HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine matzo meal and sugar; cut in margarine or butter with a pastry blender until the mixture resembles coarse meal. Add 1 lightly beaten egg; stir well to combine. Stir in the almonds. Firmly press the mixture on the bottom and up the sides of a 10-inch deep-dish pieplate. (I spray mine with oil, because everything tends to stick for me!) Prick the bottom and sides of the pastry with a fork. Bake at 400 degrees for 7 minutes. Set aside, and let it cook completely. Cook spinach in a small amount of boiling water for 3 to 4 minutes; drain. Press the spinach between paper towels to remove the excess moisture. Set aside. Saute onion in oil in a medium skillet until tender. Combine the onion, reserved spinach, and Swiss cheese. Set aside. Combine the half-and-half and next 5 ingredients in container of an electric blender (I use a handheld blender), and process until smooth. Set aside. Spread the spinach mixture over the prepared crust; top with feta cheese. Pour the half-and-half mixture over cheese. Bake, uncovered, at 350 degrees for 50 minutes or until set. (Shield with aluminum foil to prevent excessive browning if necessary). Let stand 5 minutes before serving.
Combine sugar, and lemon zest with whipping cream in a heavy saucepan. Bring to a boil over medium high heat, stirring constantly. Reduce heat and simmer, stirring occasionally for 3 minutes. Remove from heat. Stir in lemon juice. Cool slightly. Pour into 4 wine glasses. Cover and refrigerate overnight or until set.
Preheat oven to 350 degrees. In a small bowl combine Fat-free mayo and pesto. Mix well. Place salmon in a small casserole dish. Cover with pesto mixture. Bake uncovered for 30-40 minutes or until fish is flaky.
On a flat dish, combine parsley, thyme, sesame seeds, 1 tablespoon of the lemon zest, and only the fronds from fennel. This will be your seasoning for the scallops. Make sure to pat dry the scallops, then season to taste with salt and pepper. Roll the sides (NOT the round-flat sides) of each scallop in the herb mix (like rolling a penny across the table), and set aside until pan is hot. Heat up skillet (cast iron is best) and barely coat with olive oil. When skillet is nice and hot, sear flat sides of scallops for 2 minutes per side until opaque and slightly spongy, but not too firm. You want them to cut like soft butter with a fork. Set scallops aside, keeping them warm with a foil-tent until salad is ready. Time for salad -- Place sliced fennel in bottom of serving bowl and top with orange supremes. Add remainder of the lemon zest and juice over the salad. Season to taste with salt and pepper, and drizzle with olive oil. Toss gently and place onto serving plates. Place seared scallops on top, and serve immediately.
Preheat oven to 400°. Put the butter in a small skillet and turn the heat to medium. Add the onion and a sprinkling of salt and pepper and cook, stirring occasionally, until the onion is soft but not yet beginning to brown. Turn off the heat. Transfer the onion to a flameproof ceramic or nonstick baking dish just large enough to contain the fish. Sprinkle the fish with salt and pepper and put it over the onion. Pour the cider around all and bring to a boil on top of the stove. Cover with foil and bake for 12-15 minutes, or until the fish is done (a thin-bladed knife inserted into its center will meet little resistance). Garnish with parsley and serve the fish with onion and juices spoon over it.
Tools: 10" springform pan. Preheat oven to 325 degrees F. Cook first 5 ingredients in a saucepan over low heat, whisking constantly till smooth. Remove from heat and let cool (about 15 minutes). Whisk in beaten eggs slowly until fully incorporated. Pour into a greased and floured 10" springform pan and bake for 50 minutes, or until toothpick inserted comes out clean. Let cool completely in pan before removing sides. Cover and chill at least 6 hours. Garnish with fresh fruits, powder sugar, or chocolate ganache.
Place all the ingredients in a blender. Add 4 cups cold water and blend on high speed until limes are slightly chopped. Strain into a pitcher and then, with the strainer still resting above the pitcher, slowly pour about 1 more cup water (depending on how sweet you want the drink) through the strainer over the lime pieces to extract all the residual sugar and juice.
