HumbleIntelligence/food-ner-1-Million huggingface dataset:
POTATO: Preheat oven to 350°F Cut potato in half lengthwise and score the tops. Sprinkle with salt, black pepper, and non-fat spray butter. Place on a baking sheet and bake for 20 minutes. FISH: Meanwhile, to a shallow casserole dish sprayed non-stick cooking spray, place fish and sprinkle with lemon juice, salt, black pepper, and paprika and place in the oven with the potatoes and continue to bake for 20-25 minutes or until fish flakes easily with a fork and potatoes are tender. SAUCE: Place sauce ingredients in a small microwave safe bowl or pyrex measuring cup. Melt the cheese mixture for 2-3 minutes, stirring after each minute. Serve with meal.
Peel and dice the potatoes into 1 inch cubes. Place into a pot of cold water (the water should completely cover potatoes) and bring to a boil. Boil until potatoes are fork tender. Strain. While the potatoes are cooking, slice the plantains into 1 inch thick slices. Place some butter in a pan and pan fry the plantains until golden brown. Mash the potatoes and plantains together, then add milk, 2 tbsp butter, salt, and brown sugar.
In a heavy-bottomed saucepan, combine the sugar and water and bring to a boil over medium-high heat. Add the fresh and dried blueberries and stir to combine. Turn the heat down to low and simmer for 20 minutes, stirring once or twice. remove from the heat and set aside. Meanwhile, bring a small pot of water to a rolling boil and lower in the peaches. Cook for several minutes, just until the skins split. Remove and immediately plunge them into an ice-water bath. peel the peaches, remove the pits, and, working over a dish to retain the juices, cut the peaches into small chunks. Fold the peaches and juice into the blueberry mixture. Serve warm with pancakes. Tip: Add a little finely grated lemon zest to your pancake batter. Enjoy!
Preheat oven to 350°F. Combine graham crumbs, sugar, and melted butter thoroughly in a large bowl. Press the mixture firmly into a 9 inch pie pan, coating the bottom and sides. A heavy juice glass will hlep do this. Bake on middle rack until the crumbs mixture has darkened a bit and the ingredients have fused to form a crust, about 10-15 minutes. Remove from oven and let cool completely on a rack. Reduce oven temperature to 325°F. In a large mixing bowl beat the egg yolk until they are lighter in color, about 1 minute. Add the condensed milk and 2 tbsp cream and stir to incorporate. Add the sour orange juice, sour orange zest, and 4 teaspoons navel orange zest. Stir until filling is creamy and light yellow in color, about 1 minute. Pour filling in crust and bake on middle rack until surface looks like jello, about 14-16 minutes. Transfer to a rack and cool for 30 minutes. Transfer to a refrigerator to cool completely, about 4 hours. Cover in plastic wrap if you plan on keeping pie longer, eating within 24 hours is recommended. Before serving, whip the remaining 2 cups cream with the confectioner's sugar. Spread over pie and sprinkle with remaining 1 1/2 tsp navel orange zest. Slice into portions and top each with a mint leaf if desired.
In a large saucepan, combine milk and half-and-half; heat to 175°. Add chocolate, sugar and salt; stir until chocolate is melted and sugar is dissolved. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Cool completely. Transfer to a large bowl; stir in the remaining ingredients. Cover and refrigerate for 30 minutes. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturers directions. Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Combine the grape juice, pineapple, apple and lime juice in a large pitcher; stir. Refrigerate at least 2 hours, up to overnight. Just before serving, stir in the club soda. Pour sangria into 6 ice-filled glasses, being sure to include some fruit.
