HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F. Grease a 1 quart shallow casserole pan or quiche pan with 1 tablespoon of the butter (or use the cooking spray). Drain and quarter artichokes and place in the prepared pan. Cover artichokes with the grated cheeses. In small pan, saute shallots with a tablespoon of the butter until the shallots become tender, about 5 minutes over medium heat. In medium bowl, beat milk and eggs together with a fork. Add in the sauteed shallots and stir to combine. Pour milk, egg, and shallot mixture over the artichokes and cheeses. Bake in 350 degree F oven for 30 minutes, or until set.
In a medium bowl, combine Mexicorn and mayo. Stir to combine. Fold in remaining ingredients (except chips). Stir until well mixed. Cover bowl and refrigerate until chilled. (Can be made ahead - cover and refrigerate up to 2 days.) Serve with chips.
Wash the lentils and place in a large sauce pan with the 6 cups water. Bring lentils to a boil, skimming when necessary, cover and simmer gently for approximately 1 hour or until the lentils are soft (do not under-cook) . In a separate pan heat the olive oil, add onions and cook until transparent, stir in the garlic and cook for a minute more. Add shredded swiss chard and stir fry until the leaves are wilted. Pour onions into the pot with the lentils, add cilantro, season with salt and pepper, add lemon juice and simmer for a further 15-20 minutes. Serve in soup bowls garnished with a wedge of lemon. Serve with some type of flatbread.
Place the barley into small pot along with 1 1/2 of water and 1/2 tsp of the salt. Bring to a boil and reduce over low heat for approx 40 minutes or until most of the water is absorbed - set aside. Heat the olive oil over medium heat, add onion, garlic and cook for approx 3 minutes sprinkle with flour and continue to cook for approx 6 minutes until you get a nice tan color add 4 cups of water, wine, soy sauce and add all your spices - add the remainder of all the vegetables and cook over low heat for 45 - 60 minutes adding chicken stock occasionally so the soup doesn't become to thick.
Make the bread crumbs -- In a small food processor, take a couple slices of bread and process till you get fine crumbs. Measure out 1 1/2 cups. Then you can either buy ground or chopped fine pecans or you can grind your own. I like to buy the small 1/2 cup packages when I only need a small amount. In a large saute pan, add the the butter and melt on medium high, add the bread crumbs and nuts and cook until lightly browned, 3-4 minutes is all it takes. Remove and let cool. Rice -- Make the rice according to directions. Any time I cook with rice, couscous, etc., I try to use chicken or vegetable broth rather than water to cook the grains. It just adds so much flavor with little work, but that is optional. Cook the rice and add to a 13x9 greased (or sprayed with pam) casserole dish. Vegetables -- In that same pan we made the bread crumbs in (no need to use another pan), heat the olive oil and butter on medium heat and add the fennel, onions and mushrooms and cook on medium until they have become translucent and the mushrooms tender, about 7-10 minutes. then add the thyme, parsley salt and pepper and mix well. Add this to the rice in the casserole dish and lightly mix. Sauce -- Once again in that same pan, add the butter and melt on medium, then add the flour and mix to make a roux. Let it cook just a minute. Now add the milk and stir well. Add in the sherry and then the seasoning. Bring to a medium boil just until it slightly thickens and then add in the shredded cheese and stir. Cook until nice a creamy and thick. Should resemble a nice cheese sauce. Pour this mixture over the rice and vegetables. Lightly toss to combine. Topping -- Top with those bread crumbs and bake at 350 for 20 minutes until bubbly and the bread crumbs are golden brown.
Put the unthawed raspberries into a saucepan and add sugar. Cook on medium, stirring occasionally until all the sugar ahs dissolved. Using a potato masher, mash the raspberries and syrup thoroughly. Pour the mixture through a strainer, extract all the juice. Squeeze two of the lemons and strain the juice, add it to the raspberry juice. Add the boiling water to the raspberry juice. Allow the cordial to cool, then chill it in the refrigerator. Serve cordial with a thin slice of lemon in each glass.