1. Wash chicken. 2. In a large pot fill with water (enough to cover chicken) bring to a boil and add 1 tablespoon of salt. 3. Once its boling add chicken to water and turn down to medium heat let cook for 45 minutes. 4. After 45 minutes drain the chicken, do not reuse this water dump it, and let chicken cool a bit. When cool enough cut larger peices (ie breasts) into half peices. 5. Now fill the same pot with water, again enough to cover the chicken, make sure it is no more water then necessary. 6. Add all the rest of the ingredients to the water except the chicken! So add the potato peices, sofrito, (if you do not know how to make sofrito use recaito by goya a 12 oz can and you're pouring about the whole can in leave about 1.5 inches of it in the jar.yes it seems like a lot but its not) the 8 oz can of tomato sauce, 5 mazanilla olives, 2 bay leaves, 2 teaspoons olive oil, diced green pepper, 2 sazon goya, 2 tablespoons chicken bullion, and 1 tablespoon of salt.okay! Bring all of this to a boil. 7. Once fully boiling, add the chicken. 8. Turn to medium heat, cover and let cook for one hour. 9. Usually served with arroz blanco (white rice). 10. Yes its a long cook time but its worth it.
Chop fruit medley, raisins, figs and cherries. Combine in a large bowl with sultanas and currants, pour over brandy and mix well. Cover and stand overnight. Grease an 8 cup (2 litre) pudding basin and line the base with a small circle of baking paper. Beat butter and sugar until smooth and creamy (use electric mixer). Add eggs one at a time, beating well after each addition. Beat in marmalade. Sift flour, spices and bicarb soda together. Fold into butter mixture with breadcrumbs, soaked fruit, nuts and choc bits. Spoon mixture into prepared pudding basin and smooth the top. Cover basin with baking paper and secure tightly with string. Cover with foil or basin lid. (If using foil, tie more string under the rim to secure, and then make a string handle over the top to make removal from pan easier). Place pudding basin on a trivet or upturned saucer in a large saucepan with enough boiling water to come halfway up the side of the basin. Cover pan and simmer for 4 hours - add more boiling water as necessary to maintain the water level. Remove basin from pan and cool. Cover and refrigerate pudding in the basin. Reheat (using same method as Step 6) for 2 hours. Turn onto a serving plate. Gently warm 1/4 cup brandy in a small saucepan. Using a long match, ignite brandy and CAREFULLY pour over the pudding. Alternatively, you can reheat individual slices in the microwave - a bonus if it's stinking hot or space on your stove-top is at a premium!
Put the unpeeled potatoes on to boil in salted water. When cooked, drain and return to the pan, covered with cold water. Leave for a couple of minutes, drain again and remove the skin. Keep the potatoes warm. Meanwhile, heat the oil in a heavy frying pan and stir in the onion. Cook for a few minutes until the onion softens. Then add in the garlic and chicken. Stir occasionally until the chicken turns white, season generously with salt and pepper, sift the flour of the top and stir until it disappears. Add the wine and stir until it thickens with the flour. Let it simmer for a couple minutes, then add the stock and bouquet garni. Return to a boil, reduce the heat immediately and simmer half covered for about 15 minutes. Separately, boil the carrots and leeks until cooked. When tender, add a cupful of the cooking water to the stew along with the carrots and leeks. Stir in the peas. When cooked, garnish with chopped parsley and serve over the cooked potatoes.
To Make Crepes: In a mixing bowl, whisk together flour and salt. Add eggs and milk and whisk until smooth. Stir in butter and herbs. Batter should be consistency of thin cream. Let stand 30 minutes, then stir before using. Make crepes in a hot crepe pan or light nonstick pan filmed with butter, if needed. Stack crepes on waxed paper and let stand until ready to use, up to 2 hours, or wrap and freeze. Thaw at room temperature until they can be separated without tearing. To Make Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook briefly. Whisk in milk and stir until smooth and starting to thicken. In a small bowl, whisk egg yolk with cream. Spoon a little of the hot sauce into the egg yolk and combine, then stir yolk mixture back into the sauce. Season to taste with nutmeg, salt and pepper, then stir in 2 T each Parmesan and Gruyere. Stir in cooked seafood and cook briefly until heated. To Assemble: Place one crepe on a heat-proof dinner plate and spoon seafood and sauce down the middle. Roll crepe and reapeat. Spoon a little extra sauce over the crepes and sprinkle with remaining cheeses. Repeat. Place plates under hot broiler until edges of crepes are starting to brown. Serve hot.
Mix salsa and sour cream, spread mixture over pizza crust. Layer half cheese, ground beef, rest of cheese, olives. Bake at 400 for 15 minutes, or until cheese is bubbly. Serve pizza with lettuce and tomato "salad" on top.
Grease a 9 x 15 pan. Butter muffins and place in baking dish. Cover with bacon. Mix eggs and balance of ingredients. Pour over bacon and muffins, soaking all. Cover. Keeps in fridge 2 days or can be frozen for 2 months. To bake:. Bake 350F 45 mins.
