HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line the base of a 20cm round springform cake tin. Place the hazelnuts in between a tea towel until broken into small chunks. Add the flour and mix briefly. Add the butter and rub between your fingers until it resembles breadcrumbs. Add the sugar and eggs and mix briefly. Peel, core and chop two of the pears. Stir the pears and chocolate lightly into the cake mixture. Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake. Press down lightly and bake for 60 - 80 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.
Preheat the oven to 350°. In a medium bowl, combine the vegetables with the olive salad, garlic, Italian seasoning, 1 teaspoon of the salt, and 2 tablespoons of the olive oil. Mix together to combine. Season the fish generously on both sides with the Emeril's Original Essence. Fold each piece of aluminum foil in half. Open each folded piece and place 1/4 of the vegetable mixture just below the crease and in the center of each foil square. Place a snapper filet on top of the vegetables. Drizzle each fillet with 1/2 a tablespoon of lemon juice and 1 tablespoon of the olive oil. Fold the foil over the fillet and tightly crimp the edges to form a seal. Place the pouches on a sheet pan and place in the oven to bake for about 25 minutes. While the fish bakes, in a large mixing bowl, combine the frissee, baby spinach, endive and red onion. Season the lettuce with salt and cracked black pepper, and toss to combine. Divide the lettuces among 4 entree plates. Remove the fish from the oven. Combine the shallots, vinegar and mustard in a medium bowl set over a plate covered by a dishtowel to prevent the bowl from moving while whisking. Whisk the mixture while gradually adding the remaining 1/3 cup of the olive oil. Gently pierce each fish packet and whisk the juices into the vinaigrette. Season the vinaigrette with salt and pepper. Place the fish and vegetables over each salad. Divide the vinaigrette evenly over the 4 salads and serve immediately with crusty bread.
Combine the A-1 steak sauce and the dijon mustard in a little bowl. Paint the sauce mixture on all sides of each piece of meat. Place the meat into your crockpot. Pour in the 1/4 cup of white wine. Cook on low for 6-8 hours.
Place all ingredients in a mixing bowl, except 1/2 the tomatoes, the whole pepperoncini, olives and dressing and toss. Add the dressing and toss until fully incorporated. Mound the salad mixture on a chilled plate, getting as much height as possible. Place remaining tomates around the outside of the salad. Garnish with whole pepperoncini and olives and serve!
In a large pot heat oil over med-high heat, add onions, garlic and mushrooms. Fry until garlic looks light brown and onions are soft. Add basil, oregano, celery salt and chili flakes. Stir well. Add all tomatoes and paste. Add sugar, garlic salt and salt. Stir well, bring to a boil, cover partially(leave steam gap). Reduce heat to minute simmer for 4-6 hours Stirring every 15-30 minutes. Serve with your favourite pasta and fresh parmesan cheese.
separate the meat into two 1/3 lb portions and roll them into balls. Place one ball between two sheets of wax paper and press with a medium pot until the patty is about 1/4 inch thick (it should be about 6-7 inches in diameter. Repeat for the second patty. Preheat the grill and gently place the patties on the grill. Set to low and cover. This should only take about 2-3 minutes on one side and 2 on the other. Each grill is different so keep your eye on it. Meanwhile coat each side of the kaiser bun lightly with butter and warm it on the stovetop or in a cool part of the grill just until the inside begins to crisp up. Coat each side of the bun with half the mayo and half the ketchup. When the meat is cooked, layer the burger like this: Bottom bun, one slice, american cheese, first patty, second slice of american cheese, second patty, lettuce leaf, 4 large pickle chips, one slice of tomato (or two if the tomato doesn't cover the whole burger), one slice of red onion, top bun.
Blend the liquids, honey, ginger and almonds together until smooth. Add the strawberries. Puree. Add a little extra juice, if necessary.
Generously rub leg of lamb with olive oil. Season lamb with all the ingredients listed, making sure that they are evenly distributed. Place leg of lamb on a rack in a roasting pan. Preheat oven to 325 degrees and bake leg of lamb uncovered for 30 minutes per pound or until internal temperature reaches 120 to 130 degrees at the thickest point.
Puree in blender; you can strain if you don`t like the seeds. Keep in mind the seed have vitamins like E. I keep them in because I like them. Chill till ready to use!
Cut stems from peppers. Remove seeds, using a small sharp knife (do not split peppers). Stuff each with pimiento cheese. Cover and chill at least two hours. Combine 1/4 cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set batter aside. Combine remaining 1/2 cup flour and 1/4 cup cornmeal. Dip stuffed peppers in batter; dredge in flour mixture. Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 375°. Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden. Drain on paper towels.
