HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rapid cook, medium crust. Place ingredient into bread machine as per manufacturer's instructions. I don't usually have the sour cream at room temperature and I never have any problems with it. The one thing I watch for is that the flour tends to hide in the corners of my machine. I just use a spatula and gently push it into the dough.
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat. Combien the garlic, thyme, rosemary, parsley and Parmesan Cheese and set aside. Carefully crack 3 eggs into each of 4 small bowls or teacups (you won't be baking them in these) without breaking the yolks (It's very important to have all the eggs ready to go before you start cooking). Place 4 individual gratin dishes on a baking sheet. Place 1 TBS cream and 1/2 TBS of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked (rotate the baking sheet once, if they aren't cooking evenly). The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with the toasted bread.
Preheat oven to 300 degree F. Combine all dry ingredients. Mix in cheese, peppers, and onions. Add 1 1/2 C beer; mix well. Add remaining 1/2 C beer. Combine thoroughly. Pour into a greased loaf pan. Bake for 1 hour.
Make pudding according to box directions. Add sour cream and mix well. Fold in cool whip. In large bowl or sheet pan, make layers of pudding mixture, sliced bananas and vanilla wafers. Refrigerate at least 1 hour before serving. Must be covered and kept in refrigerator.
In 6-qt saucepan, combine first 4 ingredients and cook, stirring over medium heat to soften onion (4 min). Add potato, if using, and cook to soften (about 2 minutes). Add zucchini and cook until soft (4 min). Add stock and stir to blend. Bring to a boil over medium heat, then cover and simmer on low heat for 20 minutes. Remove saucepan from heat and puree with a stick blender until vegetables are undistinguishable. Season to taste. Serve with a dollop of sour cream.
Add all ingredients to a large, heat-proof pitcher. Whisk mixture until honey is dissolved. Chill until ready to serve. To serve, pour tea into ice-filled glasses.
Cook the bacon in a skillet over medium heat, stirring frequently until brown and nearly crisp, about 4 minutes. Add the shallots and cook until soft, about one minute. Add the mustard, sugar and cider vinegar and cook, stirring, until the sugar is dissolved. Add the olive oil and stir well to incorporate. Add the chard and cook, tossing well, until it begins to wilt, about 30 seconds. Remove from heat and serve hot.
Roast, peel, and seed Poblano Chiles. Dice and set aside. Heat a large saucepan and add Onion, Garlic, Chiles, and Lamb. Saute for 4-5 minutes, until onions are caramelized. Add Ginger, Tomatoes, Coconut Milk and Lamb Stock. Bring mixture to a boil and add spices and Kidney Beans. Cut the top off the pumpkin and scoop out the seeds and fibrous strands. Place the shell in a shallow roasting pan and fill with soup mixture. Bake in a 350° oven for about 1 hour or until the pumpkin flesh is soft. Carefully remove pumpkin from pan and place into a large casserole dish. Ladle stew into bowls, making sure to scrape the sides of the pumpkin and get pieces of the flesh with each spoonful. Serve with hot rice or cous cous. NOTE: Garam Masala is an Indian spice found in specialty food stores or it can be made by grinding together the following spices -. 5 teaspoons Coriander Seeds 1 Tbl Cumin Seeds 1 Tbl Black Peppercorns. 1 teaspoons Whole Cloves 1 teaspoons Cinnamon 1 teaspoons Green Cardamom Pods.
Set oven at 325 degrees F. Combine melted butter and crushed cookies in a bowl until mixed and press into the bottom of a 9-inch spring-form pan. Crumble Stilton into a bowl. Add cream cheese and sugar, then beat with an electric mixer until well blended. Beat in eggs, one at a time until smooth and creamy. Add vanilla. Stir in flour, sour cream and dry vermouth or lemon juice until well blended. Pour cheese mixture over crust. Bake in oven for 1 hour, or until firm. Turn off heat and let cake cool in oven for 1 hour. Cool on wire rack 1 hour and cover pan with plastic wrap and refrigerate overnight. Loosen cake from spring-form side with a narrow knife and remove side when ready to serve. (This cheese cake freezes well).
Put oil in a large non stick pan over med-hi heat. When hot add onion; stir fry until lightly browned. Add garlic, chile, thyme and cilantro; stir for a few seconds until the garlic is golden. Add squash and stir. Add 3 tbsp water, cover, turn heat to low and cook for 40-45 minutes or until squash is tender. Uncover, add salt and sugar, stir gently mashing the squash lightly. Serve hot.
