HumbleIntelligence/food-ner-1-Million huggingface dataset:
With sharp knife, carefully remove rind from cheese. Wrap cheese in plastic wrap; freeze 30 minutes. Meanwhile, in 1-quart saucepan, heat apple, cherries, sugar and 1/4 cup of the water to boiling. Reduce heat to low; simmer 2 to 3 minutes, stirring occasionally, until fruit is tender. In small bowl, mix cornstarch, cinnamon, remaining 1/4 cup water and orange juice until well blended. Add to apple mixture, stirring constantly. Simmer 2 to 3 minutes or until sauce thickens. Remove from heat; stir in walnuts. Heat oven to 375°F Line 15x10x1-inch pan with foil. On foil in pan, unroll dough into 1 large rectangle (if using crescent rolls, firmly press perforations to seal). Press into 11x9-inch rectangle. Cut 11x3-inch strip from 1 side of rectangle; set aside. Cut cheese round horizontally to make 2 rounds. Place cheese rounds next to each other in center of dough rectangle. Roll sides of dough up next to cheese, forming a rim around cheese. Top cheese evenly with apple mixture. Cut remaining strip of dough into 6 (1/2-inch wide) strips. Place 3 strips lengthwise across cheese. Cut remaining strips in half; place across other strips to make lattice; press edges to seal, tucking under if necessary. Fold foil edges up about 1 inch from dough; pinch corners of foil together. Bake uncovered 30 minutes. Cover with foil; bake about 5 minutes longer or until golden brown and cheese is softened. Let stand 10 minutes. To serve, cut in half lengthwise, then into crosswise strips. Serve warm.
Heat oven to 275 degrees F. Line 2 cookie sheets with parchment paper. Combine brown sugar and water in a 4 cup microwave proof cup. Microwave on high 5 minutes until sugar is completely dissolved. Remove from microwave and stir in vanilla and salt. In large mixing bowl, mix oats, nuts, and brown sugar mixture. Mix thoroughly. Spread onto cookie sheets and bake 45 minutes-1 hour until golden brown. When granola has cooled completely, add fruits if you wish and store in airtight container.
Preheat oven to 425°. Fry bacon strips in the oil until they begin to crisp; add in sliced mushrooms; soften them in the pan with the bacon. Combine flour and thyme in a plastic freezer bag; add chicken thighs; toss to coat. Melt butter in the pan (with the bacon/mushrooms); add in chicken thighs and all the flour left in the bag; stir around with the bacon and mushrooms until chicken begins to color, about 25 minutes. Pour in the hot stock and Marsala, stirring to form a sauce; let this bubble for about 5 minutes. Take two 1 1/4 cup pie pots (if yours are deeper, don't worry, there will simply be more space between the contents and the puff pastry top) and make a pastry rim for each one; an approximate 1/2-inch strip curled around the top of each pot; dampen the edges with a little water to make the pastry stick. Cut a circle bigger than the top of each pie-pot for the lid; divide the chicken filling between the two. Dampen the edges again and then pop on the top of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pies for about 20 minutes, turning them around halfway through cooking; once cooked, they should puff up magnificently.
Boil pasta according to package directions. Drain and place back into boiling pot. Leave burner on low-med. Do not rinse. Add olive oil and salt to noodles and stir to cover noodles. Add carrots and broccoli and stir. Add cheese. Stir until melted over low-med heat. Serve.
Combine potato cubes, carrot pieces, chopped onions and cilantro in large bowl. In a small bowl whisk together dressing ingredients and pour over salad ingredients. Gently combine tomato chunks with the rest of the salad. Chill and allow flavors to blend.
in a sauce pan under medium high heat, empty the can of tomatoes, juice and all. add the onions and spices. while the onions and tomatoes heat, slice the hot dogs into pieces. add them to the pot, stir let it get almost boiling. add the can of chili. heat it to just bubbling. serve with mustard and cheese for the garnish.
Peel the potatoes. Dice. In a large saucepan filled with water, put the potatoes inches. Bring to a boil. Reduce the heat to a simmer and cover. Cook until tender. Drain the potatoes. Return to the saucepan and mash potatoes and milk together with a potato masher. Stir in onion dip, salt, pepper, Parmesan cheese, and bacon. Serve hot.
