HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter a 2 1/2 qt casserole dish. Mix eggs and half and half. Saute onion in butter till soft,about 5 minutes. Add peppers and garlic; saute 2 minutes. Remove from heat. Stir in thyme. Transfer mixture to large bowl. Add crab and bread cubes and toss to combine. Add egg mixture, Old Bay, and pepper; mix until well combined. Pour into prepared baking dish. Refrigerate overnight. Preheat oven to 350°F. Sprinkle strata with cheese. Bake until brown and puffed, about 1 hour.
To prepare dough: Proof yeast and the 1 TBS sugar in the 1 cup of warm water and allow to rest for 5 minutes until foamy. Mix the flours with 1/2 teaspoons salt and 2 TBS oil in bowl and then add proofed yeast mixture. Stir to form a shaggy dough. Place onto lightly floured surface and knead for 2-3 minutes until a smooth, but slightly sticky dough is formed. Place into a greased bowl, covered with plastic wrap, and let sit until doubled (45-60 minutes). While waiting for the dough to rise prepare filling and streusel. To prepare filling: Peel, core, and thinly (1/4" thick) slice the apples and then cut each slice into 8 pieces (I used my peeler/corer/slicer all in one contraption). Saute the apple pieces with 1/2 of the TBS of butter, the 1/2 teaspoon cinnamon, and the pinch of cloves until the apples are tender, but not mushy. Remove from heat and stir in the additional 1/2 TBS of butter. To prepare streusel: Mix the flour, sugar, and cinnamon together. With fork cut in the 4 TBS of butter to a crumb consistency. Stir in the chopped pecans. When dough has risen, punch down, place on lightly floured board, and cut into 8 equal pieces. With hands, roll each piece into a 15" long cylinder. Flatten the cylinder down with a rolling pin to measure 3" wide by 17" long. Place 1 1/2 TBS of the filling mixture along the length of each piece and fold the long edge over to meet the other side. Pinch along the seam to thoroughly enclose the filling. Roll the dough with your hands to form an even cylinder and fully encapsulate the filling. Take the two ends of each filled cylinder and form into a circle that is overlapped by a couple of inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape and press to seal. Play with the shape a bit to get the right form and then place each one on a parchment or Silpat lined cookie sheet. Repeat for all 8 pieces. Allow to rise on cookie sheet for 15 minutes. While they are rising, boil 2 cups of water and add 1/3 cup of baking soda. Preheat oven to 425 degrees Fahrenheit. Beat 1 egg white with 1 TBS water and lay it on a flat plate. Lay the streusel topping on a flat plate, too. When the pretzels have fully risen, drop one at a time into the boiling water and count to 10. Remove with a large slotted spatula/spoon to slightly drain and then drop onto the egg white, turn to coat, then drop into the streusel and turn to coat. Lay each completed pretzel back on the lined cookie sheet. Repeat this procedure until all pretzels are done. Place into the preheated oven and bake for 15 minutes (check on them at 12 minutes). Immediately remove from cookie sheets and place on racks to cool. *Note:I haven't including the rising time in the"Time To Make" category, but there are two rises for this dough. The first is 45-60 minutes and the second is 15 minutes. The recipe is written to make use of the rising times for preparing the filling and streusel.
Preheat the oven to 425°F and spray a 6-cup muffin tin with nonstick cooking spray. mix the ground turkey, diced onion, 3/4 cup mozzarella cheese, 1/3 cup spaghetti sauce, the egg, parmesan cheese, bread crumbs, and italian seasoning. Place meat mmixture in muffin tins. Put 2 tablespoons of remaining spaghetti sauce and sprinkle with the remaining 1/4 cup mozzarella cheese. Bake for 20 or until done. I have also frozen the left over and re heated later with good results still.
In a dutch oven, cook the macaroni per pkg; drain and set aside. While the macaroni cooks, take a skillet and brown the ground turkey with the onion in the oil. Once the macaroni is done you're going to add the meat/onion to the macaroni in the dutch oven. Then add the tommatoes and the kidney beans (including their liquids) to the macaroni as well. Season with salt and pepper to taste; then add the cheddar cheese. Simmer for 20 minutes or until hot. Variations: Use a different pasta such as rotini or penne rigati; use a different sharp cheese like monterey jack, etc.
Cook pasta in boiling, salted water. Drain. Meanwhile, melt butter in a pan and fry mushrooms for 2-3 minutes. Add flour. Blend in milk, cream, garlic and seasoning. Bring to the boil, stirring. Add ham and cook for 1-2 minutes. Toss into pasta.
