HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to about 425 degrees. Butter each split bagel. Place bagels butter side up on cookie sheet Let warm up/toast for 5 minutes or so. Remove sheet from oven once toasty. Put cheese slice/portion on one side of each bagel. Put green pepper ring on top. Put mushroom slices/pieces inside ring. Sprinkle with paprika. On other side of bagel, put Canadian bacon. Increase oven heat to broil. Place sheet under broiler and watch carefully. Once cheese browns and/or ham curls, remove. Place one side on top of the other, let rest and enjoy.
Heat half the oil in a non stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate. In the same pan, heat teh rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies & remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes & capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season & serve.
TO PREPARE THE CHATEAU POTATOES: Cut the potatoes about 3/4 inch wide by 3/4 inch deep and 1 inch long. Carve each piece into the shape of an olive (relatively uniform pieces will cook evenly). Melt the butter over medium-low heat in a large nonstick saute pan. Add the potatoes and saute for about 15 minutes, or until light golden brown and cooked through. Season with salt and pepper to taste, and toss with the parsley. Keep warm. TO PREPARE THE BEARNAISE SAUCE: Combine the vinegar, wine, shallots, 2 teaspoons of the tarragon, and peppercorns in a small saucepan and bring to a boil. Lower the heat to a simmer and reduce the liquid by half. Let cool until lukewarm. Transfer to the top of a double boiler set over briskly simmering water, and add the egg yolks and lemon juice, whisking constantly until the mixture thickens to the consistency of heavy cream. Add the butter and whisk until the sauce thickens again. Season with salt and pepper and strain the sauce into a clean saucepan; thin with a little water if necessary. Keep warm, and just before serving, stir in the remaining tarragon and the chervil. TO PREPARE THE CHATEAUBRIAND: Preheat the broiler. Season the steak with salt and pepper, and place in a shallow bowl. Combine 1 tablespoon of the olive oil with the garlic and spread over the entire steak. Heat the remaining 1 tablespoon on olive oil in a cast-iron skillet over medium-high heat. Sear the steak on all sides for about 4 minutes, or until browned. Transfer to the lowest rack of the broiler and broil for about 10 minutes longer for medium-rare or 12 minutes longer for medium. Remove from the broiler and let rest about 5 minutes before cutting. FOR THE LOBSTER: Remove the shell from the lobster tail meat and season the lobster with salt and pepper. Combine the butter and garlic and spread on the lobster meat. Place the lobster on a broiler pan and broil on the lowest rack of the broiler for about 7 minutes, or until the lobster is just cooked through. TO SERVE: Spoon about 2 tablespoons of bearnaise sauce onto the center of warm dinner plates and spread out to make a 3-inch circle. Cut the Chateaubriand in half and place it cut side down onto the bearnaise sauce. Place the lobster beside the Chateaubriand so that it curls around the steak. Arrange the potatoes on the other side of the steak. Spoon more bearnaise sauce over the steak and along the length of the lobster. Drizzle extra bearnaise around the edge of the plate, if desired. WINE RECOMMENDATION: If you are looking for wines to match the food, try either a Sauvignon Blanc from California or a Pouilly Fume from the Loire Valley in France. If you prefer red wine, choose a West Coast Pinot Noir or a French Burgundy.
In a large punch bowl, mix together pineapple juice, lemonade, sherbet and ginger ale. Stir in undrained, thawed raspberries. Add ice if desired.
Saute chopped vegetables in oil until tender. Combine eggs, cornbread, crackers and sauteed vegetables. Add salt, pepper and sage to taste. Add chicken broth until moist. You may not need all of it or you may need more depending on how dry your cornbread is. Bake at 350°F for about 30 or 40 minutes.
Mix together the flour, baking powder, salt, and sugar in a large mixing bowl. In another bowl beat the eggs well; add the milk and oil and beat well. Make a well in the dry ingredient and gradually stir in liquid ingredients, mixing till smooth. Heat skillet on high with 1-2 tablespoons cooking oil. Spoon batter into skillet to form 4" pancakes. Brown on both sides and serve with syrup.
In a soup kettle fry the bacon until barely slightly crispy. Add remaining ingredients and simmer about 30 - 40 minutes over medium heat until all the vegetables are tender and the broth is slightly thickened. Garnish with a bit of chopped cilantro before serving.
