HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small mixing bowl, beat eggs with milk. Add spinach and tomatoes. Season with salt and pepper. Heat olive oil in a nonstick skillet over low to medium heat. Add eggs and swirl to coat bottom of the pan. Let eggs set, about 2 minutes. Place cheese slices on one side of omelet. Gently fold other half over the top of the cheese. Press slightly. Allow cheese to melt, about 1 minute. Remove from pan, serve with whole wheat toast, and enjoy! Makes 1 serving. VARIATIONS: Use as many of your favorite vegetables in this omelet as you like. You can also replace the Swiss cheese with another type of cheese that's safe during pregnancy, like cheddar or American. (The CDC recommends that pregnant woman avoid soft cheeses, even if they're pasteurized.).
Arrange the raw chicken chunks in a greased 9x13-inch baking dish. Sprinkle about 1/2 cup cheese on top. Spread pepperoni slices over the cheese. Spread with pizza sauce. Cover with foil and bake at 350°F for about 35 minutes. While this is baking, cook spaghetti noodles for 4 people. Rinse, add 1/3 stick margarine and garlic salt. Remove chicken from oven, add remaining cheese and bake until cheese melts. Serve chicken over noodles.
Place squash halves cut-side down in a baking dish with 1/2" of water. Bake for 30 minutes at 400 degrees. Remove and turn halves cut-side up in baking dish. In bowl mix sauce ingredients. Spoon mixture into the cavity of each squash halve. Return to oven and bake 10 more minutes. Serve warm.
In the top of a double boiler set over hot water, combine milk, coconut milk, quinoa, 1/4 cup of sugar and salt. Simmer until the quinoa is tender and most of the milk has been absorbed, about 1 1/2 hours; stirring occasionally. Stir in the remaining sugar and set aside to cool. Just before serving, garnish with shaved coconut.
Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish. In a small pan, melt butter. Stir in the bread crumbs and saute briefly. Set aside. In a small bowl, combine the flour, thyme, salt and pepper. Place 1/3 of the potatoes into the baking dish. Sprinkle 1/3 of the flour mixture evenly over the potatoes and top with 1/2 of onions (if desired). Repeat. Top with remaining third of potatoes and flour mixture. Mix together Chicken stock, whipping cream and mustard. Pour mixture over the potatoes. Bake for 1 hour at 400°F. Turn oven down to 350°F. Lightly spread the bread crumb mixture over the top and bake for an additional 30 minutes.
In a large skillet, heat the olive oil over medium-high heat. Add the gnocchi in a single layer and cook, undisturbed, until golden and crisp, 3 to 4 minutes; turn and cook, tossing occasionally, until golden all over, about 2 minutes. Stir in the tomatoes and cook until heated through, about 2 minutes.
Preheat oven to 350°. Butter and flour a 13x9 inch baking pan. The topping: combine the butter, brown sugar, and pumpkin pie spice in a big bowl. With 2 knives, cut in the butter. Add in the flour and pecans; using your fingers, blend the flour and butter together to make large crumblike pieces. Add in the chocolate chips and quickly work them into the topping. The cake: sift the flour, baking powder, baking soda, salt, and pumpkin pie spice onto a large sheet of wax paper. In a mixing bowl, beat the butter with an electric mixer on medium speed until light and fluffy. Gradually add the sugars, continuing to beat until very light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, alternately beat in the flour mixture and the buttermilk, beating until the batter is just mixed. Add in the vanilla and mix. Spread the batter evenly in the prepared pan. Evenly sprinkle with the crumb topping, pressing it gently into the batter. Bake 40-45 minutes, or until the top of the cake is firm and the streusel is crisp and bubbling. A pick inserted into the center should come out clean. Let cool slightly in the pan on a wire rack. Serve warm, cut into squares.
