HumbleIntelligence/food-ner-1-Million huggingface dataset:
COMBINE sugar, vinegar, and molasses in a zip-lock bag. Squish bag to combine ingredients. WRAP onion wedges with bacon; secure with long wooden picks. Place in zip-lock bag. PUT in refrigerator overnight. Turn bag over a couple of times. REMOVE onion wedges from marinade; reserve marinade. BAKE in a 350 degree oven until bacon starts to crisp, about 15 minutes. GRILL to finish cooking onion and bacon. Basting with reserved marinade. Don't cook too long, the onion should still be crisp-tender. OR if you don't want to grill the onions, let them finish in the oven. Basting occasionally. PREP TIME reflects the overnight in the fridge.
To make sauce: Combine creme fraiche, mayonnaise, salt and pepper, dill, capers, lemon juice, horseradish and red pepper flakes, if using. Set aside. To cook greens: In a large skillet, melt the butter over medium high heat.Stir in the napa cabbage, green onions, and garlic. Saute 5 minutes, then turn down heat to medium, add water or broth and cover. Cook about 5 more minutes, till desirerd tenderness. Keep warm and set aside. To cook salmon: Heat oil in large skillet over medium high heat(I use same pan greens were cooked in or cook in separate skillet while greens are cooking). When hot, add salmon, skin side up(if it has skin on it). Sear until well browned, about 4-6 minutes. Turn the salmon over and sear other side until just cooked through, about 3-5 more minutes. To serve: Divide the cooked napa cabbage evenly on 4 serving plates. Spread out a little to make a "bed". Place salmon on top of greens. Spoon sauce over top of salmon. Garnish with a little parsley or fresh dill, if desired. Enjoy!
Bring a pot of salted water to a boil and add the pasta and cook according to package directions. Drain. Rinse under cold water. Set aside. In a large skillet over medium high heat heat the oil and then add the garlic; sauting until it starts to brown. Stir in beans. Stir in cooked pasta and then add the argula and chile flakes; continue to cook for a minute or so longer or until heated through. Put mixture in a large bowl and sprinkle with the cheese. Toss to combine.
In 12-inch skillet cook onion in hot butter over medium heat about 15 minutes or until very tender and browned, stirring occasionally. Stir in maple syrup, balsamic vinegar, brown sugar, sage, tomato paste, salt, and pepper. Add beans; stir to coat. Cover and cook over medium heat for 10 to 15 minutes or until heated through, stirring occasionally. Transfer to a serving bowl. Top with sour cream. Garnish with tomatoes and sage leaves. Makes 12 to 14 side-dish servings.
Brown the ground round and lightly rinse with hot water. Set aside. Brown the mild Italian Sausage and rinse in the same way. Place both meats into a food processor and process until fine and uniform. Take 1/3 of the meat mixture and place into the crockpot. Add all of the ingredients except for the ricotta, 1 tsp of Italian seasonings and 1 teaspoon of tarragon to the meat in the Crockpot. Cook on low for 8 to 10 hours. Stirring occasionally. Salt to taste. Take the remaining 2/3 of the meat mixture and mix the 12 oz to 16 oz of ricotta, 1 teaspoons of Italian seasonings and 1 teaspoons tarragon. Mix well. Place into the fridge until sauce is nearly done. When sauce is nearly finished and when preparing to assemble: Remove meat and ricotta mixture from refrigerator and let stand for 15 minutes, stir and place into a zip lock bag. Work meat and ricotta until nearly room temperature. Bring appropriate amount of water to a boil and cook manicotti to product specs. but just until the pasta is uniformly softened, but not completely cooked. If over cooked the shells will tear when trying to stuff. Put about 1/2 " of sauce into the bottom of a 9" x 13" casserole dish. Then snip a bottom corner from the bag with meat mixture, approximately 1/2 " in diameter. Preheat oven to 350°F. Place the snipped end of the bag into one end of a cooked manicotti shell and squeeze the mixture into the shell until it is full but not splitting. If it splits just place split side down into pan and go on to the next. It takes some time to make this a technique. Place the cooked Manicotti staggered into the dish. Cover with more of the sauce to your liking. Cover with the Parmesan or save the Parmesan until serving and use as a garnish. Bake for 30 minutes. Serve with a green salad and sour dough bread, topped with butter and minced garlic and broiled .