In medium soup pot, bring the chicken stock and water to a low boil. Meanwhile, in another soup pot, heat the olive oil over medium-high heat; add the chicken tenders and cook, stirring unitl lightly browned, about 5 minutes. Add the thyme and bay leaf, then stir in the onion, carrot and mushrooms, season with salt and pepper. Cover the pan and cook the vegetables until softened, 6-7 minutes. Pour the hot stock over the vegetables and bring to a boil. Stir in the orzo and cook until al dente, about 8 minutes. Remove from the heat and add the arugula and basil to wilt. Stir in the lemon peel, discard the bay leaf and season with salt and pepper. Serve with lots of grated cheese at table.
Cook spaghetti according to directions; rinse in cold water and drain. In a large bowl mix together spaghetti and vegetables. In a small bowl mix together all the remaining ingredients. Pour dressing over the spaghetti mixture. Toss to coat. Refrigerate overnight. Toss before serving.
Mix first 10 ingredients and form into 1 inch meatballs. Roll in flour and set aside. In cooking fat, saute onions, green pepper, celery and mushrooms. Remove to large kettle. Brown meatballs in same pan, then add to kettle with remaining 5 ingredients. Cover and simmer 30 minutes. Thicken with 2 tbsp flour in 1/4 cup water. *(I have suggested using less salt in the meatballs since I found the dish to be on the salty side).
Preheat oven to 375. Bring a large pot of salted water to a boil. Cook pasta according to package directions. In large saucepan, melt butter over low heat. Stir in flour, salt, mustard and pepper until smooth; take off heat. Little by little, stir in milk until smooth. Stir constantly for 10 minutes on heat until thick; take off heat. Stir in 1 1/2 cups Cheddar cheese, Velveeta cheese, Smoked Gouda, and Mozzarella cheese until melted. Add Liquid Smoke if using. Put cooked macaroni in a greased casserole dish, pour cheese mixture over and mix well. Sprinkle paprika and leftover Cheddar cheese on top. Bake at 375 degrees for 20 minutes.
With the rack in the middle position, preheat the oven to 190 °C (375 °F). In a skillet, preheat the oil. Saute the vegetables over medium heat for about 5 minutes. Add the cooked chicken. Season with salt and pepper. Spoon into a 38 x 20-cm (15 x 8-inch) baking dish. Sauce: In a saucepan, melt the butter. Add the flour and cook while stirring for 1 minute. Gradually add the broth, stirring constantly with a whisk or a wooden spoon. Cook over medium heat until the sauce thickens. Pour over the chicken. Filling: Combine the sweet potatoes and mozzarella. Scatter that mixture over the dish. Season with salt and pepper. Bake for about 30 minutes. This recipe freezes well.
Season flour with salt and pepper. Dredge beef tips in flour. Heat oil until smoking in a large skillet. Add beef and brown. Turn to brown all sides. Transfer beef to slow cooker. Add onion and mushrooms to skillet. Cook until soft and browned. Add to slow cooker. Deglaze skillet with wine, scraping up any browned bits from the pan. Add to slow cooker. Add boullion, tomato sauce and garlic to slow cooker. Cook on high 2-3 hours or low 5-6 hours until beef is very tender. Add Worcestershire sauce and stir well. Serve over mashed potatoes or buttered noodles.
Dissolve coffee in hot water in medium bowl. Add milk, pudding mix and cinnamon. Beat with whisk about one or two minutes. Let stand for at least five minutes or until thickened. Gently stir in whipped topping. Scoop 1/2 pudding mixture into 5-6 dishes. Sprinkle with crushed cookies. Spoon remaining pudding mixture over crushed cookies. If you want you can put spoon some more cool whip over the top.
Preheat oven to 500°. In a bowl mix olive oil, minced garlic, basil and parmesan cheese and set aside. Cover a cookie sheet with tinfoil (for easy clean up). Spray covered cookie sheet with non stick stray so fish will not stick. Place trout fillets (skin side down) on covered cookie sheet about 1 inch apart. Spoon mixture you reserved in bowl over fish. About 1 tablespoon full spreading evenly over fish. Place a couple of lemon slice over top of mixture on fish. Bake in preheated oven for 10 to 15 minutes. No need to add salt as Parmesan will add salt to recipe. Wonderful served with a side salad or pasta.
