HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400° F. To make puff pastry: Dust flour over a work surface. Place puff pastry sheets on floured surface. Using a rolling pin, stretch the pastry sheets 2 inches each side. Gather four (six-inch) tartlet shell containers. Using the bottom of one of the containers as a guide, cut out two circles per pastry sheet (extend the cut border two inches, making an eight inch diameter). Place the cut pastry pieces inside each shell container, molding so the pastry fits just right. With a fork, dock the bottom of each shell container. To make the filling: In a bowl combine all other ingredients, incorporating well. Fill each shell with 1/2 cup of the mixture, then top each shell with any remaining filling. Bake in oven for 35 minutes or until a toothpick comes out clean upon insertion. Tartlets can be served over a saute of wild mushrooms.
Cook noodles as per package instructions. Saute onion and garlic in olive oil. Add basil and mushrooms and saute a little longer. Add tomato sauce and paste. Add spices over top of sauce. Simmer about 30 minutes until taste are well blended.
In a large saucepan, melt the butter over medium-high heat. Add the onions and cook, stirring, until just beginning to caramelize, about 10 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes, salt, pepper, cayenne, and bay leaf, and cook, stirring, for 3 minutes. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the potatoes are tender, about 25 to 30 minutes. Remove and discard the bay leaf. Remove from the heat and puree until smooth. Add the light and heavy creams, and stir well to blend. Gently reheat and barely simmer; careful not to boil. Add 3/4 cup of the cheese, the thyme, and Port, and whisk until the cheese is just melted. Adjust the seasonings, to taste. Top each serving with some of the remaining 1/4 cup of cheese and the crumbled bacon.
Mix all ingredients except 2/3 c onion rings. Pour into buttered casserole and bake at 350 degrees for 30 minutes. Top with remaining onion rings and bake 5 minutes more or til onions are golden brown. I'm going to try it with low fat cm of mush soup. I'll let you know how it turns out. PS - The french fried onions are in the canned vegetable aisle!
Preheat oven to 350 degrees. Grease and flour two 9 x 5-inch loaf pans. Combine flour, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans. Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. To make using three 8 X 4-inch loaf pans: Prepare as above and bake for 60 to 65 minutes. To make using five or six 5 X 3-inch mini-loaf pans: Prepare as above and bake for 55 to 60 minutes.
Saute chopped onion and garlic in oil. Add chicken pieces and brown. Add chilies and chicken soup. In a 13 X 9 X 2 baking pan layer 1/2 chicken mixture, 1/2 cheese, a layer of chips, 1/2 chicken mixture and ending with cheese. Bake at 350 til bubbly and cheese has melted.
Mix first 9 spices and salt in a nonreactive 2 quart saucepan. Add 1/2 cup vinegar. Boil 2 minutes. Add rest of vinegar, boil another three minutes. Strain into nonreactive bowl to set aside and cool. Slice lemons finely, removing pits. Add sliced onions and raisins. Put into a bowl, sprinkle with the salt, and mix well. Add enough spiced vinegar to cover the mix, and leave overnight. The next day, pour lemons, onions, raisins & their soaking vinegar into a nonreactive pan, add mustard seeds and ginger, cover and simmer for one hour or until the lemon is tender. Mix the sugar with the remaining spiced vinegar. Add to the pan and boil for about 15 minutes or until the mixture thickens somewhat, stirring constantly. Ladle into warm sterilized pint jars. Hot water bath process 10 minutes.
Line the base and sides of a 24cm spring form tin with baking paper. Combine 1/4 cup of the liqueur, raspberries, strawberries and sugar in a bowl. Stir gently to combine and set aside. Whip the cream in the large bowl of an electric mixer until soft peaks form. Add the mascarpone, vanilla and extra sugar, then beat on low speed till thickened slightly (it takes seconds). Fold in the hazelnuts. Pour remaining liqueur into a shallow dish. One at a time dip in one-third of the biscuits and arrange over the base of the tin, cutting to fit where necessary. Top with one-third of the mascarpone mixture. Spoon over half the berry mixture. Repeat layering, using half the biscuits and mascarpone mixture, then the remaining berry mixture. Top with remaining biscuits, pressing down firmly. Spread the remaining mascarpone mixture over the top. Cover and refrigerate overnight. To serve, sprinkle the top of the gateau with flake. Cut into wedges and serve with the extra berries.
