HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl. Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.
Slice the onion into thin rings, about 1/8 to 1/4-inch thick. Separate the rings completely, place into a bowl and pour the milk and water over them. Swish them around occasionally and let sit for about 30 minutes. Place the flour, salt and paprika into a plastic bag and shake to combine. Heat oil in a frying appliance or in a large, deep frying pot to 360°. Using a fork, lift a bunch of rings out of the bowl and let the milk drip, then add the rings into the flour bag. Twist the bag shut and shake it, coating the rings. Lift the rings out and shake them a little back into the bag, to remove excess flour. Add the rings to the oil and let cook, stirring occasionally to keep them cooking evenly. Don't worry about trying to keep them separated -- because they're thinly sliced they're going to want to tumble around each other. Let them cook for about 2-3 minutes, until they're a nice golden brown. Remove with a large slotted spoon, letting the excess oil drip back into the pot, and place on a paper towel-lined sheet pan. These are best consumed hot from the fryer. One large Spanish onion is equal to about 3 batches of rings in the fryer. This recipe is really easy to double, triple, etc.
In a large skillet, brown the sausage/tofu/or meat of your choice, onion and garlic. Place this mixture, the barbecue sauce, sugar and all the beans WITHOUT draining their liquid into the slow cooker/dutch oven. Season with salt and pepper and optional ingredients of your choice . Cover and simmer for 1 hour on high or 3 hours on low. Note: Low is best! You can scorch the beans on the bottom when cooked on high. This is always better the next day when the flavors have had a chance to blend. This can be canned, frozen or refrigerated for days.
Cream crust ingredients. Pat 1/2 of mixture into a 9x13 inch pan. Set aside other half. Mix filling ingredients (sugar, flour, cinnamon), and fold in mangoes. Spread over crust; add rest of crust mixture over mango filling. Bake at 375 degrees for 30 minutes.
Put all but soda pop into serving container and chill. When ready to serve, place half of mixture in punch bowl with ice and 2 qts of soda pop. Use as needed. You can add and frozen berries to the base and freeze with the base or add as it is being served.
Preheat broiler. Place the doughnuts on small baking sheet; then set aside. To make the caramel sauce: stir the butter and brown sugar in a heavy medium skillet over medium heat until the butter is melted. Boil for 1 minute, stirring occasionally. Remove from heat. Mix in lemon juice and spices, then rum; stir to blend. Cool caramel sauce 3 minutes. Meanwhile, broil the doughnuts just until hot and bubbly, watching closely to avoid burning, 1 to 2 minutes per side. Transfer the doughnuts to 2 dessert sized plates. Gently toss bananas with caramel sauce in skillet, to coat. Top doughnuts with a scoop of ice cream, flattening slightly in center. Spoon bananas and caramel sauce over. Sprinkle with nuts and serve.
Place shrimp in a 13-x9-inch pan. Add celery, garlic, and onion. Squeeze lemons over shrimp; add squeezed lemon halves to pan. Melt butter in a small saucepan, stir in pepper and next 4 ingredients. Pour mixture over shrimp in pan. Bake uncovered at 400F for 25 to 28 minutes or until shrimp are done, stirring several times. Serve with French Bread to sop up juices.
Place the spinach and watercress in a large bowl. Pour some of the vinaigrette on top and toss. Top with the chopped caramelized pecans and sprinkle the scallions over the top. Drizzle some more vinaigrette on top. If you have leftover vinaigrette, you can eat it with a spoon!
In a mixing bowl, whisk flour, baking powder, and salt until uniform; set aside. Add 4 ounces white chocolate and all the butter in the top of a double boiler set over simmering water. Stir constantly until half the chocolate and butter is melted. Remove the top of the double boiler; continue stirring, away from the heat, until the mixture is smooth; cool for 10 minutes. In a large mixing bowl, whisk the egg and sugar until thick and pale yellow (approx 2 minutes). Whisk in the cooled chocolate mixture until smooth; whisk in the milk and vanilla. Use a wooden spoon and stir in the remaining chopped white chocolate. Stir in flour mixture just until moistened. Fill muffin tins that have been sprayed with nonstick cooking spray, 3/4 full. Bake in a 375°F oven for 20 minutes OR until muffins are browned with sightly rounded tops and pick comes out clean. Set pan on a wire rack to cool for 10 minutes. Turn muffins out of pan; cool on wire rack for 5 minutes. If storing or freezing muffins, cool completely before sealing in airtight container or in freezer-safe plastic bags. Alternative--White Chocolate Orange Muffins: add 2 teaspoons orange extract or 1/2 teaspoon orange oil with the vanilla.
