HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crepes: Mix flour, baking powder and salt. Stir in remaining ingredients. Beat with electric mixer until smooth. Lightly butter small skillet; heat over medium heat until bubbly. For each crepe, pour 1/4 cup of the batter into skillet. Immediately rotate skillet until thin film of batter covers bottom. Cook until light brown, turn, and cook other side until light brown. Stack crepes, covering with a towel to prevent drying out while preparing filling. Gravy: Heat butter over low heat until melted in a sauce pan. Blend in flour and salt. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Filling: Saute carrots, celery and onion in a little bit of oil in a skillet until tender. Mix chicken, vegetables, and just enough gravy to coat everything nicely in a bowl. Put about 1/4 cup of mixture on center of each crepe and roll up. Place crepes seam side down in a 9x13 baking dish. Pour remaining gravy over crepes. Bake uncovered in 350°F oven until crepes are hot, about 20 minutes. Can be frozen before baking, just thaw completely before putting in the oven. Also can freeze filling and crepes separate, just make sure to place wax paper between crepes before freezing.
Combine and chop together in food processor spinach, cream cheese, half-and-half and cheese. Saute together in oil the onion/scallions and peppers for a few minutes, just until softened. Fold onion/peppers into cheese/spinach mixture. Halve crosswise, squeeze out seeds and cut tomatoes into 1/2" cubes. Fold tomatoes into mixture; if mixture seems too thick, fold in up to 1/2 cup more half-and-half. Oil or butter a casserole dish and pour in dip. Loosely lay a piece of foil over the top - do NOT seal - you can remove this to let the edges brown a bit, but place it back on if things start to get too crispy. Bake at 400 degrees for about 30 minutes, or until mixture is bubbly hot. The dip will be looser when hot but will set up thicker as it cools.
Remove skin from sausages and crumble into small skillet. Cook over low heat until fat renders, taking care to avoid burning--about 5 minutes. Drain off all but 3 tablespoons fat. Add potatoes, chiles and salt. Cook over medium heat, stirring from time to time,until potatoes begin to brown--about 8 minutes. Brush one side of tortilla sparingly with butter. Place on medium-hot flat griddle pan. Spread with about 1/4 cup of filling and sprinkle with 2-3 tablespoons of cheese. Top with second tortilla. Brush top with butter. When bottom begins to brown, flip over and cook the other side until cheese is melted. Slip it onto a plate, slice and serve.
Mix all ingredients together until well mixed. Roll dough into pencil-like rope about 2cm thick. Cut 4cm pieces. Drop into boiling salted water. Let cook until gnocchi float on top. Remove with slotted spoon. Toss gently with your favorite sauce. Top with romano cheese.
To Roast the Peppers:Cut the insides out of the peppers so that you have large flat pieces of peppers. Lay the peppers skin side up on a pan and lightly oil them. Roast the peppers in the oven at 350 degrees for about 25 minutes. Place peppers in a zipper top bag and allow to sit for several minutes. (The steam will help seperate the skins from the peppers). Remove the skins from the peppers and roughly chop them. For the Soup:Heat olive oil and butter in the pan. Add shallots, and cook for a few minutes. Add chopped potatoes, roasted peppers, and vegetable stock. Season liberally with salt and pepper. Cook mixture until the potatoes are tender. Use an imersion blender to puree the soup. Stir in sour cream and dill. Serve! :).
In a large bowl, combine the artichokes, lemon juice, olive oil, pepper, salt, parsley, coriander seeds, and hot sauce; mix well. Refrigerate and marinate overnight. Preheat the oven broiler and place the bread slices on a baking sheet. Broil the bread slices until they are toasted. Spread the sliced bread generously with the Garlic Aioli, top with a marinated artichoke, a strip of red pepper, and then sprinkle with basil. Serve immediately. Garlic Aioli: In a blender or food processor, combine the eggs, chili-garlic sauce, lemon juice, and garlic. Pulse until well mixed, and then slowly pour in the olive oil and continue processing until the mixture is thick and creamy. Season, to taste, with salt.
Beat together: shortning, sugars, egg, water, and vanilla until creamy. Combine in a separate bowl, flour, salt and soda and cinnamon. Add to creamy mixture, then fold in the raisins and oats, mix well. Drop by rounded teaspoons onto ungreased cookie sheet. Makes 5 dozen small or you can make them larger. Bake 12-15 minutes.
