HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees Fahrenheit. On wax paper, or other surface, roll each crescent roll open. *Note* if you don't move quickly, the dough will become sticky on the surface. Top with 4 or 5 "thin" slices of rolled up Honey Ham. Lightly combine cheddar and cream cheese together in bowl. With a butter knife spread about 1/2 tablespoon of cheese mixture between the ham slices. Roll crescents from wide end to narrow point. Place rolls on a cookie sheet. Bake for about 12 minutes. Run a cube of butter lightly over all crescents before cooling. Let cool at least 5 minutes.
Place all the prepared vegetables, fruit and spices into a large preserving pan.Add the sugar and vinegar, and stir well. Boil all the ingredients until the mango chunks are tender but still whole ,stirring all the time to ensure that the mixture does not stick to the base of the pan. (It can take between 60 and 90 minutes depending on the age and ripeness of the mangoes.). The mixture should have reduced to a runny jam like consistency when the atjar is done. Pour into clean, hot jars and seal. Store in a cool, dark and dry place.
Preheat oven to 375 degrees F. In a frying pan, cook onion in olive oil over medium high heat until translucent. Add in ground beef and cook until browned. Drain fat from ground beef. Return the mixture to medium heat. Sprinkle flour over the ground beef and mix inches Cook for one minute, stirring constantly. Add in ketchup, broth, Worcestershire, salt and pepper and veggies. Cook for 5 minutes. Stir occasionally. Spread mixture in bottom of greased 9"x13" baking pan. In a medium bowl, mix together the potatoes, cheese and butter. Spread potato mixture over mixture in the pan. Bake until hash browns are golden brown (45 minutes). Serve hot. To reheat, microwave until hot then transfer to broiler to recrisp hash browns.
Preheat oven to 350 degrees F. Heat 4-quart saucepan of water to boiling on high to use for water bath later. In 2-quart saucepan, heat 2/3 cup sugar with cold water on medium until melted and a light caramel color, swirling pan occasionally. Immediately pour caramel into eight 6-ounce custard cups or ramekins. In large bowl, with wire whisk, beat eggs, egg whites, and remaining 1/3 cup sugar until well blended. Beat in milk and vanilla. Pour custard mixture into custard cups. Place cups in large roasting pan (17" by 11 1/2"); pour boiling water in pan until it comes halfway up sides of cups. Bake 40 minutes or until center of custard is just set. Remove custard cups from water in roasting pan; cool on wire rack. Cover and refrigerate 4 hours or until custard is well chilled. To serve, with small spatula, carefully loosen custard from sides of cups. Invert each creme caramel onto dessert plate, tapping cup to help release custard. Leave inverted cup on plate for several minutes to allow caramel syrup to drip from cup onto custard.
Heat the butter (margarine) in a skillet.medium heat. Add the leeks, mushrooms, chili flakes and garlic. Saute for 3 minutes. Add the fava beans and water. Season with salt and pepper. Cover and cook for 5 minutes. Stir once or twice.
Set oven to 350°F (oven set to second-lowest position). Grease a 13 x 9-inch baking pan. In a large bowl using an electric mixer at medium speed cream the sugar with shortening for about 2 minutes. Add in eggs, almond and vanilla extract; beat until very well combined on high speed. In a small bowl sift together flour with baking soda and salt; add to the creamed mixture along with the buttermilk; mix until just combined. Mix in the poppy seeds. Bake for about 30-35 minutes or until cake tests done. Cool completely. For the frosting; in a medium bowl cream the cream cheese, butter, vanilla and whipping cream until light and fluffy (about 2 minutes). Add in confectioners sugar and beat until fluffy (adding in more confectioners sugar or whipping cream if needed until desired consistency is achieved). Mix in the Cool Whip until completely blended. Spread over the cake then sprinkle the top with sliced almonds if desired.
Combine cornstarch and water. Set aside. In saucepan heat all remaining ingredients until sugar is dissolved and liquid is hot. Slowly add the cornstarch and water mixture, stirring constantly until the mixture thickens, about 1 minute. Remove from heat. Serve warm or room temperature.
