HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°F. In small bowl, combine olive oil and garlic, then coat bottom of 9X13 baking dish with 1 1/2 teaspoons of the garlic infused oil. Tear the bread into 2 in pieces and fit tightly in the bottom of the dish. Drizzle the bread with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the bread with half the basil. In a medium bowl, toss the vegetables with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the tomato slices with salt and pepper. Arrange all vegetables on top of the bread, overlapping if necessary. Sprinkle with thyme, salt and pepper and drizzle with the remaining oil. Bake the gratin for about 40 minutes, until the veggies begin to brown and bottom of bread is golden. Remove from oven and let cool slightly, about 5 minutes. Sprinkle with remaining basil, cut into pieces and serve.
Cajun seasoning mixture ingredients. Just mix all ingredients together well. Set aside. May be stored in a ziplock or airtight container for several weeks. In a large pot, add 1 tbsp of oil. Add ham and bacon dices and saute until they are browned. Remove from pot and set aside. In pot, add remaining oil and add onion, green pepper, garlic, celery and stir well. Saute mixture until veggies are limp and cooked. About 8 minutes. Add kidney beans, bay leaves, thyme, sage, parsley and Cajun spices. Mix well together. Add chicken broth and bring mixture to a boil. Lower heat, cover pot and simmer low for 30 minutes. Add rice, ham/bacon and bring mixture to boil. Lower heat to low, cover and simmer 20minutes. Remove from heat and let sit 5 minutes. ***Read directions on rice brand package and follow the cooking time on the package. Rice cooking times vary per brand, so it is best to follow the cooking time directions on the package you are using in this recipe. The Uncle Bens Rice I use states a simmer of 20 minutes as I state in this recipe. Serve.
Heat half of the oil in a wok and fry the garlic and onion for 3 minutes. Add the chillies lime leaves, lemon grass and the curry powder, cook for 2 minutes. Stir in the coconut milk cinnamon stick, peanut butter, tamarind juice, fish sauce, sugar and lemon juice. Reduce the heat and simmer for 15 mins, stir to prevent the mixture from sticking. Heat the remaining oil in a separate pan and fry the prawns till they are pink and just firm. Mix the prawns with the sauce and serve garnished with the sliced spring onions, red chillies and coriander leaves. serve with lemon rice. Wonderful.
peel and slice apples thin, mix apples cinnamon and sugar together and cook in sauce pan until apples are tender. In a seperate bowl mix flour, sugar and butter with pastry blender. I often double the topping per pie. sprinkle mixture evenly over apples in pie pan and bake @ 400 degrees for 35-40 minutes or until crust is golden brown.
Put chicken in a large baking dish and sprinkle with pepper, salt and garlic powder. Refrigerate for 1 hour. Put the flour in a large, sturdy plastic bag. Add the chicken, a few pieces at a time, and shake to coat; shake off any excess flour. In a large cast-iron skillet, heat the oil until shimmering. Add the chicken pieces and fry over moderate heat, turning, until golden and cooked through, about 30 minutes. Lower the heat if chicken gets too dark.
Bring coconut milk to a boil in a 3.0 large skillet; do not burn. Add rice and salt; cook on medium heat; you must stir until rice is tender and almost dry, about 15 to 20 minutes. Stir in 3/4 cup cup brown sugar; lower heat and cook, covered, for 5 minutes. Spread cooked rice mixture in a greased foil lined 8 inch pan. Combine the remaining brown sugar and the 3/4 cup thick coconut milk. Pour on top of rice in the pan; spread evenly. Broil in oven for 5 minutes or until top is brown.
