HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir sugar in melted butter. Add milk and mix well. Add eggs and mix. Stir in baking powder, mochiko, and vanilla. Pour into ungreased 9x13" pan. Fold in the blueberry pie filling creating a marbleized look. Bake at 350f for 1 hour or until toothpick tests clean.
Bring a large pot of water to a boil over medium heat and add 1 teaspoon of salt. Prep all of your ingredients and have them at ready, then start pasta. Cook the pasta approximately 8 minutes. If the pasta is done before prepping all the ingredients, add 3 cups cold water into pot to hold. (Water will still be hot, but will arrest cooking.) Drain when ready to use. Rinse and pat dry the scallops. Slice in half on equator and pat dry again. Season with 1/2 teaspoon of sea salt and set aside. In a large saute pan, heat the olive oil and butter over medium-high heat. When the butter has melted, add the scallops, cook for 1 to 2 minutes and turn over. When scallops are just cooked, remove from heat and set aside, keeping them warm. Let the juices in pan reduce for 1 minute, then add the mushrooms and saute for 2 minutes. Stir in the garlic, red pepper flakes and black pepper. Toss to combine. Add in the reserved scallops and half of the truffle oil. Add in the drained cooked pasta, then the arugula and gently toss or stir to combine. Transfer to a serving bowl and drizzle with remaining truffle oil, the shaved cheese and some freshly cracked black pepper.
Place the olive oil and chicken thighs in a Dutch oven, brown both sides of chicken on stove top at med heat about 45 minute. Combine onion packet, apple cider, wine, poultry season, essence spice, steak spice, sliced onion and julienne pepper in a sauce pan. Bring to a boil. After chicken has brown, remove from Dutch oven and drain all rendered grease. Add the chicken and liquid compound into the Dutch oven pot, place into a 400 degree oven, heat to a simmer covered in oven. Cook for 1 hour 30 minutes until the chicken is cooked through and flavor saturated. The chicken thighs will be fall apart tender.
Cook rice according to package directions. Cook broccoli according to package directions. When broccoli is cooked, use paper towels to absorb any excess water. Mix together rice, broccoli, cream of chicken soup, Cheez Whiz, and water chestnuts. Pour into casserole dish. Bake in pre-heated oven at 350 degrees for 20-30 minutes.
Bring the chicken stock to a boil on high in a medium saucepan. Remove from heat and add bulgur wheat. Stir to mix well, then cover and set aside. It needs to sit for 30 minutes, so now we work on the other components. Chop, slice and dice the veggies (tomatoes, green pepper, onion, chile) and throw them, beans and corn in a medium salad bowl, or if you plan on saving some for later in the week, it's easiest to put it directly in a large bowl of your food storage container of choice. Add dressing ingredients (the next 8 ingredients) to a bowl except oil, add slowly at the end whisking until combined. Allow bulgur wheat to cool, then add it to the veggies and toss to combine. Pour on the dressing and toss to coat. Cover and refrigerate for at least one hour. Remove from the fridge, add avocado, toss to combine (if you're looking at leftovers, keep avocado separate, tightly wrapped). Top with chips. Ole!
1. Preheat the oven to 350 F and spray a loaf bread pan with non stick cooking spray. 2. Add the flour, baking powder, salt, pepper, and baking soda to the bowl of a stand mixer and mix to combine. Slowly add the eggs and Olive oil, mixing until just combined. Add buttermilk, 1 1/4 cup of the mozzerella cheese, the 2 other cheeses, and the pepperoni and mix until just combined. Pour half the batter into the prepared bread pan, top evenly with the marinara sauce, then pour the remaining batter over the sauce. Top with the Italian seasoning and the remaining 1/4 cup mozzarella cheese. 3. Bake for 45 to 55 minutes or until a toothpick comes out clean from the center. Let cool for 15 minutes before removing from the pan. Slice the bread and serve with Giardiniera relish on the side.
Preheat the oven to 400 degrees. Start making your risotto bianco. When you come to step # 11, you need to roast your mushrooms so heat a heavy-bottomed oven proof frying pan or baking pan until medium hot and add a splash of oil. Fry the mushrooms for a minute or 2, until they begin to color, and season with salt and pepper. Add the garlic, thyme, and butter and mix together. Place the pan in the preheated oven and roast the mushrooms for 6 minutes or so, until cooked through and rich in flavor. At step 12 of the bianco, when you add the butter and Parmesan, stir in all the parsley. Roughly chop half the roasted mushrooms and garlic and stir into the risotto, adding a good squeeze of lemon juice to balance the flavors. Divide between the plates and sprinkle over the remaining mushrooms. Serve with grated Parmesan.