Heat the olive oil in a cooking pan. Sautee the onion on medium heat for 5 minutes Add the hominy and sautee until the onion is translucent. Add the water, it should barely cover the bottom of the pan. Add the squash and salt. Cover and put on low heat. Stir occassionally until squash starts to become tender. Uncover and put on medium heat. Stir regularly until all the pieces of squash are tender.
In a 4-quart pot, combine all the ingredients. Bring to a simmer, partially cover, and cook for 30 minutes. Strain the broth into a bowl or a storage container. Either use it right away, refrigerate it, or freeze it.
Mix chicken, 1/2 cup bread crumbs, mayo, egg, pesto, honey mustard, peppers and red onion. Using 1/3 cup measure shape chicken into 8 cakes /patties. Lightly coat each cake in the remaining 1/2 cup bread crumbs. Heat oil in pan over high heat. Add cakes and cook until golden brown. About 3 minutes each side. Drain on paper towels and enjoy.
Preheat the oven to 250 degrees. Combine the egg whites and salt in a bowl; beat until frothy. Gradually add in the gelatin and sugar; beat until each addition is dissolved. Beat until soft peaks form; add the vinegar and combine well. Fold in the chocolate chips. Using a teaspoon, drop mounds onto a baking sheet lined with parchment paper. Bake at 250 degrees for 25 minutes; turn off the oven. Leave the cookies in the oven with the door closed until the cookies are firm and dry to the touch. This should take at least 20 additional minutes.
Heat oven to 325 degrees. Place butter in 8x8 baking dish, Tilt dish to coat sides. Toss apple slices with vanilla in a large bowl. In a separate bowl, stir dry ingredients together until well mixed. Sprinkle dry ingredients over apples, stirring until well coated. Place apples in baking dish, bake at 325 degrees for 15-20 minutes, until apples are softening. While apples are baking, chop cookie dough into small pieces, a bit bigger than chocolate chips. Remove apples from oven, evenly sprinkle cookie dough over apples and return to oven for 10-15 minutes, until cookie topping is lightly browned. The cookie dough will spread a bit, so there is no need to cover the apples completely.
Lay the ham slices out in the rice bowl of a steamer. Sprinkle with the brown sugar. Steam for 25 minutes, adding more water as needed. When the ham is nearly finished cooking, combine the soy sauce, water and honey in a small saucepan and bring to a boil. Reduce the heat to low and keep warm. Add the pear slices to the steaming dish. Brush the pears and ham slices with some of the sauce. Steam for 5 more minutes. Pour the remainder of the sauce over and garnish with the green onion before serving.
Spray large frying pan with cooking spray and add the chicken. Cook on medium-high heat, stirring often, for 2- 3 minutes, until browned. Add broccoli, soup, and water and bring to a boil. stir in rice and sprinkle with cheese. Cover and reduce heat to low. Cook for 5 minutes.
In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt, and garlic powder. Add beef and shake to coat. In a large pot, brown the beef in oil (in batches if necessary). Stir in the onions, tomatoes, beef broth, bay leaf, cayenne, and remaining chili powder. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Add potatoes and carrots. Cover and simmer 35-40 more minutes or until meat and vegetables are tender. Add corn. Reduce heat to low and let the flavors blend for 1 hour (you can skip this step if you're in a hurry!). Discard bay leaf before serving.
Heat the olive oil in a large frying pan and add the prepared tomatoes and the herbs. Stir a little and let them cook gently for 5-8 minutes until all the liquid evaporates. Stir in some seasoning and the sugar and add the seasoned beaten eggs, pouring them evenly all over the tomatoes. Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are cooked but not too solid.
Brown hamburger and onion, salt and pepper, drain. Add soups and milk. Stir. Cook noodles, partially, about 5 minutes. They will finish cooking during baking time. Either using a crock-pot(low heat), or a casserole dish, grease with butter, then layer in order, 1/2 of each. Noodles, sauerkraut, hamburger mixture, cheese. Repeat. Either cook in crock-pot on low 4 hours, or bake in a 350 oven, for 45 minutes, until hot and bubbly.
