HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash Asparagus under running water to remove any residue. Cut half inch off the bottom of each asparagus stalk. Bring One quart salted water to a rapid, rolling boil. While water is coming to boil, melt butter in medim size bowl in microwave. Drop Asparagus in boiling water. Watch close, boil Asparagus only about 3-5 minutes. Asparagus will become a very vibrant green. Pull Asparagus out of water and place in bowl containing butter. Season with salt, lemon pepper, and sprinkle with couple tablespoons of cheese. Toss to coat the asparagus with butter and seasonings. Plate asparagus, or place in serving bowl and top with remaining parmesan cheese (or to taste or visual appeal).
Preheat oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. Cook the lasagna noodles according to the package directions; drain. In a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper; mix well. Spread 3/4 cup chili over the bottom of the baking dish. Place 3 lasagna noodles over the chili. Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili. Place 3 noodles over the chili then top with the remaining chili. Place the 3 remaining noodles over the chili Top with the remaining cheese mixture then top with the remaining chili. Cover tightly with aluminum foil. Bake for 30 minutes Remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese. Bake for 10 more minutes. Remove the oven. Sprinkle with the remaining scallions; and let sit for 5 minutes before serving. OPTION: For a spicier dish, add some hot pepper sauce and/or chili powder to the canned chili before assembling the lasagna.
Make the sauce: in a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes; add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes. While sauce is cooking, prepare the meatballs: in a large bowl combine bread (with liquid squeezed from it), chuck (it's really good if you grind your own!), eggs, romano, parsley, garlic, the oregano, salt, and pepper; mix well and form into 8 meatballs. In a large skillet brown the meatballs in the oil over high heat, turning them often; make sure to not crowd them in the pan, otherwise they won't brown properly. Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes. You can serve them with your favorite pasta right away, but these improve in flavor if they're cooled and chilled, covered, and refrigerated overnight or up to 2 days before serving.
Vinaigrette:. Combine juice, vinegar, and honey in small bowl; whisk in oil. Salad:. Combine salad blend, chicken, celery, bell pepper, cranberries, and almonds in large bowl. Add vinaigrette, toss to evenly coat. Serve chilled, topped feta cheese crumbles.
In a mixing bowl combine the cottage cheese, cheddar cheese, mizithra, onion and black pepper. Heat the enchilada sauce up in a large shallow pan. In a 9"x13" casserole dish, spread 1/4 cup of the enchilada sauce. Soften the corn tortillas by lightly steaming or quickly micro-steaming just until softened. Dredge each warmed tortilla lightly in the sauce. Fill each tortilla with about 1/4 cup of the cottage cheese mixture. Roll up and place seam side down in the casserole dish. Repeat. Pour the remaining sauce on top of the enchiladas. Cover with foil. Bake for about 35 minutes or until bubbly and heated through. Remove from oven and garnish with fresh chives and serve with lime wedges. Prep time does not include preparing the enchilada sauce.
Preheat oven to 450°F. Combine lentils through rosemary in a 3qt saucepan. Bring to a simmer, cover & cook on low 20 minutes. Put prepared vegetables on roasting pans (I need 3 of them - 1 for eggplant, 1 for tomatoes, zucchini & onions, 1 for peppers & garlic). Sprinkle evenly with crushed rosemary then drizzle with olive oil, coating vegetables well. Roast for 20 minutes. Check for doneness - they should be browned lightly & softened. If not quite ready, leave them in until they are. When done, remove from oven & sprinkle lightly & evenly with kosher salt. Check lentils: they should be cooked but not mushy. If there is still a lot of liquid, uncover & turn heat up. You want enough liquid to be saucy not soupy. On the drier side is ok, just be careful not to scorch them. Combine all ingredients in a large bowl and enjoy.
Heat oven to 350 degrees. Unroll dough. Separate dough crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canape cutter, cut 1 shape from each corner of remaining square; set cutouts aside. Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg. Bake at 350 degrees for 20 to 24 minutes or until golden brown. Cool 15 minutes before serving.
Preheat oven to 350°F. Beat honey and sugar until mixture turns light. Sift together flours, baking soda, spices and salt. Mix into honey mixture alternately with milk, starting and ending with dry ingredients. Stir in marmalade and mix well. Pour batter into a large loaf pan. Bake for about 1 1/4 hours, or until a cake tester comes out clean. If the top browns too quickly, cover with foil. Cool wrapped in a towel.
