HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F Lightly grease cookie sheets. Using an electric stand mixer, beat eggs and 1 1/2 cups of sugar for a couple of minutes until you see a considerable increase in volume. Add the lemon rind, espresso, cocoa and almond extract. Slowly add the ground almonds until blended. Roll the dough into 1" balls. Pour remaining 1/2 cup of sugar into a small flat dish. Roll the formed balls in the sugar and place on cookie sheets about 2" apart. If using the blanched almonds, press one almond per cookie in the center. Bake in the preheated oven for 10-12 minutes or until lightly browned. Remove and cool on a rack.
Peel and halve the onions. Pot boil in salted water for 12 minutes. Remove centers, leaving about 3/4" edge. s. Place onion cups in a 13x9x2" pan. Chop the center portions which were removed from the onions to equal about 1 cup. Cook broccoli to package directions; drain. Combine chopped onion, broccoli, Parmesan cheese, mayonnaise and lemon juice; spoon into the onion cups. Note: at this point the onions can be refrigerated until ready to bake. Melt butter; blend in the flour, salt, pepper and garlic powder(if using). Add milk and cook until thick, stirring constantly. Remove from heat and blend in softened cream cheese. Spoon sauce over the onions; bake, uncovered, at 375*F. for 20 minutes. Serve and enjoy!
Preheat oven to 400°F. Rub the bottom of a shallow baking dish with cold butter. Arrange salmon in dish. Season the fish with salt and pepper. Add broth and a few sprigs of dill to the pan. Roast the fish 12 to 15 minutes. Combine sugar, salt and vinegar in the bottom of a medium bowl. Add chopped onions, chopped cucumber and radishes. Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt. Remove fish from the oven. Spoon pan juices over fish and carefully transfer to individual plates or platter. Top fish with relish and serve.
Season beef to taste with salt and pepper. Heat a large (5 quart covered) pot over medium to medium high heat. Coat bottom of pre-heated pan with olive oil. Sear meat well on both sides (you may need to cut the meat into smaller pices to accommodate your pan). Once the meat is seared remove to a plate. In a bowl or large measuring cup, mix together the tomato sauce, garlic, italian seasoning, apple juice and vinegar. Pour liquids into pot and deglaze, being sure to scrape up all the yummy goodness on the bottom of the pan. Add back the meat and also add the mushrooms. Lower the heat so that the liquids are at a simmer and cover the pot. Let simmer for 2-3 hours until the meat is falling apart. Serve in shallow bowls over pasta cooked al dente.
Fry the spices and onion in a little olive oil. Add the chicken and seal well. Bring 1/2 liter of water to the boil. Place maftoul in large bowl and pour over enough to cover the maftoul. After 10 seconds, drain off water and mix in 1/2 tsp salt before placing maftoul in the steamer. Pour tomatoes over chicken and add salt & pepper to taste. Cover with water (water should come about 2" over the ingredients). At this point you can add a chicken stock cube if you wish. Cover and cook for 45 mins on medium heat. If you have a large couscousier or double steamer you can cook the sauce in the bottom and maftoul in the top which is preferable as the maftoul absorbs the flavours --. Remove the chicken from the sauce and place on a baking sheet in the oven (180 degrees c) for 10 minutes to brown off and dry out. Whilst chicken is in the oven, add the chickpeas to the sauce and cook gently for 10 minutes. Check seasoning. Take 8 bowls, divide the maftoul between them. Pour over some sauce then top with the chicken pieces.
Preheat oven to 375 degrees F. Spray pie pan with a little nonstick spray. Place both pie crusts on top of each other and roll to form one large crust, about an inch larger than your deep dish pie pan. Place rolled dough in pie pan by rolling dough in rolling pin and then transferring it to pie pan. Decorate edges as desired. Mix apple pie filling, sugar, cinnamon, nutmeg, and lemon juice in a large bowl and pour into pie crust in pan. Smooth with a spatula. To create bacon weave on top of pie: Lay six strips on pie. Fold back every other one. Place one strip of bacon going perpendicular to laid bacon. Fold over the strips that were folded back. Then fold back alternating strips. Add another strip of bacon and fold over folded strips. Repeat until you reach the other edge. Tuck in bacon at end with toothpick or just let it hang loose. Bacon will shrink as it bakes. Place on sheet tray and bake for about 50-60 minutes or until bacon is crispy and completely cooked and crust is golden brown. Cool for an hour or until filling is completely set. serve with whipped cream, ice cream, or caramel if desired.
