HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim ends off zucchini. Thinly slice zucchini lengthwise. You should have 9 slices total, about 1/8 inch thick. Place in a single layer on a lightly greased baking sheet; brush lightly with 1 teaspoon of the olive oil. Broil 3 to 4 inches from heat about 5 minutes until crisp tender, turning once. Cool. Grease a 2 quart square baking dish. In a large saucepan heat the remaining 3 teaspoons olive oil over medium high heat. Add the carrots, onion and garlic; cook and stir about 5 minutes or until tender. Add marinara sauce, basil, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. In a small mixing bowl toss together the mozzarella cheese and parmesan; set aside. In the prepared baking dish arrange 2 noodles. Spread with a third of the sauce. Sprinkle with a third of the nuts. Top with a third of the zucchini, then sprinkle with a third of the cheese mixture. Repeat layering, alternating the direction of the zucchini in each layer and finishing with the zucchini; set remaining cheese aside. Bake covered, in a 375 degree oven for 20 minutes. Uncover and sprinkle with the remaining cheese. Bake, uncovered, about 20 minutes more or until heated through. Let stand 15 minutes before serving. MAKE AHEAD TIP: Prepare lasagna as directed, except do not bake. Wrap and freeze for up to 1 month. Freeze cheese for topping separately. To serve, thaw in refrigerator overnight. Bake, covered, in a 350 degree oven for 1 hour. Sprinkle with reserved cheese. Bake, uncovered, about 15 minutes more, or until heated through. Let stand 15 minutes before serving.
Peel and slice apple into 4 thick rings. Melt the oil in a small pan; brown them for 1 minute on each side. (I sprinke w/ cinnamon) Put an apple ring on each pork chop (season as you prefer).Place into a greased 9x13 pan. Whisk the eggs, milk, butter,and flour. Pour batter over the chops and bake about 35 minutes at 450, or until the batter is browned and puffy. Serve immediately. Note: Use only thick chops; thin ones will become dry.
Prepare the potato chips and pecans. Adjust oven rack to middle position and heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper. Combine: flour, potato chips, pecans and salt in one bowl. In a different bowl, mix together butter and both sugars on med-high until pale and fluffy, about 3 minutes. Add egg yolk and vanilla. Beat until combined. Add in flour mixture. Roll dough into 1-inch bowls and space 3 inches apart on sheets. Flatten into 1/4-inch thickness with bottom of floured glass. (Note: you don't really have to do that. I didn't; cooked them the full 13 minutes and they were still great.). Bake, 1 sheet at a time, until just set and lightly browned around edges/on bottom -- 10-13 minutes. Let cool completely on sheets, about 15 minutes. Can be stored in airtight container at room temp for up to 2 days.
Mix all ingredients and bake in a greased 9x13 baking dish at 350 degrees for 45-50 minutes or until center is set.
Cut oranges in half and juice them. You should measure 3/4 cup orange juice. If you don't have enough, supplement with packaged orange juice. Scoop out orange halves and save the shells. Set aside. Wash sweet potatoes and prick in several spots. Place potatoes on a paper towel and microwave on HIGH for 12-15 minutes or until very soft. Peel potatoes (be careful!). Scoop potato pulp into a large bowl. Mash with margarine, orange juice, cinnamon, ginger, cloves, and zest. Mash and mix until smooth. Set orange shells into a casserole or microwaveable serving platter with high sides (to hold the oranges upright). Fill shells with potato mixture. Microwave on HIGH for 5 minutes or until warm.
Heat oven to 220°C, 425°F, Gas Mark 7. Grease a baking tray. Mix flour and seasonings, rub in margarine and stir in cheese. Mix to a soft dough with the egg and milk, reserving a little for glazing. Roll out to a round 1.5 cm (1/2 inch) in thickness and cut into 8 triangles. Place on the baking tray and brush with egg and milk and sprinkle with parmesan cheese. Bake for about 10-15 minutes until golden brown.
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for about 20 minutes or until tender. In a large bowl, combine the remaining ingredients. Drain potatoes and cut into cubes. Add the mayonnaise mixture and toss gently to coat. Serve immediately.
