HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add tomatoes, tomato sauce, garlic, onion, basil, salt, pepper, heavy cream and vegetable or chicken broth to your crockpot. Cover and cook on low for 6-8 hours (although it can be done on high for 2 hours as well). Stir occasionally and scrape down the sides (if you can). minutes before serving, transfer soup to a blender or food processor and puree until smooth. Return to crockpot. Make your roux by melting your butter in a saucepan over medium heat. Once butter is melted, add the flour and whisk until it's incorporated. Slowly whisk in the heavy cream until the cream is smooth and thickened. Add Parmesan cheese and roux to the crockpot and stir to combine. Cook for another 20-30 minutes. Cheese should be completely melted into the soup. Stir thoroughly before serving. Garnish with additional Parmesan cheese and basil if desired.
heat oil in large pot. add onions, cumin and chile powder (careful not to inhale over pot) cook until fragrant. Add celery, bell peppers, carrots, garlic & mushroom (add any other veg or leave out what you don't like). when veg begin to soften, add red pepper flakes, basil, oregano, salt and some ground black pepper. cook, stirring, for a few minutes. add remaining ingredients (can sub barley or bulgar wheat for couscous). Bring to boil - stirring. reduce heat to medium low. simmer, uncovered, 20 minutes. If too thick, add more tomato sauce or crushed tomato. Serve with sour cream, chopped avocados, chopped cilentro and grated cheese.
Heat heavy cream in medium sauce pan over medium heat until simmering, stirring occasionally. In a separate bowl, whisk egg yolks, sugar and salt together. Add cornstarch into mixture, continue whisking until it is a pale yellow and thick. When cream reaches full simmer, slowly whisk it into yolk mixture. Return mixture back to sauce pan, continue cooking over medium heat, whisking constantly until thick and glossy, about 1-2 minutes. Take off heat whisk in butter and vanilla. Transfer pastry cream to a bowl large enough to hold it, take some plastic wrap press directly onto surface, refrigerate until cold and set, at least 2 hours.
For cake, sift together flour and sugar; set aside. In saucepan, mix oleo, cocoa and water; bring to a boil. Pour over flour and sugar mixture; blend. Add buttermilk, eggs, baking soda, cinnamon and vanilla; blend well. Bake 20 minutes at 400° in a large jelly roll pan or sheet cake pan. Frost while hot! For icing, 5 minutes before cake is done, mix oleo, cocoa and milk; bring to a boil. Remove from heat and add powdered sugar; stir until blended. If needed, gradually add more milk a few drops at a time as needed for consistency. Add vanilla and nuts. Beat well and spread on hot cake.
Peel and boil the potatoes. Wash and dry the fish on kitchen paper. Melt the butter in a frying pan with the oil (the oil stops the butter going too brown), add the fish and fry until tender (about 5-10 minutes), spooning the melted butter over it as it cooks. (The thicker the fish, the longer it will take to cook.). Lift the fish carefully onto a warm plate, add a little chopped parsley (if used) to the butter in the pan and heat thoroughly. Pour the buttery juice over the fish and garnish with the lemon slice. Drain the potatoes and serve.
Cook the penne in a pot of salted water until al dente, reserving 1 cup of the pasta water. Drain and set aside. In a small saucepan over low heat, melt the butter, and whisk in the ricotta, lemon juice and lemon zest. Moisten with some of the reserved pasta water to make a sauce-like consistency. Season to taste with salt and pepper. Toss the pasta with a bit of olive oil. Divide among plates and top with sauce and basil.
Put all ingredients in sauce pan. Heat in a small saucepan, dissolving sugar. Serve in a heat-proof cup when hot.
Saute onion, butter,celery. Add all other ingredients (except cheese); bring to boil, reduce, cover and cook until liquid is absorbed about 20 minutes. Transfer to serving dish and add cheese.
Combine all indregients except tortillas and chicken. Mix half of the sauce with chicken and roll into tortillas and put into a baking dish. Then pour the rest of sauce over filled tortillas. Bake for 25-30 minutes at 350, or until bubly and hot. Garnish with more grated cheese, olives, and tomatoes.
