HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 180C/350°F Grease an 8 cup lasagne dish. Melt half the butter in a saucepan on high. Saute leek and garlic for 5 minutes Stir in flour, cook 1 minute. Remove from heat. Gradually stir in milk until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer 3 minutes. Season. Melt remaining butter in frying pan on medium, saute mushrooms 5 mins, remove from heat. Stir in soup, cream and thyme, then season. Spread 1/2 cup of mushroom mix over base of lasagne dish and cover with a layer of lasagne sheets. Spread 1/2 of leek sauce over. Cover with lasagne sheets and 1/2 of remaining mushroom sauce. Cover with lasagne sheets, then other half of leek sauce. Top with lasagne sheets and remaining mushroom mix and cheese. Bake 35mins, rest 5mins. Serve with salad.
Heat milk with sugar, butter and salt until hot, stir to melt butter and allow to cool until slightly warm, but not hot. Dissolve the yeast in tepid water, add a teaspoon of yeast and a pinch of sugar (if you wish). Set aside in warm place until warm and bubbly. Combine 1 1/2 cups flour, cardamon and nutmeg in mixer bowl. Combine the milk mixture with the yeast and add to the flour. Mix thoroughly. Add the egg and enough of the remaining flour to make a soft dough. Knead on a lightly floured surface for about 10 minutes, until smooth. Turn into a greased bowl, cover and let rise until doubled, about 1 hour. Punch down the dough, turn it out onto a work surface and form into a 32 inch rope. Shape the dough into a huge pretzel. (Form into a circle with two six inch ends curving into the center. Twist the ends together, then press and tuck under the top of the circle). Place on a greased baking sheet. Cover and let rise until almost double, about 30 minutes. Brush with the egg glaze and bake in a preheated 350 deg F oven for about 30 minutes or until done. Cool on wire rack.
Melt chocolate and peanut butter in the microwave together. Stir until smooth. Add Fiber One cereal. Using a spoon, put a spoonful on a baking sheet lined with Wax paper. Candy can be refrigerated or frozen.
Preheat the oven to 350 degrees. Lightly spray two baking sheets with cooking spray, or line them with parchment paper; set aside. Mix all of the ingredients together in a large bowl until very well combined. Let this mixture stand for about 5-10 minutes to let the oats absorb some of the moisture from the wet ingredients. Using a heaping spoonful of batter for each cookie, drop batter onto the prepared cookie sheets, leaving room for each cookie to "spread" slightly. Flatten with the bottom of a cup, as cookies do not spread like regular cookies. Bake for 15-20 minutes before removing to a wire rack to cool. (1/2 cup raisins are optional). Serings differ due to size of bananas.
Preheat oven to 325 Farenheit.Grease and flour a bundt pan. DO NOT SKIP THIS STEP! SPRAYING IS NOT ENOUGH ! TAKE THE TIME TO FLOUR IT OR IT WILL STICK ! In a stand mixer bowl combine the cake flour, sugar, salt, baking powder and baking soda and mix to combine. Add the buttermilk, butter, vanilla and almond extract and eggs. Mix well. Do not over beat, mix just until ingredients are combined. Should take about three minutes. Over beating can cause the cake to be tough. Bake for 1 hour to 1 1/4 hours or until cake tester comes out clean. Do not overbake! *TIP Baking times depend on many factors so start testing for doneness after 50 minute Depending on pan size and oven temperature variances you could under or over bake. Meanwhile, make the glaze. GLAZE INSTRUCTIONS: Combine all the ingredients, except vanilla, in a sauce pan. Bring to a slow boil over medium heat . Stir in vanilla, set aside to slightly cool. Remove cake from oven and (still in pan) pierce the hot cake with fork tines or a bamboo skewer. Pour half the glaze slowly over the cake. Cool in the pan for 15 minute then flip out onto a cake plate. Pour the remaining sauce over the cake. Refrigerate any leftovers.
Using a blender, combine the butter, egg yolks, sugar, salt & rum. Blend at med speed for 3-4 min till butter cream is smooth & fluffy. Working quickly, dip 9 ladyfingers (1 at a time) into the wine & arrange them in a layer on a serving platter. Carefully spread 1/4 of the butter cream over them & repeat the layering process 3 more times to end w/a top layer of butter cream. Cover & refrigerate for 24 hrs b4 serving. NOTE: This recipe assumes you will buy commercially prepared ladyfingers, but you may also choose from 7 recipes for them posted on RZ.
