HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 6 tablespoons butter and remove from heat. Stir in flour, salt and pepper. Gradually stir in milk and water and cook over medium heat until thick. Add cheese and stir until melted. Combine potatoes and ham and add cheese sauce, stir gently, then place in greased casserole dish and set aside. Melt butter in a skillet; add and brown bread crumbs. Sprinkle crumbs on top of potato casserole and bake at 350° for 30 to 45 minutes.
In a medium or large bowl whisk together milk, pudding mix, oj, cinnamon, and almond extract until combined. With a spatula fold in the whipped topping until it's just combined. Transfer to a serving bowl (chill till ready to serve unless you're serving it directly after making it). Serve with fruit.
Turn oven onto "Warm" or 170-180. Wrap a small oven-proof dish with foil. Smooth it as best you can so there isn't alot of ridges that the chocolate can grab ahold of. Sprinkle 1/2 the Almond bark on the bottom. Then sprinkle the chocolate, and then the remaining almond bark. Put in the oven for 5-10 minutes. Take a butter knife, and "swirl" the chocolate until you get your desired design. But Make sure it is level. Place the hearts evenly on the chocolate, phrase side up. press down lightly to enrap the sides in chocolate. Put pan in the freezer for 10 minutes. Remove, and break into pieces.Great for gifts!
Bring orange juice and cherries to a boil in a small pan over medium-high heat, then drop heat, and allow to simmer until the liquid has reduced to 1/4 cup, at least 15 minutes or so (now is a good time to go chop up your chicken meat). Allow the orange cherry mixture to cool slightly. Combine chopped chicken with mayo, sour cream, tarragon, orange rind, and salt and pepper to taste. Stir in the cooled cherry mixture and toss to coat well. Cover and chill at least 2 hours.
Grill chicken breast (about 8-10 minutes in a grill pan or skillet) or bake in oven (350° for about 30 minutes). Pour sesame oil in hot wok or skillet and saute vegetables for about 3 minutes. Mix teriyaki sauce and a few drops of srirachi chili garlic sauce together. Chop chicken breast into slices and pour teriyaki sauce over chicken. Place rice in the bottom of a large bowl. Put sauteed vegetables over rice. Top off bowl with seasoned chicken. Garnish with sliced green onions and/or sesame seeds.
Place all ingredients in a heavy non-reactive saucepan over medium heat. Cover and cook until apples are very soft, 10-15 minutes. Reduce temperature if apples start to boil over. Remove from heat and take out ginger and vanilla bean. Place apple mixture in food processor and puree into a smooth sauce.
Preheat oven to 350. Bring salted water to boil and cook pasta till al dente. Steam cauliflower till soft, about 10 minutes. Transfer about 1/2 to 3/4 of the cauliflower to blender or food processor along with a few tablespoons of the steaming liquid and puree. Add more steaming liquid to thin the puree if necessary. In a large bowl combine the pasta and cauliflower puree. Then add the milk, both cheeses and salt and pepper. Combine well. Coarsely chop remaining cauliflower and then gently add in to pasta mixture. Place in a greased medium size casserole dish. In a small bowl combine butter, bread crumbs and panko together. Sprinkle over top of pasta mixture. Bake uncovered about 20 minutes or until top is crispy and sauce is bubbling.
Preheat oven to 375°F and line a baking sheet with parchment or SilPat. In a large mixing bowl, beat together the shortening, apple butter, sugar, syrup, molasses, salt and gingers until well-combined. Add the flours, flax seed and baking soda, mixing well. Roll into 24 little balls (about the size of a walnut), then roll balls in the honey crystals and place on the sheet 1" apart. Bake 10-12 minutes. Cool on the sheet.
Bake patty shells on a sheet according to package directions. Soften the onion in the oil. Add the celery and carrots. Cook till very lightly gold. Add the bell pepper and the bay leaf and some salt and pepper. Stir in the butter and flour till melted and bubbled form. Add the white wine and chicken broth. Simmer. Season the chicken with salt and a few turns of pepper. Add to the broth after two to three minutes poach gently until half done. Stir in the asparagus and cream and peas. Cook two minutes more stir in the tarragon. Correct for seasoning, and serve in the hot vol-au-vent at once.
The night before, cut vegetables into bite-sized chunks. Soak skewers overnight in water. Marinade veggies overnight in airtight container in fridge. Skewer and grill over hardwood or charcoal fire.
