HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat grill to high. Prepare fennel, cut off stalks with fronds and set aside. Peel bulbs and cut vertically into 1/2 inch slices. Coat fennel, eggplant, tomatoes, and bell peppers with nonstick cooking spray (preferably olive oil flavoured) and sprinkle with salt and pepper. Grill veggies until tender and evenly browned, about 4 minutes on each side, turning once. Transfer to serving platter and sprinkle with orange juice. Finely chop 1 tablespoon reserved fennel fronds and mix in small bowl with basil,garlic and orange zest. Sprinkle over veggies. Serve veggies warm or at room temperature.
Heat oven to 325°F Prepare three 8-inch round cake pans by greasing and lightly flouring the bottoms and sides; alternatively, spray with baking spray with flour. Add cake ingredients to large bowl and beat with electric mixer on low speed about 30 seconds. Increase speed to medium and beat 2 minutes, scraping bowl occasionally. Divide batter among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely. Add marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth. If needed, trim tops of 2 cake layers to flatten before assembling. Place one cake layer, top side down, on cake plate; spread with 1/3 cup frosting. Top with second layer, top side down; spread it with 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Cover loosely for storing. For the optional candy garnish, line a cookie sheet with foil and spray with cooking spray. Add sugar, corn syrup, and water to 2-quart saucepan and stir together over medium heat until sugar dissolves; heat to boiling. Without stirring, heat to 300°F to 310°F, or until a small amount of syrup dropped into cold forms hard, brittle threads. Remove from heat and stir in desired amount of blue food color. Pour onto cookie sheet in random design. Let cool, and break into pieces. Garnish cake with candy pieces as desired.
Pre-heat oven to 400. Cream together sugar& shortening. Add egg and vanilla. Mix. Combine dry ingredients together. Add to sugar mixture alternately with sour cream. Divide dough. Roll out to 1/4" thick, cut into desired shapes. Bake 8-10 minutes. Cool completely on wire rack. Decorate with desired frosting.
Preheat oven to 350 degrees. Cook spinach using microwave directions. Cook cream of chicken soup (adding one can of chicken broth or water) with cream cheese. Drain chicken and add spinach, garlic, onion powder, butter and parmesan cheese together in 9x13 pan. Add chicken soup mixture and 1 cup uncooked rice. Mix together. Top with cheese. Bake for 25 minutes.
Preheat oven to 325-degrees F. Line a cookie sheet with parchment paper or spray with non-stick cooking spray (Pam) and set aside. In a large bowl, cream the butter, sugars together using an electric mixer on medium speed. Stir in flours, orange zest, cranberries, salt and vanilla beating well on medium-low speed until combined. Spoon dough onto prepared baking sheet, spreading well with fingers and your palm to pat dough into a 1/4 inch thick rectangle. Bake for 25-35 minutes or until slightly firm and edges are golden brown. Transfer baking sheet to a work surface and let cool 5 minutes. Using large cookie cutters, press a cookie cutter into dough, using various cookie cutters until all shortbread has been cut into shapes (instead of cookie cutters your can use a sharp knife to cut shortbread into 2-inch squares). Let cool completely and then transfer the cookies to an airtight container. Will keep at room temperature for up to 10 days.
Dressing -- Add all the ingredients and mix well. Just set to the side. Salad -- In a large bowl add all the ingredients and toss well. Now remember -- you can add anything, these are just my favorites. Make IT YOUR salad. I just like to chop well so it is easy to fit into the lettuce leaves. Toss and Fill -- I just like to toss the chopped salad with a little of the dressing, not too heavy and then fill into the lettuce leaves. My favorite is radicchio or bibb, but you can use any type of leaf you want. You can also secure the leaf with a tooth pic too which is fun and then serve small cups of extra dressing on the side. Now if you are a buttermilk type dressing by all means, or a balsamic dressing. You can really use your favorites here. It is more the method and the technique which just makes it really fun to serve at parties. Just have fun with them.
Boiled cubed potatoes and onions in just enough water to cover. When soft, add corn and cream. Cook 5 minutes. Add corned beef and slowly add cheese depending on how thick you want it. If after adding all 4 cups of cheese it's not thick enough for you, just make a corn starch slurry until the right consistency is reached.
Rub flour into brisket on both sides and place in slow cooker stoneware. In a bowl, combine onion soup mix, peppercorns, tomato soup, and beef stock. Pour mixture over brisket; cover and cook on high for 6 hours, until beef is very tender. Transfer beef to a deep platter and slice thinly. Stir brown sugar and vinegar into the sauce and pour over the meat or pass sauce separately in a gravy boat.
