HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in a large skillet. Add the sausage and cook over high heat, crumbling as it cooks, until cooked through. Transfer to a plate, leaving fat in the pan. Lower the heat to medium, and add onion and garlic to the pan. Cover and cook, stirring occasionally, until softened, about 4 minutes. Add the orzo and cook, stirring, about 3 minutes. Add the stock and 2 cups of water, stirring constantly until the orzo is suspended in a thick, creamy broth, about 15 minutes. Season with salt and pepper. Add the sausage, artichokes, peas, chives, and parmesan to the orzo. Cook, stirring until heated through, about 4 minutes. Serve immediately, passing extra grated cheese at the table, if desired.
Butter and flour 10-cup/2.5L souffle dish; set aside. (Alternatively, leave the pan ungreased if you want to make it gluten-free, it just makes it harder to clean out). Preheat oven to 425 degrees. Strip corn from cobs; discarding cobs, set aside. In saucepan, melt butter over medium heat; add cornmeal, salt, pepper, and nutmeg and cook, stirring, for 2 minutes. Slowly stir in milk and bring to boil; add corn and hot peppers and simmer over medium heat, stirring, for 5 minutes. Remove from heat; add cheese, stirring until melted. Scrape into large bowl. Stir in onions; whisk in egg yolks. In seperate bowl, beat egg whites with cream of tartar until stiff but not dry peaks have formed; fold one-third into cornmeal mixture. Gently fold in remaining whites. Scrape into prepared souffle dish. Place on middle rack of oven; reduce heat to 400. Bake until puffed and brown, 35-40 minutes.
Simmer milk, coco, sugar and margarine for 5 minutes and remove from stove. Do not cook longer than 5 minutes! Add the oats, vanilla and coconut and stir. Take teaspoon-fulls out and place them on wax paper to cool down.
Put berries in a saucepan with the water and sweetener, bring to the boil, and then lower the heat, and simmer until tender and a syrup forms. Cool. Put everything in your blender with the berries, and puree until smooth and creamy. Add in more lemon juice and sweetener to taste if desired. Chill in the fridge, and serve topped with more fresh berries and vegan cream.
Place broccoli and 3/4 cup water in microwave safe dish, Microwave broccoli until fork tender (about 6 min on high). Meanwhile in sauce pan, saute shallots until clear. When clear, add flour to pan and stir until flour cooked Add broth and 1/2 cup of broccoli water and 1/4 of broccoli spears. Mash entire mixture with a potato masher. Bring to a rapid boil. Boil for about 3-5 minutes. Decrease heat, add rest of broccoli spears (whole), half and half and cheese. Stir until cheese melts. Season to taste with salt and pepper and enjoy.
Preheat oven to 350 degrees. Lightly spray a 13" x 9" baking pan with nonstick cooking spray. Sprinkle half of the cubed toast on bottom of prepared dish. In a small bowl, mix together cheese and ham cubes. Sprinkle half of the chhese/ham mixture over toast cubes. Repeat another layer of remaining toast cubes and remaining cheese/ham mixture. In a medium bowl, beat the 6 eggs. Add milk, mustard, Worcestershire sauce, curry powder, salt, pepper, paprika and parsley and beat together well. Evenly pour egg mixture over layered casserole mixture. Do not stir. Bake at 350 for 50-60 minutes or until set.
Soak skewers in water at least 30 minutes before grilling. Squeeze 1/2 a lemon into a plastic storage bag; squeeze garlic, through a garlic press, into bag. Also add oil, oregano, salt and pepper to bag and mix; add chicken and marinate 15 minutes, up to 2 hours. Cut lemon into 8 wedges; thread chicken onto soaked skewers and top skewer with a lemon wedge. Grill chicken 4 minutes, turning once; chicken should be lightly charred, but cooked through.
Heat oven to 450°F. Generously grease 24 small muffin cups, 1 3/4x1 inch. In medium bowl, beat eggs slightly with fork or wire whisk. Beat in flour, milk, sugar and salt just until smooth (do not overbeat). Fill cups about two-thirds full. Bake 5 minutes. Reduce oven temperature to 350°F. Bake about 10 minutes longer or until crusty and golden brown. Cut a small slit in top of each popover. Insert cheese chunk in each popover. Bake 5 minutes. Immediately remove from pans. Serve hot. ***Do-Ahead Directions***. Bake popovers and cut the slit in top of each. Cool, wrap tightly and freeze. When ready to serve, insert cheese chunk in each frozen popover. Place in muffin cups. Heat in 350°F oven 8 to 10 minutes or until cheese is melted.
