HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Toss eggplant slices with olive oil, garlic, 1/4 teaspoon salt and a few pinches pepper. Lay eggplant on baking sheet and bake for 20 minutes. Remove from oven and brush with the balsamic vinegar. Cut baguette in half lengthwise and hollow out the center. Brush both sides generously with pesto, then lay eggplant in bottom in overlapping slices. Follow with an overlapping layer of tomatoes and sprinkle them lightly with salt and pepper. Place the cheese on top and follow with the lettuce. Place the top of the baguette on the sandwich and slice diagonally into 4 sandwiches.
In a deep skillet, heat oil over medium heat; cook onion, garlic & ginger, stirring occasionally; for 3 minutes. Add jalapeno pepper, coriander and curry paste; cook, stirring, for 1 minute. Add spinach, tomato, stock and salt; cook over medium-high heat for 2 minutes. Add chicken; cook for 7 minutes or until no longer pink inside. Stir in garam masala.
Mix broccoli, bacon and green olives together. Mix in enough mayo to hold the above ingredients together. Gently mix in the eggs, adding more mayo to hold all ingredients together. We serve this on lettuce leaves.
To prepare broth, heat a large stockpot over medium-high heat. Add oxtail, ginger, and shallots; saute 8 minutes or until ginger and shallots are slightly charred. Add water and next 8 ingredients (through cinnamon stick); bring to a boil. Reduce heat, and simmer 4 hours. Strain broth through a sieve into a large bowl; discard solids. Return broth to pan, and bring to a boil. Reduce heat to medium, and cook until reduced to 10 cups (about 30 minutes). Skim fat from surface; discard fat. Keep warm. To prepare remaining ingredients, add sliced onion to broth. Place noodles in a large bowl, and cover with boiling water. Let stand 20 minutes. Drain. Place 1/3 cup bean sprouts in each of 6 soup bowls. Top each serving with 1 1/3 cup noodles and 2 ounces eye-of-round. Carefully ladle 1 2/3 cups boiling broth over each serving (boiling broth will cook the meat). Serve with cilantro, basil, chiles, limes, and hoisin, if desired.
Mix cream cheese, 1/3 cup sugar and pinch of salt using electric mixer until well blended. Add chocolate chips. Set aside. Mix all remaining ingredients. Line a muffin pan with papers. Fill each mouffin paper until 1/ 2 full with chocolate mixture. Drop a tablespoon of the cheese mixture on top of the chocolate mixture,. Bake aat 350 degrees for 20 minutes. Cool at room temperature and then refrigerate.
Heat oven to 375°F In small saucepan, combine caramels and half-and-half; cook over low heat, stirring occasionally, until caramels are melted. Keep warm. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 1/2 cups flour, 1/4 cup sugar and salt. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add oil, water and egg; mix well. Press crust mixture evenly in bottom and up sides of ungreased 15x10x1-inch baking pan. In large bowl, combine all apple filling ingredients; toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples. In small bowl, combine all topping ingredients except nuts; beat until smooth. Spoon over apples, spreading slightly. Sprinkle with nuts. Bake at 375°F for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.
In a large bowl, combine flour, baking soda, salt, brown sugar, white sugar and cinnamon and stir to evenly combine dry ingredients. Add buttermilk and vanilla to dry ingredients and stir until combined. Add in mashed bananas and mix to evenly incorporate. Add butter and stir until smooth. If consistency is too thick you can mix in a little more buttermilk to thin up the batter. Heat griddle to medium heat. Spray griddle (or skillet) with cooking spray and pour pancakes onto griddle (about 1/4-1/3 cup). Cook about 2 minutes or until pancake starts to bubble, then flip to other side and cook until other side is golden (about 2 more minutes).
Spray a small saucepan with ooil. Cook onion and bacon until onion is just tender. Remove from heat, set aside. Spray a medium frying pan with oil. Heat pan to medium heat. Beat egg whites until thick and white. Spread into heated pan. Place cover on pan while you prepare the egg yolks. Beat egg yolk, and pour over egg whites. Place cover back on pan, and cook 1 minute. Sprinkle the bacon, onion, tomatoes, basil, and cheese gently over the egg mixture. Season with salt and pepper. Place lid back on pan and cook until cheese melts, about 5 minutes. Fold omellette in half, using an eggflip, and serve immediately.
Brown hamburger, onion and celery together - drain well. Mix all ingredients in ungreased 8x11 cake pan or casserole pan. Bake uncovered for 1 hour at 350 degrees.
