HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees. Blend dry ingredients and set aside. Combine milk, apple or pear, egg whites; blend well. Add to the dry ingredients and mix with a fork until just blended. Gently fold in blueberries. Spoon batter into muffin tins lightly sprayed with vegetable oil. Bake until golden brown (approx 20-25 minutes).
In crockpot, cook roast on low heat 8-10 hours. Remove from pot and shred beef. In skillet, saute diced onion and green bell pepper until lightly browned. Add garlic and saute with onion for an additional minute or so. Add shredded beef to a very large skillet or dutch oven and heat with onion/garlic mixture. Add salt and pepper to taste. Add green chilis and tomatoes. Cook until well heated. Break eggs into a bowl and scramble. Add to meat mixture and cook until eggs are done and scrambled throughout. Add enough El Pato tomato sauce to moisten but not drench. When all is heated through, serve in large flour tortillas burrito style adding condiments as you wish. NOTE: If you eliminate the eggs, this makes a wonderful chimichanga filling as well.
Set cooked rice aside to cool. Meanwhile, combine lemon juice, oil, thyme, garlic, salt, jerk seasoning, and sugar in large bowl. Add peas, tomatoes and celery and mix to coat. Set aside for flavors to blend for 10-15 minutes. Combine peas with rice and mix to fluff. Serve warm or at room temperature.
For Cake: Cream butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy. For Filling: Combine cinnamon, brown sugar, and pecans in small bowl. Assembly and Baking: Grease and flour 9x13 baking dish. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake for 35 minutes at 350°. While baking, prepare topping. For Caramel Topping: Melt butter in medium saucepan over moderate heat. Add milk, brown sugar, and pecans and stir 3-4 minutes. When cake is done, remove from oven and pour caramel mixture over the top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes. Let cake cool completely.
To prepare dough, combine cranberries and amaretto in a small bowl; set aside. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; stir in sour cream. Cool to room temperature. Dissolve yeast in warm water, and let stand 5 minutes. Place 1/2 cup granulated sugar, eggs, and egg yolks in a large bowl; beat with a mixer at high speed until thick and pale (about 2 minutes). Add milk mixture, yeast mixture, 1 teaspoon almond extract, and salt; beat until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Add 5 1/2 cups flour to egg mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 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, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 10 minutes. Coat a 12-cup Bundt pan with cooking spray; dust with 1 tablespoon granulated sugar. Knead cranberry mixture, raisins, and almonds into dough. With floured hands, pat dough into an 8-inch circle. Form a 2-inch hole in center of dough; place dough in prepared pan, allowing center of Bundt pan to emerge through hole in dough. Gently press the dough into pan. Lightly coat top of dough with cooking spray; cover and let rise 45 minutes or until doubled in size. Preheat oven to 350°. Uncover dough. Bake at 350° for 45 minutes or until loaf is browned and sounds hollow when tapped. Cool in pan 5 minutes on a wire rack. To prepare icing, combine powdered sugar, 1/4 cup milk, and 1/4 teaspoon almond extract, stirring with a whisk. Remove babka from pan, and place on a serving platter. Drizzle with icing; cool completely.
Slice the eggplant and place on a plate covered with paper towel. Sprinkle with salt and leave aside for 1 hour. It will help to get rid of the bitter taste that eggplant sometimes might have. After 1 hour clean the eggplant under cold running water and pat dry. Chop the eggplant and mushrooms into cubes. In a skillet melt the oil with 1 Tbsp butter. Add onion and saute until soft. Add garlic, rosemary, eggplant and mushrooms and leave simmering for 5 minutes stirring from time to time. Pour wine and wait until absorbed. Pour stock and leave simmering for roughly 15 minutes. Meanwhile cook the pasta according to a package instructions. Add some hot water from the pasta to a cream and mix until combined. Pour over the sauce, stir and simmer few more minutes. Season with salt and pepper and serve with some parmesan or romano cheese sprinkled on a top.