For the stuffing: Heat a large Dutch oven over medium heat, and add the olive oil. Once hot, add in the onions and cook until translucent, 4 to 5 minutes. Then add the garlic and cook, 2 to 3 minutes. Add in the beef, ham, pork and veal. Cook, breaking up the larger pieces of meat, until browned, 10 to 12 minutes. Add in the peaches, pears, tomatoes, apples, plantains and pineapple, and cook for a few minutes. Then add in the prunes, citron, apricots and raisins. Cook for a few minutes and then add in the black pepper, cinnamon, cloves, nutmeg and some salt, and cook for 5 to 7 minutes. Add the sherry, white wine, butter, bay leaves, marjoram and thyme. Cook, stirring occasionally, for 30 to 35 minutes. Carefully drain the stuffing and remove the herbs and bay leaves. For the chiles: Roast the chiles over an open flame or on the stovetop until the skin blackens on each side, about 3 minutes, then wrap the peppers in paper towels, and place in a large bowl covered with plastic wrap. When cool enough to handle, peel, seed and devein the chiles. Mix 2 cups water with the vinegar, then place the peppers in the mixture and soak for 8 to 10 minutes. Drain the peppers, and then stuff each pepper with 4 to 6 ounces of stuffing depending on the size. For the sauce: Soak the walnuts and almonds overnight. Alternatively, place the nuts in a medium saucepan over medium heat and cover with water. Bring to a boil and then remove from the heat, adding some ice to cool. Once the nuts are done soaking, peel and rinse them with cold water, and then drain. In a food processor add the milk, crema, sherry and nuts, and process until mostly smooth but still slightly chunky. Then add the goat cheese, cream cheese, onions, sugar, salt and cinnamon. Serve the peppers cut-side down, add a generous amount of sauce, and then garnish with parsley and pomegranate seeds.
Stir together the Hennessy cognac and the Hypnotic tropical-fruit liqueur to make a green incredible hulk color. Serve.
Mix salad dressing and seasoning. Apply to one side of steaks with pastry brush. Place steak dressing side down on grill. When nice and brown, apply dressing to up side of steak. Turn steaks and continue grilling until done to your liking.
Melt butter in sauce pan over low heat; remove from heat. Stir in powdered sugar and vanilla. Stir in hot water 1 tbsp at a time until it has the consistency of syrup. Drizzle over cinnamon rolls.
Barbecue Sauce: In saucepan mix all ingredients for Barbecue Sauce. Simmer uncovered for 30 minutes. Preheat oven to 350°. Mix all ingredients except Barbecue Sauce. Shape mixture into 16 patties; place in ungreased baking pan, 13 X 9 X 2 inches. Pour Barbecue Sauce over patties. Bake uncovered 1 hour.
Blend all the ingredients until well mixed. Pour into a 10" greased pie plate. Bake at 350°F for 1 hour or until centre feels firm.
Heat oil, add garlic and saute until golden brown. Pour into a large bowl. Chop tomatoes and toss with salt. Cut arugula into strips and toss most of it with the tomatoes, saving some to top dish before serving. Mix together with oil, tomatoes, garlic and greens while boiling slated water for pasta. While pasta is cooking, cut mozzarella into small pieces. Mix all ingredients with hot cooked pasta. Sprinkle with remaining arugula and red pepper flakes.
To make sauce: Melt butter in a large heavy pot. Add the green onions, yellow onions, celery, bell pepper, parsley, garlic, and Italian seasoning and saute over medium heat for 15 minutes. Add the bay leaves and whole tomatoes and mash tomatoes against the side of the pot to crush. Lower heat and simmer for 1 hour, then add tomato paste and sauce, and salt and pepper to taste. Cover and let simmer 2 hours. Add sugar, cover and let simmer another 21/2 hours, stirring occasionally. If the sauce looks too thick a little water may be added. Prepare meatballs by mixing all ingredients, except olive oil, together. Roll into 11/2- to 2-inch balls. Heat a few tablespoons of oil in a large skillet and saute in batches until nicely brown. Set aside. Add meatballs to sauce and continue simmering another 30 to 45 minutes. Remove bay leaves. Serve over spaghetti (cooked al dente) and top with freshly grated Romano cheese.
