HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350° and par-bake the pie crust. I roll mine into a glass pie plate, poke small holes all over with a fork, cover the top and sides with a piece of foil, and weigh it down with metal spoons (or pie weights if you have them). Bake for about 30 minutes or until the crust is firm. Remove from oven and cool slightly. Meanwhile, cook the bacon in a skillet over medium heat until crisp. Remove the slices to a paper towel to drain, then crumble them up. Pour off all but one tablespoon of the fat and cook the onion until soft and just turning brown (stirring frequently, about 10 minutes). When the onions are done, remove them to a bowl and cool. Cut the tomatoes across the equator and poke the insides to remove the seeds and their juice. Discard the juice and seeds, or save for another use. Rough chop the tomatoes into about 1 inch pieces. Put the copped tomatoes into a colander and squeeze the remaining juice. You could also wrap them in cheesecloth and really wring them out. (I know it seems like a waste, but the more juice you get out, the less soupy your pie will be.) Mix the drained tomatoes in a large bowl with the basil, cooked onions, and crumbled bacon. Add a good amount of salt and pepper to taste. Make the topping. Mix the cheese, mayo, hot sauce, and a generous pinch of salt and pepper in a small bowl. Brush the partially cooled crust with the egg white, then spread the bottom with the dijon mustard. Next, dump the chopped tomato mixture into the crust, and even it to a flat surface on top. Drop the topping by spoonful on top of the tomatoes. Spread it around with your fingers to create an even layer. Bake at 350° for 35-45 minutes or until the filling is bubbling and the topping is turning golden brown. Allow to cool for at least 30 minutes before cutting into it. NOTE: if you cut into this pie when it is still warm, it WILL fall apart. The way I see it, this is completely unavoidable. Don't worry though, it will taste freakin' good anyway. The picture at the top of this post was taken the next day, after the pie was refrigerated overnight. This works well served warm, room temp, or cold from the fridge.
combine 1st 3 ingredients in a small saucepan. Simmer 4 to 5 minutes until mixture is reduced to a glaze. Stir in cream and reduce again to a glaze. Remove from heat and let cool 2 minutes. Add chilled butter cubes and gently stir with a wire whisk until incorporated. Season with white pepper and salt to taste.
Preheat oven to 350 degrees. Clean and dry the chicken breats. (If they are thick, you'll want to pound them out a it to make them flatter for more even cooking. Place the chicken breats in a lightly greased baking dish. Pour entire jar of salsa over the chicken, covering completly. Cover dish with aluminum foil. Place in oven and bake for 35 minutes. Remove dish from oven and sprinkle sliced olives & cheese over chicken. Place uncovered dish back in the oven for another 10 minutes or until cheese is completely melted. Remove from oven and top with a dollop of sour cream, scallions, and/or cilantro if desired. Garnish with slices of lime. For a complete meal, I serve with spanish rice and a salad.
Start the beef browning over medium heat. Break eggs into mixing bowl and add cream. Beat on high speed till well blended and all yellow. Heat up crepe pan or small skillet and add some of the butter. You will need to re-butter the pan several times. Pour just enough egg mixture over the pan to coat. Allow to cook through, you may turn it, but don't have to. This will make approx 6 small crepes. ***If using dry enchilada mix, prepare as per pkg direction. Drain ground beef and add a small amount of sauce. Place a crepe inside a baking dish and coat with small amount of sauce. Add beef and roll. When all are rolled add remaining beef and sauce. Sprinkle chopped green peppers and cheese. Bake 350°F for 10-15 min or until cheese is melted and a little bubbly. Serve with favorite fixings: sour cream, lettuce, olives, guacamole, etc. Carbs: 6g carbs total.
In large bowl, whisk 1/2 cup Kahlua and cream cheese spread to blend. Beat in milk. Gradually whisk in instant pudding mix until it begins to thicken. In small bowl, combine chocolate chips and cocoa powder. In bottom of 8-inch square baking dish, spread about 3/4 cup pudding mixture. Top with single layer of 12 ladyfinger slices, cut side up. Sprinkle with half of remaining Kahlua, then a third of chocolate mixture. Repeat layering one more time. Spread whipped cream over top, covering completely. Sprinkle with remaining chocolate mixture. Chill until ready to serve.
Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring. Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 1/4 cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through. Meanwhile, combine remaining 1 can beans and 3/4 cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.