Spread raspberry jam over sponge cakes. Cut cakes into 1 inch square chunks and place in base of a 2 quart round glass bowl. Sprinkle with Sherry. Spread drained fruit over sponge cake. CUSTARD---------------. Using a double-boiler, stir together milk and cornstarch in top portion of broiler. Heat water in lower broiler, then gently heat milk mixture. Add cream and sugar and continue to heat until hot, stirring frequently. In a small bowl, add egg yolks and 1/2 cup of hot milk and stir to blend. Whisk in egg mixture into remaining sauce, continue to heat and stir constantly until thickened. Remove from heat, stir in vanilla. Cool for 10 minutes. Spoon custard over fruit. Refrigerate until ready to serve. TOPPING---------------. In a chilled mixing bowl, add 1 1/2 cups whipping cream and using an electric mixer, beat until slightly thickened. Add vanilla extract and beat for a few seconds. Now add sugar gradually, beating all the while until thickened. Smooth half of the whipped cream over the surface of the trifle. Pipe remaining whipped cream decoratively around the edge of the trifle. Garnish with red maraschino cherries and almonds.
In a small bowl, whisk together the egg and the sesame oil. Put the tortillas on a flat surface and brush one side liberally with the egg-oil mixture. In a small bowl, mix the scallions and the cilantro. Divide the mixture between two tortillas, spread even but leave 1 inch border. Pour reminder of the mixture on the scallions, but make sure you don't overdo it and it doesn't flood. Top the filled tortillas with the remaining ones, brushed side down and press edges to seal. You might need to do this while frying too. Heat the oil in a pan, add one pancake and cook until crispy and golden brown, about 2-3 minutes per side. Transfer to a plate and repeat with the other tortilla. Cut pancake into six wedges and serve with a dipping sauce.
Topper-------------. Sift together flour, sugar, baking powder and salt. Cut in butter until crumbly. Combine egg and milk. Add all at once to dry ingredients. Stir just until moistened. Set aside. Cobbler-------------. In sauce pan combine the brown sugar, cornstarch and ginger. Stir in water and raisins. Cook and stir till thickened and bubbly. Stir in apples, lemon juice and butter. Cook till apples are hot, about 5 minutes. Put into 2 quart casserole. Drop topper in mounds atop hot fruit. Bake, uncovered, at 400* until lightly browned, about 25 minutes.
Place salmon filets on a large sheet of foil that is big enough to fold into a "pocket" or "envelope" around the fish when closed. Season the fillets with salt and pepper to taste. Cut garlic in thin slices and place on top of fillets. Drizzle honey on top of the fish. Place 2 sprigs rosemary on each fillet, you may choose to break them in half or at various intervals to release more flavor. drizzle with olive oil and a dash more salt. Fold up the tin foil sheets to completely seal in the fish, leaving no holes or gapes. Cook in a 180°C/375°F degree preheated oven on a baking sheet. Check for doneness after 10 minutes by gently folding open the foil (be careful, steam will escape!) and looking for "flakiness" with a fork and no translucent color. May require additional time. If using frozen fish, begin checking for doneness after 15-20 minutes. Serve hot, warm or cold. Can cook with potatoes or sweet potatoes prepared in the same fashion. Enjoy.
In a medium sized saucepan, add whole beets, (Do not cut the top or bottom of the beets.). Snip the ends off the string beans and discard, then add them to the saucepan with beets. Cover with hot water and bring to boil. Reduce heat to a strong simmer, place lid on saucepan and cook the beans for 10 minutes. Remove beans into a mixing bowl and cover with cold water; set aside. Continue to cook the beets for an additional 20 - 25 minutes or just until you can pierce the beets with a fork; do not overcook. Immediately drain the beets and cover with cold water, drain and cover again with cold water and let sit for 3 minutes. Cut the tips and bottom of the beets, peel the skins and discard. Cut the beets into quarters and then slice them to about 1/8 inch thick slices. In a large frying pan, melt butter on medium-high heat. Add the sliced beets and stir to coat with butter. Cut the beans in half and add to the frying pan stirring to coat with butter. Saute' the beets/beans for 8 minutes, mixing often. Add the sugar, salt, granulated garlic powder, dried dill weed and whipping cream, stirring to coat beets/beans. Continue to simmer uncovered for another 3 to 5 minutes or until a nice creamy sauce begins to form and thicken slightly. Serve as a side dish or over a slice of bread. NOTE: You can also use yellow string beans. It takes about 6 - 1 1/2" diameter beets for 12 ounces. It takes about 16 - 6" long beans for 6 ounces.
