HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a large nonstick skillet over medium high heat. Add onion & proscuitto, and saute 5 minutes or until onion begins to brown. Add water; cover, reduce heat and simmer 30 minutes. Uncover and simmer 30 minutes or until liquid almost evaporates. Cool. Combine milk, mustard, pepper, and egg substitute in a large bowl and stir with a whisk until mixture is well blended. Stir in onion mixture. Add bread, tossing gently to coat. Arrange half of bread mixture in a single layer in an 11x7" baking dish. Sprinkle with 1/2 cup cheese and top with remaining bread mixture. Cover strata and chill for 8 hours or overnight. Preheat oven to 350 degrees. Uncover strata and bake at 350 for 25 minutes. Sprinkle with 1/2 cup cheese; bake an additional 20 minutes or until set.
In a 4 quart pan, melt the butter on the stove. Add the marshmallows and mix to coat. Continue to heat slowly till the marshmallows are melted. Add cereal and mix to coat well. Press firming into lightly greased muffin tins to form a cupcake using about 1/3 cup for each one. Refrigerate to cool for about 20 minutes. Remove from pans and spread with frosting. Decorate as desired.
Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem (gill) side up. To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil. Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source. Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a plate and serve immediately.
Beat the milk& flour together add the sour cream& eggs whip until well mixed. Heat oven to 375 degrees F. Butter an oven proof dish (a pyrex pie plate works). Add egg mixture and pop into the oven, when the omelete is almost cooked 8-10 minutes sprinkle the herbs over the top. Add the tomatores and Brie (distribute evenly). Broil for about 5 minutes until the omelete is firm and the brie has melted. Cut in half and serve cheese side up.
Forcemeat stuffing: Place the breadcrumbs and herbs in a food processor, pulse, add the onion and apple and pulse until finely chopped. Add the pork mince, the goose liver (if using) and some salt and pepper. Cranberry and Apple stuffing: Mix all ingredients together in a large bowl. The goose: Preheat your oven to 375f. Place the forcemeat stuffing in the neck cavity, pressing it in as far as you can. Tuck the flap around it, and push it into a nice smooth, rounded shape with your hands. secure the flap with a couple of cocktail sticks. Place the cranberry and apple stuffing in the goose's cavity. Season the goose with salt and pepper and place on a rack in a roasting tin. No need to add fat, the goose has enough of its own! Place the goose in the centre of your oven and cook for 30 minutes. Reduce the heat to 350f and cook the goose for approximately 3 hours for a 12lb goose and 3 1/2 for a 14lb goose. Remove excess fat from the tray every 30 minutes or so. You should keep this as it make the best roasted veggies ever! *note,while the goose is cooking, you can make your giblet stock, but I won't get any giblets with my goose, so I'm planning to make my gravy with canned chicken broth. When your goose is cooked, heat the cranberry jelly, and brush it all over the gooses skin, return the goose to the oven for a further 15 minutes. Allow the goose to rest for 20-30 minutes. While its resting, make the gravy. Drain off any remaining excess fat from the tin, and add the wine and stock or broth to the remaining juices. Scrape up the brown sticky bits, and cook, reducing to a thinish gravy consistency. Season well with salt and pepper. Serve the goose with its two stuffings and the gravy passed around seperately.
Holding each lobster tail shell side down, cut away the ribbed membrane as close to the shell as possible with kitchen shears. Remove lobster meat in one piece from each shell, rinse and pat dry. Sprinkle each with lemon juice and set aside. In a small saucepan, melt butter with the minced garlic over low heat. Remove from heat. In a plastic ziplock bag, combine bread crumbs, herbs, garlic powder, cayenne and Parmesan cheese. Roll the lobster meat in the garlic butter and shake them in the plastic bag with the bread crumb mixture to coat. Return the lobster meat to their shells. Grill the lobster tails, shell sides down, on a rack 4-6 inches over glowing coals with some hickory chips added, turning from side to side but not turning over, for 10 minutes. Cover and grill another 5 to 10 minutes until they are just cooked through.
Heat oil in medium saucepan. Add onion; cook and stir 3 to 4 minutes or until tender. Add rice; cook and stir 1 minute. Stir in broth and water. Bring to a boil. Reduce heat to low; cover. Simmer 15 minutes or until liquid is absorbed. While rice is cooking, mix pepper in with the feta cheese. Stir cheese and oregano into the rice. Garnish with fresh herbs, if desired.
