HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 325 degrees Fahrenheit, and spray 8 wells of a muffin tin with cooking spray (unless, of course, you have a silicone muffin mold, in which case no greasing is necessary). [I've also baked the batter in a single 7-inch silicone cake mold, which essentially negates the name "bouchon" but makes for a nice variation.]. In a medium bowl, break up the tuna with a fork, smashing it to a rough paste. Add the tomato paste, creme fraiche, eggs, gruyere, a good pinch of salt, Italian parsley, and onion, and mix well. The batter should be relatively smooth. Spoon the batter evenly into 8 wells of the muffin tin, and bake for 20-25 minutes, until set and golden around the edges. [If you choose to use a 7-inch mold as mentioned above, the baking time will be longer; bake until the batter looks set and does not jiggle.]. Serves 4 as a light meal with side dishes.
Pre-heat oven to 350 degrees. In large saucepan, saute onions and celery in butter until tender, add garlic and cook 1 minute. Stir in flour, sugar, salt, pepper and basil. Gradually add broth, bring to boil, cook and stir until thickened. Reduce heat, and add peas / vegetables, and cook for 5 minutes (this time will depend on what veggies you're using), stirring constantly. Stir in chicken, and pour into greased 13x9" baking dish. For dumplings: In bowl, mix together baking mix and basil. Stir in milk, until moistened. Drop by tablesoonfuls into 12 mounds over chicken mixture. Bake uncovered, in pre-heated oven for 30 minutes. Cover and bake additional 10 minutes or until toothpick inserted into dumpling comes out clean.
Make 4 ( 4oz.) patties from the gorund beef. Cook hamburger patties to your favorite degree of doneness. Top each cooked patty with a spoonful of chopped green chilies or ever how much you like. Place 1 slice of cheddar cheese on top of chopped green chiles. Make a sandwich with one cheese topped hamburger patty and two slices of rye bread. Butter the outside of both slices of rye bread. Cook in a hot iron skillet toasting on both sides.
Place potatoes on an 18-inch square of double thickness heavy duty aluminum foil; top with cheese, green onions and half-and-half; dot with butter; sprinkle with salt and paprika, then toss. Wrap securely in foil; cover and grill packet 4-5 inches from medium coals, turning 2-3 times, until potatoes are hot and cheese is melted, 20-25 minutes.
Broil steaks. Cook onions and garlic in oil; when soft, add mushrooms. Combine stock and cornstarch. Add stock to skillet along with horseradish, thyme, and pepper. Bring the sauce to a boil and cook 1-2 minutes. Add the sour cream and remove from heat. Serve over steak.
Combine beef, beer, Tabasco and Worcestershire sauce. Season to taste. Form into four 1" thick patties. Wrap in cling film and chill for a couple of hours. Grill patties; top with cheese and beer braised onions.
Stir together the yucca starch and baking powder. Add the queso and eggs. Mix until combined. Sprinkle starch on a clean surface, and roll your dough onto it. Knead for a couple minutes until smooth. Press the dough into a greased baking pan. Pre-bake the crust at 350* for about 20 minutes, or until it begins to get bubbly, golden. Remove it from the oven, add sauce, cheese and toppings, and then put back into the oven until the cheese is melted.
Preheat oven to 350 degrees. Mix all ingredients together and place in greased 8x8 pan. Bake for about 25 minutes, until heated through.
In a kettle, combine the sweet potatoes with enough water to cover by 1 inch and boil for 35 minutes, until tender. Drain the sweet potatoes and let them cool until they can be handled. The sweet potatoes may be prepared in advance and kept chilled overnight. Peel the sweet potatoes, cut them lengthwise into sixths, and cut crosswise into 1/2-inch pieces. Peel, core and cut the apples lengthwise into sixths and crosswise into 11/2-inch pieces. In a large heavy skillet cook the apples in the butter over moderate heat, stirring, for 3 minutes. Stir in the lemon juice, the brown sugar, the cinnamon and the sherry. Bring to a boil, and simmer 3 minutes. Add the sweet potatoes and cook, stirring gently, for 2 minutes, until heated through. Transfer to a heated serving dish.
Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender. Add the remaining broth, zucchini(or/and vegs. of choice), tomatoes(fresh or canned), tortellini and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the tortellini is tender. Serve with grated Parmesan cheese if desired.
Mix yoghurt and oil and add 2 eggwhites. Salt lightly. Mix flour and baking powder and add to liquids. Mix until a rather soft dough forms. Crumble feta and add chopped parsley (or mint). Form balls (bit larger than a golf ball) out of the dough. Flatten dough and place one teaspoons of filling in the middle. Close dough around filling and try to put back into dough shape (roll around between your palms). Place balls on a baking tray and brush with egg yolk. Sprinkle with black cumin and bake at 180°C-200°C until crispy brown.
mix all ingredients together, using as much egg and breadcrumbs as you need to get the consistency you want; just as long as they hold together nicely. roll into quarter size balls and place casserole dish or aluminum roasting pan that has olive oil on the bottom to prevent the meat balls from sticking. bake 350 for thirty minutes. my daughter loves these plain; but you can make a sweet and sour sauce to go with them for dipping.
Put frozen chicken in pot. Mix soups and sour cream and pour over chicken. Cover an cook on LOW for 7 hours. Cook noodles. Serve chicken and sauce over noodles.
Mix all liquids together. Grease 9x13 pan. Put hash browns in pan pour liquid over hash browns. cover with cheese. bake 350 1-1/2 hours.
In a small bowl, stir 2 teaspoons sugar into the warm milk and sprinkle yeast over the top; let stand until foamy (5 to 10 minutes). In a food processor, put remaining 1/4 cup sugar, flour, salt and butter and pulse until combined. Add the yeast mixture and egg yolks; process until mixed well, 20 to 30 seconds. Put dough into a large bowl and cover tightly with plastic wrap; put in refrigerator for at least 4 hours. Roll the dough into a this, large irregular circle (or 3 to 3 smaller circles). Spread the soft butter over the dough and sprinkle with herbs and garlic. Fold the dough in half and roll up the edges to seal. Spray a large cookie sheet with cooking spray (of lightly with oil) and place dough on it. Cover with a clean cloth and let rise until not quite doubled (about 45 to 55 minutes - preheating oven to 350 degrees F after 30 minutes). Brush bread with beaten egg white for a shiny top and bake until golden (40 minutes for large, 25 to 30 for smaller) and serve warm. A rich, lightly sweetened egg and milk yeast dough, rolled out and covered with herbs and garlic, and folded over into and irregular half-moon shape, this primitive bread is PURE HEAVEN!
In a saucepan, combine peaches, tomato soup, honey, vinegar, brown sugar, vegetable oil, Worcestershire sauce, dry mustard, paprika, salt, pepper and garlic powder. Bring to a boil, stirring constantly. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Preheat oven to 350 degrees F. Place chicken breasts in a baking dish; pour sauce over. Bake, covered, at 350 degrees for one hour; uncover and bake another 15 minutes. Serve with plenty of rice to eat with the extra sauce!
In a small bowl combine Bacon slices, Korean Chile Seasoning, and Chipotle Seasoning. Heat a saute pan to medium-high and fry the seasoned bacon - about 3 minutes a side until it is jerky-like and slightly crispy. Remove and set aside. On your bread slices spread a Tbsp of butter on each side. Toast to golden brown in a saute pan or toaster oven. Set aside. Finally fry up your egg. Over medium-high heat, spray your saute pan with non-stick spray, crack your eggs and then immediately turn down to low. Allow it to cook for about 3 to 4 minutes. The goal here is to leave a runny yolk so you can go sunny-side up or over-easy. Remove and set aside. Let's get to building! With one side of toasted bread on a plate, add a layer of Kimchi on the bottom, fold your bacon in half and add, and top with your freshly fried and runny egg. . Wash, pick and clean Basil, Parsley and Cilantro. Throw all the ingredients into a blender. Puree on high until completely combined. Taste to make sure seasoning is correct. Put in container or squeeze bottle, use right away or refrigerate. Finally drizzle Chimichurri sauce and garnish with cilantro. Enjoy!