In a bowl, mix the egg yolks with the sugar. Stir until thick (once its mixed well it will be thick). In a saucepan, scald the milk (bring slowly to a boil). Slowly pour the hot milk into the egg yolk mixture, stirring constantly. Pour the mixture back into the saucepan (I use a larger saucepan for this part) and heat gently, stirring until the custard thickens. Be careful not to bring it to a boil or it will curdle. When you can see a film form over the back of the spoon, remove the saucepan from the heat. Let cool. Once cool, stir the heavy cream and vanilla extract into the custard mixture. Take out the ice cream maker's frozen bowl and set it into the ice cream maker. Put in the arm. Put the top on. Turn the ice cream maker on. Pour the mixture into the ice cream maker. You will have yummy ice cream in 25 minutes.
Preheat the oven to 350F and line a 9 by 5-inch loaf pan with parchment paper. Remove any bones from the fish with tweezers and cut the fillets in 1/2-inch pieces. Combine the fish, salt, and red pepper flakes in a food processor and process until finely pureed, working in short pulses. Add the egg whites and eggplant caviar and process until combined. Fold in the chopped parsley. Pour the mixture into the prepared loaf pan, making sure there are no pockets of air, and smooth out the surface with a spatula. Clean the bowl of your food processor thoroughly. Set the loaf pan in a large baking dish and pour hot water into the dish so the bottom of the loaf pan is covered by an inch. Bake for 35 minutes, until the top of the mousseline is set. While the mousseline is baking, prepare the coulis. Drain and seed the bell peppers and combine with the olive oil and garlic in the (cleaned) bowl of your food processor. Process until smooth and transfer into a small jug or serving cup. Set a cooling rack over a plate. Remove the dish and pan from the oven. Lift the mousseline from the loaf pan by pulling cautiously on the parchment paper, and transfer onto the rack. If cooking juices leak from the loaf (this will or won't happen, depending on the eggplant caviar that you used), cut a few slits in the parchment paper at the base of the mousseline so the juices will drain down into the plate. Let cool until slightly warm, or at room temperature. Cut in slices, garnish with parsley, and serve with the bell pepper coulis. (The mousseline and coulis can be made up to a day ahead: wrap the cooled mousseline tightly in foil, cover the coulis with plastic wrap, and refrigerate. Bring to room temperature before serving.).
Mix pork, green onions, garlic, wok oil, soy sauce, salt together. (adjust amounts to personal taste). Wet edges of each wonton wrapper and place a spoonful of the pork mixture in the center. (work one at a time). Heat the oil for cooking to at least 350 degrees. (To see if the oil is ready, drop a wonton in and if it starts to bubble you are set to go!). Fry to golden brown. Serve with dipping sauces. (Sweet and Sour, duck sauce or Hot mustard).
preheat oven to 350. boil noodles about 5 minutes, drain,rinse with cols water, set aside. in saute pan add oil, heat onions, celery and cook until softened. add carrots and zucchini, stir, remove from heat. in a large bowl mix noddles with veggies, sour cream, cheese, spices. mix in eggs. grease a baking dish, add mixture, bake 40 minutes uncovered, until set.
Bring all four ingredients to a boil in a large stockpot. Stir until sugar dissolves. Reduce heat to medium and simmer until peels lose their bright color. (Approximately 10 minutes.). Remove apple peels with tongs or a slotted spoon. Continue simmering until mixture has reduced by half. Test consistency by dipping a spoon into the mixture and then rubbing your finger across it. You will be able to tell when it has thickened. Cooking time will vary. You may can this in sterile jars or let it cool and keep in the refrigerator.
Combine the cream cheese, sour cream and oregano in a small bowl and mix well. Season with salt and pepper. Trim the crusts from the bread. Spread the cream cheese mixture on the bread slices. Arrange the tomatoes on 1/2 the bread slices. Top with the remaining bread slices. Cut each sandwich into 3 equal strips.