Place the eggplant slices on a coated baking sheet. Broil the eggplant until lightly browned, about 5 minutes on each side. Heat the milk, just as small bubbles start to form, in a saucepan with onion slice and bay leaf. Remove from heat and discard the onion and bay leaf. Saute chopped onion. Add ground beef, 1/4 teaspoon of salt, pumpkin pie spice, red pepper, and pepper to the onions. Continue cooking over medium heat for 8 minutes. Drain meat on paper towels and wipe out skillet. Return the meat to the skillet and mix in the tomatoes. Cook for 5 minutes over medium heat. Melt the margarine in a saucepan and stir in the flour, whisking constantly for 1 minute. Stir in the milk and the remaining 1/4 teaspoon salt. Cooking for 5 minutes stirring constantly. Place half of the eggplant across the bottom of a coated 13 x 9 baking dish, then half of the meat mixture. Repeat layers. Pour the milk sauce over top and spread on the grated Parmesan cheese. Bake dish for 45 minutes at 350 degrees.
Whisk together all the ingredients in a bowl and transfer to a jar. Seal and attach directions: Combine 3/4 cup of boiling water and 3 tablespoons of the mix. Stir to dissolve and serve.
In a small bowl mix together mustard, onion and pepper, spread over both sides of salmon. Place fish skinned side down on prosciutto wrap around fish. Place fish, prosciutto seam side up on greased grill over medium heat, close lid and grill, turning once. until fish flakes about 10 minutes.
Mix ground beef, evaporated milk, bread crumbs, 1 teaspoon salt and pepper. With wet hands shape into 16 balls. Brown in skillet in butter with onions. Cover, cook over low heat 10 minutes. Drain off fat, if any. Add mixture of baked beans, 1/8 teaspoon salt, catsup, and dry mustard. Cover and heat.
Combine the scallops, flounder, shrimp, tomato, cucumber, herbs, garlic, peppers, oil, spices, sugar, and hot sauce in a large mixing bowl. Add enough lime juice to cover the seafood. Season with salt as needed. Refrigerate and marinate until the fish is opaque, about 8 hours. Arrange attractively on an appetizer plate or in a martini glass, and garnish with the crusty bread.
Rinse the roast and pat dry with paper towels. Combine salt, pepper, and garlic powder and rub onto the roast. Place roast in a 3-1/2 to 4-quart crockpot. Add the quartered onions over the top of the roast. Prepare the pork gravy, using the 2-1/4 cups water, according to package directions. Pour the gravy over the roast and onions. Cover and cook on LO heat for 8-10 hours. Taste for seasoning and adjust for taste if necessary.
Open up hoagie rolls and lay on roast beef. Over top of that place potatoes and onions. Top with gravy and then cheese. Bake on 350 for 10 minutes and then broil for 3.
Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the celery and cook, 3 minutes. Stir in the eggplant and tomatoes. In a small bowl, combine the tomato paste, vinegar, 1/4 cup water, 2 1/2 teaspoons salt, 1/4 teaspoon pepper, and the sugar. Stir into the eggplant. Cover and reduce heat to medium-low. Cook, stirring occasionally, until the eggplant is tender, 15 to 20 minutes. Remove from heat and stir in the capers, pine nuts (if using), and parsley. Meanwhile, cook the penne according to the package directions. Toss with the remaining oil, let cool, and cover. Combine the eggplant with the pasta before serving.
Place chicken in saucepan and add water. Bring to boil, reduce heat and simmer about 20-25 minutes or until chicken is tender. Cool and use fork to pull chicken apart into long, thin shreds. In a bowl, stir together shredded chicken, cheese, chili peppers and cumin. For each flauta, spoon in 1/4 cup of chicken mixture down center of tortilla. Roll up tortilla tightly and secure with a toothpick. In a skillet, heat about 1/4 cup of oil and fry 3-4 rolled up tortillas about 3-4 minutes, turning until crisp and golden brown. Drain on paper towel. Serve with favorite toppings, salsa, sour cream and guacamole.
