HumbleIntelligence/food-ner-1-Million huggingface dataset:
PREHEAT OVEN TO 400°F Cook the asparagus in a pot of simmering water until tender, about 5 minutes. Drain and place in an ovenproof serving dish, then drizzle with the oil. Whisk together the milk, cheese, egg, egg white, and salt. Pour over the asparagus. Bake until the gratinata is browned and bubbling, about 20 minutes. Makes 4 servings.
Put the flour, salt and pepper in a paper bag or ziplock bag. Put a couple of pork chops in and shake the bag well set aside. Heat the oil in a skillet when the oil is hot put the chops in and fry about 5 to 10 minutes on each side. Turn chops every 2 to 3 minutes. Place on paper towels to drain. I put them in a warm oven until they are all done.
Preheat oven to 350°. Prepare brownie mix according to package directions; stir in 1/2 cup of peanuts. Pour into 9" square baking pan. Bake according to package directions. Cool completely. Slice 2 of the bananas; place in single layer over brownie. Whisk pudding mix into milk just until it begins to thicken. Gently fold in 2 1/2 cups of the Cool Whip. Quickly spread mixture over the bananas. Refrigerate 30 minutes. Sprinkle remaining peanuts over pudding mixture. Top with remaining Cool Whip. Grate chocolate evenly over dessert. Slice remaining banana and strawberries. Slice into 9 squares. Garnish each square with banana and strawberry slices.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 t. salt and 1/8 t. pepper. Add half of the ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker or crock pot. Repeat procedure with remaining ribs. Add shallots, garlic, and ginger to skillet; saute 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW for 6 hours. Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl; stopping before fat layer reaches opening; discard fat. Stir in remaining 3/4 t. salt, remaining 1/8 t. pepper, zest, and juice. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.
Heat oven to 350 degrees F. Coat a 13 x 9 pan with cooking spray. Combine cake mix, egg, butter, and water by hand. Now, pat the batter mixture into the bottom of the prepared pan. In a mixing bowl, beat the cream cheese, powdered sugar, and egg whites until smooth. Add the vanilla extract. Pour mixture over batter. Bake 45 minutes or until top is golden, cool and cut into squares.
In medium saucepan bring 2 cups of the milk to a simmer. Meanwhile, whisk the remaining cup of milk with the sugar, cocoa, and cornstarch. Scrape the cocoa mixture into the hot milk. Cook, stirring constantly until the mixture thickens and bubbles a little at the edges. Stir and cook for a minute longer. Strain through a fine wire-mesh strainer into a clean bowl and cool. Cover the surface of the mixture with plastic wrap and chill overnight. (You may also set the bowl over an ice bath and stir the hot gelato mixture frequently until cool). TO MAKE GELATO: Freeze according to the instructions with your ice cream maker. The mixture is thick to begin with and may take less time than average in the ice cream maker. Makes one scant quart ice cream. TO MAKE FUDGE POPS: Divide the chilled gelato base between the ice pop molds and place in the freezer overnight to set. These will have a slightly icy texture. (If you have an ice cream maker and would like a finer-textured fudge pop, freeze the gelato base according to the instructions with your ice cream maker and divide the mixture evenly between ice pop molds. Place in the freezer overnight to set.). TO MAKE GRANITA: Pour the chilled gelato base into a large, shallow baking dish (the shallower the dish, the faster the mixture will freeze) and place in the freezer. In about an hour, the liquid will begin to freeze along the sides of the pan. Using a fork, scrape the ice towards the center of the pan. Repeat this process every 20 minutes or so until all of the mixture is frozen and flaked.
Mix buttermilk, butter, and eggs. In a separate bowl mix together the flour, cheese, sugar, baking powder, parsley, baking soda, salt and pepper. Add to bowl with buttermilk mixture. Stir together until just moistened. Do not overbeat. Fill greased muffin pan 2/3 full and bake at 400 F for 15 to 20 minutes.
In a small bowl, soak the raisins in the whiskey for 1 hour. Drain. In a medium bowl, combine the mayonnaise, parsley, buttermilk, lemon juice, and vinegar. Whisk until smooth. Add blue cheese crumbles and stir to combine. Add salt and pepper to taste. Refrigerate for 1 hour. Grill the steak to desired doneness and let rest for 10 minutes. Divide the lettuce onto 6 serving plates and spoon the dressing over each. Slice the beef and arrange on top of the salad. Sprinkle the raisins over the lettuce.
