HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a shallow bowl wide enough to immerse croissant, whisk eggs until light yellow. Add milk, half& half, vanilla and seasonings and mix together. Slice croissant and spread cream cheese on bottom half. Lay sliced fruit on top of cream cheese and cover with top croissant half. Dip in egg mixture and fry in butter till brown. Flip over and brown other side.
Melt 1 teaspoon butter in skillet over medium-high heat, then arrange mushrooms in as much of a single layer as possible to obtain maximum contact with skillet. Sprinkle with salt, pepper and garlic powder. You can add a bit of onion powder too, if you like. DO NOT STIR. Sorry to yell, but it's important. You can stir it in a couple of minutes and continue to flip them around every few minutes until they're done. Set aside. Boil the pasta until al dente, but --. -- while pasta is cooking, melt the remaining 2 tablespoons of butter over medium-high heat. Swirl it around so it doesn't burn; you want it to brown, but not turn bitter, so watch it very carefully. Continue stirring until the butter turns tan, then remove from heat. It will continue to cook in the pan, so take that into account. What you want is a medium-brown colored butter with a nutty aroma. OMG! YUMMAGE! Oh. Heh. Sorry. Drain pasta well, then fold in the browned butter. (Oops, I drooled. Time out while I go change my shirt). . (K, I'm back.) Combine the cheeses. Stir mushrooms and cheeses into pasta and serve.
Preheat oven 163 or 325F. Place roast on rack in shallow roasting pan. Season with salt and pepper to taste. Insert termometer in center of meat. Roast for 45 minutes. Meanwhile in a small saucepan combine cornstarch and nutmeg. Stir in apple cider. Cook over medium heat,stirring constantly,until mixture is thickened and bubbly. Cook and stir 2 minutes more. Reserve 1/2 cup of mixture. Add fruit bits to remaining glaze,set aside. Arrange turnips,carrots,apples around roast.Brush some of the reserved glaze on meat,vegetables and fruit.Roast 30 to 45 minutes more or until thermometer registers 155F,brushing with remaining glaze again after 15 minutes. Cover pan with foil and rest 15 min.Meanwhile bring the fruits and cider glaze to a boil.Slice roast and serve with glazed turnip and fruit and cider glaze.
Combine fruits together in bowl. Sprinkle them with the powered sugar. Combine mayonnaise, a pinch of salt, & lemon juice in a bowl. Pour this dressing over the fruits when serving.
Place a rack in the center of the oven and preheat oven to 425 degrees. Line two baking sheets with parchment paper or aluminum foil and spray with nonstick cooking spray. In a small bowl, whisk together cornstarch, chili powder, red pepper flakes, garlic powder, cumin and ancho chili powder. Set aside. Rinse potatoes and peel with a vegetable peeler. You can leave some skin bits on the potatoes if you want to go for a more rustic fry. Using a sharp knife, slice a 1/4-inch piece off the potato lengthwise. The flat edge will give you a stable base to slice on. Rest the potato, cut side down, and slice potato into 1/4 to 3/8-inch planks. Stack planks in piles 2 to 3 planks high, and slice lengthwise into 1/4 to 3/8-inch strips. In a medium bowl, toss the potato strips with olive oil, Worcestershire sauce and grill seasoning. Sprinkle the cornstarch mixture over the potato slices and use tongs or forks to toss together, making sure that every potato is coated with a bit of cornstarch and seasoning. Spread potatoes in a single layer across the prepared baking sheets. Bake for 30 to 40 minutes, removing the potatoes from the oven 2 or 3 times during baking to toss them together. Cook until potatoes are cooked through and brought to your desired crispiness. Remove from the oven, top with cheese and return to the oven for just a few minutes to melt the cheese. Remove and place onto a platter. Sprinkle with green onions and serve immediately.
Preheat oven to 350°F Grease a bundt pan. Combine all ingredients, mix with an electric mixer for about 5 minutes at medium speed. Pour batter into prepared pan. Bake for 50 minutes, or until brown on top and slightly crispy on the edges. Put your feet up (but not on the counter!) and have a glass of sherry while the cake is baking. Remove the cake, cool in the pan for 5 minutes before turning out on a rack. Sprinkle with powdered sugar, or a sherry glaze. How to make an easy sherry glaze? -- In a bowl, combine 1 cup sifted powdered sugar, 1 t melted butter, and 1 T sherry. Stir in additional water, one teaspoon at a time, until glaze is of drizzling consistency.
