HumbleIntelligence/food-ner-1-Million huggingface dataset:
HEAT oven to 350°F. Cook spaghetti as directed on package. BROWN meat in large nonstick skillet on medium-high heat; drain. Add peppers; cook until tender, stirring occasionally. Stir in pasta sauce. Add jalapeno puree. Add more to taste if necessary. DRAIN spaghetti; toss with Romano cheese, margarine and eggs. Season with salt and pepper. Place in greased 13x9-inch pan; top with layers of ricotta cheese, meat mixture and mozzarella cheese. BAKE 20 minute or until heated through.
CHOCOLATE CAKE. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. In the bowl of a stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into two 8-inch x 3-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet). Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. FILLING. Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain. Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time. Remove from heat, stir in vanilla and let cool completely. Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes. Add in the milk mixture and beat again until mixture resembles a whipped cream. GANACHE. Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for at least 2 minutes so that it can thicken. (Ganache should be cool when pouring over cake). When ready to pour over chilled cake, whisk the ganache until smooth and then pour. You may have some ganache left over. NOTE: The batter is very runny and it is designed to be made in two 8-inch round cake pans. . If you prefer you can use 9-inch round cake pans but the layers will not be as thick.
While rice is still warm, sprinkle with 1 tablespoon of the lemon juice and toss to mix well. While chicken is still warm, sprinkle with remaining 3 tablespoons lemon juice and garlic. In large nonstick skillet, heat oil over medium high heat; add onions and peppers, stirring constantly for about 1 minute. Add chicken and stir fry about 1 minute. Add cooked rice and stir-fry. Add soy sauce, fish sauce and cinnamon, cooking and stirring until heated through, about 1 minute. Pour chicken broth over all and stir fry 1 minute more.
Preheat oven to 375°. Cream butter, sugars and vanilla until fluffy. Add eggs and mix well. In another bowl, mix baking soda, salt, cocoa and flour well. Add the flour mixture into the butter mixture gradually and mix well. Stir in chocolate chips. Drop by tablespoons onto a cookie sheet and bake for 8-10 minutes. Remove from the oven and let the cookies remain on the cookie sheets for about 3 minutes and then transfer them to a wire rack to cool.
Preheat oven to 375 degrees. Melt butter and chocolate together; cool slightly. Beat eggs, sugar, and vanilla with the butter/chocolate mixture for 5 minutes. Add Kahlua then add the flour; beat just to blend. Stir in the nuts, if desired. Spread in a buttered 9" x 13" pan. Bake 35 to 40 minutes- Do Not Overbake. Cool completely.
In large bowl combine 1-1/2 cups of the cheese and rest of the ingredients except potatoes. Fold in potatoes well. Spoon into a greased 9" square pan, making sure potatoes are laying nicely, cover and bake at 350° for 45 minutes. Uncover and bake about 30 minutes longer or until potatoes are tender. Remove from oven, sprinkle top with rest of cheese and paprika, and let stand 5-10 minutes before serving. 4-6 servings.
In a food processor or blender, blend the oil, lemon juice, parsley, yogurt, lemon zest, salt, and harissa (if using). In a large serving bowl, combine the chickpeas, bulgur, cucumbers, radishes, and scallion greens. Add the dressing and toss to coat. Let the salad sit for 5 minutes before serving.
Over small bowl, sift together the flour, baking powder, salt, nutmeg and mace, set aside. In bowl of electric mixer beat butter on high speed for 2 minutes. Reduce the speed to medium, slowly add sugar and beat for 2 minutes, stopping the mixer occasionally to scrape down sides of bowl. Add the egg and vanilla and beat for 1 minute, again stopping once to scrape down the sides of the bowl. Stop the mixer and add half of the flour mixture. eat on low speed until most of the flour has been absorbed. Add remaining flour and beat until all of the flour has been absorbed and dough starts to pull away from the sides of the bowl, 2-3 minutes. Turn dough out onto a work surface and divide into 2 equal balls. Shape eacy into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days. Let the dough stand at room temperature for 5 minutes. Place each dough disk between 2 clean, large pieces of plastic wrap. Roll out dough to 1/8 inch thickness (If dough cracks while rolling, let it stand at room temperature for 5-10 minutes) Remove plastic wrap and place the dough on a floured work surface. Lightly dust the top of dough with flour. Preheat oven to 350. Line several baking sheets with parchment paper. Dip cookie cutters (I have circus animal shapes) into flour just before using and cut out the shapes. Bake cookies until very light golden brown, 14-16 minutes. Transfer to wire rack and alow to cool to room temperature.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble. In a large bowl, combine broccoli, cheese, bacon and onion. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.
