HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set oven to 350 degrees. Grease a baking dish large enough to hold the mixture (about an 8-cup). To make the topping: stir together the bread crumbs and melted butter, add in the cheese, mix well until combined; set aside. Wash and trim the sprouts and cut an "X" in the bottom. Cook the sprouts in boiling water for about 7-8 minutes, or until fairly tender. Drain and plunge into ice water or very cold water (squeeze out any excess water with hands). Place into prepared baking dish. In a saucepan, melt butter over medium heat. Add in the thyme, fresh garlic (if using) and chopped onion; saute for 3-5 minutes until soft. Add/whisk in flour, cook whisking for 5 minutes. Add in half and half cream, seasoning salt and pepper; bring to a very light boil, and whisk continuously for about 6-7 minutes until mixture is smooth and thick. Remove from the heat. Add in the gruyere cheese; stir until melted. Pour the creamed mixture over the sprouts in the dish. Sprinkle with the topping mixture. Bake for about 30 minutes, or until golden brown and bubbly. Delicious!
This is very easy! Chop up the peppers & toss in a large mixing bowl. Add cans of beans, corn & olives. Cut the avocados in half, scoop out the goods & toss the seed, chop as big or small as you like, mine were about the size of corn (Florida's avos are less expensive with the same great nutrients, when choosing avos you really cant go wrong, not too firm, not too mushy). Mix in Lime Juice, EVOO & Vinegar ENJOY!
Preheat oven to 350 degrees F. In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at 1 time just until blended. Do not over stir. Drop by tablespoonfuls, or use an ice cream scoop, onto a well greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.
Mack and Cheese: Cook the chorizo in a saute pan over medium heat until browned and almost fully cooked. Add the garlic and shallots and stir until soft and the chorizo is fully cooked. Stir in the heavy cream. Add the Manchego, chevre and Parmesan. Stir in the tomato paste, thyme and pasta in that order. Cook until the cheese is melted and the sauce nicely coats the back of a spoon. To serve, ladle the pasta mixture into bowls and top each serving with a Mack Streudel. Garnish with shaved Manchego. Mack Streudels: Preheat the oven to 400 degrees F. In a large bowl, combine the goat cheese, chorizo, Cheddar, Manchego, thyme, salt and pepper. Place a sheet of phyllo on the counter and brush the entire surface very lightly with clarified butter. Place another phyllo sheet on top of the first sheet and very lightly brush with butter. (Be careful not to soak the sheets with butter.) Repeat layering and buttering the phyllo until you have a stack of 5 layers. Cut the stack crosswise into 5 equal rectangles. Place 1 tablespoon of the cheese filling at one short end of each rectangle and fold up as you would a flag to make triangles. Repeat to make more triangles with the remaining phyllo, butter and filling. Bake for 7 minutes.
With a hand mixer beat together all ingredients except fruit. Beat until smooth and creamy. Scrape the sides and bottom down a few times. Great right away but will firm up a little more if refrigerated an hour or more. Serve with fresh fruit of choice.
Place chicken filets between two sheets of wax paper and pound with meat mallet to a thickness of about 1/4 inch (or until it becomes too wide for the skillet you'll be using) - the thinner the better. Combine breadcrumbs, cheese, herbs and salt and spread evenly on a large platter. Dredge filets first in the flour, then through the egg, which has been beaten with the milk. Coat filets with breadcrumb mixture, pressing down to really embed it into the meat. In a large skillet, heat the olive oil to frying temperature (medium-high flame). Cook 1 filet at a time, about a minute each side or until golden and crispy. Season with ground black pepper and sprinkle generously with fresh lemon juice. Note: turkey, pork tenderloin, veal, even beef can be substituted; the key is that the meat be pounded very thin, otherwise it spends too much time in the oil.
Combine milk and cinnamon sticks in saucepan over low heat; bring to a simmer, then remove from heat. Add chocolate and whisk until metled. Then cover and let stand for 10 minutes to allow flavors to strengthen and blend. Bring milk mixture to simmer and add coffee, brown sugar and vanilla. Strain and pour into mugs. Top with whipped cream. Garnish with ground cinnamon or chocolate shavings (optional).
Combine first 5 ingredients in a plastic bag and add chicken. Turn to coat and marinate for 30 minutes in the refrigerator. Remove chicken from marinade and grill on charcoal grill over medium heat for about 7 to 10 minutes or until done. Discard remaining marinade. Place on serving platter and top with lemon slices.