Chop the bell pepper and grind the dried habaneros into a powder (I use a coffee grinder for this and leave all the seeds in - you could remove some or all of the seeds before grinding if you like). Combine all ingredients in a saucepan, bring to a boil and then simmer for 8-10 minutes. Puree the sauce in a blender or food processor and enjoy!
Sprinkle all sides of your pork loin liberally with salt and pepper. Spray inside of crockpot with spray cooking oil (I do this because it makes cleaning the crock so much easier). Place pork in crockpot along with about 1/4 cup of water and cook on low all day or high for about 3-4 hours (cooking time varies according to your crockpot and the size of your pork loin -- if it is large and I need it to be done faster, I will cut the loin into smaller chunks). You will know when it is done, when you can shred it with a fork. About 15-20 minutes before I want to serve, in a pot on the stove, I bring the cans of broth to just the point of boiling and then I add the bag of noodles and cook basically according to the directions on the package. Hopefully, most of the liquid will be absorded, if any is left, you might want to drain it off. For this dish, the noodles should NOT be soupy. While the noodles are cooking, remove your pork loin from the crockpot and gently shred the pork. We like it not to be stringy and not to have chunks that are too big. Just nice bite sized pieces. When the noodles are done, add the pork to the pot of noodles and stir so pork is distributed throughout. If pork wasn't warm when you added it, let the noodles/pork reheat. Taste - if bland, you'll need to add more salt and pepper. Serve with warm bread and a salad. Nice comfort food. NOTE - my mom cooks the pork on the stove in a pot. After salt/peppering the pork, I think she browns all sides of the loin and then turns down to low and cooks for 2-3 hours - with a little water or broth in the bottom of the pan. Then she removes the pork to be shredded and in the same pot cooks her noodles and then adds pork back. TIP - if you aren't worried about watching fat, add the juice/drippings that are in the bottom of the crockpot to the cans of broth - the drippings add an extra depth to the flavor of the dish! NOTE - if your pork loin is on the small side (closer to 1 pound), you will want to use less noodles and less broth. You should be able to get pork with every bite of noodles.
For the cake: Preheat the oven to 350 degrees F. In a food processor, mix the sugar with the eggs, oil, yogurt, food coloring, vinegar, and vanilla. Add flour, cocoa, baking soda, and salt. Blend until just incorporated. Place paper cupcake liners into a muffin pan, and divide the batter evenly among the cupcake liners, pouring only halfway so the batter doesn't overflow. Bake, rotating halfway through, for 25 to 30 minutes. Remove the cupcakes and let cool. For the icing: In a bowl, beat the mascarpone, icing sugar, cream, and lemon zest together until the mixture is smooth. Spoon a dollop of mascarpone cream on the cupcakes.
In a large bowl, mix flour, salt, white sugar, brown sugar and baking soda until well combined. In another bowl, mix margarine, eggs and vanilla. Add wet ingredients to flour mixture. Mix until combined. Stir in chocolate chips. Grease cookie sheet and drop dough by 2 tablespoon scoop. Mash to a 3 inch size. Bake at 350 for 16 minutes.
Rinse the elderberry flowers- they must be just in bloom. Cut the lemon into thin slices and mix with the flowers and the remaining ingredients in a reasonably large container. Stir. Cover the container and leave in a warm place. The juice can be drunk after 24 hours. If necessary add lemon and honey to taste. After 2-3 days the drink will begin to effervesce. Then sieve, put into screwtop bottles and store in a dark room. The juice will turn into sparkling wine in around 4 weeks.
