HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove the frozen dinner rolls from the freezer and place onto a plate. Cover loosely with plastic wrap and allow the rolls to sit on the counter for 30-45 minutes or so, until the rolls have thawed enough to cut. Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters. Melt one stick of butter in the microwave. Stir the melted butter and seasonings together until blended. Add the quartered rolls to the butter, and toss gently to coat. Bread dough is sticky, so you may need to use your hands to gently pull the pieces apart if necessary. You don't want the dough to form clumps, or it will affect how it bakes. Next, add 2/3 cup of grated Parmesan-Romano cheese, reserving the rest for the top. Toss until each piece is coated. You can bake this bread in any shape you like, but I usually use a loaf pan. Layer the dough quarters evenly in a standard 9x3x2 inch loaf pan sprayed with cooking spray. The dough pieces naturally stick together due to the butter and cheese, but gently pull apart any clumps of dough to be certain the bread bakes evenly. Sprinkle the remaining 1/4 cup of cheese on top and a sprinkle of parsley for color. Cover the pan loosely with plastic wrap that has been sprayed with cooking spray. This will keep the bread from sticking to the plastic wrap as it rises. Allow to rise in a draft-free, warm place for 2-2 1/2 hours. Then remove the plastic wrap and place into a 350°F preheated oven. Bake at 350°F for 18 minutes, then check the top. If baking in a loaf, you may need to lay a piece of aluminum foil over the top of the bread to prevent the cheese and butter on top from over browning while the inside of the loaf fully bakes. Continue to bake the bread for another 5-7 minutes, until the center is completely done, approximately 23-25 minutes total, depending on your oven. Test the center of the rolls using a cake tester or toothpick to be certain the bread is cooked all the way through before removing it from the oven. My favorite way to serve this bread? Straight from the pan piping hot! Cook's note: If you're someone who loves for all of the rolls to have that crispy golden top, bake the bread in a round 9 inch spring form or pie pan. Follow the same preparation method and bake for around 22-24 minutes until golden and cooked through. Additional baking options: Bundt pan. Divide the dough between 2 loaf pans. Individual size in standard muffin cups (4 pieces in each). 8x8 baking dish. 9 inch round spring form or pie pan. 8 inch tart pan.
Place all ingredients (except potatoes) in a large stockpot and simmer on medium low heat for 1 - 2 hours to combine all flavors. Add potatoes the last 30 minutes of cooking. Cook until potatoes are tender. OR add all ingredients to large crockpot. Cook on low setting 4-6 hours.
heat 8 qt saucepot over medium heat until hot. With fork, prick sausages in a few places; add to saucepot. Cook sausages 10 - 15 min or until browned, turning occasionally. Remove to plate. To sausage drippings in saucepot, add carrots, onions, and fennel. Cook over med-high heat about 10 min or until tender and lightly browned, stirring frequently. Stir in garlic; cook 1 min. Add lentils, water, chicken broth, tomatoes with their juice, thyme, salt and pepper to veggies in saucepot; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 min, stirring occasionally. Cut sausage into 1/2" thick slices; stir into soup. Heat soup to boiling over high heat. Reduce heat to low; cover and simmer 15 - 20 min longer or until lentils are tender, stirring occasionally. Skim off any fat and discard.
Drain all fruits and measure 4 cups juice. Add a little water to make 4 cups if needed. Mix jello, pudding mixes, juice and tapioca together in large saucepan. Cook until thick. Cool completely (can do this the day before and chill) mPour over fruit and chill.
Fry bacon in a non-stick pan until crisp; drain. Heat corn in a pan over a low heat, add in bacon & parsley. Spread muffins with butter and top with corn mixture. Serve garnished with extra parsley if desired.
Soak dates in boiling water for about 15-20 minutes- most of the liquid should absorb. Preheat oven to 400°F. In a seperate bowl, beat together eggs and oil. Blend together dry ingredients (except nuts) and stir until just moistened into egg mixture. Fold in dates and nuts. Pour into greased muffin tins and bake for about 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cook Spanish rice according to package directions, but before covering with a lid, add peppers, spice, and chilies.
Blend together the clam juice, flour, and the dry milk powder. Blend until smooth; add to a sprayed pot and then add the broth, the onions, garlic, and the parsley. Then add clams and their juice, cubed potatoes (OPTIONAL) and then mix in 1.5 teaspoon white pepper, 1 teaspoon salt, and 1 bullion cube. Very low simmer and occasionally stir for 1 hour.
