HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly grease a casserole dish and preheat oven to 350°F. Cook bacon crisp, remove from pan. Add beans to bacon fat, and tomatoes to which baking powder has been added. Stir all together; season to taste with salt and pepper and place in prepared casserole dish. Cover tightly and bake for one hour. Remove cover, sprinkle with cheese, arrange bacon strips over all and cook for ten minutes more.
Melt butter in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring frequently. Reduce heat to medium low and continue cooking 50 minutes or until deep golden brown, stirring occasionally. Add pepper, apple, thyme sprigs, and bay leaves; cook 3 minutes or until apples soften. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Add broth and cider; bring to a boil. Reduce heat, and simmer 45 minutes. Discard bay leaves; stir in vinegar. Preheat broiler. Arrange bread cubes in a single layer on a jelly-roll pan; broil 2 minutes or until toasted, turning after 1 minute. Preheat oven to 500°. Ladle 1 cup soup into each of 10 ovenproof soup bowls. Divide the croutons evenly among bowls, and top each serving with about 3 tablespoons cheese. Place bowls on jelly-roll pan. Bake at 500° for 8 minutes or until cheese melts. Garnish with thyme leaves, if desired.
1. Place veal chops in a foil lined baking pan ( i use and 8x8 Pyrex). 2. Mix olive oil and rosemary together then pour over veal chops. Sprinkle with salt and pepper on both sides. Turn chops over to coat both sides and let sit , to marinate a bit,for about 30 minutes. 3. Bake in a 375 degree F preheated oven for about 20 minutes for medium. ( you should check after about 15 minutes since everyone likes their meat differently). When done to nearly your liking ( don't overdo it since the meat will cook more after removing from the oven)place under for about 30-60 seconds or until a light crust forms. 5. Let sit 5 minutes before serving.
Combine first 6 ingredients in a medium bowl,mix well. Shape into 1 inch balls. Sprinkle chili powder in a large bowl,add cheese balls,and toss gently to coat. Cover and chill.
Slice the onion in half rings approximate 1/8 inch thick (about 3 millimeters), very slowly simmer the onion in the butter until translucent. (Add a splash of water if it goes too fast). Cut the cheese in about half inch cubes. Make a stock with the stock cube. Cook and mash the potatoes and mix with the milk and stock, it should be rather thin (runs of a metal spoon). (Do not use all the stock, that's way too much. Think of it as thick porridge). Taste and add salt and pepper to the mash (careful with the salt, the cheese and stock adds salt as well). Mix the cheese cubes and the onions (with its buttery goodness) through the mash with a spoon and transfer to an oven proof (glass or pyrex and deep, not a shallow) baking dish. The cheese is not supposed to melt at this stage, maybe a little on the outside. Put the dish (without a lid) in an oven (preheated to 180 degrees Celsius) for approximately 45 minutes or until the top becomes golden brown. (If you have a glass baking dish you can see the cheese bubbling away in the bottom so you know it's heated through). Serve with a baked egg and a gherkin.
In advance prepare the cashew butter. Put it in a bowl and slowly add water to it while mixing. The cashew butter should be getting thinner and whiter. Do this until it becomes the consistency of syrup. Cook lentils in 1 cup and 1/4 water (in the pressure cooker). Separately cook the beans in 2 cups of water (in the pressure cooker). Then, chop the onion into small pieces. Place olive oil in a clean pot with the spices and turn on the heat. Stir mixture until fragrant and hot. Add onion and stir until the pieces are translucent. Add the cooked beans and lentils and 1/3 cup of water. Add the diluted cashew butter and stir. When hot add the chunks of pineapple and serve.
Heat butter or oil and stir fry onion over low heat until fragrant (about 4-5 minutes). Then add in the curry paste and stir fry for 1 minute over low heat. Remove and set aside. Make several vertical cuts on the chicken thighs. In a pan, add in the chicken thighs,vegetables and ingredients A. Bring to boil. Reduce heat to medium then cover pan and cook for another 20 minutes. Lastly, add in the curry paste with onion to thicken. Serve dish over rice.