Preheat oven to 180c. Combine the carrots, peas and cabbage and arrange in the bottom of a large casserole dish, season. In another bowl, mix the swede and potatoes together, (but do not mash). Over a gentle heat, melt the butter in a small saucepan and remove from heat. Blend in the flour and mustard powder until smooth. Return to heat, gradually whisk in the milk, (the mixture will drastically thicken between each addition of milk, at this stage don't rush to add more milk, cook out the flour thoroughly or the resulting sauce will just taste floury.). Keep whisking until the mixture is smooth. Gently bring to a light boil. Stir in 8 oz. of the cheddar until melted, Season to taste. Pour half of the sauce over the prepared vegetables in the casserole. Spoon the prepared potato mixture over the vegetables and cover with the remaining cheese sauce. Sprinkle with remaining cheese and bake for 20 mins or until golden and bubbling. Serve hot. On its own as a main dish or as a side dish with cold meats.
Heat oil in large saucepan over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add chili powder and next 5 ingredients; bring to a boil. Add salt and pepper to taste. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Ladle into individual serving bowls and garnish with cilantro, if desired.
Put the margarine in a large saucepan over medium heat. When the margarine melts, add the asparagus from one can only, discarding the juice. Then add the flour, mix with a wooden spoon and cook for 3-4 minutes, stirring frequently. Gradually add the hot chicken stock, whisking constantly. Season to taste with salt and pepper, bring to a boil and continue to cook uncovered for 10 minutes. Remove from the stove and strain the chicken veloute through a sieve. Dice the asparagus from the second can, place it in the chicken soup, sprinkle with chopped parsley and serve.
Preheat oven to 200 degrees F. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and salt, slowly adding 1/4 cup of granulated sugar. Whisk until stiff. Fold in remaining granulated sugar and confectioners' sugar. Transfer meringue to a large pastry bag fitted with a 3/4-inch round tip. On a parchment-lined baking sheet, pipe a 3-inch mound of meringue to form a snowman's body. Pipe meringue into a"c-shape" on top of body, forming arms. Pipe a 1 1/2-inch mound in center of arms to form a head. Repeat to form 7 more snowmen. Sprinkle snowmen with pearl sugar. In a small bowl, combine remaining meringue and a few drops of red food coloring. Transfer to a small parchment cone or a small pastry bag fitted with a#2 tip. Pipe a red nose onto each snowman. Bake snowmen until the outside is set yet the inside is still soft, about 30 minutes. Remove from oven and let cool. When cool, remove the inside of each snowman with a spoon and discard. Return to oven and bake until firm, 1 to 1 1/2 hours. Make sure the snowmen remain white and do not begin to color. Once firm, remove from oven and set aside to cool. Meanwhile, roll 7 ounces almond paste to a thickness of 1/2-inch. Using a 3/4-inch cutter, cut out 8 circles. Using a toothpick, dip each almond paste circle into melted chocolate. Transfer circles to a parchment-lined baking sheet. Swirl to form the border of hat. Repeat with remaining circles and let cool completely. Reserve 1/4 cup chocolate for decorating. In a large bowl, combine remaining chocolate and heavy cream. Transfer chocolate mousse to a large pastry bag fitted with a 3/4-inch round tip. Pipe mousse into cooled snowmen. Add a few drops of red food coloring to remaining 4 ounces almond paste. Knead until completely combined. Roll to 1/8-inch thick. Cut into 8 (8 by 1/2-inch) strips to form scarves. Place scarves around snowmen and top with cooled hats. Transfer reserved chocolate to a small parchment cone or pastry bag fitted with a#1 tip. Pipe eyes, mouths, and buttons on each snowman. Serve immediately.
Rub the minced garlic into the tenderloins and sprinkle with the salt and pepper. Heat the olive oil in a non-stick pan and sear the tenderloins on both sides until browned. Place tenderloins in a shallow baking pan and add the wine to the saute pan and simmer for 1-2 minutes. Add the tbsp of butter and heat until just melted. Pour the half of the sauce from the saute pan over the tenderloins, reserving the rest of the sauce for the mushrooms. Bake the tenderloins at 350 for 30-35 minutes. During the last 5 minutes of baking, heat 2 tsp butter and the reserved sauce in a saute pan. Add 2 tsp minced garlic and the mushrooms and saute on high heat until golden brown. Add the 1/2 cup Merlot and simmer for 2-3 minutes. Season with the salt and pepper. Serve the mushrooms on the side or slice the pork tenderloins and serve a small amount of the mushrooms on top the tenderloins.
