HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Rinse fish and then soak in milk (This will take away any "fishiness"). Melt butter in a small frying pan. Add onion and saute until softened, then add garlic. Remove from heat, add sherry, parsley, paprika and salt to taste. Mix bread crumbs with crushed cracker crumbs. Remove fish from milk, rinse again, then place in a baking dish. Pour crumb mixture over fish. Then pour butter/sherry mixture over crumbs. Bake at 350°F for about 25 minutes. Place under broiler on high until golden brown and slightly crispy. (Watch it closely, this does not take long.). Enjoy!
Rehydrate the cherries in a bowl with about a cup of warmed stock. Let soak until needed. In a large, heavy saute pan, heat 2 T olive oil with 2 T butter over high heat. Season the lamb with salt and pepper and saute in batches, not overcrowding the pan, so all sides are browned. Transfer to a large saucepan or casserole. Continue this process until allo the lamb is well browned. Reheat the saute pan over medium-high heat. Add olive oil and saute the onions to translucent, about 10 minutes. Add the spices and cook until the aromas start to come up, 2-3 minutes. Deglaze with some of the stock and add this to the pan with the lamb. Add the remaining stock and bring to a boil. Reduce the heat, cover and simmer for 45 minutes. Add the rehydrated cherries with their soaking liquid and the preserved lemon (or lemon zest). Continue cooking for about 15-20 minutes more, or until the lamb is very tender. Add the honey and season to taste with additional salt and pepper. Serve over couscous, mixed with a few chopped Kalamata olives. Top with toasted sesame seeds and enjoy with a glass of Cabernet Franc. Notes: This dish has A LOT of butter. By mistake, I only used 2 T, in stead of 1/2 cup Next time, I wouldn't use any at all. There is enough olive oil & liquid from the lamb to sufficiently cook the lamb without the butter. This will cut calories by A LOT, too! I toasted the ground coriander in a frying pan until it was smoky & fragrant. I used beef broth, and lemon zest.
Place the olive oil in large baking dish. Add chicken and potatos into baking dish, coat in oil by turning pcs. Pour lemon juice over contents of pan. Sprinkle with the minced garlic, fresh rosemary, salt and ground pepper. Bake in 375 degree oven for approximately 1 hour uncovered, turning chicken once during baking time.
Mix all ingredients until well blended; cover. Refrigerate several hours or until chilled. Serve with Gingersnap cookies and assorted fruit (crisp apples are especially good).
Add all ingredients and bring to a boil over a low heat, stirring occasionally. Reduce heat and cover. Depending on your preferences, you can reduce the heat to a simmer for 5-10 more minutes or until the mush is very dense. If you prefer a less thick, chewier mush you can cover and let sit for 5-10 minutes.
Heat oven to 350 degrees. Combine rice and water into 13 x 9 inch baking pan. Cover rice with sliced onions and sausage. In a medium size mixing bowl, combine the remaining ingredients, adjusting to taste. Pour salsa mixture over sausage, onion and rice mixture, covering evenly. Cover pan with aluminum foil, and bake for about an hour, until all the water is absorbed and the rice is cooked completely. Stir to mix salsa and rice before serving.
FOR THE CRUST: Preheat oven to 400 °F (200 °C). In a large springform pan (10 inches or 26 cm in diameter), mix crumbs, melted butter and sugar well together. Press firmly onto bottom of pan. Bake for 5-7 minutes or until golden brown. Set aside. NOTE: The crust recipe can be doubled if you also wish to have a crust on the side of the cheesecake. FOR THE FILLING: In a medium bowl, mix together cream cheese, flour, sugar, vanilla and heavy cream with an electric mixer on low speed until well blended. Beat in eggs, one at a time, beating just until combined after each addition (don't overmix the batter). Pour batter into prepared springform pan and bake at 400 °F (200 °C) for 10 minutes and then reduce the temperature to 300 °F (150 °C). Continue baking for another 40 minutes. After the baking time is up, gently shake the pan back and forth. The cheesecake should be evenly baked through and uniformly wobbly, but if only the centre is wobbly (about the size of a baseball or roughly 10 cm), it is also fine. Remove cheesecake from oven and carefully run a knife along the edge to loosen the cheesecake from the pan. Place it back in the oven with the heat turned off. Leave the cheesecake over night, with the oven door shut. Put the cheesecake in the fridge the next day for a minimum of 4 hours and up to 24 hours. Top with cherry pie filling or your favourite topping before serving. MAKES 12-16 SLICES (depending on how thick you slice them).