Place sugar and butter in the water and heat until butter is melted and the sugar is dissolved. Let this mixture cool. Put all ingredients into a blender and process until smooth.
Pat salmon dry, season very generously with Kosher salt and black pepper. In a small bowl whisk together vinegar, mustard, horseradish, herbs of choice, 4 tablespoons oil, and salt and pepper (if using) to taste until emulsified. In a large, non-stick skillet heat 2 tablespoons olive oil over medium high heat until hot. Sear salmon, skin side down, about 6 minutes. Reduce heat to medium. Turn salmon over and cook 4 minutes more, adjusting cooking time for thicker fillets. Spoon vinaigrette over the salmon or serve as a side condiment.
Place flank steak in a gallon-size heavy zipper bag and set aside. In a medium bowl, whisk together soy sauce, rice wine or vinegar, and brown sugar until sugar is dissolved. Add with remaining ingredients to zipper bag; shake to combine marinade ingredients, then press out air and seal bag. Place in a large bowl and marinate in refrigerator for 1 to 2 hours, shaking or turning occasionally. Prepare grill or broiler and remove flank steak from zipper bag; discard marinade. Grill or broil to desired temperature, about 6 minutes per side for medium-rare. Let rest for 10 to 15 minutes before slicing very thinly against the grain. Serve with steamed white rice and extra marinade or Go-Chee-Jang Sauce. If Go-Chee-Jang is not available, use a commercial hot sauce, such as Sriracha.
Brown the ground turkey in large nonstick skillet over medium-high heat, stirring to break up meat; drain. Spoon meat into slow cooker. Add all other ingredients to slow cooker; mix well. Cover and cook on low 4 hours or on high 2 hours. Serve with tortilla chips, crackers, corn chips or breadsticks.
Combine all ingredients except pectin in a large pot and bring to a boil over a medium high heat. Reduce heat and simmer 30 - 40 minutes to thicken. Remove from heat and stir in pectin, mixing well. Ladle into 8 or 9 8- oz. sterilized jars and process in a boiling water bath for 10 minutes.
Put everything in a big bowl and serve. For pot luck layer everything starting with the lettuce and then the beans, and take the chips and dressing, toss before serving. When it's just my husband and I we half the recipe and put all the wet ingredients including the cheese and tomatoes in a Tupperware and laddle it over the lettuce for lunch or dinner as we will, and add a few corn chips.
In a small saucepan, pour in the flattened root beer and then sprinkle the unflavored gelatin over the top. DO NOT STIR and DO NOT HEAT. Allow to sit for 2-3 minutes. Whisk pan ingredients together and place the pan over medium heat and bring to a boil while stirring frequently to make sure that the gelatin dissolves. Remove from heat. Allow to cool to room temperature. In the meantime, line up shot glasses on a sheet pan. Once cooled, add the root beer schnapps and vanilla vodka. Stir/whisk until well combined. Pour the mix into little, plastic shot glass cups and place sheet pan into the refrigerator for at least 4 hours, until firm. Top each shot with just a tiny squirt of whipping cream, if desired. Enjoy!
Add butter to a largeskillet and brown the venison and mushrooms quickly. Stir in sherry and water. Add the onion soup mix, garlic salt, curry powder and bouillon cube. Mix well, cover, and simmer for 30 minutes every 15 minutes add liquid if necessary. Just before serving add sour cream, heat through and serve. Serve it over rice or egg noodles.
Preheat oven to 350 degrees. Prepare an 8 x 8-inch baking pan with nonstick baking spray. Sift together flour, sugar, baking soda and spices. In a mixer bowl, put egg, egg whites, vanilla, apple sauce and milk. Mix with electric mixer. Gradually add dry ingredients, blending well. Stir in apples and raisins by hand. Pour batter into prepared pan and sprinkle with brown sugar. Bake for about 50 minutes.
