HumbleIntelligence/food-ner-1-Million huggingface dataset:
heat margainr in 2 qt saucepan over low heat until melted. add garlic. stir in flour and salt. cook, stirring constantly until bubbly. remove from heat and stir in milk and broth. heat to boiling, stirring constantly. stir in mozzarella, 1/2 cup parmesan, onion, basil, oregano and pepper. cook over low heat stirring constantly until cheese is melted. Spread 1/4 of sauce in ungreased 13x9" dish and top with 3 or 4 noodles, overlapping if necessary. Spread 1/2 of cottage cheese over noodles. repeat with 1/4 of cheese sauce, 1/2 of chicken, 1/2 of spinach, and another layer of noodes. Then remaining cottage cheese, 1/4 of cheese sauce, remaining chicken and spinach, and remaining noodles. Cover with remaining cheese sauce and 1/2 cup parmesan. Cook uncovered at 350 20-30 minutes until nice and bubbly. Let stand 10-15 minutes before cutting.
melt butter in large pot, add onions and saute. add soups, cream cheese,clams with juice. mix well, bring to simmer. add cream and juice bring back to simmer, then add shrimp, scallops, crabmeat, and spices,( crabmeat can go in last,, doesnt need to be cooked as long) . simmer 10-15 minute.
Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.
Directions. In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled.
In a small saucepan simmer broth. Use medium pot. On medium heat add olive oil to heat; brown meat while breaking up sausage, add onions. When about half way done add mushrooms and saute until soft. Stir in risotto. Add one ladle full of broth. Stir. Add herbs if using. Reduce heat to simmer. As risotto absorbs broth continue adding one ladle full at a time while stirring. This should take about 35-45 minutes. When a creamy consistency is reached and risotto is cooked (taste), remove from heat. Stir in cheese.
Preheat oven to 400°F. In a pot, mix chicken, 1 cup cheese, onion, green chiles, tomatoes, garlic, salt, and pepper. Cook over low heat until mixture is hot, stirring occasionally. Remove from stove. In a 9x13" baking dish, place 1 cup sour cream in bottom of dish. Fry tortillas in oil until soft, not crisp, and drain on paper towels. Fill each tortilla with chicken mixture then roll up and place in a baking dish (seam side down). Or if you are lazy like me just make layers instead of rolling each enchilada. Repeat with all 12 tortillas. Pour remaining chicken mixture over top, cover with sour cream, and sprinkle with remaining cheese. Bake for 30 minutes or until hot and cheese is melted.
I used a food processor., Put bananas, miracle whip, white sugar, salt, milk, and vanilla in and pulse till well mixed. Mix together flour soda and baking powder and add to processor and just pulse a few seconds. Pour in muffin tins and bake at 373 for about 18 minutes.
Preheat oven to 450F. Wash each sweet potato well. Pierce each potato with a knife a couple of times on the top. Double-wrap each potato individually in foil. Bake for 45-60 minutes. The potatoes should be completely cooked, but not mushy. Carefully unwrap the potatoes and let them cool until you can handle them without gloves. Slice the top 1/2" off of each potato. Place the potato flesh in a mixing bowl. Scoop out the "guts" of the potato and add that to the bowl. Make sure to leave enough of the potato behind so that your potato retains its shape. Add the spices to the bowl and mix well. Stir in the syrup. Stuff the stuffing back into the 'taters. Top off with Craisins and 2-3 pecans. Toast in a 350F oven for 15 minutes.
Put potatoes in a large saucepan; add cold water to cover and 1/2 teaspoon salt. Bring to boil and continue to cook over medium heat until potatoes are tender when pierced with a knife, 15 to 20 minutes. Be careful not to overcook potatoes you plan to mash, because the starch cells will break down and create a sticky mash. Cook them just until a thin-bladed knife meets a bit of resistance. It is also important to drain the potatoes well after cooking to prevent gumminess. Drain potatoes well and return pan to low heat to dry thoroughly. Using a ricer, rice potatoes into pan. With a wooden spoon blend in butter, then warm milk or half-and-half. Season with 1/4 teaspoon salt and a big pinch of black pepper, or to taste. Serve immediately.
