HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter a 6 to 8 cup souffle dish or other baking dish. Preheat oven to 325°F. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the apples and saute about 5 minutes, until the apples start to brown. Add 3 tablespoons sugar and saute a minute or two until the sugar caramelizes. Remove from heat, transfer to a bowl and add one half of the Calvados. Melt the remaining 4 tablespoons of butter in the pan over low heat and add the bread, tossing for a few minutes until the bread is coated with the butter. Spoon half the apples into the souffle dish and top with half the bread. Repeat with the other half of the apples and the other half of the bread. Put some water on to heat while you fix the cream. Place the half-and-half in a saucepan with the vanilla bean and scald and stir in 1/2 cup of sugar, stirring until sugar is dissolved. Remove from heat and whisk a little of the cream mixture into the beaten eggs then slowly whisk the eggs into the cream mixture. Strain the liquid into the souffle dish and then dust the top of the pudding with the grated nutmeg. Place the souffle dish on top of a kitchen towel in a roasting pan in the oven. Pour the simmering water into the roasting pan to come halfway up the sides of the souffle dish. Bake 40 minutes, until just set. Meanwhile, boil the cider until it is reduced by half. Sift the remaining sugar with the cornstarch and whisk this mixture into the cider. Simmer until thickened, then remove from heat and add remaining Calvados. Serve the sauce warm on the pudding.
Wash and dry the lettuce leaves. Lightly blanch the mushrooms. Drain and dry. Chop salmon into small pieces and mix with the leaves and mushrooms. Garnish with chopped chives and dill. Blend the salad dressing and serve separately with the salad.
Melt butter in large skillet over medium heat. Add garlic; saute 1 minute. Add bell peppers and poblanos; saute until tender, about 12 minutes. Add green onions; saute until tender, about 4 minutes. Add cheese and simmer until cheese melts. Stir in cilantro. Season with salt and pepper.
Preheat oven to 350°. Grease & flour a 13x9" pan*. Combine cake mix, eggs, cola, and oil in a large bowl. Beat at medium speed with an electric mixer for 2 minutes. Pour into pan; bake for 33 to 37 minutes or until pick inserted near center comes out clean. Cool in pan 10 minutes, remove to rack to cool completely. Make frosting: Chop cherries into small pieces. Combine powdered sugar, reserved cherry juice & butter in a large bowl. Beat at medium speed with an electric mixer until smooth & light. Fold in chopped cherries. Spread over cooled cake, garnish with whole cherries & mint, if desired. Yield: 12 to 16 servings.
For the Strawberry Cake: Heat oven to 350°F Puree frozen strawberries and mix in a glass bowl with buttermilk, vanilla and eggs. Mix cake flour and baking powder in a separate bowl. Cream butter in a stand mixer, add jello powder, sugar and beat until light and fully incorporated. Butter and flour a large muffin baking pan and one six-slot cupcake tin. Alternate mixing the wet and dry ingredients into the butter batter until everything is fully incorporated. Pour into trays and bake large tin about 35-40 minutes and small tin about 25 minutes until a toothpick comes out clean. Wait ten minutes before removing from tins. For the Cream Cheese Frosting: Cream butter and cream cheese together in stand mixer. Once fluffy, add icing sugar one cup at a time and beat until airy. Add vanilla and salt and use to fill and coat your little aliens. Once they are the shape you like, roll them in pink coconut until fully coated. For the Modeling Chocolate Accents: To make the ears, feathers and wings, you will also need a small rolling pin, small leaf-shaped cookie cutters, modeling tools, powder pains and vodka to paint the eyes. Warm corn syrup separately in the microwave. Melt down chocolate or candy melts, and once in a liquid state, remove from heat and mix in warm corn syrup. Mix just until it is the texture of soft serve ice cream. Wrap tightly in a plastic wrap and allow to set for 6-8 hours. When ready to use, break off a selected piece and manipulate in your hands until it is soft and flexible again. If it's too soft, you can always fold in a little powdered sugar to help it set up a bit more. Once you have a flexible dough you can roll it out. Roll it out thin (1/8 inch) and use the cutters and tools to create all the feathers and shapes. To adhere the feathers, eyes, and extras, whip up a bit of pink-tinted buttercream (1 stick of butter, 1 1/2 cups powdered sugar and a drop of red food color.) I also used this to build up the folds around the eyes and the feet.