For the grits - bring 2 cups of half and half, water, and butter to a boil. Whisk in the grits and turn heat to medium. Continue whisking and cooking for 15-20 mintutes. Remove from heat and stir in parmesan cheese. Cover and set aside. For the gravy- brown the sausage over medium heat and drain all put 2 tbs of the drippings. Stir in the flour or sweet potato starch. Make sure its coating the sausage completely. Over medium heat, slowly stir in the half and half, mixing contantly to prevent any lumps. Now add the pepper, hot sauce, and worcestershire sauce. Simmer until thickened (about 10-15 mintutes). To serve- ladle grits into a bowl, ladle the sausage gravy over the grits, and top with fried free range egg.
grease muffin cups or line with paper liners, and set aside. in a bowl, stir together buttermilk, all-bran and natural bran, let stand for 10 minutes. in separate bowl, combine molasses, oil, egg and vanilla and stir into bran mixture. in large bowl, whisk all-purpose flour and whole wheat flours, brown sugar, flaxseeds, baking powder, baking soda, nutmeg, and salt. pour bran mixture over top. sprinkle with dried cranberries, and stir just until moistened. scoop by 1/2 cupfuls into prepared cups. bake in centre of 375*F oven until tops are firm to the touch, about 25 minutes. let cool in pan on rack for 2 minutes. remove from pan and let cool. Make Ahead: wrap separately in plastic wrap and freeze in airtight container for up to 2 weeks.
In a large heavy Dutch oven, saute the bacon in the olive oil until drippings are rendered and bacon is browned a bit and crisp; transfer bacon to a paper towel-lined plate to drain. In the bacon drippings, brown the beef roast well on all sides over moderately high heat. Transfer to the plate with bacon, then add butter, onions, paprika, garlic, bay leaves, peppercorns, wine vinegar, and allspice to the Dutch oven. Saute about 10 to 15 minutes or until lightly browned. Blend in tomato paste, lower the heat, cover and steam for 20 minutes. Remove and set aside half of the tomato-onion mixture; place the beef roast back into the Dutch oven with the bacon, then spoon remaining tomato-onion mixture on top. Carefully pour the wine and salt around the beef roast and bring to a simmer. Ensure the meat is cover with the wine. Preheat oven to 375 degrees F. Cove and bake in the 375 degree oven for 2 hours; remove and turn beef over in the liquid. Lower oven temperature to 325 degrees F then bake uncovered about 1 hour longer or until meat is falling-apart tender (and it will be!).
Preheat the oven to 400. Combine the mushrooms, onion, garlic and oil in a large bowl. Add 1/2 teaspoon salt. Toss to coat the vegetables with the oil. Spread the mixture in 2 baking pans. Roast for 25 to 30 minutes until the vegetables are deep brown and caramelized. Transfer the mushroom mixture to a large saucepan and add 6 water and the thyme. Bring to a boil, then reduce heat to simmer uncovered for 40 minutes or until the mushrooms have given over all there flavor to the liquid. Strain the stock through a fine sieve into a clean pan, pressing hard on the mushrooms to extract as much liquid as possible. Bring the stock to a boil and cook until reduced to 3 cups.
Chop tomatoes and dice onions, garlic, peppers and cilantro. Mix ingredients in a bowl. Add fresh lime juice and add a dash of salt. Let chill in fridge for approximately one hour before serving.
Flour mixture: combine all ingredients in a paper or plastic bag. Coat chicken pieces one at a time in bag. Lightly oil a cookie sheet with olive oil. Spread flour-coated chicken pieces evenly on sheet. Combine the sauce ingredients. Using a brush, coat the chicken pieces with sauce. Preheat oven to 350°F Bake small pieces like legs for 60 minutes. Larger pieces like breasts may take up to 90 minutes. Every 30 minutes, turn the pieces over and coat with BBQ sauce. Give a final coat just before serving.
Prepare salsa ahead as follows: Boil 2 fresh tomatoes, 4 tomatillos and jalapenos for about 10 minutes. Rinse and place in a blender, add garlic cloves, cilantro and about a 1/2 tsp of salt. Whirl until only a few lumps remain. Chill thoroughly. For the Salad: Cut up shrimp in bite size pieces and place in a medium bowl. Add fresh lemon juice and let it stand for about 5 minutes. Dice avocados, 2 remaining fresh tomatoes, celery and cucmbers. Add to shrimp and chill for 15 minutes. Serve salad in tostada shells and dress with salsa over the top.