Preheat oven to 400 degrees F. Sprinkle chops with salt and pepper. Coat the bottom of a large, ovenproof frying pan with the oil and heat over med.-high heat. Add the chops and sear them until both sides are golden brown, about 2 minutes per side. Place the pan in the oven and roast until an instant-read thermometer registers 130 degrees F., or the meat is deep pink near the bone for med. rare, 6-8 minutes. Transfer to a platter and cover with aluminum foil and set aside. Drain off all but 1 tablespoons of the drippings from the frying pan. Add the shallots and garlic and saute, stirring frequently for 3-4 minutes. Add the Port and stock and bring to a boil over high heat. Cook until reduced b half, about 5 minutes. Reduce the heat to medium. Whisk in the mustard and then the butter. When the butter has melted and the sauce is smoot, season with salt and pepper. Slice the chops in to individual pieces, spoon on the sauce, and serve immediately.
Thaw hash browns for 30 minutes. While hash browns are thawing, prepare the bacon: Using clean scissors, cut the bacon into thin strips horizontally. Fry until crispy or desired doneness. (The scissor method saves the hassle of trying to crumble the bacon after it is cooked.). In a large bowl, mix together soup & sour cream & salt and pepper. Add melted margarine & mix well. Add the cheese & bacon and then the hash browns. Continue mixing until well combined. Spread mixture into 9 X 13 pan, lightly coated with cooking spray. Bake for 1 hour at 375 degrees.
Mix all filling ingredients in bowl and set aside. Bring 2 quarts water to simmer in deep saute pan, add salt and oil. Heat oven to 200F and warm plates. Place 6 wonton wrapper on dry surface. Spoon 1 T of filling in center of each. With water and your finger, moisten perimeter of each wrapper. Top with additional wrappers, push out excess air, and seal edges well. Place completed ravioli on wire racks. Repeat process with remaining filling. Simmer 8 ravioli at a time for approximately 3-4 minutes, until translucent and beginning to wrinkle. Place on serving plates with small amount of cooking liquid- top as desired with sauce, butter or olive oil, Parmesan and pepper. Serve immediately! Try different fillings of your choice- the technique is what is rather clever!
Yes, this is a real recipe. Ground rules: No soap, No jet dry, No dishes. Wrap the filet, 1/2 lemon, and rosemary tightly in tin foil. Place foil packet in the top rack of your dishwasher. Use the heated water and heated dry cycle. No peeking. Salt and Pepper to taste- plate and serve immediately.
In a large mixing bowl, stir together the yeast, sugar and 1/4 cup of the water lightly with a fork. Ideally the water should be about 110°F Set aside and let it bloom, 5-10 minutes. While the yeast is blooming, measure of the rest of the water, and the flour. Add the salt and seasonings on top of the flour. Grate the soy cheese and set aside. It melts better when it has a chance to come to room temperature. Add 2 cups of the flour, half of the water, and 1 tbsp of the olive oil to the mixing bowl and begin to work together into a dough. Add the water slowly and the flour about 1/2 cup at a time until you have a smooth ball. You may need a bit more water. Keep the dough in the bowl, cover with a clean cloth and set aside for about 20-30 minutes to let the dough rise. While the dough rises, chop your vegetables and add to a smaller mixing bowl. Heat the canola oil in a pan over medium heat and add the pepperoni. Cook for a few minutes on each side until browned and crispy around the edges. Move to a few layered paper towels to drain off the excess oil and add to the vegetables. Next, add the soy cheese and sauce and stir well to combine. Preheat the oven to 400F and lightly oil two cookie sheets. Clear a work surface and dust with flour. Punch down the dough and gently kneed it a couple of times in the bowl. Cut the dough in half or into fourths. One at a time, roll out the balls into an oval shape. If you're making large calzones, roll the dough a bit thicker. If you're making smaller ones, you can roll it thinner as it doesn't have as much stuffing to support. Once the dough is rolled out, add some of the filling to one side, gently fold the dough over to make a half-circle and sort of twist and pinch the edges together. Gently lift with a large spatula onto the baking sheet. Repeat with the remaining dough and filling. Once the calzones are put together, carefully cut a few slits in the top of the dough and brush lightly with the remaining olive oil. Bake for 20-25 minutes until the crust is golden brown. Let it cool for at least 10 minutes before eating.
