HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 425 degrees. Unfold pie crust and place into 9 inch pie pan. Press firmly into pie pan and bake for 8 minutes. set aside. Prepare filling--------------. In a large skillet, cook bacon 5-6 minutes until crisp and drain on paper towel. In a small bowl, beat eggs, add half and half and nutmeg and blend well. Crumble bacon over baked pie crust and sprinkle cheese over crumbled bacon. Carefully pour egg mixture into pie pan. Bake quiche at 425 for 15 minutes. Reduce heat to 350 degrees and bake 15-20 minutes longer until golden brown or until knife inserted in center comes out clean.
In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add onion and garlic, reduce the heat to medium, and cook, stirring frequently, until onion is softened, 3 to 4 minutes. Add remaining 1 teaspoon oil, pepperoncini, salt, and pepper. Reduce the heat to low and continue cooking, stirring occasionally, for 2 to 3 minutes to flavor the oil. Remove from the heat and keep warm. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Reserving 2 tablespoons of pasta cooking liquid, drain pasta. Add pasta, reserved pasta cooking liquid, zucchini, cheese, tomatoes, and basil to skillet; toss to combine. Cook over medium heat until pasta is just heated through and cheese is melted, 1 to 2 minutes. Season with additional pepper to taste and serve warm.
Preheat the oven to 400 F (200 C). Roast the vegetables: Spread the onion, broccoli, and red pepper evenly on a baking sheet lined with parchment paper. Roast at 400 F for 15 minutes, turning once half-way through. Prepare the eggs: Whisk the 2 egg whites with 4 whole eggs, skim milk, evaporated skim milk, black pepper, salt, ground nutmeg, and Dijon mustard. Brush a 10-inch quiche dish with melted margarine. Assemble: Place the roasted vegetables in the quiche dish. Add the Gruyere and green onions. Gently pour the egg mixture over top and sprinkle with Parmesan cheese. Bake at 375 F (190 C) for 30-35 minutes or until a knife inserted near the center comes out clean.
To prepare, slice tomatoes and french bread. Toast the slices of french bread in the toaster. Place the toasted french bread pieces on aluminum foil or baking pan. Put one layer of tomato slices on each piece of french bread (usually 1 1/2 to 2 tomato slices for each piece of toast). Sprinkle mozzarella cheese on top of each piece. Bake in toaster oven until cheese is melted. Take out of oven and drizzle a small amount of olive oil and balsamic vinegar on top. Sprinkle Italian seasoning and salt and pepper to taste, on top. Enjoy!
Muddle one Shiso leaf and Thai chili, pounding lightly with muddler to crack chili seeds. Use several mint leaves if subbing. Add the rest of ingredients. Shake with ice, double strain over 2 large clear ice cubes in an Old-Fashioned glass. Garnish with a second Shiso leaf. Chipotle Simple Syrup. In a small pot over medium heat, bring the sugar, water and chipotle to a boil. Stir until the sugar dissolves, then take off the heat. Pour into a heat-proof container and let cool.
Combine first 5 ingredients in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered, 35 minutes. Stir in sugar and vinegar; simmer 5 minutes more. Preheat oven to 350 degrees. Place each chicken breast between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breasts to pan; cook 3 to 4 minutes on each side or until browned. Repeat procedure with remaining oil and chicken breasts. Arrange chicken in an 11 x 7-inch baking dish coated with cooking spray. Pour tomato mixture evenly over chicken, and sprinkle with cheeses. Cover and bake at 350 degrees for 35 minutes. Let stand 5 minutes.
In small skillet over medium heat, cook onion and 1 t brown sugar in oil for 8-10 minutes or until golden brown, stirring frequently. Stir in salt and cayenne. Combine the mustard, apple cider and remaining brown sugar; spread over bun bottoms. Layer with lettuce, pear, turkey, basil and cheese. Top with caramelized onion. Replace tops.
Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish. Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.
brown ground beef over medium heat, drain off fat. using fork crumble the beef into pea-size pieces, combine the beef plus all the remaining ingredients and bring to a simmer over low heat. cook, stirring every 15 minutes for 2-3 hours.