Add all ingredients in the order recommended by your bread machine. The original recipe recommends the white bread setting. I used my whole wheat setting to warm the ingredients prior to mixing. Press "START".
in a skillet large enough to hold the cooked pasta, melt the butter over medium heat. Add the garlic and cook until golden, about 2 minutes. Stir in the prosciutto and cook for 1 minute. Add the tomatoes and crushed red pepper and simmer for 5 minutes. Stir in the cream and cook, stirring well, for 1 minute. Add the vodka and cook for 2 minutes. Season to taste with salt. Meanwhile, bring at least 4 quarts of water to a boil in a large pot. Add the pasta and salt to taste. Cook, stirring frequently, until the penne is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. Add the pasta to the skillet with the sauce and toss the pasta until it is well coated. Add a little of the reserved cooking water if the sauce seems too thick. Add in the cheese and toss again. Serve immediately.
preheat oven to 350. place chicken breasts into a square casserole dish. throw the margarine on. add lemon juice. sprinkle oregano all over. Bake for 30 minutes or until chicken is completely cooked through, stirring sauce after 10 - 15 minutes. spoon some of the butter sauce over the chicken & your baked potato.
Remove ham from refrigerator and allot to come to room temperature (30 minutes or so). Preheat oven to 450°F Score ham cutting through the skin only, leaving fat intact. Season ham with salt and pepper. Place ham, cut side down, in roasting pan. Roast 20 minutes. Meanwhile, puree mango chutney, broth and hot sauce in a blender or food processor to make glaze. Reduce temperature on oven to 325°F Remove ham from oven and scatter garlic and onions into the pan. Baste ham with some of the glaze. Cover ham with parchment paper and then foil. Bake 3 1/2 hours to 4 1/2 hours, basting occasionally with glaze and pan juices. Place potatoes around ham in pan about 45 minutes before it is done; toss to coat. Ham is done when it reaches an internal temperature of 160°F Let rest 20 to 30 minutes before carving. Strain juices and pass with ham.
Chop onions finely by hand or in a food processor. Turn out into a glass bowl and add 1/4 cup of salt and allow to stand for 30 minutes to an hour. Drain juice from onions and discard. Put onions in an enameled or stainless steel pot and add vinegar, turmeric, spices (tied into cheese cloth ball), pimentos and sugar. Bring to a boil and allow to cook until onions are transparent. Pack onions and cooking liquid into canning jars, leaving a 1/2 inch headspace. Remove air bubbles and place lids on jars according to the manufacturer's instructions. Process jars in a water bath for 10 minutes or adjusted to your altitude.
Saute onions and garlic in a small amount of oil. Add carrots and potatoes, and cook for another minute. Pour in tomatoes (I used to pre-seasoned kind) and allow to simmer for 5 minutes. Add stock and bring to a boil. Add frozen vegetables, barley and pasta, and meatloaf. Return the pot to a boil, cover and let simmer for 20 minutes or until barley is tender. Toss in a few handfuls of baby spinach leaves (optional). Add salt and pepper to taste.
In a large bowl, mix together all ingredients except for shrimp. Add shrimp to the bowl, and stir until evenly coated. Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Preheat the oven to 200°C (400F). Dust a large baking tray with flour. Sift the flour, baking soda, cinnamon and 1/2 teaspoon of salt into a large bowl and mix well. Add the butter and use your fingertips to rub it into the flour until the mixture resembles fine crumbs. Stir in the sugar, blueberries and buttermilk, and mix to form a dough. Form the dough into a 20cm round. Mark 8 wedges in the dough with a knife. Bake for 20-25 minutes or until light golden. Allow to cool, cut the scones into 8, then split in half and spread with butter.
Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch springform pan. Bake at 325 degrees for 15 minutes. Cool on a wire rack. Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chiles, and ground red pepper. Pour into prepared pan, and bake at 325 degrees for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides, and let cool completely. Spread sour cream evenly over top; cover and chill. Arrange green pepper and remaining ingredients on top as desired.
Mix all ingredients except chocolate morsels together thoroughly. Freeze in ice cream machine. Add chocolate morsels near the end of the freezing process.
Preheat oven to 350°F. Combine first 7 ingredients in a large bowl. Combine next 4 ingredients in another bowl; add to sugar ingredients. Add remaining ingredients. Press into 13x9-inch baking pan coated with cooking spray. Bake 18-20 minutes. Score surface with shallow cuts to make bars. Cool on wire rack then finish cutting into bars.