Place the thyme in a bottle that holds more than 1 quart. Add the vodka and let stand for 5 weeks in a dark cupboard, shaking every 2-3 days. Add the sugar and shake well. Let stand for another week, shaking once every 2 days. The sugar should be dissolved by the end of the week. Pass the liqueur through a dampened coffee filter and transfer to a 1-quart bottle. Add the branch of fresh thyme and seal. Store in a dark, cool place. Will keep for more than 1 year.
Slice the onion and garlic, cut the tomatoes in to wedges and chop the fresh coriander. Heat the oil in a casserole dish and add the onions, garlic - saute for 3 to 5 minutes, then add chicken and cook for a further 5 minutes. Add the rice and saute for about 3 minutes before adding the tomato, spices, salt and dried limes. Add water just enough to cover the rice mixture and bring to boil, turn the heat down and simmer for 15 to 20 minutes. Remove from heat, stir in the sultanas and almonds, then leave for further 10 minutes with the lid on. Remove the lid, stir well and serve with the following sauce. Accompanying Sauce. Skin the tomatoes and mix all the ingredients together, season to taste. Serve the Kabsa with the tomato sauce and flatbreads. NB. If making up the Kabsa spice mixture fresh - grind all the spices together in a coffee grinder or a food processor/mixer, or with a pestle and mortar.
Mix together melted butter, Teriyaki sauce and garlic powder. Brush onto rolls evenly. Grill until nicely browned. Delicious with grilled meats.
Melt butter in a skillet over medium heat; add in onions and almonds, saute for 6-7 minutes or until the onion are tender and the almonds are golden, adding in the fresh garlic the last 2-3 minutes of sauteing. Stir in rice, raisins, turmeric, cinnamon, salt and broth; bring to a boil; cover and reduce heat. Simmer for about 20-25 minutes or until rice is tender. Season with black pepper.
Add to your bread maker according to instructions. Add the cranberries and cinnamon at the proper time called for with your machine. Use light crust setting.
Chill evaporated milk in freezer for 10 minutes. Combine tarragon vinegar and Dijon mustard in a blender. Pour in chilled milk. With blender on, add oil in a slow, steady stream until well blended. Add tarragon, shallot, salt and pepper. Blend to combine. Preheat oven to 450*F (230*C). Pat fillet dry with paper toweling. Place thyme, rosemary, peppercorns and salt in a small food processor or blender. Whirl to crush. Place mixture on waxed paper. Roll fillet in mixture until entirely coated. Place on a rack in a roasting pan. Sprinkle remaining herb mixture over top of fillet. Roast fillet in heated 450*F (230*C) oven 40 minutes or until an instant-read thermometer registers an internal temperature of 145*F (60*C). for medium-rare. Remove from oven. Let rest 10-15 minutes before carving. If serving cold, cool to room temperature and then refrigerate. Serve with Herbed Mustard Sauce.
Preheat oven to 450 degrees F. On one baked cauliflower crust evenly spread the tomato sauce. Top the sauce with the shredded mozzarella, fresh mozzarella, pepperoni, oregano and red chili flakes. Bake in the oven 6-8 minutes or until the cheese is melted and just beginning to brown. Cut and serve immediately. Nutrition Info Per Serving. Calories: 203. Total Fat: 14 grams. Saturated Fat: 5 grams. Total Carbohydrate: 10 grams. Sugars: 4 grams. Protein: 12 grams. Sodium: 1,740 milligrams. Cholesterol: 113 milligrams. Fiber: 4 gram. Net Carbs: 6 grams.
Preheat the oven to 350°F Butter a 9 inch springform pan. In a mixer bowl, beat the cream cheese on high speed until light and smooth, about 3 minutes. With the mixer on, beat in the vanilla. Add two of the eggs, 1 at a time, beating until thoroughly blended. Gradually add the granulated sugar and beat until the mixture is light and fluffy, about 3 minutes; set aside. In a medium saucepan, heat the molasses over low heat until bubbles begin to form around the sides. Remove from the heat and stir in the butter, 1 tablespoon at a time, until completely blended. Scrape the molasses into a medium bowl and stir in the ginger, cinnamon, nutmeg, cloves and salt. Add the brown sugar and beat with a wooden spoon until smooth. Let cool to room temperature. Beat the remaining 2 eggs into the gingerbread batter, 1 at a time, until well blended. Stir in the baking soda, then beat in the flour in 3 batches until completely incorporated. Using a tablespoon, drop half the gingerbread better in dollops into the prepared pan. Use one-fourth of the reserved cream cheese mixture to fill in the empty spaces. Dollop the remaining gingerbread batter on top of the cream cheese mounds. Fill in with another one-fourth of the cream cheese mixture. Swirl with the flat edge of a knife to marbleize the batters (be careful not to overmix). Smooth the remaining cream cheese mixture over the top. Bake in the middle of the oven for 50 minutes, or until the top of the cake begins to crack in the center. (The cake may be lumpy since the gingerbread rises and the cheesecake sinks). Let cool to room temperature. Remove the sides of the springform pan, cover and refrigerate. Serve chilled.
