugar and place on waxed paper. Let dry 30 minutes. Store in airtight container 2-3 weeks to ripen before eating.
Mix braunschweiger, cream cheese, milk, Worcestershire sauce, and garlic together in mixer or food processor until blended evenly. Fold in onions. Form mixture into a ball, roll in nuts if desired. Refrigerate for 2 plus hours. Preferably over night.
In large bowl, mix peaches with sugar. Mix juices with the prosecco; pour over peaches. Add half the mint leaves and let marinate in refrigerator 20 minutes. Stir in blueberries. Garnish with the remaining mint.
1) While preparing the food soak twenty toothpicks in water to hold chicken together. 2) In medium bowl mix 1 Large can of Pineapple Tidbits with juice, Capers, 3 tablespoons of sliced Almonds, 1 Tablespoon Parsley, Olive Oil, & Teriyaki Sauce, Let sit while preparing the chicken breast for stuffing, about 10 minutes. 3) Line baking dish with Foil (for easy clean-up) and spray with Pam Non stick spray. 4) Trim Chicken Breast and slice pocket in chicken breast. 5) Wash Mushrooms, Take the juice only from the Pineapple Caper mix and soak the mushrooms in it while stuffing the chicken breast. 6) Mix Garlic Herb Crushed Croutons with 1 of the Large can of Pineapple Tidbits and Juice, mix until moist. (do not over moist stuffing). 7) Fill Pocket in chicken breast with stuffing and pineapple mix. 8) Place in baking dish. 9) Return Juice from mushrooms to Pineapple Caper mix. 10) Place Mushrooms between and down the sides of chicken breast. 11) Bake for 1 hour covered. 12) After 1 hour remove cover and add Tomatoes, sprinkle top with parmesan cheese, and cook for 15 more minutes. 13) Remove Chicken from oven and let set 5 minutes. Pineapple, Caper Salsa. 1) Heat small skillet, add butter, when butter stops bubbling and just starts to turn brown add Pineapple and caper mix and cook on medium for 3 to 5 minutes to reduce.
Season beef with salt and pepper. In a pan over medium-high heat, sear beef for roughly 3 to 5 min on each side (or to your liking). In another pan, heat canola oil then add onions and mushrooms and saute for 7 minute Slowly mix in yogurt and reduce heat to simmer for 5 minute Add egg noodles and stir to combine the mixture. To plate, spoon stroganoff mixture onto the centre of the plate. Top with beef medallions and sprinkle fresh herbs on top.
Heat the olive oil in a 16-inch fry or braising pan with high sides (3 inches) over medium heat. Saute garlic and shallots until opaque, 2 to 3 minutes. Add crabs in the shell and cook, stirring occasionally, until juices leak into pan and crabs are turning red, 5 to 7 minutes. Add the wine. Bring to a boil and cook for 2 more minutes, or until the wine has cooked off and juices have thickened. Lower heat. With tongs, transfer crab pieces to a large ovenproof serving bowl; cover and keep warm in a 200-degree oven. Add tomatoes (including juice) to pan. With a wooden spoon, scrape any crab bits from the bottom of the pan. Cover and bring to a boil over high heat, stirring occasionally. Lower heat. Add half of the cooked crabs, fresh herbs, red pepper flakes and salt and boil gently, uncovered, stirring occasionally and crushing tomatoes with a potato masher or spoon. Reduce heat as sauce thickens, until sauce is reduced to about 4 1/2 cups, about 30 minutes. About 15 minutes before sauce is done, in a 6- to 8-quart pan over high heat, bring 3 to 4 quarts water to a boil. Add pasta, stir to separate, and cook just until barely tender to the bite, about 6 minutes. Drain well. Add cooked pasta to the crab/tomato sauce pan and stir well. Add the fresh crabmeat (if using) and stir gently but thoroughly. Bring to a simmer over medium heat for about 2 to 3 minutes. Mound pasta in a wide, shallow serving bowl. Remove the remaining cooked crabs from the oven and arrange on top of the pasta. Sprinkle both crabs and pasta with parsley and serve.
Heat a large frying pan over medium-high heat. Add the Oil. Stir fry the chicken in partial batches'til done. Set aside on paper towel. Add Onion, Bell Pepper, Chiles, Chile Powder, and Cummin. Stir fry 'til tender, 8-10 minutes. Remove from heat. Stir Chicken into mixture. Heat Tortillas, 3-4 at a time, in microwave for 15 seconds. Place a few spoons of mix on a tortilla, top with crumbled cheese. Fold the lower flap of the tortilla up, each side in and roll to form a burrito. Wrap in freezer paper, LABEL THE PAPER! Repeat 'til all mixture is used.