In small bowl, mix cornstarch and 1/4 cup of water. Stir to dissolve cornstarch and make a slurry. In saucepan over medium-high heat, add all remaining ingredients. Bring to boil. Stirring constantly with a whisk, add the cornstarch slurry and bring to a boil. Boil 30 seconds. Remove from heat. Cool. Bottle and refrigerate. NOTE: If you like your syrup thicker, increase cornstarch to 5-6 teaspoons. Remember that it thickens more as it cools, so don't over-thicken.
Place a rack in the top half of the oven and preheat to 375°. In a large saucepan, combine 2 cups water with the milk, garlic and 1/2 teaspoon salt. Add the potatoes and bring to a boil over medium-high heat, stirring occasionally to prevent the potatoes from sticking to the bottom of the pan. Reduce the heat to medium and simmer until the potatoes are tender but still slightly firm, about 8 minutes. Remove the saucepan from the heat and, using a slotted spoon, transfer half the potatoes to a buttered 9-by-13-inch baking dish; arrange the potatoes in an even layer. Sprinkle with half the cheese and the cayenne; season with salt and pepper to taste. Repeat with the remaining potatoes and sprinkle with the remaining cheese. Pour the heavy cream evenly over the top. Bake the scalloped potatoes until golden and crisp on top, 40 to 45 minutes. Let stand for 5 minutes before serving.
Heat oil on med. high heat. Add onions and saute until translucent. Add chicken and brown about 10 minutes; drain. Season to taste with salt and pepper, if desired. Add spaghetti sauce; cover and cook over medium heat for 20 minutes. Add mushrooms or green peppers (if desired), cover and cook 5 minutes or until chicken is done. Serve with pasta or rice, if desired.
Cross cut tomatoes on top and bottom. In a large pot, boil for 3-5 minutes. Remove tomatoes and place in a colander (make sure colander is inside a bowl to catch any juices). Cool tomatoes until they can be handled (tomatoes should still be warm). Using your thumb and a small knife, peel and core tomatoes over colander. Add tomatoes and remaining ingredients to pot. Cook over medium heat for about 1 hour, stirring occasionally and breaking up tomatoes while stirring. Allow to cool to room temperature if you are going to store in freezer.
beat the pizza dough then roll it out into a wide circle. pour the alfredo sauce (not all of it) over the dough and spread it out with a butter knife. cook the bacon then crumple up 3 pieces out of the 6 you cooked dice the mushrooms into small pieces Sprinkle the 3 crumpled pieces of bacon, HALF of the mushrooms, and 1/2 cup of mozzarella cheese all over the pizza dough that is covered with alfredo sauce. add another layer of alfredo sauce over the pizza. Sprinkle the other half of the diced mushrooms. Crumble the other three pieces of bacon and add to the pizza. Bake at 400* for about 10 minutes or until golden.
Mix salad dressing and flour; gently whisk in milk until smooth. Cook on medium heat, stirring constantly, until sauce is thick. Set aside. Brown beef. Drain and rinse under hot water to get rid of extra fat. Cook onions and mushrooms until onion is soft. Drain and add back to pan along with beef. Add sauce, basil, oregano, parsley, red wine, worcestershire sauce, and tomatoes. Heat to blend flavors. Serve over rice or noodles.
Cook the potatoes in salted water until soft, then drain and return to the heat to dry out. It is important that the potatoes are thoroughly cooked. Combine the potatoes with the crumbled crispy bacon, the diced pickles, eggs and scallions. Season. Combine the remaining ingredients to make the dressing. Fold enough of the dressing into the salad to make it creamy. Try to fold everything together while the potatoes are still warm, and allow the potatoes to break down a little in the mixing. Serve.
Rinse the radish leaves at least 3 times and pat dry. They can be chopped or left whole. I would remove the stem however it's edible but a little tough for my liking. Heat up the olive oil in a pan on medium heat , add the leaves and stir fry for about 2 minutes until the leaves are wilted. Minced garlic can be cooked with the greens as well and salt and pepper to taste.
Mix vinegar, soy sauce and sugar together until dissolved. In a lighly oiled saute pan over high heat, sear shrimp until just turning pink& season with salt and pepper. Add garlic, ginger, and saute until fragrant, about 45 seconds. Add vinegar mixture, and add tomatoes and simmer until liquid is reduced by 1/2. Add 2 Tablespoons butter and whisk inches Serve on top of rice or mashed potatoes.
