HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium saucepan mix together sugar, beaten egg yolks, vinegar (cider or white), flour and water. Cook over medium heat stirring constantly until thick. Remove from heat. Add lemon extract and butter. Continue to stir until butter has completely melted. Pour into baked pie crust. Top with meringue, made with left over egg whites, and bake in 350°F pre-heated oven until golden brown. Let cool and serve.
Preheat oven to 400 degrees Combine all ingredients except bacon in a bowl- I just use clean hands to do this. Form into a loaf in a loaf pan Top with bacon Bake for 1 hour Enjoy!
Steam the beans for 5 minutes and plunge into cold water to stop the cooking. Drain. Combine vinegar, mustard and garlic in a large bowl and whisk together. Add oil gradually to achieve a vinaigrette. Stir in the basil, parsley, salt and pepper. Add the beans, tomatoes and onion and toss to coat. Serve at room temperature.
In a large bowl, mix together the flour, white sugar, brown sugar, baking soda, baking powder, salt, and cinnamon. In a small bowl, beat the eggs with the oil and canned pumpkin; stir in raisins, if using. Pour batter into a greased muffin tin, filling cups most of the way; there will be enough for 18 muffins, so it's alright if there's leftover batter after the first batch. Sprinkle brown sugar to taste over the tops of each. Bake at 350 degrees F for 15-18 minutes, until a toothpick inserted down the middle of one muffin comes up clean.
In a saucepan, combine the water, beans, salt, pepper, bay leaf and cloves. Cover and cook over low heat for 3 minutes less than package directions. Drain and add the sugar, vinegar and butter or fat. Cook 5 minutes, stirring frequently. Remove bay leaf and serve.
Preheat Oven to 325'F. Use vegetable spray on casserole dish. Prepare instant mashed potatoes following box directions. Boil frozen vegetables in saucepan. Brown ground beef. Add 1/2 can of beef gravy. Add garlic powder. Stir until well blended. Drain vegetables. Add the beef mixture to casserole dish. Add the vegetables and spread evenly. Add large spoonfuls of the mashed potatoes over the vegetables. Wait a few minutes for potatoes to cool before spreading. Make a design with bottom of fork on the potatoes. Sprinkle some paprika. Bake for 30 minutes. Cool for 15 minutes before slicing. Add remaining warmed gravy to each serving.
Mix cream cheese with chopped (slightly mashed) avacado. Add sour cream, chili sauce, garlic powder, and minced chives. Allow to set in fridge at least an hour Top will shredded lettuce, chopped tomatoes and shredded cheese. Serve with tortilla chips or crackers.
Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush sheet lightly with some of the butter. Top with second sheet; brush with butter. Repeat with third sheet. Cut lengthwise into 5 strips and crosswise into 6 strips to make 30 squares. Press each into lightly greased 1 3/4-inch mini-muffin or tart cup. Bake in centre of 400°F oven until golden, 4 to 5 minutes. Remove from pan; let cool on rack. Repeat with remaining phyllo and butter. In bowl, whisk together oil, vinegar, garlic, thyme, salt and pepper. Add tomatoes and parsley. Spoon goat cheese evenly into phyllo cups. Spoon tomato mixture over top.
In a large bowl, whisk flour, water, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon pepper until smooth; Stir in carrots. In a small bowl, combine the remaining salt, cayenne and pepper and set aside. In an electric skillet or deep-fat-fryer heat oil to 375 degrees. Drop spoonfuls of carrot mixture, a few at a time, into hot oil. Cook for 3 to 4 minutes or until golden brown, stirring frequently. Drain on paper towels; sprinkle with reserved seasoning mixture. Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Preheat the oven to 425 degrees. Cut a piece of parchment paper to fit a shallow baking pan. Wash the sweet potatoes. Slice the potatoes and onions 1/4-inch thick.Put sweet potatoes and onions on the baking sheet in a single layer.Drizzle with the olive oil and sprinkle with the salt. Bake for 15 minutes. Meanwhile, mix the garlic,mustard, lemon juice, and rosemary to make a paste and set aside. Remove the sweet potatoes and onions from oven (keep in the baking pan). Place the asparagus on the paper around the sweet potatoes and onions. Sprinkle the lemon zest on the asparagus. Lay the salmon on top of the asparagus and onions. Spread the paste on top of the salmon. Return the pan to oven and roast for 12 minutes. Salmon is done when the flesh flakes with gentle pressure.
