HumbleIntelligence/food-ner-1-Million huggingface dataset:
THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE. Preheat oven to 400F. Core, seed and chop pepper. Peel and finely chop onion. Trim ends off the zucchini and remove the stem end from the tomatoes. Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini. Scatter the green pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly over the vegetables. Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender. YOU CAN SUBSTITUTE YELLOW SQUASH. THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING.
Preheat the oven to 350 degrees. Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown.
For the meatballs; in a bowl combine all ingredients until blended. Shape into 3/4-inch balls; cover with plastic wrap and refrigerate until ready to add to the soup. In a large pot heat olive oil over medium-high heat; add in garlic and saute for 2 minutes. Add in onions, dried oregano and crushed chili flakes; saute for about 4 minutes, stirring. Add in celery, carrots and tomato paste; saute stirring for 2-3 minutes stirring with a wooden spoon. Add in chicken broth, tomato sauce, kidney beans, green beans, spinach leaves and zucchini; return to a boil. Add in uncooked meatballs; bring to a simmer (do not stir for at least 20 minutes). Reduce heat to low, cover and simmer for about 1-1/2 to 2 hours (after about 30 minutes of cooking season with salt and fresh ground black pepper to taste). Add in cooked pasta and 1/3 to 1/2 cup Parmesan cheese; stir to heat through (can add in more cheese if desired). Ladle into bowls and sprinkle with more Parmesan cheese.
Combine warm water,sugar and yeast. Add salt and 2 cups of flour,beat for 2 minutes. Add eggs and shortening. Beat 1 minute. Blend in 4 cups of flour until dough is formed. Let sit 20 minutes. Form into rolls. Let rise until double and bake at 375 degrees for 20-30 minutes . Can be used for cinnamon rolls. You can also flattened out pieces of dough in hot oil til golden,then serve with butter and honey or syrup. Yum!
Mix ingredients in small bowl until well blended. Store refrigerated. Experiment- use it to replace part or all of the butter called for in recipes!
Mash bananas until a smooth paste is formed. Add the lemon juice. Gradually add the coconut cream, stirring constantly. Chill and serve in glasses.
Prepare the syrup: Note that either the syrup should be cool and the pastry hot or visa versa when pouring it over top to keep the phyllo sheets crisp, ie not to let them get soggy. Mix sugar and water and bring to the boil. Add lemon juice and boil for 7 more minutes. Remove from heat cool slightly and add orange blossom water, stir. Cool down to pour over the pastry hot from the oven. For the pastry: Preheat oven to 325F (My oven cooks high you may rather 350F if your oven runs lower). Grease a 9 x 13inch pan with butter. Carefully cut dough in half or to the sizes that would fit your pan first or as you go along, whichever you find easier. Keep the pastry covered with a layer of plastic wrap and on top, a damp towel. As soon as you take one phyllo sheet, cover the remainder up again. Spread 10 layers of phyllo into the pan buttering each as you go. In a small bowl add the plain qashta, sugar and orange blossom water, mix well. Carefully spoon the qashta mixture on top of the tenth phyllo sheet, leveling it. Add the remaining 10 layers of phyllo on top of the qashta mixture making sure to butter all the sheets. Cut the pastry with a pastry cutter into even squares before placing it in the oven. Bake for 30 minutes or until it becomes golden (It must be golden not white!). Remove from oven and pour the cooled syrup over the hot pastry using as much as needed. (I may have used 1 1/2 cups, I just keep adding until it looks like enough, the pastry will absorb it!) You may also do it visa versa, cold pastry/hot syrup. Allow pastry to stand for a few hours to absorb the syrup. Decorate with ground pistachios. Enjoy!
Skin and clean chicken. Place chicken in a large baking pan. Mix all remaining ingredients and add to baking pan (with chicken). Be sure to mix well with chicken coating both upper and lower surfaces of the chicken. Cover baking pan and bake at 400 degrees for roughly 30 minutes. Flip each piece of chicken and continue to bake uncovered. Flip chicken one more time when most of the liquid has been reduced. At this point, baste the chicken as well. Continue cooking a short while longer until chicken has slightly browned on top.
