HumbleIntelligence/food-ner-1-Million huggingface dataset:
The day before serving, slice the eggplants lengthwise into 1/4inch slices. Sprinkle with the salt and lay the slices on top of one another in 1 large colander or in 2 small colanders. Place a dish on top and weight it down (a large can of tomatoes works well.) Drain for 20 minutes. Dry the eggplant slices with paper towels. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper if you're not using a non-stick pan. Brush the paper and eggplant slices with the olive oil and cook in the over for 25 minutes, until lightly brown. Set aside. For The Bechamel Sauce: Bring the milk to a soft boil in a large saucepan. In another large saucepan, make a roux by stirring butter and flour over medium heat until they form a thick paste. Add the nutmeg to the boiling milk and then pour it, a little at a time, into the warm roux, whisking vigorously to prevent lumps. When all the milk has been added, continue whisking over medium heat until the sauce thickens, about 3-5 minutes. Set aside. For the Filling: Bring the water to a boil and cook the pasta until just tender. Drain well, return to the pot and toss with the 2 tablespoons of olive oil. Set aside. To Assemble: Grease a deep 9x17 inch baking dish and coat with the bread crumbs. Line the pan with the cooked eggplant slices, edge-to-edge, and hanging over the sides of the pan. (It's okay if there are spaces showing between the slices.) About 9 slices should be enough to cover the dish. Mix the cooked pasta with 3 cups of the ragu sauce, 1 cup of the bechamel sauce and half of each the cheeses. Stir well. Pour half the pasta mixture into the prepared dish. Top with the ham, the remaining cheeses, ragu sauce, bechamel sauce and pasta mixture. Fold the eggplant slices over the top and cover with approximately 5 more slices. Cover the dish with plastic wrap and place a baking sheet on top with 3 large cans to weight it down. Place in the refrigerator overnight. The day of serving, preheat the oven to 400 degrees F. Remove the plastic wrap, re-cover the dish of pasta with aluminum foil and bake for 1 hours. Remove the foil and bake for another 30 minutes. Remove from the oven and let rest for 15 minutes. To serve, invert onto a large serving dish a cut into wedges or thick slices. Serves 10-12.
Drain pineapples and cottage cheese. Mix together jello powder and cool whip. Mix in drained pineapple chunks and drained cottage cheese. Put in the fridge to cool or serve as is.
Season the fillets with salt and pepper. Dust lightly with the soy flour. In a large skillet heat the Colavita Extra Virgin Olive Oil over moderately high heat; add the fillets slowly in batches without crowding the skillet. When the fillets are lightly browned on one side, turn them over and brown the other side. Transfer to a warmed platter, but do not stack the fillets on top of each other. Keep the fillets warm while you make the sauce. In the same skillet, heat the butter, add the shallots and garlic. Saute until golden then deglaze the skillet with the wine, scraping up any bits. Add the capers, lemon juice, pepper, chopped parsley and heat through, reducing slightly. Pour the sauce over the fish and serve garnished with the parsley. *Suggestion: Use the same wine to enjoy with dinner -- Pinot Grigio. The soy flour in this recipe actually gives the sole fillets, I think, a lighter flavor. Be sure your parsley is the flat leafed Italian or European version only.
Peel and shred potatoes, placing in cold water as you work to prevent browning. Drain well and pat dry with paper towels. In large bowl stir together all ingredients except applesauce. Heat 1 tablespoon oil over medium heat. For each latke drop 1 rounded tablespoonful vegetable mixture into hot oil, spreading to about 2 1/2 inch circle. Fry 4-5 at a time for 2-3 minutes until edges are crisp, then turn and fry 2-3 minutes more until golden brown, adding oil as needed during frying. Drain on paper towels. Cover and keep warm till all are fried. Serve with applesauce.
Put pumpkin pie mix, ice cream, cheesecake filling, milk and pumpkin pie spice in a blender. Blend until well combined and smooth. Pour into glasses and garnish with whipped topping and a sprinkle of pumpkin pie spice if desired.