Combine zest, water and rice in rice cooker. Set to cook. It will be done about the same time as the stir fry if you do this step first. For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Combine all ingredients for sauce together in a microwave safe bowl, stirring the sauce until all ingredients are combined. Microwave for 30-45 seconds. Stir well to combine. Combine the sauce with the chicken and vegetables and serve over hot rice.
Preheat overn to 400 degrees and grease a muffin tin or line with paper muffin cups.combine corn muffin mix, brown sugar, eggs, hot sauce and milk and stir until combined then stir in hot dogs. Fill greased or lined cups 3/4 full. Bake for 14-18 minutes or until golden brown. Serve immediately or refrigerate.
Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans (tip:use cocoa powder to dust pan). In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla: beat on medium speed of electric mixer for 2 minutes. Stir in water. (Batter will be thin.). Pour batter evenly into prepared pans. Bake 30-35 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Prepare Ora's Favorite Frosting; spread between layers and over top and sides of cake.
Preheat oven to 450°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 tablespoons oil, parsley, and half of the garlic in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 15 minutes. Remove sheet from oven; place romaine around chicken. Drizzle romaine with 1 tablespoons oil and sprinkle with remaining garlic. Season with salt and pepper. Roast until chicken is cooked through and lettuce is soft & browned at edges, about 5 minutes. Divide among plates. Top lettuce with anchovies and capers; garnish with lemon wedges for squeezing over.
Saute the pork chops in half the butter and oil, about 8-10 minutes each side. In a saucepan, heat the rest of the butter. Saute the onions and garlic until tender. Add the gherkins and sherry. Simmer until most of the liquid has evaporated. Whisk together mustard and cream. Add to sauce and simmer for 2 minutes. Pour over pork chops and serve.
Preheat oven to 375 degrees F. Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
Preheat oven to 325 degrees F. In large mixing bowl mix together the whole corn (do not drain), creamed corn, eggs, sour cream, butter and Jiffy cornbread mix. Spray 9x13 baking dish with non-stick cooking spray and pour mixture inches. Bake for 35 minutes. Top with Swiss Cheese and return to oven for an additional 10 minutes.
Mix all ingredients together in a food processor. Add horseradish, lemon juice, Tabasco Sauce and salt and pepper to taste.
In a large, zip top bag, combine olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne pepper, cloves, saffron, cinnamon stick, salt and lamb. Seal well, pressing out excess air. Refrigerate 4-6 hours, turning occasionally. Empty the bag into a tagine or a medium enameled cast-iron casserole. Remove the lemon zest and discard. Add the water, carrots and onion, and bring to a simmer. Cover and cook over low heat 2 hours or until lamb is quite tender. Remove fat from broth. Rinse olives well and add to pan. Season with salt to taste. Remove from heat and add parsley, cilantro and lemon juice. Serve with couscous.
Beat cream cheese and butter in large mixer bowl at high speed until fluffy, about 1 minute. Beat in Confectioner's sugar, 1 cup at a time (using more or less sugar depending on preferred consistency) , then continue beating until smooth. Beat in vanilla. Chill bowl of frosting in refrigerator, stirring often, until good spreading consistency. Makes about 2 2/3 cups.
In a food processor, finely mince the garlic, stopping and scraping the sides occasionally, if needed. Add the garbanzo beans and pulse the machine to chop them coarsely. With the machine running, slowly add the olive oil, lemon juice, and the water through the feed tube. Scrape sides as needed. Stop the processor and add the salt, cumin, coriander and cayenne. Puree for a minute or so. Serve with pita bread at room temperature or chilled.
In a 3 quart casserole combine all ingredients. 4 tablespoons salsa can be added for Spanish rice. Cover and cook on 100% power for 3 to 5 minutes. Let stand five minutes before serving. Stir to fluff.
Preheat oven to 375 degrees F. For the topping, combine flour, sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside. For the muffins, combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine eggs, sour cream, oil and milk; mix well. Add egg mixture, cherries and pecans to flour mixture; stir only until combined. Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle reserved crumb topping evenly over batter. Bake in a preheated 375 degree F. oven 20 to 25 minutes, or until golden brown. Serve warm.