Seperate the egg whites from yolks you will need both in this recipe. Cream shortening and sugar together. Add egg yolks, mix well. Add enough flour to make a stiff batter. Then add remaining ingredients and mix well. Pour in a greased jelly roll pan(deep cookie pan) and bake at 350 degrees for 30 minute. To make frosting: beat the egg whites till fluffy, set aside. Stir water and karo syrup in sauce pan and cook until it reaches soft ball stage, approx 7 minute Pour over the egg whites beating all the time. Until it is light and fluff then beat in the vanilla.
To Prepare Remoulade Dressing: Whisk together all ingredients. Cover and chill 30 minutes before serving. Store in an airtight container in refrigerator up to 3 days. To Prepare the Shrimp: Toss shrimp with 1 tablespoon olive oil in a medium bowl. Thread shrimp on skewers and sprinkle both sides with Cajun or Creole seasoning. Cut romaine lettuce hearts in half lengthwise. Brush cut sides of hearts with remaining 1 1/2 tablespoons olive oil. Preheat oven to 375 degrees. Cut baguette into 18 (1/2-inch-thick) slices; place on a baking sheet. Stir together butter and garlic. Brush 1 side of bread with butter mixture. Bake 8 to 10 minutes or until golden. Meanwhile, preheat grill to 350 - 400 degrees (medium-high) heat. Grill shrimp, covered with grill lid, 3 to 4 minutes on each side or just until shrimp turn pink. Remove shrimp, and cover with aluminum foil to keep warm. Place romaine, cut sides down, on cooking grate of grill. Grill, covered with grill lid, 2 to 3 minutes or until just wilted and grill marks appear. Grilling is optional, otherwise proceed to next step. To Assemble: Place 1 grilled romaine heart half on each of 6 plates. Top with tomato wedges, onion, and shrimp. Drizzle with Remoulade Dressing. Serve with toasted French bread slices.
Place the sweet potatoes and carrots in a medium saucepan. Add 1-inch water, cover, and bring to a boil over high heat. Reduce the heat to medium and simmer for 9 to 10 minutes, or until the vegetables are very tender. Drain in a colander and return to the saucepan. Mash until smooth. Stir in the maple syrup and nutmeg and pepper to taste.
Wash the squash; cut in half lengthwise; remove and discard the seeds and membrane. Cut each half crosswise into 1/2 inch slices, discarding ends. Place slices in a large skillet. Add 1 cup water; bring to boil. Reduce heat; cover and simmer for 20 minutes or until or until tender. Meanwhile, in a small saucepan, combine sugar and remaining 2 tablespoons water. Cook over medium heat until sugar melts and syrup is golden, stirring occasionally. Remove from heat; carefully add lemon juice (it will sizzle), butter, salt and pepper. Cook and stir over low heat until butter melts. Place, squash on a serving plate and top with syrup.
Beat shortening and butter until light,gradually add 1 1/2 cups powdered sugar,beating constantly. Beat in egg,vanilla and almond extract to mix well. Sift together flour,baking soda,cream of tarter and salt. Stir in nuts. Drop by teaspoonfuls 1 inch apart onto ungreased baking sheet. Bake at 400 for 8-10 minutes. Remove to cooling racks and while still warm,roll in powdered sugar,when cool roll in powdered sugar again.
Preheat oven to 400 degrees. Blend almond paste and 3T sugar in food processor until finely chopped. Add cream cheese, egg yolk, and vanilla. Blend until smooth. Unroll pie crust on heavy rimmed baking sheet. Spread filling over crust, leaving 1 1/2 inch plain border. Arrange apricot quarters, rounded side down, in a spoke pattern in 2 concentric circles atop filling. Fold dough border up over the edge of filling. Brush exposed apricots with warm jam. Sprinkle with remaining 1 1/2 teaspoons sugar. Bake crostata until crust is golden brown and apricots are tender and slightly browned about 43 minutes. Sprinkle with crushed Amaretti cookies. Cool 30 minutes. Serve warm or at room temperature.
