HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to400 degrees. In roasting pan, combine sausage, onion, garlic and pepper. Add olive oil and toss to coat. Roast, uncovered, stirring occasionally, 20-30 minutes until sausage is browned. Remove from oven and reduce oven temperature to 325 degrees. Drain grease from sausage and cut into 1/4 in slices. Return to roasting pan. Add beef broth, water, Italian seasoning, and carrots. Cover and return to oven. Bake 30 minutes, until sausage is tender. Remove from oven. Stir in tomatoes with juice, beans, olives, and zucchini. Bake 15-20 minutes. Add tortellini and bake 5 minutes longer. Garnish with parmesan cheese. The soup may also be prepared entirely on the stove.
Heat oil in a nonstick skillet over medium heat. Add onion, celery, carrot, and tempeh, and saute 5 minutes. Stir in tomatoes and next 6 ingredients (tomatoes through salt). Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook an additional 3 minutes or until mixture is slightly thick. Serve on hamburger buns.
Spray small glass custard cup with olive oil spray (mine is slightly larger at the top. Break one egg into cup and beat with fork until yolk and white are mixed. Add water and mix. Chop vegetables (meat) into very small pieces and mix with egg in custard cup. Add shredded cheese-mix lightly. Season to taste. Put custard cup on a microwave safe plate and place in microwave oven on high for 1 1/2 minutes or until cooked through. Carefully remove and invert custard cup onto plate. Add garnish as desired.
In large pan bring water and sugar almost to a boil, stirring until sugar is completely dissolved. Add instant coffee, stir and cover. Let steep until cool. Add milk and chocolate syrup. Pour into punch bowl. Add the ice cream in small scoops and serve.
Chop cauliflauer, broccoli, and onion into bite-sized pieces. Combine all ingredients in a large ziplock bag. Ensure that the bag is properly sealed, and shake around until all veggies are coated. Spread on a cookie sheet, cook for about 20 min. at 375 F, or until you can't resist the yummy aroma any longer!
Fill a pot with enough water for the cleaned asparagus to be fully under. Add some salt. Place the pot on the stove and add the asparagus to the cold water. Turn on full heat and leave the asparagus in the water until it cooks. Peal the shrimp in the meantime and fry them with some butter in a pan. Season with plenty of salt, pepper en garlic. While they cook, go ahead and whisk your eggs in a bowl with some salt and pepper. When the shrimp are done, take them out and add some more butter to the pan. In this pan, make scrambled eggs. Making the eggs in the same pan will give them a great taste. When the water for the asparagus boils, turn off the heat but let the asparagus float in the water for about 5 minutes. To check if they are done, poke them with a fork, if the asparagus falls of before your fork leaves the water, they are done. Place asparagus on a plate, pile on the eggs and decorate with the shrimp. Use nice, green, fresh parsley for garnish.
CAKE: Preheat oven to 350°F. Grease the bottoms of two 8- or 9-inch round cake pans, and line with parchment paper. I've also been "lazy" and used one 9x13 cake pan. In a large mixing bowl, combine the four, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt. Add 1 cup of the buttermilk and 1 cup of butter. Beat on medium speed for 2 minutes. Add the remaining 1/2 cup of buttermilk, the eggs, and 1 teaspoon of vanilla extract. Divide the batter between the prepared cake pans. Bake for 30 to 45 minutes, or until a tester comes out clean when inserted into the cake's center. Cool on a wire rack for 10 to 15 minutes. Remove cakes from the pans, discard the parchment paper, and transfer them to the wire rack to cool completely. FROSTING: Melt the chocolate (broken into pieces) in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is melted and smooth. Dissolve the instant coffee granules in the boiling water. Stir coffee mixture into the chocolate then remove from heat and set aside. NOTE: this mixture does have a tendency to seize up, but don't worry, when it's added to the rest of the frosting and mixed in, it comes out just fine. In a large mixing bowl, beat the 2/3 cup butter until fluffy. Gradually add the confectioners' sugar, milk, and vanilla extract, mixing until smooth. Add the melted chocolate and mix until well combined. Frost your cake. Induce chocolate nirvana!
