HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat one tablespoon of the butter and one tablespoon of the oil over medium and add both types of onion and a little salt and freshly ground black pepper; cook, stirring, until crispy and brown, about 15 minutes, then set aside. Mash together the remaining 2 tablespoons butter, the cheese and mustard and set aside. Rub the steaks with salt and pepper; heat the remaining 1 teaspoon olive oil in a medium cast-iron skillet over high heat; when very hot, add both the steaks and cook without disturbing for 2 minutes; flip and brown the other side for 2 more minutes- this will give you medium doneness but still pink meat. Place the steaks onto the roll bottoms, top each with half the butter mixture and then smother with onions; top with the roll tops and eat with ice cold, alcoholic beverages on a Friday evening.
Wash chicken and pat dry. Finely chop the liver and set aside. Cut rolls or bread into thin slices. Pour the milk over them and set aside for 5 minutes. Cream the butter and add the chopped liver, egg, egg yolks, parsley and seasonings. Combine mixture with the moistened bread. Mix well. Season the chicken inside and out with salt and pepper. Spoon the stuffing into the chicken cavity. Skewer shut. Loosen skin of the breast with your fingers. Insert 1 T. butter in each breast. Place chicken in a roasting pan. Pour in the chicken broth. Bake a t350 degrees for 1 hour and 20 minutes, basting occasionally with broth. Add more water, if necessary. Remove onto plate, carve, and serve.
Combine all ingredients together in a large bowl, mix well. Pour into 3 greased and floured loaf pans. Bake at 350 degrees foer 1 hour. Bread in done when a wooden toothpick inserted in the center of loaf comes out clean. Cool completely. Frost with a nice cream cheese frosting and sprinkle with chopped walnuts. Enjoy.
Put ham in a pan, add onion and pour over the Coke. Bring to the boil, reduce to a simmer, put the lid on and cook for around 2 1/2 hours or around one hour per kilo of meat. Preheat oven to 240 C degrees. When ham is cooked, take it out of pan and let cool. Remove skin, leaving a thin layer of fat. Use a sharp knife to make large diamond shapes in the fat. Put a clove in each diamond and spread treacle over skin. Pat mustard and sugar onto the sticky fat. Bake in a foil-lined pan for around 10 minutes, or until crispy and bubbly.
Place bacon in soup ot ant sautee over med-low heat until fat is rendered and it starts to crisp, 10-15 minutes. Meanwhile, slice kernals from corn cob and reserve both. Once bacon is ready, pour off all but 2 T of fat, leaving bacon and drippings in pot. Add the onion and celery and cook until slightly browned and tender, 10 minutes or so. Add corn cobs, milk and potatoes to pot, making sure to fully submerge the cobs in the milk. Bring to a boil, then reduce to simmer. Cover and simmer for 10-15 minutes or until potatoes or tender, then remove cobs. Add corn kernels, salt and pepper and gently simmer until corn is tender, about 5 minutes. Remove about 1 and a half cups of solids from soup and puree until smooth. Add puree back to soup with the butter and let stand until butter is melted, then stir.
Wash the barley and rice and drain. Add 1 1/2 cups of water to the grains and let it soak for 1 hour. Then cook the grains until done. In a blender, puree the can of beans. When done, put into a large bowl with the garlic powder, onion powder, black pepper, paprika, and cumin powder and mix well. Add the shredded carrots to the bean mix. When the grains are done cooking, put them into the blender in 1 cup batches (don't dump all the rice in at once because it becomes gummy) and blend until it forms sort of a sticky ball. Do this until all the grains are used up. Add the sticky rice mix to the garbanzo bean mix and blend well (I just used my hands). Add an egg to the mix now and stir. Now form the mixture into 10 balls and flatten them like burger patties. Put onto a lightly greased baking pan and broil about 5 inches from heat for 5 minutes per side.
Saute' the onions in the oil till browned, but'not' burned. Put the walnuts in a processor and process till fine. Take the walnuts out of the processor and set aside. To the processor, add the peas, 1/2 of the cooked onions and the egg. Process till smooth. Add the remaining onions and the walnuts and mix well. Add salt and pepper, to taste. Notes: Better the second day. Freezes well.
