HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large pot. Add onions and peppers; cook until they are translucent. Add garlic and cook until fragrant. Stir in flour. Add water and half-and-half. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Using an immersion blender, puree this mixture until it is smooth (*if using a regular blender, work in batches, filling the pitcher only half-full, since the liquid will be hot). Slowly add cheeses to warm pureed mixture, making sure all cheese is melted before adding more. Once cheese is completely melted, add salt, lemon pepper, sugar, mustard, vinegar and Tabasco. Stir to combine. Cook 1 1/2 pounds of dried elbow macaroni in boiling water, according to manufacturer's instructions. Cook until al dente, not completely soft. Combine hot, cooked pasta and sauce in large mixing bowl; stir well to combine. Pour entire mixture into a greased 10-inch-by-12-inch pan (or a 9-inch-by-13-inch one). Top with 8 ounces. of shredded cheddar cheese and 2 tablespoons of Pecorino Romano cheese. Place under broiler until top is golden brown and bubbling. Serve immediately.
Preheat oven to 350. Line an 8- or 9-inch square pan with parchment paper; spray with non-stick cooking spray; set aside. In blender: mix the cake ingredients until smooth, pour into prepared pan. Bake until set (about 30 minutes); cake should be firm, but not dried or curling around the edges; cool in fridge. While the cake is chilling, line a baking sheet with parchment paper; set aside. Cut cake into 24 or 32 small squares; place on lined baking sheet; freeze for 1-2 hours. Near the end of the freezing time, melt dipping chocolates (SEPARATELY). TO FINISH: Using a fork dip each square in the melted chocolate on all sides; set on parchment lined baking sheet until set. These can be dipped in another chocolate or drizzled with the white chocolate. Freeze briefly to set. Transfer to small confectionary paper cups (optional). Seal truffles in a zip-top freezer bag for up to two months. Serve frozen or slightly thawed.
Combine the potatoes and enough cold water to cover in a medium saucepan, bring to a boil. Reduce the heat and simmer until tender, about 10 minutes. Drain, reserving 1/4 cup of the cooking liquid. Set aside. Spray a medium nonstick skillet with nonstick spray and set over medium heat. Add the leek, hot water, salt, and pepper. Saute over medium-high heat, stirring occasionally and adding more hot water, if necessary, until the leek is tender and the liquid has evaporated. Mash the potatoes with a potato mashed or electric mixer; add the milk and the reserved cooking liquid, one tablespoons at a time, until the potatoes are fluffy. Stir in the cooked leak. Spray a 1 quart souffle or baking dish with nonstick spray. Transfer the potato mixture to the dish; cover and set aside until ready to bake (up to 2 hours ahead). Preheat the oven to 450 degrees. Bake, uncovered, until the top is golden, 30 minutes.
Preheat oven to 350 degrees. Coat a 13x9-inch baking pan with nonstick cooking spray and dust with COCOA. Place all ingredients except chocolate chips in a large bowl. Beat with mixer for 2 minutes or until well blended. Stir in chocolate chips. Pour batter into prepared pan. Bake for 50 minutes,or until toothpick inserted in the middle comes out clean. Cool before cutting.
Stir first 3 ingredients together, add splenda to taste if desired, and chill in the refrigerator until ready to serve. Garnish with lemon slices, diced pineapple chunks on skewers, and or diced kiwi.
Preheat a regular (not Belgian) waffle iron. Cream butter and sugar in a medium bowl. Beat in eggs and vanilla. Add flour, cocoa powder, espresso powder (if using) and oil. Beat until thoroughly combined. Drop by rounded teaspoonfuls about 1 inch apart onto a preheated ungreased waffle iron. (To avoid burnt fingers, use two spoons, one to scoop and one to scrape dough onto the waffle iron.) Bake until the cookies are baked through, but not browned, 1 to 1 1/2 minutes. Waffle irons vary, so watch closely. Transfer to a wire rack to cool until just warm. Dust cookies with confectioners' sugar while still slightly warm. (See Topping Variations.). Topping Variations: Omit confectioners' sugar. Drizzle cooled cookies with melted bittersweet and/or white chocolate. Or, make a peppermint drizzle: Mix 1 cup confectioners' sugar, 4 teaspoons water and 1/4 teaspoon peppermint extract; add natural green food coloring, if desired. To Make Ahead: Store in an airtight container for up to 1 day. Dust with additional confectioners' sugar just before serving.