Combine butter, onion, peppers, cheese, mayo, and garlic powder. Slice bread 1/4 inch thick, spread with butter mixture. Broil until cheese bubbles.
Adjust oven rack to middle position and heat oven to 350 degrees. Generously grease two 8-inch square baking pans and cover pan bottoms with squares of parchment paper. Grease and flour parchment. Mix milk, egg whites, and vanilla together in 2-cup measuring cup. Mix flour, sugar, baking powder, and salt together in bowl of electric mixer at low speed. Add butter and beat at low speed until mixture resembles moist crumbs, with no powdery streaks remaining. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer. Divide batter evenly between three prepared cake pans and using rubber spatula, spread into even layer. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on upper middle and lower middle racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 21 to 25 minutes. Rest cakes in pans 10 minutes, then loosen from sides of pans with a knife. Invert onto large plate, reinvert onto wire racks. Cool completely, about 1 1/2 hours. **If you've forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the measuring cup containing it in a sink of hot water and stir until the mixture feels cool rather than cold, around 65 degrees. Cake layers can be wrapped and stored for one day. FOR THE FROSTING: Using stand mixer fitted with whisk, whip butter, peanut butter, cream, and vanilla on medium-high speed until combined, about 30 seconds. reduce speed to medium-low and slowly add sugar until smooth, 1 to 2 minutes. increase speed to medium-high and whip frosting until light and fluffy, about 5 minutes. TO ASSEMBLE: Slice each cake in half horizontally; spread 1/2 cup jam over each bottom half and replace top half. Place 1 reassembled cake on cake plate, then spread 1 cup frosting in even layer over top. Place second reassembled cake on top of frosting. Spread remaining frosting over top and sides of cake. Press peanuts onto sides of cake. heat remaining 1/4 cup jam in bowl in microwave until melted and smooth, about 20 seconds. Transfer to piping bag or small plastic sandwich bag with 1 corner cut off. Pipe jam in straight lines over top of cake and lightly drag paring knife through lines to create marbled appearance. Serve.
Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for seasoning and cover and refrigerate. Chicken -- I like to cut the chicken into finger size pieces. I don't like them too thin as they will dry out, but because they are baked I like to cut them around 1/2" thick (I like to think they are about the size and thickness of my thumb). Chicken Flour Base -- In a large baggie add the flour, salt and pepper. Dredge each chicken piece in the flour mixture and then toss well to coat. Make sure to shake off the excess flour. Just set to the side until they are all coated. Panko and Egg -- I like to grind up the panko a bit to make the crumbs a bit finer. I just used my mini food processor to grind them up. Then to the panko, I added all the seasonings (except the salt and pepper) which we already used in the flour mix. Then add the panko to a small pan. In another pan, add the eggs and beat well. Dredge -- Now dip each piece of chicken, already dredged in flour into the egg and then the panko seasoning. Set on a baking sheet lined with parchment paper or you can use foil. Bake -- Spray the chicken with olive oil (both sides). Now I have an atomizer which I fill with olive oil. But you can buy a olive oil spray like "Pam." right at the store. But I use my atomizer all the time and well worth the 10.00 investment. Those recipes that cause for a drizzle of olive oil -- using an atomizer will save you tons of money. Well, time to bake. I bake at 400 for about 12-15 minutes depending on the thickness of the chicken. They should be golden brown. Serve -- Just serve the chicken strips with the Basil Aioli.
In a large pot of boiling water, cook macaroni until tender; drain and cool. In a large bowl, combine the corned beef, cheese, sauerkraut, caraway seed, and Russian dressing. Add cooked macaroni and toss thoroughly. Serve with tomato wedges, if desired. NOTE: If you don't like sauerkrait, drained coleslaw works just as well. Also, you can make your own Russian dressing by mixing 1/2 cup mayonnaise with 3 tablespoons ketchup.