Cut eggs in half lengthwise and put yolks in a medium bowl. Place whites on serving platter. Mash yolks with a fork, potato masher or process in food processor until finely mashed. Add paprika, salt and pepper and stir until mixed. Add mayo and and mustard and stir until well combined. If mixture is too stiff or dry looking, add a little more mustard (or mayo if that is what you prefer). It should hold its shape, but not be so thick that it is"moldable". With a teaspoon, fill egg whites with the egg yolk mixture. If you want to get fancy, you can do this with a pastry bag or decorator fitted with a star tip. Sprinkle tops of finished eggs lightly with paprika. Chill until serving time.
Glaze: Mix all ingredients together and set aside. Kabobs: Soak twelve 6 to 8 inch wooden skewers in water 30 minutes. Preheat grill to medium heat. Alternate sausage, water chestnuts and pineapple on skewers. Coat kabobs with glaze. Cover and grill kabobs about 4 inches from heat for about 10 to 12 minutes, turning and brushing with glaze once, and until sausage is firm and light brown.
Combine the first 9 ingredients in a large bowl. Shape into 30 meatballs. Heat a large non-stick skillet over medium high heat. Coat the pan with cooking spray. Add half of the meatballs to the pan, cook 3 minutes or until browned, stirring frequently. Place browned meatballs in a slow cooker, and brown the remaining meatballs. Combine the tomato paste and next 7 ingredients. Add to the slow cooker with the remaining meatballs. Cover and cook on LOW for 6 hours. Serve over couscous if desired.
Heat oven to 400°F Lightly grease bottom only of 8-inch square (2-quart) glass baking dish with shortening or cooking spray. In 10-inch skillet, make the #302401. Stir in sloppy joe sauce and cheese. Spoon into baking dish. In medium bowl, stir together remaining ingredients until blended. Pour over sloppy joe mixture. Bake about 30 minutes or until golden brown.
Fry bacon until crisp, remove from skillet. Add chopped onion, cook until translucent. Add sliced squash fry stirring frequently until squash is tender. Season with salt and pepper. Crush bacon and add back to pan. Either yellow zucchini or crookneck squash work well in this dish.
Wash and dry your meat thoroughly. Score the skin in vertical lines about 1 inch apart as they will become the guidelines where to chop the meat once cooked. Mash all the other ingredients together to make a paste. Smear the paste all over the roast working it into the skin and meat. Put the roast in a pan that will let the fat drain through (a wire rack over a baking sheet will do in a pinch), and place in refrigerator covered overnight. When ready to cook, preheat your oven to 450 degrees F, and when hot enough, stick the pan in the over for 30 minutes. After 30 minutes, the skin should just be turning brown (if it's getting too dark, turn down the heat sooner). Reduce the heat to 250 degrees F and let it roast for about 8 hours. You'll know it's ready when most of the fat has rendered out and the meat has started pulling away from the bone. When it's ready, take it out of the oven, transfer it to a different pan (you could do it in the same pan, but the fat that's collected in this pan will smoke and set your smoke alarms off). Put it back into a 450 degree F oven to crisp the skin for 15-20 minutes. The skin should be puffed up, crisp and golden brown. Take it out of the oven and let it rest for a bit. You'll probably want to take the skin off and break it up by hand, slicing the slabs of tender pork separately.
Mix marinade ingredients together. Coat chicken and allow to marinate for 2 hours, if possible, turning occasionally. Heat oven to moderately hot place chicken in oiled baking dish and drizzle oil on top. Cook for 30 minutes or until chicken is cooked through and skin is crispy.
