HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat butter in skillet; add eggs, banana peppers and chives. Season with S& P Scramble egg mixture and cook to desired level. Fold in cheese.
Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt and serve.
Pre-heat oven to 350 degrees. Spray two 8' round cake pans with non-stick cooking spray. In mixer bowl, combine cake mix, egg whites, water & oil. Mix on low for 30 seconds, then on medium for 2 minutes. Pour evenly into prepared pans & bake at 350 degrees for 27-32 minutes or til toothpick inserted in center comes out clean. Cool in pans on wire rack. Meanwhile, in small bowl or liquid measuring cup, combine hot coffee & Splenda. Set aside to dissolve. Slice 2 cups of cherries in half, removing & discarding pit, then chop into 1/2 inch pieces. Set aside. In mixer bowl, beat together mascarpone cheese & powdered sugar. Add almond extract & coffee mixture, mixing well. Fold in whipped topping. In large glass trifle bowl (or other deep-sided dish), crumble one cake layer into bite-sized pieces & spread over the bottom of the bowl. Gently spread half of the mascarpone mixture on top of the cake. Sprinkle half of the chopped cherries on top of the mascarpone & top with all of the grated chocolate. Crumble second cake layer over everything & gently spread the rest of the mascarpone mixture on top. Refrigerate for 2 hours. Slice all but 2 cherries in half, remove & discard pits. Arrange the sliced cherries, cut side down, in a circular pattern around the outside edge of the mascarpone. Put the two whole cherries in center of bowl. Serve & enjoy!
Preheat oven to 350 degrees. Grease 9x5x3-inch loaf pan. In small bowl, combine eggs, applesauce, raisins, and bran cereal; let stand about 10 mins and stir. In large bowl, stir together flour, baking powder, salt, baking soda, cinnamon and nutmeg. Stir vegetable oil and brown sugar into raisin/applesauce mixture. Add raisin/applesauce mixture to dry ingredients, stir until moistened completely and turn into loaf pan. Bake 60-70 minutes or until toothpick inserted into center comes out clean. Let cool 15 minutes before removing from pan.
Rinse and thouroghly pat dry Steelhead or Salmon. Place skin side down on bake sheet that has been foiled and sprinkled with olive oil. Combine mayo, dill, seasoning, lemon, salt and pepper in a bowl and mix with a wisk. Spread mixture evenly over the fish. Pre-heat the broiler. Place in the oven on the middle rack. Broil on high and check for doneness after 10 min. Test the center of the fillet with a fork, fish should flake easily.
Preheat oven to 220°C. Place the pumpkin in a single layer onto an oven tray. Drizzle with half of the oil. Roast uncovered for 20 minutes or until tender. Remove any skins. Heat the remaining oil in a large saucepan. Cook the onion and garlic, stirring, until the onion softens. Add the tomato paste and cook a further minute. Add the vinegar, undrained tomatoes, water (or stock), allspice, chickpeas and pumpkin. Bring to the boil and then simmer for 5-10 minutes. Serve ratatouile over couscous or quinoa. Garnish by sprinkling over some fresh herbs such as parsley or basil.
Put the chopped peaches in a bowl, sprinkle sugar over the peaches, let sit for 30 minutes. In another bowl, add the flour, brown sugar, and pecans; stir to mix. Add in the melted butter; stir to combine. Press the mixture onto the bottom of a 13x9 inch baking dish. Bake at 350° for 18-20 minutes; set baking dish on a wire rack to cool. In another mixing bowl, add the cream cheese and powdered sugar. Using an electric mixer, beat at medium speed until texture is fluffy. Fold in Cool Whip and almond extract. Drain peaches; gently fold peaches into the cream cheese mixture. Spoon evenly over crust. Cover and let chill for 3-4 hours.
combine all ingredients in crock-pot and add roast, turn to coat. Cook on low 8 hours or high 4 hours.
Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners. Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine. Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full (about 2/3 cup per cupcake). Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack. For the glaze: Put chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top. Cook's Note We prefer Dutch-process cocoa here over natural cocoa for its fuller, deeper flavor.
Combine together in a large pot. Bring to a boil, then cover and simmer for about 45 minute stirring occassionally. This recipe freezes well.
