HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut baguette into slices. Butter and then sprinkle garlic powder each piece, and bake till lightly golden brown. Mix garlic powder, Parmesan cheese, and salt in the ricotta cheese, till a lovely blended taste. Dice tomatoes in small cubes, add Olive Oil, and small strips of fresh basil leaves, cut into thin strips. Spread the ricotta mixture, generously on the cooled garlic bread slices. Top with tomato mixture and bake at 350F for 10 minutes. Enjoy!
Combine the yogurt, cream and zest in the canister of the ice cream maker and follow individual machine's operating instructions. If there is no ice cream maker, mix everything by hand and place it in a metal container in the refrigerator. Mix it by hand six times, about once every half hour, over the course of the day. Scoop ice cream onto a slice of honeycomb, drizzle with honey and garnish with a sprig of lavender. Serve.
Combine apples and sugar in large saucepan. Stir. Let stand until juice begins to release. Stir as you bring it to a boil over medium-high heat. Boil hard for 1 minute. Mix in tapioca, cinnamon and lemon juice. Boil hard for 1 minute more. Pack into hot sterilized quart jar to within 1/2 inch from top. Place sterilized metal lid on the jar and screw metal band on securely. Process in boiling water bath for 20 minutes. Repeat for as many jars as you like. Makes 1 quart; enough for 1-9 inch pie.
Chop one of the onions and cook gently in half of the oil. Add the chilli and spices and cook for a minute. Add the salt and cauliflower to the pan, turn in the mixture then pour in the stock and the tomato puree. Bring to a simmer, cover and cook for about 10 minutes until almost tender. While the cauliflower is cooking in the curry sauce, slice the remaining onions into rings. Heat the rest of the oil in a frying pan and cook the onion rings until crisp and deep golden. Drain on kitchen paper. Add the tomatoes to the pan and cook for a further 3 minutes. Serve topped with the onion rings and garnish with fresh coriander.
Set oven to 350 degrees. Set oven rack to the second lowest position. Grease a 13x9-inch or an 11x7-inch pan (the cheesecake mixture will be higher if made in the 11x7-inch pan, but will bake out just as well, I actually prefer to bake the cheesecake in that size pan) baking pan. In a medium size bowl, mix the flour and brown sugar until blended. Cut in the 1 cup butter until mixture resembles coarse crumbs (I do mine on the food processor). Add/mix in coconut, oats and chopped pecans or walnuts; stir until well mixed. Press the mixture into the bottom of prepared baking dish (this might be a bit "fiddly" as the mixture will be very crumbley, don't worry if there are small areas in the pan that you did not cover, it will all spread out when baking). Bake for 20 minutes, or until crust is lightly browned. Cool on wire rack for 10-15 minutes. Meanwhile, to make the topping, in another bowl, beat cream cheese, sugar, eggs, vanilla and lemon peel with an electric mixer until blended and smooth (about 5 minutes). Pour over crust, and spread evenly. Bake for 40-45 minutes, or until center is set. Cool completely in pan on a wire rack. Spread with fruit filling over cooled cheesecake. Cover pan and refrigerate for a minumum of 6 hours (or overnight). Cut into 18 bars.
Cook the pasta by following the package directions; drain and set aside. In a big non-stick skillet, cook the ground beef, celery, and onions over med-high heat for 5-7 minutes or until beef is browned; drain off fat. Add the cooked pasta and the rest of the ingredients to the skillet; stir it all together. Bring to a boil; reduce heat and cook 10 minutes, stir often.
mash bananas with a potato masher, don't use a blender, it gets too runny. add everything else and mix well. pour into a greased loaf pan (you could probably use muffins tins and bake for less time, haven't tried). bake at 350f for about an hour or until knife inserted comes out clean, remember it will firm up a little while cooling.
Preheat oven to 450 degrees. Fry bacon and remove from pan. Drain. Set aside. Melt 3/4 stick butter in deep pan and add flour, stirring constantly. Add chicken broth. Stir. Add hot milk. Stir. Add cheese and salt. Bring to boil. Reduce heat. Cook slowly for 20 minutes, stirring constantly. Cool to lukewarm. Whip cheese sauce with wire beater until smooth. Place 1 slice toast in a casserole dish and top with 3 slices bacon. Add 5 slices turkey. Cover with the whipped cheese sauce. Sprinkle with a little melted butter, Parmesan cheese, and paprika. Bake 10-15 minutes until golden brown.
