HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the butter in a large pan on medium-low heat. Add the onions and sugar; cook until brown and sweet-approximately 20-30 minutes. Lower the heat if the onions are browning too quickly. In a large mixing bowl, combine the meatloaf ingredients with the caramelized onions (including all those browned bits at the bottom of the pan!); Do not overmix. Transfer the meatloaf mixture to an oiled or parchment-lined loaf pan. (I used a large soup spoon, patting the mixture down and into the corners of the pan. Use the back of the spoon to smooth the top of the loaf.) If desired, lightly sprinkle the top of the loaf with dried parsley. Bake at 375 for 45-60 minutes or until the meatloaf is not longer pink in the center. Servings are estimated. Cooking time includes caramelizing the onions.
Beat butter and brown sugar together until fluffy. Add eggs and vanilla; mix well. Combine flour, baking soda, salt and cinnamon; gradually add to creamed mixture. Stir in chopped pecans. Shape dough into two long rolls about 2 inches in diameter. Wrap in wax paper and chill at least 4 hours. Unwrap and cut into 1/4 inch slices; place on lightly greased cookie sheets. Bake in a 350 degree oven for 8 to 10 minutes. Note: Dough may be frozen up to 3 months. Slice dough while thawing and bake as directed.
Preheat oven to 325. Gradually stir milk into milk powder. Stir in egg substitute, 1/3 c splenda, and vanilla. Pour mixture into custard cups. Bake in pan filled with hot water to 1" deep about 35 minutes, until custard is set. Chill. Sprinkle 1/2 tsp sugar over top of each custard and place cups on baking sheet. Broil 4" from heat until sugar is caramelized. Serve with fresh raspberries.
cook linguini al dente. in a skillet, carmelize garlic and red onion - medium high. add chili, broccoli, red pepper, then tomato - medium heat. add clam. add gorgonzola and cook until it melts. fold in linguini. plate arugular and drip some chili oil over it. using tongs, place some pasta over greens.
Preheat oven to 400°F. Cut butternut squash in half, lengthwise and scoop out the seeds. Place cut sides down on a baking sheet with the poblano pepper. Roast for 30-40 minutes, or until squash is cooked through. Remove squash flesh (once it's cool enough to touch) and put it in medium-large pot. Remove the skin of the poblano (it looks a little plastic-y), tear the flesh into pieces/strips and drop in the pot. Add the stock/water and puree in a blender or using an immersion blender. Add cumin and pepper (black or white). Add lime juice. Cook over medium heat until it is reduced to a consistency that you like, stirring occasionally. If you add more water, it may be necessary to blend again. Serve with a dollop of sour cream and/or some chopped fresh cilantro.
Put the egg yolks, mustard, and garlic in a food processor (or blender) and puree 30 seconds. With the machine still running, start to add the olive oil, drop by drop until it is thick and smooth. When it reaches this consistency, start to add the oil in a slow steady stream until gone. Dissolve the saffron threads in the warm white wine and add to the blender. Transfer to a bowl and taste. Stir in salt and lemon juice to season. Serve as an accompaniment to bouillabaisse or other fish soup. It may also be used as a dip.
Bring apples and water to boil in heavy large saucepan. Reduce heat, cover and simmer until apples are falling apart, stirring occasionally, about 30 minutes. Cool 30 minutes. Press apple mixture through a fine strainer into heavy large suacepan. Puree green peppers and chilies with 2 cups sugar in processor. Add to apples. Mix in remaining 3 cups sugar and vinegar. Boil over medium heat 10 minutes to blend flavors. Add pectin and boil exactly 2 minutes. Stir in red pepper. Pour into sterilized jars and seal. Shake jars occasionall as jelly cools to distribute peppers evenly. Store in cool dry place.
In a medium skillet, cook chorizo and drain if necessary. Add onions, garlic and Jalapeno, sauteing until soft. Add beans and let simmer for 1 hour over low heat and serve with tortillas, sour cream and salsa.
Place the water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan. Add vanilla extract and cinnamon into the saucepan. Stir the mixture until it begins to thicken. Add the piloncillo or (or sugar, molasses combination) and continue to stir vigorously until the sugar is dissolved. Remove the mixture from the heat. At this point you could add pureed fruit such as strawberries or pineapple. Stir the fruit into the mixture and return it to the stove and heat over medium heat until the mixture is warmed. Serve hot, in mugs.