Prepare cake mix following the directions on the package but using only 1 cup of water. Stir in the pureed bananas. Bake in 2 greased 9" square baking pans for 30 minutes (cake is done when toothpick comes out clean). ALTERNATE PANS AND BAKING TIMES: 1-9X13" pan = 35-40 minute. 2-8" round pans = 35-40 minute. 2-9" round pans = 30-35 minute. 2-8" square pans = 30-35 minute. 24 cupcakes = 20-25 minute. 12 cup fluted pan (bundt pan) = 40-45 minute.
Take the first 6 ingredients and pop them into the oven. Roast them for about half an hour at 200°C. At the same time, put the water to boil. Once it is boiling, add the bay leaves and the barley and leave it to simmer until the barley is chewy - about 25 minutes. When the barley is almost cooked and the roasted veggies almost done, add a tbsp of olive oil to a hot pan and cook the onion until translucent. Add the peas and after another couple of minutes add the spinach. Stir and cook with the lid on for 2-3 minutes, then add the grated garlic and toss to cover. Drain the barley and add it to the pan, together with the roasted veggies and the dressing (made with the last 5 ingredients). Toss to cover. Optional: add a couple of finely sliced chilies.
Heat oven to 375 degrees. In a 9x13 pan, drizzle chicken breasts with olive oil. Season with garlic powder, seasoned salt and pepper. Bake for approximately 20-30 minutes. Pour some of the alfredo sauce in baking dish and on the chicken and cook for 10 more minutes. Top with cheese. Return to oven just for melting the cheese.
Heat 1 Tbsp bacon drippings in large heavy pot; add onions, garlic and green pepper and saute over high heat 4 minutes. Add rest of drippings and flour and cook over medium low heat, stirring, until flour mixture is golden and a bit thickened. Stud chunk of potato with whole cloves and add to soup along with next 8 ingredients (diced potatoes through bay leaf) plus 6 cups water; cover and simmer for 30 minutes. Add fish, cover and let simmer 8 more minutes; remove and discard the potato chunk with the whole cloves stuck in it. Pour chowder into 4 soup bowls, top with lemon slices and serve hot.
In a medium size skillet heat Olive Oil. Sprinkle the Chicken on all sides using Seasoning Mix. Amount would be your preference. (You can find this mix in your spice aisle or I suggest 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp pepper). Brown Chicken (with skins) on all sides, using medium heat. Transfer breasts to dutch oven (Meat up/bone down). In same skillet, Saute Onion, Garlic in 2 Tablespoons of White Wine until tender and wine has almost evaporated. Spoon onion mixture evenly over each chicken breast. Gently spoon mushroom soup over chicken pieces and onion mixture. Add Cream and remaining White Wine, pouring evenly in-between chicken pieces. Using soup can, add Water and Worcestershire Sauce, mixing well with any leftover soup. Pour gently over soup covered chicken. Cover and SIMMER on Low to medium low heat for 25-30 minutes, checking several times. In saute skillet, add sliced mushrooms and cook until they begin to slightly darken. Spoon sauted mushrooms on top of chicken the last 10 minutes of cooking. For plenty of sauce, make sure it doesn't cook down, lower temperature and add more water, cream, or wine if necessary. Check for tenderness with a fork. Serve over rice.
Melt butter, water and choc. in double boiler over med. heat. After that melts, cool, add egg yolks, sugar and vanilla. Layer cake in 8 small layers. Use as Filling and frosting.
Place the ham on top of one slice of bread. Place the cheese on top of the ham. Place the other slice of bread on top of the cheese. Enjoy!
Heat oil in a large saucepan and add the potatoes, garlic and onion. Saute over a low heat for 5 minutes. Add the cayenne pepper, cumin, garam masala and cilantro. Stir well. Add the vegetable stock and bring mixture to a boil. Cover the pan, reduce heat and simmer for 20 minutes. Add peas and continue to cook the soup for another 5 minutes. Ladle into four individual serving bowls and spoon a tablespoon of yogurt on top of each. Enjoy.
Bring the water to boil adding a dash of salt. Add at the same time to the water (while it's warming), the vanilla extract, cinnamon, cardamom & steel cut oats. Allow oats to cook for about 10-15 min at medium heat until soft and stirring intermittently. Add chopped apples and let simmer 5 more minutes. Add in sweetener to taste(sucranat sugar or agave) and Chia seeds and mix well. To thin out you may add Almond milk to desired texture. Sprinkle a little flaxseed meal on top.
