HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. In a large baking dish, pour in about 1/4-inch of hot water. Place each half cut-side down in the baking dish. Bake for 30 minutes. While the squash is baking, combine the remaining ingredients. Remove squash from the oven; discard the water. Place the squash, cut side up, in the pan, and stuff the center of each squash half with the apple mixture. Return to the oven for 30 minutes longer, or until apples and squash are tender.
Roast potatoes right on the rack in a preheated 400 degrees oven till tender about 45 minutes. Slice in half. Meanwhile saute onion in butter until tender. Reduce heat, stir in lemon juice, capers, parsley, salt and pepper. Cook until mixture is heated. Pour over potatoes. Sprinkle with Parmesan cheese. Garnish with lemon slices.
Boil rice in 2 cups of water until cooked and all water evaporates. Cut bread into small squares. Fry bread in a pan with vegetable oil until it turns orange and crispy. Mix yogurt, garlic and salt and pepper. Pplace in a casserole rice in bottom. Then add a layer of chicken. Add the bread then spread the yogurt mix to cover all surface and sprinkle the chickpeas on top. Serve immediately before the bread gets soft.
Lightly butter or spray a crock pot. Layer potato slices over bottom of pot with carrots. Place corned beef on vegetables. Slice cabbage into wedges and arrange around meat. Sprinkle with pepper and add water. Cover and cook on LOW setting for 7 to 8 hours until meat and vegetables are tender. Remove meat to platter; cover with foil and rest for 10 - 15 minutes before slicing.
Preheat the grill to high. Heat the butter in a non-stick pan with the olive oil, until the butter begins to foam, add the sliced shallots and gently saute for 2-3 minutes, or until they have softened. Add the halved mushrooms and saute for 3 minutes, over a moderate heat, or until they have softened and are golden. Add the paprika, stir well, then add the Worcestershire sauce and the mustard, stir well and cook for a further minute, before adding the sour cream. Lower the heat, and gently heat the cream through for 1 minute. Meanwhile rub the slices of bread with the garlic, cut side down and place place the slices of bread onto a baking sheet, then under a hot grill for 1-2 minutes, on each side, or until toasted and golden. Remove the toasted slices from the grill, place them onto a serving plate and spoon the mushroom mix over the top. Sprinkle with chopped parsley, and serve. Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour. If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.
Preheat oven to 180 C. Place flour, sugar and rind in a bowl, combine. Add butter and rub in with finger tips till like breadcrumbs. Stir through dates. Make a well in the centre and pour in milk. Using a knife,mix milk into flour until just combined. Put onto lightly floured board and gently bring the dough together. Roll out till 2mm thick, using cutter cut into 16 rounds. Place scones on baking tray. Brush with milk, sprinkle with raw sugar. Bake 20 minutes. Serve with butter.
Slice salami about 1/8 to 1/4 inch thick (your preference), but not all the way through. Leave it intact enough at the bottom so it will hold together. Top with the Marmalade and Dijon mustard. Enough to cover the whole top of the salami. Wrap in foil and bake in a slow oven for 4 hours. Once plated, cut through the salami leaving sandwich size pieces but the presentation should still look like a whole salami.
Sift baking powder, salt and flour together. Mix in butter with the tips of your fingers. Add the milk and beat to a soft dough. Drop by tablespoonsful about 1" apart onto a greased baking sheet. Bake for 12 to 15 minutes in a preheated 450° oven.
Add the first 7 ingredients (up to and including yeast) in container for bread machine. Mix the dough using the dough mixing cycle on bread machine. At the beep, add the cumin and/or caraway seed and the hemp seed if you want. When the dough is finished mixing, put it on a cookie sheet or jelly roll pan that has been dusted with flour. Fold in the grated cheese and flatten it as much as possible. Let it rest for about 20 minutes. Preheat the oven to 325 F (if using hemp seed) or 350F (if not using hemp seed). After resting, it should be easy to roll it out. It should cover a jelly roll pan. Press in the garlic slices and spray or drizzle olive oil on top of the rolled out dough. Sprinkle with salt and pepper. Bake for 30 minutes at 325F or 25 min at 350°F. When it's done, let it cool for at least 15 minutes. Use a pizza slicer to cut it up and enjoy!
