HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°F. Arrange the sausages in the bottom of a 9"x9" baking dish. Layer the apples slices on top of the sausage. Pour the corn bread/muffin batter over all. Bake for 30 minutes, or until done. Serve with warm maple syrup.
In large saucepan stir together the water, chopped rhubarb, sugar and lemon rind. Bring to a boil and reduce heat to med low, simmer til sugar dissolved and rhubarb breaks up about 10 minutes. Remove from heat and stir in the lemon juice. Strain thru fine sieve pressing out liquid. Let cool. To serve add 3 parts water to 1 part syrup. Serve over ice. Syrup keeps 3 weeks refrigerated.
trim brie cheese of the outer layer. Place on plate. Pour caramel sauce over top. Sprinkle with chopped pecans. (Note: quantities are approximate -- this is foolproof -- pour/drizzle sauce and pecans on to your like) Serve room temperature with crackers,apple slices or anything you like.
Warm Half& Half. Place sugar, egg yolks, salt, Amaretto, vanilla flavor, almond flavor, and almond paste in another bowl, mix well. Mix the Half& Half with egg yolk mixture. Pour mixture through a sieve. Pour mixture into well-buttered and sugared ceramic molds. Bake at 350 degrees in water bath for about 45 minutes or until set. Cool, unmold, and serve with fresh sliced fruit, fruit sauce, caramel sauce, or whipped cream. Yield: four servings.
Soak flax seeds in water for 15 minutes. Grind up some quinoa into flour consistency (I use my mini-blender, but a clean coffee grinder would work too). Mix ground quinoa with soaked flax seeds (do not strain) Add olive oil, sea salt, and baking powder. Grease a 9x11 cookie sheet then spread the mixture out. Spread it so it fills the entire sheet. Bake at 375 degrees until it starts to brown on the edges (probably about 15 minutes), flip and bake a few more minutes. For a raw version you can omit baking powder, dehydrate, score, and flip.
Saute onions, celery, and bell pepper in melted margarine until soft. Add flour and cook on low heat for 15 minutes, stir often. Keep covered when not stirring. Add crawfish and parsley. Cook on low heat for 15 minutes, stir often. Add 1/2 lb velveeta, rotel, half and half, and garlic. Add 1 Tb salt, 1/8 Tb black pepper, and 1/8 Tb red pepper. Cook 30 minutes on low heat, stir often. Add cooked fettuccine to the sauce and mix well. Pour into a greased casserole dish and top with remaining velveeta (sliced). Bake for 20 minutes at 350.
NOTE: these are sort of sticky and messy to make; disposable roasting pans work great Preheat oven to 425 degrees Divide the wings among the two pans, arranging in a single layer. Puree the remaining ingredients in a blender and pour half over each pan of wings. Bake wings in upper and lower thirds of the oven for 50 minutes. Turn the wings and switch positions of the pans in the oven, then bake 45 minutes more, until liquid is thick and sticky.
Break up the chard, cut up the ham hock, quarter the onion, and add everything to boiling water. Reduce heat, and simmer for an hour, adding more water as necessary. If desired, add more vinegar. Break up meat on hamhock further, remove bone. Serve hot. Leftovers may be microwaved.
Heat the oil in a large skillet over medium heat. Add the onions and cook until softened, 6 to 8 minutes, stirring often to cook evenly. Put the potatoes, carrots, garlic, and herbs in the slow cooker; add the onions and oil, scraping them out of the pan. Add enough of the water or broth to cover everything. Cover and cook on HIGH for 1 hour. Turn the cooker to LOW and cook until the vegetables are soft, 5 to 7 hours. Puree in batches in a food processor or right in the slow cooker with a handheld immersion blender; the soup will be nice and thick. Stir in the honey and grate the nutmeg right over the crock. Season with salt and pepper. Keep warm on LOW without letting it come to a boil until serving. Ladle the hot soup into bowls and enjoy.
place pork in crock pot and sprinkle seasoning all over. add the beans, salsa, and garlic. cook on low for 8 hours. shred the pork and mix it all together. serve over rice.
Make a sauce by melting 2 tablespoons of the butter in a saucepan. Stir in flour and flavoring packet from box of Noodles Romanoff. Add milk and cook until thickened. Add meatballs to sauce and heat through. Cook the noodles from the box separately. Drain. Toss with parsley flakes and remaining butter.
