HumbleIntelligence/food-ner-1-Million huggingface dataset:
1.*Cook* pasta per pkg directions in large stockpot of boiling salted water. Drain and rinse with cold water. 2. Combine pasta, cheese, bruschetta, parsley, hot pepper spread, and basting oil in large mixing bowl. Season with salt and pepper. My Note: I made the sauce a few hours before dinner and marinated chicken tenders in it. As I brought the water to boil I sprayed a nonstick with olive oil spray and cleaned the sauce off the meat as best I could, then cooked the chicken almost all the way thru. Took it out, added the sauce to warm then cut the meat and added back inches Update: Easy and quick! Substituted grated Asiago cheese for what's called for. Love the hot pepper spread in this dish. Added some baked tiapia for additional protein and added as chunks to top of salad.
Preheat oven to 325°. Heat the oil and butter until melted in a saucepan over low heat. Add the remaining ingredients except for the nuts and salt. Simmer over low heat 2-3 minutes to blend. Add the nuts and toss to coat. Spread on baking sheet and bake for 15 minutes, shaking occasionally. Toss the hot nuts with the salt and let cool to room temperature on a baking sheet. Store in an airtight container.
In a large saucepan, heat oil and butter over medium high heat. Add onions and cook about 40 minutes or until caramelized. In a bowl toss together apples and lemon juice until well coated. Add to saucepan; increase heat to high and cook for 10 minutes or until apples are brown. Add cayenne pepper and honey; mix thoroughly. Add wine and REDUCE for 20 minutes. Season with salt and pepper to taste. Makes 2 1/2 cups. The Organic Gourmet Feast Of Fields.
In a bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk the egg, sour cream, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut and chocolate chips. Fill greased or lined muffin cups two-thirds full. Sprinkle with almonds (and additional sugar if desired). Bake at 375 degrees for 18-20 minutes. Cool for 5 minutes before removing from pan to wire rack.
Melt butter and honey together and stir in the dry ingredients. Press into a 9x12" tray and bake at 160C for 25-30 minutes. Use knife to mark into 16 bars while still warm to make cutting easier when cooled. Bars will keep for several days in airtight container.
Slice the white part of the leeks into 1/4" slices. Separate the slices into rings, and rinse to remove all grit. Wash the green parts of the leeks well and cut them into halves. (I find that leeks tend to be a bit sandy) Heat the oil in a soup pot. Add the white parts of the leeks and saute over moderate heat until they are limp. Add the water and then the tomato puree. Bring to a simmer, then lower the heat until the liquid is very gently simmering. Slowly sprinkle in the cream of wheat, stirring it in as you do. Add the green parts of the leeks, then mushrooms, and the seasoning mix. Cover and simmer gently for 35 minutes. Remove the green parts of the leeks and discard. Stir in enough milk or soy to give slightly thick consistency, then season to taste with salt and pepper. Simmer for another 5 minutes. Remove from the heat and let the soup stand for about 1 hour. Heat through as needed then adjust the consistency with more milk or soy if necessary, and correct the seasonings.
Wash the beans, remove the tips, and break all beans in half. Set aside. Melt butter in large saucepan or dutch oven. Add onion and saute until transluscent. Add the broken beans, salt and pepper to taste and saute. When the beans begin to soften, add the ham or bacon, and continue to saute for 1-2 minutes. Pour in the chicken broth, reduce heat, cover, and simmer for 15-20 minutes, until beans are soft.
Combine 1/2 tbsp sea salt and 1/2 tbsp white vinegar with a cup of water in a bowl or pan large enough to hold your meat. Stir until salt is dissolved. Add the cubed steak, and add additional water to cover the meat. Let this rest in the refrigerator for 2 hours. This will flavor the meat and make it tender. Combine 1 1/2 cups flour and 1 tbsp freshly ground black pepper; stir well. Remove the meat from the marinade, draining well. Dredge the meat in the flour mixture. Pour oil into a heavy skillet, to a depth of 1/2 inches. Heat to 375 degrees. Add the meat and fry a few pieces at a time, 6 to 7 minutes on each side or until lightly browned. Remove from the skillet and drain well on paper towels. Keep warm. Drain the pan drippings until you only have 2 tbsp of oil in the skillet. Place the skillet over low heat. Add 2 tbsp flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk and cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in 1/4 tsp salt and 1/2 tsp black pepper. Serve the meat with the gravy. Enjoy.
