HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 1 inch boiling water in large saucepan, cook carrots, covered, 25 minutes, or until tender. Drain; MASH; measure 3 cups. In hot butter in skillet, saute chopped onion, stirring, until golden. Combine HALF of onion with carrot, 1 teaspoon salt, dash pepper. Preheat oven to 350°F In large bowl, combine eggs, bread crumbs, milk, thyme, 1 Tablespoon salt, 1/4 teaspoon pepper; mix well. Add ground beef, pork, parsley and rest of onion; mix well. Roll out between two sheets of waxed paper placed on damp surface. Roll to form a rectangle 14 by 10 inches, 1/4 inch thick. Remove top sheet of waxed paper. Spread meat evenly with carrot filling; roll up as for jelly roll, use the bottom of the wax paper to roll up starting with narrow edge. Place the meat loaf, seam side down, in shallow roasting pan lined with foil. Make glaze: In small bowl, combine catsup, brown sugar and mustard; mix well. Brush over meat loaf. Bake uncovered, 1 hour. Meanwhile in 1 inch boiling water with 1/2 teaspoon salt in large skillet, cook whole onions, covered, about 25 minutes; drain. Wash green beans; trim ends. Using string, tie beans into bundles, ten in each. In large skillet, in 1 inch boiling water and 1 teaspoon salt, boil beans gently, covered, 12 to 15 minutes, or until tender. Drain. Remove strings when on serving platter. In skillet, melt 2 Tablespoons butter with granulated sugar. Add onions; over medium heat, saute, turning, until golden-brown-about 5 minutes. Arrange meat loaf and vegetables on warm platter. Pour 1/4 cup melted butter over beans.
Preheat oven to 400°F. Boil salted water in a large pot. Add pasta when water is boiling and cook until just done, about 5 minutes. Meanwhile, pour alfredo sauce in a medium saucepan and heat to medium. Add dill and green onions and salt and pepper to taste; let heat through but do NOT boil. In small frying pan, heat olive oil and add fish. Cook through, approximately 3 minutes on each side. Cut up and salt and pepper to taste. When tortellini is done, add to sauce in saucepan. Gently stir in salmon. Add half the mozzarella. Pour into casserole dish sprayed with nonstick spray and sprinkle remaining cheese on top. Bake in oven for 15 minutes or until lightly browned.
In a 400 degree F oven toast your coconut for 4 minutes and then your almonds for 6 minutes, combine. Line a 9X9 baking tray with parchment. In a bowl whisk condensed milk, rum, melted butter, vanilla and salt. Once mixed add coconut and almonds until totally coated. Press into the prepared tray, cover, and chill until set. (About an hour and a half.). Once set, remove from tray to cutting board and cut into desired shapes. Melt white chocolate and tint to your desired shade using your gel food coloring. Gently dip each piece and place on parchment until set. Allowing to cool completely before embellishing with melted white chocolate in a parchment piping bag.
Have ingredients at room temperature. Make Lemon Aioli (flavored mayonnaise) by whisking together the lemon zest, juice and garlic, which has been slightly mashed with the salt (use a sharp knife tip on a cutting board). Whisk in the mayonnaise and olive oil. Spread on smooth side of each square of focaccia, using a generous 1/2 tablespoon. Divide remaining ingredients among 4 squares focaccia, layered in the order listed. Top with remaining 4 squares focaccia. Cut each sandwich in half into two triangles. Sandwiches can be served at room temperature or warm in a 450-degree oven a few minutes, especially if regular mozzarella was substituted for fresh. Sandwiches are not meant to be served hot.
Mix pancake mix, milk, egg and oil just until blended. Stir in 1 cup chopped cookies. Heat a lightly greased skillet over medium-high heat. Spoon batter by teaspoons onto skillet. Cook until bubbly; turn and cook until lightly browned. Keep warm until serving time. Place 6 pancakes on each serving plate. Top with bananas, strawberries, remaining chopped cookies and frozen yogurt. Drizzle with strawberry syrup. Serve immediately.
Pour boiling water over raisins and let sit while preparing rest of cake. Cream butter and sugar, beat in eggs. Sift flour, cream of tartar and soda. Add to creamed mixture alternately with orange juice and vanilla. Drain raisins; add to batter. Pour into 9"x13" pan or two 9-inch layer pans which have been buttered and floured. Bake at 350 F for 45 minutes for large pan or 30 minutes for layer pans (be sure to test for doneness). Can be iced or served with sliced berries and whipped cream. Really good plain too!