Bring the broth to a simmer in a small saucepan over medium-high heat. Reduce the heat to low, cover, and keep the stock hot. Heat the oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion and saute, stirring frequently with a wooden spoon, for 2 minutes. Add the mushrooms and cook until tender and slightly brown, about 8 minutes. Add the garlic and cook for 2 minutes longer. Add the rice and stir well, about 30 seconds. Add the wine and simmer, stirring constantly, until the liquid is absorbed, 2 to 3 minutes. Add 3/4 cup of the hot broth, reduce the heat to medium, and cook, stirring frequently, until the stock is absorbed. Add the remaining hot broth 3/4 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding more, until the rice is just tender and the risotto is creamy. Stir in the 1/4 cup cheese, the thyme, and the butter. If the rice appears dry, add up to 1/4 cup water to loosen the risotto slightly. Season with kosher salt and pepper to taste. Sprinkle with cheese and chives or parsley.
Whisk together vinegar, oil, oregano, and pepper in a large bowl. Add lettuce, carrots, cucumber, tomato, beans, and feta; toss. Either divide into 4 small bowls or keep in one large one. Top with olives and croutons.
I use my Kitchen Aid stand mixer for this recipe. Cream together margarine, shortening, brown sugar, granulated sugar, and vanilla. Add eggs 1 at a time beating well after each. In a separate bowl, combine flour, salt, and baking soda. Gradually add flour mixture to other ingredients and beat well. Remove bowl from mixer and stir in chocolate chips. Drop by rounded teaspoonfuls 2" apart onto a baking sheet. Bake for 8-10 minutes at 375°F Remove cookies from cookie sheet almost immediately to cool on a kitchen towel or paper towels.
Place goat cheese log on decorative plate. Spoon over chutney. Serve with crackers.
Heat vegetable oil in skillet. Add beef, onions and garlic; cook until no longer pink. Drain. Stir in remaining ingredients. Bring to a boil and reduce heat to low, cover and cook for one hour (I've been content with 15 minutes). Sprinkle with cheddar cheese, if desired, and serve.
Boil potatoes with skins until fork tender. Drain water and coarsely smash potatoes with potato masher. (until just slightly smashed). Squeeze the roasted garlic out of the skin into the smashed potato. Add milk, butter, salt and pepper. Stir with a spoon until combined. Serve hot with your favorite chicken, beef, or pork dish. No need for gravy with these potatoes! ;-). *NOTE: You could always mash the potatoes, to your desired consistency. I prefer the slightly smashed texture for this recipe.*.
Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet; drain fat. Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender. Add rice and stir until rice is mixed in and coated with sausage and vegetables. Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered. Add fresh chopped green onions and parsley; fluff with a fork just before serving. Serve with French bread and a garden salad.
Heat 2 tablespoon oil in nonstick skillet over medium-high heat. Cook pork chops for 5 minutes or until browned on both sides. Add remaining ingredients. Bring to a full boil and reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes or until pork is no longer pink in center and sauce thickens slightly, stirring occasionally. Season with salt and pepper and serve.
Mix all ingredients together in order, blending well. Take a heaping tablepoon of the mixture & shape with hands & place on the edge of foil. Roll about 3 times, twist ends & place in boiling water for about 15 minute Do the same with the rest.
Add the first six ingredients, cream of tartar, sugar, salt, crisco, egg and milk to the bread pan. next add warm (not hot) water now gently pour flour on top water. make a small indentation in the center of the flour and add your yeast. add pan to bread machine and pocess on dough cycle. remove from bread machine after completing cycle and shape in to loaf and place in lightly oiled bread pan. cover with light weight dish towel and let raise in a draft free warm area until double in size. place in 350 degree preheated oven and bake for 20 to 25 minutes or until top is golden brown. since most ovens vary in heat it may take a little longer to reach the golden brown stage. if you mix by hand, let dough raise until it doubles then punch down and place in bread pans following the above instructions.
Place all ingredients in a blender. If desired, add ground flaxseed now. Blend at high speed until a thin, creamy consistency is reached. Serve immediately. Enjoy!
Heat oven to 275f. In a large bowl, place nuts; set aside. In small bowl, beat egg white and juice until frothy. Add sugar, orange rind, spices and salt, mix well. Pour over nuts, stirring to coat well. On greased cookie sheet, spread nuts so they do not touch. Bake, stirring every 15 minutes until light brown and crisp, 45-55 minutes. Cool completely and store in airtight container in cool place for up to one month.