In 12 inch skillet, melt butter; add onions and cook until tender. Add soup; bring to a boil. Add roast beef; remove from heat. Divide beef and onions among 4 rolls. Top each with a slice of cheese. Place under broiler until cheese melts. Serve broth for dipping.
Preheat oven to 250 degrees F. Heat butter, corn syrup, sugar, soy sauce and vegetable oil until sugar is dissolved and mixture is well blended. Pour syrup mixture over cereal and mix well. Sprinkle furikake over cereal and mix until evenly coated. Spread in a shallow roasting pan and bake for 1 hour, stirring every 15 minutes. Cool and store in an air tight container.
ONE DAY AHEAD: Place olive oil in a 5-quart saucepan over medium heat. When oil is hot, add onions, red and green peppers and garlic. Saute until soft, about 7 minutes. Add tomato juice, V-8 juice, Clamato juice, chicken broth, parsley, basil and chives. Season with salt and pepper to taste. Raise heat to high and bring mixture to boil. Immediately remove from heat and add tomatoes and cucumber. Stir to combine. Transfer soup to a covered container and refrigerate overnight to marry flavors. TO SERVE: Transfer soup to individual bowls. Serve soup cold with sides of bread, cheese, croutons, or crackers. NOTE: The secret to a good gazpacho is the harmonious marriage of flavors. This soup is best at peak harvest season, when vine-ripened tomatoes, peppers, and cucumbers are available.
Slice each of the buns in half, then spread each side with about 2 teaspoons butter (can use more). Spray the pan with non-stick cooking spray or melt 1-2 tablespoons butter in the skillet until melted. Place the buns on the skillet buttered side down; leave untouched in the skillet for 1-2 minutes or until browned; remove to a plate and spread brown mustard on one or both sides of the buns (over the butter). Fry the bologna slices in the same skillet with a slit cut in the middle to prevent it from curling while frying turning once after it had developed that slighty burnt crispy coating on one side. Turn the slices over and place a slice (or two) of Swiss cheese on top, then continue to cook until the underneath part is browned and the cheese on top has melted; remove from skillet or griddle, then place the slices of cooked bologna onto each bun the top with onion slices then cover with the top part of bun. Delicious!
Combine the ingredients in a cocktail shaker filled with ice and shake vigorously. Pour into a glass. Note: If serving frozen, combine the ingredients in a blender with 3/4 cup ice and blend until smooth. Pour into a glass. Garnish with a lime wedge.
Place roast in roaster pan and sprinkle with vinegar, pepper, garlic powder and the onion soup mix. Cover roaster and bake at 325°-350° for at least 3-4 hours. The last hour of cooking I remove the lid to brown the roast a bit. Then with the drippings, I make gravy (remove roast and cover with foil. Heat the drippings on the stove over fairly high heat. Add more water if necessary, and bring to a boil. Whisk in a slurry of flour and water (fairly thick) stirring constantly to avoid lumps. Adjust salt and pepper.).
Pound chicken breasts to a thickness of 1/4". Heat oil in medium skillet over medium-high heat. Dip chicken in egg, then in crumbs to coat well. Shake off excess. Cook until golden brown, about 1-1/2 minutes per side. Remove from skillet and keep warm. Add Grand Marnier to skillet. Bring to a boil, scraping brown bits. Blend in marmalade. Mix in remaining ingredients and reduce heat to low. Return chicken to skillet. Cover and simmer 10 minutes. Baste chicken with glaze and continue cooking until juices run clear when pierced with tip of sharp knife, about 5 minutes. Check frequently to avoid burning glaze. Serve immediately.
Spray 9 x 13 pan with cooking spray. Unroll 1 package crescent rolls and pat on bottom of pan. Mix cream cheese, vanilla, and 1 C sugar until light and fluffy. Spread over crescent rolls Unroll 2nd package of crescent rolls and put on top of cream cheese mixture Mix topping together (cinnamon, 3/4 C sugar, and melted butter) and sprinkle on top of 2nd package of crescent rolls Bake at 350 F for 30-35 minutes. Cool completely. Store in fridge.
Beat egg slightly with water and 2 tablespoons of soup mix. Mix lightly with ground beef and 1/4 cup of the rice. Shape into balls. Roll remaining 1/4 cup of rice pressing tightly into meat. Heat tomato juice to boiling and stir in remaining onion soup mix and sugar; reduce heat to simmer. Place meat balls in saucepan of tomato juice and cover. Simmer, stirring occasionally, 50 minutes or until rice puffs out around meat.