Preheat the oven to 375 degrees F (190 degrees C). Topping: In a medium bowl, stir together the 3/8 cups flavored bread crumbs, red pepper, yellow pepper, 6 green onions, 3/4 jalapeno, 1 1/2 stick butter, crabmeat, and 3/8 cup mozzarella cheese. Shrimp and Lobster Butter Cream Sauce: In a heavy saucepan, melt 3/4 stick of the butter and saute' the 1/4 cup onions until they turn translucent. Add the 8 shrimp and chopped lobster. Saute' until pink. Add the 3 Tbsp flour and saute' for three minutes. Add clam stock and the remaining 3/4 stick butter. Slowly pour in 1-1/2 cup of the heavy cream while stirring. Then add the 2 pinches cayenne pepper, and when it begins to thicken, add the remaining 1-1/2 cup cream. Finish with the 3/8 cups sherry and season with 2 pinches of salt, pepper and paprika. Grouper Stuffing: In a heavy stock pot, saute' the Spanish onions, carrots, celery and thyme in the 2 sticks butter until the onions are translucent. Add the shrimp and clam reduction then saute' until the shrimp are pink. Add the 3/4 cup sherry, salt and pepper. Remove from heat and stir in the plain breadcrumbs until all of the liquid is absorbed and it can be formed into balls that are tacky, but will not fall apart. Stuffed Grouper: First, cut a piece of grouper to an individual 6 oz serving. Be sure that there are no bones in the fillet. Make a vertical cut down the center of the fillet to 1/4 inch from the bottom, being sure not to cut through the fillet. To form one large pocket, make two horizontal cuts on the inside on either side of the first cut. Stuff this pocket with 4 oz of grouper stuffing. or cut grouper into two 3 ounces pieces and place stuffing between pieces. Arrange grouper fillets in a single layer in a baking dish (three 9x13 inch) or broiling pan and filled with 1/2 inch of water. Spread the crumb topping evenly over the fish. Bake until fish is easily flaked with a fork and stuffing is golden brown (approximately 15-30 minutes). If you have thin fillets, you may broil for 10 minutes instead of baking. Transfer to a plate on a bed of spinach en branche (also posted), decorate with slivers and spoon on the shrimp and lobster butter cream sauce to cover. Serve immediately.
Combine the first three dry ingredients (flour, salt, xanthan gum). Combine the liquid ingredients (oil, honey, water) in a microwaveable bowl. Warm in microwave using 30 second increments until you can mix the liquids. Do not overheat - warm to the touch is best - hot water will kill the yeast. Add the liquid ingredients, dry ingredients, and yeast in the order specified by your bread machine manufacturer (mine is liquid on bottom, dry next, and yeast on top). Use a basic bread and light crust setting. Enjoy!
Melt butter and peanut butter chips in a 3 qt casserole in microwave at 50% power for 2 1/2 minutes. Until chips and butter are melted. (powers and times are approximate). Add 1 can eagle brand milk. Heat to almost boiling (about 4 minutes at 50% power). Add mini marshmallows. Stir in, (marshmallows will not melt completely). Butter a 13 x 9, tupperware will work. Put in 1/2 jar of peanuts, Pour mixture over peanuts. Add rest of peanuts on top. Best if cooled completely before serving.
Cut garlic bulb crosswise. leave peal on for the moment. drizzle each half with 1/2 tbs olive oil each, wrap in foil and place in oven @ 325 Degrees F for about 30 minutes. Remove garlic when soft and squeeze the meat out of the peals into a bowl, set aside. Discard peals. while garlic is roasting: toast paprika and red pepper flakes in a dry saute pan on med heat for about 5 minutes. in a saucepan heat 1 tbs olive oil and add onion with a pinch of salt on medium-low heat and sweat till onions are tender. add paprika, red pepper and garlic to saucepan along with rest of ingredients. Bring to boil, Reduce to simmer. Simmer uncovered for 20 - 30 minutes or until sauce reaches desired thickness.
Bring a small saucepan three-fourths full of water to a boil and add table salt to taste. Add the garlic and parboil for about 3 minutes to soften slightly and mellow the flavor. Drain and let cool. Place the cooled garlic in a small bowl and add the oil, lemon juice, sea salt and pepper. Whisk to dissolve the sea salt and form a dressing. In a salad bowl, combine the parsley, mint and watercress. Drizzle the dressing over the greens and toss to coat evenly. Serve immediately.
Boil water and stir in orange jello until dissolved. Add the 6 oz can of frozen orange juice and stir until dissolved. Add the pineapple and mandarin oranges to the jello mixture and stir. Pour into a 9 x 13 pan and chill until firm. Prepare instant lemon pudding according to package directions, then stir in cool whip. Layer on top of chilled jello and sprinkle with grated cheddar cheese. Chill until ready to serve.
