HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 425 degrees F. Drizzle the mushrooms with the olive oil and then sprinkle them with salt and pepper. Roast in the oven until deep golden brown, 20 to 25 minutes. Set aside. Turn down the oven to 350 degrees. Fry the thick slices of bacon until chewy, but not yet crisp. Chop up the bacon into bite-size bits. Set aside. In a large skillet over medium-low heat, saute the onions in 1 tablespoons butter, stirring occasionally, until golden brown, about 15 minutes. Set aside. Cook the macaroni until just undercooked. Set aside. To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Then pout in the milk, whisking constantly. Cook the white sauce until thick and bubbly, 3-5 minutes. Next, add the half and half, 1 teaspoons salt and 1/2 teaspoons pepper. Spoon some of the hot white sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs. Pour the tempered eggs into the white sauce, stirring constantly as you add them. Add the fontina, gruyere, parmesan, and goat cheese. Stir until the cheese melts. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water if needed for thinning. Butter a 9 x 13 inch baking pan. Layer on half the onions, half the macaroni, half the musrooms, half the gorgonzola and half of the bacon. Repeat layers, ending with the bacon. Bake until bubbly and hot, 20 to 25 minutes.
Preheat oven to 250 degrees. In a large bowl, mix together everything but nuts. Add the nuts and stir until coated well. Spread evenly onto a greased cookie sheet or baking pan. Bake for 45 minutes, stirring every 15 minutes or so. Spread out on waxed paper to cool. Store in a zipper bag or airtight container.
Soak 6 cups of borage leaves and mint leave if using and flowers parts in a 3 cups of cold water overnight in the refrigerator, drain and strain, pressing the liquid out of the leaves and flowers gently. Measure 3 cups of the liquid, 1 cup cucumber juice, add the lemon juice, and pectin. Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well. Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim, pour into hot clean 1/2 pint jelly jars. You can add borage flowers to the jelly for garnish. Seal the a water bath accordingly. Makes 7 1/2 pint jars.
preheat oven to 350degrees. grease bottom and 1in up the sides of TWO bread 7 1/2x3 1/2x2in bread pans; set aside. combine flour, baking powder, baking soda, cinnamon and nutmeg. in a medium mixing bowl, or food processor, combine eggs, bananas, sugar and butter. (I use I Can't Beleive It's Not Butter). Mix for 30 seconds. fold in nuts of your choice. spoon batter into prepared pans. bake at 350 for 40-45minutes, or until a toothpick inserted in the center of bread comes clean. cool in pan on a wire rack for 10minutes. remove from pan. cool completely on a wire rack and enjoy.
Bring water and first 1/2 teaspoon salt to a boil in a large saucepan. Add the wheat berries or spelt; return to boiling. Reduce heat and simmer, covered 45 to 60 minutes or until tender and drain. Rinse with cold running water and drain again. Or - in a large saucepan soak spelt in water and 1/2 teaspoon salt in the refrigerator for 6 to 24 hours. Do not drain, bring to boiling, reduce heat and simmer, covered for 30 minutes or until tender. Transfer wheat berries or spelt to a large bowl. Add lemon juice, vinegar, garlic, 1 teaspoon salt and pepper - toss to combine and let stand 15 minutes. Stir in the cucumber, lima beans, tomato, sweet pepper, olive oil, mint and basil. Serve immediately or cover and chill for up to 3 days.
Cook macaroni as directed on package; drain well and set aside. Preheat oven to 350F degrees. In a large frying pan, in batches if necessary, brown ground beef, then transfer to a very large pot. Stir in raw onions, garlic powder, tomatoes, spaghetti sauce, mushrooms and their liquid. Bring to a boil, then simmer, stirring occasionally, for 20 minutes or until onions are tender. Remove from heat. In a large-sized roaster (the kind you'd do a turkey in), spread half the macaroni, then top with half the meat sauce. Top that with half the sour cream, then half the sliced cheddar. Now top that with the remaining macaroni, then the remaining meat sauce, then the remaining sour cream, then the remaining cheddar. Top with all the mozzarella. Cover roasting pan and bake in preheated oven for 75 minutes, or until hot and bubbling. Remove cover and, if cheese hasn't completely melted, let bake for a few more minutes until it has.
Preheat oven to 350°F. Spray a 9-inch pie plate with cooking oil spray. Use a strainer or colander to squeeze all the excess liquid out of the thawed, drained spinach. Combine all ingredients, and mix until well blended. Pour mixture into pie plate. Bake 40 to 60 minutes, or until center is set.