The cheese selected here are of the best quality. It's your main ingredient of the sauce, try not to cheat. Parmesean/Romano cheese in a can does not melt at all, because of additives. Highly not recommended. Boil water for pasta, cooking until al-dente. Slice prosciutto into squares. Fine Dice Shallots. Grate Cheeses. Melt butter in a generous sized cooking pan (pan with sides) on low heat. Add shallots and cook till tender/translucent. Add salt and pepper to taste (remember there's alot of salt in these cheeses.) Add heavy cream, stirring constantly until the cream almost boils. Remove from heat. Add drained pasta into pan with cheeses. Stir until you've found decadence in a pan! Soon as I can I'll post a picture, but with green pasta, use a white or cream colored serving dish and garnish with parsley and a few ribbons of parmasean cheese! Bon appetito! (cooking time depends really on your pasta choice). Variations:. For example, skip proscuitto and cook shrimp in sauce before adding pasta and cheese. OMG! Add cooked diced chicken breast. Try pancetta or bacon instead of prosciutto. Use with tortellini? Add Mozarella cheese on top of individual servings and bake it under a 450* pre-heated oven for 10-15 min until mozarella is melted and just starting to brown.
MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts). Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes. In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well. Pour over the bread cubes; let stand 5 minutes. Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Reduce heat to low; simmer for 5 minutes, stirring constantly. Stir in the rum extract; serve sauce warm. Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.
Slice kiwi into halves and spoon the fruit out into a blender or food processor. Add the banana, orange juice and yogurt. Blend, until smooth, taking care not to crush the kiwi seeds, as this can make your smmothie bitter. Pour over ice cubes into 2 long glasses.
1. In a pot, cook pinto beans with enough water to cover and salt for approximately 4 hours, until done. Set aside. 2. Put (cut up) bacon pieces in skillet and fry until half done. 3. Add onion, jalapeno, cilantro, Ro-tel tomatoes (undrained) and saute approximately 4 minutes over medium heat. 4. Add to cooked pinto beans and blend. Serve hot. Please note that you can omit the Jalapeno pepper if you add the Ro-Tel tomatoes, since Ro-tel has Jalapeno in it. You can also add all ingredients (dry beans, etc.) to crockpot and cook on high for approximately 6 hours. This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Beans that I like so much (Anita). CAN BE FROZEN.
Place the squash on a tray and spray with the oil. Strip the leaves from the Rosemary and finely chop. Sprinkle over the squash and roast at 200 deg C for 20 minutes. Heat a heavy based pan and spray with oil. saute the onion until soft. add the rice and coat with the onion mix. Add a ladleful of stock and stir until it is absorbed. repeat this process until all the stock is used. Stir the garlic, cheese, vinegar and roasted squash and serve.
First beat eggs in the food processor. Next add all the remaining wet ingredients and mix. Next add all the dry ingredients and mix. Do not over mix. Spray your waffle maker with a non-stick spray and turn on. (I only spray once on the top and bottom. It doesn't need to sprayed for each waffle.) My waffle maker makes thin waffles not the Belgian waffles. Takes about 4 minutes on level 31/2. Comes out golden and crunchy, just the way we like it. Adjust time according to your waffle maker. Remember the mixture keeps well in the refrigerator for a week.
Line 8" flan tin with shortcrust pastry crust (or use a frozen pie crust and I suggest baking it for 8 minutes prior to filling). Cream together sugar and butter until smooth. Add flour, ground almonds, almond essence, and eggs (beaten). Mix well. Spread your favorite jam evenly over the pastry with the back of a spoon. Pour butter mixture into pastry crust, and sprinkle top with flaked almonds. Bake in pre-heated 350 degree F oven for 30-40 minutes. Leave in until middle has set.
Heat oven to 350°. Mix first six ingredients in mixer on medium speed until smooth and creamy. Spoon into a greased 9x13-inch pan or casserole dish and sprinkle with cheese and bacon. Cover with foil and bake for 30 minutes.
