HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place half the zucchini in an ungreased 8-inch square baking dish. Top with half the tomatoes. Sprinkle with 1/4 cup cheese. Top with the remaining zucchini and tomatoes. Evenly sprinkle the garlic, thyme, salt and pepper to taste over the tomato. Drizzle with the olive oil. Sprinkle with the remaining 1/2 cup cheese. Bake at 400° for 20-25 minutes. Serve with slotted spoon.
Preheat oven to 350 degrees F. Butter an 11x15 inch jelly roll pan. In a lrg bowl, beat sugar, butter, shortening, baking powder, vanilla extract, almond extract & eggs on low until incorporated . then on high for 3 minutes. Stir in flour. Spread 2/3 of batter in pan. Spread pie filling evenly over batter. Drop the remaining batter evenly in dollops over pie filling. Bake till toothpick inserted in center comes out clean (about 45 minutes). Drizzle w/glaze while still warm.
In a large bowl, mix the cooked chicken, dressing, dill, cashews, and avocado. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes.
1. Heat oven to 350°F Spray muffin pan with non-stick spray (mini muffin pan for tartlets and regular muffin pan for larger tarts). In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated. 2. If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. 3. Cut each rectangle into 12 squares (or 6 sqaures if making larger tarts). Place 1 square in each of 24 ungreased mini muffin cups (use a regular muffin pan for larger tarts). Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon (2 tsp for larger tarts) mushroom mixture into each cup. 4. Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Cover and refrigerate any remaining tarts.
Sprinkle cornmeal evenly over two greased 14-inch pizza pans; set aside. In a bowl dissolve yeast in water; add 4-1/2 cups flour, 4 teaspoons oil and salt; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Press each portion into prepared pans. Prick dough with a fork. Bake at 450 degrees for 4-5 minutes. Broil onions and garlic in batches 3-4 inches from heat until softened and lightly browned. Broil tomato slices for 2 minutes on each side. Finely chop garlic. Arrange onions, garlic and tomatoes over crusts. Sprinkle with oregano, parsley, pepper and cheeses; drizzle with remaining oil. Bake at 450 degrees for 8-9 minutes or until cheese is melted.
Put the beans in a medium saucepan and cover with water to 1 inch over the top of the beans. Cook the beans until tender, adding water if necessary to keep beans covered. Drain, saving the cooking liquid and adding enough water to make 8 cups of liquid. Put liquid and beans in large soup kettle. Add the potatoes, carrots, onion, salt and pepper and bring to a boil. About 10 minutes after liquid begins to boil, add the noodles and the ham. When the noodles are done, turn off the heat and add the cream. Season to taste.
Heat olive oil in large pan (use enough to lightly coats bottom -- about 3 TBSP). Saute garlic until a little soft (DO NOT let it brown). Place clams in pan on top of oil & garlic (try to place in single layer, but can be double on top of each other). Add enough white wine to barely cover/meet the middle of the clams. Add crushed red pepper and thyme (you can change the amounts to your liking -- I usually make it pretty spicy). Cover with a tight lid and steam until all clams have opened (I use a clear glass top so I can watch them and not have to take the lid off, but you don't have to). Poor into large bowl and serve. Enjoy with some crusty bread for dipping in the sauce.
For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2 tablespoons olive oil and water and blend until dough comes together, about 20 seconds. Turn dough out onto lightly floured surface and knead until smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes. For filling: Blend next 7 ingredients in processor. Set mixture aside. To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep remainder covered to prevent drying), then fold into thirds. Turn pasta machine to widest setting and run dough through. Repeat until dough is smooth and velvety, folding before each run and dusting with flour if sticky. Adjust pasta machine to next narrower setting. Run dough through without folding. Repeat, narrowing rollers after each run until pasta is about 1/16 inch thick, dusting with flour if sticky. Repeat with another piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along edges. Brush dough between filling and along edges with water. Top with second sheet, pressing around filling to seal. Trim around filling using pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed paper. Repeat with remaining dough. Let ravioli dry until leathery around edges. (Can be prepared 1 day ahead and refrigerated.). Stir 2 tablespoons olive oil into large pot of boiling salted water. Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes. Drain well. Transfer to bowl. Add butter and toss well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan cheese if desired. Top with freshly ground pepper.