Mix coconut, vanilla extract, almond extract, cream and Da Vinci simple syrup together and set aside. In a separate bowl, mix almond meal with baking powder, then add the eggs and stir. Add to the coconut mixture and mix well. Drop the resulting dough on to a cookie sheet sprayed with nonstick spray. The cookies don't spread out much, but they do puff up a bit so make sure that aren't piled high. Place a whole almond in the middle of each cookie. Bake for approximately 10 minutes in a 350° oven or until the edges on the bottom begin to turn golden brown.
Place sugar in 3 qt heavy saucepan. Cook over med-high heat, without stirring, till sugar starts to melt. Reduce heat to low; cook til sugar is golden brown, stirring frequently. Remove from heat. Carefully add the 2 1/2 cups water (it will splatter) Return saucepan to heat. Bring to boiling, stirring to melt hardened lumps. Remove from heat. Stir in margarine or butter, cinnamon, and vanilla In a 3 qt rectangular baking dish layer half of the bread cubes. Sprinkle half of the cheese and all of the raisins over bread cubes. Top with the remaining bread cubes, remaining cheese, and nuts. Pour caramelized sugar mixture over all. Bake uncovered, in a 350F oven for 30 minutes or til top is golden and syrup is absorbed. Serve Sopa warm with whipped cream.
Preheat oven to 350 degrees. Unfold one pastry round and line a 9 in pie pan. In a large bowl blend liqueur and cornstarch until smooth. Peel pears, cut in half lengthwise and slice into 1/2 in slices. Add them to bowl. Grate 2 tsp orange zest and add to bowl. Squeeze 2 tbs orange juice and add to bowl. Add chocolate chips and mix gently to combine. Pour mixture into pastry lined pan. On a lightly floured surface, unfold remaining pastry; roll out to make a 12 in round. Center pastry on top of pie filling. Pinch pastry to seal then fold edges under, flush with pan rim; pinch to flute the rim. Cut a few slits on top of pie decoratively. Sprinkle sugar evenly over pastry. Bake until crust is richly browned, 55-60 minutes. Let cool at least 1 1/2 hrs before serving. Pie can be refrigerated up to a day.
cook bacon and cut in small pieces. Mix with all ingredients and Bake at 325 for 1 1/2 hours. Top with 1 cup grated cheddar cheese if desired. Cool for 15 minutes before serving.
Preheat oven to 350° Fahrenheit. Grease 8x9 casserole dish (I spray mine w/Pam cooking spray). Finely chop onion and spread on bottom of casserole dish. Pour rice over onion. Mix golden mushroom soup with 1/2 can of water (it will be lumpy). Pour most of the soup mixture over the rice and onions but save some soup mixture for later. Season chicken with pepper. Place chicken over rice and pour the rest of the soup mixture on top. Cover with foil and bake for approximately 1 hour and 10 minutes or until chicken is done. You may need to stir the rice while cooking to make sure the soup mixture is distributed evenly.
Saute the onions in butter or margarine until softened. Put all ingredients in a blender and blend until smooth. Transfer to a serving dish and cool until ready to serve. Garnish with red pepper slices.
For the Chile Lime Sauce: Combine all ingredients in a mini-chopper or blender, and blend or grind until a paste is formed. (Makes about 1/2 cup). Place the steaks in a single layer in a large glass or ceramic baking dish. Whisk the remaining ingredients together in a bowl and pour over the steaks, turning to coat evenly. Cover and refrigerate, turning every couple of hours for about 4 hours. Preheat the grill. Remove the steaks from the marinade, shaking off any excess, and grill 6 to 8 minutes per side, or until done to taste. Transfer to a platter and let the steaks rest, loosely covered with foil, then serve with the chile lime sauce.