Place the water into the bread pan. Spoon in honey then the yeast over the water; allow the yeast to foam for 10 minutes. Add oil, butter. Add in flour and salt. Select the dough setting and press start. Remove from machine; cover and let rest 10 minutes. Shape into loaves or a boule or a batard; cover with cloth. Place in oven that was turned on to 200* and turned off. Leave the door open first 5 minutes. Let rise 25 minutes. Remove from oven and set it to 400*; slash you loaves 2-3 times. When ready place bread inside for 10 minutes; reduce to 350* for 20 minutes. Spray with water a couple of time at beginning of baking. Instant thermometer reads 200*, it's done.
Place pork chops in the slow cooker. Mix the onion soup mix, chicken broth, cream of chicken soup, and pork gravy mix together in a bowl. Pour mixture over the chops. Cook on low 6 to 8 hours until they are VERY fork tender. If they still aren't falling apart, cook 30 minutes more and check again (continue until they are how you want them).
Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans, and bring to a boil; cook 2 minutes. Remove beans from heat. Cover and let soak 1 hour; drain. Brown pork ribs in oil in a large Dutch overn. Remove ribs from Dutch oven; set aside. Add onion and garlic to Dutch oven; saute until tender. Add beans, ribs, broth, and next 6 ingredietns; cover and simmer 1 1/2 hours or until meat is tender. Remove ribs; cook and remove meat from bone. Return meat to broth. Chill broth until fat rises to the surface and hardens; remove fat. Bring mixture to a boil. Add carrots and corn; cover and simmere 30 minutes. Additional broth may be added. If desired, serve with cherry tomato halves, chopped cilantro, sour cream and jalapeno salsa.
Heat oven to 350. In large saucepan, cook noodles to desired doneness as directed on package, adding peas during last minute of cooking time. Drain; return to saucepan. Stir in Alfredo sauce, milk and dill; mix well. Gently stir in salmon. Pour into ungreased 1-1/2 quart casserole. In small bowl, combine topping ingredients, mix well. Sprinkle over top. Bake 20 to 25 minutes or until casserole is bubbly and thoroughly heated.
In 2-quart shallow baking dish arrange patties. Top each with 1/4 cup pasta sauce. Sprinkle with Parmesan and mozzarella cheese. Bake at 400°F for 15 minutes or until chicken is hot and cheese is melted. Heat remaining sauce until hot. Serve sauce with chicken and spaghetti.
Drain beans; reserve water. In a food processor or blender add beans and all the ingredients. Process until smooth. If mixture is too thick, add some of the reserved liquid from the beans to dilute to a desired consistency. Serve at room temperature with pita bread, grilled pork, lamb or chicken.
melt butter in small boiler, add onions and cook until tender. while they are cooking, steam broccoli and carrots in steam bag in microwave for about 4 minutes or until tender. Move carrots and broccoli into boiler with onions and saute for a minute or two, adding kosher salt and fresh pepper at this point. Add campbell's cheddar cheese soup and 1/2 can of milk and stir until smooth over low heat. add cheese to soup when ready to serve. for a little kick, add 1/4 teaspoon of cajun seasoning while cooking over low heat.
Cook potatoes till tender, drain, peel and cube. Combine oil, vinegar, shallots and salt. pour over potatoes and refridgerate 3 hours. In small sucepan combine flour, sugar, mustard and salt. Add milk and heat stirring constantly till it thickens. Beat egg yold and slowly beat in some of the hot mixture. Add egg yolk to hot mixture and chill. Toss potatoes in dressing and serve.