Take 1 Jumbo bread slice and carefully chop off the edges. Now prepare a mixture of cheese and butter in your mixer. Apply 2 tbsp of this mixture on the bread slice. Now lay in a beautiful manner, the tomatoes on the bread slice, spreading them all over. Cover with 2 tbsp cheese-butter mixture again. Now sprinkle 1 tsp of chopped parsley or corriander leaves all over the slice. Roll it like a chappati (roti). Place this roll on an aluminium foil and roll it again. Seal the roll in the foil like how toffee wrappers are sealed. Refrigerate for half an hour. Once cold, apply mustard paste all over the sandwich and roll it on a plate of chopped parsley or corriander. Cut the rolled sandwich into pieces of desired shapes and sizes and serve immediately!
Place apples and cider into a large saucepan and bring to a boil. Lower heat, cover and simmer for 30 minutes or until apples are tender. Allow to cool. Run cooked apples through a food mill. Add any sweeteners or spices at this time. Serve chilled for best flavor.
Mix together flour, baking powder and salt. Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary. Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic. Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer. Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs. Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish. Heat your oven to about 500 and have the broiler on (this is how the original recipe states it - I know with my oven it's either 500 degree oven OR the broiler, but you get the idea. Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick. Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long). It will puff up in places or all over, and there will be some blackish-brown spots on the bottom. Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top. Remove naan from the oven and brush it lightly with melted butter if you like. Continue this way with all the dough, stacking the breads into a napkin-lined basket. Serve the breads hot, fresh from the oven, or let them cool and wrap them up. To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.
Saute onions in butter in large saucepan. Stir in flour, chili. powder, and cumin. Add corn, salsa, broth, and pimientos. Bring to a. boil. Remove from heat. Gradually add 1/4 cup hot mixture to cream. cheese (I find it works best to soften cream cheese until melted) in. small bowl, stirring until well-blended. Add cream cheese mixture and. milk to saucepan, stirring until well blended. Cook until thoroughly. heated. DO NOT BOIL. Yields 6-8 servings. Chowder freezes well! Can also add ground meat, chicken, turkey, veggie crumbles, or ham to this chowder for. a tasty variation. Serve with a tossed salad and cornbread for a. wonderful, yet simple meal.
Line a baking sheet with parchment paper and top with a cooling rack. Working with one at a time, cut the berries through the stem and place the cut sides flat on a work surface. Bring the edges to touch, there should be the shape of a heart at the top. Use a toothpick to hold the sides together. Place on a towel lined plate and repeat process with remaining berries. Place 12 ounces melted pink candy melts in a bowl and stir in 1 tablespoon vegetable oil. Working with one at a time, dip 6 of the strawberry hearts into the pink candy melts. Use a fork to lift out and tap on the edge so that the extra chocolate drips off. Transfer to a cooling rack to set. Place 12 ounces melted white chocolate in a bowl and stir in 1 tablespoon vegetable oil. Working with one at a time, dip 6 of the strawberry hearts into the melted white chocolate. Use a fork to lift out and tap on the edge so that the extra chocolate drips off. Transfer to a cooling rack to set. Place 12 ounces melted semi-sweet chocolate in a bowl and stir in 1 tablespoon vegetable oil. Working with one at a time, dip 6 of the strawberry hearts into the melted chocolate. Use a fork to lift out and tap on the edge so that the extra chocolate drips off. Transfer to a cooling rack to set. Place 8 ounces melted pink candy melts in a small squeeze bottle with a very small tip. Pipe onto the white and semi-sweet chocolate covered strawberries Valentines message such as "DM me," "Hot Stuff," "You wish," "XOXO," "BAE," "Luv Me" or "Send Noods". Repeat piping process with melted semi-sweet chocolate onto the pink covered strawberries.
Heat oven to 350. Grease and flour TWO 8 inch by 3 and 7/8 inch loaf pans. ( I used tin handi-foil ultimates). In a large bowl, beat eggs, sugar, oil and vanilla until smooth. Beat in cream cheese. In another large bowl, whisk flour, baking soda, baking powder, cinnamon,salt, and nutmeg. On a low speed, gradually beat into the egg mixture. Fold in zucchini. Evenly divide batter between the two prepared pans. Bake at 350 for 60 minutes or until a toothpick inserted in the center comes out clean. Allow 10 minutes for cooling on a wire rack, then turn out of pans and allow to cool completely.
