HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare hollandaise sauce with butter, and water according to package directionsw. Place 2-3 inches of water in a large skillet, saucepan, or omelet pan with high sides, and add vinegar. Bring to a boil, reduce heat, and simmer gently. Break eggs, one at a time, into a custard cup, or saucer, holding the cup close to the suface of the water, slip each egg into water. Cook uncovered until whites are completely set and yolks begin to thicken(but not hard) about 4 minutes. Place a slice of turkey on each muffin half. Witha slotted spoon, lift each each eggout of water, and place over turkey. Top with bacon, asparagus, and hollandaise sauce.
Preheat oven to 325 degrees. Set aside shallow roasting pan just large enough to hold meat or use heavy-duty foil to make close baking space for meat and set in larger pan. Combine garlic with brown sugar, cumin and salt. Rub mixture over surface of meat. Spread half of sliced onions in pan or on foil. Place meat on top. Scatter remaining onions over meat. Puree chili sauce with chipotles; spoon over meat and onions. Pour 1/4 cup water around meat (not on it). Cover tightly with foil. Bake 3 hours. Remove top piece of foil; continue baking until meat is tender, 1 to 2 hours longer. Cool, then cover and refrigerate up to 3 days. To reheat, remove fat from meat and onions. Reserve small cluster of onions for garnish. Transfer remaining onions and pan juices to processor or blender. Puree until smooth. Use sharp knife, preferably electric, to slice meat across grain into thin slices. Arrange slices in shallow casserole. Spoon on some sauce; arrange reserved onions on top. Reheat, covered, in 350-degree oven, for 35 minutes. Reheat remaining sauce separately. Serve hot, drizzling with more sauce and passing the rest.
In a double boiler, melt the chocolate, then stir in the sugar, salt cinnamon and instant coffee. Remove the top of the double boiler and warm over direct heat, adding 1/4 c of the hot water, stirring for 1/2 minute. Then, stirring constantly, add in the rest of the hot water and milk. Remove from heat and stir in the vanilla. Serve while still hot. Enjoy!
Cut top off garlic bulb and discard. Place garlic bulb, cut side up, in small baking dish. Drizzle with olive oil. Bake at 400*F. for 30 minutes or until garlic is really soft. Cool, remove garlic cloves. Use oil in baking dish to grease 1 1/2 quart baking dish. Cook sweet potatoes and white potatoes in boiling salted water 20 minutes or until potatoes are tender. Drain and combine potatoes with garlic cloves in large bowl. Mash until smooth. Add remaining ingredients, reserving 1/4 cup Parmesan cheese, blend. Spoon into prepared baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350*F. for 30 minutes, until golden on top. Enjoy!
Preheat the oven to 375F degrees. Prepare the pastry and line the tart pan, line the pastry with aluminum foil and weight it with dried beans or rice or pie weights, bake for 12 minutes Slice the apples into 1/8" lengthwise slices. Mix the apples with the sugar and cinnamon and arrange in concentric circles in the tart crust Bake for 20 minutes or until the apples begin to color. Cool while preparing the custard. Custard: Beat the egg and sugar until thick and pale yellow. Add the flour and beat until smooth. Add the cream and Calvados and beat until smooth. Pour the mixture over the apples and return to the oven. After 10 minutes, sprinkle the top with confectioners sugar. Continue to bake 15-20 minutes until the custard is set and the top is browned Serve this tart warm.
Mix together dry ingredients. Cut in shortening until mix resembles cormeal. Stores up to 6 weeks at room temperature, or FREEZE for a much longer time.
Cream the shortening and the sugar together until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla, baking powder and salt. Add the instant banana pudding. Mix in 2 cups of the flour add the remaining 1/2 cup only if needed. Cover dough and chill for at least 2 hours or overnight. Preheat oven to 375 degrees. Grease baking sheets. Shape dough into walnut sized balls and place 2 inches apart on the prepared baking sheet. Flatten balls and bake for about 8 minutes or until lightly golden browned.
Combine first 2 ingredients in a bowl, spread 1/4 on each slice of bread. Cut each slice diagonally into quarters, forming four triangles per slice. Serve open-faced.
Preheat oven to 350 degrees. In a large bowl, toss the almonds with the olive oil. Spread almonds out on a sheet pan in a single layer. (Keep the mixing bowl handy - you will need it again.) While oven heats, mix the spices, salt, and sugar in a small bowl; set aside. Bake almonds for 10 minutes. Remove pan from oven and carefully pour the hot almonds back into the mixing bowl. Sprinkle spices over the nuts and toss well with a spoon. Pour the seasoned almonds back onto the sheet pan and return to the oven for 5 minutes. Remove from oven and let nuts cool completely on pan. Store cooled nuts in a covered container.