Preheat oven to 350. Cream butter and sugar (or margarine). Add vanilla and eggs and beat well. Sift flour, powder, soda and salt together. Add to egg mixture and alternate when adding the applesauce mixing well. Grease a 13x9x2" pan and pour in the mixture spreading out evenly. Combine mixture for topping and spread evenly over batter and bake for 45 minutes. Let cool in pan.
To make the cake: For a three-layer cake, place one baking rack one-third from the bottom of the oven and the second two-thirds from the bottom. Preheat the oven to 350°. Line the bottom of three 9-inch or two 10-inch pans with parchment paper rounds, grease with butter, and dust with flour (Or spray with Baker's Joy). Combine the butter, water and canola oil in a medium saucepan set over medium heat. In a large bowl, stir together the sugar, cocoa and flour. Pour the butter mixture into the sugar mixture and whisk until smooth. Whisk in the eggs, one at a time, then whisk in the buttermilk. Whisk in the baking soda, salt and vanilla all at once. Transfer the batter to the prepared pans. For a three-layer cake, stagger the cake layers on the oven racks so that no layer is directly over another. Set two layers on one rack and the third on the other. For a 2-layer cake, stagger the layers on the middle rack with one placed more toward the front of the oven and one toward the back. Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean. Monitor the layers carefully for doneness; each one may be done at different times. Remove the cakes from the oven and cool on racks for about 15 minutes before inverting onto baking racks. Cool the cakes completely, at least two hours, before frosting. To Make Frosting: Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form. Add the powdered sugar and whip until thoroughly combined. Place one cake layer on a plate and spread some of the frosting over the top. Top with the remaining layers, thickly coating the top and sides of each with frosting. Refrigerate the cake until the whipped cream frosting has stabilized, at least one hour. To Make The Glaze: Place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam. Pour the hot cream over the chocolate and stir until it has melted completely. Stir in the syrup and the vanilla. Pour the glaze into a medium pitcher or measuring cup and let cool for ten minutes. Do not let the glaze sit longer because it will stiffen and become difficult to pour over the cake. Slowly pour the glaze over the cake, ensuring that it covers the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides. (If the glaze doesn't flow easily over the edge of the cake,don't be afraid to add an extra tablespoon or two of the syrup). Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least one hour. Slice the cake with a long serrated knife, dipping it in a tall glass of hot water between each slice. The refrigerated cake will keep for about 2 days. **Please note that the cook time only reflects the time needed to bake the batter. Other time is spent on the frostings etc and there are lots of periods where the cake is resting or cooling.
Preheat barbecue to medium heat. Place butter, cumin and lime in a small skillet, set over medium heat and cook just until the butter melts. Stir to combine. Place the corn on the grill, Cook, turning frequently, until the corn is lightly charred and just tender, about 5 - 6 minutes. Set the corn on a platter. Brush with the butter mixture; sprinkle with salt and pepper. Serve immediately.
Brush butter over base and sides of a 24cm diameter flan dish. Sprinkle breadcrumbs evenly over base and sides. Place sour cream in a large bowl; gradually whisk in eggs. Stir in salmon, chives cheese and flour. Pour mixture into flan dish. Bake at 180°C for 30 minutes or until just set. Garnish with parsley and serve with salad and crusty bread, if desired.
In a mixing bowl, combine 1st 7 ingredients (grd pork thru soy sauce). Mix well & press into 6 microwave-safe dishes (see note below Re dish sizes). Mix tomato paste w/sugar + dried basil & spread evenly over meat mixture in ea of the 6 dishes. Divide sliced mushrooms, tomatoes & olives + chopped green pepper among ea soon-to-be pizza. Cook 3 pizzas at a time on MED-HIGH for 3 minutes. During this time, divide cheeses into 2 batches, ea with 1/3 cup mozzarella & 1 1/2 tbsp parmesan. At the end of the 3 min, rotate dishes & evenly distribute 1 batch of the cheeses over the 3 dishes. Cook another 3 minutes on MED-HIGH or till grd meat is fully cooked & cheeses are melted. Repeat cooking process for the 3 remaining pizzas & drain off any oil or juices from all pizzas b4 serving. NOTE RE DISH SIZE: The size of your microwave may be relevant here, but I used 5 1/2 in shallow glass bowls when I made these. Oval-shaped individual gratin dishes would work & the writers also mentioned deep saucers up to 6 1/2 in in diameter. SERVING SUGGESTION: Serve w/a family favorite salad + garlic bread, breadsticks or even halved & toasted pita pockets spread w/garlic butter. Letting the family vote on this might be another fun option. :-).
