HumbleIntelligence/food-ner-1-Million huggingface dataset:
Leave the tofu in its packaging and freeze for at least 24 hours and up to 1 week. Transfer to the refrigerator and allow to defrost for one day. Once it has defrosted, remove it from the package and drain, then wrap in it paper towels, hold it over the sink and press with your hands to remove much of the liquid. Preheat oven to 350 deg. Cut the tofu into 1 inch cubes. Press or finely mince the garlic, mix together with all other ingredients in a 9 x 13 baking dish. Add the tofu cubes and gently toss to combine with the marinade. Bake for 45 minutes, turning the tofu three or four times, until the tofu is browned and most of the marinade is absorbed or evaporated. Serve immediately or cool and refrigerate for up to a week in an airtight container.
Advance Prep---Cook chicken; Cut into cubes. Slice green pepper. Halve mushrooms. Cook pasta according to package directions until just tender. Rinse in cold water; place in large pan of cold water; store in refrigerator until ready to use. Preparation---In large skillet combine broth, sliced green bell pepper, mushrooms, and tomatoes. Cook over medium-hign until green pepper slices are tender and cooked through. Remove from heat. Stir in chicken and drained pasta. Pour into labeled freezer bag; seal and freeze. To Serve---Thaw completely. Reheat in large skillet until heated through. Serve hot, sprinkled with Parmesan cheese.
Preheat oven to 375 degrees Fahrenheit Grease a 12 cup muffin pan. Set aside In a small saucepan sprinkle cornmeal and salt over the surface of the water and bring to a boil stirring constantly and continue to cook on low until desired consistency is reached. Allow to cool Combine milk, eggs and oil in a large mixing bowl and stir with a wire whisk until light and creamy To cornmeal porridge add sugars and mix together until corn becomes glutinous and gels together Add cornmeal to egg mixture and blend together until cornmeal dissolves and is nice and smooth Slowly stir in dry ingredients and mix all ingredients together to form a light batter With a large spoon take a small amount and fill greased muffin cups 2/3 full Bake in preheated oven for 20 minutes until lightly browned on top Remove from oven and allow to cool before placing on serving plate.
Fougasse. Combine flour, yeast, salt and oil in a stand mixer bowl. With dough hook attached and running on medium low (3 on my Kitchenaid) add all but a few Tbsp of the water. Continue "kneading" the dough for about 4 minutes. The dough should come away from the sides of the bowl. Add more water as necessary. Alternatively use a large bowl and a wooden spoon or Danish whisk to combine then turn the dough out to a floured surface and knead for 5 minutes by hand. Place the dough in a large oiled bowl, cover with plastic wrap and let rise until doubled in size.minimum 1 hour. Preheat oven to 425f. Gently scrape the dough into a large baking pan, pulling the dough to fit within the pan. Let the dough rest for 20 minutes more. Dress the top of the bread with the herbs. If using the olives and salt, press the olives into the dough and lightly sprinkle the top with the fleur de sel. Bake for 20 minutes until the top is golden brown. Remove and allow to cool for 10 minutes. Cut into small bite sized pieces. Tapenade. Pulse the garlic, olives, anchovy, and capers in a small food processor until pureed. Continue pulsing and add 1 Tbsp of olive oil at a time until all the ingredients come together. Add lemon juice and pepper to garnish.
Heat oil & add pepperoni, cook for 1 minute. Add remaining ingredients and cook stirring occasionally for 5 minutes. Turn heat to low & simmer covered for approx 30 mins or until potatoes are tender. Turn heat to high and toss potatoes around for a few minutes to crisp.
Heat mustard oil or ghee in a large saucepan and add cumin seed. Cook 30 seconds or until fragrant, but do not burn. Add chopped onion, garlic, and cayenne pepper, cooking for several minutes or until onions begin to soften. Stir in diced yam, diced tomatoes, salt, and curry powder. Mix tamarind paste with warm water and add to pan. Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally, or until yam is tender, adding water if necessary to keep from sticking. Stir in thawed peas and cook for 1-2 minutes more, or until peas are tender. Serve garnished with chopped cilantro, with freshly steamed basmati rice (optional).