Preheat oven to 350&deg;F. Prepare rice according to package directions. On large sheet pan, spread out cabbage and spray with oil, salt and pepper to taste. Change oven to broil, and place cabbage under broiler at medium distance until tender and lightly browned, 8-10 minutes. In a bowl, stir cooked rice, cabbage, craisins, and almonds. Set aside and let it cool to room temperature. Now add cheese and stir until everything is nicely mixed. Season with more salt and pepper, if needed. Serve right away, 3/4 cup per person.
For the dressing-marinade mixture, in a small bowl whisk together lime juice, garlic, cumin, salt, and pepper. Reserve 1/4 cup of the mixture for the dressing in the refrigerator. For the marinade, transfer remaining mixture to a self-sealing plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours. Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate. Remove chops from marinade (do not pat dry), discarding marinade from the bag. Grill chops and pineapple directly over heat, turning once, until internal temperature of pork on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), followed by a 3-minute rest, about 8 to 11 minutes. Plate greens on 4 dinner dishes. Divide pineapple, black beans, and onion onto plates. Top with pork chops. For the dressing, whisk the 3 tablespoons of oil and honey into the reserved dressing mixture; drizzle atop salads. *Cuban cooking often calls for sour orange juice, which is less sweet and more acidic than common orange juice. If you can find sour oranges, such as Seville or Bergamont, substitute this juice for the lime juice. You can also use half lime juice and half orange juice.
Preheat oven to 400°. Butter or grease a 9-inch cake or pie pan. In a mixing bowl, combine oatmeal, flour, brown and white sugar, and baking soda. Cut in the butter (as you would for pie crust); with a pastry blender or with your hands, rub the butter into the dry ingredients until well blended. Beat in one egg and vanilla extract. Press 2/3 of the cake dough into the bottom of the pan. Spread the rhubarb jam evenly over the layer, then crumble remaining dough over top of cake. Bake for 20-25 minutes, or until crust is golden brown. Cool in pan on wire rack. Slice and serve.
Preheat oven to 350°F. Coat an 11-inch by 7-inch casserole dish with cooking spray. Heat oil in a frying pan and add onion & bell pepper. Saute till tender. Mix the onion/pepper mixture with corn, beans, tomato sauce, tomatoes & Worcestershire sauce. Taste and add salt & pepper if needed. Pour it all in the casserole dish and cover the top with a layer of bacon. Cover and bake for 50 minutes, remove cover and bake 10 minutes more or until bacon crisps up. *** To make using fresh vegetables: Cover the BOTTOM of the dish with the bacon then layer with fresh lima beans, fresh sliced tomatoes, chopped onion and green pepper, fresh white corn (cut off cob, of course), another layer of sliced tomatoes and another layer of bacon on top. Bake as above.
Preheat oven to 350 degrees. In a large mixing bowl, combine the butter, almonds, sugar, honey, almond extract, egg, cinnamon and nutmeg. Gradually add in the flour to form a dough (knead with clean hands if necessary-it can be sticky). Refrigerate dough for about 10 minutes, or until it is slightly firm. Pour seeds into a small bowl. Pinch off a walnut sized ball of dough and roll it in the sesame seeds to coat. Then, take the ball and roll it between your palms into about 2 in long pieces, tapering the ends . Place side by side on a cookie sheet , curving them into crescent shapes. Bake for about 25 minutes or until golden brown, being careful not to burn.
Preheat oven to 350 degrees. Grease a 9-inch springform pan. Combine Rice Chex, pecan, honey, cinnamon, and butter. Press into the bottom and slightly up the sides of a springform pan. Bake for 5-7 minutes, set aside to cool. Place remaining ingredients into large bowl and beat until smooth. Pour into prepared pan and bake in the center of the oven for 50-55 minutes, or until the center feels solid in the middle. Cool, loosen rim from pan, cover with plastic wrap and refrigerate until ready to serve. You can take about 1/4 cup shredded carrot, spread out on parchment paper and bake at 350 degrees for about 10 minutes, don't let them brown. Cool, place in a small bowl and lightly sprinkle some sugar over the dry shredded carrot and garnish individual pieces of cheese cake.
