HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut bread into 20 slices diagonally. Combine remaining ingredients and spread onto slices. Place slices on a baking sheet and bake in a preheated 350° oven for 15 minutes or until the cheese is melted.
Thaw dough and let rise at room temperature, about 2-3 hours depending on the temperature. In small dish mix oil, garlic and garlic salt together. Let flavors blend while dough is rising. Tear off golf ball sized pieces of dough and brush with garlic-oil mixture. Sprinkle each piece with garlic parmesan seasoning. Bake at 350 degrees for 15-20 minutes. Place hot rolls in bowl and drizzle melted butter over top. Sprinkle with parmesan cheese and toss to coat. Serve warm.
If using Duce De Leche Sauce prepare it and pour into pie crust. Beat cornstarch and cream in heavy saucepan until cornstarch is dissolved. Stir in sweetened condensed milk and egg yolks. Continue stirring until thick and bubbly. Remove from heat and stir in butter and vanilla. Pour Creme Brulee into prepared pastry shell and chill for two hours or more. Spread sugar over pie and brown in broiler for 5-10 minutes--keep an eye on it so it doesn't burn. Refrigerate leftovers.
Roast desired vegetables in hot oven, 400°F. Toast cumin seeds in hot, heavy pan. Remove to mortar and pestle when toasted. Grind as desired. Prepare couscous by covering couscous with hot vegetable stock. While couscous is plumping, prepare dressing by mixing tomato paste, lime juice, olive oil, cumin seeds and cayenne. Arrange layer of greens on large plate. Arrange roasted vegetables plus fennel over greens. Scatter blobs of goats' cheese over vegetables. Arrange remaining greens and scatter fennel fronds over the top. Sprinkle with nigella seeds. Dress salad at the table.
Par-boil the potatoes for approximately 5-10 minutes. Soften the onion and garlic in a large frying pan with a knob of butter. When the potatoes are softened but not totally cooked, use a slotted spoon to transfer them into the frying pan with the onions. Cook on a medium heat for 5 minutes, stirring regularly. Add the paprika, lemon juice and parmesan cheese and cook for 5-10 minutes or until the potato is totally cooked through. Add the chopped spinach and stir well. It should only take a minute or so for it to cook down. Remove from the heat, mix in the parsley and season well with salt and pepper. Serve immediately.
In small mixing bowl, combine all ingredients and mix well. When thoroughly mixed, pour into a glass airtight container and store in a cool, dark place for up to four months.
Cook lentils, one clove of garlic and bay until tender. When done, drain any excess liquid and bay leaf. Smash garlic into lentils. cook onion and garlic in pan until onion is transparent. Add the fresh vegetables and cook until they are partially cooked. Add tomatoes, wine and salt and pepper, cook for 15 minutes. Add lentils to vegetables and cook until ready to layer. Boil noodles to al dente (8-10 minutes). drain when done and toss with olive oil and parmesan. Cover and set aside. Preheat oven to 350. Melt butter in saucepan, add flour and whisk 1-2 minutes. Add hot milk and cook until it starts to thicken. Remove from heat and add nutmeg and salt. Add eggs slowly. Layer in baking dish vegetable/lentil mix, noodles, half of feta, vegetables, noodles, more feta, bechamel sauce and parmesan. Bake covered for 25 minutes. Uncover and let cook until bubbly and brown.
Soak or prepare the rice noodles according to the package directions. Drain and set aside. Heat the oil in a skillet over medium-high heat, and cook the ginger and garlic, stirring, for 1 to 2 minutes. Add the scallions, chili, carrots and snow peas. Cook, stirring, for 2 minutes. Stir in the salt. Add the noodles and toss to coat. Remove from the heat. Stir in the sesame and chili oil. Garnish with cilantro or parsley. Serve at once. Enjoy!
Discarded,the outside tough layer of ribs and leaves of the purple cabbage. Quarter the cabbage and cut out the core. Shred the purple cabbage leaves. Combine cabbage,carrots and onions in a large bowl. Douse the vegetables with malt vinegar. season with salt and let sit for 1 hour, this will soften the cabbage and make it seemed almost cooked but still with a great texture. Stir in the mayonnaise and mustard. Taste for seasonings. The final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Store leftovers in the refrigerator.
Mix the corn, bell peppers, celery, and butter together. Cut pockets in the pork chops.or can fold over pork steak flour the meat. Stuff pockets with vegetable mixture. mix flour into soup , if you are going gluten free just use cornstarch. Place chops into a casserole dish. Pour soup over meat. if you don't want watery gravy do cornstarch here Cover casserole with foil paper. Bake for 2 hours at 350 degrees Fahrenheit.