Sprinkle pork chops with creole seasoning. Dredge pork chops in flour, shaking off excess. Cook pork chops in hot vegetable oil in a large skillet over med-high heat 1-2 minutes on each side or until golden brown. Remove from skillet and keep warm. Add in onions and water, stirring to loosen particles from the bottom of the skillet; saute 10 minutes or until golden brown. Return pork chops to skillet; lower heat to low; cover and simmer 5 minutes.
Combine ingredients in a glass jar (that has a tight fitting lid). Cover and shake well. Chill. Shake before serving.
Place whole unpeeled onions (bigger the better!) in a pot, cover with water. Bring water to boil, then turn down to a simmer. Cover and simmer the onions for 20 minutes. Remove, drain and cool the onions so you can handle them. Mix together the lamb or beef, add cinnamon, allspice, salt, pepper and rice. Mix well, then add tomatoes, gently mix again, being careful not squeeze juice out of the tomatoes. Cut the top and bottom from the cooked, UNPEELED onions. Slice into the onions by making a cup down the side of the onion that goes to the center of the onion. Remove the outer skin and then, VERY CAREFULLY, remove outer leaves. Place a big of filling into each onion leaf and roll, like a sausage. Add to hot, large frying pan coated with olive oil and brown. Add some beef stock and simmer 40 minutes covered.
In a small saucepan, over medium heat, combine the wine, vinegar and shallots. Simmer until reduced to about 2 T. of liquid. Strain through a fine-mesh strainer, return the liquid to the pan, discard the shallots. Whisk in the wasabi and soy sauce. Over low heat, gradually whisk in the butter, on piece at a time, allowing the mixture to emulify. Do not let the mixture boil. When all the butter has been mixed in, remove from heat, pour into a small bowl and set aside. Brush the tuna steaks with a little oil. Either pan sear or BBQ to desired doneness. 3 minutes per side will leave a rare center. 5 minutes per side will be "pink". Watch closely, though. Serve with the sauce.
Stir water and refried beans together until beans are thin. (You can use less or no water if you don't want your beans so thin, but I like them that way). Heat in a small saucepan just until warmed (about 4 minutes?). Spread on tortilla. Microwave turkey chili and spread over beans. Top with enchilada sauce and cheese. Fold in both edges and wrap. You may need to hold with a toothpick. Microwave on high about 30 seconds.
Melt butter in a skillet over medium high heat; stir in mushrooms and shallots, season with salt, and cook until mushrooms release their liquid and liquid evaporates, about 5 minutes. Add chicken broth, brown sugar, and vinegar; bring to a boil and cook until liquid is reduced to a glaze. Turn off heat and stir in parsley, if desired.
In a bowl, combine all ingredients and stir until mixed well. Spoon into a greased 2-quart casserole dish. Bake uncovered, at 350 degrees for 30 minutes.
-In a large mixing bowl, whisk together milk, pumpkin, egg, butter, and vinegar til blended. -In a separate bowl, combine dry ingredients. I like to whisk the dry ingredients together, they blend really well that way. -Stir dry ingredients into wet mix with a wooden spoon just until blended. Batter will be very thick! Let sit while you ready the pan (10 minutes or so). -Spray griddle or nonstick pan with oil (or use butter ;) and heat on medium. -Pour batter by 1/4 cupfuls onto pan and spread the batter out a bit. Cook til bubbles form on top of pancakes, 2-3 minutes, and flip. Cook til golden on second side, about 1 min more. You can refrigerate these in an airtight container for 3 days, or wrap and freeze for a month. Great toasted or broiled in a toaster oven.
Preheat oven to 350°F. Line a 9-inch or 10-inch deep-dish pie plate with pastry. Line pastry with foil, weight with dry beans (or pie weights) and blind-bake for 15 minutes. Carefully remove foil and beans from pastry. Cover bottom of pastry with broccoli flowerets, chunks of salmon. Sprinkle with spring onion and feta. In bowl, whisk together eggs, sour cream, milk, flour, mustard, salt, fresh dill and nutmeg. Pour over ingredents in crust. Bake in preheated oven for 50-minutes to 1 hour, or until crust and egg mixture are browned. Cool for 10 minutes before plating.
