HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak poppy seeds in boiling water overnight. Drain, dry and grind in food chopper, using the finest blade. Add remaining ingredients and mix well.! Viola! you have filling!
Preheat oven to 300 degrees. Lightly grease a medium baking dish. Melt 1/4 cup butter in medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes. Stir in 2 tablespoons flour; saute a few minutes more. Stir in stock, celery salt, white pepper and white wine. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes. Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture and stir until melted; set aside. In a shallow bowl mix flour, salt & pepper. Dredge chicken in flour mixture to coat. (Make sure chicken is dry--I put between paper towels). Melt 1/4 cup butter in a large skillet (cast iron is good). Have butter very hot--you just want to slightly brown (DO NOT OVER COOK). Arrange chicken in baking dish and cover with sauce. Top chicken and sauce with remaining 1 cup cheese. Bake in preheated oven 25 minutes, or until chicken is no longer pink. I put the pepper flakes in the broth. Hope you enjoy as much as we did.
Preheat oven to 375 degrees. Toss all ingredients together, except parmesan cheese, to evenly coat with olive oil. Cover and place in oven for 45 minutes. Remove cover, stir, sprinkle with parmesan cheese and continue to bake for an additional 15 minutes.
Mix butter, sugar and milk in a saucepan. Heat until 230 degrees on a candy thermometer. Or if you do not have a thermometer, bring to a rolling boil, stirring constantly for 4 to 5 minutes. Remove from heat. Stir in candy chips a little at a time until melted. Stir in the rest of the ingredients. Spread into a greased 13" by 9" by 2" pan. Cool to room temperature. Cut into squares.
Preheat oven to 325°. Thaw pecan pie according to package directions. Cut evenly into 20 thin slices, keeping wedges intact, and set aside. Line the outside of a 10-inch springform pan tightly with foil. Stir together cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2-inches up sides of a 10-inch springform pan. Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. Reserve remaining pecan pie wedges for another use. Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in powdered sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place. Arrange pecan halves evenly around edge. Bake at 325° for 50 minutes in a water bath. Turn off oven, and let cheesecake stand in oven 1 hour. Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving. Note: Baking in a water bath means that you set the cheesecake in a roasting pan filled with about an inch of water. The foil should keep the water out.
Dissolve the jello, salt and sugar in the boiling water. Place in the fridge and let cool for about 5 minutes. While jello mixture is cooling, whip the whipping cream using a mixer on high speed. The whipped cream is ready when it thickens and peaks. Be careful not to over whip. Add the following to the jello mixture: cottage cheese, pineapple, mayo and nuts. Mix well. Now gently fold the whipped cream into the jello mixture. This will make the mixture very light and fluffy. Pour into a pretty presentation bowl. For a nice presentation at holiday time, garnish with the maraschino cherries and a sprig of parsley to look like holly berries. Cover and refrigerate for 12-24 hours.
Stir chocolate chips, sugar, milk and mint extract in top of a double boiler over simmering water until chocolate is melted. Remove from heat. Whisk egg yolks in a small bowl until blended; whisk into chocolate. Beat egg whites in medium-size bowl with electric mixer on low speed until foamy. Beat on high speed until soft, rounded peaks form. Spoon over chocolate without mixing. Beat cream in same mixing bowl on low speed until thickened. Beat on medium speed until soft peaks form. Fold chocolate and egg-white mixture into whipped cream until no streaks of white remain. Cut angel-food cake into 1-inch pieces. Place layer of cake pieces on bottom of an 8- x 3-inch springform pan. (Or you may use an 8-1/ x 2-inch springform pan.) You'll use half the cake. Top with half the mousse. repeat a second layer of cake and remaining mousse in the same manner. Smooth top evenly with a spatula. Cover with plastic wrap and refrigerate overnight. The dessert may be refrigerated up to 2 days, or it may be frozen, covered with plastic wrap and foil, if desired. Defrost wrapped cake in refrigerator overnight. To serve: several hours before serving, remove sides of springform pan. Beat remaining whipping cream until stiff. Spoon into pastry bag fitted with 1-inch rosette or star tip and pipe rows of whipped cream going up the sides and 1 rosette in the center. Or, spread whipped cream over top and sides, if desired. Chill at least 4 hours.