Heat oil in a medium size pot over medium heat. Add onion and garlic and sautee until tender. Next add celery, leaves and carrots and sautee for 5 minutes longer, stirring occasionally. Then add chicken broth (or vegetable bouillon if Vegetarian), potato (peeled or not), ginger, salt and pepper. Simmer on low heat for 1 hour. I have a stainless steel garlic press and I find it wonderful to mince ginger. It saves a lot of time and releases the juices better.
Bring a large pot of water to a boil. Add a pinch of salt and the beans. Cook for 5 minutes. Drain and set aside. While water is boiling, thinly slice both onions. Melt the butter and olive oil in a large skillet. Add onions and kosher salt and pepper. Allow the onions to caramelize for around 20-25 minutes. Add herbs and cook for an additional 5 minutes. Add green beans and walnuts; mix well. Heat for an additional 2 minutes and serve.
Lightly butter 2 ramekins with 1 teaspoon of butter and set aside. In the top of a double boiler place semi-sweet and unsweetened chocolate and stir occasionally until melted. Remove from heat and stir in 3 tablespoons butter and sugar until smooth. Add eggs, flour, baking powder and cocoa. With an electric mixer, beat at medium-high speed until pale and very thick, about 5 minutes. Place mixture in prepared ramekins, filling about half-full. Cover with plastic wrap and freeze for at least 3 hours. When ready to serve, preheat oven to 375°F Place ramekins on the middle shelf in the oven and bake until edges are set but centers are still shiny, about 10 or 11 minutes. Invert pudding cakes onto plates and serve immediately, garnished with whipped cream or ice cream, and dust with cocoa powder. (Desserts may also be served directly from ramekins).
If baking now, preheat oven to 425. Line a rimmed baking sheet with parchment paper; set aside. Heat oil in a large skillet over medium-high heat. Add bell pepper and onion, and cook for 5 minutes. Stir in garlic and shallots, and cook for 2 minutes. Set aside to cool. In a large bowl, whisk together eggs, parsley, and thyme. Add sirloin, turkey, pork, panko, 1/2 c ketchup, 2 tablespoons vinegar, and cooled vegetables; mix just until combined. Pack meat mixture into a 9 x 5 inch loaf pan. Invert loaf pan onto prepared pan. In a medium bowl, whisk together remaining 1 cup ketchup, remaining 2 tablespoons viegar, tomato sauce, honey, mustard, hot sauce, sale and pepper. Reserve one-quarter sauce for serving. Brush remaining sauce evently over meat loaf. Bke for 1 hour and 15 minutes. Remove from oven, and let stand for 10 minutes before slicing. If freezing, place meat mixture in sealed ziptop bag; place sauce in separate bag. Freeze both bags flat inside a larger bag. To serve, thaw and bake as directed above.
Cook 2 pieces of bacon on medium-low heat in 10-inch saute pan,until browned but not super crisp. After first side has browned, turn over to brown other side. The second side will take almost no time. Place cooked bacon on paper-towel-lined plate, and blot top with paper towel. When cool, crumble bacon and set aside. Pour off all but 1 tablespoon of bacon grease. With a fork, lightly beat eggs with Italian seasoning. Do not add salt; I don't think pepper is needed, either. Heat pan with remaining bacon grease to medium heat. Then pour in egg batter. As egg sets, gently push egg batter from pan's side toward 2 inches from center with a spatula, and repeat on other side. Let fluid egg batter fill exposed pan. Again, as egg sets, begin 90 degrees from before, push egg batter from pan's side, etc. The idea is to ensure that uncooked egg batter gets exposed to the heat. Try not to end up with all of the egg piled in the center of the pan. :wink: As top of egg starts to set, sprinkle crumbled bacon on one half of omelet. Sprinkle parmesan cheese across entire top surface of omelet. If bottom of omelet seems set, but top is not done, put a lid on the pan for about a minute to assist. When top has set, turn off heat, turn bacon-less half over to cover bacon half. With spatula, cut in half and serve half on one plate, and other half on another plate. Serves two, each is a 3-egg omelet.
Broil chicken breast to desired doneness and remove and keep warm. While chicken is broiling, cook bacon but not too crispy. Remove bacon and keep warm. Butter one side of each slice of bread and place in a hot frying pan. Put a slice of cheese on each piece of bread to melt while bread is grilling. When bread is done to your liking, place chicken breast on one slice and top with bacon, tomato and guacamole or sliced avocado, and second slice of bread. Cut sandwich in half and enjoy.
