HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. If using Recipe #252423 for the crust, wait until the crusts have baked for 20 minutes and then add and arrange all of the toppings (if using a different pizza crust, then follow the directions for that pizza crust). Spread pesto sauce and then pizza sauce over pizza dough. Sprinkle half of the vegan cheese all over sauce. Arrange tomatoes, and yellow squash or zucchini, over pizza. Scatter onion and bell pepper over vegetables. Sprinkle on the other half of the vegan cheese. Scatter on mushrooms, olives, and sprinkle with red pepper flakes, if desired. Put the pizza back in the oven to cook for about 10 more minutes.
Preheat oven to 425 degrees. Cut 1 lemon into 8 wedges. Grate rind of remaining lemon to measure 1 teaspoon; set aside. Reserve second lemon for another use. Combine salt, paprika and pepper; sprinkle over fish. Arrange fish and lemon wedges on a rimmmed baking sheet coated with cooking spray (I cover the sheet with foil then spray for easy clean-up). Bake at 425 degrees for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. While fish bakes, combine 1 teaspoon grated rind, butter and 1 1/2 teaspoons of fresh thyme in a small bowl. Place fish on individual serving plates; top each fillet with herb butter. Garnish with lemon wedges and chopped fresh thyme, if desired.
Turn on oven to 375 degrees Wash fish with lemon in a glass bowl and drain all liquid. Add all ingredients for fish marinade and let sit for 15 minutes. In another bowl, combine orange zest, brown sugar, lemon juice, orange juice and graham cracker crumbs until thoroughly mixed (can also be placed in a food processor). Once marinade is set, Coat fish with graham cracker mixture and place on non-stick baking tray. Drizzle with Olive oil. Cover with aluminium foil and place in oven and let bake for 20-25 mins until tender and cooked in centre. Serve hot.
Brown ground beef in a large skillet on medium high. Add butter into skillet with ground beef tune up stovetop to high heat. Add the garlic, ginger, and green onions, red onions and cook for 1 minute. Add the mushrooms and cook for another minute. Add the cabbage and carrot then cook until the cabbage starts to wilt, about 2 minutes. Stir in the soy sauce; toss to coat the mixture. Remove from the heat and mix in cilantro and parsley; season to taste with season salt and white pepper. The filling should be moist but not wet. Remove from heat and allow to cool and drain in a colander. Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond; Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg but water does work instead of using egg if desired. Continue rolling up to form a tight cylinder. Pour about 1-inch of oil in a skillet or wok and heat to 350 degrees F. Fry the spring rolls, turning to cook all sides, until browned, about 2 minutes or cook in a deep fryer for about a 1.5 minutes until golden brown. Drain on paper towels and serve warm with soy sauce and goes great with egg drop soup.
Preheat oven to 400°F. Combine flour, white sugar, baking powder and salt in food processor; pulse to combine. Add 4 tbsp cold butter, cut in small cubes, and pulse 6-8 more times until it resembles coarse meal. Transfer to a bowl. Whisk egg and milk until combined. Pour over flour mixture. Stir with a big spoon until well-combined and forming a sticky dough. Turn out onto a heavily-floured surface and knead until soft but workable. Wrap in plastic and refrigerate. Generously butter a 9" pie plate. Turn a Pyrex or ceramic ramekin upside down in the middle of the plate and butter the outside well too. Cut peaches in half and remove pits. Place peach halves back together and arrange around the ramekin. In a small saucepan, combine brown sugar, salt, water and vanilla with remaining 3 tbsp butter. Heat over medium heat until sugar is dissolved and butter is melted. Pour syrup evenly over peaches. Roll dough out to 11" circle. Drape dough over peaches, tucking dough into the pie plate; do not crimp dough to edge of dish. Place on a rimmed cookie sheet and place in oven for 25-35 minutes until biscuit is golden brown. Immediately transfer to a rack and let cool 30 minutes. Place a large platter over the dish and quickly invert. Most of the syrup should be in the cup. To serve, slice so each diner gets a whole peach, and drizzle with remaining syrup. Serve with whipped cream or vanilla ice cream.