Pour all batter ingredients into a blender and blend for 1 minute or until the batter is smooth, stopping blender and scraping down sides if necessary. (Alternately, you can blend all ingredients using a mixer or hand held immersion blender.). For best results, refrigerate batter for at least 30 minutes before cooking. Lightly grease a non-stick pan with sloped edges. Heat pan to medium. Pour into the pan approximately a scant 1/3 cup of batter and swirl the batter to distribute evenly. Cook for about 2 minutes or until the top of the pancake starts to form little bubbles and the bottom of the pancake is light brown with "specks". Flip the pancake over carefully and continue to cook for another 45 seconds to 1 minute. Be careful not to overcook. Carefully remove pancake to warming dish and continue cooking the pancakes as in Step #3. Grease pan lightly as needed. For filling: you can leave the pancakes plain as my inlaws do or we like to add strawberries cut up and mixed in with some cream cheese; the top garnished with toasted slivered almonds. I've also used homemade applesauce and fresh peaches, too. Use your imagination for pancake fillings. Roll up, bringing both sides of pancake to center. Serve warmed maple syrup (or warmed jam or jelly) on side if desired. Sprinkle top of pancake with powdered sugar for presentation.
Grease a 9x13 inch baking dish. Mix together the eggs, milk, salt, and dry mustard. Spread the bread cubes in the bottom of the dish. Sprinkle cooked bacon and cheddar cheese on top. Pour the egg mixture over the top. Cover with plastic wrap and refrigerate overnight. Then bake at 350 for 45 to 60 minutes.
Cook the onion in hot oil until it is tender but not brown. Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, salt, pepper, oregano and bay leaves. Simmer for 30 minutes. As the sauce simmers keep an eye on it, if it looks too thick add some water up to one cup. While the sauce is simmering mix together the meatballs. To dry the bread I preheat my oven to it's lowest setting (170 degrees) and when it gets to temp I turn it off and place the bread slices in and let the low heat dry them. Remove from the oven and place in a mixing bowl. Preheat the oven to 375 degrees and line a cookie sheet with sides with foil. Soak the dried bread in water 2-3 mintues, then squeeze out the moisture. (Doing this does something to the gluten in the bread that gives the meatballs a wonderful taste and texture). Combine the bread with the rest of the ingredients, mixing well with your hands. Form into small balls (approx 20). Bake for 15 minutes or until they are cooked through. Remove from the pan and add to the simmering sauce. Cook for 30 minutes longer. Serve over hot spaghetti noodles.
Clean spuds and cut into quarters leaving skin on. Boil until fork tender. Drain and add all the above ingredients, lightly toss and season to taste. Serve hot or cold.
Eggs -- In a large bowl, mix all the ingredients except for the tomatoes and chives. Mix well until everything is combined. Pour into a 13x9 pan sprayed with a non-stick spray or Pam. Bake -- In a 350 degree oven, middle shelf, bake for 45-55 minutes. To see if it is done, test like you would a cake -- stick a knife in the center to make sure it comes out clean. Then turn on the broiler, remove your dish and top with the tomato slices and plenty of salt and pepper. Broil 2-3 minutes until the tomatoes soften slightly and the top is lightly brown. Remove from the oven and cover with foil to let it rest. A good 10 minutes before serving. Serve -- Sprinkle with the fresh chives before serving. I don't try to cut this, but rather just spoon it. They are absolutely wonderful and creamy, and a nice change from traditional scrambled eggs. Add some potatoes, bacon or sausage and you have a wonderful meal. ENJOY!
Heat oven to 350*. In large bowl, combine eggs, sugar, salt and vanilla; blend well. Gradually stir in milk. Pour into 6 ungreased 6-oz. custard cups. (If desired, pour mixture into 1 qt. casserole dish.) Sprinkle with nutmeg. Place custard cups in 13x9 inch pan. Pour boiling water into pan around custard cups to a depth of 1 inch. Bake at 350* for 45 to 55 minutes or until knife inserted near center comes out clean. Serve warm or cold. Store in refrigerator.
Prepare Custard Filling: Note: Reserve a small amount of minced peppers for garnish. Preheat oven to 350°F Cut heads of garlic in half horizontally and place cut side up in a roasting pan. Drizzle 1 teaspoon olive oil over each half. Sprinkle pan with 2 to 3 tablespoons water, cover tightly with foil, and bake for 30 to 40 minutes. Uncover and continue baking until garlic is golden brown, 5 to 7 minutes more. Remove from pan and let cool. Squeeze softened garlic from husks and puree in a blender with a small amount of olive oil. In a mixing bowl, whisk egg yolks and set aside. In a heavy-bottomed saucepan, bring cream, bell peppers, and pureed garlic to a simmer and cook for 15 minutes. Gradually add cream mixture to egg yolks, stirring continuously with a spoon. Season with salt and pepper. Make the Masa Tart Shells: Note: You will need a muffin tin with cups measuring 1 1/2 inches in diameter to make bite-size tarts. Preheat oven to 300 degrees. Using an electric mixer, combine masa and shortening. Add salt and powdered chile and mix again. Add chicken stock in 3 batches, mixing well with a spoon after each addition. Dough should be a thick paste; add more masa if too thin. Using your fingers or a small spoon, press dough 1/8 inch thick into each cup of muffin tin. Assemble Tarts: Ladle custard to just under rim. Bake in a water bath for 1 hour and 10 minutes. Remove muffin tin from oven, loosen tarts with a knife, and remove from tin. Sprinkle with cotija cheese and garnish with minced peppers. Tarts can be cooked up to 2 days ahead and refrigerated. Reheat at 350°F for about 10 minutes. Makes 24 tarts.
