HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the cottage cheese and shredded cheese. In a small pan saute the onions,until tender. Drain and then add to the cooked sausage and bacon. In a separate bowl beat together the eggs, milk, salt and pepper. Then cook to a soft scramble, set aside. Next lightly spray a 9x9 baking dish. First layer 3 noodles in the bottom of pan. Cover with half of the hash browns, 1/2 of the scramble eggs,. 1/2 of the sausage/onion mixture, 1/2 cheese mixture, 1/2 Spinach. Repeat with remaining ingredients a second time. Finish off with the 4 slices Muenster Cheese. Cover and chill for 8 hrs or overnight. Let lasagna set at room temperature 30 minutes before placing inches. a preheated oven of 350 degrees. Uncover and bake for 45 minutes, or until cooked through. *Let set for 5 minutes before cutting *.
Put the ingredients in the machine in the order listed. From time to time, check the dough. If too dry add water, if too wet add flour, always one tsp at a time.
Simmer the stock, cider & rice in a covered pot with salt, pepper & lemon rind for 40 minutes. Puree & return to the pot. Mix in the lemon juice & simmer gently. Cool & skim any fat that might appear on the surface. Chill. Sprinkle with the chives & garnish each bowl with a slice of lemon. Serve.
Marinate the chicken pieces with the marinade ingredients for an 1/2 hour. Heat oil in pan. Fry chopped onions until soft. Add ginger/garlic paste and fry for few seconds. Add chopped tomatoes. Fry till it becomes soft and pulpy. Let oil comes out from it. Add marinated chicken to this with very little water and cook until the chicken well cooked and the water is evaporated. In another pan, heat some oil. Add red chilies. Add 1 sprig of curry leaves followed by onions which sliced. Add pepper to the onions and mix it well. Add fried onions to the cooked chicken and mix it well.
If you're using porcini mushrooms, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes. Wash and slice the fresh mushrooms and remove any tough stems. In a large pan with a cover, heat the oil and saute the mushrooms, including the soaked porcini and the soaking liquid. Stir well, cover and cook gently for 5 minutes. Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed. Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.
Cook potatoes in boiling salted water until tender. While still hot, force potatoes through a strainer or ricer. Combine with salt, lime juice, oil and aji. Knead until mixture is soft. Add salt and pepper to taste. Combine shrimp tails with cocktail sauce, to coat lightly. Line a rectangular serving dish (or individual ramekins) with plastic film and cover the bottom evenly with half of the potato mixture. Spread mayonnaise on top evenly. Cover with avocado slices. Season with salt and drops of lemon juice on top. Cover with remaining potato mixture and press lightly. Chill. To serve, invert onto a platter and decorate with avocado slices, shrimp, cheese and lettuce.
Brown beef and drain the grease. Add onion and bell pepper and cook til onion is clear. Add spices and tomato sauce and cook for a minute til hot through. Great leftovers.
Fill a large pot with 2 quarts water, and add first five ingredients. Bring to a boil, then lower heat and simmer for 40 minutes. Remove from heat and let cool. Blend ingredients for dressing. Shred cooled chicken and mix with 1 cup of dressing. Let stand in refrigerator at least one hour or overnight to marinate. After marinating, combine remaining dressing with final ingredients listed above. Add to chicken and mix well. Serve with crackers or on sandwich. Cover and refrigerate if not used immediately. Should keep for several days in refrigerator.
Heat the oil in a large saucepan over medium-high heat. Stir in the garlic and cook for 1 minute. Add the stock, Italian seasoning, and 3/4 teaspoon salt and bring to a boil. Add the pasta and cook, stirring, until the stock is nearly absorbed and the pasta is al dente (check package directions for cook time). Stir in the chickpeas, parsley, lemon juice and lemon zest and let cook additional 1 - 2 minutes. Divide among individual bowls and top with Parmesan or dairy free cheese (if using).