Heat oil in a 5-liter or larger pressure cooker over medium-high heat. Add lamb cubes in batches to avoid overcrowding; brown on all sides, about 5 minutes per batch. Transfer browned lamb to plate with slotted spoon. Add onion and garlic to heated fat; saute to soften slightly, 2 to 3 minutes. Return lamb to pot and stir in remaining ingredients, including wine and salt and pepper to taste. Stir slightly while the mixture comes to the boil to avoid scorching. Place the lid on the cooker and bring pressure to the second red ring. Adjust the heat to maintain pressure at the second red ring and cook for 15 minutes. Use Natural Release method. (10 to 15 minutes extra). When the pressure has dropped, test the meat. It should be fork-tender. If not, stir the mixture to prevent scorching, replace the lid when the mixture begins to boil, and cook on the second red ring another 5 minutes longer. Use quick-release (finger-tip release) method. Garnish with mint leaves and serve with rice.
Cake: Preheat oven to 350. Combine first four ingredients; mix at medium speed. Set aside. In a medium bowl, combine sour cream and butter. Manually beat until fluffy. Pour sour cream mixture into batter, and then beat at low speed until fluffy. Add milk (or water) and beat mixture at high until batter is smooth. Pour batter in two 8" or 9" baking pans. Bake for at least 45-60 minutes. When done, cool cake for 25 minutes at room temperature. Set cake aside for frosting and decoration. Frosting: In a blender, crush butter mint candies until they are of a powdery consistency. Then add the frosting. Blend at high speed until frosting is creamy. Then pour frosting into a medium sized pour and frost cake. After frosting, refrigerate cake. Icing: In a large bowl, mix ingredients, except for the food color at high speed until icing is fluffy. Use as much and whatever food coloring is desired for decoration. Use molds or icing bags to decorate cake. Refrigerate cake.
Preheat oven to 250°F. Beat 6 egg whites and 12 egg yolks with the sugar for 15 minutes at low speed with an electric beater. Add the cream and vanilla. Melt enough brown sugar in some water to line the bottom of a baking dish. Pour the batter over this and bake in a hot water bath for 1 1/2 to 2 hours, or until set (jello like texture/jiggle) in 250F oven. Whip the other 6 egg whites with a little sugar until stiff but not dry. Spread over the dish of custard. Raise oven heat to 425°F. Return baking dish to oven for 8 to 10 minutes or until meringue is golden brown.
Cookies: Preheat oven to 350°F. Sift together flour, baking soda and salt in a medium bowl. In small bowl, mix together buttermilk and vanilla. Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until evenly distributed and light in color. Add egg to butter and sugar mixture and beat until blended. Gradually mix in flour mixture one cup at a time, adding buttermilk mixture between each cup of flour, mix until smooth. Scrape down the sides of the bowl as necessary. Drop leveled 1/4-cups of batter onto a greased baking sheet. Bake on middle rack for 14-16 minutes, or until the tops are golden brown. Allow cookies to cool completely before icing. Frosting: In a mixing bowl, beat butter until creamy. Add sugar and cocoa, mixing well. Add milk in 2 portions, stirring each time. Add vanilla extract. Prepare a pastry bag with a multi-opening/ grass tip, fill with the frosting and close tightly with a rubber band. Hold the tip vertically over the cookie, squeeze and pull up quickly. Repeat to cover the whole cookie. Press 5 cashews into each cookie to form claws.
On rimmed baking sheet, lightly toast bread in 500F oven, turning halfway through cooking time, about 6 minutes. Remove from oven; sprinkle with 3 tablespoons of the wine. In large bowl, beat egg, egg yolk, garlic, flour and cayenne until smooth. Whisk in remaining wine; mix in cheese. Top bread with cheese mixture; sprinkle with freshly ground pepper. Return to oven; bake until golden, about 10 minutes.
