HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Butter a 1 1/2-quart baking dish. In a food processor, pulse 1 of the packages of corn until coarsely chopped, then transfer to a mixing bowl. Add the remaining package of corn and sprinkle with the sugar and salt; stir to combine. Whisk together the eggs, milk, butter, chives, flour, and vanilla and combine with the corn. Pour the mixture into the baking dish and sprinkle with nutmeg. Bake in the center of the oven until the center of the pudding is just set, about 45 minute.
Dip fish in flour to coat. In large skillet, brown fish in 2 Tbsp oil. In 2-qt. oblong baking dish, place browned fish; set aside. Add remaining 2 Tbsp of oil and onion to skillet; saute onion about 5 minutesor until soft. Add remaining ingredients, except wine. Bring to a boil, stirring constantly; add wine and blend well. Pour tomato mixture over fish. Bake, uncovered, in 400 degree oven for 15-20 minutes or until fish flakes easily with fork. Presentation: Serve each fillet wih sauce; garnish with parsley.
Cover cupcakes lightly with buttercream icing. Let set 15 minutes. Place sugar in saucepan. Combine water and corn syrup; add to sugar and stir until well-mixed. Cook over low heat. Don't allow temperature of mixture to exceed 100°F Remove from heat; stir in extract and icing color. Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan to catch excess icing. Cupcakes which will be covered completely should be turned bottom side up. Pour icing on center of cupcake using pan or measuring cup. Or, pipe icing from a cut decorating bag. Cover the cupcake completely, or use your coating as a glaze to simply cover tops and drip over the sides. Touch up any bare spots with spatula. Let set. Excess icing may be reheated just to pouring consistency. Don't overheat the icing as it will lose its shiny finish.
Boil penne noodles al dente. Saute diced carrots in butter;. add onion cook until just soft add zucchini; add peas. cook until just done Add salt, pepper, and curry powder. Add cream; add noodles. cook a coupla minutes stirring and shaking.
Heat oil and add the cumin seeds and the bay leaves. When the seeds begin to splutter, add the onion paste and saute till fat separates. Add the tomatoes or puree, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till fat separates. Add the peas, potatoes and the green chillies and saut?ver high heat till the vegetables look glossy. Add 2 cups of water; bring to a boil and simmer, for 10-15 minutes. Serve hot, garnished with the coriander leaves.
Layer the berries with the yogurt and cottage cheese. Mix the dry ingredients and add to the layered fruit and dairy just before serving. Notes: We mix up the dry ingredients and keep them in a cannister. Vary this by using other fruits.
Heat oven to 400°F. In 10-inch cast-iron skillet, cook chorizo, onion and garlic over medium-high heat, stirring occasionally, until chorizo is no longer pink and onion is tender; drain. Reserve 3/4 cup of the black beans; stir remaining black beans into chorizo mixture in skillet along with 1 cup of the cheese. In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with reserved black beans and remaining 1 cup cheese. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Top with chopped cilantro. Serve with remaining ingredients. 5Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.
White Cocoa: put chopped white chocolate in a bowl. Set aside. Combine milk, cream and pepper in a medium saucepan. Place over medium heat, stirring occasionally. Heat until it starts to simmer; don't let it boil! Pour heated mixture over white chocolate, let sit 1 minute, then mix with a whisk until all of the chocolate is melted. Ladle cocoa into mugs. Garnish each one with 2 marshmallows. White Raspberry Cocoa: Repeat steps 1-3 from white chocolate. Add pureed raspberries into mixture and whisk until well blended. Return to saucepan. Reheat on low until hot to the taste. Ladle into mugs, then garnish with whipped cream and chocolate shavings. For the Spicy Dark Cocoa: put chocolate in a large bowl and set aside. Pour milk into a medium saucepan and heat on medium-low setting. In a small bowl, stir cocoa powder and sugar together. Add to milk. Whisk over heat until well blended. When milk is hot, pour over the chocolate. Let sit 1 minute. Whisk until chocolate is melted and blended. Stir in pinch of chili powder. Taste. Add a pinch at a time until spicy enough. Fill mugs. Mix garnish coca and chili powder, then sprinkle of top.
Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot. Add the seasoning and olive oil, heat on high for 30 minutes. Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan. Turn the heat to medium, heat for 10 minutes. Add the egg noodles, turn the heat to low and heat another 20 minutes. Taste and adjust seasoning. Serve with grated Parmesan cheese.