Preheat the over to 200C/gas 6. Whisk the eggs with 2 tablespoons of water. Heat the oil with 1 tablespoon of water. Add the tomatoes and spinach and cook until the spinach begins to wilt. Sprinkle the herbs. Pour in the eggs and transfer to the preheated over. Bake for 10-12 minutes until well- risen and golden brown. Slice in wedges and serve with a side salad.
Preheat oven to 350 deg. In a small bowl, combine cracker crumbs and sugar. Add melted butter and egg white, stirring to combine. Press mixture on bottom and half way up the sides of 2 mini muffins pans. Bake for 3 minutes. Set aside. In a medium bowl combine brownie mix, vegetable oil, egg and water; stir to combine well. Evenly divide into prepared crusts. Bake for 30 minutes. Press chocolate pieces, pointy side down into center of each brownie; bake for 2 minutes Remove from oven. Preheat broiler. Place one marshmallow horizontally on top of each brownie. Broil for 2 to 3 minutes, or until golden brown. Remove from pans.
Fry bacon until browned, place bacon into a sieve and allow to drain. (I use chopped ham or bacon and just microwave it for a bit, then drain on paper towel). Oil shallow 23cm round flan dish. Whisk flour and milk in medium bowl until smooth; whisk in eggs. Stir in remaining ingredients; pour mixture into prepared dish. Bake in moderately slow oven (160C, 325F) about 1 hour (60 minutes) or until set.
Boil pasta in salted water to taste. We like al dente. Drain. Add butter and stir to keep pasta from sticking. Cut tomatoes in half and gently squeeze out the seeds. Cook bacon to half crisp; drain off grease. Crumble bacon into small pieces. Add tomatoes, bacon, and cheese to pasta. Stir in a small teaspoon of bacon grease. Stir to mix well, the cheese will melt naturally. Salt & Pepper to taste.
Take flour salt, pepper and garlic mix together dip meat into flour mix then sear at high heat in olive oil 1 tbsp for each side. Make sure to get all the edges I used tongs. Once done mix all the remaining ingredients except the mushrooms in to a Pyrex and mix gently add the meat to the mix careful not to splash. Then add the mushrooms on top of the meat cover and cook at 400 for 1 and half to 2 hours. About twenty minutes before it was completely done I took it out and scooped about two cups of the liquid into a sauce pan added more mushrooms and it became wonderful gravy just heating it up. I didn't even have to add anything to thicken it. Then I left the top off the meat and let the meat and mushroom brown a bit on the top. Delicious with mashed potatoes.
Combine first 4 ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth. Combine flour and next 6 ingredients. Stir flour mix into pumpkin mix until well blended. Spread batter in a lightly greased 15 X 10 inch jelly roll pan. Bake at 350 degrees for 25-30 minutes (until light brown). Cool completely before you Frost! For Frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating well. Stir in pecans.
Combine the sesame oil and chopped onion in a large saucepan. Place over medium heat and cook, stirring frequently, until the onion starts to brown. Add the canned milk and chicken stock to the saucepan and bring to a boil. Remove the pan from the heat and stir in the coconut extract and couscous. Cover tightly, and allow to stand for at least 7 minutes. Spoon the couscous into a large bowl. Add the salmon, chopped scallions and ginger, and toss thoroughly.
Split Twinkies lengthwise and lay in 9x13 pan (should use whole box). Prepare instant pudding with 1 1/2 cups milk. Lay sliced bananas over Twinkies in pan and pour pudding over bananas. Prepare 2 envelopes of Dream Whip as per package directions and spread this over the top of pudding. Chill in refrigerator until set (about an hour or longer).
Clean, peel and wash the white radishes. Cut the white radishes into coils with a radish cutter (if you don't have one, just slice them very thinly). Divide the coils into about 4 inch long pieces. Place the short radish coils into a bowl (set some aside and reserve for garnishing if you desire) and sprinkle with salt. Let the radish coils rest for 20- 30 minutes (the salt will draw some juice). In the meantime clean, wash and quarter each of the small red radishes. Wash, dry and chop the dill weed (before chopping the dill weed pull off some sprigs for decorations). Cut the bacon into small cubes or pieces and in a skillet fry the bacon until crunchy and largely drained of its grease; discard grease. Pour the oil and vinegar into the bacon in skillet and bring to a short boil. Remove the skillet from the stove. Pour the radish juice from the white radishes into the skillet to the oil-vinegar-bacon mixture and season with pepper; let mixture cool to warm temperature. Add the red radish wedges to the white radish and combine. Pour the vinaigrette dressing from the skillet over the radishes and let stand until completely cool. Garnish with reserved radish coils and dill weed sprigs.
