HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add the ingredients in the order listed and sprinkle the ground flax over top. I use the whole wheat, 2 lb, and light crust settings and make the bread overnight so it's fresh first thing in the morning. I have also added a 1/4 cup of sunflower seeds sprinkled over top of the flaxseed.
Cook pasta according to package directions. Drain and set aside. Saute onion and garlic in hot oil in a large skillet over medium-high heat for 5 minutes or until onion is tender. Stir in tomatoes and next 3 ingredients; cook, stirring occasionally, 10 minutes. Stir in whipping cream, cream cheese, and basil. Cook, stirring constantly, until cream cheese melts and sauce is smooth. Serve sauce over cooked pasta, sprinkle with Romano cheese.
Bring 1 quart water to a boil in a medium saucepan. Remove from heat and add tea bags, mint and zest. Let these ingredients steep for 15 minutes and then strain into a 2-quart container. Stir in sugar and lemon juice. Add 1 quart water. Continue stirring until sugar has dissolved. Cool and serve over ice.
Bring broth and water to a boil. Add noodles then cook until al dente, stir occasionally. Next add the pearl onions, peas and prosciutto, simmer for 2 minutes. Turn heat to low and stir in half and half then salt & pepper to your taste.
Sift together flour, salt, baking powder, and powdered sugar. In a separate bowl, whisk the eggs. Add the milk, water, and vanilla. Make a well in the dry ingredients and add the liquid ingredients. Stir until combined. Ignore the lumps- they will take care of themselves. Refrigerate for 2-3 hours or overnight. Stir out any remaining lumps. Spray a 5-7 inch skillet with nonstick cooking spray. Heat (but not so that crepe will brown) Pour in a thin layer of batter until the bottom of the skillet is covered. When crepe stars to bubble, use fingers to flip over. Cook for another minute or so then cool on a clean dish towel. Store cooled crepes between 6x6-inch squares of waxed paper. Mix cottage cheese, cinnamon, and sugar to taste. Fill crepes. Roll up, folding in the edges (like a burrito). Wrap in wax paper. Freeze.
Cook pasta as directed on package; drain. Heat oil in a large skillet over medium-high heat. Add asparagus, pepper, carrots, garlic, and herb seasoning to oil; cook and stir for 3-5 minutes or until tender-crisp. Remove from heat; stir in pasta and cheese. Serve hot.
Preheat oven to 350°. In a 9x13 baking dish, place the 1/2 stick of butter and put in oven to melt. Meanwhile, mix sour cream, onion,& cream of chicken, set aside; remove dish with melted butter from the oven, and pour hashbrowns in dish, and spread out evenly. Sprinkle salt and pepper over top to your liking. (If you desire to use shredded cheese, sprinkle this over top of Hashbrowns.) then pour sour cream mixture over top, and spread out evenly. Crush potato chips and sprinkle on top and drizzle with butter. Bake at 350° for 35-45 minutes, checking occasionally for doneness. Potatoes should be tender, but not mushy. Enjoy!
Spread garlic dressing over both sides of bun. Sprinkle parmesan cheese and cheddar cheese on bottom bun. Spread mustard and mozzarella cheese on top bun. Toast to melt cheese. Heat meats and place on buns with ham on bottom and salamis on top. Build with olives, tomato, lettuce and onion.
To make the dough in a food processor, combine the flour, sugar and salt in a bowl. Add the butter and shortening and pulse until reduced to 1/2 inch pieces. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass. To make the dough by hand, combine the flour, sugar and salt in a bowl. Add the butter and shortening and toss to coat with the flour mixture. Using a pastry blender or 2 knives, cut the pieces of fat into the flour mixture until they are no larger than small peas. Distribute the water over the mixture and toss with a fork until the dough is evenly moist and begins to come together in a rough mass. Transfer the dough to a work surface and shape into a 5-inch disk. Wrap with plastic wrap and refrigerate until well chilled, at least 2 hours. Lightly dust a work surface and rolling pin with flour. Roll out the chilled dough into a 12-inch round a scant 1/4 inch think. Lift and turn the dough several times as you roll to prevent s sticking, and dust the surface and rolling pin with additional flour as needed. Use a dough scraper or icing spatula to loosen the pastry if it sticks. Trim this dough into an 11-inch round. Slide a rimless baking sheet under the dough, cover with plastic wrap and refrigerate until needed. Preheat an oven to 375 degrees. To make the filling, set a 10-inch straight-sided, ovenproof fry pan, preferably cast iron, over medium heat and melt the butter. When it melts, sprinkle the sugar evenly over the butter and continue cooking until the sugar melts and turns amber colored, 3 to 4 minutes. Shake and swirl the pan frequently to redistribute the sugar for even melting and caramelization. Arrange the apples, side up, in the caramel in a snug, even layer. Increase the heat to medium-high and cook until the apples are just tender about 15 minutes. The caramel will bubble up around the apples. Remove the pan from the heat. Uncover the pastry round. When the bubbling has subsided, slide both hands under the pastry round and carefully place it on top of the apples, tucking in the edges and being careful not to burn your fingers. Bake until the crust is golden brown. About 30 minutes. Transfer the pan to a wire rack and let cool for 6 minutes. Place a large flat serving plate upside down on top of the pan and invert the pan and plate together. Lift off the pan. Slice and serve warm with vanilla ice cream. ***It's really not essential to take this apple creation from your skillet - serve it from your cast iron and you'll feel authentic. Kinda romantic to be so casual about something so yummy.