In a large saucepan, heat olive oil over medium heat. Add the onion, season with salt and pepper and cook (stirring often), until softened (approx. 7 minutes). Add the potatoes and 3 1/2 cups water and bring to a boil. Lower heat and simmer for 5 minutes. Add broccoli and cover and cook until just tender (about 7 minutes). Puree half the soup in the blender. Add back to the other half in pan/pot. Stir in the 2 cups of the shredded cheese. Add cream and stir. Season with salt and pepper and keep warm over low heat. Recommended toppings: toasted walnuts (optional). If desired, prep and prepare the Ham and Swiss Toasts (listed separately) to accompany.
Choose only the moist prunes and form them into boat shapes. Prepare the filling: melt the sugar in the water in a saucepan on low heat, then add the coconut and the egg yolks. Mix well and cook for about 10 minutes, stirring from time to time with a wooden spoon. Stuff the prunes with the coconut sweet while it's still warm and stick a clove in the center of each"docinho" to form the pupil of the eye. Serve in small paper cups, which you should be able to find in better cooking stores or party favors shops in the US. An alternative filling I like very much is coconut kisses. Prepare the recipe, but instead of making the little balls use it to fill the prunes. In Brazil, everyone knows you're not supposed to eat the clove, but you might want to tell your guests that they're in the sweets as a decoration only!
Place bananas, ice-cream, Milo, milk and nutmeg in a blender and blend until smooth. Pour into serving glasses and serve immediately.
Blend soy sauce, water, olive oil, garlic, oregano leaves, ground cumin and ground cayenne pepper; pour over chicken breasts in a large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces. Refrigerate 1 hour, turning bag over once. Remove chicken from marinade and place on grill about 5 inches from hot coals. Cook chicken 5 minutes on each side, or until no longer pink in center. (Or, place chicken on rack of broiler pan. Broil 4 to 5 inches from heat 5- 6 minutes on each side, or until no longer pink in center.).
Preheat the oven to 400 degrees. Cut the peaches in half and remove the pits, and put the peaches cut side up in a large roasting pan. Sprinkle the peaches with brown sugar and cinnamon and roast them in the oven until they turn golden brown and soft, about 25-30 minutes. After removing them from the oven, let the peaches cool completely before peeling off the peach skin. Place the peaches in the refrigerator in an airtight container to chill for several hours or overnight. Warm the milk, sugar, 1 cup of the heavy cream, vanilla bean paste, and salt in a medium sauce pan over low heat, stirring the mixture until the sugar is dissolved, about 10-12 minutes. Then, remove the mixture from the heat, cover it, and let it steep at rom temperature for about 30 minutes. Pour the remaining 1 cup of heavy cream into a large bowl, place a fine-mesh sieve on top, and set the bowl aside. Using a second large bowl, whisk the egg yolks, and then slowly pour the warm milk mixture into the egg yolks, whisking constantly. Pour the egg and milk mixture back into the sauce pan, and cook over low heat until the custard thickens and coats the spoon, or about 2 minutes. Be sure to stir the mixture constantly. Remove the custard from the heat and strain it through the fine-mesh sieve into the bowl of remaining heavy cream to remove any lumps, and stir to combine the mixtures. Next, place the bowl of custard base in an ice bath to cool it to room temperature for about 10 minutes, stirring the base occasionally. Once cooled, cover the bowl and place it in the refrigerator to chill completely for at least 3 hours. When both the peaches and the custard base are sufficiently chilled, mash the peaches with a fork, add them to the custard base, and process the ice cream according to your ice cream maker manufacturer's directions. Enjoy your frozen custard immediately, or freeze it further for a denser texture.
Whisk lemon juice, minced garlic, thyme, paprika, cumin,curry powder, sugar, mint and cayenne pepper/chilli powder in a small bowl. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over;turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning ocassionally. Spray large heavy based frying pan with non-stick oil and stirfry chicken until cooked. Serve on Lebanese bread with hummus tabouli and salad.
Preheat the oven to 350°F. Mix the potatoes, green onions, onion powder, black pepper and sour cream. Spread mixture evenly in a greased baking dish and sprinkle with bacon and grated cheese. Bake approximately 20 minutes until mixture is hot and cheese melted.