Preheat oven to 350 degrees F. Using a dutch oven, saute sliced onions in 2 tablespoons of vegetable oil. Add about 1/2 teaspoon salt to the onions. Saute onions until they are translucent. Remove onions from pan. Sprinkle both sides of the brisket with salt and pepper. Place brisket into pan and brown on both sides. Once brisket is browned on both sides, remove brisket from pan. Pour in the beef broth and scrape brown bits from the bottom of the pan. Add two tablespoons of tomato paste and whisk together well. Place onions and the brisket back into the pan, adding enough broth to the pan to cover the brisket half way. Bake brisket for approximately 3 1/2 hours. The brisket is done when a fork slides into the meat easily. If the meat is still tough after the initial baking, bake for an additional 30 minutes. Once the brisket is removed from the oven, let rest for approximately 20 minutes before slicing. You can also chill, wrapped well in plastic wrap, until needed. Prepare lasagna noodles as directed on the package. To use the noodles for the baked pasta dish, once the noodles are done, they need to be cut in half vertically, and horizontally. Combine heavy cream and butter in a sauce pan over medium to medium high heat. Once the butter and cream just begin to simmer, whisk in all of the cheeses. The sauce will thicken. Once the cheeses have melted, remove pan from heat. Place noodles into a 2 quart casserole dish. Arrange the noodles by folding them over so they make nice curls. Pour 3/4 of the sauce over the noodles. Toss spinach with olive olive, and then layer the spinach around the sides of the casserole dish. Place 8 ounces of beef over the noodles. Top with remaining sauce and place back into the oven for 15 minutes, until the sauce starts to brown on the top of the pasta. If it hasn't started browning yet, stick under broiler for a minute or two.
Cook and stir mushrooms in butter for 3 minutes. Stir in flour; cook and stir for 1 minute. Stir in sour cream, salt and pepper. Heat, stirring occasionally, just until hot. Sprinkle with dill weed.
Preheat oven to 350 deg F. You need a large ovenproof pudding dish, or 2 pie plates. Grease or spray with nonstick spray. Put the chopped dates in a bowl. Add the baking soda, and pour over the boiling water. Stir to mix and leave to cool. Cream together the butter and sugar until creamy (I use caster sugar, which, being fine, creams more easily). Add the beaten eggs and mix well. Sieve together the flour, baking powder and salt, then fold it into the creamed mixture. Stir in the date mixture, and then the nuts. Fold in thoroughly. Ladle into your prepared dish or pie plates, and put into oven. The baking time is approximately 50 minutes, but will depend on the dishes used. Test with a skewer, but a few crumbs will often adhere to the stick even when the pudding is done. While it's baking, make the syrup. Heat the sugar, butter and water together, stirring, until sugar has melted almost completely. Do not boil. Remove from heat and stir in the vanilla, salt and brandy. When the pudding or pies come out of the oven, pour over the hot syrup. It will sink in slowly. Serve hot or cold with ice cream, whipped cream or custard.
Beat egg yolks with sugar until lemon colored. Beat whites in bowl. Whip cream slightly. Combine yolks, whites, and cream. Sift flour with baking powder (and soda if used). Mixed flour with creamed mixture. Put dough on floured board and work in 1/2 cup flour. Set aside in a covered bowl for 2 hours. Roll dough to 1/4 inch thick. Cut into strips about 3" x 5" and cut 2 slits in each strip. Pull dough through slits. Heat cooking oil, and fry on both sides until brown. Remove and drain on paper towels. Sprinkle with sugar or powder sugar.
Preheat oven to 400. Cut squash in half lengthwise and remove seeds. Brush squash with olive oil and place cut side down on baking sheet. Bake 30-40 minutes under fork tender. Cool then scoop out inside into mixing bowl. Mash and set aside. Cook noodles as directed on package. Drain and set aside. For the filling: Heat the oil in a large skillet and add the onions and chard stems. Cook until soft then add remaining chard and sage. Saute until chard is wilted. Remove from heat and allow to cool 10 minutes. Stir in ricotta, nutmeg, salt, pepper, and paprika. Set aside. For the sauce: In a medium pan, melt the butter. Add the flour and salt and pepper to taste, and garlic. Cook a few minutes then whisk in the milk until sauce thickens. Stir in parmesan. Preheat oven to 375. Spray a lasagne pan with cooking spray and then coat the bottom with a small amount of sauce. Lay in a layer of noodles, then half of the squash, 1 cup of mozzarella, half of the chard mixture. In the same sequence, repeat layers until pan is full with a layter of lasagne on top with sauce covering the noodles. If desired, add more parmesan cheese on top. Bake 40 minutes. Allow to sit 5 minutes, covered, before slicing and serve.