Preheat oven to 350 degrees F. Mix together flour. cocoa, baking soda, and salt. In a separate bowl, whisk together sugar, oil, and egg until smooth. Whisk in flour and buttermilk, alternating between the two. Add Baileys. Scoop batter into 12 cupcake liners. Bake for 18-20 minutes. Frosting: Beat the butter in the bowl of an electric mixer until creamy and smooth. Add the Bailey's, coffee, and half of the confectioner's sugar and beat until smooth. Add the second half of the sugar and beat until smooth.
Preheat oven to 350/180/Gas 4 and grease a round 9 inch/24cm pan. Toss chopped plums (or other fruit) with 1 tablespoon flour. In a small bowl, whisk together flour, baking powder, baking soda and salt and set aside. In a large bowl, beat cream cheese to soften then beat in brown sugar. Add eggs one at a time, beating throughly after each addition. Add half the flour mix to the cheese mix and fold then add the yogurt and stir to combine. Add the rest of the flour mix and beat until smooth. Fold in the floured plums. Spread batter into prepared pan and bake for around 30 minutes.
Preheat oven to 350-degrees. Prepare a 9-inch springform pan: grease and line with parchment or wax paper. In a large bowl, whisk the eggs whites and salt until stiff but not dry (this means that they will hold their peaks, yet still appear glossy and smooth). In a separate bowl, beat the butter and Nutella together, then add Frangelico (or what you have chosen to use), egg yolks, and ground hazelnuts. Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time. Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack. Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others. Transfer to a plate and let cool. This is imperative: if they go on the ganache while hot, it'll turn oily (believe me I speak from experience). In a heavy-bottomed sauce pan, add the cream, liquer or water, and chopped chocolate and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake. Unmold the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece. Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts. If you have used Frangelico, put shot glasses on the table and serve it with the cake.
Place chicken in a greased 2 quart baking dish cover with water. Cover and bake @ 350 for 30 minute or until juices run clear. Meanwhile, in a skillet, saute' mushrooms and onions in butter until tender. Combine cornstarch and milk until smooth. Stir into skillet. Add seasonings. Bring to boil. Cook and stir for 2 min or until thickened. Drain chicken. Cut pastry sheets in half widthwise. On one side of each half place chicken breast, 1/4 cup mushroom mixture, 2 ham slices, and one cheese slice. Fold pastry over filling and seal edges. Place each on greased baking sheet. Brush tops with milk if desired. Bake @ 400 for 15-20 minute or until puffed and golden.
Position rack in center of oven and preheat to 300 degrees F. Whisk egg yolks and 1/4 cup sugar in a medium bowl. Bring cream and the remaining 1/4 cup sugar to simmer in heavy medium saucepan; reduce heat to low. Gradually add chopped white chocolate to the cream mixture and whisk until smooth. Gradually whisk the hot white chocolate mixture into yolk mixture, then whisk in vanilla. Pour the mixture through a fine sieve, then ladle custard into four 10-oz custard cups (if you use 4 oz ramekins, it will fill about 7 of them). Place the filled cups in large baking pan and add enough hot water to pan to come halfway up sides of cups. Bake at 300 degrees F until the custards are set in the center, about 1 hour. Carefully remove the custards from water and let cool. Cover (plastic wrap works fine) and refrigerate. Just before serving, preheat the broiler. Sprinkle 1/2 tablespoon sugar over each custard. Broil until the sugar caramelizes, watching carefully, which will take about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold. Makes 4 servings.
In an 8-inch ovenproof nonstick skillet or well-seasoned cast-iron pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add broccoli, sprinkle with salt and pepper and cook, stirring occasionally, until just tender, about 6 minutes longer. Preheat broiler to high and set an oven rack 4 inches from heat source. In a medium bowl whisk together eggs; season with additional salt and pepper. Pour eggs over onion-broccoli mixture, stir to combine, then dot surface with feta. Cook, without stirring, until eggs are set on bottom and beginnning to set on top, about 5 minutes. Transfer pan to oven and broil until eggs are set and beginning to brown, 2 to 3 minutes. Cut into wedges and serve hot or at room temperature.