Preheat oven to 375 degrees F. Thinly slice the potatoes, keeping the skin on. Thinly slice the butternut squash as well, stopping when hitting the seeded base (the base will not be used). In a large pot, simmer the potatoes and squash slices for 10 minutes. Strain the slices and set aside. Thinly slice the tomato and the mozzarella. Prepare a baking pan by covering it with tin foil and greasing the bottom. For the layering of the stacks, it is imperative to put the butternut squash on the bottom. Also, I like to sprinkle some herbs between 2-3 layers. This is how I layer the stacks: squash, potato, squash, mozzarella, squash, potato, squash, tomato, mozzarella, potato, squash, tomato. You can layer it however best it works for you. Secure the stacks with toothpicks so they will not slip when in the oven. Drizzle in olive oil and balsalmic vinegar, and sprinkle with spices. Bake for at least 30 minutes or until stacks have melded together and the butternut squash is slightly soft to the touch.
Cook sausage in a Dutch oven over medium-high heat 5 min., stirring occasionally. Stir in onion and bell pepper. Cook 5 min., stirring occasionally, till sausage is cooked through; drain. Stir in tomatoes, broth, and okra. Heat to boiling, stirring occasionally. Stir together baking mix, milk, & seasoning. Drop dough by spoonfuls onto boiling gumbo. Cook uncovered over low heat 10 min.; cover and cook 10 minute longer.
Preheat oven to 375 degrees. Spray 2 baking sheets and a 9x13 inch baking dish with nonstick spray. Lightly beat eggs and milk in shallow bowl. Place bread crumbs in another shallow bowl. Dip eggplant in egg mixture, then in breadcrumbs and arrange in one layer on the baking sheets. Lightly spray the eggplant with nonstick spray. Bake until eggplant is softened and lightly browned, about 25 minutes. Meanwhile, heat a nonstick Dutch oven. Swirl in oil, then add onion and garlic. Saute until golden, about 7 minutes Add crushed tomatoes, diced tomatoes, wine, basil, salt, pepper and sugar; bring mixture to boil. Reduce heat and simmer, uncovered, until slightly thickened, about 15 minutes. Spoon about 1/3 of tomato sauce in bottom of baking dish. Top with a layer of half the eggplant, then another 1/3 of sauce, then another layer of remaining eggplant, then the remaining sauce. Sprinkle w/ mozzarella and Parmesan cheeses, and bake uncovered until the dish is hot and bubbling and cheese is golden, about 20 minutes Let stand 5 minutes before serving.
In a large mixing bowl, beat the butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar, soda, nutmeg, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in sour cream, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough will be sticky). Divide dough into thirds. Cover and chill in the fridge about 2 hours or until easy to handle. On a lightly floured surface, roll one portion of dough at a time to 1/4-inch thickness. Using a floured 3-inch cookie cutter, cut out dough. Place cutouts on an ungreased cookie sheet. Sprinkle with colored sugar. Bake in a 350 degree oven about 10 minutes or until edges of cookies are firm. Transfer cookies to a wire rack; cool completely. TO MAKE AHEAD:. Bake cookies as directed and cool completely. Place in the freezer container or bag and freeze for up to 3 months. Before serving, thaw cookies about 15 minutes.
Sprinkle chicken with pepper. In a large skillet, brown chicken in oil on both sides. In a small bowl, combine the remaining ingredients; pour over chicken. Cover and cook 7-10 minutes longer.
Cut the Fresh Salmon into serving size pieces. The best parts to use is the back or tail section. I tend to avoid the stomach area. Prepare the salmon by removing the bones and any scales. Wash lightly, pat dry. Leave skin on! Salt the salmon, and set aside. This will firm the meat up. Preheat the oven to 400 degrees, broil. Cut the lemon in half, slice two slices off and set aside for garnish. Wash off salt from fish if desired. Place fish on an oiled cookie sheet, sprinkle with Lemon Pepper. Squeeze lemon juice onto fish. Place in oven, center to 3/4 up. Broil approximately 6 min or to taste (A quick note, for approximate cooking time, guesstimate about 10 - 15 min per inch of fish thickness for well done fish. I prefer mine a bit on the raw side, so 6 min for a 3/4th inch salmon.). I prefer my salmon half cooked half raw. This part is very important, watch the fish, do NOT let it become overdone! Heat up mushroom soup in a sauce pan, add only 1/4 cup milk, instead of the usual 1 cup. Salt and pepper to taste. When fish is done, remove from oven, and carefully place fish on plates. Add rice, and top fish with thick mushroom soup sauce. Garnish with Lemon Slices and Dill sprigs.