Sort and rinse beans. Boil beans in 8 cups of water for 2 minutes (do not drain). Set beans aside and soak for 1 hour. In a skillet, cook bacon until crisp reserve 1 tablespoon of drippings in pan and remove bacon to drain on paper towel. In pan with drippings cook onion, carrot and garlic until tender. Stir in tomatoes, bouillon cube, Italian seasoning, salt and pepper. Add tomatoe mixture to beans. Bring to boil, reduce heat, cover and simmer until beans are tender, about 1-1 1/2 hours. Add 1 cup of water and bring back to boil. Add pasta and bacon. Cook 8-10 minutes more or until pasta is al dente. Serve with grated parmesan cheese and a dolop of sour cream.
Simmer chicken until done & dice. Blend soup and milk. Add chicken,noodles and parsley. Spoon into a buttered and using 1/2 of crumbs sprinkled in 1 quart casserole dish. Sprinkle rest of crumbs on top. Bake at 375* for 25 minutes. Serves 4.
Preheat oven to 375°F. Peel and chop the sweet potatoes. Add potatoes to pot with enough water to cover the sweet potatoes. Boil until tender (approximately 20 minutes), then drain. Add the remaining ingredients and use emulsion blender to puree until smooth. Lightly spray pie dish with Smart Balance Omega Non-Stick Cooking Spray. Transfer sweet potato puree to a pie dish. Mix the topping ingredients together with a fork and spread evenly over the potatoes. Bake at 375°F for 30 minutes. Serve hot.
In the slow-cooker, stir together chicken, alfredo sauce, tomatoes and juices, chicken broth, peppers and cajun seasoning. Cover and cook on HIGH 3-4 hours, or LOW 6-8 hours. Cook pasta according to directions on package, serve chicken and sauce over cooked pasta and garnish with chives if desired.
Preheat oven to 375 degrees F. Heat the butter and oil over medium heat in a 10 inch cast iron skillet. Saute shallots until soft, about 6 minutes. Add the artichoke hearts and tarragon. Season to taste with salt and pepper. Meanwhile, beat eggs and milk together in a mixing bowl. Pour over shallots and artichokes. Let cook for about 5 minutes, or until edges are just set. sprinkle the top with cheese and bake in oven for 8 minutes; it should just be set throughout.
In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes. Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm. Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce.
Cook pasta, according to package directions; drain well. In a large bowl, combine pasta and butter, stirring until butter melts. Preheat oven to 350 degrees. Lightly grease 1 1/2 quart baking dish. In a small bowl, combine 2 3/4 cups cheese, milk, eggs. Pour over pasta, stirring well. Spoon into prepared baking dish. Top with reserved 1 cup cheese. Bake 40-45 mins, or until set.
In a lage saucepan place the sugar, water, strawberry gelatin powder and cornstarch; bring to a boil and boil mixing constantly for about 1 minute. Remove from heat and add in red food colouring (use as much food colouring as you wish to acheive the colour desired). Fold in 7 cups sliced strawberries; toss well with a wooden spoon or spatula to combine. Transfer to prepared crust. Refrigerate for about 4 hours or until completely set. Top pie with whipped cream. Place more sliced strawberries on top of whipped cream if desired in a decorative fashion.
Adjust oven rack to uppper-middle position, place rimmed baking sheet on rack and heat oven to 500 degrees. Meanwhile, toss potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in bowl. Microwave, covered, until tender 4-8 minutes. Combine mustard, tarragon and garlic in bowl. Toss half of mustard mixture, bread crumbs and 1 tablespoon oil in medium bowl. Whisk mayonnaise and lemon juice into remaining mustard mixture. Pat fish dry with paper towels. Coat top and sides of fish with mayonnaise mixture, then dredge in crumb mixture, pressing to adhere. Brush preheated baking sheet with remaining oil. Arrange fish, crumb side up, in center of baking sheet and scatter potatoes around fish. Bake until fish is cooked through, 12 to 15 minutes. Transfer fish to platter, tent loosely with foil, and heat broiler. Broil potatoes until spotty brown, 4 to 6 minutes. Transfer potatoes to platter. Serve.
