HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Meanwhile, in microwave safe bowl, place potatoes and 2 Tblsp water. Cover with waxed paper and microwave on high for 3-4 minutes until potatoes are tender. Add remaining ingredients and toss to mix. Put in 13x9 baking dish and bake, uncovered, 50-55 minutes until chicken is done and cheese begins to brown.
Coat the raviolis in batter, drip off the excess, then coat in the breading. Fry in the olive oil (I only needed a little bit to do a whole batch), about 2-3 minutes on each side, blot on paper towels. Shake some parmesan cheese or queso cotija on them. Serve with salsa and/or marinara sauce for dipping. NOTE: When frying, the raviolis may show thermal expansion if there's more air than cheese in there if you used storebought. This is totally normal; just fry it as usual though it may be harder to shallow fry in a pan like how I do. But don't pop it because the cheese will get everywhere and make a total mess.
Cook the penne according to the package directions add the peas during the last 3 or 4 minutes; drain and set aside. in large skillet melt the butter and saute the prosciutto until crisp,. Add the cream, chives, and parmesan cheese, along with the tomato and the basil, stirring well to blend. Add the penne and the peas and mix well. Season to taste with salt and pepper. Serve with more parmesan cheese.
Soak your tapioca overnight. Simmer 15 minutes in LOTS of water (5x tapioca). Refrigerate to cool down (up to 4 days. When ready to serve, rinse tapioca thoroughly. Place Pearls in the bottom of a glass. Pour drink on top.
Preheat oven 425 degrees. Melt butter. Add crackers to butter and stir. In oyster liquid add cream, salt and cayenne pepper. Butter a 1 quart baking dish. Layer 1/3 of crumb mixture and 12 oysters. Pour 1/2 of the liquid over the 1st layer. Add another 1/3 of the crumbs and 12 oysters and remaining liquid. Top with crumbs. Bake 15-20 minutes in 425 degrees until browned.
Mix first 10 ingredients in medium bowl. Season to taste with salt and pepper. Cover and chill at least 4 hours and up to 1 day. Drain salad and place 1 rounded tablespoons in base end of each endive spear. Arrange on platters and serve.
Preheat oven to 350 degrees. In a bowl, mix together cake mix, eggs and oil. Mixture will be stiff. Spread the mixture evenly into a greased 9 x 13-inch pan. Bake 13 - 16 minutes until the brownies reach the desired consistency.
Preheat the oven to 450°F. In a large mixing bowl, combine the flour, sugar, baking powder, and salt and mix well. Add the butter and, using a pastry cutter or two knives, cut the butter into the mixture till crumbly. In a small bowl, combine the egg and half-and-half and beat till well blended, then add to the flour mixture and stir till thoroughly moist. Turn the dough out onto a floured surface and knead very briefly. With your hands, pat out the dough to about a 1/2-inch thickness, then, using a floured 3-inch biscuit cutter, cut out 6 biscuits. Place the biscuits on an ungreased cookie sheet and bake on the upper rack of the oven till slightly brown on top, about 12 minutes. While they're still hot, split open the biscuits, spread lightly with butter, and arrange close together on a crystal cake plate. Spoon the berries and cream onto the biscuits and serve while still warm. (For attractive individual servings, prop one biscuit half at an angle on the other on small dessert plates and spoon berries and cream over the tops. Note: I've used Bisquick Mix for the biscuits when I don't have the time to make the real deal, and in my opinion they are quite acceptable, too. Just be sure to use only the freshest, ripe, sweet strawberries, and serve the biscuits warm with butter.
Sprinkle room-temperature chops with salt, pepper, and thyme. Place oil in heavy skillet and heat until medium hot. Brown chops slowly on both sides until golden brown. This should take about 5 minutes per side. Combine barbecue sauce, chunky applesauce, and chili powder (if desired.). Cover chops with sauce. Cover pan. Simmer chops til tender, about 10 minutes.