Combine tuna, mayo and salsa. Spread 3 tortillas with the tuna mixture, top with cheese and cover with remaining tortillas. Lightly grease a non stick skillet, add the quesadillas, one at a time and cook until lightly browned. Turn and cook until cheese has melted.
In a med. saucepan cook together chicken and mixture of fajita mix and water, set aside. Combine sour cream and salsa, spread all over pizza dough. (leaving 1 in. crust) Top w/ chicken. Cook peppers and onion over med. heat w/cooking spray until soft. Top pizza w/peppers. Sprinkle cheese all over the top. Bake@ 350 degrees F for 12 min. ,or what the pizza dough says. ENJOY!
Preheat oven to 350°F Combine tomatoes with their liquid, 1/4 cup of the cheese, the basil and breadcrumbs; stir just until moistened. Place the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with rolling pin or meat mallet until chicken is 1/4-inch thick. Place chicken, top-sides down, on large cutting board; spread the chicken with a few tablespoons of tomato mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Spread the remaining tomato mixture on chicken. Bake 40 minute Sprinkle with remaining 1/4 cup cheese. Bake an additional 5 minute or until chicken is cooked through and cheese is melted.
Saute onions in a skillet over medium heat. Add next 8 ingredients and simmer for 30 minutes. Add pork and simmer for 15 more minutes. Serve on toasted buns. This is great for leftover pork or beef roast!
Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tablespoons Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 teaspoons Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked! Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them.
Mix coconut milk and sugar and freeze. Blend all ingredients including frozen coconut milk and sugar mixture. Serve on a hot day in long glasses with a few blocks of ice.
Preheat oven to 350°F Combine 1 Tbs. oil and garlic in small bowl. Brush garlic-oil mixture over butternut squash pieces, and place on baking sheet. Sprinkle each squash piece with 1/2 teaspoons Cajun seasoning, and season with salt and pepper, if desired. Bake 45 minutes to 1 hour, or until squash pieces are tender enough to easily pierce with fork. Meanwhile, heat remaining 1/4 cup oil in large skillet over medium heat. Add onions, bell peppers, and celery, and cook 20 to 25 minutes, or until vegetables are soft and beginning to brown, stirring occasionally. Stir flour into onion mixture, and cook 1 minute, or until flour begins to brown, stirring constantly. Stir in vinegar, remaining 2 Tbs. Cajun seasoning, and 6 cups water. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes, or until sauce has thickened, stirring occasionally. You can leave as is or puree to make a smooth gravy. To serve: Place 2 squash pieces on plate. Smother with 1 cup onion mixture.
Preheat oven to 350* F. Grease an 8 inch square baking dish. In a small mixing bowl, beat butter, sugar, and salt until crumbly. Add egg, milk, and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Pour into baking dish. To make topping, combine sugar, flour and cinnamon in a small bowl and cut the butter into the mixture until crumbly. Sprinkle over batter. Bake at 350* F for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minues. Serve warm or cooled as desired.
After baking a chicken transfer the bird to another plate and cover tightly with foil. Pour all the drippings and fat into a glass measuring cup, making sure to scrape all the brown bits from the bottom of the pan. Put 4 teaspoons of chicken fat from the top into a saucepan. Discard remaining chicken fat. Add 4 teaspoons flour to chicken fat, stir with whisk. Add pan drippings. If you have more than half a cup, feel free to add them all. The more drippings you add the more flavorful the gravy will be. Add broth (or 1 c water with a bouillon cube). Bring to boil and continue to whisk until desired consistency.
Preheat oven to 375 degrees. Toss together the parsley, red onion, zucchini, yellow squash, tomato and salt and pepper. Place each halibut filet on a piece of parchment paper and top with vegetable mixture. Place 1 tablespoon of butter on top of each. Fold halibut in parchment paper and roll edges to seal. Place on a sheet pan and cook for 20 to 25 minutes.
In a large stainless steel bowl pour boiling water over tomatoes let sit for 3 minutes, drain, slip skins off and core and quarter. In small mixing bowl combine vinegar, brown sugar,salt,paprika and garlic, set aside. Coarsely chop all vegetables. When handling jalapeno peppers use gloves. In a large stainless steel pot add all ingredients except tomato paste. Boil on medium heat for 30 minutes, add tomato paste, stirring often to prevent sticking and boil for another 30 minutes. Process pints.