Line a baking sheet with aluminum foil. Turn the tofu block onto its side. With a long knife, slice the tofu into 4 equal slices, so the slices are large and flat (they will be about 1/4-inch thick each). In a small bowl, mix the melted butter with the hot sauce, and brush the mixture over both sides of each slice of tofu. Be careful when turning the tofu over so that it doesn't tear too badly (if it does tear a little, it's okay). Preheat the oven to 375 degrees F. Let the tofu sit and let the sauce sink in while the oven is preheating. Sprinkle the top of all 4 slices evenly with the ranch seasoning before putting in the oven. Bake for 35 minutes, turning once halfway through. You can cube these up and use them for salads, or dip them in ranch dressing for a snack.
Preheat oven to 375 degrees. Melt butter in a medium saucepan. Add the onions and cook for 3-4 minutes until the onion begins to soften. Add the flour and stir constantly to keep the mixture smooth. Cook over medium heat for 2 minutes, stirring frequently. Add the milk slowly to the pan, stirring to prevent lumps.Stir in the soup, continuing to stir until it is blended into the milk. Bring to a boil and reduce the heat to simmer.Cook about 5 minutes stirring frequently until the sauce is thickened. Add one cup of the cheddar cheese and stir until it melts. Add the broccoli, Tabasco, and Worcestershire Sauce to the pan and simmer for 1 minute more. Spray a 2-3 quart baking dish with non-stick spray. Put the chicken pieces in the casserole and add the cheese and broccoli mixture. Stir to combine.Cover with foil and bake for 20 minutes. Remove the foil and top the casserole with the biscuits, cutting the biscuits to cover the top if necessary. Sprinkle the remaining cheese on top of the biscuits and return to the oven. Bake for 12 - 15 minutes until the biscuits are well browned and the cheese is melted. Allow to rest 10 minutes before serving.
Bring a large pot of water to a boil over high heat, add the potatoes, and cook until tender when pierced with a fork, about 20 minutes. Remove from the water with a slotted spoon or strainer; set potatoes aside but maintain the water's boil. Meanwhile, spray the broiler rack with nonstick cooking spray; preheat the broiler. Broil the chicken breasts 5 inches from the heat, turning occasionally, until cooked through, about 10 minutes. Set aside. Add the green beans to the boiling water; blanch until crisp-tender (no more than 2 minutes), then drain in a colander set in the sink. When the chicken is cool enough to handle, cut it into bite-size chunks. Slice the potatoes into 1-inch chunks, cut the beans into 1-inch strips, and gently toss with the chicken. Add the celery and grapes. Whisk the lemon juice, broth, and mustard in a small bowl; whisk in the tarragon, salt, and pepper. Drizzle in the olive oil in a slow stream, whisking all the while, until the dressing turns creamy, about 1 minute. Toss the salad with this dressing, taking care not to break up the potatoes. If desired, cover and refrigerate for up to 2 days.
Combine all ingredients together, cover and bring to boil over medium-high. heat. Turn heat down to medium-low and simmer until water is soaked up and rice is. tender, approximately 20 minutes.
Preheat oven to 350°. Clean mushroom caps with damp paper towel. Heat oil in a large skillet over medium-high heat. Quickly saute mushrooms until caps begin to become dark and tender and have rendered their juices. Remove from heat; transfer mushrooms to a small, flat baking pan, draining liquid from insides of caps as you remove from skillet. Wipe out skillet and return to heat. Heat olive oil in skillet; saute onion, garlic, and chopped reserved mushroom stems; saute until tender; remove from heat. In a bowl, combine onion mixture with bread crumbs, fontina, parmesan, pancetta, and egg. Using a melon baller or a fingertip, mound stuffing onto caps; place stuffed mushrooms on a baking sheet; bake 10-15 minutes or until golden. Top each with a dot of chopped red bell pepper and serve.
Preheat oven to 450 degrees. Place washed chicken in a large baking dish. Toss veggies in olive oil and then place around chicken. Pour the chicken broth over veggies and chicken, sprinkle with the Italian seasoning. Add seasoned salt and lemon pepper to taste. Lay rosemary sprigs over all. Bake in preheated oven for 1-1/2 to 2 hours, basting frequently. Remove the rosemary sprigs before serving.
Heat butter in a medium saucepan until melted. Add flour, stirring until smooth. Cook gently over medium heat until light golden brown, 6-7 minutes. Meanwhile, heat the milk in a separate pan until almost boiling. Add milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. If lumps begin to form, you need to adjust the heat up a bit higher. Bring to a boil, and cook for 30 seconds, continuing to stir. Remove from the heat and season with salt and nutmeg. Note: After I had brought it to a boil and let it cook for 30 seconds, it was still too liquidy. I continued to cook it over high heat, stirring constantly, until it thickened down, and began to coat the back of the spoon.