Preheat the oven to 350. Line cookie sheets with parchment paper. Grind the oats and 8 ounces of chocolate together in a food processor. Set aside. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla. In a separate bowl, whisk together the flour, salt, baking powder, baking soda, espresso powder and the reserved oat/chocolate mixture. Add the dry ingredients and stir to combine. Stir in the chocolate chips and nuts. Use a tablespoon cookie scoop to drop the dough onto the cookie sheet, leaving 2 inches between then so they can spread. Bake for 12 minutes; don't overbake, or they'll be hard. Remove from the oven and transfer to a rack to cool.
Dissolve the yeast in a little of the warm milk and set aside. In a large mixing bowl combine the flour, sugar, salt and anise seeds. Add the eggs, the butter, the oil, the orange flower water, the yeast and the rest of the milk. Mix to form a very soft, sticky dough. If you find the dough is too sticky to handle, add the smallest amount of flour necessary to be able to knead the dough. Knead the dough on a lightly floured surface (or in a stand mixer with a dough hook) for about 10 minutes, or until very smooth. (It's desirable to have the dough somewhat sticky; you'll find that it becomes much easier to handle after its first rising.). Transfer the dough to an oiled bowl and turn the dough over once to coat it with oil. Cover the bowl with a towel and leave the dough to rise until doubled - usually this takes about one to one-and-a-half hours, but leave the dough to rise longer if necessary. After the dough has risen, divide it into 12 to 15 smooth, evenly shaped balls. Place the balls of dough two inches apart on an oiled baking sheet, and slightly flatten the tops of the dough. Cover the baking sheet with a towel and leave the dough to rise another hour or longer, or until the rolls are very light and puffy. Preheat an oven to 450° F (230° C). Brush the tops and sides of the rolls with the egg wash and sprinkle the rolls with sesame seeds. Bake the krachel for about 20 minutes, or until rich golden brown. Transfer the rolls to a rack to cool. TIPS & STORAGE: Be sure that the milk is warm to the touch but not hot. Hot liquids will kill yeast, while cool liquids will not activate it. Be patient with the initial rising time; the dough is quite rich and may take awhile to rise properly. Rotating the tray from front to back halfway through baking will help ensure even browning. If the rolls aren't well-browned after 20 minutes of baking, place them under a broiler for a minute. Watch the rolls carefully or they'll burn! Krachel store well in plastic storage bags in the freezer. They can be warmed in the microwave directly from the freezer without drying out. The trick is to avoid making the rolls too hot. If reheating krachel in an oven, enclose the rolls in foil to keep them from becoming hard and dry. LIGHTER DOUGH: To make a lighter, less-rich sweet dough for the krachel, eliminate the vegetable oil and reduce the butter to 5 tablespoons. Adjust the amount of liquid if necessary to form a soft, slightly sticky dough.
Grease 12 muffin cups or line with paper cups. Set aside. To make topping, stir together brown sugar, 1 tablespoon all-purpose flour, 1 tablespoon whole wheat flour and 1/2 teaspoon cinnamon. Cut in margarine. Stir in 1/4 cup walnuts. Set aside. In a medium bowl combine flours, baking soda, cinnamon, sugar and salt. In a small bowl, combine apples and egg whites. Stir in nuts and applesauce with apple-egg mixture. Add wet ingredients to dry ingredients and mix to combine. Fill muffin cups 2/3s full with batter. Sprinkle topping over each cup. Bake in a 400 degree oven for 15-18 minutes, or until golden. Cool in pan for 5 minutes. Remove muffins from cups and serve warm.
Remove fat from chops and place in a single layer in a shallow dish. Combine remaining ingredients and pour over lamb. Cook for 5 minutes on high or until chops are tender.
Mix all dry ingredients. Proof yeast for 10 min in 1/2 cup of warm water from the total 2 cups of water. Combine all ingredients to form a shaggy dough. Cover with plastic wrap and let rise for 12-18 hours in warm area of the kitchen. Dough is done rising when the top is bubbled. Dump dough on to floured counter top. Fold over twice and let rest for 15 minutes. Transfer to a floured tea towel, seam side down. Place in clean bowl and let rise till doubled about 2 hours. About 30 minutes before rise is complete, preheat the oven to 450°F with dutch oven. Place risen dough in the dutch oven seam side up, cover and bake for 30 minutes. Uncover and continue to bake for another 15 minutes. Allow to cool completely prior to cutting.
