HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put fish on foil, soak up excess water with tissue and brush with olive oil. Pound crackers up in a plastic bag, put in all remaining ingredients and shake well. Layer the cracker mixture on fish and bake at 170degreesC or (350 degreesF) until cooked through and nicely colored on top, about 20 minutes.
Pour jar of Ragu tomato sauce on a 11" skillet. Heat on medium for 5-7 minutes. Add rinsed and drained chickpeas and distribute them evenly through the sauce and skillet. Make a well for each egg on the tomato sauce and crack eggs inside. Cover the pan and cook over medium heat until the whites are set and the yolks have the consistency of your preference (runny or cooked all the way). About 7-10 minutes. While the eggs are cooking, heat 1 olive oil in a small separate skillet add pine nuts and cook at medium heat for 3-5 minutes until golden brown. Watch pine nuts carefully as they can easily burn. Before serving top tomato sauce and eggs with crumbled feta cheese and pine nuts. Serve warm and enjoy with crusty bread.
Sort and rinse the lentils. Combine the lentils, water, potato, carrot, celery, onion, undrained tomatoes, and chorizo in a large heavy saucepan. Bring to a boil and reduce the heat. Simmer for 1 1/2 hours. Add the beef bouillon, catsup, and worcestershire sauce. Simmer for 30 minutes or longer. Season with salt to taste. Serve in a bread bowl for a special treat.
Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown. Add the garlic and chopped onion, and saute until the onion just begins to brown. Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover. Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.
Mix all ingredients in sauce pan. Bring to a boil, reduce heat to simmer and cover. cook for 35 min or until rice is tender. Fluff with fork before serving.
Allow sherbet to stand in refrigerator 30 minutes to soften slightly. Turn into a bowl; beat with an electric mixer just until smooth and not melted. Quickly stir in creme de menthe. Turn into a 5 cup ring mold. Freeze until firm - overnight if possible. To serve: invert ring over a chilled platter. Fill center with strawberries. Dust berries with sugar.
Heat oil in a heavy frying pan over moderate heat until smoking. Pat beef cubes completely dry with paper towels before browning quickly in hot oil; brown 3 or 4 batches, turning frequently with slotted spoon and regulating heat so meat browns a deep color without burning. Transfer beef to a heavy 6-quart casserole. Add water, tomato paste, vinegar, cumin, cinnamon, salt and pepper to pan drippings in beefs original skillet; bring to a boil. Meanwhile, scrape brown particles clinging to the bottom and sides of pan; pour scrapings over meat in casserole. Bring meat and liquid to a boil; reduce heat to low, cover casserole tightly and simmer 1 1/4 hours. Meanwhile, peel onions and add to casserole at the end of 1 1/4 hours; cover and cook 30 minutes longer, or until beef and onions are tender. Stir in cheese; simmer, uncovered, 2 to 3 minutes, or until cheese softens and is heated through. Taste to correct seasonings. Serve directly from casserole.
Cut away the thick stem base of the cauliflower and trim the florets from the head. Wash the cauliflower under cold water and chop it into 1-inch pieces. In a 3-quart pot set over medium-high heat, melt the butter, then add the bacon and onion and cook until the onion is translucent, about 3 minutes. Add the flour and cook for 2 minutes. Whisk in the stock and 1 cup of water and bring to a boil. Add the cauliflower and turn the heat to medium-low. Simmer until the cauliflower is tender, about 20 minutes. Remove from the heat and allow the soup to cool for about 10 minutes. Puree half of the soup in a food processor or blender. Return the puree to the pot and add the milk, salt, white pepper, and nutmeg. Return to a simmer over medium heat, them remove from the heat. Beat the egg yolks in a heat-proof bowl. Ladle a cup of the hot soup into the yolks while whisking to temper the egg yolks. Repeat with another cup of the hot soup, then quickly stir the egg mixture back into the soup and stir for about 1 minute. Do not boil the soup or the eggs will curdle. Add the lemon juice, taste and adjust the seasonings, if necessary. Add the cayenne pepper and garnish with minced parsley or chives. Serve hot. The soup can be made 1 day in advance to the point of adding the eggs. Reheat the soup over medium heat and continue with the recipe.