Preheat your oven to 350'F degrees. Toast the pecans for 10-12 minutes. Beat the margarine, brown sugar, maple syrup, vanilla, and salt with an electric mixer until smooth. Stir in the flour with a spatula until just mixed. Fold in the toasted pecans. Shape the dough into 2-10 inch long logs and wrap in clear wrap, and then refrigerate for 2 hours. Then remove from the fridge and let sit unwrapped for 20 minutes at room temperature. I sprinkled some raw cane sugar onto a small baking pan and mixed my nutmeg with my fingers into the sugar then shook the pan to even it out. Now roll each log in the sugar and spice mixture. With a sharp knife cut into 1/4 inch discs and put on a parchment covered baking pan. Bake for 12-14 minutes or until golden. Cool on the tray for about 10 minutes then on a wire rack until cool to the touch. Store in a covered tin. Bon Appetit!
Heat the oil in a pan(about a tbls.), add the blended onion/ginger mix and stir for four to five minutes. Add the mushrooms with the garlic, salt, pepper and coriander. Cook the ingredients on low heat until the oil starts to separate(about 10-15 minutes approximately). Serve garnished with the sliced chiles and fresh ginger slices. Good over rice.
For the Sauce: Place peanut butter and water in a sauce pan, heat on low heat and whisk until mixture is uniform. Add vinegar, honey, soy sauce and red chili flakes. Set aside. In a wok, heat half the oil, half the ginger, and half the garlic. When hot, add tofu and stir fry for a few minutes. Add tofu to sauce and set aside. To wok add the rest of the oil, ginger, garlic, and onion. When hot add the broccoli (which should be chopped into manageable bits, including the stems) and stir fry a few minutes. Add the soy sauce and stir fry until broccoli is just tender and bright green. Add sauce to broccoli and stir until everything is coated with sauce. Serve immediately over steamed rice. Top with lightly toasted chopped nuts and scallions.
Combine first 6 ingredients in large bowl, stirring with a whisk. Add chopped apples, raisins, and coleslaw mix; toss to combine.
Add all the ingredients (except for the chicken) to a bowl and mix well. Chop the chicken breasts into small chunks. Marinate the chicken in the yoghurt mixture and leave in the fridge overnight, or for at least 4 hours. Place the marinated chicken onto skewers and grill until the chicken is cooked (approximately 15 minutes, turning occasionally). Serve with chopped red onion and tomatoes!
Add 1/4 of butter to stock pot and brown the bacon in the bottom. Once the bacon is done, remove it and save as garnish. Add the remaining butter, onion, celery, thyme, bay leaves, and garlic. Saute till soft. Add the chicken stock, potatoes, corn, and the reserved clam juice. Cook on medium till tender. It will take about 25-30 minutes. If using the bouillion, you will need enough water to cover the potatoes. Add the clams and the cream. Adjust the seasonings with salt and pepper. Thicken it to your taste. I use a slurry of flour and water strained. Then bring to boil making sure you stir so as not to burn the bottom. I like a few fresh pieces of tomato on mine at the last second. Serve with oyster crackers or saltines.
In a large stockpot pot over medium heat add the olive oil, onion, and shallots. When the onions soften up and get a bit translucent, add the garlic, ginger, chili powder and cumin. Stir well and cook for a minute of so, until everything gets quite fragrant. Stir in the serrano pepper and chipotle pepper, tomatoes, and 8 cups of the broth. Now add the chickpeas, lentils, barley/farro, and bulgur - stirring between each addition. Bring to a boil, then reduce the heat to low and simmer. Take a taste of the broth a few minutes into the simmer - you can make adjustments for salt here - if you're using water in place of broth, you can add a teaspoon of salt for starters and add more later if needed. Simmer away for about 35- 45 minutes or until the lentils and grains are cooked through. You will likely need to add the rest of the water, a cup at a time, if the chili thickens up too much. Before serving do your final adjustments - add more chipotle, salt, or whatever you think it needs and enjoy! I love this chili with a bit of feta or goat cheese on top and a big drizzle of olive oil, but it also works with chopped serranos, thinned out salted yogurt, oregano and olive oil, or chopped onion.