Brown beef in oil. Add onion, broth and garlic. Simmer one hour. After one hour add second ingredient group. Simmer one more hour. After two total hours of cooking add the third ingredient group (spices). After two hours and forty-five minutes add the fourth ingredient group and simmer 15 more minutes.
Using a food processor pulse the onion until minced. Drain and rinse the black beans. Add to the food processor with the cream cheese. Pulse until pureed. Dilute wtih chicken broth to your desired thickness. Transfer to a medium sauce pan and heat over low heat until thoroughly heated. Garnish with sour cream and chives.
Preheat oven to 400 degrees F. Butter 6 8 ounce ramekins or a 2 quart souffle dish, then sprinkle with about 1/4 cup sugar. Place blackberries in a food processor or blender and pulse until pureed. Squeeze through a sieve or strainer to extract juice, discard solids. Add enough water so that you have 2 cups liquid. Add 1/2 cup sugar to juice and heat in a medium saucepan over medium high heat until boiling; remove from heat. Melt butter in another large saucepan over medium heat. Add flour and whisk thoroughly. Slowly pour hot juice mixture into flour mixture while whisking vigorously. Cook 1 minute, remove from heat. Whisk in egg yolks, then Chambord. In a clean, dry bowl, beat egg whites with a mixer until frothy. Gradually add remaining 1/2 cup sugar until soft peaks are fomed. Stir 1 cup of the egg whites into blackberry mixture. Fold remaining egg whites into blackberry mixture. Spoon into ramekins or souffle dish making sure to fill only 3/4 full. Bake 20 to 25 minutes for ramekins or 30 to 40 minutes for large souffle. Carefully remove from oven once it has risen. Serve immediately.
Filling: Mix together pudding and milk. Fold in Cool Whip, and mix well. Butter a 9 x 13" cake pan. Place a layer of crackers in the pan. Top with half of the pudding mixture, then add another layer of crackers, and the remaining pudding. End with a third layer of crackers, and set aside. Topping: Blend milk, cocoa, sugar and salt and bring to a boil. Cook and stir for 1 minute, and remove from heat. Stir in butter and vanilla. Mix well, and allow to cool. Spread cooled mixture on top of cake, and refrigerate for at least 8 hours. Just before serving, decorate top with chocolate curls by peeling chocolate bar with a vegetable peeler.
Combine flour, pepper and salt. Dredge beef cubes well on all sides with flour mixture. Reserve remaining flour for thicker gravy. Brown meat in oil in large Dutch oven, working in batches if necessary. Remove meat. Saute onion, green peppers, celery, garlic in pan drippings for 10 minutes. Add carrots, potatoes, turnips, rutabaga, broth, red pepper seasoning, marjoram and parsley. Bring to a boil. Add meat. Cover; simmer 1 1/2 hours until meat is tender, adding more broth if mixture becomes too dry. For a thicker gravy, mix together 1/4 cup cold water and reserved flour mixture in small bowl and make a smooth paste. Remove meat and vegetables with a slotted spoon into serving bowl. Stir flour mixture into pan liquids. Cook over medium heat, stirring constantly until mixture is thick and bubbly. Pour over meat and vegetables. Serve with a crusty French bread.
Peel and chop broccoli stems and coarsely chop florets, keeping stems and florets separate (you should have about 6 cups total). In a pot, combine broccoli stems, onion, potatoes, garlic, broth, orange rind, thyme, pepper and hot pepper flakes. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Add florets; simmer covered for 5 minutes or until vegetables are softened. Transfer to a blender or food processor, in batches, or use an immersion blender in hot pot and puree soup, adding Milk until smooth. Return to pot if necessaary. Heat over medium heat, stirring , until steaming, but do not let boil. Stir in more milk if soup is too thick. Season with up to 1/2 tsp .salt. Ladle into bowls, sprinkle with cheese. COOKING TIPS: To dress this soup up for enterraining, sprinkle the cheese on thin slice of baguette and toast under the broiler for elegant croutons, then float them in the bowls of soup. FOR THE ADVENTUROUS: Reduce the broccoli to 4 cups and add 2 cups chopped trimmed rapini with the florets and 1 tablespoons chopped fresh sage instead of the dried thyme.
