HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300°F. Mix dry ingredients together. Pour the eggs, butter, cream, and creamed corn into a mixing bowl, and beat with an electric mixer until thoroughly combined. Add poblanos and corn. Slowly add flour mixture, mix until just combined. Mixture will look like cake batter. Grease a large 11 x 15-inch rimmed baking dish. Pour the pudding mixture into the pan, and place it in the oven. Lightly tent the pan with foil. Bake for 1 hour with foil on, then remove foil and bake for an additional 30 minutes, or until center is just set.
Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham crackers crumb, crushed pecans and melted butter, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the rapberry puree and mix until well blended. Fold in Cool Whip. Spoon evenly into baking cups. Freeze for at least 5 hours. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
Cover the dried mushrooms with 1 cup boiling water and let them sit for 20 minutes. Squeeze them dry, saving the soaking liquid, and roughly chop them into small pieces. Warm the butter and olive oil with the bay leaves over medium heat in a large skillet or dutch oven. Add the onion, carrots, celery, and herbs, raise the heat, and cook briskly, stirring frequently, for 3-4 minutes. Add the sliced fresh mushrooms, the garlic, and the dried mushrooms. Season with salt and cook 3 minutes, then add the soaking liquid from the mushrooms and the tomato puree or paste. Cook until the mushrooms are tender and a syrupy juice remains on the bottom of the pan. Season with pepper and salt, if needed. For the bechamel, melt the butter in a saucepan, add the shallot or onion, and cook slowly until it is soft. Stir in the flour to make a roux, and cook gently over a low heat for 3-4 minutes, then set it aside to cool. Combine the milk and the cream, and heat nearly to the boiling point, then whisk into the cooled roux. Return the pot to the heat and cook 15-20 minutes, stirring frequently. Season with a few scrapings of nutmeg, and salt and pepper to taste. Preheat oven to 375F and grease a 9X13" baking pan. Pour 1/2 c of bechamel in the bottom, then lay down enough cooked lasagne noodles to cover the bottom of the pan (about 3). Spread another 1/2 c of bechamel on the pasta layer, a quarter of the mushrooms, and some grated cheese. Repeat in this fashion, making four layers in all. Cover the lasagne loosely with foil and bake for 15 minutes. Remove the foil and continue baking until the top is puffed and browned, about 25 minutes. Allow the lasagne to rest a few minutes, then cut into 8 pieces and serve. Note: If you're not in the mood to do the layering required by lasagne recipes, you can use whatever shape of pasta you like (penne rigate works well) and axe the layers. After placing the 1/2 c of bechamel in the bottom of the pan, pour all of your cooked pasta in, then cover with the mushroom mixture, and finish it off with the remaining bechamel, and top with the cheese.
In a small bowl, mix sour cream, mayonnaise, and vinegar. In a bowl, mix peas and lettuce. Stir dressing into vegetables and add salt and pepper to taste.
Preheat oven to 180°C. Heat a large non-stick frying pan, coat the chicken with cooking oil spray and cook over medium heat until golden. (Alternatively - roast chicken in the oven until just cooked). Place in a casserole dish. Coat the onion with cooking oil spray and cook over a low heat until soft. Add the garlic and wine and bring to boil, then add the tomatoes, olives and vinegar and and heat through. Pour over the chicken, cover and cook in the oven for 50 minutes or until the chicken is cooked and tender. 10 minutes before the chicken is cooked, put the prosciutto on a baking tray and cook until golden and crisp -about 3-5 minutes. Remove casserole from the oven and stir the parsley through. Season to taste with salt and black pepper and crumble the prosciutto and feta over the top to serve.
Heat the milk and chocolate in a saucepan, stirring to dissolve the chocolate. When chocolate is completely dissolved, remove from the heat and set aside to keep warm. Mix the masa harina with the water in another saucepan; place over low heat, add the cinnamon stick, and cook until the mixture has thickened and the masa becomes translucent. Add the chocolate milk and sugar. Stir to dissolve the sugar and simmer for a few minutes. Remove the cinnamon stick and serve the champurrado hot in cups or mugs.
Preheat oven to 350°F. Cook sausage over medium heat, breaking up the meat with the edge of a spoon, drain. Spread the beans over the bottom of a 2 1/2 quart shallow baking dish and top with sausage. Pour salsa over sausage, add cheeses, sprinkle with olives and green onions. Bake uncovered 25-30 minutes, top with sour cream and serve with chips.