Slice the onion and slowly brown in 2 Tbsp of butter until onions are soft and carmelization begins, should be ready a little before the beef is done, sprinkle lightly with salt when done. In a medium bowl, combine ketchup, cola, and worcestershire and syrup. In a sauce pan, bring to a boil and then simmer, uncovered, 20 minutes,. stirring occasionally. While the sauce is cooking, slice the round steak and chop the pepper. In a 12 inch skillet on med-high setting heat the oil and add the chopped green pepper and cook for 2 mins (or until soft).and then add the sliced beef and garlic powder. Quickly cook the meat just until no longer red and no blood is showing, you may need to do this in batches. If the sauce is ready add the meat and peppers to it right away. If not just set the skillet aside for the few mins until the sauce has cooked for the 20 minutes. After the 20 mins add beef mix and gently simmer an additional 5 minutes. Serve on toasted buns with onions topping the beef mix.
Pre-heat oven to 350°F In a medium saucepan, heat the oil and add the onions and garlic. Cook for one to two minutes. Add gravy, tomatoes, and italian seasoning. Meanwhile, heat potatoes and gently fold in broccoli and carrots. To each slice of roast beef, spread about 1/2 cup of the potato mixture and roll up. Place beef rolls, seam side down, in a baking dish sprayed with non-stick cooking spray. Spoon gravy mixture over beef rolls, cover and bake for 20-25 minutes. Uncover, sprinkle with parsley and parmesan, and serve.
Preheat the oven to 375 degrees. Butter a 2 to 2-1/2-quart baking dish or gratin. Toss together the ingredients for the filling in a large bowl, then turn friot into the prepared dish. Heat the pecans in a small dry skillet over medium heat, shaking the pan or stirring the nuts, until they begin to smell toasty. Remove from the skillet at once and chop the nuts coarsely. Mix together the oats, flour, sugar, salt and nutmeg in a large bowl or in the bowl of a food processor fitted with the steel blade. Cut the butter into small pieces and work it into the flour mixture, either by taking up the mixture in handfuls and rubbing it briskly between your fingers and thumbs, or by using the pulse action in the food processor. The topping should have a crumbly consistency. Stir in the pecans. Spoon the crumble topping over the fruit in an even layer. Bake until browned, about 45 minutes. Serve warm, with cream or yogurt if you wish. Advance preparation: The topping will hold for a few hours in the refrigerator. The crumble can be baked a couple of hours ahead and reheated.
Sift flour into mixing bowl with baking powder and salt. Using fingers, two knives, or a heavy fork, blend butter and flour into very fine particles. (Don't beat any longer than you absolutely must!). Add milk and stir just enough to ake particles cling together -- it will be a very soft dough. (You may have to add up to another 1/4 cup of milk, for a total of 1 cup of milk in the biscuit dough.) Turn on to floured surface and knead for about 1 minute. Drop dough by large spoonfuls on to a baking sheet spritzed with baking spray. Bake at 450 for 12-15 minutes.
Preheat oven to 350°F. Prepare macaroni and cheese according to package directions. Stir in soup, tuna and milk. Pour into a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, for 20 minutes or until cheese is melted.
Pre heat oven to 170 C. Grease 20 cm round tin, line base with baking paper. Soak raisins in warmed brandy for 30 minutes. Place all remaining ingredients in a large bowl. Beat with electric beaters on high for 4 minutes till mix is pale and smooth. Add raisins and brandy. Pour into prepared tin. Bake 50 - 55 minutes, cool in tin 10 minutes. Turn onto wire rack. Cake can be frosted or glazed as desired or just served with cream or ice cream.
In a bowl, combine marshmallows, pineapple, and whipped topping. Place banana halves in dessert dishes with two scoops of marshmallow mixture between. Drizzle with chocolate syrup; top with cherry. Serve immediately.
Mix garlic, salt, pepper & thyme in small bowl. Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight. Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. Remove pork and place in a 9x13x2 pan. Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water. Cover with foil and bake at 350 for approximately 45 to 50 minutes. Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.
Blanch turnips in boiling water for 5 minutes. Pat dry and saute in hot oil for 3 minutes to brown lightly. Add bouillon to barely cover. Add butter and sugar. Boil 20 to 30 minutes until turnips are tender. Uncover and boil liquid to reduce to a thick syrup. Coat turnip with glaze and arrange around a roast or in a dish. Add parsley.