Pour the raspberries, 1 cup at a time, into a large saucepan. Crush each portion thoroughly with a potato masher or mallet. Add the rhubarb and sugar. Mix thoroughly and let stand 3 to 4 hours. Stir. Place over high heat and bring to a boil rolling boil, stirring constantly. Continue to stir and boil hard for 1 minute. Remove from heat and stir in pectin immediately. Skim and stir for 5 minutes to distribute fruit evenly. Ladle into prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Unwrap phyllo and cover it with clear film and a damp cloth, to prevent it from drying out. Put chopped apples in large bowl and mix in the remaining filling ingredients. Take one sheet of phyllo at a time and cut into 15x30 cm strips. Brush with butter. Place a spoonful of the filling at one end and fold in the sides, so the pastry measures 13cm across. Brush edges with the melted butter and roll up. Pinch the 'frill' tightly at either end of the cracker. Brush once again with the butter. Place crackers on a baking tray. Cover and chill for 10 minutes. Preheat oven to 190°C. Brush each cracker with melted butter. Bake for 30 minutes, or until they are golden brown. Let them cool slightly on the tray and then transfer to wire rack to allow to cool completely. To make lemon sauce, put all the ingredients in a small saucepan and heat gently until dissolved, stirring occasionally. Pour warm sauce into a sauce boat and serve with the crackers. Dust crackers with icing sugar and tie foil ribbon around ends.
Combine coriander, ginger and chilli, rub into pork. Combine fish sauce, lime juice and brown sugar and set aside whilst preparing pork. Add pork in batches and stir fry for 1- 2 minutes stirring continuously. Transfer to a plate and cover loosely to keep warm. Cook onion for 2 minutes. Add mushrooms, pork, snow peas, coriander and dressing and cook for 2- 3 minutes. Serve with cooked noodles or rice.
Combine first 4 ingredients in a small bowl. Gradually whisk in oil. Place 3 tablespoons of glaze in resealable plastic bag with salmon. marinate in refrigerator. Lightly grill pan with oil and heat to medium-high heat. Place fillets in hot pan, skin side down and discard used marinade. Cook fish 10-12 minutes, turning once, or until the fish is opaque throughout. Serve with your favorite cooked veggies and drizzle with remaining sauce.
Beat eggs well. Gradually add sugar and oil. Add dry ingredients and mix well. Fold in apples (and nuts if using). Bake in greased 9x13 or bundt pan, at 350 degrees for about 1 hour, or until tester comes out clean. Cool in pan before slicing or unmolding.
Cook and peel the potatoes in a pot with water (you will need to reserve 150 ML of the water). Once the potatoes are cooled, pass them through a ricer, into a large mixing bowl. Meanwhile proof the yeast with some of the reserved WARM potato water (about 1/4 cup) and 11/2 tsp sugar. Let stand for 5 minutes until foamy. Add the flour, and mix until crumbly. Add the yeast mixture, the melted margarine and slowly add the remaining potato water. At this point you can either mix by hand or put it in your Kitchen Aid mixer with the bread hook attachment. Be careful when mixing the water, because the dough consistency must not be too dry or too wet, it should be tacky to the touch and come together into ball. Keep kneading until a smooth ball forms. Place the dough in a well greased bowl, and cover it with seran wrap or a towel. Place in a warm spot to rise -- I usually put it in my oven to avoid drafts. Let is rise for about one hour or until doubled in size. While the dough is rising assemble the filling. Mix all the ingredients together and set aside. Grease a 12 inch sping form pan. Se aside. Preheat oven to 350 degrees. Once the dough doubles, take it out of the bowl and gently deflate it and divide the dough in half. Place the first half in the mold covering th eentire bottom. Put the filling on top of the dough but leave 1/4 inch border so as the filling does not touch the sides. Place the second half of the dough on top of the filling. Put the sliced tomatoes on top of the second half of the dough, sprinkle with salt and drizzle with olive oil. Bake for about 40 minutes or until done.
Dissolve yeast in warm water in a medium bowl and add rest of ingredients. Beat vigorously 20 strokes and let rest 10 minutes. Press dough onto greased 11x17" baking sheet and add topping ingredients of your choice. Bake at 425° for 15 to 20 minutes or until done.