Bring a large pot of water to a boil. Heat the oil in a large, deep skillet, add the onion and garlic, and lower the heat to medium. Fry at medium-high heat until the onion starts to brown (about 10 minutes). Set aside, off the heat. Drop the potatoes in the boiling water and boil 10 minutes. Drain and set aside. Slice the vegetables about 1/2 inch thick. Place the skillet with the onion back on low heat and add paprika, turmeric, fenugreek, ginger, salt, and green chiles. Reheat until sizzling a bit and add 2/3 C water. Stir in the vegetables (except the peas) and the potatoes. Simmer 20 minutes, covered. Remove about 1/2 C of hot liquid from the pot, place in a deep bowl, and add the tamarind concentrate, stirring fiercely to dissolve it and pressing it against the sides of the bowl. Pour the mixture back into the pot, increase the heat to high, bring liquid to boil and reduce it until the sauce is very thick (about 5 minutes). Stir in the garam masala, cardamom, cloves, cayenne, and coconut, lower heat and simmer uncovered for 30 minutes. Cook peas separately in boiling water until just tender (2-3 minutes), checking frequently. Cool them under cold running water and reserve. Just before serving, add the peas to the mixture, cook them just long enough to warm them and serve the dish. Garnished with cilantro.
Heat beef patty by pan frying in shallow oil or baking in oven at 350F 10-12 minutes or until crispy, whichever is directed for your patty or whichever you prefer. Assemble ingredients on warmed or toasted bun and serve with chips, fries, onion rings, etc.
Melt butter in pot on saute. Add potatoes that have been cut into 1/2 inch cubes as well as onions and garlic. Stir. Turn off pot and add milk. Set to high pressure, making sure valve is set to keep pressure. Set time for 7 minutes. Once done, carefully do a quick pressure release. Mash. I did this in a separate bowl so as to not damage the stainless pot.
Cook turkey in oil in a heavy bottomed saucepan, stirring until crumbly. Remove turkey from pan, and drain, leaving 1 tablespoon of oil in pan. Add onion, garlic to pan, and cook 3 minutes until soft. Add canned tomatoes, fresh tomato (if using), cumin, coriander, chili powder, oregano, and cinnamon stick to this mixture. Simmer uncovered for 15 minutes. Add turkey to this mixture, and cook for 30 minutes, letting liquid evaporate, stirring occasionally. Stir in chocolate, vinegar, and beans. Cook until chocolate is melted and combined well. Add salt, pepper, red pepper, and jalapeno powder to taste, if using. Remove cinnamon stick. Spoon in to bowls, garnish with cilantro, and sour cream, and cheese.
Place the split hens in a 13 x 9 x 2 inch baking dish. Combine the lemon juice and the remaining ingredients; stir well with a wire whisk. Pour the marinade mixture over the hens. Cover and marinate in the refrigerator for at least 8 hours, turning occasionally. Prepare your grill so that you have medium-hot coals (350 to 400 degrees). Drain the hens, reserving the marinade. Place the marinade in a small saucepan. Bring to a boil; reduce heat and simmer for 5 minutes. Grill the hens over medium-hot coals (350 to 400 degrees) for 30 minutes or until done, turning and basting occasionally with the marinade.
Cook the pasta in a large amount of boiling water until al dente; drain and set aside. Sprinkle the chicken with 2 t of the Cajun seasoning and mix until coated evenly. Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Add the chicken to the hot pan and cook for 2 minutes without stirring. When the chicken is lightly browned on one side, stir it to cook the other side (leaving it to cook without stirring helps to keep it from sticking). Cook for about 5 more minutes, or until no longer pink inside. Remove from the pan and keep warm. Spray the pan again with the nonstick cooking spray and add the olive oil. Over medium-high heat, add the peppers, mushrooms and 2 of the green onions. Cook for 3-4 minutes, stirring occasionally. Stir in the lemon pepper, basil, garlic powder, remaining teaspoon of Cajun seasoning and the salt. Then add the half-and-half, bring to a boil and add the chicken. Stir until coated and warm. Add the pasta and toss to coat. Garnish with remaining green onions.
Mix 22 crushed Oreo cookies and butter in medium bowl for crust. Press firmly on bottom and sides of 9-9nch pie plate. Beat cream cheese and sugar in bowl with electric mixer at medium speed for 1 minute or until smooth. Fold in whipped topping; spread into pie crust. Top with chopped cookies and fruit. Brush preserves over fruit with pastry brush. Refrigerate for 2 hours or until serving time.
Heat the oil in a large saucepan, cook the onion and garlic together, stiriing until the onion is soft. Add the tomatoes, salt and wine and simmer uncovered for about 15 minutes or until the tomatoes are soft. Add the remaining ingredients, simmer uncovered for 10 minutes or until thickened. Remove bay leaves from sauce. When cooled refrigerate for up to 3 days. Use sauce as desired.