Place chicken legs and thighs in a gallon-size zip-top plastic freezer bag. Microwave peanut butter and next 4 ingredients in a microwave-safe bowl at HIGH 1 to 2 minutes, stirring until smooth. (Mixture will appear broken at first.) Spoon mixture over chicken in bag, and seal. Using hands, work peanut butter mixture onto chicken until evenly coated. Chill 30 minutes, turning occasionally. Remove chicken from peanut butter mixture, discarding mixture. Process peanuts and next 4 ingredients in a food processor until peanuts are finely ground. Place crumbs in a large zip-top plastic freezer bag; add chicken, and seal. Shake to coat. Place chicken on a lightly greased wire rack in an aluminum foil-lined broiler pan. Bake at 375° for 35 minutes or until a meat thermometer inserted in thickest portion of thigh registers 170°. Note: Baked chicken may be frozen in a zip-top plastic freezer bag up to 3 months. Let thaw in refrigerator overnight. To reheat, place chicken on a wire rack in an aluminum foil-lined broiler pan. Bake at 375° for 15 to 20 minutes or until thoroughly heated.
Heat 1 cup fruit juice in small saucepan until it just simmers, do not cook for any length of time. Turn off heat and stir in sugar, if using. Place remaining 1 cup cold juice in a medium bowl and sprinkle with gelatin, stir, let sit for 2 minutes and stir again. Add warm juice to cold juice, stir, and pour mixture into an 8 x 8-inch pan. Refrigerate until firm (about 4 hours), and cut into cubes.
Mix all of the ingredients with minced chicken and knead mixture well. Set aside for 15 to 20 minutes. Take about 1 1/2tablespoons of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kabas should be a little bigger in size than usual round kababs. Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.
With a fork, combine sugar and cornmeal in a large bowl. Stir in eggs and buttermilk until combined. Stir in pineapple and next five ingredients, mising well. Pour filling into piecrust. Bake at 350 degrees for 55 to 65 minutes or until set, and top is lightly browned. Serve warm with whipped cream, or chill until ready to serve.
In large bowl combine onion, tomato, lettuce, cheese, tortilla chips and avacado. Brown ground beef; drain. Add kidney beans and cook till beans are heated through. Add meat mixture to bowl; pour dressing over top and toss to combine. Serve immediately!
Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel bulb, vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes. Stir in salt, black pepper, parsley and basil. Serve. Serving Size: about 1 cup.
Boil the potatoes for 20-25 minutes. Put the potatoes in a bowl and mix in the rest of the ingredients. Place the potato mixture in a saucepan. Cook stiring constantly for 5 minutes. Enjoy.
Combine all ingredients. Mix well. Make into patties. Cook in large skillet. When done serve on hamburger buns.
Cook Tenders according to package. During last five minutes they cook, spread Dijon on one side of one slice of bread, miracle whip on other slice. Add swiss to one slice, american to the other. Place hot chicken tenders between the cheeses and grill like a grilled cheese. Get a glass of milk ready! Enjoy.
Preheat oven to 230C or 450°F. Finely mince the parsley, garlic and shallot. Mix the butter, parsley, garlic and shallot together with a spatula until well combined and smooth. Spread the butter compound evenly between individual ceramic or metal ramikins. Arrange the snails on top of the butter in a single layer. Salt and pepper to taste. Bake the snails until the butter is bubbling and the snails are heated through, about 5 minutes. Place the cheese over the top of the snails and continue baking until the cheese is melted. Serve immediately.
Spoon the strawberry puree into a Champagne flute. Add the vodka, then top up the glass with Champagne. Stir well, then garnish with the slice of star fruit.
Peel& finely cube the mangos, place in a bowl. Add remaining ingredients and toss. Cover with plastc wrap& refrigerate until ready to serve, toss again& serve.
Clean and sterilise a large kilner jar. put in the sugar, figs and honey. pour in a full bottle of brandy. mix around, seal and leave in the fridge for about a month. Then drain the liquid into a bottle (through a fine sieve/filter if you want). save the figs for cooking (but remember they are laced with brandy !).