Preheat oven to 350 degrees F. (180 degrees C) Grease a 7 X 11, or 5 small loaf pans, with butter. Dust with flour and tap out excess. In a large frying pan over med-high heat, melt the 1 tablespoons butter. Add the pear and cook, stirring often, until softened, 3-4 minute Transfer to bowl and let cool. In another bowl, sift together the all-purpose and whole-wheat flours, baking soda, ground ginger, cinnamon, salt, and nutmeg and set aside. In a separate bowl, using tan electric mixer on med. speed, beat together 1/2 cup butter and 3/4 cup brown sugar, until light and fluffy, 2-3 minutes. Gradually beat in the molasses. Add the eggs one at a time, beating well after each addition. Beat in fresh ginger. With the mixer on low speed, beat the flour mixture into the egg mixture in three batches alternately with the buttermilk, beginning and ending with the flour. Beat just until mixed. Stir in the pear. Pour into prepared pan/or pans. Bake until a cake tester inserted into the center comes out clean, 45-50 for large cake, check at 30 for small pans Transfer pan to a rack and let cool for 15 minute.
Drain clam liquid into slow cooker; set aside whole clams. Add water, clam juice, potatoes, Worcestershire sauce, bacon, vegetables, salt, pepper and bay leaf. Cover and cook on low for 6 to 8 hours or until potatoes are cooked. Remove bay leaf and discard. In a bowl combine flour and half cup of evaporated milk; mix well to dissolve lumps. Add to slow cooker along with reserved whole clams, green pepper an remaining milk. Stir, cover and cook on high for 30 minutes or until thickened, stirring occasionally.
Preheat oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick spray. Set aside. In a medium bowl, combine vinegar, mustard, chili powder, and cumin. Add potatoes, onion and ham; toss to coat. Transfer to the pan. Bake, covered, for 35 minutes. Uncover and bake 10 minutes longer, or until potatoes are tender.
In a bowl place yeast and 1/2 water, to activate. Place butter, salt, and sugar in hot scalded milk, then add cold water. Mix well and add eggs to this. When it is cool enough place in mixer with yeast mixture. Add flour 1 c at a time till soft but workable dough. Roll out on lightly floured surface into a rectangle about 1/4-1/2 inch thick. Cut into rectangular bars about 2-3 inches by5-6 inches. Let rise till doubled. Heat oil to 350°F and fry till browned on both sides. Drain on paper towels and when cool fill with bavarian cream if desired and frost. Frosting: Place all ingredients in a medium bowl and mix with a hand blender till smooth. I frost mine as I eat them because if you let the frosting sit it will start to slide off the doughnut. The number you will get is determined by how big you cut them.
Preheat the oven to 400 degrees. Clean and trim the sprouts and remove any discolored outer leaves. Using a small paring knife, make a deep x in the end of each stem. This allows even cooking. Toss with olive oil and season with the salt and pepper in a baking dish. Pop into the oven and cook for approximately 45 minutes, (toss occasionally) or until the sprouts are tender and some of the outer leaves are browning.
Preheat oven to 300 degrees. Place roast in ungreased baking (roasting) pan, 9x11x2 or larger. Make enough slits in roast to accommodate number of orange slices. Push orange slices into slits. Pour defrosted orange juice over roast. Add water and mix well with orange juice in bottom of pan. Sprinkle roast with cloves. Bake at 300 degrees for approximately 2 hours, or until internal temperature is at 155 degrees. Baste with sauces every 30 minutes. Add water to sauce as necessary to prevent total evaporation. Remove roast from oven and place roast on serving platter. Reduce oven temperature to 200 degrees. Place roast back in oven. Place roasting pan (with sauces) on burner over medium high heat. Add heavy whipping cream (you may wish to add more Grand Marnier at this time for taste). Cook (stirring gently) until slightly thickened (you want a sauce not a gravy). Lower heat to simmer. Remove roast from oven and slice in 1/2 inch slices. Pour sauce into gravy boat and serve.
Heat oil in a large saute pan over medium heat. Add jalapeno, and cook for 1 minute. Add corn; cook, stirring until kernels are tender but not browned, about 5 minutes. Remove from heat. Transfer 1 1/2 c cooked corn to the bowl of a food processor fittel with the metal blade, and add cream and milk. Process until mixture is very smooth, about 3 minutes. Pass mixture through a fine sieve into a medium bowl, pressing down on the solids to sxtract as much liquid as possible. Return strained liquid to saute pan, and stir to combine with remaining corn mixture. Cook over medium heat until liquid just comes to a simmer. Remove from heat, and season with salt and pepper. Serve hot.