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes. While warm drizzle the glaze over the cake.
Place all the ingredients in a slow cooker. Cook on LOW for approximately 5 hours or until meat is tender.
Heat a large, deep skillet over medium-high heat with 1 T olive oil. Add chorizo and render its fat, 2 minutes. Push the chorizo off to the sides of the skillet and add ground chicken. Brown and crumble the chicken, cooking 5-6 minutes. Season the chicken with chili powder and cumin while it cooks. Combine the onion, garlic, peppers and beans to meats and cook another 5-6 minutes. Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat though. Season the chili with salt, to taste, and reduce heat to low. Bring 6 cups stock to a boil in a medium pot, stir in polenta and keep stirring until the polenta masses and thickens to a porridge, 2-3 minutes. Stir in butter, scallions and thyme and season with salt, to taste. Fill bowls halfway with polenta and make a well in the center. Fill up bowls with chili and serve.
In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly. In large bowl, combine Hellmann's Mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.
Drain all the juice from the jar of peppers. Rinse with water a couple of times. Remove the sliced jalapenos from the jar, making sure they are well drained. Place a cup of peppers back into the jar, followed by a cup of sugar. Continue to alternate the layers in equal measure until you have used up your peppers. Shake well. Shake the mixture twice a day (every 8 hours) for 5 days. At this point, you can divide them up into smaller jars for gifts, or enjoy them yourself!
season the chops well with salt and pepper. Peel and core apples and cut into wedges. Peel onions and separate into rings. Melt butter in frying pan and sear the meat on both sides. add the water with the worcestershire sauce, cover and cook 10 minute on medium high heat. Turn chops over, add apple and onions. reduce heat, cover and cook for a further 30 minute on medium low heat. garnish with parsley and serve with creamed potatoes.
In a bowl, mix ingredients together. Apply to face. Leave on face for ten minutes. When taking off the facial, try patting the face with a warm washcloth to dampen before removing. Apply moisturizer.
Preheat the oven to 400°F Spread the pizza dough out to cover a large baking sheet, then brush with 2 tablespoons of the olive oil and sprinkle with the garlic. Bake for 8 minutes. Meanwhile, thinly slice the shitake and white mushrooms. In a large skillet, heat the remaining tablespoon of olive oil over high heat and saute the mushrooms until golden, 8 to 10 minutes. Season to taste with salt. Sprinkle the baked dough with the Swiss cheese, then the mushrooms and the mozzarella. Sprinkle a little more salt over the topping and return the pizza to the oven. Bake until the cheese is golden and bubbly, about 15 minutes. Cut into squares and serve.
Mix chicken broth and soy sauce; set aside. Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until tender-crisp. Remove from skillet; keep warm. Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through. Add broth mixture; mix well. Bring to boil. Reduce heat to medium-low. Add mustard; mix well. Return broccoli mixture to skillet; mix lightly. Cook until thoroughly heated, stirring occasionally.
In a bowl, combine the flour, rolled oats, sunflower seeds, sugar, baking powder and the salt. In a measuring cup, combine the melted butter, milk and the egg. Combine the dry ingredients into the wet forming a soft dough. Transfer the dough to a floured surface and lightly flour the top of the dough. With a rolling pin, roll out to 1/8" thickness. With cookie cutter, cut rounds. Bake in a 400 oven for 10 - 15 minutes.
Bake pie shell to the directions it came with. Let cool. Mix flour, brown sugar, rolled oats, and cinnamon. Add butter and mix with hands until crumbly mixture appears. Put pie filling in shell, top with applesauce filling in so the pie is same level throughout. Add crumble mixture on top of the pie. Bake for 25 to 30 minutes, at 325 degrees.
Preheat oven to 350 degrees & spray pie dish with cooking spray. Line pie dish and sides of dish with cresent rolls & overlap well to fill in any gaps. Sprinkle with 1/2 of the crushed tortilla chips. Brown beef & drain. Add packet of taco seasoning & water then simmer for about 10 minutes. Remove from stove & spoon meat mixture over the prepared pie dish on top of the tortilla chips. Top with sour cream, onion, and olives. Sprinkle with 1 cup of shredded cheddar and top with remaining half of tortilla chips. Bake for 20 minutes, remove from oven, top with remaining cheddar cheese and bake additional 5-10 minute until bubbly. * Serve with additional sour cream, guacamole, salsa, tomatoes, salsa con queso, shredded lettuce, etc. if desired.