Mix soup, paprika and pepper and pour into crock pot. Place potatoes in crock pot, sprinkle with cheese and cover and cook on high for 3-4 hours.
Preheat oven to 400. In medium-size mixing bowl. Combine first 5 ingredients; making a well in the centre of the mixture. Mix together egg, buttermilk, and margarine. Slowly add to flour mixture and stir until moistened. Coat muffin tray with cooking spray and spoon approx. 1 tablespoon of batter into each muffin cup. Then spoon approx. 1 tsp of raspberry jam into centre of each muffin cup (do not spread), and top with remaining batter. Mix together 1 Tbsp sugar and < teaspoon cinnamon; stirring well. Bake 20 to 25 minutes or until muffins spring back when touched. Remove from muffin cups immediately, and let cool on wire ra ck.
Cooking time is freezing time. Combine all but vanilla in a saucepan. Heat on medium, stirring frequently, until the mixture reaches a boil. Turn off heat, and stir in vanilla. Chill. You can either put in an ice cream maker or not. If you do not have one then stir the mixture 2 or 3 times whilst it is freezing. (I do not have one and it is still fantastic).
For Barbecue Butter -- Soften butter at room temperature to 70-80 degrees F. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F. Makes about 2 1/2 cups. For Shrimp -- Pour olive oil in a hot saute pan. Add shrimp to the saute pan and cook on one side for 1 to 2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes. Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp. Serve immediately in a bowl preheated to 160 degrees F.
Brown ground meat and onion. Drain. Season with salt, pepper, garlic and Italian seasoning. Add crushed tomatoes and green pepper. Cover and simmer until peppers are tender crisp (approx. 20 minutes). Serve over cooked rice. Sprinkle with parmesan cheese.
Wash leeks well. Thinly slice white and pale green parts only. In a large saucepan over medium heat, melt 2 tablespoons butter. Add leeks and stir. Cook covered about 10 minutes until leeks are softened, stirring occasionally. Add water, broth and bay leaf. Bring to a boil and gradually whisk in the polenta. Reduce heat to medium low and cook stirring almost constantly until thick. and creamy, about 35 minutes. Remove from heat and discard the bay leaf. Stir in the 1 tablespoon remaining butter and the Parmesan cheese. Season with salt and pepper.
Bring 2 cups of water to a boil, add the ginger and rice. Cover and simmer 20 minutes or until rice is cooked. Add the rice vinegar and salt to the rice, mix well. Lay out your seaweed sheets. Moisten your hands with water and divide the rice evenly between the 2 seaweed sheets, flatten the rice. Leave about a half inch of space not covered with rice at the top of the sheets. This will make the sushi roll easier to close. About an inch from the bottom, arrange the crab, cucumber and cream cheese in a straight line, from one side to the other (left to right). Gently but firmly, roll the sushi as tight as possible (from bottom to top), being careful not to rip the seaweed sheets. Wet a very sharp knife and cut the rolls into individual pieces of sushi.
place rice, water, and salt in pot and bring to a boil. Stir, reduce heat to low, and cover. Cook 35 minutes.
Mix all of the above ingredients together well. Put into Saran Wrap and roll into a ball. Refrigerate for a couple of hours before serving. Serve with club crackers or any kind of crackers.
On a platter, arrange the hearts of palm, tomato and avocado in a single, overlapping layer. In a small bowl, whisk together the olive oil, orange juice and lime juice; season with salt and pepper. Drizzle the dressing over the salad.
sweat raspberries in butter on low heat add Demi-Glace and let simmer for 20 Min. Season with Salt and Pepper.
Saute the garlic scapes and onion in olive oil over medium heat until soft. Add the thyme at the end. In food processor puree the vegetables and add chicken stock as needed to make a smooth paste. In saucepan heat the vegetable mixture and add remaining chicken broth. Bring to a simmer and add the cream. Season as needed.
Put all ingredients in a blender and blend to smooth. Pour and enjoy. You can sub rum or vodka for the gin if you want -- CHEERS.
