HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F Light grease a 9x13 baking dish or pan. Cut phyllo sheets in half crosswise to fit in pan. Cover phyllo with a lightly dampened tea towel to prevent drying out. Combine trail mix, dried fruits, sugar,and cinnamon in a food processor. Finely chop. Set aside. Gently lay a piece of phyllo pastry in pan and brush with melted butter. Repeat with 7 more sheets of phyllo. Brushing each sheet with melted butter. Sprinkle a thin layer of nuts and fruit mixture over phyllo, cover with 2 more sheets of phyllo pastry, brushing each sheet with butter. Repeat this of sprinkling the nut mixture, then 2 sheets of buttered phyllo pastry until all the nut mixture is used. Top with the final 8 individual buttered phyllo sheets. With a sharp knife, cut into 40 equal squares. Bake until edges are crisp and top is golden brown, 30-35 minutes. In a small saucepan, combine honey and water. Bring to a boil, reduce heat and simmer gently for 7 minutes or until slightly thickened. Let cool. Spoon cooled syrup over hot baklava and let cool for at least 4 hours. Garnish with some finely chopped nuts, if desired.
Center oven rack in middle of oven; preheat to 325°. Butter a 9 x 13 inch baking pan and put it on a baking sheet. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Using a stand mixer fitted with paddle attachment beat the butter on medium speed until smooth and creamy. Add in both sugars and beat another 3 minutes, or until well incorporated. Add in eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. Decrease mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Use a rubber spatula to stir in the chips, nuts, and coconut. Scrape the batter into the prepared pan, smooth the top as best as you can. Bake for 40 minutes or until a knife inserted into the center comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice homey brown. Transfer pan to a wire rack and cool 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool to room temperature right side up. Cut into 32 bars.
Slice the bananas lengthwise and arrange half in the pastry shell with half of the mango pieces. Put the cornstarch and sugar in a saucepan. Slowly add both milk and coconut milk, beating over a low heat until mixture thickens. Stir in vanilla extract then pour the mixture over the fruit. Top with the remaining fruit and coconut chips. Chill 1 hour before serving.
Preheat oven to 375 degrees. Line baking sheet with foil. Mix all ingredients (except for bread) together. Spread cheese/pepperoni mixture onto the rye breads and place them on baking sheet (s). Bake for 12-15 minutes, or until the cheese is browned and bubbling (the bottom of the breads should become brown and crispy). Enjoy!
Heat the butter and fry the onions until limp, add the green chilies and the ginger, fry for a few minutes Mix yoghurt, cream, turmeric, fenugreek and the cardamom, add this to the frying pan and simmer for 10 to 15 minutes. Add the fish to the sauce, simmer for another 10 minutes or until the fish is done Transfer to a serving dish and sprinkle the coriander over it.
Finely chop the potatoes and crush slightly. In a frying pan melt half the fat and lightly fry the onion. Mix in the potato and greens and season well. Add more dripping or lard. Press the bubble into the hot fat and fry over a moderate heat until browned underneath. Turn the bubble over, add the last of the fat and fry until the other side is browned.
Preheat the oven to 400°F Grease a cookie sheet with the almond oil. Place the almonds on a separate baking sheet and toast them until light golden brown, about 5 minutes. Set aside. In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, about 15 to 20 minutes. It should register 238°F on a candy thermometer; this is referred to as the soft ball stage. Do not stir, but brush th sugar crystals off the sides of the pot with a wet pastry brush as necessary. Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly. Once the caramel is off the heat, immediately add the almonds to the pot and stir quickly to incorporate. Turn out onto the prepared cookie sheet, spreading quickly to an even thickness. Allow the brittle to cool completely, then break into festive shapes.
Preheat the oven to 325. Line cookie sheets with parchment. In a large mixing bowl, cream together the sugars, butter, shortening, salt, baking powder, spices and vanilla, beating until smooth. Beat in the egg. Stir in the oats and flour, then the raisins and nuts. Drop the dough by the tablespoonful onto the prepared cookie sheets. Using the flat bottom of a drinking glass dipped in sugar, flatten each ball of dough to about 1/4 inch. Bake the cookes for about 20 minutes, until they're golden brown; these are supposed to be crunchy, so don't underbake them. Remove them from the oven and transfer to a rack to cool.