Using 2 tablespoons of maple wood chips, smoke the chicken livers and mushrooms over medium heat for 25 minutes. You will need to form a foil tray for the livers to sit in and then place the mushrooms on the top. Reserve the liquid that gathers. When the mushrooms and livers are done smoking, melt the butter in a large skillet and saute the onion and shallots until soft. Add the mushrooms and livers to the skillet, then carefully add all liquid from the drip pan and the foil tray. Add remaining ingredients except salt, pepper and brandy and cook over medium heat for 5 minutes. Remove bay leaf, and pour mixture into blender. Add brandy. Blend 2 minutes. Salt and pepper to taste, then pour into a 2-cup souffle dish. Chill overnight. Garnish and serve with thin sliced baguettes.
Bring a large pot of salted water to boil. Cook the spaghetti to al dente, about 8 minutes or according to your package directions. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, garlic, half of the basil and a pinch each of salt and pepper. Cook, stirring occasionally, until translucent - about 5 minutes. Add the tomatoes and the tomato sauce. Bring to a simmer while you break up the tomatoes with the side of a spoon. Simmer gently for about 4 minutes. Season with salt and pepper to taste. Drain the pasta and put in a large serving bowl. Pour over the sauce and add all but a handful of the left over basil. Toss until the pasta is well coated with sauce. top with the remaining chopped basil, grated cheese and dried red pepper flakes. Enjoy!
PREHEAT oven to 225°F Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 minute or until soft peaks form. Gradually add granulated sugar, 1 tablespoons at a time, beating on high speed until stiff peaks form. SPOON onto baking sheet covered with parchment paper. Using large spoon, make 10-inch circle of meringue, indenting slightly in the center of the circle to form a"crust. "Bake 1-1/2 hours. Cool. POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Gently stir in whipped topping. Refrigerate 15 minute or until slightly thickened. Place meringue on serving plate. Spoon pudding mixture onto meringue, leaving a border of meringue showing. Place raspberries over pudding. Sprinkle with powdered sugar.
Prepare cake mix according to package directions and bake in a 9 x 13 greased and floured pan. During the last minutes of baking, bring to a boil, 1 c sugar, 1 c milk and marshmallows. Watch closely, it burns easily. Remove from heat and stir in coconut. Pour over cake as soon as it comes out of the oven. For frosting, bring to a boil, 1/2 c milk, the butter and 1 c sugar. Add chocolate chips and stir until they are melted. Pour over second layer of cake and refrigerate overnight.
Leave skin on chicken and season lightly with salt and pepper. Set oven to 450 degrees. Once hot, spread tablespoon of oil or butter in pan and place in oven for 1 minute. Add chicken skin side up. Cook for 15 minutes. Mix 1/4 cup of extra virgin olive oil and a 1/2 cup of green herbs. Remove pan from oven and spoon 1/3 of herb mixture on top of chicken. Flip chicken over (skin side down) and coat with another 1/3 of herb mixture. Place back in oven for 10 minutes. Remove pan once more and flip chicken back to skin side up. Add the remaining herb mixture and cook for an additional 10-15 minutes. Enjoy!
Cream butter and sugar. Add slightly beaten egg, then the milk and lastly, the dry ingredients which have been sifted together- Stir as little as possible. turn dough out onto floured board, shape into small buns and bake about 10 minutes in a hot oven. When done, cut each roll in half and return to oven. Bake in a slow oven until brown.
In large bowl combine flour, baking soda, sugar, cinnamon, and salt. Stir in grated carrot, raisins, walnuts, coconut and apple. In a bowl beat together eggs, oil, and vanilla. Stir in flour mixture until batter is just combined. Spoon into lined muffin tins, filling to top. Bake at 350°F for 25-30 minute.
Heat the water and add the salt. When the water starts to boil, pour the cornmeal all at once and start stirring with a wooden spoon. The cornmeal will begin to bubble soon, at which point turn the heat down, but carry on stirring to prevent the formation of lumps. Wet the tail end of a wooden spoon with water and insert it into the mamaliga. If it is done, this will come out clean.
Season pork chops with salt and pepper, set aside. Combine bread crumbs and rosemary. Spread mixture on a plate and coat both sides of pork chops, set aside. Heat olive oil on medium high heat in a large skillet and add pork chops. Cook for 4 -6 minutes on each side or until cooled through. (160 degrees).
