HumbleIntelligence/food-ner-1-Million huggingface dataset:
Assembly. In a large skillet saute the onion, scallion, and mushrooms in 2 Tbsp oil over moderately low heat, until the onion is softened and all liquid the mushrooms give off is evaporated. In another large skillet saute the bell peppers in remaining oil and salt and pepper to taste, until peppers are tender. Combine vegetables and season. Arrange half the bread cubes in a buttered large shallow (4 1/2-quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables. Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top. In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt and pepper to taste, and pour the egg mixture evenly over the strata. Cover and chill the strata, overnight. Let the strata stand at room temperature for 15-30 minutes and bake it in the middle of a preheated 350°F. oven for at least 1 hour, or until it is puffed and golden and cooked through.
Mix flour, butter and icing sugar and press into a 9 inch pie plate. Bake 20 minutes at 350°F. Cook crushed pineapple, corn starch, salt and sugar until thick. Add butter and lemon juice. When cool pour into the cooked pie crust.
Heat oil over medium-high heat in a heavy pot large enough to hold all ingredients. Add venison and onions, and brown for approximately 5 minutes. Add cumin, chili powder, garlic, jalapenos, apples, salt and black pepper, and cook for 5 minutes longer. Stir in tomatoes, tomato paste, chicken broth and red wine. Bring to a boil, and simmer partially covered for 2 hours, stirring occasionally, adding more broth if mixture becomes dry. Taste to adjust seasonings, and serve.
Mix oil, dressing mix and cheese in a large bowl, add crackers and mix well. Let stand a couple hours, stirring occasionally. Will store a couple of weeks covered.
Preheat oven to 350°. Heat a medium nonstick skillet coated with cooking spray over medium high heat. Add onion and mushrooms; saute 5 minutes or until tender. Set aside. Beat the cream cheese at medium speed of a mixer until smooth; add the cottage cheese, sour cream, 1/2 cup of Parmesan cheese, and eggs, beating well. Add the onion mixture and spinach, and beat well. Spread 1/2 cup of the spinach mixture in the bottom of a 13 x9-inch baking dish coated with cooking spray. Arrange 3 noodles over the spinach mixture; top with 1 cup of spinach mixture, 3/4 cup of pasta sauce, 1/4 cup of mozzarella cheese, and 1 tablespoon of Parmesan cheese. Repeat the layers, ending with Parmesan cheese. Cover and bake at 350° for 50 minutes. Sprinkle with cheddar cheese; bake, uncovered, an additional 10 minutes. Let stand 10 minutes.
Sprinkle chicken thighs with salt and pepper. In small bowl, combine all remaining ingredients.mix well. Set aside. When grill is heated, place chicken over medium heat, cook 8-10 minutes.till juices run clear, turning once. Brush with preserves halfway through cooking time.
DO IN ADVANCE, E.G. THE PREVIOUS NIGHT: Place tofu on a plate with a heavy weight on top of it to press out excess moisture. TO PREPARE: Slice the aubergines, lay on a paper towel, and sprinkle with salt. Chop tomatoes. Chop onion. Mince garlic. Saute the onion and garlic in half of the olive oil. When tender, add cinnamon, oregano, and black pepper. Stir to coat. Add chopped tomatoes and Maggi cube (or other bouillon cube of your choice). Bring to a simmer, lower heat, and simmer uncovered until sauce thickens. Cube tofu and add. Cook for another minute, then transfer sauce to separate bowl and set aside. Wipe aubergine slices with paper towel, then saute in same pan with remaining olive oil. When golden brown, use half of the aubergine slices to line the bottom of a baking dish. Pour tofu-tomato sauce on top. Sprinkle with half the parmesan. Cover with remaining aubergine slices, then with remaining parmesan. Bake at about 240°C for 20-3- minutes or until it looks done!
preheat oven to 500. mix all ingredients, except chicken and coat chicken all over. arrange skin side up in a pan lined with foil. roast until chicken is cooked through and glaze is brown, about 20-30 minutes.
Wash vegetables. Chop purple onion, bell pepper, unpeeled cucumbers, celery, and tomatoes. Place chopped vegetables into a large bowl. Add finely minced garlic, olive oil, salt, and pepper, tequila and cooked shrimp; stir gently to combine all. Stir in lime juice and red wine vinegar. Stir in tomato juice and V-8 juice. Cover with plastic wrap and place in fridge until well chilled (about 1 hour for flavors to blend). To serve, ladle each portion into a serving bowl and sprinkle each with desired amount of the chopped green onion.