Freezing flank steak for 30 minutes will make it easier to slice. Trim the fat from the steak, slice at an angle into 1/8-inch slices. Mix all marinade ingredients together. Mix with sliced meat and refrigerate for 1/2 hour or as along as all day. Dissolve the cornstarch in the stock and then add the other sauce ingredients. Set aside. Heat 2 cups oil in wok or other deep skillet to 350°F Drain beef and fry in oil until almost done (until it loses its pink color). Drain beef in colander. Remove all but 2 tablespoons of oil from wok. (To be honest, I don't deep-fry the beef - I just saute it in a bit of oil). Over high heat, add the garlic, ginger and scallions. Stir for about 15 seconds. Add the mixed sauce ingredients and stir for about 15 seconds until hot. Add meat and stir for a few seconds until reheated.
Put chicken in a pot with the water, bring to a boil, then cover and simmer until tender. Remove chicken from broth. Discard skin and cut meat into bite size pieces. Put back into broth. Add everything else except for chopped egg and parsley. Bring to a boil. Cook for 15 minutes until vegetables are soft, while you make the rivels. Make the rivels by rubbing flour and egg together into crumbs. Add milk if necessary. Should be dry and crumbly. Drop into boiling soup, stirring to prevent clumping. Cover and simmer for 7 minutes. Add chopped egg and parsley. Serve and pass cream to be poured into soup.
Heat olive olive over medium heat. Saute garlic and onion 10 - 15 minutes. Add chicken broth and italian herbs. Bring to a boil. Stir in tortellini, then simmer 10 - 12 minutes. Stir in tomatoes, simmer 5 minutes. Add spinach, cook 3 minutes. Salt & pepper to taste. Season with parmesean cheese on serving portion.
Combine the first four ingredients in a large pitcher; cover and chil. Pour chilled mixture into a large punch bowl. Scoop chocolate and coffee ice creams into punch; stir gently. Sprinkle with chocolate shavings. You can also substitute 5 cups of coffe for the Kulua.
Chop bacon strips into about 1 inch (or smaller) pieces. Using a large skillet, heat the bacon on med/high until cooked but do NOT let it get crispy! (about 7 min.). Add the chopped onions, mushrooms and stewed tomatoes and let saute for about 5 minutes. Turn heat down to low. Add the Ragu, brown sugar, and seasonings. Let simmer for 20 minutes. Stir occasionally.
In a large non-stick skillet, over medium-high heat, saute onion in oil for 5 minutes. Add green beans and cayenne pepper; saute for 3 minutes or until onion is translucent. Add zucchini, potatoes, and parsley. Add tomatoes and mix together. Bring to a boil, reduce heat, cover and simmer for 45 minutes or until potatoes are tender. Season with salt and pepper. Remove from heat and serve.
Mix all herb and spice ingredients. Rub over both sides of ribs. Let sit in refrigerator for a couple hours or overnight. Bake in covered pan at 325 degrees F. for 2 1/2-3 hours or until done. At this time you can refrigerate until ready to barbecue or immediately put on moderately heated grill and brush your favorite barbecue sauce over them while turning and heating through.
Wash asparagus and discard ends, cut into half. Cut Red Bell Pepper and Red Onion length wise. Heat Olive oil in the pan, Add Asparagus, Red Bell Pepper, Red Onion. Stir couple times until Asparagus are tender. Add crushed Red Pepper and grated Black Pepper and Salt. Cook for couple more minutes. Serve on the plate, sprinkle Parmesan Cheese.
Place noodles in a large heat-proof bowl. Bring 5 cups of water to a boil and pour water over the noodles. Make sure noodles are fully submerged. Let stand, stirring occasionally, until noodles become tender, 20 to 25 minutes. Drain well and place noodles back in the bowl. While noodles are standing, stir together rice vinegar, soy sauce, fish sauce (if using), sesame oil, honey or sugar, hot sauce, garlic and ginger in a small bowl. After noodles have been drained, add this dressing to noodles and toss to coat. Add chicken, carrots, red pepper, cucumber, bean sprouts and green onions to noodles, tossing to combine. Divide noodles among serving plates and garnish with cilantro or basil and sesame seeds. Serve with lime wedges on the side.