Prepare strong tea by steeping all 4 tea bags in 2 cups of water. Squeeze excess water out of the tea bags. Mix the sugar, frozen lemonade, and strong tea in a large bowl. Add the orange juice, the remaining 7 cups of water, and the bourbon and mix again. Freeze the mixture in a freeze-safe container for at least 24 hours, or as long as needed to get a consistent, slushy texture. Scoop out the slush and serve with a little Seven-Up or Sprite to taste.
The broth will be tastier if you brown meat slowly on all sides before simmering. Remove meat to platter, cover to keep warm. Skim excess fat from meat broth. Add flour and whisk constantly with wire whisk and slowly add water and cook until thick.
Mix both together in a heat-resistant container. Heat the mixture gently in the microwave on HIGH, or on the stove top in a water bath, until the beeswax is melted, stirring continuously. Pour into a clean container. Allow to cool until solid. To use: Rub your finger over the cool wax and apply sparingly to your moustache or eyebrows.
Mix all ingredients together in a small bowl, and store, covered, in the fridge until needed.
Glaze the orange slices: Bring the sugar and water to a boil in a large pot. Add orange slices, lower the heat and simmer for 2.5 hours. Remove from heat. Let cool in syrup overnight. Make the Cake: Preheat overn to 350 degrees. Butter and flour a 10-inch springform pan. Beat the eggs and sugar with an electric mixer for 10 minutes, until very thick and pale. Gradually fold in the flour. Fold 1/4 of the batter into the melted butter, then fold the butter mixture into the remaining batter. Spoon the batter evenly into the prepared cake pan. Bake in the center of the oven for about 35 minutes, until a cake tester inserted in the center of the cake comes out clean. Cool on a wire rack. Run a knife around teh edge of the pan to release the cake. Remove the sides and the bottom of the pan. Trim any crips edges and slice the cake horzontally into 3 thin layers. Orange Bavarian Cream: In a medium saucepan, heat the milk to simmering. In a bowl, beat the yolks with 9 tablespoons of the sugar until well combined. Gradually beat in the hot milk. Stir in the softened gelatin. Retrun the mixture to the saucepan and cook over low heat, stirring constantly with a wooden sppon for about 10 minutes, until the mixture thickens enough to coat the back of a spoon, (Do not let boil or the eggs will curdle.). Stir in the vanilla and Cointreau. Place the saucepan over a bowl of rice and stir until the mixture of mounds. In a bowl, softly whip the cream with the remaining tbsp of sugar. Carefully fold it into the chillled Bavarian mixture. Assemble: Line a 10" springform pan with plastic wrap, leaving a 5" overhang all around. Drain the orange slices and reserve the syrup. Choose the largest slices and place them in a decorative pattern on the bottom and sides of the pan. Finely chop the remaining oranges and fold into the Bavarian Cream. Spoon 1/3 of the Bavarian Cream over the oranges. Place 1 layer of the cake over the cream and brush with some of the reserved syrup. Repeat twice wtih the remaining cream and layers. Cover with plastic wrap. Place a 9" cake pan on top of the cake and put a 2 lb. weight in the center of the pan. Refrigerate for at least 4 hours. To Serve: Remove the weighted pan and plastic wrap. Invert the cake onto a serving platter. Remove the sides and bottom of the pan and peel off the plastic wrap. Slice with a very sharp knife.
Put beans in a large saucepan, pour in enough water to cover. Soak beans overnight. Drain beans, return to pan and add 3-4 cups fresh water. Bring to a boil, reduce heat and cook until skins wrinkle; about 30 minutes. In large covered roaster, combine salt, bay leaf, dry mustard, brown sugar, onion, ham bone and diced ham. Drain beans and add to roaster. Pour enough tomato juice over beans, just to cover. Cover roaster and bake at 300°F for 4 hours, adding additional tomato juice or water, as necessary.