In a bowl, combine the flour, 1°C sugar, baking powder, 1 1/2 teaspoons cinnamon and salt. In another bowl, combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until smooth. Pour half the batter into a greased 9x5x3-inch loaf pan. In a small bowl, combine the remaining sugar and cinnamon; stir in butter. Drizzle half over batter; cut through with a knife to swirl. Top with remaining batter. Drizzle with remaining cinnamon-sugar mixture; swirl with a knife. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In an electric blender whirl until smooth the cauliflower, egg yolks, cream,. salt and pepper. In a medium bowl, beat the egg whites until stiff: gradually fold in the. cauliflower mixture, scallion and cheddar cheese. Spread over the bottom of a buttered 9 inch pie plate. Drizzle with butter;. sprinkle with the Parmesan cheese. Bake in a preheated 375 degree oven until golden brown and set 20 minutes. Cut into wedges and remove with wide spatula.
Preheat oven to 400°F Combine coating mix, garlic powder, rosemary and pepper in shaker bag. Brush chicken lightly with egg. Add one chicken piece to bag and shake until evenly coated. Repeat with remaining chicken pieces. Place chicken pieces in a foil-lined 15x10x1 baking pan (I used a 9x13). Discard any remaining mixture in shaker bag. Bake 40-45 minutes or until chicken is cooked through (Mine only took 40, but I only used 2 breasts).
Pour nonfat egg substitute into a small bowl, add water, dill and black pepper. Beat with a whisk until foamy. Spray a 6-8 inch nonstick skilllet with nonstick cooking spray and set over medium heat. When skillet is hot, add the egg mixture. Push the egg mixture toward the center of the pan with a spatula until the mixture begins to set. Place the goat cheese and California Pink Shrimp meat on half of the egg mixture. Fold the other half over the filling and slide the omelette onto a warm dinner plate. Garnish the top with chopped chives.
Combine ingredients and blend well. Refrigerate. Use as a curry sauce for shrimp, pork, chicken etc.
Set oven to 325°F. Grease a 13x9-in baking pan. In a microwave-safe dish, heat the butterscotch chips and butter until melted about 1-1/2-2 mins, stirring occasionally, until smooth. Add the cracker crumbs to the melted butter and melted butterscotch chips; set aside 2/3 cup. Press the remaining crumb mixture into greased prepared pan. In a small bowl, beat cream cheese until smooth. Add the sweetened milk, egg and vanilla; mix well. Stir in pecans. Pour over the crust. Sprinkle with the reserved crumb mixture. Bake for 30-35 mins, or until bars tests for done. Cool, cut in bars. Store in the refrigerator.
Place roast in a lightly greased Dutch oven, and top with a mound of sliced onions. Stir together remaining ingredients and pour over the top of the roast, covering all. Before placing lid on Dutch oven, cover with a double layer of aluminum foil, molding to pot. Place lid on top. Bake, tightly covered, at 325 degrees for 3 hours and 30 minutes or until tender. Slowly cooked with moist heat is going to make this roast delicious. After baking, cool roast completely, remove from Dutch oven, reserving the gravy. Cut roast into slices, about 1/4 inch thick, and arrange in a 13 x 9 inch baking dish. I use an electric knife for perfect slices. Pour gravy over sliced meat covering all, cover and refrigerate (up to 3 days). To Reheat: Bake tightly covered, at 325 degrees for 30 minutes or until thouroughly heated.
Mix flour, sugar and baking powder. Cut in butter, then stir in buttermilk and ginger. Form into a ball, then divide in half. Line a pie plate or pan with greased foil. Place half the dough on foil and pat into a 7 inch circle, creating a pie crust effect. Cover with lemon curd, then cover with other circle. Fold up edges and seal really well, then sprinkle with sugar. Bake at 400 F for 20 - 25 minutes.
Preheat oven to 400 degrees. Place 1/4 of potatoes in greased oven dish. Sprinkle 1/4 teaspoons of salt and 1/4 teaspoons pepper. On the 2nd layer, sprinkle half of the nutmeg and half of the cheese along with 1/4 tsp salt and 1/4 teaspoons pepper. Sprinkle 1/4 teaspoons salt and 1/4 teaspoons pepper, only on the third layer. And the fourth and final layer will receive the remainder of the nutmeg, salt and pepper. Pour the cream over the potatoes making sure that it covers the potatoes completely. If it does not, add milk to assure complete coverage. Sprinkle the remainder of the cheese on top. Bake for approximately 1:15 hours Check potatoes; a fork should go in easily and the potatoes are soft.
