HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Melt corn syrup and butter in a 10-inch cast-iron skillet coated with cooking spray over medium-high heat; remove from heat. Sprinkle with 1/2 cup sugar and pecans; arrange apple slices spokelike over brown sugar mixture, working from center of skillet to edge. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed meal, baking powder, and salt, stirring with a whisk. Combine 1/3 cup sugar, rind, vanilla, and eggs, stirring with a whisk. Beat egg whites with a mixer at high speed until soft peaks form. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add whole egg mixture to flour mixture; stir just until moist. Gently fold in egg white mixture. Spoon batter over apples. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan with a knife. Place a plate upside down on top of cake. Invert cake onto plate. Cut into wedges. Serve with whipped cream. Garnish with cinnamon, if desired.
To prepare the filling: Saute onions in oil over medium heat until soft. Add garlic, saute 1 minute. Remove from pan to a large bowl. Brown meat in same skillet; season with salt and Italian seasoning. Drain and cool. Cook spinach in microwave, covered, with a little water for 2-3 minutes. Drain well and add to the bowl with onions, along with the eggs, cottage cheese and meat. Mix well. To prepare the white sauce: melt the butter in a saucepan over medium low heat. Whisk in the flour and bouillon granules till lumps are gone. Slowly add the half and half. Bring to a simmer, stirring constantly until thickened. Remove from heat and stir in parsley. Cook manicotti shells in boiling salted water for half the time indicated on package (5 minutes.) Drain and cover with a damp towel to prevent shells from drying and cracking. Spread 1/2 cup spaghetti sauce in the bottom of a 10x14 baking dish. Gently stuff the manicotti with meat mixture, placing in baking dish. Keep the manicotti covered while working. Spoon the white sauce evenly over the manicotti. Spoon the remaining red sauce over the white sauce, being careful not to mix the two. Cover with foil and bake at 350 degrees for 40 minutes. Sprinkle the mozzarella and romano cheeses on top and bake, uncovered, 10 more minutes or till cheese is melted.
Preheat oven to 350 degrees Fahrenheit. Cut each slice of bread into 3 pieces to make sticks. Texas Toast is a very thick sliced bread about 3/4" thick. You could substitute french bread if Texas toast is not available. In a bowl, mix together melted butter, eggs, sugar, cinnamon, vanilla and milk. Beat well. Dip sticks into egg mixture and place on a cookie sheet that has been sprayed with cooking spray. If there is any dip left, you can drizzle it over the sticks. Bake for 25 minutes on middle rack of oven. Turn halfway through baking time. Allow to cool. Flash freeze on cookie sheet, remove and place in a ziploc bag. To reheat: place 3 sticks on a microwave-safe plate and heat on high for 1 minute until warm. Serve with syrup.
Peel, seed, core, and chop the tomatoes (you should have about 14 cups). Place the tomatoes in a large colander and let them drain for 15 minutes. Discard the tomato juice drained off, or save for another purpose. Place the drained tomatoes in an 8 quart stainless steel pot. Bring to boiling; reduce heat. Simmer, uncovered, about 1 1/4 hours until thickened, stirring frequently. Add the green bell pepper, jalapenos, onion, vinegar, tomato paste, garlic, cumin, salt, and pepper (if you have chosen to add cilantro to the recipe, now is the time to add it). Return mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Ladle the hot salsa into hot canning jars, leaving 1/2 inch headspace. Wipe the rims of the jars with damp paper towels to remove any salsa which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight. Process in a boiling water bath for 15 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 15 minutes, or you can just put it in the fridge and use it within 3 months.
Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. *If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 1/2 bunches.
In a bowl, combine salt, lemon pepper, garlic and onion powders, nutmeg, chili powder, and cayenne pepper. Mix cornstarch with 1/4 cup water, set aside. Place scallops in a bowl; sprinkle with spice mixture and toss to coat well. Cook the pasta in boiling salted water just until tender. Just before pasta is done, heat the oil and butter in a skillet. Saute the scallops, tossing to cook on all sides, until just done. Place scallops in serving bowl. To the skillet, add the chicken broth and bring to a boil. Stir cornstarch and water mixture into the pan to thicken the sauce; bring to a simmer. Add the scallops and sour cream to the skillet. Drain the cooked pasta and stir into hot scallops mixture.