To reduce foam for accurate measurement, use Coca-Cola at room temperature and stir rapidly. Melt butter in heavy saucepan; add onions and cook until golden; do not brown. Add undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover; simmer 20-25 minutes. In a broiler, toast one side of the French bread slices. Turn, generously sprinkle with Parmesan cheese and toast until browned. Ladle soup into deep bowls and top with toast, cheese side up.
Cut the turkey steaks in half crosswise, put in ziptop bag, pour in soy sauce, turn to coat, and marinate for 15 minutes. Remove from marinade and pat dry. Spray large saute pan generously with cooking spray, heat up, then add the turkey breast pieces to the pan and cook over medium heat until light brown, about 3 minutes per side. Remove turkey pieces to a platter and keep warm. Add mushrooms, onion and garlic to the drippings in pan, adding more cooking spray if needed. Saute for 3-4 minutes, or until tender. Stir in cream cheese, wine and thyme. Add salt and pepper to taste. Nestle the turkey peices back into the sauce along with any juices that have accumulated on the platter, and simmer for 15 minutes, until the turkey steaks are done through.
Combine beans, and dressing, tossing gently; cover and chill overnight. Drain beans; arrange in bunches of 10-12. Wrap a half slice of bacon around each bunch, and secure with a toothpick. Broil bundles 5 inches from heat about 7 minutes until bacon is cooked.
Preheat oven to 425°F Spray large rimmed baking pan with non-stick spray. Heat oil in large nonstick skillet over medium-high heat. Add shallots and cook, stirring frequently, until softened about 3 minutes. Add half of spinach and 3 tbsp of water. Cook, stirring occasionally, just until spinach wilts, about 4 minutes. Add remaining spinach and cook, stirring frequently just until wilted and liquid evaporates, about 2 minutes. Remove skillet from heat. Stir in bread crumbs, ham, and pine nuts. Place mushroom caps in baking pan, gill sides up. Fill caps evenly with spinach mixture, mounding it slightly. Add remaining 1/4 cup water to baking pan. Bake until mushrooms are tender and filling is hot, about 25 minutes.
Melt 1/2 stick butter over medium heat in skillet,add onion.Cook onion until transparent-NOT BROWN!Add heavy cream,spinach.Increase temperature to simmer.Allow to simmer for 20 minutes. Melt 3 1/2 sticks butter. Seperate 5 egg yolks.discard whites. Place 5 yolks in blender, add lemon juice,vinegar,1/2 teaspoons salt,1 teaspoons cayenne pepper.Blend on high, add butter SLOWLY while blending until thick. Add water if too thick.Stand blender cup in sink of hot water to keep from thickening while cooling. Poach eggs as needed. Toast english muffins. Heat canadian bacon. Assemble benedict from bottom to top as follows: Muffin half. Slice of canadian bacon. Layer of creamed spinach. Poached egg. Gratuitous layer of hollandaise. TIP:TO DECREASE COOKING TIME, USE MICROWAVEABLE EGG POACHER!
In a large pot over medium heat, melt butter and peanut butter. Coat a 9-inch x 13-inch baking pan with cooking spray. Set aside. Add marshmallows and stir constantly until mixture is melted and smooth. Then add cocoa powder and vanilla and stir until fully incorporated. Remove from heat. A little at a time, stir in cereal until marshmallow mixture is fully incorporated. Pour into prepared baking pan. Using your hands, lightly-sprayed with cooking spray, press cereal mixture into baking pan. Allow to cool. With a sharp knife, slice into desired-sized pieces and enjoy!
In a small saucepan, heat milk, pumpkin and sugar until sugar is dissolved and everything is steaming hot. Transfer to a blender with vanilla and pumpkin pie spice. Process until foamy, about 15 seconds. Pour into one large or two small mugs and top with espresso.
In a 10" skillet over medium heat, brown meat with onions,stirring occasionally, until no longer pink; drain. Stir in Taco Seasoning Mix and water. Add beans and cook on medium heat for 3-4 minutes, stirring occasionally, until most of the liquid is absorbed. Serve on a Mission Whole Wheat Tortilla. You may garnish with 2% Cheddar Cheese and a dollop of Fat Free Sour Cream.