Pour 1 cup hot stock over the dried porcini mushrooms in a small bowl; let stand until mushrooms are softened, about 20 minutes. Drain the porcini, straining the soaking liquid through a coffee filter or a sieve lined with a double thickness of cheesecloth. Pour the strained soaking liquid into the remaining stock. Rinse the soaked mushrooms thoroughly to remove any sand/grit. Drain the mushrooms well and chop them fine. Heat the olive oil in a deep, heavy 4-5 quart pot over medium heat. Add in the potatoes and cook, stirring occasionally, until they begin to stick and are lightly browned, about 5 minutes. If necessary, adjust the heat level to prevent the bits of potato that stick from getting too dark. Stir in the leeks and carrots; season lightly with salt, and cook, stirring, until the leeks are softened, about 2-3 minutes. Pour in the hot stock and bay leaves; bring to a boil, scraping up the bits of potato that stick to the pot. Adjust the level of heat to a simmer and season the soup lightly with salt and pepper. Cover the pot and simmer 15 minutes. Stir in the zucchini, cover the pot, and continue cooking until the potatoes and zucchini are very tender, about 15 minutes. Stir in the rice; cook, stirring well, until the rice is al dente-tender, but still firm, about 14 minutes. Remove the bay leaves; stir the parsley into the soup; check seasonings and add salt/pepper if needed. Ladle the soup into warm bowls and sprinkle each with some of the grated cheese.
Cook crumbled hamburger until no longer pink. Add taco seasoning and water and cook according to the taco seasonings directions. Put Doritos on four plates (as little or as much as you like). Top with finished cooked hamburger. Sprinkle with cheddar cheese (again, as much or as little as you like). Top with shredded lettuce and tomatoes. If there are other taco toppings you like, add them too.
Put onion and cucumber into a heatproof nonreactive bowl; set aside. Bring vinegar, 2 tbls. honey, bay leaves, ginger, mustard seeds, salt and 1/2 cup water to a boil in a medium saucepan. Reduce the heat and simmer, stirring occasionally, about 5 minutes. Pour this over onion and cucumber. Cover loosely and let cool completely, stirring once in a while to make sure all vegetables are covered. The pickles can be refrigerated in an airtight container for up to 2 weeks. Stir together remaining 2 tbls. honey and mustard; spread on the bottom of the rolls. Add slices of cheddar. Top each with 1/3 cup drained pickled cucumbers and onions and top half of roll. These sandwiches can be stored, wrapped in parchment or wax paper in a cool, dark place up to 4 hours. Enjoy!
Cut squash and zucchini into small (1-2") cubes. Stew and drain. Cook cornbread according to directions on box. Crumble cornbread. Mix cooked squash and crumbled cornbread with butter, cream of chicken soup, and eggs. Spread mixture into casserole dish. Top with cheese. (At this point, the dish can be refrigerated or frozen until cooking time. Great for making ahead!). Bake at 350 for 30 minutes.
Saute onions slowly in the butter just until soft in a medium-sized frying pan. Separate the biscuits; place in a single layer in any ungreased 8-inch cake pan. Spoon onion mixture on top. Beat egg slightly in a small bowl; blend in sour cream and salt. Spoon over onion mixture; sprinkle with poppy seeds. Bake at 375 for 30 minutes or until topping is set. Slice in wedges and serve warm.
Clean green beans if using fresh. Steam green beans in the microwave or preferred method. Mix lemon juice, garlic powder, pepper and olive oil together in the bowl you will be serving the veggies. (If you are using fresh lemon I like to add some of the zest to this as well). Add cooked green beans and fold to distribute the 'sauce' at the bottom. Sprinkle with parmesan if desired- kids like that part. Serve!
Cream together butter, eggs, sugar, sour cream and vanilla. Mix salt, flour, baking soda and baking powder and add to butter mixture. Chill one hour or overnight. Roll the batter out to 1/4 to 1/2-inch thickness. Cut cookies with your favorite cookie cutters. Bake at 350° for 10-12 minutes. Keep them white; don't overbake! For frosting: Cream together margarine and cream cheese. Add vanilla and sugar. Frost cookies.