In saucepan melt butter and mustard; add brown sugar until dissolved. Add soy, brandy, and stir until warm and thoroughly blended. Place chicken in a 9 x 12 pan. Pour mixture over drummettes, and bake until brown at 275° for 3-4 hours. Baste about every 45 minutes.
in a saucepan over medium heat, bring water, pineapple, agave syrup and vanilla to a boil. Reduce heat and boil gently until liquid is reduce by 1/4, 10-12 minutes. Add cilantro and transfer to a blender. Puree until smooth. Refrigerate until chilled.
Cream together the sugar, 2 sticks margarine, eggs and 1 teaspoon vanilla extract. In another medium sized bowl, mix together flour, coconut, chopped nuts, and 3 tablespoons cocoa then fold into the creamed mixture. Spread into a greased and floured 9 x 13-inch pan and bake at 350 degrees for 45 minutes or until done. After removing from oven, immediately spread one jar of Marshmallow Creme over the top. Allow cake to cook before frosting. While it cools, make the frosting. FROSTING: Mix powdered sugar, 1 stick margarine, cocoa, evaporated milk and 1 tablespoon vanilla extract well and spread it over the cooled cake.
In a large bowl, combine the coconut milk, lime juice, soy sauce, ginger, sugar and chili paste. Add the shrimp and marinate for 30 minutes. Pour marinade into a saucepan and simmer until slightly thickened. Do not boil. Keep warm. Cook the shrimp for 2-3 minutes on a grill. Serve hot with the sauce drizzled over them and the toasted coconut and cilantro on top.
In a small skillet, saute' peppers in oil for 5 minutes or until tender; cool slightly. In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk, butter and peppers until blended. Stir into dry ingredients just until moistened. Fill paper-lined miniature muffin cups three-fourths full. Bake at 425 degrees for 6-9 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
In saucepan, place 3/4 bag of cranberries over medium/high heat. Add in liquid from mandarin oranges, grate in ginger & orange zest, & add sugar. When it starts to thicken, mash mixture until all berries are broken. Add remainder of cranberries & cook until they start to crack. Remove from heat, stir in mandarin oranges. Chill & serve.
STUFFING: Preheat oven to 400 degrees. Cut the top off the heads of garlic,and place on a sheet of aluminum foil. Drizzle with olive oil and season with salt and pepper. Place the 2 sprigs of rosemary on top and wrap the foil around tightly.Roast in the oven for 1 hour. Squeeze the pulp from the garlic heads into a bowl. Mix in 1/4 cup olive oil, chopped rosemary, lemon zest, juice from half the lemon, feta cheese, and garlic toast crumbs. Sprinkle with salt and pepper. Note:Stuffing can be made a day ahead. However, do not mix toast crumbs into the mixture until ready to stuff. MUSHROOMS: Preheat oven to 400 degrees. Fill mushroom caps with stuffing, and wrap with a prosciutto slice. Place in a greased baking pan, drizzle with olive oil, and season with salt and pepper. Put chicken stock in the dish to just cover the bottom. Cover with foil and bake 15 minutes. Spoon pan juices over the mushrooms, re-cover and bake 10-15 minutes more. Baste again, then broil uncovered for 2-3 minutes until prosciutto is brown and crisp.
Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds. Return tomatoes to bowl and set aside. Strain tomato liquid through fine-mesh strainer into liquid measuring cup. Bring 1/2 cup tomato liquid (discard any extra), shallot(or green onions), vinegar, mustard, and honey to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 8 to 10 minutes. Remove pan from heat and cool mixture to room temperature, about 5 minutes. Whisk in oil and black pepper to taste until combined. Taste and season with up to 1/8 teaspoon table salt. Add pecans,blue cheese, and dressing to bowl with tomatoes; gently toss and serve.
In small saucepan, heat butter with lemon juice and salt until bubbly (do not let it boil). Add SLOWLY to egg yolks, beating constantly.
Mash yolks of hard cooked eggs; mix with uncooked egg, flour, seasonings and enough milk to shape easily. Form into small balls and boil in water for 2 or 3 minutes. Add to soup of choice.