Preheat oven to 350. Fry the bacon and drain on paper towels. Chop up the bacon. In medium bowl, beat mayonaisse, sour cream, cheeses, green onion, and bacon. Fold in tomato. Place in bread bowl if desired or put in casserole dish. Bake for 20 minutes. Serve with assorted crackers or bread.
Spread the spread (lol) on 2 tortillas. The following amounts will be to your liking. Top one tortilla with filling in the order listed. Place the other tortilla with the spread on it spread side down onto the filling and lghtly mash. Cut into 4 pie shaped pieces. Repeat.
Place the peas in a pan with the garlic, sage and stock powder. Add enough water to just cover. Bring to the boil and simmer for 15 minutes. Heat a tbsp of the oil and fry the onion until brown. Add the caraway ad reduce the heat while stirring until mixture thickens. Drain the peas and remove the herbs and garlic. Mash the peas with the remaining oil and yoghurt and stir in the onions, lemon juice and dill. Serve with the feta crumbled on top.
In a large saucepan, bring 6 cups of the broth and 6 cups of water to a boil; add wild rice and return to a boil. Reduce heat and simmer uncovered, stirring occasionally, until rice is tender but firm, about 35-40 minutes. In another saucepan, saute the onions in the butter until tender, about 10-12 minutes. Add the spices and stir until aromatic, then add the remaining broth and 3 cups of water, the cranberries, raisins, and orange zest. Season with salt and pepper, bring to a boil, then add the white rice and reduce heat to low, cover, and cook until rice is tender, about 20 minutes. Drain the wild rice. Remove the bay leaves from the white rice and discard. Mix together both rices and stir in the pine nuts; adjust seasonings if necessary. Serve hot.
Mix the flour, baking powder, cinnamon, ginger and cloves into a bowl. Stir in the milk, apple butter, and molasses. In another bowl, beat the egg whites with a mixer until stiff. Gently fold the egg whites into the batter. Using about 1/4 cup, put the batter onto a non-stick griddle or a pan sprayed with non-stick spray. Flip them when the top is covered with bubbles and they are starting to brown on the edges. Cook for about 2 more minutes or until they are brown.
Place basil leaves, pine nuts, and garlic into food processor. Pulse until paste forms, about 1 minute. Add cheese and olive oil and pulse until mixture is smooth. Place in microwave-safe bowl. Cook on medium heat for 2 minutes or just until hot, stirring after 1 minute. Serve over chicken, veal, seafood or pasta.
Preheat oven to 250 and coat roaster pan with butter or cooking spray - I use a non-stick roaster, which is just perfect for this recipe. Pop popcorn right into roaster pan. Over medium heat (don't go any higher or it might burn - I set my burner at 4.5 on a 9 scale), combine butter, brown sugar, splenda, karo syrup and salt. Bring to a boil - Boil for 5 minutes without stirring. Remove from heat and stir in vanilla and baking soda. Working quickly, dump caramel mixture onto popcorn and stir until well distributed. Bake for 30 minutes stirring once after 15 minutes to even out the caramel making sure that all pieces are coated nicely. If you like, cool popcorn on parchment paper, especially if you aren't using a non-stick pan - I just leave mine in the non-stick roaster, stirring every once in awhile until completely cool. Store in covered tupperware dish - if you have any leftover!
In a large bowl combine soup, milk, sour cream, salt, and pepper. Stir in the meatballs, potato wedges, and stir fry vegetables. Spoon into an ungreased 3 quart rectangular baking dish. Bake in a 350 degree oven, covered for about 1 hour or until heated through.
Toss together the pineapple, cabbage, carrot, green or red pepper, and onion. Stire the rice vinegar into the mayonnaise and mustard. Pour the dressing over the slaw and toss well. Season with salt and pepper.
Wash, peel and boil potatoes in salted water (about 1 tablespoon or less) until very tender. Place grated cheese in a big bowl. Add potatoes and toss. Let cool. Microwave the bacon until tender. Drain grease into a bowl and reserve. Crumble the bacon. Saute the onions in bacon grease until tender. Save the bacon grease. In a food processor process cream cheese, mayo, mustard, milk and bacon drippings. In the large bowl containing the potato/cheese mixture, combine the eggs, onion and bacon. Add the mayo mixture to potato mixture and toss. Cover and refrigerate for 2-3 hours or overnight before serving.