Preheat the oven to 350. Coat a pie dish with cooking spray. In a large bowl, toss together the apples, sugar, water, cornstarch, 1 teaspoons cinnamon, and nutmeg until well combined. Set aside. Make the oatmeal topping: In a bowl, gently combine: almond flour, oats, brown sugar, 1 teaspoons cinnamon, and butter until crumbly. Place the apple mixture in the dish. Sprinkle the topping evenly over the apples and bake for 25 to 30 minutes, until the apples are cooked through, the juices are bubbling, and the topping is browned. Serve, hot, warm, or at room temperature.
At medium high heat, saute onion, peppers and garlic in 4 Tbsps. of the olive oil until slightly tender. Add chicken pieces. Saute until chicken is no longer pink. Add sundried tomatoes and saute for 2 minutes longer. Turn temperature down to medium low. Add tomato sauce, salt, black pepper. Simmer for 10 minutes so that flavors blend well. Add fresh basil last 2 minutes of simmering. Cook ravioli as per instructions on the package. Heat saute (fry) pan to high and take off of the fire. Pour last 2 tablespoons of olive oil into the pan after it has a cooled for a minute. Add the arugula and stir until slightly cooked (to prevent over cooking like spinach). Serve the sauce over ravioli with a few "piles" of Argula around the outside for a decorative look -- .A fresh basil leaf on top is a nice touch.
Rinse the rice several times to help remove the starch. When the water starts to run clear, fill the container with cold water and 2 tsp salt until it is 2 inches about the level of the rice in the container. Set aside to soak. Remove the skin and extra fat from the chicken thighs and set the thighs aside. In a dutch oven, heat the oil on medium-high heat. Fry the skin and fat until the skin is crispy (about 5-8 minutes), turning several times. Place on paper towel to cool off. Set aside. In the same dutch oven on high heat, brown half of the chicken thighs until they are golden brown (6 minutes), turning once. Remove to paper towels to drain. Fry the other half of the chicken thighs. Remove to paper towel to drain. Lower heat to medium heat and stir fry the onions until they are opaque. Return all of the chicken to the dutch oven and add the tomatoes, parsnips and carrots. Cook until the tomatoes start breaking down (about 6 minutes). Stir in 3 cups water and 1 1/2 tsp salt, raise the heat to medium high heat and bring to a boil. Lower the heat to maintain a simmer and cook, partially covered, for 5 minutes. Drain the rice and add to the dutch oven. Bring to a boil, cover tightly and then lower heat to medium and cook for 10 minutes. Lower again to simmer and cook for 30 minutes. At this point the chicken and the rice should be done. Check to see if the rice is and if it is not, take the cover off and allow to simmer for 5 minutes more. Set the dutch oven aside covered while you take the yogurt and pour it onto a cheesecloth lined colander. Allow the yogurt to drain for 10 minutes. Once it has drained, pour into a mixing bowl. Mix in remaining yogurt sauce ingredients and serve alongside pulao. Remove chicken thighs from rice. Pile rice on a serving platter, top with chicken thighs and fried chicken skin pieces.
Cut each chicken breast into three pieces of even thickness (cut off tail end as one piece then slit other piece through the middle) Coat with flour shaking off any excess Set large skillet over a medium heat, when hot add the 2 Tbsp olive oil and the 1 Tbsp butter. When the butter is sizzling add the chicken. Cook for about 5 minutes each side until golden and cooked through. Transfer chicken to a warmed plate when done, season with salt and pepper. Let pan cool a little, if the pan is dry add the extra virgin olive oil (if pan has oily residue you wont need to) Add the garlic, cook for a few minutes, then add the olives marjoram and tomatoes. Cook for 2-3 minutes, then add the marsala and let mixture bubble up. Pour over chicken breasts and serve immediately.
Preheat your oven to 325°F. In a medium skillet, combine 1/2 cup of sugar with the water and cook over high heat until deep a deep amber color (about 4 min), swirling the pan occasionally. Immediately pour the caramel into an 8-by-4 1/2-by-3in metal loaf pan. Make sure you evenly coat the bottom. Let caramel harden. In a bowl, whisk the remaining (1/2 c.) of sugar, the milk, cream, eggs, and egg yolks. Pour custard into the pan with hardened caramel. Set this pan in a small baking dish and add enough water in baking dish to reach halfway up the side of the pan. Bake for 50 min (or until set around the edges but slightly soft in center). Remove pan of custard from baking dish and let cool to room temperature. Refrigerate until chilled (at least 4 hours). Remove from pan by running a thin knife around the custard and flipping it onto a plate. Cut into slices and serve.