Preheat oven to 375. Mix cheeses together and set aside. Heat olive oil is a skillet. Add the onion, peppers and garlic and saute over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for 15 minutes. Mix squash well with cooked veggies and spread half in bottom of a 9x13 pan. Top with half the cheese mixture. Then spread the rest of the squash mixture and then end with the remaining cheese. Bake for30 minutes until cheese is bubbly and slightly golden. Let cool and set for 10-15 minutes before serving.
The sauce:. Prepare brown gravy mix in accordance with package directions (basically, whisk 1 1/2 c water with mix and cook until thickened). Keep warm. Add wine to gravy and cook 2 minutes over low heat. Add lemon juice, worchestershire sauce, parsley, and bay leaf, and cook 2 minutes. Add 8 tbs (1 stick) butter and stir occasionally. Once incorporated keep warm. This makes enough sauce for several uses. The almonds:. Toast almonds in a dry heavy over medium hear skillet stirring constantly, until fragrant. Remove from pan so a not to scorce them. The chicken:. Pound chicken breasts until flattened into a uniform thickness of 1/2 inch. Combine flour, salt, and pepper on a plate. Heat the remaining butter and the olive oil into a large skillet until hot. Dredge chicken into flour mixture to coat. Place chicken in pan. Cook 4 minutes each side (or thereabouts) until done. Drain chicken on paper towels to absorb excess oil. Place chicken on a serving platter. Drizzle 3/4 to 1 cup of sauce over chicken and top with almonds. Serve immediately.
Dice chicken into 1-inch squares. In large skillet over medium heat, melt butter and stir in curry powder and sherry Add chicken to this mixture and saute 5 minutes. Meanwhile, cook rice. Using a 2-quart saucepan, heat sauce (see Fred Harvey Cream Sauce). Carefully blend chicken and cooked rice into the sauce. Stir carefully until well mixed. Place in casserole, top with grated cheese, and place under broiler until browned, about 4 minutes, or bake in glass dish at 400 degrees until browned and bubbly, about 10 minutes.
Cover the beans in cold water by at least three inches of liquid and allow to soak overnight. When your beans have soaked, heat the onion and garlic in 2 tablespoons of the oil in a large heavy saucepan over medium heat for about ten minutes. Add prosciutto (if the end--add it whole, if a slice, cut into dice and add), the drained beans, the stock and the bouquet garni. Bring to a simmer, partially cover the pot and continue to simmer very gently, stirring every twenty minutes or so (and adding additional broth or water if the beans become dry) for about one and a half hours or until the beans have softened completely. Stir the tomatoes into the beans and cook uncovered until the beans are no longer submerged in liquid. If you used a prosciutto end, remove it and peel off and discard the rind, chop the remaining meat and add back into the beans. Preheat the oven to 350°F. Process the bread in your blender or food processor (or grate using the larger holes on your box grater). Spread the beans in an 8 - 12 cup gratin or baking dish. Sprinkle the surface with the bread crumbs and the remaining olive oil; bake for thirty minutes or until the surface is golden brown.
Wash apples, pear and lemon. Core apples and pear. Discard cores. Peel orange. Discard peel. Cut lemon, leaving peel on. Turn juicer on and put fruit through the juicer chute.
Heat oven to 350°F Butter bottom and sides of two 9-inch round baking pans. Line bottoms with wax paper; butter paper. Melt butter in small saucepan; remove from heat. Add cocoa, stirring until blended; cool slightly. Beat eggs in large bowl until foamy; add salt and vanilla. Gradually add sugar, beating well. Add cooled chocolate mixture; blend thoroughly. Fold in flour. Stir in pecans. Pour mixture into prepared pans. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not overbake. Cool 5 minutes; remove from pans to wire racks. Carefully peel off paper. Cool completely. For filling, combine all ingredients; stir until instant coffee is almost dissolved. Beat until stiff. Spread CREAMY COFFEE FILLING between layers, over top and sides of cake. Garnish with chocolate curls, if desired. Refrigerate 1 hour or longer before serving.
Combine first 5 ingredeints. Pour over onion and mushrooms. Let marinate in fridge until ready to serve. Combine remaining indgredients, just before serving toss with dressing.
Using a double boiler, put water in the bottom and heat and boil. In the top of the boiler, put 3 cups of water. When both start boiling, put the top pan on the bottom pan, and add the rice to the boiling water in the top pan. When boiling again, put cover on and low boil for 40 minutes. You may have to check half way through cooking and add more boiling water to the bottom pan. After the 40 minutes, add more boiling water to the bottom. Add the margerine, and the condensed milk to the rice. Stir until well blended. Cook 20 minutes longer uncovered till thick. Take off heat and add vanilla and raisens if desired.