Preheat oven to 350 degrees. Blanche green beans and add to ice bath, dry. Butter 13x9 Baking dish. Cook bacon, remove and drain on towel. Using leftover bacon fat, add olive oil and on medium high heat, add onions (caramelize), then red peppers (2 min) then mushrooms (2 min) w/ salt and pepper, set aside. For the Roux:. Over medium sauce pan, melt butter first, then add flour and vigorously stir with wooden spoon until well combined. Add cup milk, stir to combine and bring to simmer, then add final cup milk and simmer until thickened like gravy. Add seasonings, green beans, vegetables into roux and pour into pan. Top with bread crumbs, bacon. Bake at 350 degrees for 35 minutes. Add fried onions and cook for five more minutes. Optional: Replace roux with 1 can of Campbell's Cream of Mushroom Soup and 1 can milk.
Spray Teflon pan with Pam. Season chicken with paprika, salt and pepper. Place in pan over medium heat and brown on both sides. Peel and cut up onion, carrots, potatoes and celery. Add to chicken in pan. Dissolve one packet of instant chicken broth in one cup of water. Pour over chicken and vegetables. Place lid on pan and cook on low for half hour. Cut cabbage in chunks and place on vegetables in pan. Cover and cook one more hour or until vegetables are done.
Preheat oven to 350°. Combine the first 8 ingredients in a microwave-safe bowl. Microwave at HIGH for 30 seconds; stir until blended. Add nuts to sugar mixture; toss to coat. Spread nuts evenly on a baking sheet lined with parchment paper. Bake at 350° for 15 minutes or until golden brown. Cool.
Preheat oven to 375 degrees F. In a large bowl beat eggs. Gradually beat in sugar. Add 1/2 cup melted butter and vanilla while still beating until blended. In another bowl, mix flour, baking powder, salt and baking soda. Add flour mixture to egg mixture alternately with the sour cream. Line muffin tins with paper muffin cups, and Spoon about 1 tablespoon of your batter into each cup. Add 1 teaspoon strawberry preserves in center of each, covered with a a level teaspoon of cream cheese, and top with more batter. Combine pecans, brown sugar, and 1/4 cup flour and 2 Tablespoons melted butter to make streusel. Top with 1/2 teaspoon preserves and cover with 1/2 teaspoon of streusel. Bake muffins in your preheated oven for 20 to 25 minutes.
Lay the nori on a flat surface. Spread each piece thinly with the mayonaise. Mix the rice vinegar with the smoked salmon and add a dash of wasabi if you choose. Spread or lay the salmon at one end of the nori, in a diagonal fashion. Layer your vegetables on the salmon, ending with the sprouts. Make it pretty! Begin the roll by folding one corner of nori over the filling. Then take the long side of the nori and roll it over the fold and around until the roll resembles a "cone.". Enjoy with soy sauce or a dipping sauce of your choice!
Remove salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F. Place butter chunks in a food processor; process until smooth. Add mustard, orange juice, zest, ginger and salt; process until emulsified, scraping down the sides of the work bowl often. Add the green onion and pulse until mixed. Keep refrigerated, tightly covered, for up to 7 days. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center - it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving. To serve, top each salmon portion with a dollop of compound butter.
Combine milk, yeast and 1 1/2 cups whole wheat flour. Beat and let proof 1 hour. De gas and add oil, salt, sugar, 2 cups white flour. Work in bowl until dough forms a ball. Knead adding white flour as necessary until dough is smooth and a bit moist. Let dough rise in oiled bowl 1-1 1/2 hours . De gas. Let rest 10 min. Shape dough to fit a Pain de Mie pan with lid, or use a large bread pan. Cover and let rise to 1/2 inch from top of pan, approx 30-45 min. Cover with lid, or cover a bread pan with waxed paper and put a weighted cookie sheet on the pan. Let stand 10 min. Pre-heat oven to 350 degrees F. Pain de Mie lid must be on the pan when in the oven, but remove cookie sheet from other bread pan. Bake 25 min. Remove Pain de Mie lid and let bake 10 more min. Put pan on wire rack to cool for 10 min. Turn bread out. Let cool to room temperature. The loaf in the Pain de Mie pan should be flat on six sides. Perfect for sandwiches.