Preheat oven to 350 Fahrenheit; lightly grease a 1-qt. baking dish. Heat the oil in a large skillet over medium-high heat and saute the onions until soft. Add garlic and red pepper and cook a few more minutes, then reduce the heat to medium-low and add spinach. Cook, stirring, until spinach is wilted. Blend together the tofu, yeast, lemon juice, basil, salt and pepper until smooth, in either a blender or food processor. Add artichokes and spinach mixture and pulse about 15 times to chop the veggies. Transfer the mixture to the prepared baking dish and bake for 30 minutes, or until lightly browned on top. Let cool a few minutes, then serve with bread or chips.
Boil tortellini according to directions on package. Meanwhile, cut your chicken up into cubes. While cooked pasta is draining empty can of mushroom soup, drained jar of sliced mushrooms, about half of the milk, and about 2/3 of the pesto into the large saucepan over low to medium-low heat. Stir together. Dump pasta & cubed chicken breast into pan. Fold together with soup/pesto sauce. Add parmesan cheese, garlic, salt & pepper to taste. Add remaining pesto & milk to desired consistency & pesto/soup ratio. Top with more parmesan. Enjoy!
In a bowl, whisk together the sauce base ingredients. Transfer 1/4 cup of mixture to a zip top bag and add pork chops. Press out as much air as possible and seal the bag. Marinate no more than one hour. Remove chops from bag. Pat dry with paper towels. Season both sides with salt and pepper. Heat a 12" skillet over medium-high flame. Add oil. When oil shimmers, add chops. Sear both sides until golden brown, 3-4 minutes per side. Transfer to a clean plate. Tent with foil to keep warm. Pour remaining sauce mixture into hot skillet. Scrape up browned bits (fond) from the bottom of the pan. Reduce over medium-high heat until thickened, about 5 minutes. Whisk in remaining vinegar and juices from pork chops. Whisk in cold butter. Return chops to pan, presentation side down. Turn chops over to glaze them fully. Turn off heat. Cover for 5 minutes to finish cooking.
in a large mixing bowl, beat eggs. add sugar, oil and vanilla.beat well. stir in zucchini and fruit coctail. combine dry ingredients, stir into zucchini mixture. stir in nuts. pour into two greased and floured 8x4" loaf pans. bake at 325* for 60-70 minutes or until bread tests done. cool 10 minutes before removing from pans to wire rack.
Combine all ingredients in blender; puree until smooth. Strain into 2-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Pour puree into Popsicle molds, dividing equally. Freeze overnight. (Can be prepared 1 week ahead. Keep frozen.).
Spray a large, deep loaf pan with non-stick oil spray. Layer frozen potatoes and cheese, making three layers, and ending with cheese. Pour cream or half& half evenly over all. Cover pan with foil and seal well. Bake at 375 for 1 hour, removing foil for last 15 minutes. I don't usually add salt before baking as most cheddars are fairly salty. This can be varied by using different cheeses such as swiss, blue, smoked gouda, etc. You can also use plain hash browns if you don't like the onion/green pepper taste. I've never made this using the low-fat/non-fat versions of cheese or cream, but I wouldn't recommend subbing them. The glory of this recipe is its decadence.
Preheat oven to 450°F. Line baking sheet with foil. Spray with no stick cooking spray. Mix Seasoning Mix, cornmeal and flour in shallow dish or plastic bag. Moisten chicken with water. Coat each chicken finger with seasoning mixture. Place chicken fingers, 1-inch apart, on prepared baking sheet. Spray chicken lightly with no stick cooking spray. Bake 15 minutes on until chicken is cooked through.
Line the bottom of a 8-inch round cake pan with removeable side with parchment paper. Cut 1/3 of the cookies off crosswise and arrange them side by side around the inside edge of the pan, cut-side down. Place the remaining cookies into a baggie and crush with a rolling pin. Sprinkle crumbs over the bottom of the pan. Spread half the ice cream in the pan. Drizzle with the caramel topping. Sprinkle 1/2 cup of the toffee bits over caramel. Spread the remaining ice cream over the caramel/toffee topping. Cover with plastic wrap and freeze for 6 hours or until the ice cream is firm. Uncover the pan-remove side and lift off. Carefully slide ice cream cake off of the bottom of the pan. Peel away parchment paper and place cake on serving plate. Top with remaining caramel sauce and toffee bits. Cook time reflect freezing time.