Preheat oven to 475 degrees. Combine the melted butter with the panko crumbs in a small mixing bowl. Coat chicken breasts with mustard then place on a greased, foil-lined baking sheet. Put panko-butter mixture on top of the mustard-coated chicken by hand. Bake approximately 15 minutes or until cooked through and golden brown.
Combine all the ingredients for the meatballs and mix thoroughly. Shape into 1-1/2-inch balls. Place on a foil lined cookie sheet and bake at 400°F for 12-15 minutes. Drain well on paper towel! Meanwhile heat sauce ingredients in a large frying pan, stirring to mix; add meatballs and toss to coat; simmer covered for 15 minutes, stirring occasionally.
Preheat oven to 350°F Lightly grease/spray a 13 x 9 casserole dish; set aside. In a large bowl, mix together everything except the crushed crackers. Make sure everything is mixed well. Add more mayo or milk, if needed. Pour into the prepared casserole dish. Sprinkle with the crushed crackers. Bake for 30 minutes at 350°F.
Set oven to 425F degrees. In a saute pan, melt the butter, and saute the onion and the celery, until soft. Add in the shrimp, cook until the shrimp are pink in colour; set aside. Divide the cream cheese in half, and cut the cream cheese into 1/4 inch pieces; sprinkle evenly into the bottom of the two pie crusts. Top with the sauteed shrimp/onion mixture. Top with the grated Swiss cheese. Mix together the milk and eggs; divide evenly between the two pie crusts. Bake for 10 minutes at 425F degrees. Reduce the temperature to 350F degrees, bake for 30 minutes more.
Heat oven to 350°F. Cut margarine into flour and sugar until crumbly. Press into bottom of 9x13 pan. Bake for 10 minutes. Cool on wire rack for 10 minutes. In large bowl, combine all filling ingredients; mix well. Spread over partially baked crust. Return to oven and bake 15-20 minutes or until golden brown. Cool completely. In small bowl, blend all frosting ingredients until creamy and spread over bars.
MIX reduced-fat cream cheese, cranberries and zest; shape into 6-inch log. COAT with pecans. Wrap in plastic wrap. REFRIGERATE at least 30 minute Serve with the crackers.
Clean mushrooms, slice half and set aside. Chop remaining mushrooms and saute them in 1 T. butter in a large soup pot. Add all remaining vegetables (except the SLICED mushrooms) and cook 6-7 minutes, stirring often. Stir in broth, water, tomato paste and seasonings. Simmer, covered for 1 hour over low heat. Remove bay leaf. In a large skillet, melt remaining butter and saute sliced mushrooms till tender. At this point if you do not want sliced mushrooms in the finished product ADD mushrooms to soup pot, if you want sliced mushrooms in the finished product set them aside. Puree soup in a blender in batches. Take care to hold on to the cover as this is a HOT mixture and the cover will fly off if you don't. Return mixture to soup pot. Add the sherry and if you reserved the sliced mushrooms add them to the pot now. Heat gently, stirring often.
Combine flour and sugar, then butter until the mixture clumps together. Press firmly into 8" square pan. Bake at 350 degrees 15-18 minutes or until lightly browned. Remove from oven and spread with jam. Beat eggs until light and creamy. Beat in pie filling powder and ground almonds. Pour over jam layer. Sprinkle with sliced almonds. Bake 20-25 minutes at 350 or until set and firm to touch. Cool and cut. For Lemon Coconut squares sub 1 1/2 cups flaked coconut for the ground almonds and sliced almonds.
Turn on oven to 350 degrees. Mix 1 Tablespoon melted butter and bread crumbs and set aside. Melt 2 tablespoons butter in a skillet. Add shallot and saute 5 minutes. Add flour and spices. Gradually stir in milk and stir over medium heat until thickened and bubbly. Add cheese and stir until melted. Add frozen corn and egg. Stir well,. Pour into greased 2 quart casserole and top with crumb mixture. Bake for 35 minutes.
