HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in large skillet on medium. Saute pancetta for 2 minutes. Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes. Mix together breads and 3/4 cup toasted pine nuts in a large mixing bowl. Add cheeses, pancetta and cooked sausage to the breads. Mix together with the dried seasonings. Add sauteed veggies with any pan drippings. Slowly add broth and stir until mixed thoroughly. The consistency should not be soupy, but very moist. If not, add more broth. Test for saltiness and add a dash more if needed. Place in an extra deep 9-inch-by-13-inch greased pan. Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes. Remove foil and bake another 15 minutes or until slightly crusted on the edges. Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.
In small bowl, melt unsweetened and semi-sweet chocolate over pan of hot, not boiling, water; set aside. In mixing bowl, beat butter until creamy; gradually beat in sugar, about a third at a time. Beat in eggs, one at a time. Stir in chocolate. Combine flour, baking powder and salt; stir into batter, blending well. Stir in vanilla; fold in pecans. Spread into buttered and floured 8" square cake pan. Bake in 350 degree oven for 25 to 30 minutes or until top is shiny and brownies pull away from sides of pan. Sprinkle with liqueur while the brownies are still warm. Let cool completely. Icing: In mixing bowl, over pan of hot water, combine chocolate, butter and cream until chocolate and butter have melted. Remove from heat and stir until smooth. Stir in liqueur. Gradually blend in icing sugar. Beat until cool and thickened to spreading consistency. Spread over brownies.
combine ingredients together for a healthy low fat soup with taste! can keep in the fridge for 3 days! divide into cup quantities and use within 3 days.
Heat oven to 250. Slice tomatoes thickly, to yield about three slices per tomato. Place on a baking sheet. Mix spices and sugar. Brush tomatoes with olive oil, and sprinkle with a large pinch of seasoning mixture. Roast the tomatoes for 3 hours.
Preheat over to 350°. Mix all ingredients by hand for the proper texture, except the sugar. Roll out cookie dough to about 1/4-inch thick and cut out using your favorite cookie shapes. Pierce top of cookies with fork and decorate with colored sugar or sprinkle with regular granulated sugar. Bake for about 8 minutes or until light brown around the edges.
Place half of chicken in a food processor; pulse 6 times or until chicken is coarsely chopped. Spoon into a large bowl; repeat procedure with remaining chicken. Add onion, garlic, and egg. Combine breadcrumbs and next 6 ingredients; add chicken mixture, stirring well. Shape mixture into 40 (1-inch) balls. Place flour in a medium bowl. Roll each chicken ball in flour; place in an 11 x 7-inch baking dish. Microwave at medium-high (70% power) 6 minutes, stirring every 2 minutes. Combine oil and paprika in a skillet; place over medium heat until hot. Add chicken balls; cook 10 minutes, stirring occasionally. Serve warm with Cucumber Dip. Cucumber Dip: Place cucumber on several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally. Combine cucumber and remaining ingredients in a bowl; cover and chill.
Melt butter in a medium-size saucepan over medium heat about 1 minute, do not brown; add 1 can of the broth; bring to a simmer. In large measuring cup or bowl with a pouring spout, whisk remaining can of broth, gravy starter and flour. Gradually pour flour mixture into simmering broth while stirring with a wooden spoon to incorporate. Add salt, poultry seasoning and pepper. Increase heat to medium-high and bring mixture to a full boil. Once boiling, cook 3 minutes, until thickened (to test thickness, draw your finger through gravy on back of spoon. If distinct line forms, the gravy is ready). Transfer to a gravy boat and serve warm.
Cut ham in equal halves. Stick 20 whole cloves into each half. You can cut a diamond pattern first if you want, and stick one clove into the center of the diamond. Place each ham into a Ziploc bag and freeze until ready to use. If desired, defrost one ham the night before you wish to make it (I will often make it right from frozen, but most people argue that this is not safe). Place 4 tbsp of honey over one ham before cooking and cook on high for about 3 hours or on low for 6 hours, Increase cooking time if making from frozen. Repeat steps 5 and 6 for second ham.