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin; Set aside. Cook sausage in a large skillet over medium-high heat 10 minutes or until it crumbles and is no longer pink; drain and set aside. Prepare Alfredo sauce according to package directions; set aside. Combine shredded mozzarella and Parmesan cheeses. Stir together sausage, spinach, ricotta cheese, and 1/2 cup mozzarella cheese mixture. Spoon mixture evenly down center of each chicken breast, and roll up, jellyroll fashion. Arrange chicken rolls, seam side down, in a lightly greased 2-quart baking dish. (Secure with toothpick if needed). Pour Alfredo sauce over chicken, and sprinkle evenly with remaining 1 1/2 cups mozzarella cheese mixture. Bake at 350° for 50 minutes to 1 hour or until chicken is done. Let stand 10 minutes. Cut chicken rolls into slices. Serve with sauce; sprinkle evenly with diced tomatoes just before serving.
Melt the butter in a large saucepan over medium low heat. When melted, sprinkle the flour over. Whisk continuously for 2-3 minutes, making a roux the consistency of paste. If necessary, add a bit more flour to get the right texture. Slowly add the milk to the roux, stirring constantly. Do not increase the heat at this point. Make sure the milk is thoroughly combined with the roux. Once combined, raise the heat a bit and bring slowly to a boil. Let boil about 30 seconds, then remove the pan completely from the heat. Add the 200 grams of grated cheese and stir until melted. USES -- Pour over the dish you are making, such as cauliflower or pour into a serving bowl (as for dipping, etc.) Can also be used for potatoes au gratin. If using on a veggie, sprinkle the optional 50 grams of cheese over the top and place under the grill/broiler for 3-4 minutes or until golden brown. Enjoy!
Place whole chicken breasts into a casserole dish. Sprinkle on the onion salt and the oregano. Add onions, mushrooms, green pepper, olives. Pour Pizza sauce over chicken and veggies. Bake uncovered at 350 degrees for 40-45 minutes, remove from oven and top with cheese. Bake another 5 to 10 minutes or till the cheese is bubbly. Serve with a green salad! I hope you enjoy it!
In a dish whisk the plain yogurt with one liter of water. heat the oil until hot,now Add to the ginger paste, garlic paste, onion puree, cloves, mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and aniseeds. And fry on high heat for 8 minutes. Then mix in the red chilli powder, turmeric powder and salt and fry for another 2 minutes.add tomatoes and cook 2 minutes. Add the chicken, whole red chillies and curd water mixture and cook for about 15 minutes, or until well done.
Combine all ingredients in large bowl, stirring well. Transfer half of mixture to container of an electric blender and process until almost smooth. Repeat procedure with remaining half. Ladle soup into individual soup bowls. Serve immediately. Yield: 5 1/2 cups. Garnish with mint sprig. Great luncheon idea!
Pre-heat oven to 375°F. Season loin with salt and peper. Roll loin in flour and coat well (you might need more than 1 cup). Heat olive oil in cast iron skillet. Brown all sides of the pork loin. Remove from skillet. Add butter, onion, garlic, and mushrooms and saute till mushrooms are golden brown. Remove from heat and return loin to skillet. In a bowl, mix the soup, soup mix, and hot water then pour over the loin being careful to leave bits from the onion soup mix on top. Insert meat probe and cover skillet. Bake till internal temperature is 170 degrees (approximately 1 hour).
Put flour and salt (a pinch or so to taste)in bowl and make a well. Add beaten eggs to the well, along with the water, mixing in a circular motion to slowly combine the wet and dry ingredients together. Once the mixture is combined, plop it onto a very lightly floured board and knead briefly to make a ball - but do not overwork the dough. Run through a pasta maker, making flat sheets. Combine filling ingredients. Set out one sheet of pasta dough and place small amounts of filling at even intervals, leaving gaps between each, in straight lines across the dough. Place another layer of dough on top. Using a ruffled edge pastry cutter, cut the dough into long rectangles, and then into individual squares, sealing each filling blob inside a square pocket of dough. Bring a large pot of water to boil, adding a hearty handful of sea salt to the water once it has come to a boil. Add the ravioli and cook about 4-5 minutes, or until they are floating and cooked to your liking. Serve topped with your favorite sauce.
