HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. Butter a 9 by 13 glass baking dish. Butter both sides of the bread and layer 6 of them into the bottom of the baking dish, overlapping them as necessary but keep them even. Layer the slices of ham on top of the bread and then the bananas, 6 more slices of bread, then the cheese, potato chips, and bacon. In a separate bowl, beat together the eggs, milk, cream, nutmeg, salt, and pepper. Pour this over the casserole almost to the top. Bake for 45 minutes until brown and bubbly. Cut into squares and remove with a spatula, like lasagna.
Preheat oven to 375 degrees F. Spray cookie sheet with cooking spray or grease well. Combine first 5 ingredients (flours-salt) in a large bowl. Cut in butter with two knifes until butter is pea-sized. Stir in buttermilk. Stir in raisins. Turn dough out onto floured bread board. Knead for one minute and shape into a large round disk. Cut and"X" in th top and place on prepared pan. Bake 45- 55 minutes or until done.
Cook the pasta in a large pot of boiling, salted water according to package directions (until al-dente') Stirring occasionally, about 8 minutes. Meanwhile, whisk the olive oil, Parmesan cheese and lemon juice in a large bowl. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and add the reserved cooking liquid and toss again. (Adding 1/4 cup at a time as needed to moisten.). Season with the salt & pepper. Garnish with lemon zest and chopped basil.
In a mixer, using the paddle attachment, blend together cream cheese and sugar. Add eggs one at a time, scraping the bowl after each one. Beat in salt, vanilla, and cinnamon. In a separate bowl, mix together pumpkin pie filling and Greek yogurt. Add yogurt mixture into cream cheese and mix until fully combined. Fill the desired mold(s) and bake at 300 degrees Fahrenheit in a water bath for 15 to 20 minutes. NOTE: Pumpkin pie filling contains the spices and seasonings needed to fill a pumpkin pie once you add the eggs and evaporated milk. Canned pumpkin only contains the pureed vegetable itself. If your recipe calls for pumpkin pie filling but you only have canned pumpkin on hand, you can use the canned pumpkin if you add your own seasonings and sugar and proceed as directed with the rest of the recipe. (from ehow.com).
Combine dry ingredients. Add milk, oil and eggs. Mix until smooth. Bake about six minutes in waffle iron.
In a 4-quart Dutch oven combine beef, onion, oil, garlic, and salt. Bake, uncovered, in a 400 degree F oven for 40 minutes, stirring occasionally. Remove from oven. Reduce oven temperature to 350 degrees F. Carefully stir broth, water, and Italian seasoning into the beef mixture. Cover and bake about 1 hour more or until beef is almost tender. Stir in beans, tomatoes, carrots, and olives. Cover and bake 20 minutes more. Stir in zucchini and pasta. Cover and bake about 20 minutes more or until pasta is tender. Sprinkle each serving with Parmesan cheese, if desired. Note: If you can't find Italian seasoning, substitute 3/4 teaspoon dried basil, crushed, and 3/4 teaspoon dried oregano, crushed.
Combine hummus. spices and juice in a bowl, mix well. Place lavash on bench, divide hummus over the top, spread evenly. Sprinkle with chopped coriander and spring onions. Arrange chicken in single layer over the top. Sprinkle with cheese. Roll up lavash from short side, Swiss roll style to enclose fillings. Wrap rolls in cling film, refrigerate till serving. Before serving cut rolls crossways into 2 cm slices and secure with a toothpick.
1. Cook the spaghetti. 2. Meanwhile, chop the onions and fry them in the oil in a saucepan for a few minutes until lightly browned. 3. Add the tahini and tomato paste and then the water (start with the smaller quantity and if the sauce is too thick, add the rest). Bring to a boil, stirring constantly until thickened. Stir in the yeast extract and add pepper to taste. Simmer, uncovered, for a few minutes. 4. When the spaghetti is tender, drain it and pour the sauce over it. Enjoy!
Preheat oven to 500 degrees F. Trim silver skin or connective tissue off tenderloins with a very sharp knife. Place tenderloins on a nonstick cookie sheet with rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into the meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse slivered garlic into the holes. Combine steak seasoning blend or coarse salt and cracked black pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes. Let meat rest, transfer to a carving board, slice and serve.
Choose frozen veggies such as broccoli, cauliflower, brussel sprouts, etc. Boil veggies until close to tenderness you prefer. Prepare minute rice. In large baking dish (we used 9x11x4), mix veggies, rice, whipping cream and sour cream. If you're using chicken, mix in the cooked chicken now. Arrange cheese pieces in a single layer on top of mixture. Place baking dish in oven set to 400 degrees and cook until cheese is melted. Remove dish and stir. Sprinkle shredded cheese on top and place back in oven until cheese is melted. Remove from oven and serve.