Cook pasta according to package directions, drain. While pasta is still hot, mix in alfredo sauce and rotel well. Serve warm topped with cheese if desired.
Heat oven to 375*. Lightly grease 2 quart casserole. In a large bowl combine sour cream, 1/3 cup milk, onion, garlic salt, cumin, hot pepper sauce, soup, spinach, chilies and pimento. Blend well. In another bowl combine chicken and cheese, toss lightly. Spoon half spinach mixture into casserole, sprinkle with half chicken mixture. Repeat layers. Beat egg whites to soft peak. Set aside. Combine flour, baking powder, 3/4 cup milk, butter and egg yolks. Beat at low speed until moistened, beat 4 minutes at high speed. Fold in egg whites. Pour over chicken. Sprinkle with paprika. Bake for 40 to 45 minutes.
Preheat oven to 375 degrees. Add water to mushroom juice to make 1 cup. Fry bacon until crispy, drain and crumble. Set aside. Combine beef, 1/2 cup breadcrumbs, egg, mushroom juice, garlic powder and salt in a large bowl. Mix well. On wax paper, form meat mixture into a 8x12 inch rectangle. Sprinkle meat with parsley, oregano, basil, thyme and 2 tablespoons of breadcrumbs. Spread bacon, onion, mushrooms and cheese evenly over meat. Roll meat into an 8 inch wide loaf. Place meatloaf into an 8 inch glass bread pan or glass baking dish. Bake for 60 minutes. Pour tomato sauce over meatloaf, and cook for an additional 15 minutes. Let meatloaf sit for 5 minutes before slicing and serving.
Mix soup and french onion dip together. Prepare stuffing mix as per directions on box. Combine the soup mixture with the prepared stuffing. Put the chicken on bottom of a 9" x 13" baking dish you have spritzed with cooking spray. Put the stuffing mixture on top. Bake, covered, in a preheated 350* oven for 25-30 minutes. Uncover, and bake 10 minutes more.
Artichoke Bottoms: Snap off artichoke stems. Snap off tough outer leaves and cut off tender inner leaves. Trim reamaining green parts with veggie peeler. Rub exposed surfaces with lemon wedges to prevent discoloration. Bring water, lemon juice, salt and olive oil to boil. Add artichokes and boil until tender, about 20 minutes. Remove artichokes and cok. reserving water. When cool enough to handle, remove chokes with spoon and return bottoms to cooking water t keep warm until ready to fill. Crab Filling: Mix all ingredients and set aside. Mornay Sauce: Beat cream and egg yolk until well comnbined. Melt butter over medium-low heat in small saucepan. Stir in flour and cook 2 minutes, stirring constantly and taking care not to burn. Add milk and brin to gentle boil over medium-high heat while stirring. Lower heat and simmer 1 minute. Stir in Gruyere and half the Parmesan and cook, stirring, until cheeses melt. Salt and peper to taste and add nutmeg. Remove from heat and beat in cream-egg mixture. Stir 1/4c sauce into crab mixture. To Assemble: Line baking sheet with foil and butter it. Place warm artichoke bottoms on baking sheet and divide crab mixture among them. Spoon Mornay sauce over and sprinkle with remainig Parmesan. Broil 4 inches from heat for 4 minutes, until heated through and nicely browned.
Preheat oven to 350. Combine peaches, butter, sugar and nutmeg in a saucepan. Bring to a boil. Reduce heat. Simmer until peaches are tender and mixture starts to thicken, about 20 minutes. Pour into baking dish. Combine flour, shortening, and salt, and mix with a pastry cutter. Add just enough cold water to make a crust, and roll out to fit the cobbler. Lay the crust over the peaches and make several slashes with a sharp knife. Bake 35-45 minutes, or until the crust just looks done.
Cream the cheese, soy sauce, garlic powder, and green onions; stir in crab meat. Place 1 teaspoon filling just below center of each won ton wrapper. Roll up wrapper, leaving top half unrolled. Moisten the right and left corners with water; bring them over filling and press firmly to seal. Fry a few at a time in oil heated to 375 degrees 2-3 mins., or until golden brown. Drain on paper towel.