SAUCE: In a small bowl, mix all sauce ingredients. Cover and place in the refrigerator until ready to use. CHICKEN: To 3 bowls, place the following: Bowl 1 place flour, salt, and pepper. Bowl 2 mix egg and hot sauce. Bowl 3 mix panko and paprika. Coat each breast in flour, then in egg mixture, then in panko mix. Lay flat onto a plate, cover loosely and set aside. In a large skillet, fry bacon on med-high until cooked crisp. Remove bacon and place on paper towels. Reduce heat to medium and add the peanut oil in with the bacon grease still in the pan. (When bacon has cooled, crumble into bits). (Now is a good time to put the waffles in the toaster). Fry the chicken about 1-2 minutes per side until the chicken is cooked through and golden. Remove chicken and drain on paper towels. Remove waffle from toaster and place a slice of cheese onto each waffle. Top with chicken then spread the sauce over the chicken, Sprinkle with bacon bits and drizzle lightly with more maple syrup. Serve immediately.
Cut zucchini lenghtwise. Brush with olive oil and sprinkle seasonings. equally on all pieces. Place cut side down on med-hot grill for 3 minutes. Turn 1/4 turn (do not flip) grill for another 3 minutes Flip and grill for about 5 more minutes. Zucchini should be soft, but not squishy. Take off grill and cut into 1/2 in pieces. Toss with tomatoes and chesse and enjoy.
Heat oil in a 2 quart saucepan. Saute garlic and onion until softened, about 3-5 minutes. Add chili powder and ground cumin and cook briefly. Stir in tomatoes, corn meal and salt. Cook and stir occasionally until mixture is thick and bubbling, about 10 minutes. When thick stir in beans, corn, and 1/2 cup cheese. Preheat oven to 350 degrees. While cornmeal cooks, slice tops from peppers. Remove seeds and inner ribs. Blanch peppers in boiling water for about 4 minutes. Drain well. Spoon cornmeal mixture into peppers. Place peppers upright into baking pan. Top thickly with remaining cheese. Pour hot water about 1/2 inch deep around peppers. Bake for 40 minutes or until peppers are tender.
In a large bowl, mix together the peanut butter, butter, confectioners' sugar, and graham cracker crumbs. Spread the mixture in a well greased 10" x 15" baking pan. Pour the melted chocolate chips evenly over mixture. Refrigerate for 15 minutes. Slice into bars, but leave in pan. Refrigerate until well chilled. Serve cold.
Melt the butter in a medium skillet. Add the onion; cook over medium heat until tender, 5-6 minutes. Stir in the flour; cook 1 minute, stirring constantly. Whisk in the milk. Cook, stirring often, until mixture comes to a boil and thickens. Stir in the chicken base, salt, nutmeg and pepper. Set aside. Squeeze the thawed spinach to remove as much water as possible. Add the spinach to the cream sauce; mix well. Cook until spinach absorbs some of the sauce, about 5 minutes.
in small bowl stir together butter, pepper, garlic and soy sauce. heat broiler. place chicken on greased broiler pan. broil chicken 6 to 8" from heat, turning every 10 minutes and brushing with butter mixture durning last 10 minutes for 30 to 35 minutes or until fork tender. just before serving, brush with butter mixture and sprinkle with parsley. serve with cooked rice.
Mix all ingredients except green chillis,oil and onion.Keep covered for 1 hour,longer if possible.Heat the oil in a good pan and fry the onion till golden brown,add the chillis and fry for2 mins,fry the chicken pieces on all sides,and cook covered on low heat for 15 mins or until cooked.Remove lid and fry until dry.Add lime juice and coriander.Serve with rice or naan and a cooling raita. Enjoy.
On a large skillet heat oil on medium high heat. Saute the garlic and the onion until the garlic is golden brown and the onion is translucent. Add the meats to the oil mixture to brown them; drain. On a slow cooker, combine the meat mixture and the remaining ingredients and set in on low. Cook for 8-10 hours. If you're in a hurry you can follow the first 3 steps and simmer the ingredients on a sauce pan for one hour.
Bring corn syrup, sugar and salt to a full rolling boil. Stir in peanut butter until well blended. Remove from heat. Stir in vanilla and peanuts. Add cornflakes and chocolate chips. Stir until chips are melted. Turn into buttered 8X8 pan. Pack down and chill before cutting into squares.
