HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 180 Celcius. Fry the onions, green peppers and zucchini in olive oil, on medium heat, until soft. Add the ground beef and stir until red colour disappears. Add the worcester sauce, mixed herbs, nutmeg, salt and pepper and reduce heat to simmer. Place cauliflower in microwave dish and cook on high for 10 minutes, until very soft. Add sour cream and butter to cauliflower and use masher or food processor to mash. Place ground beef mixture in casserole dish and spread mashed cauliflower over the top. Scrape the top of the"mash" lightly with a fork to make ridges. Cook in oven for 20- 30 minutes, until"mash" starts to brown.
preheat oven to 350*F. heat halve of oil in ovenproof saute pan oven med heat. add half the meat and sear on all sides. season well, remove meat and set aside. pout remaining oil in pan and heat. add rest of meat, shallots and garlic. sear on all sides, then return first batch of meat to pan. season with salt and black pepper if needed. sprinkle flour over meat and mix well. cook 4-5 minutes over med heat. pour wine into saucepan, add bay leaf and bring to a boil. cook until reduced by 1/2 then pour remaining liquid into saute pan containing meat. add beef stock and herbs. bring to a boil. cover pan and cook 2 hours in oven. thirty minutes before end of cooking time, heat butter in frying pan over med heat. add pearl onions and season. cook 5 minutes. add mushrooms, season to taste and cook 4 minutes. add vegetables to stew and continue cooking in over. Serve with toasted bread.
Preheat oven to 350 degrees F. Grease and flour 2 9-inch cake pans. Tap out excess flour. In a large bowl beat together butter and sugar until light and fluffy, about 1-2 minutes. Add eggs and vanilla extract; beat till well blended. Add melted chocolate and beat 1-2 minutes. Mix together flour and baking soda and salt. Add to chocolate mixture in 2 additions alternately with the buttermilk. Beat till well blended. On low speed, add boiling water and beat till smooth. (Batter will be thin.) Pour into prepared pans. Bake for 35-40 minutes or until tester inserted in center comes out clean. Let cool in pans for 10 to 15 minutes. Turn out onto wire racks and cool completely. For Ganache:Melt chocolate chips and cream together and stir until smooth. Stir in butter and vanilla. Cover and refrigerate for 1 to 1 1/2 hours until ganache holds its shape and is thick enough to spread on cake layers. Cover one layer with a little more than 1/3 of the ganache. Top with second layer; frost top and sides with remaining ganache. Press almond slivers into sides of cake. Refrigerate 3 to 4 hours for ganache to firm back up for easier slicing.
Cut chicken into bite-size pieces and refrigerate while preparing tart crust. Preheat oven to 350°F. Combine flour, cumin, chili powder, paprika, red pepper, garlic powder and salt in food processor bowl. Add butter and pulse until mixture resembles coarse meal, or use pastry blender to cut in butter. Add ice water and hot pepper sauce and pulse or stir with a fork until mixture forms a ball. Press dough onto bottom and partially up sides of 10-inch tart pan with removable bottom. Line tart shell with foil and fill with raw rice or dried beans to weight the shell. Bake in center of preheated oven 10 minutes. Remove from oven, remove foil with rice, and return tart shell to oven to bake an additional 10 to 15 minutes, or until golden. Cool on rack while making filling. Heat olive oil in large skillet, add chicken and saute until done. Stir in cumin, chili powder and salt; set aside. Puree 1 cup of the black beans and 2 tablespoons sour cream in food processor or blender. Spread mixture over bottom of cooled crust. Top with half of the cooked chicken, one cup of the hot pepper cheese, corn, red bell pepper, green onions, remaining cup black beans, remaining chicken, and remaining cup hot pepper cheese. Sprinkle top of tart with cheddar cheese and bake in preheated oven 20 to 30 minutes or until heated throughout and cheese is melted. Let tart cool 15 minutes. To serve, remove tart from pan and place on serving dish. Serve warm or at room temperature with sour cream, if desired.
Preheat oven to 300°F. In a medium bowl, beat the sugar into the egg until it is pale yellow. Beat in the butter, vanilla, and milk. Gently stir in the graham cracker crumbs and sifted flour. Let mixture rest for 10-15 minutes. Grease a large cookie non-stick cookie sheet and spread 1 tablespoon of the batter into a 6" circle using a flexible spatula. The batter will spread about 1/2" while baking, so keep the circles 1" apart. Bake for 12-15 minutes or until lightly browned. Remove from the cookie sheet using a large metal spatula. Remove 1 cookie at a time. Immediately place on a small overturned bowl or a small glass gently coaxing the cookie into a bowl shape. You will need 6 or 8 of these, one for each cookie. Repeat with remaining cookies. The cookies will harden as they cool, so work as quickly as possible. Let the cookie sheet cool and repeat the process with the remaining batter. Remove the cookie from the overturned bowl when cooled.