Preheat oven to 350 degrees. Cream butter and sugar with electric mixer. Beat eggs into mix. Stir in flour, salt, vanilla. Beat vigorously. Pour into greased and floured loaf pan. Bake at 350 degrees for 70-80 minutes.
Preheat oven to 350 degrees. In a 10 inch cake pan,lay out the separated triangles from one crescent roll in a star pattern, with corners overlapping. Pat down in pan until the bottom is completely covered, and a little up the sides. It's nice if there are some points up the sides to lay over the topping. Put pan in oven for 4-5 minutes. From the second tube, take four crescents, roll them out and cut them in half the long way (so you have eight small triangles). Set aside. Beat cream cheese, sugar, flour and egg together. Stir in almond extract. Remove pan from oven. Pour the cream cheese mixture in the pan, gently smooth out. Fold over any points from the sides of the pan. Lay the additional pastry triangles around the cake like a spoke, with the thin points to the center. Sprinkle with 1 teaspoon sugar. Bake for 24 minutes, or until top is golden. Remove from oven, let sit for approximately 15 minutes.
Preheat oven to 425 degrees. Place prepared crust on pizza pan. Spread spinach dip over entire crust. Sprinkle with water chestnuts if the spinach dip does not already contain them. If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar. Sprinkle with Mozzarella cheese. Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned. Cool a few minutes before cutting. Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.
Rinse fish, pat dry with paper towels. Season fish with salt and pepper to taste. In a large skillet heat 4 tsp of the oil over medium high heat. Add fish and onion. Cook 1 minute, turning once. Top fish with tomatoes, olives and thyme. Reduce heat. Cover and cook 2 minutes. Drizzle with remaining 4tsp oil, sprinkle with basil. Cover and cook 2-3 minutes more or until fish flakes easily with a fork.
Preheat oven to 350°. Melt butter in a small saucepan over low heat. Remove from heat and add brown sugar. Stir until smooth. In a medium bowl, combine all-purpose flour, whole-wheat flour, baking soda, oats, and salt. Combine the butter mixture with the dry ingredients, and add egg, vanilla, and chopped dates. Fold in bittersweet chocolate. Mix well and spoon mixture by tablespoon-fulls out onto lightly greased (or silicone baking mat-covered) baking sheets. Bake for 12 minutes, until tops are dry to the touch.
Mix the coffee and water in a large covered jar or pitcher. After 4 hours or so, the coffee grounds will separate and float to the top. Stir to remix them. Cover the jar/pitcher and leave at room temperature overnight. Strain into another jar/pitcher through triple fold of muslin. Dump the grounds in the muslin and give that a good squeeze. Refrigerate. Serve using a 1 to 2 ratio (one third coffee concentrate to two thirds cold water). I would also suggest mixing up some and freezing it into ice cubes, so you don't water down your beverage. It will keep at least a week.
Rinse sauerkraut under running water, (cold) drain well. dice green & red peppers. In large bowl,stir sauerkraut, peppers, cider vinegar, brown sugar & caraway seeds until mixed. cover & refrigerate over night. If you like you can store it in jars in refrigerator.
For the tomato sauce heat the oil in a large frying pan. When it's hot, add the chopped vegetables and the garlic. Sautee until lightly browned (about 5 minutes). Then add the passata or pasta sauce and seasonings if using. Simmer for 10 minutes, then set aside. For the white sauce heat the oil in a pot. When it's hot, add the flour stirring vigorously using a wire whisk for about 2 minutes or until flour is nicely browned. Add a small portion of the warm milk and stir to combine. Add the remaining milk little by little stirring after each addition. Season, reduce the heat to medium-low and simmer for about 10 minutes or until thickened. Set aside. For the cream cheese spinach layer combine all ingredients in a large bowl. When your're ready to assemble the lasagna spread a bit of the tomato sauce in a large casserole dish (mine holds about 5 l/5 quarts). Top with two lasagna sheets and then half of the remaining tomato sauce. Top with another 2 sheets of lasagna and then the remaining half of the tomato sauce. Then add another 2 sheets of lasagna and on top of that the spinach cream cheese spread. Cover with another 2 lasagna sheets, pour over white sauce and top with grated cheese (if using). Place in the preheated oven and bake at 180°C/350°F for about 30 minutes or until bubbly and nicely browned (you might need to cover it after 20 minutes if it gets too brown). Remove from the oven and allow to set up for 20 minutes before cutting. Enjoy!