Heat a grill pan over high heat. Place the onions and tomatillos cut-side down and the bell peppers cut-side up on the grill. Grill the vegetables until charred, about 10 minutes. Place in a blender and puree until smooth. Set aside. Heat the oil in large nonstick Dutch oven set over high heat. Add the pork and cook, stirring, until the meat is no longer pink, about 5 minutes. Reduce the heat to medium, add the garlic and cook, stirring occasionally, 1 to 2 minutes. Add the vegetable puree, oregano and bay leaf. Reduce the heat to low and simmer for 10 minutes. Stir in the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Garnish with the diced tomatoes and cilantro leaves to serve. Cook's Notes: If you can't find tomatillos, use underripe tomatoes and 1 tablespoon lime juice in their place. Green tomatoes are best, but orange and light green or rock hard ones work.
Break the eggs into a large mixing bowl, reserving 2 yolks in a smaller separate bowl. Add the herbs (reserving a little for garnishing), salt and pepper to the large bowl of eggs. Mix with a whisk. In the smaller bowl of egg yolks, whisk in the mustard and creme fraiche. Mix well. Melt the butter in a large skillet. When melted, add the large bowl of eggs and cook, stirring constantly, until creamy and just barely thickened. Add the yolk mixture and the tomatoes to the skillet. Stir once or twice to incorporate, and remove from the heat. They will continue to cook off the heat. Prepare the plate, serve the eggs garnished with some of the herbs.
in large bowl add pudding mix, protein powder, and milk. whisk well. fold in bananas, pour mixture into pie crust. put top on pie and refrigerate for at least 2 hours. spread cool whip onto pie before serving.
Scramble the egg in a large bowl then whisk in the buttermilk follow by the rest of the ingredients, except fish. Heat 2-3 inches of oil in a large frying pan until hot. Dip the nuggets into the batter so they are coated then gently drop into the hot oil. Fry for 5-7 minutes, until golden brown & crispy. Repeat until all the fish is fried. Place the fried fish onto a paper towel lined plate to drain excess oil.
Oven@ 350. In a large bowl combine first 5 ingredients. Stir in potatoes and cheese. Transfer to a greased casserole dish. Sprinkle Durkee French Fried Onions over top of casserole. Bake for 1 hour.
Saute sausages in Dutch oven over high heat until brown, breaking into small pieces with back of spoon, about 12 minutes. Using slotted spoon, transfer sausage to bowl. Pour off all but 1 tablespoon drippings. Add onion and saute until light brown, about 6 minutes. Add cream; boil 5 minutes. Add broth; boil until reduced to sauce consistency, stirring occasionally, about 8 minutes. Return sausage to pot. Cook penne in large pot of boiling salted water until pasta is just tender but still firm to bite. Meanwhile, bring sauce to simmer over medium heat. Add peas and mascarpone and simmer until peas are tender, about 6 minutes. Drain pasta. Add to sauce; toss to coat. Mix in Parmesan. Season with salt and pepper. Transfer to large bowl; serve.
Spread 1/2 tablespoon hummus over each tortilla. Put the strips of chicken and cucumber on top; add the shredded lettuce. Drizzle each wrap with 1 teaspoon chile oil or sweet chile sauce; season with salt and pepper. Roll up tortillas and secure with a toothpick. Serve.
Heat the oil in a deep pot over medium high heat. Add the vegetables to the pot. Add the bay leaf and cook for 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with salt, to taste. Add corn, tomatoes, and broth. Mix well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Enjoy!
Mix sopaipilla mix, oil and water together to make a smooth dough; Let stand for 20 minutes. Meanwhile, in a non-stick skillet, warm the beans and 1 1/2 cups of Green Chile Sauce over medium heat for approximately 20 minutes or until excess moisture evaporates. Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans. Roll out sopaipilla dough. Cut into 8 squares. Heat shortening over medium heat. Place a square of dough one at a time in hot oil. Fry until golden brown on each side. Split two seams of each sopaipilla with a paring knife; Stuff with bean mixture. Garnish with remainder of heated green chile sauce, tomato and cheese. Enjoy! ;).