Mix yeast, sugar and water together and let sit 5 minutes. Mix in the remaining ingredients. Roll and cut into desired size. Deep fry in oil until light brown on each side.
Peel and cook potatoes. Meanwhile, combine sauerkraut and onion; place in a 2 to 3 cup casserole. Brown sausage meat; drain; spoon over sauerkraut. Drain potatoes; mash with milk, butter, salt and pepper. Spread potatoes over sausage; sprinkle with Parmesan cheese. Bake in a 400 degree oven for 25 to 30 minutes or till lightly browned. This recipe can be doubled, tripled or made for a large gathering. Just remember to increase the size of the casserole dish as well as the ingredients.
For sauce, combine sherry, oyster sauce, sesame oil and salt; set aside. Pour the cooking oil in a wok or 10-inch nonstick skillet (add more oil as necessary during cooking). Preheat the wok or skillet over medium-high heat. Add carrots; stir-fry 1 minute. Add celery and mushrooms; stir-fry 2 minutes. Add sweet pepper and the 3 green onions; stir-fry for 1 1/2 to 2 minutes more or until vegetables are are crisp-tender. Remove wok or skillet from heat. Stir sauce, then slowly and carefully add sauce to wok or skillet, and return to heat. Cook and stir until bubbly, then cook and stir 1 to 2 minutes more until sauce is slightly thickened. Serve immediately over hot cooked rice. Sprinkle the stir-fry with the 1 thinly sliced green onion, if you like, and the toasted sesame seeds. *To toast sesame seeds, spread them in a thin layer in a shallow baking pan and bake in a 350 degree oven for 7 to 10 minutes or until the seeds are ligh brown, stirring once or twice.
Turn oven of 275°F. Place chicken breasts under plastic wrap and pound out evenly with a rolling pin (I use an empty champagne bottle- works like a charm). Place a cast iron or other sturdy frying pan on high heat. Let heat for about 5 or 6 minutes until VERY hot. Meanwhile coat both sides of chicken with melted butter (I like to use clarified) and sprinkle one fourth of the cayenne and blackening seasoning over the top side of your chicken. Place ONE chicken breast in the pan, seasoning side down. Place a sheet of tin foil over chicken breast and use either a heavy cast iron pot/pan or a pot filled with 5 lbs of rice to weigh down on the tin foil covered breast. Let sit and seer for 1 1/2 minutes being careful not to go over. Lift weight and tin foil. Sprinkle another fourth of cayenne and blackening seasoning on top of unseasoned side of breast. Flip breast over. Re-apply tin foil flipped raw/wet side up) and reapply weight for an additional 1 1/2 minutes to cook other side. Remove breast from the pan and place in the oven in a glass dish. Repeat with second breast. Once the second breast is done let it sit in the oven for about 10 minutes and it's ready to serve. Goes great in salads or with grilled veggies like zucchini and red bell peppers. Garlic mash potatoes are also a great paring. Pasta alfredo too! I use this same method with steaks and catfish. You can add hot sauce of your choice to melted butter if you REALLY like it spicy.
Preheat oven to 350 degrees F (175 degrees C). Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Mix 1 cup Miracle Whip or Miracle Whip Light Dressing with 1/4 cup Kraft Catalina Dressing in a large bowl. Add 3 cups each broccoli and cauliflower florets, 1/2 cup chopped red onion and the crumbled bacon. Mix lightly. Cover. Refrigerate 1 hour or until ready to serve.
Wipe mushroooms ( do not wash) and coat with olive oil (using your hands or brush ). Place mushrooms in a baking dish that has been wiped with olive oil. Sprinkle mushrooms with sea salt and fresh ground black pepper and Italian Seasoning. Pile mozzarella cheese and parmesan cheese on top of each mushroom. Combine olive oil, vinegar, soy, garlic and black pepper in a small skillet, cook on medium about 2 minute. Brush glaze on stuffed mushrooms, bake at 350 for about 20-25 minutes. Continue to baste through out cooking time, if any glaze is left, offer at serving time.
Preheat oven to 350. Mix all ingredients in large bowl except gravy mix. (mix will seem very wet, but that's ok). Form 24 meatballs and place in baking dish. Bake at 350 for 20 mins, then crank oven to 425 for 15 minutes. Remove from oven and set aside. Make Brown Gravy according to package. Put meatballs in crockpot and cover with the hot gravy. Simmer in the crockpot for 3-4 hours.