Crust: Finely chop peanuts (Food processor works best). Mix butter with nuts. Press mixture into pie pan until it covers entire pan and put in freezer until filling is ready. Filling: Mix together ice cream, karo syrup and peanut butter. I found that a Kitchen Aid Mixer or Food Processor works best to mix. Once mixture is blended together add in peanuts and coconut. Scoop mixture into pie crust. It will be fairly soft and should smooth out evenly pretty easily. Freeze until ready to serve. I usually make this a few hours before serving, so it has a chance to freeze again (It makes serving much easier if the pie is froze).
In a large bowl combine eggs, milk, and Parmesan. season with salt and pepper. Add the Spaghetti, mix well. Heat a heavy 10 inch skillet over medium heat. Add Oil and bring to heat. Add the Spaghetti/egg mixture and spread evenly. Cook'til golden brown, about 8-9 minutes. Place a plate inverted on the top and turn pan over. Add a bit of oil to the pan, bring back to heat. Slide the pasta back into the pan. Brown the other side, 6-7 minutes. Turn out onto a serving platter. Cut into wedges and serve warm garnished with freshly grated Parmesan.
Microwave: Mix together soup, broccoli, cheese, 1/2 the onions and water. Spoon into a 1 quart casserole dish. Microwave on high 4 minutes. Stir; top with remaining onion. Microwave on high 6-8 minutes.
Spray the inside of your crock pot with nonstick cooking spray. Place onions at the bottom of the crock pot. Trim visible fat from pork. Season your meat to your liking with salt, smoked paprika, garlic powder, onion powder, and black pepper. In a large pan heat 1 tablespoon of olive oil. Sear pork on all sides. About 2-3 minutes per side. Once meat is seared, remove and place on top of onions. Using the same pan, add the remainder of the ingredients and simmer for 5 mins until sauce starts to light bubble, stirring occasionaly, making sure to scrape the bottom of the pan to incorporate all the drippings into the sauce. Pour over pork. Cook on 1 high for one hour, then reduce heat to low and cook for an additional 5-6 hours. About halfway through the cook time, remove visible oil floating in the surface with a ladle. This will ensure a delicious non-greasy sauce at the end!
Prepare potatoes and wash well in cold water. Arrange in one layer in a large skillet so they are almost touching - they'll need room later when they are cracked open (nonstick pan works best). Add rosemary, broth, oil, butter and salt. Bring to a boil over high heat, reduce to medium, cover the pan, but leave the lid a lttle aside, and boil until potatoes are fork tender, about 20 minutes. The liquid should still be about halfway up surrounding the potatoes; if not, add more broth or a little water until it does. Remove the pan from heat, press on each potato with a spoon or 1/4 cup measure just until it cracks open. Set the pan over medium-high heat and cook uncovered until the liquid has evaporated, let the potatoes sizzle until the bottoms have browned on one side, about 10 minutes. Gently turn the potatoes and brown the other side, another 4 to 5 minutes. Remove the pan from the heat and let rest for 5 minutes before serving. Sprinkle with chives and serve. Pass the fleur de sel so diners can sprinkle some on if they want!
Saute meats with onions and garlic in large soup kettle. Drain excess grease. Add next 10 ingredients. Bring to a boil, reduce heat, cover and simmer 60 minutes, stirring occassionally. Add peas and olives,cook, uncovered for 10 minutes. Remove bay leaf. Sprinkle each serving with parmesan cheese.
Trim the green tops off the fennel and reserve. Halve, then quarter the fennel, cut out the core, then cut lengthways into slices. Prepare the chicken for cooking by seasoning with salt, pepper, paprika and crushed fennel seed. Heat the oil in a large non-stick skillet, add the chicken, then fry quickly until lightly opaque and browned for about 2 minutes. (Note the chicken will not be cooked through.) Add the fennel, onions and garlic, then stir briefly until the fennel has a bit of color - as much from cooking as from taking on the spices from the chicken bites. Add in the potatoes, diced roasted tomatoes, broth and a tomato paste, and bring to the boil. Cover and simmer for 15 20 minutes until the potatoes are tender to the fork but not breaking apart. Stir in the roasted peppers and heat through. Roughly chop the reserved fennel fronds, about 1 tablespoon or so, then sprinkle over the ragout. Serve in shallow bowls or plates with high lips along with crusty bread for mopping up the juices.
