HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam the brussels sprouts& carrots so they are about half cooked. Put the veggies in a casserole, toss with oil& season and bake in 400F degrees oven for 20 minutes.
Cook macaroni according to package directions. Meanwhile, melt 4 tablespoons butter in a large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat; add cheeses, mustard, salt and pepper. Stir until cheese is melted and sauce is smooth. Drain macaroni; add to the cheese sauce and stir to coat. Transfer to a greased shallow 3-quart baking dish. Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over macaroni. Bake, uncovered, at 400°F for 15 to 20 minutes or until golden brown.
Position a rack in the center of the oven and preheat to 350°F. Butter the bottom and sides of a 9-inch springform pan.
Line the bottom of the pan with a round of parchment or waxed paper, butter the paper. In a medium saucepan, combine the chocolate and butter. Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted. Gently whisk until smooth. Remove from the heat and stir in the cognac. Let cool. In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended. Stir in the melted chocolate mixture. In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy. Increase the speed to medium-high and beat the egg whites until soft peaks start to form. One tablespoon at a time, beat in the remaining 2 tablespoons of sugar. Continue beating until the egg whites are stiff but not dry. Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions. Do not overmix. Pour the batter into the prepared pan. Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes. Transfer the pan to a wire rack and cool for 10 minutes. Using a small sharp knife, cut around the sides of the cake to loosen it. Release the panside. Invert the cake onto a wire rack. Peel off the parchment paper and cool the cake completely. Wrap in plastic and refrigerate overnight. Make the chocolate glaze. Place the chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Using a wire whisk, stir in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened. Assemble the cake. Remove the cake from the refrigerator and remove the plastic wrap from the cake. Place the cake on a wire rack set over a baking sheet. Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Drizzle the top of the glazed cake with the melted milk chocolate. Serve the cake immediately, or refrigerate. Bring the cake to room temperature before serving.
Cook squash in boiling salted water until tender. Drain. Meanwhile, put pecans in blender container. Cover and run on low until coarsely chopped; empty into a small bowl; reserve. Put squash, sugar, and cinnamon into blender container. Cover and run on low until squash is pureed. Empty into 1-quart flame-proof casserole; top with chopped nuts and drizzle with syrup. Place under the broiler for 3-5 minutes or until glazed and browned.
Saute onion, celery, green pepper and garlic in the olive oil until tender, not brown. Add tomatoes, chili sauce, salt, sugar, chili powder and worcestershire. Simmer uncovered 45 minutes. If you want a thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons cold water; stir into sauce. Add the shrimp and cover, simmer about 5 minutes. Serve over rice.
Heat 2 tbs of the oil in a pan, add the eggplant and fry until golden brown. Transfer to a plate and set aside. Heat the rest of the oil in the pan, then fry the onion for 5 mins until lightly browned. Add the garlic and fennel seeds and fry for 1 min, then add the peppers and fry for another 5 mins until soft. Add the zucchini and fennel and fry for another 5 minutes Return the eggplant to the pan with the chopped tomatoes and some seasoning. Part-cover and simmer for 30 mins until all the vegetables are tender and the sauce has reduced and thickened slightly. Stir in the dill and some seasoning to taste. Serve or set aside to serve at room temperature later.
Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in 8- or 9-inch cake pan. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside. In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not over bake. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.
In basket of drip coffee make place coffee grounds, cinnamon stick, and the 3 cardamom seed pods broken open. Add 10 cups of water and brew. When done brewing add 1 teaspoon Rum extract to brewed coffee. Serve. Can add milk and sweetener if you like.
Heat oven to 350'F. In a medium bowl, mix together rhubarb, strawberries, 1 cup sugar and margarine. Spread in a 13x9 inch oven proof dish. In another medium bowl, combine 1/2 cup sugar, oil, egg replacer, flour, baking powder, milk and dry gelatin. Mix well with a whisk. Pour the sugar mixture evenly over the fruit and bake for 1 hour or until set. The crust should be golden and the fruit bubbly. Cool on a wire rack and store in the fridge. Bon Appetit.
Heat oven to 350 degrees. Grease 9 inch square pan. Stir togeter butter, sugar and vanilla in bowl. Add eggs, beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixer, beating until well blended. Stir in nuts in desired. Spread batter evenly into prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.Sprinkle with powder sugar. Cool completely in pan on wire rack. Cut into squares.
Mix together, eggs, sugars and butter until creamy, add vanila extract. Sift together flours and baking soda. Add creamy mixture to the dry ingredients. Gently incorporate the fresh raspberries. Butter 8 x 8 square pan. Bake at 350 F for approximately 30-35 minutes (convection oven). For icing: mix together icing sugar, yogourt and butter. Drizzle all over cake.