In a medium saucepan, bring the cream and sugar to a boil over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes. Pour the mixture into a medium bowl and add the chocolate, butter, vanilla and salt. Let stand, stirring occasionally, until the chocolate and butter are melted. Set the bowl in a larger bowl of ice water. Using a hand-held electric mixer, beat the frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy, about 5 minutes. Use at once.
Squeeze juice from both lime halves into a 12-ounce highball glass, then add lime halves. Add mint and sugar and crush mint with back of a spoon until sugar is dissolved. Add rum and stir. Add ice, then top off drink with sparkling water and stir well.
Cut mozzarella cheese into sticks (approximately 3*1/2*1/2-inches). Place flour in one bowl, the egg in another bowl and the bread crumbs and oregano in another bowl. Dredge each piece of cheese into flour to coat. Dip floured cheese stick into egg, then dredge in bread crumb mixture. Place on a plate in a single layer. Refrigerate for 1 hour. In a large skillet, heat olive oil or shortening, 1/2-inch deep to 350°F. Fry mozzarella sticks a few pieces at a time until browned on all sides (about 3 minutes). Drain on paper towels. Serve hot with lemon wedges or marinara sauce for dipping. ~NOTE~ Preparation time includes 1 hour refrigeration time.
Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan with foil and lightly oil foil. Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil and cayenne. Add wingettes to sauce, stirring to coat. Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.
Saute onion and parsley in oil until brown. Add remaining ingredients and simmer for at least 30 minutes or until carrots are done.
Finely chop lemon in processor. Add figs. Using on/off switch, process until figs are coarsely pureed. Transfer mixture to heavy large saucepan. Add sugar, cinnamon stick, minced ginger and ground cloves. Simmer until mixture thickens to jam consistency and candy thermometer registers 200°F, stirring often, about 20 minutes. Remove from heat, discard cinnamon stick. Divide hot preserves among hot clean jars. Cover tightly and refrigerate up to 2 months. This is great for holiday gifts. Excellent served with crackers and cheese, and can also be served with meats, especially pork and ham.
Slice asparagus into 2.5cm lengths on the diagnal. Melt butter in a frying pan. Add the asparagus, garlic and seasonings. Fry until asparagus is just tender.
Place dry ingredients in a bowl and mix together thoroughly. In another mixing bowl, beat the eggs, oil and milk. Add the dry ingredients to the wet ingredients and fold in gently with a spoon.Fold in until just combined-do not overbeat. Bake in a heated waffle iron and serve.
Preheat the oven to 400. Rub a 9 inch glass baking dish with garlic. Discard the garlic. Dividing evenly, make alternating layers of potatoes, turkey, 1/4 cup of the Parmesan, the flour and salt and pepper. In a medium bowl, whisk together the broth and sour cream. Pour the mixture over the potatoes. Sprinkle the top with the remaining Parmesan. Cover with foil, and bake for 45 minutes. Uncover and bake for 15 minutes longer or until the potatoes are tender.
Saute onion and green pepper in olive oil unitl onion is transparent. Add garlic and bay leaf. Add shrimp, when they start turning pink, add paprika. Stir well and add wine, parsley, salt and pepper. If sauce seems to thin, throw in a handful of bread crumbs(unseasoned). Serve with fluffy rice. and fried ripe plantains.
Cube bread and toss with melted butter. In a greased 9 X 13 casserole dish add half the bread cubes, half of the cheese, half of the broccoli, all of the ham. Next add the rest of the broccoli, cheese, and bread cubes. Beat eggs and milk together with salt and pepper then pour over casserole. Refrigerate for 2 hours or over night. Bake at 350°F for 1 hour.
In large bowl, combine mandarin oranges, pineapple, orange sections, and sliced apples. In small bowl, whisk together 2 Tbs. juice reserved from mandarin oranges, yogurt, sugar, and salt. Pour over fruit and gently toss to coat. Sprinkle with coconut and marshmallows.
Preheat oven to 400 degrees. Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake for 12 minutes or until tender. Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat.
