HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon until crisp, drain and crumble. Blanch lima beans in lightly salted boiling water about 5 minutes or until crisp-tender. Blanch corn in unsalted boiling water until crisp-tender, 3-5 minutes. As vegetables complete cooking, drain in colander and rinse under cold running water to stop cooking and refresh the vegetables. Combine beans, corn, scallions, bacon, mayonnaise and vinegar. Toss to coat and add salt and pepper to taste. Refrigerate 2 to 4 hours for flavors to blend.
Cut each butternut squash in half Peel, seed, and scoop out the fibers Coat inside with vegetable oil and place face-down on a baking sheet Roast at 375 for 25 minutes (until tender) Transfer both to a large pot (8 quarts) and add chicken broth, rosemary, and orange zest Bring to boil over medium-high heat Reduce heat and simmer for 30 minutes Transfer to a food processor or blender and process until smooth Season with salt and pepper Return to pot to keep warm or transfer to bowls (best served hot!) Combine sour cream and heavy cream in mixing bowl. Decoratively swirl a small amount of cream mixture into soups as a garnish. Or, garnish with rosemary sprigs.
In medium bowl, cream butter, sugar, molasses, and eggs. In large bowl combine dry ingredients;stir into butter mixture. Refrigerate for several hours. Preheat oven to 350°F. Scoop out dough, and shape into 1/2 inch balls. Roll into granulated sugar. Arrange at least 3 inches apart on a baking sheet. (They spread while baking). Bake for 5 to 8 minutes. (Baking less time will give you a chewy cookie; baking more will make them crisp). Cool on wire racks. If desired sprinkle with more granulated sugar.
Put all ingredients into the slow cooker, and cook on LOW for 8-12 hours. To serve, top with coriander, cheddar cheese (can be low fat), sour cream (low fat) and salsa. The recipe could probably feed about 8-10 people. No fat, and very healthy.
Spread the butter and then sprinkle the dressing mix evenly on the bread halves. Place under the broiler for 2-3 minutes, until golden and the butter begins to seep and bubble. Serve hot.
Cut the rolls or sweet yeast bread into cubes, to make 8 cups total. Grease a 2 1/2 quart shallow casserole dish with butter, and place in the 8 cups sweet yeast bread cubes evenly. In a large bowl, beat the three eggs, with the eggnog, and heavy cream until blended well. Carefully pour half the mixture over cubes, and push down into liquid, and soak for about ten minutes. Add remaining liquid and push down with back of spoon, so all is covered well. Cover dish with saran wrap and place in fridge overnight, or at least 50 minutes before baking . Preheat oven 350 degrees. Remove saran wrap and place casserole into a larger pan, and add hot boiling water around making a water bath half way up the sides of dish. Place on centre rack in oven. Bake until cubes are toasted and edges are set. Remove the casserole from the water bath as soon as you remove it from oven, and place on a cooling rack. Let rest for ten minutes. Dust with a sprinkling of powdered sugar. Serve plain, or maple syrup. Nice with back bacon or sausages for a morning breakfast along with a fruit compote.
Cook the pasta in a saucepan of salted boiling water for 10-12 minute3s or until al dente. Drain, return to saucepan and keep warm. Heat a medium non-stick frying pan over high heat. Add the oil and the garlic and cook for 1 minute. Reduce the heat to low, add the zucchini and cook for 10 minutews or until soft and caramelized. Add to the pasta with the mint, parmesan and tomatoes and toss to combine.
Combine first 4 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes). Cool. Heat a large nonstick skillet over medium-high heat. Add prosciutto; saute 3 minutes or until lightly browned. Arrange 4 fig halves on each of 6 salad plates. Divide prosciutto evenly over servings. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction. Serve immediately.
Combine flour, salt, and pepper in small bowl. Sprinkle 1 tbsp of the mixture over the beef. Heat oil in large nonstick skillet over medium-high heat. Add beef and cook, turning frequently, until browned, 6-8 minute. Meanwhile, combine frozen veggies and remaining flour mixture in 5-6 quart slow cooker; mix well. Place beef on top of veggies. Combine soup, mustard, and italian seasoning in small bowl; pour over beef. Cook, covered, until fork tender (5-6 hrs on high or 10-12 hrs on low). Transfer the beef to cutting board; keep warm. With slotted spoon, transfer veggies to bowl and keep warm. Pour the sauce into medium saucepan and bring to a boil over medium high heat. Continue to boil, stirring occasionally, until reduced to 1-1/2 cups, 6-8 minute. Cut the beef into 24 slices; arrange on platter. Spoon veggies around beef and serve with sauce. 6 Points plus yields 3 slices beef, 1/2 cup veggieis and 3 tbsp sauce.
whisk together honey and cream cheese; spread on one side of each slice of bread. arrange banana slices in a single layer on 2 slices of bread and top with the other 2 slices. half and serve.