Preheat oven to 350 degrees F. Grease a 9' x 9" baking dish. Brown the beef in a large skillet, breaking it up as it cooks. One cookbook author refers to this as "scramble-fry.". Combine the drained beef with the chili, sour cream and cheese. Transfer to prepared baking dish. Top dish with more shredded cheese. Drizzle with catsup, if desired. Bake in preheated oven until bubbly, about 20 minutes. Serve atop hot cooked spaghetti.
Combine all ingredients; sprinkle on poultry before baking or roasting. Use liberally in poultry stuffing. Store in airtight container at room temperature.
Make crumble topping: Combine oats, nuts, brown sugar, flour and cinnamon in a medium bowl and stir until well blended. Drizzle oil over the dry ingredients and stir until evenly moistened. Set aside. Preheat oven to 400 degrees. Toss berries (or other fruit) with sugar, flour, and juice. Divide the mixture amounf four 6oz dishes. Top each with Crumble Topping. Place dishes on baking sheet. Bake the crumbles until the tops are browned and the filling is bubbling, 20 - 25 minute. Let stand for at least 10 minute before serving.
Combine all the ingredients in a food processor. Process until the mixture is smooth ad creamy and no lumps remain, scraping down the sides of the bowl as needed. Serve immediately or cover and refrigerate until ready to use.
Rinse and pat dry mushrooms, remove stalks, put upside down on baking tray or ovenproof dish and season. Put a little butter on each and cook at 220°C/ 450°F in oven for 10-15 minutes. Fry the bacon and onion then mix with the cottage cheese and season to taste. Place each mushroom on a slice of buttered toast, gills up and fill with the cottage cheese mixture forming a mound (the mountain!). Cover with the grated cheese, dust with cayenne pepper or paprika and place under the grill (broiler) till cheese is golden and bubbly. Serve as is or with a salad.
Place a large skillet over medium heat and melt the butter. Place four slices of bread in the skillet and divide the mozzarella, roasted red peppers and Parmigiano-Reggiano between each of them. Top each with the second slice of bread and cook for another minute or until the bottom sliced is golden brown. Carefully flip the panini and cook for another 1-2 minutes or until the cheese has melted and the other side is golden brown. To serve, remove the panini from the heat and cut each of them into quarters. Garnish with chopped basil.
Mix together cake mix and instant pudding. Add oil. Add eggs, beating well after each addition. Add Seven-Up. Mix well. Bake in 9x13-inch greased and floured pan at 350* for approximately 30 minutes, or until cake pulls away from edge of pan. Frosting. Mix together sugar and flour. Add the rest of the frosting ingredients except the coconut and chopped pecans. Cook on top of stove, or in microwave oven, until thick; then add the coconut and chopped pecans. Spread frosting on cake while both are still warm.
Chill a metal mixing bowl. Drain canned fruit,reserve the juice. Add orange juice and or pineapple juice to make the required 2 cups of pineapple juice and 2 cups orange juice. Place rice in microwave cooker,add juice. Microwave 10 minutes 70% power. Set aside for 10 minutes. Then microwave 10 minutes 70% power again. The rice should be cooked and soft. Do not stir. Cool. {If you are cooking on stovetop, heat the juices to simmer then add rice and cover, and turn the heat down low. About 20 minutes. Cool.}. In mixing bowl add whipping cream and beat with beaters, when it starts to get a little stiff, slowly add granulated sugar and vanilla, cardamon and anise. Whip until stiff. In bowl add lemon juice and add sliced bananas, toss to coat.Drain. In large bowl, add half of the cooked cooled rice. Break apart and add half of the. crushed pineapple and half of the flake coconut. Add half of the whipped cream mixture and mix well with a spoon. Then add half of the mandarin oranges,half of kiwi fruit and half of the bananas. Mix gently. Repeat the process with the other half of the rice and fruit and whipped cream mixture. Pile in glass serving bowl, sprinkle top with nutmeg if desired and serve. Note: You may substitute Cool Whip for the Whipped Cream but it will separate if it sits too long.
melt butter in a pan and saute onion. set onions aside. mix flour, salt and pepper and cover the meat with it. brown the meat and add the onion and beer. leave to simmer covered for 30min. put meat on a plate and stir mustard and sugar into the sauce. pour over the chops and serve.
Heat oven to 350 degrees. In a mixing bowl, cream margarine and Equal. Add eggs, syrup, salt, vanilla, and pecans; mix well Pour into pie shell. Top with whole pecans for decoration, if desired. Bake 50 to 60 minutes.