Over medium heat, brown sausage, breaking up with back of spoon as you cook. Drain and set aside. To same pan add olive oil and garlic, saute until light golden. Bring large pot of water to the boil, add salt and pasta and cook for 8-10 minutes or until al dente. 3 minutes before the end of the cooking time, add broccoli; drain pasta and broccoli. In large serving plate, toss together sausage, olive oil with garlic, pasta and broccoli. Add parmesan cheese and toss again lightly before serving.
Preheat oven to 350°F Mix all dry ingredients in a large bowl. Whisk wet ingredients together in a separate bowl, then fold into dry mixture. Whisk all ingredients until combined and smooth. Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray. Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.
Heat the oil in a pan and add the mustard, stir well to blend them together, add the onion and fry till just golden. Mix together the turmeric, chilli powder, black pepper, salt and the ginger with a little milk to make a thin paste. Coat the liver with the spice mix and add to the pan with the garlic. Cover the pan and cook over low heat till the liver is tender. Serve with rice or noodles.
In a slow cooker, combine potatoes, broth, soup, onion, and pepper. Cover, and cook on low for 5 hours. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined. Garnish with green onion.
Dissolve yeast in water and let set for 3-5 minutes. In large bowl, mix 1/4 cup buckwheat flour and 2 cups white flour. Make a well in the flour and pour in the yeast mixture. Slowly mix with a wood spoon, then beat mixture until smooth. Cover and let sit in warm spot for 3 hours. Stir vigorously and add the rest of the buckwheat flour. Cover and let sit in warm spot for another 2 hours. Stir and slowly add milk, egg yolks, salt, sugar, 3 tbsp butter and 3 tbsp sour cream. In a separate bowl, beat egg whites until stiff. Fold egg whites into dough. Cover and let sit for another 30 minutes. Coat the bottom of a frying pan with butter and heat. Place 3 tbsp batter in pan & fry 2-3 minutes. Brush with butter and flip, and fry other side 2-3 minutes. Keep warm in 200 degree oven until all blini are made. Serve with melted butter, sour cream, caviar and or lox.
Turn slow cooker to high and place butter in crock; allow butter to melt. Once melted, turn slow cooker to low. Add the nuts and stir to coat with the butter. Cover and cook on low for 2 hrs, stirring several times while cooking. When done cooking, add the salt and toss to coat. Let nuts cool, uncovered, then store in tightly sealed container.
Preheat oven to 350°. To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack. To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp. Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice. Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping.
Using two knives or a pastry blender, cut butter into flour and salt until mixture resembles fine crumbs; stir in the sour cream with a fork until incorporated well and you've made a ball of dough. Divide the resulting pastry dough into 4 portions; wrap each portion in plastic wrap and refrigerate for at least 8 hours or overnight. Pre-heat oven to 350F degrees. Mix together the cheese, garlic powder, and dried basil; divide into 4 portions. Roll each portion of the pastry into a rectangle, about 12x6 inches, on a well-floured board and sprinkle with a portion of the cheese mixture. Fold ends to meet in center, forming a square; sprinkle with a portion of the cheese mixture. Fold in the previously-folded edges to meet in the center, sprinkle with a portion of cheese mixture, then fold lengthwise in half (as if you were closing a book). Flatten the dough lightly, sprinkle with remaining cheese mixture, then fold lengthwise again. Cut approximately 3/16-inch slices on the folded edge and place slices on an un-greased cookie sheet. Bring the ends of each slice together to form a fan shape. Bake until light brown, about 20 to 25 minutes. Makes about 48 fans, which make nice appetizers.
Preheat oven to 350°. Spritz a 2 1/2 quart casserole with nonstick cooking spray and set aside. Heat drippings in a heavy 12-inch skillet over med-high heat for 1-1 1/2 minutes until ripples appear on pan bottom. Add sausages and brown, stirring occasionally, 3-5 minutes. With slotted spoon, lift to bowl and reserve. Decrease heat to medium; add in onion, bell pepper, garlic, thyme, and bay leaves to drippings and cook, stirring occasionally, 8-10 minutes until limp and lightly browned. Return sausages and accumulated juices to skillet; add all remaining ingredients, and bring to a boil. Transfer to casserole, making sure all rice is covered with liquid, and cover with snug lid or foil tightly smoothed over casserole. Slide onto middle oven rack and bake about 45 minutes, flavors marry, and almost all liquid is absorbed; remove and discard bay leaves. Dish up at table and serve.