Mix dry (first 7) ingredients together. Boil 1 lb. (or more) dates with a pinch of salt and water level to top of dates. Boil 5-10 minutes-until dates become mushy and water is absorbed. Cool slightly and add 1 teaspoons vanilla. Place half of oat mixture in a lightly greased 9 x 12-inch pan and press down lightly, spread dates over, then top with remaining oat mixture pressing down lightly. Bake at 375°F for 20 minutes or until lightly browned.
Grind walnuts, flour and 1/4 teaspoons each of salt and pepper in a food processor. Coat nonskin side of trout with mixture and set aside. In a large cast iron or nonstick skillet, saute garlic and shallot in 2 teaspoons of olive oil over medium heat for 3-4 minutes. Transfer to a blender and add broth, cilantro, lemon juice and remaining salt and pepper. Puree until smooth. Heat remaining oil in the same skillet over medium heat. Cook trout fillets for 1 minute per side. Pour cilantro broth over fillets and cook until fork tender (3-4 minutes). Serve on plates with remaining cilantro broth spooned over fillets.
Cook all the ingredients together in a pot over medium heat till the meat has lost its pink color but is still moist. Cool then put mixture into an uncooked pie shell. Top with crust and bake at 425°F for 20- 25 minutes or till crust is golden brown.
Cake:heat oven to 350°F Coat two 5 3/4x3x2 1/8-inch mini loaf pans with nonstick cooking spray. In a large bowl, whisk flour, sugar and salt. Set aside. Bring 1 cup water to a boil in a small saucepan over medium-high heat. Add dates, shortening, baking soda and vanilla. Stir until shortening is melted. Remove from heat; stir into dry ingredients. Add egg and beat with a wooden spoon until all ingredients are combined. Stir in walnuts. Divide between prepared loan pans. Bake at 350F for 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool in pan on rack for 10 minutes. turn out onto rack; cool completely. Frosting: heat broiler. In a small saucepan, melt butter and sugar. Stir in cream and coconut. Spread frosting equally over the two loaves. Broil for 1 to 1 1/2 minutes until lightly browned. Let loaves cool completely. To present as a gift, place cooled cake in devorative tin or wrap in pretty paper.
Fry the onion and chillies in a little oil til the onion goes soft. Add the ginger, tumeric, tamarind paste and lime leaves (or lemongrass). Fry til fragrant, stirring constantly to prevent sticking. Mix in the coconut milk and pineapple chunks. Arrange the fish pieces in the sauce, cover and simmer til cooked. Season with salt and sugar. It should be more savoury than sweet. ENJOY!
In a large mixing bowl combine 1 1/2 cups of the flour to yeast. In a sauce pan heat and stir the milk, sugar, butter and salt until warm (120 to 130) and butter almost melts. Add to flour mixture; mix well. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 minute. Using spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 min). Divide dough into 2 equal portions. Roll out both portions of dough separately to form two 14x10-inch rectangles. Reserve 2 tablespoons of the Heath Bits. Sprinkle remaining over dough rectangles. Starting from short side, roll up each one. Seal seams and edges. Line a baking sheet with foil, grease the foil. Transfer loaves to prepared baking sheet. Cover let rise until nearly double (25 to 30 min.). Bake at 375 for about 20 minute or until done. Remove to wire racks to cool. For icing; combine powdered sugar, water and vanilla. Spread over cooled loaves and sprinkle with reserved Heath Bits.