Place ham in a large dutch oven style kettle. Cover with cold water, and fill to about 2" above top of ham. Cover kettle, and bring to a boil using high heat. Turn down to med-high and let boil a few minutes, then drain water, and refill with water 2" above ham, and bring to a boil again over high heat. This method is used to make the ham less salty. (Or you may refrigerate ham overnight in water, and change water several times before cooking instead). Once water comes to a boil, turn heat down to med. to med-high making sure it keeps boiling. Keep cover on kettle while cooking. Add peeled onions to the kettle. Cook ham 1/2 hour per pound of ham. Add some water to the kettle, when it starts getting low. Peel and cut potatoes and carrots. Wash and core cabbage, then cut into wedges. Add vegetables during the last 30-40 minutes of cooking time. Serve when veggies are tender, or to your liking.
Heat a pan on medium flame. Add butter. Once it melts, add vermicelli to it. Stir-fry it until it turns golden brown. Remove from heat. In an oven proof tray, spread half of the fried vermicelli. In another pan, add the milk, essence and semolina. Mix it until the mixture is like a thick syrup. Add the chopped nuts. Cool it for 5 minutes. Pour it over the vermicelli spread in the tray. Allow it to set. Spread the rest of the vermicelli over it. Bake in an oven for 10-12 minutes or till the top browns. In the pan, add the sugar, water and orange rind with a little vanilla essence. When the syrup boils, cool it. Pour it over the vermicelli on top. Press on the sides so that the syrup is absorbed inside the sweet. Cut into equal sized squares. Serve warm. If it remains, you can refrigerate it for 5 days, but make sure you warm it up in the oven before serving. It has to be had"hot" to be relished!
Melt butter in a large fry pan over medium-high heat. Add the parsnips, butternut squash and acorn squash; stir to coat with the butter. Cover and cook until browned, about 5 minutes. Stir the vegetables and reduce heat to medium-low. cover and cook, stirring occasionally, until the vegetables are tender, 10 - 15 minutes more. Add the sage, thyme, maple syrup and the remaining 2 tablespoons butter. Season with salt and pepper and stir to combine. Transfer to a warmed serving bowl, garnish with the parsley and serve immediately.
Shape ground beef into a round burger patty. Marinate the burger patty in bowl #1 of teriyaki sauce for 30 minutes. Marinate pineapple ring in bowl # 2 of teriyaki sauce for 30 minutes. Remove burger patty and grill on high heat to desired doneness. Melt cheese on top of patty while still on grill pan by covering with lid. Grill pineapple ring on medium heat for 1 minute on each side. Spread mayo on both halves of the bun. On bottom bun, place tomato slices, followed by the broiled hamburger patty with cheese (tomato on the bottom!). On top of burger patty, stack the pineapple ring and shredded lettuce. Put the two together and you've got a signature Red Robin Bonzai Burger.
Heat oven to 350°F. Put milk into a sauce pan or dounle boiler. Add chocolate and beaten egg. Heat gently until chocolate is melted, stirring constantly. Pour into Graham Cracker crust. Bake 15 minutes. Cool and then chill for at least 2 hours. Slice and top each slice with whipped cream.
Preheat oven to 375°F. In 2 Tablespoons of the oil, saute onions until they begin to brown. Let cool. Beat eggs until foamy; blend in remaining oil, milk and sauteed onions. Add flour, sugar, baking powder, oregano, salt and garlic powder. Beat until smooth. Stir in spinach and feta cheese. Spoon into 12 greased muffin tins. Bake 20 to 25 minutes.
Soak four 8-inch wooden skewers in water for 30 minutes. Scrub potatoes. Cut any large potatoes in half. In a large saucepan cook potatoes, uncovered, in boiling salted water to cover for 5 to 10 minutes or until almost tender. Drain. Or place potatoes in a microwave-safe bow with 2 tablespoons water, cook covered, on 100 percent power (high) for 5 to 7 minutes or until almost tender. Preheat oven to 475 degree F. Thread potatoes on the 4 soaked wooden skewers. Place kabobs on a baking sheet. In a small bowl combine melted butter and olive oil. Brush potatoes with butter mixture. Sprinkle with thyme, salt, and pepper. Roast, uncovered, for 20 to 25 minutes or until golden brown.