In large hot stock pot sear prosciutto hock or country ham scraps. Add vinegar, maple syrup, red pepper flakes, salt and 1 quart water. Bring to a boil. Simmer for approximately 1 hour. Adjust seasonings. Blanch collard greens in this mixture for about 10 - 15 minutes. The greens should be soft & tender in texture but still green. Remove from stock and let cool, reserve pork stock. To serve heat 1 cup pork stock, veal stock, sherry vinegar, 1 teaspoon maple syrup, 1 teaspoon roast garlic puree and salt & pepper to taste. Add optional heavy cream if desired. Reduce by half. Add cooked collard greens. Serve warm.
Cook penne paste until al dente. Drain and let cool. In a saute pan heat olive oil and add bacon. Cook until bacon is crisp. Remove bacon and set aside, but leave grease in saute pan. Add onions and garlic to bacon grease and cook until golden. Remove onions and garlic, set aside with bacon. Add shrimp and cook until done. Turn heat to low, return bacon, onion, and garlic to pan. Add paprika, red chili pepper flakes, and penne pasta. Add cream and parmesan cheese. Add salt and pepper to taste.
Put some ice cubes into a large jug and pour over lots of orange juice. Now add the bottle of cava. Once the fizz subsides, stir in a good dash of the cointreau and it s ready to serve. Makes about 2 pints.
PreHeat oven to 350°F. In a large mixing bowl combine all ingredients and whisk until smooth. Pour this batter into the pie shell and place on a sheet pan. Bake for 50 to 55 minutes. Remove and cool for one hour. Cover and refrigerate 2 hours before cutting.
Line a 8-inch square pan with foil extending foil over edges lightly butter foil. Melt chips over low heat until smooth remove from heat. Stir in frosting,add peanuts and almond brickle chips mix until well coated. Spread into pan. Refrigerate 1 hour. Remove fudge by lifting foil remove foil cut into 36 squares.
Preheat oven to 350-degrees F. Spray 9-inch pie plate with Pam. (I use a corning ware quiche dish). Heat oil in skillet over med. high heat. Add onion and saute until browned (5 min). Add spinach; cook until excess moisture evaporates. Let cool. Beat eggs in bowl. Add cheese. Stir egg-cheese mixture into onion-spinach mixture. Season to taste with salt and pepper, if desired. Turn into pie pan, spreading top evenly. Bake until top is browned and tester (I use a toothpick) comes out clean, 40-45 minutes.
To prepare sauce, in a bowl, combine first 5 ingredients, stirring with a whisk. To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; saute 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in next 6 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.
Mix first 3 ingredients together with mixer until crumbs form and press into a greased 9X13 pan. Bake 10-12 minutes at 350. Remove and sprinkle marshmallows over top. Return to oven for a few minutes until marshmallows begin to puff. Cool completely. Heat next 4 ingredients in saucepan until smooth. Add rice krispies and peanuts and mix well. Pour over marshmallows and chill before cutting into small squares.
Cut twinkies in half lengthwise. Line bottom of a 9x13 pan with half of the twinkies (cream side up). Cover with pudding. Crush skor bars and sprinkle half (3 bars) over pudding. Put rest of twinkies (cream side down) on top. Cover with whipping cream. Sprinkle remaining three bars on top. Refrigerate until ready to use. Enjoy!
Combine all ingredients and a dash of salt in top of double boiler. Cook over boiling water, beating constantly until stiff peaks form. Remove from the heat. Beat until spreading consistency, about 2 minutes. Frosts 2 (8 inch) layers or 24 cupcakes.
For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color. For the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator. About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.
Cover mop with a small towel. Use rubber bands to secure towel onto mop. Spray all purpose cleaner onto floor and mop.
Cut each bell pepper in half and remove seeds. Cook bacon until slightly crispy, let cool and break into small pieces. In small bowl, mix together cream cheese, cheddar cheese, bacon, and green onions. Place mixture into each pepper half. Bake at 350F for 10-15 minutes, or until brown and bubbly.