Peel, core and quarter apples. You will need 3 to 3-1/2 pounds per quart of applesauce. Place in large saucepot. Cook apples with just enough water so they don't stick. Cook over medium heat until soft. Puree in food processor or food mill until smooth. Return to pan and bring to a boil. You may add sugar if desired. Taste to see how sweet the apples are. You can also add cinnamon, nutmeg or allspice the last 5 minutes of cooking time. Keep applesauce boiling and ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust two piece caps. Process pints and quarts for 20 minutes in a boiling water canner. If you like chunky sauce, only puree half of the apples and crush the other half with a potato masher. Prep time is an estimate as it depends on how many quarts of sauce you are preparing.
In a bowl, mix together the Bisquick, yogurt, and rosemary until a soft dough forms. Sprinkle a small amount of Bisuick on a flat surface and place dough onto it. Lightly coat top of dough with Bisuick. Add more Bisquick if dough is too sticky to knead. Knead dough five times. Roll dough out to less than 1/2 inch thickness. Cut circles with cutter; place on ungreased cookie sheet. Sprinkle tops with sugar, if desired. Bake at 450 degrees for 8-10 minutes.
Remove a piece of cake the width of an Almond Joy candy from the center of a baked cupcake. Set the candy upright in the hole, then spread a layer of white frosting on the cupcake. For the groundhog's eyes, trim the ends from a white jelly bean, stick them in place with frosting, then dot them with black decorators' gel. Add a tiny triangle cut from a watermelon slice candy for a nose, brown M&M's Minis for ears and cheeks, and a tiny rectangular piece of white jelly bean for teeth. Sprinkle chocolate cookie crumbs around the partially emerged groundhog, and he's ready to greet his fans.
Preheat oven to 350 degrees. Make a cut lengthwise on the plantain peel; open it and cut the plantain into two halves, again lengthwise. Grease a baking sheet or cover a sheet with foil; place the plantain over is peel on the tray. Insert the cloves, distributing them evenly along the two halves. Sprinkle some of the raw sugar and allspice over. Put small amounts of butter or oil on the plantain halves and sprinkle the coconut or cheese over top. Bake about 45 minutes or until the plantain become golden. Remove from oven and discard cloves.
Preheat the oven to 375 degrees F. Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
Place parsley, garlic, bread crumbs, cheese, onion, hard cooked eggs, bacon, salt, pepper, and oregano in a bowl and mix thoroughly. Lay the steak flat on the counter. Spread mixed ingredients on top of steak. Fold edges in and roll. Tie securely with string. Dip rolled and tied steak in beaten egg then in flour. Heat oil in skillet and saute on all sides until golden brown. Place in a roasting pan. Add water and roast in a 350 degree oven for 45 minutes. Cut into 1& 1/2 inch slices and serve as is, or pour spaghetti sauce over the steak, if desired.
Preheat oven to 350°F (180°C). Lightly grease 1 quart (1L) round baking dish. Arrange uncooked chicken breasts in single layer in prepared dish. Combine 1/4 cup apple juice, salt and pepper, in a small bowl. Brush all of juice mixture over chicken. Apple: Peel if preferred-not mandatory. Cut lengthwise into quarters, remove stem, core and seeds. Chop into 1/2 pieces, place in large bowl. Onion: Chop coarsely, toss chopped onion with apple pieces. Stir croutons, raisins, brown sugar, curry, poultry seasoning and garlic powder into apple-onion mixture. Toss with remaining 3/4 cup apple juice. Spread crouton mixture over chicken. Cover with foil or lid; bake 45 minutes or until chicken is tender. Garnish if desired.
NOTE: if using deep-dish crust use 1 1/2 cups squash; if using regular crust use 1 cup squash. Whisk together squash, sugar, eggs, flour, lemon and coconut flavorings, and butter. Pour into pie crust. Bake at 350 F for 30-45 minutes. Pie should be set and barely golden brown on top. Can be served with Cool-Whip or other favored whipped topping.
Mix all ingredients. Saute over high heat only til garlic is lightly brown. Toss with favorite pasta. I like to add smoked salmon on the side so that the diner can eat it along side or mix it in or add a light dusting parmasean cheese.