Preheat oven to 400. Arrange asparagus in single layer on baking sheet and coat with cooking spray. Sprinkle with salt and pepper. Bake for 12 minutes. Melt butter in a small skillet over medium heat. Cook for 3 minutes or until lightly browned. Remove from heat, stir in soy sauce and vinegar. Drizzle over asparagus, toss well to coat.
Combine the tequila, lime juice and simple syrup in a cocktail shaker with ice. (To make a batch of simple syrup, simmer equal parts sugar and water in a saucepan until the sugar dissolves, then cool. I do this in the microwave.) Shake well, then strain into a chilled martini glass; salt the rim, if desired. Garnish with mint.
Wash the chili peppers and cut them up,with seeds as well. Chop them in the food chopper with the salt and pour the sauce in a sterilised jar. Store in a cool place and refrigerate after opening.
Preheat oven to 190 degrees Celsius. If using fresh eggplants - spray baking dish and eggplant slices with Olive Oil spray and arrange the slices in the dish. Bake eggplant slices for about 20 minutes or until tender. Meanwhile spray saucepan with oil and heat, add onion and garlic and saute. Add mince meat to onion mixture and brown. Add tomatoes and 1/4 tsp nutmeg to meat, simmer for approximately. 15-20 minutes. Combine parmesan cheese, 1/4 cup of the parsley and 1/4 tsp nutmeg in one bowl. Combine sour cream, remaining parsley, remaining nutmeg and beaten egg in another bowl. Layer half eggplant slices over base of a baking dish (such as lasagne dish). Pour meat sauce over eggplant. Sprinkle Parmesan mixture over meat. Layer remaining eggplant over meat and parmesan. Top with sour cream mixture. Bake in heated oven for 40 minutes or until golden brown.
Preheat oven to 350° F. Preheat a large heavy skillet, and add the oil. Brown onions, garlic. rosemary , raisins and mushrooms in skillet, and remove to a dish. Brown pork chops five minutes on each side. Transfer the chops to a rectangular baking dish or use same skillet if oven proof. Put the sauteed onion mixture on top. Combine honey, seasonings and mustard and spread over chops. Pour on grape juice. Add raisins. Bake uncovered for 45 minutes, basting occasionally. Cool slightly and slice into thin strips. Simmer pan juices until they reduce and thicken to desired consistency. Transfer slices to a serving dish and pour over pan juices.
In a large bowl, beat the butter, brown sugar, orange extract and orange rind until fluffy. Stir in the flour to make a make a soft dough. Turn out onto a floured surface; roll into a 1 1/2-inch diameter roll. (stated as printed in recipe). Note: I think it should mean a 10 x 8-inch rectangle and when rolled it will equal about 1 1/2-inch diameter roll. Wrap in plastic wrap; refrigerate until firm -- about 2 hours. Cut log into 1/4-inch slices and place on parchment lined or greased rimless baking sheets. Brush with beaten egg; sprinkle with sugar. If using a convection oven, preheat to 275 degrees. Bake on top, middle and bottom racks. Bake about 30 minutes or until lightly browned. If using a conventional oven, preheat to 300 degrees. Bake on top and bottom thirds of oven; switching and rotating pans halfway through. Bake 30-35 minutes or until lightly browned.
Depending on your preference, either peel the potatoes or leave the skins on. If using large potatoes, cut in half. Cut slits along the potatoes about 5mm apart and 6mm from the base of the potato. Preheat the air fryer to 355 degrees (180 Celsius). Cook for 15-20 minutes. Gently brush the potatoes with olive oil and oil and continue to cook for another 15-20 minutes or until they are cooked through.
Melt half a stick of butter in a saucepan. Cook chicken, garlic, bacon bits, mushrooms, onion and peas until tender and you won't get food poisoning. Season with a bit of salt, onion powder and old bay. . (Tip: I put my chicken on a George Foreman grill for four minutes to give it those crispy lines, but you can cook it in the pan.). Move cooked ingredients to the side and mix together half a stick of butter and four tablespoons of flour on low to medium heat (3 minutes) until it resembles a creamy paste. Stir in two cups of milk and a cup of chicken broth and mix well. Bring to a slow boil. Mix often. Add one cup of shredded cheese and a cup of grated Parmesan cheese. Get creative! . Add your other cooked ingredients. Allow to thicken and simmer on low for about ten minutes. Add more milk or chicken broth if you want a thinner sauce or you find the cheese gets stringy. Use over your favorite pasta.
Break broccoli into flowerettes. Combine the rest and pour over the broccoli. Better if marinated 24 hours.
Preheat oven to 350°F. Place 1/2 of the cooked broccoli and 1/2 of the other ingredients in a food processor and process until smooth (you can leave it chunky, but my baby has no teeth so I make it smooth). Repeat with the other half. Place in oiled (I use olive oil) 9x9 inch metal pan. Cook for 40-50 minutes or until a toothpick comes out clean. Wait until it cools a bit and enjoy!
