HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400F. Place rack in lower third of oven. On large baking sheet with sides, arrange squash in even layer. Season with salt and pepper. Drizzle syrup over squash. Cover tightly with aluminum foil. Bake for 30 to 45 minutes or until squash is tender. Uncover and bake for 30 minutes longer or until juices have cooked away. Stir and cook for about 10 minutes longer or until squash is glazed with syrup. Leave squash in chunks or mash into coarse puree. In small saucepan, melt butter over medium-high heat. Simmer until butter begins to foam up, then continue cooking, swirling pan, until butter turns nutty brown, about 1 minute longer. Add sage and remove from heat. Pour sage butter over mashed squash.
Mix yeast with 1-2 teaspoons of honey and 0.1l lukewarm water and a teaspoon or two of flour. Wait untill it rises (about 10 minutes). Mix the risen yeast with flour and add 1-2 beaten eggs, salt and water as needed to make a nice medium firm silky textured dough (for special occasions water can be replaced with mixture of sour cream and milk - be careful that either water or cream/milk mixture isn't cold or hot). I also suggest that you dissolve the salt in a little water before adding. Leave it to rise in a warm place (but not too warm) for aprox. half an hour, sometimes more. If you add more oil or cream or eggs the time to rise the dough prolongs. As I make it it usually takes about 45 minutes. Put the risen dough on a floured surface and gently beat it to fit the baking plate. You should get a 1.5 -2 cm thick dough. If you have a smaller oven or baking plate it will probably make two pogaca breads. Traditionally it is round shaped, but you can adapt it to your baking plate. Take a knife and carve squares half deep into the dough. Dampen the surface with a mixture of 1 beaten egg and a tablespoon milk - use a brush. Sprinkle with salt and cumin. Leave it for up to 10 minutes if you want the bread to be a little bit higher or bake it immediately in the oven at 200C for about 20 - 30 minutes untill nice golden brown. On different occasions you can enrich the Belokranjska pogaca with cheese (sprinkle small dices on top instead of cumin) or some dry meat (smoked ham -- ). The pogaca is also sometimes made with onions which are cut in small, fried untill brown, cooled down then mixed into the dough (step 2).
Brown meat in a skillet until it has just cooked through. Add in salt and pepper. Drain meat onto paper towels so that the grease and fat have been soaked up. Using the same skillet (after it has been wiped down with the a paper towel), combine all the remaining ingredients and bring to a slight simmer. Add the meat back along with some fresh cracked black pepper. (You can also add the meat after 3-4 minutes of slight simmering if you prefer very soft onions.). Heat thoroughly and serve on a steamed or toasted bun with kettle chips. These are also great topped with cheese and a hot dog.
Combine all ingredients in large mixing bowl. Mix well. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350 degrees for 25 minutes or until cupcakes test done. Cool for 10 minutes before removing to a wire rack. Frost cooled cupcakes if desired. *This can also make this cake in a 15 x 10 inch baking pan and frost.
In a saucepan, cook the scallions in the butter and oil until soft. Stir in the shredded lettuce, until wilted adding frozen peas and stock. Simmer, uncovered, until everything is tender and the liquid flavorful and liquid reduced.
In a blender, combine everything but the ice, and blend until sugar has dissolved. Add ice and blend until smooth (sometimes you will need a bit more ice).
If your almonds aren't pre-blanched-- place them in very hot water for about 30 seconds - 1 minute, then gently rub with a dish towel. This should make all the skins come off. In a blender or food processor, blend the almonds with 1 cup of water until smooth. Add the salt and remaining 3 cups of water to the mix and blend again until smooth. Pour into a pitcher; preferably one that's lidded because you need to shake well before using. Best used within 3-4 days of making.
Melt and simmer butter, sugar and spices until sugar dissolves. Pour over the rest of the ingredients and bake at 225 degrees for one hour, stirring every 15 minutes.