In a large stock pot stir together crushed tomatoes, tomato puree, and tomato sauce. Set on medium-low heat and cover. Meanwhile, in saute pan heat olive oil over medium heat. When warm, add peppers, onions, and mushrooms. Sprinkle with a dash of salt and pepper to taste. Saute until onions are clear but not browned. Add sauteed vegetables to stock pot, folding them into the sauce with the oregano and parsley. Cover, and bring to a slow simmer, stirring occasionally from the bottom up. Once simmering add the tomato paste, fresh garlic, garlic powder, and onion powder, being sure to mix in throughly. Turn to low heat and simmer, covered at least 1 hour. Taste; if too acidy, add sugar 1/2 teaspoon at a time, checking every 10 minutes.
Mix together filling ingredients and cook until thick. Pour into pre-baked pie shell -- that's it, no more cooking. Optionally you may top with meringue, lightly brown the meringue.
Melt butter in large skillet. Add onions, leeks and garlic. Saute until caramelized. Let cool. Mix all ingredients together in bowl. Serve at room temperature with crackers or breadsticks.
Preheat oven broiler or toaster oven broiler. Arrange zucchini slices on cookie sheet. Spread each with a little soft margarine. Sprinkle with garlic powder, to taste. Top with shredded or sliced mozzarella. Place in broiler and broil until cheese is melted and bubbly.
In a glass, layer the following: 2 tablespoons whipped topping, half of the banana slices, 2 tablespoons prepared vanilla pudding, and 3 vanilla wafers. Repeat. Dollop with 1 tablespoon whipped topping.
Pierce potato with a fork in multiple places, and then place it on a paper towel or microwave-safe plate. Microwave for 8 - 10 minutes, until potato is soft. Once cool enough to handle, remove and discard the skin (either by peeling skin off or cutting potato open and scooping out the insides). Mash the potato pulp with a fork and set aside. Bring a medium pot sprayed with nonstick spray to medium-high heat. Add chopped onion and minced garlic and cook for 1 - 2 minutes, until onion has softened. Add broth and soymilk. Slowly add the flour, continuously stirring until it has completely dissolved. Add mashed potato and stir until fully blended. Add all other ingredients for soup, but not for topping (cheese, sour cream, bacon, garlic powder, onion powder, salt, and pepper). Mix well, reduce heat, and simmer for 2 minutes. Divide soup among five bowls. (Or pour about 1 cup into a bowl now, and refrigerate the rest for another day.) Top each bowl with 1 teaspoons each of cheese, sour cream, and scallions. Sprinkle each bowl with 1/2 teaspoons bacon bits. Enjoy!
Preheat Oven to 350 Degrees. Grease a 9 inch cake tin. Break Chocolate into small pieces and melt it with butter and milk over water. Beat the egg yolks and half the sugar. Fold in melted butter and chocolate mixture. Fold in ground almonds and baking powder. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form. Fold in the beated egg whites. Bake at 350 degrees until wooden pick inserted in the center comes out clean, Approximately 40 minutes. Please note that cakes of this type will collapse and look like a pie. Serve with Whipped cream then you might want to dust with Cocoa powder. For a spicy Flavor you may add 1 teaspoon of ground cinnamon with the almonds. To enhance the almond flavor you might want to add 1/4 teaspoon of Almond Extract.
Press crescent rolls into a 9x13 cake pan. Connecting seams to make a "crust". Bake according to directions. Let cool. Next beat softened cream cheese together with the sour cream. Spread on cooled crust. Then the fun begins. Top with leftover taco meat, and all the toppings you love that make your taco's great. We love them spicy, so we put jalapenos and all on it. Slice into squares and enjoy with salsa and guacamole on the side. Yum. *I have even used a little taco seasoning in the cream cheese mixture to zest it up, about 1 tablespoons We also like grilled chicken that is left over chopped up and top this.
Preheat oven to 400 deg. Mix together the dry ingredients and rub in the butter with your fingertips until the mixture resembles coarse meal. Stir in the cheese, zucchini, buttermilk, and egg. Mix until the dough comes together and knead a little to form a ball. Place ball on a greased baking sheet and flatten to roughly an 8-inch round. Cut into 6 or 8 wedges and pull apart slightly. Bake 20-25 minutes or until the scones are lightly browned and firm to the touch. Or, until a tester comes out clean.
In a food processor or blender, process the corn, melted butter, egg and milk until pureed. Add masa harina and sugar and pulse to combine (If you are not using a food processor, remove corn mixture from the blender to a large bowl and then add and combine the ingredients). Let the mixture stand at room temperature for twenty minutes. Add the cheese and incorporate them into the batter. Set a large skillet or griddle over medium heat and add the butter and oil and heat till the foam subsides. Drop heaping tablespoons of batter into the pan and cook for 3 to 4 minutes per side, flattening after each turn. Serve immediately, with creme fraiche for dipping.