Preheat oven to 350 F degrees. Line an 8x8 inch pan with parchment paper. Mix all dry ingredients including rice flour, sugar, RawSpiceBar's Matcha & Chia and baking powder in a bowl. Add eggs, melted butter, coconut milk, vanilla extract and mix well until incorporated. Pour into the 8x8 pan and bake for 30-40 minutes. Allow cake to cool completely before cutting into squares and dusting with powdered sugar.
1. Pound chicken to help with even cooking. Season with cajun seasoning. Saute chicken in some olive oil on medium heat until cooked thru and set aside. 2. Add some more olive oil to the pan and add the peppers and onion. Saute until desired doneness. 3. Set aside 1 Tbsp of condensed milk and pour the rest in with peppers. Season with cajun seasoning to taste. (I add then taste to see if it is hot/flavorful enough and add until I get to my desired heat/flavor). Bring to a boil. 4. Mix cornstarch and reserved condensed milk. Add to sauce and bring to a boil to thicken. 5. Slice chicken. Serve pasta with sauce over it and chicken on top.
Trim the ends of the eggplant and cut lengthwise into 1/2-inch thick slices. Arrange eggplant slices on a cookie sheet lined with paper towels and sprinkle both sides with salt. Let them sit 1 hour, then pat them dry and cut into 1 1/2-inch-long pieces. Heat a large flame-proof casserole or Dutch oven and add the oil and heat until hot. Add the chile paste and stir-fry for 5 seconds over high heat, then add the other seasonings and stir-fry until fragrant. Add the red onions and saute about 1 1/2 minutes, then add the red pepper and saute another minute. Add the eggplant and stir-fry for 2 to 3 minutes. Add the braising liquid (broth, soy sauce,rice wine and vinegar), cover, and heat until boiling. Reduce the heat to medium, cover, and cook about 12 to 14 minutes, or until the eggplant is tender. Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze. Transfer to a serving platter and sprinkle with the scallion greens.
In a 5 to 6 quart pan over high heat, bring about 3 quarts water to boil. Rinse broccoli and trip off the discard tough stem ends. Cut into one inch pieces. Boil Broccoli until barely tender, 3-5 minutes. Drain and set aside. Rinse and dry pan. Add 1/4 cup of butter and melt over med. heat. Stir in flour unti smoothly blended. Cook until bubbly, about 1 minute. Add milk and stir over medium high heat until mixture is boiling and thickened, about 3 minutes. Add cream cheese an gorgonzola; whisk unti smoothly blended, stir in broccoli. Pour into a small casserole dish (2 1/2 3 qt). In a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups. In a small bowl mix the bread with the melted butter (1 tablespoon). Sprinkle evenly over broccoli mixture. Bake at 350 until it's hot in the center and crumbs are golden, 20 to 30 minutes.
Put the corn, shrimp and heavy cream into a food processor and puree. Season to taste with salt and pepper, then mix in the chives. Roll out your dough so its around 5 inches across. Place 1 t. of the shrimp mixture 4 across the dough. Repeat and cover with a fresh sheet of pasta. Press with hands to remoive air and find the shrimp puree. Cut and crimp on all sides with a fork. Place on a floured board and cover with a dry towell. For the Sauce-----------------. Bring the shallots, bay leaf, thyme, peppercorns, wine and lemon juice to a boil in a medium saucepan. Simmer until the mixture reduces to about 1/3 cup. Whisk in the butter, one chunk at a time. Season with salt and pepper, strain and keep warm. Bring a large pot of salted water to a boil and drop in ravioli-they cook quick and when they float, your done. Remove and drain. Place in a large serving dish, top with sauce and garnish with reserved corn and cooked shrimp. Sprinkle with cracked black pepper.
Heat oil in large skillet. Add next 7 ingredients. Cook 5 minutes. Stir in tomatoes and sauce. Cook another 5 minutes. Stir in beans. Another 5 minutes! Serve over a mound of rice.
In a screw top jar, combine all ingredients, cover and shake well. Makes 3/4 cup of salad dressing.serve chilled. Will keep for several weeks in refrigerator.but it won't last that long.
