HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove top and bottom of eggplant. Slice eggplant lengthwise into 3/4 inch slices. Spread slices onto large platter and salt and pepper both sides. In a pie plate crack all eggs and add milk and some salt and pepper. Beat well and set aside. In another pie plate combine both panko and regular breadcrumbs, mixing well to combine. Put about a half inch of oil into large skillet and turn onto medium heat until a wooden spoons tip inserted in oil buubles. Dip eggplant slices into egg mixture coating both sides well, allowing excess to drain off. Drredge immediately into breadcrumbs, pressing well so it adheres well. Fry immediately in small batches so to not overcrowd skillet. When crispy on both sides remove from skillet to paper towel lined platter to drain excess oil. Preheat oven to 350 degrees. Continue frying eggplants until all are done. In 13x9 inch glass casserole place 1/3 of sauce. Place a single layer of eggplant onto sauce. Place another 1/3 sauce over slices. Put 1/2 of mozzarella on this layer. Repeat by another layer of eggplant, sauce, and all of remaining cheeses, ending with parmesean. Bake in oven for 30 to 45 minutes until all cheese is melted and sauce is bubbling. Let cool briefly and enjoy.
Brush lavosh lightly with water and place between damp kitchen towels until softened enough to roll, about 20 minutes. Mix cream cheese, mayonnaise, mustard, garlic, and curry powder in bowl, spread about 3 tablespoons mixture on each lavosh. Combine remaining ingredients, except chutney, and sprinkle over cheese mixture. Roll lavosh tightly, wrap each roll in plastic wrap and refrigerate at least 4 hours. Cut each roll into 6 pieces, serve with chutney.
Place nuts into a food processor or grinder/blender with chopping option. Process until the nuts are a fine meal like texture. Combine with the remaining ingredients, pat into a pie plate and bake at 350 degrees for 10-12 minutes. Makes one 9-10 inch pie crust. Fill with pie filling of your choice and bake according to instructions. This is also good with uncooked pie fillings too.
To make the paste: in a small bowl, mix together the paprika, garlic, onion, salt, pepper, and cayenne; whisk in the canola oil. Trim the chicken thighs of any excess skin and fat; rinse under cold water and pat dry with paper towels. Coat chicken thighs with the paste; cover with plastic wrap and refrigerate 4-8 hours. Sear the chicken thighs, skin side down over Direct Medium heat for 4 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat for about 30-40 minutes or until the juices run clear and the meat is no longer pink; serve warm.
Preheat oven to 425 degrees. Fry bacon, drain off fat and set aside. Slightly mash black beans (leaving some of them whole) in a medium bowl. Add cooked bacon, corn, cottage cheese, bread crumbs, egg, red pepper, garlic, chili powder, and cilantro to the black beans and stir until well mixed. Using a paring or filet knife, cut a pocket into the pork chops large enough to hold 5-6 tbsps of the stuffing. Stuff each chop with about 5-6 tbsps of filling and set aside. Lay out 4 pieces of Reynolds Wrap Foil, each about 12 inches long, and put 1/2 tsp of butter on the center of each. Set one stuffed chop on top of each pat of butter. Lightly sprinkle salt on each chop. Top each chop with the other 1/2 tsp of butter. Drizzle each chop with 1/4 of the lime juice (about 1 tbsp each). Lightly sprinkle each chop with black pepper and a pinch of cayenne pepper. Wrap the foil around the chops to form a packet and set the foil packets into a baking pan. Bake foil wrapped chops at 425 degrees for 25 minutes, or until a meat thermometer reads the stuffing at 165 degrees. Remove from oven and let set for 5-10 minutes. When serving the chops, garnish with cilantro, and don't forget to pour some of the delicious packet juices on top!
Layer all ingredients in a wide mouth pint (16 oz) jar. At this point you can store, or give away as a gift! When ready to eat, fill the jar with milk of your choice (regular, almond, soy, coconut, etc.) and shake well. Refrigerate overnight, then enjoy. Raisins and cinnamon can be substituted for cocoa and chocolate chips; or shredded coconut and green tea powder. If making for yourself and you don't plan on storing on a shelf, substitute liquid sweeteners like honey, maple syrup, or agave! The flavor possibilities are endless - add nuts, dried fruit, fresh fruit, etc. for variations!