Pre-heat oven to 350 F (180 C). Combine dried cranberries, crystallized ginger, brandy or Grand Marnier, and hot water and let sit for 15 minutes. In a large mixing bowl beat egg. Add brown sugar and butter and continue to beat for one minute. Stir in buttermilk. In separate bowl combine flour, baking powder and salt. Mix thoroughly. Add this mixture all at once to the egg mixture. Stir lightly until combined. Do not over mix. Fold in white chocolate chips and nuts, along with cranberry and brandy mixture, into the batter. Spoon into muffin cups. Bake for 25 to 30 minutes until tops are slightly browned.
Slice the bananas diagonally into a buttered 8" dish and sprinkle with the brown sugar. Mix orange juice, rind, rum and vanilla. Sprinkle this over the bananas and gently blend. Combine topping ingredients & sprinkle evenly over the bananas. Make sure you cover the bananas completely so they don't change colour. Bake @ 350* for 25 minutes, or until golden.Serve warm.
Sift together flour,baking powder,salt and cinnamon. Cream shortening,add sugar gradually,cream until fluffy. Add egg to creamed mixture with chocolate,blend well. Add vanilla and milk. Stir in dry ingredients,rasins and nuts. Mix well. Chill 30 minutes. Drop by teaspoonfuls about 2 inches apart onto greased baking sheet. Bake at 350 degrees for 15 minutes. Remove cookies and cool on wire rack.
In a casserole of boiling salted water, cook diced potatoes, cauliflower, garlic until vegetables are tender. Drain and mash with hot heavy cream and butter. Salt and pepper.
Boil potatoes until tender. Cook bacon until crisp, and cut into one inch pieces. In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper. Fold in green onions, cheese, potatoes and bacon. Can be served immediately or refrigerate until ready to serve.
Layer sweet potato slices, onion slices, and green pepper wedges in a 2 quart casserole. Cut meat in a 6 serving size pieces; pound to about half the original thickness. Sprinkle with a little salt. In a skillet quickly brown meat in hot oil. Transfer meat to casserole atop sweet potato mixture; reserve drippings in skillet. Cook garlic in reserved drippings till tender but not brown. Blend in flour. Add undrained tomatoes, beef broth, sugar, the 1/2 teaspoons salt, thyme, pepper and hot pepper sauce. Cook and stir till thickened and bubbly; pour over meat and vegetables in casserole. Bake, covered, at 350 till meat and vegetables are tender about 1 1/2 hours; occasionally spoon sauce over meat and vegetables.
Preheat oven to 375 degrees. Grease 8-10 muffins tins (I always make mini muffins). In a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended. In a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, yogurt, and eggs. Add to flour mixture. Carefully fold in the blueberries. Batter wil be soft and lumpy. Fill the muffin cups 2/3 full and bake 20 minutes.
1.Combine chocolate chips cream and corn syrup in large microwave safe bowl. 2.Microwave uncovered on high (100%) power for 1 minute; stir by hand (if nessesary, microwave for an additional 20 to 30 seconds. 3 Stir untill the chocolate is melted, it is all combined and sauce is smooth. 4. Add liqueur and stir again. 5.Serve warm and with assorted fruits, cookies, marshmellows, etc.
Wash the fennel, strip away the outer layer of leaves if they're tough, slice the bulbs into thin wedges, and boil them for 10 minutes in salted water. Drain them well and saute them in the butter, adding the milk a few tablespoons at a time, and once you have added it all simmer for 15 minutes. In the meantime, prepare the bechamel sauce and preheat oven to 400F. Butter an oven-proof dish, and when the fennel is done simmering transfer it to the dish. Dust the fennel with the grated cheese, pour the bechamel sauce over it, and bake the fennel for 20 minutes, or until it is lightly browned. Serve.
Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time. Meanwhile, spray large nonstick skillet with cooking spray; heat on med-high heat. Add chicken; cook 6-8 minutes or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic, and crushed red pepper; cook 1 minute, stirring occasionally. Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into 4 serving bowls; sprinkle with peanuts.