Put eggplant slices in container and brush or sprinkle with liquid smoke. Cover and set aside for a 5 minutes. Heat oil in hot pan and fry the eggplant strips until browned. Coat one side of the bread slices lightly with mayonnaise (you can toast the bread, if you like). Layer the eggplant, lettuce, and tomato on the bread. Serve and enjoy! Note: avocado is a tasty addition to this sandwich.
Cream butter and cream cheese; gradually add sugar, beating until light and fluffy. Add flour; beat well. Stir in egg and vanilla. Shape dough into 1-inch balls; place 2 inches apart a lightly greased (or I use parchment paper lined cookies sheets) cookie sheet. Bake at 375 F for 8 minutes. Remove the cookies from the oven and place one unwrapped Hershey kiss in the middle of each cookie. Return to oven and bake 5 minutes. Cool 2-3 minutes on cookie sheets before removing to a wire rack to cool completely.
Preheat oven to 450°. Leave root and 1 inch of stem on beet; scrub with a brush. Wrap beet in foil. Bake at 450° for 40 minutes or until tender. Remove from oven; cool. Trim off beet root; rub off skin. Cut beet in half crosswise; thinly slice halves. Roast potato slices and shallots (first lightly coat with EVOO and salt them) at the same time you roast the beets. Roast for about 8 minutes then toss or turn. Check again in 8 minutes. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Increase oven temperature to 500°. Preheat pizza stone 30 minutes before baking pizza. Mix olive oil and crushed garlic together. Gently brush garlic oil over Basic Pizza Dough. Arrange cheese, beet slices, shallots, and potatoes evenly over dough, leaving a 1/2-inch border. Slide dough onto preheated pizza stone, using a spatula as a guide. 6. Bake at 500° for 8 minutes or until crust is golden. Remove from pizza stone. Sprinkle with salt, and drizzle with honey. Cut into 8 wedges. Enjoy!
Preheat oven to 350 deg F. Lightly grease 8x8 baking dish. Cook and drain ground beef and mix with spaghetti sauce. Prepare Macaroni and Cheese using the directions on the box. Place a layer (exactly half) of Mac and cheese in the baking dish, top with a layer of meat then a layer of cheese. (Repeat). After the 2 layers are complete, bake in the oven for 20 minutes or until heated through. Then top with Parm Cheese. **For meat substitute you can use pre cooked chicken. **For a complete meatless dish you can use just the spaghetti sauce and leave out all meats.
Mash the egg yolks to a fine powder (or as close to a fine powder as you can, save the whites to add in the pasta salad). In a bowl, whisk together the dry dressing mix with mayo, salad dressing and milk until very smooth. Mix in the sweet relish, mustard, garlic powder and seasoned salt. Adjust the relish and mustard adding in more to to taste if desired. Add in the mashed egg yolk and whisk vigorously to combine (there might still be small pieces of yolk, not too worry!). Season with black pepper to taste. Pour over cooked pasta or cubed potatoes and chill for a couple of hours.
Mix flour and lard, then add salt and water. Work into smooth dough and rest under a cover or in fridge for 30 minutes. Meanwhile, prepare the filling: Chop liver coarsely in a blender and mix with beef. Add salt and pepper and let rest for 10-20 minutes. Peel onion and pare potatoes, carrot and turnip; slice thinly, and blanch in boiling water for 2-3 minutes with thinly sliced celery. Drain and season with salt and pepper. Roll out dough to 1/8 inch thickness; cut into 3 large squares. Put a layer of vegetables on half of each square and top it with meat mixture. Brush edges of dough with egg and fold plain half over the meat. Pinch edges together tightly. Bake for 1 hour: first for 2-3 minutes at 400°F, then at 325°F for 1 hour.
Follow instructions on jiffy box for cornbread and add can of cream of corn ,sugar and butter. Cook 25 minutes or until stick comes out dry after poking.
Start steaming brown rice ahead of time. Spray large pan with cooking spray. Heat to medium and brown chicken breasts. Add 1/2 cup of Soy Vay Island Teriyaki sauce and sliced mushrooms. Drain pineapple chunks and add to pan. Cook another 5 minutes stirring often. Add broccoli, baby carrots, celery and snow peas. Drizzle the rest of the teriyaki sauce on top of veggies. Cook for another 5-10 minutes (depending on how crunchy you like your veggies) stirring often. Serve chicken and veggies over brown rice.
Mix all ingredients well. Place in shallow oven proof dish. Bake at 350 degrees for 20 minutes. Serve hot with crackers or grilled breads.