Heat vinegar and sugar, stirring until the sugar is melted. Add apples and remaining ingredients. Bring to a boil, cover and lower the heat so it is just simmering. Continue cooking until it is very dark and a nice consistency apprx 3-4 hours Remove Chili bag after 30 minutes Put in sterilized jars and seal (I use the very small 1/4 pint size jars- this recipe makes 24 This size jar is just the right size for a small dinner party)i
Mix ground beef, bread crumbs, onion powder, garlic powder, and ketchup. Place in skillet and brown, breaking into smallest pieces possible with wooden spoon. Drain if necessary. Dice onion and green pepper. Mince garlic. Saute onion, pepper, and garlic in 2 Tbsp butter just until garlic begins to brown. Place all ingredients in crock pot. Stir well. Cook on low 8 to 12 hours. Serve with your favorite pasta. Enjoy!
In a medium bowl combine the chicken, 2 tsp of the dark soy sauce, 1 tsp soy sauce, 1 tsp of the rice wine, sugar, cornstarch, ground Sichuan peppercorns, and salt. Stir to combine. In a small bowl combine the sesame oil and the remaining 2 tsp dark soy sauce, 1 tsp soy sauce and 1 tsp rice wine. Heat a 14 inch wok or a 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the scallions, ginger, garlic, and red pepper flakes and stir-fry 10 seconds or until the aromatics are fragrant. Push to the aromatics to the sides of the wok, carefully add the chicken and spread it evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the chicken begin to sear. Then stir fry 1 minute or until the chicken is lightly browned but not cooked through. Swirl the soy sauce mixture into the wok and stir-fry 1 minute or until the chicken is well-glazed with the soy sauce. Swirl in the vinegar and stir-fry 30 seconds or until the chicken is just cooked through. Serve with rice.
Preheat the oven to 350 degrees. In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425 degrees. Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary (watch water level carefully). The consistency of the caramel should be like dulce de leche. Don't worry if it is lumpy; it will smooth out as it chills. (You may have many lumps, but it will work out.) Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours. In a bowl, using an electric mixer, beat the cream with the confectioners' sugar until very firm peaks form. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.
Cut the 8 tablespoons of butter into 8 pieces. Heat the cream, salt, and corn syrup in a microwave-safe measuring cup on high until simmering, about 1 minute, or bring to a simmer in small saucepan over medium heat. Put the chocolate in a food processer. With the machine running, gradually add the hot cream mixture through the feed tube. Let process for 1 minute. Stop the machine. Add the powdered sugar and process for about 30 seconds or until combined. With the machine running, add the butter 1 piece at a time. Process until the butter is combined and the mixture is smooth, about 20 seconds longer. Transfer the frosting to a medium bowl and cool to room temperature, stirring frequently, until thick and spreadable, about 1 hour.
In a large bowl, mix flour, sugar, soda, and salt. Separate egg yolks from whites. Blend buttermilk mix with small amount of water in measure cup. When. lumps disappear, add remaining water and stir. Pour into flour mixture. and stir to blend. In a small bowl, whisk together egg yolks, buttermilk, lemon peel, lemon. juice and 2 tblsp melted butter. In a deep bowl with mixer on high speed, whip egg whites until they hold. stiff, moist peaks. Pour buttermilk mixture into flour and blend. Add egg whites to flour mixture and fold gently to blend. In a small sauce pan on low heat, add remaining 2 tblsp of unsalted. butter, maple syrup and blueberries until warm and butter has melted. On a buttered hot griddle ovr medium heat, pour batter in 1/3 cup. portions without touching. Cook until bubbles begin to appear at sides. and turn over. Keep warm and repeat process for remaining batter. Serve pancakes with heated blueberry and maple syrup over top.
Mix the 98% Fat Free Cream of Mushroom Soup with the milk until well blended. Butter the bottom of a 2 qt baking dish. Put aside 1/3 of the havarti cheese to place on top of the casserole. Place an even layer of potatoes on bottom of buttered baking dish, season with small amount of salt and pepper, layer ham, onions, cheese and the soup/milk mixture. Repeat layers until all ingredients are used. Top with the remaining 1/3 of havarti cheese. Cover the casserole and bake at 350 degrees for 60 minutes. Remove cover and bake another 15-30 minutes until potatoes are tender and top of dish is light golden brown.