Combine everything. Chill for a hour. Wonderful on toast, or on crackers or use to stuff a tomato.
Preheat oven to 350°F Butter 8x8x2-inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes. Layer potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture, sprinkle the herbs on top, and the remaining 1/4 cup cheese. Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.
Combine pecans, 1/4 cup of sugar and cinnamon and set aside. Cream butter and sugar until light, then beat in eggs, bananas and vanilla alternately with sour cream. Mix dry ingredients together and add slowly to creamed mixture. Do not overbeat. Sprinkle half the topping mixture in the bottom of a well greased 10" bundt pan. Pour half of batter over, then sprinkle with rest of topping. Pour remaining batter over. Bake at 350° for 45 minutes or until cake tests done. Cool ten minutes in pan, then invert onto wire rack to cool completely.
Use a food processor on pulse to finely chop the celery, onion,green pepper, and carrots until finey chopped or shredded. Mix all ingredients in a large mixing bowl and divide equally into two separate meat loaves. Add a squirt of ketchup to the top of each in a zig- zaggy design. Cover with foil and bake at 350 degrees for about an hour (depending on oven) or until bubbly and center is no longer pink. During the last 15 minutes of cooking, remove the foil covering and finish baking uncovered.
Saute onion & garlic until tender. Add frozen vegetables & saute for another 2 minutes. Add water remaining ingredients & simmer until vegetables are tender and sauce is thickened, allow to cool. Line a 20cm pie plate with 1 sheet pastry(or individual tins if you wish). Spoon filling mixture into pie base & place remaining pastry sheet on top. Pinch edges together or press down with a fork. Brush with a little egg or milk (optional) & bake at 180.C until pastry is cooked & golden, approx 15-20 minutes. Serve with a nice side salad & chunky fries.
In large dutch oven, cook vegetables in salted water until tender. Do not drain. Meanwhile, in a saucepan, melt butter; whisk in flour and salt. Cook for 1 minute. Gradually stir in milk and cheese. Cook until cheese is melted and mixture is thickened. Fold in ham. Stir into vegetable mixture. Simmer until ready to serve.
Preheat oven to 350 degrees. Mix together flours, baking powder and salt; set aside. Soften shortening and gradually add sugar; beat until light and fluffy. Add 2 beaten eggs. Add dry ingredients alternately with mashed bananas. Blend well. Spoon into well greased 8 X 4 X 2 1/4" loaf pan and bake for 60 minutes or until lightly browned. Allow to cool in pan for 10 minutes and continue cooling on rack. Cut when cool. If using individual size (mini) loaf pans, bake for 35 minutes and check to see how close they are to being finished.
Heat oil in a Dutch oven or large saucepan over medium-high heat; stir in onion and celery, and cook, stirring occasionally, 4 to 6 minutes or until onion is softened. Stir in beans, tomatoes, chili powder, cumin, salt, pepper and water; cover and bring to a boil, then reduce heat and simmer 10 minutes. Transfer 3 cups beans and liquid to a food processor and process to a coarse puree. Return puree to pot, stir in vinegar, heat thoroughly and serve.
Heat oil in skillet or pot. Sautee in the onion, garlic, and dry chipotle Add the mushrooms, lower theheat and simmer until mushrroms give off some of their juices. Add the chicken broth and let slow boil for 6 minutes in covered pot. Add salt and let slow boil for 3 more minutes. Add the 3 sprigs of epazote and let rest a little. Serve.
Cook pudding according to directions on package, set aside. Tear angel food cake into small pieces. Place a layer of cake pieces in a bowl, approximately half the cake. Pour half pudding mix over the cake pieces. Place half of the strawberries on top of pudding along with half of the blueberries, half of the pineapple, 1/2 of the nuts and 1/2 or 1/4 cup of coconut. Layer last half of cake, then last half of pudding, last half of the strawberries , blueberries, pineapple, and 1/2 or 1/4 cup of coconut. NO NUTS! Top with sugar free whipped cream. Sprinkle last half of nuts on top and add strawberries and blueberries on top for decoration, if you want.