Whip the heavy whipping cream in a medium bowl, then fold crushed Oreos into the cream. Mix remaining ingredients in a large bowl, then fold in the whipped cream and Oreos. Pour into a 12-cup container (or divide among smaller containers). Freeze overnight or until firm.
Whisk besan (chickpea flour), salt and the water in medium bowl until mixture forms a smooth thick batter. Stir in spices, garlic, onion, carrot, zucchini and coriander. Heat oil in wok, deep fry tablespoons of mixture, in batches, until vegetables are tender and bhaji are browned lightly. Drain on paper towel. Serve with mango chutney.
Combine the cream and half and half in a medium saucepan, and cook over medium heat until warm (do not boil). Meanwhile, beat the egg yolks with the sugar and vanilla. Once the cream mixture is warm, pour 1/2 cup of it into the egg mixture. Stir egg and cream mixture back into the cream and half and half in the pan. Stir in banana slices and heat on medium low for five minutes, or until it becomes slightly thick (once again, do not boil!). Stir in the nutmeg and remove from heat. Allow to rest for 45 minutes. During this time, the bananas will be releasing all their incredible flavor into the cream. Remove the banana slices (a colander works well for this), and chill cream overnight, or for at least four hours. Freeze according to your ice cream maker's instructions. Stir in the Nilla Wafers, and garnish with sliced banana, if desired.
Juice the lemon half. Mix together all the ingredients except for chicken wings. Place chicken wings into a shallow roasting dish and pour on half the marinade. Allow to stand (in fridge) for approximately 20 minutes. Prepare a moderate oven (180C) and cook chicken wings for about 15 minutes. Brush on the remaining marinade and return wings to the oven to complete cooking, approximately 30-35 minutes in all. Serve with green salad and herb bread.
Whisk the mustard, sugar, salt, pepper, vinegar and chopped parsley together in a bowl. Slowly drizzle in the oil, whisking constantly, until thickened. Adjust the seasonings to taste. Store covered in the refrigerator for up to 2 days. Bring to room temperature before using.
Place almonds and 2 tablespoons sugar in food processor. Pulse until fine. Put almonds is large bowl. Add remaining sugar, semolina, and 6 tablespoons orange flower water. Knead this mixture, in bowl, to a soft dough. Add 1-2 additional tablespoons orange flower water, if dough is too stiff. Break off small pieces, the size of a golf ball and shape into pears. At the end of each, insert 1 clove for the stem. Arrange upright on a buttered and floured baking sheet and bake for 20 minutes at 300°F Cool on wire rack. When the pears are completely cool, give them a quick dip in orange flower water and quickly coat them in confectioner's sugar. After a few minutes coat them again in confectioner's sugar.
Combine flour with 1/4 teaspoon each salt and pepper. Dredge chicken pieces in flour, shaking of any excess. Reserve remaining flour. Place 1/2 tablespoon oil in a large Dutch oven over medium heat. Brown 1/2 the chicken for 2 minutes until a little golden; turning and cooking another 2 minutes. Remove chicken to plate Repeat with remaining chicken. Cook onions in the Dutch oven for 2 minutes. Add garlic and cook an additional minute until fragrant. Stir in the remaining flour, lemon juice, chicken broth and water. Bring liquids to a boil. Add in the quartered potatoes, chickpeas and olives and stir. Nestle the chicken breasts bone side up into the stew. Reduce to a simmer, cover and cook for 15 minutes. Taste the liquid and adjust salt and pepper as needed. Turn the chicken pieces and continue to cook 5 to 10 minutes until potatoes are tender and chicken is cooked through. Stir in parsley and cook one minute. Ladle into serving bowls. (My nephews have asked me to note these are smaller "girly" portions so if you are serving teens or others with larger appetites, adjust the serving amounts accordingly).
Boil 2 cups of blueberries in the water. Stir in salt, cinnamon, and sugar. Remove from heat. Whip flour into the sour cream, then whip both into the hot liquid. When well blended, return the pot to the heat and bring to a boil. Reduce heat and stir until thickened. Remove from heat, stir in another 1/2 cup of blueberries, and chill in refrigerator. When ready to serve, stir in the remaining 1/2 cup of blueberries and ladle into bowls. Cooking time includes chill time.