Cut meat into serving-sized pieces. If it's a very thick cut of meat, you may want to cut it thinner, so it will get tender more quickly. Place a heavy-bottomed dutch oven or deep skillet on the stove over medium heat. Quickly brown the meat on all sides and remove from pan. Saute the onions and garlic in olive oil until limp, then drain fat from pan. Add the remaining ingredients, stirring until well combined. Return the meat to the pan, bring to a boil, then lower heat, cover and simmer for about 2 hours, or until the meat is falling-apart-tender. Serve this with rice, noodles, or mashed potatoes to provide a nest for the sauce. Warning: your family may fight over the sauce! If so, just double the sauce ingredients next time, using the same amount of meat.
In a bowl mix solid Crisco, salt, vanilla, and about 1/3 of the sugar. Add milk and remaining sugar alternately. Mix until smooth and creamy. Add more sugar to thicken, or milk to thin frosting, if needed, for a good spreading consistency. Frosts 2 8 or 9" layers OR 1 13x9x2" cake.
Mix all except parsley together and form into a ball. Roll ball in parsley. Chill until serving.
Preheat oven to 350°F. Beat an egg in a mixing bowl. Add in ground beef, bread crumbs, garlic powder and onion powder and mix together. Add in almost all of the cup of Catalina until the ground beef rolls into a ball. Place meat mixture into a greased bread pan and then add the remaining Catalina dressing on top of meat mixture. Bake for an hour and a half.
Line rimmed baking sheet with foil. Coat lightly with oil spray. Lay out bacon in a single layer. Put in a cold oven. Turn on to 400°F; Set timer for 17 minutes. When the 17 minutes is up, check every 1-2 minutes until done. It will look slightly undercooked in the oven. Take it out now & it will be perfect - crispy but not hard. variations: 1. sprinkle with brown sugar before baking. 2. sprinkle with black pepper before baking. 3. lightly coat with jerk seasoning before baking.
Season shrimp with salt and pepper. In a medium-heavy bottom skillet, over medium heat, saute shrimp, garlic and ginger in oil about 3 minutes, stirring constantly to ensure garlic and ginger do not burn. Add rum and flambe shrimp. Add lime juice and simmer about 1 minute. Remove shrimp from pan and set aside. Add coconut milk, 35% cream, cayenne pepper and lime zest to pan; bring to a boil. Reduce heat and simmer about 5 minutes, or until sauce thickens slightly. Return shrimp to pan until heated through. Do not allow sauce to boil. Adjust seasoning, if necessary. Garnish with coriander and red pepper.
1. Boil water. Blanch prawns for 30 seconds then transfer to ice water immediately. Drain. 2. Combine all seafood with tomato, mango, onion and chilli in a large bowl and cover with lime and orange juice. Toss gently and ensure all seafood is submerged in juices. 3. Cover and refrigerate for 3 hours. 4. Drain seafood and discard marinate. 5. Add coriander, sugar and orange/grapefruit, season to taste. 6. Spoon into serving bowls and top with coriander. Pass popcorn separately. Note: I used Moreton Bay bugs instead of the salmon.
In a small bowl combine hoisin sauce, the water, sesame oil, cornstarch, soy sauce, and garlic; set aside. In a 3 1/2- or 4-quart slow cooker combine cabbage mixture and 1 cup shredded carrots. Cut chicken into 1/8-inch slices; cut each slice in half lengthwise. Place chicken on top of cabbage mixture. Drizzle with 1/4 cup of the hoisin mixture. To serve, heat tortillas according to package directions. Spoon chicken mixture onto tortillas. If desired, top each serving with green onions.
In a very large bowl combine the first seven ingredients with 1/2 cup flour. Mix the remaining flour with the next five ingredients. Stir in the graham cracker crumbs. In a large mixing bowl beat butter and sugar till creamy. Gradually add egg yolks and beat till thick and fluffy. Add the graham crumb mixture and blend well. Stir into fruit mixture with orange juice. In separate bowl, beat egg whites till stiff but not dry; fold into graham cracker mixture. Turn into a well-greased 10" tube pan and bake in 325 degree oven for 1 1/4-1 1/2 hours. Cool in pan for 30 minutes then take out and put on rack to cool completely.
Make your mac and cheese per the box instructions. Salt and pepper the meat and add a clove or two of garlic, brown meat. Combine the prepared mac and cheese with the hamburger mixture, add additional cheese if desired to make this nice and cheesy! Serve warm! Variation: you can add diced onion to the hamburger and cook it when you brown the hamburger. I usually brown my hamburger in the microwave. I put the meat in a microwave safe bowl along with the garlic (and onion if you like) and then put in microwave for three minutes on high. After three minutes take it out and stir it up, breaking the meat into pieces. Then microwave in 30 second bursts, taking it out and stirring until all the meat is brown. Then when you add the mac and cheese you can just put it in this bowl and serve. This saves how many bowls you have to dirty in the kitchen to make this dinner.