Using food processor, combine chickpeas, yogurt, tahini, lemon juice, cumin and garlic. Process until the mixture is smooth. Add parsley and continue processing until parsley is finely chopped. Place in covered serving dish and refrigerate for a few hours. Serve with pita bread or crackers, or use as a sandwich spread.
Preheat oven to 375°F. Cut potatoes lengthwise into fourths, then cut pieces lengthwise again (so that potatoes are cut into eighths). Coat bottom of a large casserole dish or baking sheet with olive oil. Add potato wedges to baking dish and toss to coat in oil. Sprinkle potatoes with thyme, garlic powder, onion powder, seasoned salt and pepper, and toss potatoes again to coat with seasonings. Bake for about 1 hour, until potatoes are cooked and beginning to brown. Remove from oven and top with parmesan, return to oven for about 2 minutes to melt cheese. Remove from oven and serve.
Mix salt, sugar, peppercorns, mustard and vinegar in saucepan. Heat just to boiling. Remove from heat and let sit for 10 minutes. Add cold water. Pour into large bowl or container. When cool enough, add pork chops, making sure they are submerged in brine. Marinate at least 2 hours. Remove chops from brine. Bread chops, if desired, or season with salt, pepper, garlic powder and paprika to taste. Fry chops until browned. Peel and slice as many potatoes a you'd like and place in a greased 9 x 13 pan. Chop an onion and add to potatoes. Season potatoes with salt and pepper. Place chops on top of potatoes. Cover and bake at 325 degrees for 2 1/2 to 3 hours.
Butter a cookie sheet, grate hershey bar, chop nuts until fine. Cover cookie sheet with nuts, then grated chocolate and set aside. Combine butter, sugar, water, and syrup in heavy pan and bring to a boil. Cook to hard ball stage (280* F.). Pour on prepared cookie sheet and cover with remaining nuts and grated bar. Cool. Break into pieces when cold.
Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes. Lift out and set aside (shrimp will get more cooking time later). Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside. Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes. Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture. Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes. With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes. Sprinkle with parsley.
Season pork chops with salt and pepper. Brown in oil. Drain. Transfer to slow cooker. In separate bowl, whisk together mushroom soup, onion, and evaporated. milk until smooth. Pour over chops. Cook on High 3 to 4 hours, or Low 6 to 8 hours. Variations: To increase flavor, stir 1/2 to 1 cup sour cream, or 1/4 cup sherry, into. mixture during last 30 minutes of cooking time.
Put the egg, lemon juice, mayonnaise, red bell pepper, onion, cilantro, salt, black pepper and cayenne into a medium mixing bowl and mix. Add the crabmeat and half of the breadcrumbs. Blend well. Form the seasoned crabmeat into 8 (2 inch) cakes and coat with remaining bread crumbs on both sides. Place cakes on waxed paper and put in freezer for 15 minutes. Prepare the Sour Cream sauce while the cakes are in the freezer. Preheat oven to 350 degrees F. Heat half the oil in a medium saute pan. Fry half the cakes on both sides, about 30 seconds on each side, until golden. Drain on paper towels, Repeat with remaining oil and cakes. The oil should be hot but not smoking. Transfer cakes to the baking sheet and bake for 10 minutes. To make the Sour Cream Sauce: Blend all ingredients in a small bowl, put in refrigertor until ready to serve. You can make the crab cakes a day in advance, but do not coat them with the breadcrumbs until you are ready to fry them. You can also use a combination of shrimp, lobster and crabmeat! Serve with a large green salad!
Preheat oven to 200C/400°F. Rinse the chicken and remove any excess fat and skin and set aside. Mix the ingredients for the sauce and set aside. Mix all the chopped veggies in a roasting pan and pour the sauce over top. Lay the chicken pieces on top of the sauce, skin side down and cover with foil. Cook for 25 minutes. Remove the pan from the oven, take off the foil and turn the chicken pieces over so that they are now skin side up. Return to the oven, uncovered, and continue to cook for 20-25 minutes until chicken is done and skin is crispy. I served this with boiled potatoes that had been thickly sliced. You may want to try this with mashed potatoes, noodles or rice.