Fry ground sausage in a pan until thoroughly cooked. Thoroughly mix fried Italian sausage, chopped egg, Romano cheese, bread crumbs in a small bowl and season with salt, pepper, onion powder and garlic powder. Season both sides of flank steak with salt, pepper, onion powder and garlic powder and spread sausage mixture over flank steak. Press mixture tightly on flank steak and roll it (like a jelly roll) and tie it securely with twine, making sure the ends are sealed. This is the Bracciole (pronounced Brah-chee-o'-lae). Brown link Italian sausage over medium heat in a large stock pot and remove. Brown all sides of the Bracciole in the stock pot and return sausage. Add tomato puree, onion garlic sugar, and salt and pepper to taste. Keep heat at medium until it starts to boil and reduce heat to simmer. Place stock pot in 275° preheated oven for 3 hours, stirring occasionally (about every hour). You could also cook it on the stove at the lowest heat, but you have to stir it about every 15 minutes. Just before you are ready to serve, boil a large pot of salted water and cook pasta (spaghetti, linguini, rigatoni all work well) until it is al dente' (to the teeth). Strain pasta and put in a large bowl with a coating of the tomato sauce. But the remainder of the sauce in a bowl for those might who like more. Put Bracciole on a platter, remove string and cut Bracciole into 1" to 1 1/2" slices (as you would a loaf of bread) and serve as a side dish with the pasta. Serve some grated or shredded Romano cheese for those who might like a little cheese with their pasta. Note: Pasta has a nasty habit of cooling very rapidly, so it is best if you serve it in bowls, rather than plates, and preheat the bowls as well as the serving bowls and platter.
Cook and bone chicken. Saute onion and peppers in butter in large saucepan. Add soups, tomatoes (and water if used). Layer tortillas, sauce, chicken, and cheese. Repeat layers. Bake at 350°F for one hour. Sprinkle paprika and cheese, chives for garnish on top. This is best with Ro-Tel not whole tomatoes and a mixture of shredded pepper jack and sharp cheddar.
Chop onion, celery and poblano pepper. Melt butter (or heat oil) in stock pot or Dutch oven. Add onion, celery and poblano chilies and saute until soft, about 6 minutes. Add creamed corn, frozen corn, chicken broth (except reserved 1/4 cup), cream (or evaporated milk), sugar, red pepper, salt and pepper. Simmer 15 minutes to blend flavors. Mix 2 tbsp flour in reserved 1/4 cup chicken broth. Add to soup mixture, and stir. Add shrimp and cilantro. Simmer about 5 minutes longer, until shrimp are cooked, and serve. Pass the hot sauce.
For best results use a mortar and pestle but a quick spin in a food processor works in a pinch. Simply combine all the ingredients except the olive oil and make a loose paste. Mix in the olive oil. If using a food processor, give it a few more spins to make sure everything is chopped fine. Let mixture sit at room temperature for 1-2 hours to give the flavors some time to marry. Enjoy!
Preheat to 350°F. Rinse pork chops. Pat dry and place on cutting board and set aside. Cut casing off sausage. In a bowl, mix bread crumbs, chopped ham, mozzarella and sausage into a big meatball. Cut meatball in half. Place one half on two of the pork chops. Place other two pork chops on top like a sandwich. Tie together very tight and push stuffing inside the chops. In a skillet on med high add oil and allow to heat up. Pat chops dry and place in skillet, careful not to let the strings stick. Brown on both sides then set inside a roasting pan. In the pork chop skillet add chicken broth, onions, butter and sherry stir for 6-8 minutes. Pour over stuffed chops cover and bake for 1 hour. Remove string before serving and drizzle with pan sauce.
Heat the oven to 375°F. Divide the pastry into 8 rectangles and transfer onto a baking sheet. Score a 1/2in border around the edges of each rectangle and brush the edges with beaten egg. Bake for 15 mins until risen and golden. Gentley sqush the risen centres. Spread with the pesto and top with the artichoke hearts and peppers. Scatter on the basil and serve.
Drain and rinse the black eyed peas, black beans, pinto beans, white corn and put into a large bowl. Finely dice the red pepper, green pepper, celery (enough for one cup) and red onion and add to bowl. In a 2 quart sauce pan, combine the vinegar, oil, water, sugar, salt, pepper and garlic (finely minced) and bring to a boil. Add boiling mix to bean mix and stir until well coated. Cover and refrigerate overnight. Drain liquid as you serve it and enjoy with your favorite corn chips!
Preheat oven to 400 degrees Fahrenheit. Mix everything together and put 0.25 cups in each greased muffin cup. Bake for 18 minutes.