Place each chicken breast between 2 pieces of plastic wrap; pound lightly with the flat side of a meat mallet into a rectangle about 1/4 inch thick. Combine the cheese, onion, cilantro (if using) and 1 teaspoon chili powder in a small bowl. Stuff one quarter of the cheese mixture into each whole chile pepper. Place 1 stuffed pepper on top of each flattened chicken breast; roll up chicken around the chile pepper, folding in sides, and secure with wooden toothpicks, if necessary. Combine egg and milk in a shallow dish. Stir together bread crumbs, 1 teaspoon chili powder and the salt in another shallow dish. Dip the chicken rolls in the milk mixture; dip in the crumb mixture to coat. Place chicken rolls in an ungreased 2-quart square baking dish; bake uncovered in a 375 degree oven about 40 minutes or until chicken is tender and no longer pink.
Boil, steam or microwave potatoes until just tender; drain. Preheat oven to very hot. Halve potatoes, place, cut-side up on lightly oiled oven tray, drizzle with oil, bake for 15 minutes or until crisp and brown, turning occasionally. Boil, steam or microwave asparagus until just tender, drain, cut spears in half crossways. Cut salmon into strips. AVOCADO PUREE. Halve avocado, discard stone, scoop out flesh, blend or process avocado and remaining ingredients until smooth. Divide avocado puree among serving plates, top with potatoes, mesclun, asparagus, smoked salmon and a good dollop of caviar.
Chop 1/2 cup of apple into small chunks. Mix all ingredients. Cook on a griddle a little hotter than you usually would for pancakes. Turn after 45 to 60 seconds and cook till light golden. The okara enriched cakes will brown less than the usual pancakes.
Combine the chopped chocolate and vanilla extract in a medium bowl. Combine the milk and cream and heat over medium heat until simmering. Immediately pour the hot cream over the chopped chocolate and whisk to melt. Add the brandy and pour into glass or ceramic mugs. Hang the candy cane over the edge of the mug and serve.
Mix in order given. Make cookie-sized balls and distribute on a cookie sheet. Flatten with a fork, dipping in water between impressions. Aim for a checkerboard on top of each cookie. Bake on cookie sheet at 350 degrees until brown.
Dissolve the salt and sugar in the boiling water. Combine remaining ingredients. Cool to room temperature. Pour into a baggie large enough to accommodate both the brine and the fish. Be sure fish is completely immersed in brine. Soak 1-4 hours. Gently rinse the fish under slow running water, removing some of the brine. Remove the lid from your smoker. Tilt the rack into the smoker, using the legs of the rack to rest against the lip of the smoker. Lay your fillet, skin side down, on the rack. Place rack in a cool, well ventilated place, such as a cool oven with the door propped open. Place a small fan blowing into the oven if possible. Allow to rest until a glossy film, or pellicle forms, that feels tacky-dry to the touch, about 4-8 hours. Prepare your smoker using the chips of your choice, about 1/4-1/3 cup total. Start smoker on high, and when light wisps of white smoke begin to rise, turn heat down to low and cover. Smoke over very low heat. This may take 1.5-2 hours. Check occasionally. Fish should appear opaque and lighter in color. This may be served warm or cold, or at room temperature. If you cool it prior to serving, the skin is easily removed. Easy Green Mayonnaise: 1 cup mayonnaise, 5 ounces chopped frozen spinach, cooked, squeezed dry, and cooled. 1/4 cup fresh herb of your choice (dill, tarragon, etc.) -- Combine the ingredients in a blender or food processor, process until well blended. Serve with smoked salmon.
Heat the olive oil in a large saute pan over medium heat. When hot, add mushrooms and saute until softened, about 3-5 minutes. Add grappa - ignite to burn off alcohol. Once alcohol has burned off, add heavy cream and orange and lemon zest. Cook sauce about 2-3 minutes until slightly reduced, then add in prosciutto and basil. Reduce by 1/2, then add in fresh pasta and cook a couple more minutes to finish.
