HumbleIntelligence/food-ner-1-Million huggingface dataset:
Directions. Preheat oven to 350 degrees F. Butter and sugar a 9 by 2-inch round baking pan or 6 ramekins (4-inch diameter). Melt 1/2 stick butter in a large saute pan over medium-high heat until hot. Heat until butter begins to turn brown. Remove pan from heat, add vinegar and brown sugar, and mix well. (A sauce whisk is a good tool to use here.) Return to heat to melt sugar, if necessary. Pour a little of the brown sugar sauce in the bottom of the ramekins or baking pan. Cut each pineapple ring into pieces, maintaining the shape of the ring (see Chef's Note). Add 1 pineapple ring to each ramekin or line the bottom of the large pan with pineapple. Add mango around the pineapple. Drizzle pineapple with remaining brown sugar sauce and sprinkle with chopped nuts. Make the batter:. In a large bowl, sift together flour, baking powder, and salt. Set aside. Put 1 stick of softened butter in the bowl of an electric mixer. Beat on medium to high speed with the paddle attachment until light and fluffy. Add 1/2 cup superfine sugar and beat very well, until mixture is white and very light and fluffy. Beat in egg yolks, 1 at a time, beating well after each addition. Alternately mix 1/3 cup milk, then 1/3 of flour mixture into butter-egg mixture in 3 portions. Do not overmix. In another bowl, beat egg whites with clean beaters or a balloon whisk. When whites begin to foam, add remaining 1 tablespoon sugar and beat until they hold soft peaks. Scrape 1/2 the whites into batter and mix gently until blended. Fold in remaining whites carefully, until just blended. Divide batter among ramekins or pour into baking pan. (If using ramekins, place them on a baking sheet.) Place cake in preheated oven. Bake until a tester inserted into the middle comes out clean, about 20 to 30 minutes for individual cakes or about 50 minutes for the large cake. Remove from oven and let cool about 10 minutes in the pan. Run a knife around the edges to loosen the cake(s) and invert onto deep dessert plates or a deep platter (otherwise, the sweet syrup may overflow the plate.
Drain the yogurt overnight with cheesecloth or papertowel. Blend strawberries in food processer until it is in puree texture but not liquid. Mix in stevia.
Melt butter and olive oil in deep sauce pan over medium heat. Add onion, carrot and celery and sweat until soft (about 5 minutes). Add pancetta and saute for a few minutes until lightly brown. Add ground pork and veal, and while it's cooking press with spoon to ensure coarse grind. Once meat is cooked through, add the wine and half of the broth and cook until the liquid is pretty much absorbed. (about 5-8 minutes). Add the remaining broth and cook until mostly absorbed again, then add tomatoes, nutmeg, lemon peel, and salt and pepper to taste. Reduce heat to low/medium-low and simmer covered for about 2 hours, stirring occasionally. Finish by stirring in the cream. (if you want lighter color, then increase the amount of cream to your taste).
Chop the tomatoes and place in a saucepan with the other ingredients. Simmer for 20 minutes. Store refrigerated.
Combine all ingredients in a shallow casserole or gratin dish, or a jelly roll pan. Bake, stirring occasionally, at 450F until beans are tender and lightly browned.
For pastry - Combine Flour, baking powder & salt in a large mixing bowl. Cut 1.5 cups of lard into flour mixture until mealy. Completely dissolve remaining lard into hot water. Add Lemon juice and well beaten egg to hot lard water. Mix liquids into flour mixture until dough leaves the sides of the bowl. Turn out to a floured board and knead for about 1 minute and/or all flour is blended. Wrap in wax paper and refrigerate for 1 to 12 hours. For Filling - Mix all ingredient except bread crumbs in a large sauce pan. Bring to a boil and cook uncovered over medium heat for 20 minutes. Remove from heat. Add a few spoonfuls of bread crumbs and let stand for 10 minutes. If fat is sufficiently absorbed by crumbs, do not add more. If not continue in same manner. Cool filling and pour into pastry lined pans. Cover with crust and bake at 400 degrees until golden brown. Serve hot.