Place frozen pierogies in the crockpot. In a medium saucepan, melt butter and fry onion on medium-low heat, until onion is golden brown. Pour onion and butter over pierogies; add salt and pepper. Cook, on high, for 3 hours. A few times during cooking, use tongs and gently re-arrange pierogies and ladle butter sauce to cover pierogies on top. Turn to low or keep warm once pierogies are cooked and/or butter sauce begins to bubble.
Pour vinegar into small saucepan and cook until reduced to 3 tbsp, about 5 minutes. Set aside. Melt butter in a small saucepan over medium heat. Whisk in flour and cook (stirring constantly) for 1 minute. Slowly whisk in chicken stock and cook until thickened, about 2 minutes. Set aside to cool. Run mortadella in a food processor until pureed. Transfer to medium bowl. Fold in whipped cream and cooled chicken sauce. Set aside. Grill the ciabatta bread. Smear mortadella over warm bread, and drizzle with olive oil. Garnish with pistachios, arugula, and a drizzle of the balsamic reduction.
Cut eggs in half lengthwise. Press yolks through a sieve. Add all remaining ingredients except paprika. Blend until smooth. Fill egg whites. Sprinkle with paprika. Chill.
Butter a 13x9x2 inch baking pan and the sides of aheavy 3 quart sauce pan; set baking pan aside. In sauce pan combine sugar and milk. Cook and stir over medium heat until sugar dissolves and mixture comes to boil. Cook without stirring to softball stage ( 234 degrees) remove from heat. Stir in chocolate pieces, peanut butter, and oleo till well combined. Stir in marshmellow cream, peanuts and vanilla till well combined. Pour into buttered 13x9x2 inch baking pan. Score in squares while warm; cut when firm. Store in refridgerator. Makes about 3 1/2 pounds.
Puree the ginger, garlic and chillies with a little vinegar into a paste. Fry in oil spices until an aroma starts to rise from the pan. Add the pureed paste, tomatoes, vinegar, sugar and salt. Cook until the oil starts to float on top (about half hour). Bottle with a thin film of oil on top to prevent drying out. Leave for 2 weeks for flavours to develop.
Put potatoes in Crock Pot. Place beef on top. Put carrots and onions around beef and top with cabbage wedges. Combine broth, mustard, brown sugar, and dill and pour over beef and veggies. Tie up cloves and peppercorns in a piece of cheesecloth, and bury in veggies. Cook on high 8 to 10 hours.
Preheat the oven to 350, grease several baking sheets or coat with nonstick spray. In a medium bowl, thouroughly stir together the flour, salt and baking soda, set aside. In a large bowl, with an electric mixer on medium speed beat together the sugar, butter and shortening until well blended and fluffy, about 2 minutes. Add the eggs, vanilla, corn syrup and lemon extract and beat until evenly incorporated. Beat in half of the flour mixture until evenly incorporated. On low speed, beat in the sour cream. Beat or stir in the remaining flour mixture just until well blended and smooth. Let dough stand to firm up for about 5 minutes. Using a scant 1/4 c measure of dough, shape into balls with lightly breased hands. Place on the baking sheets about 3-1/2 apart. Using your hands, press and pat the balls into about 3-1/4" in diameter. Bake the cookies, 1 sheet at a time on the middle rack 10-14 minutes unti lightly browned at the edges and the tops spring back when touched. Transfer the sheet to a wire rack until the cookies firm up a bit, about 1-2 minutes. Transfer the cookies to wire racks using a spatula, let stand until completely cooled. For the Fondants---------. In a medium heavy saucepan, bring 1/2 c water and the corn syrup just to a boil over medium high heat. Remove from the heat and stir in the powdered sugar and anilla until completely smooth. Place the chocolate into a small deep bowl. Pour 2/3 c of the hot vanilla fondant over the chocolate. Stir until the chocolate is partially melted. Pour another 1/2 c of the vanilla fondant over the chocolate. Stirring constantly, thin the chocolate fondant out by adding 3-4 Tbls of hot water a little at a time, should be fluid but not runny. Stir until the chocolate melts completely and the water is incorporated. To Ice---------. Set the wire racks with the cookies over waxed paper to catch the drips. Using a small, wide bladed spatula, spreader or table knife, immediately ice half of each cookie with the chocolate fondant. If the fondant stiffenes as you are working, thin it by adding a few drops of hot water and stirring, if it cools completely, rewarm over low heat, stirring. If necessary, adjust the consistency of the vanilla fondant by stirring in additional powdered sugar or hot water until fluid but not runny. Ice the 2nd half of each cookie with the vanill fondant. Let the cookies stand until the icing sets, 2-4 hours. Store the cookies in a single layer or between wax paper in an airtight container for up to 1 week or in the freezer for 1 month. Like they'll last that long!