In medium saucepan, combine rice, milk, syrup [& raisins, if including them], & bring to boil. Reduce heat & simmer 20 minutes, stirring frequently. Remove from heat & stir in butter & cinnamon. If desired, garnish with additional cinnamon.
In a saucepan, saute the onion and garlic in oil until tender. Add broth; stir in the rice, rosemary and pepper. Bring to a boil; reduce heat; cover and simmer for 15-18 minutes or until rice is tender. Remove from heat and stir in Parmesan.
In a medium bowl, combine all ingredients except bread. Cut bread into 1/2" slices and spread with cheese mixture. Cut slices in half and place on a greased baking sheet. Bake at 400 degrees for 10 minutes.
Put the egg, garlic and salt in a food processor. Turn on, and whir until garlic is completely blended--I sometimes mash it first, even before adding it to the machine. This is very important--Add the oil in a THIN steady stream--no thicker than spaghetti, especially at first. Continue to add the oil in a steady stream until the mayo thickens. Add the vinegar and process a couple seconds more. Note:If for some reason the mayo does not thicken (it happens), remove the mixture from the food processor to a spouted container, put another egg into the food processor and add the previous mixture in a thin, steady stream, and it will thicken.
Combine, stir, and heat till bubbly. Serve immediately, crumble tortilla chips into bowl to your liking! Add heat with hot sauce or tone down with sour cream if you'd like.
Mix the crust ingredients together. Press half of the mixture into a 9-inch pie plate. Bake at 350°F for 8 minutes. For the filling, combine the sugar, cornstarch, milk and cornstarch in the top of a double boiler. Cook over boiling water until the mixture has thickened, stirring constantly. Cover and cook for 15 minutes. Stir a bit of the hot chocolate mixture into the egg yolks in order to temper (raise the temperature of) the eggs and keep them from scrambling. Add the tempered yolks to the chocolate mixture, stirring constantly and thoroughly. Cool the mixture. Add the vanilla extract to the chocolate and mix thoroughly. Pour the chocolate filling into the pretzel crust. Top with the remaining pretzel mixture. Chill before serving.
In a large, deep skillet, heat the olive oil over medium heat. Add the onion and peppers and saute for 5-7 minutes, until tender. Add garlic, beans, and corn. Stir to combine. Season with salt and pepper. Add in cumin, chili powder and coriander; stir well. Add tomatoes and turn heat up to medium high. Bring to a boil and cover. Reduce heat to a simmer and cook for 10 minutes. Remove cover and cook uncovered for 5 more minutes, until liquid has almost fully evaporated. Cover top of mixture with Monterrey Jack cheese and allow to melt. Meanwhile, heat a griddle or non-stick skillet over medium heat and add butter to coat. Cooks egg over easy or over medium, to preference. Season with salt and pepper. Spoon bean mixture onto plates, top with 2 eggs, and desired toppings. Great with warm, crusty bread.
Wash cut pieces of chicken, and place in a large pot and cover with water. Add salt and let boil. Remove froth from the top of pot and let the chicken boil until cooked. Mix the onions with the salt and 2 tbsp sumac, and saute in olive oil until tender. When chicken is done, remove from broth and rub with salt, 1 tbsp of sumac, and lemon juice, and brush with olive oil. Set aside the broth to cool. Place the pieces of arabic or pita bread in a baking pan, and pour some of the chicken broth you just made on top of the bread (you want to soak the bread in the broth). Turn the bread over to make sure both sides are covered. **Make sure the broth is cooled off completely, otherwise you will end up with soggy bread that you cannot pick up! Place the sauted onions with the olive oil on top of each piece of bread (depending on how big your piece of bread is will depend on how much onions you will put on each piece, but normally its about 1/2 cup for bigger pieces of bread and 1/3 cup for smaller pieces). Spread the onions out to cover the top of the bread. Place 1-2 pieces of chicken (depending on how big ur bread is) on top of the sauted onions. Bake at 400 degrees for 20 minutes, or until the chicken is browned. Garnish with the sauted pine nuts.
Combine all the sauce ingredients in a bowl and set aside. Heat the olive oil in a frying pan over a moderate heat. Season the scallops with salt and pepper, and fry for 2 minutes on each side until they're tinged golden. Place the scallops on warmed plates and spoon over the sauce. Serve straight away with lemon wedges on the side.