Crust: Combine flour, brown sugar, walnuts and butter and set 2/3 of the crumbs in a 13 x 9" pan. Set some aside for the topping. Whip the cream and set aside. Filling: In a food processor, combine the egg whites, sugar, strawberries and lemon juice. Process the mixture until frothy, about 5 minutes. Fold in the whipping cream and pour into the pan. Top with remaining crumbs. Freeze at least 6 hours. Note: If you plan on dividing this into smaller containers, make the crust 1-1/2 times so that you have enough crumbs for the topping.
Mix cheese, tomato, garlic, and basil together. Place chicken in baking dish and spread mixture evenly over all four breasts. Sprinkle with fresh grated parmesan cheese. bake at 425 till chicken is lightly browned and cooked through, aprox. 15-25 minutes.( The cook time totally depends on how large the chicken breasts are . for larger ones you will have to increase by probably 15 min). You might want to adjust the amount of garlic, we like a lot.
Preheat oven to 375°F Grease an 8 inch square pan. Sift together flour, baking powder, salt and coffee. Melt chocolate with butter in microwave; cool. In bowl, beat eggs with sugar until light and fluffy; add to chocolate mixture; blend well. Stir four mixture into chocolate mixture until blended. Add vanilla and nuts and gently mix. Pour into prepared pan. Bake 25 minutes or until center springs back when light pressed.
Filling-------. Combine dates, water, raisins and lemon juice in 4 cup measure. Cover with vented plastic wrap and microwave at high 4-6 minutes or until boiling. Stir every 2 minutes. Dates should be soft. Let stand, covered, 5 minutes. Uncover and cool to lukewarm, stirring occasionally. Crumbles------. Combine first 5 dry ingredients in mixing bowl. Cut in butter until mixture is crumbly. Press half firmly into 8 inch square microwave baking dish. Spread with date filling. Sprinkle with remaining crumble mixture, patting down lightly. Microwave at medium high for 9 minutes, rotating every 3 minutes, (not necessary if you have a rotating plate) remove from microwave and cover with aluminum foil. Let stand covered directly on counter for 10 minutes. Uncover and cool completely on wire rack. Cut into small squares.
Bring chicken broth and water to boiling in medium-size saucepan. Stir in orzo, basil and lemon. Return to boiling. Lower heat and simmer 10 minutes or until tender. Remove from heat and serve.
Grind peppercorns until they are coarsely ground and set aside. Prepare the gravy mix according to directions and reserve. In small saucepan melt the butter over a low fire and add the shallots and garlic. Saute for about 2 minutes. Add the ground peppercorns and saute on low for 2 minutes. Add the remaining ingredients including reserved brown gravy and simmer on low for appproximately 30 minutes.
Preheat oven to 375°F; have ungreased shiny cookie sheets ready. In a large mixing bowl, with electric mixer, cream together the butter and sugars; next, beat in egg, peanut butter and vanilla. In a smaller bowl, sift together salt, baking soda and flour (I do this through a sieve, not with a sifter). With a wooden spoon, stir flour mixture into peanut butter mixture until a dough is formed. If desired, you could stir in about 1/2 cup (or more) of chocolate chips now; I usually don't (even though I'm a chocoholic) as I often just want a pure peanut butter cookie with nothing else in it, not even peanut bits. Stash dough in fridge while you clean up the dishes; this step isn't absolutely necessary but the fridge slightly firms up the dough, making it easier to work with. Drop by heaping teaspoons onto cookie sheets and press down, criss-cross style, with a fork-- the classic peanut butter cookie look. If fork sticks to cookies too much as you press down, lightly flour the fork. Bake in preheated oven for 7 to 9 minutes, or until edges are slightly darkened (I like to cook these at 7-1/2 minutes). Do not worry if they don't look done; cookies firm up as they cool and if you want chewier cookies it is very important not to overbake them. Add an extra minute if you like crispier cookies. Remove cookies from sheets after letting them rest on sheets for one minute, then let cooked cookies cool on racks. Store cookies in a tin or in cookie jar (airtight containers are best). I use a one-inch scoop to make the cookies; the approximate yield I get is 4-1/2 dozen cookies.
Combine all above ingredients (****EXCEPT brown sugar & white wine) into marinade. Place chicken in a zip lock bag or a baking dish that can be tightly sealed. Cover the chicken with marinade. Refrigerate for at least 4 hours or overnight if possible. One hour before baking: Time to arrange in the baking dish and bring to room temperature before cooking. Distribute chicken in single layer in baking pan, DO NOT discard the marinade. Pour it over the chicken with all the other marinade ingredients. Sprinkle brown sugar over the chicken breasts and pour white wine around the breasts. Preheat oven: Cook UNCOVERED at 325 for 50 minutes or until chicken is cooked through and no longer pink. Cooking time may vary depending on the thickness of your chicken breasts. Cook to 165°F Arrange cooked chicken breasts on a platter, top with the sauce and other ingredients. NOTE: This recipe yields a lot of sauce, so you can double the chicken content without having to double the marinade. It's nice because you can make it all ahead of time!