Pre-heat oven to 350°. Spray a 13 X 9 inch pan with cooking spray. In large bowl, mix together the syrup, sugar, butter, vanilla and eggs until very well combined. Pour 1/3 of this filling mixture into the bottom of the prepared pan. Add pecans to the remaining filling mixture and set aside while preparing crust. In medium sized bowl combine the two flours and salt. Cut cold butter into small pieces and add to flours. Combine butter into the flour using a fork or pastry cutter. Add cold water, a little at a time, stirring until the dough forms into a ball that sticks together (I only used 1/4 cup water but the original recipe called for 1/2 cup). Place dough on lightly floured surface and knead gently about 4 or 5 times until it is no longer sticky. Roll out dough into a 13 X 9 inch rectangle. Carefully pick up the rolled dough and place in the pan on top of the filling mixture. Pour the remaining filling mixture with the pecans onto the top of the dough. Bake for approximately 50 minutes or until the center begins to set. Remove from oven and let cool for about 20 minutes. Serve warm or at room temperature.
Mix the red chile powder into the honey. Store at room temperature. Please note: Red chile powder is made from hot red chiles that have been dried and ground. Do not confuse chile powder with chili powder, the common mixed spice for making chili dishes. Substitutes: cayenne pepper OR paprika (milder) OR chile oil.
Preheat oven to 350*. Place 7 pineapple slices and about 18 cherries on paper towels and pat dry. Set aside. Place first 6 tbsp of butter into a 9-inch round cake pan and place in the oven until butter is melted. Remove pan with melted butter and evenly sprinkle with the brown sugar. Place 1 pinepple slice over the brown sugar in the center and the other 6 slices around it. Place cherries (best side down) in between each pineapple ring and spaces between. In a small bowl, whisk together the eggs, 2 tbsp buttermilk and extracts with a fork. Set aside. In a large mixing bowl, mix togtether flour, sugar, baking powder, baking soda and salt. Add the next 6 tbsp of butter and 6 tbsp of butter milk and beat for 1 minute. Gradually beat in the egg mixture, about 1/3 at a time, beating for 20 seconds in between each addittion. Once all is mixed well, spread evenly over the pineapples and cherries. Bake at 350 for about 35-40 minutes or until toothpick test shows doneness. Remove from oven and tilt the pan in all directions to loosen sides. Let cool for 3 minutes before inverting. Invert on to a large plate. Use oven mittes and lift off pan. If any fruit remained in the pan, remove it with a fork and replace it. Scrape any leftover butter/brown sugar mixture and pour over cake. Cool completely before serving.
place cornmeal, flour, salt, and baking soda in a bowl mix buttermilk and eggs (Mix milk and vinegar and let sit for 10 minutes then add eggs to mixture and stir if not using buttermilk) add wet ingredients to dry ingredients then stir in melted butter. stir. pour batter on lighty greased pan or griddle. flip when suface bubbles appear. Serve with maple syrup or regular pancake sryrup.
Cook whole carrots in salted water until tender, saving 1/4 cup cooking liquid. Cut lengthwise in narrow strips. Arrange in 9 x 9 baking dish. Set aside. Combine reserved carrot liquid with mayonnaise, onion, horseradish, salt and pepper. To serve, pour sauce over carrots. Sprinkle cracker crumbs on top. Dot with butter. Sprinkle with parsley and paprika. Bake at 375° for 20 minutes.
Boil chicken until white and then cut chicken into small pieces. Heat oven to 350°F. Butter a large deep pan and pour the broccoli into it. Sprinkle chicken over top of the broccoli. In a med. bowl combine the mayo, two cans of soup, curry powder, salt, and sherry. Pour over the chicken. Top w/ the shredded cheese. Toast the pieces of bread. Melt about half a stick of butter in the microwave (add enough butter to lightly soak the bread pieces) Cube the pieces of bread and throw them in the butter. Lightly mix. Put the bread mixture on top of the casserole. Bake approx 40 minutes. Serve over white/ yellow rice and homemade biscuits! Enjoy!
Remove stems from strawberries to form a flat base. Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. (Don't slice through the base.) Pull petals apart slightly. In a small bowl, combine cream cheese, powdered sugar and sour cream; beat until light and fluffy. With a pastry bag and star tip or small spoon, fill strawberries with cream cheese mixture.