Lightly brown both sides of chicken in olive oil. Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent. Add wine and Worcestershire sauce and cook an additional 2 minutes. Lower heat and add cream, salt, pepper, basil, and parsley. Too high of heat will cause the cream to curdle. Simmer on low 20-25 minutes until done.
Trim the extreme excess fat from the brisket. Not too much though, fat is good for keeping this thing moist! Rinse the brisket and pat it dry with paper towels. Mix all the dry ingredients together in a bowl. Generously coat one side of the brisket with the rub. "Rub" it in with your hands really good. This is very important! Flip the brisket and repeat the process. Wrap the brisket in a few layers of plastic wrap. Then one layer of foil. Put it in the fridge for about 24 hours. Prepare your smoker for smoking or your grill for indirect heating. You are looking to have your cooking chamber between 225 and 240 degrees. When grill is up to temp, place the brisket on the rack and WAIT! Smoke the meat for about 1 1/2 hours per pound. You are looking for an internal temp of 175-185 degrees at the thickest part of the brisket. I use Pecan wood chips for flavoring, but feel free to use Hickory, Cherry, or Apple as well. I never use Mesquite wood. Also, make sure you don't use "green" wood or it will taste horrible! Add a handful of soaked wood chips every 45 minutes for the first 8 hours. Some people like to "mop" a brisket. If you want to do this, do it during the second half of the process. Look for a mop recipe online if you want to do this. When it is done, wrap the brisket in foil and let it stand for about 30 minutes. Slice it against the grain and serve with Rock and Roll BBQ sauce (on buns if you like). I realize this may be more work than you are looking for. BUT if you want REAL BBQ this is the way you gotta do it.
Heat oil in skillet over medium heat. Rub chipotle spice over chicken breasts and cook in skillet to a 165° internal temperature. While cooking, begin preparation of salad by thoroughly cleaning and sanitizing sink. Rinse and wash all vegetables in cold, 40° water with 1/2 cup of salt and 1/2 cup of white vinegar. Drain. Clean and sanitize cutting board and knife. Chop salad greens into 1X1" squares. Trim peppers, onions, celery and dice into 1/4" cubes and place into large mixing bowl. Add greens, corn, black beans, tortilla strips and dressing and gently mix with a spatula. Mound salad onto plate and top with pepper jack cheese. When chicken is thoroughly cooked, dice into 1/2" cubes and add to top of salad just prior to serving.
In a large skillet, saute onion and garlic in 2 tablespoons butter and oil until onion is tender. Add the cauliflower, salt, pepper, and saute for 2 minutes. Transfer to a greased 1-qt. baking dish. Melt remaining butter and toss with bread crumbs. Sprinkle over cauliflower mixture. Cover and bake at 350° for 15 minutes. Uncover and bake for 10 minutes or until heated through. Sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted.
In large skillet or pan, saute onions and peppers in olive oil, and chili powder and cook until just fragrant. Add remaining ingredients, simmer briefly. Freeze in zippered plastic freezer bag. To serve, thaw overnight in refrigerator, heat through. Serve on bread or rolls.
Combine the oil, soy sauce, vinegar, sesame seeds, ginger, onion, celery, sugar and ketchup in a blender or food processor and process until smooth. Drizzle the dressing over the salad greens in a salad bowl and toss to coat. Serve immediately.
Melt butter with flour in saucepan over medium heat. Add nutmeg, salt and pepper. Add milk slowly while stirring mixture with a wooden spoon. Bring sauce to boil and cook 10 minutes. Set white sauce aside until it's time to assemble the lasagne. Brown ground beef in a large sauce pan over high heat with vegetable oil, onion and garlic. Add tomatoes and water just enough to cook a thick meat sauce. Set meat sauce aside until it's time to assemble the lasagne. Preheat oven to 350°F Bring four quarts of water to a boil. Stir in salt then add noodles four at a time and cook uncovered until tender but firm. Use a large fork or slotted spoon to remove cooked noodles directly to the baking dish. Spoon meat sauce into baking dish. Make four layers of noodles, as follows: Put first layer of noodles on top of meat sauce. Then alternate each layer with meat sauce, mozzarella and ham. In one of the layers put only white sauce with ham. Cover lasagne with sauce, grated parmesan and a sprinkle of oregano. Bake for 20 minutes. Cover with foil during baking to avoid cheese from burning.