Combine shredded cheese, pepper sauce, ground beef, chopped onion, and salt and pepper. Mix well, let stand for about 10 minutes and then shape into 8 burgers. Grill for about 5 to 6 minutes per side or to desired doneness. Brush inside of buns with butter and place cut side down on grill to brown very lightly. Serve burgers on warm buns with your favorite toppings.
Saute garlic in the olive oil. Discard when lightly brown. Add ground sausage and beef. Using the edge of a spatula, chop to break meats apart while browning. When cooked through, add both cans of tomatoes, red pepper flakes, Italian seasoning, sprigs of basil and a few grinds of black pepper. Simmer for at least 2 1/2 to 3 hours with cover jarred, adding water as needed. Stir occasionally to prevent bottom from burning. When ready to eat, briskly boil 4 to 6 quarts of water in a large pot with a tablespoon of Kosher salt. Add pasta, stirring initially to prevent sticking. When water reaches a second boil, reduce heat but still maintaining a boil. Cook pasta al dente, firm and chewy, about 12 minutes. Sample pasta for proper texture earlier to ensure pasta isn't overcooked. When ready, drain in a strainer. Discard basil. Adjust for salt. Scoop a ladle or two of the sauce on the bottom of the pot used to cook the pasta. Mix strained pasta in the pot with a large spoon. When coated, place in a serving platter or individual bowls and top with lots of sauce. Pass grated or shredded parmigiana cheese. Refrigerate or freeze leftover sauce.
Whisk all ingredients together in a bowl. For best results, cover and chill for at least 4 hours before serving.
Mix chicken, garlic, ginger, and paprika in a bowl; let it sit for 30 minutes. Place almonds in a bowl and cover with boiling water. Let sit for 10 minutes. Drain almonds and puree with cream, gram marsala, cardamom, allspice, and egg white. Transfer to chicken mixture. Heat oil in a saucepan, and saute onions until caramelized, about 8 minutes. Stir into chicken mixture. Build a fire in a charcoal girl. Divide chicken mixture into 6 portions, and place each portion along the length of on one flat, or two round skewers. Grill, turning, until charred, about 4-5 minutes.
Preheat oven to 350 degrees. Combine flour, egg, milk, oil, artichoke, cheeses, and garlic powder to taste. Form small balls and put on ungreased baking sheet, Bake for 18 minutes and cool on paper towel lined plate.
in 2 quart souffle dish combine water, salt,and cornmeal, cook on hi for 6 minutes stir, cover with paper towel and cook on hi for 6 minutes. stir in butter, pepper, cheese.
Butter bread slices on both sides. Cut an approximately 2 inch circle in the middle of each slice, using a cookie cutter or small glass. Place buttered bread slices on a non-stick griddle pan, preheated over medium heat. Add a bit of butter to the center of the bread, and gently crack your eggs into the hole. Sprinkle eggs with salt and freshly ground pepper to taste. When the eggs begin to set around the edge of the hole, flip. Finish cooking eggs as you prefer (over easy or over medium). The buttered bread "centers" can be grilled or toasted as well to sop up the extra yolk!
Preheat oven to 350* After grating zucchini, squeeze out as much liquid as possible with hands. Combine zucchini, onion, parsley, cheese and 1 cup bread crumbs with salt, pepper and eggs. Shape into patties and cover with fine bread crumbs. Place on well greased cookie sheet and brush with melted butter. Bake for 30-40 minutes or until golden brown. You can fry these patties in a skillet with butter, if desired.
If you want to use large marshmallows, the recipe says to use an entire 10-oz package, or 40 large marshmallows. I always use 4 cups of miniature marshmallows, however. You will need a buttered (I just use nonstick cooking spray though) oblong pan and a large casserole dish with a lid that can go into your microwave. If you use a 13x9 pan your squares will be very flat, so my personal preference is to use a smaller pan so I get thicker squares. Place butter in casserole dish and microwave until melted, about a minute or so on High. Add marshmallows, stir, and cover. Microwave on High for 2 minutes, remove and stir, then re-cover and microwave for about another minute or so, until marshmallows melt. Stir until well blended. Add cereal and stir until well coated. I use a wooden spoon. Transfer mixture into prepared pan. Wet your hands a bit under the tap, shake off excess water, then use your hands to flatten cereal mixture into the pan. Dampen hands again if mixture starts to stick. Set aside to cool and set up, then cut into squares. Keep covered tightly if you have leftovers. Variation: after you add cereal, you can also stir in one cup of chocolate chips or a chocolate candy like M&Ms.