CAKE: Preheat oven to 350. Generously butter a 10-inch fluted tube pan; then sprinkle it with flour, tapping out excess. Set aside. In large bowl, beat butter until creamy. Gradually beat in sugar, continue beating until the mix is light and fluffy. Turn mixer to low, sift in flour, baking powder, and salt. Beat until flour is absorbed. Beat in Grand Marnier and orange zest. Beat in eggs, one at a time, beating well after each addition. Add mini-chips. Spread the batter in the prepared pan, smoothing the top even. Bake for 1 hour or until the cake shrinks from the side of the pan. You can use the toothpick method too! Let stand in the pan on a wire rack for 10 minutes, then carefully unmold the cake onto a second rack placed over a piece of wax paper or foil. GLAZE: Meanwhile, combine the orange juice, Grand Marnier and sugar in a small saucepan. Bring to a boil over moderate heat. Lower heat and simmer until the mixture forms a light syrup, about 5 minutes. Brush the syrup all over the warm cake. When cooled, transfer it to a serving plate.
Place bacon in food processor or blender and process until finely chopped. Add remaining ingredients and process until smooth. Refrigerate until ready to serve.
Preheat oven to 300 degrees. Trim any excess fat from the edges of the roast. Place roast on a sheet of heavy duty foil large enough to enclose the meat. In a small bowl, combine the green chiles, chili powder, oregano, cumin, garlic, salt and pepper to taste. Mix well and rub over both sides of the meat. Enclose the meat in the foil and then wrap the foil package in a another sheet of foil so it has a double layer. Place in a large baking or roasting pan. Bake at 300 degrees for 4-1/2 to 5 hours, or until the roast just falls apart with a fork. Remove from oven, open the foil package and shred the meat. Carefully remove foil from pan and transfer the meat and cooking liquid into the pan. Use in tacos, burritos, or enchiladas. Crock pot method: After wrapping the roast in foil, transfer to the crock pot. Cook on low for 8 to 10 hours. Remove foil and shred meat into the cooking sauce in the crock pot. Serve. Make ahead method: This beef is fantastic when reheated with sauce it makes while cooking. If you want to really save time, make a day or two in advance, cover the pan with foil or plastic wrap and refrigerate till needed. Reheat in microwave and serve.
Put cherries and juice,butter,sugar,dried fruit and cinnamon in large pot. Simmer together for 10 minutes. Allow to cool. Add remaining ingredients and mix well. Line a 20cm cake tin well with baking paper. Bake at 165 degrees celsius. Bake for 1 1/2 hours or till cooked. Cool in tin.
Get pan hot with oil (med-high), then add the garlic cloves. Leave garlic in for 5 min until darkens. Remove Garlic then add chicken. Brown on each side and reduce heat. Add the remaining ingredients above. Set stove to simmer don't cover. Rotate the chicken about every 10-20 minutes. If liquid gets a little low, add more Chardonnay and or water. Continue rotating until oil begins to separate and chicken meat is falling off the bone (approx 1 hour).
Heat oil in a large skillet over high heat until hot. While skillet heats dredge chicken tenders in flour. Add chicken to hot skillet and cook 4 minutes or until browned, turning once. Remove chicken from skillet. Reduce heat to medium-high; add green onions and garlic; cook, stirring constantly, 30 seconds. Add orange juice and soy sauce to skillet; bring to a boil. Cook, stirring constantly, 2 minutes or until mixture thickens slightly. Return chicken to skillet; simmer 2 minutes or until chicken is thoroughly heated. Serve.
In a saucepan, bring vinegar, sherry, and salt to boil. Puree remaining ingredients in a blender, then transfer mixture to a bowl. Pour vinegar mixture over mango mixture and stir well. Allow to cool before bottling. Keep refrigerated for 3 weeks or more.
Grind all the ingredients in a mortar or food processor until well mixed. Store in the refrigerator.
Preheat oven to 350*.Grease and flour 10" bundt pan -- set aside. FOR CAKE: combine cake mix, pudding mix, eggs, 1 cup orange juice, oil and orange peel in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350* for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool 25 minutes in pan. Invert onto serving plate. FOR GLAZE: Combine sugar and 1/4 cup orange juice in small pan -- Simmer 3 minutes. Brush warm glaze over cake.