Saute meats in large frying pan. While that is cooking, cube the bread (leave the crusts on). Dump bread cubes into a large bowl. When meat is cooked through, dump into a colander to rinse and drain; then add to the bread cubes, toss lightly. In same frying pan, add a dab of butter and saute the mushrooms. When they begin to get limp and juicy, dump into bowl with meat-bread mixture. Toss lightly. In frying pan, with another dab of butter, saute onion and celery. When onion is transparent either dump into bowl and toss OR dump into blender jar along with 1/4-1/2 cup melted butter and swirl into fine-ness. (This is for the kids who don't like to see chunks of "yukkies" as my son complains!), THEN pour over bread cube mixture and mix inches. Sprinkle herbs over the top, and toss again. Depending on how "juicy" you like your stuffing/dressing, melt another 1/2 cup of butter and drizzle over and stir. This is used for stuffing turkey, goose or chicken. Dressing can be baked in a greased, covered casserole dish at 325-350°F for 30-40 minutes. OPTIONAL ADD-INs: Try one or two of the following suggestions: 1-2 small cans sliced (minced) water chestnuts, 1/2 - 1 cup green olives, 1 cup chopped toasted nuts (walnuts are great!). Try a 1/4-1/2 cup cornmeal for an entirely different flavor. SUBSTITUTE: 1-2 small cans of drained mushroom stems and pieces instead of the fresh ones. Other herbs and LOTS of pepper are great too. Try a combination of wholewheat and white bread. LEFTOVERS: Reheat in the oven or microwave; keep pan covered unless you like it a bit drier. Use as a bread-like crust for Turkey Divan (with broccoli spears, turkey pieces, grated cheese and cream-of-mushroom soup over the top--baked).
In a large bowl, stir the brown sugar into 2 cups of warm water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 5 minutes. Stir in the vegetable oil and 3 cups of the flour. Knead in the remaining 2 3/4 cups flour; dough will be slightly sticky. Transfer dough to a floured surface and knead until silky, about 3 minutes. If the dough is very sticky, knead in up to 1/4 cup more flour. Transfer dough to a large oiled bowl, cover with plastic wrap, and let stand at room temperature until doubled in bulk, about 45 minutes. Heat oven to 450*F. Line 3 large cookie sheets with parchment paper; butter the paper. Punch dough down and turn out onto a floured surface. Knead dough lightly, flatten it out, and cut into 24 pieces. Roll each piece into a 9" stick about 1/2" thick. Transfer sticks to the cookie sheets, spacing them 2" apart. Let stand, uncovered, until puffed, about 25 minutes. In a large, deep skillet, stir the baking soda into 2 qts. water and bring to a simmer over high heat. Reduce heat to medium. Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time into the simmering water for 30 seconds, turning once. Add about 1 cup of hot water to the soda mixture before cooking each batch of pretzels. Drain pretzels on paper towels, then return them to the cookie sheets. Brush pretzels with the egg wash and sprinkle with salt. Bake until richly browned, about 10 minutes. Serve warm. The baked pretzels can be stored overnight in an airtight plastic storage bag. Reheat before serving.
In a small skillet over medium heat, mix the first 5 ingredients. Continue to cook, stirring occasionally, for about 10 minutes. Browning's good, just be careful not to burn, so you may have to lower the heat toward the end. While that's cooking, place the butterflied sausages in another skillet over medium heat, cut side down, and cook until very deep brown. Flip and brown the other side of the sausages; probably about 10 minutes total. (Times are approximate). When the above two items are nearly done, grill the tortillas over the direct flame of your stove's gas burner, flipping over frequently -every few seconds- until the aroma is all up in your nostrils in a good way. (I have cats, so know what "a bad way" is all about.) You want the tortillas to ever so slightly begin smoking and getting brown spots on them. You can do them on an electric burner as well, but do be careful not to burn. Remove tortillas from flame/heat and move directly to a plate. Place the sauer kraut in a strip down the center half of the tortillas and plop the sausages on top of that. Squeeze a bit of mustard on top, wrap up like a burrito, and -- "I see a little silhouetto of a man. Scaramouche, scaramouche will you do the fandango? Thunderbolt and lightning, very very frightening, ME!". -- I mean, ENJOY! ;o).
In a bowl combine the oils. In another bowl combine the mustard, shallots, onions, egg yolk, chopped egg, salt and pepper, and vinegar. Blend with a wire whip while slowly adding th oils to emulsify. Add the horseradish, tarragon and parsley and blend with a wire whip. Serve the sauce around Trout fillets, and garnish with lemon wedge.