Put the Roast in your crock pot. Set crock pot to low. Pour bottle of Italian Dressing over roast, and cook up to 10 hours.
Drop by large teaspoonful on a greased cookie sheet. Bake for 8-10 minutes at 350°. Transfer to a wire rack to cool after one minute. To get the cookies to come out soft, I undercook them a bit. Depending on your oven, try baking the first batch for 8 minutes - if they are not cooked enough, cook them a little longer. Don't forget that they will continue to cook for another minute on the cookie sheet after you take them out! This recipe can be frozen for later use. Note: Since this recipe yields so many cookies, it's best to use a stand mixer if you aren't halving the ingredients.
Preheat oven to 375 degrees. Mix the three cheeses in a medium-sized bowl. Prepare the peppers by cutting off tops and carefully scraping out the seeds with a knife (try not to poke holes in the peppers). Stuff each pepper with the cheese mixture, using the end of a spoon or your finger to pack the cheeses tightly. After all the peppers are stuffed, pour a small amount of the sauce into a baking dish (I use a 9"x9" dish), coating the bottom. Arrange the stuffed peppers into a single layer in the bottom of the dish (it's OK to lay a few on top if you run out of room in the dish). If you had any remaining cheese mixture left, you may sprinkle it on top of the peppers now or simply freeze it for next time. Pour the remaining spaghetti sauce on top of the peppers, covering them completely. Bake, covered, for 30-40 minutes, or until peppers are soft and sauce is nice and bubbly (it may take longer if the peppers have thick flesh). Serve with spaghetti or other pasta. NOTE: Measurements for the cheeses are approximate; you may adjust the amounts and types of cheeses to your own taste.
Preheat oven to 300 degrees F. Spray large baking sheet with nonstick spray. Melt butter in large nonstick skillet over medium heat. Add next 8 ingredients; stir until sugar dissolves, about 1 minute. Add all nuts; stir until butter mixture coats nuts thickly, about 2 minutes. Spread nut mixture in single layer on prepared sheet. Bake until nuts are glazed and deep brown, stirring often, about 25 minutes. Cool nuts completely on sheet, stirring occasionally. (Can be made 1 week ahead. Store airtight at room temperature.). Makes 6 cups.
Sift together the flour, baking soda, baking powder, salt, nutmeg and cinnamon, set aside. Using a mixer, beat the butter and sugar on high speed until light and fluffy. Add the eggs, vanilla, pumpkin puree and orange zest. Continue to beat until well blended. Add the flour mixture and beat at low speed until just incorporated. Stir in the raisins or dried cranberries, if desired. Refrigerate about 1 hour. Preheat the oven to 350°F Line a baking sheet with parchment. Divide the dough in half. Using lightly floured hands, shape each half into a log about 10 inches long. Place the logs a few inches apart on the baking sheet and bake about 30 minutes, or until brown and firm to the touch. Place the logs on racks and let cool 10 to 15 minutes. Transfer to a cutting boad and slice each log on the diagonal into 12 slices. Place the cooling rack on the baking sheet and arrange slices cut side down on rack. Bake until golden, about 15 to 20 minutes. Watch carefully to avoid burning, and turn once if needed. Remove the slices to a rack to cool completely. Melt the white chocolate (add shortening to chips if using them) and drizzle the biscotti with the chocolate. Refrigerate briefly to set the chocolate.
Gently combine the chicken, celery, water chestnuts, grapes, and almonds in a large glass bowl. Combine the dressing ingredients and mix well. Add to the chicken mixture and stir gently to combine. Season with salt to taste.
Soak beans overnight and discard water. Place all ingredients EXCEPT wine vinegar, liquid smoke, salt and pepper in a large kettle. Simmer until beans are tender, around 3 hours. Puree 2 cups of soup and return to pot. Add wine vinegar and liquid smoke. Mix well. Taste; add salt and pepper to taste.
In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Stir in the cranberries, sugar, orange juice, and preserves. Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. Transfer to a bowl and serve warm. NOTE: The sauce can be made up to 2 days in advance. Cover and keep refrigerated until ready to reheat.