Cream butter with gr. sugar, add eggs, one at a time. Creaming well after each. Dissolve soda in buttermilk. Alternate butter mixture and 3 1/2 C flour. Mix remaining 1/2 C flour with dates, candy pieces,& nuts. Add to flour mixture with coconut. Pour batter into 10 inch tube pan (greased& floured) Bake 250* for 3 hours. Frost with Orange Candy Frosting. NOTES: This cake may be kept in refrigerator two weeks if wrapped in foil or plastic.
Bring broth to a boil in a large saucepan. Stir in celery, onions, carrots potato,bpepper, salt,chicken bouillon powder and chicken. Bring to a boil and reduce to simmer for 45 minutes,. Remove chicken and chop in tiny pieces. Add pasta and chicken to soup and cook 10 minutes. Spoon into soup bowls and pass the Parmesan cheese. Tip. Use your processor on pulse mode to chop your vegetables.
Boil pasta and cook till al dente. Drain and toss with a small amount of olive oil. Let cool slightly. Add vegetables, oil, vinegar, and toss with cooked pasta. Add romano cheese. salt/pepper to taste. Add cooked chicken/turkey breast (optional). Refridgerate for at least 15-30 minutes. You may need to add more oil or vinegar depending on how moist you desire the salad to be. You may also replace the balsamic vinegar with any vinegar you prefer.
For the tartar sauce; in a bowl blend all ingredients until well combined. Cover and refrigerate a minimum of 2 hours before using. For the fish; place eggs in a shallow bowl. In another shallow bowl mix together the crushed saltines with garlic powder and lemon pepper (or black pepper) until very well combined. Coat the fish fillets firstly in the eggs, then coat into the breading mixture. Place fillets on a plate and let stand for about 5-8 minutes. Heat oil in a large skillet over medium-high heat. Add in fillets and fry about 2-3 minutes on each side or until the fish flakes (cooking time will vary depending on the thickness of your fish). Remove to a plate then lightly sprinkle with seasoned salt. Serve fish with tartar sauce, YUMMMMM!
Preheat oven to 350°F. Sift dry ingredients together. (This is important since the soy lecithin can clump). Whiz wet ingredients in the food processor until combined, alternatively, use a stand mixer with whisk attachment. Tip the sifted dry ingredients into the food processor or mixer bowl(switch to paddle attachment) and pulse or mix for a few seconds until just (really, just) combined. Add apples and mix again until just combined. (Mixing too long will make these tender muffins a bit dense). The batter shouldn't be stiff, but definitely is not a wet batter. Spoon batter into foil muffin liners; will make 24 mini muffins or 12 regular size muffins. (If using a muffin tin, grease it lightly first). Bake mini muffins for 22-25 minutes, and regular muffins for 35-38 minutes. If you used a muffin pan, let the muffins cool for a few minutes in the pan before tipping them out onto a wire cooling rack. Muffins made in the foil liners can be transferred to a rack right away. Enjoy!
Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside. Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside. In a small bowl, whisk the eggs and vanilla. Set aside. With an electric or stand mixer with paddle attachment, beat the butter until smooth and creamy - about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular. Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the chocolate chips. Do not overmix at any point in this process. Chill dough for at least 30 minutes. Preheat oven to 350 degrees F. Scoop about 2 Tbsp of dough and roll into a ball. Press a few pieces of peppermint patties on the tops of each cookie ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool. Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Heat oven to 350°F Season both sides of chicken with garlic powder and pepper. Brown in pan sprayed with vegetable spray. Place in 8" dish and spray once again with spray. Cover chicken with potatoes. Pour soup on top, sprinkle with pepper. Cover and bake for 40-50 minutes till potatoes are done.
Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. In small saute pan, saute garlic with the oil until tender. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired. Season chicken with salt and pepper. .Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.
Blend together cream cheese and dressing mix. Spread 1-2 teaspoons of cream cheese mixture on bread. Top each slice with a sliver of cucumber. Sprinkle with dill. Chill for up to 1 day.
Heat oven to 350°F Combine all ingredients except dried fruit in large bowl; mix well. Spread evenly in 15 x 10-inch jelly roll pan or 13 x 9-inch baking pan. Bake 20 to 25 minutes or until golden brown, stirring once after 10 minutes. Cool completely in pan. Stir in dried fruit. Store tightly covered up to 5 days.
Combine all ingredients in a glass jar and shake well. Let stand for 15 minutes before using. When ready drizzle over steamed veggies . Can be used as a marinade for meat dishes as well. If you dont like capers leave them out.