Melt the butter and divide between two 8" cake pans. Sprinkle the brown sugar evenly to cover the butter (divided as well). Next, arrange pineapple rings around the bottom of the pans, one layer deep (I had 5 rings per pan). Place a maraschino cherry into the center of each pinapple ring (and a few in the middle if you would like). Prepare the cake mix as directed above. Pour the batter over the pineapple layer (dividing the batter between the two pans). Bake for 25-30 minutes at 350 degrees F (or as directed cake mix directions). Cool for 5 minutes, then carefully turn out onto a plate. Do not let the cake coo too much, or it will be stuck to the pan.
In glass baking dish place salmon in single layer mix wine and lemon juice together and pour over salmon. Lay rosemary sprigs across the top of salmon and cover with plastic wrap and refrigerate for 1 hour, turning salmon over after 30 minutes. In a saucepan, combine honey, mustard and chili paste to taste. Heat to bubbling, continually stirring and then set aside. Prepare BBQ grill, charcoal preferred. Coals to medium hot heat. Oil grill to reduce sticking. Place rosemary sprigs from marinade on grill and place salmon steaks on rosemary sprigs. Baste the top of salmon with glaze. Using tongs turn after approx 3 minutes and coat with glaze liberally. Continue cooking, flipping approx every 3 minutes and glazing until skin starts to pull away from the meat. Approx 10-12 minutes total cook time. This should leave a moist pink center and slightly drier edges with carmelized glaze. Serve with a wedge of lemon, fresh grilled vegetables and steamed rice.
In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender. (10 mins). Add the thyme and broth. Simmer, uncovered, until the onions are soft. (15 mins). Divide soup between the 4 oven-proof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly (4 mins). Serve immediately.
Place garlic, ginger, soy sauce, honey, sherry, lemon juice and oil in shallow glass bowl and mix to combine. Add chicken, cover and marinate for 30 minutes or overnight in refrigerator. Drain chicken and reserve marinade. Cook chicken under preheated medium grill, brushing with marinade, for 4-5 minutes each side until cooked. Serving idea: Serve with boiled noodles tossed with freshly ground black pepper and snap peas.
Heat up apple cider in mug in microwave or on stove top in saucepan. Add Tuaca and stir. Top with whipped cream and cinnamon.
Combine 1/2 cup sugar and next 3 ingredients; beat at medium speed with an electric mixer 5 minutes. Combine 1 1/2 cups flour and baking soda; add to egg mixture alternately with yogurt, beginning and ending with flour mixture. Pour batter into a 9 1/2-inch round tart pan coated with cooking spray, spreading evenly over bottom and up sides of pan. Combine remaining 1/4 cup sugar, 1 tbls. flour, and next 3 ingredients, tossing gently. Spoon over batter, leaving a 1/2-inch border. Bake at 350* for 45 minutes or until lightly browned; cool 20 minutes on a wire rack. Sprinkle with powdered sugar. Yield: 10 servings Enjoy!
Prepare you pie crust and set aside or put it into the fridge until you're ready to use it. Thaw all your frozen vegetables. I did this in a glass dish in the microwave to save time. Otherwise take them out the night before and let them thaw in the fridge. While that is thawing saute your onions in the olive oil. Soon as they are transparent add the garlic, saute it on med. low, you do not want it burnt. Add in the 2 cups Baby Bella Mushrooms. Saute this for a few more minutes. Add the thawed veggies and saute for a few minutes. Then add the Marsala Wine. Let it simmer and reduce down. Mix the Soy milk with the Arrowroot Flour and add it to the vegetables and let it thicken. Turn off the heat and set aside. Cool for a few minutes. Top with the pie crust. Bake 350'F for 15-20 minutes or until the crust is golden brown. Bon Appetit!
In a small bowl, cream the butter, lemon balm, salt and pepper. Set aside. (This can be done ahead of time.). Remove chicken from the fridge 1 hour before roasting. Preheat oven to 350°F. Loosen the skin (or make shallow incisions) all over and stuff with the compound butter. Rub the outside of the bird with paprika and Kosher salt and place the lemon quarters and thyme sprig in the cavity. Place chicken, breast side down, in a lightly greased roasting pan. Cook, uncovered, for 45 minutes, then turn the bird over and roast a further 30-35 minutes, until done. Remove from oven and tent with foil for 10 minutes. Remove and discard stuffing before carving.