Pick over the lentils and wash well and drain. In a large pot add lentils and cover with cold water so the water is 3cm above the lentils. Bring to boil and reduce heat, cover and simmer for about 30 mins until tender. You make need to add more water through the cooking, stir occasionally. Cook the rice in your preferred method (I use a rice cook so its easy). If you want cook the rice in stock or add a stock cube. For the sauce heat 1/2 cup oil in large fry pan and saute the garlic and chilli for a few minuets Add the tomatoes, water and vinegr and bring to boil. Reduce heat and simmer until cooked down - about 20 minutes. Bring a pot of salted water to the boil and cook the macaroni. Drain and set aside. Heat the remaining 1/2 cup oil and saute the onion until golden brown. You can also fry until crispy if you like. Remove and drain on paper towels. To serve the dish divide and layer ther lentils, then rice, then macaroni followed by the tomato sauce and fried onions.
Rub the tenderloins with lime juice and set aside 15 minutes. Add the Jerk Marinade and turn to coat meat well. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Preheat a grill to medium-low. Remove the meat from the marinade, leaving some of the marinade clinging to the surface of the meat. Season the meat with the kosher salt and lightly oil the grill grates. Place the tenderloins on the grill and cook, turning occasionally, until the pork is just cooked through and nicely browned on the outside and a thermometer inserted into the center registers 145 to 150 degrees F, 28 to 30 minutes. Remove the tenderloins from the grill and allow to rest for at least 10 minutes before serving. When ready to serve, slice the tenderloins into 1/2-inch thick slices on a slight diagonal and serve fanned out on a plate,.
Preheat the broiler to High setting. In a saucepan, over medium heat, combine the broth, beer and Worcestershire sauce and bring to a boil, then reduce heat to low. Separate the slices of pastrami and drop each into the sauce, allowing the pastrami to heat through. Place open buns on an ungreased cookie sheet or half-sheet. Place pastrami slices on one side of the bun, (reserving the cooking sauce). Place cheese on the opposite side of the bun. Broil for 1 to 2 minutes until cheese melts. remove from broiler and spread mustard on pastrami. Serve, cut into pieces and with bowls of the sauce for dipping.
Blend all ingredients in a blender, cut slices in the ribs and chicken, spread mixture and let sit for an hour or two. Note: the sauce because of the hot peppers is very hot to the taste before it is cooked, however, the heat from the peppers dissipates after it is cooked.
Preheat the broiler. In a small bowl, mix together all ingredients until well combined. Cut the French loaf in half, lengthwise, and spread the butter mixture liberally on each half. Arrange on a sheet tray and broil until browned and toasty, about 3-5 minutes. Remove from the oven, slice and serve.
Melt the Butter in the Olive Oil in a sauce pan, and saute the diced Onion until it is nearly transparent. Add the Wild Rice, Salt and Pepper and stir until the rice grains are covered in the oil/butter Add the Beer, lower the heat and simmer the Wild Rice, uncovered for 30 minutes or until the rice is tender.
Preheat oven to 350. In an x-large muffin pan, spray each muffin cup with Olive oil cooking spray. Place one piece of Canadian bacon in the bottom of each muffin cup Crack an egg over the piece of bacon in each muffin cup. Sprinkle the Italian seasoning and pepper over the egg in each muffin cup. Sprinkle the cheese over the egg in each muffin cup. Place in preheated oven and cook for 15 minutes or until the cheese is slightly brown on top.
Heat oven to 350°F. In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. For *Bar Cookies* Bake 30 to 35 minutes in an ungreased 9 x 13 - inch metal baking pan.
Set your oven to 350. Grease a 13 x 9 pan. With mixer, mix yellow cake mix, melted butter and 1 egg. Press into pan. Next, beat cream cheese until creamy (takes a few seconds), add confectioners' sugar and two eggs and mix until well blended. Fold in peanut butter chips and 1/2 cup heath bar bits. Pour all this over yellow cake mixture. Sprinkle the rest of the heath bar bits on top and bake for 45 minutes. You can garnish with confectioners' sugar.
Cook meat in a small nonstick skillet over medium-high heat until browned, stirring to crumble. Drain and return meat to skillet. Add pizza sauce, salt, and pepper; cook 2 minutes, stirring occasionally. Add macaroni; cook 2 minutes. Sprinkle each serving with cheese.