Place the tea, mint extract or mint leaves, and sugar, if desired, in a teapot. heat the water to a boil and pour the water into the teapot. Let the tea brew for 3 to 5 minutes, depending on your taste. Strain or pour the tea into a cup. Garnish with a fresh mint sprig. NOTE: You can also mix fresh or dried mint leaves with the Gunpowder tea before brewing--1/2 teaspoon of each works best. Then omit the mint extract from the recipe.
Boil cut up pieces of cauliflower in 6 quarts of water until tender. Saute long green onions, garlic and about a half a cup of bread crumbs in one stick of butter for about 5 minutes or until breadcrumbs are slightly brown. With a slotted spoon remove cauliflower and add to the breadcrumb mixture. Stir adding remaining butter and bread crumbs. Cook the pasta in the cauliflower water until done. Around 10 minutes. Add around a cup of cauliflower water to the breadcrumb mixture to moisten. Mix the mostaccioli and cauliflower together . Top with freshly grated Parmesan cheese and you ready to serve. Not a good time to diet if you make this dish.
In a nonstick skillet, heat oil over medium-high heat. Add garlic, asparagus, squash and red pepper; cook for 3 minutes, or until vegetables are crisp-tender, stirring occasionally. Stir in arugula, scallions and bacon; remove from heat. In a large serving bowl, combine pasta, vegetables, Fontina, Parmesan, Italian dressing, salt and red pepper flakes; toss well and serve.
Preheat oven to 350 degrees. Beat egg and milk together. Add cheese, oats, onion, salt, & pepper to milk/egg mixture. Mix in ground beef with your hands until all ingredients are incorporated well. Shape into 8 loaves and place into a greased 9x13 pan. Mix all sauce ingredients together and spoon over loaves. You may want to make extra sauce for after its done cooking! Place in 350 degree oven, uncovered, for 45 minutes.
Pick over lentils to remove any stones and rinse well. Stick one onion half with the cloves. In a large saucepan, combine water, lentils and the onion stuck with the cloves. Bring to a boil over medium heat. Reduce the heat to low and simmer, uncovered, until the lentils are tender, about 20 minutes. Discard onion. Drain lentils and let cool slightly. In a bowl, combine lemon juice, olive oil, mint, cumin, coriander, salt and garlic. Add lentils and toss to mix. Finely chop the remaining onion half and add to the lentils along with the roasted peppers. Chill at least 30 minutes to allow flavors to blend. Serve at room temperature or chilled.
Combine all ingredients except beans in slow cooker. Cover and cook on low 5-6 hours. Add beans and cook 30 minutes.