Preheat the oven to 425°F Bake the potatoes for an hour until they are crispy on the outside and fluffy on the inside. Cool for a couple hours, remove insides with a spoon, and mash them, using a potato ricer or a fork, until they are very smooth. Place the potatoes in a bowl and add the nutmeg, salt, a pinch of pepper, the egg yolk, and the ricotta. Mix together to combine and let rest overnight in the refrigerator, uncovered. The next day, spread the semolina flour in an even layer on a baking sheet or tray. Then place the potato mixture in the bowl of a stand mixer and, using the paddle attachment, add the flour on low-medium speed. Once the mixture has come together, remove it from the bowl and cut into fist-size balls. Roll each ball in the palms of your hands and then form it into a cigar shape. Cut each of these tubes into 1-inch pieces. Place them on the bed of semolina flour and put the tray into the refrigerator for 10-20 minutes to set. To cook, drop the gnocchi into salted boiling water. When the first few rise to the top of the pot, remove all the gnocchi with a slotted spoon.
Mix the wet ingredients. Pour over the chicken in baking dish. Cover with foil. Put in frig overnight. Next day, put in oven and cook in 325° oven for 90 minutes. Check to make sure it is not burning. Chicken is done when easy to pull apart.
In a large skillet, brown ground beef and onions. Do not drain. Add in shredded cabbage and cook for about 5-8 minutes til cabbage starts to look wilted. Add in beef broth, tomato sauce, crushed tomatoes, and rice. Mix well. Add in salt, pepper,brown sugar, and caraway seeds. Bring to boil, reduce heat,cover and simmer for about 20 minutes or until cabbage is tender.
In a large bowl, bruise lemon zest and rosemary between fingers to release oils. Stir in 6 Tbs. oil and the garlic. Place chicken in marinade, cover and refrigerate, turning occasionally, at least 8 hours or overnight. Preheat oven to 450°F Remove chicken from marinade and season with salt and pepper. Heat remaining 4 Tbs. oil in a large skillet over high heat until oil is hot, but not smoking. Add chicken, skin-side down. Place chicken brick on top of chicken. (I just wrap a brick in heavy duty aluminum foil) Cook until the underside is golden brown, about 4 minutes. place skillet with brick in oven and bake until juices run clear when pierced in the thickest part of the ghigh about 14 minutes. Serves 4. Serve with rice pilaf.
Peel the papayas and remove the seeds. Roughly mash them. Add the lime juice, the lime zest, the cinnamon and the orange extract. Mix well. Fold in the flour and sugar. At this point, you might want to taste the mixture and adjust the ingredients according to how sweet you like it. Beat the eggs until they form stiff peaks. Gently fold the egg whites into the papaya mixture. Pour the mixture into the pie crust. Bake at 325 degrees for about 45 minutes, or until the filling is set and slightly brown on top. Serve chilled.
Add everything together in a mixing bowl, taste, than adjust. If brown sugar is hard you can put it over low heat until mixed.
In a 3-qt heavy-duty saucepan, combine the condensed milk, cream, 6 tbs ground pistachios, corn syrup and butter and bring to a boil over medium heat. Reduce the heat to medium-low and continue to cook, stirring constantly with a whisk, until the mixture thickens and starts to form a dense batter. This will take about 12 minutes. When the mixture is properly cooked, the whisk will leave trails in the batter that briefly expose the bottom of the pan, and the mixture will slide to the side in a blob when the pan is tilted, leaving a thick residue on the bottom of the pan. Slide the mixture into a bowl, but do not scrape the pan -- you don't want to use the residue that's stuck to the pan, or your candies will be gritty and off-textured. Allow the mixture to cool to room temp, then chill for about 3 to 4 hours, or until mixture is very firm. Put the remaining ground pistachios (you should have 1/4 cup left) in a bowl. Using a small cookie scoop, portion out the mixture and roll by hand into balls that are approximately 1" in diameter. Drop each rolled ball into the pistachios and toss to coat. Remove the coated candies from the pistachios, allowing the excess nuts to sift through your fingers, and place the candies in tiny paper candy cups. If you find that the nuts are not sticking well to the outside of the candies, you can roll them around a bit more in your hands before coating (this warms them up a bit so they soften). These can be stored tightly covered at room temperature If you choose to refrigerate them for storage, allow them to come to room temp before serving for best flavor.
Prepare the fruit. Combine all the ingredients for sauce and mix. Just before serving, pour honey orange sauce over the fruit, serve.
In a 6-8 quart enameled or stainless-steel pot, mix together the dry red wine, muscatel, sweet vermouth, bitters, raisins, orange peel and slightly crushed cardamoms, whole cloves, ginger and cinnamon. Cover and let the mixture stand at least 12 hours so that the flavors will develop and mingle. Shortly before serving, add the aquavit and the sugar. Stir well and bring it to a full boil over high heat. Remove at once from the heat, stir in the almonds and serve the hot "Glogg" in mugs. In Sweden, a small spoon is placed in each mug to scoop up the almonds and raisins.
