HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°F and butter a 10 1/2 by 7-inxh baking dish; set aside. Heat cream & milk over medium heat until simmering. Reduce heat to low and stir in 1 1/2 cups cheese until melted. Add bread crumbs and remove from heat; and cool for 10 minutes. Whisk in egg yolks, 3/4 cups corn, salt, black pepper & crushed red pepper flakes. Pour custard into prepared dish and top with remaining 1/4 cup corn and 1/4 cup cheese. Place dish in a large roasting, pour 1 inch hot water into pan, and bake until custard sets, about 1 1/4 hours.
Preheat oven to 350°F Lightly grease a 9x5-inch loaf pan. In a large bowl, whisk together flours, baking powder, baking soda, salt and spices. In a medium bowl, whisk together brown sugar, banana, molasses, buttermilk and vegetable oil. Pour into dry ingredients and stir until just combined. Pour into prepared pan and sprinkle with coarse sugar, if desired. Bake for about 45 minutes, until a toothpick inserted into the center of the loaf comes out clean.
This is a easy blender recipe, so get out that trusty blender! Combine into blender the sugar, milk, onion soup mix, and butter. Blend together for a few seconds. Soften the yeast in the warm water. Add into blender while still warm. Mix for a few seconds. Pour mixture into a bowl. Combine the flour with the mixture, mix well. Cover the bowl and let rise in a warm place for 45 minutes. Stir the batter down, beating very well. Pour into a greased 1 1/2-quart casserole dish. Let the dough rise until doubled in size. Bbake at 375°F for a hour.
Cut the bread in 2-inch wide pieces. In a large mixing bowl, whisk together the eggs, milk, herbs, 1/4 teaspoon of the salt, and the pepper. Add the bread, toss to coat, and let stand for 10 minutes, stirring gently every now and then to ensure even coating. In the meantime, core the tomatoes and slice them horizontally in 1/3-inch slices. Let stand in a colander to drain for 5 minutes. Cut the sun-dried tomato halves in bite-size pieces. Preheat the oven to 400 degrees F and grease a large baking dish with 1 teaspoon olive oil. Arrange the tomato slices over the bottom of the dish, reserving nine of the most attractive for the top. Sprinkle with the remaining 1/4 teaspoon salt, drizzle with a little olive oil, and top with the garlic and sun-dried tomatoes. Arrange the bread over the tomatoes, pour the remaining egg mixture over the dish, top with the reserved tomato slices, and sprinkle with cheese. (This can be prepared up to 8 hours ahead, covered tightly and refrigerated). Bake for 20-25 minutes, until heated through. Switch to broiler setting and broil for 5 minutes, keeping an eye on the dish, until the cheese is golden and the bread is crisp at the edges. Serve with a salad of mixed greens.
Add all ingredients. Add Tabasco to taste. Let sit several hours before serving. I serve with Wheat Thins.
In a saucepan, saute spinach and ginger in oil for 1-2 minutes. In a bowl, combine the ham, water chestnuts, pineapple, onions and soy sauce. Stir in the spinach mixture. Place 3 tablespoons of ham mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides over filling toward center. Moisten remaining corner with water; roll up tightly to seal. In an electric skillet, heat 1 in of oil to 375°. Fry egg rolls for 2 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-sour sauce.
Cream the chickpean rice miso in the 1 tbsp of water Bring water, amaranth, and salt to boil. Cover then simmer on Med high for 20 minutes or until all water has evaporated. Transfer cooked amaranth into mixing bowl and allow to cool. Combine remaining ingredients, except oil, amaranth and blend thoroughly. Mixture should hold patties together. Add oil to large heated skillet. Form amarnth into 8 medium-sized patties and brown on medium high for 8 to 10 minutes on each side.
.Mix beef, egg, onion, mustard, and spices (except paprika). Form into small meatballs; cover with paprika and broil on both sides. For sauce, brown onion in shortening. Add lemon juice, water, sugar, and tomato sauce. Bring to a boil and pour over meatballs. Put in roaster and add raisins. Bake uncovered for about 1 1/2 hours. (Meatballs can be made ahead of time and baked on day of use.).