Combine first 5 ingredients; cut in butter with pastry blender until mixture is crumbly. Reserve 1 tbsp whipping cream; add remaining whipping cream and chopped cranberries to dry ingredients, stirring just until dry ingredients are moist. Turn dough out onto a lightly floured surface; knead 5- 6 times. Shape into an 8-inch circle. Cut into 8 wedges, and place on a lightly greased baking sheet. Prick wedges with a fork 3- 4 times, and brush with reserved 1 tbsp whipping cream. Bake at 425 for 18 minutes or until lightly browned. Serve warm with whipped cream drizzled on top.
Rinse the turkey and pat it dry with paper towels. Rub turkey all over with the oil. Carefully pull back skin over breast and rub with seasonings. Place breast, meaty side up into a 5 quart slow cooker. Peel the onion, cut it into quarters and place around the edges of the pot. Peel the garlic cloves and place around the sides of the cooker (maybe rub some minced under the skin). Cook for 9 hours if frozen or 7 1/2 hours if not frozen on low or to 170 degree internal temperature. Let bird rest 10 minutes before carving. Discard vegetables.
Drain beans and put in a 9 X 13 dish. Add mushroom soup and soy sauce. Mix well and top with fried onions. Bake in a 350 degree oven until onions are golden brown.
Combine all ingredients. Put in a blender and precess briefly. It has only a slight texture. Refrigerate.
Preheat oven to 350 degrees. In a bowl, combine crackers with melted butter and press into the bottom of a springform pan. Combine cream cheese, sour cream and eggs in a bowl until smooth. Stir in cheese, garlic, onions, pepper and Worcestershire. Pour over crust and bake for 30 minutes or until the cheesecake is set and firm in the middle. Allow it to cool on a wire rack. Refrigerate until serving time. When ready to serve, remove the cake from the springform pan and transfer to a serving platter. Make an outer ring of green pepper jelly and fill the center with red pepper jelly (use amount to taste). Top the green jelly outer ring with toasted pecans. Cut into wedges and serve with Ritz crackers.
In small saucepan, saute onion in oil until tender. Transfer to blender or food processor adding chilies, cilantro, jalapeno, jelly bouillon, worcestershire, garlic, seasoned salt and oregano, process until smooth. Return mixture to saucepan and bring to boil. Reduce heat and allow to simmer, uncovered for 10 minutes. Set aside and keep warm. Sprinkle steaks with salt and pepper, then broil 4-6 inches from heat for 4-8 minutes or until reaches desired doneness. Serve with sauce and sprinkle with cheese if desired.
Preheat the oven to 350°F. Bring a pot of water to a boil for the shells. Cook according to package directions; drain. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add onion and garlic and cook until onion is tender and beginning to brown, about 3 minutes. Add turkey, salt, and pepper, and cook until meat is light golden and heated through, stirring occasionally. Add artichoke hearts and stir to combine. Remove from heat; allow to cool. In a large bowl, combine the cooled turkey mixture with ricotta cheese, Parmesan cheese, eggs, basil, parsley, salt, and pepper. Stir. Cover the bottom of a 9x13-inch baking dish with 1 cup of marinara sauce. Holding a shell in the palm of your hand, stuff with large spoonfuls of turkey mixture, about 2 tablespoons per shell. Place each shell in the baking dish. Keep working until dish is full; you should have about 24 shells. Drizzle remaining marinara sauce over shells and top with grated mozzarella. Bake shells until warmed through and until cheese begins to brown, about 25 minutes.
Set oven to 350 degrees. In a skillet over medium heat, melt 2-3 tablespoons butter. Saute the chopped mushrooms, onion and parsley until the mushrooms loose there moisture and the onions are soft; drain and set aside. Season with salt and pepper to taste. Separate the two rolls of crescent dough into 8 rectangles. Cut each rectangle in half forming 16 squares. Arrange the squares on one or two lightly sprayed baking sheets. Place about 1-1/2 tablespoons of the sauteed mushroom mixture on top of each square. Top with about 2 teaspoons grated Parmesan cheese. Then top with 1 tablespoon grated mozzarella cheese. Fold EACH square into rectangles. Melt about 3-4 tablespoons butter in the microwave or in a small saucepan. Brush each triangle with melted butter, then sprinkle with sesame seeds. Bake for about 12-15 minutes, or until triangles are golden brown. Serve warm. Delicious!