In shallow bowl, combine margarita mix, lime juice and garlic;Add steaks, cover and refrigerate up to 24 hours. When ready to eat, remove fish from marinade and place on broiler pan; Brush with marinade and sprinkle with 1/4 teaspoon salt and Broil 4" from heat for 5 minutes. Carefully turn fish with large spatula and Brush with rest of marinade and sprinkle with 1/4 teaspoon salt. Broil 4-5 minutes longer until fish flakes easily with fork. Discard any remaining marinade. Sprinkle fish with strawberries and pretzel crumbs and serve.
Mix first 7 ingredients and pour into 9 inch square pan. Drain peaches and arrange on top of batter. Save some of the juice. Mix the cream cheese, 1/2 cup sugar and 3 tbls peach juice and pour over the peaches. Sprinkle the top with 1 tbls sugar mixed with 1/2 tsp cinnamon. Bake 35 minutes in 350 degree oven.
Turn a large baking sheet bottom side up, cover with foil and mark out a 12x9 inch rectangle on foil. Stir white chocolate in a double broiler or a metal bowl set over saucepan of barely simmering water until chocolate is melted and smooth and candy thermometer registers 110 degrees. Remove from over water. Pour 2/3 cup onto rectangle on foil. Using a icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, around 15 minutes. Stir bittersweet chocolate, cream and peppermint extract in a heavy medium saucepan over medium low heat until just melted. Cool to barely lukewarm. Pour bittersweet chocolate onto cooled white chocolate and spread with the icing spatula. Chill for 25 minutes. Rewarm remaining white chocolate and working quickly pour white chocolate over firm bittersweet chocolate. Spread and sprinkle with remaining crushed mints. Chill for another 25 minutes. Carefully lift foil off of pan. Cut bark crosswise into 2 inch wide strips. Now remove foil on bottom. Cut each strip into 3 sections, and cut those crosswise. Wrap and refrigerate or serve.
Preheat oven to 350°F. Mix the flour, ginger, cinnamon, salt, and baking soda in a large bowl until well combined. Whisk molasses and hot water together. Cream the margarine and sugar. Whip the mixture with the optional egg until light and fluffy. Add part of the molasses mixture and part of the margarine and sugar mixture to the dry ingredients. Begin to combine. As the ingredients come together, add more of the margarine mixture and more of the molasses mixture until everything has been incorporated. Whisk to remove lumps, but do not over-mix. Pour the batter evenly into cupcake molds (you should get an even dozen, just fill them almost to the top). Bake at 350F for 20-25 minutes until a cake tester comes out clean, or the top of the cake, when touched, springs back. Let cupcakes cool completely before frosting. Prepare frosting by beating all of the frosting ingredients in a stand mixer until well combined and fluffy. Frost cupcakes and enjoy!
Cover bottom of an 8 inch square baking dish or casserole with 1/2 cup salsa. Place chicken, bone side up, on top of salsa. Pour remaining 1/2 cup salsa over chicken. Bake, uncovered, at 375F for 30 minutes. Turn chicken over and bake another 25 to 30 minutes, basting occasionally.
For crust: combine crumbs and butter. Press on bottom and 2/3 up the sides of a 10 inch springform pan. Chill in freezer while making filling. For filling: Melt chocolate chips in the top half of a double boiler over simmering water. Let cool about 5 minutes. Add whole eggs, one at a time, beating well with each addition. (Chocolate will stiffen somewhat, just keep beating!) Add egg yolks and mix until thoroughly blended. Whip cream with powdered sugar until soft peaks form. Beat egg white until stiff, but not dry. Stir about 1/2 c of the whipped cream and 1/2 c the beaten egg whites into the chocolate mixture, to "lighten" it. Fold in remaining cream and whites until completely incorporated. Pour into prepared crust and chill at least 6 hours, preferably overnight. To garnish: Sprinkle unflavored gelatin onto remaining 1 c whipping cream to soften. Add 4 T powdered sugar and whip until firm. This whipped cream will hold up indefinitely. Garnish top of dessert with this. You can be fancy and pipe rosettes, or just "fluff" it around the edge of the mousse with a fork. A dusting of cocoa powder is a nice finishing touch. For a real "show stopper", melt about 4 oz chocolate chips and 3/4 t solid vegetable shortening together. Coat the underside of waxy leaves, such as camillas, refrigerate until firm. Peel off the leaves and place the chocolate leaves around the edge of the mousse.