Sprinkle brown sugar in greased 9x13-inch pan. Pour over whipping cream, set aside. In large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt. Add water, egg, and melted butter; beat at low speed until moistened. By hand, stir in 1 1/2- 2 cups flour. Knead 3 minutes; let rest 10 minutes. Roll dough to a 7x15-inch rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up tightly and seal edges. Cut into 1-inch rolls. Place in prepared pan. Cover and let rise until doubled. Bake at 350° for 20-25 minutes. Invert onto serving plate.
In large stockpot add chicken broth, side pork, ginger and onion powders bring to a boil; reduce the heat to a medium low simmer for 60 minutes. Remove the side pork adds mushrooms and simmer for 15 minutes add in the rest of the ingredients and simmer for 15 minutes. Before serving add in the crabmeat and green onion. Save the cooked side pork for another dish.
Brown chops in microwave, cut off any fat. Mix remaining ingredients and pour over chops. Bake in 350 degree oven for 1 hour.
Preheat oven to 325. Sprinkle crumbs on bottom of 9" springform pan. Process ricotta until smooth in food processor. Add yogurt cheese, egg whites, sugar, cocoa, flour and vanilla. Process just until well blended. Pour over crumbs. Bake 50 minutes or until edges are set. Turn off oven. Leave in oven with door ajar for 1 hour. Remove from oven. Cool. Refrigerate until thoroughly chilled. YOGURT CHEESE: line a non rusting colander or sieve with double thickness cheesecloth. Place yogurt in colander over a deep bowl. Refrigerate until liquid no longer drains from yogurt -- about 24 hours. Discard liquid.
Combine the strawberries, sugar, port, limes, and mint in a slow cooker. Cover and cook on LOW for 4-5 hours; strain through two layers of cheesecloth lining a colander and return to the crock (put the lime slices back in or slice another fresh lime and add to the crock). Add the white wine, cover, and continue to cook on LOW for another 1-2 hours. Serve hot.
Preheat oven to 400 degrees. In a non-stick skillet, cook onion and garlic in oil over moderate heat. Stire continously until onion is softened, about 2 minutes. Place onion and garlic in mixing bowl with salt, pepper, Worcestershire sauce, parsley and ketchup. Mix well. Stir in oats, yogurt and egg. Let stand 5 minutes. Add turkey and mix well with your hands. Place turkey mixture in a lightly oiled standard bread pan. Bake 50 to 55 minutes (until meat thermometer inserted into meatload registers 170 degrees). Let stand 5 minutes before serving.
In shallow dish, combine cornmeal, fennel seeds, oregano, salt, cayenne and pepper. In another dish, beat eggs with water. Cut zucchini into 1/2-inch slices. Dip each slice into flour to coat; shake off excess. Dip into egg mixture; dip into cornmeal mixture, pressing mixture on to coat. In skillet, heat half of the oil and butter over medium-high heat; add half of the zucchini and reduce heat to medium. Cook, gently turning once, for 5 to 7 minutes or until zucchini is soft inside and outside is golden. Repeat with remaining oil, butter and zucchini.
With a small amount of olive oil heated on medium high, saute mushrooms and onions until soft. Stir in peppers. Place in a bowl and keep warm. Divide shaved beef into two portions and shape generally into same shape as grinder roll. Meanwhile toast grinder rolls. In same skillet as mushrooms were cooked heat a little more olive oil. Place two meat portions in hot skillet and brown. Flip over and immediately place cheese on each meat portion. Heat until cheese is melted. Using spatula remove meat from skillet and place cheese side down in grinder rolls. Top with mushroom, onion, and pepper mixture. Can top sandwich with lettuce, tomato, mayo, etc.
Heat oven to 350 degrees. In large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup confectioner's sugar, 2 tablespoons cocoa and the vanilla. Place mini foil or paper baking cups, if desired, in each of 24 mini-muffin cups. (If not using baking cups, grease the muffin pan cups.) Divide dough into 24 equal pieces. Press each piece in bottom and up side of muffin cup. In small bowl, mix all fill ingredients. Spoon about 2 teaspoons filling into each cup. Bake 16-19 minutes or until almost no indentation remains when filling is touched lightly. Do not overcook! Cool 1 hour; loosen from cups with tip of knife. Remove from pan to wire rack. In small bowl, mix 1/2 cup confectioner's sugar and the cherry juice until smooth and spreadable. Drizzle glaze over cookies; sprinkle with a few additional chopped cherries.
