HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°F. Cook bacon in a large Dutch oven over medium heat until almost crisp, stirring frequently. Increase heat to medium-high. Add potato and carrot; saute 3 minutes, stirring occasionally. Add chicken to pan; saute 3 minutes or until lightly browned, stirring occasionally. Stir in flour, leek, salt, and pepper; saute 1 minute, stirring frequently. Slowly add broth to pan, stirring constantly; bring to a boil. Cook 2 minutes or until slightly thick, stirring occasionally. Spoon 1 1/4 cups mixture into each of 6 (8 ounce) ramekins. Cut dough into 6 (4 inch) circles (reroll dough scraps, if necessary). Place over ramekins, folding under and pressing down on edges to seal. Combine milk and egg white; brush over dough. Cut small slits in dough to vent. Bake at 450 for 30 minutes or until golden. Let stand 10 minutes.
Gently scoop egg yolks into small bowl. Mash yolks, mayonnaise and salt until smooth. Spoon yolk mixture back into egg halves.(Do not heap). Place 2 halves, cut side down, on each serving plate. (on top of lettuce or spinach leaves if using) Cut two tiny slits near the narrow end of each egg half; position 2 radish slices on (or into) each half for ears. Use the root end of each radish to form tails. Push raisins (or currants) into each egg half to form eyes. Place small pile of cheese in front of each mouse.
Pour boiling water over oats, stir and let cool. In a larger bowl, cream together the butter and sugars; then add the beaten eggs. Beat mixture until fluffy. Sift dry ingredients and add the alternately with the soaked oatmeal to the creamed mixture until blended. Turn into a greased 8" pan and bake at 350 for about 40 minutes or until cake tests done. While cake is baking, mix all of the topping ingredients together. While the cake is hot, carefully spread the topping over it smoothly. Broil 4" from broiler until just melted and bubbly, watching it all the time.
Preheat oven to 175C. Cook and stir ground beef in a large skillet over medium high heat. cook until crumbly and brown. Drain any excess grease then stir in the salsa,onion,mayo,chili powder,and the cumin. Remove from heat. Add a layer of chips then a layer of the ground beef then a layer of chips again then a layer of the cheese. Bake for 30 minutes.
Cut steak into serving sized pieces. Season, with salt, pepper, and garlic powder. Dust meat with flour. In a dutch oven, heat oil and brown both sides of meat. Remove meat and drain excess oil. Combine garlic cloves, tomatoes, onion, green pepper and one can full of water. Mix with steak drippings in pan. Add steaks and cover. Simmer on low for 1 1/2 hours. Add extra water if needed to cover meat. This can also be cooked in slow cooker. Enjoy!
In a small saucepan bring the vinegar to a simmer over medium heat. Reduce the heat until just a few bubbles break through the surface. Add the smashed garlic. Cook at a slow simmer until about 1/4 cup of vinegar remains (about 20 minutes). If you cook too quickly or it reduces too much, it will turn bitter rather than sweet. Remove the sauce pan from the heat and let cool to room temperature (The syrup will continue to thicken as it cools). Heat grill to medium heat. Remove and discard all tough, woody ends from the asparagus spears. Wash and pat dry. Lightly coat the asparagus with the Hot Pepper Oil. Season evenly with the salt and pepper. Brush the cooking grate clean. Lay the asparagus perpendicular to the bars on the grate. Grill over direct medium heat with the lid closed as much as possible, until lightly charred and crisp-tender, 4-6 minutes, rolling the spears a couple of times and swapping their positions as needed for even cooking. Arrange the asparagus on a platter or individual plates. Remove the garlic from the syrup. If the syrup is stiff, warm it briefly over medium heat. Drizzle some of the syrup over the spears (you may not need all of it.). Season with more salt, if desired. Serve warm or at room temperature.
Coat pork chops in seasoned flour. Heat butter in large frying pan and brown chops well on both sides. Arrange in casserole dish. Combine sugar, ginger, grated rind and the juice of the oranges and pour over chops. Cover and bake at 180° for 45-50 minutes. Turn during cooking and add water if necessary. NB:- I like to serve these with rice but it is also nice served with salad, coleslaw or winter veggies.
Spray grill or panini press with non-stick cooking spray. (I prefer olive oil cooking spray because I think it tastes a lot better). Spread mayonaise and mustard on bread to your preference. Put prosciutto on bottom piece of bread, top with cheese and second piece of bread. (Putting the cheese on top allows it to melt into the rest of the sandwich rather than just out and onto the grill.). Grill until golden brown.