Place chicken in a shallow baking pan. Bake at 400 for 20 minutes; cool slightly. Cut chicken into cubes. In a large kettle, bring broth and water to a boil. Add chicken, sausage and rice. Cover and cook over medium heat for 15 minutes. Stir in the remaining ingredients; bring to a boil. Cover and cook 5 minutes longer or until rice is tender.
Grease a 9x13 baking dish and preheat the oven to 350°F. Cook the chicken (I use tenderlions and saute them in a skillet with a tablespoon of olive oil). In 3 quart or larger sauce pan, saute onion in 2 tbsp butter until tender at a medium heat. Add the chicken, crab, artichokes, parsley, salt and paprika. Stir occasionally until everything is hot. Mix in the cheese; I didn't have room in my 3 quart pan to add the cheese, so I layered cheese and the contents of the pan in the baking dish and mixed it up there. Put the contents of the pan into the baking dish. Cover and bake at 350 for 15 minutes. Melt the remaining 3 tbsp butter and stir it into the bread crumbs so that they are a little moist and stick together. Sprinkle over the baking dish and bake uncovered until bread crumbs are golden (about 10 minutes).
Heat oven to 425. Place chicken breasts in ungreased baking pan, 9 X 9 X 2. Spread 1 tsp butter on each of the four chicken breasts. Sprinkle salt and paprika on the breasts. Drizzle all with the lemon juice. Bake uncovered 35- 45 minutes or until tender. Sprinkle with snipped parsley and serve.
Mix sugar, water, and karo syrup in saucepan. Bring to boil, add raw peanuts, cook until forms a hard ball in cold water and add food coloring. Remove from heat, stirring constantly. Add margarine, and vanilla, stirring in real good, as margarine is hard to get worked in for a smooth mixture. When candy begins to thicken, pour into desired shape. A pie pan is perfect for a large pattie. An English muffin pan works best for small patties. When cool enough to handle, remove from the pans and wrap in plastic wrap.
Preheat oven to 350*. Brush a 2 quart casserole dish or 6 ramekins with melted butter or spray with cooking spray. Combine raisins and orange juice in a bowl and allow to soak for 15 minute Place raisin bread cubes in a large bowl. Add melted butter and toss to coat. Spread buttered bread cubes on a cookie sheet and bake until golden brown. Allow to cool. Evenly distribute cooled bread cubes in the casserole dish or ramekins. Top bread cubes with soaked raisins so they are evenly distributed. In a medium bowl, whisk milk, eggs, sugar, salt and vanilla, stirring until sugar is completely dissolved and mixture is smooth. Pour mixture over bread cubes and refridgerate at least 15 minute Place in oven. If using ramekins, place on cookie sheet first. Bake until center is set, approximately 45 min for casserole or 30 min for ramekins. Remove from oven and cool 15 min before serving.
Melt the chocolate chips in a heavy sauce pan. Add other 2 ingredients and cook and stir till all are melted and well incorporated. Chill till firm. Form into size ball you wish, placing on wax paper lined cookie sheet. Chill till ready to dip. Melt dipping chocolate in microwave and dip each truffle in dipping chocolate placing on another wax paper lined cookie sheet and chill in fridge till chocolate is set. Store in airtight container in fridge. Amount is determined by size you make them. Prep time does not include chill time.
Preheat the oven to 450°. Pour 2 tablespoons of the melted butter into a 9-inch cake pan, and bake for 5 minutes, until the cake pan is very hot. (I never do this, just spray w/ Pam and add the butter to the batter). Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of this mixture, and pour the creamed corn, milk, remaining 2 tablespoons butter, and egg into the well. Stir until smooth. Pour the batter into the hot cake pan. Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the cornbread from the oven, and let it stand for 15 minutes before serving.
Preheat oven to 350°F. Grease 9 muffin cups. Sieve flour with baking powder, baking soda, salt and seasoning. Add water, then mix. Spoon batter into prepared muffin cups. Bake approximately 25 min.
In a sauce pan mix all ingerdients and simmer for 30 minute until thickened. Serve over hot dogs, burgers or fries.
Mix all fruit and chiles together carefully. Add jalapenos, mint, lime juice, brown sugar. Set aside. Butter pound cake and place on outdoor grill until lightly toasted. In a martini glass, put grilled cake-top with fruit & chile salsa. Whip cream, add vanilla, powdered sugar and whip to mix. Add mango sorbet, whip just to mix. Top off your chile fruit salsa cakes-yum!
Start by warming up the refried beans and salsa con queso in the microwave, then add the rest of the ingredients, stir. Enjoy.