To make crust, combine the chocolate wafers and melted butter. Press into the bottom and sides of a 9 inch pie dish. To make filling, beat the peanut butter with 1/2 cup butter until light and fluffy. Beat in sugar. Add the egg yolks and vanilla and beat well. Beat the cream until light and soft peaks form. Fold it into peanut butter mixture. Fold in chocolate bars or chips. Mound into the pie shell. Refrigerate for at least 2 hours before serving. Enjoy!
Preheat oven to 350 degrees. In a small bowl, combine juice, cranberries and vanilla extract, let stand about 15 minutes. Coat an 11x7x2-inch baking dish with cooking spray. Arrange pear slices in dish, sprinkle with sugar. Pour apple juice mixture over pears. In a bowl, combine oats, brown sugar, flours, cinnamon and nutmeg. Cut in butter until crumbly, sprinkle over pears. Bake 40-45 minutes. Pears should be tender and topping should be golden brown. Serve warm.
Mix soup and milk in a 2 quart microwave safe bowl. Stir in remaining ingredients, reserving 1/4 cup cheese. Cover and refrigerate at least 12 hours. Microwave (with a lid on the bowl) 12 to 15 minutes, until bubbly. Sprinkle with reserved cheese and let stand uncovered 5 minutes.
In bowl, stir soup until smooth; gradually blend in eggs and pepper. In 10-inch skillet, melt butter; pour in egg mixture. Cook over low heat. As mixture begins to set around edges, gently lift cooked portions with large turner so that thin, uncooked portion can flow to the bottom. Continue gently lifting cooked portions until eggs are completely set, but still moist.
Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes. Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes. Reduce heat, cover, and simmer for 5 minutes. Add the zucchini and mushrooms. Combine the sauce ingredients and then stir the sauce into the vegetables. Simmer about 30 minutes until the vegetables are tender. While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender. Drain and add them to the ragout a few minutes before serving.
Slice the tuna into large chunks of about 2 inches across. Toss the tuna chunks in a large bowl with some salt to coat and set aside. Make the sauce by putting everything but the olive oil in a food processor or blender and buzzing it to combine. With the motor running, drizzle in all but about 4 tablespoons of olive oil. Get a large saute pan hot and add the remaining olive oil. Heat this for a minute or so, but don't let it smoke. Pat the tuna chunks dry with paper towels and sear them hard and fast over high heat in the pan. It could take a good 2-5 minutes to get this sear, depending on how big the chunks are and how hot the pan is. When the fish has been nicely seared off, pour in the sauce and toss to coat the fish. Turn the heat down to medium and let this simmer for 3-5 minutes. Serve hot or at room temperature, with tortillas, rice or crusty bread.
Set oven to 350 degrees. Grease a 13 x 9-inch baking dish. Season the steaks with seasoning salt or white salt and pepper. Heat oil in a skillet over medium heat then brown the pork steaks on both sides (about 5-6 minutes per side, make certain to brown well on each side!). Transfer the steaks to the prepared baking dish (cut them if needed to fit in the dish). Top the steaks with green bell pepper slices. In a medium saucepan add in about 4 tablespoons oil (or more) and saute the onions, garlic and dryed pepper flakes for about 4 minutes or until soft. Add in the ketchup, honey, cider vinegar, Worcestershire sauce, juice from 2 lemons, dry mustard powder and horseradish; mix to combine and simmer for 25-30 minutes, adjusting ingredients to taste and seasoning with black pepper (do not add in salt as the steaks already have salt on them, add in salt if needed when cooking in the oven). Pour the sauce over the browned pork steaks in the baking dish. Cover tightly with heavy foil. Bake for 1 hour. Uncover and season sauce with salt if desired and turn the steaks over with long tongs. Place back in the over uncovered until tender about 20-30 minutes longer or until the pork is tender. Skim off any fat from the top of the sauce.
Preheat oven to 375 degrees Fahrenheit. Wash mushrooms and remove stems. Dip caps into 6 tablespoons of melted butter and place hollow side up in a buttered 9"x13" glass casserole. Chop 1/2 of the stems and saute in remaining 2 tablespoons of butter with onion and garlic. Add spinach, cooked sausage, sour cream, salt and pepper to this mixture. Fill mushroom caps and sprinkle with Parmesan cheese. Bake for 20 to 25 minutes or until bubbly.
