HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions and mushrooms in butter in skillet over medium heat for about 3-5 minutes. In a large bowl, beat together the eggs, milk, and pepper. Stir in cheese and the mushroom mixture and bacon. Pour into a greased 2-quart rectangular baking dish (12x7-1/2x2-inch). Bake in 350 degree F oven for 35-40 minutes or until puffed and a knife inserted in center comes out clean. Let stand 5-10 minutes before cutting. Serve warm.
Preheat oven to 375°F. In large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. Remove from heat. In a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, Tabasco and stir until mixture is firm. Form the mixture into 16 round pancakes and place on a large greased baking sheet. In a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes.
Put asparagus and stock into a medium pot and bring to a boil over high heat. Reduce heat to medium and simmer until asparagus is very soft, about 10 to 15 minutes, Set aside 2 cups of the broth; keep warm. Puree asparagus and remaining broth in blender; return to pot and set aside. (I puree in batches) Melt butter in a medium heavy saucepan over low heat. Add flour and cook stirring constantly with a wire whisk for 2 minutes. Whisk in reserved warm broth. Increase heat to medium and cook, stirring, until smooth and thickened, about 5 minutes. Transfer to pot with asparagus puree. Bring to a simmer over medium heat, stirring often. Slowly add half-n-half. Season to taste with salt and pepper.
Preheat oven to 350 degrees. For crust: Preheat oven to 350 and prepare 8 or 9 inch spring form pan (or deep dish 9 inch pie plate). In a food processor, crush crackers and measure out 1 1/4 cup. Return crumbs to processor, add sugar, pulse until evenly blended. Add egg white and pulse until moistened. Bake at 350 for 8-10 minutes until golden. Turn oven down to 325 degrees for cheesecake. Allow pie crust to cool while combining condensed milk and cream cheese (very important for ingredients to be at room temperature) on low to medium-low speed just until smooth, scraping down sides if needed. Sprinkle in cornstarch careful to be sure that it is evenly distributed. Add eggs, egg beaters, vanilla, lemon zest and lemon juice and combine on low speed until smooth - be careful not to overmix - scraping down the sides if needed. Pour into pie crust, but don't go over the edge (it will puff some and then deflate while cooling). If bubbles appear on surface, run knife through cheesecake and pop any visible bubbles. IF you have extra filling (if using a pre-made crust, you definitely will have leftover filling - this depends on size of your pie plate), spray ramekin with non-stick spray and bake 40 minutes, checking visually every 5 minutes after 30 minutes has gone by. Bake for 40-45 minutes (or more depending on your oven) until edges are just brown or tiny cracks appear on edges of cake and center does not jiggle when you shake the pan. Don't open the oven door more than necessary! Turn oven off and prop door open and allow cheesecake to cool for 30-45 minutes in oven. Transfer to wire rack and cool completely. Chill in fridge overnight or a minimum of three hours,. If using spring form pan, remove edges just before serving.
MAKE COCONUT CREAM FILLING: Mix milk, yolks, and sugar in a saucepan and heat until mixture starts to thicken. Add Coco Lopez and corn starch and continue to cook until the cream is thick and smooth. Cool to room temperature. CUT CAKE PIECES: If using ladyfingers, go to next step. If using sponge cake or pound cake, cut the cake into slices 1/2-inch thick. PREPARE BRANDY AND COCONUT: Mix brandy with sugar and water. LAYER CAKE (at least 2 layers): Cover bottom of 13 X 9 glass baking dish with some of the coconut cream filling, and layer ladyfingers or cake slices to cover. Pour some brandy/sugar/water over cake layer. Sprinkle a little ground cinnamon on top, then some coconut. Repeat in layers. Refrigerate overnight. PREPARE MERINGUE WHEN READY TO SERVE: Preheat broiler. In a large bowl, beat egg whites and cream of tartar until foamy. Beat in 3/4 cup sugar, 1 tablesoon at a time. Beat in vanilla extract with the last tablespoon of sugar. Continue beating until egg whites hold a soft peak. Top the Bien Me Sabe with the meringue, sprinkle on a little cinnamon and coconut, and broil it a few seconds or 1 minute until the meringue is golden brown. (A culinary torch could be used instead of the broiler.).
Place the olive oil into a large pot and set over medium heat. Once heated, add the onion, celery, carrot and salt and sweat until the onions are translucent, about 7 minutes. Add the remaining ingredients and stir to combine. Increase the heat to high and bring to a boil. Reduce heat to low, cover, and simmer until the lentils are tender, about 40-50 minutes. You can eat it as is (like I do), or use a stick blender to puree to your desired consistency.
Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Don't overcook the bacon. It should be barely brown around the edges and still somewhat raw-looking in the middle. Add the garlic, salt, pepper, syrup and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot. Add the collard greens and the chicken broth (or water) and bring to a simmer. Reduce the temp to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the pan juices from the pan.
In a large skillet combine hamburger, onion, salt, pepper and chili powder. Brown it until pink is gone. While the meat is browning, cook the pasta according to package directions. When the hamburger is done, drain any fat. Drain the pasta when done. In a large pan, combine hamburger, pasta and all remaining ingredients. Heat. Serve with garlic bread!
Boil tea bags with 4c. water in microwave for 7min. Cover and let steep for 30-45min. Add sugar to hot tea mixture, stir. Pour tea into 2 quart pitcher, fill with water, stir. Pour over a glass of ice and enjoy!
Preheat oven to 350°F In large bowl, mix all ingredients just until well combined but not overmixed. In 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. Bake meat loaf 1 hour approx, drain fat half way through cooking, if needed. Let stand 10 minutes before slicing.
In a pot, melt butter and blend in flour. Gradually add in milk and cook over low heat until thick; stirring often. Add salt, cayenne and cheese and stir until cheese melts. Remove from heat and add eggs, stirring. Add the cauliflower and mix gently. Pour ingredients into a baking dish and bake at 300 degrees F. for 1 hour and 15.
Dough: (Using ABM). Make sure the potatoes are smoothly mashed. Combine all ingredients, in order listed, into pan of bread maker. Run dough cycle. (By Hand). Mix warm water, yeast, and 1 tsp sugar until yeast is dissolved. Let sit for 5 minutes. Stir in egg, buttermilk, sugar and melted butter. Mix baking soda into 1 cup flour. Stir mixture into liquids. Stir in orange zest. Stir in 3 1/2 cups flour. Sprinkle remaining 1/2 cup flour over kneading surface. Turn dough out onto surface and knead 5-10 minutes until dough is smooth and elastic. It should still be slightly sticky. Put dough in bowl, spray top with cooking spray and place in warm spot to rise until about doubled. While dough is rising, make filling by combining the ingredients. When dough is through rising, or dough cycle is done, turn dough out onto lightly floured surface. Roll dough out into 10 x 18 inch rectangle. Spread filling over dough, leaving a 1 inch border along the longer sides. Roll up dough, jelly-roll style. Cut into 1 1/2 inch slices (no thicker than that) and place slices into well greased baking pan. Spray top of rolls with cooking spray. If you wish, you can cover the rolls with plastic wrap and put into refrigerator to rise overnight, or place into warm spot to rise until doubled, about 30 minutes. Bake rolls at 400 for 10 minutes. While baking, make glaze: Stir together cinnamon, sugar, corn syrup and butter in saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat and stir in cream and vanilla. After 10 minutes, remove rolls from oven and slowly drizzle glaze over rolls, allowing it to soak into the rolls. Return rolls to oven and bake for another 10-15 minutes, or until lightly browned. Remove from oven and invert onto foil lined baking sheet. Remove baking pan and invert rolls again onto serving platter. Let cool for about 20 minutes, then serve warm.
Melt butter in a saucepan. Stir in mustard, cloves, vinegar, brown sugar, salt, paprika, and Worcestershire sauce. Mix well. Stir in beets and heat through.
Preheat oven to 400°F. Place frozen pie shell on a baking sheet, let stand 10 minutes. Then, using a fork, prick bottom and side of shell in several places. Bake on bottom rack of oven until crust is pale golden, about 8 to 10 minutes. Remove shell from oven. Reduce oven temperature to 375°F. Meanwhile, finely grate 2 teaspoons peel from lemons onto a sheet of plastic wrap. Wrap and set aside to use for cream later. Squeeze 1/2 cup juice from lemons. In large bowl, whisk eggs. Gradually whisk in 3/4 Cup sugar until dissolved. Whisk in lemon juice, then 1/2 Cup cream until evenly mixed. Pour into warm pie shell. Bake in preheated 375 oven until centre is set when jiggled, about 25 to 30 minutes. Before serving, pour remaining 1/2 Cup cream into a bowl. Sprinkle with 1 tablespoon sugar and the reserved lemon peel. Beat until soft peaks will form when beaters are lifted. Serve pie warm, room temperature or cold. Slice into wedges and serve with a dollop of the lemon scented cream and garnish with some strawberries.