1.	Preheat the oven to 350 degrees. Bring a small saucepan of water to a boil. Add the egg and cook for 5 minutes, until soft-boiled. Remove the egg with slotted spoon and crack it into a blender, using a small spoon to scoop out all of the egg yolk and white. Add the anchovies, lemon juice, whole garlic clove and mustard and blend until smooth. With your machine on, add 1/4 cup plus 2 tablespoons of the olive oil in a thin stream. Add two thirds of the finely grated Parmesan and season with salt and pepper. 2.	In a large bowl, toss the baguette cubes with the remaining 3 tablespoons of olive oil. Add the remaining finely grated Parmesan along with the paprika and minced garlic and toss to coat. Spread the bread cubes on a rimmed baking sheet and toast for about 8 minutes, until crisp and golden, watching carefully. Let cool slightly. 3.	In the same large bowl, toss the spinach with the dressing, croutons and the shredded Parmesan; season with salt and pepper. Transfer to salad plates. Enjoy! * Add a little extra oil, if dressing is too thick for you.
Bring 3 quarts of water to a boil. Drop in the cauliflower florets and 2 tablespoons of the salt; cook until tender-crisp, about 3 minutes, then drain and shock in ice water; drain again. Place the cauliflower florets in a bowl. Add the remaining 1/2 teaspoon of salt, the vinegar, olive oil, pepper, olives, capers, gherkins, parsley, and anchovies, and set aside to marinate, tossing once in a while, for 1 hour to 6 hours at room temperature. Sprinkle with the hard-boiled eggs and enjoy. Serves 6.
Dough: Pour yeast into water. Set aside. Scald milk, then add sugar, salt and margarine. Cool. Add egg to mixture, then flour. Mix thoroughly, then knead until smooth. Let rise until double. Filling: Brown meat in skillet. Season and set aside. Pour 1/4 cup oil into a kettle. Shred cabbage and onion and saute in kettle until transparent. Stir often. Roll dough 1/4-inch thick and cut into 4-inch squares. Place a heaping tablespoon of filling on each square. Bring edges together and pinch. Place smooth side up in greased pan. Let rise 20 to 30 minutes. Bake at 400 degrees for about 20 minutes or until nice and brown.
In a deep and large frying pan or a dutch oven that has been lightly oiled or sprayed with cooking spray,saute chicken and onions for about 5 to 7 minutes or until chicken is cooked through and no longer pink in the middle. Add broth, UNdrained mushrooms and UNcooked noodles and mix well. Bring to boil, then reduce heat to medium-low. Cover and simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains. Stir in peppers and cook for 2 minutes, stirring a few times to keep from sticking. Remove from heat and stir in sour cream.
Puree 1/2 cup yogurt, cilantro, ginger, garlic, jalapenos, lime juice, and salt in a food processor or blender. Taste and modify taste by adding additional yogurt and/or jalapenos as desired. Cover. Refrigerate up to 3 days. Serve over grilled or broiled or pan grilled fish.
Cream the sugar and the cream cheese. Add mashed banana and eggs. Fold in baking mix and nuts. Pour into loaf pan. Bake 350 degrees for 60 minutes.
In large bowl,combine nectarine slices, berries,sugar,cornstarch and vanilla. Stir until fruit is coated. Pour filling into one of the pie shells and invert the second pie shell over it. Crimp edges and press with fork to seal. Cut holes in top crust so steam can escape. Place a baking sheet on lower rack of oven to catch juices. Set pie on middle rack. Bake at 350 degrees for 45 minutes. Brush top crust with beaten egg and sprinkle with sugar. Bake 15 minutes longer.
Generously grease 8 half-cup ramekins liverally with butter. Pour the chocolate into a food processor and then add the butter and sugar and pulse until the ingredients are combines and then add the remaining ingredients and plus until they form a mass. Fill the ramekins to 3/4 full and cover with plastic wrap or tie baking paper on with cooking string. Cook the puddings 4 at a time at 100 per cent for 90 seconds. Pierce the plastic or paper and stand for a minute before serving with cream and chocolate sauce.