In a medum bowl, whisk flour and milk until smooth. Add egg and sugar and whisk until smooth, about 1 minute. Let stand while making filling. In a saucepan over medium-high heat, stir together strawberries, figs and honey. Bring to a boil reduce heat and simmer 10 minutes. Remove from heat, crush strawberries, with a fork and add balsamic vinegar. Cover to keep warm. Heat a 10-inch nonstick skillet over medium heat. Melt butter and oil together in a microwave for 30 seconds; stir to blend. When pan is hot, coat it with the oil-butter mixture, using a brush or folded paper towel. Pour 1/3 cup batter batter in pan and swirl pan to coat thinly. Cook until bottom is golden and edges start to curl, about 1 minute. Using a heat-resistant spatula flip over and cook other side, about 30 seconds. Remove to a platter; cover to keep warm. Repeat with remaining batter. Spread with 2 tablespoons strawberry mixture over half a crepe. Fold crepe in half; fold again to form a triangle. Repeat with remaining crepes and top each with 1 tablespoons strawberry mixture. Serve each crepe with 1/4 cup vanilla ice cream.
1. Heat one tablespoon of oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Remove to a plate. Cover with foil and set aside. 2. Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, for 3 minutes. Add wine. Cook for 1 minute or until liquid has nearly evaporated. Add chutney, passata, stock and rosemary. Season with salt and pepper. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce thickens. 3. Return lamb to pan with peas. Cook for a further 5 minutes or until lamb is heated through and peas are tender. Serve with risoni.
Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stir in the salt,pepper, vinegar and lemon juice. Whisk in the mayonnaise and then the gradually whisk in the olive oil. Stir in the Parmesan cheese. Transfer to a jarwith a tight-fitting lid and store in the refrigerator. Shake well before using.
Cover half of each of tortilla with remaining ingredients; fold in half,. Cook,1 quesadilla at a time, in large nonstick skillet on medium-high heat 3 minutes on each side or until quesadilla is lightly browned on both sides and cheese is melted. So-o-o-o Good!
Preheat oven to 375. Place muffin liners in pan, or grease pan. Cream butter and brown sugar. Add eggs to butter and sugar, combine. Add bananas, combine well. Combine flour, salt, soda and cardamom together and then add to sugar mixture, stir until barely incorporated. Stir in pecans and coconut. Spoon into muffin tins and bake for about 20 minutes, until center is just set, they won't brown very much. I love these spread with even *more* butter!
Preheat the oven to 350 degrees farenheit. Peel and halve the onions, then divide each half into 4 quadrants. Heat the first portion of butter in a large saucepan, then add the onions, stirring regularly. Cook over medium heat for about 30 minutes, or until tender and slightly browned. Add the rosemary, then press into the bottom of a baking dish (I use a casserole dish), sprinkling with about 1/4 cup of the cheese. Leave to sit. Pour the flour, baking powder and salt into a mixing bowl, and add the leftover cheese. In a seperate bowl, mix together the melted butter, milk, mustard, and egg, then pour all together over the flour mixture. Stir with a wooden spoon until you get a very goopy dough. Spoon the dough onto the onion mixture, making sure it covers the whole surface evenly and seals the edges. Pop the whole thing into the oven for about 15 minutes, turn the heat down to about 300 degrees, then give it about another 10 minutes, checking constantly for the top to be golden and crisp looking. Pull it out of the oven (the crust should test clean with a fork), and let it stand for a few minutes. Cover with a large plate, then flip it over, remove the baking dish, and voila: Savoury French Onion Pie!
Pick over the bulgur and place in a fine sieve; shake to remove any dust and place in cold water to soak briefly. In a good sized mixing bowl, combine the scallions, herbs, cucumber, spices, oil and lemon juice. Drain the bulgur and squeeze by hand to remove any moisture. Immediately add to the bowl and mix well. Add salt to taste, cover, and refrigerate overnight. Before serving, mix in tomatoes and additional salt if needed.
Cake: Preheat the oven to 375 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and blueberries. Scoop the batter into paper lined large muffin cups. Bake until light golden brown, 25 to 30 minutes. Cool to room temperature. Glaze: Stir the ingredients together until smooth. Dip the tops of the muffins into the glaze.
Wash, trim, and throughly dry spinach. In a large pan or wok, add oil and saute garlic over medium high heat until just golden. Add spinach and yellow bean sauce, tossing to combine. Cook until spinach is wilted. Serve hot. I like to serve this the way my mother did with hot steamed jasmine rice.