Sponge: In a medium bowl sprinkle the yeast over the warm water; stir to dissolve. Add the flour and mix until smooth. Cover and set aside until it puffs up (20 to 25 minutes). Dough: Stir down the Sponge. Scrub the potatoes, then grind or grate them with the skins on or process in a food processor into a coarse chop; do not puree. Transfer to a large bowl. Add the ground potatoes and onion to the Sponge and stir until blended. Add the stale roll, flour, salt, baking powder, and ground pepper; mix or pulse only until incorporated. Add the oil and egg and mix well. Drop the mixture out into 3 well-greased 8- or 9-inch loaf pans. Each loaf should weigh about 15 ounces. Leave room for expansion - the potatonik will rise in the oven. Baking: Bake with steam (see below) in a preheated 360 F oven until the crust is brown and feels firm when gently pressed in the center with your fingertips (about 1 hour). Let cool on a wire rack covered with a cloth for 5 minutes to allow the loaves to steam. Invert and tap out onto the rack. Serve warm. DO AHEAD: Potatonik can be refrigerated for several days or frozen for 1 to 2 weeks. Reheat at 325 F until warm. When reheating, I like to bake it for 35 to 45 minutes to develop a hard crust. Steam in Baking: Place an empty roasting pan or other heavy pan on the floor of the oven 5 to 10 minutes before baking, so it gets hot. Brush the tops of the loaves with water, place in the oven and carefully toss 6 to 8 ice cubes into the hot pan, or pour in 1 cup boiling water and immediately close the oven door. CAUTION: When using boiling water, wear a glove and keep your face away from the open oven door, since there will be a burst of live steam when the boiling water hits the hot pan. Do not open the door to peek or the steam will escape.
Marinate fish fillet with pepper, salt, egg white and cornflour for 15mins. Put a piece of cheese in between two slices of fish fillet. Dip the fish roll in the beaten egg and coat with breadcrumbs. Heat oil for deep frying and fry fish roll till it turns golden brown.
Mix mayonnaise or yogurt, cheese and seasonings. Spread mixture over chicken breast and place in baking dish. Bake at 375°F for 45 minutes.
Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels. Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks. Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.
COMBINE water, Coffee-mate and cocoa in pitcher; stir until dissolved. Stir in coffee liqueur and hazelnut liqueur. Divide between 2 mugs; top with whipped cream.
Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. Remove from the heat and cool to room temperature. Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended. Add the flour, cottage cheese, vanilla, and salt, beating until smooth. Add the eggs, one at a time, beating well after each addition. Blend in the milk. Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer. Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack and serve at room temperature.
For dressing, whisk together orange juice, balsamic vinegar, mustard, and garlic; gradually whisk in oil until well blended. Set aside to mellow flavors. For salad, divide greens among four salad plates. Top with apple slices. Sprinkle with cheese and nuts. Whisk dressing; drizzle over salads.
In a large skillet over medium heat on stovetop, brown sausage; drain. Add spinach, cream cheese, and sour cream. Cook over medium heat until bubbly, stirring occasionally to keep from burning on bottom. Add tomatoes and cheddar cheese and continue to cook, keeping the temperature at medium heat. When cheese is melted, add garlic. Add scallions. Turn heat down to low, to keep warm, until ready to serve. Serve with chips.
Heat the oven to 500°F In a large pot, bring 3 quarts of water to a boil. In a large bowl, combine the cream with all but 2 Tbs. of the cheese, 1/4 teaspoons salt, and white pepper to taste. When the water is boiling, salt it generously and add the ziti. Undercook the pasta slightly so that it's a bit toothier than al dente, 1 to 2 minutes less than the package directions. Drain well. Add the pasta to the cream mixture. Divide among four individual shallow ceramic gratin dishes (6 to 8 inches wide). Sprinkle with the remaining cheese and dot with the butter. Bake until the pasta is bubbly and hot and the edges begin to brown, about 10 minutes. Don't overbake or the sauce may separate. Let rest for 3 to 5 minutes before serving.
Heat oil in a large pot over medium-high heat. Add fennel, onion and celery and saute until softened (7-9 minutes). Add garlic, oregano and pepper flakes and cook one minute more. Stir in tomatoes and beans and simmer for 10 minutes on medium-low heat. Add broth and cook for 20 minutes, stirring occasionally. Stir in pasta and cook for 10 minutes more, or until pasta is al dente. Season with salt and pepper to taste and turn off heat. Stir in parsley and serve.