Combine soy sauce, garlic and pepper flakes in medium bowl. Cut beef lengthwise in half, then crosswise into thin slices. Toss beef with soy sauce mixture and marinade for at least 30 minutes (or overnight). Heat wok or large skillet over medium-high heat. Add 1 tablespoon oil and heat until hot. Add half of beef mixture. Stir-fry until beef is barely pink in center. Remove. Repeat with remaining beef mixture. Remove and set aside. Heat remaining 1 tablespoon oil in wok and add bell peppers and onion. Reduce heat to medium. Stir-fry 6-7 minutes until vegetables are crisp-tender. Add stir-fry sauce and wine. Stir-fry 2 minutes or until heated through. Return beef along with any accumulated juices to wok and heat through. Sprinkle with parsley and serve over rice, if desired.
Cook the potatoes in a pot of boiling water until very tender (about 15 minutes). While the potatoes are cooking: in a small saucepan bring the cream and butter to a simmer over medium heat, stirring often. Add in the green onions. Remove from heat; cover with lid and let steep (off of the heat) while the potatoes are cooking. Drain the potatoes thoroughly, then return to the same pot and mash with a potato masher (do not beat, leave the potatoes with some small chunks). Add in the cream/onion mixture; mix with a wooden spoon to combine. Season with salt and pepper to taste. Spoon smashed potatoes onto each plate in a pile and make a indentation. Put 1-2 tablespoons hard butter in the indentation. Delicious!
Make sure the Lima beans have been cleaned, rinsed and drained. Combine the water, margarine, molasses, mustard, and salt in the bowl of a 2.5 to 3-quart crock pot. Stir all together. Add in the Lima beans and stir again to coat. Cover and cook for 8 hours on low or 6 hours on high. Stir the beans often during the cooking process. After 8 hours on low check the beans to make sure they are soft. Stir in the sour cream and serve. Bon Appetit!
Gently mix ingredients in a shaker with ice. Strain into tall glass filled with crushed ice.
Set oven to 350 degrees F. Grease casserole dish. Melt margarine. Add flour& salt and cook for 1 minute while stirring. Remove from heat. Add milk gradually, return to heat and cook and stir until thickened. Stir curry powder and worcestershire sauce into sauce. Break salmon into chunks and add to sauce. Add cooked rice. Pour into greased casserole. Sprinkle cheese on top. Bake at 350 degrees F for 30 minutes.
Put the breasts in a 9x13-inch baking dish. Whisk remaining ingredients (except cornstarch) together until they are well blended. Pour over the breasts. Coat both sides of the breasts with the sauce. Bake in 400°F oven for approx 30 minutes or until the chicken is done. Remove breasts, keep warm. Pour the sauce into a sauce pan stir in the cornstarch that has been mixed with a tbsp of water, bring to a boil and allow to thicken whisk constantly. Pour over the chicken & serve.
Mix all ingredients together in a large bowl. Pour the mixture into a 26cm greased pie plate. Bake at 180C for 1 hour, or until th ecentre is firm.
Season cod with salt and pepper and squeese 2 lemon wedges over; set aside. Spray nonstick frypan with veggie spray, heat over high heat, add mushrooms, fennel and onion, reserving 4 onion slices. Cook stirring until onions are soft, about 5 minutes. Reduce heat to medium. Place the 4 pieces of cod on top of the veggies; place one slice of tomato on top each piece of cod and one slice of reserved onion slices on top of tomato. Sprinkle with Dill and squeese 2 more wedges of lemon over all; cover and simmer until cod is cooked through and flakes easily with a fork, about 15 minutes. Garnish with remaining lemon wedges and sprigs of fennel leaves.
Preheat oven to 350°F/175°C. Grease a 9-inch square baking pan. Cut 1/3 slice off top of each tomato. Reserve tops for "lids". Remove seeds from each tomato. Melt butter in a saucepan. Add garlic, breadcrumbs and chopped parsley; mix well. Remove from heat. Add cayenne pepper, paprika, mustard, cheese and salt; mix well. Spoon mixture into tomatoes and form in neat mounds, pressing gently in shape with fingertips. Put reserved "lids" on top. Arrange tomatoes, cut sides up, in greased pan, and bake for 15 minutes. Garnish with parsley sprigs and serve hot.
Dissolve yeast in warm water and the teaspoon sugar; proof. In a large bowl mix the rest of the ingredients except for the flour. Add flour in two additions. Knead 100 times and let rise in covered bowl in a warm place 1 1/2-2 hours. Punch down and rise again for about 30-45 minutes. Turn out on floured board. Let rest for about 15 minutes so it is easier to handle. Make into whatever you are making and bake for the time alloted in recipe.