FOR TOMATO SAUCE. Heat oil in a medium saucepan. Saute the onion and garlic until softened and slightly browned. Add tomatoes and chile strips and cook for another 5 minute. Season with oregano, bay leaves, sugar, salt, and pepper to taste. Simmer for 20 min., until slightly thickened. FOR THE CREAM SAUCE. Stir creme fraiche and yogurt together. Season with salt and pepper. TO ASSEMBLE. Preheat oven to 350. Butter a large(3 qt.) baking dish. Toss the monterey jack and mozzarella cheeses in a bowl. Spoon half the rice into a dish and smooth evenly. Cover with half the tomato sauce and then half the cream sauce. Spread half thecheese over the cream sauce. Repeat with the remaining rice, sauce,and cream. Reserve the remainig cheese. Lightly cover the casserole with foil and bake 30 minutes,until heated through. Uncover and sprinkle with reserved cheese. Return the UNCOVERED casserole to the oven and bake 10-15 minutes more, or until cheese melts.
Slice all the fruit up into bite size peices. Drizzle with the Agave Nectar. Toss to mix and enjoy!
In a deep dish place Soy sauce, Mirin, Sugar, Ginger drink and Water. Mix well. Score the Pork with a kitchen knife. Soak the pork in the sauce for 5-10 minutes or more occasionally turning it over. Heat the vegetable oil in a frying pan over a high heat. fry the pork until browned on both sided occasionally turning over. Take out of the frying pan and place on a plate. Give the pan a wipe down with some kitchen roll. Heat the left over sauce over a high heat, bring to a brief boil then reduce to a low heat. place pork back in pan and coat it in the sauce.
In mixer bowl, beat cooking oil into butter until blended, beat in sugar. Add orange juice, baking powder and baking soda, mix well. Add flour, a little at a time, to make a soft dough. Shape dough into 2-inch ovals and place on an ungreased baking sheet. Bake at 350 degrees for 20 to 25 minutes or until golden. Cool pastries on rack. Meanwhile Prepare Natif topping: In a saucepan, combine the 3/4 cup sugar, honey and 1/2 cup water, bring to a boil. Boil gently, uncovered for 5 minutes. Dip cooled pastries into the warm syrup. Sprinkle immediately with nuts. Dry on wire rack.
Cook angel hair pasta in salted water until a la denta stage and drain well. Cook broccoli florets in boiling water for 3 minutes and drain. In a large saucepan, saute chicken pieces until done. Remove and set aside. In same pan melt butter and add cream, garlic powder, salt and pepper. Heat for 2 minutes without boiling. Add parmesan cheese and stir to melt. Add chicken pieces, cooked pasta and broccoli florets lightly tossing to coat. If you want more sauce, use optional milk. Serve and sprinkle parmesan cheese as a garnish. Enjoy!
Melt chocolate in microwave for about 1 to 1 1/2 minutes, just enough until the chocolate is soft. Add all ingredients to blender, blend until smooth.
Sprinkle a total of about 1 tablespoon of the seasoning mix evenly on the chicken pieces, patting it in by hand. Combine 1 tablespoon plus 21/2 teaspoons of the seasoning mix with the flour in a plastic or paper bag, mixing well. Set aside. In a large skillet heat 1/2-inch oil to 350° over high heat. Just before frying, dredge the chicken pieces in the seasoned flour, shaking off excess. Fry the hen in the hot oil (large pieces and skin side down first) until golden brown, about 5 minutes per side. (Adjust heat as needed to maintain the oil's temperature at about 350°.) Drain on paper towels and set aside. In a 51/2 quart saucepan or large Dutch oven, melt the fat over high heat. Add the bacon and cook just until it starts to get crisp, about 3 to 4 minutes, stirring often. Stir in the onions, celery, bay leaves and 1 teaspoon of Tabasco. Cook until vegetables start to get tender, about 3 to 5 minutes, stirring frequently. Add the peas, 2 tablespoons plus 1/2 teaspoon seasoning mix and the sage, stirring well. Cook until all the oil and juice is absorbed and mixture starts sticking excessively, about 2 to 4 minutes, stirring often. Add the stock, chicken pieces and remaining 1 tablespoon Tabasco. Bring to a boil, then reduce heat and simmer until chicken and peas are tender, about 11/2 to 2 hours, stirring occasionally. (Note: Cooking time will vary according to toughness of chicken.) If desired, adjust seasoning toward the end of cooking time with additional seasoning mix. To serve, place 1 to 2 pieces of chicken on each plate. Mound about 1/2 cup rice to the side, then top the rice with about 1/2 cup peas. Spoon extra sauce over the peas and chicken.