CITRUS-CURED GRAVLAX. First, make sure all skin and pin bones are removed from your filet, rinse it under cool water, and pat dry. Set aside. In the bowl of a food processor, combine the fruit, salt, sugar, and pepper and process to a paste. Center a 2 by 3-foot piece of cheesecloth in a non-reactive baking dish or plastic container large enough to hold the fish flat, about 9 by 13 inches. Pack half of the citrus-salt mixture onto the skin-side of the fish, spreading out to the edges, and top with half of the herbs. Place the fish skin-side down in the middle of the cheesecloth and spread the remaining salt mixture and herbs over the flesh. Fold the cheesecloth in over the fish and carefully roll and turn the fish over into the cheesecloth to completely enclose. Top with a second large non-reactive baking dish. Place weights or large heavy cans on the second dish to weight and press the fish. Let cure in the refrigerator for 48 hours, turning once. Remove the weights and top baking dish and place the fish on the work surface. Discard the wrap and scrape the remaining salt and herb mixtures from the fish. Rinse the fish under cold running water for 1 minute to remove any remaining mixture and gently wipe dry with paper towels. Wrap in plastic wrap, place on a platter, and freeze until firm enough to slice easily, 30 to 45 minutes. (Alternatively, refrigerate until ready to slice). LEMON-CAPER CREAM CHEESE SPREAD. Place all the ingredients in a medium bowl and cream together using a rubber spatula or heavy wooden spoon. Spoon into a decorative bowl and serve immediately. Yield: 1 1/2 cups. CHIVE BLINIS. Dissolve the yeast in 1 cup of the warm milk and add 1 teaspoon of the all-purpose flour. Place the mixture in a warm place until it rises and doubles in size, about 10 minutes. Add the rest of the warmed milk. Sift in the remaining all-purpose flour and the buckwheat flour. Add the sugar, 3 of the egg whites, the butter and the chives. Beat until smooth. Cover the bowl with plastic wrap and set aside to rise until doubled in size, about 1 hour. Stir the mixture lightly and let it rise again for 30 minutes. Whisk the remaining egg whites until frothy and add to the mixture. Heat a nonstick skillet over medium-high heat and spray with nonstick cooking spray (or lightly brush with butter). Drop tablespoonfuls of batter into the skillet and cook until bubbles form and blinis are golden brown on the bottom, 30 seconds to 1 minute. Turn blinis and cook until golden brown on the second side, 30 seconds to 1 minute. Yield: about 5 1/2 dozen (2-inch) blinis. Tip: Blinis may be made in advance and frozen, wrapped well in plastic wrap and placed inside a resealable food storage bag. Remove the fish from the freezer and slice the salmon as thinly as possible at a slight angle. Arrange the slices decoratively on the platter and serve with the Lemon-Caper Cream Cheese Spread and the Chive Blinis. Alternatively, blinis may be spread with the Lemon-Caper Cream Cheese Spread and then topped with a small piece of gravlax and passed or plated as hors d'oeuvres. Garnish with fresh dill or chives before serving.
Preheat oven to 375°. In a mixing bowl, combine the eggs, sugar, corn syrup, and butter; beat on medium speed of an electric mixer for about 30 seconds or until well blended. Stir in the oats, coconut, flour, butterscotch chips, nuts, and vanilla; pour filling into chilled pie shell. Place the pie in the center rack and bake for 30 minutes. Lower temperature to 350° and rotate pie 180°. Bake 25-30 minutes or until the center is set. When done, the top of the pie will be dark golden brown and crusty; give the pie a sharp little nudge--the filling shouldn't move in waves.
Heat a tablespoon of olive oil in a large skillet over high heat. Throw in the shrimp. Toss around and cook until the shrimp are opaque, about 5 minutes. Sprinkle with salt and reduce the heat to low. Pour in the tomato sauce. Stir around and allow to simmer for a couple of minutes. Remove the shrimp from the skillet, and chop it into chunks. Set aside. In a separate skillet, heat the remaining tablespoon of olive oil over high heat. Throw in the onion and peppers and cook for 3 to 4 minutes or until the peppers are have a few dark brown or black areas. Remove the peppers from the skillet and set them aside. Sizzle 1/2 tablespoon butter in a skillet over medium heat and lay a flour tortilla in the pan. Cover with grated cheese. Cover the cheese with pepper and onion mixture. Lay the chopped shrimp on top of the peppers. When the tortilla is golden, top with the second tortilla and carefully flip the quesadilla to the other side, adding the other 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings. Cut each quesadilla into wedges and serve with pico de gallo and guacamole.
Preheat oven to 450 degrees. Remove stems and seeds carefully from roasted chiles. Try to keep the chiles as intact as possible. In a medium bowl, combine corn and beans, shredded cheese and salsa. Stir to mix thoroughly. Fill each hollowed out pepper with stuffing and place in a shallow baking dish. In a small bowl, combine bread crumbs, cornmeal and garlic salt. Pour in melted butter and mix thoroughly with a fork until it is uniformly moistened. Sprinkle crumb mixture over chiles. Bake for 20-25 minutes or until crumb topping is golden brown.