Melt butter. Add mushrooms, green onion, and pepper. Sweat down. Add beaten eggs. Add cheese on half side, saving a little for top. Add spinach. You can add bacon here on top of cheese and spinach. Flip over plate.
Cut chicken into small pieces. Place in a saucepan and add water and 2 tbspoon oil and bring to a boil. Add garlic, salt and ginger to taste. Lower heat slightly and boil for another 5 - 10 mins stirring occasionally. The dish should have some liquid when you're done. Garnish with cilantro.
Cook the chicken legs while on the bone. Then take the chicken off of the legs and cube it. Put it in a stove top pot (with a lid) and put the apricot nectar and french onion soup in; add all other ingredients except for the rice. Cook on a low to medium heat for about 20 minutes. Once cooked, serve it up on a bed of rice. Soooo yummy. Let me know what you think!
Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside. Roll out crescent rolls onto parchment. Pinch seams to make one single sheet. Prick all over with a fork. Top with a single layer of brown sugar, doing your best to cover all over. Top with apples distributing evenly, then sprinkle cinnamon sugar on top. Drizzle caramel on top. Bake until golden, 22 to 25 minutes. Let cool completely before slicing into pieces and serving.
Cook pasta according to package directions. Meanwhile, if using fresh spinach, rinse, dry, and cut into fine shreds. In a large pan, melt the butter and oil. Add the garlic and nutmeg, and when its warm add the spinach. Cook until wilted, about 3-4 minutes. Season with salt and pepper to taste. Add the mascarpone and the cream, the parmesan cheese and a little pasta water, if necessary. Season again, if necessary. When the pasta is done, drain and reserve some water. Add the pasta to the sauce, mix well. If necessary loosen the mixture with pasta water, added gradually. The pasta should look smoth and silky, not clumpy. Serve immediately.
Whisk together the milk and eggs until well blended. Whisk in the sugar, cinnamon and vanilla making sure the sugar is completely dissolved. Add the butter. Slice the French Bread loaf into 3/4 inch slices and place into a 13x9 inch pan. Pour egg mixture over the bread and place pan in refrigerator for at least an hour but can be overnight. Heat griddle to medium and use cooking spray or butter to prevent sticking. Cook bread slices until golden brown. Sprinkle with powdered sugar.
Preheat the oven to 300°F Prick the frozen pie shells all over with a fork and partially bake the shells for about 8 minutes, until they start to puff slightly. Meanwhile, place the egg, yolks, sugars, salt, buttermilk, cream and butter in a stainless-stell mixing bowl. Set the mixing bowl over a pot of boiling water. Whisk the mixture constantly, until no yello streaks remain and the mixture is shiny and warm to the touch, about 3 or 4 minutes. Stir in the coconut and pour the filling into the crusts. Bake until golden and firm, 50 to 65 minutes. Makes 2 pies, with 12 to 16 servings total.
Fry each of the ground meats in a frying pan, separately. Drain the fats. Fry the chopped bacon partially, don't let them get crunchy because they will need to release some of their smoky flavors into the chili while it's cooking in the crock pot. Combine all the meats, beans, spices, onion, and tomatoes and sauce into a large crock pot and let it simmer on low for several hours, until the bacon is fully cooked. ( You can also use a chili pot and simmer on low for about 3-4 hours.) Add the sliced jalapeno on top of your chili for added spiciness, along with shredded cheese, sour cream and serve with cornbread or any crackers.
Whisk together dry ingredients, then stir in cheese. In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine. Bake in greased muffin tins at 375 degrees for 20-25 minutes.
Preheat oven to 425 degrees F. Arrange asparagus and capers in a baking dish; drizzle with oil, turn to coat. Season with salt and red pepper flakes. Roast asparagus, shaking pan at least once during cooking, until asparagus is tender-crisp and tips are golden, about 12 to 16 minutes. Let cool; serve warm or room temperature.
Slice cucumbers very thin. Soak a few minutes in salt water, drain and squeeze. Mix the remaining ingredients together and marinate cucumbers in the sauce for at least 15 minutes. Serve sprinkled with sesame seeds to taste.