Mix all ingredients except potatoes in lightly greased baking pan. Toss with mustard mixture. Bake at 425 degrees for 35 to 40 minutes stirring occasionally.
Heat oven to 375. Mix crumbs, taco seasonings and butter. Dip nuggets into egg, then into crumbs, coating evenly. Place on an ungreased cookie sheet and bake 10-15 minutes til chicken is done and coating is crisp. Serve with Picante Sauce for dipping.
Saute bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and saute until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.
Preheat oven to 350°F Scoop out a bit of bread from the centre of the bread halves. Mix the oil and basil in a small bowl and drizzle evenly over both bread halves. Arrange the prosciutto evenly over the bottom half of the bread. Gently spread the cheese over the prosciutto and top the cheese with sliced figs. Sprinkle with the lemon juice and black pepper. Cover with the top half of the bread and wrap in aluminum foil, leaving the seam on top open slightly. Bake until the cheese is melted and the sandwich is heated through, about 15 minutes. Cut into 8 equal pieces and serve immediately.
Place the gooseberries, sugar and elderflower heads in a saucepan with a little water and simmer until the gooseberries are very soft. Remove the elderflower heads, sieve the gooseberries or puree in a processor or blender, allow to cool and then stir in the eggs. Fold the cream and honey together and stir into the gooseberry mixture. Set the oven to 400°F, or Mark 6. roll out the pastry on a lightly floured surface and use to line a lightly greased 8 inch flan dish or pie plate, trimming the edges neatly. Pour the gooseberry mixture into the case and bake for 30 to 40 minutes or until the filling is golden. Place on a wire rack and allow to cool before serving, either on it's own or with pouring cream as an accompaniement.
Brown meat; drain. Add corn and salsa; cook until thoroughly heated. Reserve 2 tablespoons olives; stir remaining olives into meat mixture. Combine cottage cheese and sour cream. In 2 quart casserole, layer 2 cups chips, half of meat mixture, 3/4 cup Cheddar cheese and half of cottage cheese mixture. Repeat layers; cover. Bake at 350° F for 35 minutes. Stand up remaining chips around edge of casserole. Top casserole with tomato, reserved olives and remaining Cheddar cheese. Continue baking 10 minutes.
Preparing Artichokes. Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired). Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed). Turn artichokes upside down to drain. Artichoke Benedict. Brown Canadian bacon slices in skillet. Poach eggs in boiling, salted water. Spread leaves of artichoke open like flower petals. Remove center petals and fuzzy centers from artichokes and discard. Place bacon slices into artichoke centers, covering bottom, and top with poached eggs. Holladnaise Sauce. In small saucepan, heat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir paprika, red pepper and salt to taste. Remove from heat. Spoon over eggs.
Wash the kidney beans well and soak in water overnight. Next morning, steam them until tender; or cook in a large pot of water for about an hour or until tender. Remove 1/2 cup of cooked beans, crush coarsely and keep aside. Grind 1 onion, ginger, coriander seeds, chili peppers, cumin, turmeric, peppercorns, and cinnamon to a very fine paste. Heat ghee in a large saucepan over medium-high heat. Add the chopped onions and saute until golden brown. Add the ground paste and saute, sprinkling water occasionally, until the ghee starts separating from the paste. Add the cooked beans (not the crushed beans), stir for a while and add salt and dried mango powder. Pour 3 cups of water and add the crushed beans. Mix well and bring to a boil, twice. Serve hot over steamed rice, chappatis, or whole-wheat tortillas.
Mix together all the veggies. In a separate bowl, mix together the dressing (everything else). Pour the dressing over the veggies. Garnish with cilantro or parsley. Cover and refrigerate overnight.
Grill or steam fish until cooked. Remove fish to glass baking dish or serving platter. Layer on fish in this order: ginger, garlic, parsley or cilantro, green onions. Heat 1/2 C olive oil and cube of butter. Pour over fish to ignite flavors throughout. Add a touch of soy sauce to finish.