In a large mixing bowl, whip all the ingredients together until fluffy Turn into a lightly greased oven proof dish Cover with tin foil and bake in a 350F degrees oven until heated through (15-20 Minutes).
Brown kielbasa in a frying pan over medium heat. Brown on both sides. Place Kielbasa, onion, green pepper, seasonings, and broth into slow cooker. Cook on low for about 4-5 hours. When finished, put kielbasa in a hoagie, top with onions and green peppers.
Saute Onion in Olive Oil. Brown chicken pieces. Add water and tomato paste, simmer chicken for 30 minutes. Add Orzo, stirring with a watchful eye until Orzo is tender.
Start a charcoal fire with the coals in the center of the grill. Rub the chicken pieces with salt, pepper and cayenne to taste. Mix mayo, cider vinegar, and sugar. Rub the chicken with the mayo mixture, reserving a small amount to baste the chicken with at the end of its cooking. Let the chicken sit for about 30-45 minutes while charcoal gets ready to cook. Grill the chicken skin side down for 30 minutes, to the outside of the grill, not directly over the hot coals. After 30 minutes, turn the chicken and continue to cook until done, turning occasionally as needed. Time will vary depending on the size of your pieces and how hot the fire is. When the chicken is done cooking, baste the chicken with the reserved marinade. You can substitute a package of any bone in chicken pieces you like for the whole chicken! Serve and enjoy!
Preheat oven to 350 degrees F. In a large bowl, beat the cream cheese until smooth. Blend in salsa and eggs. Stir in cheddar cheese, olives, onion and garlic. Lightly spray mini muffin pan with oil, fill with mixture. Bake 15- 18 minutes until centers are set. Remove from oven and cool in the pan for 5 minutes. Top with additional salsa or sour cream if desired.
In bowl, combine flour, baking soda and salt, and set aside. In large bowl, using electric mixer on medium speed, beat butter, sugar and egg until light and creamy, about 3 minutes. On low speed, gradually add flour mixture and mix until smooth. Divide dough into thirds. With wooden spoon, stir melted chocolate into one portion. Stir pistachios - with enough green food coloring to make pastel dough - into the second portion. Stir cherries, almond extract and enough red coloring to make pink dough into the third portion. To distribute food coloring evenly, knead dough using palm of hand. Add a little coloring at a time until right shade is reached. Color will lighten some during baking. Line 12-by-2-by-2-inch empty wax-paper box with plastic wrap or wax paper. Press pink dough evenly into box. Cover with chocolate dough and then green dough. Press down firmly to make even layers. Cover and chill until firm, at least 3 hours. Fifteen minutes before baking, preheat oven to 375 degrees. Cut roll into 1/4-inch slices. Place about 2 inches apart on cookie sheet. Bake in preheated oven 7-11 minutes or until set and lightly browned around edges. Cool for 5 minutes on sheet and then transfer to rack and cool completely.
Put drained beets in jar. Heat the beet juice and all the other ingredients in sauce pan. Pour over the beets and store in refrigerator.
Spray a 13x9 inch baking pan with cooking spray. Put drumsticks in the baking dish and sprinkle with salt and pepper. Bake at 375 degrees for 30 minutes. In a bowl, mix together the remaining ingredients. Take drumsticks out of the oven and pour sauce mixture over them. Bake the drumsticks for 30 minutes or until juice run clear.
For the Curry: makes 12 ounces-3 ounces per dish. In a small saucepan add all ingredients and bring to a boil. Slow to a simmer for 1 minute. Take off fire and let steep for 5 minutes, strain through a chinois or fine mesh strainer. Reserve warm. For the Batter: makes 1 3/4 cups batter. Place flour, corn starch, curry paste, fine chopped Kaffir lime leaves, salt and palm sugar in a food processor. Pulse until smooth and curry is incorporated. Transfer to a cold stainless steel bowl and add ginger ale one half at a time whisking vigorously to avoid lumps. Keep chilled. For the Shrimp and Eggplant:6 each shrimp and 7 to 8 pieces eggplant per serving. . Butterfly shrimp and cut eggplant sticks, lightly dust in cornstarch, transfer to chilled batter. In a shallow fry pot, heat peanut oil to 350 degrees. Place shrimp and eggplant in oil and fry until crisp, approximately 2 minutes or until golden, transfer to paper towels to drain any excess oil. For the Assembly: Heat sauce and mirror rectangular plate, shingle eggplant on top of sauce and top with shrimp. Garnish each plate with 2 pieces of cilantro sprigs and fine chiffonade of lime leaf. *These types of ingredients can be found at Asian specialty food stores and many supermarkets.