Place the Brine soak ingredients in a glass or stainless steel container. Sprinkle with canning salt and cover with cold water. Let stand for 1 hour or refrigerate overnight, rinse well and drain. Squeeze out excess water. You`ll have 4 cups of well packed veggies. In a large heavy bottom pot prepare vinegar solution by adding all it`s ingredients bring to a boil then add the drained vegetables and simmer for 10 minute Add food coloring if desired. Fill jars, leaving 1/4-inch head-space. Process pints for 10 minute in boiling-water canner.
1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated. 2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg. 3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally. 4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approximately 20-22 minutes in a 350F oven or until they are golden brown.
Preheat oven to 375f or 190c; line muffin cups with papers. Cream butter and sugar till light and fluffy (make sure the butter is room temp so the mixture doesn't clump) . Beat in eggs one at a time. Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla. Divide evenly among pans and bake for 18 minutes. Let cool in pans and enjoy! :).
In a heavy saucepan, bring orange juice and water to a boil; add barley, reduce heat. Cover and cook 35-45 minutes. Remove from heat; let stand 25-30 minutes. Drain; reserve. In large bowl, combine vinegar and mustard. Whisk in oil to create dressing. Stir in parsley and rosemary. Add reserved warm barley, peppers, and scallions and toss to to coat. Season with salt and pepper , if desired. Refrigerate. Let stand at least 1 hour before serving.
Grate potatoes in the food processor. If you can grate with a large hole, use the largest. Grate onion. Place in large bowl. Add eggs, Beat them first. Add rest of ingredients including oil. Mix well. Place in a greased, large pan in a thin layer. Bake at 375 till brown and crispy. For extra crunchy kugel, add about 2 extra tablespoons of oil to the pan and place the pan in the oven to heat the oil, then put in the kugel.
Heat the olive oil in a saucepan, add the cherry tomatoes, spring onions and garlic and fry for 4-5 minutes, or until softened. Add the balsamic vinegar and simmer for 3-4 minuutes. Add the sugar and fish stock and boil for 4-5 minutes, or until the liquid has reduced slightly. Add the cooked pasta, lemon juice and crabmeat and stir. Heat gently for 1-2 minutes. Remove from the heat and stir in the cream cheese and dill. Spoon into serving bowls, garnish with lemon wedges and serve.
Stir the sugar and cornstarch together in heavy-bottom saucepan. Drain the mandarin oranges over a 2-cup measuring cup. Add water up to the 1-1/3 cup mark. Add liquid mixture to sugar and cornstarch in saucepan. Stir over medium heat until thickened. Remove from heat. Add the butter and one half of the can of undiluted orange juice. (Make the rest into orange juice for drinking). Add the mandarin oranges and stir gently. Heat gently over low heat for a couple of minutes, if desired, stirring occasionally.
Deskin and deseed each tomato, chopping the remaining flesh finely. Put into a bowl. Add the remaining ingredients and mix well. Allow to marinate for a minimum of two hours before serving.
Heat oven to 350°F. Combine ingredients in a 1 1/2 quart buttered casserole dish. Cover and bake for 45 to 60 minutes or until bubbly.
For the cake: Preheat the oven to 350 degrees F. Butter a 7 by 11-inch baking dish. In a medium saucepan, bring the figs, cinnamon sticks and 2 cups water to a boil and then let simmer over medium heat until almost all the liquid has evaporated, about 10 minutes. Discard the cinnamon sticks. Set aside. In a food processor, beat the softened butter with the brown sugar and vanilla extract until the mixture is creamy, about 2 minutes. Beat in the eggs, 1 at a time, scraping down the side of the bowl after each addition, and continue beating until the mixture is light, about 3 minutes. Add the fig mixture and process until pureed. Add the flour and baking soda. Pulse just until a smooth batter forms. Set aside. Scrape the batter into the prepared baking dish and bake until the fig cake is springy and a toothpick inserted in the center comes out clean, 50 to 60 minutes. For the toffee sauce: In a medium saucepan, melt the butter, add the brown sugar and continue cooking for 5 minutes. Add the heavy cream, bring to a boil, stirring once in a while over moderate heat until it starts to thicken, 8 to 10 minutes. Stir in the vanilla. Keep warm. For the candied figs: In a small saucepan, bring the sugar and 1 cup water to a boil. Let it simmer until it reaches 300 degrees F on a candy thermometer, about 10 minutes. Turn off the heat. Place the figs, flesh-side down, on a tray lined with parchment paper. Pour the sugar mixture over the figs to coat them. Let cool at room temperature for 10 minutes until ready to serve. Using a fork, poke holes all over the top of the warm fig cake. Drizzle half of the hot toffee sauce over the cake. Return the cake to the oven and bake for 5 minutes longer until the toffee sauce is bubbling around the edges but not fully absorbed. Serve the pudding warm with the remaining toffee sauce, ice cream, if desired, and candied figs.