Stir water into bisquick mix with about 25 strokes. Turn onto lightly floured surface, round up dough & knead 10 times. Pat to 1/2 inch thickness. Cut close together with floured 1 inch cutter. Place 1 inch apart on greased baking sheet for crusty sides, close together for soft sides. Bake 425* oven to 16 minutes, until browned.
In large bowl, cream together shortening and brown sugar. Beat in egg and vanilla. In another bowl, combine oats, flour, coffee, baking soda, salt, cinnamon, nutmeg and allspice; mix thoroughly. Stir into creamed mixture. Stir in raisins and pecans. Shape dough into balls about 2 inches in diameter. Place about 3 inches apart on greased baking sheets. Flatten each to 1/2 inch thickness. Bake in 350 degrees oven for 12 to 14 minutes or until golden brown (do not over bake). Let cool a few minutes on baking sheets, then remove to rack to cool completely. (May be wrapped airtight and stored up to 2 days or frozen).
Pour the water into a saucepan. Bring to a boil and add the snow peas to the pan. Blanch them for 1 minute and drain. Melt the butter in a nonstick frying pan. Add the sesame seeds and brown them lightly. Add the snow peas, shallots, and pepper. Saute for 1 minute and serve.
Spray a meduim casserole dish with non-stick spray. Spoon 1/4 of the lemon dill sauce over the bottom. Arrange chicken breasts on top in a single layer. Pour remaining sauce over chicken. Spread evenly. Bake uncovered for 30-35 min at 425 until chicken is tender and no longer pink.
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla. Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth. Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set. Don't pause in this step or it might set up before you finish getting it into the pan! If it does it's okay but it makes it difficult to spread into the pan. Note: I have bad luck finding a good prepared chocolate wafer crust so I use a prepared graham cracker crust. Optional: Add a dollop of cool whip or dump the whole tub on the cake like a meringue. I think it's too rich this way, my husband loves it.
Preheat oven to 350 degrees F. In a bowl, sift together the flour, salt, and baking powder. Using a pastry knife or forks, cut the shortening into the flour mixture, then add the milk and mix well. In a small bowl, combine the sugar, nutmeg, and cinnamon; set aside. Roll the dough out on a lightly floured board to 1/4 inch thick, spread generously with the softened butter, then spread with the chopped rhubarb and sprinkle over the sugar mixture. Roll up the dough like a jellyroll or cinnamon rolls, and cut into 1 1/2 to 2 inch pieces. In a saucepan over medium heat, combine the hot water, butter, sugar, flour, and salt, and bring to a boil; let boil for 3 minutes to make a sweet sauce, then remove from heat and set aside. Butter a 9x9-inch pan, then place the dough roll slices in the pan; pour the sauce over and around the slices. Bake at 350 degrees F for about 12 to 15 minutes or until light brown. Notes: you can substitute diced apples for the rhubarb.
Heat 2 T oil in a large skillet. Add turkey and cook about 5 minutes, stirring to break up the meat; remove from skillet. Heat the remaining oil in the same skillet and saute carrots, zucchini, and onions for 1 minute. Add turkey, soy sauce, sugar, and garlic powder; cook, stirring, about 1 minute. Turn into a serving dish and accompany with lettuce leaves. To eat, wrap filling in lettuce leaves (use lettuce leaf like a taco shell). Variation: Spoon the meat mixture over a bed of salad greens for an Asian-style salad.
Cut pork into 2-inch cubes. In large Dutch oven, combine pork, onion, garlic, dill, caraway, salt, bouillon cube and boiling water. Bring to boil; reduce heat and simmer, covered, 1 hour. Add paprika; stir to dissolve. Add sauerkraut; mix well. Simmer, covered, until meat is tender, 1 hour or longer. Stir in sour cream; heat thoroughly.
Make sure shrimps are completely thawed and drained. Preheat the oven to broil. In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper. Add cornstarch and whisk. Pour over shrimps, turning to coat. Marinade for 30 minutes or longer. When finished marinating, transfer marinade to a small saucepan, add cornstarch and simmer. Lightly grease the foil with sesame oil on the oven-proof dishpan before placing the marinaded shrimps. Broil shrimps for about 6 mins(depending on the size of the shrimps, do not over or undercooked), brush shrimps often with sauce. When shrimps are cooked, place the shrimps on a bed of rice(individual serving), pour over with the rest of the marinade, sprinkle with fresh lemon juice if desired.
