HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F Place scallops 1" apart on a foil or parchment lined baking sheet with sides. Combine mustard & maple syrup. Liberally coat the scallops with mixture using a pastry brush. Bake 20-30 minutes, depending on size, until cooked through & opaque.
Sear the meats, onions, bell pepper, and garlic in a large deep pan. Season with salt and pepper. Add caraway seeds. Stir in rinsed and drained kraut. Add beef broth. Reduce heat, cover and simmer for 2 hours, stirring occasionally. Add water if you need to. 20 minutes before goulash is done, stir in sour cream and paprika. Do not allow the goulash to boil at this point.
Preheat oven to 350. Rinse chicken and pat dry, cut breasts in half and chuck roast into 4-5 pieces. Season with salt and pepper. Cover with foil and roast 1 hour. Remove roasting pan from oven. Place meats in a separate container to cool. Pour meat juices into heatproof measuring cup, place in freezer for 30 minutes, then remove and scrape off the fat. After fat has been skimmed, add enough chicken broth to meat stock to bring level up to 3 cups (you should start with about 2 cups of meat stock). Set aside until ready to use. When chicken has cooled, remove the skin and bones. There is no need to cut up the pieces as it will stew for an additional 2 hours and will wind up shredding on its own. Chop bacon into 2" pieces, saute in large stockpot over medium-high heat until crisp. Remove bacon and drain off all but 2 T of fat. Return bacon to pot and increase heat to high. Add onions and cook to soften, stir, scraping up the bacon bits. Add garlic and cook until you can smell it. Deglaze pan by adding meat stock mixture to loosen all brown bits on bottom of pan. Add the tomatoes, ketchup, brown sugar, yellow mustard, Worcestershire, cider vinegar, lemon juice and Tabasco. Stir well. Add chicken and beef pieces to the pot. Stir meat into the stew so that all the pieces are submerged in sauce. This is stewing--simmering tough pieces of meat to tenderize and flavor. Cover and simmer stew for 2 hours. Stir occasionally to make sure sugars aren't scorching. Remove cover during last 1/2 hour. Break up large meat chunks with a potato masher if needed. Add corn and lima beans (if desired) and cook stew for 30 minutes more. Serve with corn muffins and extra Tabasco.
Toast 6 thick slices of French bread in a 300 degree oven until crisp. Blend the Stilton with a couple tablespoons of butter, then spread on the toast. When ready to serve the soup, pop one of these on top of each serving bowl and sprinkle with lots of cheddar cheese. Melt butter in a large saucepan over low heat. Add onions, cover, and cook until translucent, stirring occasionally for about 30 minutes. Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes. Add cream and bring to a boil, reduce heat and simmer to thicken slightly (about 15 minutes). Season generously with salt and pepper. Ladle into bowls, top with Stilton Toast, and run under the broiler until the cheese is melted and brown. Serve immediately.
In bowl of mixer fitted with whip attachment, combine the yogurt, mascarpone, Marsala and Splenda. Whip ingredients on HIGH speed 1-2 minutes, scraping down side of bowl, until smooth. Arrange 10 ladyfingers in bottom of 8-inch square glass dish. Brush ladyfingers with half of espresso. Spoon half of mascarpone mixture over ladyfingers; spread mixture evenly to cover ladyfingers. Top mascarpone layer with remaining 10 ladyfingers and repeat soaking process with remaining espresso. Spread remaining mascarpone mixture over ladyfingers. Cover dish lightly with plastic wrap. Refrigerate at least 1 hour or up to 24 hours. With sieve, sprinkle cocoa powder evenly over top just before serving.
MEASURE the following DRESSING ingredients into a large bowl: 1/2 cup real mayonnaise, one (6 ounce ) container Yoplait Original Pina Colada yogurt, 1/4 cup buttermilk (or 2 tbsp sour cream with 2 tbsp water), 1/4 cup Miracle Whip, 2 tablespoons sugar, 1 1/2 tablespoons fresh lemon juice, 1 1/2 tablespoons apple cider vinegar, 1/2 teaspoon poppy seeds, 1/2 teaspoon salt, 1/4 teaspoon cracked black pepper, 1/4 teaspoon turmeric, 1/8 teaspoon ginger, 1 pinch cinnamon,; WHISK the DRESSING mixture until smooth and creamy. PREP the SALAD ingredients (julienne 1 cored cabbage to approximately 1 inch long, grate carrots, finely mince 1 tablespoon fresh sweet onion); ADD the SALAD ingredients into the bowl with DRESSING: 6 cups finely chopped cored green cabbage, 1/3 cup grated carrots, one (4 oz. snack cup) drained Dole pineapple tidbits, 2 tablespoons Diamond sliced almonds, 1 tablespoon finely minced fresh sweet onion; COMBINE all ingredients together gently but thoroughly. COVER and refrigerate 2 hours to overnight. FOLD coleslaw mixture together to refresh consistency just before serving; RE-SEASON with a pinch of salt to taste, if needed. SERVE and enjoy!
