HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan. To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside. Preheat the broiler, if it's separate from your oven. Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 6 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.
Place chorizo and onion in a skillet. Brown, and scramble the chorizo so that it is no longer in chunks -- more fine. Drain the grease out. Put remaining ingredients (not the garnishes) in a blender; Blend on low until smooth. Add to the sausage mixture and simmer gently, uncovered, until it becomes a good dip consistency, about 10 minutes. Place in a serving bowl. Garnish with onions in the middle, olives in the middle, and cheese on the outside. If you'd like, you can add some diced avocados to the garnishes. Serve with tortilla chips.
thaw phyllo. preheat oven to 350 degrees. lay thawed phyllo on a flat surface and cover with damp tea towel. mix cheese, eggs and salt - set aside. on an 11" x 17" greased baking pan lay phyllo to cover. brush with melted butter. repeat until there are six layers. spread cheese filling evenly over phyllo, leaving about 1/2" around the edges. cover with phyllo brushed with butter. repeat until there are eight layers. tuck in egdes. brush top lightly with butter. bake until top browns, approximately 30 minutes.
Preheat oven to 300 degrees. Place cranberries and chopped orange in a 13 x 9" baking dish; sprinkle evenly with sugar and spices. Bake one hour, stirring after 30 minutes. Add brandy, stir until well blended. Pour into jars or serving dishes. Serve chilled.
Place Sausages in a pot with water and boil until thoroughly cooked through. Add minced garlic clove to pot for added flavoring. Once cooked through, grill sausages to brown outer casing. Meanwhile set a deep pot to boil with 5 quarts of water. Salt water, eyeball it, to season pasta, and add either Extra Virgin Olive Oil or Butter to make sure Pasta does not stick. (I prefer EVOO, again eyeball it). In a large skillet, slowly heat Alfredo Sauce, Olives and Sun Dried Tomatoes. Once Suasages are cooked to desired liking, slice in 1/4 in rounds and add to sauce. Cook pasta to just under al dente. Drain and add to sauce and sausages. (Remember the pasta will continue cooking in sauce.). Serve it up on a plate and sprinkle chopped Italian Parsley and Parmesean Cheese over the top. Serve with Garlic Bagel Chips or any other side of your choice.
preheat oven to 325. in medium bowl whisk together flour, baking powder, salt, cinnamon, cloves and nutmeg. in separate bowl, beat eggs, sugar, and oil, add 1 1/2 tsp vanilla. slowly stir in flour mixture just till well blended. lightly spray a 7x11 glass cake pan. peel, core and thinly slice apples into the pan and evenly pour batter over the top of the apples. bake 30 to 40 min or till a toothpick comes out of center clean. frosting- i medium mixing bowl, beat cream cheese, butter and remaining vanilla, add powder sugar and beat 2 minutes. let cake completely cool before frosting.
Preheat the oven to 175c and grease a 9x13 baking pan/dish (ceramic) with butter or margarine. Set aside. Peel, core and chop the apples. Place in a bowl and stir through brown sugar. Set aside. Using an electric mixer, beat the eggs and sugar on high for about 2 to 3 minutes, until light yellow, thickened and about tripled in size. Lower the speed to low and beat in the vanilla and flour. In a small bowl, quickly mix the baking soda and vinegar and add it to the batter. Mix batter gently. Arrange the chopped apples on the baking pan. Then pour batter over the apples. Bake for about 30-35 minutes then cover with foil and bake for another 15-20 mins or until a knife comes out clean. Serve warm with some double cream or wait to cool and dust with icing sugar!
Heat oil & saute onion & garlic until tender, stir in rice. Add boiling water until pan is 3/4 full. Bring to boil, stirring. Stir in stock & rapid boil for 10-12 mins or until tender, drain well. Return to pan adding lemon rind, parsley & pepper, toss well to combine.