Combine flour, sugar, salt, cinnamon and baking powder. Cut in shortening, reserve 1/2 cup; set aside. Place beaten egg in a measuring cup and add enough milk to equal one cup. Add vanilla and combine with flour mixture, mix well. Pour into a greased 8 x 8 pan. Sprinkle with reserved dry mixture. Dot with butter, sprinkle with sugar and cinnamon. Bake 25 minutes at 375°.
In a 5-6 quart slow cooker, place all potatoes and top with the beef brisket. In a small bowl, combine hoisin sauce, salsa, tapioca and garlic and pour over the meat. Spread sauce evenly over the meat. Cover and cook on low for 10 hours or on high for 5 to 5 1/2 hours. Remove meat from cooker to a cutting board and cut across the grain into slices. Serve cooking liquid over the meat and potatoes.
Place all olives in food processor and pulse until just to a coarse chop. About BB size or just bigger reserve). Place rough chopped red onion in food processor and pulse until just fine dice reserve. Place sun-dried tomatoes and toasted pine nuts in processor and pulse until a rough paste. Add back onions, and olives, juice and zest of lemons. Pulse until mixed and a paste. Pack and keep in a resalable container in the fridge will keep for two weeks. Tapenade freezes very well; spoon it into plastic ice cube trays, freeze it, and then bag and label the cubes of tapenade for quick and easy meals in the future. (Option use regular green olives with 1/4 teaspoon red pepper flakes more if you like it zippy). (Option use non oil sun dried tomatoes rehydrate dry and add 1/8 cup good extra virgin olive oil).
Preheat oven to 400 degrees and prepare 6 jumbo muffin cups with foil or silicone liners. Heat olive oil in a skillet over med-high heat, then add onion, stirring occasionally until translucent. Add garlic and chicken, stirring occasionally until chicken is almost completely cooked. Add wine and cook until it evaporates. Stir in flour then cook for about 30 seconds, stirring. Stir in broth, cream, rosemary and salt and pepper, and bring to a boil. Turn off the heat and stir in spinach, bread, and nutmeg, until combined. Divide among muffin cups and bake for 15 minutes until golden and completely hot.
Preheat oven to 250. Mix seasonings and ranch mix in small bowl, set aside. Place crackers in gallon size storage bag. Pour oil on crackers, seal bag and shake to coat. Open bag and pour seasoning mix in, seal and shake again until all crackers are coated. Bake on ungreased baking sheet for 15-20 minutes or golden brown.
Combine all salad ingredients and mix well. Combine all dressing ingredients and toss well with salad ingredients. Refrigerate until ready to serve. This slaw gets better if it has a chance to sit for a few hours before serving and it's even good the next day.
In a large saucepan combine the juices, sugar, cloves, cinnamon sticks and water, stirring until the sugar dissolves. Bring to a simmer; cover and simmer 30 minutes. Remove cloves and cinnamon sticks from the pan with a slotted spoon. Serve warm or chilled. Garnish with orange rind curls, if desired. Variation with Alcohol: For a Poinsettia Cocktail, add 1 Tablespoon Vodka to each serving.
Blend lemon, sugar and mint until leaves are finely chopped. Add water and ice to blender, blend until smooth. Serve immediately.
Preheat oven to 375F. Grease a 9x13 baking dish In the baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese Repeat Combine eggs, milk, mustard and onion salt; pour over layered mixtured Cover, and refrigerate overnight Remove from refrigerator 30 mins before baking Combine cornflakes and melted butter; sprinkle over top Bake for 40 mins, or until hot and bubbly.
Beat butter till light and fluffy. Gradually beat in powdered sugar. Stir in 1 cup flour and 2/3 cup of the coconut. Press into ungreased 9 inch square pan and bake at 350F for 20 minutes, or till golden brown. Beat eggs and vanilla. Gradually beat in brown sugar. Stir in 2 tbsp flour and the baking powder. Stir in raisins and 1 c of the coconut. Pour over crust in pan and bake @ 15 minutes longer. Sprinkle with chips. Cover with foil 2-3 minutes until chips soften. Carefully spread to frost. Sprinkle with remaining coconut. Cool and cut into bars. Garnish with additional raisins.