Cook bell peppers in boiling water for 3-4 minutes to soften a little. (I did this because I was short on time and wanted to decrease baking time. You can of course, skip this and just stuff the raw peppers, then bake.). Cook Quinoa in chicken broth, NOT water! In a saucepan, sautee onions, garlic and chopped bell pepper tops. Add rest of ingredients and cook until warmed through. Fluff quinoa when it's done and add to saucepan with everything else. Stuff peppers with the mix. Bake at 350 for 15-20 minutes depending on the size of your peppers and how much they cooked when they were pre-boiled. They should take no more than 15 minutes for smaller peppers. If you stuffed the peppers raw, they will need to bake for 30-40 minutes. Put a few tablespoons of water in the bottom of the dish too.). NOTE: I wanted to add olives, but had none, so those would be good too. Some cheddar cheese would be great too.
In a 2.5-quart or larger pressure cooker, heat oil over medium heat. Add onion and cook until softened. Add potatoes and brown, turning to brown all sides evenly. Add herbs and stir to coat the potatoes. Add water and bring to a boil. Close lid immediately and bring pressure to second red ring (High pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 5 minutes. Remove from heat and use Natural Release Method.
Place the potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender; drain. Combine the milk, butter, salt, and pepper in a large bowl., Add potato; let stand for 5 minutes or until butter melts. Beat the potato mixture with a mixer at high speed until smooth.
Chop cauliflower and leeks. Simmer cauliflower and leeks in broth for 30 minutes. Blend in blender to desired consistency. Melt butter in deep skillet and add flour. Gradually add milk while whisking until thick. Add all and season to taste.
Slice and core apples and pears (do not peel). Place all ingredients in a large stock pot and mix well. Cover and let simmer over low heat for 30 minutes, or until apples are soft and mushy, stir often. Remove from heat and let cool. Puree in a food processor. Pour sauce through a sieve to strain out any pieces of left peel. Apple-Pear sauce will last up to 3 weeks in the refrigerator or you can freeze it.
Place fruit and 1 cup water in blender and process until smooth. Strain mixture through a fine sieve into a bowl and discard the solids. Combine puree, 1 1/2 cups water and sugar in a small saucepan. Combine juice and cornstarch in a small bowl, whisking until blended. Add cornstarch mixture to fruit mixture and bring to a boil over medium heat. Cook 5 minutes or until thick, stirring constantly. Strain again into a bowl and discard solids. Cool, cover and chill.
Heat grill or broiler. In skillet cook sliced mushrooms in one tablespoon canola oil for 6 minutes. In bowl, combine cooked mushrooms, black beans,chopped onions,bread crumbs, fresh cilantro,chopped chipotle in adobo, cumin, and Montreal steak seasoning. Form into 4 patties. Place on greased grill or broiler rack. Grill 4 minutes, turning once. Top with 1 cup shredded mexican cheese, divided. ( or 1 cup Shredded soy cheese)and 1/2 cup salsa. Cook one minute. Serve on toasted multi grain. hamburger buns or multi grain bread.
Brown ground beef; combine browned beef with all remaining ingredients and simmer for 2 hours. Ready to serve.
Combine all ingredients in blender or processor. Blend until smooth. Season to taste with salt and pepper.
Place the chicken breast halves in the crock pot. Combine the Italian dressing mix and water until smooth; pour over top of chicken. Cover and cook on low for 3 hours. Combine the cream cheese and soup until smooth and blended. Stir in mushroom pieces. Pour soup mixture over chicken. Cook 1 hour more or until chicken is cooked through. Serve over hot cooked rice or pasta.
Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat. Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm. Pour olive oil on plate. Finely chop shallot (not too much shallot or too big, or the burgers will fall apart). Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drop each patty onto the plate you poured olive oil on and coat with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through. Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes. Combine mayonnaise (or reduced fat mayonnaise, eyeball it), mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with fries.