Preheat oven to 350 degrees F. In 13" x 9" baking pan, combine margarine with crumbs; press to form even layer. Evenly sprinkle with chocolate chips, then butterscotch chips, then mini marshmallows. Pour condensed milk evenly over mixture. Bake 25 minutes or until bubbly. On wire rack, let cool completely. Cut into squares. (For easier cutting, refrigerate for 1 hour).
Add the oil to a large skillet over medium-high heat. Add the ground beef and cook 5-6 minutes or until no longer pink. Add the onion and bell pepper and continue to cook 2-3 minutes or until crisp tender. Drain off any fat. Stir in the steak sauce and beef broth (and Worcestershire, if using). Season with salt and pepper. Cook until liquid is gone. Butter the cut sides of the buns. Toast the buttered sides in a hot skillet on medium-high heat. Set aside. To make the cheese sauce, melt the butter in a 1-quart saucepan over medium-high heat. Whisk in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and cook until thickened. Remove from heat and stir in the cheese. Season with salt and pepper, if desired. To serve, place a scoop of the meat mixture onto the bottom half of the buns. Top with cheese sauce (or cheese) and cover with the top half of the bun.
Preheat oven to 425F, convection oven to 400°F. Pretzel Dough: Whisk 2 3/4 c flour, yeast, sugar & salt together. Add 1 1/3 c warm water (use 1/2 hot tap water & 1/2 cold water to get perfect temperature). Stir together. Add 1/4 - 1/2 c more flour while kneading, to make a soft dough. It will still be slightly tacky. Divide dough into 14 equal portions (about 2 oz each). Roll each out into rope about 20" long, form into pretzel shape. Place on parchment lined cookie sheet. Egg Wash: Beat egg & 1 T water together, brush pretzels with egg wash, sprinkle with coarse or Kosher salt. Bake 15 - 20 minutes till golden brown. Cool slightly on wire rack. Enjoy!
Put meatballs in crockpot and pour dressing over. Cook on high for 6-8 hours.
Strip the leaves off 5-6 stems of thyme, 3-4 stems of oregano and 5-6 mint leaves. Chop finely and mix with 1 tsp lemon zest and half the garlic. Open the butterflied leg of lamb completely until flat. Spread herbs over cut surface. Spread goat cheese over herbs, distributing as evenly as possible. Roll leg back together and tie with butcher's twine. Place stuffed leg into a large zip top bag. Combine wine, lemon juice and honey, stirring until honey dissolves. Add to bag with several more stems of thyme and oregano and remaining lemon zest. Press out as much air as possible and refrigerate 1-2 hours, turning over at least once. Preheat oven to 300°F Remove roast from marinade and dry thoroughly. Sprinkle with salt and pepper and place on a rimmed cookie sheet. Roast 20-25 minutes per lb, or until the internal temperature reaches 135 for rare or 145 for medium. Remove from oven and tent with foil. Let rest 10-15 minutes, until the temperature comes up to 140 for rare or 150 for medium. Remove strings, slice and serve.
Mix the first 7 ingredients. Add ground beef, and 3 T parmesan and mix well. Shape into 6 patties. Brown patties for 2 minutes per side. Mix tomato sauce and italian seasoning, pour over patties. Reduce heat,cover and simmer for 15 minutes. Place spaghetti on plate. Add pattie, and spoon sauce over. Sprinkle with remaining parmesan cheese.
Preheat oven to 400°F Spray 9-inch pie plate with non-stick spray. Place bottom crust in pie plate. Clean fresh blueberries (if canned or frozen set to drain) and put in bowl. In a separate bowl, mix sugars, tapioca, cinnamon, and nutmeg. Sprinkle lemon juice on blueberries, then gently fold into sugar mixture. Let sit 45 minutes, then gently stir again. Pour into pie shell. Cover with second crust. Crimp edges with fingers and flute. Make 5 small slits on top. Brush top with milk and sprinkle with sugar. Bake 10 minutes at 400. Reduce heat to 350 and bake 25 minutes more.
pour vinegar into med bowl. Cut peppers into palm size pieces and soak in vinegar. Put pieces on grill with skins facing flame. Grill until skins are crispy. Cool and peel. Coat each mushroom cap,top and bottom, with olive oil. sprinkle garlic, Mrs. Dash, celery salt and pepper on bottom side of mushrooms. Grill each mushroom for 5 mins each side. Once mushrooms are grilled place red peppers on bottom part of mushroom and cover with provolone chesse. Heat until cheese is melted. Toast bread and garnish with sprouts and avacado slices. (tomatoes add a pretty splash of color.) Cut caps in half, build sandwiches and serve.