Preheat oven to 475. Slice onions in half and then into 1/8 inch slices and toss in a bowl with the flours and salt. Generously grease a baking sheet with about half the oil and evenly spread the onions in the pan. Drizzle the rest of the oil evenly on top of the onions. Place in middle rack and bake until golden brown, about 30 minutes. Toss the onions 2 to 3 times during cooking. Keep a good eye on them towards the end, they can go from a little brown to burnt very fast, and you want to pull them out at the right time! Use just like the canned onions- Add half to your green bean casserole and put the other half on top, or according to your casserole recipe.
Preheat oven to 375. Stir together Bisquick, milk, and nutmeg. Stir in butter until blended. Pour batter into 8x8 ungreased baking dish. Mix together peaches and sugar. Spoon peaches over batter. Do not mix together, the batter will rise over the peaches when it bakes. Bake 50 to 60 minutes until golden. Optional: Top with sugar .
In a large measuring cup or pitcher, combine 1/4 cup salt and 2 cups hot tap water. Stir until dissolved. Add 2 cups cold tap water and stir to combine. Add chicken pieces to a large resealable plastic bag. Pour brine into bag and seal. Transfer to refrigerator, 8-12 hours. Fill a large dutch oven or cast iron pot with enough oil to reach a depth of 4 inches. Over medium-high, heat oil to 350 degrees on a candy or deep fry thermometer. Place a wire rack over a sheet pan and place next to stove. In a deep pie plate or cake pan, combine flour, cayenne, paprika, celery seed, 1 tablespoon plus 1 teaspoon salt, and 1 tablespoon plus 1 teaspoon black pepper. Whisk to combine. Remove a piece of chicken from brine. Without shaking off too much liquid, dip directly into flour mixture. Using both hands, adhere flour mixture to chicken, using a pinching motion with your fingers to create a rough, shaggy texture with the flour. The more you pinch to create this shaggy effect, the more crunchy and textured the fried chicken will be. Place on a baking sheet and repeat with remaining pieces. Carefully lower 3-4 pieces of chicken into the hot oil. Do not overcrowd. Fry, flipping occasionally until chicken pieces are deeply golden and read 160 degrees on an instant-read thermometer, about 10-12 minutes. Remove with a slotted spoon to the prepared rack, and repeat with remaining pieces, adjusting the flame to maintain 350 degrees. Serve.
Brown ground beef with salt, pepper, brown sugar and onion. Add tomato soup. Cook egg noodles according to package directions. Drain. Add cream of chicken soup. Layer ground beef mixture and noodle mixture in a 13x9-inch casserole with processed cheese between layers. Bake at 350 for 30 minutes.
Cook flour, salt, cream of tartar and water slowly, stirring until'dough' comes away from sides of pot. Add colouring and oil, turn onto table and knead the colouring and oil in. Lasts for ages in an air tight container.
Combine lemon rind and juice, basil, mint, nuts, garlic, 1/2 cup cheese and oil in a blender or food processor. Pulse until a paste is formed, stir frequently. Preheat oven to 350 degrees. Line a baking sheet with foil and place chicken on sheet. Carefully lift the skin of a chicken breast and insert a lemon slice. Add 1 generous tablespoon herb paste on top of lemon slice. Gently push on top of skin to distribute paste over breast. Sprinkle stuffed breasts with parmesan cheese. Bake chicken for 30 minutes, or until juices run clear. It may take longer to cook depending on the size of the breasts.
Cook lasagna noodles and set aside to cool. Preheat oven to 350. Combine apples and sugar in saucepan. Cook until sugar melts and apples get juicy. Add spices and cornstarch, cook until slightly thickened, and remove from heat. In a separate bowl, combine flour, brown sugar, and cinnamon. With a fork, roughly mix in butter and set aside. Place 1 noodle in the bottom of a 4-quart baking dish. Top with 1/3 of apples, then 1/3 of the cheese and repeat process two more times and top with fourth pasta sheet. Spoon with butter topping and bake. Fabulous served hot with a scoop of vanilla ice cream!
Preheat oven to 350°F. Sift the flour and baking powder and rub in the butter. Add the dried fruit. Mix to a fairly stiff consistency with the buttermilk. Line a cake tin and bake at 350 F for about 1 hour.