Dissolve bouillon cube in hot water, add half and half. In saucepan, melt butter and add flour. Whisk and cook mixture until frothy and raw flour taste is gone. While stirring, add bouillon mixture. Stir constantly with whisk until the sauce thickens and begins to bubble. Add Swiss cheese and stir until smooth (If sauce needs thinning, head and add a little water). Assemble hot browns by placing turkey and onion on each bread slice. Top with sauce and crumbled bacon. Heat at 350 degrees for 10 minutes, garnish with parsley.
Have the butcher cut the ribs across the bone in to 2 inch wide strips. Remove the membrane from the underside of the ribs and discard. Cut each two inch wide strip into three sections. Set aside. Combine the chicken broth, coconut milk and the fish sauce. Set aside. In a small skillet, heat the cloves, peppercorns, coriander seeds, caraway seeds and cumin seeds over medium heat until the spices just begin to smoke (about 1 minute). Using a spice grinder, pulverize the spices and set aside. In a food processor, add the garlic cloves, shallot and chiles and pulse a few times. Add the basil, cilantro and salt and pulse several more times. Add the ground spices and pulse several more times. Through the feed tube, pour the vegetable oil with the machine on so that a paste can be formed. Place into a small bowl and set aside. In a large dutch oven, heat the 1/4 cup vegetable oil over medium-high heat. When the oil starts to smoke a little, add the ribs and fry until they are lightly browned (about 5 minutes). Don't forget to have your kitchen fan turned on high. Remove the ribs and drain the cooking oil. Add the ribs back to the pot and pour in the curry paste. Stirfry the ribs and curry paste over medium heat for 30 seconds. Add the coconut milk mixture and bring to a low boil. Cover and reduce heat to low/simmer. Cook the ribs until the meat is tender (about 1 hour). Stir the pot every 15 minutes. Temporarily remove the ribs from the pot. Using paper towels, remove the oil floating on the surface of the sauce and discard. Return the ribs to the sauce and simmer for 5 minutes to heat them again. If you are not planning on serving the dish within the hour, cool completely, refrigerate covered for no more than 24 hours and then reheat when ready to serve. Mix the cornstarch with equal amount of cold water until smooth. Stir into sauce until sauce is slightly thickened. You can keep the ribs warm for up to one hour on simmer/low heat before serving. Serve over cooked rice.
First make a roux with the 3 tablespoons of flour and 4 tablespoons of olive oil added to a saute pan and cooked until it darkens. Make this roux first so that it will be cool when you are ready to add it to the soup. Soak the olives in cold water for 1 hour (this helps to remove some of the salt). Drain and coarsely chop the olives. Heat a saute pan and add 3 tablespoons of oil, onion, and garlic, along with 2/3 of the olives. Saute until the onions are transparent. Puree the mixture in a food processor along with 1 cup of the stock. This much of the recipe can be made up to two days ahead if needed. Place this mixture into a 4 quart saucepan and the rest of the stock. Simmer for 20 minutes and add cream. Whisk in the roux a little at a time and simmer, stirring constantly until thickened. Add pepper to taste and remaining chopped olives, Tabasco, and sherry.
In a large skillet, heat the olive oil over medium heat. Add the onion and, if using, the garlic and saute until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, bread crumbs, salt, pepper, and, if using, the nutmeg. Stir in the eggs. If the mixture is too loose, add a little more bread crumbs. The mixture can be stored in the refrigerator for a day. Shape the spinach mixture into patties. In a large skillet, heat a thin layer of oil over medium heat. In batches, fry the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.
Bring vinegar to a boil in the microwave. Add flour to vinegar and stir to make a paste. Add softened cream cheese to above mixture and stir thouroughly. Add all other ingredients except cheese to above mixture and mix well. Grate the cheese with manual cheese grater or in your food proccessor. Add cheese into mixture and mix well. Serve on bread as a sandwich or on crackers, wheat thins, etc.
Preheat oven to 350 degrees. Butter a 9" square baking pan. Sift the flour, baking soda and salt together into a mixing bowl. Cream butter with sugars in another bowl until light and fluffy. Beat in egg and vanilla. Add coconut, chips, and walnuts and blend well. Pour into pan and smooth out evenly. Bake at 350 degrees for 20-25 minute or until top is golden brown. Center will be slightly moist with toothpick test. Allow to cool and cut into bars (about 24).