Melt 1 tablespoon of the butter in a skillet and saute the carrots and scallions slowly for about 5 minutes, until the carrots are tender. Turn up the heat, add the remaining tablespoon of butter, and saute the mushrooms for a minute or so. In a bowl lightly beat together the cream, eggs, salt, paprika and nutmeg. Stir in the cheese and the sauteed vegetables. Butter 6 individual custard cups, divide the vegetable mixture among them, and place in a pan of hot water (bain-marie). Bake at 325° F for 25 minutes, or until a knife inserted in the custard comes out clean. Unmold and serve warm. If you make them in advance, re-heat by covering with foil and returning to the bain-marie for 10 minutes.
Grease 9x13 baking pan. Bring water to a boil in a medium saucepan and stir in the rolled oats. Remove from heat and stir in 3 tablespoons butter; cool to lukewarm (about 110-120 degrees). In a large bowl combine 1 1/2 cups flour, sugar, salt, and yeast. Add the rolled oat mixture and beat well till moistened--continue blending for about 3 minutes. Add the beaten egg and mix well. Then add 1 3/4-2 1/2 cups of flour for form stiff dough. On floured surface, knead in 1/2-3/4 cups more flour till dough is smooth and elastic, about 5 minutes. Shape into a ball, cover with a large bowl leaving it on the counter and rest about 15 minutes. Punch down dough several times to remove any air bubbles. Press into the greased pan. Using a very sharp knife, cut diagonal lines 1 1/2" apart, cutting completely through the dough; repeat in opposite direction creating a diamond effect. Cover with greased plastic wrap and cloth towel and let rise in a warm place for about 45 minutes till double. Herb Topping: (optional) Mix the basil, cheese, and garlic powder together and set aside; melt the butter and keep separate. Bake at 375 degrees for about 20 minutes. Brush top with butter and then the Herb Topping and return to oven for an additional 5-10 minutes or till done.
Lightly fry onions and chives in oil (do not brown) and lightly salt. Salt the fish and sprinkle with lemon juice. Place the fish on the onions and pour the white wine over. Simmer over low heat for 5 minutes. Serve with boiled potatoes.
DAY BEFORE BAKING: Sift together the flour, sugar, cinnamon, cloves and baking soda. Melt together the butter and the honey, pour over the flour combination and stir to mix. Add 1 egg and knead together. The dough should be soft (you can add a bit of lukewarm water if necessary), since it will harden a bit during its resting period. Cover the dough in a bowl and let it rest at least one day at room temperature. BAKING DAY: Rolling out the dough is easiest between two pieces of waxed paper. Cut desired shapes out of the dough (of about 3/8 inches thickness on average). Before baking, brush with the yolk of an egg to which a few drops of red food coloring have been added. If you are decorating with seeds, brush dough with egg white to "paste" seeds on top of dough before baking. (Alternately, let the honey cakes rest a few days and then decorate with colored sugar icings.). Place cut out pieces of dough on a cold, greased cookie sheet, bake at 350 degrees F. (or less) for about 6-8 minutes. Thicker pieces may need a longer time (ovens temperatures also vary). DECORATION: If icing cookies, let the honey cakes rest a few days and then decorate with colored sugar icings. MAKE VARIOUS COLORED SUGAR ICINGS: Colored sugar icing, one version: To one egg white, add as much sifted powdered sugar as needed to make fairly stiff paste. Add desired food colorings, separated by color. (Do not use a mixer!) Spoon this mixture into a small nylon baggie, cut a tiny hole in one corner, roll up and use like a pencil to draw and color.
Cook rice according to directions on the bag. While rice is cooking, cook chicken in oil over medium heat. Cut chicken into 1 inch cubes. Mix together chicken, Rotel, Santa Fe corn, black beans, and Monterey Jack cheese until cheese is melted.
Cut breadfruit in sections and boil in salted water until nearly tender but not mushy. Preheat oven to 350°F Combine Cheddar Cheese soup and milk. Grease baking dish. Slice breadfruit and onion thinly. Put layers of breadfruit and onion alternately in greased baking dish. Pour cheese sauce over breadfruit and onion. Dot with butter. Mix breadcrumbs and grated cheese together and sprinkle over the top. Bake for approximately 45 minutes. Serve hot.