Preheat the oven to 350 degrees. Wash the blackberries and place on paper towels to drain. Line the bottom of a pie pan with half of the pastry. Place the blackberries on top of the pastry. Sprinkle the sugar, cornstarch and lemon rind on top of the berries. Dot butter on top of the sugar, cornstarch and lemon rind. Cut the remaining pastry in strips. Place the strips in a lattice pattern on top of the pie. Bake in the preheated oven for 30-45 minutes or until the top of the pie is golden brown.
Combine all ingredients, except the chops, and mix well with small whisk. Brush mixture on chops and either grill by searing on both sides and then cooking more slowly for 30 minutes or until done, brushing chops occasionally with the sauce. Or to broil the chops; place chops on a broiler rack 5" from heat and broil about 12 minutes per side or until done.
Grits: Bring water and butter to boil, reduce heat to medium low. Cover and simmer 9 to 12 minutes or until thickened, stirring occasionally. Stir in milk or cream. Reduce heat to low. Simmer 8 minutes, stirring frequently. set aside, keep warm. Shrimp: Heat oil in medium skillet over medium heat. Cook onion, red pepper and garlic until tender. stir in shrimp and soup (straight out the can without water added). Cook 8 to 10 minutes or until shrimp is done. Serve over creamed grits.
Melt the butter in a large, heavy soup pot. Add the onion, garlic and paprika, and saute until the onion is translucent and very soft, 5-7 minutes. Add the sausage and cook for a minute or two to begin rendering their fat. Add dill, caraway, broth, water and potatoes. Bring to a boil, reduce heat to a simmer, and cook 15 minutes. Add sauerkraut. Stir well, cover and simmer another 15 minutes. Add sour cream and stir until hot; do not let it boil.
In a small bow, sprinkle gelatin over cold water and let stand 5 minutes to soften. Add boiling water, stirring until gelatin is completely dissolved and mixture is clear. Cool slightly. In medium bowl, stir together stevia and cocoa. Add whipping cream and vanilla. Beat at medium speed until stiff peaks form. Pour in gelatin mixture and beat until well blended. Spoon into serving dishes and chill for at least 1/2 hour.
Place onion in 4-quart CROCK-POT(R) slow cooker. Arrange chicken thighs over onion. Place lemon slice on each thigh. Add olives, brine, herbes de Provence, bay leaf, salt and pepper. Slowly pour in chicken broth. Cover; cook on LOW 5 to 6 hours or on HIGH 3 to 31/2 hours or until chicken is tender. Stir in parsley before serving.
Heat the olive oil in a large saute pan over medium high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the olive oil until just cooked through, about 4 minutes, turning over halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley. Enjoy!
In a saucepan bring water to the boil, add lemongrass and pippies and cover and cook until pippies open slightly (roughly 4 minutes). In a bowl, add sugar, fish sauce and oyster sauce and mix until sugar dissolves and set aside. Strain the pippies, reserving the broth. Heat a wok to high, add oil, garlic and red shallots, followed by the pippies, and then wok toss for 1 minute. Add the sauce and 3 tablespoons of the pippie broth and toss for a further minute and then add the dissolved potato starch and then add the chilli, pepper and asian basil and toss to combine. Enjoy with a beer.
Cream shortening, butter, and sugar together. Beat in egg until fluffy. Stir in molasses and Kahlua. Add dry ingredients to creamed mixture and blend well. Cover and chill for at least 2 hours but preferably overnight. Roll out to 3/8 inch, on a well floured surface, a portion at a time. Keep remaining dough chilled. Cut with cookie cutter and place on lightly greased cookie sheet. Bake at 350 degrees for 8 minutes. Let stand for 1 minute to firm. Decorate with Kahlua Icing. For icing combine all ingredients and tint with food coloring if desired. Pipe icing as desired. to make icing spreadable add 1 or 2 tsp more Kahlua.
Rinse okra well. Let dry completely. Slice into 1/2 inch rounds, discarding the stem portion. Dice and chop remaining vegetables. Place all ingredients in a roasting pan and cook covered at 300 degrees. After one hour uncover and stir. Recover and cook another hour. Cool completely and spoon into 4 one pint freezer containers.
In a small bowl, combine all ingredients except chicken. In a large, shallow non-aluminum baking dish or plastic bag, pour 1 cup marinade over chicken (Reserve the remaining 3/4 cup marinade in fridge for later); turn to coat. Cover or close bag and marinate in the refrigerator, turning occasionally, for at least 30 minutes and up to 3 hours. Remove chicken from marinade, discarding marinade. Grill or broil chicken, brushing with refrigerated marinade, until chicken is no longer pink. Serve, if desired, with grilled pineapple wedges.