In a covered container, combine cabbage, oranges & raisins, then add oil & lemon juice & toss well. Chill in the refregerator for up to 2 hours. Serve with meat & fish dishes.
Rub roast all over with oil, then season generously with pepper. Spread salt on a baking sheet and press meat into salt, on all sides to coat; refrigerate meat for 1 hour. Remove meat from refrigerator and allow to come to room temperature for about 2 hours. Meanwhile, soak wood chips in water for at least 1 hour. Use about 75 charcoal briquettes, light, and wait until they start to get ashy. Move all the coals to one side of the grill to create an area for direct heat and one for indirect heat (place aluminum pan on indirect heat side; grease grate. Sear the fatty sides of the roast over the hot coals until well browned, about 8 to 10 minutes; place roast over indirect heat side, bone side down, with the bones pointed away from the coals. Cover grill, but open lower vents to draw in air to smoke meat. Cook 2 to 2 1/2 hours (temp should be about 125 degrees F). Let rest 20 minutes before serving.
Saute onion in 1/2 cup butter. Combine onion/butter mixture in a bowl with salt, pepper, cream of mushroom soup, sour cream, Velveeta cheese, and hash browns; mix until combined. Pour mixture into a greased 9x13 pan. Cover with foil and bake at 350 degrees Fahrenheit for 45 minutes to1 hour. Remove foil and stir well. Melt the 1/4 cup butter and combine with the cornflakes. Toss well, until coated. Spread on top of potato mixture. Bake, uncovered, for 15 more minutes, or until corn flake mixture is toasty.
Cook the fettuccine according to the package directions. Meanwhile, heat the oil in a large skillet over med-high heat. Add the onion, carrot, and celery; cook, stirring a few times, until softened, about 5 minutes. Add in the mushrooms and cook until the water they release has evaporated, another 5-7 minutes, stirring occasionally. Add in the garlic, ground beef, and thyme; cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes. Stir in the tomatoes and broth and cook until the sauce is thickened, about another 5 minutes. Stir in the milk and cook for 1 minute more. Season to taste with salt and pepper. When the pasta is done, drain it, put it back in the pasta pot, add the sauce, and stir the sauce and pasta together. Divide between 4 serving bowls, sprinkle with the Parmesan cheese, and serve. Per serving: 580 calories, 11 g fat, 82 g carb, 14.5 g fiber.
In a large, heavy pot combine the first 7 ingredients; bring to boil. Meanwhile make meatballs with beef, rice, Worcestershire sauce and add to pot; reduce heat to low and simmer for 2 hours. If desired, add raisins and cook an additional 15 minutes.
~Rinse chicken and pat dry. Place in a storage bag and toss with the curry powder and 1/2 teaspoon salt. Refrigerate for 30 minutes. ~In a 12-inch skillet, heat 1 teaspoon oil at medium-high heat. Add half of chicken and cook 2-3 minutes or till chicken is no longer pink. Remove chicken and repeat with remaining chicken. Remove chicken. ~Heat 1 teaspoon oil in the same skillet. Add onion and bell pepper, and jalapeno peppers. Cook for about 5 minutes. Add garlic, and ginger just until fragrant, about 30 seconds. ~Stir cornstarch into coconut milk. Turn heat to low and slowly add milk. Cook and stir until thickened. Turn up the heat to medium if needed. Add chicken and basil just before serving. Sometimes I add more curry if needed. Serve over hot rice and garnish with fresh basil. Steamed cauliflower goes well with this dish.
Drain fruit; arrange in greased 8x8 inch baking dish Mix together gingersnaps asnd butter. Stir in nuts. Sprinkle evenly over peaches. Bake at 350 for 15-20 minutes. Serve warm with vanilla ice cream, frozen yogurt or whipped cream. You can also divide the dessert among 6 8-ounce baking cups. Bake at 350 for 10 minutes.