Preheat oven to 350 degrees. Carefully unroll bread dough. Layer Swiss cheese over dough leaving about one inch free all around the edges. Layer the corned beef to cover the dough leaving about one inch free all around the edges (think pizza). Spread thousand island dressing over corned beef. Sprinkle sauerkraut evenly over dressing. Roll up jellyroll style lengthwise, then pinch seam edge to seal. With seam side up, fold and pinch ends over to seal. Line a cookie sheet with parchment paper, spray with olive oil spray, and sprinkle with half of cornmeal. Transfer loaf to parchment paper, seam side down. With a sharp knife, cut several slashes crosswise into top layer of dough. Spray loaf with olive oil spray and sprinkle lightly with remaining cornmeal. Bake for 25 to 35 minutes or until golden brown. Wait at least 10 minutes to slice.
Use a sharp knife to remove the skin from the ham. Score the fat diagonally and place a clove in each diamond. Set the ham in the middle of a sheet of heavy-duty aluminium foil. Place in a shallow dripping pan. Mix the molasses or brown sugar, dry mustard, pepper and the ale. Pour over the ham. Scatter the veggies around the ham and bring the foil to the top. Fold lightly and close the ends of the foil, sealing the ham inside. Bake in a 400 F oven for 16-18 minutes per pound.
Method:To prepare the bacon mayonnaise, combine the egg yolk, mustard, and lemon juice in the small bowl of a food processor or in a blender and process to mix. Season with salt and pepper. Have the bacon fat liquid, but not hot. With the machine running, gradually add the bacon fat until the mixture starts to stiffen and emulsify, about 2 minutes. Once it starts to emulsify, you can add the fat more quickly. If the mayonnaise is too thick, just blend in 1 teaspoon of boiling water to thin it. Taste and adjust the seasoning. Spread 1 tablespoon of mayonnaise on each slice of bread. Arrange the lettuce and tomato slices on 1 slice of bread and season well with pepper. Top the tomato with the bacon slices and then the second slice of bread. Press together gently and serve.
Preheat oven to 180C/160C fan forced. For each mozzarella, lay 2 slices of prosciutto on a flat surface side by side slightly overlapping and top with a basil leaf and a few slices of garlic (reserve a few slices to make dressing) and then top with mozzarella, wrap prosciutto to enclose and secure with a toothpick. Season with pepper and place on a baking tray and bake for 3 to 4 minutes or until mozzarella soften slightly and remove from oven and cool slightly and then remove toothpicks. Meanwhile, blend extra basil and reserved garlic in a food processor until finely chopped with a motor running, gradually add oil and process until smooth and season with salt. Spoon basil sauce onto serving plates and top with mozzarella parcels.
Clean and cut the kumquats. Mix all dry ingredients together. Mix eggs and oil (or margarine) with electric mixer. Add all other ingredients slowly. Scoop into muffin tins with an ice cream scoop. The batter will be runny. Bake for 10-15 minutes on medium heat.
In a small bowl or glass measuring cup dissolve the yeast and sugar in warm water, stir and set aside for 10 minutes. Mixture should begin to bubble and foam at the end of the time (indicating that the yeast is activated & alive.). In a medium bowl, combine flour and salt, set aside. Add the liquid yeast mixture (and olive oil if using) to the dry ingredients and stir until well combined. Flour a work surface and knead dough for a couple of minutes until smooth and elastic. Shape the dough into 1 large, 2 medium, or 4 small pizzas using whatever method you prefer; rolling pin, stretching or off the board between your two hands, in the air. If you have a pizza peel, sprinkle lightly with corn meal and build your pizza. If not, lightly grease a flat cookie sheet (or inverted jelly roll pan) and build your pizza. I brush the formed dough very lightly with olive oil (optional), then pizza sauce (not too generously), cheese then any other other ingredients. Keep toppings rather sparse if you want a really crispy crust. Bake in hot oven until as crispy as desired. Usually 8 to 12 minutes, but this will vary depending upon pizza stone vs. pan and the toppings you have chosen. You can also make this in a food processor ~ Mix the water, sugar and yeast as directed in a small container. Place flour and salt in bowl of processor and pulse a few times to mix. Add the liquid yeast mixture (and olive oil, if using) and pulse until blended; adding more flour until mixture just forms a ball and the dough follows the blade around the bowl. (Additional flour is needed when using food processor method, because you are not hand-kneading on a floured board). To remove from food processor bowl, flour your hands well, form dough into a ball (or balls) and shape as directed.