Preheat oven to 200C (180C fan forced). Grease a 6cm deep x 20 cm (base) round spring form pan and line the base and sides with baking/parchment paper and place on a large baking tray. Remove and discard stems from the the silver beet (kale) and roughly chop the leaves. Heat a fry pan/skillet over high heat and cook silver beet in batches stirring for 2 minutes or until wilted (how many batches will depend on the size of your pan) and transfer to a colander over a large bowl and using the back of a large spoon press silver beet/kale to drain excess liquid and cool for 5 minutes. Combine onion, ricotta, feta, lemon rind, eggs and 1 cup of cheddar (tasty) cheese in a large bowl and add silver beet and add seasoning of salt and pepper and stir to combine. Place 1 tortilla in the base of the prepared spring form pan and spread one-third of silver beet mixture over tortilla and repeat layers twice with tortillas and silver beet mix and finish with a tortilla and sprinkle with remaining 1/2 cup of cheddar (tasty) cheese. Bake, uncovered for 5 minutes or until golden and then stand in pan for 5 minutes before you remove from the pan and cut into wedges.
Melt butter in medium saucepan. Add brown sugar and Kahlua, stirring over medium heat to dissolve the brown sugar. Add the carrots and stir to coat. Cover and continue to cook over medium heat, stirring occasionally, until heated through, about 5 minutes.
Score meat with a knife of both sides. Combine all ingredients together and marinade steak for 3 hours or longer in the refrigerator. Broil or grill to desired doneness and slice on the diagonal.
In a small skillet heat and melt 1 T. of butter. Add bread crumbs and saute until they sizzle and are tender, this whole process should take no more than 5 minutes. Cover and set aside. In a large mixing bowl, whisk together eggs, evaporated milk, corn oil, white pepper, seasoned salt and Worcestershire sauce until all incorporated. In a large, buttered oblong baking dish, put a layer of macaroni on the bottom and slowly pour only enough egg mixture to cover this layer. Then add the cheeses on top of that. Repeat this whole process until you used up all the cheese and macaroni in layers and finish with a top layer of egg mixture. Cover with a lid or foil and bake for 30-35 minutes in a pre-heated 425 oven. During the last 5-7 minutes of cooking, add the bread crumbs over the top and cook uncovered. Let stand and cool for at least 5 minutes.
Pour water into a medium saucepan with a tight-fitting lid. Add salt and bring to a boil over high heat. When water boils, add bulgur and remove from heat. Cover and let stand 30 minutes, or until all the water has been absorbed. In a large bowl, combine bulgur with all remaining ingredients and stir to mix thoroughly. This can be served at room temperature or chilled. Top with fresh parmesan or crumbled feta, if desired.
For Salmon, Rice and Pastry: Bring medium saucepan of salted water to a boil. Add the rice; boil uncovered until just tender-- about 18 minutes. Drain. Melt butter in a heavy medium skillet over medium-low heat. Add leek and saute until beginning to soften-- about 4 minutes. Add the mushrooms and cover the skillet and cook until mushrooms release their juices, stirring occasionally-- about 5 minutes. Uncover skillet, increase heat to medium-high and saute until liquid evaporates-- about 3 minutes. Transfer to bowl and add rice. Season with salt and pepper. Cool completely. Butter a large baking sheet. Roll out 1 puff pastry sheet on a floured surface to 12" square size. Cut into 4 equal squares. Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Set salmon on top of rice. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not enclose salmon completely). Roll out remaining pastry sheet on a floured surface to 13" square size. Cut into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal (brush with egg mixture if necessary to help it adhere). Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made up to 8 hours ahead-- Keep chilled). Preheat oven to 400°. Brush top of pastry with egg mixture. Bake until golden and thermometer inserted into fish registers 145°-- about 30 minutes. For Dill Sauce: Combine clam juice and wine in heavy small non-aluminum saucepan. Boil until reduced to 1/3 cup-- about 9 minutes. Reduce heat to medium. Whisk in Creme Fraiche. Boil until reduced to 1 cup-- about 5 minutes. Remove from heat, stir in dill and season with salt and pepper. Transfer salmon packages to plates. Spoon Dill Sauce around, and serve. Note: If creme fraiche is unavailable, heat 1 1/4 cup whipping cream to lukewarm (85°). Remove from heat and mix in 2 1/4 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on the temperature of the room). Refrigerate until ready to use. Enjoy!