Mix all ingredients together. Put in freezer and stir about every hour. Start in freezer at least 4 hours before serving.
Cook macaroni according to package directions; drain and set aside. Heat oven to 350 degrees. In a large bowl, mix dry milk, flour and butter. Gradually add boiling water, beating constantly. Add 1+ cups cheese and continue beating until smooth and creamy. Stir in macaroni, 1 cup of the remaining cheese and salt. Transfer to lightly greased 2-quart baking dish. Cover with foil. Bake 25 minutes. Remove foil. Sprinkle with remaining + cup cheese. Continue baking 1 minute, or until cheese melts.
Fill Jar no more than 1/2 full with heavy cream, add salt if desired. Screw cap on tight and shake. After a few minutes will turn to a whipped cream. Keep shaking and all of a sudden it will loosen up again and you will hear the butter hitting the jar and hear the separated buttermilk liquid. Stop shaking and drain (I like to do this into a cup for drinking) Spoon out butter in to bowl and use now or store or put into a mold(it gets hard when cold). tip- I found if the cream gets so whipped it is hard to shake from the sides a tablespoon of warm water added will loosen it up and speed up shaking time. We Stir in some maple syrup and use on pancakes.
Put all in crock pot and cook on low for 6-8 hours or on high 4-6.
In cast iron skillet, cook bacon until crispy. Set aside to cool, do not drain bacon fat. Spread potatoes evenly in skillet. Cook potatoes and green onions in bacon fat. Do not stir, let brown on one side before flipping over and browning on other. Crumble bacon over top of potatoes. Sprinkle cheese on top. Place under broiler until cheese melts.
Preheat oven to 400 degrees. In large ovenproof skillet or heatproof serving dish, melt butter; add oil, half the parsley, the garlic powder, salt, cayenne and lemon juice; mix well. Add shrimp, tossing gently with butter mixture until well coated; arrange in skillet or dish in a single layer. Bake 8 to 10 minutes, or just until pink and tender. Sprinkle with remainder of chopped parsley. Garnish with lemon wedges.
Sauce: Melt butter over low heat. stir in flour, salt to make smooth paste. Remove from heat. Stir in milk gradually until smooth. Add cheese. Stir over low heat to melt. Cool. Roulades: Pour tomato sauce into 10x6x2 inch baking pan. Roll about 2 spoonsful of cheese sauce into each ham slice and roll ham slice, Place folded side down on tomato sauce. Blend evaporated milk into rest of cheese sauce. Pour over ham. Sprinkle with the 1/2 cup grated swiss cheese. Dot with butter. Bake at 350 degrees about 15 minutes or until hot and bubbly.
Preheat oven to 400*. Rinse spinach and place in a saucepan with water still clinging to its leaves. Cover and cook for 5 minutes or until wilted. Drain, refresh under cold water, squeeze out all excess liquid. Chop finely. Cook lasagna sheets in plenty of boiling salted water, until tender but still firm to the bite, drain, and pat dry with kitchen towels. Brush a 12x8-inch ovenproof dish with a little of the melted butter. In a bowl, combine the spinach, Fontina (or Gruyere), Parmesan, Ricotta, cream cheese, nutmeg, salt and pepper. Cover the base of the dish with a later of lasagna sheets and spread with 3 tablespoons of the spinach mixture. Repeat layering until all the lasagna is used, making no more than 6 layers. Finish with the remaining spinach mixture. Drizzle with the remaining melted butter, then cook for 20-30 minutes, until golden brown.