Beat eggs until foamy. Gradually add sugar. Stir in remaining ingredients except Cool Whip or pie shell. Place mixture into unbaked pie shell. Bake 45 minutes at 350 degrees or until center is firm. Top with Cool Whip after pie is cooled,if desired.
Cherry Filling: Stir together the drained cherries, 1/4 cup reserved syrup and the kirsch. Set aside while preparing cakes. To make the sponge cakes: Preheat oven to 350°F and butter (3) 8-inch round cake pans. Line bottoms of pans with parchment paper and then butter the paper also. Put yolks and sugar into the bowl of your stand mixer and beat on medium speed until the mixture has at least doubled in volume, is very thick and mousse-like and a wide ribbon trail slowly falls back into the bowl when beaters are lifted. This could take 5 minutes or more. Don't short the time here! Sift in the cocoa and gently fold with a large spoon. In another large bowl, beat the egg whites until stiff peaks form. Carefully fold egg whites into chocolate mixture, 1/3 at a time. Divide the batter into the 3 prepared pans and bake for 20-25 minutes, until cakes spring back when touched and have pulled away from sides of pans. Let cakes cool in the pans for 10 minutes; invert onto a wire rack & peel off the paper. Now go back to your cherries - drain them but hold onto the syrup! Place the cherries on paper towels to dry. Set aside 12 or so for garnish. Cream Filling: In the clean bowl of your stand mixer, or with an electric mixer, beat the cream until soft peaks form. Sprinkle in the sugar and whip until slightly thicker. Assembly: Place 1 cake layer on a large serving platter. Sprinkle with 2 tablespoons reserved syrup. Spread with 1/4 of the cream filling. Press 1/2 of the cherries into the cream. Stack on the second cake layer. Sprinkle it with reserved kirsch syrup as before. Spread with 1/4 of the cream & the rest of the cherries (except for the ones reserved for garnish). Top with final cake layer & sprinkle with remaining syrup. Cover the top and sides with all the remaining whipped cream - you can either pipe it or spread it on - then garnish with the reserved cherries & grated chocolate. Refrigerate until serving time. Best eaten within 48 hours.
combine all the ingredients except pasta including the marinade from the artichokes. stir well. cook the pasta and toss with the shrimp mixture. serve and enjoy!
In a medium pot or pan, fry the lemon slices and capers in the olive oil for 5 minutes on medium heat. Remove the lemons and capers and set aside. Using the same pan, cook the garlic, chili powder and 1/4 cup of the water. Let simmer until water is gone. Add the remaining 1/2 cup water, tomatoes, wine, thyme, and salt and bring to boil. Throw fish into"crazy water", reduce heat and let simmer with lid on, about 8 minutes. Remove fish to shallow serving bowls. Boil"crazy water" on high for a few minutes to reduce. Garnish the fish with lemon slices and capers. Drizzle the crazy water over the fish and serve immediately.
For the glaze: In a saucepan, over medium heat, add olive oil, and heat, then add onion, garlic and Europe's Best Country Strawberries and cook, stirring occasionally for 5-6 minutes, or until strawberries are just softened. Add vinegar, honey, salt and pepper and cook for 2 minutes. Puree in blender or food processor. For the Steak: In a small bowl, combine the mustard, garlic, pepper and salt. Rub over steak. Grill steak for 4-5 minutes pr side for medium-rare, or longer until desired doneness. Let stand for 5 minutes. Carve steak thinly, across the grain. Arrange on a serving platter. Spoon over sauce. Garnish with basil. Boneless rib steaks can be substituted for sirloin steaks.
Thoroughly rinse all of your beans. combine all the above ingredients except the dressing. Allow individuals to dress their own salad - some prefer more some prefer less. This recipe is shown served as a main side dish to my Grilled Lemon Garlic Chicken Kabobs (Recipe #228062) , making this a very low carb, low fat meal.
Heat oven to 400F. Line 12 medium muffin cups, 2 1/2x1 1/2 inches, with paper baking cups, or grease bottoms only of muffin cups. Mix all ingredients except blueberries just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. High Altitude (3500-6500 ft): Heat oven to 425F. Decrease brown sugar to 1/3 cup. Bake about 20 minutes.