Rinse the wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Place the chicken in large nonreactive bowl and then stir in next 6 ingredients. Cover and let marinate, in the refrigerator, for 4 hours, turning the wings occasionally. Meanwhile, prepare the barbecue sauce. Heat oil in a medium-size heavy saucepan over medium heat. Add onion, garlic, ginger and hot pepper flakes and saute, stirring with a wooden spoon, until the onion and garlic are lightly browned, about 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer the sauce gently until thick and richly flavored, 10 to 15 minutes, stirring occasionally. Remove from heat and measure out about 1 cup. Set it aside for serving. Preheat the gril to medium-high. When ready tto cook, oil the grill grate. Drain the wings and arrange them on the hot grate, pulling them open to expose as much skin as possible to the flames. Grill, turning several times with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all. Start brushing the wings with sauce the last 5 minutes, then transfer to a platter and brush with sauce again. Serve accompanied by the reserved sauce.
Arrange orange slices in 6 dessert dishes or in a large pretty serving bowl for buffet style service. Chill while preparing zabaglione. For zabaglione: Combine yolks and sugar in top of a double boiler and beat with whisk or electric mixer until thick and lemon colored. Set pan over simmering water. Gradually add orange juice and liqueur, beating constantly until thick. Spoon over orange slices in individual serving dishes. Sprinkle with toasted almonds and serve.
Dip eggplant into beaten egg, then into a mixture of bread crumbs and parmesan cheese. Brown in oil on both sides and transfer onto plate with paper towels to absorb excess oil. In remaining oil, brown onion, then add tomato paste, hot water, and seasonings. Cook for 5 minutes. Pour a third of the sauce on the bottom of a 9x13 baking dish. Put a layer of eggplant over the sauce, and put on 1/3 the cheese, more parmesan if wanted, 1/3 more sauce, and then repeat, making sure you end with sauce. Cover and bake at 350 degrees for 1 and a half hours.
Preheat oven to 400°F. Onto a flat work surface lightly dusted with flour, unfold one sheet of puffed pastry. Lightly dust the surface of the pastry with flour. With a rolling pin, lightly roll until square spreads to the size of a 12" x 12" square. Slice into eight evenly sized squares. Gently tuck squares into eight muffin cups, leaving the four corners of the squares loose at the top. In a medium bowl, combine blueberries, flour, sugar, vanilla and water. Spoon blueberry mixture into the pastry-lined muffin cups, filling each cup 2/3 full. Loosely fold the corners of the exposed pastry over the berry mixture. With a pastry brush, brush melted butter over each pie. Then dust each with sugar. Bake for 25 to 30 minutes or until the pie tops are lightly browned and puffed-crisp. Cool for 1-2 hours. Wait until the pies are sufficiently cool before removing from the pan. If necessary, use a butter knife to gently work around the outside of each to remove.
Cook the potatoes and cube while still warm. In a large bowl mix together mayonnaise and Dijon mustard. Add potatoes, bacon, and scallions to mayonnaise mixture. Toss gently to coat well. Refrigerate.
Clean and slice the mushrooms. Trim the leek, discarding the roots and dark green portions. Chop it fairly finely, and rinse and drain well. Melt the butter in a large saucepan over medium-high heat, and saute the leeks and mushrooms until soft and lightly browned. Add the chicken stock, and reduce to a simmer. Drain the artichokes, and chop them finely. Add them to the soup. Season with the lightly crushed peppercorns, lemon juice and sherry. Check seasoning, and adjust with a little salt if needed. Simmer for 5 minutes further, then serve.
Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb evaporated milk. in top of a double boiler; heat and stir until melted and blended. Cool. Combine flour, baking soda, and baking powder in a bowl; mix well. Cream butter and sugar thoroughly; add well beaten eggs and beat until light and fluffy. Blend in the cooled candy bar mix and 1/2 ts vanilla. Add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only until blended. Pour into 2 buttered and floured 9" round layer pans and bake in preheated 350 F oven for about 30 minutes. Cool in pans on rack for 10 minutes. Turn out and finish cooling on rack. Baby Ruth Filling & Topping: Melt candy bars in top of double boiler.Combine egg yolks, evaporated milk, sugar and butter in a saucepan; cook and stir until thickened, over medium heat, about 10 minutes. Remove from heat and blend in melted candy bars, coconut and peanuts. Cool, then beat vigorously with wooden spoon. Whipped Topping:. Whip heavy cream stiff; fold in stiffly beaten egg white,powdered sugar and vanilla. Assembly: Spread cooled filling between layers and on top of cake. Spread whipped topping on the sides of the cake. Cut carefully with a sharp knife.