Heat a medium skillet over medium-high heat. Add olive oil. Toss shrimp into skillet and add blackening season, garlic and shallots. Cook for approximately 30 seconds. Deglaze pan with white wine and sherry, remove shrimp and set aside. Add hot sauce, Worcestershire sauce and mustard. Reduce to paste-like consistency. Add heavy cream and reduce to sauce consistency. Add shrimp back to sauce. Cut heat and add in butter. Stir butter until well incorporated. Serve or hot rice or pasta with crispy french bread and a salad if you want.
Sprinkle chicken with salt and pepper; place in a lightly greased 13- x 9-inch baking dish. Layer chicken evenly with sauerkraut, corned beef, and Swiss cheese. Pour dressing over top. Combine breadcrumbs, butter, and parsley; sprinkle over casserole. Bake casserole at 350 for 35 minutes or until golden and bubbly.
Combine scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil in shallow baking dish. Bake at 400 degrees for about 30 minutes (stirring once), or until vegetables are tender. Cook pasta in boiling water according to package directions. Drain hot cooked pasta and toss with vegetables and serve.
Cook the zucchini in a small amount of boiling water in a large saucepan for 6 minutes or until tender; drain well. Place the zucchini in a 1 1/2 quart greased casserole; set aside. Combine the cheddar cheese, sour cream, butter, and salt in a small saucepan; cook over medium-low heat until the cheese melts, stirring constantly. Pour the cheese sauce over the reserved zucchini. Combine the breadcrumbs and Parmesan cheese. Sprinkle over the casserole. Bake, uncovered, at 375 degrees for 10 to 12 minutes or until lightly browned.
In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add the eggs, oil and carrots. Beat until combined. Pour into prepared 9x13, cupcake liners or 9 inch round baking pans. If using 9-in. round baking pans, line with waxed paper, and grease the paper. Bake at 350 degrees for 25-30 minutes, (less if making cupcakes). Cool 10 minutes before removing from baking pans to wire rack to cool completely. Frosting: In a large mixing bowl, combine cream cheese, and butter. Beat until smoooth and fluffy. Beat in the powdered sugar, cocoa, and vanilla until smooth. If using 9-inch rounds: Place one cake layer on a serving plate and spread with half the frosting. Repeat layers. Sprinkle with nuts and chocolate chips.
Whisk together the first 3 ingredients in a large bowl until smooth. Fold in whipped topping. Pour into crust; freeze for 4 hours or until firm. Garnish with raspberries and fresh mint if desired.
Melt margarine over medium high heat in a skillet. Add peppers, onions, and garlic powder. Saute for about 4 minutes. Meanwhile, cook pasta according to box directions. Heat sauce and combine with cooked hamburger and cooked sausage. Use cooking spray to lightly grease an 11 X 13 casserole dish. Place 1/2 of the cooked pasta in the dish, followed by 1/2 the vegetables, 1/2 of the pepperoni, and 1/2 sauce. Repeat another layer. Spread mozzarella cheese over top. Bake at 350 degrees for about 45 minutes or until cheese is melted.
Drain the beans. Combine all dressing ingredients with an Emersion blender. Combine all ingredients and let marinate at least 1 hour or longer.
Clean, peel and cube the rutabaga, and cook in boiling water until tender, then drain. Mash thoroughly; then add all the other ingredients. Put into a 2-quart casserole and bake at 350F for 1 hour. A pinch of cinnamon or ginger might be added.
Put all ingredients into the dutch oven and stir to mix. Cover and bake at 300* for 4 hours or until you are ready to eat. You can thicken the gravy with 1/4 cup of flour mixed into 1/2 cup of water - stir and cook until on top of the stove until it is thick enough for you. We like it just the way it comes out of the oven. Serve with hot buttered biscuits, Recipe #348286 .
Add the mung beans to a food processor and pulse until a fine, fluffy crumb develops, about one minute. Scrape the bean paste from the corners, then add the lemon juice, tahini, garlic, spices and salt. Blend again, for another minute. Start adding the water one bit at a time. Blend until the hummus is smooth, light and creamy. Taste, and adjust to your liking - adding more lemon juice, spices or salt, if needed.
Cook broccoli to tender crisp and cool slightly. In a large bowl, add broccoli, onions, black olives and peppers. Add Italian dressing and toss to coat evenly. Chill for 1-2 hours and stir before serving. Serve as a salad or over pasta.