Brown beef in a skillet Drain fat from beef and add to crock pot with everything except pasta. Cook on low 7-8 hours or high 4-5 hours. During last 30 minutes on high or 1 hour on low add pasta.
In a food processor blend the cream cheese, cottage cheese, lemon juice, horseradish and tabasco until smooth and well mixed. Stir in onions and seafood. Serve with crackers, or raw vegetables.
Preheat oven to 200°C Peel onion, leaving the root-end intact. Cut the non-root end top from the onion & trim the root-end slightly to allow the onion shell to sit flat. Remove as much of the inside pulp as poss w/o tearing the shell & set the onion top + inside pulp aside. Bake shell in the oven for 10 minute Do not turn off the oven. Rough chop the onion top + inside pulp. In a non-stick skillet, combine the chopped onion w/sugar + cayenne pepper & simmer till soft. Add cream + egg yolk, stir to mix well & remove from heat. Mound onion mixture into the onion shells & bake for 7 minute Allow to cool slightly, sprinkle w/crumbled bacon (if using) & serve immediately w/entree of choice. NOTE: For those of you who might be put off by the process for preparing the onion shells, this can easily be prepared & served in ramekins.
Preheat oven to 325°F. In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin. Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks. While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled. In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.
Brown meat in a Pam-sprayed stockpot. Remove and rinse meat and wipe pot clean. Return meat to pot. Add tomatoes and water. Simmer for 20 minutes. Add remaining ingredients and simmer for 1 more hour.
Sift flour, baking powder and salt. Stir in coconut. Combine egg, milk, vanilla and butter. Make a well in the dry ingredients. Pour liquid into the well. Stir lightly but thoroughly and pour into 2 greased 8 or 9 inch loaf pans, filling pans about 2/3 full. Sprinkle the top of the batter with sugar. Bake at 350 F for about 55 minutes or until they test done.
Melt chocolate and butter together in a double boiler and allow to cool slightly. In a large bowl, whisk eggs, salt, lemon zest, sugar and vanilla. Whisk in chocolate mixture slowly. Fold in flour, then blueberries. Pour batter into greased 9x13 inch baking pan, bake for 40 minutes at 325 degrees. Let cool before cutting to prevent too much breakage.
Remove giblets from inside the duck. Remove the excess fat that hangs about the tail. Rub 1 T salt into tho skin and let the duck dry for 1 hour. Saute' the orange peel, the 2 chopped green onions, and garlic in the peanut oil for a moment. Add 1/2 teaspoon hoisin and the soy sauce. Simmer for a moment, and add the chicken broth. Allow mixture to cool. Wipe the duck dry with paper towels. Using poultry lacing needles, firmly lace up the neck and tie it closed with twine. Begin lacing up the rear end leaving enough space to fill the cavity with sauce. After pouring sauce into cavity, finish lacing up the bird, making sure the sauce does not leak out either end! This is very important, it needs to be airtight for the next fun step. Now, using the basketball needle and a tire pump, insert the needle into the neck of the bird, just under the skin and on the body side of the string used for the upper neck. Place a 2nd piece of string around the neck just above the point of the needle insertion so that you can tie the neck tightly after pumping the bird like a balloon. Now, slowly and carefully pump up the bird until the skin separates from the meat, remove the needle and quickly tie off the bird (two people for this step really helps). The success of the dish depends on the bird being air tight. In a large kettle bring 6 quarts water to boil. Add the honey. Make a sling out of one piece of fabric and use it to lower the duck onto the honey water. Roll it gently for a few moments. Don't lose the duck! Now remove the duck from the water, and bring the wings around to the back of the bird, and slip a long piece of fabric under the wings. Hang the duck so that it swings freely from the sling, in a cool place (we put it in the shower) and aim a fan at it for 3 - 4 hours. Play games (Chinese Checkers, Mah Jong, etc) with the family. Remove the bird from its roost, and place it gently in a greased roasting rack. Roast for 30 minutes at 425 degrees F. Turn the oven to 350 degrees F until you have roasted the duck for a TOTAL TIME of 18 minutes per pound. (Include the first 30 minutes in your time). Place a pan of water under the duck to catch the drippings (without smoke - hence the water). Remove from oven and allow to rest for a moment. Drain the juice and serve in separate bowl. The skin is the highlight of the recipe, but the entire duck is amazing!