Grease the bottom of 9x5 inch loaf pan (bottom only) with vegetable shortening or cooking spray; set aside. Add flour, cheese, sugar, baking powder, baking soda, and salt to a bowl; stir to mix ingredients. Add the remaining ingredients and stir just until the mixture is moistened (batter will be lumpy). Transfer batter to prepared pan. Bake at 350 degrees for 35-45 minutes or until golden brown and a toothpick comes out clean. Cool for 5 minutes in the pan. Loosen the bread from the pan by running a knife around the edges. Turn bread out onto a wire rack. Let cool for 30 minutes before cutting and serving.
Peel eggplants. Slice into rounds 1/2-inch thick. Sprinkle both sides generously with salt. Place in deep bowl; Cover with cold water. Place dinner plate on top to keep slices submerged; let set 1 hour at room temperature. When ready to use, thoroughly rinse and drain. Saute meat in butter until color is gone. Add onion. Cook until soft. Drain off fat. Mix in tomato paste, water, parsley, allspice and pepper. Simmer, uncovered, until liquid is absorbed. Cool 30 minutes. Beat eggs to a froth. Stir into meat. Add parmesan, 3 tablespoons. breadcrumbs, salt and pepper. Butter a 13"x9"x2" baking dish. Sprinkle remaining bread crumbs on bottom. Arrange one third of eggplant slices over crumbs. Cover with half of meat mixture. Add another layer of eggplant and the remaining meat. Top with eggplant slices. Pour Moussaka Sauce over all. Bake in 375 degree oven for 1 hour. Remove from oven. Allow to stand 10 minutes. Cut into squares. Serve with a big tossed salad. Moussaka Sauce: Melt butter in saucepan over medium heat. Stir in flour until absorbed. Remove from heat. Slowly stir in milk. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Remove from heat. Beat eggs 5 minutes. Add a small amount of sauce to eggs. Stir egg mixture back into sauce. Add remaining ingredients.
Preheat oven to 350 ° F. Wash eggplant, don't peel it. In a cutting board, slice and dice eggplant, onion and red pepper ( I dice them really small ). Mince the garlic. In a 9X13 inches glass pan, mix all the ingredients. Bake for 45 minutes, stirring occasionally, or until eggplant is tender. Transfer to a glass container, close tightly and refrigerate for up to 1 month. Serve cold or at room temperature.
combine strawberries and raspberries in a bowl. divide among 6 dessert goblets or dish, set aside. To Make Sabayon:. In large heatproof bowl over saucepan of gently simmering (not boiling) water, whisk together egg yolks, Marsala and sugar until thick enough to mound softly on spoon (5 to 7 minutes). spoon over fruit, sprinkle with almonds if using.
Zest all the lemons and mix with crushed peppercorns. Spread out on parchment lined baking sheet and bake on lowest setting until the zest is completely dried. Add the lemon-pepper to a spice grinder and grind until desired texture. Mix with the kosher salt if desired and store in a airtight container for up to a few months.
Sprinkle chops with seasoned salt on both sides and let rest for 3 or 4 minutes. Heat the oil in the bottom of the pressure cooker over medium heat. Brown chops on both sides and then remove a plate. Place basket in pressure cooker. Press one or two dried apple slices on each chop and sprinkle each with a bit of the Aspen spice mix. Fit the chops into the basket, standing on edge, sandwiching the apple slice between the chops. Pour the cider over the chops and secure the pressure cooker lid onto the pot. Bring to high pressure (15 lbs) over medium heat, adjusting the heat to maintain the pressure (according to the cooker's manufacturer's instructions) and cook at that pressure for 17 minutes. Remove cooker from heat and let pressure drop naturally, which should take about 10 minutes. Remove chops carefully to serving platter and cover with foil to keep warm. Meanwhile, melt better in a 1-cup glass measure in the microwave (30 seconds on high) Stir in flour with a whisk and microwave 40 more seconds, whisking at the end of the time. Add a bit of the pot liquid to the roux in the glass measure and whisk smooth. Then add the roux to the pot and heat to boil, whisking until slightly thickened. Pour sauce over chops and serve.
IF USING A BOILING CHICKEN, TREAT IT FIRST THIS WAY. put a rasher of bacon into a thick pan with (roasting chicken or treated boiling chicken). an onion, place the chicken on this, cover the pan tightly and set on low heat for about 1 and 1/2 hours. Put the herbs inside the bird with 1/2 the butter, smearing the remainder over the bird, and set the chicken in a casserole. place the thinly sliced onion around the chicken and add freshly ground pepper. Pour over the chicken the stock and wine. braise gently in the oven uncovered for about 1 hour. When half done add the finely sliced orange, the red pepper, shredded and blanched. Continue cooking. at the last minute take out the chicken, carve, reduce the gravy, thicken it with the cornflour, reboil and replace the chicken. sprinkle the chopped parsley. Serve with crist saute potatoes. WHEN SWEET PEPPERS ARE OUT OF SEASON, USE A TEASPOON OF PAPRIKA PEPPER.