Cook pasta until al dente. Drain and allow to cool. Toss pasta with shrimp, celery, red pepper, peas and onions. In a separate bowl, combine remaining ingredients. Add to pasta mixture. Stir well. Chill in refrigerator for at least 2 hours. If desired, serve on a bed of lettuce, accompanied with a slice or two of fresh crusty bread.
Frosting: Place chocolate, butter and espresso in a small heatproof bowl or the top of a double boiler. Set over gently simmering water, with the bottom not the touching water. Stir until melted, smooth and combined. Remove from heat and refrigerate until firm, stirring every 15 minutes, about 1 hour. Filling: In a bowl, stir together the ricotta, sugar and orange zest. Using a grater, grate the chocolate chunk into the bowl and fold into the ricotta. Assembly: Using a serrated knife, slice the pound cake horizontally to form 3 equal layers. Place 1 layer on a flat plate and sprinkle with 2 tablespoons orange liqueur. Spread 1/2 of the ricotta mixture on top. Top with second layer layer, sprinkle with remaining orange liqueur and spread with the rest of the ricotta. Place 3rd cake layer on top. Using a narrow spatula, frost top and sides with the cooled chocolate mixture. Refrigerate until serving time but no longer than 8 hours.
In a 3qu. sauce pot, melt margarine. Add onion, garlic, and corn syrup. Summer 1 minute. Do not brown. Add flour, white pepper, salt, chicken broth, water and vegetables. Simmer 3 minutes. Add half & half. Simmer until desired consistency. Stir constantly - do not bring to a boil. Garnish with chopped parslet and serve.
Preheat oven to 300 degrees Fahrenheit. Cube the meat into one inch cubes. Roughly chop onions. Add oil to a heavy Dutch oven and add the meat and onions to it. Roast in the oven for at least 30 minutes, or until the meat is nicely browned. Add the diced carrots, allspice and beef stock. Cover and place back in the oven for about 2 1/2 to 3 hours, or until the meat is tender. Serve over mashed potatoes.
Cut off roots and trim leaf ends of leek. Separate leaves of leek; rinse under cold water to remove all sand. Then cut leek crosswise into 1/2 inch slices. Coarsely chop apple and slice mushrooms. Set aside. In a 10-inch skillet over high heat, cook ground beef and curry powder, stirring frequently until ground beef just looses its pink color. With slotted spoon remove ground beef mixture to a large bowl. In drippings remaining in skillet over medium heat, add 1 tablespoon oil if necessary. Cook leek, apple, and mushrooms until tender, stirring occasionally. Remove leek mixture to bowl with beef mixture. Into drippings remaining in skillet, stir 1 tablespoon oil and flour until blended. Gradually stir in salt, bouillon, pepper, and water; cook, stirring until mixture boils and thickens; boil for 1 minute. Stir sauce and currants or raisins into beef mixture; set aside and cool. (you may want to place beef mixture into refrigerator to help it cool off, or you can make it a day ahead and proceed the next day). While meat mixture is cooling (or next day), thaw pastry as label directs (refer to note below). Preheat oven to 375 degrees fahrenheit. Unfold pastry onto lightly floured surface; with floured rolling pin, roll pastry into 12" x 10x" rectangle. Place pastry onto a greased jelly roll pan. Spread beef filling in a 3" wide strip lengthwise down center. Cut pastry on both sides of filling crosswise into 1 1/2" wide strips to within 1/2" of filling. With pastry brush, brush edges of pastry with water. Place strips at an angle across filling, alternating sides for braided effect and making sure that end of each strip is covered by the next strip so strips stay in place as pastry bakes. Pinch last strip to bottom of braid to seal. Bake braid 25 - 30 minutes until pastry is golden and meat mixture is hot. To serve, cut into slices. NOTE: In order for puff pastry to keep it's puffiness, always keep it on the cold side. Therefore, it is vital to place your meat mixture when cold on the puff pastry. If you are planning on baking the beef braid at a later time, keep braid in the refrigerator and place it into the oven immediately upon removal from the refrigerator.
