HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute the onions in the butter over a low heat for 3-4 minutes. Add the hot chicken stock and let simmer 10 minutes more, covered. Stir in the flour and when it is completely mixed in, add the milk. Stir while bringing to a boil, then lower the heat and simmer for 3-4 minutes or until thick. Stir in two tablespoons of the parmesan, season with salt and pepper and set aside. Meanwhile, lightly saute the spinach in a separate pan. When it is wilted, rinse in cold water until it is cool enough to handle. Chop roughly and spread over the bottom of a small casserole dish. Sprinkle over half the remaining parmesan and the nutmeg. Pour over the sauce and finish with the breadcrumbs and the last of the parmesan on top. Bake at 200 C or 400 F for 20 minutes. The gratin is done when it is bubbling and crusty on top. Serve immediately.
Preheat oven to 350 degrees. Mix together the following ingredients: cake mix, eggs, water, and oil. Pour mixture into a greased 9x13-inch pan. Marble in apple filling. Bake 30-35 minutes. Combine margarine, powdered sugar, hot water and vanilla. Drizzle glaze over cake.
Place meat in pot with cold water. Bring to a boil. Skim off froth as it rises to the surface. Add salt, onion, carrot, allspice, marjoram, bay leaf and rutabaga. Cover and simmer 1.5 hours. Add the whole peeled potatoes. Simmer until they can be easily pierced with a fork. Remove them from the broth with a slotted spon to a small bowl. Let them cool. Mash the potatoes with a fork. Add 1/4 of the cooking broth, egg, flour and salt. Mix well. When the meat is tender, remove it from the broth and let it cool. With a soup spoon dipped in the broth, take a rounded tablespoon of the dough and release it into the broth. If it breaks up, add some more flour to the dough. When the dumpling remains in one piece, drop them all into the broth, dipping the spoon in the broth between dropping each dumpling. Simmer for 5 - 10 minutes. Remove the fat and bones from the meat. Cut it into bite-sized pieces. Add to the soup. Salt to taste. Add some chopped parsley for color. Serve hot in deep soup bowls with bread.
Prepare dressing by whisking together the nine ingredients, and then chilling in the fridge until just before serving. Fill a large pot with water, adding a tablespoon of table salt for each gallon of water. Over medium-high heat, bring water to a boil and add pasta. Rinse and drain with cold water when cooked. Drain pasta again and chill until assembly. Prepare all additives and set aside until assembly. Just before serving, toss pasta and additives together and stir in the dressing. Let guests salt and pepper to taste.
Cook the pasta till al dente then drain. In the pot mix the cooked pasta, chicken, broccoli, corn and cheese sauce. Pour all this into a large baking tray/casserole. Top with the shredded cheese, parmesan and breadcrumbs. Dot with margarine and bake in a moderate oven until brown and bubbly.
Melt butter in large heavy bottomed saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and heavy cream. Scoop potato pulp from one potato; mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and pepper. Top each serving with bacon, cheese and green onion.
whisk first 4 ingredients together. lay fish in a shallow baking dissh and season with salt and pepper. marinate the fish for just 5 minutes.
In a bowl, combine the first seven ingredients. Transfer to a greased 9 inches pie plate. Drizzle with butter; sprinkle with paprika. Bake at 350 degrees for 30-45 minutes or until lightly browned.
Heat some oil in a pan, a wok is best to use. Cut the chicken breast into small slices or cubes and cook on a low heat until brown. Add the beansprouts and cook until soft. Then add some soy sauce. Add the diced onions and cook until transparent. Lastly add the egg noodles and add soy sauce. Cook for 5 minutes and then serve.
Combine all ingredients in a shaker or pitcher. Mix or shake will. Serve over ice. This recipe can be scaled up or down according to how many servings you want to make.
In a large bowl combine the oil with lemon juice, garlic, oregano, salt, black pepper and broth until well combined. Place the potatoes in a large ziploc bag, then pour the oil mixture over; seal bag and refrigerate for 2-3 hours so the potatoes will absorb all the flavors. Set oven to 400 degrees F. Place the potatoes in a buttered casserole dish, then sprinkle with kalamata olives. Cook turning occasionally until golden brown and tender, about 30-35 minutes (seaon with more salt and pepper to taste). Sprinkle with chopped fresh parsley if desired. Delicious!