Heat vegetable oil and fry onions until light brown, add sliced garlic. Stir well and add sambal, galanga powder, palm Sugar, diced tomatoes and coconut milk and bring to boil. Reduce heat, simmer until tomatoes are dissolved. Add 10 cc water and bring to boil again while stirring. Reduce haet and let simmer for a while. Add lime juice and salt to taste. Halve hard boiled eggs, put in warm dish and add sauce. Serve with nasi putih (white rice).
Brown the meat in a large skillet or dutch oven. Add the onions and cook until transparent. Add the bell pepper, and saute until tender. Add the rice, olives, and raisins and heat through. (Raisins should be plump.). Season with salt and pepper to taste.
Shake all ingredients together in cocktail shaker. Pour into glass and garnish with speared orange slice and a cherry, if desired.
SAFETY NOTE: This method is designed for turkeys cooked ONLY in heavy-duty roasters with roaster lids, such as the old blue enameled ones. This method is NOT designed for use with semi-translucent oven roasting bags, uncovered roasters, or turkeys covered with aluminum foil, as they may not retain a high enough heat for long enough to complete the cooking process. Remove all internal organs from both ends of the turkey. I usually cook these in a pot to make broth (strained, of course) for my dressing, discarding the organs after cooking. If you make giblet gravy, chop and include these cooked organs in your gravy. Rinse and drain turkey. Spread seasonings of your choice all over the turkey, inside and out. Put the onion, celery and garlic cloves inside the turkey, along with several bay leaves. Place turkey, breast side up, in a HEAVY-DUTY roaster and cover with roaster lid. Look on the outside of the bag in which you bought the turkey. Find the baking chart and the size of your turkey. Here is how to calculate the length of time to cook your turkey: Use the chart on the turkey bag, (using 13 lb. turkey as example). If it says cook 4 hours at 325 degrees, DIVIDE THE RECOMMENDED COOKING TIME IN HALF (4/2=2 hours) and ADD 30 MINUTES. Thus, the cooking time for this example would be 2-1/2 hours at THEIR recommended temperature of 325 degrees. Cooking time for a larger turkey would be calculated in the same manner. When cooking time is up, DO NOT open oven door. No Peeking! This will lower the oven temperature. Turn oven OFF and leave covered roaster in the oven until morning OR 6+ hours, removing roaster while it is still nice and warm. When you open the roaster, the turkey will be falling off the bones, and ever sooo moist. NOTE:If you have any question about the turkey reaching the safe internal temperature of 170 degrees, insert one of those new thermometers that let you put a temperature probe through the side of the oven door and into the turkey. Set timer to alert you when it reaches 170 degrees. My alert goes off every time, so I know this method is cooking the turkey safely. NOTE: If you like an even moister turkey, soak it in a brine/buttermilk solution for several hours before roasting. Or you can use an injector to inject liquid seasoned marinade into the turkey meat before cooking. SAFETY NOTE: Once the turkey reaches room temperature, it should be served or refrigerated.
Combine the first 4 ingredients in a bowl and gradually whisk in oil, and continue whisking until dressing is slightly thickened and smooth.
Trim excess fat from steak. Slash the fatty edge of the steak to keep it from curling. Mix oil and mustard and spread it in a thick layer over the steak, top and bottom. Mix salt with pepper and coat steak with this mixture, pressing the layer firmly onto the steak. Place steak on wax paper and let stand for 30 minutes at room temperature. Place steak 6 inches above gray coals and grill for 20 minutes on each side for rare, 25 minutes per side for medium. Use tongs to turn the steak to keep from piercing the meat. Break the crust from the steak and cut meat into thin slices across the grain. Serve as is or on rye bread toast.
Preheat oven to 350. Mix flour and baking powder together in a small bowl. In separate bowl mix oil, sugar, lemon zest, and lemon juice. Add eggs one at a time, beating after each addition. Add flour mixture to egg mixture and mix well. Add zucchini and pecans. Grease two 4 x 8-inch loaf pans and divide batter between them. Bake about 50 mins or until toothpick comes out clean. Cool.
Heat griddle or skillet over medium-high heat or electric griddle to 375°F;. grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.) Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.