Cook the chopped cauliflower in the water and chicken stock cubes in a large pot on high. About 20 minutes. In seperate pan spray with cooking spray. cook the sausage onions and pepers on meadeum heat until done. about 10-15 minutes. using a blender or wand puree the cauliflower. pour in the other ingredieants and let simmer for 5 minutes. Also, include the Paprika at this time.
Cut peels, including pith, from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl. Whisk together vinegar, honey, sour cream, salt, and 3 tablespoons grapefruit juice in a small bowl. Season with pepper. While whisking, add oil in a slow steady stream; whisk until emulsified. Halve endives lengthwise, and core; cut leaves into 1-inch-thick pieces. Toss with three-quarters of the dressing. Cut avocado into 1/4-inch-thick slices. Divide endive and avocado among four plates. Drizzle each serving with one-quarter of the remaining dressing. Divide grapefruit segments among plates.
Cook macaroni as directed on package; drain and set aside. Cut pepperoni slices into quarters. In a large skillet, cook ground beef and onion; drain. In a large bowl mix together pizza sauce, tomato sauce, tomato paste, sugar, pepper, garlic and onion salts. Stir in cooked macaroni and pepperoni. In a greased 2-quart casserole dish spoon in half of the macaroni mixture; sprinkle with half of the mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, in a 350 degree oven about 40 minutes or until cheese is lightly brown.
Slice kumquats into thin rounds, discarding seeds (do not peel). Combine arugula, parsley, dates, kumquats and parmesan in a large bowl. Whisk together lemon juice and olive oil. Season with salt and pepper. Pour over salad and toss.
In a sauce pan bring 1 quart of cold water to a full rolling boil. Remove from heat; pour over tea. Stir and let stand for 5 minutes. Stir and strain liquid into a pitcher containing 4 mint springs, sugar and 1 quart cold water. Stir to dissolve sugar. Cool mixture. Remove mint before chilling for several hours or overnight. Stir in Pineapple juice. Serve over ice in tall glasses. Garnish each glass with a pineapple wedge.
Melt butter in a large saucepan over low heat, add packages of salad dressing and mix. Stir in the soup and wine, then blend in cream cheese and stir until smooth. Add mushrooms and heat through. Add a thin layer of sauce in a greased casserole and place chicken breasts over sauce. Pour rest of sauce over chicken and bake at 325 degrees for 1 hour.
Combine water and lemon juice in heavy medium saucepan. Add apples and stir to coat with liquid. Cover pan and bring to boil. Reduce heat and simmer mixture for 3 minutes. Mix sugar, Calvados and spices into apple mixture. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer about 45 minutes, stirring occasionally. Check the preserves at this point. Drop 1 tbsp of preserves onto a chilled saucer and put in freezer. If preserve wrinkles when pushed after 2 minutes of cooling, then it's done. Spoon hot preserves into hot, sterilized jars and wipe rim clean. Seal tightly. Cool. Refrigerate up to 3 months.
Put beans in pot and cover with cold water. Soak for 8 to 10 hours or overnight. Drain and put beans back into pot with carrot, celery, garlic, whole onion and 8 cups of water. Bring to a boil. Skim surface if necessary. Reduce heat and simmer for approximately 45 minutes. Check beans for doneness. They should be soft and creamy, not too mushy. Season beans with salt towards the end of the cooking time. While the beans are cooking, saute the onion in olive oil in a large skillet until onion is softened. Add the pancetta and continue sauteing until onion and pancetta are golden but not too crispy. Add the red pepper flakes and season with salt and pepper. Stir in the rosemary and saute for one minute. Remove pan from heat and cover. Take the beans off the heat once they are cooked. Remove carrot. Throw out celery and onion. Lift out an abundant slotted spoonful of the whole beans and put into the pancetta pan. Take 2 tablespoons of the pancetta mixture and add to bean pot. Cut up the carrot and add to pancetta mixture. Using an immersion blender, puree the bean mixture until completely smooth. Add the pancetta mixture, stir briefly and bring to a boil. Stir in pasta pieces and cook until pasta is tender. If soup is too thick, add a little hot water. Serve with grated cheese and a swig of olive oil.
Recipe directions lets you know what to do with the ginger. Put all ingredients except oil into 4 or 5 quart slow cooker. Drizzle oil over everything; mix thoroughly. Cook on low for 5 hours. If eggplant begins to look dry while cooking, drizzle a little more oil into the slow cooker. Serve with roti, naan or rice.