Bring lightly salted water to a boil. Add in pasta, cooking 5-6 minutes (until done). Reserve 1 cup of pasta water. Drain pasta. In saucepan, saute onion in sun-dried tomato oil until fragrant. Add in garlic, salt (a pinch), and tomato paste. Cook over medium-high heat. When onions are tender, add wine to cover. Simmer until wine has mostly cooked away. Add in tomatoes, and cook until warmed through. Toss pasta with sauce, adding in reserved pasta water as needed. Top with goat cheese and parsley (as desired).
Set oven to 350 degrees. In a large skillet melt butter; saute the onions, green onion, garlic, chopped celery and carrots over medium heat, stirring for until the carrots are fork-tender (about 10 minutes). Season with seasoning salt and pepper. Add in Worcestershire sauce and 1/2 cup ketchup; cook stirring 2 minutes; remove from heat. In a large bowl combine the sauteed veggies, ground beef and pork, mushrooms, bread crumbs, eggs, milk, Parmesan cheese and parsley. Pat into a shallow 10 x 5-inch oval baking dish. Sprinkle with grated Parmesan cheese, then drizzle about 1-1/2 cups ketchup over the mixture. Bake for about 1 hour or until cooked.
Stir together all the dry ingredients and make a well for the liquid. Stir in all the wet ingredients together until it all forms a nice soft ball. Place huge balls of it on your stone (or greased baking sheet if you don't have one) and bake for about 20 min at 375 F until lightly browned.
Place trout in baking pan with water. Open trout and spread with 1/2 teaspoon butter. Place 2 slices of lemon inside trout, add 1/2 of the lemon pepper. Close trout and spread remaining butter on top. Place lemon slices on top of butter and then sprinkle with remaining lemon pepper. Bake at 350 degrees for 10-15 minutes. For microwave baking, place on microwave dish and do the same as above, except cook for 8 minutes on high setting.
Preheat oven to 350 degrees. Generously grease a 9" loaf pan with cooking spray or butter. In a large bowl, combine flour, 1/4 c sugar, baking powder, baking soda and salt. Set aside. In a medium bowl, mash bananas and mix in vanilla and yogurt. Set aside. (Sorry guys, you'll need a total of three bowls for this. It's worth it!). With your stand mixer or in yet another bowl, beat together remaining sugar (1/2 cup) and softened butter for about 3 minutes until "light and fluffy". Add eggs, one at a time. Turn the mixer to low and add a third of the banana mixture. Let mix until just combined. Add half of the dry ingredients. Continue alternating until all the ingredients are combined, scraping down sides if necessary. Try not to overmix. Pour batter into prepared loaf pan and bake for about 55 minutes or until a skewer comes out clean.The book claims using this recipe above each serving (1 loaf divided by 10 slices) is 240 calories. That's compared to a standard banana bread recipe at 320. I usually cut the slices in half again which makes each piece only 120 calories. Not bad for a morning or evening snack.
Mix together water, tomato paste, and chicken broth in a pot until blended. In another pan, saute onion and garlic in the olive oil. Drain the liquid from the red beans into the broth mixture and save the beans for later or empty in the whole can. Let simmer, adding parsley and paprika. Add sauteed onions and garlic to soup. Season to taste with salt and pepper.
Peel and slice potatoes and onion. Bring the cream to a boil, add finely chopped garlic, salt and pepper. Butter an ovenproof baking dish, then layer potato-slices and onion. Poor the cream-sauce over the potatoes and top with the cheese. Bake for about 45 minutes at 440F (225C), then cover the top with aluminum foil and bake for an additional 15-20 minutes.
Cut chicken into pieces. In one dish, put 2 eggs with a dash of salt. In another put flour with one teaspoon garlic powder. Coat the chicken in the egg, then the flour. Brown the chicken in olive oil in a skillet. Preheat the oven to 350 degrees. Mix the remaining ingredients together to form the sauce. Put chicken in a casserole dish. Put half the sauce over and cook for 15 minutes. Flip and put remaining sauce and cook for another 15 minutes. Serve over white rice.