Spray 9x9" pan with non-stick cooking spray. Heat oven to 350 degrees. Sprinkle hash browns and vegetables in bottom of pan. Brown together sausage, onion, sage. Place on top of hash brown/vegi mixture. Whisk eggs, milk, salt and pepper. Pour over entire mixture. Sprinkle cheese on top. Bake covered for 30mins, uncover and bake for another 30mins or until center is done. Enjoy!
Preheat oven to 350°F Line bottom of 8-inch springform pan with 2-3/4-inch high sides with parchment paper. Spread pan and paper with vegetable oil spray. Sprinkle pan with 2 tablespoons sugar. Finely grind nuts with 2 tablespoons sugar in processor. Transfer nut mixture to large bowl. Mix in 10 tablespoons sugar and cocoa, then oil. Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Fold whites into cocoa mixture in 3 additions. Spoon batter into prepared pan; smooth top. Bake until cake puffs and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool cake in pan on rack about 30 minutes. (Cake may fall.) Cut around pan sides to loosen cake. Remove sides of pan and cool cake completely. Sprinkle cake with powdered sugar.
Filling: Combine sugar, flour, cocoa and salt in a saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly until thick. Pour a small amount into beaten eggs and stir well. Return to hot mixture and cook for 2 more minutes. Remove from heat. Add butter and vanilla, mixing well. Pour into a pie shell and set aside. Meringue: Preheat oven to 350. In a mixing bowl, beat egg whites on high speed of the electric mixer, gradually adding sugar and vanilla. Beat until mixture holds firm peaks. Spread meringue over pie. Bake for 12 to 15 minutes or until browned.
Bring 4 cups water to a boil in a 4-qt. heavy saucepan. Add rice and 1/2 teaspoons salt and cook, covered, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered for 10 minutes, then fluff rice with a fork and keep covered. Meanwhile, heat 1 tablespoons oil in a 10-12 inch heavy skillet, preferably cast-iron, over moderately high heat until hot, but not smoking. Add sausage, in two batches, and cook stirring occasionally, until browned, 2-3 minutes per batch; transfer with a slotted spoon to a bowl. Add okra to skillet and cook, stirring occasionally, until browned, 2-3 minutes. Transfer to another bowl. Heat remaining tablespoons of oil in skillet over moderately high heat until hot, but not smoking. Add onions and bell peppers and cook, stirring occasionally, until softened and browned, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add okra, stock, remaining 1/4 cup water, 1 teaspoons salt, and pepper, bring to a simmer, and simmer, uncovered, stirring occasionally until liquid is slightly thickened and reduced to just below surface of solids, 10-12 minutes. Stir in sausage and toss with rice , scallions, and salt and pepper to taste.
Preheat oven to 325 and line a standard cupcake tin with papers. Whisk together flour, baking powder, and salt. Put butter and chocolate in a bowl over boiling water and stir until melted. Remove and let cool slightly. Whisk into chocolate mixture the granulated sugar. Add eggs, and stir until smooth. Add vanilla. Lastly, stir in flour mixture. In a separate bowl make the peanut butter mixture by combining all ingredients and stirring until smooth. Assemble cupcakes by spooning in 2 T of the chocolate batter into each cup. Follow this with 1 T of peanut butter. Repeat with 1 T of chocolate batter and then 1 teaspoon of peanut butter. Swirl the batter with a toothpick before baking for 30 minutes or until the point where a toothpick comes out with only a few moist crumbs. No frosting necessary here. (Or so I'm told!).
Add all ingredients except fish in a large resealable plastic bag and mix well. Add fish and refrigerate to marinate for 15 minutes. Remove salmon from marinade and discard marinade. Grill on a greased grill rack over medium-high heat 5-6 per side for slightly rare salmon or cook until fish flakes easily with a fork.
Cook bacon until crisp; drain on paper towels. To skillet drippings, add beans and saute for 10 minutes. Add garlic; cook 2 minutes. Stir in tomatoes, salt, and pepper. Heat through. Stir in bacon and almonds.