Take 1 cup of the evaporated milk, the gelatin and sugar and dissolve over low heat. Add 2 teaspoons almond extract. Take remaining 2 cups of milk,add the last 2 teaspoons almond extract,stir then add this into the hot milk. Stir until well blended. Pour into bowl and cool in fridge 2 to 3 hours. when firm cut into cubes adding the fruit cocktail, including liquid. mix lightly and serve. Cooking time is refrigerated time.
Process garlic and green onion in a food processor until chopped. Add parmesan, mayonnaise, cream cheese and lemon juice. Process until almost smooth. Stir in artichoke hearts. Coat gratin dish with cooking spray. Pour in dip mixture. Bake at 400 degrees for 15 minute.
Split chicken breasts. Place tomatoes, onions, pepper, garlic, cilantro, soy sauce, oil, lime juice and black pepper in food processor and process for 30 seconds. Pour marinade over the chicken breasts and marinate, covered and refrigerated for at least 4 hours, turning frequently. Remove chicken from the marinade and grill over medium coals for 20 to 30 minutes, turning frequently and basting with marinade. Sprinkle the breasts with parsley before serving. Serve with black beans. If serving marinade as a sauce with the chicken, be sure to cook thoroughly!
Heat oil in skillet and brown beef well. Add beef, including browned bits and drippings, to crock pot, along with remaining ingredients. Cook on high for 3-4 hours, until beef is tender. Serve over cooked egg noodles, or white rice. Enjoy!
Freshen salt cod by soaking it overnight in cold water to cover. Drain, place in a stewing pot, and cover with fresh water. Bring to simmer with low heat. Check to see if the fish is still too salty - if so, drain, add fresh cold water, and bring to simmer again, and drain. Fry salt pork in stewing pot until crisp; remove fried pork scraps and reserve for garnish. Cook onion in pork fat until tender. Add potatoes, carrots, water, salt, and pepper and cook covered for about ten minutes, or until vegetables are tender. Add corn or hominy, heated milk, and freshened salt cod. Bring chowder to a simmering temperature, but do not boil. Garnish with the pork scraps. Serve hot, with freshly baked home made bread or rolls and butter.
Add sugar to water. Dissolve yeast in water. Add 4 cups flour and salt. Beat well with wooden spoon. Add the rest of the flour one cup at a time. When dough starts to pull away from the side of the bowl, turn out on floured board and knead until smooth. Place dough in a bowl that has been oiled w/ olive oil. Cover and let rise until doubled in bulk. Cut into two portions and let rest for 15 minutes. Pat or roll out in pans. I use 15 1/2 by 10 1/2 jelly roll pans. Sprinkle edges of crust with cornmeal if you like. Spread with your favorite sauce, cheeses and topping. Most pizza is cooked on high heat 500°F+ for 15-20 minutes until cheese in the middle is bubbly and the bottom of the crust is browned. A hint-- Pizza cooks from the outside in so don't overload the middle of the pizza too much-- and have the cheese,sauce and toppings go right to the edge.
Wash jalapeno and sliced them lengthwise. Remove the seeds from each half. In a small bowl, mix together the Monterey Jack cheese, cream cheese, and the bacon bits. Fill each jalapeno half with about four or five teaspoons of the Monterey Jack cheese and cream cheese mixture. Mix flour, egg, milk, salt, and pepper to taste in a deep plate (for example, a pie plate). Place breadcrumbs in another deep plate. Roll each jalapeno half in egg mixture to coat. Roll the coated jalapeno in breadcrumbs until covered. Place the Rattlesnake Bites in the freezer for at least 30 minutes. This will firm up the filling, making it easier to fry the bites. Deep fry in hot oil until golden brown.
Bring the red wine to the boil with the sprigs of thyme, parsley, bay leaves and peppercorns, then leave to cool for 1 hour; pour the wine over the chicken pieces and marinate for 12 hours. Fry the bacon in a frying pan, remove with a slotted spoon; add the oil to the pan and fry the onions until softened; remove to casserole dish. Remove the chicken pieces from the marinade and pat dry with kitchen paper. Dust the chicken pieces with a little flour, then put them in the frying pan and brown them lightly; pour in the warmed brandy and flambe it (or cook off alcohol); transfer the chicken pieces and liquid to the casserole and add the bacon, strained marinade (with tomato paste stirred in), garlic and mushrooms; cover and cook in a preheated oven at 300F for about 1 hour. In the meantime, fry the small onions in butter with the sugar and a little water until glazed; add to the casserole and cook for a further 30 minutes; if the sauce needs thickening, stir in a few small knobs of beurre manie. Remove the casserole from the oven and sprinkle the chopped parsley over before serving.
in microwave safe 1 1/2 quart casserole combine cauliflower, broccoli, onion 1/2 cup broth, thyme, and dash of pepper. micro-cook on high until vegetables are tender crisp (for 4 to 6 minutes ) stir once add the 1 1/4 cups broth ad the 3/4 cups water cook high until heated through. stir together the cornstarch and 1/4 cup water when well blended stir into the vegetable mixture cook uncovered on high 4 to 6 minutes or until bubbly stirring each minute until the soup starts to thicken. then stir every 30 seconds cook uncover on high 1 minute more.