Mix flour, baking powder and salt. Add butter into flour mix. Blend in the cream. Form the pretzels as you wish and put them on the baking tray. Brush with egg and sprinkle with coarse salt, grated cheese, cummin or what ever you wish. Bake in hot oven (275-300 degrees Celsius) for about 10 minutes.
Beat eggs until fluffy. Gradually add sugar; beat well. Add sweetened condensed milk and vanilla. Add strawberries, nuts, bananans, and pineapple. Fold in whipped topping. Mix gently and pour into ice cream freezer. Add milk; freeze. Let stand in freezer, before opening, for 1 hour. Spoon into bowl and drizzle with chocolate syrup if desired.
Combine flour mixture with eggs and onion and set aside. Drain liquid from grated potatoes. Add potatoes to egg mixture and beat thoroughly. Spoon 2 teaspoons of batter for each pancake into hot frying pan. Cover over medium heat until brown.
Heat up 3" vegetable oil in a wok to around 375&deg;F You can test this using a little ball of dough-drop it into the oil-if it sizzles and turns golden almost straight away then the oil is ready. Roll out the dough on a lightly floured board and cut into rounds using a 2 1/2"cookie cutter. Fry these 3 at a time until golden brown all over-keep turning them to make sure they are evenly cooked. About 2 minutes each side. Take them out carefully using tongs and leave them to dry on kitchen paper. Once they are all cold, pipe a little blueberry jam inside each one using a small piping bag fitted with a filler nozzle. Spray the horn shaped corn ships with the gold edible spray. Make little fins and tails out of the blue marzipan. Melt the blue candy melts in a glass bowl in the microwave. Stir until smooth. Place the sprinkles into a small bowl. Dip the narwhals into the blue candy melt and then the bottom into the sprinkles. Stick on the horns, fins and tails and leave to set on a wire rack. Melt the black candy melts and spoon into a small piping bag. Pipe eyes and a mouth onto the narwhals. Leave to set.
Spread the peanut butter on one piece of bread. Spread the jelly on the other side. Put the two pieces of bread together to form a sandwich. Toddler adaptation: cut off crusts before serving.
Preheat oven to 375 degrees. Sprinkle chicken breasts with salt and pepper. Coat both sides with flour, shaking off excess. Melt 4 tablespoons butter in large skillet over medium-high heat. Add chicken breast and saute until brown, turning once, about 5 minutes. Transfer chicken to rimmed baking sheet, reserve skillet. Sprinkle 2 tablespoons cheese over each breast. Top each with 2 prosciutto slices. Bake until chicken is cooked through, about 5 minutes. Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet. Boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 4 minutes. Transfer chicken breasts to platter. Top each with sage leaf, drizzle pan sauce over, and serve.
Reserve 1/2 cup of the heavy cream. Combine all the other ingredients in a medium sauce pan. Stir to combine. Set on medium high heat. Stir occasionally and cook until 240*. The candy is now at firm-ball stage. Remove from the stove and carefully stir in the remaining 1/2 cup cream. Place back on the heat and continue to cook to 245*. Immediately remove from heat and stir in a portion of the crispy bacon. Pour the caramel into a buttered dish (the size depends on how thick you want your caramels. 8x8 = thick caramels 9x13 = thin caramels. You can also use a cookie sheet). Scatter the remaining bacon on top. Let set for at least 3 hours before cutting.
Combine. Mix about 5 minutes on medium speed. Grease angel food cake pan. Cook at 350 degrees for about 45 minutes. Cool about 5 minutes before turning out. Glaze powdered sugar and water- make runny. Poor over cooled cake.
