HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 375° and line one large or two smaller baking sheets with baking parchment. Brush the mushrooms gently with a soft brush or paper towels to clean. Place the mushrooms rounded side down on a work surface and place one grape in the hollow of each cap. Scoop up about 1-1/2 teaspoons of the Boursin, and mound it over each mushroom cap, smoothing and completely enclosing the grape. Continue stuffing the remaining mushrooms. Place the Parmesan in a shallow bowl. With tongs, carefully dip each stuffed mushroom into the warm clarified butter, then dredge gently in the Parmesan. Gently shake off any excess and reserve the remaining Parmesan for another use. Place the stuffed mushroom caps on the paper-lined baking sheet(s) and bake for 10-15 minutes, until golden brown. Serve at once.
Cut the frozen fillets in four portions. Place in a shallow greased casserole. Mix the mushroom soup, onion, lemon juice and water and pour over the fillets. Top with grated cheese (I sometimes use a bit more than 1/2 cup). Bake in hot over (450 degrees) for 20 minutes or until done.
Heat oven to 200 degrees F. In a medium bowl, beat the eggs and add the cheese and parsley flakes. Put the flour in a shallow bowl. Heat the vegetable oil and the olive oil in a skillet When oil is hot enough, dip the chicken in the flour, then the egg mixture, then the flour again. Fry the chicken until golden on both sides, turning once. Drain on paper towels and move to warm oven. Discard the oil and add the chicken stock to the skillet. Bring to a boil and reduce by half, making sure to scrape up any browned bits left from the chicken. Add the lemon juice then the butter, whisking constantly, until it is melted. Season with salt and white pepper. Plate the chicken breasts and pour the sauce over. Garnish with the chopped parsley and lemon slices.
Grease your pan and preheat your oven to 325-350 degrees Fahrenheit. Place the chicken breasts side by side in pan to fit. Cover the chicken breasts with the cream of mushroom soup. Completely cover this with fried onions. Bake until chicken completely cooked.
Turn on overn to 350 degrees. Melt butter in large skillet. Saute mushrooms 5 minutes until liquid has evaporated and add shallots. Saute 2 to 3 minutes. Stir in flour, parsley, salt and pepper. Gradually add the cream and 1 cup of the chicken broth, Cook and stir over medium heat until thickened. Add chicken and stir well, if seems too thick (it should be the consistency of a light cream sauce) add more broth. Stir in parmesan cheese. Mix spagetti noodles with oil and place in a 2 1/2 quart casserole or lasagna pan. Top with chichen mixture. Bake covered for 40 minutes,. Remove cover and top with 1/2 cup parmesan cheese. Bake an additional 20-30 minutes until hot and bubbly.
Mix all ingredients in a large frying pan. Cook over medium to medium-high heat, stirring occasionally, for about 20 minutes, or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning. Smash the softened tomatoes with a spoon, and continue cooking for another 10 minutes, or until the liquids are reduced to oil. Cook until the salad is well-blended and can be stirred away from the sides of the pan. Serve taktouka warm or cold with crusty bread for scooping up the salad.
In a medium bowl, whisk together vinegar, jelly, and chile paste; season with salt and pepper. Slowly whisk in canola oil until mixture is well combined.
Heat oil in skillet over medium high heat. Add onion and cook until translucent. Add curry, stir and cook for 1-2 minutes. (you should be able to smell the curry flavors when it is ready) Add some of the stock to the pan to deglaze. Pour the contents of the pan, and the rest of the stock into a crock pot. Add the lentils to the pot. Cover and cook on low for 6 hours. Before serving, puree some of the lentils to give the soup some body, and add the tomato and any salt that you wish.
Preheat oven to 350*. Mix all ingredients together. Put cupcake liners in cupcake pan and fill 2/3 full. Bake in oven 22 -26 minutes.
Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish or pan. In large bowl, combine cheese, salsa, onion, sour cream, soup and pepper; mix well. Add potatoes; mix well. Spread in greased dish. In small bowl, combine bread crumbs and butter; mix well. Sprinkle over potatoes. Bake at 350°F. for 45 to 60 minutes or until cheese is melted and potatoes are tender.