Preheat oven to 350 degrees F (175 degrees C). Slice (unrolled) crescent roll dough into 1/4 inch slices (as if making slice-and-bake cookie dough). Place slices of dough on cookie sheet and make slight indention in the middle. In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Add a tablespoon of filling to each roll. Bake in preheated oven for 15 to 20 minutes. In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.
Preheat the oven to 350°F. Lightly grease an 8-inch round cake pan. In a small bowl, combine apples, brown sugar, lemon juice and cinnamon. Set aside. In a large bowl, whisk together the gf flour, xanthan gum, baking soda and salt. In a separate bowl, beat the butter and sugar together with a hand held mixer on medium speed until well-blended. Add the egg and extracts; beating well. Add the flour mixture to the egg and sugar mixture alternating with buttermilk, beginning and ending with the flour mixture. Spoon the batter (it will be rather thick) into the prepared cake pan, spreading the top with a spatula to even it out. Arrange the apple mixture over the cake. Sprinkle with the pecan pieces. Bake for 25 minutes or until the cake begins to pull away from the sides of the pan. Cool in the pan on a wire rack for 10 minutes. Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk and vanilla extract. Drizzle glaze over cake. Serve cake warm or at room temperature.
Microwave pear pieces (covered at high power) for 10 minutes or until tender; stirring once. Cool slightly; do not drain. Process in food processor the pears, cooking liquid, sugar, extract and lemon juice until smooth. Pour into freezer-proof container and freeze until almost firm. Transfer to chilled bowl; beat with electric mixer until smooth. Return to pan; cover and freeze.
Place peas in a saucepan with the salt, spring onions, olive oil, parsley and water. Cook them gently for 15 minutes. In the meantime,cook the tagliatelle in a separate saucepan, drain it and return it to the saucepan. Add the cooked peas to the tagliatelle, making sure to include the juices. Mix well and serve hot with grated pecorino cheese.
First of all, smear a little butter over the base of a large frying pan, then arrange the fillets in it. Now slowly pour the Champagne over the salmon (it will foam quite a lot, but not to worry), then bring it to a simmer over a medium heat. Now spoon the Champagne over the top of the fillets before putting the lid on. Gently poach the salmon, covered, for about 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you just ease the flesh back. While the salmon is poaching, melt the butter in a medium saucepan and cook the shallots in it over a gentle heat for 5-6 minutes, until softened and golden but not browned. When the salmon is cooked, carefully lift the fillets on to a warmed dish, cover them with foil and keep warm. Next, add the flour to the buttery shallot juices, stir it in and cook for 1-2 minutes more. Now gradually add the salmon poaching liquid to the pan, a little at a time, then blend in the cream, whisking until the sauce is smooth. Let it come to a simmer and cook for 1-2 minutes, then season with salt & pepper to taste. Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of keta (optional) and a sprig of dill on top, along with fresh lemon wedges and hand the rest of the sauce round in a warmed jug. Very nice accompanied with fresh, shelled peas, or a green salad with plenty of cucumber and a lemony dressing.
Gingerbread Syrup (yield is approximately 1/2 gallon): Crack or smash the dried spices (do not grind). Toast dry spices in a dry saucepan over medium-high heat, until aromatic. Cool pan, then add water and bring to a boil; allow to boil for 3 minutes. Lower heat and add sugar, ginger and molasses and heat again until simmering and sugar has dissolved. Cool, then pour through a fine mesh strainer to remove graininess of spices and bottle. Snowball Old Fashioned: In a mixing glass, combine all ingredients with cracked ice and stir well. Strain into a Miracle double rocks glass, zest lemon over drink then add ice snowball.
Put the oats and water into a large microwave-safe bowl and microwave on high for 1 minute. Stir and microwave another 30 seconds, watching to be careful it doesn't overflow. Stir in the peanut butter, brown sugar, salt and milk. Smile as your toddler eats a healthy breakfast. :D.
Cook pasta according to package directions. Place broccoli in colander, and drain pasta over broccoli. Rinse out pasta pot. Combine all other ingredients in the pasta pot. Heat until cream cheese is melted. Toss with pasta and broccoli.