In mixing bowl combine ground beef, garlic powder, salt, green onions, Worcestershire sauce, cayenne, black pepper, dry mustard and blue cheese. Gently mix but thoroughly combine all ingredients. Divide meat into 4 equal portions. Form each portion into a patty. Preheat grill to medium-high. Brush grill grate with oil. Place patties on grill grate. Cook burgers to desired degree of doneness, about 5 to 7 minutes per side or until internal temperature reaches 160°F. Remove from grill and place on toasted steak bun. Top with your choice of toppings.
Put the steaks in a very large re-sealable plastic bag. Mix all the remaining ingredients in a large bowl to make the marinade. Pour this marinade in on the steaks and re-seal the bag. Place in the refrigerator overnight. (Note: I always put the bag inside a large bowl, anticipating leaks). Remove the steaks from the bag after marinating is finished and pour the marinade into a saucepan. Bring to a boil over low heat and allow the marinade to simmer for 5 minutes. Use half for basting the steaks as they grill and the other half to serve on the steaks at the table, for those who desire it, (serve "on the side"). Grill the steaks, (cover off!) over very hot charcoal, (or, on a lava-rock gas grill which has been supplemented with a few wet hickory or mesquite chips), about 8 minutes to a side for a medium steak. You'll have to judge this based on the heat of your grill. Baste the steaks in the boiled marinade as they cook and serve up boiled marinade at the table as well. NOTE: It is very important that the marinade be boiled to destroy harmful bacteria before basting the steaks or before serving it at the table as a sauce.
Place all in a large mixer bowl Blend on low speed Beat at med. speed for 4 minutes Pour into a greased and floured bundt or tube pan Bake 325 degrees F. for 60- 70 minutes. Until golden and cake springs back when tested. Cool upright in the pan for 20 minutes. Remove from pan, cool completely. Glaze when cool. Glaze: 1 cup powdered icing sugar with 2 tbsp. lemon juice.
Thinly slice the candied ginger. Grate (zest) the peel of 1/2 of a large orange. Pour half of the bottle of wine into a saucepan, add all other ingredients. Simmer over very low heat, stirring occasionally and adding more wine as liquid level gets low. When the bottle of wine is empty and the liquid has mostly evaporated, remove from heat and serve warm or cold.
Preheat oven to 350°. Oil and flour muffin cups. Beat mashed banana and egg until creamy. Add the milk and oil; beat well. Add flour, baking soda and baking powder; beat well. Gently blend in blueberries; combine well. Spoon batter muffin tins. Bake 15 minutes or until lightly browned, then cool on wire racks. You may serve plain or frosted, or with jam or butter.
in a bowl, mix the sugar, flour, cornstarch, and salt together. in a saucepan boil 2 cups water, add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken. reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat. remove from heat and add the lemon juice and zest, and combine well. let cool for 5 minutes then pour into pie shell. 4 egg whites, beat until foamy, add 1/3 c sugar gradually, beat on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively. bake at 350 degrees for 15-20 minutes, or until golden. Meringue: beat 4 egg white until foamy, add 1/3 c sugar gradually, beating on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively, bake at 350 degrees for 15-20 minutes or until golden.
Preheat over to 350 degrees. Use cooking spray to completely grease a 6 muffin tin. Place chopped veggies into muffin tins. Pour egg whites, equally, over the veggies in the muffin tins. Bake for 30 minutes or until egg white are cooked completely. Serve hot or refrigerate and reheat for 30 seconds each in microwave.
Cook macaroni for 9 minutes - drain, cover & set aside. Preheat oven to 350. In medium saucepan melt butter, blend in flour, mustard, salt & pepper. Cook until mixture is smooth and bubbly; gradually add milk. Cook & stir over medium heat until mixture boils; simmer 1 minute, stirring constantly. Gradually mix in cheese. Stir over low heat until cheese is melted. Add pasta; mix together lightly & pour into 2-quart casserole. Top with croutons and bake 25 minutes.
Mix all the beans together in a bowl. Heat 1 tbsp olive oil in a large frying pan.Add half the onion and all of the garlic, and cook gently for 5 minutes until the onion is soft. Add the spices and cook for 1 minute, stirring continuously. Let cool for 5 minutes. Add the spice mix to the beans and stir well. Add the cucumber, tomatoes and remaining onion. Whisk together the remaining olive oil and lemon juice and pour over the bean salad. Leave to marinade if you can, as this will enhance the flavours.