In a bowl, combine the cracker crumbs, 1/4 cup sugar and margarine. Press into a greased 13X9 baking dish. In a mixing bowl, beat the cream cheese and remaining sugar until smooth; add the eggs and vanilla. Pour over crust. Bake at 350 degrees for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and then whipped topping. Refrigerate until serving.
Pressing:. Place the cakes of tofu between two flat surfaces. Weight down the surfaces using a bowl of water, a heavy can, or whatever you have that will press down firmly but not squash the tofu. Let stand for 30-45 minutes, remove the weight and pour off the liquid. Blanching:. Drop the cakes into boiling water. Reduce heat and simmer for 4-5 minutes. Remove and drain.
Slices peppers and cut out seeds and center. Mix all other ingredients together and stuff in peppers. Bake at 350 degrees until done. Sprinkle cheese on top of peppers.
Peel and stone the mango and avocados. Dice into small cubes (1/4 inch). Peel and clean the onion, bell pepper, garlic, ginger and chile. Cut any large items into small chunks. Place all ingredients escept the mango, avocado and lime juice in a food processor and pulse until very finely minced. Scrape into a bowl. Gently stir in the mango and avocado. Sprinkle with lime juice, salt and pepper and toss lightly to combine. Serve immediately or cover tightly and chill for a couple of hours. Serve with fish, chicken or pork.
Preheat oven to 350 degrees. In a large bowl, combine cereal and milk. Let sit for a minute. Add remaining ingredients. Mix well. Place paper muffin cups in a muffin tin, and fill with mixture. Bake for 19 minutes. Let cool. Enjoy. Instead of chocolate chips and raisins, you may use fresh blueberries or raisins or chocolate chips.
Spray the insert of a 5-quart slow cooker with cooking spray. Heat the oil in a large nonstick skillet over medium-high heat. Add the potatoes, onion, bell pepper and 1/4 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, until the potatoes begin to brown and the vegetables are tender, about 12 minutes. Scatter the sausage evenly onto the bottom of the slow cooker. Top evenly with the potato mixture. Whisk together the eggs, milk and remaining 1/4 teaspoon salt in a large bowl until blended. Pour in the egg mixture. Sprinkle the cheese evenly over the egg mixture leaving a 1-inch border around the edges to prevent the egg mixture from sticking. Cover and cook until the eggs are set, and a knife inserted in the center comes out clean, 2 1/2-3 hours on low or 2 hours on high. Tip: Turkey breakfast sausage is a great alternative to higher-fat pork sausage and is equally as tasty.
Wash and de-stem mushrooms. Mix parmesan and herb cheese together. Stuff cheese in mushrooms. Add a pinch of bread crumbs on top and brush top of each mushroom with butter. Bake on 450 degrees for 15 minutes.
First prepare the picadillo. In a large bowl using your hands mix beef, onion, bell pepper, garlic, olives, raisins, capers, tomato paste, oregano, cumin, allspice and some pepper. Cover with plastic and leave at room temperature for 1/2 hour for the flavours to mix. In a large skillet, heat the olive oil and add the meat mixture with a splash of vinegar and a pinch of salt. Cook, while breaking up the meat frequently. If the meat starts to brown lower the heat, and continue to cook until most of the liquid has evaporated, about 30 minutes. The picadillo should be juicy, but not soupy. Boil the potatoes until very tender. Drain and let cool slightly. As soon as they are cool enough to handle, peel them and rice them into a large bowl. Cool completely. Add the egg,flour and parsley and mix well (hands preferred!). Season with salt and pepper. Put the mixture on a slightly floured board and knead until smooth dough. Divide into 12 even portions. Shape each portion into a ball, and flatten on the palm of your hand. Each ball should be about 4 inches. Put a tablespoon of picadillo in the center of the ball and pinch edges together to seal. Smooth the packet into a round ball, and seal any cracks. Roll the balls in breadcrumbs to coat. Fry the balls in the olive oil until deep brown, about 6-8 minutes. Drain on a cooling rack. Serve immediately, or keep warm in a 250°F oven for up to 20 minutes.