Bring 4 - 5 qts of water to a rolling boil, add 2 tbs of salt, gently add pasta, be sure to add extra shells as you will lose a few, cook for approximately 10 minutes, or it tests al dente. Drain and rinse in cold water. If pasta is starchy, you can toss in olive oil to prevent from sticking, but use sparingly as it will also prevent the cheese from sticking. While pasta is cooking start your sauce:. In an 6-8 qt pan brown meats over a medium hot burner, work it with a spoon until meat crumbles, add onion, then cook until dark brown, If there is an excessive amount of fat, drain and, optionally, rinse. Add garlic and season to taste. Cook until garlic is fragrant, use caution not to burn. Add sauce & paste, reduce to a simmer. Continue to simmer until ready to serve, adjust seasoning as necessary. While meat sauce is cooking thaw and rinse and your spinach, I like to use the microwave , but you can rinse it under hot water. After draining all the water you can in a colander wrap the spinach in a very clean towel and twist to get the remaining water out, this is a critical step. When you get done the spinach will be VERY dry. Crumble the spinach in a large bowl, add ricotta, 3/4 of the mozzarella, 3/4 of the parmesan, mix, add egg, mix add seasonings/garlic and mix. Be sure to add enough salt here, the spinach really comes alive when seasoned properly. Preheat oven to 350 degrees F. I like to bake the noodles in 8x12 foil pans, but you can use a single 1/2 sheet pan or a large casserole dish or a pair of 9x13 pans. Whatever you decide, lightly grease the pans, ladle in a generous amount of sauce. Each shell will take about 2 tablespoons of filling. They are very full, but not too top heavy. I fit about 20 shells in an 8x12 pan. Once the shells are filled and arranged, spoon a small amount of sauce on each one, sprinkle remaining cheeses on the top, cover with greased foil and bake for 25 minutes. If you are making the shells ahead of time you will need to adjust your cooking time, bake at 325 for 15 minutes or so, then raise temp to 350 and bake for an additional 20-25 minutes. Remove the foil and bake for another 5 minutes, until cheese is melted. At this point you can turn on the broiler (top element) and brown the cheeses. Remove from oven and let sit for 10 minutes (or so) while you warm up your garlic bread.
Mix ground cumin, coriander, paprika and fennel seeds in a bowl. Put the olive oil in a big sauce pan with lid or a casserole in medium heat. When the oil is hot, put in the mixed spices. Fry them for 1-2 minutes until you can smell the lovely fragrance of the spices. Add ginger and chili, fry for a further 1 minute. Add lamb shanks in the pan, make sure the shanks are coated with the spices while browning the meat. After the lamb shanks are nice and brown, add the chopped tomatoes, and cook for 2-3 minutes. Add chicken stock into the pan, make sure the lamb shanks are largely covered, and bring it to boil. Add cinnamon stick, salt and honey to the pot, cover the pan with the lid and reduce the heat to let it simmer for 30 minutes. After 30 minutes, adjust the seasoning to your preference. Let the lamb continue to cook for another 2 hours, and turn the lamb shanks over every 30 minutes, and add additional water if the stocks becomes a bit dry. After 2 hours and 30 minutes, add the chopped apricots, figs and almond flakes to the lamb, and continue to cook for another 30 minutes. The meat should be almost falling off the bones by now. Meanwhile, put couscous in a large bowl, and cover with the sauce from the lamb. The liquid should be enough to cover the couscous with a finger width of extra water on the top. Cover the bowl with the lid from the pot for about 5 minutes. This would allow the couscous to soak up all the flavours. Uncover the bowl, and fluff the couscous up with a fork. Sprinkle some of the chopped coriander and mix. Divide the couscous up into 2 bowls, and dish out the lam shank on top of the couscous. Don't forget to put some of that lovely sauce on top of the dish. And finally, sprinkle some of the chopped coriander on top.
Preheat oven to 180c. Grease pie dish. Beat egg whites until stiff. Add sugar and vanilla, beat again for 30 seconds. Fold in crushed biscuits & nuts. Pour into pie dish and bake for 20 - 30 minutes. Decorate with whipped cream, fruit or more nuts.
Preheat oven at 350 degrees fahrenheit. Prepare light aluminum cookie sheets with parchment paper. Lightly blend the first five (5) dry ingredients in a medium bowl, set aside. Cream together the next six (6) ingredients in a medium bowl, then add to a large mixing bowl. Gently stir the blended dry ingredients into the creamed mixture. Fold in chocolate chips and crushed pecans. You will be using your hands or an icecream scooper to make a 2-3 tablespoon size ball of dough, then flatten it out with the bottom of a glass or palm of your hand. These should be spaced away from the other cookies by at least 1-2". Should be able to fit 6 cookies on a fully covered cookie sheet, I was able to get 5 or 6 baked at a time. Bake for about 15 minutes (for chewier) or up to 18 minutes (for crispier cookies.) These cool completely in about 10 minutes on a cookie rack.