In a bowl or large plastic bag, combine the cheeses and toss with the cornstarch to coat. Set aside until ready to use. In a fondue pot or large heavy saucepan, bring the wine and garlic to a simmer over medium-low heat. Add the cheese, a bit at a time, stirring well to prevent from clumping, and cook until melted. Add the kirsch, salt, pepper and nutmeg; stir well, and cook, stirring until the mixture is smooth, about 3 to 5 minutes. Adjust the seasonings to taste. Set the pot over a candle or canned heat and serve hot with assorted dipping items.
Set oven at 325 degrees (mod. slow). Grease an 8-inch square cake pan. In a mixing bowl, cream the butter until soft. Gradually add the sugar, creaming until light and fluffy. Add the egg yolks and blend well. Gradually add the flour and mix thoroughly. Then fold in chopped nuts. Spoon half the batter into the cake pan, spreading evenly. Top with strawberry jam and cover with the remaining cookie dough. Bake one hour or until lightly browned. Remove from oven, cool and cut into 1 x 2-inch bars. While warm, sprinkle lightly with sifted powdered sugar. Double the recipe for a large pan.
Rinse strawberies but do not hull. Gently pat dry and place in serving bowl. Mix sour cream and sugar in small bowl. Serve strawberries with sour cream mixture for dipping.
Position rack in center of oven; preheat oven to 400°. Prepare muffin tin: spray indentations/rims with cooking spray. Place the chocolate and butter in the top of a double boiler set over simmering water. Stir constantly until half the chocolate and butter is melted. Remove the top of the double boiler; then continuing stirring, away from the heat, until the butter and chocolate are completely smooth; cool for 10 minutes. Meanwhile, whisk the flour, sugar, baking powder, and salt together; set aside. In a big bowl, whisk the egg, milk, and vanilla until smooth; whisking all the while, slowly pour in the cooled chocolate mixture, continue whisking until well blended. Use a wooden spoon to stir in half the flour mixture; gently stir in the cola; when foaming subsides, stir in the remaining flour mixture and the mini marshmallows just until the flour is moistened. Fill the prepared tins 3/4 full; bake 20 minutes or until the muffins have rounded cracked tops and a pick inserted in the center comes out with a few moist crumbs attached. Set the pan on a wire rack to cool for 10 minutes; gently rock each muffin back and forth to release it. Remove muffins from the pan and cool 5 minutes on the rack before serving. *Black Cherry Cola Muffins: substitute black cherry soda for the cola; add 1/2 cup pitted fresh black cherries with the marshmallows; proceed as directed. *Dr Pepper Muffins: substitute Dr Pepper for the cola. *Pecan Cola Muffins: add 1/2 cup chopped toasted pecan pieces with the flour, proceed as directed.
Preheat oven to 300 degrees. Combine oats and next 5 ingredients; spread on a large jelly roll pan coated with cooking spray. Bake for 1 hour, stirring every 15 minutes. Cool completely.
Heat 1/4 C olive oil over medium high heat. Add red onion and mushrooms; saute 4 minutes. Transfer onion and mushrooms to a small bowl; set aside. Add orzo and chicken broth to skillet; bring to boil. Reduce heat to medium-low. Cook, covered, until orzo is tender and broth is absorbed, stirring occasionally, about 12-15 minutes. Add red onions, mushrooms, dill, lemon zest, and almonds. Season with salt and pepper. While the orzo is cooking, heat 3 tbsp olive oil in a large skillet. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side. Remove and keep warm. To Serve: Spoon orzo onto plates; top with salmon. Garnish with a dill sprig and a lemon wedge.
Put the Jello and sugar in a bowl. Add boiling water and stir to dissolve. Add the cold water and stir. Pour into Pop Mold (or Dixie cup with toothpick holder). MY TIP: If you buy the Norpro Ice Pop Maker that I used, freeze for 2 hours before adding the sticks. Add sticks and freeze for at least 2 more hours for the best outcome.
Prepare your oven bag with flour. Put the leg of lamb in the bag. In a saucepan heat the garlic, honey & lemon juice, pour onto the lamb, seal and rub the marinade over the lamb. You can let the lamb marinade for a few hours if you have time. Preheat oven to 350f/180c , put bag in a baking tray and remember to make steam holes as per bag instructions. Bake for 1 1/2 to 2 hours. If you want you can make a sauce out of the bag juices.