Heat a skillet, spray with oil, use medium heat and cook the onion with the brown sugar, stirring for about 5 minutes. Add hot dogs and cook until they are brown (5 min). Remove from heat. Mix the mashed potatoes and the hot dog mix. Stir in the sauerkraut & mustard, add pepper. Spoon into a 1 quart casserole, sprinkle with bread crumbs, drizzle with the margarine/butter. Bake in 350°F oven until the casserole is heated through and golden, about 15-20 minutes.
Preheat oven to 150°C. Grease and flour a loaf pan. Place dates, water and butter in a saucepan, bring to boil and simmer for about 20 minutes (I like to break down the dates a bit for smoother jam). Let cool. Pour date mixture into a mixing bowl, add sugar and beat until light and fluffy. Add egg, mix well. Sift together flour, baking powder and vanilla sugar. Add flour mixture and cream alternately to the mix. Pour into the prepared pan and bake for about 75 minutes.
Wash & soak your large shrimp for about 5 minutes in cold water. Dice your tomatoes, cucumbers into bite size pieces add to bowl. Dice your green onion into small pieces, you will want to use the hole onion except for the stem. Dice & devain you jalapeno, & bell pepper you don't want the seeds. Rough chop your cilantro. Add all ingredients together including spices, hot sauce, & your lime juiced. Let chill for at least 1 hour before eating serve with crackers & or chips.
Preheat oven to 350°F. Beat sugar and 1 cup margarine in large bowl on medium speed til combined. Add eggs and 2 tsp vanilla beat til creamy. Add half the flour, baking soda and salt. Beat till well blended. Stir in the reaming flour and ricotta cheese. Drop by rounded tablespoons 2 inches apart on ungreased cookie sheet. Bake at 350°F about 12 minutes, until BOTTOMS are browned (TOPS SHOULD NOT BROWN!). Transfer to rack to cool. Beat cream cheese, 1/2 cup butter and 1 tsp vanilla til fluffy. Gradually add the powdered sugar, mixing well. Spread on cooled cookie. Sprinkle with nutmeg. Store frosted cookies covered in the refrigerator.
Preheat oven to 350 degrees. In a large pan, boil sliced zucchini until tender (about 8 minutes); drain. Butter a 9x13-inch casserole dish. Cover the bottom of the casserole dish with sliced tomatoes. Layer zucchini and onions. Season with salt and pepper. Sprinkle with parmesan cheese. Repeat layers. Top off the casserole with lots of parmesan cheese. Bake uncovered for 45 minutes.
Melt butter or shortening. (I use microwave). Stir in cocoa until dissolved. Use one batch PER 1 oz. of unsweetened chocolate called for in your recipe.
Heat oil in saute pan over medium heat. Add diced tomato and let start to cook down, about 4-6 minutes. When the tomatoes are half cooked through add the mustard, capers, garlic. Cook until heated through and tomatoes are cook through. Spoon over fish or chicken.
Blend together the cream cheese and mayo. Add the green onion, crab and shrimp. Place in a covered container and chill overnight. Cook time is chill time.
Peel the tomato. Cut the celery into 1" pieces. Combine the bouillon cubes and water until dissolved. Melt the butter in a small saucepan. Add the whole tomato, bouillon, and celery. Sprinkle with salt, pepper, cayenne and basil to taste. Cover and simmer 30 minutes. Remove celery. Serve tomato in broth in a large soup plate.
Place marinade in ziplock bag massage to mix together then add chicken. Chill for 1-4 hours. Grill over medium heat turning once halfway through grilling time. Depending on thickness grill for 8-12 minute.
Heat oil in a large skillet over very low heat. Add garlic and cook until crisp and brown, stirring occasionally (15-20 minutes). DO NOT BURN. Discard garlic. Add peanuts to skillet, increase heat to medium high and shake pan until oil is absorbed by peanuts and peanut aroma is strong (5 minutes); remove from heat. Stir in chili powder and cayenne pepper and season with salt.
Get one lifesaver roll pkg and tape 4 peppermints to it as if they were the wheels (double-sided tape works great). Then for the engineer box use a Hershey's nugget and tape on top of the lifesaver roll. For the steam stack use a Hershey's kiss, tape that on top of the lifesaver roll on the opposite end. That simple.
Heat oven to 350°F. Mix crumbs and butter; press onto bottom of 9-inch springform pan. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, one at a time, mixing on low speed after each one until just blended. Pour over crust. Bake 40-45 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate.