Bring chicken broth to a boil in a saucepan; stir in rice, lemon zest, and 1 tablespoon olive oil; return to a boil, then decrease heat to a simmer and cover pan; cook 17-18 minutes, until tender. Heat a big nonstick skillet over med-high heat; add in 2 tablespoons olive oil and the butter. When the butter melts into the oil; add the chicken to the pan; saute until lightly golden on both sides, 4 minutes. Cut leeks in half lengthwise, then slice into 1/2-inch half-moons. Place leeks in a colander and wash under cold running water, separating the layers and releasing all the grit; drain leeks well and add them to the chicken. Cook the leeks with the chicken until they wilt down, 3 minutes or so. Add white wine to the pan and scrape up any pan drippings. Add in the peas and heat through, another minute or two; turn off the heat and season with salt and pepper. Drizzle the lemon juice over the chicken and leeks. Fluff the rice with a fork; add parsley to rice and toss to combine. Pile the chicken and leeks on dinner plates and top with a small mound of lemon rice (recommend using an ice cream scoop to serve the rice).
In a large mixing bowl, cream the butter. Gradually add in the sugar, beating at medium speed with an electric mixer. Add in eggs one at a time; beat well after each. In a second bowl, mix together the flour, soda, and salt. In a third bowl, stir together the sour cream and peaches. Add the dry ingredients to the creamed mixture alternately with the peach mixture. Mix until just blended after each addition. Add in flavorings, stir gently to combine. Pour batter into two greased and floured 9x5 inch loaf pans. Bake at 350° for 1 hour and 5 minutes or until pick comes out clean. Cool in the pans for 10-15 minutes. Turn cakes out onto cooling rack to cool completely.
Boli dry lemons in about 6 cups of water. Squeeze the juice from the fresh lemons and sweeten to taste with the sugar. Add the orange blossom water, rose water, honey and the mint, and stir or shake well together. Pour a little into a tall glass and fill with water or soda and ice.
Additional toppings to taste (I use jalapenos, pepperoncinis, tomato, spinach/lettuce). Preheat grill. Sprinkle lime juice over steak and season both sides with salt and pepper. Grease rack with olive oil before placing steak on grill. Grill until desired doneness is reached. Transfer to a cutting board to rest. Thinly slice across the grain. Quickly warm tortillas on grill, about 5 seconds per side. Serve meat in tortillas with salsa, avocado, onion and cilantro. Note: these can easily be done on the stove top!
In small pan boil potatoes until soft. Time depends on the size of the dice. Drain and set aside. Meanwhile, remove casings from chorizo. Cook over medium heat in a non stick skillet until browned. Drain. But do not wipe out skillet. You want a small amount of the fat to remain. Add cooked sausage back into pan. Stir in potatoes. Cook and stir for about one minute. Pour in beaten eggs. Stir. When eggs are almost done add cheese. Stir well. Cook until eggs are done and cheese is melted. Salt and pepper to taste. Meanwhile, heat tortillas in microwave about 30 seconds until warm and soft. Divide the egg mixture into two portions and fill tortillas. Add salsa to taste. Roll up burrito style.
In plastic bag, toss veggie chicken with flour to coat. In large nonstick skillet, heat the oil over medium high heat. Brown chicken on all sides, tossing often, for about 2 minutes per side. Transfer veggie chicken to a plate. Reduce heat to medium. Add red peppers, onion, garlic, thyme, paprika, cayenne, and salt; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in wine and tomatoes. Nestle veggie chicken in sauce and bring to a boil. Reduce heat, cover and simmer, occasionally spooning sauce over veggie chicken, for about 15 minutes. Sprinkle with parsley right before serving.
Pick through the dried beans and discard any shrivled or broken beans. Also watch out for tiny stones. You can use any mix of beans you like but my mix tends to inclue equal parts navy beans, pinto beans, and kidney beans. Put the beans in a large pot and add water enough to cover the beans by a good 3 inches. Cover and let soak for at least 8 hours or overnight. (alternately you can put the beans in a pot, cover with water, bring to a boil, cover and remove from heat, let stand for an hour. It yields a differnt texture but still yummy). Drain beans. Heat the oil in a large pot over medium heat. Saute the onions and garlic until the onion becomes translucent or about 3 minutes. Add the celery and carrots, saute another 2-3 minutes. Add the 8 cups of water, bouillon cubes and beans. Bring to a boil. Cover and lower heat to simmer. Simmer for 1 hour and 40 minutes. Add lentils, tomatoes, spinach, ground red pepper, oregano, and basil. Cover and simmer 20 minutes more. Both beans and lentils should be soft at this point. If they are not let them simmer longer. Add salt and pepper to taste.