Cook green beans in boiling water for 6 minutes or until crisp-tender, and drain. Combine the green beans and onion in a large bowl. Heat a small saucepan over medium heat. Add vinegar, Dijon mustard, olive oil, salt, and black pepper; cook over medium heat 30 seconds or until thoroughly heated, stirring vinaigrette constantly with a whisk. Drizzle vinaigrette over bean mixture; toss well to coat. Serve immediately.
In crockpot add cleaned beans, onions, garlic and ham hock. Cover with water or chicken stock and cook on medium for 6 hours. At about the half way point the meat should come off the ham hock, if not let it cook a little longer until you can. Remove the ham hock from beans and let cool. Remove the layer of fat from the ham hock and shred the meat into bite size pieces and return to the crockpot. When beans are done add salt and pepper to taste and skim as much fat off the beans as possible.
In large skillet, cook sausage, drain. Grease a 9x13 baking dish. Cut bread into 1/2 inch cubes. In a large bowl, combine sausage, bread and mushrooms. Put in prepared pan. In same large bowl, whisk together eggs, milk and seasonings. Pour over bread mixture. Cover with plastic wrap and refrigerate overnight. In the morning, preheat oven to 350°F. Bake uncovered 1 hour. Sprinkle evenly with cheeses. Bake 15 minutes longer. Let stand 10 minutes before serving.
Heat oven to 350 degrees. Lightly grease cookie sheet. Beat butter, sugars, vanilla and salt in large bowl until blended. Add eggs, beat well. Stir together flour, baking soda, and cream of tartar. Gradually add to butter mixture, beating until blended. Stir in toffee bits. Drop by heaping teaspoonfuls onto prepared cookie sheet. Bake 8-10 minutes or until lightly browned. Cool slightly.
Set oven to 350°F. Prepare a 15 x 10-inch jelly-roll pan or baking sheet. Slice the bread into about 1/2-inch slices. In the microwave or stove top melt the butter with garlic powder. Mix in the dried parsley. Place the bread slices on the baking sheet. Using a pastry brush generously coat the tops of each slice with the melted butter/garlic mixture. Sprinkle tops of each slice lightly with Parmesan cheese. Bake for about 10 minutes or until lightly toasted. Remove from heat then sprinkle shredded mozzarella or cheddar cheese onto each slice. Return to oven and bake for another 3-5 minutes or until cheese has melted and the bread is lightly toasted.
Preheat oven to 350 degrees F. Rinse sauerkraut and wring dry. Heat margarine in a large skillet; saute onion and garlic until onion is tender. Add kraut, cider, stock, apples, and juniper; season to taste with salt and pepper; bring to a boil. Transfer to casserole dish; cover with lid or foil and bake at 350 degrees F. for 35-40 minutes.
Cook bacon in a skillet to desired crispyness. Spray outside of sandwich thins with cooking soray. Place sandwich thins in air fryer and cook for 1-2 minutes or until slightly crisp. Cook eggs in clean skillet using a paper towel to transfer some of the bacon grease from the bacon skillet to the egg skillet. Separate the tops of the sandwich thins and place the cheese on the bottoms, then the bacon, then the egg, place the top next to the assembled bottom in the air fryer basket. Cook in the air fryer until cheese melts. Remove from the basket and top with tomatoes and lettuce. Spread mayo on the inside of the tops put them onto the bottom assembly and serve.
In large bowl, dissolve gelatin in boiling water, stirring constantly. Stir in frozen cherries until thawed. Stir in pineapple. Into ungreased 8 inch square glass baking dish, pour about half of the gelatin mixture. Refrigerate 30 to 45 minutes or until set. Drop cream cheese by small spoonfuls over set gelatin mixture; carefully spread to cover. Pour remaining gelatin mixture over top. Refrigerate at least 2 hours until set. Cut into squares. Serve on lettuce leaves.
Brown meat in hot oil in a dutch oven. Add onions and saute until tender. Add remaining ingredients and simmer uncovered for 11/2 hours.
For sauce: combine egg yolks, honey and wasabi powder in a food processor and process on high until completely blended. Slowly add the oil. Add water to thin it out to sauce-like consistency. Place in a squeeze bottle. For tuna: rub tuna steaks with a little of the soy sauce. Grill about 2 minutes per side, until medium-rare. Heat a large saute pan or wok over medium-high heat. Add the sesame oil. Add the garlic and ginger and saute for 30 seconds. Add remaining vegetables and cook until wilted. Toss with remaining soy sauce. Arrange vegetables on plates. Slice grilled tuna and arrange over the vegetables. Drizzle with the wasabi-honey sauce. Garnish with sesame seeds.