Using lime slices, moisten the rims of four margarita or cocktail glasses. SEt aside lime slices for garnish. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate. In a blender, combine the remaining ingredients; cover and process until blended. Pour into prepared glasses. Garnish with reservedlime slices. Serve immediately.
Start with a fresh egg. If the egg isn't fresh, the egg white deteriorates which leads to that jellyfish-like tendrils of whites seen with some poached eggs. To test for freshness, drop the egg into water. If it sinks, its fresh and perfect for poaching and souffles. If it stays submerged but lays with its wide-end up, its older but still good for most recipes. If it floats, throw it out. Pour 1/2 cup vinegar into each of 2 small bowls. Crack 1 egg into each bowl, taking care not to break the yolk. Let stand for 5 minutes. Meanwhile, bring a medium saucepan of water to a boil over medium-high heat. Using a whisk, vigorously swirl the water until a vortex forms in the center. Slip 1 egg with the vinegar into the vortex and continue to swirl the water with the whisk around the edges of the pan until it returns to a boil. The egg white should wrap tightly around the yolk, forming an oval shape. As soon as the water returns to a boil, reduce the heat to medium and gently simmer the egg, frequently swirling the water, for 2 minutes. Using a slotted spoon, lift the egg from water and use kitchen shears to trim any stray pieces of egg white. Place the egg on paper towels and gently blot; transfer the egg to a bowl or plate. Repeat with remaining egg. Season with salt and pepper.
Brown sausage in 2 tbsp oil over medium heat in Dutch oven. Remove and set aside. Add chicken to pan and cook until golden; remove and drain pan; return meat to pan and add liquid. Cook until tender. Meanwhile, put remaining oil and flour in a skillet over medium heat; cook briefly, stirring constantly; add vegetables and parsley and cook 10 minutes. Combine vegetable mixture with kidney beans and spices with the meat in the Dutch oven; bring to a boil; simmer, uncovered, for about 45 minutes, stirring constantly. Season to taste with salt, black pepper and red pepper sauce. Add green onions and let stand for about 10 minutes. Serve over cooked rice.
Preheat oven to 350 degrees Fahrenheit. Add all ingredients to large mixing bowl, beating until well mixed (use electric mixer). Shape dough into round balls about the size of walnuts. Place on sprayed baking sheet, approximately 2" apart. Bake 15 to 18 minutes (it took less time in my oven, so you might want to check after about 12 minutes). Allow to cool for a few minutes on baking sheet. Then transfer to wire rack to cool completely. May be frosted with lemon frosting mix, if desired.
Combine all of the ingredients in order given. Makes about 1 3/4 cups. Tips: Looking for an unusual container for your dip? Try a sea shell, coconut shell, green or red bell pepper case, half grapefruit, or scooped out tomato. Dip accompaniments may be selected from assorted crisp crackers and waferettes, corn or potato chips, pretzels, or raw vegetables.
In a medium bowl, whisk the flour, baking powder and salt. In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined. Beat in the egg yolks and vanilla. Add the dry ingredients and beat at low speed until a soft dough forms. Halve the dough and form into logs. Wrap the dough in plastic and refrigerate until firm, at least 1 hour. Preheat the oven to 350° and butter an 8 x 11-inch glass baking dish. Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish- Do not pat or press the dough. Using a spoon, dollop the preserves over the dough and gently spread it in an even layer. Grate the second log of dough on top. Using a rubber spatula, tuck in any shreds of dough sticking to the sides of the baking dish to prevent them from burning. Bake the shortbread on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking. The shortbread is done when the pastry is golden all over. Let cool completely, then cut into 24 bars. Dust the tops with confectioner's sugar and serve.
Place all ingredients in blender; cover. Blend until smooth. Pour into three tall glasses. Serve immediately.
Toast the pasta: Preheat oven to 350°F Put pasta on a baking sheet, coat it with one tablespoon of the olive oil (using your hand, rub the and then spread it out in a single layer. Bake until the pasta is golden to russet color, about 10-13 minutes. Do not let scorch. Let cool. Make the broth: Wrap up the mushroom stems, parsley stems, garlic, thyme, and peppercorns in a square of cheesecloth and set the sachet aside. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the shallots and cook, stirring occasionally until soft and golden, about 10 minutes. Add the sliced shiitakes and cook until they begin to brown, about 10 minutes. Season the mushrooms with salt, then transfer them to a large saucepan. Add the sachet, the stock, and 2 cups of water to the mushrooms. Bring to a simmer and cook until the broth has a nice mushroom taste, about 15 minutes. Discard the sachet. Break the pasta in half and add it to the simmering broth. Cook just until the pasta is done, about 5 minutes. Adjust the seasoning with salt and pepper if necessary, then ladle the broth and pasta into bowls. Serve garnished with parsley leaves and chives. Add spinach or braised bok choy if desired.