Large Group: Preheat oven to 425, rack on highest setting. mix flour, sugar baking powder and salt. (For added flavor may add 2 - 3 Tbs cinnimon and/or 1/4 cup brown sugar). add 1 1/2 cup margerine/butter and mix till no large clumps. wisk milk and eggs in separate bowl. add liquid mix and knead to a soft dough. flatten dough into a rectangle 1/4 to 1/2 inch thick. melt remaining butter and spread over surface evenly. add brown sugar to form a layer over dough. add cinnimon until brown sugar is covered. Roll rectangle into a cylinder. slice dough 1/4 to 1/2 thick depending on tastes. place 9-12 slices on foil covered cookie pan. bake for 12-14 minutes (turn pan half way through) until golden brown. for added texture enjoy while still warm, spread a thin layer of butter/margerine or glaze over top. Family: Preheat oven to 425, rack on highest setting. mix flour, sugar baking powder and salt.(For added flavor may add 1-2 Tbs cinnimon and/or 2 Tbs brown sugar). add 1/4 to 1/3 (1/3's for softer dough) cup margerine/butter and mix till no large clumps. wisk milk and eggs in separate bowl. add liquid mix and knead to a soft dough. flatten dough into a rectangle 1/4 to 1/2 inch thick. melt remaining butter and spread over surface evenly. add brown sugar to form a layer over dough. add cinnimon until brown sugar is covered. Roll rectangle into a cylinder. slice dough 1/4 to 1/2 thick depending on tastes. place 9-12 slices on foil covered cookie pan. bake for 12-14 minutes (turn pan half way through) until golden brown. for added texture enjoy while still warm, spread a thin layer of butter/margerine or glaze over top.
Mix flour, cornmeal, sugar, baking soda and salt together. Add sour milk, sweet milk, and egg; stir until just combined. Put a tablespoon lard in a pan like cast iron skillet and let it get hot. Pour the mixture in the skillet. Cook for a minute on stove top. Bake at 425 degrees Fahrenheit for 15 mnutes.
Put cranberries and oranges through a grinder. Stir in 1 1/2 cups sugar. Chill. Or, freeze in airtight containers for longer storage.
Combine blueberries,milk,tofu,Splenda and Vanilla in blender and blend until smooth. Add ice and blend well.
Add pineapple juice concentrate to blender with water and vodka. Add liqueurs and cranberry juice, fill blender with ice. Blend on high till frothy and slushy, adding additional water if necessary. Garnish with a slice of pineapple.
Preheat oven to 375 degrees. Lightly coat bottom and sides of 10-inch tart pan with removable bottom with vegetable cooking spray. Line the outside of the pan with foil. Combine sugar and almond paste in mixer bowl. Beat at medium speed 2 to 3 minutes to break up paste. Beat in butter, scraping with rubber spatula, until smooth. Beat in eggs 1 at a time, until blended; add vanilla. Sift flour and cornstarch in bowl. Stir into almond mixture and spread it into the. pan. Bake 20 to 25 minutes, until top springs back when gently pressed with finger. Cool in pan on wire rack. Remove side of pan. Microwave preserves in cup on High 40 seconds. Strain through sieve into small bowl; stir in rum. Brush a thin layer over tart. Arrange overlapping slices of strawberries on top of cake. Brush top with remaining preserves.
Bring water or broth to a simmer. Stir in the polenta and salt. Simmer the polenta, stirring frequently but not constantly, until thickenedd to taste, about 10 to 20 minutes. Stir in the butter and pepper and cover the pot to keep warm. Slice the cheese chunk into slivers using a vegetable peeler. Or grate the cheese on the largest holes of a box grater. Stack the chard leaves on top of each other and slice into 1/4-inch thick strips. Heat 1 tablespoon olive oil in a large skillet. Add garlic and red pepper flakes, and saute for 30 seconds, until the garlic is fragrant. Stir in the chard, coating in oil. Cover the pan and cook for about 2 minutes, until wilted. Stir and cook for 2 minutes longer, uncovered. Season with salt. Set aside. Heat 1 tablespoon olive oil in a large skillet over high heat. Fry four of the eggs until the edges are crispy and the yolks are still runny. Repeat with the remaining oil and eggs. Pile polenta into bowls, top with swiss chard, cheese and then fried egg. Garnish with sea salt and more pepper and serve.