Preheat oven to 425 degrees. Combine oats, flour, 1/3 C sugar, baking powder and salt in a bowl. In another bowl, combine milk, egg and oil. Add liquid ingredients to the dry ingredients, mix until moist only. DO NOT BEAT! Fold in blueberries. Fill greased muffin cups 2/3 full. Mix topping ingredients. Sprinkle over muffin batter. Bake 20- 25 minutes. Serve warm.
In small mixing bowl combine pudding mix and 2 cups milk (or what the pudding recipe calls for.) Stir until it thickens, then set aside. In medium mixing bowl, combine cream cheese, 1 cup milk, sugar, and vanilla. Blend until smooth. Add the pudding to the cream cheese mix and blend. In pie dish, crumble crackers to coat the bottom and make a nice crust. Pour pudding/cream cheese mixture into the pie dish and use a spatula to level the mix. Arrange the strawberries around the top of the pie. Drizzle a small amount of the light syrup on top. Place in the freezer for about 5 hours.
Preheat oven to 400 degrees F. Rub the peppers with olive oil, 1/2 t salt & 1/4 t pepper; place the peppers on a baking sheet & roast for 15-20 min until the skin is blistered. Remove from the oven & let cool; peel the peppers, being careful to remove the skin around the stems, leaving the stems in place. Make a lengthwise slit into each pepper & remove the seeds; sprinkle with more salt & pepper. Decrease the oven to 375 degrees F. Oil a baking sheet. For the filling: combine all the ingredients in a medium bowl & mix well; gently spoon 1/4 c of the filling into each pepper. Place the peppers, seam side down, on the prepared pan; bake for 25-30 min until the peppers are puffed & the filling is set. Serve warm.
Place everything except garnish in slow cooker. Cover and cook until meat readily falls off bone. Usually 8 hours low, or 4+ hours high. Options: Add salt if needed. Can double the 5 spice powder for stronger flavor. Can throw in carrots or turnips an hour or two before finish. Remove meat and skim fat from liquid. Serve meat and some liquid over white rice or egg noodles and garnish with green onion or cilantro. I usually make 5 pounds short ribs, because it seems to taste better the next day.
Combine rice, water and salt in 3-quart saucepan. Bring to a vigorous boil. Reduce heat, cover and simmer until all water is absorbed, about 3 minutes. Combine sugar and cornstarch. Add milk, sugar mixture and raisins to rice. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat. Stir in butter and vanilla. Slowly stir about 1 cup of the hot rice mixture into egg yolks in bowl. Stir into remaining mixture in saucepan. Cook over medium heat, stirring frequently, just until mixture starts to bubble. Serve warm or chilled. Garnish with cinnamon and nutmeg.
In a bowl, combine and mix the rosemary, garlic, lemon juice, olive oil, vinegars and mustard. Put the chicken breasts in a 9 x 13 glass pan (or whatever works). Poor the marinade all over the chicken (cover top and bottom). Let the chicken marinade in the mixture for 2 - 3 hours. Grill/barbecue the chicken and serve!
PREPARATION. Prepare shrimp by taking off shell and deveining. Make 4 slits down the stomach. Flip shrimp on the side and diagonally slice 4 more slits on each side. (This will keep the shrimp straight when cooked.). In a medium bowl, beat egg and soda water. Heat a pot of oil to 350 F/180 C. Then add cake flour and mix, but keep it clumpy. Do NOT over-mix. Dredge shrimp up to the tail and carefully place into frying oil. Fry for 2-3 minutes or until shrimp is fully cooked. Place tempura on paper towel to absorb oil. For the dipping sauce, combine soy sauce and mirin. If using, dissolve dashi in the hot water and add to the soy sauce and mirin. Arrange assorted tempura on a bowl of rice. Enjoy!