In sauce pan combine, white sugar, salt, half-and-half and whipping cream. Bring to a boil. In another sauce pan, combine Br.sugar & cornstarch. Gradually whisk in hot mixture into br.sugar mixture. Add margarine/or butter (to me this makes it even better.). Cook over med. heat, whisk constantly, 5 min or until thick. Simmer 1 minute and stir in van. Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg. Bake at 375°F for 25 minutes. I recommend recipe #126072 for this pie.
Butter an 8- or 9-inch square pan; set aside. Put dates, rum and water in a small saucepan over medium-high heat; bring to a boil, stirring frequently, then reduce heat and simmer until dates are soft (about 5 minutes). Puree dates in a blender or food processor; let cool 15 minutes. Preheat oven to 350°F. While your "date" is cooling his heels (hahah), in a medium bowl, stir together flour, powder, salt, cinnamon and soda; set aside. In another bowl, cream butter and sugar until fluffy, then add eggs (one at a time). Reduce mixer speed to low, alternate adding flour mixture and pureed dates. Pour batter into prepared pan, smooth top, then pop into the oven; bake for 25 minutes (set the timer). At end of 25 minutes, turn heat down to 325°F and bake an additional 15-20 minutes. Cake tester should come out clean. Cool in pan on wire rack for 5 minutes (set the timer). Run a knife around the edges of the pan to loosen; place a large serving plate over the top of the pan, invert the pan/plate. Make the sauce: In a medium saucepan, combine cream, brown sugar and butter. Over medium-high heat, bring to a boil and cook for 3 minutes, stirring constantly. Add the remaining rum, cook 1 more minute. Pour warm sauce over cake. SUBSTITUTIONS: To make this more kid-friendly, substitute water or apple juice.
Cut the pickles in long or round slices and drain in a colander with a towel over it overnight in sink. Mix sugar, minced garlic, and jalapeno slices in a large bowl. Use the gallon pickle jar and make alternating layers of sugar & pickles. You may have to shake the jar some and bounce it on a thick towel to make room for all of the pickles. Cover top with saran wrap or wax paper under the lid. Set on counter and turn jar every day for 6 days. Pack in sterile jars & refrigerate. The fridge makes them crunchy! Use glass jars for the better flavor. You can use the cut hamburger pickles too.
Asparagus: Trim the woody ends off the asparagus spears. One of the best ways to cook asparagus is to steam it upright in a small amount of water; this way, the delicate tips of the stalks will cook at the same rate as the thick bottoms. Use a tall, lidded pot, or a double boiler (invert the upper portion over the lower). There are also special asparagus cookers designed for this purpose. Or, you can lay the stalks flat in a collapsible vegetable steamer placed in a large skillet. To handle the asparagus easily, tie the spears into bundles of 10 with kitchen string. Add 2" of water to the pot, bring to a rapid boil, then cover. (You can add a clove of garlic, a slice of onion, or a lemon wedge to the water.) Cooking time: five to eight minutes, depending on the thickness of the spears. Hollandaise sauce: Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side. In a small mixing bowl, whisk together the egg yolks. Whilst continuing to whisk, add the lemon juice, salt and pepper to the beaten egg yolks. Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly. Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens. Serve immediately or keep warm for up to 30 minutes before serving. Arrange the asparagus spears on a plate - add a knob of butter to them, and serve the little Hollandaise sauce in individual bowls for dipping. You can add fresh violets and a lemon wedge if you wish. Serve with crusty bread and chilled white wine. These amounts serve 4 people as a starter and 2 to 3 people as a main meal.
Brush or spray the potato halves with vegetable oil. Grill over Direct Medium heat until tender when pierced with a fork, 30 to 35 minutes, turning three or four times during grilling time. Remove from the grill and allow to cool slightly. When cool enough to handle, use a small sharp knife to cut around the cut side of the potato to within 1/4 inch of the skin. Using a teaspoon or melon baller, scoop out the interior of the potato, leaving a 1/4-inch-thick shell attached to the skin. Place the potato pulp in a large bowl. Set the potato shells aside while preparing the stuffing. TO MAKE THE STUFFING: Using a potato masher or pastry blender, mash the potato pulp. Add the sour cream and milk and mix well. Stir in the ham and half of the cheese. Add the mustard and season with salt and pepper. Mix well. Adjust the seasoning with more mustard, if desired. Divide the stuffing evenly among the skins so the stuffing mounds slightly. Sprinkle the remaining cheese over the stuffing. Grill the stuffed potatoes over Direct Medium heat until the cheese is melted and the potatoes are heated through, about 10 minutes. Serve immediately. Note: Try a Cheddar & Bacon version, or Blue Cheese and Chives.