Filling: In bowl, beat together feta, ricotta and Romano cheeses, eggs, pepper, cinnamon and nutmeg until fairly smooth with some larger chunks. Stir in walnuts, green onions, parsley and dill. (Make-ahead: Cover and refrigerate for up to 24 hours.) Place 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Brush lightly with some of the butter; cut lengthwise into 4 equal strips. Spoon about 1 tbsp (15 mL) of the filling about 1/2 inch (1 cm) from end of each strip. Fold 1 corner of phyllo over filling so bottom edge meets side edge to form triangle; fold up triangle. Continue folding triangle sideways and upward to end of strip, without wrapping too tightly. Repeat with remaining phyllo and filling. Place triangles on parchment paper-lined rimless baking sheets; brush with some of the remaining butter. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake frozen.). Bake in top and bottom thirds of 400°F (200°C) oven until golden, about 15 minutes, 20 minutes if frozen.
Mix all ingredients in a blender until slightly frothy. Pour into glasses and add a dollop of yoghurt or some mint leaves on top for garnish. Enjoy ^w^.
Place all ingredients except spinach in a large bowl and mix well. Adjust seasonings if desired then serve on a bed of spinach.
Saute the onion and garlic in the sherry until tender. Add the zucchini, tomatoes, and chipotle puree. Bring to a boil, reduce heat, and simmer, covered, for 10-15 minutes or until the zucchini is tender. Add 2 tablespoons of lemon juice and salt and pepper to taste.
Preheat oven to 350°F. In a medium size bowl combine all of the ingredients until well combined. Transfer to a baking dish that allows about an inch of room from the top to prevent the dip from bubbling over. Bake for 30 minutes. Serve warm with chips.
Combine salsa ingredients in medium bowl. Salt to taste. Cover and allow to stand 1 to 2 hours in the refrigerator. Grill SeaBear Healthy Heart Wild Salmon Fillets (Sockeye Fillets). and serve salsa on top.
Measure all ingredients into a small container with a tight fitting lid. Shake vigorously to thoroughly mix. Store in refrigerator.
In a food processor, combine the shallots, garlic, pepper, galangal, lemon grass, soy sauce and brown sugar and process until smooth. Add the cardamom, turmeric, cumin, cinnamon, and 1 T of the oil and process to form a paste. Blend in the water. Set aside. Heat the remaining 1 T oil in a large pot over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the potatoes and spice paste and cook for 2-3 minutes longer. Stir Stir in the stock, cover, and simmer until the vegetables are soft, 20-30 minutes. Stir in the tofu, pineapple, and coconut milk and simmer for 5 minutes longer to heat through.
Melt chocolate in water on top of double boiler; cool. Stir in yolks and salt. Beat egg whites until stiff; add sugar and stir into cooled chocolate mixture, blending well. Whip heavy cream; add vanilla; fold into chocolate mixture. Place chunks of angel food cake into 9x13x2" pan. Cover with chocolate mixture. Chill at least 6 hours before serving. Cut into squares and top with ice cream.
Preheat oven to 350 degrees. Place 1 cup each of water and maple syrup in a saucepan and heat to boiling. Add salt and butter. Mix cornstarch and 1 tbsp cold water and add to egg yolks. Beat well. Add hot syrup gradually to egg mixture and cook over low heat, stirring constantly until thick. Cool slightly. Strain into pie shell. Beat egg whites until stiff. Slowly add remaining tbsp maple syrup. Spoon over pie. Form into peaks with the back of the spoon. Bake 12-15 minutes, or until golden brown.
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth. Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Cut tops off tomatoes and scoop out pulp (keep the pulp to use in another recipe). Invert tomato shells on paper towels to drain. Combine cream cheese, horseradish, and bacon bits; beat at medium speed until light and fluffy. Spoon or pipe the mixture into tomato shells.
Over low heat, combine brown sugar, butter and milk until sugar is melted and not gritty. Add in vanilla, cinnamon, bananas. Cook for 1 min (or longer but we don't like the taste of cooked bananas.) Remove from heat and let cool slightly. Top individual servings of ice cream with sauce and sprinkle toasted pecans and coconut over top. Serve immediately.
Place chicken in a 4 quart slow cooker. Top with beans and corn. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot. Cover and cook on low for 8 to 10 hours. Before serving, stir gently to break up chicken, then stir in the sour cream. Serve topped with green onions and jack cheese, if desired.