Place the potatoes in a saucepan and cover with water cook 6 to 8 minutes or until just tender. Drain and set aside. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, peppers, carrots and broccoli/cauliflower; saute 5 minutes or until softened. Stir in the garlic and potato cook 4 to 5 minutes. Add 2 teaspoons (or to taste) of the seasoning mix. Cook 4 to 5 minutes or until the potatoes are cooked through. Stir in the kale, spinach, and cook tomatoes; until the greens are wilted.
Preheat oven to 425 degrees F. Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken. Season the bird all over with salt and pepper. Stuff the cavity with the orange, garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Put the remaining onion into the pan, which will help color and flavor the sauce. Lay the strips of bacon across the breast of the chicken and roast for 25 minutes. Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the sherry and season with salt and pepper. To serve, carve the chicken tableside and squeeze the oranges from the cavity over the meat.
Stir together equal parts plain yogurt, sour cream, and mayonnaise. Stir in minced garlic and season to taste with paprika, salt and pepper. The sauce should have a velvety consistency, ie not too runny. Garnish with fresh chopped chives. Suggestions for dippers: grilled or fried zucchini, aubergines, roasted red bell pepper, calamari with lemon, pita chips, french fries, or grilled meats.
To prepare dough, lightly spoon bread flour into dry measuring cups; level with a knife. Combine 1 cup bread flour, sugar, yeast, and 1 cup warm water in a bowl; let stand 15 minutes. Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 2 cups all-purpose flour, 1 cup bread flour, and 1 teaspoon salt in a large bowl; make a well in center of mixture. Add yeast mixture, 1 cup warm water, and 2 teaspoons oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes. To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon black pepper; set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; saute 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or until thick. Remove from heat; discard bay leaf. Preheat oven to 450°. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions. Top each crust with 1/4 cup tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until crusts are lightly browned. Sprinkle evenly with minced parsley.
Mix first three ingredients until the texture resembles corn meal. Beat one egg in a 1 cup measuring cup. Fill cup with water to make 1 full cup. Mix well, chill for 15 minutes. Divide dough 5 ways. Roll out the number of crusts you want to use on floured surface. Place remaining dough and a bit of flour in individual gallon ziplock bags. Roll out dough while it is in the bag and freeze. You now have extra crust waiting for you!
Unwrap and carefully unfold thawed phyllo dough; cover with plastic wrap or wax paper and a damp cloth to keep the dough from drying out. FOR THE FILLING -- Grind the walnuts coarsely, mix with sugar and orange blossom water until well blended. Butter a 12 x 16 inch baking pan. Render the butter. FOR THE ASSEMBLY -- Layer one package of the phyllo sheets in the pan, buttering generously between each sheet with a pastry brush or cloth dipped in butter. Mix 2-3 tablespoons of water with the walnut mixture and put over the top of the last sheet, making sure to keep the layer of walnuts level. Repeat the same procedure with the second package of dough, buttering generously between each sheet, and butter the top. Cut into diamonds, dipping the knife into hot water as you go for easier cutting. Pour over any remaining butter. Bake at 350 degrees for 45 minutes to 1 hour (depending on your oven) or until bottom is done and top is golden brown. If top does not brown nicely, put the baklawa under the broiler for a few seconds, watching constantly, as it will burn very quickly. FOR THE SYRUP -- Mix sugar and water together and bring to a boil. Boil about 15-20 minutes. Remove syrup from heat, add lemon juice and orange blossom water. Stir and let cool. SHORTCUT -- Butter pan and place one whole package of phyllo dough in pan, butter top, and add nut filling. Place second package of phyllo dough over nuts and butter the top. Cut into diamonds and pour all the rendered butter into the pan, making sure it settles into all the cuts and around edges. Bake as directed above.
In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes. Add the butter and continue to cook and toss for 5 minutes, until beautifully browned. Season with salt and pepper. Add the garlic. Saute another 2 minutes, and add the thyme and lemon juice. Cook to evaporate the liquid. Add the wine and reduce until the mushrooms are glazed with the sauce. Toss in the parsley and serve immediately.