Put 4 + - Cups water in soup pot. Add chicken and cook 'til done. Remove chicken from stock when done and cut up however you like. Return chicken to the 4 cups chicken stock and add everything else EXCEPT the Frozen Okra. Return to the boil then simmer 'til done (20 minutes + - or when rice is tender) Stirring & Tasting as you go and adjust any seasonings to your taste. Near the end, add the frozen Okra. The Okra will get mushy if you overcook it. Park on the back of the stove, Remove Bay leaf and enjoy when you are ready. Refrigerate when cool.
Brown ground beef in a large pot. Add onions and cook until the onions turn translucent. Add remaining ingredients, stir and simmer on low for several hours. You can prepare this in a slow cooker and let it cook all day. Stir occasionally. The texture of the chili should be fairly smooth and even to put on hot dogs. For the dogs we either cook over low coals on the grill or braise in beer, onion, garlic and hot pepper flakes. Servings unknown -- but it will be enough for your family cookout.
Adjust oven rack to middle position and heat oven to 400 degrees. Mix 3 tablespoons sugar and 1/2 teaspoon orange zest together in small bowl until thoroughly combined; set aside. Lay two 24 by 12-inch sheets of heavy-duty aluminum foil perpendicular to each other inside rimmed baking sheet. Place sweet potatoes in center of foil and sprinkle with remaining 1 tablespoon sugar. Fold opposite sides of foil toward each other and crimp edges to seal tightly. Put baking sheet in oven and bake until sweet potatoes are tender, about 60 minutes. Remove baking sheet from oven and heat broiler. Carefully open 1 end of foil pouch, taking care to avoid escaping steam, and pour potatoes and accumulated liquid into food processor. Add butter, cream, orange juice, salt, cinnamon, remaining 1/2 teaspoon orange zest, pepper, and cayenne and process until completely smooth, 30 to 60 seconds, scraping down bowl as needed. Transfer potato puree to 2-quart souffle dish and sprinkle evenly with reserved sugar-zest mixture. Broil sweet potatoes until topping is lightly browned and bubbling, 2 to 4 minutes. Serve. TO MAKE AHEAD: Processed potatoes can be refrigerated without topping for up to 2 days. To serve, cover dish with aluminum foil and bake on middle rack of 400-degree oven until hot throughout, 30 to 40 minutes. Remove foil, add brown sugar topping, and broil as directed in step 4.
Wash and dry thyme. In a large saucepan, bring the vinegar to a boil over high heat. Add four thyme springs to the vinegar. Remove from heat and let cool, uncovered, until vinegar reaches room temperature. Remove the thyme from the vinegar. Pour vinegar in hot sterlized bottle, add remaining thyme and seal. Store in a cool, dark place for at least one week before using.
Preheat oven to 425 degrees and position one rack to the bottom position and the other to the upper third. Low Carb Pizza Crust: Microwave the cheeses in a microwave safe bowl for 1 1/2 - 2 minutes, stirring half-way through. Scrape melted cheese into the bowl o a food processor with the egg and process until combined. Add the dry ingredients and process again until thoroughly combined. If the dough is very warm and sticky, scrape it onto a piece of plastic wrap and place into the freezer until the oven is ready. The dough is very sticky by nature, but oiling your hands makes it manageable. (If the dough is cool to the touch, skip the freezer.). Hand Method: Place a piece of parchment paper on a sheet pan and with oiled hands, pat the dough evenly into place. I prefer to oil my hands. the dough will cover most of the sheet pan. Dock (poke holes all over) with a fork. Rolling Pin: Alternately, roll the dough out between two sheets of parchment paper. This is my preferred way. Remove the top piece of parchment and transfer the dough and parchment to the baking sheet. Dock (poke holes all over) with a fork. Bake: Bake on the bottom rack for 8-10 minutes until golden brown. Remove from the oven and rub the crust with a piece of garlic. Spread the tomato sauce onto the pizza and top evenly with cheese. Add the pepperoni. Bake on the upper rack until the cheese has melted. Cut into 6 pieces and serve. Makes 1 very thin sheet-pan pizza, 1 12-13 inch pizza or two very thin 10 inch pizzas. The serving size is 1/6 of the recipe.
