HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a skillet over medium heat. Add the shallot and saute for 2 minutes. Add the mushrooms and cook for 7-10 minutes or until soft. Add the wine and thyme, and cook for 2 more minutes. Season with salt and pepper if you like. Cool. Cut 1 won ton wrapper in half to form two rectangles. Brush the edges of the won ton half with water, and place 1 teaspoons of the mushroom mixture on one side. Fold the wrapper in half to make a square ravioli. Press the edges to seal. Place on an unlined baking sheet. Repeat with the other won tons until you use up all the filling. Melt your butter in a large skillet over low heat. Add the sage leaves and cook for 8-10 minutes, or until the fatty solids in the butter sink to the bottom of the pan and turn nutty brown. Meanwhile, cook the ravioli in a large pot of boiling salted water for 2 minutes or until they float to the top. I found leaving them for 2 minutes was a bit long. As long as the won ton came to the top it was done. Transfer the cooked ravioli to the skillet with the brown butter with a slotted spoon. Toss with the butter. Season with salt and pepper if you wish and sprinkle with the cheese. Serve warm. Bon Appetit!
Put dates, raisins, oleo, and baking soda in a large bowl. Pour the boiling water over this mixture. Mix then let cool. Beat 2 eggs, sugar, and vanilla until creamy. Add the cooled mixture alternately with the flour.Stir in nuts. Bake in 3-1# cans that have been well greased. Bake at 350 degrees for 45-55 minutes. Cool slightly, then run a butter knife around the inside edge of can to loosen bread. Pull out gently and wrap while still partly warm in plastic wrap. This keeps the round loaves moist. These freeze well. When baking these, I usually double the recipe and freeze half for gifts. This is delicious! It does not taste at all like the can stuff in the store.
Mix the water and lemon juice in a large bowl. Trim the stem and out layers of the artichokes, leaving only the yellow center of the artichokes.Trim the green tips off the top. Cut the artichokes in half and soak in the water mixture. Heat olive oil in large frying pan on med-high heat. At the same time bring water to boil to cook the spaghetti. Sautee the onions, garlic and bacon until the bacon is crispy. Add the artichokes (well drained) and lower heat to medium. Continue to cook for about 10 minutes or until artichokes are tender. Meanwhile cook pasta until al dente, drain and set aside. Whisk the eggs and cheese together. Once artichokes are tender add the pasta to the frying pan and stir. The stir in the egg mixture, continue to stir until the eggs are cooked. Season with salt and pepper and serve.
Combine the orange juice, pink lemonade, pineapple juice, tequila, and triple sec in a cocktail shaker filled with ice. Shake vigorously; strain into a chilled glass; top off with the champagne. Garnish with fruit.
In saucepan, heat honey and peanut butter. Add powdered milk, coconut, and sesame seeds. Mix and pat into an 8x8 inch square pan. Refrigerate to set and cut into cubes. These are no-bake cookies.
Heat the stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot, melt the butter and saute the onion, and butternut on medium-low heat for 5 minutes then add garlic and sage for 1 minute. Add the farro and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the farro plus the saffron, and pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the farro is cooked through, but still al dente, about 30-45 minutes total. Off the heat, stir in the Parmesan cheese. Taste and season with salt. You can add more butter at this time if desired. Mix well, garnish with fresh sage and serve.
Season the ground beef with cumin, chili powder and salt. Brown the beef and drain it. Add the remaining ingredients and simmer until the liquid is gone, about 30 minutes.
Cook udon noodles according to instructions. Drain and set aside to cool. Slice salmon into strips. Combine oil, rice vinegar, mirin, lime juice and wasabi in a small bowl. When cool, place udon noodles in serving dish, and toss salmon, snow peas and spanish onion through. Pour oil wasabi mixture over the salmon and noodles. Sprinkle chives over the dish. Serve at room temperature. Can be refrigerated overnight and served at room temperature next day.
Mix the meat thoroughly with the seasonings and divide into four equal portions. Have the four eggs hard boiled, for about 12 minutes. Peel them, dip them in water and coat them in flour. Wrap each egg evenly in a portion of meat, being sure they are covered completely. Beat the remaining egg. Dip each egg in the beaten egg then coat thoroughly in breadcrumbs. Chill for one hour. Bake until golden brown on a cookie sheet at 400°F; about 30 minutes.