Preheat oven to 350 degrees. Combine water and raisins in a small saucepan. Bring to a boil and continue to boil for about 5 minutes. Drain and set aside. Spray 8 inch square baking dish with 'bakers spray'. (Non-stick spray with flour in it). Combine all dry ingredients except for sugar. Set aside. With hand-held mixer beat sugar and room temperature butter until creamed. Slowly add, in 3 batches, the dry mixture. Fold in cooled raisins. Pat dough into baking dish and bake for about 20 minutes or until sides are golden and toothpick comes out clean. Cool and cut into bars. They are very yummy eaten warm.
In a goblet, mix the juices together before pouring in the grenadine syrup. Mix again. Add plenty of ice. To garnish, add halved strawberries, orange slices or red seedless grapes at the side of the glass.
Preheat oven to 400°. Line a rimmed baking sheet with parchment paper (not necessary, but makes for easier clean-up). Wash, trim and halve - or quarter - sprouts, depending on their size. Toss sprouts with olive oil to lightly coat. Stir in bacon bits*. Season to taste with salt and pepper. Spread sprouts evenly in one layer on baking sheet. Bake for about 10 minutes or longer depending on how crispy you like them.
Preheat oven to 350°F. Prepare your pie pan. Roll dough and place bottom crust. Fork holes in a nice pattern. In a bowl mix mangos and bananas. Add sugar, cinnamon, nutmeg, cornstarch and OJ. Mix well. Place mix in pie pan. Place pinches of butter on top. Place top crust and pinch shut. Fork holes in a nice pattern on top. Brush with a little milk or egg and sprinkle with sugar. Bake until golden on top.
In a wok or a large skillet over medium-high heat, add oil, swirling to coat the sides of wok. Pour in eggs, tilting pan to coat; cook just until the eggs are set; remove from pan and allow to cool slightly then cut into pieces. Add more oil to the wok swirling to coat sides. Add in the bacon; cook for 1 minute or until the bacon is limp and translucent. Add in shrimp, ham, green onions and rice until well blended. Stir in broth, soy sauce, sesame oil and salt; cook and toss for 2 more minutes, or until the rice is heated; remove from heat. Add in the chopped pineapple, egg pieces and nuts (if using) toss to mix. Season with black pepper and salt. Place in a serving bowl.
Slice onion,form into rings and cut rings in half. Combine egg,milk and sugar into a large baggie or bowl. Combine flour and seasonings into another large baggie or bowl. Dip onions in egg mixture than into flour mixture and place into a 400'degree deep fryer for 3 minutes or until lightly browned.
Reserves 1/4 cup marinade. Combine reserved juice, 1/2 cup marinade and mustard. Pour into sealable plastic bag and add chicken and vegetables. Marinade in refrigerator 30 minutes. Remove chicken and veggies from bag and discard marinade. Thread all ingredients onto skewers. Grill or broil 10 minutes, turning and brushing with reserved marinade or until chicken is no longer pink. Discard remaining marinade.
Preheat oven to 350*. Heat cream over low heat til bubbles form around edge of pan. Beat egg yolks and sugar together until thick (about 3 minutes). Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6 oz.) custard cups. Place custard cups in baking pan that has about 1/2" of water in the bottom. Bake until set- about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard cup with 2 teaspoons sugar. Place on top rack under broiler and cook until topping is medium brown. Chill again before serving.
Preheat oven to 375°F. Cook Lasagna noodles according to package cooking time, drain and separate. Combine cooked meat and 1-1/2 jars sauce in a large saucepan. Combine eggs, ricotta, 3-1/2 cups mozzarella, and Parmesan cheeses in a large bowl. Spray or grease a 9x13-inch baking dish or two 8x8-inch baking dishes with cooking spray. Spread 3/4 cup sauce over the bottom of the baking dish. Place 3-4 Lasagna noodles over the bottom, slightly overlapping. Spread half of the cheese mixture over noodles and cover with 1/2 of the meat sauce. Repeat layers. Cover last layer with remaining noodles and sauce. Sprinkle with remaining mozzarella cheese. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Let stand 10 minutes before serving. OAMC DIRECTIONS. Assemble lasagna in a foil lined baking dish and then place in freezer. No prior baking needed. Freeze until firm enough to remove from baking dish. Cover completely with another layer of heavy foil, then place in a gallon sized freezer bag and label. To Serve: Place frozen foil wrapped lasagna back into baking dish originally used. Thaw and bake covered at 375 degrees for 45 minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes. To bake from the frozen stage, and 30 minutes to total baking time.