Cream butter, gradually add brown sugar and beat until fluffy. Add egg and beat well. Mix in molasses. Mix dry ingredients together, add gradually to mixture. Add boiling water and stir until batter is smooth, mixture will be thin. Pour into greased and floured 8" square baking pan. Bake at 350 degrees for 40-45 minutes, until edges are starting to pull away from pan and toothpick inserted in center of cake comes out clean.
Preheat the oven to 350°F. To blanch asparagus, in a large frying pan, bring approximately 3 inch of water to a boil. Stir in 1 Tbs. salt. Add asparagus; arrange in one layer. Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness. Drain on paper towel; cool. (Recipe can be made ahead to this point. Refrigerate cooled asparagus until ready to continue.). To prepare egg mixture, whisk parsley, water, 1/4 teaspoons salt, and pepper into egg; stir in cheese; reserve. To cook frittata, reserving one whole per serving, cut remaining asparagus at an angle into 1 inch pieces; reserve. In a heavy (or non-stick) oven-proof, 12 inch frying pan (with a cover) saute bell pepper in olive oil until barely tender-crisp, about 5 minutes. Stir butter into pan. Stir in onion and reserved asparagus pieces; saute for 1 minute. Pour egg mixture into pan, quickly stirring gently without scraping the bottom of the pan to distribute vegetables. Bake on the middle rack of oven, covered, for 10 minutes. Remove cover; bake until edges are browned, eggs are set, and center is just form to the touch, about 10 minutes. Let frittata rest 5 minutes. Loosen the sides and bottom of frittata with a narrow, flexible spatula, then carefully cover pan (which will still be hot) with a large, warmed serving platter. Protecting your hands with potholders, flip frying pan over onto platter. Alternatively, serve frittata in the pan, Cut frittata into wedges; garnish each with the reserved asparagus spears, lemon wedges (to squeeze into frittata), and sprigs of parsley or chives.
Dust fillets with salt and pepper and dredge in flour. Heat olive oil in pan over med heat. Brown chicken/fish in oil. about 2 minutes per side, or until cooked through and browned. Remove from pan. Deglaze with wine and add butter and capers. Cook for 2 minutes until alcohol has cooked off. Add lemon juice add salt to taste. Add chicken/fish back into pan. Add parsley. Serve on a platter with sauce. Enjoy!
Rub scallops with cumin, salt and pepper. Can sit in refrigerator from 5 minutes or longer up to 2 hours. Quarter grape tomatoes, add capers, lemon juice, red onions, jalapeno peppers, brown sugar, cumin, salt, and pepper; toss lightly together in a small bowl. Spray a skillet with non cooking spray, over medium heat, melt together butter, oil, and brown sugar. Add scallops 4 at a time, searing and browning on one side, turning over at the end of 3 minutes, and brown on second side. Continue with last 4 scallops. Place two cooked scallops on each plate, and top with fresh tomato caper salsa.
Melt butterscotch chips in 1-quart saucepan over low heat, stirring constantly, until melted (3 to 5 minutes). Place butterscotch mixture in large bowl; add all remaining ingredients except pecans. Beat at low speed, scraping bowl often, until well mixed. Stir in pecans by hand. Divide dough in half. Shape each half into 8x1 1/2-inch roll. Wrap in plastic food wrap. Refrigerate until firm (at least 2 hours). Heat oven to 400°F Cut rolls into 1/4-inch slices with sharp knife. Place 1-inch apart onto ungreased cookie sheets. Bake for 5 to 7 minutes or until set. Cool 1 minute; remove from cookie sheets.
Cook tortellini in boiling water with a bit of salt. Drain and cool, do not rinse. Whisk together herbs and dressing. Chop all your vegetables. Combine all in a large bowl. Can be served room temp or chilled. If chilling, you may have to add more dressing before serving as the tortellini will soak the dressing up.
First, make salad dressing; you can do this in advance. Combine sugar, tarragon, tabasco, pepper, egg yolks and mustard in food processor. With machine running, gradually add vinegar. Then, with machine still running, add oils in a thin stream. Process until well blended and creamy; taste and add salt if desired. Keep refrigerated. Should be enough dressing to make two or three salads; remember this when looking at nutritional analysis of this recipe. To make salad, tear cleaned romaine into bite sized pieces; place in large salad bowl along with sliced green onions. Toast almonds (I prefer flaked) and set aside until cool. Drain oranges well and place half in with lettuce and onions. Toss well with dressing (about 1/3 of the Salad Dressing recipe, or to your taste). Sprinkle top of salad with remaining oranges and the toasted almonds; serve. Leftover dressing keeps well in the fridge for about a week.