In a saucepan, whisk a few tablespoons of the soy milk together with the cornstarch. Add the remaining soy milk, sugar, soynut butter, and cocoa. Bring to a boil while storring continuously. Whisk some of the boiling soy milk mixture to the beaten egg. Add the egg to the rest of the soy milk mixture and return to a boil. Remove from heat and add vanilla extract. Cool mixture, either in a sink of cold water or in the fridge. Put cooled mixture in an ice cream maker and make according to the manufacturer's instructions. Enjoy!
Take any appropriate pot one low flame and fill it 3/4 water drope the Condensed Milk cane in it and keep boiling 3 hours. (the water should be enough till 3 hours). After that take the biscuits and break them roughly with hands to make them Crumbs (but try to keep theme in same size). Melt the Butter and mix into biscuit Crumbs. Make the jelly as per given instruction by manufacturer (on packet) and keep it in fridge. Make the Bananas slices (Rings). Take a transparent glass tray and spread the first layer with Banana rings, than Biscuits crumbs, than spread the Condensed Milk layer, than Fresh Cream layer, and keep the try in Fridge for half hour. After chilled garnish with already chilled jelly and serve it after Chill.
Stir ingredients until blended. Pour batter onto heated griddle. Cook until bubbles break on surface. Turn and cook until golden.
Stir fry onion, pepper, carrot and zucchini in a small amount of oil (or use Pam) until tender. Lightly steam broccoli in the microwave (I use those Ziploc steam bags). Add cooked broccoli to veggie mixture. Season veggies with Mrs. Dash, add wine and let it cook down (just takes a few minutes). Add cooked quinoa, mix well. Add butter to hot mixture and stir. Add chicken, if desired. Serve!
Its super simple : just trow all the ingredients in the food processor, except the last two. Blend it until smooth. Oil a loaf pan or a pie dish. Scoop the mixture and spread it evenly .Then sprinkle it with the rosemary and sesame seeds. Place it in a preheated oven 350 F and cook it for 40 minutes.
Place fish in large saucepan and cover with milk. Bring to a boiling stage, reduce heat to simmer and continue cooking till fish flakes easily (about 5-7 minutes). Do not overcook. Carefully drain off the milk and discard. Transfer fish fillets to a baking dish and arrange in a single layer, taking care not to break the fillets apart. Arrange cooked asparagus in a lattice pattern over the fish. Wipe the saucepan used for poaching with a paper towel and return pan to the stove. Add milk, heavy cream and lemon juice. Stir to combine, simmer till a white sauce of med thickness has formed and remove from heat. Beat egg yolks into the white sauce 1 at a time. Taste sauce, add seasoning salt as desired and pour sauce over the fish and asparagus. Put baking dish under a broiler for 2-3 minutes or till the top is golden brown and bubbling. Serve immediately. Note: If fresh or frozen asparagus is being used, I recommend adding seasoning salt to taste as mentioned in Step #4. Using canned asparagus, however, it will probably not be needed due to the salt content in canned asparagus.
Mince garlic, dice onions (use more if necessary). Cut avacados and scoop out contents into glass bowl. Add onion and garlic. Using 2 knives cross-cut mixture until you have small chunks, then mash with a fork. Squeese in 1/2 the lime, white pepper and salt. Taste, and use remaining lime juice if needed. Chill covered. Garnish for serving with a few pieces of cilantro and small dices of tomato. Serve with tortilla chips or as a side with Mexican dishes.
Peel the potatoes and slice them 1/4 inch thick into either flat rounds or traditional french fry shape. Heat vegetble oil in large frying pan until it is good and hot. Add potatoes, cooking until they become golden, then flipping them. Cook until they are the color you desire. Remove and place on a paper towel covered plate or lined bowl. Salt to taste, or use your favorite seasoning.
Combine all ingredients in a blender or food processor and puree until smooth. Serve at room temperature.
Pre-heat oven to 200°C. Line a baking tray with non-stick baking paper, and place the pumpkin in a single layer onto the prepared tray. Spray with olive oil spray and season with salt and pepper. Bake pumpkin in oven for around 25 minutes or until tender. Bring a large pan of lightly salted water to the boil, then cook pasta according to the packet directions, until al dente. Drain and return to the pan. Saute the bacon in a shallow non-stick frying pan over medium-high heat for 5 minutes, stirring often. Add pesto to pasta and toss until coated, then add pumpkin and bacon and toss again until well combined. Divide among serving bowls and sprinkle with Parmesan cheese. Serve immediately.