Soak the rice vermicelli in hot water for 15-20 minutes. Drain and rinse in cold water. Heatabout 1 tbsp oil and scramble the beaten eggs, remove and reserve. Heat the remaining oil, fry the onions until opague. Add the bean sprouts and rice vermicelli with the curry powder and the sugar. blend well. Add the soy sauce, meat, prawns, peas and scrambled eggs. continue stirring for 2-3 minutes. add the spring onion and chilles,. mix gently and serve.
Preheat oven to 300 degrees. Lightly grease two baking sheets. Beat together the sugar, butter, salt and vanilla. Add the flour and baker's ammonia and beat for up to 5 minutes, until the dough comes together. It will seem quite dry at first, but keep beating, eventually it will clump up and become cohesive. Break off pieces of dough about the size of a large gumball. Roll them into balls, then roll them in coarse sugar. Put them on the prepared baking sheets, and use the bottom of a glass to flatten them to about 1/4" thick. Bake the cookies for 25 to 30 minutes, until they are a very light golden brown around the edges. Remove them from oven and transfer to a rack to cool.
Boil 1/2 bag of medium noodles. Brown one pound hamburger and one pound sausage. Drain noodles and in a bowl mix hamburger, sausage; mix in one jar pizza sauce and half a jar spaghetti sauce. Grease a baking dish with butter; (only a thin coat). Spoon in 1/2 meat mixture. Top with noodles. Top with pepperoni, mozzarella cheese, and sharp cheddar cheese. Top with rest of meat mixture. On top of that sprinkle lightly with garlic powder. Put in oven on 350°F and bake until cheese melts.
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Sprinkle wing parts with salt and pepper. Place wing parts on broiler pan. Broil 5-4 inches from heat 20 minutes, 10 minutes a side or until chicken is brown. Transfer chicken to crock pot. For sauce, combine honey, soy sauce, ketchup, oil and garlic in bowl. Pour over chicken wings. Cover and cook on low 4-5 hours or on high 2-2 /2 hours. Garnish with sesame seeds, if desired.
In a medium bowl, combine mustard, shallots, apple juice, lemon juice, salt and pepper. Whisk in olive oil and walnut oil. After use, store remaining dressing in a covered jar for up to 5 days.
Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform. Add pressed garlic and curry powder and continue to mix once again until uniform in texture. Serve aioli in a small ramekin, bowl, or directly on top of food and garnish with a sprinkle of cayenne pepper. Serve cool to slightly below room temperature.
Heat butter in 2 qt saucepan over low heat until melted. Add garlic. Stir in flour and salt. Cook, stirring constantly until bubbly. Remove from heat and stir in milk and broth. Heat to boiling, stirring constantly. Stir in mozzarella, 3/4 cup Parmesan, onion, basil, oregano, parsley and pepper. Cook over low heat stirring constantly until cheese is melted. Spread 1/4 of the cheese sauce (about 1 1/2 cups) in ungreased 13x9 dish and top with 3 or 4 noodles (cooked or uncooked, your preference), overlapping if necessary. Spread 1/2 of the cottage cheese over noodles. Repeat with 1/4 of cheese sauce, 3-4 noodles, and remaining cottage cheese. Top with chicken, spinach, 1/4 of cheese sauce, remaining noodles, and remaining cheese sauce. Sprinkle with 3/4 cup Parmesan and 1/4 cup parmigiano-reggiano cheese. Cook uncovered at 350°F 20-30 minutes until nice and bubbly. Let stand 10 minutes before cutting.
Saute the garlic in the olive oil and margarine over medium heat. Stir in the wine, lemon juice, tomatoes, parsley, red pepper flakes, salt and pepper, and liqueur from the mussels (keep mussels warm). Bring to a simmer. Let simmer for about 10 minutes. Sprinkle cornstarch over top and stir in with a whisk. Stir vigorously enough to also break up the tomatoes. Return to a simmer and stir frequently, until sauce has thickened a little (will still be fairly thin). Add mussels, cover, and let simmer for about 15 minutes, stirring occasionally. Serve over noodles.
Whisk the eggs till frothy. Add remaining ingredients, and mix well. Over medium heat, lightly grease skillet with shortening (butter will burn very quickly, so exercise caution if using butter). I use a paper towel, so I can use it repeatedly, with every 2 or 3 pans of French toast. Dip each slice of bread into the egg mixture, on both sides. Do this quickly, so as not to completely soak the bread. Cook in skillet over med/med-high heat for approx 5 min per side. You may need to flip more than once to get th e desired golden-brown color. Serve with butter and powdered sugar, or preserves (my favorite) or syrup.