In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and cold water until blended. Refrigerate for 45 minutes or until partially set. Meanwhile, in a bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into an ungreased 13-in. x 9-in. dish. Refrigerate until set. In a small bowl, beat cream cheese and remaining sugar until smooth. Fold in half of the whipped topping. Spread over crust. Fold oranges into gelatin mixture; spoon over cream cheese layer. Refrigerate for 4 hours or until firm. Cut into squares; dollop with remaining whipped topping. Yield: 12 servings.
Make a double layer pouch of foil for the olives. Add citrus peels, red pepper flakes and fennel seeds to olives then top with olive oil. Seal the pouch and shake it to distribute the spices and oil. Place in hot oven at any temperature or on outdoor grill to heat them through. I left mine in at 350* for about 10 minutes.
In a large well seasoned or nonstick skillet, heat the oil or pork fat over medium heat. Add the onion and cook, stirring frequently, until deep golden, about 10 minutes. Stir in the garlic, cook for a minute or so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. With a bean or potato masher, or the back of a large spoon, mash the beans into a coarse puree. Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed. Add about a cup of bean liquid or water and stir frequently over the heat until the beans are still a little soupier than you'd like to serve them (they'll thicken as they sit.) Taste and season with salt if needed.
Mix ingredients and bring to a boil. Boil rapidly stirring for 20 minutes. Add 1/2 bottle certo and boil again for 1 minute. Skim if necessary and pour into jars.
Line the pie plate with the pastry, fill with the huckleberries, dredged with corn starch. Sprinkle with the sugar and a pinch of salt. Moisten the rim of the lower crust with cold water and place the upper crust on top. Be sure to perforate the upper crust so that the steam may escape. Pinch the edges of the two crusts together and flute. Bake 30-45 minutes in a moderate (350°) oven until filling bubbles and top is lightly browned. Keep an eye on it!
Preheat the oven to 350 degrees F. Cut the tops off the peppers and remove the seeds and membranes from the inside; set aside. Saute the garlic, green onion, and zucchini in the oil over medium heat until the zucchini starts to soften; add the tomatoes, basil, balsamic vinegar, salt, and pepper, and heat for 5 minutes. While that's cooking, if you're using commercially packaged cooked polenta remove it from the packaging and briefly microwave for 2 to 3 minutes to soften. Stir the cooked polenta and cumin into the vegetable mixture until well incorporated, then removed from the heat and stir in the mozzarella. Fill the peppers with the polenta mixture and sprinkle each with a tablespoon of Parmesan and a dash paprika. Bake on a lightly sprayed cookie sheet at 350 degrees F for 30-40 minutes or until pepper has reached desired texture. Makes 4-6 servings (if you cut'em in half).
Preheat olive oil in a skillet at 350 degrees Farenheit. Once oil is hot, add onion and carrot; saute until onions are translucent. Add steak, salsa, salt, oregano, garlic powder, white pepper, cayenne pepper, and black pepper. Stir. Cook uncovered until meat is browned. Lower heat and simmer until carrots are tender. Serve.
In a food processor bowl or blender container place all ingredients. Cover and process or blend until smooth. Cover and refrigerate for at least one hour. Serve with vegetable dippers.
Preheat oven to 350*. Cut each of three cheese slices into four strips; set aside. In a large bowl combine egg and tomato juice; stir in oats, onion, Worcestershire sauce, bouillon granules, garlic powder and pepper. Add ground meat; mix well. In a shallow baking dish shape half of the meat mixture into an 8x4-inch loaf. Make a 1/2 inch indentation down center of meat mixture. Arrange cheese strips in indentation. Shape remaining meat mixture over chees strips, pinching edges to seal. Bake about 1 hour or until done (160*F). Cut remaining cheese slices in half diagonally. Place on top of meat loaf. Bake until cheese is melted. If desired, garnish with tomato and parsley.
Put the chicken, chopped green chilies and 1 can enchilada sauce in the crockpot. This will either cook in 4 hours on high or 8 hours on low depending on how much time you have. I've done it both ways. When its done, use a spoon to break up the chicken. It will just call apart into shredded chicken. Cooking it in the crockpot will have caused a lot of juice form. I drain that, but you don't have to. Put in one cup of cheese and stir, it will melt from the heat of the chicken. Spoon the chicken mixture evenly into the ten tortillas, roll and place in a baking dish seam down. Do this until you run out of tortillas. Cover the tortillas with the other two cans of enchilada sauce, paying special attention to the edges. Sprinkle the last cup of cheese on top. Bake for 15 minutes at 375 degrees. If you want to freeze half, line a baking dish with wax paper before you put the enchiladas in it, and then wrap and freeze. Once the enchiladas are solid, you can pull it out of the dish. Pull it out of the freezer the morning you want to have it for dinner.