Slice the chicken into thin strips and toss in the seasoned cornflour. Heat the oil in a pan and fry the chicken pieces until golden brown. Add the mushrooms and cook until tender,about 2 minutes. Remove the chicken and mushrooms and keep warm. Pour the wine into the pan, bring it to the boil, and then add the cream. Cook for 1-2 minutes, until the sauce is thick and creamy. Season to taste. Pour the sauce over the chicken, sprinkle with fresh parsley and serve.
In a small bowl or mortar and pestle coarsely crush lavender and thyme. Then stir together with butter, zest, salt and pepper until well combined. Spoon mixture onto a sheet of plastic wrap and form into a 4-inch log. Chill butter log until firm, at least 30 minutes, and up to 3 days. Preheat oven to 400°F. Rinse chicken and pat dry. Slice herb butter and reserve 2 tablespoons for sauce. Slide hand under skin of chicken breast to loosen skin from meat. Insert about 3/4's of the butter under the skin and spread the rest over the outside of chicken. Truss chicken. Place the chicken in a flameproof roasting pan. Slice the onion into large pieces and scatter around the chicken. Roast bird in middle of oven until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° to 175°F. It will take roughly 55-65 minutes for a four pound chicken and 8 minutes more per every pound over that. Lift chicken and tilt, emptying any juices from cavity into roasting pan. Remove the chicken to a platter, cover loosely with foil. Sauce: Add vermouth to pan. Place pan over high heat; bring vermouth to boil, scraping up any browned bits and onions. Strain the mixture into cup with pan juices. Spoon fat off and pour back into the pan. Add reserved 2 tablespoons herb butter and bring to a simmer - or melt butter before adding to pan. When butter has completely melted add flour and whisk until smooth. Serve sauce with chicken.
Cut chicken into 1 inch cubes. Combine 2 tablespoons of the sherry and 3 teaspoons of the cornstarch; mix well. Stir in the chicken. Cover, refrigerate for 1 hour. Combine soy sauce, remaining sherry,remaining cornstarch and sugar in a small bowl; set aside. In a heavy cast iron frypan or wok, heat oil over high heat until very hot but not smoking. Add chicken and stir-fry for 2 minutes. Remove chicken, set aside. Add garlic and ginger to pan, stir well,add onions, snow peas and water. Stir-fry for 2 minutes. Return chicken and soy sauce mixture to pan and stir quickly over high heat until hot. Serve over rice or noodles.
Heat oven to 350 degrees; coat a 10-inch tube pan with removable tube insert with nonstick spray. Whisk sugar, oil, apple cider, eggs, vanilla, cinnamon, nutmeg, baking soda and salt in a large bowl until blended. Stir in flour until blended. Stir in apples and walnuts. Scrape mixture into prepared pan. Bake 1 hour and 10 to 20 minutes. Let cool in pan on wire rack 1 hour. Remove sides of pan. Cool completely before lifting cake off bottom of pan. For cider sauce,. Whisk cider, brown sugar and cornstarch in a medium saucepan until blended. Place over medium-high heat and bring to a boil, whisking occasionally. Boil 1 minute or until slightly thickened. Remove from heat and add butter and vanilla; stir until butter melts. Let cool to room temperature or refrigerate until serving.
Slice apples and mix with sugar, cinnamon, nutmeg, and two teaspoons flour. Pour into pie pan lined with unbaked piecrust. Cream butter and dark brown sugar with fork and add one cup flour to make a crumb mixture. Sprinkle over pie. Bake 450 F for five minutes, reduce oven temperature to 350 F and bake until done (20-30 minutes).
In a 10 inch skillet, heat oil over medium heat. Add garlic and saute for about one minute. Add herbs and seasonings, allowing dried herbs to "bloom" in the oil for a few seconds. Add the tomatoes and their juices. Stir and taste for seasoning. Bring tomatoes to a simmer, cover, and simmer over medium-low heat while pasta cooks, about 10 minutes or so. Meanwhile, cook pasta according to package directions. About five minutes before you are ready to serve, stir the shrimp into the tomato sauce and cook until shrimp are pink and firm, about 5 minutes. Divide drained pasta into two pasta bowls and spoon sauce over pasta. Serve at once.