Pour lukewarm water into a 2-cup measuring cup and sprinkle with yeast. Mix in the honey and let sit about 10 minutes so it gets foamy. Put flours, bulgur [or couscous or cracked wheat] and salt in the bowl of a stand mixer with the paddle attachment and mix a few times, to combine. Pour the oil and cool water into the yeast mixture and then, while the mixer is running, add in a slow and steady stream. Let it run until the dough stops sticking to the outside walls and forms a ball; add 1 to 2 t water if it's not sticky enough to form the ball, or add the same of flour if it looks too wet. Let the mixer run for another minute to knead the dough. Remove the dough ball to a greased bowl and flip it around so all sides of the dough get a little greased. Cover the bowl with plastic wrap and let the dough rise in a warm spot for 2 hours. Line a baking sheet with parchment or a Silpat liner. Turn the dough out onto a clean work surface, knead a few times and then form into a large flatish oval. Sprinkle the millet and seeds [reserving 3 T pumpkin seeds] over top of the dough, and fold in half. Knead the dough to distribute the millet and seeds evenly. Divide the dough into two and form each into tight round balls. Coarsely chop the remaining pumpkin seeds and roll the tops in the chopped pumpkin seeds. (You could also substitute more poppy seeds here). Place the loaves on the prepared baking sheet, cover loosely with plastic wrap and let rise for 45 minutes to 1 hour. Preheat the oven to 375°F. Bake the loaves on the center rack for 30-35 minutes, or until golden and sound hollow when tapped on the bottom. Cool before slicing.
Prepare rice as per instructions on packet (I sometimes use the rice left over from the previous night). Braise onions, butter and masala until golden brown. Add in mixed vegetables with little water. Once mixed vegetables are soft, add rice and salt, simmer for 3-5 minutes. Great with chicken, meat and fish, just change your masala for different flavours all the time.
Bring a large pot of water to a boil. Salt water (after it comes to a boil) add pasta and cook for 8 to 10 minutes or until al dente. Preheat oven to 350°F. While pasta is cooking begin to make your roux. Over low heat begin to melt butter. Once butter is melted add flour. Whisk constantly to avoid burning. If rue burns throw it out and start again. You want your rue to be almost a copper brown color. It should take a little over 5 minutes. Once you get your rue to the color you want add the milk while continuing to whisk constantly. Salt and pepper your sauce to your liking. When the mixture begins to boil you will notice your sauce will start to thicken. Once it is at the thickness you desire remove from heat immediately and add cheese, reserving about a 1/4 of a cup of cheddar. Drain macaroni and return to cooking pot. Combine cheese sauce with your macaroni. Pour macaroni and cheese into a 2 quart baking dish. Sprinkle bread crumbs and remaining cheese over top and bake for 35 minutes until a nice crust forms on the top.
Preheat oven to 375 degree F. In large bowl, with wire whisk, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended. With rubber spatula, stir in spinach, Monterey Jack cheese, and bread cubes. Pour mixture into lightly greased 13" by 9" ceramic or glass baking dish. Bake bread pudding until browned and puffed, and knife inserted in center comes out clean, 20 to 25 minutes. Remove from oven; let stand 5 minutes before serving.
Take baby artichokes and trim off top and bottoms. Snip sharp parts off artichoke with scissor. Make sure artichoke has a flat top after trimming is done. When all trimmed, transfer artichokes to pot of water with lemon juice, cover and boil for about 30-40 minutes. When fork tender, drain artichokes and cool. In the meantime, while artichokes are cooling, prepare stuffing. Add bread crumbs, both grated cheeses and minced garlic with 1/2 cup of olive oil and mix together. When cool, transfer artichokes to corning ware baking dish and stuff with mixtures. Add last 1/2 cup of olive oil to top of artichokes, add two cups of water to top of artichokes and bottom of dish, cover with aluminum foil and cook in oven on 325 degrees for 45 minutes. Take aluminum off and cook or broil on LOW on lower part of oven for 10-15 minutes to crisp up.
Layer the sweet potato slices in a buttered microwave and oven proof casserole dish with a lid. Add the zest, juice, sugar, butter and salt, stir and cover and microwave for about 5 or 6 minutes or until the potatoes test done. Just before serving top with marshmallows and bake in a 400* oven until the marshmallows are the color you like.
Cut cake horizontally into 3 even layers. Place bottom cake layer on a pretty serving plate and spread with 1 cup of the ice cream. Repeat layers of cake and ice cream and cover with top cake layer. Frost sides and top of cake with whipped topping. Sprinkle with coconut. Serve immediately or store in the freezer until ready to serve.
Preheat the oven to 350°F. In medium bowl, combine sweetened condensed milk, egg yolks, lemon juice and lemon peel. Mix until well blended. Pour into crust. Bake 5 minutes. Refrigerate at least 2 hours. In large bowl, beat egg whites until soft peaks form. Add sugar, a tablespoon at a time, beating constantly until stiff peaks form. Spread over filling making sure to go to edge of crust. Bake 12 to 15 minutes or until lightly browned. Refrigerate until served.