Soak skewers in water. Preheat oven to 400°F (200°C). Line a baking sheet with foil. Place a wire rack on top and coat with non-stick cooking spray. In a bowl, stir coating mix with coconut. Pour dressing or mayonnaise into another bowl. Cut chicken strips lengthwise into 1/2" (1cm) thick strips. Add to dressing or mayonnaise and stir to coat. Then add to coconut mixture and stir. Press coating onto bare spots. Thread skewers through meat. Place on rack. Bake in centre of oven, without turning, until chicken is cooked through, 20 to 30 minutes. Additional back-to-school snack recipes can be found at www.walmart.ca/recipes.
Heat the oven to 180 degrees F. Cut the tenderloin crosswise into 8 slices, each about 1 1/2 ounces. Pound the slices until they are about 1/4-inch thick, then sprinkle them with 3/4-teaspoon of the salt and pepper. Beat the egg thoroughly with a fork in a shallow bowl. Combine the bread crumbs and the cheese in another shallow bowl. Dip the slices of meat into the egg to lightly coat each side, let the excess drip off, and dip the meat into the crumb mixture until well coated on each side. Arrange the breaded meat on a platter. Divide the olive oil between two nonstick skillets and heat until hot but not smoking. Arrange 4 scaloppine in each skillet so that they don't overlap and saute over high heat for about 1 1/2 minutes on each side, or until nicely browned. Arrange on a clean platter, and keep warm in the oven. Add the butter and onion to one of the skillets, and saute onion over high heat for 1 minute or until slightly softened. Add the mushrooms and the remaining 1/2-teaspoon salt and saute for 2 to 3 minutes, until the mushrooms are lightly browned and most of their liquid has evaporated. Spoon the mushrooms over the scaloppine, sprinkle with the chives and lemon juice, and serve.
Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly. Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare. Remove strings from filets, and serve with Red Wine Sauce, if desired. Red Wine Sauce Makes 1/3 cup 1 cup red wine 2 tablespoons cold butter, cut up Coarse salt Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes. Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.
Start by making the marshmallow cream topping. Separate three eggs, discard the yolks, and beat the whites until foamy. Then add the salt and corn syrup, and beat on high for ten minutes (until thick). Add powdered sugar at low speed. Add the vanilla and mix until blended. Refrigerate. Pre-heat oven to 350 degrees F. Empty the devil's food cake mix into a large mixing bowl and add the water, the yogurt or oil, and three eggs. (I usually substitute plain yogurt for the vegetable oil. Keeps the dessert much healthier, and in my opinion, improves the texture.) Spray muffin tins with non-stick cooking spray and fill each with the batter to no more than 1/4 full. Cakes will rise slightly, and you want them to finish at about the size of a cookie. Bake for about 10-15 minutes or until toothpick inserted into center comes out clean. Allow to cool on parchment or wax paper. To make the chocolate coating, put 18 oz of semi-sweet or milk chocolate chips into a microwave safe bowl. (I prefer semi-sweet) Add the vegetable shortening and microwave on high for about a minute and a half. Stir until smooth and well blended adding microwave time if necessary. Cover the top of each "mini-cake" with a spoonful of the marshmallow cream. Then coat with a spoonful of the chocolate topping, allowing it to cover the top and sides of each cake. Let sit out until chocolate hardens. Store at room temperature, in the fridge, or in the freezer to suit your preferences. *It works best when you add the cream and the chocolate alternately to each cake (1 at a time) so that it can form layers. * Also to add a bit of style, I usually drizzle a bit of the leftover marshmallow cream on top of each finished cake for decoration.