Dissolve Jell-O and salt in boiling water. Add vinegar and pepper. Chill until it's only slightly thickened, (check every 15 minuites). Combine horseradish, sour cream, and onion in a bowl. Add to Jell-O. Blend well with spoon. Place in lightly greased mold, (spray mold lightly with Pam or canola oil) Chill until firm. You can make a double batch and it will fit perfectly into the Tupperware Jell-O mold.
In a 2-1/2 to 3-quart microwave-safe casserole dish, combine polenta and 1 tablespoon of the butter. Stir in broth and water. Cover; microwaveon High for 12 to 13 minutes, stirring every 5 minutes. Let stand, covered, for 8 to 10 minutes or until polenta is thick and all liquid has been absorbed. Spoon into a serving dish. Dot with remaining butter and stir until butter is melted; then sprinkle with cheese. Season to taste with salt and pepper.
Put mushrooms, smooth side on top, on a baking sheet that has parchment paper. Cook in a preheated oven of 425 F for 5 minutes. Remove from oven and let cool a little bit. Flip the mushrooms, hollow side on top. In a bowl, mix tomatoes, olives, feta, garlic and basil. With a spoon, distribute this mixture in the mushrooms. Keep cooking at 425F 8 to 10 minutes or until mushrooms are tender and hot.
Make sure your ingredients are sized to fit into to pop top of the blender lid. Put the Bullet into lock on mode. Add the ingredients into the extractor in the order they are listed, using the plunger to push the ingredients in to the blade. When it's ready, pour the juice into a glass over ice (keep the lid on the blender while pouring).
Heat olive oil in deep pan or Dutch oven over medium heat. Add onions, bell pepper, mushrooms, and carrots. Cook until soft, 5 to 8 minutes. Add half the garlic and all the ground beef. Continue cooking over medium heat, using a wooden spoon to stir and break up the meat with, until meat is no longer pink. Stir in sugar, oregano, thyme, basil, red pepper flakes, and parsley. Add tomatoes and juices, red wine, and tomato paste. Season with salt and pepper. Reduce heat and simmer, covered, for 35 minutes. Add remaining garlic. Add Tasbasco sauce, if desired. Cook spaghetti; drain. Distribute among four bowls. Spoon sauce over spaghetti. Top with Gruyere cheese.
1. Cut mushrooms into small pieces. 2. Cut Brie into several pieces. 3. Place water and bouillion or broth in large sauce pan. Add mushrooms, Brie, and pepper. Heat until bubbling but not boiling then reduce heat to medium and simmer for 20 minutes. 4. Using an immersable blender (or regular b lender) blend contents from saucepan until smooth. 5. In a bowl, combine sour cream and 2 large spoonfuls of hot liquid, stir until blended, repeat. 6. Add sour cream mixture to remaining hot liquid while the belnder is running. 7. Return contents of blender to sauce pan and heat on low heat for 5 minutes and then serve. Optional: Additional ingrediaents such as chicken, broccoli, etc. can be added after blending if fully cooked.
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the Alfredo sauce, crab, yellow squash, zucchini, parsley and pepper flakes. Drain pasta; add to sauce mixture and toss to coat. Transfer to a greased 9 x 13 inch baking dish. Sprinkle with cheese. Cover and bake at 325 for 35 minutes. Toss bread crumbs and butter; sprinkle over casserole. Bake uncovered, 5-6 minutes longer or until browned.
Cream oil and sugar together with an electric mixer. In a seperate bowl sift together all dry ingredients. Add eggs and dry mixture alternately, beating to combine after each addition. Stir in carrots and pecans by hand. Prepare 3, 9 inch round cake pans. Bake in a 350 pre-heated oven for 35 minutes. Frosting:. Cream butter and cream cheese together. Blend in powdered sugar. Beat until smooth, creamy and dreamy. When cakes are completely cooled Ice tops only as you stack the 3 layers. When assembled, frost top and sides with a hearty layer of the frosting. Garnish with additional chopped pecans if desired.