Heat a medium skillet and pour in oil. Mix all the ingredients together and saute over medium high heat until golden brown, about 8 minutes. At the restaurant, the hash is placed on a plate, topped with two poached eggs, bechamel sauce is ladled on, and it is served with two slices of toast. If you wish to use the bechamel sauce: In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden color, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture, a cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use. Makes about 1 1/2 cups. Use amount of sauce to taste.
Cook macaroni in 3 quarts water until al dente, stirring occasionally (about 8-10 minutes). Meanwhile, melt butter in a medium sauce pan. Add garlic and cayenne pepper. Cook 1 minute over medium heat. Add the flour, and cook 1 minute, stirring constantly. Add the milk and salt; bring to a simmer, stirring frequently. Simmer 2 minutes. Reduce heat to low, and stir in 1 cup cheese. Drain pasta and add it to the sauce. Cook 1 minute. Sprinkle with remaining 1/4 cup cheese before serving.
Preheat oven to 400 degrees Fahrenheit. Mix all ingredients from frozen spinach through pepper in a large bowl and pour into partially cooked pie crust. Top with the remaining 4 slices of swiss cheese and bake in oven for 40 minutes.
In a large skillet, heat oil over medium high then add the broccoli in a single layer. . Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned. Stir broccoli, add garlic and ginger and saute for another minute or two. Stir in chicken. Cover pan and allow to steam for two minutes. Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda. Stir and simmer until sauce reduces a bit and is not soupy. Serve with extra Chili Garlic sauce and soy sauce on the side.
Mix mole, broth and sugar in slow cooker until blended. Add pork shanks and bay leaves. Cook on low for approximately 8 hours or until meat is fall-off-the-bone tender. Serve with rice.
Rinse and pick through peas to remove any unpleasant bits. Bring 2 cans vegetable broth to boil in large saucepan. Meanwhile, saute onion in butter until just translucent, not soft. Add split peas and cooked onion to broth. Cook about 1 hour till peas are very tender, adding more vegetable broth as needed. You do not want too much broth. In a separate pan, cook carrots in water till tender. Chop into fine pieces. When split pea mixture is soft, puree in a blender or food processor till it is creamy and smooth. Return to pan and add finely chopped carrots. Heat through and serve. Soup should be very thick and creamy.
Heat oven to 375°F Spray 12 regular-size muffin cups with cooking spray. In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper. Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture. Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.
Cut pork into 6 squares. Rub with salt. Cover pork with boiling water. Boil 1 minute. Remove. Rinse in cold water. Drain. Put pork in earthenware pot or casserole. Add remaining ingredients. Cover. Place pot in steamer. Cover tightly and steam over boiling water for 6 hours. Add water when needed.
Preheat oven to 325 degrees, 300 degrees for glass pan. Pour peaches and juice in 13x9 pan. Pour milk over peaches. Sprinkle cake mix evenly over milk and peaches. Slice butter or margaine into thin slices and put on top. Bake for 1 hour until golden brown and bubbling. Serve warm or cold with vanilla ice cream or frozen vanilla yogurt.
Dredge steak pieces in flour. In a large skillet, brown steak pieces in vegetable oil. Remove and place in bottom of crock pot. In a medium size bowl mix all remaining ingredients EXCEPT sour cream. (Do not drain tomatoes.) Pour mixture over steak in pot. Turn crock pot on high for 1st hour. Turn to low for remaining 3 to 4 hours. Mix in sour cream during last 30 minutes of crock pot cooking time. Note: If thicker gravy is desired: In a small bowl mix together 1 tablespoon cornstarch with 2 tablespoons of cold water and mix into pot jucies 5 minutes before serving. Wonderful served over mashed potatoes! Enjoy!
Heat Oil over medium heat, add shallots and garlic. Saute until soft. Add tomatoes and sugar, cook until thickened. Add Rice and stir until completely incorporated. Add spring onions, salt & pepper. Serve! Can garnish with coriander leaves, if desired.
Cook the pasta as per the instructions. While pasta is cooking prepare your sauce - heat the oil and cook the onion and garlic until onion is tender. Add the tomatoes (both fresh and sun dried). Stir in the vinegar, sugar, olives, herbs and cheese. Pour the strained pasta in the sauce and serve.