Prepare and bake cake according to package directions, then let cool completely. Scrape off the darker brown layer of cake on top. Then crumble cake into a large bowl. Add 1/4 cup of white frosting to the bowl with the cake crumbles and mush and mix together by hand. The mixture should be easily shapeable. Divide mixture into two portions onto a large wooden cutting board. Shape each portion into an even 3D disc, about 4 1/2 x 1 inches, making sure the top is as evenly flat as possible. Cut each disc into 8 even slices, just like a pizza. You should end up with 16 pizza slices total. Set aside 2 pizza slices. These will be divided among the remaining 14 slices to use for "crusts.". Tear off a little bit of dough from the reserved slices, shape it into a small log and place on the tops of a pizza slice, folding over the sides. Spread the dough across the back and front with your finger to securely attach it. Add about 1 1/2 cups brown candy melts to a microwave-safe bowl. Microwave in 30-second intervals until melted. Whisk until smooth. Working quickly, dip each pizza slice into the candy melts using a fork. Scrape excess off on the rim of the bowl. Set on a parchment-lined baking sheet. If needed, chill in the fridge for 5 minutes. Trim the chocolate that has pooled on the bottom of each pizza with a paring knife. Cut "pepperonis" out of a sheet of red candy leather using a round #804 piping tip. Add about 1 cup yellow candy melts to a microwave-safe bowl. Microwave in 30-second intervals until melted. Whisk until smooth then transfer to a small piping bag. This should have a thicker consistency than brown candy melts, so let it set up a little bit before cutting off the tip. Working with a few at a time, pipe the yellow candy melts onto the top of the pizzas first. Then go in and pipe in the drips, letting it drip off the sides. Immediately top with the pepperoni slices. If the chocolate sets up in the piping bag, just place the bag in a bowl and microwave for 10 seconds. Let the chocolate set completely, chilling in the fridge 5 minutes if needed. Transfer to a platter and enjoy!
Set oven to 350 degrees. Grease a 13 x 9-inch pan. In a bowl, combine flour, sugar and salt. Cut in the Crisco shortening with a pastry knife until crumbly; reserve 1 cup of the mixture for the topping. Add in baking powder, eggs and vanilla to the remaining crumb mixture. Beat on medium speed of an electric mixer for 2 minutes, or until smooth. Spread evenly into prepared pan. Bake for 20-25 minutes. For the filling and topping: beat the cream cheese on medium speed until smooth and creamy. Gradually add in the sweetened condensed milk, lemon juice and cinnamon; beat until smooth. Fold in peaches; spread evenly over cake. To the reserved crumb mixture, add in nuts, brown sugar and cinnamon; mix well, and sprinkle over filling. Bake for 30-35 minutes longer, or until set. Serve warm. Delicious!
Cream the butter and cream cheese. Add the egg yolk, lemon rind, and vanilla, beating well at medium speed of an electric mixer. Combine the flour sugar, and salt; add to the creamed mixture, beating well. Cover and chill thoroughly. Shape the dough into 1 inch balls. Beat the egg white until foamy. Dip each ball of dough into the egg white; roll in the chopped pecans. Place 2 inches apart on an ungreased cookie sheet. (I use parchment paper for easy clean up). Press your thumb into each ball of dough, leaving an indention. Bake at 325 degrees for 12 to 15 minutes or until lightly browned. Transfer cookies to a wire rack and fill each cookie with jam. Let cool completely.
Place oven rack in lowest position. Preheat oven to broil. Melt 1 tablespoon butter in a large non-stick skillet over medium heat until it begins to foam. Place brioche slices in the skillet, moving them around until well-buttered and browned. Using a cookie cutter, biscuit cutter, or drinking glass, press a hole in the center of each bread slice; discard the cutout rounds. Divide the remaining tablespoon of butter between the 2 holes in the bread. When butter begins to foam, crack an egg into each hole. Cook until the egg whites set about halfway up the sides of the yolks. Flip the bread with a spatula and cook for another minute or so. Remove bread from skillet and place onto a broiler pan. Spread grated cheese thoroughly over the bread (covering as much surface area as possible to prevent the bread from burning). Place pan under the broiler. Remove as soon as the cheese melts. Serve with broiled tomatoes or a simply dressed green salad BUT I would want some bacon and fruit added to feel well-fed. :-) .