Preheat oven to 350 degrees F. Spray a 9-inch pie tin with Pam. In a food processor, pulse graham crackers until finely ground. Add tub margarine and 1 tablespoon of water, and process until becomes crumbly and clumps form. Press crumb mixture into bottom and partially up sides of pie tin. Bake 10 minutes. Let cool. To make the filling, place 3 tablespoons of cold water in a small ramekin. Slowly sprinkle gelatin evenly over water, being careful not to let it clump. Let bloom (it is done when it soaks up all the water - this will happen pretty quickly). In a medium saucepan, whisk together sugar, salt and flour. In a bowl, beat the egg yolk and milk together. Add the egg mixture to the pan of dry ingredients and whisk to dissolve. Cook over medium high heat, stirring constantly, 5 minutes. It should come to a boil and thicken. Turn off heat and stir in gelatin until dissolves. Take off heat and add the vanilla and rums. Set aside to cool for a few minutes. Arrange a third of the bananas (one banana) on the bottom of the graham cracker crust. Pour half the pudding over it. Continue to layer another third of the bananas, followed by the other half of the pudding. Top with remaining third of bananas. Store in the refrigerator until pudding has set, approximately 3 hours.
fry onion and garlic until translucent. add spices. fry a little dont burn add water and squash steam on low a few minutes until just cooked.
Cut steak into serving sizes, pound and coat with flour, brown in oil. Put meat in microwave safe dish; place onion slices on top. Mix remaining ingredients and pour over steak, cover. Microwave on high for 10 minutes, then on low for 45 to 55 minutes. Rearrange meat once. (Good with boiled potatoes, potato cakes, noodles or rice).
Whisk the oil, eggs, sugar, vanilla essence and milk together. Add the remaining ingredients and mix well. Allow to stand overnight in the refrigerator in an airtight container. Spoon into well greased muffin tins and bake at 180°C (350°F for 10-15 minutes. OR microwave in a 6 muffin ring for 3.1/2 minutes on medium and 30 seconds on high. STIR WELL EACH TIME BEFORE USING.
In a medium skillet, brown the sausage (or beef) with the chopped onion until no pink remains in the sausage and the onion is transparent. Drain excess grease. In the meantime, heat oil in a kettle or stock pot, and saute the minced garlic, mushroom pieces, and green pepper in the oil until the pepper is tender. Add remaining ingredients, including enough mushroom juice or water to reach the right consistency. Cover; let sauce simmer over low heat for 15 minutes. Add the browned meat/onion mixture to the kettle. Cover and let the sauce simmer for 20 minutes. Serve over cooked and drained spaghetti noodles.
Preheat the oven to 400 F and line a baking sheet with parchment paper. Trace 7 circles onto the parchment with a 3 1/2-inch round cutter. Add the cauliflower to a microwave-safe bowl and microwave according to package directions. Let cool. Squeeze out as much liquid as possible from the cauliflower, using a dish towel to wring out the moisture, then add to an empty bowl. Add remaining crust ingredients and mix to combine. Scoop 4 tablespoons of the mixture into each of the drawn circles on the baking sheet. Shape into a round disc, about 1/2 inch thick. Bake for 15-20 minutes, or until golden brown, flipping halfway through. Whisk together the chicken broth, corn starch, and thyme in a liquid measuring cup and pour the mixture into an 8-inch cast iron skillet. Bring to a boil, then lower heat and simmer over medium heat until thickened, about 5-10 minutes. Turn the heat down to medium-low and stir in the chicken, vegetables, and cream. Season with salt and pepper. Cook until heated through, 5 minutes. Garnish with chopped parsley. Top with fresh baked cauliflower crust.
Combine dry ingredients. Combine wet ingredients. Mix all. Bake in greased muffin tins at 400F for 20 minutes.
Preheat the oven to 375° F. (For fresh spinach) Working in batches, wash and drain the spinach. Discard any large stems and chop the leaves coarsely. Combine the spinach, parsley, dill, green onions and salt. Let stand in a colander for 15 minutes and then press out the liquid. (For frozen spinach) Thaw the spinach and squeeze out most of the water, leaving just a little to prevent it drying out in the oven. Combine with the parsley, dill, green onions and salt. Heat the olive oil in a deep skillet over medium-high heat until shimmering, then add the onions and saute until transparent. Adjust the heat to medium, add the spinach mixture in batches and saute until the spinach and herbs are wilted. Turn off the heat and stir the feta and black pepper into the mixture. Butter a 10"x17"x2" baking pan and lay 8 filo sheets in the bottom, brushing each layer with butter or spraying it with oil. Spread the spinach mixture into the baking pan. Cover with the remaining filo sheets, brushing each layer with butter or spraying it with oil. Bake until the top is golden brown, about 30 minutes.