Preheat the oven to 350 degrees F. For the crust: Combine cornmeal, flour, and salt in the bowl of a food processor. Pulse to incorporate. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. You can also do this by hand, using a pastry cutter to cut the butter in, or the two-knife method. Add water and pulse (or stir with a wooden spoon) until mixture forms a loose dough. Remove dough from processor (or bowl) and press into the bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim (or a springform pan). Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice, raw beans, or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from the oven and remove rice (or beans or pie weights) and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool. Increase the oven to 400 degrees F. For the filling: Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute shallots until soft, about 5 to 6 minutes. Line 2 baking trays with aluminum foil, and spray with cooking spray. Arrange the eggplant, zucchini, and tomato slices on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool. Lower the oven temperature to 350 degrees F. Lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of the shredded basil. Add the zucchini and shallots, top with another 1/3 of the mozzarella and basil, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices. Serve warm.
Preheat the oven to 350°F. Line 2 baking sheets with parchment. Sift together the flour, cinnamon, cloves, cardamom, nutmeg and baking soda. Combine honey, sugar and water in a small saucepan. Place over low heat until the honey just melts- do not let it boil. Transfer the mixture to the bowl of a heavy-duty mixer fitted with the dough hook. Let cool slightly. Add the sifted flour mixture, the almonds, orange peel and lemon zest. Blend until the mixture comes together in a heavy, sticky dough, adding a spoonful or two of water if needed. (The mixing can be done by hand, but it's labor intensive) Resist the urge to add more water to make the dough easier to handle; it would impair the texture of the finished cookies. Spread the dough about 1/2 to 1 inch thick on the baking sheets, forming 3 rectangles, each about 8 x 9 inches. Bake for about 20 minutes, until the tops turn a medium brown. When the dough rectangles have baked, remove pans to a rack and immediately brush the tops with glaze. Let cool for 10 minutes. Cut into 1 x 3-inch bars or into diamond shapes. Transfer to racks to cool completely. Ice with a simple sugar glaze. Store in airtight containers, placing wax paper between layers. Let rest at least 1 week, preferably longer.
Mix all ingredients (except stuffing and margarine) together in a 2 quart casserole. Top with stuffing mix, combined with 1/2 cup margarine. Bake at 350 for 1/2 hour or until bubbly.
In a large (heat proof) bowl, add the boxes of strawberry jell-o gelatin. Pour in the boiling water, and stir until the jell-o has dissolved. Add the partially thawed, sweetened strawberries, and stir for a few minutes. Since I use partially frozened sweetened strawberries in this recipe, I do not add any cold water. Using a non-stick cooking spray, spray the inside of one large (6 cup) Tupperware Gelatin Mold (the kind that has an insert in the middle which is removable. Use a plastic sandwich bag to thoroughly coat the gelatin mold. Pour jell-o mixture into the Tupperware Gelatin Mold, or add to one large bowl, or a pan. (I've found that after I poured the jell-o mixture in the 6-cup gelatin mold, I have some gelatin leftover. I then pour the remaining jell-o mixture into a custard cup). Chill gelatin mold (uncovered) in the refrigerator until it has set up. Then cover the gelatin with the Tupperware lid, until it's ready to serve. Note: When making this salad/dessert, I use strawberries that I pick myself, and sweetened myself (with sugar) and had frozen. I never use store bought frozen, sweetened strawberries. (The 30 ounces of partially thawed berries should equal 3 cups total). Also, I usually make this salad/dessert one day prior to serving, so it sets up nicely overnight in the fridge. When ready to serve, I loosen the inside and outerside edges of the Tupperware mold with finger dipped in warm water. I then place a plate over the Tupperware mold, and turn it over, so the gelatin mold will release from the Tupperware mold, and onto the plate. Remove the center insert, and either fill it with fresh fruit or thawed Cool Whip, and serve.
Set salted water to boil in a large pot, empty both cans of sauce into medium sized pot and set to low, place gound beef into frying pan on high and start to break up the meat. Shake cayenne pepper onto one side of ground beef (ammount of cayenne used is personal prefference). Turn gorund beef when brown and repeat Step 2. When beef is done, add green pepper and onion, grilling them for about 5 minute. Add beef-onion-greenpepper mix to the sauce and mix well. Add italian, tex-mex, cajun, & roasted pepper & garlic seasonings as well as the crushed red peppers to the sauce(ammount used is again personal prefference) and stir, mixing well. Add full bag of noodles to large pot and stir occasionally until they are desired tenderness. Strain noodles and place back into large pot. Add sauce mix to the noodles and stir well, ensuring that all the noodles are covered with sauce. Serve and enjoy!