Place chicken in the oven to cook while the rice is cooking. Prepare rice to the box instructions. When everything is finished, cube chicken and add to the rice. Stir in dressing. Line a warm tortilla with rice mixture. Top with lettuce. Roll & Enjoy!
Spread a tortilla all over with filling. Roll up and cut in half if you like. Can be served warm out of the microwave so the filling melts. How easy is that. Finger food, just what kids like.
Heat water and onion in a medium nonstick skillet over medium-high heat. Saute onions for five minutes. Add garlic and saute for another minute. Add another tablespoon of water if the skillet becomes too dry. Add meat and brown on all sides for about one minute. Add tomato, spinach and spices. Cover and cook for five minutes. Remove lid. Cook for another five minutes, uncovered. Stir in butter until melted and salt and pepper to taste. Serve over rice.
Pre-heat the oven to 375°F. Wash and cut the potatoes into quarters lengthwise Place into a large, deep ovenproof baking dish Drizzle with olive oil. Squeeze the lemons and remove the zest from 1 or 2, crush the garlic and chop the oregano. Season the potatoes well and scatter with the oregano and lemon zest Bake uncovered for about 30-40 minutes or until tender. Can also be placed under a very hot broiler for a few minutes to brown. Serve with a squeeze of lemon juice.
http://www.recipezaar.com/Easy-Red-Velvet-Cake-24561. (a red velvet recipe) or use box. Baking Instructions: Preheat oven to 350°F Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake according to directions. Combine cherry pie filling and almond extract in small bowl, stir. To assemble, place on cake layer on heat resistant serving plate. Spread with one cup whipped topping, then half of the pie filling mixture. Top with second cake layer. Spread remaining pie filling mixture to within 1 1/2 inches of cake edge. Decorate cake edge with remaining whipped topping and sides. Garnish with sliced almonds.
Preheat oven to broil. Brush eggplant slices with 2 tbls. oil, and sprinkle with salt and pepper to taste. Place on a baking sheet coated with cooking spray, and broil 5 to 7 minutes. Turn eggplant slices, and broil 5 more minutes, or until slices are tender and light brown. Set aside, and lower oven heat to 350*F. Cook rice, following package directions, and set aside. Meanwhile, heat remaining 4 tbls. oil in a large skillet over medium heat. Saute cashews, onion and garlic in oil 5 to 7 minutes, or until onion is soft and brown. Chop one tomato, and add to skillet; cook 3 more minutes. Transfer cashew mix to large bowl. Stir in cooked rice, breadcrumbs, broth, brewer's yeast, basil, thyme and lemon juice. Season to taste with salt and pepper. Coat a 9"x13" oval baking dish with cooking spray. Line the bottom of the dish with half of the broiled eggplant slices. Spoon in cashew mixture. Top with remaining eggplant slices. Slice remaining 2 tomatoes, and layer down center of casserole to form a broad, bright red stripe. Bake 40 to 45 minutes, or until the top is brown and filling is hot. Serve immediately. Enjoy. !
Heat oven to 350 degrees. Whisk liquid ingredients together. Put chicken parts in a pyrex baking dish and pour liquid over it. Sprinkle chicken with garlic, paprika and salt. Bake for 1 hour.
Cut top and root end from onions. Peel and rinse. Make two cuts into each onion without going all the way through, making quarters that stay together. Core the middle of the onion. Place each onion in the middle of a foil square large enough to securely wrap the onion. Put 1/4 tsp of beef boullion granules into the middle of each onion. Crush about a 1/4 tsp of rosemary on to the top of each onion. Top with 1 Tbs of butter. Add salt and pepper to taste. Securely wrap each onion. I double wrap so juices don't leak out. Place on medium grill for 30-40 minutes until soft when squeezed. Serve as side dish. We serve in the foil packet.
First, make the wonton cups- press wonton wrappers into greased muffin cups, bake them for 10mins at 350°F; cool and store them in airtight container up to 1 day ahead. Add lemongrass, ginger, lime zest and juice to approx 2 cups of water (enough water to cover the shrimps) and bring to boil in a small saucepan. Poach the shrimps in the stock for 5-10mins, until shrimps just turned pink (do not overcook); remove and cool. Peel the shrimps and set aside. Make the dressing/marinade- combine all ingredients in a small bowl. Place cooled shrimps in a ziplock bag, and pour in the dressing; marinate shrimps for 1-2 days in the fridge for best results. A few hours before serving, combine all salad ingredients except the black pepper and garnish, in a medium non-reactive bowl. Add the shrimps and dressing, toss to coat and chill. Assembly- place wonton cups on serving platter/tray, arrange salad in the cups, topped them each with a shrimp, sprinkle with fresh ground pepper and chopped nuts and garnish with fresh parsley/cilantro before serving.