Combine flour, cocoa, and salt; mix well. Whisk together egg whites, egg, sugar, applesauce, and vanilla. Add egg mixture to flour mixture. Mix until blended, but DON'T overmix. Pour into greased 8 inch pan. Sprinkle with walnuts. Bake at 350°F for 25 minutes.
Spread peanut butter on a tortilla. Scatter a few chips and marshmallows on the peanut butter. Fold sides in on tortilla. Roll up tortilla. Wrap tightly in foil. Bake at 350 for 10 minutes or grill til melted.
Mix dry seasoning in a small bowl and blend well. Slice apples and arrange in a 9x13 casserole dish. I alternated the types in the pan and included a photo to illustrate. I used a Gala and Granny Smith apple, but I'm not sure how much the kind of apple matters. Lay chops on top of apples. Dust evenly w/ seasoning until all gone. Top w/ butter to taste and sprinkle Bragg's Liquid Amino Acids over the top. Cover with foil and bake at 350°F for 30-40 minutes. P.S. The leftover apples doubled as dessert for my kids!
Combine 1 1/2 c flour, yeast, sugar, salt and basil. Beat eggs and oil together. Add egg mixture and hot milk to dry ingredients. Mix and then add remaining flour, turning out onto a board to knead when consistency allows. Return to bowl and set in warm place to rise (about 30 to 45 min). Punch down dough, divide into four balls. Roll each ball out into a 8" circle. Add filling to one half, fold over, pinch edges shut like a pie crust. Bake 20- 25 minutes at 350°F. Filling Suggestions: I use whatever is left in the fridge! Beans, stew, veggies, meat. Here are a few "recipes". Cooked chicken breast, chopped in small pieces, canned corn, barbecue sauce. Tuna salad, cheddar cheese. Canned beef stew (the nice, thick kind) cheddar cheese. Make up your own!
Bring the water to a boil in a deep pot. Put the chayote squash into the boiling water and boil for 10 minutes; do not overcook. Drain in a colander. Slice the squash and place in a salad bowl with garlic, onion, salt, pepper, parsley, oil and vinegar. Mix well and refrigerate before serving.
Using a sharp knife remove the corn kernels from the cob (I use my electric knife). Melt the butter in a large skillet over medium heat. Add in the corn, sugar and cayenne pepper; stir cooking for about 10 minutes. Add in chopped onions and continue to cook until crispy. Season with salt and ground lots black pepper.
Heat in a saucepan all Rhubarb Cherry sauce ingredients for 5-10 minutes till rhubarb is tender. With a hand blender blend till smooth. Place in a small bowl garnished with scallions. Set aside. Heat all peanut sauce ingredients till blended about 30 seconds in the microwave. Place in small bowl and garnish with peppers. Set aside. In a bowl of room temperature water soak spring rolls to soften. Lay them on work surface place on each herbs following with rest of ingredients off center. Then roll, bring sides in, then roll to seal. Like you would do an egg roll.(The rice paper rounds are delicate once they're soaked and softened for use, so be prepared to tear a few in the process of wrapping before you really get the hang of it. Once you've figured out exactly how much filling your wrappers can handle, however, making the rolls will be easy.). Slice each in half on an angle, place the spring rolls cut side up. Serving along with sauces.
(Note: This recipe can also be used for butternut or other types of squash) Peel and slice the Pumpkin into 1" cubes. Brown the butter and add sage. Add the pumpkin. Season with salt and pepper. Add Balsamic vinegar, molasses and sugar. Bring to a boil. Transfer to a baking dish. Roast at 425-450 for 30 minutes until very tender and caramelized. Serve as a side dish to roasted chicken or turkey, use as a stuffing for ravoli, mix with vegetables and chicken stock to make a soup or serve alone with bread. Serves 4.