In a medium pot, whisk together milk, flour, and mustard powder until smooth. Heat over medium high heat, whisking constantly, until mixture bubbles and thickens. Reduce heat to low. Add Cheez Whiz, parmesan cheese, and pepper. Stir until cheese are melted. Remove from heat and set aside. In a deep skillet, cook beef, onions, zucchini, and garlic over medium heat over high heat until meat is no longer pink. Break up any large pieces of beef while it's cooking. Drain off any liquid or fat in pan. Stir in tomatoes and cook 1 more minute. Add cooked pasta and reserved cheese sauce. Mix well and cook until heated through. Remove skillet from heat. Sprinkle macaroni mixture with shredded cheese. Cover and let stand 5 - 10 minutes before serving.
cook pasta in 1.5L water with 1tbsp salt until al dente. while pasta is cooking, heat oil in a saucepan with the garlic, pepper blend and a pinch of salt until the garlic is golden (note: sometimes I use the olive oil the sun-dried tomatoes are packed in). add the meat until coated in the sauce and warmed through. turn off heat and let the garlic sauce stand drain the cooked pasta, then return to the pan on medium heat. Add the butter and coat the pasta in the melted butter. Add the garlic sauce and mix well. Season with salt, bacon bits, and parmesan as you like. Serve with a side salad of mixed greens for a bit of balance.
In a large pot, bring the chicken broth to a light boil. Add in chopped tomatoes; simmer on low. Meanwhile, in a skillet, heat the butter, and saute the onion, add in the chiles; cook 2-3 minutes. Stir in cumin and chili powder, then flour, blending well. Gradually add in the half and half; stir to combine. Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 15 minutes, stirring often. Add in the cheese and sour cream carefully, stirring often. Add in the cooked chicken; mix until combined. Top with crushed tortilla chips, and grated cheddar sprinkled on top.
Preheat the oven to 350 degrees F. Place the almonds in a small baking sheet and lightly season with Essence. Roast until fragrant and light golden in color, about 6 minutes. Remove from the oven and let cool slightly. Drain the olives, reserving the brine. Form 1/2 teaspoon of blue cheese around each almond sliver and stuff each into an olive. Return the olives to their jar, layering with the garlic and peppercorns. Pour the reserved brine over the olives to completely cover. Tightly cover and shake well. Let marinate refrigerated and sealed for at least 2 days.
Take your roast out of the fridge and let it sit for an hour or 2 to come down to room temperature. This will help the fibers in the meat relax and is key to a tender moist end result. Preheat oven to 450 degrees. Pat the roast dry with paper towels to get off extra moisture. Mix butter, mustard, horseradish and garlic together then smear all over your roast. It will be a little thick and goopy but it gives it great flavor. Place the roast FAT SIDE UP and or bone side down (so the fat juices will run down into the meat while cooking) into a shallow baking pan. I use a cooling rack placed into the pan then put the roast on top of that so that the roast is up off the bottom of the pan. Don't add water or cover the roast and once the roast is in the oven try not to open the door unless you absolutely have to. Insert a meat thermometer and place into the preheated oven. Cook uncovered for 15 minutes then reduce the temperature to 325 degrees. Cook until the meat thermometer reaches 135 degrees for medium rare. Remove from oven, place meat on cutting board and place foil over the roast. DONT CUT INTO THE MEAT!and dont take the thermometer out or it will release juices and you will ruin your tasty expensive dinner. Let it sit for at least 15 minutes under the foil. The temperate of the roast will continue to rise and cook the roast. I have let mine sit for 45 minutes before while i am finishing up the rest of the meal and it comes out perfect. IF YOU WANT AU JUS SAUCE then just pour the drippings into a glass measureing cup wait for the fat to rise to the surface and skim the fat off. Place the same roasting pan over the top of the stove and add 2 cups of water or beef broth. Bring to a boil while scrapping the bottom of the pan to get all the good crusty bits off the bottom of the pan. Stir in the pan drippings from the glass measuring cup and stir until bubbly. Taste and add salt/ pepper or beef bouillon granules if needed for added flavor. Serve this over sliced roast.
Spread each piece of bread with approximately 2 tablespoons cream cheese, follow with the relish. Then on one slice of bread alternate the Jarlsberg and ham, top with sprouts (now is the time for sunflower seeds if you are using them) and the other slice of cream cheese and relish bread. Try not to "mush" it down. This easily serves 2 for lunch. It is sort of a copycat from the long gone Perfect Recipe at Stanford Shopping Center in Palo Alto, CA.