Add all ingredients to a large bowl and combine with a fork (don't over mix). Scoop out turkey mixture by rough 1/3 cup onto wax paper lined cookie sheet, adjust as needed. You should end up with 8 equal mounds. Form each mound into a patty. Cook in a skillet over medium heat or grill, approximately 4 minutes on each side or until cooked through (completely opaque in center). Serve with your favorite toppings on an Arnold Sandwich thin. FREEZING DIRECTIONS: with patties equally spaced on cookie sheet, place into freezer for about an hour. Once solid, place each burger in its own zip lock bag. Place all burgers in a gallon zip lock bag or air tight container and store in the freezer. Place frozen patties in refrigerator to thaw overnight or during the day, or sit out on the counter an hour or so before dinner (they thaw pretty quickly). Cook as directed above.
Grease a 13 x 9-inch lasagna pan. Make the cream sauce in advance as 1-1/2 cups will need to be slightly cooled before adding into the ricotta cheese filling mixture. FOR THE BECHAMEL SAUCE; melt the butter in a medium saucepan over medium-high heat. Add in the flour; stir for 1 minute. Slowly add in the cream and milk, then cook over medium heat whisking constantly until bubbly and thickened. Remove 1-1/2 cups of the sauce and refrigerate until slightly cooled. To the remaining sauce mix in 1/3 to 1/2 cup Parmesan cheese and season with salt and black pepper to taste; set aside to spread on top of the lasagna. In a bowl combine the cheese filling ingredients until well combined. Mix in the cooled 1-1/2 cups bechamel sauce to the cheese mixture; reserve the remaining cheese sauce to spread on top of the lasagna noodles before baking. TO ASSEMBLE; place 4 noodles into the bottom of the greased baking dish. Spread half of the cheese filling over the noodles, then sprinkle 1-1/2 cups of shredded mozzarella over cheese filling, then 1/2 cup grated Parmesan cheese (can use more mozzarella cheese and/or Parmesan cheese if desired). Repeat with 4 noodles, remaining half of ricotta mixture, 1-1/2 cups mozzarella cheese, then 1/2 cup Parmesan cheese. Top with remaining 4 noodles. Spread the remaining reserved bechamel sauce over the top of the noodles. Set the baking dish onto a baking sheet then cover with foil. Bake uncovered in a preheated 350 degree F oven (bottom rack) for 30 minutes. Remove from oven then sprinkle 1 cup grated mozzarella cheese over the top then continue to bake for another 30 minutes or until hot and bubbly (or you may bake covered with foil for 30 minutes and uncovered for the remaining time). Allow to sit for at least 30 minutes or more before slicing.
Steam broccoli until tender and chop. In a saucepan, combine broccoli, onion, and chicken broth. Bring to a boil, reduce heat, and simmer 10 minutes. Melt butter in another saucepan. Add flour, salt and pepper and stir until smooth. Stir in the cream. Combine sauce and broccoli and cook over medium heat until heated through. Serve hot or cold.
Preheat oven to 425 degrees F. Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool. Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar, the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf. Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10 minutes before slicing.
Preheat oven to 425. Place pita on a baking sheet and spoon barbecue sauce evenly over the pita. Top with Chicken, onions, rosemary & cheese. Bake for 10 - 12 minutes or until the cheese is melted, the pizza is heated through and the pita crisp. Slice, serve & enjoy!
Up to 3 days ahead, bake two 8-inch square pans of your favorite recipe or a boxed mix (you will have a little left over); store airtight at room temperature. When ready to make the stuffing, in a large frying pan over medium heat, stir chorizo until crumbly and browned, about 5 minutes. Transfer to paper towels to drain. Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes. Add cilantro, thyme, oregano, and sage; stir for about 1 minute. Add chorizo and 1/2 cup chicken broth and stir just until boiling. Remove from heat. In a large bowl, combine cornbread cubes and vegetable-chorizo mixture. Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional chicken broth. Spoon into a 9- by 13-inch baking dish. Cover and bake in a 450° oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 5 to 10 minutes longer. Serve hot.
Cream eggs, oil and sugar together and then add flour and mix well. Add apples and nuts and mix well. Bake in a greased and floured 9x13 pan in 275 degree oven for 1 hour.
Mix ingredients well. Reserve half to serve as a sauce with the cooked roast. Use remainder to baste roast every 30 minutes.