Preheat oven to 400°F. Brown the hamburger in a hot skillet, stirring to crumble as it cooks. When it is no longer pink, remove from heat and drain grease. Mix Bisquick with skim milk. Adjust the mix & liquid as needed to get a good dough consistency that is not too sticky. Spray a deep dish pie plate with cooking spray. Press dough into the bottom and sides of pie plate. Brush with oil. Put remaining ingredients on dough in the following order: hamburger, salt, pepper, garlic, and oregano, and basil. Cover with tomato sauce and parsley. Sprinkle cheese over top. Bake for 20 minutes. Cut into wedges and serve.
Preheat oven to 350 F (325 F for dark or nonstick pan). Combine cake mix, oil, water and eggs with electric mixer on low speed until smooth. Spread into ungreased 13X9-inch pan. Bake 18-22 minutes until top is golden brown. Remove partially baked crust from oven. In 1-cup measuring cup, microwave caramel topping about 15 seconds or until warm and pourable, and drizzle over crust. Crumble cookies over crust. Bake 18-22 minutes longer or until golden brown. Cool completely and cut into bars.
Heat oven to 350° F. Using a small knife or kitchen scissors, cut along circumference of each pita bread to remove folded edge, leaving you with 4 rounds. Combine oil and garlic in a bowl. Brush each pita round with the oil and garlic mixture. Stack the rounds and then cut into 8 wedges. Arrange wedges in a single layer on a baking sheet, sprinkle lightly with salt, if desired and bake for 8-10 minutes until chips are golden brown.
Cook pasta to desired tenderness. When cooled, add diced tomatoes, olive slices and beans. Add Italian dressing, measure by eye, pasta should be coated, but not swimming! I usually use packets of powdered dressing mix, as do not keep bottles of Italian dressing on hand, and can make as much or as little as I want. I've also played with different varieties of Italian dressings. You can have fun with it, tweak to your taste. If not serving immediately, refrigerate. But mix well before serving to redistribute dressing that may settle at bottom of dish. Serve with croutons, bacon bits & Parmesan cheese. (I serve this on the side to sprinkle on top, because if any leftovers croutons& bacon bits will get soggy when refrigerated, and vegans don't eat cheese!).
In a small saucepan over medium, heat the milk and butter until the butter is just melted. Set aside until cooled to between 95F and 105°F. Once the milk mixture has cooled, transfer to the bowl of a stand mixer. Add the yeast and let stand until bubbly, about 5 minutes. Meanwhile, sift together the flour, cocoa powder, and salt,. When the yeast and milk are ready, add the flour mixture, sugar and eggs. Using the mixer's dough hook attachment, mix on low speed until the dough comes together. Increase speed to medium and mix for 3 minutes. Transfer the dough to a clean bowl, cover with as towel and let rise for 1 hour. Coat 2 baking sheets with cooking spray. Transfer the dough to a lightly floured sruface and roll out to 1/2 inch thick. Use a 3-inch round cookie cutter to cut the circles, then use a 1-inch round cutter to remove center holes from each. Arrange the rings and holes on the prepared baking sheets. Cover loosely with a towel and let rise for 30 minutes. Heat the oven to 350°F Bake the doughnuts for about 20 minutes, or until they feel slightly firm to the touch. The doughnuts will not change color. Transfer the doughnuts to a wire rack to cool at least 15 minutes before glazing. To make the glaze, in a small saucepan over low heat, melt the butter and chocolate. Stir until fully melted, then remove from the heat. Stir in the powdered sugar and water. Let cool slightly, then dunk doughnuts into it.
Place egg yolks in a large bowl. Add sugar and stir till smooth. Add melted butter, flour and lemon rind, then stir in juice and milk. Beat egg whites until soft peaks. Gently fold into yolk mix. Pour mixture into a well greased, deep oven proof dish. (I use a souffle dish!) Bake 170 degrees celcius for 40-50 minutes.
Preheat oven to 350 degrees. Grease and flour tube or 10" bundt pan. Combine all ingredients in a large bowl. Beat at medium speed with electic mixer for 2 minutes. Pour into pan and bake for 50 to 60 minutes or until toothpick or knife comes out clean when inserted in the middle. Cool in pan for 25 to 30 minutes. Invert onto serving plate, cool completely.