In a bowl, combine gelatin powder and yogurt. Fold in whipped topping. Spread into crust. Refrigerate at least 20 minutes before serving.
Sprinkle chicken with salt, pepper, and 1 tablespoon curry powder. Sear chicken in the skillet until golden brown and 3/4 done. Set aside. Melt butter and stir in flour to make a roux and set aside. Heat chicken stock, curry powder, coconut milk and roux. Let simmer until thickened. Add the vegetables (except the cilantro) and seared chicken. Cook until chicken is done. Add honey and cayenne pepper. Adjust seasoning. Garnish with cilantro.
Cook rice according to package directions and place meat in freezer to firm it up for slicing. When rice is 10-15 minutes away from serving, remove the meat from freezer and cut it into slices no more than 1/8 inch thick. Combine the tamari and beef stock in a small pot over low heat. Heat about 2 tablespoons of oil over high heat in a large, nonstick skillet. When the oil starts to smoke, add the meat and stir-fry 4-5 minutes, until caramelized. Remove meat from pan and reserve on a platter. Heat remaining 2 tablespoons of oil in the same pan the meat was cooked in and add the onion, mushrooms, bok choy, bamboo shoots and scallions, and stir-fry 3-4 minutes. While the veggies are cooking, beat egg yolks in a small bowl and pour a little of the warm tamari beef broth into the yolks -- be careful not to add the hot liquid too quickly or you will scramble the egg yolks and have to start over. Once the yolks are whisked up with the hot liquid, add it back to the pot and place over medium low heat, whisking for 2 minutes or until slightly thickened. If you are not comfortable using egg yolks, combine a tablespoon of cornstarch with the warm soy broth then whisk into sauce. Once the sauce has thickened, add it to the pan with the veggies along with the reserved meat. Toss to combine and heat through. To serve, top each portion of the stir-fry with a scoopful of brown rice. Garnish each serving with sesame seeds.
I had to enter 2 ingredients. Take seeds from your papaya. Rinse them. Dry in a dehydrator. OR. Spread on silpat lined sheet and dehydrate in a low (250F) oven until dry. It may take more than the hour in cooking time. Be sure they are really dry. I frequently turn the oven off and leave them overnight. Use just like peppercorns in a pepper mill or grind in a mortar and pestle. O yeah, enjoy the papaya fruit!
preheat oven to 400*F and prepare muffin tins. in large bowl, shift together flour, baking powder, salt, black pepper and cayenne pepper. in a separate bowl beat egg, milk, butter and mustard; stir into flour mixture. stir in cheese and ham. spoon into prepared muffin tin and bake for 20 minutes or until fully risen and browned.
Season chops with pepper and paprika. Saute chops at low temperature in butter. Season with salt after chops are brown. Transfer chops to baking dish or casserole. Combine celery, onions, parsley, soup mushrooms and water. Pour over chops. Cook covered in 180 C or 350 F oven for 30 minutes. Turn chops over and cook for another 30 minutes or until done and the meat is no longer pink. Serve with rice or noodles. Enjoy!
In a pot, heat extra virgin olive oil, butter and throw in sprig of nepitella. Add fresh porcini to the pot and let cook for a minute so that the mushrooms can absorb all the flavours. Add a ladle of vegetable broth and allow porcini to cook for another minute or until the broth has been absorbed. Add salt and black pepper to season and pour in the remaining broth. Bring the soup to a boil and then lower the heat. Let simmer for half hour. Before plating, add parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot.
Preheat oven to 425 degrees. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a mixing bowl, combine flour, sugar, baking powder and salt. In another bowl combine ketchup, milk, butter, eggs and mustard. Stir into the dry ingredients just until moistened. Fold in the beef mixture and shredded cheese. Fill greased miniature muffin cups three-fourths full. Bake for 15-18 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack. Refrigerate leftovers.