Make a large wood/coal fire. Spread embers evenly. Place all the veggies over the embers and cover with a light coat of embers. Cook for 25 - 40 mins until evenly cooked, watch out for over-burning. In the meantime, mix Extra Virgin Olive oil with the parsley and set aside. 5 - 10 mins before vegetables are done, set a heavy skillet over the embers, add olive oil and melt/brown parmesan cheese slivers. Once the vegetables are cooked, lift from the fire and place on a large pan. Carefully cut each vegetable in half, and spoon out the flesh on to a large serving tray. Make sure each potato half is drizzled with red wine vineggar as soon as you cut it in half, for flavor. Discard all the burned peelings (you might enjoy munching on the not so burnt pieces like I do). Add the melted parmesan and Olive Oil & Parsley dressing on top. Enjoy as a delicious side dish for a traditional Asado.
Combine sugar, guava jelly, orange zest, and water in a small saucepan. Bring to a boil and boil 1-2 minutes. Strain and cool, then stir in the rum. Arrange cubed fruits in a serving bowl. Pour the cooled guava mixture over the fruit and gently toss to mix using a wooden spoon. Chill until ready to serve. Garnish with dried coconut.
Slice the Leeks. If you have bought kurly kale that isn't trimmed, trim it now, disposing of any woody stalks. Chop the bacon if necessary. With buying the mis shapes packs of bacon, sometimes it does need to be chopped, other times it is already in small enough pieces. Heat 1 tbsp oil in a large frying pan and another tbsp in a large saucepan (large enough to hold all that kale). Cook the bacon in the frying pan until done to your liking, some people like it crisped, some prefer it just cooked enough. Cook the leeks in the saucepan, over a low heat, so that they soften rather than brown. About 4 or 5 minutes before you think the bacon is done, put 3/4 of the kale into the saucepan with the leeks, stir and pop a lid on until the bacon is finished. When the bacon is done, tip it into the saucepan with the leeks and kale and add the rest of the kale. Stir to mix, the heat will be enough enough to wilt that last addition of kale. The bacon usually provides enough saltiness and the kale enough pepperiness, but taste and season if you think it is necessary. You could use any other dark green leafy vegetable depending on what is on offer. Spinach, Spring greens, green cabbage, anything like that. And you could substitute onions for the leeks if you wished.
Place all ingredients except melted butter in bread machine pan according to manufacturer's directions. Select dough cycle. Check after 5 minutes of mixing and add 1 to 2 tablespoons of water or flour, if needed. When dough cycle is complete, turn dough out onto floured board and divide into 16 portions. Shape each portion into a ball and place 2" apart onto greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 12 to 15 minutes or until golden brown. Remove from oven and brush with melted butter, if desired. Do not use time delay with this recipe.
Brown meat and onion in large skillet. Meanwhile, prepare sauce: In medium bowl, combine red and green enchilada sauces, sour cream and cream or milk. Whisk together until well blended and smooth. Drain meat and return to pan. Add dry taco seasoning, salt, pepper, green chiles, green chile salsa, and water. Mix well, cover, simmer for 15 minutes. Check to see that most of the water has been absorbed, but do not allow the meat to become dry. Adjust seasonings if needed. In foil and plastic wrap lined 9x13 baking dish, pour 3/4 cup of sauce on bottom of dish to cover. Place half of the tortillas in single layer on sauce. Top with half meat mixture, the sprinkle with cheese. Repeat tortilla/meat/cheese layers. Pour remaining sauce over layers and top with cheese. Cool enchiladas completely. Wrap and freeze. To serve, thaw completely and bake at 350 degrees for 18 to 20 minutes until cheese is bubbly and heated through. Serve with lettuce, tomato, guac, sour cream if desired.
In a large pan or dutch oven over medium heat, saute onions, garlic, and pepper in olive oil until onion is soft and transparent. Add tuna, tomatoes, and seasonings. Cook for about five minutes over medium heat to let flavors blend. Add rice and water to make 3 cups of liquid. Bring to a boil. Let boil for 2 minutes, reduce heat to low. Cover and simmer till rice is done, about 25 minutes. Add herbs and serve with a salad.
Cook pasta according to package directions, adding frozen veggies during the last 3-4 minutes of cooking time. Drain. In same pot, heat oil over medium-high heat. Add garlic, Italian seasoning, and pepper. Cook. Stir until softened. Add wine; boil 1 minute. Reduce heat to medium; stir in Alfredo sauce. Cook until hot. Stir in reserved pasta mixture; heat through. Transfer to serving bowl; sprinkle with Parmesan and parsley.