Combine all ingredients in crock pot. Cover and cook on high 2 to 3 hours.
Combine all marinade ingredients in a storage zip lock bag. Mix well. Add flank steak and refrigerate for 3 to 6 hours, turning occasionally to distribute marinade. Remove flank steak from the marinade. Reserve marinade. Place steak in center of cooking grate and grill for 12 to 16 minutes, or until desired doneness, turning once halfway through grilling time. Occasionally brush lightly with remaining marinade while grilling. Remove steak when done and hold in a warm place for 5 to 7 minutes. Slice thinly on the bias for serving. Meanwhile, bring remaining marinade to a boil and simmer for 5 minutes. Pour over steak.
In medium skillet, cook apple over medium low heat in butter until tender; stir in brown sugar, raisins, cinnamon and cloves. In small bowl, combine remaining ingredients; blend well then stir into apple mixture, stirring constantly. Serve warm alongside poultry or over ice cream.
Cube Tomatoe and Dice Onion. Add spices, to taste, I normally add about 1 teaspoons of basil, salt and pepper. Pour Italian Dressing over all. Mix. Let set either in refrigerator for at least 2 hours or over night, if desire. You may also leave it at room temp for 2 hours. Cooking time is setting time. Note added: 6/24/06 I recently made this using fresh chives and think it was even better than with basil. I also think that about any spice of your liking would be good in this recipe.
Boil spaghetti until al dente, drain very well & cooled a bit just so it is not hot when added to the yogurt. In a large bowl, mix yogurt with garlic & salt. Mix well & garnish with paprika. You can also heat ghee & pour it over the top. (I wonder if a splash of extra virgin olive oil might be a nice alternative?).
Melt together cream cheese and butter in a small saucepan. Add crab meat and seasonings, stirring gently for 1-2 minutes. Remove from heat and cool to room temperature. Spread mixture evenly over toasted muffin halves and sprinkle with chopped parsley and more Old Bay seasoning. Place on cookie sheet. (For OAMC, freeze them on the baking sheet, then transfer to a heavy duty freezer bag and use as needed). Bake in preheated 425F oven for about 5 minutes (about 10 minutes if frozen). Serve whole, or use a pizza cutter and cut each into 4 segments for appetizers.
Preheat your oven to 350 degrees. Mix the first 4 ingredients for the crust, as you would for pie crust. Beat egg yolk in glass measuring cup, add the milk into the cup. Pour milk and egg mixture into the other crust ingredients. Mix well. Roll out 1/2 of the dough. Pat into bottom of a 9x13 pan. For the filling slice the apples leaving the skin on. Place in a big mixing bowl. Sprinkle with sugar, flour and cinnamon. Mix until well coated. Pour evenly over bottom crust in pan. Roll out top crust and place on top of apples. Beat egg white and brush on top of crust. Cut slits in top crust for steam to escape. Place baking pan under your 9x13 pan, so you don't get a mess in the oven. Put into the 350 degree oven for 1 hour. Take out of oven when golden brown and while still warm mix together the sugar and hot water(1 tablespoons at a time) until thick but not too thin for the topping. Drizzle over the top of the bars.
Preheat oven to 350 degrees. Place the pound cake slices on a baking sheet and toast in oven until the slices turn golden brown. (or put in toaster). Stir the apricot preserves and amaretto together. Warm slightly. Place 1/2 of the cake slices on plates. Put 1 full tablespoon mascarpone cheese on each cake slice. Put the remaining cake slices at an offset on top of the cheese. Spoon the apricot/amaretto mixture on top of the cake. Add the almonds. Serve immediately while warm.
