HumbleIntelligence/food-ner-1-Million huggingface dataset:
Position rack in lover third of oven and preheat to 350°F. Get 8x8 baking dish, 9 inch pie plate or 10x6 oblong baking dish. Stir the graham crumbs, sugar and butter together. Press half of the crumb mixture into the bottom of the baking dish. In a heavy saucepan, bring the milk and vanilla bean to a simmer. If using vanilla extract, add last. Mix in a bowl the egg, cusgar, flour, cornstarch and salt. Remove vanilla bean, if using. Gradually whisk half of the milk into the egg mix. Then mix this back into the milk in the pan. Cook, whisking constantly and scraping the bottom and sides of the pan over medium heat until the center bubbles and the mixture has thickened. Remove from heat and stir for another minute to cool. Add vanilla extract now if not using the bean. Fold bananas into the hot custard. Spoon the banana mixture evenly over the crumbs and cover with the remaining crumb mixture. Bake until the top has browned and the filling is warm, 25-30 minutes. Let cool on a rack for 20 minutes before serving. Spoon into bowls and serve. You can top with vanilla ice cream, a fresh strawberry sauce or something you like with it.
Mix ground beef, sour cream, onion soup mix, bread crumbs and eggs together. Do not over mix or meatballs will be tough. Form meat mixture into balls. Mix flour and paprika together in shallow dish. Roll meatballs in the flour paprika mixture. Heat butter and brown meatballs on all sides. Blend soup and milk, and pour over the meatballs. Cover and simmer for 20 minutes. Serve over whole wheat egg noodles or brown rice.
Heat large skillet with oil. Season pork roast with salt and pepper and brown on all sides in skillet. (If you are using a boneless roast, be sure to tie at 1 inch intervals with kitchen twine). This will take about 20 minutes. While that is browning, combine all of the sauce ingredients except for the broth in a blender or bowl, and blend until smooth in the blender or with an immersion blender. Remove pork roast and place in slow cooker. Reduce skillet to low. Pour the broth into the skillet and deglaze. Pour into the sauce and buzz briefly to incorporate. Pour over the pork roast. Cover and cook on low for about 4 hours, or until roast reads 140-145 deg F. on an instant read thermometer. Remove roast to a platter, cover with foil and allow to rest about 10 minutes. Buzz the sauce briefly to smooth it out, if you need to. (Mine just needed stirring). Slice pork and serve with sauce, garnished with chopped scallions and peanuts. (As I look at the sauce, I think it might be enough for about 6 servings. It's enough for me, but you might want more).
Mix together sour cream, mayonnaise, mustard and horseradish. Stir in chicken, celery, onion, tarragon, salt and pepper. Allow at least a few hours "meld" time in the refrigerator. It improves the flavor dramatically. * I've counted the minimum meld time as cook time *. Serve on greens or use for sandwiches. This zingy salad stands up particularly well to strong flavored breads, like dark pumpernickel.
Pre-heat oven to 400F and place rack in the middle. Wrap beets in foil and roast about 1 1/2 hours or until tender. Cool beets and slice thin. Place beets, onion and quince in a large bowl. Season with salt and pepper to taste. In a medium bowl combine vinegar, orange juice, zest, Serrano pepper, garlic, green onions, parsley and thyme. Add fine sea salt and fine ground black pepper. Slowly wisk in olive oil. Pour dressing over beets and toss well. Chill salad for 15-minutes. Reseason with salt and pepper if needed. Divide baby greens on chilled salad plates and place beets on top. Garnish salad with Shaved Asiago Cheese.
In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard. Preheat the oven to 450 degrees F. Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside. Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast. Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.
RInse drain, and flake crabmeat, being careful not to break up lumps, remove any bits of shell. Saute green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender. Stir together green onion mixture, breadcrumbs, and next 6 ingredients. Gently fold in crabmeat. Shape mixture into 36 (1 1/2") patties, about 1 1/2 tablespoons each. Place on an aluminum foil-lined baking sheet; cover and chill 2-8 hours. Can make up to one week in advance and freeze on a parchment paper-lined cookie sheet. Thaw overnight. Melt butter in a large nonstick skillet over medium heat. Add patties, and cook, in batches, 3-4 minutes per side, or until golden. Drain on paper towels. Keep warm on a wire rack in a 200 degree oven.