Preheat oven to 450°F. Coat a large roasting pan with cooking spray. Place green beans in a single layer in prepared pan and coat with cooking spray. Roast until desired doneness, stirring once or twice, about 10 to 15 minutes, 25 minutes if using frozen. Meanwhile, in a medium bowl, combine tomatoes, basil, garlic, salt and pepper; set aside. When green beans are finished, remove from oven and spoon tomato mixture into pan; toss thoroughly. Serve hot, room temperature or chilled. Yields about 1 cup per serving.
Combine oats and water. Microwave on high for 1 minute and stir. Return to microwave and heat on high stirring every 30 seconds until desired consistency is reached. Adding the peanut butter will thicken the oatmeal a little. I do mine for about 2 minutes and 30 seconds in my 1200 watt microwave. Add natural peanut butter and stir until incorporated.
(I don't, but I would think you can spray the inside of the bread machine pan with Pam for easier release and clean-up). Place ingredients in order into the bread machine. Use dough cycle (mine's 1 1/2 hours). Before cycle is done I lay out a piece of waxed paper with flour on it. When cycle is done, "punch" dough. Grease hands or spray with Pam as dough is very "sticky". Remove dough from bread machine and place on floured surface/floured waxed paper. Sprinkle a little flour on the top of the dough and "smooth" it over the top of the dough. Cut the dough into 6 equal pieces (I spray knife with Pam before cutting dough). Place dough pieces evenly spaced apart on a cookie sheet sprayed with Pam. Shape each piece of dough into an oval shape. With kitchen scissors, make a "snip" in the center of each roll, about 1 to 2 inches long and about 1/4 inch deep. Cover and let rise 20 minutes (I do this on the top of my stove as I have my oven preheated to 400 degrees already -- works well for me). Bake at 400 degrees about 20 to 25 minutes.
Place all ingredients in rice cooker. Start cooking cycle. After cycle is complete, wait an additional 10 minutes to allow the polenta to absorb all the liquid. Stir well before serving. If you like firmer polenta, let it stand for 5 minutes prior to serving.
Place beans in bowl or pot and add plenty of water to cover beans. Soak overnight. Drain beans, discarding water, and set beans aside. In large pot over medium heat, warm olive oil. Add onion, carrot and celery and saute, stirring, until vegetables are soft, about 10 minutes. Add garlic and rosemary and continue to saute for 3 minutes. Add drained beans and stock. Bring to a boil, then reduce heat to low and gently simmer, uncovered, until tender, 1 to 1-1/2 hours. Remove from heat and let cool slightly. Place one-third of the bean mixture in a blender or in a food processor fitted with a metal blade. Puree until smooth. Return the puree to soup and reheat gently. Season to taste with salt and pepper. Ladle soup into individual bowls. Garnish with freshly grated Parmesan cheese and parsley.
Preheat oven to 375°F Grate zucchini, carrots and sweet potatoes. (Can be done in the food processor.) Finely mince onions, garlic, parsley and basil. Combine all ingredients in a large mixing bowl and mix well. Spray a 3 quart rectangular or oval casserole with non-stick spray. Add vegetable mixture and spread evenly. Bake at 375°F for 1 hour and 10 minutes, or until golden brown and firm.
Preheat oven to 375 degrees. Use the 2 teaspoons of butter to grease six 6-ounce ramekins. Dust the insides of the ramekins with the parmesan cheese, wiping away any excess from around the rim. In a small saucepan over a medium heat, melt the remaining 5 tablespoons butter. Add the rice flour and cook, stirring constantly, 2 to 3 minutes. Add the milk and whisk until thick and incorporated, about 5 minutes. Add the cheddar cheese, egg yolks, thyme, salt and nutmeg, stirring until the cheese is melted. Remove from the heat and set aside. Use a mixer with the whisk attachment, whip the egg whites until they form stiff peaks, about 3 minutes. Using a rubber spatula, carefully fold the egg whites into the cheese and milk mixture until just incorporated. Spoon the mixture into the prepared ramekins, leaving 1/4 inch space at the top. Bake 25 to 30 minutes, or until golden brown. (When you open the oven to check the souffles, be gentle so as not to shake them.).
Cut the lobster in two down the centre. Remove all the meat, including the claws, retain the shell for serving. Cut the meat into chunks. Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not coloured. Warm the whiskey slightly, pour over the lobster and CAREFULLY set fire to it. Once the flames have died down, add the cream, lemon juice, mustard and mix with the pan juices, and taste for seasoning, add salt and black pepper to taste. Put back into the half shells and place under a hot grill for 2-3 minutes until the sauce is bubbling. Serve hot with fresh lemon wedges, steamed baby potatoes and a fresh mixed salad.