In 5-quart or larger pot, heat oil over medium heat. Add onions and saute along with bell pepper, jalapeno and garlic. Cook until vegetables are tender. In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture. Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes. Serve topped with cheese and sour cream if desired, with tortilla. chips on the side.
Place lettuce on serving platter. Arrange remaining ingredients except dressing on lettuce. Drizzle with dressing. Toss just before serving.
Line a cookie sheet with foil that has been sprayed with non-stick cooking spray. Place the carob chips and peanut butter in the top of a double boiler over boiling water, stir until mixture melts and becomes creamy. Mix in the nuts and cinnamon. Pour the mixture onto the prepared cookie sheet and place in the freezer for 15 minutes or refrigerate for 30. Peel off foil and break into 1 x 2 inch pieces. Store in airtight container for up to 2 weeks.
Preheat oven to 425°F. Place pie crust in a greased 10 inch pie plate or oven-proof dish. I used a 1 1/2 quart Pyrex dish. Using the back of a spoon, spread cream cheese over the bottom of the pie crust. Toss plums with sugar and flour. Pour over cream cheese. Fold edges of pie crust over plums, leaving center of plums uncovered. Sprinkle sugar and cinnamon evenly over top of tart. Bake 35-45 minutes or until crust is golden and fruit juices are bubbly. Top with whipped cream, Cool Whip, or ice cream if desired.
Combine all ingredients except salt, pepper and cheese in slow cooker. Cover and cook on low for 6-8 hours. Season to taste with salt and pepper. Serve topped with cheese.
Heat oven to 350 degrees. Grease and flour one 13x9x2 inch pan. In a large mixing bowl, blend the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the coffee, buttermilk, oil, eggs, and vanilla; beat on medium speed for 2 minutes. (batter will be thin) Pour into prepared pan. Bake 30-40 minutes or until wooded toothpick inserted in center comes out clean. Either, cool 10 minutes and remove cake from pan to wire rack to cool completely. Or, cool the cake completely in the pan before icing it. Butter Cream Mocha Icing. In a mixing bowl, cream the softened butter and Crisco until well blended. Add the powdered sugar, cocoa, vanilla, and milk mixture. Mix the milk into the coffee; add to mixture. Beat for 3-4 minutes until smooth and creamy. If icing seems a little too thick, add a bit more coffee or milk.
Add first nine ingredients to bread machine in the order recommended by its manufacturer. Process on the basic bread cycle. When the bread cycle completes, brush the lemon juice on top of the bread while it's still in the machine.
Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil;. line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes.
Prepare pasta according to package directions. While thats cooking heat a frying pan and chop the baby bellas, tomato, and onion. Fry the bacon until nice and crispy. Set aside to drain and cool. In a large sauce pot melt the butter and add the flour. Wisk until smooth and add the milk. Let the mixture thicken and bubble and then add the cheese a little at a time. Stir so that it melts and blends together. Add the chicken boullion cube, garlic powder, parsley, seasonigs, salt and pepper to taste. Cover and let simmer. Drain the grease out of the frying pan that you used to make the bacon and sautee the mushrooms, garlic and onions. Meanwhile chop the bacon into bite sized pieces. Combine the tomato, onion, mushrooms, and bacon pieces into the sauce. The sauce should be thick and creamy and ready to serve.
In a large sauce pan, melt butter or margarine. Add garlic and onion and cook until onion is re-hydtrated. Add flour and stir to make a roux. Add tomatoes, green chili, salt and cilantro. Add water (enough to make a nice gravy). Simmer for 30 minutes. This can also be made in a crock pot.
Mix cinnamon and sugar together to make cinnamon/sugar mixture (you can adjust the measurements to your liking). Cut a hole in the center of each biscuit, set center portions aside. Dip biscuits into butter and then into the cinnamon/sugar mixture, place on non-greased baking sheet. Dip holes into butter and into sugar/cinnamon mixture, place on non-greased baking sheet. Bake at 375 degrees for 10-12 minutes or until donuts are golden brown.