Making the Pavlova:. Using an electric mixer with a whisk attachment, start beating the egg whites and salt until they are frothy and form very soft peaks. Add the vanilla and continue to whisk. Start to add the sugar slowly, a tablespoon at a time, while continuing to beat the eggs on high until they are glossy and stiff peaks form. Line a baking sheet with parchment paper. Trace a plate slightly smaller than you want the final cake to be (about 8 inches is good). Lay the side of the paper with the pen/pencil markings face down on the baking sheet. You do not want pencil on the bottom of your dessert! Spoon all of the meringue into the center of the circle and smooth out with the spoon to form a mound (about i inch smaller than the circle on the parchment paper). Use a spoon to form a well in the center of the meringue, pushing it from the center to the edges of the Pavlova. Place the meringue in a preheated 225 degree F oven for 2 hours. Turn the oven off and allow the Pavlova to cool in the oven (if you can, leave it in the oven overnight). (You may need to hire bodyguards at this point.). Making the chocolate whipped cream:. Whip the cream, icing sugar and cocoa until stiff peaks form. Making the orange curd:. Place all of the ingredients except the butter into the top of a double-boiler (or place about 2 inches water in a saucepan, bring to a gentle simmer and place a metal bowl over it). Whisk everything together and cook over a gentle simmer until the mixture thickens. Continue to whisk as it cooks - it can take eight to 20 minutes. The mixture will coat the back of a spoon when it's ready. Remove from heat and add the butter. Whisk until the butter has melted and been completely incorporated. Place a piece of wax paper or parchment paper on the top of the curd to keep a skin from forming (I hate skin). Refrigerate until cold. Two to four hours before serving, spoon the whipped cream into the well in the center of the cooled Pavlova. Use a spoon to form a well in the whipped cream. Spoon the orange curd into the well in the whipped cream. Refrigerate until you are ready to serve.
1. Preheat oven to 350 degree F. 2. For caramelized onion, place a skillet on very high heat, and drop onions in it. Let it cook for 4 minutes. 3. Add maple syrup and mix well. 4. Sprinkle salt and pepper. Cook for about 20 minutes or until caramelized, stirring occasionally. 5. For casserole, in a large mixing bowl, add caramelized onion, heavy cream, wine, and egg. Mix well. 6. Drop thyme leaves, pepper, salt, bouillon cube, and flour. 7. Throw garlic, sage and a little bit of grated cheese. Stir to combine. 8. Place a frying pan on medium high heat, and melt butter in it. Swirl and spread it all over the pan. 9. Drop chicken pieces and let them caramelize. 10. Season it with salt and pepper. Flip and cook on other side. 11. Grease a baking dish, and pour egg mixture in it. 12. Place chicken on top, and sprinkle remaining cheese on top of dish. 13. Top with Durkee Onion Rings. 14. Put it in oven and bake for 45 minutes.
In a medium bowl cream together the butter, molasses, brown sugar and cinnamon until light. Dissolve the baking soda in 1 Cup of boiling water. Add to creamed butter mixture. Add flour and eggs. Pour batter into a greased and floured 9" round baking pan and bake at 325F for 30-35 minutes.
Mix canola oil, garlic powder, crushed red pepper, cayenne pepper, dill weed and powdered Ranch Dressing. Place crackers in a gallon freezer bag. Pour mixture over crackers and shake well. Let stand 5 minutes. Put in airtight container. Crackers improve with age.
Spray a large baking sheet with oil. Toss eggplant cubes with 2TB oil & spread on pan. Roast at 400F for 20-30 minutes until browned; stirring occasionally. Season with 2 tsp kosher salt after roasting & stir gently. Meanwhile, heat the remaining 2TB olive oil in a medium saucepan over medium heat. Add the onion & saute until softened. Add garlic and cook, stirring often, until tender but not brown, about 1 minute. Add the tomatoes and bay leaf and bring to a simmer. Reduce heat and simmer, partially covered, for 10 minutes, then uncover pan and simmer 5 minutes more. Stir in herbs, season with salt and pepper, and remove from heat; discard bay leaf. Add roasted eggplant to the tomato sauce and stir gently. Serve over your favorite pasta & top with grated cheese, if desired.
Wash lentils thoroughly. Add lentils, barley, rice and salt to large pan and cover with plenty of water. Cook on low heat until done. Cancrockpot for several hours. When done, add 4 Tbs yeast, soy sauce, tomatoes, onion powder. Pottageshould be moist. May bake in 9 X 12 dish. Bake covered for 35 minutes at 350F or may be eaten as is. Note:High protein when served with 100% whole wheat bread and served with a fruit dish.