Preheat oven to 425 degrees. In a large bowl add potatoes, turkey gravy, mixed vegetables, diced turkey, salt, and pepper. Mix well. In deep dish pie plate arrange the refrigerated pie crust. I find the crust works better when left in the refrigerator until ready for use. Add filling to crust. Bake for 10 minutes at 425 degrees. Reduce heat to 350 degrees and bake for 30 minutes longer. Filling should be bubbly. Serve immediately. Do not expect perfect slices, the filling will not allow it. Variations: a) Heavy cream can be added to filling for a creamier gravy. b) Chicken can be substituted for turkey. c) Country gravy can be used instead of turkey gravy. d) A 2nd pie crust can be placed over the top for a more traditional pot pie look. Enjoy!
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the pizza sauce, pepperoni, and oregano. Spoon about 1/2 cup beef mixture off-center on each tortilla' top with a piece of string cheese. Fold one side of tortilla over filling and roll up from the opposite side. Place seam side down on an ungreased baking sheet. Bake at 350 for 10 minutes or until heated through and cheese is melted. Wrap each roll-up in plastic wrap; place in a large freezer bag. Seal and freeze for up to 2 months. TO USE FROZEN ROLL-UPS: Completely thaw in the refrigerator. Unwrap the roll-ups and place on a greased baking sheet. Spritz with cooking spray. Bake uncovered at 375 for 25-30 minutes or until heated through.
Discard white tendons from crabmeat, and flake meat into pieces. Beat eggs. Chop scallion. Place dashi and seasonings in a pot, bring to a boil. Add rice and crabmeat.When it boils for the second time, turn heat down to medium, and cook for 2-3 minutes. Add genger juice, and pour in beaten eggs in a circular motion. When egg is half done, cover and remove from heat. Transfer to soup bowls, and sprinkle with nori.
Directions. Add dough ingredients to machine bread pan in order as per 1. manufacturer's instructions. Set to"dough" mode. Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and re-roll to cut out more doughnuts. Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside. When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat with the cinnamon-sugar. Serve warm.
Preheat oven to 325°F. Saute mushrooms in butter in a large ovenproof saute pan over med-high heat, stirring frequently. When they soften and give off liquid, reduce heat to med, cook until liquid evaporates. Stir in the first 1/2 cup of red wine. increase the heat to high and boil until most of the wine evaporates, remove and set aside. wipe out pan and return it to the stove top. Brown the chicken in butter and oil(may need to do this in batches) in the saute pan over med heat, remove and set aside. Saute the pancetta in the pan drippings, cooking until it begins to brown. add the onion and fennel, cooking until the onion softens and fennel begins to brown. Stir in garlic and cook 2-3 minutes more. Increase heat to high and stir in the next 1/2 cup wine and sage. Remove from heat and add the sauteed mushrooms. Return the chicken to the pan, cover tightly, transfer to the oven and bake until the meat is tender and the internal temp is 170°F, about 40 minutes. Remove from heat oven and stir in vinegar. While chicken is in the oven prepare papardelle according to package directions; drain. Serve parpardelle with chicken and mushroom sauce.
In a 12 inch non-stick skillet over medium heat melt butter with oil and saute mushrooms and onions until tender, remove from heat. In a 2-quart saucepan over medium high heat, add the olive oil and butter. Once the oil is hot and the butter is melted, add the orzo and stir until lightly toasted, about 3 minutes. Add the garlic and cook for 30 seconds, stirring. Add the wine, stir, and cook to deglaze the pan. Once the wine has nearly evaporated, add the mushrooms, onions and 1 cup of the stock, stirring constantly until the stock is absorbed by the orzo, about 10 minutes, repeat 1 cup of stock at a time stirring constantly and add the salt, and white pepper with last cup. When the last cup of stock is absorbed stir in the butter and adjust the seasoning, to taste.