Place chicken and blackening spice or Cajun spice in a bag and toss to coat. In a non-stick pan over medium high heat, cook chicken until blackened on the outside (blackening spice will turn black, Cajun will not, if you are using cajun spice just cook chicken as you normally would) There will be fumes from the blackening spice, you may want to turn on a fan. The chicken is also wonderful done on the BBQ and the fumes are better if outside. Remove chicken and slice into bite sized pieces (if it is still a bit pink in the middle do not worry, it will cook more in the next step) and add back into the pan. Reduce heat add garlic and sun-dried tomatoes and saute until garlic starts to brown. De-glaze the pan with the wine. Add cream, bring to just about a boil and simmer until sauce begins to thicken, coaxing it along by adding the Parmesan. Stir in linguine and green onions or chives.
Heat oven to 350. Heat chocolate chips and half and half over medium heat, stirring constantly until chocolate is melted and mixture is smooth; cool slightly. Beat eggs, sugar and salt; gradually stir into chocolate mixture. Pour into 8 ungreased ovenproof pots de creme cups or 8 ungreased custard cups. Place cups in a rectangular pan. Pour boiling water into pan to within 1/2 inch of tops of cups. Bake 20 minutes. Remove cups from water; cool slightly. Cover with plastic wrap and refrigerate at least 4 hours but no longer than 24 hours. Beat whipping cream and powdered sugar in chilled small bowl until stiff. Top each serving with sweetened whipped cream. Garnish with chocolate mints if desired.
To build danish sandwiches, a slice or two of whatever chosen topping (i1/2palgi1/2) is placed on a slice of buttered bread. Toppings are artfully added to create a tasty sandwich -- with visual appeal! When at home with friends, people pass dishes of sliced breads around the table, and then to pass around each dish of toppings, and make their own sandwiches. In Denmark, Danish sandwiches are typically eaten with a fork and knife.
Brown ground beef, drain. In a pot mix together, cooked ground beef, corn, black beans, ranch packets, taco seasoning, Rotel and water. Bring to a boil for 5 minutes stirring occasionally. Cook on low for 20-25 minutes. Serve hot. Top individual bowls of soup with a dollup of sour cream and shredded cheddar cheese. Dip tortilla chips in soup.
Bring the water to boil, add salt and caraway seeds. Peel and chop the potato and onion into cubes, add into the boiling water. Fry the rolled oats and the root vegetables on the fat in a pan. Add to the soup and cook until all ingredients are tender. Add the marjoram and some salt if desired. Serve garnished with chopped chives.
Preheat oven to 350. Wash and rinse rice well. Mix first 5 ingredients in baking pan. Place chicken pieces on top of rice mixture. Cover and bake 1 1/2 to 2 hours, stirring every 30 minutes to prevent rice from sticking.
Mix together dry ingredients. Add wet ingredients, stirring the oil and the berries in last. Don't over stir. Preheat waffle iron and butter it lightly. Cook until waffle iron stops steaming and waffles are golden brown, 4-7 minutes. Variations: plain - omit the blueberries. Poppy seed - add 2 tablespoons poppy seeds with the oil. Nut - add 1/2 cup chopped walnuts or almonds with the oil.
Toast sesame seed and almonds in oven until light brown. Combine with remaining ingredients. Dressing: Mix all ingredients together and pour over salad mixture; toss lightly. Chill overnight. This recipe doubles easily, ham or turkey can be substituted for chicken.
Peel and seed the squash and cut into small chunks. Place the squash, chopped onion, and carrots into a large pot with the cayenne pepper,salt, garlic, and chicken broth. Cook on medium heat until the soup comes to a rapid boil. Turn heat to low and let simmer uncovered for 35-45 minutes until the squash is soft. Place the soup into a food processor or blender and puree until smooth and creamy. Return the soup to the pot and whisk in the butter and the condensed milk until fully mixed. Add sour cream dollop if desired. Serve warm to hot in medium sized soup bowls. This soup can be frozen and reheated as well.
Preheat oven to 375°F/190°C/Gas Mark 5. Cream together; butter and sugars until light and fluffy. Add egg and vanilla extract; beat until well combined. In a small bowl combine oats, flour, soda, baking powder and salt. Mix into butter mixture until just combined. Stir in raisins if desired. Drop the dough by heaped tablespoons onto ungreased baking sheets, leaving a 2" gap between each mound. Tip: I used a dessert-spoon and made ovals rather than balls (quenelles, if we're being posh) as I heard that this caused the dough to spread less. Bake for 12-15 minutes until golden brown. Cool on sheet for at least a minute before transferring to a rack.
