HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350°F; generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down. Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums. Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined. Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a plum sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.
Heat broiler with rack set 4" from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible. In a medium bowl, combine spinach,parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak by laying meatl on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it llike a book but stopping before going all the way through. Cut several 12" pices of kitchen string twine; space evenly underneath steak. Spread spinach mixture down center of meat. Roll steak over mixture, pressing firmly to compact the filling as much as possible, tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet, rub with oil, and season with salt and pepper. Broil until browned, 8-10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2"rounds.
Preheat oven to 300°F Combine flour, paprika, cumin, cardamom, cayenne, and cloves in a small bowl. Season the meat with salt & pepper generously. Heat 1 tbsp oil in a large dutch oven over medium high, until simmering. Add half of the meat and brown on the side touching the pan, about 2 minutes. Turn each piece and continue cooking until most sides are well-browned, about 5 more minutes. Transfer the browned meat to a bowl. Add 1 tbsp oil to the pan and swirl to coat. Repeat process with 2nd half of meat. Transfer to the bowl when complete. Add 1 tbsp oil to the pan, swirl to coat. Add the onions and 1/4 tsp salt. Cook over medium heat, scraping the bottom with a wood spoon until the onions are soft, about 5 minutes. Stir in the garlic and cook about 1 minute until fragrant. Add the flour mixture and stir to coat. Continue to cook for about 2 more minutes, scraping the bottom of the pan. Gradually add the broth, scraping the bottom and sides of the pan to incorporate all browned on bits. Add the tomatoes, bay leaves, sugar, vinegar, and mustard seeds. Bring to a simmer. Add the pork and all accumulated juices. Return to a simmer. Ensure all pork is submerged in the liquid, cover and bake in preheated oven for 2 hours. Remove pan from oven and skim any fat that rises to the surface (or can be refrigerated for up to 3 days, spoon off any congealed fat and bring to simmer over medium low heat). Remove the bay leaves, stir in the cilantro, and serve.
Sift flour, baking powder, baking soda and salt. Cream butter and sugar until very light and fluffy. Beat in egg yolks and rinds. Sift dry ingredients into creamed mixture, alternating with sour cream. Do not overbeat. Beat egg whites until stiff but not dry. Fold in with a rubber spatula. Oven 325. well greased Bundt or tube pan. Bake approximately 1 hr. Cool 10 minutes and then turn cake onto a plate with a rim. Orange Syrup. Combine:. 1/2 cup orange juice, fresh. 2 tablespoons lemon juice. 1/2 cup white sugar. Bring to a boil and simmer about 3 mins. Slowly pour hot syrup over cake, allowing time for it to soak it.
Heat butter and olive oil in Dutch oven. Add onion and garlic; saute until translucent. Add broth, water, tomatoes, basil, sugar, Italian seasoning, paprika and pepper. Bring to a boil and simmer 10 minutes. Peel and thinly slice potatoes. Add to tomatoes and simmer 30-40 minutes, until potatoes are almost tender. Add chicken and spinach. Simmer 10-15 minutes. Blend 2 cups of soup with half and half and cream cheese. Pour into Dutch oven; blend and heat through. Stir in balsamic vinegar.
Combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 1 or 2 minutes or till liquid is absorbed and tomatoes are plump. Place the tomato mixture in a food processor along with the remaining ingredients. Process till smooth, stopping to scrape down sides.
Heat oil in a Dutch oven over medium heat. Add in onion, bell pepper, crushed red pepper, and garlic; saute for about 5 minutes, or until veggies are softened. Add in cubed chicken, curry powder and ginger; stir for 2-3 minutes. Add in chicken broth, tomatoes with juice and chopped apples; bring to a boil, reduce heat and simmer, covered for 45 minutes (season with salt and pepper to taste). Add in orzo and currants; simmer for abother 5-6 minutes, or until orzo is cooked and firm-tender. Ladle into serving bowls, and dollup with yogurt.