In a large bowl, mix the turkey, grill seasoning, hot sauce, chives, parsley and garlic. Form six patties. Heat a large skillet over medium-high heat with two tablespoons olive oil, two turns around the pan. Saute the burgers about five minutes on each side, until cooked through. In a medium skillet over medium-high heat, melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk the milk into the roux and season with salt and freshly ground black pepper. When the milk comes up to a bubble and has thickened, take the pan off the heat and stir the blue cheese into the sauce in a figure-eight motion. To serve, place the top of the roll or a slice of rye bread on a plate, top with the burger. Serve with celery and carrot sticks and a cup of warm, blue cheese dip garnished with some chopped chives alongside. You can also drizzle some buffalo sauce over the top.
Beat margarine for 30 seconds. Add brown sugar, beat, then add eggs. Add frosting, peanut butter, baking soda, salt and cinnamon, beat till combined. Beat in oats then flour. Stir in chips and raisins. Drop onto greased cookie sheet. Bake in preheated 350° oven for 12-15 or until edges are a light golden brown. Cool cookies on baking sheet for at least one minute. Remove to wire rack and store after completely cooled in airtight container.
Cut the bananas and pineapples into small chunks. Puree the fruit in a blender along with the tangerine juice, passion fruit juice or pulp, sugar, rum, and lime juice until very smooth. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
Combine first 7 ingredients in a jar with a tight fitting lid. Shake well. Combine remaining ingredients in large salad bowl; add dressing and toss. Serve immediately.
Put the eggs on to boil in a medium saucepan with about four cups of water. Let boil for ten minutes. While eggs are cooking, chop vegetables and place in large sized mixing bowl. Add spices and seasonings to top of vegetable medley. Do not stir them together yet. After eggs are cooked, drain water from pan and run cold water over the eggs until cool to touch. After eggs have cooled, chop them (don't mash them) on top of the vegetable medley. It is important that the eggs are cooled so that they do not fall apart while you are chopping them. Add Mayonnaise (or Plain Yogurt) and Tahini. Mix gently yet thoroughly. Eggs should stay chopped and not crushed. Serve on whole grain toast, or wrap egg salad in lettuce leaves to serve.
In a bowl, whisk the flour and next 5 ingredients togehter until well blended; set aside. In a big bowl, whisk the egg until lightly beaten; then whisk in the yogurt until smooth. Whisk in the milk, melted butter, and vanilla. Using a wooden spoon, stir in the chocolate chips and marshmallows; then stir in flour mixture until the chips and marshmallows are evenly distributed in the batter (don't over mix). Fill muffin cups that have been sprayed with nonstick cooking spray 3/4 full. Bake in a 400 degree oven for 15-17 minutes or until muffins have firm, rounded, lightly browned tops; a pick should come out with a few crumbs attached. Place pan on a wire rack to cool 10 minutes. Turn out muffins; cool on wire rack 5 minutes. Cool muffins completely before storing in an air-tight container or freezing them in freezer bags.
Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes. Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes. Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes. Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use. Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.
Boil the chicken with chilli powder, turmeric powder, ginger and garlic paste. Pour oil in a kadai (wok). Add in cloves, cinnamon sticks, cardamom, chopped onion, tomatoes and corriander powder. Saute nicely till the entire kitchen smells of the aroma of the spices. Add boiled chicken and stir well till oil comes out from the mixture. Add salt, pepper powder and grated coconut paste. Allow to boil for 5 minutes. Garnish with fried cumin seeds and corriander leaves. Serve hot.