Combine ingredients in small jar with lid and shake vigorously til well combined and sugar is dissolved. Use at once or store at room temp for up to a week OR in the frig for up to 2 weeks. Shake just before serving.
Warm beer on low flame- add browning, brown sugar, molassas,jam, honey & butter. Stir until dissolved. Let this mixture cool down to room temperature before proceeding. Sift together all dry ingredients. Mix in fruits. Add melted beer mixture. Stir together. Pour into two greased bread pans. Bake at 350 degree oven for about 1 hour.
Place carrots in large pot, cover with water, and bring to a boil. Simmer 30 minutes, or until tender; drain. Preheat oven to 375° and coat 6 creme brulee dishes or 1 one-quart gratin dish with cooking spray. Puree carrots in food processor until smooth. Add eggs, breadcrumbs, onions, salt, pepper and cumin, and pulse until combined. Spread mixture in prepared dishes and bake 35 to 40 minutes for brulee dishes or approximately 1 hour for 1-quart dish, or until tops are brown and crispy. Serve hot.
Break the egg into a bowl containing the iced water and whisk until frothy. Add baking soda and flour. Beat until the flour is just mixed in. Do not over beat. Batter should be so thin that the merest wisp clings to the vegetables dipped in it. If it seems too thick, add a little more iced water, and keep the batter cold.
Wash and peel eggplants, leaving some skin on, and cut into 1 cm cubes. Heat oil in a cooking pan. Add eggplant, onion, pepper and garlic and saute for 10 minutes. Add tomatoes and simmer for about 15 minutes. Add thyme and season with salt and pepper. Simmer for a further 5 minutes. Serve over Turkish Pilav.
Add 1 package of the Creole or Cajun Gumbo Mix to Large Pot of Cold Water or chicken broth (10 cups+)* before you put the chicken into cook. Stir well and bring to a boil. Please note that you can find several brands of this gumbo base mix. It's usually on the grocery isle with the gravy, and other sauce mixes in packages. I mentioned "Zatarians" brand in my ingredients list because that's the only brand that this program would accept. I've tried several. brands and they have all been very good. Turn heat down to medium. Add chicken to pot of water with gumbo mix and cook until done. (20-30 minutes). Cut cooked and cooled chicken into bite-size pieces and put back in the pot. Cut up the smoked sausage in small bite-size pieces and add to pot. Note: You can pre cook the sausage in the microwave on high for 2 minutes or so, if you would like to remove some of the grease from the sausage first, before adding to the pot. Add all other ingredients (except rice) and cook on low to medium for an hour. Use 1 or 2 cans each of the Vegetables (corn and okra), depending on how much you like. Cook the rice separately and set aside. When Gumbo is finished and you are ready to serve, add rice to individual serving bowls and spoon gumbo on top of rice. For variation, you can also add a package of frozen, pre cooked and shelled, medium shrimp, which is also excellent. If you use shrimp, don't add until the last 15 minutes of cooking. *May need to add more water, depending on how soupy or thick you want the gumbo. Can also be made in the crock pot and cook on low for 8-10 hours.
Rinse, prick the eggplants and roast in a 350F oven, turning frequently, for about 40 minutes, or until soft. Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh. Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste. In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita. Can be made in advance and stored in refrigerator.
Preheat oven to 375. Rinse blueberries in cool water to slightly thaw. Gently coat in 1/4 cup flour. In a large bowl cream together sugar, butter and eggs. In a smaller mixing bowl, combine 2 cups flour, baking powder and salt. Combine milk and water. Add ingredients to the first bowl alternating the milk and flour mixtures. When well blended, add vanilla and lemon zest. Dice cream cheese into SMALL cubes. The smaller the better. Add to batter. Fold in blueberries. Pour into a greased and floured 13 by 9 pan. Mix together all topping ingredients using a fork. Consistency should resemble crumbs. Sprinkle over the top of the cake mixture. Bake 1 hour or until golden brown on top. ENJOY!
Arrange the bread in a large baking dish. Mix all the ingredients and pour slowly over the bread. Let it sit overnight in the refrigerator. Brown each slice in butter on a griddle.
Sprinkle garlic salt and pepper onto steaks and marinate refrigerated for one hour in juice of sour orange. After 1 hour, beat eggs and add salt. Let all juice drip off steaks, dip in egg and roll in breadcrumbs. Fry in hot oil until brown.