Process tomatoes in food mill, food processor or with an immersion blender. Puree should not be perfectly smooth, but should have no chunks larger than 1/16". Heat butter and oil in large skillet over medium-low heat until melted. Add garlic, oregano, red pepper flakes and salt and saute until garlic is fragrant but not browned, about 3 minutes. Add pureed tomatoes, basil, onion halves and sugar. Bring to a simmer, reduce heat to the lowest setting (so that bubbles barely break the surface) and cook until reduced by half, about 1 hour. Season to taste with salt. Remove and discard onion and basil sprigs. Cool completely before using, or store in refrigerator in airtight container up to 2 weeks. Combine flour, sugar, salt and yeast in food processor; pulse to combine. Add olive oil and water. Run processor until dough forms a ball that spins around the workbowl cleaning the sides, about 15 seconds, then run an additional 15 seconds. Knead dough by hand 2-5 times on a floured work surface. A small piece of dough should stretch enough to allow light to pass through easily without tearing (the windowpane test). Divide dough in three and place into 1-qt plastic containers or zip-top bags. Refrigerate at least 24 hours, or up to 5 days. 2 hours before baking, remove dough to counter, place rack with pizza stone in center of oven and preheat oven to 500°F Form dough into a tight ball by gathering edges into the center and pinching shut; place into a clean mixing bowl, cover with a towel or plastic wrap, and allow to rise until doubled, about 2 hours. Grate mozzarella cheese; you should have about 4 cups. Place on a plate and place in freezer for at least 15 minutes before baking. Place dough ball on lightly floured surface. Press out into 8" circle, leaving the outer 1" slightly raised. Stretch the dough over your knuckles until it forms a circle 12"-14" in diameter, about 1/4" thick. Place dough on pizza peel. Spread about 2/3 c sauce over crust, leaving 1/2"-1" bare at the edge. Evenly spread 1/3 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted and has scattered brown spots, and cornicione is brown and puffy, 12-15 minutes. Remove from oven, transfer to a cutting board, slice and serve immediately. Repeat with remaining dough balls, sauce and cheese.
Saute the first five ingredients in oil until light brown. Add tomatoes, puree, parsley and seasonings. Bring to boil, reduce heat, cover and simmer 4 minutes. Stir in cheese and simmer 10 minutes more. Cook pasta according to directions on package. Serve with sauce and grated cheese.
Preheat oven to 400 degrees and generously butter an 8" square casserole dish. Bring water to boil in a large pot over high heat and cook cauliflower for 6 minutes. Remove from heat, strain then place in a casserole dish. Saute onion and garlic in butter over medium heat until onion is translucent, about 2 minutes. Add flour, whisk to combine then cook for 1 minute. Slowly whisk in milk until flour is dissolved. Stir in cheeses until melted. Turn off heat and season with salt and pepper to taste. Pour cheese sauce over cauliflower then bake 20-25 minutes or until hot and bubbly. Cool for at least 5 minutes before serving.
Roast the tomatillos and chile (s) on a baking sheet 4 inches below a very hot broiler, until darkly roasted, evenly blackened in spots, about 5 minutes. Flip them over and roast the other side; 4 or 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through. Cool and transfer everything to a blender, including all of the delicious juice that has run out into the baking sheet. Add the cilantro and the 1/4 cup water and blend to a coarse puree. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon of salt.
Combine ingredients in crock pot; stir. Let cook 3 hours on low setting.
Roast tomatoes in oven for about 30 minutes, or until charred. Remove charred skin and reserve flesh in a bowl. In a sauce pan, heat oil. Add cumin and mustard seeds; fry for 30 seconds or so. Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute. In a blender, combine roasted tomatoes, chopped cilantro and mint, if used, and spice mixture; process to form smooth paste-like mixture (can be made chunkier, if desired). Transfer into a large bowl. For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark. Add slices of garlic and fry till light brown. Pour the garlic-oil mixture and chopped cilantro over the tomato mixture. Mix well and refrigerate for at least two hours before serving.
Mix the parmesan cheese and the chili powder in a small bowl. One at a time, evenly coat the chicken pieces by turning them in the mixture. Place the chicken pieces on an ungreased baking sheet. Bake at 350 degrees for 30 minutes, or until the chicken is cooked through. Makes 4 servings. Enjoy!