To make the biga: Combine 1/4 teaspoons yeast and 1/4 cup warm water, let stand about 5 minutes, until dissolved. Mix in 3/4 cup flour until completely moistened. Gather into a ball and put into a glass bowl, cover with plastic wrap and let sit for 3 - 5 hours, until very bubbly and tripled in size. To mix dough, combine 1 teaspoons yeast in 1/4 cup warm water until dissolved, about 5 minutes. Place biga in a large bowl, add 1/4 cup ice cold water and mix on low speed with paddle until smooth, add yeast mixture, salt and remaining 3/4 cup ice cold water, mix until blended. Add 2 3/4 cups flour and beat on medium speed until well blended. Change to dough hook and beat on medium speed until very smooth and elastic, about 12 - 15 minutes (dough will be very sticky). Scrape dough into an oiled 2 quart bowl, wrap with plastic wrap and let rise until tripled in size, about 3 hours. Sprinkle board generously with flour and scrape dough onto it. With floured hands, gently fold in half and pinch a seam, turn over and form into a 12 - 13 inch smooth log. Lightly sprinkle with flour, cover loosely with plastic wrap and let stand until puffy, about 30 minutes. While dough is rising, place a large baking stone (or large baking sheet) in oven and set to 425°F, let heat at least 30 minutes. Flour a 14" x 17" piece of stiff cardboard or unedged baking sheet and gently lift dough onto it, stretching dough out to about 16 inches long. Shake floured board or sheet to slide dough diagonally onto baking stone or baking sheet. Bake until deep golden brown, about 30 - 35 minutes. Cool on wire rack. Times are approximate, altogether the bread takes most of the day to complete.
Place popcorn in a large bowl. Microwave butter 20 seconds or until melted; stir in curry powder until well blended. Drizzle seasoned butter over popcorn and stir to distribute. Sprinkle with salt, sugar and optional ingredients; stir gently until blended.
Mix together cottage cheese and dry Jello. Add pineapple, mandarin oranges, and nuts. Fold in Cool Whip and chill until served.
Combine oil,water,herbs,salt and pepper. Stir. Pour or brush over the whole chicken before baking. The oil and water dosen't mix very well but thats ok. The water keeps it moist and the oil makes it crisp. Any other herbs you like can be used in place of these. Cover with foil and bake at 350 about an hour or until crispy and brown.
I dump the dry mix into a large mixing bowl and add the two tsps of instant espresso to the dry mix. In a measuring cup I put the 1/3 cup oil and 1/3 cup water, then add the vanilla and coffee flavoring, makes it easier for me. Add the egg to the dry mix and then all the rest of the wet ingredients. Stir by hand, as directed on the box, about 50 strokes - or until there aren't any ( or many) dry lumps. Scrape the bowl into a prepared baking pan. The box calls for a 13 x 9 pan, but I spray the bottom of an 8x8 square pan with cooking spray and use that. The package calls for a much longer baking time than I find necessary. I use my Cuisinart Toaster/ Oven/ Broiler and it takes 35 minutes at 350 degrees for it to be perfect.
Blend the herbs together in a bowl with the garlic, onion, & olive oil until pasty. Stir in the vinegar, lemon juice & spices. Pour the charmoula over the fish you are using & sit in the refrigerator for at least 2 hours. Note: There should be enough charmoula to marinate 2 lbs of fish or seafood. Broil, bake, or grill the fish once done marinating.
In a mixer, beat together cream cheese and butter until well combined. Add flour until dough forms. In a greased mini muffin tin, place a scant tablespoon of dough into each cup. Press into bottom and up the sides of each, forming a cup shape. Bake at 325 for 20-25 minutes. Let cool into pan for 5 minuted and them remove them onto a cooling rack to cool completly. In a saucepan over low heat, melt the chocolate chips into the cream until smooth and completly melted. Pour into a seperate bowl and let cool. When mixture cools, beat until soft fluffy peaks form. Pipe mixture into tart shells. YUMMMMMMYYYYY!
In a shallow bowl put the flour, salt and pepper and dredge your chicken, shaking off excess. In a large fry pan over a medium high heat, place 2 Tbs. of oil and heat until almost smoking. add the Chicken and cook until browned and opaque throughout, about 8-9 minutes total. Place chicken on a warm platter and cover while you make the sauce. In the same pan over a medium high heat, warm the remaining 1 Tbs. of oil . Add the shallots and saute until soft and translucent, 1-2 minutes. Add the wine and reduce to about half. Use a wooden spoon and scrape the bottom of pan to loosen the brown bits. Add the lemon juice, stock and capers and cook until thickened, about 5 minutes. Whisk in the sage, butter and parsley. Spoon the sauce over the chicken and serve.