In a small bowl, combine all the dressing ingredients and mix well, Set aside. In a small saucepan, melt the butter over very low heat. Add the brown sugar, stir well to combine, and remove from heat. Grill the pineapple rounds over medium-high heat until nicely browned, 2-3 minutes per side. During the last minute of cooking, brush the top sides liberally with the butter-sugar glaze. Remove from the grill and cut each round into eighths. In a large bowl, combine the pineapple with the cabbage, carrots, and scallions. Stir the dressing well, add just enough to moisten the ingredients (you will have some dressing left over), toss well and serve.
Toss the pears with the orange juice in a large nonreactive bowl and set aside. Heat the oil and saute the shallots over medium-low heat for 20 to 30 minutes, until softened and slightly carmelized. Drain the pear slices and gently toss with the Grand Marnier, chives, ginger, and salt and pepper to taste. Fan out attractively on a serving platter, and top with the shallots. Preheat the oven to 400°F. Combine the panko with the curry powder. Dip the arctic char into the flour, shake to remove any excess, and place the fillets into a baking dish. Pat the panko onto their surfaces, and drizzle with the melted butter. Pour 2 Tablespoons of water around the fillets. Bake for about 12 minutes, or until the char is cooked through and the bread crumbs are browned. Arrange the char over the pears, so that the pear design is visible. Sprinkle with the walnuts, if desired.
Brown meat in pan at medium-hi heat. Drain and transfer browned meat to a medium bowl to cool. When the meat has cooled crumble cheese and add to the meat. Add the parsley, garlic thyme and pepper and mix well. Let this sit for 30 minutes. In a small bowl beat the egg with water to make an egg wash. Working quickly now, so the phyllo does not dry out. Take 1 sheet phyllo dough brush or spray with olive oil, place another sheet on top and brush or spray again. Cut the two sheets into six rectangles. Take a good tablespoon of meat mix and place it about an 1 1/2" to 2 inches up from one of the corners of the rectangle. Lift the corner of the pastry and fold over the meat mixture, then lift and fold the corner on the right and then left to make and envelope about 3- 4 inches wide, then roll up to top. Repeat for the next five pieces. Brush with egg wash. Heat some of the olive oil in a heavy pan a fry the meat rolls, turning to brown on all sides, lightly flatten them with spatula while frying. Repeat the dough and rolling with the rest of the dough sheets. These are also very nice cold. I sometimes use a Tzatziki sauce for dip or mint sauce if using lamb.
Grease 9x13 pan. Cover bottom with 1 package of crescent rolls. Brown ground beef with cabbage and onions. Drain grease from ground beef. Combine ground beef, cabbage, and onion with cream of mushroom soup. Pour over rolls. Layer with swiss cheese. Open second can of crescent rolls layer over cheese, try to cover all cheese. Bake 350 degree oven for 20 to 25 minutes. MY CHANGES WAS:. 2 CANS OF CREAM OF MUSHROOM SOUP. 1/2 HEAD OF CABBAGE.
Note: Yields 1/2 cup spice rub and about 2/3 cup sauce. Make the spice rub: In a small bowl, stir together all the ingredients. Cook the ribs: Position a rack in the center of the oven and heat the oven to 300°F Sprinkle and press 1/4 cup of the rub on both sides of each rib rack. Put the racks, meaty side up, on a broiling pan or a wire roasting rack set over a baking sheet. Lightly season the ribs with salt and put them in the oven. After the first hour, rotate the pan every 30 minutes (If you use two baking sheets, switch their position in the oven, too.) The ribs will sizzle gently as they cook, and they'll become tender after about 2 - 3 hours in the oven. To test for doneness, pick up the center of the ribs with tongs; the ends of the ribs should flop downward (this means the fat and cartilage have broken down), and a skewer inserted between the ribs should meet little resistance. If the meat between the ribs is still tough, keep cooking, checking every 15 minutes and rotating the pan. Meanwhile, make the dipping sauce: In a medium saucepan over medium heat, bring the soy sauce, sugar, rice vinegar, ginger, and sesame oil to a simmer, stirring occasionally. Remove from the heat and let cool to room temperature. The sauce will keep for about a week in the refrigerator. Cut and serve: When the ribs are done, remove them from the oven, put them on a cutting board meaty side down (so they're easier to slice), and slice them into individual ribs. Arrange on a platter and serve with the sauce on the side. Or, stack the ribs, drizzle with some of the dipping sauce (serve the rest on the side), and garnish with the sliced scallions.