Combine pork, rice vinegar, white pepper powder and corn starch. Refrigerate for at least 20 minutes. Soak dried black fungus with warm water until soft. Wash and slice. Cook black fungus, bamboo shoot, mustard greens in boiling water for about 1 minute. Drain and set aside. Combine 1 tablespoon corn starch and 1/3 cup water. Boil chicken broth and water together in a soup pot. Add black fungus, bamboo shoot, mustard greens and carrot. Add some warm water if necessary. Bring to boil again. Reduce heat to medium. Stir in tofu, rice vinegar, soy sauce, salt and white pepper powder. Slowly stir in cornstarch mixture and then pork. Cook for about 2 minutes or until soup becomes thick. Reduce heat to low. Slowly stir in egg and then sesame oil. Serve hot. Sprinkle chopped green onions and cilantro in soup bowl. Sprinkle some more white pepper powder in soup bowl if desire.
Bake cake as directed on box in an 9x13-inch pan and cool to room temperature. Using a fork, poke holes in top of cake pour on chocolate and caramel syrups to taste. Refrigerate for an hour. Pour a layer of chocolate pudding over the cake. Top with Cool Whip and garnish with chocolate chips or chocolate shavings.
Place the cabbage leaves on foil paper to make a cup shape. (It would help to put all these in a round cake tin). Into the cup-shaped cabbage leaves, put the corned beef, onion, tomato, some shredded cabbage and coconut cream. Wrap the foil around and bake in a moderate oven for about 1 to 1 1/2 hours.
Bring large pot of water to boil. Add snow peas and parboil 30 seconds. Drain,rinse under cold water and drain again. Combine with cucumbers and celery in large serving bowl. For Dressing. Heat 2 tablespoons vegetable oil in small skillet. Add chili paste and stir-fry until heated. Add remaining ingredients and mix well. One hour before serving, toss vegetables with dressing. Cover and refrigerate until serving time. * If using fresh broccoli, parboil for 30 seconds.
Prepare garlic butter by combining butter, parsley and garlic. Reserve. In a bowl, mix all the ingredients for Romano Sauce by hand. Blend the mix to a smooth, paste-like consistency, but do not break up the cheese. Cut the loaf of bread in half lengthwise (horizontally) so that you are left with two long halves. Cut the halves in half crosswise (short) so that you are left with four quarters. Spread garlic butter over the loaves on non-crust side, then spread with cheese mix. Bake on a baking sheet in a 400-degree oven until golden brown.
In a large glass bowl, combine hoisin sauce, soy sauce, sugar, sherry, ginger, and mustard, mixing well. Add chicken, turn to coat, and marinate for at least 2 hours, turning often and allowing mixture to pour inside of chicken. After marinating, reserve marinade and place chicken in a roasting pan in a preheated 350 degree oven for 1-1/2 hours, until cooked. Remove from oven, and cut into serving pieces. Heat reserved marinate in a saucepan, and pour over chicken pieces. Garnish with chopped scallions.
Place pork loin in crock pot. In bowl mix everything else. Pour over chops. Cook on low 6-8 hours. Serve with cooked pasta, rice or mashed potatoes, salad and garlic bread.
Preheat overn to 350. In large mixing bowl, combine all cake ingredients and beat low speed till blended; beat 2 minutes more at medium speed. Pour into 9 inch square pan, greased on bottom only. Prepare Topping by combining all ingredients; sprinkle over cake. Bake 45 to 50 minutes or until top springs back when lightly touched in center. Just before cake is done, prepare Sauce by melting butter in saucepan; blend in remaining ingredients. When cake comes out of oven pour sauce over warm cake. Cool. Best served the same day it is made.
In medium bowl, combine Cajun seasoning & salt; rub ribs with spice mixture, pressing the spices into the meat to adhere. Lay onion & jalapenos in the bottom of a roasting pan, top with ribs and add ale. Cover & braise/roast in a preheated 375F oven for 1 1/2 - 2 hours, until meat is tender & bones can be easily pulled from the meat. Mash half the berries, then whisk together with the butter, brown sugar, honey, hot sauce, BBQ sauce and salt & pepper to taste; set aside for basting. Remove ribs from pan & discard braising liquid; grill ribs at medium-high (450 - 500F), basting liberally with the sauce, for 8 - 10 minutes per side. Remove from grill, slice between bones & serve with extra sauce; garnish with remaining blueberries.