Heat oven to 450. Prepare pie crust according to pkg. directions for one crust baked shell using 9 inch pie pan. Bake for 9-11 minutes or until light golden brown. Cool completely. In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 T. butter with 2 t. water, stirring constantly until smooth. Blend in powdered sugar until smooth. Add additional water if necessary for desired spreading consistency. Spread mixture over bottom and up sides of cooled baked shell. Refrigerate. In medium saucepan, combine 1 cup butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter and brown sugar mixture at low speed until blended. Beat 1 minute at medium-high speed. Add 12 oz. whipped topping; beat 1 additional minute at low speed or until mixture is smooth and creamy. Pour over chocolate layer. Refrigerate. In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 T. butter with 2 t. milk and cornsyrup, stirring constantly until smooth. Add additional milk if necessary for desired spreading consistency. Spoon and gently spread topping mixture evenly over filling. Refrigerate at least 2 hours to set topping. Garnish with whipped topping and peanuts.
brown ground beef, drain liquids. add seasoning mix and 1/4 cup water and stir until all the meat is flavored, adding more liquid if necessary. lay crescent roll dough as a bottom layer in a casserole, setting 2 dough triangles aside layer the casserole as follows: 1/2 refried beans, 1/2 cheese, beef, 1/2 beens, thin layer of salsa, 1/2 cheese. use set aside dough triangles as finishing layer, not covering the casserole completely. bake in oven for 35 min at 400°F. Serve with salsa and sour cream. You can also use large flour tortillas instead of crescent roll dough.
In mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10 minutes. Meanwhile, in a bowl, combine tomatoes, tomato paste, oil and seasonings. Divide dough in half; press each portion into a greased 15-in by 10-inch by 1-inch baking pan coated with nonstick cooking spray. Prick dough generously with a fork. Bake at 425 degrees for 12-16 minutes or until crust is lightly browned. Spread sauce over each crust; top with pepperoni and cheeses. Bake 8-10 minutes longer or until cheese is melted and bubbly. Cut into squares. This makes 2 pizzas, 9 slices each.
Drain all the beans and combine in a large bowl. Heat (but do not boil) (I do it in the microwave for about 1 minute) vegetable oil, vinegar, sugar, salt, pepper, dry mustard, and celery seed. Mix with bean mix and let stand overnight. Add onion/pepper about an hour before serving.
Heat non stick skillet on medium/high heat. For dressing: In a large bowl combine dijon, horseradish, vinegar, salt, and pepper, and garlic. Whisk well. While wisking drizzle in 2 tablespoons olive oil. Drizzle a very small amount of oil (optional) onto fish filet. Sprinkle liberally with seasoning of choice. Cook salmon in skillet just until done turning once. If using thin fillets this should take very short amount of time, i.e. 2-5 minutes. Place arugula in bowl that dressing was made. Toss well to combine. Place dressed salad into two serving bowls. Top with carrot ribbons and hot cooked salmon.
To make the Essence: Place all the ingredients, salt through paprika, in a bowl and stir well to combine thoroughly. Store in and airtight container and use as needed. (about 2/3 cup). To make the Pasta Dish: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes for dry pasta. Drain in a colander. Return to pot and toss with 1 tablespoon of the oil. Cover and keep warm while finishing the recipe. While the pasta is cooking, in a large saute pan, cook the sausage over medium-high heat until browned and cooked through, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off the fat from the pan. Heat the oil in the pan over medium-high heat. Add the bell peppers and shallots and cook, stirring, until just soft, about 3 minutes. Add the garlic, green onions, and 1 tablespoon of the Essence, and cook, stirring, for 1 minute. Deglaze with white wine and cook until almost completely reduced. Add the shrimp and sprinkle with remaining 2 teaspoons for the Essence. Cook, stirring, until the shrimp are just pink, about 1 minute. Add the lemon juice and cream and bring to a boil. Cook stirring until starting to thicken, about 1 minute. Add the cooked pasta, cheese and parsley, and toss to combine. Cook until the pasta is heated through and well coated, about 1 minute. Remove from heat and adjust seasonings to taste. Divide among 4 pasta bowls, garnish with additional green onions, and serve.