In a crock pot (slow cooker), mix the beans (with their liquid), salsa, chicken broth, corn, cumin and Rotel tomatoes. Then take the casing off the sausages and break into bite-sized pieces and put into the crock pot. Cook on low for 5 hours. Let cool for about 20 minutes, then add salt and Tabasco sauce to taste. Serve in bowls with avocado, a dollop of sour cream and cilantro to garnish on top.
Preheat the oven to 350. Cream sugar and butter together in a large bowl. Add eggs and vanilla and mix thoroughly. Mash the bananas in a separate bowl. Add the milk and vinegar and mix by hand. In another bowl, mix together flour, baking powder, baking soda, and salt. alternate adding the banana mixture and dry ingredients to the sugar/butter mixture. Pour into 2 greased loaf pans, and bake for 40-45 minutes. Allow to cool thoroughly before serving.
In a heatproof bowl, pour the hot water over the porcini mushrooms and soak for 30 minutes. In a large, wide-bottomed saucepan over high heat, warm 2 Tbs. of the oil and melt the butter. Add the button and shiitake mushrooms and saute, stirring occasionally, until the mushrooms are golden and tender and the liquid has nearly evaporated, 6 to 8 minutes. Add the remaining 1 Tbs. oil to the pan with the mushrooms, then add the onion and garlic. Saute, stirring occasionally, until the onions are tender and golden, 6 to 8 minutes more. Add the thyme and saute 1 minute more. Strain the porcini through a fine-mesh sieve, reserving the soaking liquid and the porcini. Add the soaking liquid to the mushroom-onion mixture along with the vinegar, stock and cream. Bring to a simmer, reduce the heat to medium-low and simmer for 20 minutes. Using a stick blender, puree the soup until smooth and blended. Season with salt and pepper. Chop the porcini coarsely and stir into the soup. Ladle into warmed soup bowls and garnish each serving with a pinch of chopped chives. Serves 8.
Preheat oven to 400 Degrees. Combine 1/2 Cheese and next 7 ingredients (through Chill's) in a large bowl,Stir until blended. Pour mixture into a 13X9 baking dish coated with cooking spray. Bake at 400 degrees for 15 minutes or until set. Pierce entire surface liberally with a fork and then pour enchilada sauce covering top. Top with shredded chicken and remaining cheese. Bake again at 400 degrees for 15 minutes remove from oven and let stand for 5 minutes cut up and serve with sour cream.
Preheat oven to 350 degrees F. Cream butter, granulated sugar, and vanilla until fluffy. Stir in flour until well blended. Spread in ungreased 13x9 inch pan. Bake 15 minutes. Cool completely. Spread jam over cooled crust. Beat egg whites and almond extract until soft peaks form. Gradually add powdered sugar and beat until stiff and glossy. Spread over jam. Sprinkle with almonds (if desired). Bake at 350 for 15 to 20 minutes, or until egg whites are set and slightly golden. Cool completely. Cut into 2 inch squares.
In a salad bowl, toss spinach, lettuce, celery and onion; set aside. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard all but 2 tablespoons drippings. In a small bowl, beat egg; add water and mix well. Add to the drippings. Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet. Bring to a boil; stirring constantly. Remove from the heat; pour over salad. Add bacon. Toss and serve immediately.
Boil the ham bone and onion in a large pot of water for several hours. You may need to keep adding water as it evaporates it boils. Remove the bone when the onions have cooked down and the water has formed a broth. Rinse, the split peas in a colander and remove any discolored or defective peas. Add peas and seasonings to taste to the soup. At this point you may add, if you choose, additional ham to make a heartier soup. cook until the peas have cooked down completely and become part of the broth. You do not want chunks of peas. Add the potatos and cook until they are tender. Serve hot.
Peel and mash bananas. Combine with lemon juice, salt, sugar and fresh orange juice. Fold confectioners' sugar into lightly whipped heavy cream. Add to banana mixture. Churn-freeze.
Mix all flours, protein powder and salt. Cut in lard with pastry cutter. Mix in cilantro. Add water a little at a time mixing well after each. Form into a ball, cover and let rest 30 minutes. Form into 16 balls. Roll out between 2 sheets of waxed paper roll out tortilla thin. Fry in nonstick dry skillet until browned on both sides. Store between damp paper towels until all are done.