Cook pasta til tender but firm, drain& return to pot. Beat eggs with milk& add to macaroni; cook over low heat, stirring until no liquid remains& macaroni is cooked (about 3 mins). Remove from heat& stir in tomatoes, breaking up with back of spoon, and soup. Spoon 1/2 of mixture into greased casserole dish& sprinkle with 1/2 of cheese. Top with remaining macaroni mixture& sprinkle with bread crumbs. Bake, uncovered, at 375F for 25 minutes, sprinkle with remaining cheese& bake until melted.
Combine according to your manufacturer's directions. Success Hints: Golden raisins give this bread its light flavor and look. Dark raisins may be subsituted but will make a darker, slightly heavier loaf. The sugar in the raisins creates a darker crust; use your machine's"light crust setting" if it has one. Dried butter milk can generally be found in the baking goods section of your supermarket. If you can't find buttermilk, regular dried milk can be substituted. If using delayed time bake, place raisins atop dry ingredients away from liquid. This recipe can be made using the regular, rapid and delayed time bake cycles.
Begin making the Carolina Chili. (To avoid greasy chili, be sure to choose a very lean ground beef since the beef is not browned and drained in this recipe). Place the beef and 2 cups of water in a 4 1/2-quart Dutch oven or soup pot over high heat. Bring the water to a boil. Add the chopped onion to the beef. When the water boils again, reduce the heat to medium. Stir to begin breaking up the meat. Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt, and pepper, if using. Stir well until the tomato paste has dissolved and the meat is mostly broken up. Continue to cook the chili at a slow boil, stirring about every 5 minutes or so, until the mixture is thick, about 15 minutes. As the mixture thickens, you may need to reduce the heat to medium-low or low to prevent sticking. Many Southerners prefer chili that is finely ground (roughly the consistency of cooked oatmeal) because it's easier to spread on a hot dog and easier to eat as well. To try it this way, place the chili (cooled at least 20 minutes) in a blender or food processor and blend on high until finely ground, 30 to 45 seconds. While the chili simmers and about 12 to 15 minutes before you plan to serve the chili dogs, turn on a gas grill to medium-high. Place the hot dogs on the hot grill and cook until heated through and just beginning to brown all over, about 5 minutes. Heat the buns on the grill, if desired. To serve, place each hot dog in a bun and smother with chili. Make-ahead: The chili can be refrigerated, covered, for up to 2 days or it can be frozen for up to 2 months. * If the chili has been frozen, thaw it in a microwave oven on the defrost setting, following the manufacturer's directions and stirring after each 1-minute interval, then reheat. * To reheat, place the chili in a microwave-safe container, cover with a paper towel, and microwave on high until heated through, 2 to 3 minutes for 1 cup, stopping once halfway through.
Peel cucumber, and then slice in half lengthwise. Spoon out the softer, seed filled portion in the center and discard. Quarter the peeled and cleaned cucumber halves to fit into the Mini Master Prep Bowl. Place cucumber and all other ingredients in the Mini Master a Prep Bowl. Secure the top and pulse in quick bursts for about 15 seconds, until cucumber and onion are diced well. Refrigerate for at least 2 hours before serving to let the flavors mingle. Cook time is chill time. BOB'S TIPS: Try adding pimentos to the relish in the first step to bring a little more color to the table. Omit the sugar and add a clove of garlic and 2 sprigs of fresh dill for a fresh dill relish.
Boil potatoes until tender but not too soft. (I cook mine in the microwave.). In a large bowl, combine the remaining ingredients. Add potatoes; stir gently to coat. Cover and refrigerate for 1 hour. Drain, reserving marinade. Thread potatoes on metal or soaked wooden skewers. Grill, covered, over hot heat for 6-8 minutes or until potatoes are golden brown. Turn and brush occasionally with reserved marinade.
Saute onions in butter for 5 minutes. Add sliced mushrooms and cook 25 minutes. Add wine, pepper, garlic and beef bouillon. Simmer 20 minutes. Serve over pork, chicken, rice or even as a side.