INSTRUCTIONS. Wash chickpeas and pick over to remove foreign matter and discoloured chickpeas. Soak chickpeas in water for at least 4 hours (or overnight if possible). Place all dry ingredients in a large mortar & pestle and grind until well blended. Add fresh herbs to mortar and grind well. Add tomato paste and oil to mortar and mix well. Wash and drain chickpeas and place in food processor with onions and 150mls of cold water (or stock). Blend until well crushed but not to a paste. Add herb and spice mixture to processor and blend with chickpea mixture. Transfer chickpea mixture to a bowl and add eggs and grated parmesan cheese and mix well (beat eggs lightly before mixing through). Add flour and mix through until the mixture is thick but can still fall off the spoon (slightly runny). Then stand for about 30 minutes so flavours blend together. Spray frying pan with cooking oil and heat to medium heat. Place dollops of the mixture into the frying pan and cook both sides until golden, turning once only. (Cook in batches ensuring pan is wiped and re oiled between batches). For vegetarian use vegetable bouillon only or a vegetarian fake chicken flavor only.
Sprinkle fish with 1 tsp Cajun seasoning. Heat oil in skillet. Add fish and cook 8 minute or until fish flakes easily when tested with fork, turning once. Remove fish and keep warm. Add soup, milk, lemon juice, green onions and remaining Cajun seasoning. Heat through. Serve sauce over fish with rice.
In a large kettle, combine 1 cup water, water off of chicken, onion, celery and carrots. Bring to a soft boil and cook until carrots are tender. Add chicken, salt, pepper and broth. Simmer on low. Start making spaetzle. In a separate saucepan combine 4 cups water. Bring to a boil. In a mixing bowl combine eggs, flour, 1/2 cup water salt and baking powder. Beat well. Drop small teaspoons of batter into boiling water, cook until spaetzle floats on top of water. Scoop spaetzle out with a slotted spoon and add to soup. Simmer soup on low for 30 minutes (or more) to flavor through. Enjoy!
Mix shortening, peanut butter, sugar and egg. Sift dry ingredients and stir into mixture. Wrap in waxed paper and chill until firm. Preheat oven to 375 degrees. Shape into walnut sized balls. Flaten with fork (granulated sugar). Bake for 8-10 minutes or until brown.
Slice bananas in 3 slices lengthwise, then cut in halves. Melt butter in a skillet. Add brown sugar and cook over low heat stirring into a thick paste. Add vanilla and liqueur and stir well; cook for 3 minutes. Add bananas and cook over medium heat, being sure to baste with sugar and butter mixture. Allow to cook for about 5 minutes. Heat rum in a metal cup, ignite and pour over bananas. Stir well to blend. Serve over vanilla ice cream.
In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery. Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender. Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano. Microwave covered at High for 16 to 18 minutes or until zucchini is tender. Let stand, covered for 5 minutes. Season to taste with salt, pepper and pinch of sugar. Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve.
Mix all except for bacon in bowl and put in greased dish. Sprinkle with bacon and bake, uncovered, at 350 for 1 1/2 hours.
Crush pretzels in plastic bag. Combine all crust ingredients in bowl. Press crust mixture onto bottom and up sides of 9-inch Pie Plate; set aside. Zest both limes. Juice both limes. Combine lime zest and juice with rest of filling ingredients and fold together. Pour filling into crust. Chill 25-30 minutes.
line base and sides of 22cm pie dish with one sheet of pastry. in a bowl, combine chicken, cheese, cottage cheese, yoghurt and pepper. lightly beat eggs and stir into mixture. spoon filling into lined dish. cover with the remaining pastry sheet. trim edges. bake at 220 degrees for 10 minutes. then 180 degrees for 25-30 minutes. serve hot or cold.
Preheat oven to 375 degrees. In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, cheddar cheese, mayonnaise, dill weed, salt, almonds and onion. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal. Brush braided dough with the egg white. Bake in the preheated oven 25-28 minutes , or until golden brown.