Rub the inside of a flameproof dish with the garlic, add the wine and lemon juice. Place dish over a gentle heat and warm. Add the cheese and stir mixture until the cheese has melted and is beginning to cook. Blend the cornflour to a smooth cream with the kirsch and add to mixture with seasoning. Continue to cook for a further 3 minutes or until mixture is of a thick consistency. Serve immediately with warm bread and potatoes (cooked mushrooms and rolled ham work well as well).
Preheat the oven to 375°. Sauce: Slowly melt the butter over medium-low heat. Add all of the flour at once and stir until there are no lumps. Cook the butter and flour slowly over medium heat while stirring for about 4 minutes. Remove from the heat and set aside. Heat the milk over medium heat until it almost boils. Pour the hot milk into the flour and butter mixture and stir rapidly until it all comes together into a smooth sauce. Put the mixture back over medium heat and cook for a couple minutes until it thickens and add salt and pepper to your taste. Add more milk if necessary to make thin enough to easily pour out of the pan. Wash and cut the cauliflower into small florets. Arrange half of the cauliflower on the bottom of a small baking dish. Crumble the egg over this lower layer and add the anchovies if using. Sprinkle the parsley over the layer and add a light layer of the cheese. Now add the remaining cauliflower in the top layer. Cover with the remaining cheese and pour the sauce over the entire dish. Add the remaining butter in small chunks over the top of the dish and bake for about 30 minutes or until the top is golden brown and the cauliflower is cooked.
Whisk first 5 ingredients in bowl to blend for marinade. Place hens in plastic bag. Add 1 cup marinade; seal bag. Let hens marinate 1 hour or refrigerate overnight. Reserve remaining marinade. Preheat oven to 400°F Place rack on large rimmed baking sheet. Arrange hens on rack; drizzle with marinade from bag. Roast hens until cooked through, basting occasionally with reserved marinade, about 1 hour. Transfer hens to platter. Scrape juices into saucepan; add broth and any remaining marinade. Bring sauce to boil. Season with salt and pepper; spoon over hens.
Preheat oven to 350°. In food processor, process butter, 1/4 cup of powdered sugar and 1 cup flour for 10 seconds. (Can also be done by hand with a pastry blender) Pat dough evenly into a butter greased 9" round pie plate. Bake for 12 to 15 minutes until golden brown. Meanwhile, combine eggs, sugar, lemon zest, lemon juice, 3 tablespoons of flour and mix until smooth. Pour mixture over hot crust and bake 15 minutes more or until slightly firm (do not overbake). Let cool completely in pan. Sprinkle with powdered sugar.
Mix together cornstarch and sugar in medium saucepan; stir in water, lime juice, and 1 cup blueberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cool to room temperature. Fold in whipped cream and remaining 1 cup blueberries into cooled mixture. Spoon into shell and chill. Can be garnished with any remaining blueberries and whipped cream.
Mix brown sugar, dry mustard and flour together in small bowl and pour into small sucepan. Into saucepan add the rest of the ingredients and heat until mixture is bubbly. Turn down heat to simmer, stirring the mixture , until thick and syrupy. Serve as a side condiment to ham. Makes a wonderful sauce on the Easter Day table!
Beat together egg substitutes, sugar, and vanilla well (I do this by hand, but I guess you could use a hand-mixer). Add half and half and milk and beat well. Keep in refrigerator until ready to use or use immediately if still very cold. Pour into ice cream maker and let churn for 25-30 minutes (or follow the instructions that came with your machine for freezing). If adding anything, add 5 minutes before freezing process is done. You can play around with different extracts and add-ins to come up with various flavors (I think mint extract with chocolate chips would be good).
In a bowl, mix the eggs, seasoning, sauce, and garlic thoroughly. Gently fold in the chicken pieces and let sit in the fridge for an hour. Preheat the oven to 180 degrees Celcius. Roll each chicken piece into the crushed corn chips and place on a baking tray. Bake for 50 minutes, rotating the tray around the oven front to back and top to bottom after half way - 25 minutes. In the last 10 minutes in the oven, sprinkle the grated cheese on top :-) or as an alternative, serve with some cream cheese - that's what I did for my photo's version :-).