Sprinkle the onion and garlic powders, salt and pepper on the chicken pieces. In a medium skillet, melt the margarine. Add chicken and brown over medium heat about 3-4 minutes for each side. Be sure to brown well as that will ensure you taste the seasonings. While chicken is browning, mix together the hot red pepper sauce, apple cider vinegar and water. When both sides of chicken are brown, sprinkle the sauce mixture over the chicken pieces. Continue cooking 4-5 minutes, turning chicken midway. After about 5 minutes, turn the heat to medium high; cook about 2 minutes until the sauce is completely reduced and the chicken is really coated with the sauce. Note: Cook time will vary with the size of your chicken pieces. Smaller pieces will take less time.
Preheat oven to 350. Cook your bacon over medium high heat in a heavy bottom pot or dutch oven. Once rendered, remove the bacon but leave the fat in the pan. Season your venison shank on both sides with half the pepper and salt. Brown in the bacon fat on both sides for 5-7 minutes per side. Remove. Add carrot, celery and onion to the pan and sweat it off for about 2-3 minutes. Add your garlic and thyme and continue to sweat for another minute. Deglaze your pan with the wine. Let the wine simmer with the vegetables until it has reduced by half, about 10-15 minutes. Add the beef stock, bring to a boil and reduce to medium heat. Reduce until it about half, another 10-15 minutes. Add salt and pepper to taste. Add the shank and bacon back to the pot along with the tomatoes. Using the back of a spoon break up the tomatoes. Put a lid on the pot and put it in the oven. Let it cook in the oven for an hour. Take it out of the oven, remove the lid and gently turn the shanks over. Put it back in the oven without the lid for about another 45 minutes to an hour, until the meat is falling off the bone. Serve by spooning the liquid over the shank.
bring all ingredients to a boil for 3 minutes. Remove from heat pour in jars. seal jars and store.
Combine the eggs, flour, 1 1/2 tablespoons sugar, the pinch of salt, the baking powder, and the milk in a blender and blend until smooth. Melt 3 tablespoons of the butter and add it, the vanilla, and the 1/8 teaspoon nutmeg to the batter and blend until mixed. Allow to stand at room temperature for 30 minutes. Place the remaining 2 tablespoons butter in your skillet or oven pancake pan and melt while you are preheating the oven to 400 degrees (watch that you do not let it brown). Swirl the melted butter to coat the sides of the pan. Combine the 1/3 cup sugar with the 1/2 teaspoon of cinnamon and the pinch of nutmeg. Sprinkle half this sugar mixture over the melted butter in the pan. Evenly layer the apple slices on top. Sprinkle the rest of the sugar mixture over the apples. Bake this for 5 minutes or until the mixture is bubbly. Gently pour the batter over the apples. Bake for 15 minutes, reduce the oven temperature to 325 degrees and continue to bake for 10 more minutes. Serve at once with your choice of toppings.
Mix all ingredients and store in a large jar or Tupperware container. Store in refrigerator for up to three months. Mix well before using. Use on pork, chicken, beef, or as a stir-fry sauce. When I use it on chicken, I add a little orange juice. For beef, I add a little Worcestershire sauce. For pork, I add a little brown sugar. For best results, marinate your meats in the sauce overnight in a large zip-lock bag.
In a small bowl lightly beat the egg whites with a fork and season. Over medium heat cook the vegetables til tender in small nonstick pan coated with cooking spray. Add egg mixture til set on bottom then sprinkle cheese over top. Fold omelet in half and cook til cheese is melted and eggs are set.
Combine ingredients, chill at least 8 hours, 10 is better. Serve with potato chips or vegetable sticks.
Season chicken with pepper and salt on both sides. Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. (I like to let them carmelize.) Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
Mix Baking Soda and water in small plastic travel bottle. Shake well. Use as shampoo, massage through hair, and rinse throughly. Ideal to follow with conditioner. NOTE: I recommend mixing it with a very small amount of your regular shampoo for more lather.
In a a large bowl, combine the buttermilk, hot sauce, salt, pepper,paprika and cayenne. Stir until well combined. Rinse chicken and pat dry. Transfer chicken to a large ziplock bag and add buttermilk mixture. Allow chicken to marinate for 12 hours, at a minimum. Preheat oven to 400 degrees. Place a metal cooking rack inside a metal baking pan and set aside. Place corn flakes crumbs inside a shallow dish and season with salt and pepper. Remove chicken from buttermilk mixture, allow excess to drip off. Place chicken into the cornflake crumbs, turning to coat evenly and press in to make cornflakes stick. Transfer to the rack lined baking sheet and repeat with remaining chicken. Drizzle butter over chicken. Bake chicken on the rack for 40 minutes until golden.