Wash Zucchini, but, do not peel. Slice in rounds about 1/4-inch thick. Mix together remaining ingredients except olive oil. Sprinkle over zucchini and toss until seasonings is well distributed. Heat oil in skillet. Add zucchini and saute until browned on both sides, about 10 minutes.
Mix sauce ingredients together in a bowl. In a separate bowl, mix your chicken and 2 cups of your cheese with enough of your sauce to make it moist. Spoon part of the mixture equally down the middle of a tortilla. Roll the tortilla and place it in a 13"x 9" glass baking dish seam side down. Repeat with tortillas and mixture until the dish is full. Pour your remaining sauce mixture over the enchiladas and top with your remaining cheese. Bake this at 350° for approximately 30 minutes depending on your oven.
Mix dry ingredients. Make a "hole" in the middle of your "mountain" of flour. Add oil and water and start mixing. When the dough is firm enough, knead it a bit on a flat surface. "break" pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like you're choking it). Make several round balls (called "testales"), and placed them on a floured surface (cookie sheet works great). Let the testales rest for about 30 minutes covered with a damp towel. Place a testal on a floured surface. Flour your rolling pin and roll. Whatever technique you use for rolling... just spread them enough so they are bout 6 inches in diameter. Cook your tortillas on a "comal", flat griddle or skillet at medium heat (mine was on 6 on an electric stove). You don't need to oil the skillet (there's enough oil in there). Just like with pancakes, the 1st one is never good, but the rest are delicious. You can pile up the uncooked tortillas, they won't stick. My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat! It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal), then you turn and it takes about 30 seconds on the second side. Eat them warm, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them.
Put bananas into mixer and mix until well mashed. Add egg, oil, cake mix, and cinnamon then mix until well mixed. Add nuts and white chocolate chips and mix until well blended. Put the batter into a 9 x 13 inch greased pan. Bake 350 degrees for about 30 minutes or until golden brown and testing with a stainless steel butter knife comes out clean with no batter attached.
In a cocktail shaker, muddle the lemon quarters with the ground cinnamon. Add ice and the tequila, elderflower liqueur and apple juice and shake well. Strain into an ice-filled rocks glass and garnish with the cinnamon stick.
Over a double boiler or super low flame melt baking chocolate. Add sugar, pudding and vanilla until dissolved. Add eggs one at a time and stir continuously until incorporated. In a separate bowl whip up the topping until stiff with a tablespoon of sugar. In a separate bowl add chocolate mixture to margarine stick and beat well. Add topping until all is well combined. Pour into prepared cookie pie crust and refrigerate or freeze. Cut into slices and serve with whipped cream and chocolate shavings. Enjoy.
In a heavy skillet cook the onion, carrot, and garlic in the oil over moderately low heat, stirring occasionally, until the vegetables are softened. Add the chicken livers and the ham. Cook over moderate heat stirring frequently for 4 minutes. Stir in the wine and boil the mixture until the liquid is reduced by half. In a pot of boiling salted water cook the spaghetti until it is "al dente", add 1/2 cup of the pasta water to the liver sauce, drain the spaghetti, and return it to the pot. Add the sage and salt and pepper to taste to the sauce and boil the sauce for 2-3 minutes to thicken slightly. Stir in the tablespoon of butter. Toss the spaghetti in the pot with the sauce and parmesan cheese. Buon appetito!
Saute chicken breasts lightly in butter or margarine. Place each on a ham slice in a 9 x 12-inch greased baking dish. In same skillet used for browning chicken, saute mushrooms. Add remaining ingredients, mix well and spoon over chicken and ham. Sprinkle with parsley and bake at 275 degrees for 2 1/2 hours.
Mix first six ingredients together in a large bowl and let cool until molasses mixture is just warm. Dissolve yeast and brown sugar in 1/2 cup warm water and add to molasses mixture. Stir in unbleached white flour and whole wheat flour until dough is soft enough to knead. Knead briskly 5 to 10 minutes. Let rise approximately 30 minutes and then divide mixture into 2 round loaves. Place both loaves on a vegetable oil-sprayed cookie sheet and let rise 20 minutes. Bake for 1 hour in a preheated oven at 375 degrees F. Allow bread to cool before slicing. Serve warm.