Preheat oven to 375 degrees F. Heat 1 TBS olive oil in a small skillet over medium heat. Add cabbage, celery, onion and saute 7 to 8 minutes, or until tender. Coat a 10 by 6 inch baking dish with remaining 1 TBS of olive oil and add cabbage mixture. In a medium bowl, combine milk, cheese, salt, eggs, and egg white, stirring well. Pour over cabbage mixture. Combine parsley and Parmesan cheese and sprinkle over cabbage mixture. Bake for 40 to 45 minutes. Let stand 5 minutes before serving.
In a large bowl, combine the flour, 2 tablespoons pecans, baking powder, pumpkin pie spice, and salt. In another bowl combine the next 4 ingredients, then add to the flour mixture. Stir until smooth. Add in sweet potatoes and combine well. Spoon about 1/4 cup of batter onto a hot griddle. Turn pancakes when you see bubbles form on top of pancakes. Cook for just a minute more, or until edges look cooked. Sprinkle pancakes with the remaining pecans. Serve hot with maple syrup.
In large skillet, cook and stir ground beef until light brown. Drain off fat. Add Onions,Green Pepper, cook and stir until tender. Stir in Tomatoes,Rice,Chili Powder,Salt,Ground Cumin and Pepper. Bring to a boil, reduce heat to low cover cook for 25-30 mins.
Boil sugar and milk to 234°F on a candy thermometer or until a little forms a soft ball when dropped in cold water. Cool to lukewarm, add butter and beat until the candy begins to cream. Add nuts and pour into a buttered pan. When cool, cut into squares.
Preheat oven to 400 degrees. Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat at medium speed until light and fluffy. Beat in vanilla and egg. In separate bowl, combine flour, baking powder, 1/2 teaspoon cinnamon, and salt; stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. In a small shallow dish combine 1/3 cup sugar and 1 1/2 teaspoons cinnamon. Shape dough into walnut sized balls and roll in sugar mixture. Place 2 inches apart on baking sheets coated with cooking spray. Bake at 400 degrees for 8 minutes or until tops crack.
Preheat oven to 325. Spray 7x11 or 9x9 pan with non-stick spray. Mix wet ingredients (first 5 in list). Mix dry ingredients (oatmeal through spice) in a large bowl. Add wet ingredients to dry ingredients, adding in remaining fruits and optional nuts as you gently mix everything together. Pat into prepared baking pan. Bake 325 for 22-24 minutes for a glass pan. Note - Aluminum pans may take a bit longer than the time listed for a glass pan. Makes 18 squares (9x9 pan makes 16 squares).
Bake whole sweet potatoes for 45 minutes to an hour at 375°F Cool for about 20 minutes. Peel potatoes and put them into a large mixing bowl with lemon juice and zest, syrup, and brown sugar. In a large sauce pan, heat bourbon on high until boiling. Gently and CAREFULLY, tilt the pan so it catches on fire (to burn off the alcohol). Extinguish. Add potatoes to bourbon, along with the butter, salt and pepper. Place mixture in a 13x9 inch baking dish. This can be refrigerated for up to 2 days before serving. Mix topping ingredients together right before you are ready to serve. Sprinkle on top of dish. Bake from 20 minutes at 375°F.
Cut peeled pumpkin into large chunks. In heave based pan heat oil and add ginger, garlic, scallions. Cook 3 mins over medium heat, stirring regularly. Add pumpkin, sprinkle with sugar. Cook 8 - 10 mins turning the peices until pumpkin is bowned and just tender. Add chicken stock, fish sauce, boil until all liquid has evaporated. Sprinkle with lime juice and season with salt and pepper. It's ready!
Mousse: In a food processor, mix ricotta and lemon juice until very creamy and homogeneous. In a bowl, whisk egg whites and tartar cream with a mixer until you have soft picks. Add sugar gradually while whisking until firm and straight picks, around 5 minutes. At low speed, incorporate the mixture of ricotta until all is homogeneous. Raspberry Garnish: In a bowl, mix raspberries with jam. Distribute the mousse in 4 parfait glass or ramequin (or any cute bowls you have) and add raspberry garnish. Put in the fridge. It's better if it's eaten the same day.
Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine). Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens. Remove sauce immediately upon bubbling. CHEDDAR SAUCE add 1 cup shredded sharp Cheddar cheese (makes 1 1/2 cups).
Spray a large skillet with olive oil-flavored cooking spray; set aside. In a large shallow dish, combine egg whites, milk, Creole seasoning and pepper sauce. Whisk egg whites until frothy. Blend in cornmeal; add trout fillets turning to coat. Set skillet over medium-high heat. When pan is hot, spray trout with cooking spray and cook sprayed-side down, 2 minutes. Spray side-facing up with cooking spray and turn fillets. Cook until fish pulls apart when tested with a fork, 1 to 2 more minutes. Serve with lemon wedges and extra hot sauce on the side.