In a medium bowl combine the crust ingredients, mix well. Press firmly into the bottom of a 9x13 pan. Refrigerate crust for 20-30 minutes. In another medium bowl, combine filling ingredients, and blend at low speed for 30 seconds, and then on medium high speed 2 minutes or until light and fluffy. Spread over crust. In a medium saucepan, melt chocolate chips over low heat, stirring constantly until smooth. (You can also microwave the chips at 30 second intervals, stirring between each interval until smooth). Stir in peanut butter, blend well. (If using microwave method, you might want to microwave for 30 seconds to melt the peanut butter a bit after adding it to the chocolate). Stir in peanuts. Spread over filling. Refrigerate at least 4 hours, store leftovers in the refrigerator as well.
Drain artichoke hearts and chop into small pieces. Stir together, artichokes, mayonnaise and Cheese. Cover and refrigerate.
Preheat an oven to 400°F. Place a large pot of salted water over high heat to boil. Scatter the tomatoes onto a baking sheet and drizzle with about 2 tablespoons olive oil and some salt and pepper. Toss lightly to coat and roast them in the hot oven until they burst open and are tender, 12-15 minutes. Place the bacon on a broiler pan and transfer to the oven as well. Cook until crispy, about 15 minutes. While the tomatoes and bacon are in the oven, drop the pasta in the boiling water and cook to al dente according to package directions. When the pasta is ready, reserve a large mug of the starchy cooking water and then drain the pasta and return it to the pot it was cooked inches While the pasta is cooking, season chicken pieces with salt and ground black pepper. Heat a large skillet with one turn of the pan of olive oil, add the chicken and saute until golden brown and cooked through, about 6 minutes. While the chicken is cooking, scoop the avocado flesh into a small bowl and squeeze the juice of the lemon over it, tossing to coat. When the chicken is finished cooking, add garlic to the pan, cook for 1 minute, then sprinkle in a few dashes of hot sauce and toss to coat. In a large serving bowl, mash cooked tomatoes together with scallions, add the pasta water and pasta. Top with chicken, crumble the cooked bacon over it, and toss with the avocado, blue cheese, basil and parsley.
If you haven't already, prepare the pastry and refrigerate for at least one hour, until firm enough to roll. On a sheet of lightly floured wax paper, roll the larger portion of pastry into a 13 1/2-inch circle with a floured rolling pin. Invert the pastry over a 9-inch deep-dish pie pan. Center it, then peel off the paper. Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge of the pan. Refrigerate. Preheat the oven to 400°F. While the pie shell chills, make the filling. Combine the apples, brown sugar, lemon juice, cinnamon and nutmeg in a large mixing bowl; toss well to mix. Set aside while you roll the top pastry. On another sheet of lightly floured wax paper, roll the other half of the pastry into an 11 1/2-inch circle. Turn the filling into the refrigerated pie shell, smoothing the apples with your hands. Dot the top of the pie with butter, dropping the pieces here and there over the apples. Lightly moisten the rim of the pie shell with a wet finger or pastry brush. Invert the top pastry over the filling, center it, then peel off the paper. Press the top and bottom pastries together along the dampened edge. Trim the pastry with scissors or a paring knife, leaving a 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge. Make several 2-inch-long slits in the top pastry, at the 12, 3, 6, and 9 o'clock positions; the bottom of each slit should just reach the ege of the pie. Lightly brush the top pastry with milk and sprinkle with granulated sugar. Place the pie directly on the center oven rack and bake for 30 minutes. Remove the pie from the oven and place it on a large, dark baking sheet covered with aluminum foil. Reduce the oven temperature to 375°F Put the pie on the baking sheet back in the oven and bake for an additional 30 minutes; when the pie is done, you should be able to see the juices bubbling up onto the crust. Transfer the pie to a cooling rack and let cool for at least an hour before slicing.
Prepare dressing by mashing garlic with salt, stirring in oil and lemon juice or vinegar, and seasoning with pepper to taste. Peel and seed avocado. Slice vertically from end to end into thin wedges, and dip wedges in lemon juice to prevent yellowing. Arrange wedges in a slightly overlapping strip on a serving plate. Arrange shallots in a strip down the middle of the avocado. Dress to taste.
Wash potatoes thoroughly and cut in half. Place potatoes in medium saucepan. Cover with lightly salted water. Bring to a boil and cook until tender, about 15 minutes. Drain well. Add remaining ingredients and toss gently until potatoes are coated.