Preheat oven to 350°F. In a large mixing bowl, sift flour with baking powder and salt. In a separate mixing bowl, mix together butter, sugar and almond extract; beat until very light and fluffy. Combine butter mixture with flour and mix by hand until dough is very smooth. If dough is too hard to handle, refrigerate for about 1/2 hour to chill. Form dough into 1 inch balls. Place dough balls on ungreased cookie sheets. Flatten to desired thickness, about 1/4 inch thick using the bottom of a drinking glass preferably with a pattern on the bottom. Bake in preheated 350 F oven for 20 minutes or until light golden brown. DO NOT OVERBAKE. Store cookies in a container with lid.
Bring a saucepan of salted water to a boil. Add the broccoli, and cook until not quite done. (I just barely blanch it, as the remaining heat will continue the cooking while it cools) Drain, and set aside to cool. Cut the ham into 1/2 inch squares. Mix the cooled broccoli, ham, mayo, mustard, cheese, and pepper to taste. ** As this has mayo in it, be sure to pack your lunch with an ice pack to keep cool and safe until lunchtime!
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend in potatoes and vanilla. Combine flour, cocoa, and baking soda. Add alternately with milk, blending well. Stir in nuts. Bake in greased 13x9 pan for 45 minutes at 350F degrees.
Dissolve 1 package dry yeast in 1/2 cup warm beer. Add 1 cup flour, and a pinch of salt. Stir. Add remaining 1/2 cup beer and more as needed for "sticky run" dough. Cover with a dish towel and let it stand in a warm place for a 1/2 hour or more. Fold in egg white and use immediately. Dry fish fillets with a paper towel before dipping in batter. Fry in hot vegetable, peanut, or corn oil. Enjoy!
In shallow bowl, mix crumbs with parmesan cheese. Put dressing in another bowl. Dip eggplant slices in dressing, then into crumbs. Put in a single layer on sprayed baking sheet. Bake at 450* for 15 minutes, until golden brown. Turn rounds once while baking.
Scrub mussels, removing any beards that may still be attached. Steam until they just open; discard any that remain closed. Pull each mussel open, being careful not to tear the shell apart. Onto each mussel put a teaspoon of tomato seasoned with salt and pepper to taste. Sprinkle with bell pepper and cilantro. Drizzle with balsamic vinegar and heated butter and white wine. Serve hot.
Pre heat oven to 350 degree. Add the frozen potato wedges to a baking sheet and put it in the oven for 15 minutes. Remove the potatoes and cut them into bite sizes. Approximately 1 inches each. Wrap 2 inches of bacon around 2 pieces of bite sized potatoes. Then use a tooth pick to hold them together. Add the bacon wrapped potatoes back in the oven for 30 minutes. Turn them over after the first 15 minutes. Mean while, in a small serving dish spoon in the sour cream, hot sauce and minced parsley. Remove the bacon wrapped potato bites and serve.
In a blender container, combine banana and apple juice. Blend until smooth. Add blueberries and ice cubes. Blend until smooth. Add milk with blender running. Blend until smooth and frothy.
spray bundt pan with nonstick cooking spray. sprinkle 1/4 cup chopped nuts in bottom of pan. place frozen roll dough in pan. sprinkle remaining nuts over top of dough. melt sugar, pudding mix and butter in pan and just bring to a boil. pour over rolls in pan. cover with towel or greased plastic wrap and let raise overnight. bake at 350 for 30-35 minutes until golden brown. let rest in pan 5 minutes and then invert on a plate, serve warm.
PROOF THE YEAST: Warm the milk and water to 110° to 115°. Mix in the sugar and yeast. Let sit for 10 minutes, it should be frothy after 10 minutes. BREAD MAKER: In a bread maker, add the proofed yeast first, then egg, then butter, then salt. Add the flour last. Set the bread maker the dough setting. DOUGH BY HAND: In a large bowl mix proofed yeast, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours. Once the dough is ready (from either bread maker or by hand), punch down dough. Roll out on a floured surface into an approximated 15 by 9-inch rectangle (1/2 inch in thickness). Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with toasted pecans, if using. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices using a piece of string or floss and place in greased pan. (See picture posted with recipe) You can also use a really sharp knife, but in my experience the knife squishes the rolls. Cover rolls and let rise until nearly doubled, about 1 hour or so. Bake in a preheated 350°F oven for 25 to 30 minutes. For the icing: mix all the ingredients together and serve over warm rolls. REFRIGERATION METHOD: Once the rolls are cut and placed into a greased pan, you can cover and place in refrigerator overnight and just pop them into a pre-heated oven in the morning. ENJOY!