Heat oil in a skillet and add minced pork, toss until dark golden brown Add mushrooms, water chestnuts, bamboo shoots,crab and shallots. Toss well, cook 1 minute Combine sesame oil,oyster sauce& sherry, add to pan and toss until well combined, remove from heat. Have a bowl of cleaned lettuce leaves ready. When you are ready to serve this course bring the hot pork mixture and lettuce leaves to the table. Everyone helps themselves to a lettuce leaf adds a heaping tbsp of the pork, rolls the leaf around the meat and Enjoy! Optional: You may serve a sauce to go along with the wraps, serve on the side. Something like recipe#48345 Asian Dipping Sauce by Markthegastonome or a spicy one of your choosing
Add all dry ingredients to a zip-lock bag and shake to mix well. Add the 16 chicken pieces and shake to coat all sides well. Place chicken pieces, skin side up, on a greased baking sheet. Using a pastry brush, dab the melted butter on top of each piece. Bake at 375 degrees F. for 20-45 minutes or until golden brown and tender.
Slice beans into 1 1/2 inch lengths. Cut peppers into 1 inch pieces. Cut chicken into 1 inch cubes. Place a 12 inch frying pan over high heat. When pan is hot, add oil, beans and broccoli florets; stir fry 2 minutes. Add chicken to cook, stirring occasionally, about 2 minutes. Add peppers and baby corn, about 2 minutes. Add curry paste, coconut milk and sugar. Reduce heat to low and stir until curry paste is well blended. Add water chestnuts; continue to cook about 4 minutes. Stir in fish sauce.
Melt the butter in a saute pan over medium heat; add in the shallots. Stir/saute 1-2 minutes or until the shallot begins to soften. Stir in the mushrooms; cook 6-8 minutes or until they are limp and have given up much of their liquid. Add in the stock, cream, salt, and pepper; cook until the liquid reduces by about half. Arrange toast on 4 plates; top each with an equal portion of mushrooms and sauce. Dust with paprika and serve.
In a skillet, cook sausage until no longer pink and drain. Transfer sausage to crock pot, add the next 10 ingredients and stir well. Cover and cook on low for 7 hours or until rice is tender. Stir in cheese during the last 10 minutes of cooking time.
Beat together the cream cheese, mayonnaise, sugar, lemon juice, cayenne, salt, and pepper until smooth. Fold in the crab meat, shrimp, and scallions until evenly combined. Stuff the shells with the mixture and place on a serving dish. Cover tightly and refrigerate for at least an hour and up to 12 hours before serving.
Mix above three ingredients and put in a 13 x 9 pan (save some to sprinkle on top). Drain pineapple well. Heat juice and add enough hot water to make 1 cup liquid. Pour over jello and dissolve well. Add sugar. Stir well and let cool. Whip chilled milk until thick. Add jello mixture and whip again. Add crushed pineapple. Pour over graham wafer base and cover with remaining crumbs. Chill several hours or overnight.
FOR SALSA: Place all the ingrediens in medium bowl and stir gently to combine. Cover and set aside. FOR SWEETCORN CAKES: Combine 2 cups of the corn, onion, eggs, cilantro, flour, baking powder, salt and pepper in a food processor. Process until well mixed. Add the remaining 1/2 cup corn into the mixture and mix well. Heat a large skillet at medium heat and brush with oil. Spoon 2 heaping tablespoons of the mixture for each corn cake onto griddle. Cook each side for 1 to 2 minutes. Cook in batches. Keep the cooked corn cakes warm in a 200F preheated oven. Serve with salsa. Makes 15 cakes.
Combine ingredients in a shaker with ice. Shake well and pour into a salt-rimmed glass. Garnish with lime.
Preheat oven to 350 °. Lightly grease a baking dish (I used my 10-inch cast iron skillet for this recipe) with a little butter, margarine or cooking spray. Set aside. Remove chilies from the first can. Use a sharp knife to slice down one side to "butterfly" them. Arrange them evenly across bottom of the baking dish (or skillet). Sprinkle 1/3 of cheese over the top. Open the second can of chilies and do the same butterflying them and layering them over the cheese. Sprinkle 1/2 of remaining cheese over top of chilies. Meanwhile, crack eggs into medium bowl. Add milk, flour, oregano, paprika, salt and pepper. Use a hand mixer to mix ingredients until well combined. Pour egg mixture over top of chilies and cheese. Top with remaining cheese and place in preheated oven. Bake 40-45 minutes. Allow to cool slightly before serving.