With a paper towel, thoroughly dry all sides of scallops. Season all sides of scallops evenly with garlic powder, onion powder and black pepper. Then evenly coat all sides with flour and pat of excess flour. In an oven-safe skillet (cast iron preferred), heat olive oil over medium-high heat until glistening. Add scallops. Cook for 3 - 5 minutes and turn over when bottom edges change color 1/4 of the way up, and seared side has turned paper bag brown. Lower skillet to medium heat. Add butter to pan (being careful not to burn). When butter has melted and begins to foam, baste scallops with it for 1 - 3 minutes. (The butter will become amber in color. If it seems to be any darker than "amber", reduce heat a little.) During the last one minute of cooking time, sprinkle fresh sage into butter and allow to crisp. Scallops are done when their sides are evenly white from top to bottom (no longer opaque) or internal temperature reaches 140°F.
Fill an appropriate glass with crushed ice. Add the cherry and a tad of syrup. Toss on the two shots -- be honest and actually measure like dad did. Fill with club soda to the top. Stir.
Cook and drain pasta according to package directions; rinse with cold water to cool. In large bowl combine mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Add macaroni, celery, green pepper and onion; toss to coat. Cover; chill to blend flavors.
Dissolve yeast in warm water. In a large bowl mix hot water, sugar, oil, salt and 1/2 of the flour. Stir in yeast mixture. Gradually add remaining flour until it is all mixed in . Leave spoon in dough and let sit 10 minute. Stir vigorously. Let sit 10 more min, then stir again. Repeat until it has been stirred 5 times. Divide dough in 1/2. Roll each half into a rectangle about 9 by 12 inches. Roll up length wise and place seam down on a baking sheet. Optionally brush with egg white. Let rise 30 minute. Bake at 400 for 25- 35 minute.
Beat egg yolks till thick and lemon colored; add water and beat again till thick. Slowly add sugar, beating well after each addition (total beating time 10 minutes--do not under beat). Fold in flavorings. Fold in flour that was sifted with salt. Beat egg whites till foamy. Add cream of tartar. Beat till stiff and glossy--not dry. Fold into batter. Pour into ungreased 10-inch tube pan. Bake in preheated 350° oven about 1 hour. To test doneness, gently press top (it should spring back). Invert pan and cool completely. To remove from pan, run knife around inner and outer ring and invert over rack; remove pan and turn right side up. Serve plain, frosted or glazed.
Preheat oven to 375°. To prepare TOPPING: Melt butter on low eat in 12-inch cast iron skillet with oven-proof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange well drained pineapple slices, maraschino cherries in skillet; set aside. To prepare CAKE: Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Drain pineapple juice in 1 cup mixing cup and fill with enough water to equal one cup of liquid. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean. Cut into wedges.
Saute the onion, garlic, and mushrooms (if using) in olive oil in a large skillet until tender. Add the tomatoes and next 4 ingredients; stir well. Bring to a boil; reduce the heat and simmer, uncovered, for 20 minutes. Remove and discard the bay leaf. Set the sauce aside. Meanwhile, cook the lasagna noodles according to the package directions. Drain well, and set aside. Combine the ricotta cheese, spinach, 1/4 cup Parmesan cheese, egg, salt, and pepper; stir well and set aside. Grease a 13x9x2 inch baking dish. spread 1 1/3 cups of the tomato sauce into the dish. Layer one third of the lasagna noodles, 1/2 of the spinach mixture, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese in the order listed. Top with 1 1/3 cups of tomato mixture, one third of the lasagna noodles, and the remaining half of the spinach mixture. top with the remaining one third lasagna noodles, 1 1/3 cups tomato mixture, 1/4 cup Parmesan cheese, and 1 cup mozzarella. Cover and bake at 350 degrees for 45 minutes. Let it stand for 10 minutes before serving.
Spread portobello's with pesto. Saute arugula & spinach in EVOO & garlic. Add to mushroom and spread grated cheese on top. Place in oven or BBQ till melted. Sprinkle with EVOO and pine nuts.