Rub olive oil on the peppers and roast them at 350 degrees for about a half hour, until they are soft and have started to color. When they are cool, slice into strips, discarding the seeds and stem. Set aside. Cook bacon (preferably in the microwave, between layers of papertowel). Do not overcook. The bacon should not be brittle. When cool, chop into medium sized pieces. Set aside. Melt half the butter, and cook the sliced mushrooms about ten minutes, until they give up their liquid. Set aside. Melt the rest of the butter and slowly cook the onions and garlic until they are translucent and soft. Set aside. This will work best with a good quality, crusty bread. Cut it into slices about an inch thick. If it's not stale, lightly toast the slices. Butter the bottom of a large casserole. First put down one layer of bread (break up as necessary), and then layer the following in a way that appeals to you: cheese, peppers, bacon, onions, mushrooms. You should have enough for three full layers of each ingredient, but if you don't, it doesn't matter. Beat the eggs with the milk, half and half, salt and pepper to taste, and the tarragon. Some people prefer basil, but I like the contrast of the tarragon to the cheese. Slowly pour this mixture over the layered casserole. You have to give the layers of bread time to soak up the mixture, so don't rush this. When you're finished, a finger pressed into the top should cause liquid to bubble up. If that doesn't happen, add more milk or half and half. Cover with a layer of grated cheese. Baked covered casserole in a 375 oven for about forty-five minutes. Take the lid off the casserole and bake for another twenty minutes until pressing the flat of a spoon into the top of the casserole does not cause liquid to well up. It's done when the top is crispy and browned. Let this sit for twenty minutes to half an hour before serving. It will be very, very hot. I serve this with a green salad and fruit.
Combine all ingredients except crackers in saucepan and bring to a boil. Lower heat and simmer about 10 minutes to allow flavors to blend. When ready to serve, zap your crackers in the microwave just long enough to warm them. Poof! It's on the table! This soup can be the base of many changes just by adding the leftovers in your fridge. Go to it with cheese cubes, or leftover rice -- perhaps cube that cold potato sitting on the shelf. Mainly, do your own thing! Ciao! -- oh, I mean Bisque!
Heat a small amount of sesame oil in a saucepan and saute the ginger for 2-3 minutes with a sprinkling of salt. Add the millet and saute until well-coated with oil and it gives off a nutty fragrance. Add boiling water, season lightly with salt and reduce heat to low. Cover and simmer for 35 minutes. Add veggies, re-cover and simmer for about 5 more minutes. Remove from heat and stir in corn meal. Allow the mixture to stand for 10-15 minutes before forming burgers. Shape millet mixture into thick patties. Heat enough sesame oil in a skillet to pan-fry the burgers. You will need to make the oil about 1/8-inch deep to fry evenly. Fry until golden, about 3 minutes each side. Remove from the skillet and drain on paper. Serve as you would any conventional burger.
Take the bread crumbs of the french loaf,only the white ones not the crust,and soak them in cold water for half an hour. In blender, put bread crumbs (slightly squeezed), garlic, almonds, oil, vinegar and salt. Blend until smooth. Pour the mix in a big soup bowl and put it in the fridge for at least 2 hours. Once you're going to serve the soup, pour ice cold water in the mix, a little at a time, mixing well until the desired consistency (it should be like gazpacho, creamy not too watery) and add the peeled, whole grapes. Notes: Grapes should be sweet, white ones not the red variety. Don't use a strong virgin oil but a mild, refined one of about 0'4° acidity. Enjoy!
In a food processor, puree the fish, garlic, matza meal, eggs, cumin, salt and cayenne until the mixture is smooth. Chill, covered, for 1 hour or until cold. Form scant 1/4 cup measures of the mixture into 16 slightly flattened logs, transferring them as they are formed to a sheet of wax paper. In a large skillet, heat the vegetable oil till hot but not smoking. Fry the fish rolls in batches, turning once, until golden. Drain on paper towels. The fish rolls may be made 1 day in advance and kept covered and chilled. In a clean skillet, heat tomato sauce, water, olive oil, lemon juice, salt and pepper to taste over moderate heat until heated through. Add the rolls. Simmer, covered, for 10 minutes. Remove the skillet from the heat and let fish rolls cool in sauce. Serve chilled or at room temperature.