Preheat oven to 350°F Mix dry ingredients first. Once the mixture is even, mix in wet ingredients. Continue mixing until you obtain an even batter (no lumps). Pour into a cake pan and bake for approximately 40 minutes.
Slice kielbasa into 1/2-inch pieces. In a large skillet, bring 1/2 can of beer to a slow boil and add kielbasa. Cook until the beer is reduced by half, then add the remaining 6 ounces of beer. Add honey and mustard, and spices to taste. Let simmer for 5 minutes or until sauce reaches a thick, honey-like consistency. Saute onion in butter until onions are transparent. Onions may be mixed into the finished sauce, or added as a garnish.
Mix fruit, tapioca, sugar, and spices in bowl and let stand for 15 minutes. Line 9 inch pie plate with plastic wrap and then lay your bottom crust on top. (if you're using flexible tins or foil pans you can skip this step. This is just so you can pull your pie out of the glass plate. The pies pop right out of the flexible tins.). Fill with fruit mixture. Dot with butter. Cover with top crust. Seal and flute edge. Place unbaked pie in freezer until it's frozen. Turn upside down and pop out your frozen pie disk. Store in a resealable gallon freezer bag or a combination of plastic wrap and tinfoil. When ready to bake, unwrap, put back into pie pan, cut vents, and place frozen pie in oven that's been preheated to 375. Bake for 10-15 minutes while checking for browning. Lower the heat to 325 and bake until done. (Usually an hour to hour and a half).
Spoon lemon juice over both sides of fillets. Combine the lemon peel and seasonings; sprinkle over fillets. If grilling the fish, coat grill rack with cooking spray before starting the grill. Grill fish, uncovered, over medium heat or broil 4-6" from heat for 3 minutes on each side or until fish flakes easily with a fork.
Fill a medium sized pot with hot water about half way. Put the water on the stove at high heat. Add box of Kraft macaroni and cheese dinner. Cut up the hod dogs into 1/4 pieces and drop in the water. Bring everything to a boil. Once the water boils, reduce the heat and continue to cook until the macaroni is tender. Drain water. Place pot back on the stove on very low heat. Add margarine and milk. Add slices of cheese. Stir until cheese melts. After cheese melts, add cheese sauce packet that comes with the Kraft Macaroni and Cheese dinner. Stir until everything is well mixed. Serve and enjoy.
Preheat oven to 325°F. Method 1: Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy duty foil, sealing tightly at edges of pan. Bake ham until thermometer reads 145 F, about 1 hour 10 minutes or 7 minutes per pound. Remove ham from oven. Increase oven temp to 375°F. Method 2: instead of using parchment paper and foil, use a turkey bag. Remove foil and parchment paper from ham or remove ham from bag. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4 inch thick layer of fat from ham and discard. Using long sharp knife, score fat in 1 inch wide 1/4 inch deep diamond pattern. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes. Transfer ham to serving platter and let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature.
Preheat broiler. Whisk all the eggs, 11/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and saute until tender but not brown, about 6 minutes. Add Kale/ Red chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Saute until any liquid in skillet evaporates. Increase heat to medium-high; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 11/2 tablespoons cheese over top. Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute. Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.
Preheat the oven to 350 degrees. Stir the cheeses, bread crumbs, parsley, garlic and 2 tablespoons of the olive oil together. Lay the flank steak out flat on work surface and sprinkle with 1/2 teaspoon each of salt and pepper. Pat the bread crumb mixture over the steak. Starting at one short end, roll up the steak (like a jelly roll) and tie with butcher's twine. Season the outside with the remaining salt and pepper. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat and add the flank steak. Cook, turning until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil, and stir in the tomato sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After about 1 1/2 hours, uncover and continue baking until the meat is tender, about 30 minutes longer. Remove the braciole from the sauce. Cut the twine off, and slice into 1/2 inch thick slices. Transfer the slices to a platter, and spoon some sauce over the slices.
Pour 1/4 cup carmel topping into crust and sprinkle with 1/2 cup of pecans. Beat milk, dry pudding mixes, pumpkin and spices with wisk until blended. Stir in 1 1/2 cup whipped topping and spread into crust. Top with remaining whipped topping. Refrigerate 1 hour. Just before serving top with 2 tbs. pecans and drizzle remaining carmel with fork.