Grill chicken breast, cool and slice into strips. Place lettuce greens in the center of a large plate or platter and alternate; placing chicken strips, roasted peppers and star fruit slices around the greens. Combine the first 8 dressing ingredients in a bowl and slowly whisk in sesame and canola oil. Spoon over the top of salad.
In a large bowl, soak mushrooms in the water for 10 minutes. Drain and sliced in 1/3" slices, then squeeze dry. Heat 2" oil in a 14" skillet. Toss mushrooms with cornstarch and fry till crispy. Remove to drain on paper towering. Drain off all but 2 T. of the oil. Add ginger and 3/4 of the scallions. Cook and stir for 30 seconds, till fragrant. Stir in the soy sauce and sugar and cook and stir until syrupy, 1 or 2 minutes. Add mushrooms back to skillet and toss to coat and cook 1 minute. Garnish with remaining scallions. Serve as a side to rice and other veggies.
Preheat oven to 350 degrees. Grease and flour 9 inch tube pan. Sift dry ingredients and set aside. Beat margarine, sugar, eggs, and vanilla with mixer on high speed until light and fluffy. At low speed, beat in flour mixture and sour cream, alternating between the two. Beat until smooth, about 1 minute. Pour into a pan and bake 50 minutes or until cake tester comes out clean. For topping: toss ingredients lightly with fork until crumbly. Remove cake from oven and sprinkle with topping. Return to over for about 10 minutes. Let cool in pan on rack 10 minutes. Remove from pan and sprinkle crumb topped surface with confectioner's sugar. Serve warm.
Combine all ingredients in a large pot (3 qt or more). Bring soup to a boil, stirring several times so bottom doesn't burn. Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes. Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
Melt butter in a 9x13 inch glass baking dish. roll frozen blintzes in butter and place side by side. There will be room between each blintz. Blend all ingredients and pour over blintzes. Refrigerate overnight. Bake in a 350 degree preheated oven for 45 minutes or until set, puffed and golden on top. Serve immediately. Serve with sour cream and preserves.
In a mixing bowl, add the cake mix, milk, peanut butter, vanilla, and eggs. Using an electric mixer; beat on low speed for 1 minute. Beat 2 minutes at medium speed. Add in miniature chocolate chips; stir gently to combine. Pour batter into a greased and floured bundt pan. Bake at 350°F for 45-55 minutes or until wooden pick comes out clean. Cool in pan for 10 minutes. Turn cake out onto a wire rack; let completely cool. In a saucepan, add icing ingredients. Over low heat, stir constantly, until melted and smooth. Drizzle warm icing over the top of the cooled cake. Sprinkle peanuts over icing.
Cut cauliflower florets into quarters and let sit for at least 5 minutes to bring out their health-promoting properties. Heat broth in large stainless steel skillet. When broth begins to steam add cauliflower and cover. Healthy saute for 5 minutes. Whisk together rest of ingredients and toss with florets. Marinate for about 5 minutes for more flavor. Allowing the cauliflower to soak up the dressing for a few moments before serving makes it even better. Sprinkle with chopped cilantro.
Pour about one cup of boiling water over the saffron and let it cool and mix with the sugar, salt, and yeast. When yeast has dissolved and shortening has softened, mix in flour and fruit (currants and lemon). Let rise 1 1/2 hour in the bowl. Put in greased bread pan to rise for 1/2 hour before baking. Bake in a 350 degree F oven for 45 minutes.
Put eggs on stove in cold water. Bring to boil, cover and remove from heat. Let them sit in hot water for 12-15 minutes. Pour off hot water and allow to sit in cold water until cool enough to handle. Peel eggs and cut in half, removing the yolks to a small bowl. Mash yolks and add the mashed potato. mixing well. Add mayonnaise, mustard, and vinegar to desired stuffing consistency; add salt and pepper. Stuff yolk mixture into the egg whites and refrigerate until ready to serve. Garnish with light sprinkling of paprika, if desired. NOTE: Adding a teaspoon of vinegar to the water before boiling the eggs will prevent the leaking out of egg white should the egg crack during the cooking process.