Put ham steak in a casserole dish. Combine the rest of the ingredients together mix well. Pour sauce over top of ham steak. Bake at 325 for 45 minutes . Remove from oven and serve with your favorite side dish.
Scrub and pierce potatoes. Bake at 400°F for 50-75 minutes or until tender. Cool until easy to handle. Reduce heat to 350°F. In a skillet, saute zucchini and onion in 1 tablespoons butter until tender. Drain and set aside. Scoop out potato pulp, leaving a thin shell. Put pulp in bowl and mash. Add sour cream, salt, pepper, and remaining butter, mash again. Stir in zucchini mixture. Spoon into potato shells. Sprinkle with cheese. Place on baking sheet. Bake for 20-25 minutes or until heated through and cheese is melted. Preparation time is not included in the active work time.
Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve.
Stir together first 8 ingredients in a shallow bowl; reserve 2 Tablespoons mixture. Dredge chicken breasts in remaining mixture. Melt butter in a lare skillet over medium-high heat; add chicken, and cook 2 minutes on each side. Stir in reserved onion mixture, cream of coconut and soy sauce. Cover and reduce heat; simmer 20 minutes or until chicken is done. I like to garnish this dish with a few sprinkles of flaked coconut and chopped peanuts.
1. Tip: For a smooth and velvety soup like Lydia's, I pulsed my cornmeal in my food processor for about 20 seconds before starting the recipe. First, whisk the polenta and flour in a saucepan. 2. Starting with 1 cup of broth, whisk the broth and polenta-flour mixture and remove any lumps. Add the butter and salt and stir. 3. Continue adding broth while whisking and place on medium-high heat to bring to a boil. Lower to medium heat and simmer soup for 25 minutes. Stir gently. 4. Add spinach to soup and stir. Continue cooking on medium-low heat for 10 minutes. If using, serve with grated parmesan cheese and a drizzle of olive oil. Enjoy.
Combine eggs, salt and sugar. Add milk and vanilla slowly. Line pie pan with prepared pastry and pour in filling. Sprinkle with nutmeg and coconut. Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake 30-40 minutes or until knife inserted in center of pie comes out clean.
Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes. Preheat the oven to 400 degrees F. In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally. Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.
Toss the lettuce with the Caesar dressing. Add the chicken, croutons, and parmesan cheese and toss to combine. Spoon the mixture evenly onto each tortilla near one edge. Roll up the tortillas beginning with the edge nearest the mixture. Seal the end with a small amount of Caesar dressing. Cut the tortillas in half diagonally to serve.
Preheat oven to 400 degrees;. On a rimmed baking sheet, toss onion, bell pepper, and zucchini with oil and oregano. Bake 15 minutes. Sprinkle vegetables with vinegar, and season with salt; toss to coat. Push vegetables to one side of pan; place meatballs on other end. Bake until meatballs are cooked through and vegetables are tender, about 15 minutes. Serve in rolls.
Combine and mix scalded milk with yogurt, 1/2 cup splenda and 1/2 cup sugar. Set aside to cool. In large bowl, beat egg whites, and add milk mixture. Add salt. Dissolve yeast in 1/4 cup lukewarm water. Add to mixture and blend in both flours on low speed. Cover and let rise until it doubles in size. Roll out dough on floured surface. Spread with margarine, and cover with Splenda sugar. Blend and sprinkle with cinnamon. Add raisins. Roll up and cut in 3/4 inch slices. Place on baking sheet or cake pan with sides of cinnamon rolls touching. Bake 15 to 20 minutes at 350 degrees. Cool and add icing. Icing Directions: mix 1 cup powdered sugar, 1/2 tsp vanilla extract, and 1 tsp water. Add more water if icing is too thick.
Grease and flour a 9X5 loaf pan and set aside. In a large bowl of an electric mixer, cream butter and sugar on high speed, about 1 minute. Stop mixer and add eggs. Continue beating until fluffy, about 1 minute. Add milk and stir until combined. Remove from mixer. In another mixing bowl, sift together flour, baking soda and salt. With a wooden spoon, stir flour-mixture and mashed bananas into the creamed butter-mixture until combined. Stir in chocolate chips and pour batter into prepared loaf pan. Bake in a preheated 350-degree oven for 55 to 60 minutes or until toothpick inserted in center of bread comes out clean. Remove from oven and place pan on wire rack for 10 minutes. Gently remove loaf from pan and cool completely on wire rack.