Combine flour and baking powder. Blend eggs, oil, melted butter, and milk with a wire whip (I call it a whisk). Make sure to keep the mixture loose and not real thick (I just combined the ingredients--I didn't overbeat, but I could have misinterpreted the instructions). Combine wet ingredients with dry and cook on a hot griddle.
1 cup uncooked rice- cook according to package directions. Meanwhile in skillet, brown 3/4 to 1 pd of ground beef. Add salt and pepper and about 1-2 tsp dried minced onions. cook till meat is done. When the rice is finished, combine rice, meat mixture, 1 can (15oz) of tomato sauce, and two tablespoons of worcheshire sauce. Simmer about 15-20 minutes, stirring occassionally. Blanche the bell peppers first so they are soft. If you like bell peppers, you can put the mixture in bell pepper, top with shredded cheddar and bake in the oven until hot, about 15 minutes. If you do not like bell peppers, sprinkle some cheese over the mixture in the skillet and serve once it is melted. It does not take that long and you can get other stuff ready while the rice is cooking and mix is simmering. Serve immediately. Leftovers taste good also if your bell peppers are filled and mixture is leftover.
In a large saucepan, melt butter over medium-high heat. Add onion and cook to 5 minutes or until softened, stirring occasionally. Add carrots, celery, chicken broth,6 and black pepper. Bring to a boil. Reduce heat to low, cover, and simmer 8 to 10 minutes, or until carrots are tender. Meanwhile, cook tortellini according to package directions. Drain, transfer to a large serving bowl, and cover to keep warm. Stir ham and cream into carrot mixture and cook over low heat until just heated through. Pour cream mixture over tortellini, add Parmesan cheese, and toss to combine.
In a medium sized pot, simmer lentils in chicken stock. In a second pot, saute sausage in olive oil. Add garlic, onions and mushrooms to the sausage. Cook a few minutes, stirring occasionally. Add carrots, lentils, potato, salt and pepper, bay leaf, paprika (or substitute mixture) and rosemary to sausage pot. Don't worry about the woody rosemary stems - the leaves will fall off as it cooks. Add tomatoes to sausage pot. Bring to a good rolling boil and boil for 15 minutes. Combine the two pots. Wilt the greens in and remove the rosemary stems. Let sit 5 minutes off the heat before serving.
Heat stock to boiling-hold on simmer while you make the risotto. Melt 2 tablespoons butter in medium saucepan. Add oil, onion and lemon peel; cook for 2 to 3 minutes or until tender. Stir in rice; cook for 1 minutethen add the wine and cook stirring until it's absorbed. Add a ladleful of the stock and stir until it's absorbed. Repeat until all the stock has been added and absorbed. This will take about 20-25 minutes. Add the lemon juice, pepper and cheese. Stir then cover and allow to stand while you cook the crawfish. Melt remaining butter in medium skillet. Cook crawfish meat over medium-high heat for 2 to 3 minutes or until just cooked through. Serve crawfish and butter over risotto; sprinkle with Gremolata. For Gremolata: Combine 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped fresh parsley.
In a bowl, combine the cream cheese, green onion, garlic powder, egg and Sriracha until well combined. Add the lobster. Ready a small bowl of water. This is to help seal the edges of the wonton wrappers. Working in groups of about 6 wontons at a time, place about one teaspoon of the cheese filling in the center of each wonton square. Using your fingers, wet the wrapper all along the four sides. Fold them diagonally corner to corner and pinch the wrapper together to seal. Try to squeeze the air out as you make the first fold. Bring the two opposite points of the triangle together around front and squeeze together to seal. Bring a large pot of water to a rolling boil. Working in groups of about 8-10 wontons, drop them into the boiling water and remove them once they begin to float (about 3 minutes). Place the boiled wontons on a cooling rack placed over a baking sheet so the excess water can drain off. The wontons skins should now look transparent. Once all of the wontons have been boiled, heat a large non-stick skillet coated with non-stick spray oil over medium-high heat. When it is very hot, place about 8 wontons in at a time. "Fry or saute" the wontons on each side until they are golden brown, blistered and crispy in some spots. Add additional non-stick spray as you go, it will help crisp up the wontons.