In a 3-4 qt crockpot, combine the apples, brown sugar & lemon juice; cook on high 3-4 hours. Mash with a potato masher into the consistency you want; stir in cinnamon & serve warm or cold.
Sift together flour and baking soda. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract. (Total beating time: 10 minutes.). Add dry ingredients alternately with buttermilk, beating well after each addition. Pour batter into well greased 9 inch tube pan. Bake in 350°F oven about 1 hour and 25 minutes or until cake tests done. Cool in pan on rack 15 minutes. Remove from pan; cool on rack. Spoon Almond Glaze over top of cake. Let some of glaze drip down sides. Makes 12 servings. FOR THE ALMOND GLAZE: Combine 1 1/2 cups sifted confectioners sugar, 2 to 3 Tablespoons milk and 1/2 teaspoons almond extract. Stir until smooth. Country Fair Cookbook.
Filling: Heat oil in large nonstick skillet over medium-high heat. Add onion and cook until clear. Add chicken, chilies, cayenne and cumin, and cook for 2 minutes, stirring constantly. Remove from heat and stir in corn, spinach, sour cream, 1 cup monterey jack cheese and salt. Adjust seasonings if necessary. Lightly spray a 13x9 inch pan and a piece of aluminum foil big enough to cover it with non-stick spray. Microwave 6 tortillas wrapped in damp paper towels on high about 1 minute, until soft enough to roll. Keep warm during assembly by covering with clean kitchen towel. Place a rounded 1/3 cup filling down each tortilla, roll into a cylinder and place seam side down in pan. Repeat with all 12 tortillas. You will probably have two layers of enchiladas in the pan. For sauce: stir the taco sauce and sour cream together in a small bowl. Pour evenly over enchiladas in pan. Bake, covered with foil for 30 minutes at 350 degrees, sprinkle with cheese and cilantro, and bake uncovered 10 minutes more or until cheese is melted.
Position a rack in the center of the oven and preheat to 325°F Grease a 5-by-9-inch loaf pan. Trim both ends off each of 3 bananas to fit crosswise in the pan; reserve the ends. Halve the long banana pieces lengthwise; peel and transfer to a plate. In a large, heavy skillet, bring 1/4 cup sugar and 2 tablespoon water to a boil, without stirring. Cook until the water has evaporated and the mixture starts turning amber. Remove from the heat and swirl in the butter with a fork. Add the long banana pieces cut side down and cook over low heat for 1 minute; transfer to the prepared loaf pan, arranging them crosswise, cut side down. Drizzle the remaining caramel on top. In a medium bowl, mash the banana end pieces to equal 1 cup (add more banana if necessary). Mash in the remaining 1/2 cup sugar. Beat in the whole egg, egg white and vanilla. In a large bowl, whisk the flour with the baking powder, cinnamon and salt. Add the banana mixture and oil, whisk until blended. Scrape the batter over the bananas in the pan and bake until a toothpick inserted in the center comes out dry, 50 to 55 minutes. Let cool on a rack for 10 minutes; invert the cake onto a platter and let cool completely.
Steam the beans for 6-8 minutes until tender. Add the olive oil, lemon juice, garlic, oregano salt and pepper together in a salad bowl and mix well. Now add the tomatoes and also the still warm beans and potatoes. Carefully mix to coat everything with the dressing. Can be served warm or cold.
Combine oil, curry and ginger in a bowl. Salt and pepper to taste. Cut chicken breasts into same sized cubes, and place them in a plastic freezer bag (eg Ziploc). Add marinade and shake to coat the chicken. Let it marinade for 30 minutes in the refrigerator. Preheat the BBQ to high. Skewer the chicken breast cubes, diced mango and onions. Grill about 6 to 8 minutes, making sure to turn a few times. Salt and pepper to taste. When ready to serve, sprinkle with fresh coriander and serve with a spinach salad or rice.
Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool. In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
In large bowl dissolve yeast & sugar in warm water. Let sit for 10 minutes. Stir in oil, salt, & 4 1/2 cups flour. Mix in remaining flour 1/2 cup at a time. When all mixed & pulled in, turn onto a floured surface knead until smooth & elastic -- approx 8 minutes. Lightly oil a large bowl, place dough ball in bowl, lightly oil ball & cover with a damp cloth. Let rest in a warm place, or oven on lowest setting until doubled in size. Approx 1 hour. Deflate & turn onto floured surface divide into 3 equal pieces & form rounds. Cover & let rest 10 minutes. Preheat oven to 425°.
Mix meats, parsley and powders in a large bowl. Divide mixture into 8 equal portions (6 oz ea). Gently form into the desired sized disk, generally about 4" diameter, 3/4" thick seems to work pretty good. Don't overwork the meat, it takes the tenderness out of it. At this point you can place the burgers, wrapped in plastic, in the fridge for a day or so without any change of flavor. Could be frozen as well. Press your thumb in the center of each burger to form a depression about 1/2 the thickness of the burger. This prevents the football burger problem that everyone squeezes the burger for. Right before cooking brush a bit of olive oil on the burgers and season with garlic salt and pepper. Cook on a VERY hot grill, about 4 minutes. Extinguish flare-ups as required. Turn once and cook for an additional 4 minutes for a hot pink center (3 minutes for rare, 5 minutes for well done) Add cheese (if desired) for the last 60 seconds or so. The key here is to form a crust that will seal in the juices and yield a juicy, flavorful burger. Can also be done in a hot cast iron skillet on the stove.
Heat the oil over medium fire, and add whole spices. cook a few minutes, until the mustard seeds start to pop. add the onions and fry until a nice light carmely color(might have to splash a little water to keep it from burning too much). add peaches and cook a few minutes, then add sugar, vinegar, salt and ground spiceand garlic. lower heat and cook until sticky. watch and stir, you don't want it to burn, just reduce and get more tight. you could can to extend the deliciousness, or store in fridge for several days.
Cut lemon and rub the chicken. Sprinkle with salt and pepper. Coat with flour. Brown chicken in butter in dutch oven. Mix together cream, sherry, and cheese. Pour over chicken. Cover and simmer, turning occ. till tender. (about 20 min).
Heat oven to 350 degrees; you'll need a 10-inch tube pan with removable core and bottom (not nonstick). For cake, beat egg whites and cream of tartar in large bowl with mixer on medium until soft peaks form when beaters are lifted. Gradually beat in sugar until incorporated. Continue to beat on high until stiff, shiny peaks form. In second large bowl (no need to wash beaters), beat remaining cake ingredients on medium speed until blended. Continue to beat on high until smooth, about 3 minutes. Add egg whites to top of batter and fold in with rubber spatula until combined. Scrape batter into ungreased pan; smooth top and tap pan on counter a few times to settle batter. Bake 1 hour or until pick inserted in center comes out clean. Invert pan onto its core on countertop and cook cake completely. Loosen cake around sides of pan and core with long thin-bladed knife; lift cake from pan sides by the tube. Cut away cake from pan bottom and invert onto rack, then immediately reinvert cake right side up on a serving plate. Frosting: Fold cream cheese and marshmallow creme together in a medium bowl until blended. Spread evenly over cake. Cover frosting with coconut, gently pressing to adhere.
Combine first 3 ingredients. Stir well and add club soda. Bake about 5 minutes in waffle iron, or until steaming stops.
In a food processor or blender, combine first 9 ingredients (this includes all the 1/8 tsp seasonings.) Cover and process until blended. Cover and refrigerate for 24 hours. Spread Mayonnaise mixture over bread slices;top with cucumber slices. Garnish with pimientos or red pepper and dill weed.
In a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt. Let sit 1 hour. Drain. In large pot combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil. Add squash and onions and return to boil. Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars. Wipe rims and jars clean, and put lids and rings on jars. Process jars in hot water bath for 10 minutes. Remove jars from water bath and allow to cool. Any jars that do not seal should be refrigerated and used withing 2 weeks.