Prepare pasta according to package directions; drain and cover with cool water until ready to use. While pasta is cooking, combine onions and oil in a skillet over medium heat until golden, about 5 minutes. Add the garlic and cook about 1 minute. Spoon out half the onions and reserve for later. Add the mushrooms (if using) to the onions in the skillet. Cook, stirring over medium heat, until the mushrooms are tender and slightly browned, about 7 minutes. Add the parsley and a pinch of salt; transfer to a bowl. Add the reserved cooked onion and the spinach to the skillet. Cover and cook over medium heat until the spinach is wilted, about 3 minutes. Uncover and cook over medium heat to evaporate any excess moisture, about 1 minute. Season with a pinch of salt. Heat oven to 350° F. Drain the lasagna and pat dry with paper towels. Mix the oregano and basil with the tomato sauce. Spread 1 cup tomato sauce in the bottom of a 13 x 9 x 3-inch pan. Arrange 3 lasagna pieces, slightly overlapping, in the pan. Spoon the spinach mixture on top in an even layer. Spread with half of the ricotta. Sprinkle with 1/4 cup of the shredded mozzarella cheese. Arrange a layer of 3 more lasagna pieces. Spread with the mushrooms, the remaining ricotta mixture, and 1/4 cup of the mozzarella. Top with the remaining 3 pieces of lasagna, 1 cup of tomato sauce and 1/2 cup of the mozzarella cheese. Sprinkle with Parmesan cheese. Bake until brown and bubbly, about 45 minutes. Nutrition Facts. Number of Servings: 8. Amount Per Serving. Calories: 243. Total Fat: 7.7 g. Cholesterol: 23.7 mg. Sodium: 228 mg. Total Carbohydrate: 29.9 g. Protein: 15.1 g.
Preheat oven to 180°C. Add uncooked potatoes to a large casserole dish. Pour melted butter over potatoes, and stir until all potatoes are coated. Dust chops with seasoned flour, and brown in oil. Place chops on the top of the potatoes. Take rosemary springs and put them on the top of the chops. Fry onion and mushroom until soft but not brown. Place onion and mushroom on the top. Pour chicken stock into the casserole. Cover and cook in oven at 180°C. Serve with whatever you want to serve it with!
Melt butter in saucepan. Add onion and saute until tender. Add flour, salt and pepper. Add milk slowly and cook, stirring constantly until it thickens. Remove from heat and mix in the bread and chicken. Chill one hour. Shape into 4 patties. Dredge each patty in flour, then dip in egg and then coat with breadcrumbs. Put enough vegetable oil in a skillet to at least 1/2 inch deep when heated. Fry croquettes until browned, turning once. Drain on paper towels.
Preheat oven to 350 degrees. Cut broccoli and cauliflower into bite-sized pieces and set aside. Mince garlic, adding a pinch of salt. Combine evaporated milk with both cans of soup (and optional butter) in a medium-size bowl and mix well. Add spices and garlic. Add broccoli and cauliflower to a lightly-greased casserole dish and evenly pour the milk mixture on top. Sprinkle the Parmesan cheese over top, cover and bake for about 30-40 minutes, or until vegetables are to preferred texture.
Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional. Put the chicken in the crock on top of the oil. In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it. Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can. Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen. Since I used the tiny breast tenders (frozen) our dinner cooked in only 3 hours on high.
Puree berries and sugar in a blender. Let stand, stirring occasionally, until sugar in dissolved, about 10 minutes. Strain puree through a fine mesh sieve into a pitcher (there will be about 3/4 cup); discard seeds in sieve. Stir gin and lime juice into pitcher. Divide between 8 ice-filled glasses; Top each with club soda.
Preheat the oven to broil. Line a baking sheet with aluminum foil. In the bowl of a food processor, chop the pork, garlic, rice vinegar, lime zest, green onion and fish sauce. Season with salt and pepper. Shape into 10-cm (4-inch) long sausages and thread onto the skewers. Place on the baking sheet and bake in middle of the oven for about 15 minutes, turning the skewers halfway through the cooking. Once cooked, remove the skewers. Sauce: In a saucepan, bring all the ingredients to a boil. Serve at room temperature. When serving, place on the table: skewers, sauce, noodles, herbs and the detached lettuce leaves. Each person makes his own dish by placing some noodles, sausage and herbs on a lettuce leaf. Roll, dip into the sauce and enjoy. Makes 3 skewers per person.
Remove the pit from the avocado and scoop pulp into a medium sized mixing bowl. Squeeze the juice of the lime into the bowl. Using an electric mixer, mash the avocado pulp. Add the yogurt and prepared Dream Whip to the mixing bowl and blend together. In a small bowl, dissolve the Jell-O and Knox gelatine powders in the boiling water. Add this to the yogurt/avocado mixture and blend well. Pour into the prepared graham wafter pie crust and chill for two hours.