Preheat oven to 150C Place celery, onion, lemon, garlic in baking dish. (flat side down where appropriate) Cut chicken thighs in half or thirds depending on size. Place on top of celery and etc. Drizzle with olive oil, and pour liquids over. Add chopped oregano. Season well with cracked pepper and salt. Cover dish with foil, being sure to seal well and bake in oven for 1 hour. Add green olives and squeeze the lemon juice into the baking juices. Turn chicken. Cook for a further hour at 250C, removing the foil half way through. Remove when chicken is done and onions are soft and slightly golden. Toast slices of bread until golden. Squeeze roasted garlic out of paper and spread one clove on each crouton. Mash up other cloves in the juice. Serve the chicken, onion and olives with some of the pan juices poured over. Serve with the croutons and some freshly ground pepper.
In a large, heavy pot, warm the oil over med-high heat. Working in batches, add the beef strips and brown well on all sides, about 5 minutes per batch. Transfer to a bowl. Add the broth and stir to scrape up any browned bits on the bottom of the pot. Return the meat to the pot. Add the soy sauce, sherry, ginger, five-spice powder, daikon, and green onions. Bring to a simmer, decrease heat to med-low, cover, and simmer until the meat fall apart when tested with a fork, about 3 hours. Using a large spoon, skim the fat from the surface of the stew. Add the cabbage, cover, and simmer over med-low heat until the cabbage is very soft and wilted but not mushy, about 30 minutes longer. Serve.
Place room-temperature butter in a small saute pan or saucepan over very low heat. Slowly whisk in flour until very smooth. Continue whisking until the roux begins to brown. Add the onion and celery. Cook for 5 minutes. Add the stock and stir. Simmer for 10 minutes. Add remaining ingredients (except file and salt) and return to a simmer. Adjust salt to taste. If you are adding seafood, add it at the very end and make sure it is completely cooked. Add file. Mix well and serve over rice.
Preheat oven to 300. Reserve 1 cup dry cake mix, set aside. Combine remaining mix, 1 egg, oil and 1/3 cup brown sugar, until crumbly. Press evenly into 13x9 greased pan on bottom and 3/4 way up the sides. Arrange banana slices on crust. In large mixer bowl, blend cream cheese, with 1/2 cup brown sugar. Add 3 eggs and reserved cake mix. Beat 1 minute at med speed. At low speed, slowly add milk and lemon juice, mixing until smooth. Pour into crust. Bake at 300 for 45-50 minutes, til center is firm. Cool. Spread topping over cheesecake and chill. Store refrigerated or freeze covered with foil.
Grease a large oblong pan (9" X 13"). Pour and spread pineapple into pan. Spoon pie filling over pineapple. Sprinkle cake mix over fruit. Sprinkle nuts over mix. Pour butter evenly over cake. Bake at 350 for 1 hour.
rinse scallops; pat dry. in a plastic bag combine flour and seasoning; add scallops; toss to coat. in a large skillet cook scallops in hot oil over medium heat and 6 minutes or until browned and opaque, turning once. remove scallops. add spinach to skillet; sprinkle with water. cook, covered, over medium-high heat 2 minutes or until spinach is wilted. add vinegar; toss to coat evenly. return scallops; heat through.
Bring a large pot of salted water to a boil and cook according to package directions, make sure that your pasta is a little undercooked as you will finish it with the 'sauce' While the pasta is cooking, trim medium sized florets from large head of cauliflower. Sautee onion, garlic and dried basil in olive oil till translucent and soft. add cauliflower florets and continue sauteeing another 2-3 minutes. Add crushed tomato, cover and simmer until cauliflower is tender. Drain pasta, return to large pot, pour tomato/cauliflower mixture over the pasta and return to heat. Allow the pasta to soak up some of the sauce while it finishes cooking. Remove from heat, stir in 1/4 grated parmesean or locatelli and fresh basil. serve with additional gated cheese if desired.