Grease a bread tin very well with butter. Mine have slightly sloping sides and measure, on the bottom, 3 1/4 x 7 1/2", and is about 2 " deep. (19 x 8 1/2 cm, 5 cm deep). Heat oven to 350 deg F/180 deg C, or slightly less if you have a convection oven. Drain the olives and pat dry with kitchen paper. Slice all of them into rounds. Grate the cheese on the large holes of your cheese grater, weigh, and keep. Put the flour into a bowl, break in the eggs, and whisk with electric beater. The eggs and flour will form small clumps. Add the baking powder, white wine, olive oil and creme fraiche to the flour-and-egg mixture. Whisk or beat until batter is smooth. Fold in the sliced olives and the cheese, folding in well. Add the black pepper, and strew over a pinch of salt if you like, although it's not strictly necessary due to the salty olives and the cheese. Scrape the cake-like batter into the greased tin and smooth the top. Bake for 55 - 60 minutes. Best is to test with a skewer, which should come out clean when bread is done. Turn out and cool on a rack. (The top might crack, which is normal).
Heat the oven to 350 degrees F. Put a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup granulated sugar. With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized). Pour caramelized sugar into each of six ramekins. Set aside. Wash and hull the strawberries. Place the strawberries, sugar, eggs and condensed milk in to a food processor or blender and blend until strawberries are minced and all ingredients are mixed thoroughly. Ladle the strawberry mixture into each ramekin. Cover each ramekin with aluminum foil. Place each ramekin into a large open, oven-proof pan, such as a broiler pan. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water. In Spanish, a "water bath" is called a "bano Maria.". Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool. Once cool, place in refrigerator to chill. When you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan. Then, place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate. Garnish with fresh strawberries and mint and a few slices of strawberry.
In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly. Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes. Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours. Heat oven to 350 degrees. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition. Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 40 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners' sugar for serving.
Steam broccoli and cauliflower until just tender. Preheat oven to 375 degrees and grease a 3 quart baking dish. Cook pasta 2 minutes less than package directions. While pasta cooks, in a medium saucepan over medium heat, melt butter. Ass flour and shallot, and cook 2 minutes, stirring frequently. In a slow stream, add milk,whisking constantly. Increase heat to medium-high and bring to simmer. Cook for 2-4 minutes until thickened. Off heat, add salt and cheeses, stirring until cheese is just melted. Combine pasta with cheese sauce, broccoli and cauliflower, and pour the mixture into a baking dish. Bake until sizzling and lightly browned on top, about 20 minutes. Let stand at least 5 minutes before serving.
Soak bamboo skewers in water for 1 hour to keep them from burning during cooking. Mix all marinade ingredients together in a container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour. Preheat oven to 375°. Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving.
Peel beetroot and chop roughly. Process both beetroot and onions in batches until very finely chopped. Combine the beetroot and onion mixture with the sugar, salt, allspice and 1 1/2 cups of the vinegar in a large saucepan, bring mixture to boil, boil, uncovered, for 30 minutes. Blend flour with the remaining vinegar and add to the beetroot mixture, stir over medium heat until the mixture boils and thickens. Pour into hot sterilized jars and seal when cold.
Saute onion and celery in the butter until tender. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Bake in a greased foil-covered shallow baking dish at 325° for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.