Preheat the oven to 200 degrees C/ 400 degrees F/ Gas 6. Put the chopped chilli pieces and the nuts and seeds on a tray and bake for about 5 minutes until toasted-remove from oven, cool slightly, then roughly chop. Smash up the chocolate and melt it in a heatproof bowl over simmering water. Once the chocolate is smooth and melted take the bowl off the heat and leave to one side. Mix together the fruit and nuts in a bowl, and reserving a large handful, mix the remainder into the melted chocolate. Line a baking tray with parchment paper, and spoon in the chocolate mixture, smoothing it out with the back of a spoon. Sprinkle with the reserved fruit and nuts, and leave to cool/ or place in fridge for 30 minutes. Once it has set, smash it up into bite sized chunks. This will keep for a week in airtight container.
cook in saucepan. until apples are tender. cool. add sifted ingredients nuts. stir. drop onto greased cookie sheet bake 350 10 minutes or til done she says you can frost with powdered sugar icing.
Heat oven to 350 degrees. In a greased 8" square baking dish, mix baking mix, 1/2 cup sugar and 3 Tbs. cocoa. Stir in milk and vanilla until blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour water over top (no need to stir). Bake 40 min. or until top is firm. Dust lightly with confectioners' sugar. Spoon while hot into dessert bowls; top cake with sauce.
Combine first 7 ingredients to form a very thick batter. (Original recipe calls for 1/2c flour and crumbs, but even with double the flour mine was too sticky to roll.). Heat oil in a wide frying pan. (According to Good Eats, more oil is better since the oil is absorbed when oil temp drops, which happens when too much cold stuff is added to not enough oil. I used enough to fill the pan with 1/3 of an inch). Use a tea-spoon to quickly scoop and drop dough balls. Since the batter is pretty thick, use your finger to make the drop. Alternatively, form balls roughly 1" in diameter, then drop into oil. Do not crowd the pan or drop so many that you won't be able to flip them comfortably. Fry past golden-brown, about 90 sec. Adjust oil temp if needed. Flip using 2 forks. Fry the other side. Carefully lift each Kolobok out onto racks lined with paper towels, sprinkle with powdered sugar. Repeat until batter runs out, and serve whatever hasn't been stolen from the plate. Top with sour cream or possibly syrup/jams? Should keep well overnight.
Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm. To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime. Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes. tip- To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.
Preparation: Mince chicken breast meat. Chop bamboo shoots, water chestnuts, and black mushrooms into small pieces, then boil in hot water for one minute. Wash lettuce thoroughly, tear into round leaves and set on small plates. (The piece of lettuce should look like a bowl.) Mince peanuts. Cooking: Deep fry the rice noodles and set in the center of lettuce. Heat one tsp.vegetable oil in a pan, stir-fry minced garlic first. Add the chicken meat and cook over medium heat until almost dry. Next add bamboo shoots, water chestnuts and black mushrooms, stir-fry with soy sauce and sugar for one minute before adding a dash of white pepper and sesame oil. Remove from the stove and pour mixture over the fried rice noodles. Sprinkle the minced peanuts over chicken dish (or substitution of pine nuts) Scoop two spoonfuls of the chicken mixture into one lettuce cup. Drizzle with hoisin sauce. Eat and enjoy!
Heat oil in a skillet over low heat. saute the onion until lightly browned. add the spinach and cook, stirring constantly until wilted. place the spinach, walnuts, and cream in a food processor and puree. season with salt and pepper. preheat oven to 350. fill artichoke bottoms with spinach cream. place in glass baking dish large enough to hold all bottoms in one layer. drizzle with teh broth or beer, cover with alumnium foil, and bake for 25 minutes, basting occasionally. just before serving, douse with te hremaining liquid from the bottom of t hepan.
Place the dried seaweed in a large bowl with water in it. Allow the seaweed to rehydrate for 45 minutes to 1 hour. Cut the seaweed into 2-3 inch pieces. Heat a pot to medium heat. Cut the beef into bite-sized pieces. Add the sesame oil, soy sauce, and beef to the preheated pot. Saute the beef until done. Add the seaweed and enough water to cover everything. Peel and smash the garlic cloves. Add to the pot. Bring the soup up to a boil. Reduce the heat to medium-low to medium. Allow the soup to simmer for about 30 minutes. Fish out the garlic cloves and discard. Add salt and pepper to taste. Serve over rice.