Scrub the potatoes well but do not peel. Cook in water to cover until well done, about 30 minutes after the water boils. In a soup pot, melt 2 tablespoons butter. Add the onion and saute until golden brown and sweet, about 10 minutes. Add the caraway seeds and saute for 1 minute. Coarsely chop two-thirds of the cabbage (including the cores). Add to the soup pot. To speed the cooking you might want to add the cabbage a little at a time and let it cook down, or add it all at once and cover the pot. Cook until the cabbage is sweet and limp. Blend the onion-cabbage mixture with the potatoes, potato water, and milk. Set aside. Finely chop the remaining cabbage. In the soup pot, melt 2 tablespoons butter. Add the remaining cabbage and saute until the cabbage is limp. Add the blended mixture to the soup pot, along with the salt, pepper, and vinegar. Heat gently until simmering, then simmer for 5-10 minutes to blend the flavors. Taste and adjust the seasonings.
Heat olive oil in a 10 inch oven proof pan over medium high heat. Add onions and salt, and cook, stirring occasionally until softened, about 3 minutes. Add asparagus, reduce heat and cook, covered until it is barely tender, about 6 minutes. Pour in eggs and cook until almost set, but still slightly runny on top, about 3 minutes. Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 minutes. Remove from oven and slide onto a serving plate; cut into wedges.
Heat oil in a large saucepan over medium heat. Saute onion 3 to 5 minutes, or until translucent. Add zucchini, and cook 8 minutes more, or until vegetables are well browned. Add vegetable broth and water, and bring to a boil. Stir in beans and spinach, and return to a boil. Reduce heat to low and simmer 5 minutes, or until spinach is wilted. Stir in lemon juice, zest, and mint. Season with salt and pepper if desired.
Heat the cast iron skillet over a medium flame. Place the greens, avocado, quinoa, pepitas, feta cheese, Persian cucumbers, and soft herbs into the large salad bowl. Toss to combine. Add salt to taste, keeping in mind that the dressing will have salt as well. Cook the bacon in the cast iron pan until crisp. Set aside to cool on a plate lined with a paper towel. Fry the eggs in the bacon fat. In a small bowl, whisk together extra virgin olive oil, vinegar, honey, salt and pepper, to taste. Divide the greens mixture up into two bowls. Place two eggs on top of the greens and crumple the bacon over each bowl. Split the dressing between the bowls (there will likely be leftover dressing). Serve with a side of buttered toast.
In a large bowl pineapple,mandarin oranges, whipped topping, coconut, marshmallows and milk. Chill 1 hour. Garnish with cherries before serving.
Heat oven to 400°F. Grease bottoms of 12 muffin cups or line with baking cups. Place 2/3 cup sugar and lavender in food processor; pulse 30 to 60 seconds (pulse longer for a more intense lavender flavor). Sift through strainer into medium bowl to remove any large pieces of lavender. Whisk in flour, baking powder, baking soda and salt until well-blended. In small bowl, whisk together milk, lemon juice and 2 teaspoons lemon peel. (Milk will curdle and thicken slightly.) In another medium bowl, lightly beat egg; whisk in 6 tablespoons melted butter and milk mixture. Make well in center of flour mixture; pour in egg mixture. Stir just until blended. Divide evenly among muffin cups. Bake 20 to 25 minutes or until browned and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan. In another small bowl, stir together 1/2 cup sugar and 1 teaspoon lemon peel. Dip tops of muffins in 1/4 cup melted butter; dip in sugar mixture. Serve warm or at room temperature.
Heat a frying pan over medium heat and spray with nonstick spray. Add chicken and cook 6 minute. Turn chicken and add the mushrooms and peppers and carrots and cook 6 more minutes. Remove all from pan and add sauce. For sauce: in a small bowl combine the soup, sour cream, milk and paprika. Stir the mixture into the skillet and bring to a boil. Return the chicken and veggies to the pan, and cook covered for 6 more minutes. Add the tomato and cook for 2 more minute. Serve over noodles or rice.
Preheat oven to 350. Prepare a 13x9 pan with cooking spray; set aside. In a mixing bowl, combine cottage cheese, eggs, and parmesan cheese; set aside. In another mixing bowl, combine cooked pasta, pasta sauce, and salt. Spoon half of the pasta mixture into prepared pan; evenly top with cheese mixture, then remaining pasta mixture. Sprinkle with mozzarella cheese. Bake for 30 miuntes, or until heated through.