Cook onion and mushrooms in hot oil over medium-high heat until onion is tender and light brown. Add potatoes, beef broth, and chicken broth. Bring to boiling. Reduce heat, cover, and simmer about 30 minutes or until potatoes are tender. Mix buttermilk and cornstarch in a small bowl. Stir into broth mixture. Stir in bacon and basil. Cook and stir until thickened and bubbly. Top each serving with sour cream or yogurt and garnish with basil if desired.
Grease but don't flour 8" or 9" springform pan. Beat eggs, sugar and vanilla until really foamy. Add flour and baking powder together and fold into sugar mixture. Preheat oven to 350°F Put into pan and bake 20 minutes. Mix together pudding and whipping cream, cool in fridge. Melt butter, milk, and sugar together stirring constantly. Then add almonds. Keep stirring until almonds are well coated. Remove cake from oven, leave in pan put topping on top of cake. Bake another 20 minutes. Cool 10 minutes in pan then remove from pan and cool rest of way. Cut cake in half, spread filling in middle, put top back on.
Sprinkle chops liberally with Cajun seasoning. Spray pan with vegetable oil, or use a small amount of oil. Brown the chops on both sides. Remove and set aside. Add onion, pepper, celery and garlic to the pan and saute until tender. Add the pork chops back to the pan with the vegetables, add the brown gravy. Simmer for 45 minutes. Serve over hot cooked rice.
In shaker filled with ice, blend pineapple juice, sugar/syrup and rum; strain into chilled hurricane glass with ice cubes. Fill with Club Soda; stir.
Tear up bread into bite size pieces. Mix all other ingredients together in a bowl, then mix in bread pieces. Let set 2 hours up to overnight. Put in 1 1/2" shallow baking dish(about as high as a pie pan). Place small pieces of butter on top, and cover with foil (try not to let the foil touch the top so it won't stick). Put in 350*F. oven. Cook for 30 miutes covered, then uncover and cook for another about 15 minutes (watch so not to over cook). Enjoy!
In bowl, mix together apples, 2 cups sugar, 2 teaspoons baking soda. Let stand 30 minutes. Add 1 cup oil, 2 beaten eggs, 3 cups flour, 1 teaspoon cinnamon, 2/3 teaspoons salt, and 2 teaspoons vanilla. Stir and pour into either 9 X 13 pan or 11 X 15 pan. For topping, mix together 1 rounded teaspoon cinnamon, 1 cup brown sugar, and 1/4 cup sugar. Sprinkle on the dough. Drizzle one stick of melted butter or oleo over topping. If desired, top with chopped fine pecans. Bake at 350 degrees for 45 minutes.
In a small saucepan, heat 1 tablespoon of the olive oil until shimmering. Add the apple, onion, curry and saffron and cook over moderate heat until the onion is softened, about 5 minutes. Remove from the heat and stir in the water; let cool. Scrape the onion-curry mixture into a food processor. Add the mayonnaise and process until smooth. Transfer the curried mayonnaise to a medium bowl, add the cilantro and mint. Gently fold the crabmeat into the curried mayonnaise and season with salt and pepper. Cut each slice of watermelon into triangles and transfer to plates. Season the watermelon with salt and pepper and sprinkle with 1 teaspoon lime juice. Mound the crab salad on top of the watermelon triangles. In another bowl, toss the arugula with the remaining 1 tablespoon of lime juice and the remaining 2 tablespoons of olive oil and season with salt and pepper. Place on top of the crabmeat and serve.
Cook beef, onion and garlic in large skillet until well browned; drain grease. Add remaining ingredients; cook on medium till cheese is melted and mixture is heated through. Stir often. Serve warm with corn chips, nachos, potato chips, etc. NOTE: A crock pot is useful for keeping this dip warm. This same recipe may be made in a crock pot (on low temp.).
Place each banana on a 12-in. square of foil; crimp and shape foil around bananas so they sit flat. Cut each banana lengthwise about 1/2 inches deep, leaving 1/2 inches uncut at both ends. Gently pull each banana peel open, forming a pocket. Fill pockets with chocolate chips, trail mix and marshmallows. Grill bananas, covered, over medium heat for 4-5 minutes or until marshmallows are melted and golden brown.