Stir juice from 2 cans pineapple together in saucepan with honey, lime juice, coconut milk and corn starch. Bring to simmering and cook until slightly thickened. Stir in orange rind and cool. In large bowl, toss pineapple chunks, bananas, kiwis, and oranges together. Stir in cooled sauce. Put in refrigerator for 1 hour before serving. Serve with shredded coconut for a garnish on top.
Scramble fry ground beef until browned. Put into slow cooker. Add next 6 ingredients. Mix soup, ketchup, boullion, salt, pepper and water together in a bowl. Add to slow cooker. Stir well. Cover. Cook on low for 8 to 10 hours or on high for 4 hours.
For fish: Preheat oven to 375°F and heat large oval saute pan over medium high heat. Season the fish with salt and pepper; lightly dust flesch side with flour; coat pan with oil and add fish, flour side down. Cook until golden brown. Turn over and finish in oven for 8-10 minutes. Meanwhile make the sauce. For sauce: Heat saute pan over medium heat and add oil, shallots and garlic and cook until golden (toasted). Add wine, tomato paste, and tomatoes or fruit depending, and cook down until tomatoes or fruit begin to break down. Add vegetable broth and season with salt and pepper. Finish with fresh herbs.
In lg bowl mix all ingredients well. Spoon into fluted 12 cup tube pan. Freeze. Let soften slightly before serving.
In a big soup pot, heat oil over medium heat. Add in onion; saute until softened, about 6 minutes. Add in carrots, leeks, garlic, celery, thyme, salt and pepper; saute until vegetables start to soften, about 5 minutes. Add in wine and cook until reduced by half, about 5 minutes. Add in stock and potatoes; bring to a boil. Decrease heat and simmer until potatoes are almost tender, about 15 minutes. Add in beans, asparagus, squash, spinach, and peas; simmer until vegetables are tender, about 5 minutes. Stir in lemon juice. Taste and adjust seasoning with salt and pepper, if necessary. Ladle into heated bowls and garnish each with a dollop of pistou.
Use a spoon to push the cheese through a fine sieve into a deep bowl. Beat in the eggs, then the sugar and the butter. Sift the flour over the cheese mixture and stir until the flour is completely absorbed. Knead like bread to mix well. Divide the dough into 3 equal parts and roll each between your palms to shape it into a ball, then, on a lightly floured surface, roll each ball into a 12" long cylinder (1" in diameter). Wrap in wax paper and refrigerate until firm (30 minutes). Flatten the cylinder slightly and cut them crosswise into 2-inch rounds. In a 3-4 quart saucepan, bring water and salt to a boil over high heat. Drop 6 pierogi into the water and stir occasionally so they don't stick to each other or the pan. Immediately reduce the heat to low and simmer until they float to the surface (5 minutes). With a slotted spoon, transfer the dumplings to a kitchen towel to drain. Cover them loosely with another towel to keep them warm, while you cook the remaining pierogi in the same way. In an 8-inch skillet, melt the butter, but don't let it brown. Add the bread crumbs, stirring constantly, until they are crisp and golden brown, then remove from heat. Pour the bread crumbs and butter over the dumplings and serve.
Mix dry ingredients. Do not sift the flour! Mix liquids and add to dry. Stir until there is no more dry flour. Depending on the humidity of the air where you live you may need a little bit more or less liquid. The dough should be moist but not sticky. It may take a few minutes for the flour to fully absorb the liquid, so don't rush to add liquid or flour to it. Score lightly the surface in a diamond or X shape to prevent splitting of the crust. This is a country style bread that should be sliced thick. It is important not to overwork the dough. Shape into a ball or an oval, with oiled hands. Place on clean baking sheet. Bake for 40 minutes at 400°F. Variations: Rub the dough ball with virgin olive oil and sprinkle sea salt and oregano for a foccacia flavor. For tea time add a tsp pure cane sugar. The liquid can be replaced for orange or other fruit juice if the bread is to be used for teatime and you can even add dried chopped fruits. For a savory bread the liquid can be tomato juice and you can add chopped sundried tomatoes to the dough. Sprinkling of seeds in the dough or on top of the bread is also possible.