Place all spices in mortar and pestle and pound until fine powder. Combine oil and 2 tablespoons spice rub in a bowl. Brush over both sides of steaks. Cook on preheated flat plate on your barbecue for 2 minutes each side or until cooked to your liking.
In a medium saucecpan over medium-low heat melt the cream cheese, butter and half and half together and whisk until warmed through and smooth. Whisk in the sour cream. Cook for 3 minutes. Whisk in the worcestershire sauce, salt, and Tabasco. Fold in the Onion, Tomato, Artichoke hearts, Lobster, and Crab. Cook gently for 5 minutes. Place in a chafing dish and sprinkle parmesan cheese evenly over top. Place in a 450 degree oven for 8-10 minutes to brown the top to a nice golden color. Remove from oven and place on stand. Serve with toast points or crackers. I like this on New Year's morning over toasted English Muffins and poached eggs with steamed asparagus on the side.
Place onion in a 4-5 quart slow cooker. Place pork on top of onion and top with fruit. In small bowl, mix remaining ingredients and pour over the fruit. Cover; cook on low for 7-9 hours or until pork is tender. Serve with fruit mixture over pork.
In a medium bowl beat milk and eggs. In another bowl, combine seasonings and flour. Dip chicken pieces in egg mixture and then in flour mixture. Melt shortening in 12" iron skillet. Brown chicken on both sides, cover and cook over low heat for 45 minutes or until juices run clear. Remove chicken from skillet; keep warm, reserving 1/4 cup drippings for gravy Gravy: Stir flour, salt and pepper into reserved drippings. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil. Boil and stir for 2-3 minutes. Add browning sauce if desired. Serve gravy with chicken and garnish with oregano.
--------CRUST-------------. heat oven to 350F degrees. mix crumbs, pecans, sugar, cinnamon and marg:press onto bottom of a 9-inch springform pan. bake 10 minutes. ---------FILLING---------. beat cream cheese and 1/2 c of the sugar at med. speed until well blended. add eggs, 1 at a time, mixing well after each. blend in vanilla; pour over crust. Toss apples with combined 1/3 c sugar and the cinnamon; spoon mixture over cream cheese layer. sprinkle with chopped pecans. Bake 1 hour and 10 minutes. loosen cake from rim of pan; cool before removing rim of pan. Refrigerate.
Mix together the canned tomatoes and garlic. Spread 1/2 of the tomato/garlic mixture on the bottom of a large frying pan. Place the fish fillets on top of the tomatoes. Spread the remaining mixture over the fillets. Sprinkle with salt, pepper and Italian cheese. Bring to a boil, lower heat and simmer until fillets flake easily with a fork. Serve with rice or pasta. Enjoy!
Preheat oven to 400°F Coat 12 muffin cups with nonstick cooking spray. In a small bowl, mix eggs, milk and butter. In a large bowl, combine remaining ingredients. Add the egg mixture to the flour mixture and stir just to mix (there will be lumps). Pour into muffin cups and bake for 25 to 30 minutes, or until done. Turn out onto wire rack and cool slightly.
Wash the lentils and soak them for 2 hours in tepid water; drain. In a deep pot, add 8 cups of water to the lentils, bring to a boil, cover, and cook on low heat for 20 to 25 minutes. Rinse the lentils with cold water and drain. Make sure the lentils are cooked but firm, not mushy. In a large bowl, mix together the lentils, apple, bell pepper, jalapeno, olive oil, vinegar, lemon juice, salt, and parsley. Stir and set aside in the fridge. Just before serving, heat the sesame oil on medium-high heat. When hot, roast the ginger and coconut for a few minutes until golden and toasty. Sprinkle this garnish over the lentils and serve immediately.
Generously rub oil on frozen bread loaf. Place in greased baking pan. Place pan in crock pot, cover and heat on low 2 to 3 hours, or until bread is thawed and starting to rise. Turn to high and bake 2 to 3 hours or until it is brown and sounds hollow when tapped. It should be a beautifully brown crusty round loaf. ENJOY!