Prepare tomato sauce: In a 3 quart saucepan combine first 6 ingredients. Over high heat, heat to boiling. Reduce heat to low, simmer covered for about 20 minutes. While sauce is cooking, prepare cabbage. Discard any tough outer leaves from cabbage, then carefully remove 2 large leaves and set aside. Cut out the stem and center of the cabbage, leaving a 1 inch thick shell. Dice the cabbage you removed from the center of the head. In a 5 quart Dutch oven, over medium heat, cook ground beef, onion, garlic, salt, pepper and 1 cup diced cabbage until meat is browned and cabbage is tender (about 15 minutes). Stir in rice and 1 cup of tomato sauce, remove from heat. Fill cabbage shell with meat mixture. Cover the opening with reserved cabbage leaves, and tie with clean string. In same dutch oven, stir in water, scraping to loosen brown bits. Add remaining diced cabbage and tomato sauce to pan. Place stuffed cabbage head (stem-end down) in sauce; over high heat, heat to boiling. Reduce heat to low and simmer, basting occasionally, until cabbage is tender (about 1 1/2 hours). When done, remove from Dutch oven and place cabbage in a deep platter, remove string. Spoon sauce over cabbage, slice cabbage head into wedges to serve.
Finely chop scallions. Wearing protective gloves, mince enough chipotles to a paste to measure 1 1/2 tablespoons. In a bowl whisk together all ingredients with salt to taste. Dip may be kept, covered and chilled, 3 days.
Preheat oven to 325°F. Coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside. STREUSEL: Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans. CAKE: Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside. Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed until well-blended, or about 5 minutes. Add vanilla and egg whites, 1 at a time, beating well after each addition. Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture. Spoon half of batter into prepared pan; top with streusel. Spoon remaining batter over streusel. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes before removing from pan to cool completely. GLAZE: Combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.
Combine water, 1 tbsp sugar and cinnamon sticks in saucepan; bring to a boil. Set peach halves in saucepan, cover and simmer for 10 minutes. Remove from water and chill. Meanwhile, blend filling ingredients until smooth. To serve: Place one poached peach half on each of 4 plates. Top with 1/4 of filling mixture. Slice 2 remaining peach halves into 8 slices. Add 2 slices per plate to garnish. If desired, sprinkle with icing sugar and cinnamon. Place mint sprig on each plate.
Place 2 cups corn, the milk, cornstarch, and salt in a blender and blend until smooth. Trnasfer the ouree to a medium saucepan and add the remaining 1 cup corn. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens and the corn is tender (5-7 min).
Place the heavy cream into a large bowl or the bowl of your stand mixer and whisk on a medium speed until soft peak. (You want the cream to just hold shape for 5 seconds when you pull the whisk out). Add in the condensed milk and vanilla extract and mix on slow until combined. Taste and if required, add 1tbsp light brown sugar. Add in the raspberries and peaches and fold in by hand, just until they're all covered, don't be tempted to over mix. Pour into a 2lb loaf tin, cover with cling film and place in the freezer for 6-8 hours, until frozen through. Ice cream will keep, covered, in the freezer for 1 month.
To make the stuffing: melt the butter in a skillet over low heat. Add the onion and mushrooms, cooking until the onion is soft. Remove from heat; stir in the crumbs and season to taste. Rinse the chicken and pat dry. Stuff the body cavity, and truss the bird. Brush the melted butter all over and sprinkle with seasonings. Place the chicken breast up in a roasting pan and cook at 325 degrees for 25 minutes per pound. The meat thermometer should read 170 degrees in the breast meat. If desired you can melt more butter and baste every 15 minutes. (I don't baste my chicken; I just leave it alone.). Remove the chicken to a warm platter and cover with foil, letting it rest 10 minutes before carving.
Mix flour, sugar, baking powder and salt together. Fold in milk, beaten egg, and melted butter or oil. Grease griddle or pan. Put about 1/4 cup batter on heated skillet. When bubbles start showing on the surface of the pancake, flip and continue cooking until done.
Cut cheese into matchsticks and put in a large bowl. Peel celery root and apples and cut into matchsticks. Add celery root, apples, and lemon juice to cheese, tossing gently. In a small bowl stir together remaining ingredients and add to slaw, tossing gently. Slaw may be made 1 day ahead and chilled, covered. Add additional horseradish to taste before serving if necessary.
Cook ground beef with bacon and onion. Add garlic. When browned add flour, paprika, and nutmeg. Cook a bit. Add mushrooms. Add cream of mushroom soup and Worcestershire sauce. Will be thick until warm. Split bread in half. Put in meat and top with cheese. Bake 10 minutes until warm and cheese melted.