Brown hamburger and onions in the oil. Combine all other ingredients in the crockpot (Except for the cheese) Cover and cook 1 hour on high then turn your crockpot to low and cook for an additional 4 hours. When finished cooking sprinkle the cheese on top and let sit in the cooker for about 5-10 more minutes until its all melted through.
Steam vegetables for 8-10 minutes or until crisp-tender. Heat olive oil, butter, lemon juice, garlic, and oregano until fragrant. Toss steamed veggies with butter mix, seasoning with salt and pepper to taste as well. Garnish with shaved parmesan cheese if desired.
Heat oven to 350°. Cook noodles and broccoli to package directions. Make sauce by melting butter; add flour, salt, mustard and pepper and stir well. Stir in milk til thick, then add cheese and stir til melted. Place cooked noodles in bottom of greased casserole, then top with broccoli, then chicken. Cover with sauce and bake for 15 minutes. Can top with buttered crumbs, if desired.
Clean and slice mushrooms. Saute in hot butter for 2 minutes over hight heat. Remove from heat. Add marjarum, nutmet, lemon juice, salt& pepper. Place over low heat, add sour cream. Heat but do not let it come to a boil. Serve over sliced toast.
Combine all ingredients in food processor. Pulse until blended and coarsley chopped. Refrigerate in glass jar for up to 2 weeks.
Season chicken with salt and pepper, to taste. Then, heat the olive oil in a large pan and add the chicken. Saute on each side for about 4 minutes on medium heat, or until the chicken is no longer pink in the center. When it is cooked, remove it from the pan and set it aside. Add the garlic and onion to the pan and cook for about a minute on medium heat. Then, add the wine, lemon juice, sugar and salt and pepper and cook for about another minute, stirring frequently. Then, add the chicken broth and cook for about 4-5 minutes, or until the liquid is reduced by about half. Turn down the heat and add the tomatoes and green beans and simmer for about 5 minutes, or until the tomatoes are wrinkled and squishy. Add the chicken to the pan for the last minute or two to reheat it. This goes really well over hot cooked pasta.
In a large bowl, dissolve gelatin in the boiling cranberry juice. Let stand 10 minutes. Stir in club soda and lemon juice. Refrigerate for 45 minutes until partially set. Fold in berries to gelatin mixture. Pour into a 6-cup ring mold that has been coated with non-stick spray. Refrigerate for 4 hours or until completely set. Unmold onto a pretty plate or platter (you can even line it with lettuce leaves if you want to decorate it a bit - remember the 70's?). Fill center of the ring mold with extra fresh berries if desired.
Prepare the apples: Peel and core the apples, cut into fourths and then into a small dice. You should have a generous cup and a half of apples. Place the butter in a small skillet, and cook over medium heat until the butter is golden brown. Pour the butter into a small dish and reserve for later. Add the apples to the saute pan without cleaning or wiping it. There will be little brown flecks from the butter - you want these. Add the lemon juice and cook, stirring occasionally until the apples are soft. Scrape the apples out of the pan onto a plate and let cool. Make the donuts: In a large bowl, whisk the flour, baking powder, salt, baking soda and spices. In a medium bowl, whisk the brown sugar and and eggs. Slowly stream in the reserved brown butter, then add the vanilla, sour cream and cider. Toss the cooked and cooled apples in with the dry to coat. Stir the wet ingredients into the dry until a smooth dough forms. On a lightly floured work surface, press out the dough to 3/4-inch thickness. Cut the dough using a small donut cutter and place on two well-floured baking sheets. (Scraps can be kneaded back together and re-rolled.). Line two baking sheets with paper towels. Pour oil into a large, deep skillet to a depth of 2-inches. Attach a deep-fry thermometer and heat the oil to 365 degrees F to 370 degrees F. Fry the doughnuts until deep golden brown, about 45 seconds on each side. Using a slotted spoon, transfer to the paper towels to drain. Make the glaze: Whisk together the bourbon, honey, lemon juice and powdered sugar. If it is too thick, add more bourbon. If it is too thin, add more sugar. Dip the freshly fried donuts in the glaze and serve warm!