Spray grill with nonstick spray or brush with vegie oil to prevent sticking. Preheat on high for about 10 minutes. Mix first six ingredients in a blender. Puree into a smooth sauce. When ready to cook, brush both sides of fillets with sauce. Place fillets on grill and cook, turning once or twice. Brush more sauce as needed. Fish is done when it flakes easily (about 5 minutes). Serve with lemon wedges.
Grease a 1 1/2 X 8" round cake pan and dust it with flour. Mix the flour, baking powder and sugar. Cut in the butter. Make very sure that the butter is neither too hard nor too soft (remove from refrigerator 1 hour before using.) Mix well. Add almond extract, salt and egg yolk. Mix well or just grease your hands and knead the dough, until it is very smooth. Place the dough into the prepared pan and press down firmly. Brush the top generously with the egg white. Slivered almonds may be placed on the top of the cake for extra flavor. Bake 350 F. for 30-35 minutes. Allow to cool thoroughly before serving.
Prepare the grill or preheat the broiler. Make the sauce: combine all the dry ingredients and mix well. Slowly whisk in the oil, soy sauce, vinegar, orange juice and lime juice. Stir in the peppers, onions and scallions and mix thoroughly. Simmer for about 10 minutes over medium heat. Sprinkle the shrimp with salt and pepper and grill or broil until done, a few minutes. Top (or toss) the shrimp with the sauce and serve immediately.
Scoop vanilla Ice cream into pitcher. Pour 1 cup of Pink Lemonade into pitcher. Spray whip cream in to pitcher, until it covers the top of pitcher. Garnish with lemons and Enjoy!
Mix all ingredients together and allow to chill for 20 minutes. (I wouldn't over chill or make this to far in advance--it's best served fresh so it doesn't become soggy). Serve with corn tortilla chips.
Thaw phyllo dough overnight in the fridge, then bring it up to room temperature by setting it on the counter for 1-2 hours. Trim phyllo dough to fit your baking dish so you have approximately 40 sheets. (I use a 9x13) Cover with a damp towel. Make sure you keep the dough covered as you work with each sheet to keep from drying out and become brittle. In a saucepan on medium-high heat, combine sugar, honey, lemon juice, cinnamon stick, ground cardamom or pod, orange strips and water. Bring to a boil stirring until sugar is dissolved, then reduce heat and let it simmer for 2-3 minute Remove from heat, let it steep for 10 minutes then strain into a measuring cup or bowl and let syrup cool while preparing baklava. Butter a 9x13 pan or any other pan you are using. I clarify my butter for this recipe which is just a personal preference. Melt your butter, let it sit for 5-10 minutes, skim the foam off the top and carefully pour off the clear liquid gold off the milk solids on the bottom. Easy peasy. . Chop your nuts either with a knife or by pulsing 10-15 times in a food processor until coarsley ground and put in a bowl. Add the cinnamon and cardamom and stir together. Reserve about 1/4 cup for decorating later. Time to start layering and buttering! Depending on your sheet count you need to calculate how many sheets per layer. The number of phyllo versus nut layers are up to you but it's important to have a decent base to hold your nut layers so take that into consideration when calculating. For 4 layers of nuts use 1 cup per layer, for 5 layers of nuts use 3/4 cups per layer. Your base should be at least have 8-10 sheets of phyllo. Here's my breakdown for 36-40 sheets of phyllo. 8-10 sheets for the base. Nuts. 4-5 Sheets. Nuts. 4-5 Sheets. Nuts. 4-5 Sheets. Nuts. 4-5 Sheets. Nuts. 8-10 Sheets. Each phyllo sheet needs to be brushed liberally (but not dripping) with butter in the pan before laying the next sheet on top . (Tip: I drizzle butter all over each sheet then brush. I find it makes it easier). Chill the baklava for 30-45 minutes as it will make cutting it much easier. Preheat oven to 325 degrees and have the lowest rack in the middle and the second one 2 rungs above that one. Cut your baklava into square or diamond shapes. Some people only score the top but I cut right through. Total baking time is 1 hour and 15 minutes. Place you pan on the lowest rack for the first 45 minutes, turning the pan half way through. Move it to the higher rack for the last 30 minutes or until golden brown all over. Have your cooling rack and syrup ready because you'll be pouring the syrup the second it comes out of the oven. The cooling rack is important as the air circulation underneath as it cools prevents the bottom from getting soggy. Take your baklava out of the oven and immediately drizzle or spoon all the syrup all over the top. You'll hear it sizzle but this is a good thing. Put a little mound of the reserved nuts on each diamond. Let it sit for at least 8 hours or overnight so all the syrup soaks inches It can be kept on the counter with a tea towel over it or in an air tight container for about a week, but really.who has a pan of baklava last a week!