Cook noodles as directed. Place in large bowl. In blender, combine eggs, cottage cheese, cream cheese, butter, sour cream, sugar and vanilla. Blend until smooth. Pour mixture over noodles and transfer to a greased 9 x 13 pan. Prepare crumb topping by mixing graham crackers, brown sugar and melted butter. Sprinkle over top. Bake in pre-heated 350 degree oven for 1 hour.
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and grease with cooking spray, set aside. In a large bowl, combine all of the meatloaf ingredients (except for 1 cup of BBQ sauce) until evenly incorporated. Divide the mixture into four, and then shape each into a small loaf. Place the loaves onto one side of the prepared baking sheet. Top each meatloaf with some of the remaining BBQ sauce. Place the sweet potato wedges on the opposite side of the baking sheet. Then place the peas next to the potatoes, making sheet to separate the two. Drizzle the potatoes and peas with oil and then season with salt, pepper, paprika and garlic powder. Roast until the potatoes have softened and the meatloaf is cooked through, about 25 to 30 minutes.
Toss salad ingredients in a large bowl. Prepare dressing: Mix all ingredients in a saucepan. Heat until blended and sugar is dissolved. Pour hot dressing over salad ingredients just before serving.
In a Dutch oven or large saucepan brown ground beef. In the last few minutes drain off the excess fat. Add cumin, garlic, paprika, oregano, onion powder, chili powder, Worcestershire sauce, black pepper, salt, sugar, tomato sauce, tomato paste, and diced tomatoes and mix well. Bring to a boil. Reduce heat. Cover and simmer for 1 hour. Add both cans of beans with their liquid. Cover and simmer for an additional hour (or more!). Serve in bowls over crumbled corn bread topped with shredded cheese and onions (for those who like onions). ****Sometimes I just brown the ground beef, add all of the rest of the the ingredients and then dump everything in a crock pot to simmer on low all day.***.
Place everything except for spaghetti and spinach in a large kettle with 2 quarts of water; bring to a boil. Cover and simmer 1 hour. Add seasonings, spaghetti and spinach. Simmer 10-12 minutes until spaghetti in tender. Drain. Add a small drizzle of olive oil to each bowl when serving.
Cut 2 small slits in each pepper (wear gloves). Dissolve salt in 4 quarts water. Pour over peppers and let stand 12-18 hours. Drain and Rinse thoroughly. Combine remaining ingredients simmer 15 minutes. Remove garlic. Pack peppers into hot sterilized jars. Seal and process pints 10 minutes in boiling water bath. Makes 8 pints.
Preparation. Approximate time: 10 mins. Cut the stems off the cilantro. Chop into small pieces and set aside. Wash the leaves. Set aside 80% of the leaves which will later be added to the soup. The other 20% you can set aside for a garnish. Cut the chicken into thin slices that will cook easily. About 2 by 1 (inches). Set aside. Take the hard exterior off the lemon grass. Cut it once lengthwise. (Do not cut it into small pieces as you will be removing these before serving). Set aside. Grate the outside of your two limes and save the zest for later. Roll the limes with the palm of your hands to loosen the juices. Squeeze into a bowl and save for later. Also save the lime leaves if you have them (these are often hard to find). Grate the frozen ginger and set aside. Julienne the carrots into thin slices. See a one minute tutorial here. Or if you have a spiralizer you are also use that. Now that you've prepare all your ingredients, you will find the actual cooking part much less stressful! Tips For Trying New Recipes: Read the recipe ALL the way through before starting. We craft our recipes with PREP first because it's easier for you but most recipes don't come that way. You do NOT want to be reading the recipe for the first time while you cook because often the steps are not sequential. Steps that require the most preparation time can sneak up on you . This is especially inconvenient when your attention needs to be on timing things if you have already started cooking. Your goal is to mimic a cooking show and have all those little bowls with the ingredients pre-measured, vegetables pre-washed, chopped, and ready to go. This will make it easier to focus on the timing and when to add which ingredients. Not to mention it makes keeping your kitchen clean a breeze. The golden rule: everything that can be done beforehand, should be. Instructions. A can of coconut milk has a top layer of cream and a bottom layer of liquid. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle. Add the cilantro roots and chicken and saute until the chicken is cooked through, about 5 minutes. Add the coconut juice from the first can and all the contents of the second and third cans along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce, ginger, and lime zest and juice. Simmer for 20 minutes or so. Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 3-5 minutes. Rice noodles just need to soak in the hot water (no cooking required) but you don't want to over cook them so keep an eye on them and use your judgement. Stir in most of the cilantro leaves. Scoop out the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves. Add Sriracha for extra spice.