In heavy saucepan, melt butter. Add onions, green pepper, and celery. Saute until onions are transparent. Add crawfish, minced garlic, salt and pepper. Dissolve cornstarch in cold water. Add to crawfish mixture. Heat, stirring well, until thickened (which doesn't take long). Serve over hot, cooked rice, and sprinkle with fresh chopped parsley. *Note*: Crawfish tails are already cooked in the package. All you're really doing is heating them up. Don't over-cook them, or they'll be tough. Bon Appetite! :).
In a large pot, cook onion, red pepper, and garlic with olive oil over medium high heat; stir occasionally for about 5 minutes until vegetable are softened. Add rice stir to coat with oil and vegetable mixture. Add tomatoes, broth, and red pepper flakes. Bring to a boil. Cover and reduce heat to medium low. Cook for 10 minutes; stirring occasionally. Add zucchini, artichoke hearts, and carrots. Continue to cook, covered, for 15-20 minutes until broth is almost absorbed. Add peas and parsley and cook a few more minutes until heated through.
Preheat oven to 350. In a sauce pan, 1 tbs butter over medium heat, add salt, pepper,and flour. Pour chicken broth in, stir and cook until mixture boils and thickens. Remove from heat and set aside. In a skillet brown pork chops in 1 tbs of butter. Grease cooking dish with remaining butter, and layer potatoes. Pour mixture over potatoes, place pork chops on top. Sprinkle paprika over chops. Cover and bake for 1 hour. Un cover and bake 30 minute. Enjoy!
Mix margarine and Rice Krispies (I use a stand mixer with a paddle attachment). Then mix in cheese. Combine flour and seasonings in another bowl. Add to the cheese mixture gradually. Roll mixture into marble-size balls. (I used a 1 inch cookie scoop.). Flatten with fork onto parchment paper covered cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Don't overbake them! Store in airtight container when cooled. Freezes well.
Preheat oven to 425 degrees Fahrenheit. Whisk the milk and the egg together until frothy and then set aside. In a large bowl, blend the flour, baking powder, and salt. Add the butter and blend the mixture with your hands until you have no lumps larger than a pea. Add the sugar and the blackberries and toss about until the blackberries are coated with the flour mixture. Add the egg mixture slowly until the dough comes together. Leave any remaining egg mixture to brush on as glaze. Turn dough out onto a clean counter and knead it no more than 12 times. Pat dough into a round approximately 1/2 an inch thick, and cut into 8 wedges. Place on an ungreased baking sheet or a Silpat. Using a pastry brush, glaze wedges with remaining egg mixture. Bake for 10-15 minutes, or until golden. Cool on a wire rack.
Fill a large pot two-thirds full with water. Add salt. Bring to a boil. Add lobsters, and cook until bright red and almost cooked through, 5-6 minutes. Transfer to a plate using tongs, and let stand until cool enough to handle. Cut each in half lengthwise using a knife or kitchen s hears. Remove head sac, green tomalley, intestine, and any coral; transfer lobsters to a rimmed baking sheet. Bring white wine, orange juice, shallot, and peppercorns to a boil in a medium skillet over high heat. Cook until reduced to 1/4 cup, about 6 minutes. Strain mixture; return liquid to skillet (you should have about 3 tablespoons). Reduce heat to low. Whisk in butter; 1 tablespoon at a time, until thick and smooth. Remove from heat. Whisk cream until soft peaks form. Fold whipped cream into beurre blanc. Season with salt, white pepper, and lemon juice. Heat broiler. Spoon half the beurre blanc over lobsters. Scatter lemons around lobsters. Broil until beurre blanc is bubbling and lobsters are cooked through, about 2 minutes. Remove from oven. Spoon remaining beurre blanc over lobsters. Serve with lemons.
Combine soy sauce, lime juice, sesame oil, garlic, and pepper in large ziplock bag; add tuna. Marinate in fridge for 30 minute. Spray grill rack with nonstick spray; preheat to med-high heat. Place tuna on grill rack. Grill until browned but still pink in center, about 6 min on each side for med-rare. 5 points plus per tuna steak.
In a large bowl, add sugar to softened (not melted) margarine. Sift baking soda and flour together into a medium bowl. Add the flour-baking soda mixture to the margarine and sugar in the large bowl. Add vanilla. Wrap the dough in foil or wax paper, forming a snake-like roll. Chill overnight. Cut into slices. Place slices on greased baking sheet. Bake cookies at 350 degrees in oven for about 10 to 12 minutes, or until they turn a light tan color. Remove cookies from oven. Cool them on wire racks. Enjoy!