In a large bowl, mix the quinoa with the spices, olive oil and Parmesan. With wet hands form a small ball, about 2 inches diameter and insert inside a small piece of mozarella. Cover up the whole to completely close the arancini. Coat it in the eggs then in the breadcrumbs. Heat up the oven to 400 and bake for 30-35. Serve hot.
Also need: 4 sheets heavy duty aluminum foil (12x18-inches each). Preheat oven to 450 degrees F or preheat grill to medium-high. Center a quarter of the corn on each sheet of aluminum foil, and top with shrimp and salsa. Drizzle with lime juice and olive oil. Bring up sides of foil and double fold. Then double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets. Bake 14 to 18 minutes on a cookie sheet in oven OR grill 12 to 18 minutes in covered grill. Open to allow steam to escape and enjoy. Serve with chili rice. To prepare rice while packets are cooking, follow package directions, adding bouillon cube to water. Stir chili powder into cooked rice.
Cook Pasta as directed and drain. Meanwhile in a heave pan, heat butter. Add mushrooms and saute until tender. Add cream and parsley to pan and bring to a boil. Let boil 1 minute until thickened. Add proscuitto and stir well. Remove from heat and add parmsean, nutmeg, salt and pepper to taste. In large bowl combine sauce with pasta and toss. Let set for 1 minutes so liquid absorbs. Garnish with extra parsley and cheese. Serve.
Butterfly shrimp: Make deep cut along outer curved edges then spread open like a book. Pat dry. Whisk eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon of parsley in bowl. Heat about 1/8 inch olive oil in large skillet over medium-high heat. Put flour in shallow bowl. Working in batches, dredge shrimp in flour, dip in egg mixture and add to skillet cut-side down; fry, turning until lightly browned, about 3 minutes. Transfer to paper towels to drain. Pour out any oil from skillet and wipe clean. Add broth, wine and lemon juice and bring to boil over medium high heat. Add tomatoes and cook until sauce is slightly reduced, 4 minutes. Push tomatoes to one side; whisk in butter a few pieces at a time. Stir in shrimp and remaining 1 tablespoon of parsley. Meanwhile, put spinach in microwave safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce plastic; microwave until wilted, 3-5 minutes. Divide spinach and shrimp mixture among plates and top with sauce.
Preheat oven to 400 degrees. Unroll pizza dough on lightly floured surface. Pat out dough to form 16 x 12-inch rectangle. Cut into quarters. Top dough with ham to within 1/2 inch of sides. Mix cheese and dressing; spread on ham. Top with tomatoes. Fold each rectangle in half; seal edges with fork. Put on baking sheet sprayed with cooking spray. Bake 16 to 18 minutes or until golden brown. Make ahead: prepare calzones up to 8 hours in advance. Wrap baking sheet with plastic wrap and store in refrigerator. When ready to eat, unwrap and bake one or more as directed. Healthy Living Tip: Save 50 calores and 7 grams of fat per serving by preparing with Kraft 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese and Kraft Light Ranch Reduced Fat Dressing.
Mash bananas with a fork or use blender to make into a pulp. Add flour. Mix water and sugar to make a syrup. Add syrup and nutmeg to bananas and flour (add more water, if needed, to make batter to pancake consistency.) Mix well. Fry like pancakes in oiled frying pan until golden brown.
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired. Garnish with lemon and orange slices if desired. It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture. Makes 4 cups. Recipe courtesy of http://www.cookingnook.com.
Cream sugar and butter. add eggs and golden syrup, mix well. Meanwhile cook cherries in water (to cover) in microwave for about a minute to plump them up. Discard half the liquid, cool. Mix flour, baking soda, oats and nuts together. add cherries and cooking liquid to the wet ingredients; mix well. Loosely fold the dry ingredients in, leave batter to sit for at least half an hour (can be refrigerated overnight, but the cookie texture will be different). Drop teaspoons of the batter onto a greased cookie sheet. Bake 13 to 15 minutes at 350 degrees. Cool before storing. They are soft, a little chewy, and not particularly sweet.
Scramble eggs in frying pan. Melt butter. Brush onto each slice of bread. Sprinkle cheese onto one side of bread. Place turkey and/or bacon. Place eggs on top of meat. Place in panini maker or George Foreman Grill.