Place squash in your crockpot. Pour the water back into the tea kettle or on whatever houseplant could use it - don't add it to the crockpot. Cook on HIGH for 4 to 5 hours, or on LOW for 6 to 8 hours, or until it's soft and can be easily pierced. The exact time will depend on just how large the squash it. Cut in half, scrape out the seeds and scoop out the cooked squash, use as desired.
Simmer all ingredients except noodles until chicken is done, about 45 minutes. If chicken is bone-in, remove, cut into pieces and return to broth. Either cook noodles separately and then add or stir them directly into soup along with additional water (1 - 2 cups) and simmer until noodles are done.
Open package of tofu and empty contents into blender ( even the liquid from packaging). Slowly add in milk ( you may need to add more or less depending on the texture at the time. We want to blend until thick and creamy, but no lumps. IT should be like thick cream and not white water. Put chocolate into a glass mixing bowl and place into microwave. put in microwave for 30 seconds and stir chocolate. repeat 2-3 more times until melted. Cut open and empty avocados into food processor. Add in the sugar to the avocados and process for 1 minute. mix all ingredients into a large mixing bowl. Add in the 3 drops of green food dye and keep mixing until everything is a nice green avocado color. take some pistachios and place into a coffee grinder, food processor or blender so they are small for toppings size. after all ingredients are mixed, place into ramekins or place whole mixture into pie crust. Top with pistachios and let chill for at least 5 hours. the longer and colder the better but, do not freeze. For an added bonus, stir in extra whole white chocolate chips :). enjoy.
Combine all ingredients in a large bowl. Refrigerate a minimum of 6 hours or a maximum of 2 days. Drain and serve on letter leaves.
Combine the dried porcini mushrooms and chicken stock in a small saucepan. Bring the mixture to a boil, then turn the heat off and let sit for 10 to 15 minutes. Pull the mushrooms out of the liquid, reserving the stock, letting any grit from the mushrooms settle to the bottom of the saucepan. Slice the mushrooms into strips and set aside. Thoroughly pat the steaks dry with a paper towel. Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Drizzle a light coating of oil over each side of steak. Sprinkle the steaks generously with salt and pepper. Insert an instant read digital thermometer into the side of one of the steaks, set it to sound its alarm at 100 degrees F. Add 1 to 2 tablespoons of oil into the pan, this helps create a great crust on the steaks. Place the steaks in the pan, leaving room in between each steak. Cook the steaks without moving for 3 minutes. Using tongs, flip the steaks and cook until the thermometer goes off, about another 4 minutes for rare, 5 minutes for medium-rare and 6 minutes for medium. Remove the steaks to a plate and cover loosely with foil. Let the steaks rest for at least 5 minutes while making the pan sauce. After removing the steaks from the skillet, add the porcini mushrooms, garlic and shallots. Cook for 3 to 5 minutes. Add the Marsala wine and the reserved mushroom liquid, being careful to let any grit stay in the bottom of the pan. Bring the sauce to a boil and reduce by half. Turn off the heat and whisk in the butter until it is melted and sauce has thickened. Add the thyme and season with salt and pepper. Spoon sauce over steaks, top with the chopped chives. Serve immediately with the Potato Fennel Puree. Potato Fennel Puree: Place the fennel and potatoes into a medium saucepan and cover with the milk and cream. Add the bay leaf and season with a good amount of salt. Bring the mixture to a boil over medium-high heat and cook until the potatoes are tender or until a knife inserts into center of a potato chunk with no resistance, 15 to 20 minutes. Once the vegetables are tender, strain them out of the pan using a spider or a slotted spoon. Transfer them into a food processor, add the butter and start the pureeing process. Add just enough of the cooking liquid until the puree becomes smooth and creamy. Season with more salt and pepper.
In large skillet, melt butter on medium heat. Add sugar; cook until melted, stirring frequently. Reduce heat to low. Gradually add sour cream; cook 1 minute. Cut bananas in half lengthwise and crosswise, creating 4 half slices. Add banana slices, cut side down, and peanuts to skillet. Cook 1 minute, or until bananas are evenly coated and tender, basting occasionally with sauce. Spoon bananas into 4 dessert dishes, and spoon sauce over. Place unwrapped chocolate square in microwaveable bowl. Cook on HIGH for 2 minutes, stirring after 1 minute. Stir until completely melted and drizzle over bananas. Finish with a dollop of whipped topping. Serve immediately.