Pre-heat oven to broil. Next chop fresh rosemary and line up the rest of your ingredients. Heat a cast iron skillet on high heat. You will know when the skillet is ready by flicking a tiny bit of water on the pan, if it sizzles, it is ready! Pat each side of the meat with a paper towel to remove excess moisture. Add sea salt to one side of the lamb, and place salt side down into the skillet. Sear chops for 2-3 minutes and then flip, adding pepper to the other side. Sear other side for 2 minutes. Sprinkle chopped rosemary onto chops and transfer the entire skillet to the broiler. Broil about 2-3 minutes per side. Remove skillet from oven and relocate lamp chops to another dish. In the now empty cast iron skillet, add white wine (you will want to use a crisp white, such as a Sauvignon Blanc). Stir and scrape the brown bits off the bottom of the skillet. Add the chicken broth and one sprig of rosemary. Let simmer at a low boil, till reduced by 1/3. Remove and discard the rosemary. Swirl in the goat cheese to create a creamy sauce. Place the lamb chops on a plate and drizzle with the reduction sauce. Serve immediately while sauce is liquified (it liquifies fast). Enjoy!
Cut tofu into 1/2 inch thick slices. Dry by blotting between layers of paper towels or, preferably, clean tea towels. Cut blotted tofu into 1/2 inch dice. Cook noodles according to package directions and drain. Heat oil in a wok or extra large skillet. With heat on medium high, stir fry tofu until golden on most sides. Remove from pan. Combine broccoli with 1/4 cup of water in the pan. Cover and steam until tender crisp. Add tofu, cooked noodles and stir fry sauce to pan. Toss gently until well coated. Cook until heated through.
Mix all ingredients together thoroughly. Place in a loaf pan that has been sprayed with a non-fat cooking spray. Pour the 8oz can of tomato sauce over turkey meat mixture. Bake for one hour at 350 degrees F.
Spray a 12 cup muffin tin with nonstick cooking spray and set aside. In a large bowl whisk together the cheese, eggs,soy milk, Italian seasoning and salt and pepper. Add the cubed bread to the egg mixture and let the egg and bread mixture sit for at least 30 minutes in the refrigerator to allow the bread to absorb the liquid. Preheat the oven to 325 degrees F. Remove the egg mixture from the refrigerator, Ladle the bread pudding mixture into the muffin tins and bake until set, about 30 to 35 minutes. Remove the puddings from the muffin tins to a serving platter and serve.
Preheat oven to 350°. Combine first 5 ingredients in a bowl; stir with a whisk. Add tomato, onion, basil and bacon; toss well. Set aside. Arrange bread cubes in a single layer on baking sheet. Lightly coat bread with cooking spray. Bake at 350° for 15 minutes or until toasted; cool. Add bread and lettuce to tomatoes; toss gently to combine. Serve immediately.
Mix all ingredients together in large bowl and stir until well blended. Place in 13x9 greased pan. Bake at 350* for 35 minutes.
Completely puree tomato in a food processor. Add sugar, garlic, mayo, salt, pepper& buttermilk. Process until smooth. Boil pasta until al dente. Drain and rinse under cold water. Combine pasta with dressing in large bowl. Top with diced tomato and basil. Let sit in fridge for 30 minutes at least.
Toss romaine , chicken breast strips, tomatoes and corn in large bowl, sprinkle with cheese. Combine dressing with salsa. Pour over romaine mixture; toss to coat. Spoon evenly into tortillas; roll up.
Mix flour, sugar, and baking powder. Add eggs, water, and vanilla; mix well. Drop batter by tablespoons in hot, deep oil. If oil is hot enough, sfingi will cook and turn over without help. If not, turn with a large spoon to brown on both sides. Add as many sfingi that will fit in skillet or deep-fryer. Fry until golden brown. Drain on paper towels. Combine powdered sugar and cinnamon. Sprinkle warm sfingi with powdered sugar and cinnamon mixture. Delicious served warm!
In a measuring cup, with a whisk, mix zest and lime juice, oil, honey and 1 pinch of salt and pepper. Set aside half of the lime mixture. Add fresh coriander and chili pepper to the remaining of lime mixture (dressing). Set aside. In a small bowl, mix garlic, cumin, ground coriander and remaining salt and pepper. Rub each side of chicken cutlets with the mixture of spices. Set the barbecue to medium-high heat. Put cutlets and peaches on an oil grill and baste with the mixture of lime (not the dressing with coriander). Close the cover and cook 6 to 8 minutes or until chicken is not pink inside and peaches are tender and grilled (flip them at mid-cooking). Serve on the mixed greens and spread with the dressing with coriander.