Preheat the oven to 325 degrees F. Butter two 8" round pans, line with parchment circles, and butter again. Then dust with flour. If that's too much work, you could try using Pam with flour. Combine chocolate, cocoa, and hot coffee in a small bowl and whisk until smooth. Add milk and whisk again. In a medium bowl, combine flour, baking soda, and salt; set aside. In the bowl of a stand mixer, beat butter and sugars until fluffy. Add eggs one at a time, beating after each addition. Add vanilla, scrape down sides, and beat again for 30 seconds. Alternate adding the flour mixture and the chocolate mixture, beginning and ending with flour. Divide batter evenly between pans and bake for 35 to 40 minutes. Allow to cool for about 15 minutes before running a knife around the edges and flipping out onto a cooling rack. Cool completely before frosting. While cake is cooling, make frosting. Combine butter, powdered sugar, and peppermint extract in the bowl of a stand mixer. Slowly add cream until the frosting is spreadable. You might not need all of it. When cake is completely cool, place one 8" cake on a serving plate, top with frosting, and sprinkle with crushed candy canes. Place the other cake layer on top, flat side up. Completely cover top and sides with remaining frosting. Sprinkle with remaining candy cane pieces just before serving.
In a bowl, toss shredded chicken with 1/2 cup buffalo wing sauce until well coated. (You might need more, you want the mixture to be nice and moist.). Spread 1 tablespoon buffalo wing sauce on pizza crust, leaving a couple of inches around the edge bare (that will be your crust). Spread saucy chicken on top of sauce on pizza crust. Top chicken with cheeses, then sprinkle with green onions. Bake at 425°F 15-20 minutes or until pizza has reached desired crispness.
Preheat oven to 200 degrees Celsius Cut out four 4 1/2 inch rounds of puff pastry. Place on a baking tray and score in a lattice pattern across the top. Brush with beaten egg and bake 10-15 minutes until golden. While pastry is cooking, heat 1 Tbsp oil in a skillet. Add mushrooms and stir-fry 2-4 minutes until softened. Season with salt and pepper and transfer to a plate. Add remaining oil to pan and cook half the steak. Stir fry 2-3 minutes and transfer to a plat, then repeat with other half of the steak. Pour the gravy into the pan, stir in mushrooms and simmer 4-5 minutes. Add the meat to the skillet and cook another minute or two. add between 50-75 ml water. Stir parsley into the sauce, divide mixture between four plates, and top each serving with a pastry 'lid'. Delicious with boiled new potatoes and a green salad.
Cook pasta according to package directions; set aside. Cook bacon in large skillet over medium heat until crisp; remove bacon; reserve 2 T. drippings in skillet. Crumble bacon and set aside. Saute sliced mushrooms and garlic in reserved drippings 3 minutes or until tender. Stir in pasta, parmesan cheese, whipping cream, and pepper; simmer over medium-low heat until sauce is thickened, stirring often. Stir in bacon and green onions; serve immediately.
Combine the flour, oat bran, cocoa, sugar, milk powder, and baking soda in a large bowl, and stir to mix well. Stir in the chocolate syrup, egg whites, and vanilla extract,. Fold in the nuts if desired. Coat an 8-inch square pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325 degrees fahrenheit for 23 minutes, or just until the edges are firm and the center is almost set. Cool to room temperature, cut into squares, and serve.
Heat oven to 400 degrees. Mix vegetables, chicken and soup in ungreased 2 quart casserole. Stir remaining ingredients in a small bowl until blended. Pour onto casserole. Bake 30 minutes or until golden brown.
In a large saucepan saute the onion, the garlic, and the bell pepper in the olive oil over moderately high heat, stirring, until the vegetables begin to brown. Add the chicken, the sausage, the tomatoes with the juice, the wine, the oregano, the basil, and the sugar and boil the mixture gently, stirring occasionally, for 10 minutes. While the mixture is boiling, in a kettle of boiling salted water boil the spaghetti until it is 'al dente' and drain it well. To the tomato mixture add the cream and salt and pepper to taste and simmer the sauce for 3 minutes, or until it is thickened slightly. Divide the spaghetti between 2 plates and spoon the sauce over it.
Preheat oven to 350°F. Oil bottom and sides of pan (EXTRA LIGHT olive oil is healthy and not strong tasting). Assemble ingredients as listed in order. Mix first 6 ingredients; beat with a spoon. Whip egg with a fork and add it to #4. Mix well. Add WW flour, cinnamon, & baking powder. Mix all well. Spoon into oiled loaf pan. Bake in oven for 30-45 minutes or until cooked when tested. Cool and slice and toast. (Cutting warm bread makes it crumble.).
Preheat over to 350°. Unroll crescent rolls and separate. Spread a small amount of margarine on each roll but don't do the tips. Sprinkle with sugar to your taste and then sprinkle with a small amount of cinnamon. Sprinkle to your taste on the cinnamon and sugar, some like less and some more. Roll up into the crescent shape and after rolling all crescents spread the remaining sugar and cinnamon out of surface and roll each roll in the mixture to coat. Bake tip side down for 10 to 13 minutes or until golden brown. Mix confectioners sugar, vanilla and milk together and strudel over each roll. You may need more cinnamon and sugar to do all rolls my measurements are approximated according to individual taste. Can use Splenda and low fat crescent rolls for those on low sugar/low fat diets.