Preheat oven to 180C (350F). Line a large baking tin with alumnium foil leaving a very generous overlap over all sides (you'll probably need four sheets - two across and two lengthwise). In a large frying pan, melt the butter and fry the pork chops on both sides until golden brown. Transfer cooked chops to the foil lined baking tin. Sprinkle chops evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper and thyme. Add mushrooms to the frying pan, along with a little more butter if necessary, and cook, stirring, until the juices from the mushrooms begin to run. Add the lemon juice (it seems like a lot of juice, but it won't be too lemony, trust me) and allow it to boil for 1 minute. Now, sprinkle on the flour and stir with a wooden spoon to combine (it looks like a dog's breakfast now, but don't worry!). Spoon this mushroom mixture evenly over the pork chops. Sprinkle LIGHTLY with a little more salt and pepper. Spoon big dobs of creme fraiche evenly over the top of the mushroom mixture. Wrap the whole lot loosely in the foil, sealing securely, but making sure you leave some space between the top of the chops and the foil. Bake on the centre shelf of the preheated 180c (350F) oven for 1 hour. Remove from oven, unwrap and serve, spooning any extra juices over the chops - you'll find you have more of a 'topping' than a 'sauce'. Serve with simple side dishes as this is a rich meal.
Breheat oven to 220 degrees Celsius Blanch potatoes by putting them in a large pan of salted water and bring to boil. Drain well. Tip potatoes in a shallow baking tray, drizzle with olive oil and mix until evenly coated with oil. Arrange wedges in single layer, sprinkle with salt. Cook 35 minutes, turning occasionally, until golden and crisp. Meanwhile, prepare the fish. Mix together the breadcrumbs, cornmeal, and paprika in a bowl. Dip haddock or cod fillets into the flour, shake well to remove excess, then into egg white, and finally into the crum mixture until evenly coated. Place on baking sheet sprayed with cooking spray. Cook 12-15 minutes until cooked through and golden. Serve with chips.
Chop carrots into 1 inch chunks (this is supposed to be rustic), chop onions in half then into slices about 1/2 inch thick or so. Toss onions and carrots into crock pot with about 2 tbs. of olive oil. Add about half a can of the Beef Consomme. For the beef dice about 2 cloves of garlic and one sprig of fresh rosemary add about an eighth of a teaspoon (a pinch or two) of salt so you make a bit of a paste. Dust the beef with a thin coating of flour and Smear the garlic/rosemary/salt paste all over the meat. Set aside. With a paring knife poke about 3 holes on the two ends of the roast. Insert one or half of a clove of garlic along with a few leaves from the 2nd sprig of rosemary with your finger into each hole. Dust the entire piece of meat with about 1-2 tbs. of Emeril's Original Essence (or any other seasoning salt you like), pepper and bit more salt. In a large saute pan add about 1-2 tbs. of Olive Oil and crank up the heat to medium-high. Sear the meat on all sides (golden brown is great). Add the beef to the crock pot along with 2 more whole (smashed with the side of the knife) garlic cloves. Add the rest of the beef consomme and cook on high for 5 hours or until meat is tender and cooked through. Periodically stir the contents of the crock pot so that the meat is well basted since bottom round tends to be a bit dry. This dish is served with mashed potatoes and gravy made from the juices left in the crock pot. To make gravy: Melt 2 tbs. of butter in a small saute pan, when butter begins to foam add about 2 tbs. flour and stir on medium heat until butter/flour mixture is "coffee with cream in it" brown. Gradually add 2 cups of beef drippings, stirring quickly to avoid any lumps. Bring gravy to a simmer stirring often. Serve over mashed potatoes, brown rice -- or just about anything you want to taste yummy.
Preheat over to 350 degrees. Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 teaspoons bacon drippings to a saucepan. Bring drippings, milk, and butter to a boil over medium heat. Gradually whisk in grits, 1 teaspoons kosher salt, and 1/2 teaspoons pepper; cook, whisking constantly, 15 minutes or until very thick. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9" springform pan coated with cooking spray. Bake for 25 minutes or until set and browned. Sprinkle remaining 1 1/2 cups cheese over warm grits, spreading to edges. Let stand for 15 minutes. Reduce oven temperature to 325 degrees. Combine half-and-half, cream, green onions, and remaining 5 eggs, 1 teaspoons kosher salt, and 1/2 teaspoons black pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet. Bake for 1 hour and 15 minutes or until lightly browned and just set. Let stand 20 minutes. Run a sharp knife around edges of quiche; remove sides of pan.