Boil pasta in salted water to al dente. While pasta is boiling, remove casings from sausage and scramble fry with onions and garlic until no longer pink. Add tomatoes, undrained, and bring to a boil. Add salt, pepper, basil and Italian seasoning. Boil 1 minute. Add broccoli and cook until soft. Continue cooking to desired consistency (I like it a little runnier than most, I like to soak up sauce with bread). Add half the parmesan cheese, and mix through (optional). Toss pasta with sauce. Serve hot and sprinkle with more parmesan, if desired.
Using the first five ingredients (pecans to ice water) prepare the pecan crust: Grind the pecans, flour and salt in a food processor until fine. Transfer to a bowl. Add the butter. Work the butter into the flour until you have crumbs about the size of a pea. Toss in the ice water, lifting up the dough with your fingers to incorporate evenly. The dough will remain crumbly. Roll out dough and cut into circles. Bake the crust in a 350°F oven for about 10 minutes. Allow the crust to cool before filling. Meanwhile, make the filling -- Using the next 7 ingredients (onion to hot sauce) prepare the filling: Cook the onion in a bit of butter over medium heat until translucent. Add the crabmeat and cook just until heated through. Remove from heat and set aside. In a mixer fitted with the paddle attachment (or by hand using a wooden spoon), blend the cream cheese until smooth. Add the Creole cream cheese and then the eggs one at a time. Fold in the crabmeat mixture. Season to taste with salt, white pepper and hot sauce. Pour the mix into the prepared silicon tart pans. Bake at 300°F for about 30 minutes until set and firm to the touch. Once out of the oven place crust circle on top and let it sit for 5 minutes. Remove hors d'ouevres and place on a serving dish. Using the last 8 ingredients (shallots to salt and pepper) prepare the garnish topping: Saute shallots until translucent. Add the mushrooms and sweat until just cooked through. Add the lemon juice, Worcestershire sauce and hot sauce, and reduce by 3/4. Add the heavy cream and reduce by half. Whisk in the butter. In a separate saute pan, add extra crab. Salt and pepper to taste, then pour the reduction over and keep warm.
Preheat oven to 350 degrees. Combine butter, Crisco, sugar, flour and salt in mixing bowl and beat well with electric mixer. Add milk gradually. Add eggs, 2 at a time, beating well after each addition. Add baking powder and vanilla and mix well. Pour batter in 10" tube pan, bottom of which has been lined with waxed paper and greased. Bake 1 hour or until cake tests done.
Preheat oven to 375 degrees. Coat a large baking sheet with vegetable cooking spray. Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside. Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness. Cut into 1/2-inch by 3-inch strips. Dip strips in egg then into tortilla chip/spice mixture, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.
In a mixing bowl, combine the first five ingredients; beat for two minutes. Add egg. Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chips& chunks. Shape into 2" balls; place 3" apart on ungreased cookie sheets. Bake at 375 for 12-14 minutes or until golden brown. Cool for 2 minutes on the tray before removing to wire racks.
Cook & stir onion, chiles and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in remaining ingredients except for seafood. Heat to boiling, reduce heat & simmer uncovered 15 minutes. Add clams; cover & simmer until clams open, 5-10 minutes. (Discard any clams that have not opened.). Carefully stir in shrimp, cod and crabmeat. Heat to boiling, reduce heat, cover & simmer until shrimp are pink and cod flakes easily with fork, about 4-5 minutes.
For Panini: Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely. Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.). For Basil Pesto: In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.) Yields 1 cup and takes about 10 minutes to prepare.
Preheat oven to 350°F Lightly grease extra-large muffin or popover pan. In large bowl, mix eggs and cream. Add stuffing mix, SPAM(R) Oven Roasted Turkey and cranberries; stir to evenly mix. Let stand 5 minutes. Fill cups 2/3 full. Bake 25 to 30 minutes or until set in center. Let stand 5 minutes before removing from pan.
Combine first 3 ingredients and blend into fine crumbs. Press into bottom of a greased 9 inch square pan. Bake at 350 F for about 20 minutes, until edges are lightly browned. Combine brown sugar and remaining white sugar, eggs and vanilla and beat together well. Sift flour and nutmeg with baking powder and salt and add to first mixture. Stir in walnuts and dates. Turn batter into pan over hot baked pastry layer. Bake at 350 F for 20 minutes. Cool in pan, sprinkle top with powdered sugar if desired. Cut into 18 bars.