Season pork chops with garlic powder. In a large skillet, cook chops in hot oil until brown on both sides. Add onion, soup, pineapple with juice, water, soy sauce and honey. Bring to a boil. Cook on low heat 10 minutes or until meat juice runs clear. Serve with rice and garnish with green onions if desired.
Bring a large saucepan of water to a boil. Add the carrots and cook for 2 minutes; drain and run under cold water to cool. Transfer to a bowl. Meanwhile, in a small saucepan, combine the vinegar, sugar, coriander and mustard seeds, 1/2 teaspoon salt, and 1 1/2 cups water and bring to a boil. Pour over the carrots and let cool to room temperature. Add the mint and refrigerate for at least 2 hours.
Preheat oven to 350. Line a 13x9x2 inch baking pan with a 24" sheet of aluminum foil, leaving extra foil extending over ends. In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly. Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. With mixer off, add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients from an even, cohesive dough. Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes. Lightly brush exposed sides of foil with some extra softened butter to keep filling from sticking. Spread jam evenly over crust. Sprinkle evenly with raspberries. With a lemon zester, remove peel from lemon, making sure to avoid bitter white pith. In a large bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 T flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice and vanilla. Beat until smooth. Pour custard batter evenly over berries. Tilt pan back and forth to distribute evenly. Bake at 350 for 25 to 30 minutes or until barely set. Transfer to a wire rack until completely cool, about 1 hour; cover and transfer to refrigerator. Chill 2 hours. Top will crack slightly as it cools. Use foil to lift the bars from pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from sides of the bars. Cut into long bars, peel foil from bottom, and transfer to cutting boards using side of a long knife or spatula. Cut into 24 squares. Sprinkle very lightly with powdered sugar.
Cream together all ingredients. Place into a bowl or pretty mold covered with plastic wrap. Cover top of cheese with plastic wrap. Refrigerate for at least 2 hours overnight is best. Unmold on to a serving plate and surround with rye bread squares, fresh veggies, or crackers.
In a small frying pan, saute the garlic in the 1 tbls. olive oil over medium high heat. Stir often, until the garlic is caramelized and slightly crunchy. Watch carefully! Set aside and allow to cool to room temperature. Arrange the sliced vegetables on individual plates, or on a platter. Top with the olives and the crumbled feta cheese. Whisk the vinegar, 1 cup olive oil and oregano together. Season each salad with salt and pepper, then drizzle with the dressing. Top with the sauteed garlic and serve. Enjoy!
Spray loaf pan with Bakers Joy or grease liberally. Preheat oven 350 degrees. In a large mixing bowl, combine pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just combined. Pour it all into the loaf pan & bake about 50 minutes at 350 degrees.
Bring potatoes to boil in a pot of cold water. Simmer until fork tender. Remove potatoes, cool slightly, remove skin, toss in other ingredients. Wrap in aluminum foil.
Combine ingredients for meat mixture and seperately in a large covered saucepan or pot bring all the sauce ingredients to a simmer. When nice and hot start forming small meatballs (they will expand somewhat) and drop gently into the sauce. Lower heat and cook for 2 hours. Serve over rice with a little sauce.
Pre-heat oven to 425°F Mix dry ingredients together in a mixing bowl. Add strawberries, or other fruit of choice. In a small bowl, beat egg and add in whipping cream. Mix well. Add lemon juice. Add whipping cream mixture into dry ingredients. Stir well, ensuring all flour is incorporated. Knead 6-7 times. Options: Either put on a baking sheet in spoonfuls, or you can pat the dough out into a large round. Using a knife, cut into triangles. Put scones onto an ungreased baking sheet. Brush tops with whipping cream and sprinkle on a little sugar. Bake for 12-15 minutes. Allow to cool in the pan for a few minutes. Enjoy!
Crust; in a 9-inch pie plate, combine the graham cracker crumbs, cocoa, and butter until well blended. Press the mixture into the bottom and up the side of pie plate, set aside. Mousse; in a food processor or blender process the tofu until smooth. Add the melted chocolate, chocolate syrup, sugar and vanilla. Combine until mixture is smooth. With a mixer at high speed, beat egg whites until stiff peaks form. Fold the chocolate mixture into the egg white mixture until smooth. Spoon mixture into the prepared pie crust. Refrigerate for at least 3 hours, or until the pie is set. Garnish with whipped topping and chocolate curls or raspberries. Enjoy.