Combine all ingredients. Form into 8 patties. Coat with bread crumbs. Cook in pan with olive oil until brown on both sides. Serve with tomato sauce.
Preheat your oven to 350f. Place the sugar, water, fruit, peel, glace cherries, almond, spices, soda and butter in a saucepan. Bring to the boil stirring constantly. Remove from the heat when it reaches the boil, and allow to cool for 5 minutes. Add the beaten egg, sifted flours and pour into a prepared tin-greased and lined 7 inch square or 8 inch round cake tin. Bake for 1 hour, allow to cool in the tin for 15 minutes before removing to cool on a rack.
About 1/2 hour before cooking, season shrimp well with salt. Place shrimp on paper towels; let rest. When ready to cook, add olive oil to a large saute pan over med-high heat. Add in garlic and dried chili pepper pieces; saute 2 minutes and make sure the garlic doesn't brown. Dry the shrimp well; add them to the hot oil and turn them quickly to coat with the oil. Cook, tossing, until the shrimp are just done-no more than 2 minutes. As the shrimp finish cooking, sprinkle with the paprika and parsley; stir to blend well. Remove from heat; add salt to taste. Divide among 4 appetizer plates and serve immediately with good bread for sopping up the oil.
Cook ham in oil until it sizzles. Add pepper, onion and mushrooms. Season to taste. Saute until tender. Beat eggs and milk in a medium bowl. Spray 13 X 9" casserole with Pam. Line with 1/3 bread; sprinkle with 1/2 ham mixture and 1/2 cup cheese. Repeat. Top with bread. Pour egg mixture over layers and top with cheese. Refrigerate 1-24 hours. Bake uncovered at 350 for 1 hour or until set.
Add ingredients in order they are listed into your bread machine and use dough setting. Remove dough from machine once cycle is done form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! *If you do not have agave nectar or applesauce, you can use the same amounts of honey and oil, respectively. The above is a healthier alternative.
Preheat oven to 350°; butter an 8x8 inch baking dish. Bring a large pot of salted water to a boil over high heat; cook farfalle until al dente, about 8-10 minutes; drain. In a large pan over med-low heat, melt the butter; sprinkle in the flour and stir with a wooden spoon until the flour is incorporated, about 1 minute. Gradually add in the milk, stirring; increase the heat to medium. Cook, stirring frequently, until almost boiling and smooth, about 5 minutes. Add in the cheeses and stir until melted and incorporated, 2-3 minutes. Stir in the pastrami and decrease the heat. Add in the pasta and season with salt and pepper; transfer pasta to the baking dish; top with cracker crumbs. Bake 20-25 minutes, until browned and bubbly.
Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the creme fraiche and season with salt and pepper, to taste. To make creme fraiche: Place buttermilk and heavy cream in a sterilized jar. Shake slightly to combine ingredients. Keep in warm place for 12-36 hours until thickened. Stir the thickened creme fraiche. Cover and refrigerate for up to 10 days.
Preheat the oven to 325 and butter a 9-by-13-inch or 9-by-11-inch pan. Combine the flours and salt in a bowl; in another bowl cream the butter and sugars. Add the flour 1/2 cup at a time, using a wooden spoon and your finger tips to work in the last of it, if needed. Work in the butterscotch chips and toffee bits, then spread the dough in the pan. Bake for 1 hour, then score into bars while hot. Let cool, then cut completely.
Bring a pot of salted water to boil. Add the spaghetti and cook as package directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, heat 1 teaspoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Transfer to a bowl. Add the remaining 2 teaspoons oil to the skillet and increase the heat to medium-high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3-4 minutes. Stir in the tomato paste and rosemary and cook, stirring 1 minute. Return the sausage to the skillet, then add the cream and 1 cup water; bring to a gentle simmer and cook until slightly thickened, 8-10 minutes. Season with salt and pepper. Add the spaghetti to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Top with shredded parmesan, if desired.