Heat the oil in a heavy large skillet over medium heat. Add the sausage and saute, until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the sausages to a plate. Add the onion to the pan drippings in the same skillet and saute, until translucent, about 4 minutes. Add the spinach and garlic. Saute, over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked sausages. Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixtures. Repeat layering. Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours. Preheat the oven to 400 degrees F. Bake strata uncovered until puffed, golden brown, and cooked through, about 25 minutes. Let stand 5 minutes before serving. Serve hot.
Preheat oven to 350. Pour 2 tablespoons green enchilada sauce into the bottom of a 13x9 glass baking dish. In large bowl, mix shredded chicken, green chilis, cream cheese, onions, 1/2 cup shredded cheese, and 2 tablespoons of the green enchilada sauce. Spoon mixture evenly into corn tortillas and roll up. Line up tortillas, touching each other, fitting as many tortillas as you can (but not on top of eachother.). Pour remaining enchilada sauce over rolled tortillas. Sprinkle remaining shredded cheese over sauce and cover the 13x9 with foil. Bake in a 350 degree preheated oven for 40 minutes. Remove from oven and let sit at room temp for 10 minutes before serving.
Drain grapefruit and cherries, reserving juices. Bring reserved juices and sherry to a boil in a medium saucepan. Remove from heat; add gelatin, and stir 2 minutes or until gelatin dissolves. Chill 30 minutes or until consistency of unbeaten egg white; stir in grapefruit, cherries, and pecans. Pour into a 6 1/2-cup mold. Cover and chill 8 hours or until firm. Unmold onto a serving dish.
Add Sugar and Yeast to one of the cups of Warm Water. Stir gently and set aside for five minutes, allowing yeast to get foamy and bubbly. In a large bowl, combine Flour, Soup Mix, Salt, and mix together to combine. Make a well in the center of the flour and add Yeast mixture, the other cup of Warm Water, and Olive Oil. Bring together with hands until dough begins to form. Turn out dough onto floured surface and knead for 10 minutes. Place dough in an oiled bowl, cover with saran wrap, and set a side to rest for an hour and a half or until doubled in size. When dough has rested, preheat oven to 400 degrees. Line a baking sheet with parchment paper. Remove dough from bowl and work into desired shape. Place on baking sheet, cover, and let rest for another 45 minutes to an hour. Uncover dough and brush top with egg wash. Put in oven. Let loaf bake at 400 degrees for the first 15 minutes, then turn down oven to 350 degrees for the last fifteen minutes. Remove bread and let cool on rack before eating.
In a medium bowl, combine yogurt, sour cream, cucumber, dill, garlic powder, lemon juice, salt and pepper. Mix well. Refrigerate at least 1 hour.
Combine the dry ingredients and stir until well blended. Place in a 3x4-inch ziplock bag and seal. Attach a gift tag with the directions on how to prepare the dip. To prepare dip: Combine the Mexican Fiesta Dip Mix with mayonnaise and sour cream. Stir until well blended. Cover and refrigerate. Dip is better if made 8 hours before serving.
In a bowl, combine all the ingredients except casings (you will need 3 hog casings, rinsed). Cover tightly with plastic wrap and refrigerate for 2 days. *Don't be shy with spices as the meat will absorb most of them, making the sausage weaker in taste. When ready to grind, remove meat from fridge and process. Cover with plastic wrap making sure it touches the meat, and transfer to the refrigerator for 30 to 45 minutes or until meat is cold again. Place hog on a lightly greased nozzle, remove meat from fridge and process, making sure casings are not over stuffed. Prick meat on both sides. To make links, press where link should be made and turn the casing one way. Repeat with the next casing but twisting the opposite way. There are three options.... - If wanted to smoke sausages, dry the casings for 2 hours on a drying rack or wire rack using a fan. Place in a smoker or BBQ for 3-4 hours using wood chips. If using a BBQ, place links on indirect heat source at 160°F. - If cooking right after making them, refrigerate until ready to cook. Add a little olive oil in a medium skillet over medium heat and cook for 12-14 minutes, flipping every 2 minutes (using a net for preventing from splatting). - If cooking on the BBQ, grill links at 350°F for 10-12 minutes flipping every 2 minutes. Reference.... For 2 lbs. of meat, it makes about 8 sausages (1/4 lb. each) and it's good for 4 people. Five pounds of meat will make 20 sausages therefore 10 servings. Also if there's any leftover casings which there probably will be, put them in a container, add plenty of salt, close the lid and transfer to the refrigerator. They will keep for a long, long time!