In a large pot bring the chicken stock to a simmer. Combine the bread crumbs, semolina flour,Parmesan Cheese,baking power,salt,white pepper and lemon zest in a bowl.Mix very well. Beat the eggs in a small bowl. Dissolve the bouillon cube in a glass with 1/2 cup of hot chicken stock. Add the bouillon to the dry ingredients along with the beaten egg and melted butter. Stir together and knead it to form a smooth dough. Season the simmering stock with salt to taste. Place some of the dough in a spaetzle press or potato ricer. You can even use a box grader if you don't have either one of the above. Stir the noodles very gently to separate. Poach the noodles 1 minute or until they float and are tender. Do not over cook or they will fall apart. Using a skimmer or slotted spoon, transfer noodles to a bowl. Repeat with remaining dough. When all the noodles are cooked, pour the hot broth into the bowl. Optional: Garnish with chopped parsley and fresh grated Parmesan cheese.
Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly. Turn off heat. Cool. Add remaining ingredients. Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan. Bake at 400 degrees for 20 to 25 minutes. Cool and frost. Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan. Add vanilla and powdered sugar. Stir until smooth. Frost cake. Sprinkle with chopped peanuts.
Preheat oven to 350°, prepare 2 8-in round cake pans or 1 9 x 13 cake pan. Sift dry cake ingredients; set aside. Add vanilla to the measured milk. Using an electric mixer, whip butter for 2 minutes, and then add sugar and beat 5 minutes. Add egg yolks, and combine - then add eggs 1 at a time thoroughly combining after each addition. Beginning and ending with flour, alternate adding the flour and milk to the mixing bowl. Combine and make sure sides of bowl are scraped down. Pour into prepared pan(s). For round pans, bake 25-30 minutes and for 9 x 13 bake 35 minutes. Cool completely on wire rack.
Preheat the oven to 325 F fan assisted. Butter and dust with flour a 9" or 10" cake pan. Beat the eggs for 5 minutes until they double in volume. Then add the condensed milk, the melted butter, the sifted flour and baking powder. Mix gently with a spatula until the mixture is even, without any lumps. (Or use your Kitchenaid, doubling the egg volume first) Pour the mixture into the cake pan and bake for 30-35 minutes. As soon as it comes out of the oven, make tiny holes all over the dense cake using a fork and pour the mixture of coconut milk and sugar evenly over it. Let it cool in its pan for about 5 min, then transfer it to a rack. Sprinkle it with grated coconut before serving. Fresh grated coconut is preferable, but you can use dried. Let the cake sit a few hours in the refrigerator after it cools. *note: if you use some sweetened coconut milk or cream, your result will be sweeter.
Place first 6 ingredients in a blender and mix well. Add ice and blend until frothy. Pour into glasses; garnish with whipped cream and cherries.
Add all ingredients to a bowl and stir to combine. Use immediately or store in an air-tight container for later use. To use, sprinkle a generous amount of the dry rub over meat or fish. Pat the rub into the surface of the meat to help it adhere. Grill the coated meat over an open flame or add to a hot, well oiled skillet.
Place roast fat side up on rack in roasting pan. Mix spices, and rub into roast. Bake uncovered at 325F degrees for 2 1/2 hours for medium. Remove from oven and let stand for 15 minutes. Carve into slices.
Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. You want the pumpkin as "dry" as possible. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced shallot, rosemary, and pepper. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water, but not TOO much, and fold in half, pressing edges firmly with fingers to form a half-moon. (I was tempted to use two wrappers, one on top of each other, but it decreases the yield and doesn't work any better.) Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture. Fill a large pot (large enough to have free floating ravioli's -- NO bumping!) with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. They will usually float to the top. Remove ravioli with a slotted spoon; lightly coat with cooking spray (IMPORTANT step), and keep warm. Repeat procedure with remaining ravioli. Careful, as they do become sticky with one another. Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly (it will "go" fast). Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola. Season with salt and pepper to taste. (We're nuts about fresh ground pepper so I use it liberally in this step). Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts (or toasted pumpkin seeds which I like better). Serve immediately.