Whisk together the lemon juice, caster sugar, mint and seasoning together until the sugar has dissolved; Gradually whisk in the oil. 30 minutes or less before serving, slice your avocados, and prepare your citrus fruits and toss together. Arrange the avocado, citrus fruits on individual serving dishes or plates and garnish with sprigs of mint; drizzle with dressing (or simply toss the dressing and the salad ingredients together and serve in a glass bowl).
Place all the ingredients, apart from the polenta and oil, into a large bowl and mix thoroughly. Shape into palm sized patties and coat each side with polenta. Heat the oil in a frying pan over a medium heat and fry the fish cakes, a few at a time, for 3-4 minutes on each side, until golden brown. Drain on kitchen paper and serve immediately.
Heat wok, add oil when hot, add the garlic and giger and stirfry for one minute. Add broccoli and stir-fry for 1 minute, then add snow peas, carrots and the green and red peppers. Stir-fry for an additional 3-4 minutes or until tender but still crisp. Blend the soy sauce, hoisin sauce and sugar in a small bowl. Stir well, season to taste with salt and pepper and pour into the wok, stirring well to distribute. Transfer to a serving dish. Garnish with scallions.
Place bananas in a 350 degree oven for 20 minutes. Peel the bananas and place the pulp in a mixing bowl. Mash with a spoon, then add the rum, sugar, cream, and vanilla. Serve sauce over chocolate cake!
Sort, rinse, and cook lentils in about 3 cups water until tender. If more water is needed, add some. (The amount will be about 3 cups after cooking). Drain. Preheat oven to 300°F. Combine all ingredients and put in greased loaf pan (or 8x8-inch or 9x9-inch glass dish). Cook for 1 hour. Note: This loaf will be moist.
Sprinkle beef tips with salt and pepper. Coat with flour. Brown in heavy skillet over high heat in small amount of oil. Reduce heat and add bouillon. Add Worcestershire sauce. Cover and simmer until beef tips are tender, about 1 hour. If necessary, add add water or broth to maintain 2 C of broth at the end of cooking period. Stir 2 Tbsp flour into small amount of water and add to broth. Cook until thickened. Cook noodles according to package directions; drain. Serve hot noodles covered with beef and gravy.
Preheat oven to 350. Grease and flour a 9x13 pan. Mix flour, baking soda, baking powder, nutmeg, cloves, cinnamon, and pumpkin pie spice in a bowl and set aside. In another bowl, blend shortening, butter and sugar until fluffy. Beat in one egg at a time. Add vanilla. Alternate adding the flour mixture and the buttermilk until mixture is smooth. Bake 30-35 minutes or until tooth pick comes out clean. For frosting: Mix butter and cream cheese together until creamy. Add vanilla. Slowly beat in 2 1/2 cups powdered sugar until smooth. Refrigerate until needed. Ices one 9x13 pan. Double recipe for two 9" cake pans.
In a very large skillet, melt together the olive oil and butter, then saute diced onion over medium-low heat until it is translucent, about 5 to 7 minutes. Stir in the garlic and sprinkle the flour over it all then cook for 2 minutes, stirring constantly to coat. Add the beer, brown sugar, mustard, pepper, and Worcestershire sauce to skillet and heat until sauce thickens, stirring constantly; season with salt to taste. Place fish pieces in the skillet and cook until fish flakes easily with a fork. Serve and enjoy! Note: if you don't have a sufficiently large skillet to cook all the fillets at once, you may need to cook the fish in two batches after the sauce is completed or use two pans with the sauce divided between them.
Preheat oven to 350 degrees. Combine broccoli and chicken in the bottom of a greased 13 x 9 x 2 casserole dish. Set aside. Combine soup, mayonnaise, lemon juice and curry powder in a bowl, pour over broccoli and chicken mixture. For topping - Miz together cheese and bread crumbs with butter. Sprinkle over top of casserole. Bake for 30 minutes.
Sift together the flour, cocoa, baking powder, baking soda and salt; set aside. Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with water to creamed mixture, beating well after each addition. Stir in sauerkraut. Spread batter in greased 13x9x2-inch baking pan. Bake in a preheated 350°F oven for 35 minutes or until cake tests done. Cool in pan on rack. Frost with Creamy Chocolate Frosting. Cut into squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water. Cool slightly. Combine chocolate, cream cheese, milk, confectioners' sugar, salt, and vanilla in a bowl. Beat with an electric mixer at high speed until smooth and creamy.