DO NOT SUBSTITUTE INGREDIENTS! Heat the olive oil in a large skillet over medium heat. Season both sides of the steaks with the salt and pepper as desired. Add the steaks to the hot skillet and sear two minuntes on each side until lightly browned. Transfer to an oven proof baking dish and bake uncovered in a 400* preheated oven 10-13 minutes for medium-medium rare doneness. Cook mushrooms and green onions in the same skillet over medium heat until just tender. Remove from heat and add the brandy, return to heat and simmer for 4 minutes. Add the whipping cream and bring just to boiling. Boil gently about 8 minutes or until reduced to about 1 cup. Season with additional salt and pepper if desired, finish sauce by adding butter and stir till blended. To serve, place steaks on a warm platter and spoon the sauce over the meat.
Heat oven to 425*. Line 12 medium muffin cups with paper baking cups or spray bottoms only with no stick cooking spray. Combine the dry ingredients; mix well. Add combined milk, eggs, honey and oil; mix just until moistened.* Fill prepared muffin cups 3/4 full. Bake 15 to 17 minutes or until golden brown. Yield: 12 muffins.
To prepare the ham: Place the meat on a cutting board. Using a sharp knife, score the fat in a cross-hatch pattern, cutting all the way through to the meat. Put the ham in a large roasting pan. Spread the honey over the ham. Combine the thyme, bay leaves, and juniper in a small bowl. Season the mixture with salt, and then rub it into the ham. Pour the beer over the ham. Cover the pan and marinate the ham in the refrigerator for several hours or overnight. Preheat the oven to 320 degrees F. To prepare the puree: Note: The puree also calls for 2 salsify roots. Recipezaar doesn't recognize them, so it wouldn't allow me to include them in the ingredients. They are easily ommited. Especially since they are rather hard to find in this part of the world. After the ham has marinated, peel and dice all of the fruit and vegetables. Place the vegetables in the roasting pan around the ham. To cook the ham: Roast the ham and vegetables, basting the meat frequently with the marinade and adding more beer and honey if the pan seems dry. Cook the vegetables until they are very tender, about 1 hour. Take the vegetables from the roasting pan and put them in a large saucepan. Set the vegetables aside until the ham is cooked. Return the meat to the oven and continue roasting and basting until the meat is tender, about 3 more hours. Take the ham out of the oven, cover it and set it aside to rest for 1 hour. To finish the puree: Gently warm the vegetables over medium heat. Mash them with the butter, and then season with salt and pepper. Keep the puree warm until ready to serve. Note: If desired, the ham can be glazed with a mixture of honey and mustard just prior to slicing and serving. Horseradish Cream: In a bowl, combine all the ingredients, adding more or less of each, to taste. Mix well and then chill in the refrigerator. Apple and Pear Compote: Peel and core the apples and pears. Roughly chop the fruit. Place the fruit in a medium saucepan. Add about 1 inch of water. Cover the pan and simmer the fruit over low heat until tender, about 20 minutes. Add honey, to taste. Serve the compote warm or at room temperature. Glaze the ham if desired, and then slice it. Serve the ham with the puree, Horseradish Cream and Apple and Pear Compote, accompanied by grilled toast topped with mushrooms, if desired.
Preheat oven to 375°F Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil. In a large bowl, whisk together oil, eggs, 1 cup sugar, and orange juice until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine. Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35-40 minutes. Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Re-invert cake onto a rack to cool completely. Serve with orange segments, if desired.
Heat oil in a large skillet over medium-high heat. Add peas and cook 3 to 5 minutes, until golden brown. Add salt and black pepper to taste and stir to coat. Remove from heat and stir in Parmesan and parsley. Enjoy!
Preheat oven to 350*. Line your pans with parchment paper so your cookies won't stick. Combine coconut, sweetened condensed milk and vanilla extract in large bowl. Stir in morsels. Drop by level tablespoon on prepared baking sheets; press each cookie lightly with back of spoon. Bake for 10 to 14 minutes or until lightly browned around edges. Remove to wire racks to cool completely. Store loosely covered at room temperature.
Place the first four ingredients and ingredients to preferred flavor in the blender. Fill the blender the rest of the way with ice and add remaining ingredients. Turn on the blender at medium speed and process for about two minutes. Fill 2 cups to the top. Enjoy!
Stir together mayonnaise and pesto sauce. (**Note: the pesto is a little salty--some might like it that way. However, I would suggest using between 1 and 2 tablespoons of pesto and see how you like it!). Spread evenly on 1 side of each sourdough bread slice. Place 4 bread slices, pesto sides down, on wax paper. Layer 4 bread slices on wax paper each with 1 fontina cheese slice, bell peppers, and 1 Cheddar cheese slice; top with remaining bread slices, pesto sides up. Cook sandwiches, in batches, on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 3 minutes on each side or until golden brown and cheese melts. *Provolone or mozzarella cheese slices may be substituted.