Peel and chop mangoes into small cubes. Mix in all the ingredients and cook till thick. Stir continuously. Remove from heat and serve.
Preheat oven to 350 degrees; place rack in middle of oven. Spray 13x9-inch baking dish with no-stick cooking spray. After poaching the chicken, shred it and put into a large mixing bowl. Add to the chicken 1 cup of the Mexican cheese (reserve the remaining); 1/2 cup of the scallions (reserve the remaining); garlic powder, cumin, onion powder, lemon-pepper, and salt. Give a good toss. To the chicken and cheese mixture add the black beans, corn, diced tomatoes, and 1 cup of the enchilada sauce (reserve the remaining); blend well and set aside. Spread 1 cup of the encilada sauce in the baking dish. Heat the remaining in a large skillet until warm. Completely submerge each tortilla (one-at-a-time) in the warmed sauce. Shake off the excess sauce and transfer the tortilla to a large plate. Spoon about 1/3 cup of the chicken mixture evenly on each tortilla; roll up and place seam side down in the prepared baking dish. Repeat these steps with the remaining tortillas. Pour the reserved enchilada sauce over the tortillas, spreading evenly and covering tortilla edges. Top with the olives, and the remaining cheese and scallions. Cover with heavy-duty foil and bake for 30 minutes, or until the cheese is bubbly and the filling is hot. Remove from oven and let stand for 5 minutes. Serve with some or all the garnishes. A freshly tossed green salad dressed in olive oil and red-wine vinegar will make this meal complete.
Add spices to water in a large pot, 6 quarts or so. Bring to boil. Add shrimp and bring BACK to boil. Simmer 5-8 minutes, until shrimp have turned pink and are floating on the surface of the water. Drain in colander. Let cool (chill in refrigerator - or quickly in freezer, if desired). Serve with Heinz Cocktail Sauce that has been chilled OR serve with melted butter that has some garlic crushed into it. I usually make At Least 1/2 lb per person because people LOVE to make pigs of themselves [and if the shrimp is on special, this isn't THAT extravagant].
Preparation Time: Approximately 10 minutes. Cook Time: 0. Preparation: Place greens on six dinner plates. Arrange equal amounts of beans, tomatoes, eggs, corn, avocadoes (tossed with lime juice) and cheese over greens. Sprinkle with cilantro. Season with black pepper, as desired. Serve immediately with vinaigrette. Servings: 6. Nutritional Information Per Serving: Calories 390; Total fat 24g; Saturated fat 5g; Cholesterol 110mg; Sodium 890mg; Carbohydrate 38g; Fiber 12g; Protein 13g; Vitamin A 60%DV*; Vitamin C 60%DV; Calcium 15%DV; Iron 20%DV; Folate 45%DV; Potassium 21%DV. * Daily Value.
Bring a small pot of water to a boil on the stove. Once boiling add the broccoli and boil for 3 to 5 minutes until cooked through. Transfer the broccoli to a colander and drain well. Meanwhile heat a small pan on the stove on medium high heat. Once hot, add the sesame seeds and toast for 3 to 5 minutes, stirring the seeds every so often so they brown evenly. When the seeds are golden colored and fragrant, remove from heat and transfer them to a mortar and pestle. Grind the seeds while they are still warm. Once the seeds are ground, add the sugar, soy sauce and miso and mix well. Once the broccoli has cooled, add the broccoli back to the pot and mix with the sesame dressing.
Cut cheese sticks into long slices approximately 3/8 inch thick. Blend together the flour and corn starch in a bowl. Place cheese plank into the flour, then dip into a bowl of whole milk, and then dip the cheese stick into the bread crumbs. Shake off excess bread crumbs and place mozzarella stick on a wire rack. Discard the flour. Repeat until all cheese sticks have been dipped once. When all of the cheese sticks have been dipped once place back into milk, then into bread crumbs for the second time, and shake off the bread crumbs. Dip all cheese sticks into bread crumbs for the second time. Preheat vegetable oil to 350 for frying. Drop cheese stick into hot oil and fry until golden brown. This should take no longer than 1 minute. Remove cheese stick from oil and place on a wire rack to cool. Serve with your favorite marinara sauce.