Preheat the oven to gas 6, 200C, fan 180°C Lay out the fillets on a board. Season all over and carefully make a small incision about 4-5 cm (2-2 1/2 in) long and 3cm (1 1/2in) deep in the centre of each one to make a 'pocket'. Stuff 2 slices of the mozzarella and 3 basil leaves into each of the pockets - don't worry if either the herbs or cheese poke out a little. Wrap each chicken breast with 1 1/2 slices of the Parma ham to conceal the pocket. Heat the oil in a pan and sear each breast on both sides until golden. Place on a roasting tray in the oven for 8 minutes, until cooked through and the cheese is oozing. Serve with boiled potatoes in herb butter, plus salad.
Prepare outdoor grill for covered direct grilling over medium heat. In small bowl, combine hoisin, honey, ginger, and oil. Place pork on hot grill rack. Cover grill and cook pork 18 to 20 minutes, turning occasionally. With serrated knife, cut pineapple half into 4 wedges. Rub cut sides of pineapple with brown sugar. Grill pineapple 10 minutes or until browned on both sides, turning over once. While pineapple is grilling, brush pork with hoisin-honey glaze and turn frequently until temperature on instant-read thermometer reaches 155 degrees F. Transfer pork to cutting board; let stand 10 minutes. Transfer pineapple to platter. Thinly slice pork and serve with pineapple wedges.
Heat the oil in a large wok or shallow frying pan, and stir fry the onions, garlic and the chilies for two minutes. Add the chicken pieces and fry until chicken is browned on all sides, Add the chorizo and ginger. Stir fry for 1 minute and then add the rice and cayenne pepper. Stir thoroughly and stir fry for one minute. Add the nam pla and the coconut milk. Bring to a boil then add the bay leaf. Stir again thoroughly. Lower the heat and cover with aluminum foil. Put the lid on top of the foil tightly and simmer for 20-25 minutes. Uncover and adjust the seasonings. Lay the bell peppers on top of the rice and again cover tightly. Allow the dish to rest covered for 5 minutes. Garnish with the egg quarters.
Preheat oven to 350 degrees F and line two 12-muffin pans with paper baking cups. In a large mixing bowl, combine the cake mix, egg whites, water, oil, pumpkin, pumpkin pie spice and cinnamon. Beat on medium speed for 2-3 minutes until smooth. Fill each paper cup about 3/4 full with batter. Bake for 18-22 minutes or until an inserted toothpick in the center comes out clean. Set aside on metal rack to cool. Prepare frosting by placing cream cheese, butter, sugar and cinnamon in a small mixing bowl. Beat on medium until well-combined and smooth. For a prettier, more elegant presentation, use a piping bag to frost cooled cupcakes. Decorate with sprinkles or other fall/halloween deco items if desired.
Combine turkey,zucchini,cheese,onion,salt and pepper in a bowl.Shape into four patties.I wrap mine in cling film,and chill them for 30 mins or so to firm up. Heat a nonstick ridged grill pan over medium low heat.Grill the patties until browned on the outside and no longer pink in the middle (about 7 mins on each side). Whisk together the ketchup and mayp in a small bowl. Layer the lettuce,burgers and tomato in the bottom of the buns,top with ketchup mixture,then the bun tops.