Put the rice in a heatproof bowl, cover with boiling water, and let soak. Heat 1 tbsp oil in a large, heavy-based pot. Cook the meat. Remove meat from pot but do not dump out oil and drippings. Add the rest of the oil and cook the onion until translucent. Add garlic and chillis and cook 1 minute. Add all the dried spices and cook another 30 seconds. Add the tomatoes, tomato paste, and beef to the pan. Add 1 cup of the stock, bring to a boil, then simmer for at least 2 hours. Add stock as needed. Drain the rice and add to the pot. Add the remaining stock and the kidney beans. Simmer an additional 30 minutes. Stir in fresh oregano and serve!
Sift the dry ingredients into a bowl. Add eggs, nuts and fruit. Mix well. Put into a greased loaf pan and bake on 180 degrees for about 40 minutes. Cool and turn out of pan. Slice loaf as thinly as possible and layer on large oven tray. Reduce oven to low temperature and place tray in oven to dry out biscotti for approximately another 40 minutes.
Wipe clean the aubergines. Poach aubergines in salted water for about 15 minutes until soft and then set aside to cool. Once cool, squeeze very gently to get rid of the water. To make the stuffing, mix the chopped walnuts, chopped garlic and dry chilli flakes together and season with salt and pepper. Cut a slit lengthwise down the middle of each aubergine but not right through, leaving the ends so as to form a pocket. Stuff with the walnut mixture. Pack the aubergines stem ends up in a completely sterile glass jar with a firm seal and cover with olive oil from time to time as you pack in the layers of aubergines. Make sure the aubergines are submerged in oil. Keep refrigerated until rich flavour develops, for about a week before serving. This will keep for a month in a refrigerator.
Grate zucchini, carrot and leek, and finely chop, place veggies in a skillet,with butter and let saute, add in ginger, and white wine season with salt and pepper flakes. Have your mussels open, keeping one part of the shell. Carefully spread the sauteed veggies on top of mussels and 1/2 slice of the cheese. Place in oven and broil till nice and golden. Serve on a platter with a few leaves of lettuce on platter just for decoration.
Add ingredients in order of yogurt, frozen fruit, milk, ice, and then honey. Blend until smooth. Taste to see if you need more sweetness. Add additional honey if needed for the sweetness. Pour in a nice pretty glass, add a straw and enjoy this berry treat.
Wash chicken pieces and pat dry; sprinkle with salt. and pepper. Heat oil in a large skillet over medium-. high heat. Add chicken pieces and cook, turning to brown on all sides. Arrange the browned chicken inches. a greased 9x13 baking dish . Combine pineapple and bbq sauce in a bowl. Combine flour and water in a cup. and stir to form a smooth paste. Stir into bbq sauce mixture until thickened. Baste chicken pieces with bbq. sauce and cook at 325 for 1 1/2 hours. Basting with sauce occasionally.
Place your choice in a tea infuser or tie up in cheesecloth. Choose the mix you like. Make the right amount for your recipe. Use according to your recipe.
Pop the corn, pick out the old maids, and keep warm with nuts in a roasting pan in the oven @275*. Butter two sheet pans. Stir the sugar, butter, corn syrup and salt together in a 4 - 5 cup heavy bottomed pan over low heat until the sugar melts. Increase heat to medium and constantly stir until the mix reaches a rolling boil. Boil 4 minutes and remove from heat. Add in the baking soda and vanilla and stir to make sure the soda is thoroughly incorporated. Pour caramel over the warm popcorn and stir gently (so you don't break the popcorn) until it is completely covered in caramel. Divide between the two sheet pans and bake for 40 minutes, stirring every 15 minutes. Don't skip the stirring. Cool on waxed paper to room temperature. Store in two zip lock gallon baggies. Hope you love this!
Spray 13x9-inch pan with cooking spray. Microwave butter on high 45 seconds or until melted. Add marshmallows and toss to coat. Microwave 1 1/2 minutes or until marshmallows are completely melted. If you prefer to make these on the stove top, put butter and marshmallows in a pan and melt. Add cereal and mix well. Press firmly and evenly into prepared pan. Cool and cut into bars.