Spread wheat bread with cream cheese spread; top with turkey, tomatoes and white bread. Cut sandwich into 3 horizontal strips, then 3 vertical strips to make 9 squares. Turn 4 or 5 of the squares upside down. Arrange squares on plate, alternating colors as needed to resemble a checkerboard.
Preheat oven to 350. Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready). Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily. Pour filling into crust; set aside. Prepare topping: combine flour, sugar and nuts; stir in melted butter. Sprinkle topping over filling. Cover edges loosely with strips of foil (prevents burning). Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling). Cool on wire rack; serve warm. Store leftovers (hhahaha) in the fridge.
Brown beef, onions and garlic. Drain, and add 1/4 cup of flour and mix. To crock pot add: beef mix, onion soup mix, salad dressing mix, pepper, season salt, beef & chicken broth, water, tomatoes, tomato sauce, celery, carrots, italian seasoning, and soy sauce. Cook for 8 hours. salt/pepper to taste. opt-Add some ground red pepper for some spice. Cook macaroni. In saucepan make roux: melt butter on low and add 2 tablespoons of flour. Add to crock pot. Add 1/4 cup parmesan to crock pot. If adding grated parmesan--put 1/4 cup of parmesan in a cup and add some of the broth and mix until blended. Then add to crockpot. Serve over macaroni. Serve and top with shredded parmesan.
Cut up broccoli into spearlike pieces (approximately 2 inches each). Place in a pyrex dish (or other high temperature proof dish). Coat broccoli pieces with olive oil. Sprinkle with salt and sugar. Cover dish with foil. Place dish on Medium to Low heat on grill. Heat for approximately 15 minutes.
Place all the ingredients in a deep mixing bowl and set the bowl over a larger bowl filled with ice. Whisk together until the mixture will hold soft, smooth peaks and is the consistency of whipped heavy cream. (This makes 2 cups of country cream. It can be kept, covered, in the refrigerator for up to 3-4 days.).
Combine first 8 ingredients in a large mixing bowl;add oil and eggs,beating well at medium speed with electric mixer. Add buttermilk and vanilla,beating well. Stir in preserves and pecans or walnuts. Pour batter into a greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes;remove from pan and place on serving platter. Pour buttermilk glaze over cake while both are still warm. BUTTERMILK GLAZE. Melt 1 tablespoon real butter in saucepan over low heat,add the buttermilk and the powdered sugar and heat till dissolved,then add 1 teaspoon vanilla extract. If the glaze is to thin or thick add powdered sugar or more buttermilk accordingly till you get the consistency you like.
Quick soak dried beans by placing them in a dutch oven covered with 4 cups (at least 2 inches) of cold water -- bring to a boil for 2 minutes, then remove from heat, cover and let sit for about 1 hour. While waiting prepare vegetables and bacon. Drain beans in a colander. Using the same pot, saute bacon in olive oil at medium high heat until lightly carmelized. Add celery, carrots, onion and garlic and cook for about 5 minutes. Add wine and reduce until wine is practically gone, then stir in salt, peppercorns, pepper, chili, sage, herbs, stock, water and beans. Bring to a gentle boil then reduce heat to light simmer, cover and cook for about 2 hours. Check that beans are completely soft, then slurry with a wand mixer for 30 seconds, leaving about half of the beans in tact. Stir in the parsley, remove from heat and let stand, covered until cooled.
Place the raspberries and lime juice in a blender; process until smooth. Combine water, sugar and champagne in a medium saucepan, bring to a boil. Reduce heat; simmer 1 minute or until sugar melts. Remove from heat, stir in raspberry puree. Pour the mixture into a large, shallow baking dish. Cover and freeze 8 hours. Remove dish from freezer and let stand for 5 minutes. Scrape entire mixture with a fork until fluffy.
Preheat the oven to 400 degrees F. Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells. Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.