Drain the liquid from the canned clams/mussels and add enough water to make 1 1/2 cup. Place liquid in a sauce pan Add onion, S& P and potato. Cook at medium heat until veggies are tender (about 10 minutes). Reduce heat to low. Add clams/mussels, evaporated milk and butter. Heat until warmed through Do not boil. Check seasoning and serve with oyster (or common) crackers.
Adjust oven rack to middle position and heat oven to 350°F Coat 8-inch-square baking pan with nonstick cooking spray. Whisk flour, sugar, cocoa, baking soda, and salt together in pan. Make one large and two small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan and mix until just a few streaks of flour remain. Immediately put pan in oven. Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners' sugar.
Heat oil over medium-high heat in a large soup pot and saute onion for a couple of minutes. Add beef and brown. Add tomatoes, tomato sauce, water, seasoning and carrots. Reduce heat to medium-low and simmer for 45 minutes. Add corn, hominy, and beans and simmer for 15 minutes.
Pie Crust: Mix all ingredients together in a bowl, add melted butter, blend well and press into a buttered pie pan. Place in a preheated, 350°F oven for 7 to 10 minutes, when crust is slightly golden, remove from oven and cool. Pie: Beat cream cheese until light and fluffy,add sweetened condensed milk and beat mixture until completely blended. Use a 2 quart sauce pan to whisk egg yolks with water, add salt and flour. Stir, completely mixing flour into liquid, add lime zest, Roses Lime Juice and key lime juice. On low heat, or in a double boiler, whisk the egg mixture and stir constantly until mixture thickens. When egg and flour mixture is thickened, add cream cheese, whisking constantly taking care not to scorch the bottom of pan. Stir until pie filling starts to thicken and is completely mixed. When the filling is thick pour into the prepared pie shell and chill pie serveral hours before serving. Raspberry Sauce: Mix ingredients in sauce pan over medium high heat, until preserves reach boiling point. Simmer for 4 minutes, remove and pour through a fine strainer and chill. Drizzle over pie before serving.
Thaw fish, if frozen. For sauce: In a small bowl combine 1/4 cup mayonnaise, 1/4 cup sliced green onions, 1 tbs lemon juice, and 2 tsp tarragon. Cover and chill. Tear heavy foil slightly longer than salmon. Poke several holes in foil with a fork. Spray foil with nonstick coating. Place salmon, skin side down, on foil. Stir together softened margarine and 1 teaspoon fresh tarragon. Spread butter mixture over salmon. Place foil with salmon on grill. Cover and grill for 4 to 6 minutes until fish begins to flake easily when tested with a fork. Serve with sauce. If desired, garnish with lemon slices and tarragon sprigs.
In a heat-proof bowl set over (but not touching) simmering water, heat the cream and orange zest. Add the chocolate, coffee, orange liqueur, and corn syrup and stir constantly until the chocolate is just melted and smooth. Keep the chocolate warm in a fondue pot or in a glass bowl set over the simmering water. Serve the warm chocolate with a large plate of long stemmed strawberries for dipping.
Mix all ingredients together until well blended. Cover and refrigerate for 2 hours before use.
Begin preparing linguine according to package directions. In saute pan heat olive oil over medium heat. Add onion, garlic and red pepper flakes. (Use as much or as little pepper flakes as you like, this can get HOT. I like mine to burn just a little!!) Cook just until onions start becoming transparent. Toward the end of the cooking time, throw in the oregano and basil. When onion mixture is done, add the chopped clams, the reserved liquid, and the wine. Simmer about 5 minutes over medium heat. Add parsley and simmer one minute more. Add clam mixture to your large pot of well drained linguine and mix gently. Douse generously with freshly grated parmesan cheese. Wonderful!