1. Put cereal; nuts and pretzels into large bowl. 2. Melt butter in saucepan. Add brown sugar and corn syrup. 3. Bring to a boil and let boil one minute. 4. Remove from heat; stir in vanilla & baking soda. Stir well. 5. Pour over cereal mixture and stir until well coated. 6. Put on baking pan sprayed with Pam. 7. Bake at 350 degrees for 15 minutes. 8. Cool on waxed paper, stirring frequently as it cools to break it apart.
Heat the oil in a heavy-based pan and cook the onion over a low heat for 15 minutes, until soft. Add the sugar and vinegar and simmer until syrupy. Season, tip into a dish and set aside. Heat a non-stick griddle or frying pan until very hot. Add the steaks and cook for 1 1/2 minutes on each side. (Longer if you prefer it well done). Top the steaks with the onion and serve with spinach, roasted tomatoes and mashed potato on the side.
SOUR CREAM DILL SAUCE: Mix all ingredients together in a bowl and refrigerate until ready to serve. PASTRY: In large bowl beat together cream cheese, butter, sugar and salt until fluffy. Stir in flour just to blend. Divide in half; shape into squares. Wrap each half in plastic wrap; refrigerate until firm - about 1 hour. FILLING: Meanwhile, in a large skillet, heat half of oil over medium heat; fry mushrooms and 1/4 teaspoon each of the salt and pepper until no liquid remains, about 7 minutes. Transfer to bowl. In a saucepan, heat remaining oil over medium heat. Fry onion, garlic and remaining salt and pepper for 3 minutes. Add rice and 1 cup water; bring to a boil. Cover, reduce heat and simmer until rice is tender and the water is absorbed, about 20 minutes. Add spinach and dill to rice mixture and fluff with fork. Let cool. (NOTE: It is important to let this mixture cool for as long as possible in order that it does not make the pastry soggy and difficult to work with - I unfortunately know this from experience.). PREPARING COULIBIAC: Line rimmed baking sheet with parchment paper. On lightly floured surface, roll out 1 piece of pastry to 10 inch square and about 1/8 inch thick. Place on prepared pan. Spoon half of the rice mixture over pastry, leaving a 2 inch border. Top with 1 salmon fillet; spread with mushroom mixture. Top with remaining salmon fillet; spoon remaining rice mixture over the top. Mix egg yolk with 1 tablespoon of water for egg wash; brush over border of pastry. Roll out remaining pastry to 11 inch square; place on filling, smoothing around edge. Fold bottom edge over top edge, pressing to seal. Flute edges. Brush egg wash over pastry; cut 4 steam vents on top. Bake in 350°F oven until golden, about 1 hour. Let stand for 10 minutes. Using serrated knife, cut diagonally into quarters and then cut each quarter into half or thirds. Serve with Sour Cream Dill Sauce.
Peel 6 large potatoes. Cut into about 1 1/2 inch cubes. Rinse the potatoes and place in a pan. Put enough water in the pan to cover potatoes. Add a little to the water. Bring to a boil. You can turn heat down a little. Continue to boil for 15-20 minutes. Potatoes should be tender when you poke them with a fork. Make sure they are tender (otherwise you will have crunchy lumps when you mash them). Drain the water from them pan. Add 1 stick of margarine. Add salt and pepper to taste. Add a splash of milk. Use and electric mixer to mash. If you want potatoes a little creamier, add another small splash of milk (warning -- to much milk and they get soupy). Set aside potatoes. In a 9 x 13 greased baking dish, add drained albacore tuna, green beans and cream of mushroom soup. I like to cut the green beans in half. Sprinkle salt, pepper and Lawry's Seasoning; mix well. Spread this out evenly on the bottom of the baking dish. Spread the mashed potatoes on top of the the tuna mixture. Bake in a 350°F oven on the middle rack for 30 to 35 minutes. Serve immediately.
Prepare tofu noodles (or regular noodles) according to package directions. Heat olive oil in a large non-stick skillet over medium heat. Add bacon and garlic, saute for 2 minutes. Add diced chicken breast, seasoning lightly with pepper. Saute about 5 minutes. Add mushrooms. Saute about 3 minutes. Add peas and Italian seasoning. Cook, stirring occasionally, until chicken is cooked through and mushrooms are softened. Add noodles and sauce. Stir and cook until heated through. Sprinkle with extra parmesan cheese if desired.