Before you begin, the lentils must be fully cooked. Gently boil them in enough water to cover them by 2 inches, with NO salt. Lentils will take about 30 minutes to cook. While they cook, dice the onion and grate the carrots. Drain the cooked lentils and put them in a bowl with the carrots and onion. Mash them a bit, but not too much, and add enough flour to get them to the point where they will stick together. You may also need to add a bit of water. Season the mix with the spices, salt & pepper and stir them through well. With your hands, form the lentil mix into burger shapes. Add a teaspoon of olive oil to a heated pan and lay the burgers inches Leave them for about 10 minutes on the first side, flip, and cook another 5-7 minutes. Put the burgers in an oven on low heat to keep them warm while you cook the second batch.
Set oven to 350 degrees. Grease two 8-inch round cake pans. Place the dry cake mix in a large bowl and add in the amount of water suggested on the box, then add in cocoa powder, vinegar, eggs, food colouring and oil; mix all ingredients thoroughly using an electric mixer until well blended. Divide into prepared cake pans. Bake for for about 25-30 minutes or until cake tests done. Cool slightly then invert onto plates, frost as desired.
Put in bread machine in order given. Process on dough setting of your bread machine. When dough is ready roll to 1/2 inch thick. Cut out with rim of glass. Place on buttered cookie sheet and let rise till double in bulk. Bake at 425 degrees for 15 minutes or until lightly brown.
In a frying pan, start cooking the bacon. While the bacon is frying, cut up the onion and set aside. Finish cooking the bacon and remove and put on paper towels. Butter the buns and set aside. Drain the skillet that has the bacon grease into a bowl and set aside. (you will use this pan for the burgers). Make 5 patties out of the ground beef and place in the skillet. Fry on medium heat until cooked thoroughly. In the meantime in another skillet, lightly toast the buns. Set aside. By this time the burgers should be 3/4 of the way done, add cheese to the top of the burgers to melt. Put the burgers on a paper towel whenever finished. In the meantime, pour a little bacon grease in the same skillet used for the buns and add the onions and burger seasoning and saute for up to 3 minutes. Add the BBQ sauce directly to the onions and heat for about 1 minute. Dress your burgers, add the patty and cross the bacon on top then add the BBQ onion mixture. Serve right away.
Peel potatoes, wash, and slice into 1/4-inch thick slices. Boil potatoes into almost tender. Meanwhile in a bowl, mix together ranch dressing, sour cream, and the half-and-half. Drain potatoes and layer them into a baking dish. Pour ranch dressing mix over top. Sprinkle on bacon bits. Bake on 325°F for about 30 minutes.
Place breadcrumbs in medium sized bowl and add milk. Allow to soak for 5 minutes. Add other ingredients except jar of gravy and mix thoroughly. Form into 6-8 patties. Place patties in pan and cook until brown, adding gravy mix. Simmer in gravy for 5 minutes.
To make the simple syrup: mix the sugar and water together until sugar is completely dissolved. Put all the drink ingredients in a blender and whirl at high speed for 30 seconds. Serve in chilled old fashioned or wine glasses.
Combine all ingredients in a 1 quart saucepan or fondue pot. Cook over medium heat, stirring often, till blended thoroughly. Serve warm with chips.
The currants should be washed and picked over. Leave on the stems, but remove any leaves. Boil them with the vinegar until all are 'popped'. Strain well; discard seeds and stems. You should get about 5 cups of juice. Put the juice in a pot and add the spices mixed to a paste with a little of the currant juice. Bring to a boil and add the sugar. Boil hard for about 10 minutes. Start testing for "gel". There are several ways to do this, but the easiest is to put a drop on a frozen surface (like an ice cube) and see if it will wrinkle when pushed with your finger. Alternately, keep dipping you spoon in the mixture as it boils. Once it starts running off in two streams, keep careful watch: when it runs off in multiple streams, or in a sheet, it is done. When this is achieved, ladle into sterlized jars and seal with sterilized lids. The original recipe did not call for this, but I pop them back in the boiling water bath for 5 minutes just for safety sake.
Combine all ingredients except oysters, salt and pepper in slow cooker; cook on low 6-8 hours, adding oysters and their juice during the last 10-15 minutes. Season to taste with salt and pepper.