First you will need canning jars. Next, you will need to wash your jars and screw bands. Then sterilize them in boiling water to kill off any germs and bacteria. Set your jars and screw bands to dry in a clean area. Finely chop your peppers and orange peel. Add your peppers to a large pan over high heat. Mix in vinegar and fruit pectin. Stir constantly and let it reach to a rolling boil. Once it reaches a rolling boil, remove from heat. At this point, you want to add sugar. Stir well and put it back on high heat, continually stirring. Let it reach to a rolling boil and boil one minute. Remove from heat. Skim off all foam. Ladle jelly into 8oz jars filling to 1/4in from the top. Cover with flat lids and screw on screw bands tightly. Place jars into canner. Water should cover jars completely. Water should be hot, but not boiling. Bring water to boil and process 5 minutes. Pull jars out and cool. You will start hearing a popping noise as the jars seal. When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.). Note: Scoop one ladle of pepper jelly in each jar to evenly distribute peppers before completely filling each jar. The peppers rise to the top. If you do not evenly distribute them, you will have no peppers left for the last jars. Note 2: If you don't like it spicy don't add spicy peppers, if you like it very spicy use spicier peppers! The orange peel is a personal choice, you don't have to add it. Enjoy.
Combine onion and 2 teaspoons oil in a 10-12" non-stick pan. Stir often over med-high heat until onion is browned, about 10 minutes. Add turkey, crushed chilies, cumin and oregano. Stir just until turkey is no longer pink and liquid evaporates, 5-8 minutes. Add green chilies, cilantro and broth with the 1 T. of flour. Stir until boiling. Let cool. Lay wrappers, 6 at a time, on a flat surface and mound 1 rounded teaspoon turkey filling in the center of each. Moisten wrapper edge with water. Fold edge of a wrapper over filling and press against opposite edge. Pinch rim to seal. Repeat to seal remaining pot- stickers. Cover wrappers not in use with plastic. As potstickers are shaped, set pinched rim up, and push down gently to. flatten bottoms. Place slightly apart on lg. flat pans.(If making ahead, chill up to 4 hours. To store longer, freeze on pans, then transfer to freezer containers, seal and freeze up to 3 months.). Heat 1/2 the remaining oil in a non-stick 10-12" frying pan over med-high heat. Fill pan with 1 layer (about 1/2 the batch) freshly made or frozen potstickers, flat bottom down. Cook, uncovered, until bottoms are golden, 1 1/2-3 minutes. Add 1/3 cup water to pan. Reduce heat, cover tightly, and simmer until skins look translucent, about 4 minutes. Uncover, and boil over high heat until liquid evaporates. Transfer to a platter as cooked, and keep warm. Repeat, using remaining oil to cook the rest of the potstickers. Serve with a dollop of sour cream.
Sift sugar& mustard together. Slowly add vinegar until smooth (whisk). Place mixture on top of double boiler (or use diffuser under a regular pot instead). Cook& stir on low until sugar is melted. Stir in soy sauce, ginger, garlic and blend well. Stir in oils. Add lemon juice, salt& pepper. Remove from stove, cool and refrigerate at least 4 hours. Combine salad ingredients and drizzle dressing over top.
Combine all ingredients in a 2-quart casserole. Stir well. Bake, uncovered, at 350 degrees for 2 1/2 hours or until thick and almost transparent, stirring occasionally. Spoon the hot apple butter into jars; cover and store in the refrigerator.
Preheat an oven to 400°F (200°C). Rinse the almonds in cold water and allow them to drain in a colander for a few minutes. Prepare a baking pan by generously sprinkling salt across the bottom. Add the almonds to the pan in a single layer, and generously sprinkle salt over the almonds. Roast the almonds in the hot oven for 10 to 12 minutes, or until the almonds have barely darkened and are fragrant. Allow the almonds to cool completely before storing in an airtight container.
Preheat oven to 180C/350F. You will need a square metal baking tin, 23 cm X 4 cm deep, greased and lined. Melt the chocolate and butter over medium-low heat in a heavy saucepan, then remove from the heat to cool slightly. Beat the eggs lightly in a bowl with the sugar and vanilla, then beat into the cooled chocolate. Add the flour and salt and beat until smooth. Pour half the mixture into the prepared baking tin, slice the cream cheese as thinly as you can and top the brownie mixture in the tin with these slices. Pour over the remaining brownie mixture, using a rubber spatula to make sure each bit of cheese is covered. Bake for 20 minutes; the top should be slightly paled and dry, but a cake-tester poked in the center should reveal a still-sticky center. Cool for at least 10 minutes before cutting into little squares. The cooler they are, the easier they'll be to lift out. NOTE: The yield number depends on how big or small you cut them.