Cut the carrots and zucchini in half lengthwise, and then slice into three inch pieces. Trim the squash, remove seeds, and cut into pieces the same size as the carrots. PLace the stock, spices, saffron, and carrots in a saucepan. Bring to the boil, and add olive oil. Cook 15 minutes (skimming any froth). Add the lemon zest and juice, honey, zucchini, and squash. Season well. Return to the boil and cook and additional 10 minutes. Reheat the cooked couscous and add the butter. To serve, mound the couscous on a platter. Drain vegetables and arrange on the couscous. Remove the cinnamon from the stock, and stir in the raisins.
Roll one pie shell out to form a top crust. Combine plums and tapioca; let stand 15 minutes. Add first amount of sugar and cinnamon; stir and arrange in pie shell. Sprinkle with lemon juice. Moisten edges of crust with water and place rolled second crust overtop. Trim and crimp to seal; cut slashes in top. Sprinkle with remaining sugar and bake on the bottom shelf of a preheated 350* oven for about 1 hour. Enjoy!
Fill a large pan with water and bring to the boil. Add the soba noodles and cook for 5 minutes Drain the noodles, refresh in cold water and set aside. Heat up a dry wok and add the sesame seeds, gently swirl them until they become golden and aromatic (be careful they burn easily). Remove the seeds and set aside. In the same pan heat the oils over a medium high heat. Trim the ends from the green beans and cut into bite size pieces. Add the beans to the pan and saute for 3 mins, turn the heat down and cook for a further 2 minutes. Add the garlic and desired amount of chilli flakes (I use a small pinch) and cook for a further 2 minutes. Add the noodles to the pan and toss to coat. Pour on the soy sauce and serve sprinkled with the sesame seeds.
Brown sausage in a large skillet; drain, crumble, and set aside. Add butter to skillet and saute green onions and mushrooms until tender. In a large bowl, beat eggs until lemon colored. Mix in cottage cheese, shredded cheeses, chilies, sausage, mushrooms and onions. Cover and refrigerate over night. The next morning, preheat oven to 350F. Lightly grease a 9X13-inch baking dish. Sift together flour, baking powder, and salt; stir in melted butter. Stir flour mixture into egg mixture. Pour into prepared pan. Bake in preheated oven for 40-50 minutes, or until browned. Let stand 10 minutes before serving.
Melt butter in saucepan over medium heat. Blend in flour. Cook for one or two minutes. Add broth and water gradually. Cook and stir until thickened, about 5 to 10 minutes. Add mushroom soup, stirring constantly, until fully blended. Lower heat and cook for another 15 minutes, stirring occasionally.
Cook the frozen ravioli until done and rinse with cold water and drain well. In a large bowl combine rest of the ingredients except for the spinach. Add the ravioli and toss gently. Place spinach on serving platter and top with salad. Enjoy.
Preheat oven to 350 degrees Fahrenheit. If beans are fresh, trim the ends and cut into bite-size pieces or leave whole. Fry bacon in a skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside. Drain most of the bacon grease, and place pan over medium heat. Add the onions and bell pepper; cook and stir until tender. Stir in the wine, scraping up all the bacon bits from the bottom of the pan. Mix in the butter, milk, soup, and soy sauce. Season with pepper but add salt sparingly, if at all. Stir in the green beans and bacon until evenly coated. Fold in cheese, then transfer to an 8x11 inch baking dish or oval casserole. Sprinkle with as many French fried onions as desired - you can stir some in, also. Bake uncovered for 30 minutes in the preheated oven, or until heated through and sauce is bubbly.
Preheat oven to 350 degrees. In a large stock pot, heat olive oil over medium-high heat. Add garlic and rosemary, saute until fragrant (about 2 minutes). Sear chicken breasts in oil just until browned on each side. Place chicken breasts in oven, bake about 30 minutes, until no longer pink in the middle. While the chicken is cooking, finish the rest of the soup. Add celery and onion to pot, saute until just softened, 6-8 minutes. Add chicken stock and bring to a boil. Add chopped potatoes, cover. Maintain a low boil until potatoes are soft. When chicken is done, remove from oven, let cool slightly then shred or chop. Remove 2 cups of soup from pot and puree in a food processor, then return to pot. This will thicken the soup. Add shredded chicken and season with salt and pepper to taste. The soup can stay on the stove over low heat until ready to serve but the potatoes will continue to soften.