Pour chocolate syrup into a 12 oz cup. Stir once around lifting from the bottom to bring the syrups up add espresso. Sweeten as and if desired. Fill with hot steamed/foamed milk. Sprinkle with cocoa powder and shaved chocolate.
Place all ingredients in a food processor or blender and puree to combine and grind spices. Store at room temperature for several months.
Add 7 tablespoons of ground coffee inside your paper-lined basket, and adjust basket to fit the coffee maker. Pour the cold water into the coffee maker. Start brewing the coffee. After the coffee's done brewing, turn off the coffee maker, and set the coffee pot aside, for coffee to cool somewhat. Combine the brewed coffee and sweetened condensed milk into a large pitcher; stir thoroughly until coffee and condensed milk is blended together. Refrigerate until coffee is chilled. Onced chilled; pour coffee in glasses filled with coffee ice cubes, or regular ice cubes, or a combination of both. Yields: 58 ounces of iced coffee. Note: Prep time and cook time may vary. Depending on your coffee maker, cook time may take less than time stated, or perhaps a few minutes more. *To make coffee ice cubes: Pour 2 cups of cold water inside your coffee maker. Place 3 tablespoons of the gound coffee inside your paper-lined basket. Start brewing the coffee. Once the coffee is done brewing, set the coffee pot aside to cool the coffee somewhat, then pour the coffee into an ice cube tray, and place the tray in your freezer to freeze the coffee. Note: Double the recipe to make 2 trays of coffee ice cubes.
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting). To prepare the frosting, place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the sides of the cake first, being careful not to get crumbs in the icing. When cake is completely covered, gently cover frosting with coconut. Cover loosely and refrigerate for three days (if you can stand it that long!).
Mix sourdough starter, warm water, and flour in a bowl. Cover and let sit overnight; the mixture should look bubbly and "spongy" in the morning. Add sugar, salt and additional flour. Mix well. Knead on a floured surface for 10 minutes, adding additional flour as needed. The dough should be firm. Place dough in a greased bowl, cover, and let rise until double (sour dough takes longer to rise than traditional yeast breads). After punching down, divide dough into 12 balls. Make a hole in the middle of each ball with your thumb, and shape into a bagel shape, with a 2" hole in the middle. Meanwhile, bring 2 quarts of water to boil on your stove-top. Drop 2 or 3 bagels at a time into the water; boil for 30 seconds, flip bagels over, and boil for an additional 30 seconds. Drain with slotted spoon and place on baking sheet. Brush tops with egg white and add additional toppings if desired (poppy seeds, dried onions, etc.). Bake at 350 for 35 minutes, turning once for even browning. Bagels are done when they are golden and shiny.
In a very large skillet, heat oil on medium-high heat. Add garlic, fennel, scallions, and cabbage and saute until cabbage is cooked through but still crunchy, about 5 minutes. Place cabbage mixture in a large serving bowl, sprinkle with parmesan cheese and serve hot.
Pre-heat oven to 350 degrees. butter a bunt pan and set aside. In a small bowl mix together the walnuts, brown sugar, cinnamon, cocoa and currants. In a medium bowl sift together the flour, baking soda and baking powder. In a large bowl beat the butter and white sugar until well blended. Beat in eggs one at a time. Mix dry ingredients and sour cream alternately into butter mixture. Beat on high for 1 minute. Pour 1/3 of the batter into the prepared bundt pan. Sprinkle with half of the nut mixture. Spoon 1/3 of the batter over the nut mixture, sprinkle with the remaining nut mixture and top with the remaining batter. Bake for 1 hour or until a toothpick inserted in the deepest part comes out clean. Remove from oven and allow to cool for 10 minutes on a rack. Invert pan on the same rack and remove cake. Allow to cool for 1 hour then transfer to a serving platter. Whisk powdered sugar and milk in a small bowl until smooth. Drizzle over coffee cake and sprinkle with nuts. Serve warm or at room temp.
Combine cheese, sugar, salt, flour, beaten egg yolks, and flavoring. Mix well. Add milk slowly to make smooth mixture. Fold in beaten egg whites, then pour in pastry shell. Bake in 350 degree oven for 40 minutes, until set.