DRAIN ALL FRUIT WELL. Put in large bowl. Fold in remaining ingredients. Refrigerate overnight. Mix well before serving.
In a saucepan, cook pasta according to package directions. Drain and rinse under cold water. Refrigerate for about 10 minutes. Combine pasta, apricots, dates, almonds, apples, spinach and Swiss cheese. Add vinaigrette to the pasta salad and mix well. Serve garnished with fresh mint if desired. To make the vinaigrette, whisk together in a bowl orange juice, olive oil, rice vinegar, orange zest and honey.
Split date lengthwise and remove pit. Stuff with 1 t of cheese. Sprinkle with 1 t chopped nuts. Serve chilled.
Mix together apples, brown sugar, lemon juice and zest and apple pie spice. Set aside. Brush 9x13 pan with butter. Carefully unfold phyllo dough package. Take one sheet, lay it in pan, brush with melted butter. Repeat four more times. Top with apple mixture and sprinkle chopped pecans on top. Take the remaining five sheets of phyllo and place on top of apples/pecans, one at a time, brushing each with melted butter. Brush top with melted butter and sprinkle with additional apple pie spice. With a very sharp knife, cut the top phyllo sheets into triangles (cutting diagonally across pan). Bake at 350 for 30-40 minutes. Meanwhile, put sugar, honey and water in saucepan. Over medium heat, bring to a boil while stirring. Turn to low and keep warm. Pour warm syrup over apple strudel. Serve warm or cold.
Chop ham, salami, pepperoni, american cheese, provolone cheese and place in a large bowl. Chop tomatoes and onions and add to meat/cheese mixture. Add shredded lettuce and toss well. In a separate bowl mix italian dressing and mayonnaise. Add to meat/cheese/tomato/lettuce mixture and toss until blended. Serve with French or Italian bread.
Mix in a sauce pan the dates, sugar and TBSP of flour, water, and lemon juice. Cook this for about 5 minutes on a medium heat, until all are blended well. Mix together the shortening, sugar, and eggs. Stir in the 2 Tbsps. thick cream and l teaspoons vanilla. Sift together the 2 1/2 cups of flour, baking soda and salt. Add to shortening mix to form dough. Chill dough for at least 1 to 2 hours. Roll out dough in thin layers in small batches and cut with round cookie cutter. Put mixture (about a tbsp.) in the center between 2 thin cookies pressed together. Bake at 350 degrees on lightly greased sheet pan for 8-10 minutes or until bottoms are lightly browned.
Combine the milk, cream and tequila in a saucepan and place over medium heat. Bring to a simmer, and cook gently about 12 to 14 minutes, then remove from the heat. Meanwhile, in a bowl, whisk the sugar and honey into the egg yolks until slightly pale and lightened. Put one third of the milk mixture into the yolks while whisking. Add the yolk mixture into the saucepan with the rest of the milk mixture and cook over medium heat stirring constantly until the mixture thickens sufficiently to coat the back of spoon -- do not allow the custard to boil. Remove from the heat, pass through a fine strainer, and place in the refrigerator to cool for 30 minutes. When it has cooled, place in an ice cream maker and follow manufacturer's instructions.
Heat oven to 425. Grease 12-inch pizza pan; sprinkle with cornmeal. Unroll dough and press in pan. In small bowl, combine oil and garlic. Drizzle over dough. In small bowl, combine cheese, oregano and basil; sprinkle over oil. Bake at 425 for 13 to 16 minutes or until crust is deep golden brown. Serve immediately.
Mix all salad ingredients together in a bowl. Mix all dressing ingredients together in a separate bowl. Pour dressing over salad mixture, stir, and serve.
Fill a cocktail shaker halfway with ice. Pour in the cranberry sauce, lime juice, honey, and vodka. Cover and shake vigorously until well combined and chilled through. Divide among four short glasses filled with ice. Top each off with ginger beer and then garnish with fresh cranberries, a cinnamon stick and a lime wedge!