Heat oven to 350°F Grease 8-or 9-inch square baking pan. Beat butter, brown sugar, egg and vanilla in medium bowl until fluffy; stir in flour. Stir in 1 cup milk chocolate chips and 1/2 cup pecans. Spread batter evenly into prepared pan. Bake 25 to 30 minutes or until lightly browned. Remove from oven. Immediately sprinkle remaining 1 cup chips over surface. Let stand 5 to 10 minutes or until chips soften; spread evenly. Immediately sprinkle remaining 1/4 cup pecans over top; press gently onto chocolate. Cool completely in pan on wire rack. Cut into squares.
Cream butter and sugars. Add vanilla and egg yolks and beat until light and fluffy. Add flour and oats and blend well. Spread in a greased 7"x11" pan and bake at 325 for 25 minutes or until the top is just starting to brown. Meanwhile, melt the chocolate chips, ideally in the top of a double boiler. Remove the pan from the oven, let sit for five minutes, and spread melted chocolate on top. Sprinkle with nuts. Let cool until chocolate is completely set, then cut into squares and stand back.
In a large pot over medium heat, warm the oil. Add in the chicken, onions, bell pepper, and garlic; saute, breaking up the chicken with a spoon, until lightly browned and the vegetables are tender, 5-6 minutes. Add the remaining ingredients except the spaghetti and cheese and simmer, uncovered, about 10 minutes. Increase heat to med-high add the spaghetti. Cook until the spaghetti is tender and the flavors are blended, about 15 minutes. Remove the bay leaf and discard. Serve in bowls and sprinkle with Parmesan cheese.
Prepare yellow cake mix according to package directions in 13" x 9" pan. Remove from oven and while cake is still hot, poke lots of holes in the surface with fork. Spread can of sweetened condensed milk over top of cake. Do this fairly slowly so that it has a chance to soak evenly into the holes. Wait 20 minutes. Spread the Coco Lopez mix just as you did the condensed milk. Wait 20 minutes. Spread Cool Whip on top and sprinkle with coconut. Enjoy! Be sure to refrigerate this cake. It doesn't keep at room temperature.
Whisk together all the ingredients in a small bowl until sauce is lightly emulsified. Serve over your favourite fish that has been simply-prepared.
Rinse quinoa in fine mesh strainer under running water. Drain well. Place quinoa in saucepan over medium heat. Cook about 10-15 minutes, or until quinoa turns golden brown. (The quinoa will pop as it turns golden brown). Add the milk, water and vanilla (and maple flavoring if using) to the saucepan. Bring to a boil. Reduce heat to low and cover, cooking about 10-15 minutes or until all liquid is absorbed. Remove from heat and let stand 3-5 minutes. Stir in cinnamon, blueberries and pecans. Spoon into serving bowls. Drizzle each bowl with a tablespoon of pure maple syrup.
Preheat oven to 425 degrees. Place crust in 9" pie dish and line with aluminum foil; leave an overhang and fold over edge of crust. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; nake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5-10 minutes more; if crust bubbles up, press down gently. Cool. Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25-35 minutes. Cool completely. Make topping: Plac 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften abot 5 minutes. Heat mixture over bery low heat, stirring, until gelatin dissolves. Let cool. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add geletin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 houror, loosely covered up to 1 day.
Combine all the ingredients in the bowl of a food processor and process until blended and smooth. Set aside to thicken and combine the flavors for at least 30 minutes. Store in the refrigerator; serve at room temperature.
Combine all ingredients into a stock pot, bring to a boil. Reduce heat to low and simmer uncovered about one hour. Stir as it thickens to prevent burning. Pour into hot jars, leaving air space, cap and process for 10 minutes in water bath. Or place in small containers and freeze.