Preheat oven to 350°F. Thinly slice one lemon and set aside; then peel and juice the other lemon. In a small sauce pot, over low heat, add the butter and when melted, add in the lemon peel and 2 sprigs of thyme and cook until fragrant, about 1 to 2 minute Add in the lemon juice and lightly season with salt. Remove neck and giblets from chicken. Rinse the chicken under cold water then pat dry with paper towel. Using a syringe, inject half the butter into several spots of the chicken then brush the remaining butter over the chicken. Generously season inside and out with salt and pepper. Evenly sprinkle the garlic powder over the top then place the remaining thyme sprigs and lemon slices on top of the chicken in a single layer. Carefully place the chicken breast side up on a rack in a shallow roasting pan. Place the chicken in the oven and roast uncovered for 20 min per pound or until juices run clear and a kitchen meat thermometer inserted in the inner thigh registers at least 180°F. (About 2 hours). Remove the chicken from the oven and let stand a few min before carving.
In bread machine pan, place ingredients in order given. Select "white" or "wheat", depending on which flour you used. Bake according to bread machine directions. Makes a 1 1/2 pound loaf.
Put the chocolate chips and the butter in a bowl. Heat for 1 minute in the microwave on high. Stir the chocolate mixture until smooth. Mix the flour and sugar with the chocolate mixture and the 3 eggs together. Put in a greased 9" round pan or mini muffin pan and cook for 10-15 minutes at 400. Remove the cake or mini-muffins and cool. Bon appetit!
DIRECTIONS. Chop mushroom stems. In microwaveable pie plate using a fork, combine mushroom stems, sausage, Italian seasoning, garlic, Parmesan cheese, 1/2 cup Mozzarella cheese and green onions. Cover with paper towel. Microwave on HIGH (100% power) for 1 minute. Arrange mushroom caps on paper towel lined microwaveable pie plate. Spoon about 1 tablespoon sausage mixture into each cap. Sprinkle the remaining Mozzarella over the stuffed mushrooms. Microwave on HIGH (100% power) uncovered, until cheese melts, about 30 seconds.
Saute pecans in margarine, stirring constantly for about 5 minutes,or till roasted. Set aside to cool. Combine remaining ingredients,mix well. Pour into ice cream freezer can. Freeze about 10 minutes. Add pecans. Freeze until firm. Let ripen at least 1 hour. This keeps well when going to picnics or dinner. Makes 1 to 1 1/2 gallons.
Combine mayonnaise,flour,eggs,milk and mix well. Add in cooked shrimp, cheese, and green onions. Pour into unbaked pie shell. Bake in a preheated oven at 350 degrees until browned (approx 25 minutes). If Desired any seafood may be added.
Combine the lime juice, orange juice, orange marmalade, ginger, mustard, salt and pepper flakes in a small saucepan and bring to a boil. Reduce the heat and simmer on low heat for 5 minutes. until reduced to almost half. Remove from heat; swirl in the butter. Set aside. While sauce is cooking, place salmon on a hot grill and cook for 5 minutes per side, or until fish flakes easily when tested with a fork. Spoon sauce across salmon and serve.
Lightly spray waffle iron with cooking spray; heat waffle iron. In large bowl, stir together flours, oats, baking powder and sugar. In small bowl, stir together milk, oil and egg. Stir into dry ingredients in large bowl, stirring just until large lumps disappear. Gently stir in blueberries. Pour slightly less than 1 cup batter onto center of hot waffle iron, spreading batter to edges. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron. Bake 3 to 5 minutes or until waffle is golden brown. Carefully remove waffle. Serve immediately. Repeat with remaining batter.
Mix all the ingredients, adding more or less Mayonnaise depending on your desire to make a Chip Dip, or a Sandwich Spread --. It was often served on dark heavy bread as a sandwich at quilting bees.
Steam and drain the green beans and allow them to cool completely. Drain and rinse the black eyed peas. Combine all ingredients and mix well. May be served chilled.
Prepare your wild rice mix fresh and set aside (if you like, you can be cooking this while you brown the chicken). Preheat oven to 325 F and prepare a 9x13" casserole dish with nonstick spray. Brown chicken on all sides in hot oil in a large skillet. Drizzle or brush salad dressing over chicken and drop the lid on, lowering heat to medium and cooking until chicken is fully cooked, about 5 minutes or so, stirring occasionally. Combine cooked rice, undiluted cream of chicken soup, corn, and chicken cubes together and pour into casserole dish. Sprinkle with cheese and bake 30 minutes.