Puree 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids. Heat oil in large skillet over medium heat, add leeks and salt, and saute 1 minute. Add remaining 5 cups corn, and saute 2 minutes more. Add corn puree to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
In medium saucepan over low heat, melt butter, cream cheese and milk until smooth and creamy. Stir corn and green chilies into cream cheese mixture. Pour mixture into 2 quart casserole dish. Bake in 350 degree oven for 30 minutes.
Blend first 9 ingredients and add 1/3 c lime juice in a food processor until smooth, stopping to scrape down sides; add additional lime juice, if necessary, until desired consistency. Cover and chill until ready to serve. Garnish if desired.
Preheat broiler. Place salmon, skin sides down, on a coated broiler pan. Rub lime zest, salt, peper and garlic over the fish. Broil for 7 minutes, the fish flakes easily when tested with a fork. Serve with lime wedges, if desired.
Bring water to a boil over high heat. Add 2 tablespoons salt and all the beans. Return to a boil and cook until tender, 8-10 minutes. Drain and let cool. Heat oil in a skillet over medium-high heat. Add onions and toss to coat with oil. Cover and reduce heat to medium. Cook 10 minutes, tossing once after 5-6 minutes. Uncover and stir. Cook, stirring and scraping occasionally, for 20-30 minutes, depending on how brown you want them. Place half the onions, half the walnuts, half the beans, and half the eggs in a food processor. Pulse until mixture is fine but not pasty, scraping bowl as needed. Repeat with remaining onions, walnuts, beans and eggs. Place both batches in a bowl and add the pepper and remaining salt. Tightly cover and refrigerate for several hours before serving.
Put mushroom stems in a food processor and process until well minced. Add to the softened bleu cheese. Fill each mushroom cap with a good amount. Place on baking sheet and bake at 350 for 20- 30 minutes. I have also made these with Brie and it's good too- if you use a regular cheese (cheddar, swiss, etc.) mix just a tad of mayo or sour cream to the cheese and minced stems or they will be too dry.
Preaheat oven to 375°F. Take 4 ramekins, and spread 1 TBS of butter on the sides and bottom of each. Pour 1 tsp cream into each ramekin. Crack an egg into each ramekin, and use a spoon to move the yolk into the center of the ramekin. Put in each ramekin: 2TBS Cheese, 1 1/2 TBS rosemary, and 1 TBS bread crumbs. Place in oven for 12-15 minutes (until whites solidify and eggs are just set), they will continue cooking after the come out. Let sit for 3-5 minutes and serve with toast. NOTE: you can also makes these with Parmesan Cheese and fresh chives yummers.
In large bowl, combine butter and 1/2 cup sugar; blend well. Lightly spoon flour into measuring cup; level off. Add flour, salt, vanilla and egg; blend well. Cover; refrigerate until firm, about 2 hours ( sometimes make the day before). In medium saucepan, combine blueberries, 1 cup sugar and cornstarch. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 3 minutes or until thickened, stirring constantly. Remove from heat to cool. Heat oven to 375 degrees F. Pat 2/3 of chill dough into a 13X9-inch pan, pressing 1/2 inch up sides. Spread blueberry mixture evenly over dough. Roll out remaining dough to 1/4-inch thickness. Cut into 1/2-inch wide strips. Arrange strips in lattice design over filling. (Strips may break apart but will break together.) Trim and seal edges. I use fork tines to seal. Bake at 375 degrees F for 30 to 40 minutes or until top is golden brown. Cool. Sprinkle with powdered sugar, optional and cut into squares.
Mix ingredients thoroughly. To freeze, shape softened butter into logs and wrap with waxed paper or plastic wrap. You can also pipe little star shaped butter pieces and freeze on waxed paper on a hard pan in freezer, then pop off and store in a ziplock bag in freezer.
Combine corn syrup, maple syrup, water and sugar in a saucepot. Bring to a boil, stirring occasionally. Reduce heat and simmer syrup until it begins to thicken, about 15 minutes. Stir in nuts; cook 5 minutes. Ladle hot syrup into hot jars, seaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Yield: about 4 half-pints.