Preheat oven to 350 degree F. Combine 1 and 3/4 cup flour and soda and sift 1-2 times. Mix oil and sugar using a blender. Add milk to it. Add dry ingredients to wet mixture. Coat the walnuts with the reserved 1/4 cup flour and add walnuts and flour mixture to the above. Stir the batter to incorporate the walnuts. Pour into a 8" cake pan and bake in the middle rack till toothpick comes clean. (approx 30-45 minutes). Let cool in pan and on rack before cutting the cake. The cake can be kept in the refrigerator for almost 2 weeks.
Spray a 12 x 18 cookie sheet (with raised edges) with Pam, then line the graham crackers, you can break them by hand to fit, covering entire pan. In a large pot, melt margarine ove med. high heat. Add brown sugar and milk, boil for 3 min's. Remove from heat, stir in vanilla, graham crumbs and dried cranberries. Spoon over the graham crackers, chill until firm. FROSTING: Beat softend margarine with milk and almond extract. Add the icing sugar and beat until smooth. You may add more milk or icing sugar, mixture should be firm, but soft enough to spread. Beat in 1 - 2 drops of red food colouring, the frosting should be a pretty pink. Frost the squares, dot with dried cranberries. Chill, then cut 8 down and 12 across.
Pound chicken to flatten to about 1/4 inch thick. Season with salt, pepper and garlic to taste. Place a slice of ham and a slice of cheese on each. Roll up as you would a jelly roll and secure with toothpicks or poultry string. Brown chicken on all sides in oil or butter and place in casserole dish. Mix white wine and mushroom soup and pour over chicken. Bake at 350 degrees for 35-45 minutes or until done.
Mix garlic, vinegar, catsup, oil and sugar together in a microwave safe bowl. Heat for 30 seconds, then stir. Continue to heat the dressing until it is very warm to touch. Assemble the salad: spinach, eggs and bacon pieces, pour the dressing over the salad and serve immediately as the hot dressing will wilt the spinach.
Combine all ingredients except mint sprigs in a large bowl; toss gently to combine. Garnish with mint sprigs if desired.
Melt butter in heavy saucepot over medium heat. Add the bacon, onion and garlic and cook until lightly browned, about 3 minutes. Stir in the coffee, ketchup, Worcestershire sauce, mustard, molasses and brown sugar and allow the mixture to gradually come to a boil. Reduce heat slightly, and allow the sauce to simmer until thick and richly flavored, about 10 to 15 minutes, whisking from time to time.
Puree peaches and raspberries with nectar, lemon juice, and salt; set aside. Beat sugar and eggs till smooth; set aside. Simmer milk in medium saucepan. Slowly beat hot milk into egg mixture. Put this mixture back into saucepan over low heat stirring constantly until slightly thickened. Strain if any lumps. Coll slightly then mix in cream and puree. Chill, overnight if needed. Stir. Freeze in ice cream machine. Fold in peaches and berries. Swirl in fruit spread. DO NOT OVERMIX--should see streaks. Freeze in freezer until firm.
Measure all of the ingredients into a mixing bowl and stir with a wooden spoon until well combined.
On low light, put tomatoes in saucepan. In a frying pan, fry garlic in extra virgin olive oil, just enought to coat the pan. Once they start to sizzle, add to tomatoes and stir. If using the onion, saute in olive oil as well and add to tomotoes and stir. Add wine to frying pan and scrape pan with a wood spoon. Once wine starts to boil, about 30 seconds, add to tomatoes and stir.(Be careful, do this on a low light or shut the gas off). Once the gravy starts to bubble, add and stir oregano, then the basil, then season with salt and pepper. Simmer on low light for about 45 minutes, stirring frequently. The sky is the limit, serve over any pasta you wish. Can be used in lasagnas and parmigianas too.Leftovers can be frozen for up to 3 weeks.
Spray inside of 1 1/2 or 2-quart slow cooker with cooking spray. Combine sauce and water in slow cooker, then drop in meatballs. Cook on low 5-7 hours. Break spaghetti into fourths and stir into meatball and sauce mixture. Cook on high for 1 hour, stirring occasionally. Serve with garlic bread and a side salad - yum! :). Number of Servings: 2.