Combine first 5 ingredients in a small bowl. Sprinkle both sides of the fish with the paprika mixture. Heat oil in a large cast-iron skillet over high heat. Add fish; cook 4 minutes on each side or until fish flakes easily with a fork.
Heat oven to 350 degrees. Melt 2 tablespoons butter or margarine in medium saucepan. Stir in flour and bouillon. Gradually stir in milk; cook until mixutre boils and thickens, stirring constantly with wire whisk. Stir in mayonnaise or salad dressing and mustard until well blended. Arrange broccoli in ungreased baking dish. Top with cooked chicken. Spoon sauce over chicken. Sprinkle with cheese. In small bowl, combine bread crumbs and 1 Tablespoon melted butter; mix well. Sprinkle over top of casserole. Bake at 350 for 30 minutes or until thoroughly heated. Serve with green salad and garlic bread. Enjoy!
Steep the tea bags in boiling water for about 5 minutes. Add the sugar and stir to disssolve. Add the hot cranberry juice and serve warm in mugs garnished with orange wedges or chill and serve over ice.
Heat oven to 350 degrees Fahrenheit. In bowl, stir together quick bread mix, pumpkin puree, and pumpkin pie spice until blended. Transfer 3/4 of the batter to a greased 1 1/2 quart( 8 1/2 x 4 1/2 x 2 1/2) loaf pan. Drop dollops of cream cheese spread or small cubes of cream cheese on top of batter. Spread remaining batter on top. Bake 40 minutes or until done. Cool, Slice.
Heat oven to 400°F Toss potatoes with olive oil and season with 1/4 teaspoon of the garlic salt and 1/8 teaspoon of the black pepper. Place on a baking sheet; bake at 400F for 30 minutes. Turn halfway through. While potatoes are cooking, heat broiler or grill. Season steak with remaining garlic salt and pepper. Broil or grill steak 4 minutes per side for medium rare. Allow to rest before slicing. Melt butter in a medium-size skillet over medium-high heat. Add shallots and mushrooms and cook 6 minutes, stirring occasionally. Add sherry off the heat. Return to heat; cook for 1 minute. In a small bowl, mix together broth and cornstarch. Stir into skillet and simmer for 2 minutes or until thickened. Stir in oregano and Worcestershire sauce. To serve, slice steak on an angle; spoon mushroom sauce on top. Serve with potatoes.
Combine tomatoes, jalapenos, cilantro, minced scallions and 2 tablespoons lime juice in medium bowl. Stir in 1/8 teaspoon salt. Let stand until tomatoes begin to soften, about 30 minutes. Strain mixture into bowl and discard liquid. Pulse the black beans, garlic, remaining lime juice (except that for the guacamole)and remaining salt (ditto)in food processor until mixture resembles chunky paste. Transfer to bowl and wipe out food processor. Pulse sour cream and 2 1/2 cups cheese until smooth. Transfer to separate bowl. Spread bean mixture evenly over bottom of 8 oz. square clear glass baking dish or 1 quart glass bowl. Spread sour cream mixture evenly over bean layer, and sprinkle evenly with remaining cheese. Mash 3 avocados with lime juice and 1/2 teaspoon salt. Spread guacamole over cheese and top with tomato mixture. Sprinkle with sliced scallions and serve with tortilla chips. Dip can be refrigerated for up to 24 hours. Let dip stand at room temperature before serving. Note: For a crowd, double the recipe and serve in 13 x 9 inch clear glass baking dish.
Wash and peel potatoes. Cut into bite size pieces and boil. Drain and add all ingredients. Mix together and chill before serving.
Heat oven to 450 degrees. Spread pizza dough out onto a 10x15 ornmeal lined baking sheet,. Spread Alfredo sauce evenly over crust. Divide basil, green onions and prosciutto evenly over sauce. Distribute Jack cheese over all. Bake for 20 minutes.
Heat the oven to 375°F Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper. In a medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 1/2 cups sugar, salt and zest. Mix just until thoroughly combined; do not overmix. With the mixer running, slowly incorporate the egg mixture into the butter just until combined. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix. Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle with the remaining 2 tablespoons sugar. Bake the cake until a toothpick inserted comes out clean, about 1 hour to 1 hour and 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cool the cake on a wire rack before removing it from the pan.