Soften gelatin in 2 tbsp cold water. Beat egg yolks, gradually adding 2 tbsp sugar until lemon colored. In top of a double boiler, heat eggs yolks, softened gelatin, fruit rind, and juice, stirring frequently until mixture has thickened slightly and gelatin has dissolved. Cool and fold in yogurt and ginger. Beat egg whites and salt until stiff moist peaks form. Gradually add remaining 2 tbsp sugar; beat until stiff and shiny. Fold into yolk mixture. Spoon into a 6 cup mold. Chill 6 hours or until firm.
Put all the vinaigrette ingredients into a screwtop jar, shake well and set aside. Fry the pancetta in a small frying pan until very crisp, then drain on kitchen paper. Slice the potatoes into 1/2in thick pieces and place in a large bowl. Add the pancetta, onion, parsley, the remaining salt, the pepper and vinaigrette. Mix gently and serve immediately.
Preheat oven to 350 degrees. Cream together first 6 ingredients until mixed and smooth. Add next four ingredients individually, mixing between additions. Roll into one inch balls and place on ungreased cookie sheets. Bake 12-15 minutes. Cookies will"puff" and look a bit raw when removed. Once they cool they deflate and are decadently chewy and delicious.
Lightly grease bottom of a 11 x 7-inch or a 9-inch baking dish. Prepare you favorite lemon pie filling recipe; remove from stove-top and cool at room temperature until semi-cooled (the mixture should not be hot). In a bowl mix together the graham cracker crumbs with melted butter and sugar; lighty press into the bottom of the baking dish. Bake at 350 degrees for 3-4 minutes (just enough to set the crust). Cool the crust to almost room temperature (I just place it in the fridge for a speedy cooling). In a large bowl beat the softened cream cheese with 1 cup powerdered sugar until very smooth and fluffy. Add in the lemon juice; beat until combined. Add in the thawed Cool Whip; using the low speed of the mixer or a spatula, mix until combined. Spread the mixture over the top of the cooled crumb crust. Top/spread with the semi-cooled lemon pie filling (if you find that the mixture is a little lumpy just lightly whisk until smooth). Top/spread with a thin layer of whipped cream or thawed Cool Whip topping or dollup onto top of a slice. Chill for 2 hours before serving.
In a large saucepan over medium heat and heat the oil and then add the vegetables and herbs (carrots -pepper) and cook for 5-10 minutes or until vegetables are tender. Stir in the broth, tomatoes and lentils and bring to a boil. Reduce heat and simmer covered for 45 minutes. While lentils are cooking prepare the chicken by preheating the oven to 325 degrees F. Sprinkle chicken with salt and 1/2 teaspoon pepper. Spray skillet with Pam and set it over medium heat. Add chicken and brown chicken. Add 2/3 cup broth to skillet (I skipped this step) and bring to a boil. Cover and bake until chicken is done (30 minutes). Stir chicken juices in with the lentils. To serve, top lentils with the chicken and then sprinkle with parsley.
In a large bowl, toss the arugula with olive oil and season with sea salt. Divide the arugula onto 6 small plates. Place a slice of quince paste on top of each plate. Sprinkle each plate with cheese. Season with pepper.
Cook macaroni according to package directions. Drain. Add tomato and green pepper to macaroni. Preheat oven to 350°F. In med saucepan, saute onion in butter until translucent. Stir in flour, pepper and garlic to taste. Add milk and salsa. Add cheese and stir until melted. Add cheese mixture to pasta and veggies, stir to evenly coat. Pour into a 9x13in pan. Bake for 25-30 minutes. Cool 10 minutes before serving.