Preheat oven to broil. Arrange vegetables on baking sheet. Brush with oil; sprinkle with salt and pepper. Put in oven, until softened and slightly browned, moving occasionally for even cooking, about 5-10 minutes. Keep an eye on it as it cooks very fast! Removed from oven and cover with foil while preparing the rest of the dish. Heat 3 tablespoons olive oil in medium skillet over medium heat. Add garlic, onion and crushed red pepper; stir until fragrant, about 1 minute. Add breadcrumbs; stir until golden, about 3 minutes. Throw in rosemary. Season breadcrumb to taste with salt; scrape into bowl. Place vinegar in another small bowl; whisk in 3 tablespoons oil. Mix in parsley and oregano. Season to taste with salt. Arrange vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs. Bake in 400 degree oven for 10 minutes or until breadcrumb topping is slightly crispy.
Preheat oven to 325 degrees F & generously butter a non-stick, 10-inch springform cake pan. In a bowl mix together eggs, honey buttermilk & vanilla until smooth, then mix in the mashed bananas & set aside. Set aside 2 tablespoons of the flour & then, in a large mixing bowl, whisk together the remaining flour, baking powder, brown sugar, cocoa, cinnamon, allspice & salt. Add the liquie mixture to the flour mixture & using an electric mixer, mix on low speed until ingredients are moistened, then add the butter & continue beating on medium to high speed until batter is smooth, about 4 minutes. In a small bowl mix the reserved 2 tablespoons of flour with the pitted, chopped dates & pecans, then fold this mixture into the cake batter. Spoon the batter into the prepared cake pan & bake for 1 hour & 20 minutes, or until cake yields slightly to pressure when gently pressed in the top center. Remove the cake in its pan from the oven to a wire rack. Heat the final 2 tablespoons of honey before brushing it over the cake, then let the cake cool to room temperature. When cool, carefully remove the cake from the springform pan, slice & ENJOY!
Bring cream cheese to room temperature. Then cut into small cubes. Mix with all remaining ingredients in a large bowl or electric mixer. Divide into ovenproof ramekins and bake for about 8-10 minutes at 375°F. until hot and lightly browned, serve hot with toasted bread.
Soak the peppercorns in the vodka. Meanwhile, saute the onion, garlic, and proscuitto in the olive oil in a medium saucepan. When the onion is clear, add the vodka and peppercorn mixture. Cook over medium heat until most of the alcohol evaporates (the smell of the steam will let you know). Add the crushed tomatoes, basil, and oregano and simmer for at least an hour. Just before serving, stir in the heavy cream just until heated. Serve over penne (or your favorite pasta) with fresh grated parmesan and crusty bread.
Saute the onions, green bell peppers, garlic, bay leaves, and cumin in the olive oil over medium heat, until the veggies are tender, but still crisp. Add rice, black beans, tomatoes, water, vinegar, salt, and pepper. Mix well and bring to a boil. Once boiling, switch to low and cover. Cook for about 40 minutes, or until rice is ready.
Cut the chorizo in half lengthwise and then crosswise into about 1/2-inch pieces. Heat up the olive oil in a big saucepan, over med-high heat. Add the chorizo and cook for approximately 5 minutes or until the pieces are lightly browned . Remove the chorizo and set aside. Remove all but about 2 T of the chorizo flavored oil from the pan. measure the chorizo-flavored oil from the saucepan and put the pan back over medium-low heat. Add the onion and cook for about 4-5 minutes. Add the bell peppers and cook for another 2 minutes. Add the garlic and cook about 1 more minute. Next, add the sherry and simmer for about 2-3 minutes, or until it has reduced by approximately half. Next, add the beans, tomatoes and chicken stock to the saucepan. Simmer this for about 15 mintues. Mash the mixture a bit to crush some of the beans. Lastly, stir in the chorizo and season with salt and pepper , to taste.
In a non-stick skillet, heat grape seed oil over a little over medium. When oil becomes hot, pan fry both sides of pork belly chunks until a little brown. Transfer meat in a soup pot and add rest of all ingredients. Make sure rice wine covers 1 inch higher than meat. If not, add more michiu or some water. Turn on heat over high and bring to boil. Reduce heat to medium. Cover and simmer until meat becomes tender, about 50-60 minutes. Serve hot with steamed rice.