Cut corn off the cobs, save two cobs. When slicing scallions, be sure to keep the dark green part separated from the white and light green, you will use all the onion. Cook bacon in a 3-4 quart saucepan over medium heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper towel lined plate. Pour off and discard all but about 1 TBS of the bacon fat. Return the pan to medium heat and add the butter. When butter is melted, add the white and light green scallions and the jalapeno, salt, and a few grinds of the black pepper. Cook stirring until the scallions are very soft, about 3 minutes. Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the potatoes are completely tender, about 15 minutes. Discard the corn cobs. Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallions and blend the flavors. Season to taste with salt and pepper and served sprinkled with bacon and reserved scallions.
Rub crushed garlic around salad bowl. (A wooden bowl is great for this.). Add salt, pepper, parmesan cheese, oil, vinegar, worcestershire, egg yolk, bacon bits to bowl and mix together. Toss with lettuce right before serving. Garnish with shaved parmesan. NOTES: If you prefer a more evolved dressing, add 2 tablespoons of lemon juice and 3-4 anchovies minced finely and then mashed into a paste and mixed well into the dressing. You can also add in croutons.
Combine raspberries, soda, and yogurt in blender and blend until smooth. Add ice cubes, if using fresh raspberries and blend until smooth.
Blend the pureed fresh mango and coconut milk with the pineapple juice. Add 10 cubes of ice and blend again until it's smooth. Add the condensed milk to sweeten. Stir and serve.
Place the chickpeas and half the water in a saucepan over medium-high heat. Bring to the boil. Cook, covered, for 1 minute. Set aside for 1 hr to soak. Drain chickpeas. Return to pan with the remaining water. Bring to the boil over medium-high heat. Add veal, onion, rosemary, bay leaves and parsley, and reduce heat to medium-low. Simmer, covered, for 1 1/2 hours Discard rosemary bay leaves and parsley. Set aside to cool completely. Place in the fridge to chill. Remove fat from the surface. Transfer the veal to a plate. Discard bones. Coarsely shred. Add carrot, potato, parsnip, leek, tomato, rice and tomato paste to the pan. Bring to boil over medium-high heat. Reduce heat to low. Cook, covered, for 30-40 minutes or until rice is tender. Add the veal, broccoli and beans and cook for 5 minutes or until the beans are bright green and tender crisp. Ladle among the serving bowls and serve.
Put chicken pieces in shallow bowl; cover with buttermilk. Chill for 1-2 hours. Mix dry ingredients. Drain chicken; toss with dry mixture. Place on wax paper for 20 minutes. Heat 1/4 inch oil in large skillet. Fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40 minutes. Uncover and cook 5 more minutes.
Grease 10" quiche dish. Spread salsa on the bottom. Distribute chopped artichokes evenly over salsa. Sprinkle parmesan cheese over the artichokes. Sprinkle monterey jack cheese and cheddar cheese over parmesan cheese. Place eggs in food processor(or blender) and blend until smooth. Add sour cream and blend. Pour egg mixture over the cheeses. Bake uncovered in 350 oven for 30-40 minutes or until set. Enjoy!
In a large glass punch bowl, combine the thawed Dacquiri mix and the thawed lemonade. Add in the soda or ginger ale and vodka (if using) mix well to combine. Add in ice. Add/float the strawberry slices on top. Enjoy!
Cook bacon until crisp; drain and crumble. In 1 tbsp of bacon drippings, cook onion until tender. Add garlic, salt, pepper, and diced tomatoes, stirring to mix. Place greens and tomato mixture in crockpot and mix well. Cover and cook on low for 6 hours or on high for 3 hours or until greens are tender. Serve greens with Tabasco or vinegar, if desired.
For the topping beat together eggs, buttermilk and butter. Whisk in the dry ingredients until smooth and set aside. Brown ground beef with the onions and peppers. Drain off fat and return to the pan. Add remaining ingredients and simmer, covered, for 15 minutes. Pour into an ungreased 8 by 8 inch baking dish and level off the top. Spread topping over the meat. Bake at 350 degrees for 20 minutes. Prep time includes time to simmer the meat mixture.
Throw stew meat into the crock pot. Do not brown first. Mix in the two cans of soup. Turn crock pot to low and let it cook 6-8 hours. Just before you are ready to eat, cook the egg noodles according to package directions. Serve the stew meat over the egg noodles.