Preheat oven to 350°F. In a small bowl combine the sugars, cinnamon and nutmeg. Place melted butter in another shallow bowl. Cut each slice of bread into 4 strips. Dip both sides of bread strip in butter, then sprinkle with sugar mixture. Place on an ungreased baking sheet. Bake at 350F for 5-7 minutes or until golden brown.
For Curd. In a microwave safe dish, combine lemon zest, lemon juice, and sugar. Heat to dissolve sugar whisking after a minute. Add butter and stir until it has melted and combined. Remove from heat and cool to room temperature. Beat eggs into cooled lemon mixture until well blended. Return to microwave oven and cook over medium-low, whisking ever minute, about 5 minutes or until mixture thickens and coats spoon. Cool. Softening apricots. Add white Wine to Apricots for one hour then remove from wine. Pour the wine into a glass filled with ice for your self to enjoy while making trifle. For Pudding. Mix the pudding ingredients together whisk till smooth set aside. Assembly. In a trifle bowl place half of the angel food cake follow with 1/2 of the lemon curd, pudding, apricots, bananas, 1/3 coconut, cashews and cool whip. Repeat with second layer. Top with 1/3 of cool whip garnish with rest of cashews a coconut. Refrigerate till ready to eat.
Stir milk, rice, sugar, and salt in heavy large saucepan over high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium-low and gently simmer uncovered until pudding is thick and rice is tender, stirring frequently, about 45 minutes. Mix in ginger and spices. Spoon warm into bowls, or chill in refrigerator for several hours.
Combine chicken, macaroni, mushrooms, pimientos, peppers and onions. In seperate bowl, combine soups, cheese, milk, basil, and lemon pepper, then add to chicken mixture. Pour 12 cups of mixture into four greased 9 x 13 inch baking pans. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine corn flakes and melted butter, and sprinkle over casseroles. Cover with tin foil and bake at 350 degrees for 45 minutes, then remove foil and bake for another 15 to 20 minutes or until bubbly. Makes 45 to 50 one-cup servings.
Place breast halves and leg quarters in a large bowl; sprinkle with salt. Cover and chill 8 hours or overnight. Combine reserved giblets, wings and backbone in a large Dutch oven. Add 10 cups water, 8 celery pieces, 4 onion quarters, and 4 carrot pieces. Bring to a boil over medium-high heat. Reduce heat and simmer 5 hours or until mixture measures 8 cups. Cool to room temperature. Cover and chill stock 8 hours or overnight. Skim solidified fat from surface of stock; discard fat. Return stock to high heat; bring to a boil. Boil for 30 minutes or until stock measures 3 cups. Strain mixture througha sieve, reserving stock. Discard the solids. Remove turkey from refrigerator, and let stand at room temperature for 30 minutes. Preheat oven to 325 degrees F. Arrange turkey pieces skin side up, in a roasting pan, and arrange remaining 8 celery pieces, 4 onion quarters, and 4 carrot pieces in pan. Brush turkey skin with 2 tablespoons cream; sprinkle with black pepper. Bake at 325 degrees F for 1 1/2 hours or until a thermometer inserted in the thickest part of breast registers 165 degrees F, basting every 30 minutes with 2 1/2 tablesppons stock. Remove from oven. Place breast halves and leg quarters on a jelly-roll pan or cutting board. Let stand, covered, for 30 minutes. Discard skin. Add 1 cup stock to bottom of roasting pan; carefully scrape browned bits from bottom of pan. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to top). Seal bag, and carefully snip off 1 bottom corner of bag. Strain drippings through a sieve into a medium saucepan, stopping before the fat layer reaches the opening; discard fat and solids. Add remaining 1 1/2 cups stock to pan; bring to a boil over medium-high heat. Combine remaining 6 tablespoons cream and cornstarch, stirring with a whisk until smooth. Stir until sauce thickens.
Slice the bread into 1/2-inch thick slices. Toast on one side. Mix chilis with butter, garlic, mayo, and cheese. Spread on untoasted side of bread slices. Broil until cheese is light brown and puffy. Serve at once. Cheese mixture can be made ahead of time and stored in the refrigerator until ready to use.
Mix, let stand at room temperature for at least 2 hours. Cover and refrigerate for 24 hours to let the rose flavor meld into the butter.
Mix together the potatoes, celery, relish, eggs, and salt. Mix together sour cream, mayo, and dry Italian dressing mix. Combine the potatoe mixture with sour cream mixture; refrigerate. To serve, add the shrimp and serve in a salad bowl lined with lettuce.