Mix all ingredients thoroughly. Spread in an un-greased loaf pan. Bake in a 350 degree oven for 1& 1/2 hours. OPTIONAL: Top with BBQ sauce for the last 1/2 hour. Line bottom of pan with strips of bacon. Divide meat mixture in 2 halves, place 1st half in pan, make a crater (like a dugout), add cheddar or american cheese, top with 2nd half of meat mixture and seal both halves together. Any or all of the options can be combined for a great meatloaf!
Preheat oven to 350°F. Combine curry mixture ingredients in a large bowl. Dust chicken in curry mixture. Pan-fry chicken in wok over high heat. Combine sauce ingredients and set aside. Combine seasonings. Place chicken in a baking pan, and pour sauce over the top. Sprinkle with seasoning mixture. Bake for 45 minutes. Pour chicken curry over a bed of cooked rice. Garnish with papaya, citrus fruit, cilantro and flowers. To eat, break off pieces of roti or tortilla and use them to scoop up curry.
Begin cutting corn off the cobb in a soft downward motion. After cutting corn scrap cobb for excess corn. Fry bacon until crisp; drain well, leaving about three tablespoons of the fat in the skillet. Add the corn, salt, pepper 3 tbl spoons of sugar and cornstarch or flour to the fat. Add water as needed stir occasionally. Saute everything together for about 20 minutes or until the vegetables are tender. Add the fresh corn and crumble the cooked bacon over the top. Continue cooking for an additional ten minutes. Serve while hot.
In a large bowl mix the warm water, sugar, the yeast, and a cup of flour. Mix it with a spoon until smooth. Let stand for about 15 minutes - you should start to see the yeast begin to work. Mix in the oil and the salt. Start adding the rest of the flour, mixing until it is incorporated and the dough comes together. Turn out onto a floured surface (I usually use an oiled surface for kneading) and knead until you have a smooth dough, about 10 minutes. Place in a greased bowl, cover and let stand in a warm place until the dough is doubled. Turn out of bowl onto floured surface. Deflate the dough by kneading gently and let rest 15 minutes. Divide dough into six pieces and shape each piece into a rope. Braid three pieces into a loaf; repeat with remaining pieces. Place each braid into a greased loaf pan, cover and let rise until nearly doubled. Preheat oven to 400 deg F (200 deg C) Bake until golden brown, about 20 minutes. Turn out of pans and brush with a little oil.
Drain pinto beans, kidney beans, corn and green beans. Add to large stockpot. Add stewed tomatoes, diced tomatoes, beer and seasoning mixes to stockpot. Stir. Bring to a boil over medium high heat, stirring occasionally. Boil 5 to 10 minutes, stirring frequently. Reduce heat to low and simmer for 15 to 30 minutes. Meanwhile, brush a small amount of oil onto tortillas. Alternatively, spray tortillas with cooking spray. Sprinkle with desired amount of salt. Bake tortillas on a cookie sheet in a moderate oven for 5 to 10 minutes, until lightly browned and crisp. Watch closely. When cool, crumble tortillas. Dish soup, sprinkle with crumbled tortillas and with shredded cheddar cheese, if desired. Note: If you like your soup extra spicy, you may want to substitute an additional 10 oz. can diced tomatoes and green chilies for the 14.5 oz. can diced tomatoes in tomato juice. If you like your soup thinner, add tomato juice or water until desired consistency.
Blend avocado and lemon juice. Add anchovy, onion, red peppers and garlic powder. Mix in a food processor or chop finely. Add sweet sherry. Cover the bowl and chill until ready to serve. Serve with sesame crackers. To serve as an appetizer arrange on lettuce cup and garnish with thin onion slices and tomato wedges with sesame crackers.
Preheat oven to 350°F. Line 12 muffin cups in a muffin tin or spray muffin tin with a thin layer of non-stick cooking spray. In a large mixing bowl, combine all-purpose flour, whole wheat flour, white sugar and baking powder. Whisk egg. Combine egg, milk and canola oil. Add egg mixture to flour mixture. Combine until lumps disappear. Do not over-mix. Let set for 10 minutes. Add cilantro, bacon and cheddar cheese to the batter. Carefully combine well. Bake for 20 minutes, or until a cake tester comes out clean.