In a mixing bowl, combine BBq sauce, worcestershire, vinegar, soy sauce, brown sugar, mustard, salt, and pepper. Blend well. Lay chicken in 1 layer in a well greased baking dish. Pour sauce evenly over top of chicken. Bake at 350 degrees for 40 minutes. Turn over and bake an additional 35 minutes.
Heat oven to 375 degrees F. Rinse and remove skin from chicken pieces and dry thoroughly. Sprinkle chicken with curry powder to cover and a little salt on both sides and rub into meat. Arrange chicken in baking dish sprayed with cooking spray,"skin"-side down. Combine orange juice, honey and mustard in saucepan; simmer for 5 minutes. Pour over chicken and bake for 30 minutes. Turn chicken and continue baking another 20-30 minutes or until richly browned. (If sauce is reducing too much, add 1/2 cup water to pan and stir.) Remove chicken to heated serving dish (and/or cover with foil). Add orange cartwheels to sauce and heat on stove 1 minute, scraping bottom of pan. Pour sauce over chicken and serve.
Combine cubed mangoes and vinaigrette in a small bowl and set aside. Arrange torn arugula on 4 salad plates. Sprinkle with prosciutto and drizzle with 1 tablespoon oil each. Top with mango mixture to serve.
Cut pork into 1-inch squares. Sprinkle with salt, pepper and MSG; set aside. Slice carrot. Cut onion and green pepper into 1-inch squares. Chop garlic. Beat egg and mix with flour and 2 tablespoons cornstarch. Coat pork with egg/flour mixture. Heat peanut oil in saucepan. Drop pork squares, one by one into hot oil and deep fry until well done and crisp outside. Remove from oil and drain. Add carrot, onion and green pepper to same oil and fry 1 minute. Remove from pan and drain. Mix tomato ketchup, soy sauce, vinegar, sugar and 1 tablespoon cornstarch and water together. Heat 4 tablespoons oil in the pan. Cook the mixture until boiling and thick. Place pork, carrot, onion, green pepper and pineapple into the tomato ketchup mixture and mix well. Serve hot.
Marinade: Add first 7 ingredients into a blender or food processor and blend until smooth. Marinade shrimp for 10 minutes or up to 2 hours. Skewers: Cut onion into bite-sized chunks. Add 1 chili to skewer. Add 1 shrimp, a chunk of onion and a cherry tomato on to each skewer; repeat two times. Add second chili to end of skewer. Season with salt. Heat the electric or gas grill over high heat. Place skewers on grill and close grill cover. Cook skewers for about 5 minutes on each side until the onions are tender and the shrimp is cooked through.
Saute onion and mushrooms in skillet with oil until onions are tender. Stir in zucchini. Saute 3-4 minutes. Add Rotel tomatoes and stir. Cook at a low simmer uncovered for thirty minutes stirring occasionally. These are even better reheated.
Stir chopped walnuts in small nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle honey over and stir until honey thickens and coats nuts, about 2 minutes. Remove skillet from heat. Stir to loosen nuts from skillet and cool. Bring 3 cups water to boil in heavy medium saucepan. Add oats and salt and stir over medium heat until oats are softened and very thick, about 5 minutes. Stir in apple juice, chopped apple, brown sugar, raisins and cinnamon. Reduce heat to low, cover and cook until apples are tender, about 3-5 minutes. Divide cereal among 4 bowls. Top with vanilla yogurt and honey-toasted walnuts and serve.
Wipe konbu with damp cloth and put in pot with water. Just before water comes to a boil, remove kelp and discard. Take pot off the heat and sprinkle in bonito flakes. As soon as the bonito flakes start to sink, strain and serve. This can be kept refrigerated for 3 days.
Add potatoes to a large pot of boiling water and cook until fork tender, about 20 minutes. Drain and add back to the pot, then mash with salt, pepper, butter and milk. Stir in parmesan and onions, then place the mixture in the fridge to cool for 15-20 minutes. Preheat the oven to 400 degrees. Remove potatoes from fridge and roll into 1-inch balls. Dip in beaten egg, then cover in bread crumbs. Place on a baking sheet 1-2 inches apart, and hit each with a quick spritz of olive oil or cooking spray. Bake for 12-15 minutes, or until outside is crispy.