Heat oven to 400 degrees. grease 12 muffin cups or use muffin papers. Stir all ingredients except blueberries together in large bowl til moistened. Stir in blueberries. Divide evenly among cups. Bake 13-18 minutes or until golden brown.
put pot on to boil, and when rolling, add pasta. heat up wok or large skillet on medium. spin garlic, ginger, and walnuts in magic bullet or blender, us as much or as little water so that you get a thin paste. stir in lemon juice, lemon zest, soy sauce, sesame oil, cardamom and coriander and then set aside for later. stir-fry vegetables together. toss drained pasta with vegetables and sauce mix. eat and enjoy. NOTE: you could add just about any type of meat or nut to the vegetable stir-fry if you want more protein .
Butter bottom and sides of a 9x9x2 inch square pan, or line with aluminum foil. Heat baking chips, marshmallows and condensed milk in a saucepan over low to medium heat, stirring constantly until chips and marshmallows are melted and smooth. Stir in vanilla and pecans. Pour into prepared pan immediately, then cover and refrigerate until firm, about 4 hours. Cut into 1-inch squares. To toast pecans, toss in ungreased skillet over medium-low heat for 5 to 7 minutes, stirring frequently, until browning begins; continue until golden brown.
In a large pot of boiling salted water, cook pasta. Meanwhile, in a large skillet, cook garlic in butter over medium heat until soft, about 2 minutes. Add clams and juice. Cook until heated through. Add parsley, vermouth, and pepper just before serving. Drain pasta, pour sauce over pasta and sprinkle with cheese.
Melt butter in Gumbo Pot. Incorporate Flour with a whisk and cook over Medium to Medium high heat, whisking constantly, until roux resembles the color of peanut butter (6-8 minutes). Remove pot from heat. Add Onions, Celery and Green Pepper and saute over medium low heat until soft. Add Diced Chicken, and continue to saute until cubes of meat are cooked through. Add Ham and Andouille and saute a few more minutes. Add Okra, Tomatoes, Water, Vegetable Broth and Tony Chachere's seasoning and bring to a rolling boil. Reduce heat and simmer 1-2 hours until thickened. Serve over 1/4 Cup Cooked Rice (or finely chopped cooked Cauliflower if you are a strict low carber).
Stir first 4 ingredients together in a heavy cast iron pan. Bring to a boil. Boil briskly until mixture forms a soft ball in a glass of cold water (238 degrees F using a candy thermometer). Take off stove. Stir in marshmallow, walnuts and vanilla. You can also add a heaping T. of peanut butter too! Pour in well greased 9x13" pan, and let cool. Cut into 2" squares, and refrigerate if desired. Store in airtight container. Note: I can tell you from experience, it is best to use the candy thermometer, and DO NOT make on a rainy day, as it will not harden properly! I always make it with the peanut butter.
For Crepes: In bowl, combine all ingredients and 1/4 teaspoon salt; beat till smooth. Lightly grease a 6-inch skillet or crepe pan; heat. Remove from heat; spoon in about 2 tablespoons batter. Spread batter evenly. Return to heat; brown on one side for one minute then turn over and cook the other side till lightly browned. Grease pan lightly for each crepe. Makes about 12 crepes. **Shortcut: These crepes can be frozen for later use. Make the crepes the day before and layer parchment paper or waxed paper between the cooled crepes, wrap in plastic and refrigerate. You can warm them in the microwave until slightly warm then fill. For Filling: Beat all ingredients together except potatoes with wire whisk until well blended. Add diced cooked potatoes. Cook over medium heat in skillet until desired doneness. Spoon mixture onto crepes then fold sides of crepes to make a roll, seam-side down. Makes 4 servings of 2 crepes each. For Bernaise Sauce: Place shallots, tarragon, vinegar and parsley in stainless steel bowl. Place bowl on stove top over low heat. Cook until vinegar evaporates. Remove from heat and let cool. Add egg yolks and mix well with whisk. Place bowl over saucepan containing hot water. Add clarified butter, drop by drop, mixing constantly with whisk. When sauce begins to thicken, continue to add butter but in a thin stream. Mix constantly with whisk. Season sauce well and serve. **Shortcut: For a short cut, use a package of Bearnaise Sauce which works just as well. This also can be made the day before and refrigerated. If it is too thick the next day, you can add a little bit of water to thin as you warm it.