Preheat the oven to 400 degrees F (or 200 C). Slice the peppers into quarters, cutting out the seeds. Lay on a lightly oiled baking tray, skin side up. At the same time, rub the heads of garlic with a little olive oil and set on the tray with the peppers. Bake for 25 minutes. When you take the tray out of the oven, cover the peppers with clingfilm and leave to"sweat" for 10 minutes. This helps loosen the skin. Peel the peppers and place in a food processor. Now trim the stalk end off the garlic, cutting into the cloves. Squeeze the soft garlic into the food processor with the peppers. Add a squeeze of lemon juice, a couple tablespoons water, salt and pepper to taste. Blitz to a puree and, while the motor is running, add a couple tablespoons olive oil. Transfer the puree to a small saucepan. At the same time, start to cook the pasta. While the pasta is cooking, finish off the sauce. Chop the halloumi into chunks and stir into the sauce over a low heat until the pieces soften. Drain the pasta and toss with the ricotta and most of the basil. Pour the sauce over and garnish with the remaining basil.
Melt butter in a saucepan over medium heat. Add flour and stir until well blended. Add milk gradually. Reduce heat to low and cook, stirring constantly, until mixture has thickened. Drain onions and add to sauce. Season with pepper and nutmeg. Serve hot.
Heat a skillet over medium heat. When pan is warm add butter and oil and heat until butter is melted. Clean and roughly chop onion, celery, carrot, bell peppers and parsley and add them to pan with the bay leaf. Cook until nicely browned. Mix the flour and seasonings together and add to pan. Cook, stirring constantly. This will cook the flour and develop wonderful flavor. Allow the flour to develop a light tan color. About a minute or two. Whisk in the stock and until everything is well incorporated. Taste and season with salt and pepper if desired. Allow to cook about five minutes or until desired thickness is achieved. Strain and serve or refrigerate and reheat when needed, whisking until smooth.
1) slice and fry the onion in oil. 2) add sliced garlic and fry until golden. 3) add chicken, grated ginger, chopped chili, salt and turmeric. 4) add sliced carrot. 5) add sliced rhubarb. 6) add water and bring to biol. 7) reduce the temperature and let it cook for 40-60 min until the liquid is reduced to half a cup. serve with rice.
Heat grill to medium-high. In a small bowl, combine the vinegar, ginger, thyme, oil, salt and pepper; set aside. In a large bowl, gently toss the onions and peaches with oil, salt and pepper. Let stand a few minutes. Season the salmon with salt and pepper. Remove onions from marinade, and grill the salmon and onions until salmon is opaque throughout and onions are tender, about 5 to 6 minutes per side. After flipping the salmon, remove peaches from marinade and place on grill and cook until tender, about 3 to 4 minutes per side. Discard marinade. Drizzle the salmon with the gingered vinaigrette, and serve with the grilled onions and grilled peaches.
In a medium saucepan, combine cornstarch, cocoa, and sugar. Mix well. Gradually add milk, stirring to dissolve cornstarch and cocoa. Cook over medium heat, stirring, until mixture comes to a boil. Continue to cook 2 to 3 minutes, stirring,. Remove from heat and stir in vanilla. Spoon pudding into 4 custard cups. Chill.
Place all ingredients in blender, except the chives. Blend for at least 1 minute until silky smooth. Add the chives. (Blend briefly or green sour cream will result). Serve (thickens more if chilled).
Whisk together first 7 ingredients for the dressing and 2 tablespoons lime or lemon juice. Once you've sliced the apple, drizzle 1 tablespoon lime or lemon juice over the apple slices to keep from browning, and stir. Mix together chicken, apple slices, grapes, blueberries, and almonds. Pour dressing over salad mixture, starting with half of the dressing, then stir. Add more dressing, in tablespoons, to suit your taste.
If you are using the raw cabbage, turn core side down in dutch oven or soup pot with about 2 inches of water. Cover, and steam on stove until cabbage is pliable. Cool cabbage enough to handle. Cook rice in 2 cups of water only until al dente. Cut each leaf from stem. Remove thick stem part of leaf. At this point decide whether you would like small cabbage rolls or larger ones. Cut each leaf accordingly. Set aside. Chop onion, celery, tomato and mix with rice and vegetarian ground beef, if using, and salt and pepper to taste. Pour a small portion of the tomato liquid from the can in to the bottom of the roasting pan. Place one layer of the cabbage leaves over the liquid to prevent any burning or browning of the cabbage rolls. Place about two tablespoons depending on the size of the leaf in to the middle of one of the cooked leaves. Fold one side over, then the ends. Roll up tightly over the fourth side. Place each cabbage roll tightly beside each other in to the pan. When one layer is complete, pour enough tomato mixture over to cover. Repeat if necessary. Cook at 325 degrees F. for about 2 hours depending on how many layers you have, and how deep your dish is.