Preheat oven to 350 degrees F. Place currants and 1/4 cup of flour in a small bowl and mix well to cover currants. Set aside. Grease and dust a 9 inch loaf pan and cut out a piece of parchment paper to fit the bottom, line and set aside. In a large mixing bowl on medium speed cream butter, sugar and vanilla until light and fluffy. Blend in eggs, then blend in cream cheese. Mix or sift together the flour, baking powder and salt. Add a small amount of flour into butter mixture and blend well, then a small amount of buttermilk, then flour and repeat until both are well incorporated. Stir in the currants and remaining flour, mix well and spoon into prepared loaf pan. Bake for 1 hour and 30 minutes or until a toothpick stuck into the middle comes out clean. Remove and let stand in the pan for 10 minutes. The top will crack. Free up sides with a knife and invert onto a cooling rack. While still warm but not hot glaze cake and allow glaze to drip down sides. Cool to room temp and serve. Irish Whiskey laced whipped cream would be a nice touch. For the glaze just whisk together the powdered sugar and lemon juice.
combine sugars in a medium sized pot and add one cup of water. bring to a boil on medium heat stirring constantly. let boil for three minutes. remove from heat and add 1/2- 1 tsp maple extract (to taste). serve warm.
Preheat oven to 350°F. Place chicken breasts on cookie sheet and sprinkle poultry seasoning on top. Bake in oven for 30 minutes (don't worry if not totally done, we will be baking casserole in oven too!). Meanwhile prepare to make a cheese sauce, place butter in a sauce pan and melt. Once melted, add the flour in and stir with wire whisk to combine. Let cook 1 minute. Remove saucepan from heat and SLOWLY add a little of the milk. Stir. Continue doing this untill all flour mixture is incorporated into the milk. Bring just to a boil then add cheeses. Stir to combine. Set aside. Once chicken is done dice into pieces. Leave oven on! Combine chicken, noodles and cheese sauce in a casserole dish and crush Ritz crackers on top. Cover casserole and place into oven and bake for 30 minutes. Uncover and continue cooking for 10 minutes until top is golden brown. Enjoy!
Cook broccoli until tender Drain. While broccoli is cooking fry bacon till crisp, drain and crumble. Cook onion in drippings until wilted; stir in bread crumbs. Place broccoli on platter sprinkle with bacon onion and crumbs.
Cook asparagus in small amount of water until crisp-tender (cooking time will depend on thickness of asparagus;thin stalks 2-3 minutes, thicker stalks 3-4 minutes). Drain and cool asparagus and set aside. In salad bowl, combine vinegar, oil, honey, parsley, salt, and pepper, mixing well. Add chicken, apple, and asparagus, tossing to coat. Serve over lettuce/salad greens, garnishing with alfalfa sprouts if desired.
Bring 5 quarts water and 1/4 cup Old Bay seasoning to a boil in a large stock-pot. Add potatoes; return to a boil, and cook 10 minutes.  Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender. Remove potatoes, corn, and sausage with a slotted spoon.  Add shrimp to stockpot; cook 3 to 5 minutes or until shrimp turn pink. Remove shrimp with a slotted spoon. Serve with additional Old Bay seasoning, cocktail sauce, and butter. Yield: 12 servings.
Blend milk, orange juice concentrate, fat free half-and-half, powdered sugar, water, vanilla and ice cubes in a blender until smooth. (Add additional ice cubes to get the consistency you like). Serve immediately with an orange slice to garnish.
Combine the juice of the two lemons and the sugar. Grate about a tablespoon of lemon rind and add. Bring to a boil in a pot. Beat the 3 eggs til thickened. Pour a small amount of the hot lemon mixture into the eggs, beating continuously. Continue adding the hot lemon mix until it has all been added. Take care to add it slowly so as not to curdle the eggs. Cook on low heat until mixture is thickened. Remove from the heat and add vanilla and butter. Mix. Place in a sterilized jar and refrigerate immediately.