In mixing bowl (you can do all of this in an electric mixer with a dough hook), and in this order, combine water, oil, honey, lecithin (opt), the initial 8 cups flour (covering all the wet ingredients), vital wheat gluten (opt), dough enhancer (opt), yeast, and salt. Mix until fully combined, and then let it sit for 10 minutes. After 10 minutes, it should have risen a little, so mix the mixture again and then add in the additional 6 cups flour (more ro less) and mix until the dough is not sticky (tacky) and all the flour is mixed in well. Now, knead the dough for 10 minutes, and the dough, at this point, should look smooth. Divide the dough into 5-6 equal loaves. Put in well greased pans and then let dough rise until fully risen. The way I can tell is by lightly pushing in on the dough, and if the dough does NOT come back out, or comes out very slowly, then it is ready. Put bread into a COLD oven (not preheated), and turn on the oven to 350 degrees and bake for 35 minutes. When it comes out, you can put butter on the top of it. It is a GREAT bread! ***NOTE*** You can use this bread for pizza dough, cinnamon rolls, or dinner rolls as well. For the cinnamon rolls and pizza dough, you will place them in the oven which has been preheated. The dinner rolls can follow the other directions. The rolls, and cinnamon rolls take the full 35 minutes to cook, and the pizza cooks on 500 degrees for 10-15 minutes. The cinnamon rolls use up the amount of dough that would be used for 2 loaves of bread, and for the rolls it depends on the size that you make. *FOR PIZZA -- use amount of dough used for one loaf and roll out into a circle. Place on pizza sheet with corn meal on it. Place pizza sauce and toppings on pizza crust, WITHOUT cheese. Place into 500 degree oven for 7-9 minutes. Take out and spread cheese on pizza, and put it back into the oven for 3-6 minutes. Take out of oven and let cool before cutting.
Preheat oven to 375°F. Bring milk to a simmer in a small saucepan over medium heat. Add 1/2 teaspoon salt and,stirring constantly, add the grits in a slow steady stream. Continue stirring until thick--about 25 minutes. Transfer to a large bowl and cool slightly. Stir cheese, yolks,and corn into grits. Transfer mixture to a large bowl and add the remaining salt and the pepper. Beat egg whites in a bowl until stiff peaks form. Gently fold egg whites,in thirds,into the corn mixture. Fill 8 one-cup ramekins and place on baking sheet. Bake until puffed-40 to 45 minutes. Serve immediately.
Brown the rice and barley in the butter in a sauce pot. Add chopped green onion and all other ingredients. Cook on stove top covered for 30 minutes, until done. Or can be cooked covered in a 350 degree oven for an hour. Cook until all liquid is absorbed. Toss and serve. This recipe can be doubled.
Preheat oven to 500F (This is NOT a typo, 500F is correct!) . In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika. Add the potatoes and stir to coat. Add the potatoes to a greased baking dish. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix. Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake. Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside. Once the potatoes are fully cooked add the marinated chicken. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F. In a large bowl mix all the topping ingredients together. Top the raw chicken with the topping. Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious. Serve with extra hot sauce and/or ranch dressing.
Set oven to 400 degrees. Spray Pam into a 11X9 glass baking dish (potatoes will stick without it). Peel potatoes and cut to desired size. Lay potatoes in one layer in baking dish. Pour olive oil evenly over cut up potatoes. Sprinkle creole seasoning and parsley flakes to taste. Lightly stir to evenly coat all pieces. Cover with aluminum foil and place in oven. Bake for 30 minutes. Remove from oven, uncover and lightly stir. Replace in oven uncovered and bake for 15 minutes longer or till all pieces are soft (depending on size of potato pieces). Tony Chachere's Original Creole Seasoning contains salt, red pepper, garlic and other spices. Probably "secret" spices. You can substitute a low salt variety or maybe another brand. Mrs. Dash might work. Personally I need salt on potatoes. If you are in a hurry, which I usually am, you can microvave the potatoes in the glass dish for 10 minutes on high and then pop in the oven for 10 minutes to brown. It is not as good this way, but you said you were in a hurry.