Combine eggs, milk, vanilla, and melted butter and whisk well; combine flour, cocoa, sugar, and salt and add to wet mixture; whisk thoroughly or beat with an immersion blender until smooth; cover batter and refrigerate for one to two hours. Remove batter from refrigerator and stir; you may, if necessary, thin batter by adding a little additional milk or you may thicken it by adding a bit of flour; heat a non-stick skillet (I recommend a 10" omelette pan) to medium-high heat and add 1/2 teaspoon butter to it. Pour 1/4 cup of batter into skillet and tilt so that a thin layer of batter coats the pan bottom in an 8-inch circle; cook crepe for 30-60 seconds until it appears dry and is just beginning to brown at edges; carefully loosen edges and turn crepe over; cook second side for another 30-60 seconds. Continue cooking crepes, adding 1/2 teaspoon butter to the skillet before each one; stack finished crepes with waxed paper between them ~ You may refrigerate or freeze them for later use or serve immediately. To serve, place 2-3 tablespoons cherry pie filling across center of each crepe and roll tightly or fold crepe into quarters; place 2 filled crepes on each serving plate; garnish crepes with your choice of sweetened whipped cream, additional cherry pie filling, chocolate or cherry syrup, chocolate curls, and mint sprigs. NOTE: When garnishing my crepes I did not use chocolate syrup, but instead spooned a little cherry pie filling (no whole cherries) into a small plastic ziploc bag, snipped off its corner, and gently squeezed the filling through and onto my crepes.
Preheat oven to 350 degrees. In a saucepan, melt butter over low heat. Remove from heat and reserve. In a small bowl, sift or stir together flour, baking soda, cinnamon, nutmeg, allspice and salt. Set aside. In a large bowl, whisk the ground flax seeds with warm water till it forms an egglike mixture. Alternatively, you can microwave the flax-water mixture for 15-30 seconds to achieve the same effect, then add the mixture to a large bowl. Using a wooden spoon, mix in the sugars. Add melted butter to flax mixture and stir until mixture is smooth. Stir in maple syrup and vanilla, then stir in flour mixture. Finally, stir in rolled oats and chocolate chips. Dough will be thick. Scoop up tablespoon-size dollops of cookie dough and place on a nonstick baking sheet, spacing dollops about 2 inches apart. Bake until golden brown, about 10 minutes. Remove from oven and let sit for a minute or two on baking sheet to firm up. Then, using a spatula, transfer to a wire rack and let cool completely. Repeat with remaining cookie dough. Store cookies in an airtight container at room temperature up to four days, or freeze in freezer bags or an airtight container for up to two months. TIP: To prevent the cookies from spreading too much, refrigerate the dough for 10-15 minutes before scooping it onto the baking sheets. Also, while one batch is baking, you can arrange the next on another sheet and refrigerate it till the first batch is done.
Melt butter in a pan, add onion, garlic and bacon. Cook until onion is tender and bacon is cooked. Add chicken livers and cook, stirring occasionally, for 5-10 minutes. Remove from heat. Stir in thyme, pepper, cream, brandy and melted butter. Spoon mixture into a food processor or blender and process until smooth. Pour into serving dishes. -------Topping-------. Pour melted butter over pate. Sprinkle with chopped chives. Refrigerate pate overnight. Stand at room temp 30 minutes before serving. Serve with toast, crackers or crusty french bread.
FOR PEAS: Bring the water to a boil in a large saucepan. Salt the water, then add the peas and bring the water back to a boil. Cook over moderate heat until very tender, about 20 minutes. Drain the peas, reserving the cooking liquid. Set aside 1/4 cup of peas. FOR SOUP: In a food processor, combine the remaining peas with 1/4 cup of the olive oil and 1/4 cup of the reserved cooking liquid and puree until smooth. Work the puree through a fine sieve into a large bowl. Discard the contents of the sieve. Stir in about 4 cups of the cooking liquid and season with salt and pepper; add more cooking liquid if necessary to make a nice, creamy soup. Refrigerate the soup until cold, at least 2 hours. FOR CROUTONS: In a large skillet, melt the butter in the vegetable oil. Add the diced bread and brown the cubes on all sides over moderately high heat, 3 to 5 minutes. Drain the croutons on paper towels. TO SERVE: Ladle the cold soup into bowls and garnish each with a few of the croutons and reserved peas. Drizzle with olive oil, sprinkle with pepper and serve. MAKE AHEAD: The soup can be prepared through Step 2 and refrigerated for up to 1 day. The croutons can be stored in an airtight container for up to 3 days.