In a medium bowl, combine chicken, celery, basil and almonds. In a small bowl, combine sour cream, mayonnaise, lemon juice, lemon zest, Dijon, salt, pepper and onions. Add to chicken mixture (add pasta if using), tossing gently to coat. Cover and chill.
Thinly sliced mushrooms. Heat olive oil in a large pan over medium heat. Add garlic, shallots & salt. Cook 1-2 minutes. Add mushrooms, cook 3-4 minutes until softened. Pour in wine and bring to a boil. Add cooked pasta. Lift from bottom of pan, mix for about 4 minutes until well mixed and hot. Add basil and 1/2 of the cheese. Toss briefly. Turn into serving bowl. Garnish with remaining cheese and ground pepper.
Sift together the cocoa powder, confectioner's sugar, dry milk and salt. Whisk together corn syrup, melted butter and vanilla. Stir the wet into the dry. At first it will look like there isn't enough liquid. Keep going. Then, using your hands knead the mixture together for a few minutes. Using a sharp knife, cut the dough into managable pieces and roll it into a long, thin rope; cut the rope into 1-inch "tootsie rolls." Transfer the cut tootsie rolls to a baking sheet or cooling rack. Repeat until done. Place them in the fridge for 1 hour and until firm. Wrap the "tootsie rolls" in parchment or wax paper that are about 3 1/2 x 2 1/2 inch rectangles. Yeild depends on how thin your ropes are. Time does not include chill time.
Deposit the loose tea into a tea ball and drop into the 1/4 cup hot water and let steep. Pour 5 cups cold water to a 2 quart pot, add 1 teaspoon salt and rice, and bring to boil. Reduce heat and cook until done; approximately 20 minutes. When fully cooked, drain rice and deposit into a large bowl. Add margarine, garlic powder, Italian seasoning, remaining 1/2 teaspoon salt, and black pepper, stirring well to mix. Remove tea ball from 1/4 cup jasmine tea and set aside; pour tea over rice and stir well to mix. Serve and enjoy!
Toast English muffins and butter immediately. Place a slice of ham on 4 muffin halves. Place sliced eggs on top of ham. Make a sauce by mixing together the cheese, mustard, Worcestershire and cream. Cook slowly until cheese melts. Pour over sandwich halves and top with other half of muffin.
STOVETOP DIRECTIONS. In large stockpot, brown bacon and onion. Drain bacon grease if desired. Add all 4 cans of soup, along with all milk. Stir until ingredients are well-combined and bring to a simmer. Add Velveeta cheese to simmering mixture; stir until combined & melted. Add cooked Uncle Bens Wild Rice; stir until combined. Add salt & pepper to taste, as well as any water, to give desired texture. Serve hot with crusty bread.
In a large, heavy skillet, melt the butter over medium-high heat and saute the onions, mushrooms and garlic until the mushrooms and onions are tender, about 3-4 minutes. Add the herbs, stock and sherry. Cook to reduce until only a little liquid remains, about five minutes. Add the cream and cook until the mixture is lightly thickened, about 3 minutes. Add the brandy and lemon juice and cook 2 more minutes. Add the salt, pepper and parsley.
Spread 1 slice of the bread with the cream cheese. Top with the other bread slice. Spread the top of the sandwich with half of the butter. Heat a skillet over medium heat or preheat a griddle to medium. Place the sandwich, buttered-side down, on the hot surface and grill until nicely browned, 1-1 1/2 minutes. While the first side is browning, spread the top of the sandwich with butter. Flip the sandwich and brown the other side, about 1 minute longer. Cut in half and eat while it's hot!