In a chilled bowl, whip cream until it begins to thicken. Add sugar, cocoa and Kahlua. Continue whipping until soft peaks form. Store covered in the refrigerator if not using immediately.
Gravy: Melt butter and sift in flour, whisking constantly. Whisk for 3 to 5 minutes until mixture becomes golden brown. Whisk in broth and return to a boil. Reduce heat and simmer for 10 to 15 minutes. Season lightly with salt, pepper and ground red pepper. Grits: Cook grits according to package directions, substituting 1 1/2 cups each chicken broth and milk in place of the water. As the grits firm up, add parmesan cheese and stir; remove from heat. Sausage: Saute sausage in 1 tablespoon of oil or butter over high heat for about 1 minute or until sausage pices begin to brown. Should there be excessive residual grease, remove some. Add red, green and yellow peppers along with the onion and garlic. Add the cajun seasoning and continue cooking over medium high heat, until vegetables become translucent. Add fresh chopped parsley. If residue starts building up, deglaze with a little bit of water. Add enough gravy to coat all of the mixture and simmer for another 3-5 minutes. Serve sausage mixture over the grits.
Preheat oven to 250 and spray a pan with nonstick cooking spray. Pop popcorn and have shreddies and popcorn correctly measured out and ready to use. Put marshmallows, margarine and peanut butter in a LARGE microwaveable bowl. Microwave for 55 seconds or tilll marshmallows are fluffed. Stir microwaved mixture untill its more evenly distributed and add cereal and popcorn to the mixture. With a spoon evenly coat popcorn and cereal with marshmallow mixture. Spoon into pan and bake for 6 minutes (or longer if u wish it to be crunchier, i find 6 minutes to be the right consistency :) ). Take out of the oven and transfer onto a large plate- eat it hot out of the oven or wait till its cooled just try not to eat it all yourself :).
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together ground beef, crushed crackers, cheddar cheese and onion soup mix until well combined. In a separate bowl, stir together eggs, ketchup and steak sauce until smooth. Stir the egg mixture into the beef mixture, adding a little water if necessary. Shape into a loaf and place in a 9x5 inch loaf pan. Bake in preheated oven 45 to 60 minutes, until no longer pink.
In a small bowl, combine all ingredients except chicken and onion. Rub herb mixture inside and outside of chicken. Place in food storage bag; seal bag. Refrigerate overnight. Remove chicken from bag; stuff with onion. Place in crockpot on low 6-8 hours; high 2-4 hours. Chicken juices should run clear and chicken reaches 180*. Let stand 15 minutes before carving.
Combine steak sauce, bouillon cubes, salt, pepper, sugar, and hot water in the crock pot. Stir well; add the remaining ingredients except the flour. Mix carefully. Cover and cook on low settings for 7-10 hours or on high for 4 hours. Before serving, remove the chicken and debone it. Return meat to the pot and stir well. To thicken the gravy, make a smooth paste of flour and a 1/4 cup of juices from the stew. Stir into crock pot. Cover and cook on high setting until thickened.
In a medium bowl, whisk together both flours, the baking soda, salt and spices.In a large bowl, whisk together the sugar, molasses, oil, and one of the eggs until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined. Pour the batter into the prepared muffin pan, filling each one about two-thirds full, and sprinkle the surface of each with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
preheat oven to 350 lightly grease 8x8 baking dish wrap each apple piece with 1 crescent roll place wrapped apples seam side down in pan sprinkle with cinnamon in a medium sauce pan combine butter,sugar and orangejuice, bring to a boil. remove from heat and stir in maple syrup and vanilla. pour over apples. bake 30 minutes or until golden brown. spoon sauce over apples when serving.
Preheat broiler. Lightly toast the bread on a baking sheet under the broiler. Rub both sides of bread with garlic; chop any leftover garlic and set aside. Lay the feta over the top of the garlic-rubbed toasts; sprinkle with leftover chopped garlic followed by chives; top with the white cheese. Broil until the cheese melts and sizzles, lightly browning in spots, and the edges of the toasts are crisp and brown. Serve immediately, hot and oozing.
Mix together and let come to a boil. Cook until thick. Add 1/2 cup cream or you can use 1/2 cup mayonnaise. Pour dressing over potato mixture.
Mix the cottage cheese with a mixer until curds are very small. Add dip envelope and salsa. Refrigerate. Enjoy with Baked Tortilla Chips!