Diagonally slice asparagus into 1-1/2 to 2 inch pieces. Stir-fry asparagus and onion until crisp-tender. Add seasonings and mix well. Add cooked pasta and stir-fry until thoroughly heated and evenly mixed.
Prepare crust and press into a Springform pan. Beat cheese until fluffy. Beat in milk until smooth. Mix in eggs and lemon juice. Pour into prepared pan. Bake at 300F for 50-55m. Top with sour cream, Bake 5m more. Top with cherrries or orher fruit<if desired> after chilling for 5hours.
In a shallow dish mix soup, milk and dressing mix. Reserve 1 c for sauce. Dip chicken into soup mixture ( I let marinate over night, but not necessary). Coat with tortilla chips. Place chicken on a greased baking sheet. Drizzle with margarine or butter. Bake at 400 degrees F for 20 min or until chicken is no longer pink. In a small saucepan over med heat, heat reserved soup mixture to a boil. Serve over or with chicken.
Trim excess fat and gristle from the beef and slice, against the grain, 1/4" bits no longer than 3" long or wide. Mince the garlic. Place the sliced beef in a plastic, sealable bag and add half the minced garlic, the Worcestershire sauce, the red wine, and a few grinds of fresh, black pepper. Marinade in the refrigerator for 1-2 hours. Peel and french-cut the vidalia onions. Clean the morels. (NOTE: If using dried morels, re-hydrate them at this stage, reserving the soaking liquid.). In a high-sided skillet with a tight fitting lid, heat the oil over medium heat and saute the onions and remaining garlic. Remove the meat from the marinade but reserve the liquid. Pat the meat dry with a paper towel, season with salt and pepper, and toss in the flour. Raise the temperature beneath the skillet to medium-high, add the meat, and saute until browned. Add the morels (and any reserved liquid), the marinade, and the beef broth. Bring to a simmer and cover, lowering heat to low. Cook, covered, for 45 minutes. Remove the cover and reduce until the liquid is thick and coats the back of a spoon. Taste and re-season with salt and black pepper. Stir in the sour cream and incorporate evenly. Stirring occasionally over medium-high heat, reduce until desired consistency is reached. Taste and adjust seasoning. OPTIONAL: Sprinkle with finely chopped parsley. Serve over hot egg noodles.
Season the eggs and beat in the five spice powder, if using. In a wok or large frying pan, heat one tablespoon of the oil and when quite hot, pour in the egg. Cook rather like an omelette, pulling the mixture away from the sides and allowing the rest to slip underneath. Cook the egg until firm and then tip out. Chop the'omelette' into small strips. Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 mins. ,stirring and tossing continuously. Mix in the cooked rice and heat thoroughly, stirring well. Add the soy sauce and sesame oil then return the egg and mix in well. Serve immediately, piping hot.
Place the wings on a foil-lined sheet pan, and spray it with a non-stick spray. Next place the wings in a single layer with the outside skin facing up. Sprinkle them liberally. with the seasoning salt and garlic salt, and place in a 400 degree oven. Bake them for maybe 30 minutes, or until they are golden brown and crispy. I take them out of the oven and let them sit for a few minutes, it makes turning them easier. Then season them again with the salts, and put them back in the oven until they are done, nice and crispy but not dried out. Carefully lift them off the foil, once again, it helps if you let them rest for just a little while. I place them in a zip-loc bag and pour in about 1/2 cup of oyster sauce, and squish them around until all the wings are covered in sauce. You may need to add a little more. At this point they are ready to serve. You can heat them up in the oven or nuke them, or serve them room temperature. I sprinkle some sliced green onions on them for garnish.
Preheat the oven to 400°F Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl. Place the fish fillets in an ovenproof casserole dish. Drizzle the marinade over the fish and bake for 12 minutes or until the fish flakes easily. Cod, sole, or flounder may be substituted for the orange roughy.
Preheat the oven at 180°C. Beat the eggs with the cream. Add 50 g of brown sugar and mix thoroughly. Butter the pie plate and put in the pie crust. Pour the cream and egg mixture into the crust. Put the butter on top (do not melt it!) and add the rest of the sugar. Bake for about 20 - 30 minutes. Leave to cool and decorate with powdered suger to taste.