Slice the steak pieces into one inch cubes. Toss in a ziplock bag with the flour, salt/pepper. Heat oil in large pot or dutch oven over medium heat. Add onions, celery and steak pieces. Cook until steak is browned. Add garlic, tomatoes, water, beef base, bay leaves and all seasonings. Bring to boil. Lower heat and simmer covered for 1 hour. Add gravy and frozen potatoes, carrots and green beans and cook uncovered for 1/2 hour. We serve this over a bowl of noodles.
Cook green beans according to package directions. Drain well and chill in refrigerator. Put onions in a small bowl and sprinkle with sugar. Cover and place in refrigerator to chill. In a small jar combine oil, vinegar, mustard, salt and pepper. Seal jar and shake vigorously to mix all ingredients. Place beans and onions in a large bowl. Add crumbled bacon and cheese. Shake salad dressing again and pour over bean and onion mixture. Toss well and serve.
In medium saucepan, bring 6 cups broth to simmer. Add shrimp. Turn off heat, cover, and set aside until shrimp are just opaque in center, about 3 minutes. With a slotted spoon, move shrimp to a small bowl; cover and keep warm. Cover broth to keep warm. In heavy large saucepan, heat oil over medium heat. Toss in chopped onion and saute until tender, about 5 minutes. Stir in garlic for 1 minute. Stir in rice until edge of rice is translucent but center is still opaque, about 2 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes. Add 3/4 cup chicken broth and simmer until almost all broth is absorbed, stirring frequently, about 2 minutes. Continue add broth in this manner a half cup at a time until rice is just tender and mixture is creamy, about 25 minutes total. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition. Mix in shrimp, 1/2 cup Parmesan cheese, and basil. Season to taste with salt and pepper. Spoon risotto into shallow bowls and serve along with additional Parmesan cheese.
Blend soups and milk in large skillet on low heat. Add herbs and spices and mix well. Add cooked cut up chicken and frozen vegetables. Heat to warm vegetables and chicken. Put in large ovenproof dish and bake in 400 degree oven for 15 minute. Take chicken dish out of oven and stir well. Cut up biscuits into fourths and top chicken with biscuts. Bake another 15 minute until biscuits are browned.
Heat 2 tbsp olive oil in large Dutch oven. Add half of cubed lamb & brown well on all sides. Remove meat from pan, set aside & brown the rest of the lamb the same way. Remove meat from pan & set aside. Heat remaining 2 tbsp of olive oil in the same pan, add chopped onion & cook for approx 5 min till soft. Return meat to pan with any drippings accumulated & combine w/onions. Add whole garlic cloves, bay leaf, paprika & dry sherry. Bring to a slow boil, reduce heat, cover tightly & simmer VERY GENTLY for 1 1/2 hrs till tender. Add fava beans 10 min b4 end of cooking time. Remove garlic cloves + bay leaf, season w/salt & pepper to taste & stir in fresh parsley just b4 serving. NOTES: Lima beans may be subbed for fava beans. I used fava beans & did not peel their wrinkled skin before serving as the pic showed them unpeeled. Just to ck, I peeled a few & found I preferred them peeled for any future efforts. I worried a bit about the apparent shortage of liquid, but that was unfounded as there was plenty of the rich brown sauce.
PREHEAT oven to 350°F Grease 8-inch-square baking pan. COMBINE flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping. BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
Cook the frozen vegetables according to the package directions. Drain well. Combine cooked vegetables, onion, celery, cheese, and mayonnaise in a large bowl, stirring well. Spoon the mixture into a greased 11 x 7 x 1 1/2 inch baking dish. Combine cracker crumbs and butter. Stir well. Sprinkle crumb mixture evenly over the casserole. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.
Blend together and store in a sealed glass jar. Sprinkle over any and all fish and seafood.