Brown ground beef with onion, drain off fat. Mix pizza sauce with beef and onion. Spread sauce mixture in 9 x 13 glass pan sprayed with Pam. Sprinkle cheese over meat. Mix eggs, milk and flour until smooth and pour over cheese. Bake 350 degrees for approximately 30 minute.
In a large skillet, heat oil over medium-high heat. Add potatoes and cook, stirring occasionally, until lightly browned. Add onion, garlic, zucchini and beans. Cook, stirring about 2 minutes. Add broth and cook, stirring occastionally, 2 minutes. Add corn, tomatoes and herbs. Cover and cook over medium heat just until potatoes are tender, about 3 minutes. Season with salt and pepper. Sprinkle with cheese to serve, if desired.
Preheat oven to 400 degrees. Prepare a square baking pan with cooking spray. Place squash cut-side down in a baking pan. Bake 20 minutes. While squash is baking, combine apples, celery, onion, margarine and 2 tablespoons water in a medium bowl; mix well. Turn squash cut-sides up. Sprinkle with salt and pepper. Divide apple mixture to fill cavities of the squash. Bake stuffed squash halves, covered with foil, 30 minutes or more. Serve hot.
Heat oven to 375°F. Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic. Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches. Pour butter mixture over vegetables; stir to coat. Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.
This is a real make ahead dessert! Plan on it taking about 3 hours to make, the day before you need it. It only takes a few minutes every 20 minutes or so, but you can't let a layer set for hours before adding the next one, or you risk the layers sliding apart after unmolding. And, you want the finished mold to set up at least over night. Lightly spray a bundt pan or 9x13 pan with non stick spray. Wisk 1 package of jello into 1-1/4 cups boiling water in a small bowl at least 2 minutes until completely dissolved. Pour 3/4 cup of the dissolved gelatin into 8-cup ring mold sprayed with cooking spray. Refrigerate about 15 minutes or until set but not firm. (It should stick to finger when touched). By placing it onto a level surface in your freezer you can speed up the process. Refrigerate remaining jello in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of the coconut milk and stir until well blended. Spoon over jello in pan. Refrigerate about 15 minutes or until gelatin is set but not firm (Again, jello should stick to finger when touched and By placing it onto a level surface in your freezer you can speed up the process.) REPEAT process with each remaining jello flavor. ***It is very important to cool dissolved gelatin to room temperature before pouring into mold or the layers will not be well defined-but it will still taste good :)***. Repeat steps again for a total of 10 alternating clear and creamy gelatin layers. Refrigerate at least 2 hours or until firm. Unmold. For best results, unmold just before serving. Fill a larger container or clean sink with warm water, not too hot (otherwise it will melt). Rub a few drops of water onto the serving plate, this will facilitate adjusting the mold after unmolding, if necessary. Either use a plate with a large lip and just a little bit bigger than the diameter of the mold, or use a larger platter, at least 2-3 inches larger than the mold, because it will spread when unmolded and cut. Dip the mold almost to the edge into the warm water for just a few seconds. Wipe off with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Invert serving plate on top and flip quickly. Cut into 16 slices to serve. Store leftover gelatin in refrigerator. This can be adapted easily for team colours, wedding shower colours, or even a patriotic mold. To create the colour white, simply use knox gelatin with the coconut milk.
Set oven to 350°F. Grease a 9-inch square pan In a bowl, sift together, flour, baking soda and salt; set aside. In a saucepan, combine sugar, shortening and water; cook over low heat to a light boil. Add in chocolate chips and vanilla; stir until smooth. Add in eggs, one at a time, beating well after each addition. Add in flour mixture and nuts; stir well. Transfer mixture to a prepared baking pan. Bake for 25-30 minutes. Remove from pan; sprinkle with Jack Daniels Cool; top with chocolate glaze. FOR GLAZE: Melt the chocolate chips with butter on top of a double boiler or in the microwave; stir until smooth. Spread over brownies.