Bring 4 cups of salted water to a boil. Drop in asparagus and carrots and cook about 4 minutes until crisp tender. Do not overcook. Drain and set aside. Season the chicken with salt and pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium high heat. Place chicken in skillet and cook about 4 minutes on each side until golden brown. Cover and cook an additional 4 to 5 minutes until done. Remove chicken to a warm serving platter. Add shallot to skillet, stir and cook briefly. Add wine and cook until reduce by half. Add tomato paste, chicken broth, and cream, stirring to combine. Heat 1 tablespoon butter in another skillet and add asparagus and carrots to combine and coat with butter. Arrange around chicken on serving platter. Pour wine sauce over chicken and serve.
Dissolve the yeast in 1 cup warm water. Sift together the flour and salt and mix the yeast and water. Work the mixture into a dough and knead for several minutes. Cover the dough with a damp cloth and let rise in a warm place for 3 hours. Preheat oven to 350°. Divide the dough into 6 equal portions and roll into balls. With either your hand or a rolling pin, pat and press each ball of dough into a 5-inch circle about 1/2-inch thick. Place on an ungreased baking sheet and bake for 10 minutes, or until the pita are light golden brown.
Mix hamburger with egg, seasoning, and bread crumbs. Make into meatballs - size doesn't matter, just whatever you like. Fry them in a skillet until brown on all sides. Meanwhile, in another pan, add mushroom soup, water, and milk and bring to a boil. Add meatballs and all drippings from pan to the soup mix. Reduce heat. Let it simmer for approx 45 minute. Serve and enjoy!
Grease a 20 x 30 cm roasting pan and line the base with greaseproof paper. Preheat the oven to 150C/300F/gas mark 2. Melt the butter, soft brown sugar and treacle in a pan. Sift the flour, ground ginger and cinnamon then stir in the melted mixture with the beaten eggs. Warm the milk to blood heat, pour it on to the bicarbonate of soda, stir it in and add it to the mixture. Stir well and pour the mixture into the prepared tin. Bake the gingerbread for about 1 1/2 hours. Cover the top with greaseproof paper after 1 huor. When the gingerbread is cold cut it into fingers and serve it spread with butter.
Preheat oven to 350 degrees F. Grease a 9" square glass baking dish well. Mix together dry ingredients (flour, baking powder, salt, sugar). Stir in slightly melted butter. Add beaten egg,apples,nuts, and vanilla and stir to combine. Bake 30 minutes in prepared pan or until toothpick tests done. Serve warm with a bit of shredded Cheddar cheese sprinkled over the top and a dollop of whipped cream. I know the cheese part sounds strange, but it is the secret ingredient!
first put the butter and sugar in a bowl, stick it in the microwave untill butter is melted. wisk untill sugar is desolved. then immediatly after add your coco and mix. Finally ENJOY! ** you can also add more butter to get the consistancy you desire.
Preheat oven to 350 degrees F. In a saucepan combine heavy cream and chipotle chile peppers. Bring to a boil, simmer for 5 minutes and remove from heat. Allow to sit for 10 minutes and strain. Stem and seed the chiles. In a blender puree the heavy cream with the chiles until smooth. In a 13 by 9-inch baking dish, spread out one-third of the sweet potatoes. Sprinkle 1 cup of the cheese over the potatoes and season with grated nutmeg, salt and pepper. Pour about 1 cup of the heavy cream over the potatoes and cheese. Repeat procedure two more times ending with cheese on top, only using enough cream to just cover the potatoes. Bake for 45 minutes to 1 hour or until potatoes are tender and browned.
Place chicken carcass in medium sized pot and just cover with water. Bring to boil and then simmer over a low-medium hear for one hour. You may need to keep adjusting the temperature from time to time as some liquid evaporates. Skim fat from the top of the broth. Add onion, carrot, garlic, ginger, bay leaf and celery seeds and continue to simmer for 3 hours, stirring once or twice. Allow stock to cool uncovered. Strain into a storage container and either use immediately or freeze for later use.
In a large 12 inch deep fry pan or skillet, cook spinach and garlic in 1 tablespoon olive oil over medium heat. Cook until spinach is wilted (approximately 5 minutes). Transfer spinach to cutting board to cool. When cool, chop spinach. In hot skillet, add the other tablespoon olive oil. Add chopped zucchini. Salt and pepper, to taste. Cook until lightly browned (about 3 minutes). Set zucchini aside. Turn heat to medium high. Add sausage and crushed red pepper. Cook until browned (about 7 minutes). Drain if you like; I don't because turkey sausage is generally pretty lean. Add tomatoes, zucchini, spinach, and half and half. Cook on medium high for ten minutes; reduce heat to low. Meanwhile, boil water and cook pasta. Drain pasta (do not rinse) and add to sausage mixture. Cook on low for about five minutes or until sauce is slightly thickened.