Toast almonds in a dry skillet over medium high heat for 5 minutes; set aside to cool. Process almonds in a food processor, pulsing until coarsely chopped; add apricots, honey, cinnamon, ginger, and salt processing until everything is finely chopped and sticks together, about 45 seconds. Using your hands roll mixture into round balls (about a heaping teaspoon each) and place on a baking sheet lined with waxed paper. Melt half the chocolate in a double boiler; stir in remaining chocolate, stirring to melt. Roll balls in chocolate to coat and place back on baking sheet. Refrigerate until set, about 15 minutes; store at room temperature.
Combine all ingredients in a food processor until thoroughly blended. After using, refrigerate any leftovers.
Preheat oven to 350°F. Chop onion, celery and carrot into one inch pieces. Mince garlic. Set aside. Dredge beef in flour seasoned with salt and pepper. Shake off extra flour. Heat dutch oven or other oven/stovetop safe deep pan over high heat till hot. Add oil and immediately add beef. Brown beef till all sides are dark golden brown. Remove from pan and add onion, carrot and celery. Reduce heat to medium and add garlic. Saute till vegetables start to brown. Add wine and reduce by half. Add tomato paste, chicken stock, thyme, rosemary and bay leaf. Return beef to pan, cover tightly and place in oven. Cook for about two hours or until beef is tender but not falling apart. Remove beef and strain vegetables off of sauce. Return liquid to pan and reduce until desired consistency. Season sauce to taste. Serve over spatzle, noodles or polenta. (or whatever else you please).
Mix first six ingredients in medium bowl. Spread in ungreased 9x13 pan. Sprinkle chili powder over top, adding more if necessary to cover. Add layer of Monterey Jack cheese then layer of cheddar cheese. Sprinkle with chili powder. Bake in 350°F oven for about 20 minutes or for 40 minutes for a crispy effect.
Dissolve gelatin in boiling water, let cool until syrupy. Stir in remaining ingredients. Mold in approximately 8" pan, rinsed in cold water. (I'm guessing that she used a small box of jello here and also I think she might have drained the pineapple.) Frosting: When salad is firm, unold or leave in pan. Beat together cream cheese, mayonnaise and lemon juice; frost salad. Garnish with cherries and walnuts as desired.
Over medium heat, heat oil in a saucepan until hot. Add all ingredients, cover and bring to a boil. Uncover, lower heat and allow to simmer for 30 minutes.
Brown ground beef in skillet and drain excess grease - set aside. Mix together olives, green onions, and 2/3 of the cheese - set aside. Wrap about 6 tortillas in a damp (not too wet) kitchen towel. Heat the tortillas in a microwave, high, for about 1-1/2 to 2 minutes. This will make them soft for rolling. Now create an assembly line - 1) tortillas; 2) place enchilada sauce in a pie pan about 1 inch deep; 3) ground beef; 4) olive, green onion, cheese mixture; 5) 9x12 casserole dish; 6) one plate on which to roll the enchiladas. Spoon just enough enchilada sauce to lightly cover the bottom of the casserole dish. Place one tortilla in the enchilada sauce, flip to cover both sides - place it on your rolling plate. In middle of tortilla, add a strand of ground beef and olive/green onion/cheese mixture. Roll and place in casserole dish with fold side down. Keep going until all tortillas are gone. Add remaining sauce and cheese across the top. Bake at 420 for 20 minutes. Serve with a dollop of sour cream on top.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, peel and rosemary. Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until edges begin to brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. FROSTING: In a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon peel and juice; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
In a medium bowl, macerate strawberries, sugar and Grand Marnier for 30 minutes. Lay a crepe flat on a serving plate and lightly spread with 1 tablespoon of Nutella, 1 tablespoon of whipped topping and 1/4 cup sliced strawberries. Roll crepe or fold in quarters. Drizzle with caramel sauce. Serve immediately with a dusting of cocoa powder.
Whip the cream cheese and then add the liquer and whip some more. Next, add the sugar and mix really well. Gently stir in the whipped topping. Line an 8" dish with nilla wafers and spoon over them some of the cream cheese mixture. Keep layering until you've used all the cream cheese mixture. Lastly, dust with the cocoa and refrigerate for several hours.