Pour into ice cream freezer and fill to top with milk. Add ice and ice cream salt around ice cream freezer and freeze until firm (you can tell when it's done,will be harder to crank ice cream freezer, or do it easy and use electric ice cream freezer) Makes 1 gallon (may add 1 pkg. instant chocolate pudding if a more chocolate taste is desired).
Mix all ingredients except crackers and butter. Put mixture in greased baking dish and let sit in refrigerator for 24 hours. Remove from refrigerator and let sit at room temperature for 30 minutes. Meanwhile, mix crushed crackers and melted butter. Spoon cracker mixture over chicken mixture. Bake at 350 degrees for 30 minutes.
Begin preparations the day before. Heat oven to 350 deg F/180 deg Celsius. Carefully cut off the top of the bread, in the shape of a lid. Hollow out the bread until you have a crust left which is about 1"/2 cm thick. Spread the lid and inside with the butter: use a barbecue brush for ease. Bake the bread, open, for about 10 minutes or until crisp but not too brown or brittle. Scorch the peppers under a grill or over a flame, steam in a bowl, and remove the thin skins. Cut into strips, removing seeds and ribs. Dry well between kitchen paper. Shave off enough parmesan to make about 3/4 cup. Remove the stones from the olives and chop roughly. If the feta is in brine, dry well. Slice; don't worry if it breaks up. Keep in a bowl. Peel the onions, cut into fairly thick rings, and boil for a few minutes in water until they are limp. Drain; dry on kitchen paper. Peel, crush and chop the garlic with a pinch of salt, chop the parsley until you have about a cupful, and chop the basil. Thinly peel the tomatoes, slice off the tops (keep that) and press out the liquid firmly. Slice, and leave on kitchen paper to drain well. Boil the shrimps very briefly in a little salted water, just until the curl up and go pinkish. They must be juicy still. Also drain them well, and pat dry with kitchen paper. By now the bread has cooled: try and judge the capacity, and simply use as much of each ingredient as the bread will hold. It must eventually be full to overflowing! Lay the pepper strips on the bottom, 1 - 2 layers. Layer with the parmesan shavings. Sprinkle with half the parsley. Top with the chopped olives. Add half the prepared garlic. Sprinkle or layer the feta over that. (Use the flat of your hand to press down the ingredients). Layer the drained and dried onion rings over the cheese. Pack the shrimps neatly over the onions, and salt lightly. Sprinkle over the rest of the garlic. Press flat again. Layer this with the tomato slices and sprinkle about 1/3 teaspoon sugar and a pinch of salt over the tomatoes. Sprinkle over the rest of the parsley as well as the chopped basil. Whisk together the ingredients for the dressing until emulsified. Keep covered in fridge: you'll need to shake or whisk it again before use. Now you need a weight about the size of the filling, to weigh it down. I use an ordinary, washed brick, covered in a double thickness of foil. Put the filled bread on a suitable dish, and put the brick on top of the filling.If you have any other suitable weight, use that. Cover lightly with plastic and refrigerate overnight. (Keep the bread "lid" in your breadbin). To serve: Remove brick and carefully put the filled bread on a platter. Whisk the dressing, and taste for seasoning! Adjust. The filling should now be firm and flattened. Top with the bread lid. Slice thickly, and serve each slice on its side. Drizzle a little of the dressing over each serving. Serve as a starter, with chilled white wine, or as a light meal.
Combine blueberries, apple juice and lemon rind. Cook over medium heat stirring and mashing berries. Leave some whole. Boil 15 minutes. Add sugar, corn syrup and lemon juice. Return to boil and boil another 15 minutes. Makes 8 cups. Store in refrigerator or process them in canning jars for use later.
Wash and cook beets. Cool and peel under running water. Cut into chunks or slices or if the beets are small, leave whole. Pour undiluted lemonade over beets and stir to coat. Let sit in refrigerator at least overnight, preferably for 3-4 days. Serve cold.