Cook first four ingredients to a soft ball stage at medium heat. Stir Constantly! When this comes to a rolling boil, begin checking. When reaches soft ball stage, remove from heat and stir in pecans until it turns a milky color. Immediately pour onto wax paper and separate with forks. You must work quickly, because they set up fast!
Heat the oil in a 4-quart pot over med-high heat; add in onion; cook/stir until begins to soften, 2-3 minutes. Add in mushrooms; continue cooking, stirring occasionally, until they soften and begin to release their liquid, about 5 minutes. Stir in the tomatoes, lentils, and broth; bring to a boil. Decrease heat to low, cover pan and simmer until soup has thickened and lentils are tender, about 1 hour. Season to taste w/ salt, stir in parsley, and serve.
Whisk all vinaigrette ingredients in a small jug. Snap woody ends from asparagus and place in a steamer for 4-5 minutes until they are crisp tender. Then plunge them into ice cold water to stop cooking process. Drain onto small towel and pat dry. Serve as an appetiser, using chives sprinkled on top as a garnish. Drizzle vinaigrette over top.
Blend all ingredients with crushed ice and pour into a tall cocktail glass. Garnish with pineapple slice and cherry.
Add 2-cups of coffee to 1-gallon of water and soak for 10 to 15 minutes, rinse feet, dry and moisturize. This remedy works well warm or cool. Always be sure to dry your feet thoroughly (between toes) with a clean, cotton towel. May you walk on gentle roads in peace.
In a large saucepan, bring the chicken stock to a simmer. In a medium saucepan, melt butter over medium heat. Add the onion and saute for 5 minutes or until soft. Add the rice and stir until coated. Increase the heat to medium-high. Add the wine. Cook, stirring constantly for 4 minutes or until wine is absorbed. Add about 1 cup chicken stock (enough to just cover the rice) and cook, stirring constantly, until the stock is absorbed. Continue adding stock, 1 cup at a time, stirring until it is absorbed before adding more. The rice is done when it is just cooked through and lightly bound with creamy liquid, about 15 minutes. Remove risotto from heat and stir in Parmesan cheese and scallion. Spread risotto evenly in a greased sheet pan and refrigerate until very firm, at least 4 hours or overnight. In a large saute pan, heat the olive oil over medium heat. Form risotto cakes by shaping handfuls of risotto into 3 x 1/2 inch disks. Dredge the cakes in flour to coat. Saute cakes in hot oil until golden.
Cook pasta according to package directions. While pasta is cooking, in a medium pan crumb and cook sausage about 6 minutes; drain off grease and add chopped onion and garlic sauteing another 6 minutes or so till onion is tender. Stir in basil, oregano, crushed red pepper, salt and pepper heat another one to two minutes. Lower heat while adding tomato sauce and ricotta, stir while heating so ricotta blends evenly and does not burn. Mix pasta and sauce together. Sever with fresh grated parmesan cheese and a green salad.
Preheat oven to 375 degrees. Lightly grease two 12 inch pizza pans. (I used butter flavored Pam) Cream butter, sugars, cream cheese and vanilla in a large bowl (thank God for KitchenAid stand mixers). Add eggs and beat until light. In a separate bowl, combine flour, baking soda, and salt. Slowly add flour mixture to butter mixture to form dough. Fold in chocolate chips and nuts. Divide dough in half and press each half evenly into pans. Bake 20 to 25 minutes or until lightly browned.