Heat oil in saute pan, then add butter to melt. Saute onions and mushrooms until nearly all liquid has evaporated. Away from heat, add port. Return to medium high heat and continue sauteing until liquid has nearly evaported. Set aside. In large bowl, break up smoked salmon into small uniform pieces. Mix together sour cream & cream cheese until smooth, then add to salmon. Add remaining ingredients along with onion-mushroom mixture, blend well. Spread mixture into lightly oiled baking dish (I use a 10" round ceramic bake & serve) and bake at 375 degrees for approximately 25-30 minutes, until bubbly and light golden in color. I serve this warm or at room temperature with thin baguette slices which have been spread lightly with garlic-infused olive oil then toasted & sprinkled with just a bit of kosher salt!
In a blender, whiz up first 6 ingredients then slowly drizzle olive oil in while blender is still running to make a creamy emulsion. Some people like to add an egg yolk at this time, but that is up to you. Chill dressing in blender carafe for at least 20 minutes to 1 hour. Whiz up to mix again and taste and make any adjustments. Assemble torn lettuce and coutons and bacon in very large bowl. Then adding dressing a bit at a time and tossing until coated. Present with a little more cheese and pepper if desired. my secret touch: I cube and toast any left over bread like sourdough, pumpernickle, italian - about 1 inch cubes. I put in the oven and toast on a cookie sheet. After I fry my bacon bits,, I reserve a tablespoon of bacon drippings in the frypan and add another tablespoon or so of butter and a little seasoning salt. I toss the toasted bread cubes in the yummy drippings, right in the same pan as the bacon was made in and let cool a bit before tossing on salad -- these are buttery and yummy. This step can be made ahead. sinfull. Your heart will thank you lol.
Melt butter in a large saute pan on medium heat. Add onions and saute until translucent. Add corn and green chiles (including juices), stirring until warmed through. Stir in sour cream, Monterey Jack, salt& pepper and mix well until cheese just starts to melt. Transfer to a 9x13 casserole dish and bake at 350 for 20 minutes.
Preheat oven to 425 degrees. Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls. In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly. Line a baking sheet with parchment for easy cleanup (you can skip that, if you don't have any) then spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most of each piece has turned golden brown. (The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they'll taste). Serve immediately and enjoy! Where I got it: I originally heard about this recipe at Gail's Recipe Swap, where Josh posted it and many folks tried and loved it.
Put flour, salt, and pepper in large ziploc bag. Heat oil over medium heat in a deep skillet. Place meat in bag with flour and toss until coated. Shake off pieces and add to skillet and cook until browned. Add remaining flour and onions and stir until browned. Add carrots, celery, parsley, and broth. Cover and cook over low_medium heat for 1 hour stirring every 5-10 minutes. Add potatoes and additional carrots and cook for another 30-45 minutes until potatoes are fork tender. OPTIONAL- during the last 5 minutes add a drained can of corn.
Mix salt, garlic powder, seasoning, mustard, paprika, pectin and sugar substitute in jar with tight-fitting lid. Store in a cool, dry place. 20 cal per tsp. SALAD DRESSING Whisk dry mix, vinegar, water and oil in a bowl. Refrigerate up to 3 days. VEGETABLE SALAD Combine onion, celery, broccoli, tomato, squash, zucchini and cucumbers in large bowl. Toss with 1/2 cup dressing. Marinate in refrigerator for 30 minutes. Spread lettuce over platter. Spoon vegetables over lettuce.
In a large bowl, combine cabbage, pickles, green bell pepper, parsley, green onions, carrots and red pepper. For dressing, combine water, pickle juice, vinegar, sugar, oil, salt and pepper. Whisk until well blended. Pour dressing over cabbage mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours, tossing lightly serveral times. ~NOTE~To shredded cabbage the Luby's way (for slaw that is easy to eat) cut cabbage in half lengthwise and remove core. Cut crosswise into 1/8-inch slices into 2-inch lengths.
Mix lemon juice and garlic in small bowl. Pour in olive oil, whisking as you pour it in. Salt and pepper to taste. Pour over salad or green beans and toss well.