Preheat the oven to 275F Spray a bundt baking pan with Pam and dust with flour then set aside. In a large bowl, combine all of the ingredients together except for the egg whites. and cocoa powder. Whip the egg whites until stiff peak forms. Gently fold the egg whites into the batter until incorporated. Place half of the batter in the bundt pan. To the remaining batter, add the cocoa powder, folding just until incorporated. Place the chocolate batter on top of the white batter in the bundt pan. Using a knife, gently swirl it to create the marble effect. Bake for approximately 60 minutes at 275F, or until a cake tester comes out clean. Remove from oven and cool the cake in the pan on a rack for 10 minutes. After 10 minutes, remove the cake from the pan and place it on the rack to completely cool. Dust with icing sugar if desired.
In a large skillet, saute mushrooms in butter until tender. Remove and keep warm. Sprinkle pork chops with salt and pepper. In the same skillet, brown chops in oil on both sides; drain. Add marinara sauce; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a meat thermometer reaches 160°, turning once. Layer pork with pepperoni, mushrooms and cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted.
Preheat oven to 350 degrees. Heat a non-stick skillet over high heat for one minute, add prosciutto and reduce heat to medium. Saute for 2 minutes stirring often. Place prosciutto in large bowl and do not wash skillet. Add Simply Potatoes Shredded Hash Browns to the skillet and press down lightly until hash browns are flattened and spread out. Cook for 2 minutes without stirring over medium heat. Turn hash browns, press down again with the spatula and cook for 2 more minutes. Turn off heat and add the Simply Potatoes Shredded Hash Browns to the bowl with the prosciutto. Mix in the sour cream, pancake mix and Gruyere, saving out 1/2 cup of cheese for later. Mix together until well blended and spread evenly into a prepared 9 inch round non-stick cake pan. Bake for 30 minutes, remove and let cool for 5 minutes. Preheat broiler to high heat and place rack in center of the oven. Run a knife around the edge of the potato pan to loosen and turn upside down onto a baking sheet, tap the top of the pan to loosen and carefully remove cake pan. Sprinkle top with the remaining cheese and place in oven for 2 minutes to brown. Watch carefully as not to burn. Remove from oven, using a large spatula carefully place cake onto a serving platter. Slice in triangles to serve.
In a large skillet, fry the hamburger, onion and garlic. Cook over medium heat until the meat is cooked through. Break the hamburger up into smallish pieces with a fork as you cook it. Drain off the fat, if necessary. Add everything else listed above, choosing either the canned beans or the homemade beans. If the mixture seems dry, add a little water for simmering. Cover the skillet and cook the mixture for about 10 minutes over medium low heat, or until everything is hot, and the flavors have blended some.
Heat oil in a large skillet or wok. Saute the scallions and garlic for 2 minutes until softened and tender. Add mushrooms and cook 4-5 minutes more. Add chard, cover and cook over low heat for about 5 minutes or until chard is tender, but still crisp. Mix in mustard and heat 1-2 minutes more. Serve.
Combine all ingredients, except for topping ingredients. Press into square pan, add topping, bake at 400 for 1/1/2 hours.
NOTE: The meatballs need to be prepared differently for this soup. Omit 1 Tablespoon of the olive oil and replace it with 1 tablespoon of water. We want to make the meatballs smaller for this soup so instead of making the meatballs with 2 tablespoons for each meatball measure them out using 1/2 a tablespoon. Also, cook 10 minutes on each side instead of 15 minutes like the recipe originally states. In a large pot sweat the onion, mushrooms and garlic with the olive oil and 2 tablespoons of the soy sauce, on medium heat, until the onions are transparent. Add to the pot the water, kale, cooking sherry, fennel, Italian seasoning, garlic and onion powder, bay leaf, sugar and liquid smoke and the rest of the soy sauce. Cook this for 25 to 30 minutes, until the kale gets done, on medium heat, covered. The last 5 minutes of cooking add the corkscrew noodles. Last, add the meatballs and tomato sauce and turn the heat up to high and cook an additional 3 minutes.
Preheat oven to 350 degrees F. Sprinkle chicken with salt and pepper. Place in a lightly greased 9" x 13" baking dish. In a small bowl, combine other ingredients. Pour over chicken and bake for 30 - 45 minutes.