Preheat oven to 350 degrees F. Beat together eggs and sugar. Add rest of ingredients. Mix well. Divide dough into 3 loaves. Oil cookie sheet. Bake 15 minutes. Cool. Slice (approx. 12 per loaf) and bake 15-20 minutes or until lightly brown.
Combine all ingredients except cilantro in a 2-qt. microwave-safe bowl. Cook on high 5 minutes, remove from microwave and let stand about 5 minutes more. Fluff with fork, stir in cilantro, and serve.
Wash & halve the potatoes & place on foil lined tray/pan. Place rinsed & drained chickpeas on the tray (alongside) potatoes & sprinkle with cinnamon, cumin, coriander, sea salt & pepper. Drizzle all with olive oil and bake at 400 for one hour. While baking, combine hummus (or tahini) in a small mixing bowl. Add dill, garlic, lemon juice, and almond milk to desired consistency for "cream" sauce. Set aside. combine tomatoes, parsley & lemon juice in separate bowl & set aside. Top the baked sweet potatoes with roasted chickpeas, sauce, & parsley mixture. Add additional seasonings to taste.
In large bowl, stir together cornmeal, cheese, flour, salt and baking soda. Whisk eggs, corn, buttermilk, oil and pepper; stir into dry mixture just until combined. Add jalepenos. Pour into greased 8 inch square pan or preheated cast iron skillet. Smooth top. Bake at 400 degrees for 35 to 40 minutes or until golden brown and tester inserted in middle comes out clean.
Grease and line a 20 cm (8 inch) square tin with 2 thicknesses of greaseproof paper. Brush inner paper with melted butter. Soften butter and mix with semolina. Beat the egg yolks and caster sugar until thick and creamy. Add semolina and butter mixture and beat until well mixed. Add in the cashews, pumpkin preserve, rose water, honey, lemon rind and spices. Set aside. Beat egg whites until they hold firm peaks and fold into the mixture. Add the almond essence and brandy (optional). Pour the mixture into prepared tin and bake in moderately slow oven (Oven temperature 150 celsius/300 Farenheit) until cake is evenly golden brown on top and feels firm to the touch. Remove from oven and leave in the tin till quite cool before turning out. Cut into small squares and serve as is or with custard or vanilla ice cream.
Place egg whites in top of double boiler and beat until stiff. Mix cornstarch with sugar and beat gradually into egg whites. Place over hot water and heat about 2 minutes,or until thick around edge. Remove from heat. Add salt,coconut and flavoring. Drop from teaspoons onto greased baking sheet. Bake at 325 for 5 minutes or until lightly browned.
Combine all ingredients in a small bowl and whisk until well combined. Spread on bottom of bun and top with chicken and etc.
Peel, boil and mash sweet potatoes. Add hot milk, sugar and 3 tablespoons butter. Add black walnuts and salt; mix thoroughly. Place in greased baking dish. Pour melted butter on top of potato mixture. Bake 20 to 30 minutes at 350 degrees.
Disolve yeast in warm water. Add 2 cups of the milk to the yeast/water. Sift in 2 cups of the flour. Beat until smooth and elastic with a wooden spoon or beaters. Cover and let rise for one hour. Beat egg yolks and sugar together until light. Add egg/sugar to dough, stirring well with wooden spoon. Add the salt, cardamom, orange and lemon peel, raisins and almonds (if using), stir well. Add the remaining milk (1 cup) and butter. Stir in the remaining flour until a stiff dough forms. Turn onto a floured bread board and knead until smooth and elastic (8-10 minutes). Place dough in greased bowl (I use a dutch oven), turn and cover with plastic wrap. Let rise for 1 hour or until doubled. Grease 3 (1 pound) coffee cans and dust with sugar. Fill cans half full and let rise until dough is even with top of can (30 minutes). Bake in a preheated 350°Foven for 1 hour or until bread is golden and tests done. If desired, loaves can be iced with optional frosting. To make optional frosting, combine frosting ingredients (confectioners' sugar, water and almond extract). Drizzle over cooled loaves.