Combine the flour, baking powder, and salt using your hands or a pastry cutter and crumble or cut in the shortening until the mixture is crumbly. If it looks more powdery than crumbly add a tablespoon or more shortening until it is crumbly. Add just enough of the HOT water to make the ingredients look moist. Now, knead the mixture. Kneading anywhere you see any loose pieces or flour so you are sure to get everything. If it sticks to the anything add a some more flour. Play with the dough and the flour and shortening amounts until you have a dough that makes a soft round shape. You want your dough to be smooth and sort of elastic. Cover bowl with a towel and let it rest for about an hour. After it rests, cut or pinch off 10 to 12 balls. Add some flour to your rolling pin and workspace LIGHTLY. Roll each ball into about 1/8 inch thickness or press with a tortilla press that has plastic wrap covering any part that the dough will touch. Cook tortilla's one at a time on a medium hot cast iron skillet or griddle for about 1 to 2 minutes on each side, or until the tortilla gets brown specks. Black specks mean your pan is too hot. Reduce heat so the tortilla puffs and browns. It should puff up underneath if done right. Do not worry if it does not though. Practice will get you to that stage. NOTE: Here are some tips as to technique: Do not use bread flour. You want flour with a low gluten content. You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either. I found that the dough adhered less to an unvarnished wood surface (like an old cutting board) than any other surface I tried. A flat dough scraper, or "bench knife" is perfect for removing the rolled-out tortilla from the work surface. When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply some pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don't want tough tortillas. Making perfect circles is harder than it sounds; the dough wants to draw up. So if perfectly circular shapes are important, you can trim away the excess with a sharp knife.
Defrost gefilte fish loaf (partially defrosted is ok if you are pressed for time). Dump it unceremoniously in a 9" round pan (or equivalent). Add honey to taste (start with about 1/4 cup if you like your fish sweet; less if you don't), and sprinkle with white pepper (again, more if you like the thrill of the heat, less if you don't). Smoosh some more, and smooth out the top. Sprinkle with paprika for color. Bake at 325F (give or take) for about 40 minutes. Will be firm but not dry when it is done.
Preheat the oven to 350 degrees F. Cook the pasta in boiling, salted water, until slightly underdone. Drain the pasta well and place it in a large bowl; toss with the butter. Pour in the milk and combine thoroughly; let stand, tossing every 5 to 10 minutes, until the pasta absorbs all except a tablespoon or so of the milk. This can happen almost immediately or take as long as 30 minutes. While the pasta is standing, in another bowl, beat the eggs with the grated cheeses and pepper. With 2 tablespoons of butter, grease a 3 to 4-quart baking dish or casserole. When the pasta has absorbed the milk, add the egg mixture, then the provolone, pancetta, and soppressata and mix well. Pour into the greased baking pan. Bake for about 50 minutes at 350 degrees F, or until the top and edges have browned lightly. Let rest 10 to 20 minutes before serving, or serve warm instead of hot, or at room temperature.
Boil the stock and add all the other ingredients EXCEPT for the egg. Let cook for five minutes, stir in the egg. Serve. I said it was easy !
slice squash into 1/8 in slices. chop onion scapes and basil together. crack egg into bowl add milk. add in onion, basil, squash and turn to cover. in the paper bag, add flour, corn meal, cheese, salt, and pepper (if you like spicey you can add in hot peppers, red peppers, ). shake, shake, shake. put into med hot skillet with butter and oil and fry up, turn when edges are turning brown. at this point sprinkle with remaining parm cheese. take out and lay on a plate lined with paper towels to drain sprinkle with additional parm cheese or ther heat as you choose.
Slice onions put in a large bowl. Heat large skillet and melt stick of butter (do not burn), add onions to skillet raise heat to high and keep mixing until onions are carmalized (approximately a 1/2 hour to 45 minutes, again not burnt just carmalized). Add ketchup and hot sauce (2-4 tablespoons depending on how hot you like them), lower flame and simmer for about 10 minutes continuing to turn onions so all the onions get coated. Serve on hot dogs, sausage patties or anything you want. My husband was actually eating it by the spoon.