Preheat oven to 350. Grease an 8-inch square baking dish. Cook noodles until tender, drain. Put noodles in a large bowl, add the butter, and stir until butter is melted. Beat together eggs, sugar, vanilla and salt. Stir in the ricotta and sour cream or cream cheese. Stir into the noodles and add the raisins. Pour into prepared baking dish. Sprinkle with cinnamon. Bake until golden brown, about 45 minutes. Serve warm.
Heat the oil over medium heat in a large heavy-bottomed pot or dutch oven. When hot, add the onion, carrot and celery. Saute for five minutes, stirring frequently, then add the garlic and continue sauteing for another two minutes. Add the fresh rosemary, dried thyme, bay leaf, smoked paprika, salt, pepper and lentils. Mix well then pour in the stock. Bring to a boil, then reduce heat and simmer for about 25 minutes until lentils have absorbed most of the liquid. Stir in the Dijon mustard and red wine vinegar and continue simmering until all the liquid has been absorbed. Adjust seasonings with salt and pepper. Meanwhile, preheat the oven to 425 degrees. Place sausages on a foil-lined baking sheet and lightly mist with cooking spray. If you don't have cooking spray, brush lightly with olive oil. Place in the oven and roast for 15-20 minutes, flipping midway through. The sausages should appear to be crispy and golden. When the sausages are finished roasting, place in the pot with the lentils and serve together.
Have all the ingredients at room temperature. Preheat an oven to 350°F Using a small pastry brush, grease 2 sandwich cookie cake pans with shortening or softened butter, making sure to coat the details and crevices in the pans. Dust thoroughly with cocoa powder; tap out excess. To make the cakes, put the chocolate and butter in a heatproof bowl and microwave until melted, stirring once, about 1 1/2 minutes. Alternatively, put the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Melt the chocolate, stirring occasionally. Remove the bowl from the heat and stir in the butter, a few pieces at a time, until blended. Let the chocolate mixture cool slightly. In a bowl, whisk together the flour, the 1/2 cup cocoa powder, the baking powder and salt until combined. Set aside. In a large bowl, whisk together the granulated sugar, eggs and vanilla until well combined. Add the chocolate mixture and whisk until incorporated. Whisk in the flour mixture until combined. Divide the batter between the prepared pans and spread evenly. Gently tap the pans on the counter to release any air bubbles. Bake until the tops of the cakes are shiny and a toothpick inserted into the center comes out with a few crumbs attached, about 35 minutes. Transfer the pans to a wire rack and let cool for 15 minutes, then invert the cakes onto a cutting board. Meanwhile, make the buttercream frosting: In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 3 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes. If the frosting is dry, add more milk, 1 teaspoons at a time, until it is creamy but still holds peaks. Using a large spatula, carefully turn 1 cake over so the printed side faces down. Spread the buttercream evenly over the flat side of the cake. Place the second cake, printed side up, on top. Cut into slices and serve. Serves 12 to 16.
Heat oven to 325. Lightly butter a 9-inch pie pan. Put cookie crumbs, butter, sugar, cinnamon and nutmeg in medium bwl. Toss with fork to moisten. Press into pie pan. Bake just until crust is set and golden, about 10 minutes. Remove. Cool on wire rack. Strain peaches over bowl. Reserve juice. Coarsely chop peaches. Put ice cream in large bowl. Using wooden spoon, mix in drained peaches and 1/4 cup of the reserved juice. Spoon into pie shell. Lightly cover with plastic wrap. Freeeze until firm. Remove from freezer. Spoon melted jam over top. Arrange raspberries in concentric circles in decorative pattenr to cover top. Return to freezer. Freeze until firm, several hour, or up to one week. To serve, remover from freezer 15 minutes before slicing. Cut with knife that has been dipped in hot water.
Remove the skin from chicken pieces. Season chicken with salt and pepper. Cook in oil. Remove pieces as they brown. They should be almost cooked at this point. Add onions to the oil left in the pan and cook until soft. Add garlic, bay leaf and ground coriander. Stir in rice until well coated with the oil. Add bell peppers and cook a few minutes. Stir in tomatoes, cumin and saffron. Return chicken pieces to pan. Pour 2 cups boiling chicken stock. Cover pan. Turn down heat and simmer 10 minutes. Add olives and continue simmering 10 to 15 minutes until rice is cooked. Serve hot.