Beat together egg, egg whites, sugar, milk, oil, pumpkin and vanilla. Mix dry ingredients. Add to egg mixture. DO NOT OVERMIX. Fold in apple and nuts. Make waffle in your waffle maker with about 3/4 cup of batter per waffle.
Place the water, flours, olive oil, salt, sugar and yeast in the bread pan in order recommended by the manufacturer. Place into the bread machine and set to dough cycle; press start. When the cycle has finished deflate the dough and remove to a lightly floured surface. Divide the dough evenly in half (or you may leave in one large piece). Cover the dough with a clean tea towel and let rest for 4-5 minutes. Roll up the dough, shape into two loaves, then seal the seam. Place the loaves spaced well apart seam-side down on a 15 x 10-inch baking sheet that has been generously sprinkled with cornmeal. Cover with a clean tea towel and let rise for about 40 minutes to 1 hour (be careful not to over rise your dough or it will deflate when brushing with the egg mixture and will taste yeasty after baked). In a small bowl whisk together egg with water. Brush the egg mixture gently over the loaves. Make one long fast slit down the middle of the dough using a very sharp small knife or a razor blade. Bake in a 375 degree F oven for 25-30 minutes or until golden brown. Immediately remove the loaves to a wooden cutting board (if the loaves stick to the pan gently place a spatula underneath loaves to loosen).
Preheat oven to BROIL. In saute pan heat some olive oil and cook the mushrooms, baby spinach, and onions just until softened. Set aside to cool slightly. In large bowl, combine the garlic, cheese, oregano, marinated artichoke hearts (leave undrained and chop the artichoke hearts to bite size), red pepper flakes and cooled mushroom mixture. Toss well but carefully. Season with salt and pepper to taste. Arrange the flour tortillas on a large parchment-lined baking sheet. Divide the mixture evenly among the tortillas. Lightly drizzle with olive oil. BROIL for about 2 minutes; only until the cheese has melted. Garnish with cilantro leaves. Serve immediately.
HEAT oven to 325°F. MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 minute. BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 45 minute or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries. Size-Wise: Need a sweet treat to serve a crowd? Try this tasty, chocolatey dessert! Since it serves 16 people, it easily fits the bill. How to Press Crumb Mixture Into Pan To Make Crust: Use bottom of dry measuring cup to press crumb mixture onto bottom of pan. Special Extra: Add 1/4 cup hazelnut-flavored liqueur with the melted chocolate. Special Extra: Garnish with sifted powdered sugar and mixed berries just before serving. Nutrition Information Per Serving: 440 calories, 31g total fat, 18g saturated fat, 1g trans fat, 135mg cholesterol, 340mg sodium, 36g carbohydrate, 2g dietary fiber, 27g sugars, 7g protein, 15%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 10%DV iron.
Dip the rim into caramel topping. Layer each of these into a shot glass in the order given. The secret is to pour slowly, barely dribble the liqueurs into your glass. Start with your first liqueur and pour it into your glass, now take your spoon and place the tip of the spoon very close to your first liqueur, now carefully and slowly pour in your second liqueur over the back of the spoon and into the glass topping with cream.
Combine cabbage,onion,and cucumber in a bowl and Chill. In another bowl combine the mayonnaise or salad dressing,sugar,vinegar,celery seed,and salt, Stirring till the sugar is dissolved and Chill. When reddy to serve toss the dressing mixture with the cabbage mixture.
Brown sausage with chopped veggies in an ovenproof Dutch oven. When done, pour off grease, then stir in remaining ingredients. Cover and bake at 350F for 50-55 minutes. Let stand approximately 10 minutes, stir and serve.
Salt and pepper the shrimp. Put in 1 tablespoon oil and 1 garlic clove. When golden, add shrimp. When pink take out. Add oil and garlic. When golden, add tofu; lightly brown. Add shrimp garlic mixture. Add chili pepper. Add soy sauce.
Heat the oil in a wok or large frying pan. Add the ginger, lemongrass, chilli flakes and cook for one minute. Add the curry paste and stir well, and cook for two minutes. Add the coconut milk, fish sauce and chicken stock and bring to a boil. Reduce the heat to a strong simmer and add the mushrooms. Simmer for 8-9 minutes. Add the prawns. If your prawns are already cooked, then heat through for no more than 2-3 minutes, or they will become tough. If raw prawns are being used, cook until they are completely turned pink and then two minutes more. Stir in the coriander for the last minute of cooking. Serve with jasmine rice.