Mix the chillis, garlic, ginger, spices, water and coconut milk on a bowl. Get a large frying pan and heat a bit of butter in it. Put the pumpkin cubes, mushrooms and onions into the pan and saute for a few minutes until the onions start to soften. Then add the coconut mixture then bring the boil then reduce heat and simmer until the pumpkin is tender but not overcooked. Depending on how large your cubes of pumpkin are, you may need to add more water, 1/2 cup at a time, to keep the pan from getting too dry. When the pumpkin is cooked and the sauce is thick, take off the heat and let sit for two minutes. Add a bit of salt, if desired. Serve over plain white rice accompanied with pappadums and lime pickle. You may also like a handful of raisins in the curry, or on the side to help counterbalance the heat!
Peel the potatoes and yams. With a food processor or vegetable slicer, cut them into very thin (about 1/8 inch) slices. Line the bottome of a buttered 2 1/2 to 3 quart shallow casserole with an overlapping layer of alternating potato and yam slices. Sprinkle lightly with pepper. Repeat layers to use all potatoes and yams. Mix the chicken broth with the brandy; pour over potatoes. Bake, covered, in a 375 degree oven until tender when pierced (about 1 1/4 hours). Uncover and top potatoes with cheeses. Continue baking until cheese topping melts and is browned, about 15 minutes. Add salt to taste.
Grate the orange rind and reserve. Cut 1 thin slice from the middle of the orange and cut it into little triangles; reserve. Juice the remaining orange. In a large skillet that has a lid, mix the minced basil, oil, pepper, mussels, water, shallots, orange juice and half the grated rind. Cover the pan and bring to a boil and steam for a few minutes until the mussels open. Remove the mussels with a slotted spoon and toss the ones that didn't open. Place them on plates lined with fresh basil leaves. Garnish with orange triangles. Sprinkle the remaining orange rind on top. Pour the cooking broth into a small dishes, to dip mussels into.
Process ginger with sugar in work bowl of food processor until it is very fine. Place milk, cream and ginger sugar in heavy saucepan and bring to a boil. Remove from heat an steep for 5 minutes. Beat egg yolks with a wire whisk in a bowl and slowly stir in the ginger milk mixture. Return to saucepan and cook gently, stiring constantly, until it thickens slightly. Do not boil or overheat. Add vanilla and liqueur. Cut chocolate into chunks and add to work bowl of food processor. Pulse 15-20 times or until finely chopped. Add about half of the hot custard and process until the chocolate is completely melted. Stir chocolate mixture back into remaining custard and blend well with a whisk. Cool mix in fridge for several hours or overnight. Transfer to ice cream freezer and after a little time, voila! YUM is ready. If you have no ice cream freezer, place in flat metal dish or cake pan and freeze for about 2 hours. Puree in 2 or 3 batches until smooth to prevent large ice crystals from forming. If you freezer is not very cold or is very full, this may take longer. Freeze again fofr about 1 hour. Time does not include freezing time as you don't have to stand there and watch it.
Layer vegetables. Mix sour cream, mayonnaise and sugar. Spread over vegetables, then sprinkle over that the cheese and bacon. Seal tightly and allow to stand for 24 hours before serving.
Preheat oven to 300°F. Well grease bottom, sides and middle tube of a 10 in tube pan. Cut brown paper bags to fit the bottom, sides and middle tube. Line pan with brown paper bags and grease very well, making sure the bags stay in place. Take out a 1/4 cup of the flour and mix with the pecan halves and raisins. Set aside. Mix remaining flour, nutmeg, cinnamon and cloves. Set aside. In a large bowl cream butter and sugar until blended. Add eggs and beat well. Dissolve baking soda in the bourbon. Add bourbon mixture and molasses to butter/egg mixture. Mix well. Stir in both flour mixtures. *Note batter will be thick. Carefully pour batter into the pan making sure the bags are staying in place. Top batter decoratively with some pecan halves and maraschino cherries. Bake for 2 hours 10 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes on a cooling rack. Remove from pan and carefully remove brown paper bags. Flip over on serving plate so cherries and pecans are on top. Cool completely before serving.
Preheat the oven to 180 degrees C (350 F). Lightly grease a 20cm springform cake tin. Cream the butter and sugar together until light and fluffy. Add in the eggs, then sift in the cocoa powder, flour and baking powder. Mix in the red wine, then fold in the chocolate chips. Pour the batter into the pan and bake for an hour or until a toothpick inserted into the centre comes out clean. Remove from the oven, let it cool in the tin and then turn out.