For the dough: Lightly oil the inside of a large bowl. In a food processor, combine the flour, yeast, salt, and Italian seasoning. With the machine running, add the oil through the feed tube, then slowly add as much water as needed to form a slightly sticky dough ball. Transfer the dough to a floured surface and knead for 1 to 2 minutes, until it is smooth and elastic. Shape the dough into a ball and transfer to the prepared bowl, turning the dough to coat it with oil. Cover the bowl with plastic wrap and set aside to rise at warm room temperature until doubled in size, about 1 hour. While the dough is rising, make the sauce. In a bowl, combine the tomatoes, both kinds of olives, capers, parsley, basil, oregano, garlic powder, sugar, red pepper flakes, and salt and black pepper to taste. Generously oil the insert of a large (5- to 7-quart) slow cooker or spray it with nonstick cooking spray. Punch down the dough and transfer it to a lightly floured surface. Flatten the dough, then shape it to just fit inside your slow cooker. Place the dough in the cooker and spread the sauce over the dough. To prevent condensation from dripping onto the pizza, drape a clean kitchen towel over the cooker, then put on the lid. Cook on High for 1 hour and 45 minutes. If using the vegan mozzarella, sprinkle it on the pizza after 1 hour and 15 minutes, then cook for 30 minutes longer to allow it to melt. Read more: http://www.oprah.com/food/Puttanesca-Pizza-Recipe#ixzz2LxMjX1QA.
Preheat oven to 350 degrees. Place the salmon in large baking pan, pour the white wine over the salmon, cover and bake for 1 hour. Warm the oil in a small non-stick pan and, when it is hot, saute the onion and garlic over a medium-high heat, stirring, until it has begun to soften. Set aside until needed. Remove the salmon from the pan and allow it to cool. Break the salmon into small pieces and combine it with the sour cream, onion, garlic and dill, and mix until all the ingredients are well-combined. Lay one sheet of puff pastry on a greased baking sheet, and spread the salmon mixture over the pastry leaving a 1/2 inch border along all sides. Top with the remaining puff pastry sheet, and crimp and seal the edges. Brush the top of the pie with egg wash (1 egg white mixed with 1 teaspoon water) and bake it for approximately 1 hour or until the top has begun to lightly brown. Notes: Because salmon obviously vary in size, use your culinary judgement when adding the sour cream. Add a little at a time. You don't want the filling to be too liquidy but you do want it moist. If you have extra puff pastry, you can make decorative shapes on the top of the pie.
Mix well cheese, half the pecans, and mayo. Pack tight into a mold. Spread hot pepper jelly on top. Garnish with onions and pecans.
Crush Oreos. PLace 1/2 on the bottom of a 9X13 pan. Mix other ingredients and smooth on top of Oreos. Sprinkle remaining Oreos on top of cream mixture. Chill for 24 hours.
Clean and cube redskins into small cubes and put in microwave safe dish that can be covered. Dot with butter and then, cover and microwave on high for 5 minutes. Add seasoned salt and pepper and mix to blend. Cover and return to microwave for five minutes. Then let rest for 8-10 minutes, check to see that potatoes tender. If not then microwave for 2 more minutes and then rest for 5 minutes. This is such a easy and fast dish to cook while meat is cooking on the grill. I usually make this with a chicken that I marinade and cook on the grill.
Dissolve the sugar in the 1/4 cup water. Sprinkle the yeast over the water and let ferment and bubble. In a large bowl combine the yeast, flour, salt, olive oil, egg, and warm milk. Knead until a soft dough is formed. Dough will be slightly sticky, so always make sure your hands have a little olive oil on them. Lightly grease the same bowl with olive oil. Return the dough to the bowl, cover with a clean cloth and leave in a warm dry place for at least 2 hours, until doubled. Preheat oven to 350°F. Take fist-fulls of the dough and on a floured surface roll out into small balls. Let rest for 5 minutes. Flatten each dough ball into 4" disc, about 1/2" thick. Place on a lightly oiled baking sheet and top with cheese. Repeat with remaining dough and cheese. Bake until golden brown, about 18-20 minutes. Serve warm.
Mix all dry ingredients. Add in applesauce, egg and vanilla. Mix until completely blended. You may need to finish mixing with your hands. Shape into balls the size of walnuts. Place on a greased cookie sheet 2 inches apart. Bake at 350 degrees F (175 degrees C) for 11-13 minutes until edges are lightly browned. Cool 5 minutes on baking sheet, then remove cookies to baking rack to finish cooing.
Preheat oven to 450 degrees. Place one crust in a 9 inch pie pan. Mix apple slices and raisins and place in pie shell. Sprinkle with lemon juice. Mix remaining ingredients (not Icing) and sprinkle on top of apples and raisins. Dot with butter if desired and place 2nd crust on top. Crimp or flute edges as desired. Bake at 450 degrees for 10 minutes, then reduce heat to 375 degrees and Bake 40 more minutes. When pie is cool, mix the icing and drizzle over the crust.