Preheat oven to 350 degrees. This recipe should make 3 layers. In a bowl, mix together ricotta, Parmesan, shredded provolone, eggs, basil and black pepper. Add a layer of noodles. Spread a thin layer of cheese mixture to cover noodle layer and top with a layer of shrimp, crabmeat and scallops. Repeat steps again, ending with a layer of noodles until you have completed the process 3 times. Arrange provolone cheese slices on top of lasagna. Bake for approximately 1 hour or until golden brown and bubbly. To serve, cut into portions and place lasagna on a plate. Generously spoon Brandied-Basil Cream Sauce over the top and garnish with fresh basil. Brandied-Basil Cream Sauce: Bring heavy cream, cognac, basil leaves and stock to a boil. Reduce mixture to preferred consistency. Add Parmesan cheese, stirring to melt, and remove from the heat. Use shrimp base to make the shrimp stock or make your own shrimp stock by boiling together and reducing by 2/3 the following ingredients: shells from 5 pounds of shrimp, 1 peeled Bermuda onion studded with 8 whole cloves, 3 bay leaves, 2 tablespoons whole black peppercorns, and 5 quarts of water.
Prepare grill to medium-high heat. Combine olive oil, grated lemon rind, salt, pepper, and crushed garlic in a large bowl, stirring well. Add pork; marinate at room temperature 15 minutes, tossing occasionally. Thread pork and bell peppers alternately onto each of 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 10 minutes or until pork is done, turning occasionally.
In cup, mix peppercorns and salt. Rub mixture all over steaks. In nonstick 12" skillet, melt margarine with oil over medium high heat. Add steaks and cook 14 to 16 minutes for medium-rare or until desired doneness, turning steaks over once. Transfer steaks to 4 dinner plates;keep warm. Add wine and brandy to skillet. Heat to boiling, stirring until browned bits are loosened from bottom of skillet. Add cream and boil about 1 minute or until sauce thickens. Stir in chopped chives. Pour over steaks. Garnish with chives. **You can use any tenderloin steaks--I've used this recipe with venison tenderloins and it was just as good**.
Mix all ingredients and marinate chicken breasts for at least 2 hours. Grill chicken. If you choose to use the marinade for sauce after marinating chicken, you must boil the marinade for safety reasons.
Heat oven to 200 degrees. Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper. Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low. Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat. Sprinkle veal with salt and pepper, then dredge it in flour. Saute as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less. Remove to a plate, and keep warm in oven while sauteing remaining slices. Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top. Sprinkle with parsley, and serve.
Heat oil in a large skillet over medium heat. Add onion, salt, and red pepper flakes, and sautee for 4 minutes. Add the garlic, mushrooms, and beans, and sautee for 2 minutes. Add the wine or vinegar and stir. Add the kale, stir to coat leaves, and cover. Reduce heat to medium-low and cook for 5 minutes. Remove the cover and allow the mixture to cook for 2 minutes so that the extra liquid cooks off.
pre-heat your oven to 325 degrees. dice veggies. heat a large skillet on med-high and add olive oil, onion, mushrooms & garlic stirring every few minutes for 10 minutes, let cool. get a big mixing bowl and add meats, egg, toast, pineapple and teriyaki sauce; add sauteed veggies once cool and mix thoroughly. in the middle of a big casserole dish form mixture into a loaf shape leaving room on all sides & patting to make sure that the loaf is packed nicely. top with bacon slices and bake for 1 hour 15 minutes or until brown. you can top with pineapple rings.
1. Soak the haricot beans in cold water overnight. 2. The next day, put the bacon hock into a deep pan with 2 litres of water. Bring to the boil over a medium heat, then cover and leave to simmer gently for 45 minutes to 1 hour, turning it over now and then as the liquid starts to reduce, until the meat is tender and falling away from the bone. Leave the hock in the cooking liquor until cool enough to handle. 3. Meanwhile, drain the beans and put into a second pan with 1 litre of cold water. Bring to the boil, skimming off any scum as it rises to the surface, then lower the heat, cover and leave to simmer for 45 minutes to 1 hour, until tender. Drain and set aside. 4. Heat the oil in a large pan over a medium heat. Add the onion and cook for 10 minutes. Add the carrot and cook for 5 minutes until it's soft. Strain 1.75 litres of the bacon's cooking liquor into the pan, add the turnip or swede and potatoes and simmer for 10 minutes. 5. Meanwhile, discard the skin from the hock and tear the meat into small, bite-sized pieces. 6. Quarter the cabbage, remove the core and thinly slice (or slice the curly kale). Add the bacon pieces, cabbage and beans to the soup and simmer for 5-7 minutes until tender. 7. Take the pan off the heat and stir in the garlic, parsley and plenty of black pepper. Ladle into large warmed soup plates and serve with lots of fresh crusty bread.