Preheat oven to 300°F. Coat a 1-quart casserole with the olive oil. In a large bowl, stir the ricotta together with the salt, pepper, garlic, herbs, and cream. Transfer to the casserole. Bake uncovered, for about 15 minutes until the cheese is creamy and hot. Serve with the French bread slices.
Heat a large heavy-bottomed skillet over medium-high heat. Sprinkle steak with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; place in skillet and cook 8 minutes, turning half-way through, for medium-rare. Remove from skillet and keep warm. Add oil to skillet and cook mushrooms 3 minutes; remove from skillet and keep warm. Raise heat to high; add broth, wine, and garlic and cook until reduced to 1/2 cup, 10 minutes. Stir in remaining salt and pepper. Remove 4 tablespoons of broth mixture and toss with spinach in a large bowl; divide spinach among four plates. Top with sliced steak and mushrooms; drizzle with remaining broth mixture.
Microwave the chick'n strips in a bowl until heated through (about 2 minutes depending on the power of your microwave). Shred the carrots, celery, onion, apple, and chick'n strips in a food processor. Transfer above items to a bowl and add the raisins and Miracle Whip. If your other items were already refrigerated and cold, you can go ahead and enjoy. Otherwise, chill for an hour or two. Then serve on bread, in a pita, or my favorite--in a tortilla.
Finely chop the green onions (white& green tops) and mix with the cold milk. bring slowly to a boil and simmer 3-4 minutes, turn off the heat and leave to infuse. Peel and mash the cooked potatoesand while still hot mix with the boiled milk& green onions. Beat in some of the butter. Season with salt& pepper. Put a knob of butter on top& serve. You can do this recipe ahead and reheat in a 350F oven, covered with foil until hot (apprx 30 minutes).
Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Place 1/4 cup flour in shallow baking dish. Beat egg and buttermilk together in medium bowl. Whisk remaining 1/4 cup flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper into buttermilk mixture. Pulse saltines and chips together in food processor until finely ground and place in separate shallow baking dish. Pull apart the rings in each round, discarding any that are less than 2 inches in diameter. Working one at a time, dredge each onion ring in flour, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then drop into crumb coating, turning ring to coat evenly. Transfer to large plate and repeat with remaining onion rings. Pour 3 tablespoons oil onto each of two rimmed baking sheets. Place in oven and heat until just smoking, about 8 minutes. Carefully tilt heated sheets to coat evenly with oil, then arrange onion rings on sheets. Bake, flipping onion rings over and switching and rotating position of baking sheets halfway through baking, until golden brown on both sides, about 15 minutes. Transfer onion rings to plates lined with paper towels to drain briefly. Serve immediately.
Mash black beans in a large bowl and combine all ingredients until evely combined. Transfer to pan and pat down firmly and tightly using a spatula. Bake 45 minutes to one hour at 350, until firm and browned on the outside. Allow the loaf to cool and firm up before serving, about 15 to 20 minutes.
Mix fruits, rind liqueur and brandy in a large bowl and set aside for 20 minutes uncovered, stirring occasionally. Using a spoon, break up the ice-cream in a large bowl. Add the fruit mix, choc9oate bits and nuts to ice-cream; working quickly stir until well mixed. Line a 9-cup capacity pudding basin or bowl with plastic wrap. Spoon in the ice-cream mixture; smooth the surface. Cover with Plastic wrap; freeze over night. To serve, unmould and cut into wedges. Serve with chocolate sauce. Chocolate Sauce: Place water, cocoa, butter and sugar in a small pan. Stir over a low heat 4 minutes or until mixture boils and sugar is dissolved. Remove from the heat and add the chocolate. Stir until chocolate has melted and mixture is smooth; stir in brandy.