Slice the mushrooms. Mince the garlic. Cook the pasta until al dente. Drain, reserving 1 cup of the cooking water. Set aside. Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook until just pink, about 2 minutes. Transfer to a large bowl. Add the mushrooms to the oil in the pan. Saute about 5 minutes. Add garlic and cook 1 minute longer. Add the wine and cook until about half is absorbed, stirring and scraping browned bits from the bottom of the pan. Return the shrimp to the skillet and add the crabmeat and cream. Simmer about 2 minutes until sauce thickens slightly. Add lemon zest and juice, rosemary, and salt and pepper. Stir in the butter until melted. Add the penne to the skillet and heat through, adding some of the reserved pasta water if needed to keep everything moist. Remove from heat. Serve immediately garnished with parmesan cheese.
Rub potato skins with oil, bake at 400°F for 1 hour or until done. Let cool to the touch. Slice skin away from top of each potato. Carefully scoop out pulp, leaving shells intact. Slightly mash up pulp, keeping it chunky. Stir in bacon, ranch dressing, Worcestershire, garlic, pepper, chives and 3/4 of cheese. Spoon potato mixture into shells. Top with remaining cheese and dab of butter. Sprinkle with paprika and parsley. Bake at 350°F for 20 minutes or until heated through and cheese is melted.
Start by heating your oven to 425 degrees. Once the oven is up to temperature, place both eggplants (whole) on a baking sheet. Roast for 30-40 minutes, or until VERY soft. The skin may actually look a little burned, but this is perfectly normal. Allow the eggplant to cool for about 30 minutes before handling. Once cool, remove the skin from the eggplant and discard. You will use the gooey insides as a base for your dip. Trust me, this will get a little bit slippery and messy, but it's all going to be good eats in the end. Place the eggplant into a food processor along with all of the other ingredients. Process until very smooth stopping every 10 seconds or so to scrape down the sides of the food processor. Season well with a good amount of salt and black pepper, and serve with chips. I chose to use little mini pretzel chips, and they tasted great. Baba Ganoush is traditionally served with pita chips, but hey no one says you have to be authentic every time. Enjoy!
In a deep saute pan over medium, heat the oil. Add the onions and garlic, then cook, stirring occasionally, until the onions turn golden brown and caramelized, about 15 minutes. If they start to darken too much, add 1 tablespoon of water. Add the peaches, red pepper flakes, allspice, clove, adobo sauce, brown sugar, vinegar and salt. Cook, stirring occasionally, for 45 minutes or until thick. Working in batches, transfer the mixture to a blender and puree. Adjust the seasoning with additional sugar, salt or vinegar. Transfer the mixture to a clean jar and refrigerate. Keeps for up to 3 weeks.
Season the fish with lime juice, salt and pepper and set aside. Sauce: Heat oil in large skillet and saute the garlic, onion and poblano or green pepper until the onions are translucent. Add the tomatoes, cilantro, olives, chiles, sherry, capers, oregano, thyme and white pepper. Simmer for 10 minutes. Place fish in baking dish and pour the sauce over the fish. Bake at 375 for 15 to 20 minutes.
Dice the Spam into cubes. Dice the onions. Open the can of hominy and drain off any liquid. Get a skillet out and fry the spam cubes until they start to brown a bit and some fat is released. Stir occasionally. Add the diced onion and a bit of butter if so desired. The butter makes the onions fry up better. Stir occasionally. Once the onions obtain a nice looking texture, typically a few minutes, add in the drained hominy. Stir it all for a couple of minutes, to warm up the hominy. Serve and eat.
Place the chopped chili, garlic and soy sauce in a small bowl. Stir in the lemon juice and mix well. Thin sauce with the hot water. Stir in the onions, if using, and allow to stand for 30 minutes before serving.
Rinse your collard greens with water in a collander. Make sure you let the water drain out of you collard greens as much as possible. Too much water in your pot will ruin your greens. In a stock pot add Oive Oil, Onion, Green pepper, and Turkey bacon (or your choice of turkey or pork). Set your heat to low medium and put the lid on for 2 two minutes at this temperature and then drop your heat to low. Add in yor garlic very quickly and put the lid on immediately. After three to five minutes open the lid and stir aroud everything. Grab your collander of collard greens (that by now should be fairly dry but give them a shake to make sure). Add about half of your collard greens and stir everything together. This is so your olive oil will circulate itself within the greens. Add Salt, Pepper and Lawry's Seasoned Salt. Stir everything a little bit more and finish adding in the greens just stirring for a minute to incorporate everything. Put the lid back on and you're going to let this cook. Occasionally stirring maybe everything 20-30 minutes. Just keep an eye on it. Your greens are finished cooking when they have wilted down completely. Your onions will be translucent. You will not see any or many pieces of garlic. There will be some liquid in your stock pot from the greens. DO NOT ADD ANY WATER TO THEM. It should take about an hour and thirty minutes to two hours. to cook.