In a bowl combine the flour, butter, egg yolk, a splash of milk and sugar. Knead all ingredients to a firm dough. Chill for 30 minutes. Meanwhile prepare the topping dough: beat egg yolks with sugar until light and foamy. Beat the egg whites until stiff peaks form. Gently fold egg white mixture and flour alternately into the yolk mixture. Roll short-crust dough on a lightly floured counter to a rectangle the size of the parchment paper lined baking pan. Cover the bottom of the pan with the dough, tap with fingers into place. Evenly cover the dough with grated apples, sprinkle with brown sugar, lemon zest, ground cinnamon and rum. Top the apples with the light topping dough and bake the pie in the oven at 200°C for about 45 minutes. Cool the pie in the baking pan, cut into equal sized square pieces and dust with powdered sugar (optional).
Preheat oven to 325 degrees. Cream butter& sugar. Add eggs one at a time. Slowly add flour. Add baking soda to sour cream, then add to mixture. Add vanilla. Spray bundt pan w/ Baker's Joy. Pour batter into pan. Bake for 1 hour 15 minutes.
To make Roux: In medium-sized, heavy-gauge saucepan, heat oil and garlic over medium heat, about 1 minute. Avoid browning garlic. Whisk in flour and increase heat to medium-high. Whisk continuously, and when paste begins to darken, add broth and Worcestershire sauce. Continue to whisk as roux thickens, about 5 minutes. Remove from heat and set aside. To make Gumbo: Spray 5-quart saucepan with nonstick cooking spray or wipe down with olive oil. Heat saucepan over medium-high heat and add garlic, onion, and pepper. Saute 3 minutes, and add okra. Cook 5 minutes, and add vegetarian links and seitan. Cook mixture 8 minutes, stirring often. Add sherry. Add 3/4 cup broth to pan. Place tomatoes in food processor, and pulse to chop coarsely. Add tomatoes to broth. Whisk remaining 1/4 cup broth into roux, and stir mixture into gumbo. Add thyme, coriander, and hot pepper sauce. Reduce heat to low. Cook for 10 minutes. Remove from heat, and serve.
Cut vegetables into bite size pieces. Mix all ingredients together. Refrigerate overnight so flavors can blend.
Sprinkle strawberries with powdered sugar. Cover and refrigerate 15-20 minutes. Just before serving, whip the cream until stiff. Gently stir in orange juice. Fold in strawberries, or serve individually in small bowls topped with the flavored cream.
Beat egg whites in bowl until stiff. Gradually add 1/4 cup sugar, beating well after each addition. Add butter and orange concentrate to egg yolks; beat thoroughly. Add 1 cup sugar, flour and salt; beat well. Add rhubarb to yolk mixture; stir well. Gently fold in meringue. Pour into pastry-lined pan; sprinkle with pecans. Bake on bottom rack in 375 oven 15 minutes. Reduce heat to 325 F. ;bake 45 to 50 minutes more. Cool on rack. Makes 6 to 8 servings. Farm Journal's Best Ever Recipes.
Melt butter in pan- remove immediately and add cocoa. Mix until smooth. Add milk, powdered sugar, vanilla and salt. Can add more powdered sugar to make thicker or more milk to make thinner depending on consistency desired.
Bring white wine and onion to boil. Add mussels, cover and steam until mussels open, about 5 minutes. Discard any mussels that do not open. Transfer mussels to plate. Reserve cooking liquid in saucepan. Heat olive oil in skillet. Add minced garlic and saute for 2 minutes. Add seasonings and cook 1 minute. Add mussel cooking liquid, vinegar, paprika, lemon peel and cayenne. Season with salt and pepper. Pour into large bowl. Remove mussels from shells and add to bowl; reserve 1/2 of each shell. Cover and refrigerate for 2 hours. Arrange mussel shells on platter. Place 1 mussel in each shell. Pour marinade over. Garnish with lemon wedges.