Wash the spinach well and trim the stems. Place the spinach in a pan with just the water that clings to the leaves. Sprinkle with the nutmeg, cover the saucepan and steam for 2 to 3 minutes, until the leaves are wilted. Drain any excess liquid. Finely chop the spinach and return to the saucepan. Beat the cream cheese in a small bowl until fluffy. Gradually beat in the heavy cream until blended. Stir the cream cheese mixture into the chopped spinach. Cook over medium heat, stirring frequently, until blended and creamy. Serve immediately. Enjoy!
Combine flour, sugar, baking powder and salt in mixing bowl. In a separate bowl, combine milk, eggs, oil and Key Lime Juice. Stir liquid ingredients into dry ingredients just until all are moist, do not overmix. Spray Large muffin tins lightly with cooking oil. Layer batter and coconut by filling tins 1/2 full with batter, then 1 tablespoon of coconut, then fill to about 1/4 inch from top with batter and top with 1 tablespoon of coconut. Bake at 400 degrees for 25-28 minutes, until tops are brown and the coconut is toasty. Remove from oven and let cool for 5 minutes, run a knife around the muffins and place on serving dish or store in airtight container.
Mix the ingredients together and season to taste. Shape into 6 burgers (more or less depending on your tastes) and fry until brown, turning once. I like to throw the dry ingredients into a food processor for a more uniform texture. I also fry only what I need and keep the rest waiting for me in a tupperware for later. Garlic, salt and pepper are nice seasonings to add. NOTE: If you find that they are mushy inside, make your patties smaller or thinner. If you shape them too large or too thick then they won't cook right.
Whisk chili sauce, soy sauce, garlic and ginger in small bowl; set aside. Heat oil in a large skillet. Pat dry the salmon with paper toweling. Season with salt & pepper, if desired. Place salmon fillets in skillet and cook over medium heat on one side about 2 minutes. Flip fillets over and add the prepared sauce over the top, scooping over to glaze. Cook for about another 2-3 minutes, allowing sauce to thicken while the salmon cooks. Remove salmon with sauce from pan and serve warm.
PREP: Place oven rack on middle setting and preheat oven to 350 degrees. If using a less fatty meat, use a non-stick cooking spray to lightly coat the inside of your loaf pan. (If using ground beef, it is unnecessary to spray or grease your pan.). Lightly press the separate 2 tbsp of the packed brown sugar into the bottom of your loaf pan. Put like ingredients into prep bowls for ease in mixing later - this helps when you'll only have one hand (especially at least the dry ingredients of bread crumbs, salt, and pepper). Hint: thaw meat fully and bring cold ingredients (eggs, pasta sauce, sauce ingredients, etc) to room temperature prior to combining - this will aid in even cooking and correct cook time. (Waiting for items to reach room temperature is the bulk of your prep time, so your actual "work" prep time v. "waiting" prep time is about 5 min of work and 15-20 min of waiting.). SAUCE: Stir the remaining tbsp of brown sugar and the rest of the sauce ingredients in a bowl until combined. Sauce should be slightly runny. With a spatula, lightly drizzle some rows of the sauce over the brown sugar in the bottom of the loaf pan. Do not fully cover. Set the remaining majority of the sauce aside. LOAF: In a small skillet, sweat the diced onion over low heat. Half way through, add the garlic. (The onions and garlic do not cook inside the loaf and therefore you must heat them before.) Do not let them brown or carmelize. In a large mixing bowl, gently break up the meat with one hand (keep your other hand free and clean to hold the bowl and add in your other ingredients). When they are cool enough, slowly add in the onions and garlic until completely folded. Then add the pasta sauce, parsley, basil, garlic powder, and marjoram until blended. Next, you will alternate combining the dry ingredients (bread crumbs, salt, pepper combination) and half of the beaten eggs. Repeat dry ingredients and eggs until fully mixed. Shape mixture into a loaf and transfer it into your loaf pan. Gently press the loaf down and against the sides until you have a flat top service (as the meat cooks, it will pull away from the sides and form the classic "loaf" shape"). Pour the majority of the sauce over the top of your loaf and spread it evenly until covered (I like to keep just a tiny bity of sauce to drizzle over the loaf when there is about 10 min of cook time left, but you can add it all at this point if you like). Bake for 1 hour to 1 hour 15 minutes, checking occassionally. Add more sauce when and if necessary. Let cool for at least 10 minutes before serving.