Preheat oven to 400° degrees F. Remove stems from mushrooms and chop finely; Place mushroom caps on baking sheets, stem-side up; Set aside. In a skillet, heat oil and add chopped mushroom stems, garlic, and Oregano; Cook over medium heat for 5 minutes, stirring often; Transfer mixture to a mixing bowl. Squeeze moisture out of spinach and add to cooked mushrooms with cottage cheese, onions, Parmesan cheese, shrimp, breadcrumbs, mustard and Tabasco; Mix well; Top mushrooms generously with filling. Bake at 400° degrees for 15 minutes until mushrooms are tender; Serve warm.
Using electric mixer at med.speed cream togther cream cheese, sour cream,and granulated sugar. Add vanilla, rum, and coconut, mix well. Fold in washed and drained grapes and pour mixture into large serving dish. Mix pecans and brown suger together and sprinkle over grape mixture. Chill.
Boil potatoes till tender and mash. Chop green onion. Put in oven at 350 15 to 25 mins.
In a dry pan toast 3 tablespoons sesame seeds, almonds and sunflower seeds. When slightly toasted, remove from pan into a bowl to cool, toast the additional tablespoon sesame seeds, too, and let cool on a seperate plate. Put coriander, anise, fennel and cumin into the pan and toast until fragrant. Remove from pan into another bowl, let cool. When seeds and spices are completely cooled, put all except the additional tablespoon sesame seeds, thyme, sumac and salt into spice grinder (or coffee grinder or food processor), grind until halfway powdery, then add sea salt, thyme and sumac and just give it one more whizz to blend. Add in the additional tablespoon whole sesame seeds, blend with a wire whisk. Store in an airtight container.
Set oven to 325 degrees F. Grease a roasting pan just large enough to hold the breast/s and veggies (do not use a very large roasting pan). Pour 1 cup broth into the pan. Rinse the turkey breast well under cold water then pat dry using paper towels. Mix the soft butter with the garlic powder. Using hands rub the breast all over with the soft butter including under the skin. Generously season with salt then season lightly with black pepper. Scatter the celery, carrots and onions into the pan over the broth, then place the breast skin-side up over the veggies in the pan. Cover/tent ONLY the breast with a small piece of foil. Roast covered for 30-35 minutes. Remove the foil from the top of the breast and continue to roast for another 2 hours or until a meat thermometer inserted in the thickest part of the breast away from the bone reads 160 degrees F (NOTE if the broth evaporates in the bottom of the pan then continue to add in more as needed). Transfer to a cutting board (the breast temperature will continue to rise to 170 degrees) then tent loosley with foil. *NOTE* if you are planning on making gravy discard the vegetables or you may save them to eat, the choice is up to you, then drain the pan juices though a fine colander into a saucepan, allow to cool, skim off the fat and use the pan dripping to make your favorite gravy.
Combine the oats, flour, baking soda and salt and mix well. Add the butter and mix well (a food processor is ideal, but a pastry blender will work). Add enough buttermilk to make a stiff dough-- it may take up to 1 1/3 cups-- and mix until moistened. Roll the dough 1/4 to 1/8-inch thick and cut with a 2-inch biscuit cutter, then place on a greased baking sheet. Bake at 450 (the directions just say"hot oven") until firm (or until hard and crisp, per the original directions), about 8 to 12 minutes.
Preheat oven to 425 degrees. Quarter the artichokes and set aside. Place pizza crust on large baking sheet. Spread tomato sauce on crust. Top with artichokes, olives, and garlic. Sprinkle goat cheese over top. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Bake for 18 to 22 minutes.
In a medium mixing bowl stir together flour, baking powder,baking soda, cinnamon, and salt,set aside. In a large mixing bowl stir together egg whites, banana, sugar, and oil; Stir flour mixture into banana mixture until JUST moistened. Spray a 8x4x2-inch loaf pan with nonstick cooking spray; Spread batter in prepared pan. Bake in a 350 degree oven 45 to 50 minutes or until toothpick inserted near middle comes out clean. Cool bread in the pan for 10 minutes; remove from pan and cool throughly on a wire rack; for eaiser slicing, wrap the bread in plastic wrap and store overnight. Make ahead directions; cool completely, wrap in release foil, then seal in a plastic bag, freeze for up to 3 months.