For the filling, mix together 1 teaspoon of the salt, and the pepper, paprika, oregano, and garlic in a small bowl, and set aside. Heat the bacon fat or oil in a large skillet over medium heat, add onion, and cook, stirring frequently, for about 3 minutes. Add meat, sprinkling with the remaining salt, and continue cooking over medium heat, until about medium doneness (there should be a little pink showing on red meat. Sprinkle the spice mixture over the meat, and continue cooking for another 3 minutes. Add the jalapenos, and cook another couple of minutes until the meat is thoroughly done. Check for seasoning, and add a little more salt or pepper if needed. Squeeze 1/2 lime over the top, give it a stir, and set aside. For the sauce, if you are using fresh tomatillos, remove the wrappers and simmer in the stock, in a medium saucepan, until they turn from bright to drab green. If you are using canned, drain and add to broth in the saucepan. Heat until warmed through. In a separate skillet, saute the onions and garlic in the oil until onions are soft -- about 3-5 minutes. Turn off heat. Remove the tomatillos from the broth (take off the stems if they're still attached) and put into a food processor, along with the chipotle pepper and onion mixture. Puree until almost smooth. Return to the skillet over medium-low heat, and whisk in the broth. After it gets bubbly, simmer for about 10 minutes, adding salt, cilantro, and juice from 1/2 lime in the last 2 minutes of cooking. To assemble the enchiladas, dip a tortilla into the sauce for 20-30 seconds, to soften it. Place tortilla on a plate, and put a heaping spoonful of the filling in the middle (meanwhile, put another tortilla in the sauce). Roll the tortilla around the filling, and place, seam side down, into a greased 9x13 baking dish. Repeat with the rest of the tortillas and filling, arranging them in rows in the pan, however you can fit them inches If you have any filling left over, you can sprinkle it over the top of the enchiladas. Pour the rest of the sauce over the whole thing, and then sprinkle with the grated cheese. At this point you can refrigerate them overnight or until you're ready to cook them, or move them directly to the oven. Bake in a 350 degree oven for 20 minutes (35 min if chilled) or until throroughly heated through and cheese is bubbly. I like to serve these with a dollop of sour cream on top, alongside a green salad + rice and beans. They also freeze well after cooking, and can be re-heated, loosely covered, in the microwave. A little labor-intensive, but worth the wait. Hope you enjoy them!
For the Dressing. Combine the ingredients in a blender and puree until smooth. Taste and adjust seasoning. For the Fish. Steam the filets for 9 to 11 minutes. Fan out tomato and cucumber slices on serving platter or on four individual plates. Place steamed fish on top of tomato and cucumber. Drizzle dressing over fish. Rough chop herbs and scatter over the dressed fish. Garnish, if you like, with fried shallots and pickled red chilis. Note: To fry shallots, thinly slice them and stir fry in hot oil in a wok till they are golden brown--drain on a paper-towel covered rack and serve as a crispy garnish.
In a medium bowl place the cracked wheat and pour the hot water over it, let sit. In your mixer place margarine, milk, salt, egg, molasses, honey, flax seeds, and sunflower seeds. Pour in wheat mixture when it reaches lukewarm temperature. Pour in starter and mix well. Starting with wheat flour mix in flour one cup at a time. Mixing well after each addition. You may only need 3-1/2 cups of the white flour. Mix for about 10 minutes to allow the wheat flour to develop. Transfer to a well greased bowl and let rise 1-1/2 hours. Punch down, let rise 1 hours. Divide into three loaves and let rise till doubled. Bake at 350 for about 40-45 minutes, tops will be brown. Thump bottoms of loaves and if they sound hollow they are done. Place on racks to cool.
In a large pan boil sweet potatoes until tender, drain. Meanwhile in the same pan add butter and saute garlic until lightly browned. Return potatoes to pan and mash until smooth and creamy. Add pepper (and salt if you want) and serve immediately.
Preheat oven to 325°F. Spray and 8-inch square pan with cooking spray and wipe with a paper towel. In a medium sized bowl, combine crust ingredients and mix well. Spread crust dough over bottom of the pan. In a small bowl, combine topping ingredients and mix well. Pour the topping over the crust. Bake for 27-30 minutes. Cool completely before cutting bars and serving. Dust bars with powdered sugar when cool.
Preheat oven to 350 degrees. Add all ingredients to a large bowl and mix to combine. Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for a least 5 minutes in the tin before eating. Do not under bake or they won't come out of the pan.