Place a large pot of water with a tight-fitting lid over high heat; bring to a boil; add in salt and the pasta. Cook according to package directions until al dente; right before draining, reserve about 1/2 cup pasta cooking liquid. Add olive oil and sliced garlic to a large skillet; place skillet over medium heat, spread the sliced garlic out in an even layer in the heating oil, and keep an eye on the garlic (it can go from golden to burnt in a couple of seconds. Have a slotted spoon and some paper towels on a plate nearby; once the garlic is toasty brown, remove it from the oil with a slotted spoon and drain it on the paper towels. Turn the heat up under the skillet w/ oil to medium-high; add in the red pepper flakes, onion, thyme, salt, and pepper. Cook, stirring often, for about 5 minutes or until the onions become tender and lightly browned. Add in the wine and cook 2 minutes, then add the chicken stock; continue cooking 2 minutes. Add in the peas and a couple of ladles of the pasta cooking liquid. Bring the sauce back to a bubble; with the back of a spoon, mash about half of the peas in the skillet. Add in the parsley and toasted garlic slices; stir to combine, then taste it; add more salt/pepper if needed. Add the cooked drained pasta; toss to coat (if the sauce is too thick, add another glug of chicken stock). Stir in the cheese, then transfer the pasta to serving plates; pass extra cheese at the table.
Mix toghether graham cracker crumbs, margarine and sugar; mix well. Press crumb mixture onto flat bottom of Springform pan. In 2 quart. bowl whisk together sour cream and milk until blended. Add pudding mix; whisk until pudding is dissolved. Add whipped topping mixing until well blended. Spread half of filling over crust. Slice bananas; arrange over filling. Spread remaining filling over bananas. Grate pecans over top. Chill. To serve, remove collar from Springform pan; cut into wedges.
Combine cream of coconut, pineapple, ice cream, coconut, and rum in an blender. Process until smooth. Gradually add ice, processing until mixture is smooth and thickened. Pour into stemmed glasses and sprinkle with additional coconut.
Preheat oven to 350°F/175°C. Combine the beef, salt, pepper, and garlic powder in a 9x13in (22cm x 33cm) baking tray, mixing thoroughly and pressing it in a flat, even layer. Bake for 20 minutes. Set aside the cooked beef and drain the liquid. Slice the rolls in half lengthwise. Place the bottom half on the same 9inx13in (22cm x 33cm) baking tray. Place the cooked beef on the rolls, followed by the onions and cheddar. Place the remaining half of the rolls on top. Brush the top of the rolls with the butter and sprinkle the sesame seeds on top. Bake for 20 minutes. Slice, then serve.
In large no-stick pot, combine the water, ham hock, and bay leaf. Bring to a boil over med-high heat. Reduce the heat to med-low, cover, and simmer for 1 hour. Uncover and simmer for 30 minutes. Strain into a large bowl. Discard the bay leaf. Remove the meat from the bone. Trim off all visible fat and cut the meat into small dice. Set aside about 3/4 cup of the meat; reserve any remainder for another use. Defat the Stock. Wash the pot with soapy water and rinse. Return the stock to pot. Add the beans, onions, celery, carrots, red peppers, parsley, cilantro, cumin, oregano, Creole seasoning, and garlic. Set over med-high heat and bring almost to a boil. Reduce the heat to low, cover and simmer for 2 1/2 to 3 hours, or until the beans are tender. Transfer 4 cups of the soup to a blender or food processor. Puree, then stir back into the soup. If the soup is not thick enough, continue pureeing in 1-cup batches until the soup is the desired consistency. (May also use a hand blender in this step.) Stir in the reserved ham. Season to taste with the hot-pepper sauce.
Equipment: Large skillet. In a large skillet over medium heat, cook bacon until crisp, about 5-8 minutes. Remove and drain on a towel lined plate. Place half of the drained bacon in a large bowl with cooked farfalle, cherry tomatoes, red onions, romaine, salt and pepper. Set aside. In a medium bowl, whisk to combine buttermilk, sour cream, lemon juice, dijon mustard, granulated garlic, granulated onion, cayenne and salt to taste. Pour dressing over pasta salad and toss to combine. Serve topped with remaining bacon and a sprinkle of chopped parsley.
Sift dry ingredients together. Combine remaining ingredients in a large bowl; gradually add dry ingredients and mix well. Pour into a greased bundt pan and bake in a preheated 350F oven for an hour or until a cake tester comes out clean.
Whisk together the orange and lime juices in a nonreactive bowl, and taste to make sure you like the mixture of the juices. If you feel it needs more lime, or more orange, adjust as necessary, and add salt and pepper to taste; set aside. Take your baby greens (or mesclun) and divide it among individual plates (recipe serves 6), and set aside. In a large bowl, gently toss the jicama, orange segments, and cilantro. Drizzle with the citrus juice mixture and toss gently to combine. Arrange the jicama mixture on top of the greens you have arranged on plates, and garnish your salad with red onion slices. Sprinkle very lightly with chili powder. ENJOY!