Combine sugar, flour and salt in medium saucepan, add 1 cup light cream. Cook over medium heat, stirring constantly, until mixture boils, boil and stir 1 minute. Remove from heat. Temper eggs by gradually stirring a small amount of cooked mixture into eggs, blend well. Return egg mixture to cooked mixture in saucepan, stir until well blended. Add chocolate bar pieces, stir until melted. (If necessary, place over low heat until melted.). Pour into large mixing bowl. Add vanilla, 3 cups light cream and the heavy or whipping cream, blend well. Chill. Freeze in ice cream freezer according to manufacturer's directions.
DAY 1. Roll whole beef round on all sides in Worcestershire sauce until it's brown. Roll in garlic powder until it's white. Roll in basil until it's green. Sprinkle lightly with red pepper flakes. Put in baking pan without rack and bake in oven at 250 dg. for 20 minutes per lb. (Roast will be extremely rare, but don't worry because it will be tender and juicy after recipe is completed) Do not remove roast from pan or drain off drippings. Wrap it all in foil and chill in refrigerator overnight to firm up for easy slicing and to meld seasonings. DAY 2. Remove from pan and save all drippings including any browned bits from baking pan. Refrigerate until needed. Slice chilled roast as close to paper thin as possible (I bring it to butcher where purchased and he slices it for me on his electric slicer.) Put beef slices (saving any juice that dripped off) in plastic bags and chill until ready to assemble. Add 1 1/2 cups of water per lb. of beef in saucepan, adding drippings that had been saved earlier. Stir over low heat to make an au jus. If more flavor is needed, add more of the above spices and beef bouillon cubes until flavor seems right. The last few years I've used au jus gravy envelope(s) to speed things up or to stretch out more sauce, adjusting seasonings above to keep the "Italian" flavor If wanted, at this point you can add a bit of garlic powder, oregano, or pepper to taste. Bring au jus mixture to a boil. TO SERVE: Immediately pour boiling au jus to cover beef slices in a roaster, electric frypan, or large crockpot that will keep sandwiches warm but not hot. DO NOT heat up beef first! The boiling jus will warm up the beef and finish the cooking process. If beef is actually cooked in sauce it will get tough. Serve immediately by having guests prepare their own sandwiches on small french sandwich loaves or hoagie buns. If Gonella- brand rolls are available, that was the bread of choice for Sid the stand man. Serve with green pepper slices that have been sauteed to soften as well as with yellow pepperoncini peppers for those who want more of a kick! NOTE: Sid also made Stromboli Sandwiches, which are a French roll stuffed with Italian beef, a link of cooked hot Italian sausage. and mozzarella cheese. He wrapped the sandwiches in foil and heated in oven until the cheese was melted, then poured a drizzle of warm marinara sauce on filling and added a few sauteed green pepper slices (or pepperoncini peppers). I make these with frozen leftover Italian beef after the party by making broiled garlic bread rolls and assembling them as Sid did.
In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs; whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
Put in a blender. Mix all at once for 20 seconds. Grease 10 inch pie pan and bake for 350 for 1 hour.
Remove the chicken meat from the bones and discard any skin,fat,or gristle.Chop the chicken into small bite sized pieces. Wash the celery and apples.Cut the celery stalks in half lengthwise and slice thinly.Chop the apples. Heat a pan over medium heat without oil.Add the almonds and toast,stirring constantly ,until they smell toasty and a very lightly golden.Remove from the pan to prevent further browning and add to the chicken,celery,and apples. Whisk together the mayo,apple cider vinegar,honey,and spices.Taste the dressing and adjust to your taste. Add the chicken mixture to the dressing and serve over a bed of lettuce or on toast.Chill all leftovers!