Cut 6 Snickers bars crosswise into 4 equal pieces. Arrange 6 pieces in the center of each tortilla, fold up burrito style and seal ends with a toothpick. Transfer to a cookie sheet, brush all sides of each burrito with melted butter; cover with plastic wrap, refrigerate for 1 hour. Heat oven to 400 degrees, remove plastic wrap and bake 'burritos' until golden brown and crisp, approximately 20 minutes.
In a bowl whisk together first 11 ingredients and transfer to a large heavy ziploc plastic bag, add in the tenderlons to the marinade; close bag tightly and turn to coat. Place the bag in a large bowl and refrigerate for 24 hours. Set oven to 400 degrees. Transfer the tenderloins to a baking dish and discard the marinade. Cook for about 25 minutes. Let stand for 5 minutes before slicing.
Blanch cauliflower in boiling water for one minute, cool in ice water, drain and pat dry. Combine with remaining ingredients.
Preheat oven to 425 degrees. Combine the flour, baking soda, cream of tartar, and salt in a mixing bowl. Cut in the chilled butter until the mixture resembles fine crumbs. (I prefer to grate in frozen butter). Add the raisins, beaten egg, and enough buttermilk to make a soft dough. Knead very lightly on a floured board to just combine the ingredients, handling gently to retain air needed for scones to rise. Roll out to a 1/2 inch thickness. Cut the dough into 8 thick wedges with a sharp knife. Place the scones on 2 greased baking sheets, leaving a 1/2 inch space around each one. To glaze, combine the egg yolk and water in a bowl and brush onto each scone (be careful not to drip any of the glaze onto the pan or the scones will stick). Bake for 12 - 15 minutes, or until golden brown.
To make the filling: In a nonstick skillet, melt the butter over medium heat. Add in the bell pepper, onion, and mushrooms; stir/saute for about 5 minutes or until tender. Add in Tabasco sauce and parsley; stir to combine; set aside. To make the omelet: in a mixing bowl, whisk together the eggs, water, salt, and pepper. Heat an 8-inch omelet pan over medium heat; add butter and swirl to coat the bottom of the pan. When butter foams, pour egg mixture in all at once. Let set for about 20 seconds or until edges begin to cook. Using a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath. Continue to do this until the top is almost dry. Spoon vegetable mixture over one half of the omelet; sprinkle MJ cheese over vegetable mixture. Fold the other side of the omelet over to cover. Let stand for a few seconds to let cheese melt. Turn omelet out onto a warmed plate; sprinkle with parmesan cheese and garnish with parsley and tomato wedge.
Preheat the oven to 200C/400 degrees F. In a large bowl, mix together all the blackening spices. Toss the chicken in the spices, making sure that each fillet is evenly coated. Heat a large heavy based frying pan over high heat until very hot. Add the oil and fry chicken fillets on each side. You want the chicken to fry quite fast so that you sear and roast the spices very well. Don't be tempted to add too many pieces to the pan at once or you will not get the desired effect. When the fillet is well seared, place on a roasting tray and bake in preheated oven for 10 minutes. Serve the chicken on a platter garnished with a few salad leaves.
Heat broiler; line a broiler pan with foil and oil the rack. Rinse chicken; pat dry. Put chicken breast between two sheets of plastic wrap and gently pound to thin to an even thickness Rub with olive oil and sprinkle with salt and pepper. Arrange on oiled broiler rack. In a saucepan, combine remaining ingredients and bring to a boil. Reduce heat and simmer for about 30 seconds. Broil the chicken for about 12 to 15 minutes or until juices run clear, turning about halfway through the cooking time. Drizzle each chicken breast with about 1 teaspoon of the lemon mixture 1 minute before it's finished. Serve chicken with the remaining sauce.
Beat the eggs, milk and cinnamon together. Dip both sides of the slices of bread in the egg mixture and fry in a heavy skillet over moderate heat until browned on both sides. Dust liberally with powdered' sugar and serve immediately.