Preheat oven to 200C/180C fan forced and line a large baking tray with baking paper. Place potatoes in a bowl and add oil, rosemary, thyme and garic and season with salt and pepper and then toss to coat. Spread the potatoes mixture on prepared tray in a single layer. Roast for 50 to 60 minutes until golden and crisp and serve sprinkled with extra thyme sprigs.
Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in leeks, and cook until tender. Pour water into the pot. Mix in tomatoes, chili beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
Place all ingredients in bread machine in order listed. Run on dough cycle. When done, fix as desired and bake 18 to 20 minutes at 400 degrees.
Make a light syrop by boiling together water, honey and citrus zest (lemon and orange) in a small saucepan. Remove from heat and set aside. Place the melon cubes in a shallow dish and add the syrup. Toss gently to coat melons. Cover with plastic and refrigerate for 2 hours. Drain off syrup (leaving the zest) and add the grapes. Place in decorative cups (or not depending what you have). Sprinkle with the Roquefort cheese (or any other blue cheese you like to use).
In a heavy 10- to 12- inch skillet, melt 2 Tblsp. butter with the oil over high heat. When the foam subsides, drop in half the veal and, tossing the strips about constantly with a fork, fry for about 2 minutes. When the veal is delicately colored, transfer it to a large sieve set over a bowl. Melt 2 more Tblsp. butter in the pan, then drop in remaining veal and cook as before. Add the veal and its juices to the veal in the sieve. Add the remaining butter to the pan and melt it over moderate heat. Then stir in the shallots and cook for about 2 minutes before pouring in the wine. Raise the heat to high and stir until the liquid comes to a boil. Immediately add the cream and all the drained veal juices. Stirring constantly, boil briskly for 8 to 10 minutes, or until the sauce has reduced to about half its original volume and thickened lightly. Taste for seasoning. Return the veal to the skillet and turn it about until it is thoroughly coated with the sauce. Simmer over low heat for 2 or 3 minutes until the veal is heated through. Serve at once, accompanied, if you like, by Rosti.
For the dough:. Heat the sour cream over low heat until it is warm. Stir in the sugar, salt, and margarine; transfer to a bowl and cool. Sprinkle the yeast over warm water; let it stand until the yeast is dissolved, then add to the sour cream mixture. Add the eggs and flour and mix well. Put the dough in a greased bowl; cover and refrigerate overnight. For the topping:. Combine the cream cheese, egg yolk, sugar and vanilla until smooth. Stir in the strawberries. Refrigerate overnight. The next day, form the dough into 36 balls, and place them on a greased baking sheet, leaving room for them to double in size. Flatten each to about 1/2" height, and let rise for about 10 minutes. Make indentations in the dough with your finger. Put a little strawberry topping in each indentation. Let them rise until double in size (time will vary according to conditions). Preheat oven to 350 degrees, brush the tops of the dough around the filling with melted butter, and bake kolaches for about 10 - 12 minutes, or until golden brown.
Combined cornstarch and water stir till smooth, stir in rest of glaze ingredients, set aside. Season shrimp with paprika and pepper, set aside. Heat oil in a large fry pan or wok over medium high heat. Add onions, peppers, mushrooms and optional ingredients if using, stir fry till crisp about 5 minutes. Add garlic and ginger stir fry 2 minutes. Add shrimp and cook till pink. Stir in glaze and cook till thick and glazed over vegetables and shrimp. Serve over rice or noodles. Garnish with scallions and sesame seeds.
Wash and drain rice. Combine rice in bowl with 1/4 c water and soak 15 minutes. Heat oil in a wok. Add mustard seeds. When they crackle, add cashews, raisins, hing, curry leaves, and all dry spices. Stir to combine. Add all vegetables, ginger, jalapeno, and cumin seeds. Add 1 c water and cover. Cook over medium heat until potatoes are done. Add flat rice, cilantro, salt, sugar, and lemon juice. Stir and serve hot with any green chutney.
In small bowl, combine cumin, coriander,garlic,salt and pepper; rub on both sides of fish. Heat 3 tablespoon oil in large nonstick skillet; add fillets and panfry until each side to brown. keep them a side. Heat 2 tablespoon oil and add onion cook untill golden.then add salt and red chillies. Now add cabbage and fry. when cabbage cook then add fish and oil in which fish fryed. add green chillies and cover for 10 to 15 mins on low flame. serve with rice.