Move oven rack to middle position and preheat the oven to 350 degrees. Butter a 9-inch springform pan and sprinkle with 1/4 cup bread crumbs. Shake the pan to evenly spread out the crumbs. Put the potatoes in a large pot and add cold water to cover by 1 inch. Bring to a boil over high heat then lower heat to a simmer. Cook until tender, around 15 minutes. Drain the potatoes and return to the pot. Mash them with 4 tablespoons butter until smooth. Add the cream, salt and pepper and stir until well mixed. Let it cool for 5 minutes then stir in the eggs one at a time. Spoon half the potatoes into the prepared springform pan. Layer the slices of fontina cheese over the potatoes and then layer the salami pieces over the cheese. Cover with the rest of the potatoes. Melt the remaining 1 tablespoon of butter and mix with the rest of the bread crumbs (1 tablespoon). Mix in the Parmesan cheese and sprinkle this mixture over the top of the potatoes. Bake for 35-45 minutes, or until the casserole is very hot and puffede and the top is golden brown. Remove from oven and run a paring knife around the casserole to loosen from the sides and let it stand for 10 minutes before removing the sides of the pan. Serve hot.
Prepare pudding according to package directions. Fold in the container of lite cool whip. Line the bottom of a 9x13 pan with the graham crackers. Spread half of the pudding mixture on top of the graham crackers. Put another layer of graham crackers. Spread remaining pudding mixture on top Put another layer of graham crackers Microwave frosting for 20-30 seconds to thin slightly. Pour/spread over the top of the graham crackers. Refrigerate for 6-8 hours to allow graham crackers to soften.
Pop kettle corn in microwave until finished-- listen carefully to be sure it doesn't burn! Meanwhile, chop 4 of the miniature Dove chocolates, leaving the 5th one whole.Remove popcorn from microwave and set aside. Place peanut butter in microwave-safe mug and microwave until partially melted (about 15-20 seconds). Remove from microwave and put the unchopped chocolate in the peanut butter. Place peanut butter back in microwave for about another 15-20 seconds or until chocolate has melted. Meanwhile, place 1/2 of the bag of popcorn in a microwave-safe bowl and sprinkle with 1/2 of the chopped chocolates, 1/2 of the teddy grahams (if desired) and a few mini marshmallows.Remove melted peanut butter from microwave and stir. Drizzle 1/2 of the mixture over the popcorn and chopped chocolate in the bowl. Repeat the layers of popcorn/chopped chocolate/teddy grahams/marshmallows/drizzled peanut butter. Place bowl in microwave and heat until chopped chocolate has softened up a bit (about 10-15 seconds). Remove, sit back, and enjoy. *Note: can make process even easier by substituting dark or semisweet chocolate chips in place of chopping the miniature Dove dark chocolates. Also, can add things like candy corn, colored M&M's, Reeses Pieces, etc to make recipe Holiday-friendly-- have fun with it!
In a small saucepan,combine all the ingredients (except turkey) and bring to a boil. Remove from heat. Place turkey in shallow roasting pan. Baste with butter mixture. Bake uncovered at 325 degrees or until meat thermometer reaches 170 degrees. Baste every 20 minutes.
In a bowl, mash beans into a thick paste and mix in green onion, carrot, quinoa, parsley, feta, salt, and egg whites. Form mixture into six patties and chill 30 minutes. Heat 1 Tbsp oil in a skillet over medium-high heat, directly on grill grates or on stove top, and cook patties until golden (add remaining tbsp oil if cooking in batches), 4 to 5 minutes per side. Serve on buns with mustard, grilled onions, and lettuce. Tip: For grilled onions, drizzle slices with oil, season with salt and pepper, and grill over medium-high heat, turning, until tender and charred, 6 to 8 minutes.
Preheat oven to 350 degrees F. Melt 2 tbsp butter on medium heat. Stir in 1 tbsp flour. Add the milk in slowly, constantly stirring. Stir until it's all well blended and a little bit thickened. Add salt and pepper to taste. Grease a baking dish. Slice potatoes very thin and chop onions finely too. Alternate layers of onion and potato. Pour sauce over everything. Cover with bread crumbs. Sprinkle melted butter over it all. Bake covered for 1 hour. Uncover and bake for 15 minutes more.