In a large bowl, dissolve gelatin in boiling water. Cool. In a small bowl, combine the crumbs, butter, and oil. Press onto the bottom of a 9" springform pan. Chill. In a blender, cover and process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust. Cover and refrigerate overnight. For topping, in a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Add 1 cup blueberries. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in lemon juice and cool slightly. Transfer to a blender and cover and process until smooth. Refrigerate until chilled. Carefully run a knife around edge of pan to loosen cheesecake. Remove sides of pan. Spread the blueberry mixture over the top. Sprinkle with remaining blueberries. Refrigerate leftovers.
Sprinkle both sides of chicken with 1/4 teaspoons of the salt and pepper. Heat oil in a large skillet over medium-high heat until hot. Add chicken; cook 4 to 6 minutes or until brown, turning once. Cover and reduce heat to medium; cook 4 minutes or until chicken is no longer pink in center and juices run clear. Place on plate; loosely cover to keep warm. Increase heat to medium-high. To same skillet, add bell pepper, onion and garlic. Cook 1 to 2 minutes or until vegetables just begin to soften. Add spinach; sprinkle with remaining 1/8 teaspoons salt. Remove from heat; toss until spinach is barely wilted. Place on serving plates or platter. Top with chicken. Return same skillet to high heat. Add vinegar and brown sugar. Bring to a boil; boil 30 to 60 seconds or until slightly thickened, scraping up browned bits from bottom of skillet. Drizzle balsamic glaze around chicken and vegetables.
In skillet, brown chops and mushrooms in oil. Pour off fat, then stir in soup, water, and thyme. Add onions and carrots. Cover and cook on low heat for 45 minutes, or until pork is tender.
Separate the garlic into individual cloves; peel and slice them. In a large heavy-botomed frying pan, combine the garlic, oil and sage. Cook over low heat, stirring frequently, for 5 minutes, or until the garlic begins to turn golden. Don't let the garlic burn or turn brown. Add the beans, tomatoes and water. Bring to a boil over medium heat. Simmer for 20 minutes, or until thick. Season with the pepper.
Preheat oven to 350°F. Grease and flour a bundt or tube baking pan and set aside. Mix together butter and sugar until smooth; add eggs, mixing until well blended. In another bowl, mix together flour, baking powder salt, and cinnamon; add creamed butter/sugar and mix well. Stir in vanilla and sour cream until just mixed; gently fold in blueberries (Make sure the blueberries are not wet or damp when you put them in the batter; pat dry with paper toweling if necessary.). Pour batter into bundt pan, and bake at 350°F for 1 hour or until a toothpick inserted is removed clean. Cool cake before removing from pan. To remove, invert over plate, and tap pan. Serve on plate garnished with blueberry syrup, if desired.
Preheat panini grill or stove-top griddle pan (see note below). In a small bowl, beat eggs, oregano, salt, and pepper with a fork. Heat a nonstick skillet over medium-high heat; add egg mixture. Cook, lifting the edges with a fork, until set (2 to 3 minutes). Divide eggs, peppers and cheeses between 2 slices of bread (I really just eyeballed most of the ingredients); top with remaining bread slices and brush outsides lightly with oil. Place on panini grill or griddle and cover with grill top or grill press; grill until golden and cheese starts to melt (2 to 3 minutes per side). Note: I just use a Foreman grill to make panini--I was given the grill several years ago as a gift and can't say I use it for anything else, but it does make great sandwiches :).
In a saucepan over med-high heat, melt butter and saute the sliced onion for about 3 minutes; add bell pepper and tomatoes. Bring to a boil; reduce heat, cover and simmer for about 10 minutes. Add corn and seasonings and simmer for 5 minutes, or until corn is tender.
mix vinegar, sugar, salt, pepper, mustard, shallots and oil. Before serving toss greens with dressing. Divide pears and greens between 6 to 8 plates depending on serving size. Sprinkle walnuts and gorgonzola cheese to top of salads.