You will also need: 9-inch springform pan. To prepare crust place graham crackers, sugar and butter in a small mixing bowl. Blend well with fingers or a pastry blender. Press into the bottom of a well-buttered 9" springform pan. Chill in the freezer or refrigerator for about 30 minutes while you prepare the batter and strawberries. In a large bowl, beat the cream cheese, sugar and heavy cream until smooth. Add the eggs, one at a time, making sure that the mixture is smooth after beating in each egg. Add the lemon juice, brandy extract, sour cream, vanilla, and flour and continue beating until very smooth and creamy. Fold in the chopped strawberries. Pour the mixture into the chilled springform pan that you have placed on a cookie sheet (the batter will come to the top of the pan so do not be alarmed). Bake in a preheated 425° oven for 15 minutes, then reduce the temperature to 275° and continue to bake for 1 hour. Transfer to a wire rack and allow to cool for 3 hours. While the cake is cooling, marinate the sliced strawberries in the Amaretto and sugar for about 3 to 4 hours. Arranges the slices decoratively on top of the cooled cheesecake and bake in a 350° oven for 7 minutes. Transfer to a wire rack and allow to cool completely for 2 hours. Remove the sides of the springform pan and refrigerate overnight. Remove the cake from the refrigerator for at least 2 hours before serving.
In a large bowl, mix all of the ingredients together except the tomato sauce, salsa, and broth. With clean hands work mixture together. Add just enough tomato sauce to hold mixture together, making it moist but firm. Form into small meatballs, 1 1/2 inch in diameter. In a saucepan, bring the broth to a boil. Decrease heat to med-low and add the meatballs. Simmer about 25 minutes to completely cook the meatballs. Remove the meatballs to a serving dish. Place a bowl of fresh salsa on the side; serve with toothpicks.
Roll fillets in seasoned flour. Heat oil and butter in a skillet. Saute fish until golden brown on both sides, about 4-5 minutes on each side. Remove to a serving dish and keep hot. If there is more than 1 tablespoon of fat left in pan, drain the excess. Add onion and saute until tender, 2-3 minutes. Add garlic, tomatoes and parsley. Toss over high heat for 3 minutes. Add salt, pepper and olives. Pour over fish and serve.
Line bottom of 13 x 9 inch metal cake pan with parchment or waxed paper; grease paper and sides of pan. Set aside. In bowl, whisk together eggs, milk and salt, pour into prepared pan. Bake in 400f degree oven for 10 minutes or until centre is firm when touched. Meanwhile, in nonstick frypan, heat oil over medium high heat; cook red pepper, mushrooms, thyme and pepper, stirring often, for 5 minutes or until mushroom liquid has evaporated. Stir in onions. Invert egg onto work surface; peel off paper. Sprinkle with half of the cheese; spread mushroom mixture over top. Starting at narrow end, roll up jello roll style. Return omelette roll to cake pan; sprinkle with remaining cheese. Broil for 3 to 5 minutes or until cheese is bubbly. Slice crosswise to serve.
Set oven to 350 degrees. Grease an 8 x 8-inch baking pan. Set oven rack to second-lowest position. Sift the first 8 ingredients in a large bowl. In a small bowl, whisk together sour cream, melted butter, egg and vanilla. Add the sour cream mixture to the dry ingredients, and beat with a wooden spoon or a whisk until just combined. Add in chocolate chips and walnuts; mix to combine. Transfer the batter into prepared baking pan. Bake for about 35-45 minutes, or until cake tests done.
In a medium saucepan over medium heat, combine apples, pears, sugar and 1/2 cup water; cover. Cook until tender, about 10 minutes. Press mixture through a sieve placed over a bowl. Discard apple and pear skins and stir in apple juice and another 1/2 cup water. Place mixture in a food processor and pulse 3-4 times until any big chunks are smooth. If making without an ice cream machine, pour into a shallow container and freeze 6 hours, scraping with a fork once or twice to break up crystals. If using a machine, churn until firm enough to scoop.
Saute onions in oil until soft and translucent. Add garlic and cook for another minute or two, but do not allow to burn. Add lentils and toss with oil and onions to coat. Add 4 cups of water and cook for about 30 minutes until the lentils begin to soften. Add canned tomatoes, seasonings, TVP and additional water and cook for about 30 minutes more. Remove from heat and stir in brown sugar. We serve this both in traditional tacos and over rice, topped with all the fixings - tomatoes, avocados, cucumbers, salsa, cheese, sour cream, hot sauce, etc.