In a food processor, combine one avocado with everything but the tomato. Process until smooth. In a bowl, mash remaining avocado with a fork. Stir in with pureed avocado and tomato. *When my mom makes this, she uses about a full cup of tomato, but I really dont care for it myself. *Add an extra jalapeno and some hot sauce if you'd like a kick.
melt chocolate chips over double boiler add water sugar and egg yolks beat thoughly cool fold in the whipped cream and the egg whites in well buttered 9x12 pan place a layer of half the cake top with 1/2 the chocolate mixture scatter the remaining cake then spread with the rest of the chocolate mixture cover with wax paper and chill 24 hours.
Preheat oven to 375. In a medium bowl, mix flour, baking powder and baking soda together and set aside. Blend bananas, sugar, egg and butter in a separate bowl. Combine the 2 mixes together, stirring well. Fill each greased muffin tin 2/3 full OR use paper liners filling 2/3 full. Bake at 375 for 20 minutes.
Preheat oven to 375 degrees F. Grease a loaf pan, preferably glass. Heat oil in skillet over medium heat. Add onion and saute for 5 minutes; add celery and continue cooking until veggies are very tender, about 15 minutes longer. Transfer to large bowl. Add all remiaining ingredients except ketchup to vegetables in bowl. Mix thoroughly. Transfer to prepared pan and press mixture down well, smoothing the top. Bake for 1 hour. Spread ketchup on taop and bake about 15 minutes longer. Let sit for 5 minutes. slice and serve.
Shuck the oysters and put them, along with their liquor, into a saute pan; simmer over medium heat until they begin to curl around the edges. Remove cooked oysters, leaving the liquor in the pan; set oysters aside. To the pan add the peppercorns, salt, mace, wine, vinegar, sherry, and Tabasco, and simmer over low for 10 minutes. Remove pickling sauce from heat and let cool. Put the cooked oysters into a quart container with a lid, then pour the cooled pickling sauce over. Cover tightly and chill in refrigerator for 1 day.
clean and wash the beans. Put in a deep saucepan with the turmeric and water, and bring to a boil. lower the heat and cook, partially covered, for 1 1/2 hours. add the spinach to the beans, mix thoroughly until the greens wilt, and continue cooking, covered, for an additional 15 to 20 minutes. stir in salt to taste. Keep this dal on a low simmer while you make the spicy tomato butter. heat the ghee or oil in a frying pan over medium-high heat. when hot, add cumin seeds. when they turn dark brown (about 12 seconds), add the onion. fry the onion, stirring constantly, until golden brown (10-12 minutes). add the ginger, garlic, coriander, and chilies, and fry for 2 minutes. (if the seasonings seem to be browning too fast, reduce heat to medium.). add the tomatoes and continue frying until cooked and the contents of the pan look thick and pulpy. pour the entire mixture over the dal, add garam masala, and mix well. let simmer, covered, for 5 minutes before serving.
Combine all of the ingredients except the fruit in a bowl. Pour it into an 8x8 pan coated with cooking spray. Add the fruit right on top. The crust will come up over the fruit and cover it. Bake in a 350 degree oven for 40 minutes.
Soak mushrooms in boiling-hot water 15 minutes. Meanwhile, pulse carrots, celery, shallots, and bell pepper together in a food processor until chopped. Heat olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add chopped vegetables, rosemary, salt, and pepper and saute, stirring occasionally, until vegetables are golden brown and tender, about 12 minutes. Lift mushrooms out of soaking liquid, squeeze excess liquid back into bowl (reserve liquid), and rinse mushrooms well to remove any grit. Finely chop mushrooms, then add to vegetables in skillet along with tomato paste. Cook over moderate heat, stirring, 1 minute. Add wine and boil until wine is reduced by about half, about 2 minutes. While sauce is cooking, cook pasta in a 6 to 8 quart pot of boiling salted water until 'al dente'. Reserve 1 cup pasta-cooking water in a heatproof measuring cup, then drain pasta in a colander. Add reserved mushroom-soaking liquid to sauce and bring to a simmer. Add pasta and 1/2 cup reserved cooking water to sauce, tossing to coat (thin sauce with additional cooking water if necessary). Stir in cheese and serve immediately.