Combine ham, pineapple, celery, and olives. Mix mayonnaise and lemon juice; stir into ham mix. Chill at least an hour. Stir in peanuts before serving. -----
To toast nuts: Put them in an ungreased, shallow baking pan in a single layer. Bake at 325 for 3 - 5 minutes, stirring once halfway through (or just give the pan a good shake). Once you start smelling them or they are a golden brown, take them out of the oven. Don't leave them in the cooking pan; put into another cool pan/plate to cool. Chop them. Combine the flour, rolled oats, sugar, coconut and cooled macadamia nuts. In a small saucepan, combine the water, honey and baking soda. Bring to a boil, then stir in the butter. Set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon. Place tablespoons of dough onto the cookie sheets lined with parchment. Flatten slightly with the back of the spoon. Leave a little room between cookies. Bake at 325 for 9 to 12 minutes (perhaps up to 15 min for crunchy). Remove from the baking sheet to cool on wire racks.
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
Place the flour, flaxseed, sesame seeds and dry yeast in a large mixing bowl and mix until well combined. Slowly add in the honey and water, keep mixing as you go with an electric mixer until you reach a dough consistency. Sprinkle some flour on a cleaned work surface, then knead the dough until you have a firm ball. Place the dough in a large bowl, cover with a kitchen towel and leave for 1-1 1/2 hours. (Until the dough has doubled in size). Grease your loaf tin with coconut oil. Once the dough has risen, remove it from the bowl and place it in your tin. I sprinkle the top of mine with a few more sesame seeds (but this is optional). Slice a few cuts on top of the loaf and then cover with a kitchen towel again for another 30-40 minutes, to let it rise again. Preheat the oven to 200C/390&deg;F. Bake the loaf in the oven for 20-25 minutes, then leave out to cool for 10 minutes before slicing and serving.
Preheat oven to 400 deg. F. Heat oil in a nonstick pan. Brush fillets with the egg whites and season with salt and pepper. Coat thickly on one side only with the sesame seeds. Saute in oil, seed side down, until golden brown. Place seed side up on a cornmeal sprinkled baking pan and bake at 400 deg. until done - this will depend on the thickness of your fillets, probably will take about 5 minutes. Or, you can just turn over and panfry until done. Note1: Chef recommended grouper or red snapper; I've made this also with tilapia. Note2: Baking is really handy if you are making a larger quantity - that way you can finish all the fillets at the same time.
Combine cold milk, lemon juice, garlic, and pepper in your blender. Blend on high for 30 seconds. Combine oils. While blending on high speed, slowly pour in the oil a few drops at a time, and gradually increase this to a fine thread until the mixture thickens and resembles a soft mayonnaise. You may need more or less oil. Season with salt to taste. The mayonnaise will last up to 1 week in the fridge. Servings: approximately 16 tablespoons.
In a large bowl combine (I use my hands) the Vegetarian Beef Substitue, the soy sauce, olive oil, garlic, egg, crumbled bread, onion and 2-4 tbsp milk. When mixed it should be sticky but stay together when rolled into a ball. Roll into balls (1.5-2 inches in diameter). Heat oil for cooking in a pan, it should coat all surfaces. Over medium cook the meatballs until each side is browned. Then in a casserole dish mix 1 can of cream of mushroom soup with 1/2 can milk. Place meatballs on top of this mixture. Combine the other can of cream of mushroom soup with 1/2 can of milk and pour on top of meatballs. Cover and cook in a 350 degree oven for 1-1.5 hours.
Pour salsa verde in slow cooker. Add two salsa jars of water to slow cooker. Place pork roast on top. Cook on low for 6-8 hours (or high for 4-5). About one hour before you plan to serve roast, shred with two forks. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~. Serve with: Refried pinto beans or black beans, Cilantro Lime Rice (see instructions below), Shredded cheese (Mexican blend or cheddar), Tortilla chips, Salsa, Guacamole, sour cream (optional). To prepare cilantro rice: For each cup of dry rice prepared, mix in one tablespoon lime juice and one teaspoon or more chopped cilantro to water when boiling rice. To assemble burrito bowls: Scoop a spoonful of rice into bowl, top with beans. Add a spoonful of pork, sprinkle cheese over the top of all. Serve with chips and salsa. Or add lettuce and make it a burrito salad.