Pour stock into large saucepan, add potatoes and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, or until the potatoes are tender. Heat the butter in a skillet, add leeks and onion and saute over low heat for 5 minutes. Either use an immersion blender after adding leek mixture to the liquids or in batches, combine vegetables and stock in the processor, add cucumbers and puree. Pour mixture into large bowl. Stir in cream, add nutmeg, salt and pepper, stir and chill for a couple of hours. Serve in soup bowls or wine glasses garnished with minced chives.
Bring a large pot of water to a boil for the pasta. Meanwhile, in a high sided skillet, heat the oil over medium heat. When the oil ripples, add the mushrooms, allspice, bay leaf, oregano, and black pepper and cook until the mushrooms darken and become tender, 6-7 minutes. Add the carrots, celery, onions, garlic, and cubanelle and bell peppers and season with salt. Cook for 6-7 minutes more, then stir in tomato paste and cook 1 minute. Add the wine and stir with a wooden spoon to scrape up any brown bits from the bottom of the pan. Cook for 1 minute to reduce the wine, then stir in the stock and tomatoes. Bring the sauce to a boil, then reduce the heat to a simmer. Season with Worcestershire and salt and pepper to taste. Simmer for 10 minutes more, then discard the bay leaf. While the ragout is cooking, salt the boiling water and cook the penne to al dente. When the pasta is done, drain it and return it to the hot pot. Toss with half the sauce, the basil, and the 1/2 cup of grated cheese. Top bowlfuls of pasta with the remaining sauce and pass more grated cheese at the table. Enjoy!
In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda. In a larger bowl, blend eggs 3-5 minutes until frothy. Stir agave and vinegar into eggs. Mix dry ingredients into wet. Pour batter into a greased medium sized loaf pan. Bake at 350° for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean. Cool and serve.
Combine eggs, salt, pepper, parsley, melted butter, and cream of wheat. Refrigerate for at least two hours. Bring chicken broth to boil. Drop dumpling mixture by tablespoons into boiling broth. Simmer for 15 to 20 minutes.
Preheat oven to 350°F. In an ovenproof dish, bake pecans for about 7 minutes being careful not to over cook. Spread caramel over the top of the Alouette Baby Brie. Sprinkle pecans on top. Serve at room temperature.
Cook pasta 6 minutes in boiling water. Add the broccoli through bell pepper to the pasta and simmer 6-8 minutes more until pasta is al dente; drain. Make white sauce: saute the onions and garlic in butter 1-2 minutes in a saucepan over medium-high heat; stir in flour and milk and cook, stirring, about 5 minutes until mixture coats the back of a spoon; remove from heat. Setting aside 2 Tbs parmesan cheese, stir the rest of cheese and the pepper into the white sauce. Combine the pasta and vegetables, white sauce and 4 Tbs of the basil; place in 13 X 9-inch baking pan or 3-1/2 quart casserole. Mix the breadcrumbs with the remaining 2 Tbs parmesan & remaining 1 T basil; sprinkle over the casserole. Spray butter-flavored spray over top to coat. Bake at 350° approximately 30 minutes until golden brown.
BROWN the ground beef with the onion and mushrooms and garlic if using. STIR in Sauce Mix and water. BRING to boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally. Remove from heat; stir in sour cream. Serve over noodles or rice.
Soak beans overnight in large bowl. Drain, put in large pot and cover with 5 cups of water. Simmer over medium low heat until tender, about 1 hour. Drain beans reserving 2 cups of liquid. Add beans to slow cooker. In a skillet over medium high heat fry bacon until browned, chop and stir into beans. Combine juice, chopped onion, ketchup, molasses, brown sugar, dry mustard, salt, pepper and chili, add to beans and stir well. Cover and cook on low for 7 to 9 hours. Until beans are tender and flavourful. Check and add a little of the reserved liquid as necessary. *or high 4-5 hours.
Remove stems and seeds from dried chiles, and break chiles into smaller pieces. Place chiles in a blender cup with garlic, and cover with boiling water. Let stand for 30 minutes to an hour. In the mean time in a heavy sauce pan use the lard and flour to make a roux, and let cook for a couple of minutes to remove any raw taste. When the chiles have rehydrated, blend on "liquify' until smooth. Add to sauce pan with oregano,cumin,and salt. Simmer for 15 minutes. If you can make this a few hours, or a day, ahead it is even better.
In a large bowl, combine the carrots, onions, sugar, salt and celery salt. Transfer to an ungreased 1-1/2-qt. baking dish and dot with butter. Cover and bake at 325° for 45-50 minutes or until carrots are crisp-tender.