Preheat oven to 350. Lightly,grease a 1 1/2 qrt casserole. Cook the potatoes in boiling salted water for 15 minutes-or tender. Drain well. In a large mixing bowl,combine the next 6 ingredients. Mix well. Stir in the potatoes. Spoon potatoes into casserole. Bake for 25 minutes. Sprinkle the cheddar cheese&paprika. Bake for 5 minutes or until cheese has melted.
Sift dry ingredients except sugar. Cut in butter with pastry blender. Beat eggs in a separate bowl. Add sugar to eggs and beat well. Blend egg mixture into flour mixture. Chill well (8+ hours) Roll to 1/8 inch thick. Cut into desired shapes. Bake on ungreased cookie sheet (airbake) 6-8 minutes at 375 degrees until edges are barely golden. Cool, frost, and enjoy!
Mix all ingredients together in a large bowl, except for salad greens and Old Bay or Paprika. Serve mixture on salad greens and sprinkle with Old Bay seasoning or Paprika or *variation* serve in avocado halves.
Combine the ingredients in a small bowl. pack into a small crock or baby food jars with a decorative lid. or roll in waxed paper into a log and twist the ends. chill thoroughly.
Place all ingredients in blender. Do not pack! Blend until desired consistency, or until smooth. Enjoy!
Blend the eggs and sugar with an electric mixer. Add the butter and liqueur and beat until light and fluffy. Toss the berries with 2 tablespoons of the flour to coat well. Add the remaining flour and baking powder to the egg mixture and beat until the batter is smooth. Fold in the berries and pour the batter into a greased and floured 9-in bundt or tube pan. Bake in a preheated 325 oven until a toothpick inserted in the center comes out clean, about 1 hour. Remove from the oven and cool for 20 minutes before removing from the pan. Allow to cool completely on a wire rack and dust with powdered sugar immediately before serving.
Preheat oven to 350 degrees. Combine carrots, applesauce, oil and vanilla. Add eggs and sugar and mix together. In another bowl, mix the rest of the dry ingredients. Stir dry ingredients into applesauce mixture until blended. Do not over mix. Divide mixture into 2 loaf pans. Bake for 55 minutes or until toothpick inserted in center comes out clean. Remove from the oven and allow to cool before removing from bake ware.
In saucepan, cook bacon over medium heat 5-6 minutes or until browned. Using a slotted spoon, transfer bacon to paper towels to drain. Save 2 T bacon drippings from saucepan. With a wire whisk, add balsamic vinegar, Dijon, maple syrup, oil, onions, garlic, salt and pepper to drippings in saucepan and heat to boiling over medium heat. Remove from heat. Place romaine in large salad bowl. Add tomatoes and carrots. Pour hot dressing over romaine, tossing lightly until coated. Add chicken and toss until well mixed. Crumble bacon and sprinkle over salad. Sprinkle pecans over salad.
In medium pan, heat butter. Add spinach, cook, stirring, until just wilted; drain liquid from pan. To pan, add cream, mustard and parsley, stirring over heat until combined. Split muffins in half and toast. Poach eggs until cooked as desired. Top each muffin half with some of the spinach mixture and an egg, sprinkling with paprika.
Preheat oven to 350 degrees. Fit dough into a 10 inch pie plate, fold edges under and flute. Freeze for 30 minutes. Place cookies, 2 Tbsp sugar and flour in a food processor and process until ground. Add butter, pulse until crumbly. Combine 3/4 c sugar and remaining ingredients and pour into crust. Bake at 350 for 35 minutes. Sprinkle top with crumb mixture and bake for another 20 minutes or until center is set. Cool on a wire rack.
Boil the cardamom, cinnamon, and cloves in the water in a pot for 10 minutes. Add the coffee and boil 5 minutes longer. Pour into a serving pot, but do not strain the spices. Allow to stand until the grounds settle, then pour into small cups. *You can also make this by adding the whole spices and coffee to the basket of an automatic coffee brewer.
Preheat oven to 375 degrees F. Grease 9 by 13 pan. To sour the milk: Bring milk to room temperature (I put it the microwave for a few seconds). Add 2 Tbls vinegar. Once the milk starts to curdle, add the baking soda. In a large skillet, melt butter. Remove from heat and stir in sugar. Add eggs and beat until well blended. Stir in the sour milk and baking soda mixture. Add the cornmeal, flour and salt and stir to combine making sure a few lumps are left. Pour into prepared pan. Bake 35 - 45 minutes or until toothpick inserted in center comes out clean. For the topping: Add honey to softened butter and combine well. Spread evenly over the top of the hot cornbread.