For Crust: Whisk butter and sugar in a stand mixer until light and creamy. Add cinnamon, salt and cocoa powder. Slowly add flour, 2 tablespoons at a time until loose, sticky batter forms. Wrap batter in plastic, form into a disk and let cool in refrigerator for at least 1 hour until firm. Place cooled batter between two sheets of parchment paper and roll out until 1/4 inch thick. Carefully transfer crust to a pie pan with a removable bottom. Press crust firmly into pan. Using a form, poke all around bottom of crust to prevent rising when baking. Place into refrigerator for 15 more minutes. Bake for 10-12 minutes. Let cool on baking rack. Filling: In a small saucepan, warm heavy cream over medium heat until simmering. Remove from heat and add to a large mixing bowl with chocolate chips. Whisk until chocolate is completely melted. Mix in cayenne and reserved bacon. Pour into cooled crust. Cover with plastic wrap and refrigerate for 2 hours until chocolate is firm. Almond Cream: In a small saucepan over medium heat, combine milk, sugar, almond paste and salt. Bring to a simmer and whisk until well combined. Whisk egg yolks and cornstarch in a large mixing bowl until it starts to thicken. Slowly pour about 1/4 of milk mixture into the egg yolks, whisking constantly to temper. Slowly pour egg mixture back into the saucepan with the rest of the milk and return to low heat. Keep whisking until mixture becomes a pudding-like consistency. Cover with plastic and place into refrigerator to cool for at least 4 hours, or overnight. When ready to serve, whip cream in a stand mixer with whisk attachment for 5 minutes.
Place all ingredients except pecans and crackers in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 4 and beat about 1 minute, or until well blended. On waxed paper, shape mixture into a ball. Roll ball in chopped pecans. Wrap in waxed paper. Refrigerate until serving time.
Place the oatmeal and milk in a medium saucepan over medium-high heat and bring to a rapid simmer. Reduce the heat to medium-low and cook, stirring constantly, until the oatmeal is thick, about 10 minutes. Add sugar and cinnamon to taste and set the oatmeal aside to cool slightly. Transfer the oatmeal to a container and refrigerate for at least 2 hours or overnight. Strain the liquid, add the vanilla (if using), and add more milk if you want it thinner. Serve cold.
Preheat oven to 350 degrees. Place frozen vegetables in a strainer and run warm water to separate and melt ice crystals. Drain very well. Spray casserole with Pam. Mix veggies with a little garlic salt and a little of the cream style corn in casserole. Top with remaining cream style corn and sprinkle with french fried onions. Cover and bake 30 minutes. Uncover and bake till onions are crispy approximately 5-6 minutes. Serve hot. You may divide the vegetable into separate ramikins and then top with creamed corn and onions before baking for presentation as individual portions.
Preheat over to 400°F. In a food processor, process 1 cup of the lentils, the egg, 3 T coconut aminos and wild rice until roughly pureed. Transfer to a bowl and mix in the carrots, cumin, walnuts, oregano, flax seeds, parsley, garlic and onions until well combined. You can also put it all into the food processor, but take care not to puree too finely so you have some texture in each bite. Mix in the remaining cup of lentils, form 8 patties and bake for about 25 minutes. If you like, serve with salsa or avocado.
In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes. Remove 1/2 cup of the pumpkin with a slotted spoon; reserve. Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl. Preheat oven to 350F degrees. Cut the top off the sugar pumpkin and remove the seeds. Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot. Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot. Repeat with remaining pumpkin mixture. Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes. Stir warm cream and reserved pumpkin into soup. Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley. Serve hot.
In a medium sized bowl combine breadcrumbs, apricots, pinenuts, prunes and lemon zest. In a small fry pan melt butter and saute onion over a medium heat until soft and transparent but not brown. Stir in rosemary. Add onion to the breadcrumb mixture and combine. Add egg and season to taste with salt and pepper. Stuff the chicken and bake as per chicken size. This quantity was ample for a size 26 Tegel chicken.
In a small bowl, soak raisins in hot water. In a blender, process rice 5 minutes on high. In a medium saucepan, combine sugar, ground rice and cornstarch. Stirring constantly over medium heat, gradually add milk; continue stirring until slightly thickened. Simmer 15 minutes. Preheat oven to 400°F. Butter a 9-inch baking dish; set aside. Drain and dry raisins. Stir soaked raisins, vanilla, and pistachios into pudding. Pour into buttered dish. Bake 40 to 45 minutes or until a brown crust forms. Stir crust into pudding; set aside to cool. Sprinkle pudding with rose water or ground cinnamon. Serve warm with half and half or, refrigerate 3 to 4 hours before serving.