Combine all ingredients in a crock pot. Cook on Low for 6 hours, or can be done on High for 3. Stir occasionally. Will turn a darker shade of red, and have a nice sweet flavor and aroma. Can be done on the stove top, but needs more constant attention. I will throw it in the morning on low, and leave it until dinner time (my crock pot keeps things warm until you shut it off) and it tastes wonderfully! This sauce freezes beautifully, so does the leftover puree. Can be frozen for up to 4-6 months. Can be reheated in the microwave or however you would like.
Heat oven to 500 degrees. In small saucepan, bring brandy, water, powdered sugar, dried fruit and ginger to a boil over medium-high heat. Reuce heat to low; simmer 5 to 7 minutes or until fruit is soft. Rub pork with herbes de provence; sprinkle wit salt and pepper. Melt butter in large oven-proof skillet over medium-high heat. Add pork; cook 5 to 7 minutes or until browned on all sides. Place pork in shllow roasting pan. Add apples to same skillet. Cook over medium heat 1 to 2 minutes or until apples are coated with butter. Add dried fruit mixture. Cook an additional 3 to 5 minutes or until apples are tender. Pour fruit sauce over pork. Bake 10 to 15 minutes or until internal temperature reches 150 degrees. Remove from oven; let stand 5 minutes.
In a Dutch oven or large kettle, combine the sugar, pears, pineapple and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Reduce heat; simmer for 15 minutes, stirring frequently. Remove from the heat; stir in gelatin until dissolved. Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate.
Chop the onion into small pieces. Mix all ingredients in sour cream until well blended. Chill 2 hours before serving with chips or raw veggies.
Place butter in 1-qt measuring cup. Microwave at High for 1/2 minute, or until melted. Blend in the flour and seasonings. Gradually stir in milk. Microwave at High 8-10 minutes, stirring every 3 minutes. Layer half of potatoes, onion and sauce in greased 2 quart casserole. Repeat layers. Cover. Microwave at High for 17 to 19 Minutes, stirring after 10 minutes. Remove from oven and let stand 5 minutes before serving.
Bring water to boil in large covered saucepot. Add the clams and garlic Cook 6-10 min over med-high heat, or until the clams have just opened. Drain clams, reserving the broth. Strain the broth through coffee filters/cheesecloth to remove grit. Remove the clams from their shells, chop finely. In a large heavy saucepot, cook the salt pork over low heat until the fat is rendered and becomes liquid. Using a slotted spoon, remove the"cracklings" and reserve them. Add the onions to the fat; cook over med-high heat for 5-7 minutes, til softened but not browned. Add in flour; cook for 3 minutes, stirring constantly. Add the reserved clam broth, the 4-1/2 c. of clam broth and the fish stock; whisk to remove lumps. Bring the liquid to a boil; add potatoes, Reduce heat, simmer for about 15 minutes or until the potatoes are cooked through. Stir in the clams, salt pork and the light cream. Heat chowder to desired temperature. Serve with oyster crackers.
Cut peppers in half and remove seeds. In a frying pan, cook hamburger and onion until done; drain grease. Stir together rest of ingredients and 1 cup of cheese. NOT the broth. Spoon into peppers and sprinkle with remaining cheese. Cook in greased 13x9-inch dish; pour broth around peppers. Cover and bake at 350° for 30 minutes.
Pop the steak into the freezer for 10-15 minutes: you want it cold and firm but not frozen. Slice the semi-frozen tenderloin steak into 8 thin discs about a quarter inch thick so it's the thickness of scaloppine. Set up three shallow dishes for breading: place 2 cups of flour in one, mix the breadcrumbs and parsley in another, then beat the eggs with some water in the last one. Season the tenderloin cutlets with salt and pepper on both sides then turn lightly into the flour. Next, coat the cutlets in egg mixture then into the breadcrumb-parsley mixture. Repeat for all 8 cutlets. Heat a large, nonstick skillet over medium-high heat with the olive oil. Cook the beef cutlets in a single layer, in 2 batches if necessary, about 2-3 minutes on each side, until cutlets are is evenly browned. Remove the cutlets to a platter and tent with some foil to keep warm. Give the skillet a quick wipe with a paper towel, place it back over the heat and melt the butter. Add the shallots and cook until tender, about 1-2 minutes. Stir in tomato paste and smoked paprika, cook for a minute, then add remaining tablespoon flour and cook for another minute. Whisk in the beef stock and season with salt and ground black pepper. Cook until thickened, about 2-3 minutes. Remove from heat, stir in capers and remaining parsley, and reserve. To serve, place a beef cutlet onto a platter and top with the bistro gravy and remaining chopped parsley.