Cut vanilla bean in half lengthwise. Carefully scrape out seeds, using a small sharp knife. Set seeds aside. Beat butter in a large mixing bowl at medium speed of an electric mixer until creamy. Gradually add vanilla sugar and vanilla bean seeds, beating until light and fluffy. Add egg and vanilla extract, mixing well. Combine flour,spices and salt,gradually add to butter mixture, beating until smooth. Divide dough into four. Wrap each in plastic wrap, and chill 1 hour. Roll each dough to 1/4" thickness on a lightly floured surface. Cut with 3" and 4" your favorite cookie cutters. Place on lightly greased cookie sheets. Bake at 350° for 8 to 10 minutes or until edges of cookies are lightly browned. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely. Combine 1/2 cup white chocolate morsels and 1 tablespoon shortening in a 1-cup glass measure. Melt morsels according to package directions. Place cookies on a wire rack over wax paper. Pour or spread white chocolate mixture over each cookie, tilting cookie to coat completely. Sprinkle cookies with sparkling sugar. Let stand until frosting hardens. Repeat procedure with remaining white morsels, shortening, and sugar until all cookies are decorated.
Mix the flour, salt, butter/margarine and add the hot water until the dough pulls away from the spoon. Don't make the dough too dry or too wet. The secret to good roti is to make the dough just right. Roll the dough into roughly crepe size pieces and brush with oil. Fold the roti into little square"packages". Brush the"packages" with oil again. Roll the roti out again into crepe size pieces. Oil both sides of the roti and fry (NOT deep fry) in a pan until slightly brown. Place in a bowl and repeat the above process with the other"packages" and place the bowl aside. Fish sauce: Fry onions and garlic until browned. Add the tomatoes and their juice and the can of mackeral and it's juice. Simmer until cooked to taste. Serve roti flat on a plate and then spread the fish sauce in the middle of the roti. The person then rolls his own roti and enjoys.
Bring water to boil for pasta, then follow package instructions and check for doneness (since recipes always take me a little longer than the stated time, I don't usually start cooking the pasta at the very beginning!). Heat oil over medium heat in a large skillet. Chop onions coarsely and add to pot. Cut chicken into bite-size pieces and add to pot. Raise heat to med-high. Cook until chicken is not pink on the outside (about 3 minutes). Add garlic, oregano, and basil and continue cooking chicken. Stir frequently. When chicken is cooked through, stir in wine and cook 1 minute. Add tomatoes with juice and continue cooking a few minutes until it becomes less juicy. Stir in feta cheese and kalamata olives. Garnish with parsley. Serve over hot drained orzo -- sometimes I mix it all together.
Fry the onions, garlic, ham, chorizo, tomatoes, mushrooms, red pepper and greern pepper in a little oil. cook the peas. place the peas on an ovenproof dish. add the onion mixture and season. crack open the egg and place on top. bake until egg is cooked.
Heat oil in a large saucepan over medium heat. When hot, add onion, carrot, and celery; saute until softened, 3-4 minutes. Add in rice, saffron, wine, and stock; bring to a simmer. Season with 1 teaspoon salt; bring mixture to a simmer, then decrease heat. Cover and cook at a simmer until vegetables and rice are soft, about 20 minutes. Remove from heat and let cool for 10 minutes. Puree the soup in batches in a food processor, blender, or food mill and return soup to the pot (or use an immersion blender to puree the soup in the pot). Stir in the cream. Set soup over low heat and when mixture comes to a simmer, add shrimp, chorizo, peas, and chicken. Cook until shrimp have turned pink and curled, about 3 minutes. Do not overcook the shrimp; taste soup and season with salt as needed. To serve: ladle soup into 4 bowls and garnish with a sprinkle of chives.
You may make this in either in individual dishes or in a larger container, depending on how much you want to make. Line the bottom of your dish with chocolate wafers. On top of those put a layer of cool whip. Then place wafers on top. Place layer of pie filling on wafers. More cool whip. More wafers. I think you get the idea. When finished, place in the refrigerator for at least 4 hours. This will ensure the wafers soften and turn into a cake-like substance. ENJOY!
Bring a pot of water to a boil. Add salt and vinegar (the latter is essential if you want your eggs to keep their shape in that rapid water). Gently crack an egg into the bath and lower the heat. Add another and repeat until they're all in the pot. Poach for about 2-3 minutes--this really depends on so many factors, from the temperature of the water that day to the specific egg, so I've found that it just takes practice. Eventually you'll know how long is right for the kind of egg you like (I personally enjoy mine golden and oozing). Plate your eggs, salt and pepper them, and drain the water so you can use the same pot, or, if you don't care about dirtying another pan, simultaneously do the next step. For a quick breakfast: simply heat up the bolognese in the pot and top your eggs with it. For a fancier brunch: brown the sausage in some olive oil, add the sprig of rosemary and tomato sauce, and let it all simmer for a few minutes so the flavors can marry. Top your eggs with the sauce, garnish with cheese, and devour ruthlessly.