Boil spaghetti until cooked. Drain tuna. Mash tuna with a fork. Heat oil in a skillet. Add garlic and onion. Saute for 2 minutes on low flame. Add tuna, red chilli powder and salt to taste. Saute for 2 minutes. Add vegetable stock and Kimball'Mushroom' Spaghetti sauce. Mix well. Bring sauce to a boil. Lower flame. Simmer, uncovered, until the sauce thickens. Add parsley. Stir and remove from heat immediately. Drain spaghetti. Transfer to a warmed serving dish. Pour the prepared sauce over the spaghetti. Serve rightaway!
Heat the oil in a large skillet over medium heat. Add shallots and saute' until softened, about 10 minutes. Add bay leaves, thyme, vermouth, clam juice and cream. Bring to a boil, reduce heat and simmer until the mixture is reduced to 1 cup, about 10 minutes. Add mussels, cover and simmer, discarding any mussels that do not open. Using tongs, evenly divide up the mussels between bowls. Season broth with salt and pepper and ladle over mussels.
Preheat oven to 400*F. Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Spread out evenly in the pan. Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine. Top the onion with the potato mixture, spreading out evenly over the onions, and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve. Note: For an extra cheesy tart, double the amount of mozzarella.
Soak the peas in 2 quarts of water overnight. Bring the peas to a boil in the water they soaked in. Add onion, meat and spices except mustard. Simmer until the meat is done and the peas have softened (about 1 hour). Take up the meat and cut into pieces. Put them back in the soup. Add more spices, if necessary. Serve hot with mustard.
Brown beef and onion, drain. Combine with remaining ingredients in a crock pot. Cook over low setting for 12-24 hours. Add chili powder as desired.
In a small bowl, mix first three ingredients well and set aside. Cut all the veggies into about 1 - 1 1/2 inch pieces, green beans can just be cut in half. Add vegetables to a large bowl and pour sauce over and mix well. Marinate veggies at room temperature for 20 - 30 minutes, or more, or less, or not at all if you don't have time :). Meanwhile, preheat BBQ to about 350°F and coat grill basket with canola oil (or olive oil or Pam cooking spray). Place marinated veg in grill basket and grill until golden, about 6-8 min, then flip and do other side. (Do not turn lots, grill should be low enough to not burn. All grills are different, better to turn it down than flip too often). Serve with your favourite grilled meat or grilled tofu for the vegetarians .... Enjoy!
For the Spicy Chipotle Mayo: Add all ingredients into a food processor and puree until smooth. Add salt and pepper to taste, if needed. For the Panini: Turn the oven to broil. Place the tomato slices on a lined baking sheet. Drizzle with a little olive oil and sprinkle with salt. Place into the oven and roast the tomatoes until the top is slightly charred. Remove from the oven and set aside. (Note: This step may be skipped and replaced with slices of avocado.). Heat a panini grill or grill pan on medium heat. Spread a little bit of butter on one side of each piece of the bread. Evenly distribute the chicken, cheese, bacon and tomatoes (or avocado slices) on top of two slices, butter side down. On the other pieces of bread, spread some of the chipotle mayonnaise on the side that is not buttered. Place on top of the sandwich. Place the sandwiches on the grill. If you are using a grill pan, place a heavy pan on top of each sandwich. Cook for about 2-3 minutes until the bread is golden brown. Gently flip the sandwich over and cook for another 2-3 minutes until the other side is golden brown.
Boil potatoes in water until tender. Drain water and add butter and seasoning. Saute for 10 minutes.
Combine all ingredients in a small bowl til well mixed. Store in an air-tight container and use in place of salt to spice up foods.
Heat oil in a large cast-iron skillet over medium-high heat. Add onions and saute until browned in spots, 3 to 5 minutes. Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes. Stir in garlic, jalapeno, cumin and salt; saute until fragrant, about 30 seconds. Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes. Stir in corn and black beans and cook until heated through. Stir in cilantro and season with salt and pepper. Serve with lime wedges. Good rolled in a tortilla with sour cream and cheddar cheese.
To prepare the vinaigrette, combine garlic, mustard, honey, lemon juice and balsamic vinegar in a bowl. Add oil slowly, whisking constantly. Season with salt and pepper. To preparare the vegetables, cover them with vinaigrette and blend thoroughly. Place vegetables on a medium-hot grill and grill for 2 to 5 minutes per side or until desired doneness.