Marinate the beef with salt and pepper; grill and cook, according to desired taste. For the salsa, heat the oil in a pan and saute mushrooms and onion. Add white wine and cook for 30 seconds. Remove from the heat and leave it to cool. Combine the olive oil and balsamic vinegar in a bowl and add the sauteed mushrooms, spring onion, basil, asparagus and cherry tomatoes. Mix all ingredients well and season with salt and pepper. To make the potato cakes, combine the grated potatoes, salt, pepper and parsley. Heat the oil in a pan and add metal ring (8cm diameter; 1-2cm high). Fill the ring to the brim with potato mixture and cook until golden brown on both sides.
Place the ground beef in a large bowl. Cover with water (not too hot or meat will start to cook) and break up with hands. Place several thicknesses of papertowels in a colander. Pour out the ground beef into the colander. Taking the edge of the paper towels, press firmly and squeeze out all the water. Try this over a glass bowl so you can see what you're taking out! Now when you cook the ground beef, you won't have to drain any fat. Some remaining water will just sizzle away.
Cook lasagna noodles as directed on package. Drain and let cool. Meanwhile, cook ground beef seasoned with salt, pepper, onion powder, garlic powder, chili powder and oregano to taste. Add Pepperoni when hamburger is about 3/4 cooked through and cook together until hamburger is done. Rinse spinach and pat dry. Add spinach to pan and saute until the spinach wilts. Drain excess oil from pan. Add jar of marinara sauce plus 1/2 jar of water and let cook on medium low heat for about 15 minutes. Mix ricotta cheese, egg, milk, salt and pepper in small bowl. Mix mozzarella, parmesan and colby jack in small bowl. Put about 2 heaping spoonfuls of marinara mixture on bottom of pan. layer as follows: five lasagna noodles, 1/2 of ricotta cheese mixture, 1/2 of marinara mixture, 1/2 of grated cheese mixture then repeat. Cook at 350 degrees until heated through. About 30 minutes.
Cut stew meat into 1" pieces. Dredge meat in flour. Brown meat in oil with onion. Transfer meat & onion to crock pot. Add garlic, spices, wine and crushed tomatoes. Cook on low for 4-5 hours. 30 minutes before serving add sour cream. Boil noodles according to package directions. Serve over noodles.
Chop and measure all ingredient out first cooks up quickly! Drain artichokes pouring liquid into a large non-stick skillet and bring to a boil over medium high heat. Add chicken to skillet, cook 10 minutes on each side turning once. Remove chicken Combine soup, sour cream, mozzarella cheese, wine, salt and pepper into skillet, cook until bubbly. Return chicken to skillet, cover and continue cooking over medium heat 5-10 minutes, until chicken is tender. Add artichokes, cover and cook 2 minutes more until thoroughly heated, then sprinkle with Parmesan cheese and serve over Angel Hair pasta or flat noodles!
Cook pasta, drain and set aside. Heat oil in large skillet over medium heat, and add sliced sausage. Cook, stirring frequently, for 4 minutes or until lightly browned. Add garlic and cook, stirring consistently for 1 minute. Stir in tomatoes, herbs, peas and lemon juice, and cook for 2 minutes. Add pasta and toss. Top with shredded cheese and serve.
PREPARATION: To get the right consistency, cover the meat with water and soak, in the fridge, for 2 hours. Then take a fork and break up any remaining chunks. Drain the water and go on to browning. You will have some water while browning but it will slowly steam off. Brown beef, onion and shortening. Add remaining ingredients. Simmer for 2 hours. You may have to add some water.
Blanch basil in small saucepan of boiling water 5 seconds; drain. Squeeze water from basil; place in blender. Add 1/4 cup oil and pinch of salt and blend until smooth. Strain basil oil into small pitcher. (Do ahead: Basil oil can be made 1 week ahead. Cover; chill). Heat 1 Tb oil in heavy saucepan over medium-high heat. Add shallot, lemongrass, and garlic; saute until soft, about 2 minutes. Add clam juice and Shaoxing. Bring to boil; reduce heat and simmer until reduced to 1 1/2 cups, about 20 minutes. Add cream; simmer sauce until reduced to 1 3/4 cups, about 20 minutes. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Meanwhile, sprinkle shrimp with shichimi togarashi and salt. Heat 2 Tb oil in large skillet over medium-high heat. Add shrimp; cook until opaque in center, turning once, about 5 minutes. Drain pasta; transfer to large bowl. Reheat sauce. Toss pasta with sauce. Place shrimp atop pasta; drizzle with basil oil.