Warm a stock pot over medium heat, add olive oil. Add onion and bell pepper. Cook 2-3 minutes until soft. Add tomatoes, garlic, serrano, and jalapeno peppers. Season with salt and pepper. Cook for 1-2 minutes. Reduce heat to low. Add milk and cheese. Stir frequently while the cheese melts. Add oregano, cayenne pepper and chili powder. Continue to cook on low until cheese is fully melted and flavors are incorporated. Add additional spices if necessary for your taste buds. Serve with Tortilla Chips as an appetizer or on any other dish of choice. If you can't find Asadero Cheese, you can substitute with Monterrey Jack.
Heat broth to near boiling in a medium pot. Divide the avocado slices between bowls. Place 2-3 lemon slices over the avocados. Pour heated broth into the bowls. Add 1 tbsp sherry to each bowl. Sprinkle parsley over the broth in each bowl.
Preheat oven to 400 degrees. Grease 12 muffin cups. In a large bowl, toss the first 3 ingredients with the 2 tbsp flour. In a separate large bowl, combine remaining all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon and oats. In a medium bowl, whisk together buttermilk, oil, brown sugar and egg, breaking up any clumps of sugar. Add buttermilk mixture to flour mixture and stir until just moistened. Stir in carrot mixture until just combined. Divide batter among muffin cups and bake until a toothpick inserted into center of a muffin comes out clean, 20 to 25 minutes. Let cool on a wire rack for 5 minutes, then turn muffins out of pan onto rack to cool.
Peel and cut the carrots on the bias into 1/4 inch thick ovals. Place the carrots and butter in a large skillet. Turn the heat to medium-low and cook, stirring often, until the carrots shrink and start to brown, 1 1/4 to 1 1/2 hours. Season with salt to tast, if using parmigiano-reggiano cheese sprinkle on top and serve immediately.
1. Cut the yam in small cubes, combine with sugar which I did not use, 2 tsp olive oil, salt and pepper. Cook until done (the recipe said to cook in oven, I microwaved for 8 minutes). 2. Mix the vinegar and the rest of the olive oil, salt and pepper, shake. 3. Combine all ingredients, let rest a minute or so, and serve. 4. Very tasty, if I do say so myself!
Heat 1 tablespoon of oil in a large soup pot. Add onion and cook until softened. Add garlic, cook 30 seconds. Add all chopped peppers cook until soft. Add cumin, oregano, red chili pepper, tomatoes. Add stock. Bring mixture to a simmer and cook 10 minutes. Puree the soup in blender. Add pureed soup back to soup pot. Add chopped chicken to mixture. Simmer this for 10 minutes. Add milk, and stir until heated through. Stir in the lime juice. Taste for seasoning, add salt as needed. Cut tortillas into 1/4 inch strips and fry them in 1 tablespoons of oil. To serve, ladle soup into 4 soup bowls. Top with tortilla strips, sour cream and cilantro.
In a large skillet, heat the oil over medium-high. Brown the sausage, breaking it up with a wooden spoon--about 7 minutes. Drain on a paper towel. Wash peppers. Cut a slit lengthwise on one side of each pepper, and then carve about a quarter inch of pepper out alongside this slit so your fingers can barely fit inches It's a bit tricky, but gently using the flexibility of the pepper and the narrow opening, I was able to wash out the seeds and membranes without breaking the pepper, while also providing enough room for the filling. In a medium bowl, mix the cream cheese, Parmesan, and sour cream until well combined. Stir in the cooled sausage. Using a small spoon, stuff the peppers with the cream cheese mixture. Wrap each pepper with bacon and secure with toothpick by inserting pick into both pepper and bacon to hold. If it doesn't come close to wrapping around, just drape it over the top (where filling is), and secure. Preheat grill to medium. Brush grates with vegetable oil. Set peppers on grill. Cover and cook until peppers are tender and bacon is crisp--about 30 minutes. Enjoy!
Brush one side of each bread slice with oil. Place on a work surface, oiled side down, spread with mustard. On bottom halves, evenly layer with turkey and cheese, alternating layers of each. Cover with top halves and press gently to pack. Place sandwiches in preheated panini grill; close the top plate and cook until golden brown, 3-4 minutes. Serve immediately.