Marinate the steaks in olive oil for at least 30 minutes. Drain off the oil - leaving a light film of oil on the steaks - and salt the steaks on both sides. Heat a well-seasoned cast-iron skillet over a high setting. When hot add the steaks and char on one side. Turn the heat down to medium and continue cooking for about 3 minutes for medium rare. Turn the steaks with tongs and turn up the heat to high. Be careful not to cut into the steaks while turning so that you don't lose any of the juices. Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare. Add 2 to 3 minutes per side for well-done steaks. Variations:. If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element. When browned, turn steaks with tongs and brown the other side. Total cooking time with this method is about 5 minutes per side for medium rare. Less time is required for gas broilers and outdoor charcoal barbecues. If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch. Return the meat to the hotter area to char the second side and then move it back over the drip pan.
Preheat the oven to 350 degrees. Place 1 tablespoon of the olive oil in a 2-quart casserole, preferably earthenware or in a 9-inch cast iron skillet, and brush the bottom and sides of the dish with the oil. 2. Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until very tender, about 15 minutes. If you prefer, you can cut up the cauliflower and steam it for 15 minutes. Using slotted spoons or tongs remove the cauliflower from the water (or from the steamer), transfer to a bowl of cold water and drain. Cut the florets from the stem and mash into little pieces with a fork. You should have about 3 cups. 3. Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until the onion softens, about 5 minutes. Stir in the garlic, stir together for about 30 seconds and remove from the heat. 4. Whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Stir in the cauliflower, onion and garlic, parsley, ground caraway and Parmesan. Make sure the harissa is dissolved in the water if using, and stir in; otherwise stir in the cayenne. Scrape into the casserole dish. 5. Place in the oven and bake 40 minutes, or until set. Allow to cool for at least 10 minutes before serving. In Tunisia these frittatas are served at room temperature, but you can also serve it hot.
Preheat broiler. Season roast with pepper and place in a broiler pan. Broil until all sides are browned. Reduce oven temperature to 325°F. In a large oven safe sautepan, combine onions, garlic, beef broth, water, tomato paste, thyme, marjoram, and basil. Add roast and bring to a low simmer. Cover tightly, return to oven and cook for 1 1/2 hours. Add potatoes, carrots and celery; continue cooking for another hour. Remove from oven; slice meat and arrange on a platter with potatoes and carrots. Take the onions, celery, and juice and heat in a skillet; add mushrooms and cook until tender. Serve over roast.
Render bacon in heavy saucepan until crisp. Remove and drain bacon on paper towel. Saute onion in bacon fat left in saucepan until soft. Add wine and cream and bring so simmer. Add blue cheese and cream cheese and stir until melted. Season to taste with salt and pepper. Transfer to heated fondue pot or slow cooker to serve. Good with apples, pears, or small bites of medium rare beed fillet.
In a heavy saucepan, bring cream to a simmer. Place the egg yolks in a bowl. Slowly beat the hot cream into the egg yolks. Pour the mixture back into the pan, and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly, 8 to 10 minutes. Be careful not to let the mixture boil or eggs will scramble. Remove from heat. Pour hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly. Then stir in the sweetened condensed milk and key lime juice. Cover and refrigerate until cold. Stir the cold custard well, then freeze in your ice-cream freezer according to manufacturer's instructions. Fold the marshmallow cream and crumbled graham crackers into the ice cream when it is finished.
Bring a large pot of water to a boil. If mushrooms are small,leave them whole; otherwise, half or quarter them; set aside. Halve the squash lengthwise, then cut crosswise into 1/4-inch half rounds; set aside. In a large skillet warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture begins to brown, about 5 minutes. Add the mushrooms,cherry tomatoes, tomato sauce, tomato paste, basil, thyme, salt and pepper and bring the mixture to a boil. Reduce the heat to low, cover and simmer for about 30 minutes. Add the pasta to the boiling water and cook until al dente, 8 to 10 minutes. Return the sauce to a boil over medium high-heat. Add the squash scallops and sour cream, and return to a slow boil. Cook, stirring, until the scallops are cooked through and the sauce has thickened slightly, about 4 minutes. Drain the pasta and served topped with scallops and sauce.
Thaw and drain raspberries and line bottom of pie shell. Mix sugar, flour, cream, butter, and vanilla until well blended. Pour over raspberries, filling shell to brim. Bake 10 minutes at 450° and then at 325° until set (about 40 minutes).