Preheat oven to 400°F. Cook pasta in salted boiling water til andante. Heat the olive oil in large skillet over med-high heat. Add garlic and onion and saute for 3 minutes or until the onion is soft. Add the chicken to the skillet and cook until the chicken is done. Add the artichokes, salt & pepper & white wine. Toss and coat everything. Sprinkle feta cheese on top. Place in the oven until the feta starts to melt. Remove and add the chopped tomatoes on top. Spring onion can also be added to the top. Toss and serve.
Mix together by hand the flour, sugar, baking powder, and salt in large mixing bowl. Combine the milk, vanilla, egg together and then add all at once to dry ingredient until moistened. Do not over mix. Gently mix the 4 tablespoons sugar, drained. berries, lemon peel and pecans together. Fold the berry mixture lightly into the batter. Fill greased and dusted muffin pans half full. Bake for 20 minutes at 400 F or until done. While muffins are still warm, dip the tops in melted butter, then in the sugar.
Slice the vanilla beans length-wise and scrape the seeds out. Cut the empty pods into 1-2 inch pieces and add both the seeds and pods to a one pint (2-cup) glass jar. (I used the alcohol bottles so I wouldn't mix up the different versions.). Add vodka. Seal jar with canning lid and ring or cap and shake vigorously. Label and date the jar with the start date and the end date, six months from today. Place jar in a cupboard, away from sunlight. Shake jar once a day for a week, then once a week for a couple months, then once a month until mature. After 6 months you can strain out the extract, leaving any seeds & pods in the jar and start a second batch. The second batch may take longer to mature.
Preheat oven to 350° and butter a 9x13-inch baking dish. Combine Champagne, butter, bay leaf, parsley, onion and celery in a saucepan; bring to a boil, reduce heat and simmer until reduced by half; remove the bay leaf and add the cream, remove pan from the stove. Rinse then dry fish with paper towels and sprinkle with salt and pepper; arrange in one layer in the baking dish. Add the mushrooms to the sauce and pour the sauce over the fillets; sprinkle with cheese. Bake uncovered for 25-30 minutes, or until the top is browned.
Cook pasta according to package directions; set aside. Over medium heat, melt margarine in a medium sized skillet. Add chicken and sprinkle with seasoning salt and pepper. Cooking until lightly browned, stirring occasionally. In a medium sized bowl, add all of ingredients, mixing well. Chill for at least 2 hours--better if you can chill overnight.
Combine milk and salsa. Transfer to a slow cooker/crock pot coated with nonstick cooking spray. Stir in cream cheese, crab, onions, and chilies. Cover and cook on low for 3 to 4 hours, stirring every 30 minutes. Serve with assorted breads, crackers, etc. Keep warm while serving.
The night before, mix beer, Worcestershire, and Tabasco in large freezer-weight zipper-lock bag. Put steaks in bag, seal, and chill in refrigerator overnight. The next morning, mix remaining ingredients in small bowl. Remove steaks from marinade and discard marinade. Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers. Slip into clean zipper-lock bags, seal, and chill. Remove steaks from refrigerator about 20 minutes before grilling. Heat grill to high and let rack get good and hot. Brush and oil rack, then grill steaks until darkly crusted and done the way you like, about 3 minutes per side for medium-rare (about 145°F on an instant-read thermometer), or 4 to 5 minutes per side for medium (about 160°F on an instant-read thermometer). Let meat rest off heat 5 minutes to redistribute juices.
Preheat oven to 400 degrees Farenheit. Lightly oil a large roasting pan. Mix oil and vinegar in a bowl, add garlic, salt, and pepper. Trim ends off onions, and cut into wedges from end to end. Cut potatoes in large wedges. Place potatoes and onions in bowl with dressing, toss well. Spread potatoes and onions in single layer in roasting pan, and sprinkle with water or vegetable broth. Roast 30 minutes, stirring only once or twice and adding more water or broth if needed. Add spinach, and cook for about 10 minutes more. Alternatively: Sautee spinach and top with potatoes and onions.