Grease or line 24 small muffin cups. In a large bowl, sift dry ingredients together and then add milk, eggs, and butter. Gently fold in blueberries. Pour into prepared muffin cups and bake at 400 degrees for 20 minutes.
Mix up the ingredients, spread over sliced bread, and broil til golden brown. That's it!
.Preheat oven to 200°C and either line a baking tray with paper of lightly grease the tray. Slit the rolls from the top, being careful not to cut all the way through. Place a cocktail frankfurt in each roll and place on the tray. Sprinkle over some cheese. Bake 10 minutes- the cheese should be nicely melted and the frankfurt heated through. Serve with tomato sauce/ketchup or mustard on the side. Enjoy!
Pre-heat oven to 375*. In a small bowl, mix flour, baking soda, and salt together. Set aside. In a medium bowl, mix sugar, brown sugar, and butter together until blended. Use an electric mixer for best results. Add eggs, egg, yolks, and vanilla to sugar mixture. Slowly add in flour mixture until blended. Don't over mix! Using a fork, fold chocolate chips and nuts into cookie dough. Use a rounded tablespoon to scoop small balls of dough onto baking sheet. Place in the oven, set a timer, and enjoy! (If using a stone to bake, the first batch will take a little longer to bake. Don't worry!).
Chop dates into small pieces and place in a pan with the water. Bring to the boil and simmer over a low heat for approimately 10 minutes until the dates are soft. Cool the date mixture. Process or beat together the date mixture, oil, ground almonds, spice, eggs and flours until they are well blended. Stir in the dried fruit and mix well by hand. Place into a lined and greased 6"- 8" cake tin and bake at Gas Mark 3, 330 oF, 170 oC for approximately 30 minutes, then lower the temperature to Gas Mark 1, 290 oF, 145 oC for a further 45 minutes. Allow the cake to cool for 10 minutes in the tin, then turn out onto a wire tray. Remove the lining paper and allow to cool. Store in the fridge and eat within 2 weeks, or freeze (in slices).
Combine cucumbers, bell pepper, lime juice, sweet chili sauce, basil, onion, and salt in a medium bowl. Refrigerate for 1 hour. Sprinkle with peanuts before serving.
Preheat the oven to 375°. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven. Bring a pot of water to a boil, salt it, add the pasta and cook 1 minute less than the instructions indicate, or until just shy of al dente. Drain and return to the pot. While the pasta is working, heat a grill pan or cast-iron griddle over medium-high heat. Drizzle the chicken with EVOO to coat lightly, then season evenly with the paprika, salt and pepper. Grill the chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise. While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the cider (or stock), then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add the thyme and season with salt, pepper and nutmeg. Stir in the cheeses until melted. Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with the parsley (or celery greens).
Combine the tequila, cranberry juice, orange liqueur, and lime juice in a large pitcher. Shake over ice. Strain into margarita glasses or low cocktail flutes. Alternately, strain into low tumblers filled with ice.
Dressing: Whisk together garlic, mustard, honey, and pepper. Whisk in vinegar and then oil. Taste and add more mustard, honey, or other ingredients if necessary to your liking. Set aside. In a salad bowl, combine lettuce, pecans, blue cheese, and avocado. Add dressing and toss to combine.
In a large saucepan, soften the garlic and onions in the oil. Add the pork and veal and continue cooking for about 15 minutes, stirring to crumble the meat. Sprinkle with salt and pepper. Add the veal stock, cinnamon, cloves, nutmeg and potatoes and cook, stirring frequently, until the potatoes begin to fall apart, about 45 minutes. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled. With the rack in the lowest position, preheat the oven to 375 degrees F (190 degrees C). Line six 9-inch (23-cm) pie plates with the pastry. Cover with the cooled meat mixture. Cover with a second crust. Brush with egg wash. Make an incision in the center. Press the edge to seal with a fork or your fingers. Bake until the crust is golden brown, 50 minutes to 1 hour. Shortcrust Pastry: In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form 2 discs. Cover in plastic wrap and refrigerate the dough for at least 30 minutes. Roll out the dough on a floured work surface or between 2 sheets of parchment paper in a 1/8-inch (3 to 4-mm) thick sheet. Use the dough to make a 2-crust pie or line two 9 to 10-inch (23 to 25-cm) pie plates.