Preheat oven to *425. Bring potatoes to a boil and cook for approximately 7 minutes. Add broccoli and continue cooking until potatoes are tender. Drain and leave in colander. Cook ham in reserved bacon grease until most of juice has evaporated and ham is slightly browned. Drain in colander over potatoes and broccoli. In a large mixing bowl, combine sour cream, chicken soup, cayenne, ground mustard, onion powder, basil, and black pepper. Set aside. In a saucepan, combine the Velveeta and evaporated milk, cook over medium heat, stirring frequently until cheese is melted. Pour cheese mixture over sour cream/soup mixture. Add ham mixture and stir everything together until combined. Press one of the pie crusts into a deep dish pie pan or square baking dish. Add filling mixture. Top with remaining pie crust (in whatever fashion you like, just make sure it's crimped at edges and well vented). Bake for 45-50 minutes, until crust is a nice golden brown. (I used the foil method to keep the edges of the top crust from over-browning). Once pie is done, brush with melted butter and sprinkle with parmesan cheese.
Prepare the dough: Preheat oven to 350°F Pulse together flour, baking powder and salt in the bowl of a food processor fitted with a metal blade. Add the butter and pulse until the mixture resembles coarse meal. Transfer the flour mixture to a large bowl and add the yogurt, 1/2 cup of the sesame seeds and all of the poppy seeds. Stir just until the ingredients are incorporated. Divide the dough into quarters, wrap in plastic wrap and chill for 10 minutes. Bake the crackers: Lightly coat a baking sheet with vegetable oil and set aside. Lightly beat the eggs and sugar together in a small bowl until the sugar dissolves and set aside. Roll the dough out on a lightly floured surface to a 10- by 16-inch rectangle about 1/4 inch thick. Brush the dough with the egg wash and sprinkle evenly with the remaining sesame seeds. Cut into 2- by 5-inch rectangles and bake on the prepared baking sheet until browned -- about 25 minutes. Transfer crackers to a wire rack to cool completely and store in an airtight container until ready to serve (up to 1 week).
In a large preheated pot, add lard (shortening), ground round, and cow heart (hotdogs), and simmer on medium heat until it seperates and browns. This mixture must be stirred regularly and mashed with a potato masher during process to create a kind of rough paste. Drain, but reserve the rendered fat and set aside for next step (yes, authentic Detroit style is kinda greasy). In a cast iron skillet on medium-high heat, add the rendered fat. Slowly, add cracker crumbs 1 spoonful at a time, stirring contstantly to make a roux. It should be a paste consistency but still able to flow, so add additional fat (butter or shortening) or more crackers, if needed, and continue stirring until it turns a nice woody brown. Add the roux to the meat pot along with chicken stock and simmer for 20 minutes at a slight boil, then add all remaining ingredients, and stir until mixed. Cover the pot and simmer for at least 3-hours (longer the better) stirring occassionally so it doesn't burn on bottom, adding water as necessary for proper consistency. Take out 1/3 of the mixture and put it in a blender and puree until smooth, then pour it back into the pot. Continue simmering, uncovered, for another hour, stirring occassionally so it doesn't burn on bottom, adding water if too thick or more roux if too thin, as necessary for proper consistency. When putting the sauce on your hot dog, the dogs must be grilled on a griddle or a cast iron skillet on medium low with a small amount of butter and vegetable oil. Constant turning of dogs is a must and they must never split open. You will be looking for a consistant light brown color with a darker line of brown on 2 sides. If dogs are straight they can be rolled back and forth regularily to insure even cooking with a large hamburger flipper. If curved use kitchen tongs and adjust next to the other dogs. NEVER BOIL A HOTDOG! Steaming buns is the best way in a home enviorment a chinese steamer basket works well or you can wrap them in paper towells and microwave 3 at a time on high for about 20 seconds. Open bun place dog spread slightly thinned yellow mustard over dog. Cover with Coney sauce then top with onions. Additional mustard may be added, however, cheese or KETCHUP is never allowed; lets leave that to the people in ohio, ok?
Have rice cooked add the ingredients you want mix altogether add s& p put into very small muffin tins, sprayed with Pam. bake 400 for 10-15 minutes the cheese& egg will bond altogether. let cool they are easier to get out this way. Very good in lunches, appitizers I take them to parties. (the rice when all mixed together should be moist but not mucky). most of the time I do not measure just throw everything in I want adding more cheese or maybe an extra egg depending on the quantity of everything I've thrown in. try it, you'll like it.