Cook noodles according to package directions. Cook butter, milk and flour in large saucepan on low until thick. Add Velveeta, horseradish, mustard and pepper to white sauce and cook until creamy. Add ham and cooked noodles to white sauce, mix thoroughly. Pour into 9x13 inch glass or metal baking pan. Cook uncovered at 350°F for 45 minutes.
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
In a mixing bowl or blender, combine ht evingar, ginger, garlic and salt and pepper to taste. Mix well and slowly add the olive oil and then the sesame seeds. If using the blender, add the olive oil in a drizzle with the blender on slow speed, but stir into the sesame seeds after transferring the mixture to a jar or bowl. Refrigerate until ready to use.
Brown beef; add salt and onion. Cook 5 minutes. Add tomato sauce, water, sugar and spices. Set aside. Cook noodles until barely tender. Drain. Add meat sauce mixture. Squeeze dry spinach and chop coarsley. In 3-quart casserole dish, layer half of meat sauce mixture, add next layer of spinach, then remainder of meat sauce mixture. Blend ricotta and sour cream. Spoon over top. Sprinkle with Parmesan cheese. Bake 25-30 minutes in a preheated 375-degree oven.
Set oven to 375 degrees F. Grease a 9-inch baking dish. Mix the rhubarb and 1 cup sugar, and place in the baking dish. To make the cobbler batter: combine flour, 3 tablespoons sugar, baking powder and salt. Cut in the cold butter to make a crumbly mixture. In a small bowl, whisk/combine the egg and half and half cream. Add to the dry ingredients; stir with a fork to create a stiff batter. Drop by spoonfuls on top the rhubarb/sugar mixture in the baking dish (does not have to cover completely). Bake for 35-40 minutes. Serve warm topped with ice cream. Delicious!
Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly. In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper. Slowly add olive oil, whisking to blend. Add dressing to salad and stir well. Cover and refrigerate for several hours or overnight (best), to blend flavors. Serve chilled.
In a heavy soup pot or kettle, brown the bacon for 5 minutes. Add the paprika, onion and potato, sauteing until potato and onions are soft and bacon is cooked. Add the clams, wine, crab legs, shrimp, scallops and any other seafood or fish. Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat over low flame, stirring constantly. Do not allow mixture to boil. When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.
Fry bacon until crisp. Drain (reserving drippings in pan) and break into small pieces. Add flour to the bacon drippings and blend well until slightly golden brown. Stir in sauerkraut (and liquid from 1 can). Mix well and saute for 5 minutes. Place sauerkraut mixture, crumbled bacon and sausage pieces in crock pot. Add all other ingredients. Mix together thoroughly. Cover and cook on Low 7 to 9 hours. Salt & pepper to taste, but you may not need it!
Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and simmer until the potatoes are tender, 20-30 minutes. Drain thoroughly and return them to the pot in which they were cooked. Return to the heat briefly to evaporate any excess water that may still be clinging to the potatoes. Using a hand-held electric mixer, beat the Mascarpone cheese and butter into the potatoes until thoroughly incorporated and fluffy. Beat in the chives or scallions and season with salt and pepper. Transfer the potatoes to a shallow 1 1/2 to 2-quart gratin dish. Sprinkle the Parmesan over the top and then dust evenly with paprika. Cover the potatoes with plastic wrap and refrigerate for UP TO 48 hours before heating. When ready to heat the potatoes, bring them to room temperature and preheat oven to 350°F Bake the potatoes until hot, puffed, and light brown on top, about 30 minutes. Serve at once.
Steam the potatoes, or boil them in a pan of salted water for 10-12 minutes, or until tender. Meanwhile, place the vinegar in a screw topped jar with the honey, mustards and seasoning. Shake until the salt has dissolved, then add the oils, garlic, shallot and parsley. Shake again until well combined. Season to taste. When the potatoes are cooked, halve or slice them, then toss in half the dressing. Stir in the dill pickles and season to taste. Arrange the lettuce leaves in a bowl and scatter over the potatoes and pastrami. Drizzle with the remaining dressing and serve.
Remove zest from the orange and set aside. Then juice the orange to measure 1/4 cup of juice. Combine all ingredients in a bowl. Divide all ingredients equally among 3 ice shaver bowls. Freeze until firm. To serve, remove frozen mixture from tubs, and shave in your ice shaver.