Wash the tamarinds and soak in 4 cups (32 fl oz/1 l) hot water for 2 hours. After the tamarinds have soaked, reach into the bowl and rub them against each other for at least 5 minutes to obtain as much pulp as possible, about 2 cups. Strain the liquid into a pitcher, dilute with 6 cups (48 fl oz/1.5 l) cold water and sweeten to taste.
In a large kettle over moderate heat, saute' onion, scallions, and garlic in butter 3-5 minutes until very pale golden. Meanwhile, cut fish in 2" chunks, set aside. Add water, clam juice, wine, tomatoes, tomato paste and salt and pepper to kettle. Break up any large clumps of tomato, cover and simmer 10 minutes. Add fish, shrimp, peas, mussels and clams, cover and simmer 10 minutes longer. Sprinkle with parsley, taste for salt and adjust as needed. Ladle into soup bowls and serve with hot butter French bread.
Fill clean sink with hot water, add noodles, let them soak while you make the sauce. In a pot put olive oil, garlic to taste, I use about 5TBSP because I love garlic, onion, and burger. Brown the burger. Then add tomato soup, tomato sauces, and oregano, to taste my sister uses oregano from Mexico because it has a stronger flavor. I prefer a milder oregano and much less of it. Let simmer on low heat until it starts to boil. Using a large spoon, a soup ladle works well, spoon enough sauce on the bottom of 9x13 pan. Then layer enough noodles to cover entire pan (should be 4), sauce, sprinkle parmesan cheese, spread about a handful of 5 cheese, then cover entire layer with sliced American cheese. Repeat process until everything is gone, should be 3 layers. Bake at 350°F for about 40 minutes, or until the cheese starts to get a little brown. After pulling it out of the oven wait about 10 minutes to cut and serve. Serve with a loaf of French bread.
Heat oil in a medium, non-stick saucepan over medium heat. Add leeks; cook and stir for 5 minutes, until leeks are softened. Add rice; stir, coating rice with olive oil and leeks. Pour in broth and wine. Simmer covered until stock is absorbed and rice is still just slightly firm, about 20 minutes. Gently stir in chicken, artichokes, cheese and savory. Cover; let sit for five minutes. Season to taste with salt and pepper. Serve immediately. Nutritional Information Per Serving: Calories 320; Total fat 9g; Saturated fat 3.5g; Cholesterol 40mg; Sodium 900mg; Carbohydrate 31g; Fiber 1g; Protein 23g; Vitamin A 15%DV*; Vitamin C 15%DV; Calcium 20%DV; Iron 15%DV Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1 ounce Grains Group; 2 1/2 ounces Meat and Beans Group *Daily Value.
Prepare broiler OR grill pan. Combine all 8 ingredients. Divide lamb mixture into 4 equal portions, shaping each into a 3/4-inch thick patty. Place patties on broiler or grillpan coated with cooking spray. Cook 4 minutes on each side or until done. Then you can serve it on a bun with your favorites (tomato, lettuce).
BASIC COOKIE DOUGH: Cream butter and sugar. Beat in egg and vanilla. Add flour slowly, and mix well. Divide in two. SWEDISH RUBY DROPS. Use 1/2 cookie dough. Preheat oven to 375. Shape cookie dough by rounded teaspoon into balls. Balls can be rolled in colored sugar or dip in slightly beaten egg white and roll in finely chopped nuts. Place 1 inch apart on ungreased baking sheet. Press thumb deeply into center of each. Bake 10-12 minutes or until set but not brown. Fill thumbprint with jelly. NORWEGIAN WREATHS. Preheat oven to 375. Mix into 1/2 basic dough- orange peel. Shape dough by rounded teaspoonfulls into pencil-like strips about 5 inches long. Form strip into a circle, overlapping 1/2 inch at each end. Brush tops with slightly beaten egg white. Sprinkle with granulated sugar. Press bits of red cherries on center of overlap for berries. Add leaves chopped from green cherries. Bake on ungreased baking sheet 8-10 minutes until set but not brown. Immediately remove from baking sheet.
Cook the meats in a large stock pot, adding the chicken last. Add the cabbage, the potatoes. Cut the bread (prefereably portuguese bread) and put some butter over it, a leaf of mint and pour the broth over. When the bread has absorbed the liquid pour some more with the cabbages until is juicy. When is ready to go to the table put the meats on top and the rest of the gravy.