Scrub the potatoes and peel them if you wish--I don't. Cut them into chunks and boil them until tender. Meanwhile, peel and chop the onion. Peel and grate the carrot. Wash and chop the cabbage. In a large cast iron skillet, cook the ground beef until it is browned and no pink remains. Use the oil if the beef is very lean and inclined to stick. Remove it to a deep casserole using a slotted spoon. If there is more than a tablespoon of fat left in the skillet, drain most of it off. Saute the onion in the remaining fat, then add the carrots, cabbage, and crushed tomatoes. Add all the seasonings and simmer until everything is getting soft--just a few minutes. Put the veg in the casserole and stir them up with the meat. Drain the potatoes and mash them with the butter and buttermilk. Season lightly with salt and pepper. Spread these over the meat and veg mix in the casserole. Sprinkle a little paprika over top, if you like. This can be baked at once or refrigerated for up to 2 days (well sealed!). Bake at 350°F. The time will depend on whether it goes in hot or cold; 45 minutes if it goes in warm (at once) or 1 1/2 hours if it is chilled.
Combine sugar, flour (1/2 cup + 2 TBS) and salt in a saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly. Gradually stir in 1 cup hot mixture into the beaten eggs. Add egg mixture to remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat. Refrigerate 1 hour. Combine whipping cream, half and half and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine. Add crumbled cookies before freezing. Freeze as directed using your ice cream maker manufacturer's directions.
Preheat the oven to 375°F. Rub an 8" springform pan with butter and dust with about 1 Tbs of the Parmesan cheese. Remove the woody ends of the asparagus (hold each spear at both ends and bend it gently- it will snap at its natural breaking point). Peel off the outer layer of the stems. Then cut the asparagus into 1" segments. Cook the asparagus stems for 2 minutes in a saucepan of simmering water; then add the tips and cook for 1 minute. Drain the asparagus and set aside. Heat the olive oil to medium-low in a 10" frypan and cook the onion until soft. Increase the heat to medium and add the zucchini. Cook until the zucchini is soft and golden brown, stirring occasionally. Then add the garlic and cook for more 1 minute. Finally, add the spinach, mix it in, and cook until it is just wilted. Take the frypan off the heat, add the asparagus and the basil, mix in, and season generously with sea salt and freshly ground black pepper. Set aside to cool. Mix together the ricotta, mascarpone, eggs, and 1/2 cup Parmesan. Add the cheese and egg mixture to the cooled vegetables. Mix well and taste for seasoning. Grind some sea salt and black pepper to taste. Spoon the mixture into the springform pan and scatter with the remaining Parmesan over the top. Place in the oven on a baking sheet to catch any drips, and cook for 30 minutes. The top should be light golden brown and the mixture still slightly wobbly in the center. Let the torte cool for 30 minutes. Then put it in the refrigerator for about 3 hours, until the torte has set. Serve with a leaf salad.
Mix together all ingredients. Cover and chill at least 2 hours for flavours to blend.
Mix vegetables with lime juice and let sit 20 minutes. Pile on platter, sprinkle with salt, chile powder, cilantro and jalapeno rings.
In a small pan on medium high heat, melt 1 Tbsp of the butter and add the chopped onion and 1 tsp of the Garlic Salt. Cook until the onions become translucent. Set aside and allow to cool. In a large bowl, mix together the crab meat, green onion, 1/3 Cup White Cheddar crackers, mayonnaise, remaining garlic salt, pepper, soy sauce, dijon mustard, pickle juice, lime juice, cilantro and egg and form into small patties (about the size of the palm of your hand). Mix together the flour and remaining 1 cup of white cheddar crackers and pour onto a large dish or plate. Lightly pat the crab cakes in the mixture on each side and place onto a baking sheet (covered with a piece of parchment or wax paper). Refrigerate the cakes for 1 hour. Into a large skillet on medium heat, pour the canola oil and remaining butter. After the butter melts and the oil is hot, place the crab cakes into the oil and allow to cook (about 5 minutes each side) or until golden brown. Serve.