Pita Chips:. Preheat oven to 400 degrees. Cut each Pita bread into 8 triangles & place on lined baking sheet. Brush triangles with olive oil. Sprinkle seasonings over chips. Bake for 7 to 10 minutes or until light brown, watch carefully. Let cook and put onto platter or dish that can go into oven. Artichoke Dip:. Combine all ingredients. Drop by large spoonfuls onto chips or one large one in middle. Sprinkle Monterey Jack cheese over all. Sprinkle tomato and green onion slices over top. Bake in 400 degree oven until cheese is melted. (you can just broil until cheese is melted too if you want). Enjoy!
Toss chicken, onions and garlic with the olive oil. Lightly brown the chicken while sauteeing the onions and garlic, about 7 or 8 minutes. Add the tomatoes and potatoes, salt and pepper. Cover and simmer for 15 to 20 minutes, until the chicken and potatoes are cooked through. Add zucchini during the last few minutes of cooking so it doesn't get too mushy.
Preheat oven to 325 degrees and grease and flour a tube or Bundt pan. Combine all ingredients (I prefer strawberry or lemon yogurt) in a large bowl and blend at low speed. Beat 3 minutes at medium speed. Pour into prepared pan. Bake for 1 hour or until top springs back when touched lightly in center. Cool in pan for about 15 minutes then remove and cool completely on rack. Serve plain or glaze if you like.
Spread 2 cans any flavor pie filling in bottom of 9 x 13 pan. Sprinkle with cake mix. Pour melted margarine over the cake mix. Bake at 350F for 50 minutes. Top with Cook Whip or whipping cream when cooled, if desired.
Prehat oven to 400. Bring a large pot of salted water to boil for pasta. In a large sauce pan, melt 2 tablespoons butter over high heat. Add mushrooms and season with salt and peper. Cook, turning frequently, until tender and browned, 8-10 minutes. Add celery and sautee until softened. Transfer to a bowl and set aside. Make sauce: in same saucepan, melt remaining butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and sherry. Bring to a boil, reduce to simmer, and add 2 cups parmesan and thyme. Season with salt and pepper. Cook pasta 2-3 minutes less than package directions; drain. Add to pot and toss well with turkey, mushrooms, and sauce. Divide between two shallow 2-quart baking dishes. Sprinkle with remaining parmesan. Bake until browned, about 30 minutes, or freeze. Let stand 10 minutes before serving. To freeze: let pasta cool to room temp, cover tightly with foil, freeze up to 3 months. Bake, covered with foil, from frozen at 400 until center is warm, about 2 hours. Uncover and bake 20 minutes until top is browned.
Peel and slice the sweet potatoes. Put them and the broth into your slow cooker. Cover and cook on high for about 3 hours or until the potatoes are tender. Put the sweet potatoes and broth into a food processor (or use an immersion blender) and blend until smooth. Put them back into the crock pot. Add the rest of the ingredients. Cover and cook on high for 1 to 2 hours (I left mine 3.5 and it was fine).
Combine first 11 ingredients. Spread 2 cups fresh breadcrumbs on wax paper. Divide crab mixture into 8 patties, coat with breadcrumbs and refrigerate for 2 hours. Heat oven to 400 degrees. Roast red pepper for 30 minutes until charred. Wrap in foil and cool. Remove skin and seeds and chop fine. Combine with mayonnaise, lemon juice and garlic. Spread on cut sides of hamburger buns. Heat 1/4 inch oil in skillet. Cook crab cakes until golden, turning once about 8 minutes. Place crab cakes in rolls. Top each with 2 tbsp shredded lettuce, 1 slice tomato and sliced red onion.
Mix together all meatball ingredients until thoroughly combined. Form into balls. For appetizer make smaller balls, for meal make larger balls. Place on baking sheet and bake at approx 350°F until brown (15-20 minutes depending on size of meatballs). To make sauce, mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soya sauce. Heat to boiling, stirring constantly, then reduce heat. Add meatballs, cover and simmer for approximately 10 minutes. Add peppers and simmer approximately 5 minutes more.