Place chicken in crock pot. It may be frozen if the chicken is the smaller, split and trimmed type of boneless breast. Cube the entire block of cream cheese and place evenly over the chicken. Pour the Italian dressing over the chicken and cheese, making sure to get some dressing on each part of the chicken. Cook on med-low, 6-8 hours. Before serving, stir gently to combine juices, dressing and cheese thoroughly to use as sauce. Serve with pasta or rice, or dumplings as above.
Combine mayonnaise, blue cheese, horseradish, and 1/8 teaspoon black pepper in a small bowl; cover and refrigerate 30 minutes. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steak with salt and remaining 1/8 teaspoon pepper. Add steak to pan; saute 4 minutes or until desired degree of doneness. Let stand 5 minutes; cut into 1-inch pieces. Combine the lettuce, tomatoes, and onion in a bowl. Spread about 2 tablespoons mayonnaise mixture evenly over each tortilla. Divide steak and lettuce mixture evenly among tortillas; roll up.
Put all the ingredients into your blender and puree until smooth. The finished result is smooth and creamy and, like this, is ideal as a dip. Once put in the fridge for a couple of hours it becomes a bit 'firmer' and is better for spreading (I also think it tastes better). The butter beans can be substituted for chick peas but I find the texture is creamer when using the butter beans. I always double up on this as it freezes very well with virtually no loss of flavor. Served as a dip it looks nice drizzled with good quality olive oil and sprinkled with cayenne pepper and a little parsley.
In a mixing bowl, stir the milk and coffee granules until dissolved. Remove 1 cup of the mixture and set aside Add pudding mixes to the remaining milk mixture, beat on low for 2 minutes or until thickened. Fold in half the whipped topping. Place a third of the cake cubes in a 4 qt serving or trifle bowl. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whip topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until ready to serve (at least 2 hours).
Lay the apple slices (from two of the apples) in the bottom of the crockpot. Sprinkle with cinnamon. Cut slits in the pork loin (approx 1/2"-3/4"). Drizzle some honey into the slits. Then place apple slices into the slits. Place the pork loin into the crockpot. Drizzle the top with the remainder of the honey. Place the rest of the apples on top. Then sprinkle the whole thing with cinnamon. Cook on low for 7 hours.
Cook the pasta according to package directions. Drain and set aside. Meanwhile, preheat the oven to 375 degrees. Lightly spray and unheated medium saucepan with no-stick spray. Add the celery and onions. Cook and stir over medium heat until tender. Stir in the condensed soup and milk. Then gently stir in the pasta, tuna and pimiento. Transfer the mixture to a 1 1/2 quart casserole. Sprinkle with the parmesan cheese. Bake for 25 to 30 minutes or until heated through. Sprinkle with the parsley to garnish.
Place sauerkraut, caraway seed, and sugar in pan with lid. Cover sauerkraut with water. Bring to a boil then simmer while making dumplings. DUMPLINGS: Mix flour, sugar, cream of tartar, baking powder, and salt together. Make well in center. Drop in egg and milk; stir to mix. Drop dough the size of small egg on top of boiling sauerkraut. Reduce heat. Cover and cook 20 minutes on low. Serve immediately.
Preheat oven to 350 degrees. Combine all of the ingredients for the meatballs, except canola oil, in a bowl. Mix well. Roll into about 20 meatballs. Heat a thin layer of canola oil in a pan over medium heat. Once hot, fry meatballs until browned on all sides. Fry in batches if necessary. Transfer browned meatballs to a baking dish and finish baking in the oven until cooked through. About 10 - 15 minutes. While the meatballs are cooking combine all of the ingredients for the dipping sauce in a bowl. Mix well. Once meatballs are cooked through, place toothpicks in the top (if desired) transfer to a serving platter and serve with dipping sauce.
Cook pasta, adding summer squash or zucchini during the last 2 minutes of cooking; drain. Return to saucepan. Rub steak with pepper. Cook in hot oil over medium heat until desired doneness, turning once (10-12 minute for medium. Remove steak from skillet. For sauce, stir chicken broth, wine, and garlic into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for two minutes. Remove skillet from heat. Cut steak into thin, bite-size strips. Pour sauce over pasta mixture; add steak slices. Toss gently to coat.