Preheat oven to 350 degrees F. Spray a 9- x 13-inch baking dish with vegetable oil cooking spray. In a medium bowl, combine chicken, chilies, sauce, cumin, garlic and jalapeno. Place 1 tablespoon cheese and 1/4 cup chicken mixture in center of each tortilla; roll up and place seam side down in baking dish. In a medium bowl, combine sour cream and chicken broth. Pour over enchiladas and top with remaining cheese. Bake uncovered 15-20 minutes.
Dissolve the gelatin as directed on package. Add sugar to the hot gelatin mixture. Add the frozen limeade, diluted to make 1 quart. Add the frozen lemonade, to make 1 quart. Add pineapple juice. Put in freezer and freeze, stirring all along. Just before serving, add ginger ale and ice cubes if needed. Serves about 50.
Drain juice from fruit cocktail, reserving juice. Mix sugar, cornstarch, and cinnamon and add to juice. Add butter and cook over low heat until mixture thickens. Line pie plate with bottom crust. Add fruit and thickened juice. Top with second crust. Brush with egg wash. Bake at 375 degrees for 50 minutes or until bubbly and brown.
Heat 1 tablespoon of olive oil in a small pan over medium heat. Mix the egg whites and paprika together; pour mixture into pan. After one minute, place the basil leaves over the egg whites. Once the egg whites start to form, spread out the sliced avocado on top and sprinkle with feta cheese. Let cook for 3 minutes and then remove from heat. Fold half of omelet over and serve.
Brown ground been and onion. Add soup, sauce, water, olives and seasoning to meat. Mix well in a 9x13" pan. Cut 6 tortillas into small pieces (I stack and quarter) and lay in bottom of pan. Pour 1/2 of mixture on top. Add 1/2 of cheese. Cut last 6 tortillas and place on top. Add the last of the mixture and finish with remaining cheese. Cover and bake at 350F for 1 hour.
In a small bowl, combine mayonnaise, basil, 1 tablespoon lemon juice, and 1 teaspoon garlic. Cover and refrigerate at least 2 hours. In a large resealable plastic bag, combine olive oil, remaining 3 tablespoons lemon juice, remaining 3 teaspoons garlic, Italian seasoning, salt, and pepper. Add chicken; seal bag and toss gently to combine. Refrigerate for 1 hour. Heat a medium skillet over medium-high heat. Remove chicken from bag, discarding marinade. Cook chicken until browned on both sides and cooked through, about 5 minutes per side. Preheat panini press to medium-high heat. Spread mayonnaise mixture on cut sides of bread. On bottom half of bread, layer chicken, tomato, avocado, cheese, and top half of bread. Cut sandwich into fourths or sixths. Cook on panini press according to manufacturer's instructions. Serve immediately.
Combine first 6 ingredients in casserole. Mix crumbs and flour and stir into meat. Cover and bake in slow oven, 300, about 3 hours or until tender.
Cream all ingredients together and beat until fluffy. It takes only a few minutes to make if butter is room temperature.
1. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment and set aside. 2. In a shallow dish, mix flour and salt. In another shallow dish, add shredded coconut. Set both aside. 3. In a small bowl, stir yogurt, Sriracha sauce, garlic and zest together. In a medium bowl, reserve half a cup (125 ml) of the mixture. 4. Dredge chicken in flour and toss to coat in reserved yogurt mixture. Dredge chicken in coconut, pressing to adhere. Place on prepared sheet. Bake 18 to 20 minutes, or until golden brown and cooked through (165 F or 70 C). 5. Stir cilantro into remaining small bowl of yogurt mixture and serve with chicken strips. Tip: Make this dish a meal by serving it with rice or your favourite grain and some fresh steamed broccoli and carrots.
Mix all ingredients together. Cool. Serve with pretzels. Keeps 1-2 weeks refridgerated. Also makes a good sauce for salmon, burgers, hot dogs, etc.