For Pesto: Place all ingredients into a food processor and combine thoroughly. Set aside. (Pesto may be prepared up to 2 days ahead of time and refrigerated. Bring to room temperature and stir before using). Grill chicken breasts on barbecue until cooked through, about 20-25 minutes. Slice and set aside. Meanwhile, cook penne in a large pot of water until tender but firm, about 8-10 minutes. Drain well. Break off tough ends of asparagus. Leaving whole, grill spears on barbecue when chicken breasts are almost done, about 5 minutes. Remove and cut into 2 inch pieces. In a large bowl, toss together pasta, chicken, asparagus, red pepper strips and sun-dried tomatoes. Gently stir in pesto and serve immediately.
Prepare but do not bake pie shell. Combine milk, sugar replacement, butter, eggs, cornstarch and salt in heavy saucepan. Cook and stir over medium-low heat til well blended and slightly thickened. Remove from heat. Stir in pecans and vanilla, and allow filling to rest 10 minutes. Sprinkle raisins on bottom of unbaked pie shell and pour pecan mixture on top. Bake 375F 45-50 mins or til knife inserted in centre comes out clean.
In a large bowl, mix the meats, steak sauce, egg yolks, salt and pepper. Don't overmix. Lightly form 4 hamburger patties and press lightly into shape. Press a thin slice of butter into the top of each hamburger, making sure the meat completely encases the butter. Heat your grill and cook the hamburgers for approximately 4 minutes on one side, turn , and cook for approximately 3 minutes on the other side for medium rare. *Adjust cooking times to suit. Remove to a plate and cover with aluminum foil and let rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Adorn with your favorite toppings or cheese and enjoy!
In a blender, add tomatoes, cucumber, red pepper, celery, scallions, cilantro, parsley, vinegar, lemon juice, tomato juice, half of the avocado, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Blend until it reaches desired consistency. Chill, covered, in refrigerator for at least one hour or overnight to let flavors meld. Pat scallops dry and season with remaining 1/4 teaspoon black pepper and 1/4 teaspoon salt. Heat oil in a nonstick skillet over high heat. Add scallops and sear about 2 minutes per side (or to desired doneness), until scallops are no longer translucent. Chop remaining half of avocado. To serve, divide gazpacho between 4 bosl and top with scallops and avocado slices.
In small saucepan, scaled milk by heating it just to boiling point, and set aside to cool. Add ingredients (except for garlic and olive oil) in order required by your bread machine. Program machine for dough. At end of rising cycle, turn the bread out onto a lightly floured surface. Cover and let rest for 10 minutes. In a small bowl, combine 1/4 cup olive oil with the crushed garlic. Set aside. Divide dough into 2 pieces, and with a floured rolling pin, roll each into a 1-inch-thick round. Lightly oil a large baking sheet and arrange the rounds on the sheet. Brush liberally with some of the garlic oil. Bake the rounds in the lower third of preheated 375° oven for 15 minutes, or until golden. Serve warm.
In a large pot heat oil. Add onions and habanaro sprinkle with sugar cooking over medium heat for 5 minutes till lightly browned stirring often. Add remaining ingredients and bring to a boil then simmer for 15 minutes. Adjust seasoning and place in hot sterilized jars. Process in a hot water bath for 15 minutes to seal.
Spread cream cheese on a pizza pan. Spread cocktail sauce on top of cream cheese. Arrange shrimp on cocktail sauce. Sprinkle on onion and cheese.
Peel the bananas and place in a medium saucepan. Add the water and then bring to the boil. Turn the heat down and simmer for about 20 minutes. Break the bananas up with a wooden spoon, fork or masher. Sprinkle the tapioca into the saucepan while stirring. Add the coconut milk and then simmer over low/medium heat until the tapioca is cooked, about 15 minutes. Stir frequently. Finally, taste the suafa'i. If you like a little more sweetness, then add sugar to taste. Remove from the heat, leave for about 30 minutes to cool and then serve in a bowl or cup. You can also cool suafa'i completely, and refrigerate it. Once cooled, serve it as a snack or dessert.
Mix the dry ingredients together. Add to the dry mix the eggs, tomato soup, buttermilk, oil and vanilla. Beat till all is moist and well blended. About 5 minutes total. Pour into a greased 9x13 pan and bake 350 degrees for 35 to 40 minutes or till toothpick comes out clean. Frost with your favorite frosting.
Slice bread lengthwise in half and lay on cookie sheet. Mix remaining ingredients and spread evenly on both sides of bread. Bake at 375°F for 15-20 minutes until bread is browned and cheese has melted.