Special equipment: 8 inch round spring form pan with 2 1/2 inch high sides. Put ricotta in fine mesh strainer set over bowl drain for 30 minute. Arrange rack in lower 1/3 of oven and preheat to 350 degrees. Grease a 8 inch spring form pan with 2 1/2 inch sides with butter. Mix 1 Tablespoon sugar and bread crumbs in a small bowl; sprinkle over buttered pan to coat. Tap out excess crumbs. Transfer ricotta to a processor. Puree for 15 seconds. Scape down sides of processor; puree until smooth. Add cream cheese; puree until smooth. Add remaining sugar and all other ingredients; puree scrapping down sides occasionally, until smooth, about 30 seconds. Scrape batter into prepared pan. Bake cheesecake until golden brown and just set, about 1 hour 15 minutes. Transfer to rack and let cool in pan without moving(cake will fall slightly). Refrigerate uncovered until cool at least 4 hours or chill over night. To serve, wrap a warm towel around pan to release cake. Remove pan sides. dust with powered sugar. Cut into wedges. Note: I use parchment paper to cover disk and sides of spring form pan follow instructions for greasing pan with butter.Put parchment paper over disk then lock into place cut 2 1/2 inch stripes for the sides and be sure to grease the sides so the parchment adheres well before putting around the sides before adding the batter.
Pour boiling water over the tomatoes and leave for 2 minutes. Pour the water off, and peel the tomatoes: the skin should peel off really easily. Slice the tomatoes. Add a teaspoon of sugar to the tomatoes, and transfer them to a saute pan. Simmer the tomatoes until they are soft. Add basil to taste. Drain off excess juice. Add 2 lightly beaten eggs, stirring for a few minutes. Cool the tomatoes and transfer to freezer containers, to use as needed.
Topping In a bowl combine the last 4 ingredients tossing to moisten. Set aside. In another bowl beat the butter with the sugar until fluffy, beat in eggs and lemon rind and juice. Whisk together the dry ingredients. Stir into the butter mixture alternately with yogurt, making 2 additions of dry ingredients and 1 yogurt. Scrape into a parchment lined 9 inch square metal pan. Sprinkle with blueberries and them the topping. Bake at 350 until tester comes out clean.This should be about 50 minute Let cool.
Praline: Spray baking sheet with nonstick spray. Bring both sugars and half and half to a boil in a heavy medium saucepan over medium-high heat, whisking to dissolve sugar. Reduce heat to medium-low and simmer 5 minutes, whisking constantly. Add butter, vanilla, and salt. Attach candy thermometer to pan. Simmer without stirring until temperature registers 260 degrees, about 8 minutes. Remove from heat; immediately mix in pecans. Transfer to prepared sheet, spreading in a single layer. Cool completely. Chop into 1/4-inch pieces. For the Mascarpone Cream: Using and electric mixer, beat all ingredients in a large bowl until firm peaks form. Set aside 1/2 cup mascarpone cream for the pumpkin filling. For the Filling: Whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in a large bowl to blend. Whisk in reserved 1/2 cup mascarpone cream. Spread 1/3 cup mascarpone cream over bottom of an 8x5-inch trifle dish (12-14 cup capacity). Place lay of ladyfingers over cream in bottom of dish (about half of a 3 ounce package). Sprinkle 1 1/2 tablespoons rum over. Spread 1/2 cup pumpkin filling over ladyfingers, spreading to edges. Sprinkle 1/3 cup praline over. Spread 1 cup mascarpone cream over. Cover with another layer of ladyfingers. Sprinkle with 1 1/2 tablespoons rum, then spread 1 cup pumpkin filling over. Sprinkle 1/2 cup praline over. Repeat 1 more time with 1 cup mascarpone cream, ladyfingers, 1 1/2 tablespoons rum, 1 cup pumpkin filling, and 1/2 cup praline. Spread remaining mascarpone cream over. Cover and chill overnight. Can be made 2 days ahead. Keep chilled. Uncover trifle. Sprinkle 1 cup praline decoratively over top.
In a large heavy based saucepan, with a well-fitting lid, heat the oil and gently soften the onions. Stir in the rice, making sure each grain is coated in oil. Add the BOILING liquid, stir and cover. Reduce heat to lowest setting. DO NOT TOUCH for 15mins. After fifteen mins remove lid and gently stir in the vegetables. Fold a clean tea towel or several layers of kitchen paper over pan and replace lid. Set aside for 5 mins. Serve warm.
Heat oven to 450. Spray 13 x 9 pan with non-stick cooking spray. Mix sausage, vegetables and soup in pan. Stir bisquick, milk, cornmeal, eggs and 1/2 cup of the cheese until blended. Pour over sausage mixture. Bake uncovered 25 to 30 minutes, sprinkling with remaining 1/2 cup cheese for last 1 to 2 minutes of baking, until light brown.