For the sugar syrup. Combine the sugar,cardamom powder and water in a pan and simmer till it reaches a 1 string consistency. Remove from the heat and keep warm. Process for ghevar. Combine the flour, corn flour,edible color and melted ghee in a bowl. Add 1 cup of water in a thin stream, whisking continuously taking care to see that an emulsion is formed and the water and ghee do not separate. Add 2 more cups of water again in a thin stream while whisking continuously. At no point should the ghee and water separate. The batter should be of a coating consistency. More water can be added if required to achieve the required consistency. Keep the batter in a cool place away from the heat. Place the ghevar mould in a kadhai and pour melted ghee in it till it reaches 3/4 of the height of the mould. Remove 2 ladles of the batter at a time into a small bowl and place it near the gas range. Heat the ghee on a medium flame and put in one spoonful of the batter into the mould in a thin stream. The batter should settle in the mould. When the froth subsides, pour in another spoonful in the centre in a thin stream. Repeat seven times making a hole in the centre of the ghevar using a wooden skewer stick. Pour the batter into this centre each time. Increase the flame and allow it to cook in the centre by pouring ladlefuls of hot ghee in the centre of the mould 2 or 3 times. When the center is firm and cooked, pull the ghevar out gently, by inserting a wooden skewer in the centre and pulling it out of the ghee. Immerse in sugar syrup, drain quickly and place on a serving plate. Repeat steps 7 to 13 and use the remaining batter to make 24 ghevars. Serve the ghevar with rabdi topping,garnish with almonds,pistachio.
Preheat oven to 375°F Spray a baking sheet with oil and spread squash onto sheet. Spray squash lightly, covering the surface of them. Roast for 20-30 minutes, until tender. Place celery, garlic, potato, carrot and onion in a large pot with 2 cups water, marjoram, bay leaves, sage, and salt & pepper. Bring water to a boil then simmer for 30 minutes. Remove bay leaves and add 2 cups water, soy milk, and squash to pot. Using an immersion blender puree soup. It doesn't need to be completely smooth, but try to avoid leaving large chunks of vegetables. (If you don't have an immersion blender put the vegetables into a food processor with the 2 cups of water and blend until smooth. Return to pot and add milk.). Heat soup until warm.
Place frozen roast in slow cooker. Sprinkle with 1 1/2 teaspoon salt and pepper to taste. Slice onion and lay over top. Cover and cook on High 1 hour. Turn heat to Low and roast for 6-8 hours, or until meat is tender but not dry. Spoon 1 1/4 cups broth from the slow cooker into a saucepan. Bring to a boil. While broth is heating, whisk together flour and cold water in a small bowl until smooth. When the broth boils, stir flour water into the broth, stirring continually until the broth is smooth and thickened. Slice roast and return meat and onions to the slow cooker. Pour gravy over top. Turn to Low until ready to serve.
Cut chicken into bite size pieces, add chopped onion and saute in butter until onion is transparent. Add a couple tablespoons of water to prevent scorching. Add broth, rice, mushrooms, and vegetables. Bring to a boil, cover, reduce heat to low, and simmer 5 minutes. Stir in milk, salt, and pepper to taste. Bring back to a boil and simmer 5 minutes. To serve, sprinkle with cheese and add a sprig of parsley. Note: Soup may be thickened by stirring 2 T flour or cornstarch into a third cup milk, then add to the soup. Stir and bring to a boil, then simmer 3-5 minutes.
Let steaks stand at room temperature 15 to 20 minutes. Rub steaks evenly with steak seasoning (I use McCormick Grill Mates Montreal Steak Seasoning). Grill, covered with grill lid, over medium heat (300 to 350) for 2 1/2 minutes. Using tongs, turn each steak at a 60-degree angle, and grill 2 1/2 minutes more. Flip steaks, and grill 2 1/2 minutes. Turn steaks at a 60-degree angle, and grill 2 1/2 more minutes (medium-rare) or to desired degree of doneness. Remove steaks from grill, and brush evenly with butter. Let stand 5 minutes. (If you want rare steaks, adjust the time to 2 minutes in the above directions; for medium doneness, grill 4 minutes each turn; and for medium-well, allow about 5 minutes each turn).