Always remember a Cajun cook's measurements are by taste and feeling of the day therefore this was a hard recipe to write down. All can or frozen ingredients can be substituted with fresh ingredients. In a pan put crawfish (leave crawfish fat in for taste or rinse and strain prior to sauteing for a whiter sauce), wine, and a couple pinches of seasoning. I use about 4 maybe 6 pinches of seasoning. Simmer on very low heat for 3 minutes. Take crawfish out of pan and set aside leaving wine and seasoning in pan. In another pan saute the onions, garlic, bell peppers, scallions, green onions, and carrots in some olive oil until onions are soft. About 5 minutes. Season while simmering with a few pinches of garlic salt, garlic pepper and a few more pinches of seasoning. Take the ingredients from the two pans (wine and onion pans) and pour into a large pot. Place on a low heat adding the zucchini, squash, corn, broccoli, cream cheese, parmesan cheese, parsley, rosemary, bay leaves and heavy cream. If necessary add more wine or cream to cover ingredients. Bring to a boil then reduce heat to low for 20 minutes. Stir occasionally and of course add a few more pinches of seasoning. While sauce is simmering add corn starch and water mixture to sauce to thicken. I usually mix two tbls of cornstarch with 4 oz of water in a glass, stir and slowly add to sauce avoiding clumping. Mix thoroughly and let heat for a few minutes before adding more until you get the consistency you want. One you get the consistency you want and you have heated for about 20 minutes add crawfish in and continue to stir on a low heat for 10 minutes. While main dish is simmering cook enough pasta for 4-6. Serve on a plate or in a bowl over pasta. Great with fresh green beans and of course garlic bread. Bon Appitite.
Preheat oven to 425 degrees and spray 24 muffin cups with non-stick cooking spray. Over medium heat, brown the sausage in a skillet; drain and set aside. In a large bowl, combine the biscuit mix, milk, water, chilies and egg; mix well. Stir in the corn and drained sausage; gently mix in grated cheese. Fill the prepared muffin tins 2/3 full and bake in preheated oven for 15 to 18 minutes. Cool 5 minutes; remove from pan and place of a wire rack to cool. Serve warm or allow to cool completely, place in a zip-lock bag and freeze. To reheat: Defrost overnight in refrigerator, wrap in foil and place in cold oven; set temperature for 350 and allow oven to come to temperature, warm for 8 to 10 minutes or until heated through.
In a large heavy bottomed pan over high heat bring the beer, sugar lemon juice, vanilla, allspice, cloves, star anise and orange zest to a boil. Remove from heat, transfer to storage container and refrigerate overnight or up to 5 days. Strain the liquid and save the vanilla for another use. Pour into a large wide pot, stir in the pectin, and bring to a boil over high heat being sure it does not boil over. Cook, stirring occasionally, until the mix reaches about 215 F and has the texture of a light syrup, 20-25 minutes. Use standard canning techniques to finish seal in 6 half pint and 1 4 oz jars. Does not include refrigeration time.
In a mixing bowl combine the cheese and sour cream. Beat with an electric mixture until mixture is creamy. Using a scant teaspoon for each, pipe or mound cheese mixture onto the flat side of half of the pecans. Top with remaining pecans, flat side down. Cover and chill for 30 minutes before serving.
Saute onions and garlic briefly. Add ground meat and fry until cooked. Add plum tomatoes, sauce, and beans. Stir until blended. Add all spices and stir until blended. Reduce heat and simmer for 1.5-2 hours. Serve on top of corn chips or with corn muffins on the side!
Mix all ingredients except cream together. Beat slowly with electric mixer. Gradually, beating constantly, add the cream. Beat at slow speed until it thickens to desired consistency. Chill. Use on any seafood.
In a soup pot combine broth, tomatoes, carrot, onion, celery, pasta& seasonings. Bring to a boil, then cover& simmer 20 minutes. Add tuna& beans,& heat through.
Mix potatoes, beets, capers and lettuce in a salad bowl. In another bowl, stir the egg yolks with the salt, mustard and sugar. Add the oil, vinegar and caper liquid gradually, stirring. Stir in cream. Pour over salad and mix well.
In skillet, saute meat, onion, and bell pepper until vegetables are tender and meat is browned. Drain. Combine with noodles, salt, pepper, mushrooms and mushroom soup in 2 quart casserole. Cover and bake 25 minutes at 350 degrees. Remove from oven, uncover, and pour french fried onions over top. Return to oven, uncovered for five minutes.