Pat the chicken dry. Place chicken between 2 sheets of plastic wrap and using a mallet or a skillet, flatten each piece to an even thickness, between 1/4 and 1/2 inch. Season pieces on both sides with salt and pepper to taste. In large skillet over medium-high heat, heat oil. Add chicken and cook, turning as necessary, until cooked through, about 5 minutes or so. Meanwhile, in a small bowl, combine honey, pepper sauce and lemon juice, if using. Taste and adjust ingredients as needed. Transfer chicken to cutting board and thinly slice each breast. Arrange the slices on individual plates and either drizzle with the sauce or serve sauce on the side for dipping.
Preheat oven to 375f degrees. Heat oil in a large cast iron frypan or heavy frypan over high heat. Add onion, celery, bell pepper, and carrot, saute 1 1/2 minutes. Add chicken and next 7 ingredients (chicken through salt), bring to boil. Reduce heat, and simmer for 2 minutes. Bake at 375f degrees for 10 minutes. Sprinkle with cheese and jalapeno, bake an additional 5 minutes or until cheese melts.
Sprinkle the spices over the chicken then cook in frying pan until no longer pink. Spread 2 tbsp of pizza sauce in 9X9 baking dish. Stir the rest of the sauce in with the chicken. Lay 1 tortilla in the bottom of the baking dish. Spread 1/3 of the ricotta, meat mixture, & mozzarella. Repeat to make 2 more layers. Bake at 375 for 20 minutes or until sauce is bubbling. Let stand for 5 minutes before cutting.
Sift Flour and Baking Powder into a bowl. Pour Liquid, (Lager is best but Water can also be used) into a bowl. Sift Flour and Baking powder mix over the liquid a little at a time whisking inbetween until all is mixed with no lumps. At this stage, check consistency to your requirements. Add a little more flour for thicker batter, a little more liquid for a thinner batter. No more Baking powder is needed. Use immediately, no need to rest.
Set oven to 350 degrees F. Beat the eggs and add heavy cream, water, flavor extract, and artificial sweetner together. Blend well. Pour mixture into 6 to 8 ramekin dishes (depending on size). Sprinkle with the cinnamon or nutmeg on top. Place ramekin dishes inside a larger baking dish of cool water. Be sure the level of the water is 1/2 way up the dishes. Bake for 30 minutes or until center is firm. Let sit for 5 minutes before serving or refrigerating.
On the night before you need the roast for the next day's dinner, put the FROZEN roast into the slow cooker on LOW temperature. Mix the cream of mushroom sup and dried onion soup mix together and pour it over the roast. Leave it on all night and the next day. The next day, about 1-2 hours before dinner, add the drained potatoes in (and/or any other veggies you'd like) and make sure they are submerged in the gravy.
Combine all ingredients except fish, wine, and lemon slices. Place 4 fillets in a greased baking dish and spread 1/4 c. filling on each fillet. Place remaining fillets over filling. Pour wine over fillets. Cover and bake at 375 for 20 minutes. Uncover, place lemon slices over each fillet. Bake 5 more minutes.
Preheat oven to 400°F. Grease 12 muffins cups and set aside. Mix bran cereal and milk in a small bowl and allow cereal to soften and absorb most of the milk. In a mixing bowl, combine cereal/milk, egg and butter, mixing well. Sift flour, baking powder and salt in a bowl. Add sugar. Combine flour with cereal mixture and stir until just moistened. Do not overmix. Spoon batter evenly into muffin cups. Top each cup with a spoonful of date filling. Bake for 20-25 minutes or until they are lightly springy. Cool muffins on a wire rack.
Preheat oven to 375 degrees. In a large bowl, combine soup, American cheese, mayonnaise, and milk. Mix well. Fold in vegetables, pimiento, and mushrooms. Turn into 1 1/2 quart baking dish. Melt butter in small saucepan. Stir in breadcrumbs and Parmesan cheese. Sprinkle over casserole. Bake uncovered 35-45 minutes until heated through.
Preheat oven to 400. Take skin off chicken pieces. Place all pieces in large zip lock and coat with ranch dressing. Marinate in the refrigerator for minimum of 1 hour. Take out and coat each piece well with shake n bake. Place on baking sheet and bake for 45 minute.