Preheat oven to 350 degrees F. Grease a loaf pan (9 x 5 x3")d or a square cake pan. In a medium pan, saute onion in butter until soft and translucent. Let cool. With an electric mixer, combine softened butter, eggs and buttermilk. Add in zucchini, jalapeno peppers, honey, flour, cornmeal, baking powder, baking soda ands salt. Mix well. Pour mixture into prepared pan. Bake in preheated oven for about 45-50 minutes or until toothpick comes up clean before slicing. Serve with butter and jam or jelly. Can be made ahead and frozen. NOTE: To make homemade buttermilk, mix 1 tablespoon vinegar or lemon juice into 1/2 cup milk and gently stir. Let sit for about 20 minues until slightly thickened.
Cook pasta to al dente according to package directions. Preheat oven to 425°F Coat baking sheet with cooking spray. Press oregano onto both sides of chicken. Place on sheet and bake, turning once, 5-6 minutes per side. Cool; cut into 1/2 inch wide slices. In a serving bowl, combine dressing, sauce and salt. Add pasta mixture, chicken, tomatoes, bocconcini, basil and olives; toss to combine. Sprinkle with shredded Parmesan cheese. Serve with garlic bread.
In a large skillet, heat olive oil until very hot. Add chicken breasts to pan (don't crowd them, use splatter screen, and keep temp high) and sear until nice caramel brown - about 5 min per side. Remove breasts to a plate - don't worry if they are not fully cooked, they will be added to the pan again for additional cooking. Add a bit more olive oil if needed and saute mushrooms and garlic for a couple minutes - don't let the garlic burn or it will be bitter. Take a bottle of balsamic vinegar and make several swirls around the pan to deglaze (approx 1/2 to 1 cup balsamic vinegar). Let bubble for a minute and add some white wine to the mix and salt and pepper to taste. Once it starts to boil, add the chicken breasts back to the pan, cover, and reduce heat to a simmer. Flip the breasts every couple minutes so the balsamic vinegar sauce can penetrate both sides nicely. Cook about 8-10 minutes. Remove breasts and mushrooms to serving platter. Reduce sauce until it is thick and rich, adjust seasoning if needed, and pour over breasts. Good served over Rice a la Frances with a nice vegetable or tossed salad on the side.
Combine ground meat, green pepper, paprika, Worcestershire sauce, minced onion, egg and mix well. Shape into patties about 3 inches across and 1 inch thick. Wrap a strip of bacon around each patty and fasten with a toothpick. Brown well on both sides, either in a skillet on top of the stove or in a baking pan under the broiler. Pour off any excess fat that may accumulate and add the Consomme. Bake the patties at 350 degrees, basting occasionally, for 40 to 60 minutes.
Toss together arepa flour, cheese, and 1/8 teaspoon salt in a bowl, then stir in water until incorporated. Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen). Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface. Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface. Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch. Drain on paper towels.
Place 1/4 cup of the coconut on a plate and set aside. Place the rolled oats in a heavy bottomed skillet and toast for a few minutes, stirring constantly. When they begin to turn a darker shade of tan at the edges and emit a toasted aroma, transfer the oats to the bowl of a food processor. Process on high to pulverize them to a fine meal consistency. Add the remained 1/4 cup coconut and the dates and process to finely chop them, then add the almond butter, sesame seeds, and orange peel. Add the orange juice and process until things come together to form a homogeneous mass. Add a bit more orange juice, if needed, to get the right thickness and well blended consistency. Don't add too much juice; you want the mixture to be fairly dry, not moist and mushy. Use your hands to form the mixture into balls about 1 1/2-inch in diameter, then roll the balls in the reserved shredded coconut. Place on a plate and chill for an hour or so before serving. They're also good, though a bit gooey, when eaten at room temperature.
Half-fill a large bowl with water and ice cubes and set it beside the stove. Combine sugar and water in a heavy 3-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Once it starts boiling, cook without stirring until syrup turns amber, 5 to 10 minutes. Immediately set saucepan in ice water for about 30 seconds. Add soy sauce, star anise and garlic to cooled caramel. Return pan to medium-high heat and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 10 minutes. Remove from heat and let cool completely. Discard garlic. Transfer to a jar (sterilized if keeping longer than 1 week) and let mellow overnight in the refrigerator before using. Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 6 months.