In a medium size saucepan, add potato chunks and cover with water. Cook until potatoes are cooked, about 15 minutes. Drain well and immediately mash in the saucepan. Add grated cheese and mix until the cheese melts and is well blended. In a frying pan on medium-high heat, add olive oil and lean ground beef and fry for 3 minutes, stirring often. Add onions and garlic and continue to fry for an additional 3 minutes, stirring often. Add beef mixture salt and pepper to the potatoes and mix until well blended. Let mixture cool slightly before using to make the pyrahi.
Preheat oven to 350 degrees. Make a paste with olive oil, garlic, salt and seasonings. Trim visible fat from the exterior of the roast. Place in shallow roasting pan on a rack. Rub seasoned garlic paste over the pork. Bake for 45 minute and check temp with meat thermometer. Continue roasting until the internal temp is 155-160 degrees. Remove from oven and allow to rest about 10 min before slicing.
Combine water and beans in a large pot, bring to a boil. Reduce heat to simmer, cook uncovered till beans are tender (about 2 hours?). Add lotus seed and sugar (plus tapioca and rice balls if you choose to), cook until soup thickens a little and lotus seeds are tender, but not mushy (20 minutes). Add vanilla, serve hot for a perfect winter dessert, or you can let the soup cool down, then add ice. With this basic recipe, you can take out all the beans, increase the amount of lotus seeds and have a lotus seeds sweet soup instead.
Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress, strawberries and chives; toss to coat. Divide the salad among 4 plates and top with pecans and goat cheese.
Combine the cabage, onions, almonds and the sunflower seeds. Dressing: In a small cup, mix together the noodle seasoning, the rice vinegar and vegetable oil. Before serving: In a bowl, crush the noodles. Add the salad ingredients and the dressing, then toss until well coated. Note: Leftovers would be good the next day.
Combine pumpkin, bacon, onion, green pepper, mushrooms, and eggs. Gradually add evaporated milk. Toss together flour and Parmesan. Fold into pumpkin mixture. Pour into unbaked pie shell. Bake at 375 degrees for one hour.
Heat 1 inch of water to boiling in a 2-quart sauce pan. Add potatoes. Cover bring back to boil; reduce heat to medium low. Keep covered and cook for additional 6 to 8 minutes or until potatoes are tender; drain. Beat eggs, milk, salt, and pepper until well mixed; set aside. Heat oil in 10-inch skillet over medium high heat. Cook potatoes in oil 3 to 5 minutes, turning potatoes occasionally, until lightly browned. Stir in green onions. Cook 1 minute, stirring constantly. Pour egg mixture over potatoes. As egg mixture begins to set at bottom and side of skillet, gently lift cooked potions with a spatula so that the uncooked portion can flow to bottom; avoid constant stirring. Cook 3 to 4 minutes or until eggs are cooked to your liking. Sprinkle with bacon.
In a a large bowl, combine all ingredients excpet mayonnaise. Toss lightly, cover, and refrigerate for several hours. A few hours before serving, add mayonnaise and stir well. Cover and return salad to refrigerator until ready to serve.
Boil chicken or bake in oven until fully cooked. Then shred. Drain spinach and use paper towels to towel dry. Mix sour cream, cream cheese, taco seasoning, spinach and chicken. Lay tortillas flat and fill with mixture. Fold and roll. Put all enchiladas in 9 X 13 pan. Cover with enchilada sauce. Bake at 350 for 20-30 minutes. Pull out of oven, top with cheese. Put pan back in oven until cheese is melted. Enjoy! ** Remember these are very filling!
1. Heat the olive oil in one or two large skillets. (Don't crowd the vegetables.) When the oil begins to shimmer, add the garlic and saute until the cloves just begin to color, about 3 minutes. 2. Add the diced vegetables, celery leaves and thyme, and turn heat to high. Cook, stirring frequently, for 5 to 7 minutes, until the vegetables start to color around the edges. Reduce the heat to medium and continue to cook, stirring frequently, 5 to 6 minutes more. Add a splash of water, white wine or chicken stock and cook another 5 to 6 minutes. 3. When the vegetables are tender and lightly caramelized, add the butter and stir. Add the parsley and season aggressively with salt and pepper. Serves 4. Adapted from "The Balthazar Cookbook," by Keith McNally, Riad Nasr and Lee Hanson.