In a medium skillet, heat oil over medium heat. Add the garlic and saute for 1 minute. Stir in the beans, salsa, brown sugar, Worcestershire sauce, mustard, cumin, and salt. Bring to a simmer and cook for 10 minutes. Remove from heat and spoon onto buns. Top with cheese and serve.
If cooking on stove top, saute onion and pepper until tender. Place all ingredients in pan and heat over low till flavors blend, about 20 minutes. If cooking in crock pot place all ingredients in crock pot and cook on low 4 hours.
Place chicken cutlets on clean work surface with narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each piece of chicken. Sprinkle each piece of chicken with about 2 TBS. of fontina cheese. Roll up chicken and secure with one or two toothpicks. Warm olive oil and halved garlic clove in large skillet over medium heat for about 2 minutes. Add chicken and brown on all sides, about 3 mins per side. Remove chicken and remove and discard garlic halves. Add wine and simmer for about 2 mins, while scraping up brown bits from bottom of pan with wooden spoon. Combine tomatoes and red pepper flakes in blender and blend until smooth. Add tomato mixture to reduced wine in pan. Simmer for about 5 mins for flavors to marry. Return chicken to pan. Simmer chicken in tomato sauce for about 10 minutes. Turn chicken over and simmer until cooked through, about 5-7 minutes. Remove chicken from pan. Season tomato sauce with salt and pepper. Spoon sauce onto plates or platter. Cut chicken into 1" rounds. Remove toothpicks. Place chicken over sauce and serve immediately.
Preheat oven to 350 degrees. For Cake: Add pineapple, juice included, along with eggs and oil. Mix well. Add optional coconut and nuts if desired. Pour into (2) 9" round cake pans, greased and floured. Spread evenly. Bake 25 - 35 minute or till toothpick inserted in center comes out clean. Remove and cool on wire racks 5 minute invert and cool additional 10 minute Run knife along edges, loosen and place on cake plate. Prepare frosting. Frosting: Cream the butter with the cream cheese till mixed well. Add powdered sugar, 1 cup at a time. Add vanilla and water. Consistency should be spreadable but not too runny or too stiff.
Cook pasta. In a large skillet, saute onion and pepper in oil until tender. Add chicken, Cajun seasoning ang garlic; heat through. Transfer to a large bowl. Drain pasta; add to chicken mix. Stir in Alfredo and spaghetti sauce. Transfer to a greased 13x9 baking dish. Sprinkle with cheeses. Cover and bake at 375 for 15 min, uncover and bake for 10-15 min longer.
Peel the cooked potatoes and grate them through a coarse grater. Slice the onions into thin wedges. Melt the butter in a non-stick frying pan and add the onions and sweat them until they look glassy and transparent. Add the grated potatoes and the salt and stir through. Fry while stirring them around in the pan for about 3 to 5 minutes. Press together to form a flat cake and fry over medium heat until there is a golden crust on the bottom. Place a serving platter on the pan and turn the pan upside down, so the Roesti falls on the platter with the crust on top. Serve immediately.
Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Stir in mashed bananas and pecans. Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Pour batter into 2 greased and floured 8 inch round cake pans. Bake at 350 degrees for 30 minutes or until toothpick comes out clean. Cool cake in pans 10 minutes; remove layers from pans, and let cool completely. For frosting, combine all ingredients in a heavy saucepan; cook over medium heat, stirring frequently until mixture reaches soft ball stage (240 degrees). Remove from heat, and beat until spreading consistency; add additional milk, if necessary. Spread immediately on cooled cake between layers and on top and sides.
Cook and chop bacon. Combine all ingredients in a large Dutch oven (or crock pot if using that). Mix well. Simmer on the stove, over a camp fire, in the oven (at 350°F), in the crock pot, or on the grill (medium heat) until the vegetables are soft (at least an hour). You should stir often (unless you're cooking in the oven or crock pot), to prevent sticking on the bottom of the Dutch oven. Stir lightly, you don't want to mash the beans.