Heat oven to 325°. Grease or spray 2 loaf pans. Sprinkle cinnamon sugar in one and dust as you would with flour. Sprinkle brown sugar in the other and dust. In a large bowl, mash bananas with a masher or by well washed hands. Mix next 11 ingredients (through pudding mix) by hand, first dissolving soda in buttermilk-- use a larger container as it will foam up quite a bit. Divide batter mixture in half. To one half add walnuts, cinnamon, and nutmeg. Pour into pan dusted with cinnamon sugar. To the other half of batter add chocolate chips. Pour into brown sugar dusted pan. Bake at 325° for 30 minutes. Sprinkle tops with cinnamon sugar or brown sugar. Bake an additional 30 minutes, or until toothpick comes out ALMOST clean. Totally clean will mean a dryer loaf. Let cool 15 minutes after removing from oven and remove from pans. Or, bake in tin foil pans and let cool, cover with foil, slide into freezer bags and freeze.
stir flour into melted butter forming a roux. add milk, bread crumbs, onion, egg yolk, lemonjuice[ vinegar], celery salt and paprika. add cleaned and de-boned salmon. add beaten egg white. pour into buttered 1 quart dish. bake in 350F oven, 45 minutes.
Preheat oven to 375F. Beat together eggs and gradually add sugar. Mix in vanilla. lemon juice, and salt. Fold in flour and mix just until blended. Don't beat. Folding keeps them fluffy. Pour in melted butter slowly while mixing. Spoon batter into Madeleine pan until they are 3/4 the way filled. Bake for 10-15 minutes or until lightly browned on top. Put cookies on a cooling rack and sprinkle powdered sugar over the top. Repeat.
Cook the rice with water on HIGH power level for 16 minutes in a microwave proof dish. In another microwave proof dish, cook the mixed vegetables in 1/2 cup water for 8 minutes on MEDIUM HIGH power level. Heat oil in a small pot. Toss in the onion and chillies and saute until the onions turn golden brown. Add salt, turmeric powder, red chilli powder and garam masala powder in another bowl. Cook for 5 minutes on HIGH heat. Add the cooked rice and veggies to this masala and mix well. Remove and serve hot with cucumber-tomato raita. Enjoy!
Place avocado flesh in bowl. Mash with fork till smooth. Add the rest of the ingredients and mix well. Serve with chips, toast, or veggies to dip.
Heat oven to 450 degrees. Saute onion and mushrooms in olive oil. Blend in xanthan gum and seasonings. Cook over low heat until bubbly. Remove from heat and stir in milk, chicken broth and Worcestershire sauce. Bring to boil, stirring constantly. Boil 1 minute. Add egg yolk, flavoring and lobster. Place mixture in shell of lobster or individual baking dishes and sprinkle with 3 tablespoons fine buttered cracker or dry bread crumbs. Bake 5 minutes.
Place the frozen onions in a microwave safe bowl and heat in the microwave on high for 4 minutes. Sift the flour and salt into a mixing bowl; add the butter and rub it in with your fingertips to resemble fine breadcrumbs. Mix the egg, milk and mustard together; add them to the flour mixture and mix to form a soft dough. Turn the dough out onto a well-floured surface and knead lightly; and then divide the mixture into approximately 14 uneven pieces. Line a greased 14cm x 22cm loaf pan with baking paper; and place half the dough in pieces over the base. Sprinkle with half of the onion, cheese and parsley; then cover it with the remaining dough and the remaining onion, cheese and parsley. Bake the loaf in a preheated oven at 200°C /400°F for 40-45 minutes or until it is a rich golden brown. Notes: This is best eaten hot straight from the oven. Add chopped kalamata olives or diced bacon with the onion for a tasty addition.
preheat oven to 375 (350 for convection). thaw veggie chicken filets and cut into 1 inch portions, and set aside. combine panko bread crumbs, salt, pepper, thyme,cayenne pepper, and garlic powder. and place in a container for coating chicken pieces. coat all pieces of chicken in dijon mustard (use creole mustard for a spicier nugget), and then coat all pieces with the panko bread crumb mixture. place coated pieces on a cooling rack, placed inside of a standard cookie sheet. once all pieces are on the rack, place in oven on the middle oven rack, and bake for about 25 minutes or until all pieces are browned up nicely and chicken is heated through. serve with your favorite dipping sauce and enjoy.