Cut half a lemon into slices. Cut each slice into quarter segments, brush them all over with a little of the egg white and coast in 25g of the caster sugar. Reserve. Finely grate the rind and squeeze the juice of the remaining 1 1/2 lemons. Add to the double cream, then whisk the mixture until it forms soft peaks. Whisk remaining eggs whites until stiff, whisk in remaining caster sugar. Fold egg whites into lemon flavoured cream then very gently fold in 45 ml (3 tablespoons) of the lemon curd, using a metal spoon. Spoon into a serving dish and then decorate with drizzles of the remaining lemon curd and the sugar-coated pieces of lemon. Serve with cape gooseberries, if desired.
*** Note: If you have honey mustard in stock , just use 1 tablespoon of.honey mustard instead of combining dijon mustard and honey. In a bowl, combine pineapple, mustard, honey, garlic and salt Place mixture in a large resealable plastic bag. Add the pork chops to the bag, seal the bag and turn to coat pork chops. Refrigerate pork chops in the bag and remaining mixture separately for up to 24 hours. In a nonstick skillet, brown pork chops in the canola oil for apx 5 minutes per side (depending on thickness of pork chops ) over a medium heat. . Add reserved pineapple mixture to the skillet, reduce heat to low and cover and cook for 8 - 10 minutes or until juices run clear. Enjoy !
In deep bowl combine all ingredients until well blended. Mixture can be shaped in 2 ways. Shape into 24 large marble-sized balls. Freeze. Bake unthawed, starting out in cold oven, at 325° for 20-25 minutes. OR Shape into 8 1/4 cup patties. Freeze. Bake unthawed, starting out in cold oven, at 325° for 20-25 minutes. Serves 4, 2 patties each.
Preheat oven to 350 degrees. Unroll crescent rolls. Do not separate. In a small bowl, combine honey, peanut butter, and pumpkin. Heat in microwave for 30 second intervals until it reaches a smooth spreading consistency. Spread across crescent roll dough. Being very careful, separate dough at performations. Roll each crescent roll around apple slices. Place into a 9x9 inch greased baking pan. Sprinkle brown sugar over wrapped apples. In a medium bowl, combine white sugar, melted butter, cinnamon and soda. Pour over apples. Bake for 35 minutes or until golden brown.
Melt butter in a 2-quart saucepan; add in the onion, carrots, celery, and half the parsley; cook slowly over low heat until the vegetables are wilted and nearly tender. Add in the rice and, stirring constantly, saute until the grains of rice are opaque and make a clicking sound against the metal of the saucepan, approximately 1-2 minutes. Meanwhile, heat the broth until it is very hot; turn off the heat, but keep the broth hot on a warm burner. Add the white wine to the rice and cook slowly, stirring constantly, until it is completely absorbed. Add the hot broth to the rice one ladleful at a time, stirring frequently. The rice should cook very slowly over low heat. Wait until all the liquid is absorbed before adding the next ladleful of broth. Midway through cooking time add salt and pepper to taste. When the risotto is just tender, add the ricotta, 2 tablespoons of butter, parmesan cheese, and the remaining parsley. Turn off the heat and stir vigorously until all the butter and cheese are absorbed and the ricotta is well mixed into the risotto. Serve immediately; pass the Parmesan at the table.
Preheat oven to 350°F. Butter and flour a 9"x5" loaf pan. Sift together first 4 ingredients in a bowl. Combine next 3 ingredients and another bowl and beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in flour mixture until just combined. Combine bananas with lemon juice, & vanilla extract and fold into batter. Fold chocolate chips into batter, as well. Transfer batter to loaf pan and bake in the middle of the oven. Bake for 1 hour and 10 minutes, or until tester comes out clean. Cool bread in pan on rack 10 minutes and invert onto rack to cool completely.
Whisk flour, flaxseed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated. Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant 1/4 cupfuls. Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes. Transfer pancakes to plates. Serve with additional maple syrup.
Boil potatoes and garlic in a large pot with salted water till fork tender about 20 minutes. Drain and return to pan; add butter, cream cheese and milk mash with a potato masher until smooth. Stir in scallions and parsley. season to taste with salt and pepper . Use a little more milk if you prefer thinner mashed potatoes.