Cook rice according to package directions. Preheat oven to 350. Pull or dice ham into small pieces. Place rice in a 13x9" baking dish and top with ham and stir to combine. Use as much or as little ham as you would like. I used almost 2 cups because I had a lot leftover from Christmas dinner. In a large bowl, mix broccoli cheddar soup, milk and sour cream. Start with 3/4 c milk and add more if you would like it a little runnier. I prefer my soup base a little thicker. Stir 1/2 c french fried onions, peas and 1/2 c cheddar cheese into the soup mixture. When combined, pour the soup mixture over the rice/ham mixture and stir well, but gently, to combine. Sprinkle 1/2 c cheddar cheese over the rice/soup mixture. Top this with 1/4 c (or more) french fried onions. In a plastic bag, crush croutons. It took about 1/4 bag of croutons to get 1/4 cup of crushed croutons (and I used the cheesy garlic flavor). Sprinkle crushed croutons over top of all. Bake, uncovered, for 20-30 minutes or until the edges start to get bubbly and it is heated through.
Combine all the ingredients in a small saucepan. Bring to a boil. Cover and simmer 15 to 20 minutes on low heat. Best if allowed to sit in the refrigerator overnight. Can be used immediately after preparing.
In a food processor, blend ingredients throughly on high for about 4 minutes. "Dough" will be very sticky. In a waxed lined bread loaf pan, place "dough" and press into pan evenly. Chill in fridge for 30 minutes. Cut bars widthwise into six. Wrap individual bars in foil and place in fridge til go time! *chill time is cook time ** Its not necessary to chill bars after pressing into pan but cut and wrap and place in fridge for later consumption is necessary. Footnotes. *chill time is cook time ** Its not necessary to chill bars after pressing into pan but cut and wrap and place in fridge for later consumption is necessary. *** this is very versatile recipe with dates. You can add to dates anything or take away.
Finely chop your onions. Slice mushrooms into 1/4" thick slices. In a medium, non-stick pan, saute onions in 1-2 tbsp olive oil for a few minutes or until golden. In a separate, large pan, saute sliced mushrooms in 1-2 tbsp olive oil until soft.If mushrooms release a lot of juice, drain excess juice; leaving some juices behind. Baby Bella mushrooms don't seem to get as juicy as buttons or cremini so we didn't have to drain. Combine mushrooms and onions. Add in 3 tsp sour cream and salt and pepper to taste.
Preheat a grill pan over medium-high heat. Slice ciabatta in half lengthwise. Then cut each half into 1-inch slices. In batches as needed, grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes. Working quickly, drizzle the toasted sides with extra-virgin olive oil. Rub the garlic cloves over the grilled bread, then rub the cut side of the tomatoes over the grilled bread. It's important to do this while the bread is still hot or warm, otherwise the garlic won't melt into the bread. Sprinkle with salt and pepper, and serve warm.
Brown bread crumbs in 4 tablespoons butter. Remove from pan, add the other 2 tablespoons butter and brown the bread cubes. Drain both on paper towels. Place the riced potatoes in a large bowl. In a small bowl, mix the flour, farina, 1 1/2 teaspoon salt, nutmeg and pepper. Add the mix in three or more portions to the potatoes, beating after each addition. Add eggs and mix well. If mixture is too thin to hold together in a ball, add flour a little at a time to mixture. Bring 4 quarts of water and remaining salt to a boil in a 6-8 quart pot. Lightly flour your hands and shape each dumpling into a 2 inch ball. Press a hole into the center of the ball, place 2-3 croutons into it and reform the ball around the croutons. Drop all of the dumplings into the boiling water and stir gently, so they don't stick to each other. Reduce heat and simmer for 12-15 minutes, or until dumplings rise to the surface. Cook for 1 additional minute. Remove with a slotted spoon and place on a preheated platter. Sprinkle with toasted bread crumbs and serve immediately.
In a dutch oven or stockpot, cook the beef over medium heat. About halfway through add the onion. Cook until the beef is no longer pink, drain off the grease. Microwave the carrots for 2 minutes. Add the gravy and veggies. Cool and put into 2 freezer containers. I put them in freezer bags. To prepare: Thaw frozen beef mixture in the refrigerator. Put into a greased 2 quart baking dish. Top with mashed potatoes, melted butter and sprinkle with paprika. Bake uncovered at 350F for 30-35 minutes or until heated through.