In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing on medium speed after each addition until incorporated. Mix in the vanilla and then the coconut until well combined. With the mixer on low speed, gradually add the flour mixture and mix just until combined. The dough will be sticky. With the mixer still on low, mix in the chocolate chips (and almonds, if using) . Cover the bowl with plastic wrap and refrigerate for 30 minutes. Position a rack in the center of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment. Divide the dough into equal halves and place on the cookie sheet. Working on the sheet, shape each half into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high. Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes. Cool about 30 minutes on the cookie sheet. Reduce the oven temperature to 325°F. Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut 1/2-inch slices crosswise on the diagonal. When slicing, hold the sides of the loaf near each cut to keep the slices neat. Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.
Place cranberries, orange, and apple in blender; cover and process until chunky. Transfer to bowl and stir in remaining ingredients. Cover and refrigerate for at least 2 hours.
Mix all the dry ingredients in a medium-sized bowl. In another bowl, beat eggs with hazelnut butter, adding milk and melted butter. Add mixture to dry ingredients and mix well, taking care not to over mix ( a few lumps are fine. Pour canola oil in a small bowl. Using paper towel, gently brush some oil on a non-stick pan. Heat pan to medium heat, then lower slightly. Pour about 3 tablespoons of the mix per pancake into the pan. Drop in 1 teaspoon of blueberries per pancake. Wait till the mixture starts to form bubbles on top, then flip and continue cooking for a minute. Remove from the pan and wipe the pan with oil again before making more pancakes. Serve with maple syrup.
Preheat oven to 350. Let the pie crust sit out for 1/2 hours if using the unroll and bake crusts, so they get soft enough to roll up without the crust cracking. (Make homemade pie crust if you are making your own. Roll out thin, just as you would to make a pie crust). Melt butter in the microwave for 20 seconds, and brush onto top of pie crusts. Mix cinnamon and sugar together and sprinkle on top of the butter. Roll up crust dough jelly roll style, making into a long log. Crimp the edge of the pie crust so it holds together. (See picture). Using a sharp knife cut dough into 3/4" pieces, and place cinnamon side down on a greased cookie sheet. Bake for 20-22 minutes until a light golden brown. Take out of oven and let cool for a few minutes, then take off sheet, so they don't stick, and let cool. Store in plastic container or Zip-Lock baggie, that is if you have any left!
Combine all the ingredients in a non-reactive saucepan and place over medium heat. Cook, stirring occasionally, until the mixture smells "cheesy" and visibly separates (you'll be able to see a clearish liquid around a mass of white). Line a fine mesh strainer with at least 4 layers of cheesecloth and place over a bowl (if your stainer is big enough you can use the sink). Carefully pour the contents of the pot into the strainer, allowing the liquid to drain out. Allow cheese to sit in the cheesecloth-lined strainer for 30 minutes, then bring up the ends of the cloth and loosely tie it around a spoon set over a bowl (or the sink faucet, if you won't be using it - which is what I did). Let drain another 10-15 minutes, depending on your texture preference. Keep in the fridge up to 1 week.
1. Combine all ingredients. Pipe 1 tablespoon filling onto each won ton wrap. 2. In batches of 12, lightly pan-fry, add 1/2 cup water and a tablespoon of sesame oil. 3. Steam for 6 minutes. 4. Uncover, and let water steam off.
In large heavy saucepan, heat oil and butter. Add sausage; brown lightly. Add onion, garlic, celery, carrot and green pepper; cook until softened but not browned. Stir in parsley, basil, thyme, bay leaf and a little salt& pepper. Stir in tomatoes and stock. Bring to a boil; reduce heat, cover and simmer for about 10 minutes. Add cabbage, beans and macaroni. Cover and simmer about 30 minutes. If too thick, dilute with water to desired consistency. Taste and adjust seasoning. A nice variation on this soup is to add ground beef instead of sausage, and beef stock instead of chicken stock. Add 3/4 cup dried lentils and 1/4 cup barley instead of macaroni and kidney beans.
Fill a highball glass with ice cubes. Pour the first three ingredients into the glass. Stir. Add the orange juice--it will sink slowly down the glass as you drink it, but wil look amazing when you first serve the cocktail.
Blend together all ingredients except oils. Add olive oil and salad oil and mix well again. Chill. Shake before serving.