Place the asparagus in a small saucepan and cover with water. Bring to boil;cook for 1-2 minutes. Drain and place in a 1-qt. baking dish coated with nonstick cooking spray. Top with fish; set aside. In a small saucepan, saute onion in 1 tablespoon butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat, stir in cheese until melted. Pour over fish. Melt remaining butter; stir in crackers and parsley. Sprinkle over cheese sauce. Bake , uncovered, at 350 degrees for 20-25 minutes or until crumbs are golden brown and the fish flakes easily with a fork.
Rinse chicken; pat dry with paper towels. Spray a shallow baking pan with nonstick coating. Place chicken breast halves in baking pan. In a small bowl combine honey, orange juice, ginger, black pepper, and red pepper (if desired). Brush honey mixture over chicken. Combine cornflakes and parsley flakes. Sprinkle cornflake mixture over chicken to coat. Bake, uncovered, in a 350°F oven for 18-20 minutes or until chicken is tender and no longer pink.
Place the raw round steak in roaster. Pour soups over steak. Add onion. Bake at 300 for 2-1/2 to 3 hours. The soups make a delicious gravy. Serve with rice or mashed potatoes. Note: Do not season the meat, the soups do the seasoning for you.
Cook rice in boiling salted water for 12-15 minutes. Drain and keep warm. Halve the crawfish lengthwise and remove the digestive tract. Chop flesh into bite size pieces. Melt 1 tablespoons butter in a frying pan with the lemon juice and saute scallops and shallots until just tender. Add the crawfish and allow to heat through. Toss parsley and remaining butter through rice and spoon onto a heated serving plate. Spoon the seafood mixture into the shells and serve with the rice.
In large bowl, combine all ingredients, EXCEPT potato chips. Cover; chill at least 1 hour. Form mixture into 36 balls, using a rounded teaspoon for each. Roll in crushed chips; place on baking sheet. Bake in preheated 425 degree oven, 10-12 minutes or until hot and golden brown. Serve with additional cocktail sauce for dipping.
First, make the pickles: Slice the cucumbers into 1/8-inch slices, and places slices in a bowl. Add the sugar and salt, and toss to coat the slices evenly. Transfer them to a colander, and allow to drain and soften for 20 to 30 minutes. Rinse well, then drain, place in a bowl, and add the vinegar. Toss to coat, then taste and adjust vinegar as needed. Transfer pickles to a storage container, and refrigerate for up to a week in advance. Next the Bibimbap: Heat oven to 400 degrees. Peel the squash and cut it crosswise, separating the long neck from the bulbous bottom part. Slice the neck into 1/2-inch-thick dominoes; scoop out seeds from the bottom and slice the squash 1/2 inch thick. Whisk together 2 tablespoons neutral oil, the soy sauce, brown sugar or palm sugar and gochujang or sambal oelek or Sriracha. Place squash and mushrooms on one baking sheet, but do not mix them together. Place broccoli rabe on another baking sheet. Divide sauce between the two pans and use your hands to toss the vegetables so they're evenly coated. Transfer both pans to the oven. Cook broccoli rabe for 5 to 8 minutes, until collapsed and the thicker parts of the stems are tender. Cook mushrooms for 15 to 20 minutes, until juicy and slightly shrunken and remove from baking sheet. Return squash to oven and cook 5 to 15 minutes longer, until caramelized and tender. Cover the vegetables with foil until ready to serve. If you'd like, make crispy-base bibimbap rice: Just before serving, heat 1 tablespoon neutral oil and the sesame oil in a wide skillet over medium heat. Press rice into the skillet, making a thick cake. Let cook without disturbing for 4 to 5 minutes, until a golden brown crust forms on the bottom of the rice. (If you skip this step, use freshly cooked rice instead.). While the crispy rice is cooking, fry the eggs: Heat a large skillet over medium-high heat. Add enough neutral oil to liberally coat pan. Crack in 2 eggs and sprinkle with salt. Tilt the pan so some of the oil runs over the edges of the egg whites, lower heat to medium-low and cook 1 minute. Sprinkle with about 1/4 teaspoon water (or soy sauce), cover and cook another minute, until whites are set. Carefully remove to a plate. Repeat with remaining eggs.