Heat the olive oil in a large nonreactive saucepan. Stir in the garlic and scallions, and cook over medium heat for about 3 minutes, stirring frequently. Add shrimp, parsley and cilantro and cook for another 1 or 2 minutes, or until the shrimp is heated through. Remove from the heat and add the lemon juice. Taste and correct the seasonings, if necessary. Arrange arugula and chicory on a serving platter, pour shrimp mixture over greens, toss lightly and serve.
Par-boil frozen vegetables. Melt butter in a saucepan. Whisk in flour, do not brown. And add milk, continue to stir. Dice cream cheese and slowly add to mixture. Do not boil. Continue stirring until mix is smooth. Place vegetables in a greased baking dish. Pour sauce over veggies. Sprinkle cheddar cheese over the top and if you like, you can now add a bread crumb topping. Bake at 350°F 30 minutes.
Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside. Place one tortilla in the middle of a greased 13x9-in. baking dish. Using a knife or kitchen scissors, trim one side off 2 other tortillas so that they fit on the edges of the baking dish without sticking up. Place them, slightly overlapping, on top of the tortilla in the center. Take the tortilla trimmings and place them in the corners. Cover the tortillas with one-third of the meat mixture; top with half of the bag of frozen spinach and half of the can of olive slices; sprinkle with 1/3 of the cheese. Repeat layers of tortillas, meat, spinach, olives, and cheese one more time. Place a third layer of tortillas down followed by the last third of meat mixture. Follow this with the last third of the cheese. Now that your casserole is built, bake uncovered for 25 minutes or until bubbly. Remove the casserole and let sit for 8 minutes before serving.
Brown ground beef in a skillet, adding onions halfway through. Add minced garlic when meat is nearly done. Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes. Serve over hot dogs, Coney Island style! Top with shredded sharp cheddar if desired.
In a small bowl, combine the lemon juice, oil and seasonings. Pour half of the marinade into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade. Drain and discard marinade from lamb. Place lamb fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium, a meat thermometer should read 160°; well-done, 170°), basting occasionally with reserved marinade. Let stand for 10-15 minutes before slicing.
Chose crusty Italian bread that are 6-7 inches long. Split bread in half horizontally. Place halves on baking sheet, cut side up. In a 10-inch skillet or wok heat the salad dressing. Add onion, zucchini, green pepper, and garlic. Stir-fry for 3 to 5 minutes or until crisp-tender. Stir in tomato. Sprinkle half of the provolone or mozzarella cheese on bread halves. Spoon vegetable mixture on cheese; sprinkle with remaining provolone or mozzarella and the Parmesan cheese. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Serve immediately.
Combine cornmeal and milk in a microwave safe bowl. Microwave on high for one minute, and let stand. Preheat oven to 400°F Line muffin tin with paper baking cups, and spray with oil or non-stick spray. Combine remaining dry ingredients in a separate bowl. Add egg and oil to cornmeal mixture. Add cornmeal mixture to dry ingredients, and stir with a fork until blended. Do not over mix. Fill cups 2/3 full, and bake for 20 - 25 minutes.
Combine sugar, peaches, Prosecco and lemon juice in a very large stockpot. Bring to a full rolling boil, stirring constantly until the sugar dissolves. Quickly stir in the pectin and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and stir for 5 minutes to eliminate the foam and help evenly distribute the fruit throughout the jam. Fill hot, sterilized half pint canning jars, leaving 1/4-inch headspace. Process jars in a boiling water bath canner for 5 minutes, adjusting for altitude. The jars may need to sit for up to 2 weeks before full gel is acheived. *To make a peach bellini float stir some of this jam into soda water and top with vanilla ice cream!
Place chicken in a 12x16 inch baking pan and drizzle melted butter over it. Bake in a 325 degree oven for about 30 minutes. Combine orange mixture, honey, and dijon mustard and simmer over low heat for a few minutes until well blended. Baste chicken frequently with Honey and Orange glaze until tender and a rich golden color, about 30-40 minutes. Serve with brown rice.