Preheat oven broiler, keeping oven door cracked. Cut lemons in half. Cut the nub off so they can stand up in a small roasting pan, flesh side up. Season lemons with coarse salt. Place under broiler, about 2 inches from heating element. Roast until the tops are browned and blistered, but not burned (about 8-10 minutes). Set aside to cool. Preheat oven to 400 degrees. Place butterflied chicken in mixing bowl, coat with olive oil. Season liberally with salt, pepper, Herbs de Provence, paprika and garlic powder, massaging into the entire surface, as well as under the skin. Slice the potatoes in 1/8-1/4 inch rounds. Place in another mixing bowl, lightly coat with olive oil and season with salt, pepper, Herbs and paprika. Line the drip pan of a broiler pan with aluminum foil. Place the potatoes in a single layer (okay if they overlap slightly) in the drip pan. Slice 6-8 cloves of garlic in half lengthwise and sprinkle over potatoes. Place the broiler rack on top, arrange the chicken on top (skin side up). Place in oven with breast side toward the front of the oven. Cook for 45 minutes - 1 hour or until thigh meat reaches 180 degrees, breast 165 degrees. During the last 15 minutes of cooking, turn the oven up to 450 degrees to achieve the desired crispiness of skin. To make sauce: While the chicken is cooking, strain juice from roasted lemons and set aside. Melt butter over medium heat in 10 inch saute pan. Saute shallots until soft and lightly browned, about 1-2 minutes. Add roasted lemon juice and chicken stock, bring to boil. Lower heat, simmer and reduce by half. (This should take about 10-12 minutes). Add cream of mushroom soup, heat through, add about 1 tablespoons sugar (more or less depending on acidity of the lemons). Add dash of balsamic vinegar and season to taste with salt and pepper. Serve sauce with chicken and potatoes.
Saute the onion, garlic, green pepper, and oil. Cook until onion is transparent. Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground pepper. Cook on low heat for 2 to 3 hours. Stir frequently. Let sauce cool. Pour into quart size freezer containers. Store in freezer. When ready to use, stir in can of tomato paste.
Cut steaks into bite-size pieces. In a large frying pan, heat 1 tablespoon of the oil at medium-high heat. When oil is hot, put in steak, onion and garlic. After a minute, add in worchestershire sauce and soy sauce. Fry until onion is translucent and steak chunks are just underdone to how you desire (I prefere medium-rare so when the steak is rare, I'm done). Put meat mixture aside, preferably a metal bowl so as to retain some heat and the steak will continue to cook to how you like it. Put the remaining oil in the frying pan. Don't rinse the frying pan, you want all the juices and flavour from the meat mixture to remain. Put in the hashbrowns, seasoning salt and garlic powder. Fry until crispy. Mix back in the meat mixture with the hashbrowns. Fry for a minute to warm everything back up and then sprinkle the cheese over the mixture. Reduce heat to minimum and cover the frying pan. (I use a baking sheet but if you're lucky enough to have a lid, use that.). Once cheese is melted, serve!
Melt butter in large pot. Add onion and celery and saute until soft but not brown. Add tomato paste, bay leaves, pumpkin, and chicken broth; allow to simmer for 30 minutes. Remove bay leaf and our soup through a sieve set over a large enough bowl to catch soup. Add cream to the strained soup and return to stockpot. Bring to just under the boiling point, but DO NOT BOIL. Reduce heat and allow to simmer 5 minutes. Test seasonings and adjust salt, pepper to your liking, grating some fresh nutmeg over the soup to taste.
Preheat the oven to 350°F. Set the baguette slices on baking sheet and lightly brush with olive oil. Bake until golden brown on both sides, turning once, about 4 minutes; (alternately the bread may be browned on a grill, which will impart a lightly smoky flavor.). In a large skillet melt the butter, add the onion and saute until soft about 3 minutes. Add chicken livers, cognac and sage to the pan and saute until the livers are browned on all sides but still slightly pink in the center. Stir in capers and season to taste with salt and pepper. Transfer the chicken liver mixture to a food processor and puree on high speed. Allow to cool before spreading on crostini.
Peel the pineapple; then wash the skin well and roughly chop it. In the large bowl or bucket, mix together the pineapple skin, lukewarm water, sugar and raisins. Sprinkle in the yeast, without stirring, and let stand for 30 minutes. Stir well, then cover with a clean cloth and leave in a cool place for 1 day. Strain mixture through cheesecloth and pour into a clean plastic container. Let stand uncovered for 12 hours. Cap the beer and use within 2 days.
In a small bowl, mix all the ingredients together and store in an airtight container. Store it in a cool, dry place. This lovely seasoning will keep for up to 4 months. This recipe mix makes a 1/4 cup.
In a large bowl, combine flour, oat bran, baking soda, baking powder, cinnamon and sugar; mix well. Add blueberries, zucchini, apple, egg, milk and oil; stir until just combined. Divide evenly among greased or paper-lined muffin cups. Bake in a 400F oven for 15-18 minutes, or until tops are just firm to touch.