In a bowl, mix together artichoke hearts, green onions, 3 tablespoons Parmesan cheese, mayonnaise, salt, and pepper to taste. Place baguette slices on a baking sheet. Broil 4 to 5 inches from heat for 2 to 3 minutes on each side or until slightly browned. Spoon approximately 1 tablespoon artichoke mixture on each baguette slice and sprinkle with remaining cheese. Broil 1 to 2 minutes or until cheese is melted.
In large pot or dutch oven cook onion and garlic in butter until tender. Stir in soup and V-8 juice. Add milk and seasonings. Add carrots, potato, zucchini, and seafood. Cook over low to medium heat until the potatoes are tender.
Cut the chicken into thin shreds. Squeeze dry the soaked mushrooms and discard the hard stalk. Thinly shred the mushrooms, spinach , bamboo shoots and spring onions. Cook the noodles in boiling water ,drain and rinse under cold water.Set aside. Bring the stock to a boil add 1 tbsp soy sauce and pour over noodles.Keep warm. Heat the oil in a heavy frying pan or wok, Add 1/2 of the spring onions add the chicken and the vegetables to the hot oil. Stir fry for about 3 minutes. Add all the seasonings and blend well. Pour the mixture over the warm noodles and put the remaining spring onions as a garnish and serve imediately.
Trim the broccoli and cauliflower and chop coarsely. The core of the cauliflower and broccoli should be used too. Save a few tiny florets of broccoli to add later. In a large pot, heat the oil over medium heat. Add the garlic and sizzle until it smells fragrant. Add the broccoli, cauliflower, stock and salt. Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes. Puree in batches in a food processor or blender - a blender works best for this - with the mustard and tarragon add the broccoli florets and season to taste. Thin with stock or water if the soup is too thick. Add the cream if desired. The dairy is optional and not included in the count. Total Calories: 566. Fat: 31 grams. Carbs: 63 grams. Fiber: 33 grams. Protein: 31 grams.
Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside. In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed. In a large bowl, combine chicken, chicken soup, Ranch dressing mix, cheddar cheese, bacon, chicken broth and cooked rice. Spread into prepared pan. Bake for 20-25 minutes, until cheese is melted and bubbly.
Place the egg roll wrappers on a flat, dry surface with one corner of each pointing toward you (faced as a diamond, not a square). Distribute the chicken, tomatoes, bacon and cheese on the wrappers in a row that is 1 1/2 to 2 inches wide and 5 inches long. Make sure that the filling is never less than 1 inch from the edge of the wrapper. Divide the avocado slices among the egg rolls, placing them on top of the cheese with the longer (skin) side toward you. Lightly stir the eggs in a small bowl. Add 2 tablespoons of cold water and beat with a fork until evenly mixed. Working with one egg roll at a time, lightly brush egg wash over 1/2 inch of each side of the wrapper. Fold the corner closest to you over the filling, pressing down and pulling tight toward the center. Press the left and right corners down to seal the edge. Lightly coat the 2 bottom corners with egg wash, then fold right and left corners inwards over the filling, pressing down to seal the edge. Add additional egg wash to the top corner creases and press down to seal. Continue rolling into a compact roll, pressing lightly to seal all edges. Line a 9 x 13-inch baking dish with waxed or parchment paper. Sift half the cornstarch over the paper and place the finished egg rolls in the dish, making sure they do not touch one another. If you're going to fry the egg rolls later, sift the remaining cornstarch over the egg rolls, cover with plastic wrap, and refrigerate for up to 24 hours. Heat the oil to 375 degrees in a deep 10-inch skillet. Fry the egg rolls, making sure that they are not touching (you may have to do this in 2 batches), for about 1 1/2 minutes. Turn with tongs and fry for another 1 to 1 1/2 minute, or until the egg rolls are golden brown all over. Remove with tongs and drain completely on paper towels. Cut each egg roll in half diagonally. Serve the egg rolls with the Ranchito Sauce. To Make Ranchito Sauce: Whisk 1/2 cup of ranch dressing with the mayonnaise and hot sauce.
In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook. Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet. Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes. Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with steamed asparagus and broiled tomatoes.
Butter one side of both slices of bread; set bread slices, buttered-side up, on plate. Pour warm baked beans onto bread; serve. This is messy, so be prepared.
Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.