Pat meat dry with a paper towel. Heat oil & butter together in a large heavy saucepan. Add meat & cook, stirring constantly, until browned all over. Remove from pot, cover & set aside. To juices remaining in pot, add chopped onion & cook, stirring often, until tender. Add a little more butter, if necessary. Stir in flour & cook, stirring, until mixture is golden. Return meat to pot. Add next 6 ingredients (if using wine, I recommend adding this first to deglaze) - bring to a boil, stirring up browned bits from the bottom of the pot. Reduce heat, cover & simmer until the meat is tender- about 1 1/2 to 2 hours. Add vegetables & continue to simmer until veggies are tender- about 30 minutes. Taste & adjust seasoning, if necessary. Sprinkle with parsley.
Preheat the oven to 425°F if you are baking the pie shell. Combine the flour and salt in a mixing bowl and stir with a fork to mix, or put into the food processor. Add the shortening and cream cheese, and cut them into the flour until the mixture looks like small pebbles, it will be irregular, and some pieces will be larger than others, or process with"pulses" in a food processor. Sprinkle the water evenly over the mixture, a little at a time, stirring with a fork or with"pulses" after each addition to distribute the water evenly. Depending on the moisture in the cream cheese, the dough might not need all of the second tablespoon. If it feels quite soft (but not sticky), and holds together in a rough ball, it is ready to roll out. Shape it into a cake about 1 inch thick. Dust your rolling surface and rolling pin with flour, and roll the dough into a circle about 1/2 inch thick and at least 2 inches larger than the inverted pie pan. Transfer the dough to the pie pan, trim and crimp the edges, and the pie shell is ready to he filled before baking, or to be partially baked or fully baked. To bake the pie shell; Prick the dough all over with a fork at 1/2-inch intervals. Press a 12-inch square of heavy-duty foil snugly into the pie shell. Bake for 6 minutes, then remove the foil and bake for 4 minutes more if you want a partially baked shell. If the dough begins to puff or swell, push it down with the tines of a fork. If you want a fully baked shell, bake for 8 to 10 minutes more, or until it is lightly browned.
Preheat oven to 375°F Lightly grease/spray a casserole dish. In a large saucepan, cook Brussels sprouts in salted water until crisp-tender (fresh will take longer than frozen). Drain and place into prepared casserole dish. While sprouts are cooking, melt 2 tbsp butter in a small saucepan. Add shallots; cook over medium heat for about 5 minutes. Reduce heat to medium-low; add flour to saucepan and stir constantly to blend. Add cream to saucepan; stir. Add sugar, pepper, paprika, salt, and shredded cheese to saucepan. Stir frequently and cook until cheese is melted and smooth. Pour sauce mixture evenly over Brussels sprouts in the casserole dish. In a small bowl, combine the 1 tbsp melted butter and the breadcrumbs. Evenly sprinkle over the top. Bake, uncovered at 375°F for 15-20 minutes or until top is bubbly and slightly browning.
Melt butter. Add sugar and allow to brown. Gradually add water. Beat egg yolks. Add a small of measured milk and flour. Stir until smooth. Add rest of milk and salt. Mix. Pour this slowly into the sugar mix and cook until thick. Cool.
1. Get a big pot that will fit all the ingredients and warm butter or margarine on medium heat till it melts. 2. Toss in the leeks and stir fry on medium for 5 minutes. 3. Add in the potato cubes and stir fry on medium for another 5 minutes. 4. Add in the broth and bring to a boil on high heat while slowly stirring, then immediately reduce to medium low and allow to simmer for 15 minutes or until the potato cubes are just tender. 5. Reduce heat to very low so the soup does not cool off. 6. Scoop 50% of the soup with potato cubes into blender and puree. 7. Put the pureed soup back in the pot and stir. 8. Add in the dill, marjoram, salt and pepper. 9. Simmer until ready to serve or put in jars for preserving. (you must use a pressure cooker - 10lbs @ 45 minutes). 10. When serving you can garnish with crumbled bacon or chopped dill.
Preheat oven to 350°F. Place chicken in a pan and cover with water and bring to a boil, then reduce heat and simmer until tender and no longer pink(about 10 minutes). Once cool enough cut into bite size pieces(I use my electric knife). Mix two cans of soup with sour cream in a 13X9 inch rectangular pan. Sprinkle the chicken over the soup mixture. Place Ritz crackers in a plastic bag and gently crush them. Add poppy seeds and shake to combine and then pour melted butter over the crackers and shake again. Sprinkle cracker mixture over the chicken. Bake for 30-40 minutes until it begins to bubble around edges and the crackers are golden brown.