NOTE: THIS RECIPE MAY BE DOUBLED TO 4 SERVINGS USING THE GIVEN CHICKEN PROPORTIONS, SIMPLY BY USING LARGE BUTTERFLIED CHICKEN BREASTS, DIVIDED INTO 4 SERVING-SIZE CUTLETS (IN THAT CASE, DOUBLE THE SAUTE BUTTER, ALMONDS, AND SAUCE INGREDIENTS, BUT FIRST WHISK 2 TEASPOONS CORNSTARCH INTO THE CHICKEN BROTH BEFORE ADDING, SO SAUCE WILL HAVE THE PROPER CONSISTENCY).(STEP ONE): BUTTERFLY two boneless skinless chicken breasts into open heart-shaped slices; REMOVE any fat, tendon or membrane if present; PLACE butterflied chicken atop a sheet of plastic wrap, then wrap sheet around chicken to cover completely; POUND chicken using a heavy flat mallet, firmly in continuous outward motions, to pound/stretch chicken to 1/4-inch thickness. PREP and measure all required ingredients and have close to your cooking station; UNWRAP plastic from chicken and season both sides with fresh ground sea salt and fresh ground black pepper. MEASURE 1/4 cup flour into a large plastic resealable container or zip-lock bag; ADD 1/4 teaspoon crushed dried rosemary to flour; SEAL container and shake to blend; PLACE one seasoned chicken piece into container; SEAL container; SHAKE and swirl container to coat chicken thoroughly and evenly; REPEAT dredging procedure with remaining chicken. INTO a small mixing bowl, whisk together the following SAUCE ingredients (omitting white wine, garlic and butter): 1/2 cup low sodium chicken broth, 2 tablespoons fresh lemon juice, 1/2 tablespoon minced fresh mint, 1/4 teaspoon dried dill, 1 pinch ground cumin and 1 pinch crushed dried oregano; STIR in 1/3 cup drained water-packed artichoke hearts, and 1 tablespoon drained nonpariel capers; PLACE bowl close to cooking station. COAT a very large saute pan lightly with nonstick cooking spray; HEAT 3-4 tablespoons olive oil over medium-high heat; SEAR chicken 2 - 2 1/2 minutes on one side; TURN chicken using tongs; COOK other side for 2 - 2 1/2 minutes; REMOVE pan from heat; TRANSFER chicken to a plate. POUR off most of the the oil from pan, wiping outer sides of pan immediately to catch drips; RETURN saucepan to medium-high heat. DEGLAZE the pan with 1/4 cup dry white wine; ADD 2-3 chopped cloves garlic and cook until liquid is reduced to half, about 2 minutes; POUR the seasoned chicken broth mixture into saucepan. RETURN the cutlets to saucepan and allow to cook for one minute; TURN cutlets and cook for one remaining minute; TRANSFER cutlets to serving plates. ADD 2 tablespoons unsalted butter to saucepan, swirling pan as butter melts; ONCE butter has melted, pour sauce over each cutlet serving; GARNISH with minced fresh parsley. SERVE and ENJOY!
Heat broth to boiling in medium saucepan; stir in rice and garlic. Reduce heat and simmer, covered, until rice is tender, about 25 minutes. Reduce heat to low. Mix lemon juice and egg; slowly stir mixture into soup. Stir in parsley; season to taste with salt and white pepper. Pour soup into bowls.
Rinse the fresh aspargus and cut the thick bottoms off the end. You want them to be a little shorter than the chicken breast. Then place them in a bowl and drizzle Extra virgin olice oil over the asparagus. Lightly salt and pepper the asparagus. Find a knife in your drawer that is roughly the width of your pointer and middle finger together. Take a chicken breast and slowly insert the knife horizontally in the thicker side of the breast. You want it to come out in the middle close to the end of the other side of the breasts. So go slow and be careful. Take four peices of asparagus and put them side by side in the whole you made in the breast. Repeat process for the other breast. In a pan drizzle extra virgin olive oil and heat to medium. Add garlic to the pan. When the garlic starts to pop add the chicken breasts in to the pan rough side down and cover. Wait 2 minutes and then season with your favorite chicken seasoning. Cook uncovered for 3-4 more minutes and then turn it over. You don't want to turn it over until the bottoms of the chickens have turned white and the breasts feel rigid enough to turn without spilling the asparagus. Season back side of breasts and cook for an additional 4-5 minutes. Serve.
Heat soup and cream cheese together in saucepan over low heat, whisking until smooth. In small bowl, soften gelatine in cold water and add to cream cheese mixture. Stir until well blended. In separate bowl, mix together mayonnaise, scallions and celery. Stir into cream cheese mixture until well blended. Gently fold in shrimp until well mixed and turn into a lightly oiled 4 cup mold. Chill several hours or overnight. To unmold, place mold in warm water for a few seconds and invert onto a plate. Place crackers around.