Heat milk in a large saucepan, slowly, until scalded. Add remaining ingredients to milk then pour into a oiled oven casserole dish. Bake at 350F for 1 to 1 1/2 hours till millet is tender. Serve hot or cold. Can be topped with preserves or whipping cream. Note: if it becomes too dry, more milk may be added.
Grease 13x9x2 baking dish. In a large skillet heat oil add the peppers and onions saute for 5 minutes. Add beef to pan mixing to crumble cooking about about 5 minutes. Stir in remaining ingredients plus 1/4 cup beer. Put into prepared pan and set aside. In a large bowl combine all dry ingredients, stir to mix well. In an other bowl, whisk yogurt,eggs,and oil to blend. Stir in 3/4 cup cheese, scallions and jalapeno. Pour yogurt mixture over the cornmeal mixture and stir just till blended. Top the filling with crust mixture. Sprinkle remaining cheese on top and bake for 30 minutes.
Preheat oven to 350°F Spray 12 muffin tins with cooking spray and dust with flour. Set aside. Combine flour, brown sugar, cocoa, and baking soda. Add bananas, yogurt, egg whites, vanilla, pecans, and raisins. Stir. Pour batter into prepared cups and top with oat & bran cereal. Bake until a tooth pick inserted into the middle comes out clean - about 30 - 35 minutes. Cool.
Make the Recipe #299834 (vodka water) by the pitcher. This is used as the base of this drink. fill cocktail glass with ice. Add 1 oz Citron Vodka. pour 1 oz or so vodka water inches. top with a splash of the Cranberry Pomegranate Juice. Enjoy with someone you love ;).
Make the light dough: put 1 Tbsp of salt at the bottom of the mixer bowl. Pour 1.25 kg of flour on top of it, then sprinkle 15 g of yeast (so the yeast and salt don't touch). Make a dip in the flour and fill it with 3/4 c oil, the honey, and 3 eggs. Start mixing slowly with the "K" blade of your mixer, while gradually adding water as necessary until everything is mixed in well and dough forms. Put mixer on med/med-high speed for at least 5 minutes. Oil a giant bowl and move the ready dough into it. Cover with a damp towel. Make the dark dough in the same manner, substituting the honey for blackstrap molasses this time. Put the dark dough in a separate bowl and knead both doughs after 30-60 minutes (if dough has risen properly it should have doubled), for at least 5 minutes each. This is the time to freeze part of the dough if you're not using it all. Otherwise, let it rise for another 30-60 minutes and then start rolling out parts so you can braid it. Bake on medium heat (180°C) for 30-40 minutes or until the white part is golden on top.
Place the peeled and chopped apples in the bottom of a standard pie plate. Sprinkle sugar and cinnamon on top. In a small bowl mix topping ingredients and pat down on top of the apples. Bake at 350 for 45 min or until lightly brown.
Cook the rice according to the package directions. Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the onions, peppers, carrots, celery, and scallions. Cook, stirring, for 2 minutes, or until the vegetables are bright in color. Transfer to a medium bowl. To the skillet, add the cod, shrimp, wine or apple juice, soy sauce, garlic, curry powder, and salt. Cover and cook, stirring frequently, for 4 to 6 minutes, or until the fish and shrimp are opaque in the center. Check by inserting the tip of a sharp knife into the center of 1 cube and 1 shrimp. Add the vegetables to the skillet. Toss to combine. Heat through. Serve over the rice.
Melt almond bark in microwave according to package. In large bowl, combine everything except the almond bark and M&M's. Mix well. Pour warm almond bark over mixture and gently mix. Add M&M's and mix again. Pour onto waxpaper and let harden. Break apart and store in an airtight container.