Preheat oven to 350 deg. F. Mix dry ingredients. Whisk eggs, add vanilla and maple syup, continue to whisk. Add dry ingredients to egg mixture. Stir in carrots, zucchini, walnuts, raisins, and pumpkin seeds. Line muffin cups with paper liners, and fill evenly with muffin mixture. Bake for 25-30 minutes. Let cool for 10 minutes. Enjoy! (or Freeze for future).
Mix onion and garlic. Place onion mixture in a bowl; add the brown sugar. Mash with the back of a spoon to make a paste. Brown the paste in the oil at very low heat. Stir in sambal oelek, paprika, and ginger powder. Add the peanut butter. When the sauce is brown, add the ketjap manis and the milk. Keep stirring at low heat until the sauce thickens. Finally, add the lemon juice, salt and pepper. If the sauce is too thick, add a little more milk until it reaches a better consistency. NOTES : *Ketjap manis is a sweet Indonesian soy sauce. It may be found in Dutch stores, some Chinese stores or maybe European Delis. It is worth looking for as it is just delicious! *Sambal oelek is a paste made from marinaded chili peppers. It can be found in Chinese groceries, or Dutch stores.
Mix Marie Callenders Southwestern Corn Bread Mix as directed, Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 375 for 15 minutes. In skillet brown ground beef with diced onion then drain, add taco seasoning and rotel tomatoes, mix well. Mix in drained black beans. Spread over corn bread. Top with half the cheese. Bake for 20 - 25 minutes or until heated through and cheese is melted. Layer toppings, shredded lettuce, black olives, guacamole, tomatoes, sour cream, remaining cheese or whatever you like. Let set 5 minutes. Cut into squares.
Combine first 12 ingredients in a large bowl; stir well. Pour batter into a 13 x 9 x 2-inch baking pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool completely in pan on a wire rack. Dust with powdered sugar.
Put beans into a jar or large bag. Combine spices into a small bag. Place the cans of tomato sauce and diced tomatoes in your gift basket. LABEL: Wash beans. Put into pot with spices. Cook until done, about 1 to 1 1/2 hours. Meanwhile, brown 1 pound of ground beef and drain. Add meat, tomatoes and sauce to the beans. Simmer to blend flavors.
Saute the garlic in the olive oil for 10 minutes. Add the onion and peppers; saute until tender. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 15 minutes.
Preheat oven to 325°. Grease a 9-inch pan. In a small bowl, mix flour and baking soda. In a small saucepan combine sugar, butter and water. Bring to boil over medium heat: remove immediately from heat. Stir in 1 cup of chocolate morsels and vanilla until melted and smooth. Transfer mixture to a medium bowl and cool completely. Stir in eggs beating well. Gradually stir in flour until smooth. Stir remaining chocolate morsels and nuts into batter. Pour into pan. Bake until inserted toothpick is clean, 30-35 minutes. Place pan on rack and cool completely.
Combine 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Rub mixture over both sides of steak; set aside. In large nonstick skillet, saute the peppers, onion and garlic in oil until vegetables are crisp-tender. Add tomatoes and remaining Italian seasoning, salt and pepper. Stir. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Stir in vinegar; keep warm. Place steak on a broiler pan coated with nonstick cooking spray. (I used my Calphalon hard anodized skillet.). Broil 4-6 inches from the heat for 4-8 minutes on each side or until desired doneness. Let stand for 5 minutes before slicing.
Crush the french fried onions. Dip chicken into egg. Coat in crumbs. Press firmly to adhere. Bake at 400 degrees for 20 minutes, or until center no longer is pink. Enjoy!
1. Fill a large saucepan or stockpot with water and heat to a rolling boil. 2. Add unpeeled onions and blanch for 2 or 3 minutes. 3. Drain and allow onions to cool. 4. Re-fill the saucepan or stockpot with water sufficient to cover the onions. Add bouillon cubes and heat to boiling temperature. 5. Peel each onion by cutting the root end, not the tail end, and then squeezing the onion from its skin. 6. Add the peeled onions to the boiling liquid and cook until fork tender but not mushy. 7. Remove onions and drain. 8. In a large skillet, melt the butter and then add the lemon juice and sugar. 9. Stir. 10. Add onions and cook until caramelized, gently stirring or rolling them around in the pan frequently until browned.