Cook chicken and dice, set aside. Add first 4 ingredients together. On the tortilla, scoop 1/3 cup chicken and 1/3 cup soup mixture with tomatoes. Roll the tortilla and place in a greased 9 x 13 pan. Continue until all tortillas are used. Top with extra sauce, 1/2 cup enchilada sauce and cheese. Cover and bake 35-40 minutes in a 370°F oven.
In food processor, pulse the salt pork, chicken livers and chicken meat until it forms a slightly grainy puree. In a bowl, combine all of the meat, spirits, herbs and spices. Season with salt and pepper. Spray a 9" X 5" loaf pan with cooking spray and line the pan with 6 of the prosciutto slices. Spoon the meat mixture into the pan. Cover with the remaining prosciutto slices and press lightly. Cover with aluminum foil. Refrigerate for one hour. With a rack in the middle position, preheat the oven to 350°F. Set the loaf pan in a baking dish. Pour boiling water into the dish until it reaches halfway up the side of the loaf pan. Bake until a thermometer inserted into the center reads 165 F, about 1 1/2 hours. Allow the pate to cool in the water. Remove from the water and refrigerate for at least 3 hours, preferably overnight. Served chilled or at room temperature with slices of French bread.
Place sweet potatoes in bottom of slow cooker. Mix spices and orange juice together. Stir into sweet potatoes. Cook on High for 2 hours or on Low for 4 hours. Check for doneness because each crock pot cooks at a different heat setting. Before serving, stir in toasted pecans.
Heat the oil in a medium-size skillet over medium heat. Add the onion and garlic, cover and cook until softened, about five minutes. Transfer the vegetables to a 4-quart slow cooker, add the stock, tomatoes, tomato paste, sugar and bay leaves, and season with salt and pepper. Cover and cook on low for 5-8 hours. Adjust the seasonings and remove the bay leaves. To serve, spoon about 1/4 cup of cooked couscous into the bottom of each bowl, ladle the hot soup on top and serve sprinkled with the basil.
Preheat oven to 350 degrees F. Spray a 5x9 inch loaf pan with cooking spray. Press the brown sugar in the bottom of the prepared loaf pan and spread the barbecue sauce over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the barbecue sauce. Bake in preheated oven for 1 hour. Let stand for 15 minutes, then carefully invert it onto a serving platter. *Note* You must use very lean ground beef in this or it will be greasy.
Season meat with salt and pepper. Heat 2 tbsp oil in a large pot and brown meat well on both sides. Add water. Cover and simmer over low heat 2 1/2 hours Allow meat to cool, covered, in pan juices. Shred meat and set aside in a bowl with pan juices. Heat remaining oil in large pot. Saute onions and garlic apx 2 minute (do not let garlic brown). Add green pepper. Saute apx 2 minute longer. Add tomato sauce, salt, bay leaf, wine and meat with pan juices. Cover. Simmer over low heat 20 minute Remove bay leaf. Serve over rice.
Heat pot over medium heat, spray with cooking spray. Add onions and cook until they start to turn translucent. Add chicken broth and zucchini. Increase to medium/high heat. Cook 10-15 minutes, until zucchini is tender. In batches if necessary, puree mixture in blender and return to pot. Add butter, 1/2 cup of milk, and dash of nutmeg. Season to taste with salt and pepper.
Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted. Chili may also be cooked on the stovetop over medium-high heat until cheese is melted. When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.
Puree blueberries in a food processor. Blend in all other ingredients and chill for 2-4 hours. Freeze in your ice cream machine according to manufacturer's instructions.
Preheat oven to 350. Brown meat in large skillet on medium-high heat. Mix 1 1/4 cups mozzarella cheese, ricotta cheese, 1/4 cup parmesan cheese, parsley and egg until well blended. Set aside. Drain meat and return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar, cover and shake well. Add to skillet. Stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9 baking dish. Top with layer of 3 uncooked lasagna noodles. Spread 1/3 ricotta cheese mixture and 1 cup meat sauce over noodles. Repeat layers 2 more times. Top with remaining 3 noodles and remaining meat sauce. Sprinkle with remaining 1 1/4 cup Mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil. Bake 45 minutes. Remove foil and bake another 15 minutes or until heated through. Let stand 15 minutes before cutting to serve.
Mix everything together. Place in casserole dish. Bake at 350 degrees in oven for 20- 30 minutes, or until cheese is bubbly.