Combine first 5 ingredients; make a well in center. Stir together buttermilk, butter, and egg. Add to flour mixture, stirring until just moistened. Heat cast-iron cornstick pans in a 450 degree oven 5 minutes or until hot. Remove pans from oven, and brush lightly with oil. Spoon batter evenly into hot pans. Bake at 450 degrees for 18 minutes or until golden brown. Remove from pans immediately; cool slightly on wire racks.
Pound out the pork chops to half an inch thick. If you can, control the shape to be more of a rectangle than a square, so it fits better to the shape of the bread. In a frying pan, melt the oil and 1/2 tbsp butter on medium high heat and add the onions. Saute for approx 5 minutes or until lightly golden. Add the apples and cook for approx 3 minutes or until soft and caramelized. Pour onion and apple mixture into a bowl and set aside. Season the pork chops with salt, pepper and garlic powder. Add 1/2 tbsp butter to pan and when melted add the pork chops. Cook for 5 minutes each side or until done. Add the wine (or water) to deglaze pan and cook for another 3 minutes to reduce. Cut french bread into 6 - 7 inch long portions, cut in half and spread mayonnaise and grainy mustard. Place the chops and onion/apple mixture, topped with cheddar cheese.
Line a 13"x9"x2" pan with a large sheet of aluminum foil, allowing foil to extend 2" out of both ends of dish. Prepare brownie mix according to package directions, using packets included in package. Bake according to package directions in prepared pan. Cool completely. Lift foil out of pan. Invert brownies onto cutting board; remove foil. Cut brownies into 3/4" pieces, using a sharp knife. Combine vanilla pudding mix and milk in a large mixing bowl; beat at low speed of an electric mixer 2 minutes or until thickened. Add peanut butter and vanilla; beat until smooth. Gently fold in half of whipped cream. Set remaining whipped cream aside (about 1 cup). Place half of brownies in bottom of a 3-quart trifle bowl; top with 1 1/4 cups chopped peanut butter cup candies and half of pudding. Repeat layers with remaining half of brownies, 1 1/4 cups peanut butter cup candies, and pudding. Pipe or spoon reserved whipped cream over trifle. Garnish if desired.
Preheat oven to 400 degrees. Grease 18 muffin cups. (I like to shoot a bit of Pam or other non-stick spray in muffin/cupcake paper liners). In large bowl, combine flour, sugar, baking powder and salt. With pastry blender cut in butter until mixture resembles coarse crumbs. Stir in walnuts. In blender or in food processor, process bananas, milk, eggs and vanilla just until bananas are chopped. Add banana mixture to flour mixture; and stir both mixtures until well blended. Bake until muffins appear golden and toothpick inserted in center of muffin comes out clean, 20 to 30 minutes. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.
Heat olive oil in a medium nonstick skillet over medium-high heat. Add diced onion, and saute 7 minutes or until browned. Combine couscous and garlic power, pepper and salt in a medium bowl; top with onions and cheese. Place broth in a microwave-safe measuring cup; microwave at high 2 1/2 minutes or until hot. Slowly pour over couscous mixture. Cover; let stand 5 minutes. Fluff with a fork, tossing until well combined.
Mix the milk and bran and let soak till milk is absorbed. Add oil, eggs, vanilla, bananas. In a seperate bowl, combine dry ingredients. Add to wet ingredients. use large paper muffin cups and fill almost to the top. Bake 375. 20 minutes.
Preheat oven to 180°C Spray 6 muffin pan holes with cooking oil, or line with paper cases. Combine muesli, oil, yogurt, egg, flour, rind and spice in medium bowl. Mix with fork. Divide mixture among pan holes; sprinkle with sugar. Bake about 25 minutes. Serve 2 muffins each with cheese.
Stir together oil, dressing mix and spices in a saucepan and heat until warm. Drizzle over crackers and stir with a wooden spoon until well coated. Refrigerate overnight before serving. Store in covered container in refrigerater.
Combine taco seasoning and butter thoroughly. Thinly coat 1 side of each bread slice with 1/2 teaspoon butter mixture. Heat skillet to medium. When hot, lay down 1 slice of bread, buttered side down. Then, layer slice of Swiss cheese, minced roasted jalapenos and cheddar. Top sandwich with the remaining bread slice, buttered side UP. Flip when sandwich has reached desired brownness. Raise heat to medium or medium-high and continue cooking until other side is to your preferred brownness.