Combine first 4 ingredients in small saucepan. Simmer over medium heat until is thick, about 3 minute Discard cardamom pods. Add the rest of the ingredients. Heat until hot; do not boil. Pour into cups, dividing fruits and nuts evenly.
Preheat oven to 400°F Grease muffin tin, Do not use muffin papers! Combine wet ingredients. In a separate bowl combine dry ingredients. Blend the two,put in muffin cups. Bake for 15-18 minutes until golden brown.
Prepare grits according to directions. When done add cheddar cheese and allow to melt. Pat shrimp dry and put in shallow bowl. Season with salt and pepper and toss with flour to coat evenly. In fry pan over medium-high heat, warm 2 tbsp of bacon fat. Working in batches, brown shrimp until almost cooked through, about 2 minutes. Transfer to plate. Return pan to medium-high heat, warm 2 Tbs of bacon fat. Add mushrooms, bell pepper, garlic, salt and pepper, cook, stirring occasionally, until softened, 5-7 minutes. Add shrimp and accumulated juices, bacon, green onions, tomatoes, stock, lemon juice and Tabasco. Cook, stirring often, until shrimp are opaque, 2-3 minutes. Divide prepared grits into 6 bowls, top with shrimp mixture. Serve at once and ENJOY.
In a small slow cooker sprayed with cooking spray, combine broken chocolate bars, white chocolate, marshmellow creme, half and half, and almonds, and stir well. Cover and cook on low for 2 hours, or until chocolate melts. Stir to mix well, and fold in amaretto. Cut pound cake into small squares and use to dip into fondue.
Preheat oven to 400 degrees. Toss the peppers in a bowl with 1 tablespoon of olive oil and a little bit of salt. Over a gas burner or on a hot grill roast the peppers until charred all over on all sides. Remove and place in a bowl then cover tightly with plastic wrap. Once cooled, remove the seeds and peel the skin off of the peppers. In a sauce pot over medium high heat add the roasted peppers, heavy cream, and rosemary. Simmer until reduced by about one third. Remove from heat season with salt and pepper and take out the rosemary. Once cooled slightly puree in a blender or food processor until very smooth. Return to the pot, cover, and keep warm. Cut the halibut into 6 long rectangular pieces about 2" wide and 2" thick. Season with salt and pepper. Lay the bacon on a work surface so that the edges of each slice overlap just a little, using enough slices to extend the length of the halibut pieces. Place the fish on one side of the loose ends of the bacon and carefully roll to wrap tightly with the bacon. Trim off the bacon when necessary so as not to use more than what is needed to create one wrap around the fish that overlaps by about 1" on the underside. Heat a skillet over medium high heat and add 1 tablespoon of olive oil. When hot but not smoking, place the wrapped fish pieces in and cook until golden on all sides, about 2 minutes per side. Remove and place onto a baking pan with a rack inside. Cook in the oven until firm and the center is fully cooked,about 5 minutes, test by cutting into one piece. Remove and let rest for a few minutes. Carefully arrange the fish neatly on a platter, drizzle with the sauce and serve.
Heat oven to 325 degrees F. Place pork, fat side up, on rack in shallow roasting pan., Season with salt andpepper. Bake 1 hour. In small saucepan, combine jam, wine or apple juice, rosemary, brown sugar and salt. Bring to a boil over medium heat and cook until lightly thickened. (about 5-8 minutes total, but watch so it doesn't burn). Remove from heat and cover to keep warm. Spoon 1/4 cup sauce over pork. Continue baking, basting occasionally, until temperature reaches 165 degrees F. Serve pork slices with plum sauce.
Preheat oven to 350°F; grease or spray a 9x13 cake pan. Stir together cake ingredients, reserve 1 cup for the topping, press the rest of the mixture into the bottom of your pan. Mix together filling ingredients pour over the cake layer. Combine topping ingredients sprinkle over the filling layer. Bake 45-50 minutes, cool. Serve with whipped cream. Notes: I seldom use cake mix, when I do it's always Duncan Hines, use the classic yellow. For extra crunch add 1/2-3/4 cup of chopped walnuts to the topping.
Heat chicken broth to boiling. Meanwhile, combine beef, cheese and pepper. Knead lightly to mix but don't overdo it. Roll into 1 inch meatballs. Drop meatballs into boiling broth and reduce heat to simmering (medium low usually). Cook for 10 minutes. Add spinach and cook for 10 more minutes. Serve with french bread if you have it.