Melt chocolate in the top of a double boiler or in the microwave; set aside. In a bowl of an electric mixer, beat 1 cup whipping cream until soft peaks form. In the large bowl of an electric mixer, beat cream cheese for about 3 minutes or until light and fluffy. Add corn syrup, rum, cinnamon, ginger and vanilla. With the mixer on low speed, slowly pour in melted chocolate, scraping the sides of the bowl several times; beat until combined. Add remaining 1/4 cup cream and beat until thoroughly combined. Fold whipped cream into chocolate mixture. Divide equally between 8 small wine glasses and chill for at least 4 hours. Garnish with whipped cream and shaved chocolate before serving, if desired.
In a large Dutch oven, saute the onion and garlic in 2 tablespoons butter until tender. Stir in the broth and next 6 ingredients. Bring to a boil; reduce heat, simmer, uncovered 10 minutes. In a large zip-top plastic bag, combine salt, garlic powder, pepper, basil and cumin; mix well. Add chicken and toss to coat. In a skillet, saute chicken in remaining butter until juices run clear. Add chicken to tomato sauce; simmer for 10 minutes. Cook pasta according to package directions; drain. Top with chicken mixture. Garnish with sour cream, if desired.
Combine the peaches, blackberries, lemon juice and 3/4 c sugar in a bowl. Cover and refrigerate for 1 hour, stirring every 15 minutes. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Slowly whisk in 3/4 cup of sugar until completely blended. Remove the fruit mixture from the fridge, drain the juice into another bowl and set aside. Return fruit to the fridge. Add the juice mixture, cream, milk and cinnamon to eggs and whisk to blend completely. Pour into your ice cream maker and freeze according to the ice maker's directions. When the ice cream is almost frozen (about 2 minutes before it is done) add the fruit and continue freezing until it is ready.
Slice brats into bite-size pieces and place in a kettle. Pour beer over brats and place in refrigerator to marinate for at least 3 hours. Cut potatoes into bite-size pieces and place inside slow cooker. Add just enough water to cover potatoes. Stir in beef seasoning packet. Stir in Cream of Onion soup. Cook until potatoes are tender. (This will take around 3 hours at the low setting.) Be sure to stir occasionally. When potatoes are tender, heat brats in beer to a rolling boil. Boil for 3 minutes while stirring. Pour about 3/4 cup of boiled beer into potato mixture. (This doesn't need to be measured nor exact. Add to gain the consistency that you desire.). Drain remaining beer from kettle and brown bratwurst pieces. Add cheese to potato mixture. Add browned brats to potato mixture. Add pepper to taste. Stir well and serve.
Cut eggs in half lengthwise. Remove the yolks; set the whites aside. In a large bowl, mash yolks. Add the remaining ingredients; mix well. Spoon into egg whites. Refrigerate until serving time.
[Skip this step if you're using fresh tomatoes] Mix and semi-puree all ingredients in a food processor for about 20 seconds. 'It may seem a little too runny, but trust me--it works!'-Tom Fitzmorris. If you're using fresh tomatoes, just slice and place evenly on top of crust, brush them with the olive oil, and sprinkle the next 6 ingredients over the tomatoes. Now pile on your favorite toppings and bake. That's it!
Gently pry clam shells open and cut out meat; dice meat into 1/2 inch pieces, discarding any dark, gritty parts and the dark, hard siphon, and place diced meat into a bowl. Dice grapefruit and add to bowl along with any reserved juice, the pink peppercorns, mint, and olive oil; stir to combine. Cover, and refrigerate 3 hours. After marinating, season the clam mixture with salt to taste. Serve with tortilla chips or drain well and serve piled on individual chips like a canape.
Sprinkle chicken with cumin, chili powder, salt and a dash of cayenne on each. In a blender or food processor, combine avocado, yogurt, garlic, 1/4 cup water, lime juice, 1/2 tsp salt and cilantro. Blend until smooth. In fry pan with lid, brown chicken in olive oil 2 minutes on each side. Cover, lower heat and cook until just done, approximately 3 minutes. Serve chicken with avocado sauce poured over it.