In a large skillet, brown pork chops in hot oil. Add soup and water; cover and simmer until pork is no longer pink. Tomato Basil: Reduce water to 1/3 cup. Add 1/2 cup chopped italian plum tomatoes, 1 tablespoon chopped fresh parsley and 1 teaspoon dried basil or 1 tablespoon fresh basil leaves with soup. Stir in 1 tablespoon butter or margarine before serving. Lemon Thyme: Add 1 tablespoon lemon juice, 1/2 teaspoon dried thyme and 1/4 teaspoon pepper with soup. Pork Chops Mornay: Stir 1/3 cup shredded swiss cheese, 2 tablespoon grated Parmesan cheese and 1/4 teaspoon ground nutmeg into sauce after removing from heat. Rosemary: Brown pork chops in butter or margarine. Add 1/2 cup sliced green onions and cook 2 minutes. Add 1 can campbells cream of mushroom soup with roasted garlic, 1/3 cup water and 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed. Cover and simmer until pork is no longer pink. Stir in 1/2 cup sour cream before serving.
Preheat oven to 350. Spray an 8x8 square baking dish with cooking spray. Combine the black beans, egg substitute, canola oil, cocoa powder, salt, vanilla extract, Splenda and instant coffee granules (if using) in a blender; blend until smooth. Pour the mixture into the prepared dish. At this point, you can also sprinkle chocolate chips over the top of the mixture, if you're not watching your calories. Bake in the preheated oven until the top is dry and the edges start to pull away from the side of the pan, about 30 minutes. I've also noticed that the texture gets better after being refrigerated.
Cook pasta according to package directions. Drain. Stir in brie and parsley or basil. Toss well to combine.
Preheat oven to 350°F Mix wafer crumbs and butter until well blended; press firmly onto bottom and up sides of a 9-inch pie plate. Bake 5 to 8 minute or until golden brown. Cool completely; top with bananas. Make chocolate curls from 1/2 square of the chocolate; reserve for garnish. Microwave remaining chocolate and the peanut butter on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas; set aside. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in 1 cup of the whipped topping. Spread over bannans; top with the remaining 1 cup whipped topping. Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.
Soak bean overnight in ample water to cover. Drain the beans and cook in ample water with the baking soda. Bring to a boil and simmer on low for 20 minutes. Drain. Place 1/3 of beans in a baking pot or crock pot with a lid. Add 1/3 of the chopped ham and 1/3 of the onions. Repeat layers ending with ham. Mix the remaining ingredients with a cup of hot water and pour over the beans. Add additional water to cover within an inch of top of beans. (you can always add more water if it gets too dry.). Place covered baking pot in a 300 degree oven for 4 hours or longer. (6 hours or so in crockpot) Stir only once or twice during process.
Preheat oven to 450°F and combine beans, tomato, and 1 tablespoons pesto; mix well. Center 1/2 of bean mixture on each foil sheet. Top each with one halibut steak; drizzle with lemon juice. Sprinkle halibut with lemon pepper. Top with lemon slices. Bring up sides of foil and double fold. Double fold ends under, leaving room for heat circulation inside packets. Bake 16 to 20 minutes on a cookie sheet in oven. Serve with remaining pesto. Grill: Preheat grill to medium-high and grill 14 to 18 minutes in a covered grill. Serve with remaining pesto.
Heat oven to 350 degrees. Mix flour, brown sugar,cocoa, baking soda and salt with a fork in an ungreased 8x8x2in. pan (square of course!). Stir in remaining ingredients except the chocolate chips and powdered sugar. Sprinkle the chocolate chips over the batter. Bake for 35 to 40 minutes or until toothpick comes out clean when inserted. Cool in pan. Dust with powdered sugar.
In large bowl, mix together rice, cheese, pesto, sun-dried tomatoes and pine nuts; set aside. Cut peppers in half through stems (retain stems); seed and core. Fill each pepper half with rice stuffing. Place, stuffing side up, in baking dish. Cover with foil; bake in 350°F (180°C) oven for 35 minutes. Topping: Remove foil. Sprinkle cheese over peppers; bake uncovered, for about 5 minutes longer or until cheese is golden.
Mix all ingredients until well blended. Refrigerate for at least 1 hour. Serve with tortilla chips or grilled chicken.