Place chicken and next 6 ingredients in a pot and simmer for 30-40 minutes. Remove chicken and strain broth and reserve. Chop or shred chicken. Melt butter, in a small skillet and saute mushrooms till done (about 3-5 minutes). Cook Rice according to package directions - using reserved broth as liquid - add more water if necessary. Combine chicken, rice, mushrooms, sour cream, and soup and put in a 4 quart casserole dish. Garnish with parmesan cheese, if desired. Bake 350 1 hour.
Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper and arrange the bacon on it 3 inches apart. Set the mushrooms on the bacon slices. Top with the scallions and season with pepper. Roll up into tight cylinders and secure with toothpicks. Roast the enoki bundles for 18 minutes, or until the bacon is browned and crisp. Drain the bundles on paper towels, remove the toothpicks and serve.
Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in large skillet over medium-high heat. Add chicken, onion, peppers and garlic; cook and stir 5-7 minutes or until chicken is almost cooked through. Add chicken broth, spinach and remaining salt and pepper. Cook until spinach is wilted and chicken is cooked through. Add bow-tie pasta to skillet, stirring to mix well. Transfer to serving platter, sprinkle with cheese and parsley.
Mix the water with the two sugars. Simmer for 15 minutes. Remove from heat, and stir in maple flavoring. This may form crystals but can be reheated. Does not need to be refrigerated.
Stir together flour, baking soda and salt. Cream butter and sugars together until smooth. Beat in eggs, one at a time, then vanilla and milk. Gradually mix in the flour mixture. Using a wooden spoon, stir in remaining ingredients. Drop onto cookie sheets by teaspoonful. Bake at 350° for 7-10 minutes, depending on how soft you like your cookies. Allow to cool for 5 minutes on cookie sheet before removing.
Adjust oven rack to middle position and heat oven to 350 degrees. Line standard muffin tin with cupcake liners. Whisk butter, granulated sugar, brown sugar, and eggs together in large bowl. Mix in remaining ingredients until thoroughly combined. Divide batter evenly among cupcake liners. Bake until skewer or toothpick inserted in cupcake comes out clean, 15 to 18 minutes (25 minutes if using currants and walnuts). Cool cupcakes in muffin tin 5 minutes, then remove and cool completely on wire rack. Frost cupcakes with a thick and even layer of frosting. (See recipe for Fluffy Cream Cheese Frosting). Make Ahead: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days. (They can also be individually wrapped in plastic and frozen in a zipper-lock bag for up to 1 month.) The frosting can be refrigerated for up to 5 days; just allow it to soften at room temperature for 30 minutes before spreading on the cupcakes. Once frosted, the cupcakes are best eaten within 1 day, but leftovers will keep in the refrigerator for several days.
In a 3-quart crockpot, combine first 6 ingredients. Cover and cook on low for 3-4 hours or until onion and celery are tender and cheese is melted. Stir well before spooning onto buns.
Preheat oven to 425 degrees. Cover a cookie sheet with aluminum foil. Combine 2 packages of dough and spread the dough out over the entire cookie sheet (this may require some assistance). Put out two sheets of waxed paper and lay out half of the meats and cheeses over each of the sheets. Turn one waxed paper sheet out onto the stretched out dough, leaving about 1" of dough on the edge. Start to roll the dough (into a log) and after one"roll" lay out the rest of the meats/cheese and continue to roll. It is best to roll this like a big burrito, folding the sides in before finishing the rolling process. Bake for 35-45 minutes or until a deep golden brown. There is a chance that some of the melted cheese will bubble out of the loaf- no big deal. Let the loaf cool for about 15 minutes before cutting into it, unless you want a tidal wave of cheese coming at you.
In a bowl, mash cream cheese until light and fluffy. Gradually beat in confectioners' sugar. Beat in almond extract and food coloring. Knead in almonds. Line a 9-inch square pan with foil and press half of the fudge into an even layer. Place cranberries evenly over fudge. Cover with remaining fudge and press until even. Chill for several hours. Cut into 1-inch squares with a sharp knife. Store in refrigerator until ready to serve.