Toss all ingredients except the buns into a 3 1/2-4-quart slow cooker Cover and cook on low heat setting 8 to 9 hours To serve, scoop about 1/2 cup turkey mixture into each bun. 16 sandwiches.
Microwave method: Combine all ingredients in microwave-safe 2 quart casserole. Cover, microwave on high 5 minutes. Stir to break up meat. Microwave additional 20 minutes, stirring every 10 minutes. Note: If beef is less lean. Microwave first and drain off excess fat. Stovetop method: Brown beef with green peppers, onions, and spices. Drain excess fat. Add beans, tomatoes, and tomato paste and simmer until peppers and onions are tender, or longer. Use water or (salt free) beef broth if additional liquid is needed. Vegetarian variation: Swap 1 lb. frozen vegetable mix (such as California blend) for the ground beef. Saute peppers and onion in 1 tablespoons vegetable oil along with the spices. When onions are clear, add vegetables along with tomatoes and tomato paste. Use vegetable broth or water if additional liquid is needed.
Beat eggs and add sugar 1/2 cup at a time, beating after each addition. Add whipping cream, anise flavoring, lemon flavoring, salt and food coloring if desired. Pour into canister and fill to full line with milk (7-8 cups). Freeze in 1 gallon ice cream freezer according to manufacturer's directions.
Mix the dry ingredients. Puree the tomatoes in a food processor, or blender. Mix the wet ingredients. Mix together in the bowl. Cook at 325 for 20 minute Cool on wire rack, and place in bags, or wrap with tin foil.
In a large saucepan over medium heat, combine the stock, soy milk, lentils, celery root, garlic, bay leaves, and pepper. Bring to a simmer, reduce the heat to low, and cook 35-40 minutes, until the lentils are tender and the mixture is moderately thick. Remove bay leaves. Puree the beans slightly with an immersion blender or transfer half of the mixture to a blender jar and puree, then return it to the pan. Stir in the salt and parsley and serve hot.
Bars: Preheat oven to 400°F. Grease a large cookie sheet or line with parchment paper. Mix together dry ingredients: flour, sugar, baking soda, and salt. Set aside. Whisk together 1/2 cup milk, vanilla extract, eggs. Set aside. In a saucepan, melt 1 cup (2 sticks) of butter and 1 cup peanut butter, bring to a boil. Remove from heat and slowly add flour mixture, followed by milk and egg mixture. Mix until well combined. Pour batter onto cookie sheet, spreading batter evenly to edges. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting. Frosting: In a saucepan, bring 1 stick butter and 1/2 cup peanut butter to a boil. Add 2 tablespoons milk and slowly mix in powdered sugar until well combined. Pour frosting over cake, spreading evenly to edges. Allow frosting to cool and set before serving.
Mix meatball ingredients together. Roll meatballs. Place in a 9x13 dish when done. Mix sauce ingredients and pour over meatballs. Cover with foil and bake at 350* for 1-1/2 hours.
Use a serrated knife to slice off the domed top of the baguette, removing just a half inch or so (either discard, or butter and then toast on the grill, cut into cubes, and toss into a salad). Then slice the baguette in half horizontally. Combine the olive oil, oregano and garlic powder in a small bowl. Drizzle the mixture over both baguette halves. Preheat the grill to medium. Arrange half the cheese slices over the bottom half of the baguette, followed by the tomato slices. Sprinkle with the salt and pepper, then add the remaining provolone. Top with the remaining baguette half. Grill the sandwiches for about 3 minutes, until the cheese melts. Cut the sandwich into 4 pieces and serve immediately.
Pan fry the steaks and keep them warm. Add the whisky to the pan and carefully set it alight. Add the cream, stock and mushrooms and bring to a boil. Reduce heat and simmer gently until the sauce has reduced by half, stirring from time to time.
Dough for Puffs: Melt butter in 1/4 cup boiling water. Add flour and a dash of salt; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add egg; beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake at 400F for 20 minutes. Remove from oven; cool and split. Combine filling of your choice. Fill each puff with 2 teaspoons of filling. Note:The filling amounts of two cups make enough to fill a batch of puffs. If you want to make both chicken and seafood fillings, double the recipe for puffs.
Combine butter, cream, salt, sugar, and sweet potatoes in 3 to 4 quart saucepan; cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork, 35 to 45 minutes. Off heat, mash sweet potatoes in saucepan with potato masher, or transfer mixture to hopper of food mill and process into warmed serving bowl. Stir in pepper, maple syrup, and orange zest; serve immediately.