Cut the pork shoulder into 2-inch cubes, removing and discarding as much of the fat as possible. In a heavy pot or Dutch oven, heat 1/4 cup vegetable oil over medium-high heat until shimmery. Add the pork pieces, sprinkle with salt and pepper, and saute until nicely golden brown. Add the oregano, cumin and minced garlic and saute about 3 more min, stirring. Add the orange juice and beer. The liquid should almost cover the pork. Add more juice if needed. Reduce the heat to simmer, cover and let cook until pork is very tender, about 1 hour or so. Drain the meat well, and set aside to cool. When ready to serve, heat the vegetable oil to 350°F. Add the cooked pork pieces in batches, and deep fry until brown and crisp on the outside.
Pull the stems off the mushrooms, chop them, and set them aside. Brush any dirt off the mushroom tops. Toast the almonds lightly in an oven or toaster oven at 300 degrees F for 5 minutes. In a large pan, saute the chopped onion in olive oil until translucent, then the garlic along with chopped mushroom stems and thyme. Once the stems are soft, deglaze the pan with wine (red or white will each give a very different flavor, but whichever you prefer), and then add water. Put the mushrooms in pan, tops down, and spoon a bit of the juice over them. Let them simmer in the liquid for about 5 minutes. While they are simmering, grind the toasted almonds in a coffee grinder, blender or food processor. You can also use pre-ground almonds, but the flavor will not be as rich. Mix the ground almonds in a small bowl with salt, pepper and nutritional yeast. Take the mushrooms out of the pan, and add the spinach to the pan. Sprinkle with salt, allowing the spinach to just wilt. Take the pan off the heat, and stir in the almond mixture. Fill the mushroom caps with the filling, then put in a single layer on a baking dish and bake in a preheated oven at about 350 degrees F for 15-20 minutes. The mushrooms should start to turn golden, and the stuffing will start to brown.
Grill panini press at about 250°F for about five minutes. Be patient so all the cheese melts evenly. Then add cracked black pepper, pinch of Kosher salt and finish with truffle oil. NOTE: Don't cook with the truffle oil, it's much better to finish with it.
Preheat oven to 350°F. In a large mixing bowl combine softened cream cheese, milk, salt, pepper, pimento, green onion and chopped chicken. Separate rolls into 4 6-inch squares. Spoon 1/4 of the mixture into each square. Bring corners together and seal. Place on ungreased cookie sheet. Brush with melted butter and sprinkle with seasoned bread crumbs. Bake for 20-25 minutes.
preheat oven to 425 degrees. use a fork to puncture holes all around sweet potato. bake sweet potato for 25-30 minutes, until it's soft and cooked through peel off the skin and mash it up in a bowl. turn oven down to 350 degrees. add wet ingredients: eggs, coconut oil, honey, and vanilla to the bowl and mix together. add dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips. mix well. pour into an 8x8 glass baking dish. bake for 30-35 minutes. let rest to cool.
In a large skillet, heat 1 tablespoon oil over medium heat. Add bread crumbs and cook, stirring constantly until golden brown, about 2 minutes. Scrape into a small bowl and stir in Parmesan cheese. Cook linguine in a large pot of boiling salted water until al dente, 10 to 12 minutes. While pasta cooks, wipe out skillet. Add remaining oil to skillet and heat over medium heat. Add garlic and crushed red pepper flakes to taste. Cook, stirring constantly, until garlic is golden but not brown, about 30 seconds. Stir in Swiss chard. Stir in salt and 1/4 cup water. Cook, stirring occasionally until Swiss chard is tender, about 8 minutes. Add additional water if chard becomes dry. Drain linguine and return to pot, add Swiss chard, and toss to combine. Serve sprinkled with crumbs.
In a large mixing bowl mix the flour, baking powder and salt. Add shortening and cut with a fork or pastry cutter. Do not overmix. The shortening should resemble small peas. Stir in buttermilk until the dough is soft. Knead dough 10 to 12 times only. On a floured surface roll the dough 1" thick. Cut into circles using a biscuit cutter or the rim of a glass. Use a larger circle for big size biscuits. To freeze, place the biscuit dough on a large pan lined with waxed or parchment paper and freeze overnight. Once frozen, place in a large freezer bag and store in freezer until ready to cook. To cook, take out the desired number of biscuits and place on a lightly greased baking sheet or pan. Bake in preheated 450 degree oven for about 10 minutes until golden brown.