Saute onion in olive oil until opaque in large skillet. Add garlic, let cook for 2-3 minute. Add green beans & artichoke to skillet, cook another 5 minute. Then add breadcrumbs and cheese, mix together well in skillet. Add chicken stock to create desired consistency. Add cayenne or Tony's to taste. Move dressing into a casserole dish. Sprinkle shredded parmesan on top. Bake in oven 325 for 20-25 minute. Enjoy!
Put your brats in a large pot and dump in the 2 beers, onion, season all and garlic powder. Add water until the brats are fully covered. Cook 20 minutes on medium heat, meanwhile, heat up your grill. Transfer your brats to the grill and cook 4-5 minutes on each side. Be careful not to pierce the brats with a fork or anything because this will let the good tasting juices out. Discard the beer & onion mixture. Place a slice of cheese in each hot dog bun and add your brats on top. Add desired condiments.
Preheat oven to 375 degrees. Grease a bundt or tube pan. Make filling by creaming together, cream cheese with sugar and vanilla. Mix in chocolate chips and set aside. For cake, sift together the flour, cocoa, baking powder and salt. Beat eggs and gradually add the sugar and beat until the mixture is thick and pale yellow. Beat in melted butter, then milk, water and vanilla. Gradually add in the flour mixture and mix well. Spread half the batter into the prepared pan. Drop spoonfuls of the cream cheese filling evenly over the batter. Sprinkle raspberries over the top. Cover with remaining batter. Bake at 375 degrees for about 1 1/4 hours.
Cook the macaroni according to the package directions and drain. Preheat oven to 350 degrees. Spray a large (2 quart) casserole with nonstick cooking spray. In a large microwave-safe bowl, combine the macaroni with the butter, beaten egg, and 1 3/4 cups of cheese. Stir it thoroughly. Place the macaroni mixture in the microwave oven on high for about 2 minutes to melt the cheese more thoroughly. Mix it well. Add the milk, salt, mustard and tomatoes to the macaroni and toss. Pour the mixture into the casserole and smooth the top with a spatula. Sprinkle it with the remaining cheese and bread crumbs and bake it, uncovered, for 40-45 minutes, or until it is set. (Meanwhile, prepare a salad, if you are serving it.) Serve it immediately, refrigerate it for up to 24 hours, or freeze it for up to 3 months.
Melt butter in skillet over medium/low heat and add garlic. When garlic becomes fragrant add cayenne pepper and chicken (already cut up into small strips/slices or whole), increase heat. Cook until chicken is cooked to preferred tenderness. Remove chicken from pan, leaving the butter/garlic/cayenne mix. In a separate deep pan, fill pan 1/4 full of water. Place a drainer on top of the pan, add asparagus (cut up into 1 inch pieces). Cover. Steam for 5-10 minutes. In a secparate deep pan, cook angel hair pasta according to the package directions. Set aside. In a cup stir together half-and-half, chicken broth, and corn starch. Pour into skillet chicken was cooked inches Bring to a boil, reduce heat, then simmer for 3 minutes, constantly stirring. Stir in the parsley, herbs, mushrooms, and asparagus for 3-5 minutes to heat through and allow flavors to blend. Add chicken to heat through. Add pasta and stir to heat through. Serve.
Preheat oven to 375 degrees. Combine chicken, almonds, onion, lemon juice, celery, and pepper in mixing bowl. Add mayonnaise and toss. Place in casserole dish (smaller than 9 X 13). Sprinkle with cheese, then crushed chips. Cover with foil. Bake for approximately 25 minutes.
Dissolve gelatin in warm water. Pour into an 8" x 8" pan and chill until firm: shred with tines of a fork or force through a ricer to resemble grass. For each salad, fill a pear half with cottage cheese mixed with mayonnaise and chopped almonds. Place a piece of leaf lettuce on a chilled plate and top with gelatin "grass"; place pear half rounded side up on the gelatin. Make bunny's ears, mouth and tail from almonds. Make eyes by dipping the tip of a knife into paprika then gently into pear where you'd like the eyes to be. If you wish to garnish, form a "carrot" from yellow cheese or cheese salad with a sprig of parsley for "carrot greens". Serve with mayonnaise.