Melt 1 tablespoon butter in a small skillet. Add zucchini, onion, and tomato; saute 2-3 minutes or just until tender. Stir in salt and pepper to taste; set aside. Combine eggs, water, remaining salt, basil, celery salt, and remaining pepper; mix well. Melt 2 tablespoons butter in a 10-inch skillet until just hot enough to sizzle a drop of water; pour in egg mixture. As mixture starts to cook, gently lift edges of omelet, and tilt pan to allow the uncooked portion to flow underneath. When the mixture is set and no longer flows freely, sprinkle zucchini mixture on half of omelet and cheese on remaining half. Fold omelet in half, and place on a warm platter.
Heat olive oil in a large heavy pot on medium/low. Add onion and carrots and cook until softened, 5-10 minutes. Add garlic and cook, stirring often, until fragrant (about 2 minutes). Add stock, potatoes, and herbes de Provence. Bring to a boil (high). Reduce to low and simmer gently until potatoes are partially cooked, about 15 minutes. Meanwhile, rinse kale and remove/discard tough stems. If flat kale, cut leaves crosswise into 1" ribbons. If curly kale, tear into bite-sized pieces. Add kale, tomatoes, beans, and sausage. Cook until tender 5-10 minutes. If soup is too thick, thin with more stock or water. Season with salt and pepper and serve hot. Will keep in fridge, covered, up to 5 days.
Preheat oven to 375 degrees F. Melt butter and pour onto a round dip baking pan. Pour brown sugar over the top and arrange pineapple rings over the sugar. Mix remaining ingredients together except egg whites. Fold egg whites previously beaten stiff to the batter. Pour mixture into the pan and bake for about 40-50 minutes depending on the oven. Let cake cool in the pan for about 5 minutes. Turn cake upside down onto a plate and let it stand like that so that juices run down the cake for about 1 minute and then remove the pan. Eat warm or cool down for consumption.
Melt the butter in a large saute pan which has a lid (preferably non-stick), add the onion and garlic and,stirring occasionally, saute for 2 minutes, or until they are just beginning to soften but not brown. Add the mushrooms and, stirring occasionally, saute for another 2-3 minutes until they soften. Add the flour, ginger and nutmeg, and stirring, cook for another minute. Gradually blend in the wine and milk. Bring to the boil, stirring, reduce the heat, add the turkey. Add salt and freshly ground black pepper, to taste. Cover and simmer for 20 minutes. Transfer the mixture to a warm serving dish and sprinkle with toasted almonds. Serve with noodles or rice and your favourite salad or vegetable side dish. Chef's Note: Using a non-stick pan, you may find that you can reduce the butter slightly.
Preheat oven to 375°F Grease cookie sheets; set aside. Beat butter and sugar in large bowl until light and fluffy. Beat in egg white, vanilla and salt. Gradually add flour. Beat until well blended. Drop rounded teaspoonfuls of batter 4 inches apart onto prepared cookie sheets. (Bake only 4 cookies per sheet.) Flatten slightly with spatula. Bake 6 to 8 minutes or until cookies are deep golden brown. Let cookies stand on cookie sheet 1 minute. Working quickly, while cookies are still hot, drape cookies over rolling pin or bottle so both sides hang down and form saddle shape; cool completely. Melt chocolate in small heavy saucepan over low heat, stirring constantly. Tilt saucepan to pool chocolate at one end; dip edge of each cookie, turning slowly so entire edge is tinged with chocolate. Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set. Store tightly covered at room temperature. Do not freeze.
Cook chops in a little oil for 3-4 minutes, turn & cook for a further 3-4 minutes, remove from pan while you prepare sauce. Add onion & capsicum to pan juices and cook gently until soft, approx 2 minutes. Add mushrooms and stir over a medium heat until they begin to soften. Add tomatoes, wine, & herbs & season to taste. Allow mixture to cook for 2-3 mins before returning chops to pan to heat through, then serve.
Roast the garlic bulbs and squeeze out the garlic into a small bowl. (If you don't know how to do this, go to Recipe #132617. It's very easy.). In a large pot, heat the olive oil. Saute the onions, then add celery and leeks. Add the squeezed-out garlic cloves to the pot, along with thyme, potatoes, and chicken stock. Bring to a simmer and cook until potatoes are tender (about 30 min.). Season with salt and pepper. Add cream and parsley, cook till "combined." Remove from heat and stir.
Preheat oven to 325 degrees, grease one 9x5 inch loaf pan or three 5x3 inch loaf pans; set aside. In a large bowl, combine the the cheese through egg, add flour to mixture; stir just until combined. Pour into prepared pan and bake for a 9x5 inch loaf 45 minutes or the 5x3 inch loaves 30 minutes or until toothpick inserted off center comes out clean. Allow to cool in pan for 15 minutes, remove from pan and cool on wire rack. These can also be made into muffins by spooning the batter into 12 well-greased muffin cups and baking for 20 minutes or until toothpick inserted off center comes out clean. Makes 12 muffins.
Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl. Mix the orange and lemon zests and juices with the sugar and stir until the sugar is dissolved. In another bowl, whip the cream until it just starts to thicken, then slowly add the sweetened fruit juice, whipping the cream as you do so. Whip until the cream is light and thickened and all the juice absorbed. Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken Serve decorated with segments or slices of fresh orange.
Heat in 4 quart saucepan 4 cups of water and 2 cups wild rice. Bring to boil and lower heat and cover to simmer for about 35 - 40 minutes. Add cranberries and cook for another minute. Drain if necessary and keep rice covered and warm until ready for next step. Melt butter in heavy 5 quart Dutch oven and add onions, celery and carrots and saute for approximately 13 minutes. Transfer these vegetables to a bowl and keep warm until next rice mixture is done. In same Dutch oven, ADD chicken broth, remaining 2 cups of water and "white rice" and bring to a boil and then cover for about 16 - 18 minutes until all water is absorbed. Stir into white rice in Dutch oven, wild-rice mixture, vegetable mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; cook on medium-low until pilaf is heated through. Just before serving, gently stir chopped parsley and pistachio nuts into pilaf until evenly distributed. Transfer to large serving bowl. Makes about 13 cups.
Heat oil in skillet over medium heat. Saute onions until soft. Add broth, crumbles and mushrooms. Season to taste. Add sour cream. Heat. through. Serve over rice.
Heat a medium saute pan over medium high heat and add the vegetables. Stir-fry for about 1 minute and add the Sesame Dressing. Cook another 2 minutes. Remove from heat and set aside. Slice the chicken into strips and add to the vegetables and toss. Lay the tortillas on a cutting board. Divide the filling among the tortillas. Top with sunflower sprouts. Fold in the sides of the wrappers and begin folding from the bottom to form the wrap. Cut each wrap in half and serve.
1. Place the first 4 ingredients in the rice cooker and cook for about 12 minutes. That's when the water starts to boil. 2. Open the lid, add the milk/cream mixer, cheese, nutmeg and smoked ham, stir to combine. Close the lid and cook till it switches to the keep warm setting. *Rice cookers heat differently. So make sure to check the mac & cheese in step 2 after about 15-20 minutes once or twice so as to not over cook it. 3. Once rice cooker goes to warm add the 1/4 cup of cheddar cheese and let rest for 5 minutes Turn cooker off. * ideas: You can also add a cup of precooked ham in 2 step if u like. It adds a nice flavor or omit it.
Combine flour and whole wheat flour, sugar, baking powder and salt in mixing bowl and stir well. Whisk together eggs, milk, melted butter and vanilla . Mix flour mixture with egg mixture mixing until smooth. Fold in blueberries ( if using frozen, no need to thaw.) orange zest and pecans. Let batter sit for a few minutes. Prepare according to manufacters directions in waffle maker. Serve with maple syrup.
Set oven to 400*.Put oil on skilletand brown the hash browns potatoes.Mix egg, milk, salt, pepper and baking powder. Whisk. Put egg mixture into cooked hashed browns. Add cheese, tomato, green onion, and italian seasoning. Put the skillet in the oven for 5-10 minute. top with parsley.
Mix all ingredients together and store in an airtight container. To use, mix 1 or 2 tablespoons with chicken, pork or beef.
Cook beef, onion, green pepper and garlic in a large skillet until browned. Drain; stir in red pepper flakes (op.) and spaghetti sauce and set aside. In a large bow, mix spaghetti, Parmesan cheese, eggs and butter. Spread in a greased casserole dish; spread cottage cheese over the top. Pour sauce mixture over cottage cheese; and sprinkle with mozzarella cheese. Bake at 350 degrees for about 30 minutes.
Cut tomatoes into 1/4-inch-thick slices. Combine flour, cornmeal, salt, garlic salt, red pepper and black pepper in pie plate or shallow bowl; mix well. Pour buttermilk into second pie plate or shallow bowl. Heat oil in large skillet over medium heat. Meanwhile, dip tomato slices into buttermilk, coating both sides. Immediately dredge slices in flour mixture; shake off excess flour mixture. Cook tomato slices in hot oil 3 to 5 minutes per side. Transfer to parchment paper or paper towels. Serve immediately with pepper sauce, if desired.