Preheat oven to 350°F. Place cake mix, Kahlua, melted butter, and egg in a large mixing bowl. Blend with a mixer on low for 2 minutes, until well combined. The cookie dough will be thick. Fold in chocolate chips and nuts until well mixed. Drop heaping teaspoons of the dough 2- inches apart on lightly greased cookie sheets. Bake cookies until they have set, but are still a little soft in the center, 10-12 minutes. Remove pans from oven, and let cookies sit for one minute, then place cookies on wire racks to cool completely. Sprinkle with confectioners sugar when completely cooled.
Grease and flour 10" springform pan. For cake: Beat sugar and butter until light and fluffy. Add lemon peel and egg. Beat 2 minutes. Combine flour, poppy seed, baking soda and salt. Add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of prepared pan. For filling: Combine all filling ingredients and spoon over cake batter. Bake at 350' for 45-55 minutes. Cool slightly and remove from pan. Glaze: Combine glaze ingredients and drizzle over warm cake.
Prepare one 9x5-inch loaf pan. In a large bowl, dissolve the Jello powder in 1 cup of boiling water; mix very well until no powder remains. Add in the lemonade concentrate, and stir until melted. Chill the bowl in the freezer until slightly thickened (about 45 minutes). Remove from the freezer, and fold in the Cool Whip topping. Fold in the fruit. Pour into a prepared loaf pan. Freeze for 4 or more hours, or until firm. To serve, unmold and slice, or just scoop out of the loaf pan. *Note* to make unmolding easier, line the pan with plastic wrap or foil, leaving the plastic or foil hanging over the edges for easy removal.
Preheat the oven to gas 6, 200C, fan 180&deg;C Line a baking sheet or griddle pan with foil. Make the gremolata by combining the parsley leaves, olives, capers, garlic, and lemon zest. Put the fish fillets, skin-side down, on the foil and sprinkle a few teaspoons of the gremolata over each. Drizzle with the oil, season with black pepper, then roast for 10 minutes, or until the fish is cooked through and flakes when parted with a fork. Meanwhile, steam the broccoli for 2 minutes, then add the asparagus. After 1 1/2 minutes, add the courgette; continue steaming everything for 1 1/2 minutes, until al dente. Mix the remaining gremolata with the mayonnaise to make a tartare sauce. Serve the fish with the steamed veg, tartare sauce, and a lemon wedge.
Squeeze all lemons to remove juice and strain the juice to remove seeds. Pour into a large jug. Add all the remaining ingredients to get desired strength and sweetness and mix well. Serve in chilled glasses garnished with lemon slices.
Soak the peas overnight in water to cover by 2". Next day fry bacon in a soup pot until fat begins to melt, 1-2 minutes; add the onions and saute over medium heat until lightly browned, about 10 minutes. Add the drained peas and water and bring to a boil; cover, reduce the heat and simmer, stirring frequently, for 45 minutes. In a blender, puree 1 cup of the soup and add it back to the soup pot with the salt; simmer another 5 minutes; add more water if soup is too thick; serve with a garnish of finely snipped sage.
Preheat oven to 550, or the highest your oven goes. Dump the can of tomatoes in a blender and pureed. I like to use Zesty Jalepeno, for a little kick! Add spices and bring to a simmer. Reduce to the consistency you prefer for your pizza. Cook ziti according to Package Directions. While the ziti is cooking, prepare your pizza crust on a peel or in a pizza pan, dusted with cornmeal. When ziti is done, drain well. Combine about 3/4 of the sauce with the ziti, ricotta, and about 3 oz of the mozzarella. It's best to do this while everything is hot, so the cheeses will melt together. Spread the mixture on the prepared dough. Cover that mixture with the rest of the sauce, and then cover that with the rest of the mozzarella. Sprinkle with the parmesan cheese. Place pizza in oven and cook at 550 for about 10 minutes, until the bottom of the crust is browned, and the cheese is melted. Remove from oven, let cool for 5-10 minutes before cutting.
Place tea bags(if using hibiscus flowers, place in now) in a heatproof pitcher. In a 4-qt saucepan, heat water to a boil. Pour it into the pitcher and steep tea bags for 10 minutes. Remove tea bags; let cool and refrigerate, covered, until cold, about 1 hour. Stir in sugar and lemon juice. Add ice, berries and lemon slices to pitcher.