Heat oil and garlic simmer for 7-10 minutes. Add a pinch of salt and pepper. Toss oil and garlic with pasta Put chopped parsley on top followed by cheese, tomatoes then pine nuts. Can be blended or served layered warm or at room temperature.
Preheat the oven to 200 C or 400 degrees F. Cut one of the onions into large chunks. Put four tablespoons of the oil into a large roasting dish and add in the onion, sweeet potatoes, eggplant and pepper. Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking. Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan. Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes. Cook for five minutes. Stir in the stock and chickpeas, as well as any sugar, salt and tabasco sauce, to taste. Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well. Lower the oven temperature to 190 C or 375 F and bake for another 20-30 minutes, until the veggies are cooked. Stir halfway through baking. Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream. Serve with rice or bread.
In a large bowl, combine popcorn, cereal and peanuts. In the top of a double boiler over simmering water, melt coating and peanut butter,. stirring occasionally. (I actually combine the coating and peanut butter in a microwave-safe bowl; microwave for 1 1/2 - 2 minutes, stir, microwave for another 1 1/2 - 2 minutes, stir. Pour over popcorn mixture; stir to coat. Spread evenly on waxed paper. Allow to set for at least 2 hours. Store in an airtight container. Yield: 5-6 quarts. **Note** White candy coating is found in the baking section of most grocery stores. It is sometimes labeled "almond bark" or "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds.
1. Preheat oven to 375*. 2. In the bottom of a 9x13 glass baking dish, combine the rice, water, taco seasoning packet, 1/2 the jar of salsa and 1/3 can each of the beans and corn. Gently stir to combine. 3. Lay the chicken pieces over the rice mixture. 4. In the half-filled salsa jar, sprinkle in a little of the extra corn and beans, then re-lid & shake to combine. Pour over top of the chicken pieces. 5. Cover with foil & bake 35-40 minutes or until most of the liquid has been absorbed. 6. Let stand 5 minutes uncovered before eating. Serve with sour cream if desired. I used the extra corn and beans to make a black bean & corn salsa to serve as a side dish.
Melt butter in a skillet over medium heat. Add bananas and saute until they turn brown, about 3 minutes. Sprinkle brown sugar over the bananas and cook until the sugar melts, about another 3 minutes. Remove from heat and pour rum into skillet; ignite with a match and let the flames die out. Divide ice cream among 4 serving dishes and spoon bananas over. Serve immediately.
In a large oven-proof dutch oven, melt the butter over medium heat. Add in the onion and garlic, stir/saute for 5 minutes or until tender. Add in flour, stir to blend. Add in curry, cloves, sugar, saffron, salt, and pepper; stir to combine. Add in tomato juice and Tabasco; stir constantly and bring to a boil. Lower the heat and add clams with their juice, wine, and parsley. Simmer for 10 minutes. Add in the remaining seafood and bake in a 375° oven, uncovered, for about 20 minutes or until the fish flakes.
Heat griddle and add bacon. After bacon is cooked on one side, flip it over. Add egg to griddle, fry hard on both sides. sprinkle with garlic salt. Toast bread in toaster. remove toast and spead mayo on one side of each piece. add cheese slice, bacon, and egg. Enjoy.
Boil water. Add dal, tumeric, salt. Bring to boil again and turn off heat. Meanwhile, in a small pan, heat oil. When hot, add mustard seeds. Cook until they pop. Add mustard seeds with oil, ginger, asafoetida and chilis to soup. When rasam is no longer super hot, add lemon and cilantro. Stir and serve.
Preheat your waffle iron. Always do this first so your iron is good and hot by the time your batter is ready, and you'll have perfect waffles from start to finish. Measure all the dry ingredients in a mixing bowl and whisk to blend well. In a large liquid measuring cup, measure the water up to the 1 2/3 cup mark, then pour the vegetable oil the rest of the way to the 2 cup mark. Add your eggs and blend well. Add the vanilla extract, mashed banana and walnut bits and stir again. Pour the wet ingredients into the bowl of dry ingredients, and stir just enough to blend out the lumps. Don't over-stir. Brush your waffle iron plates with a little cooking oil. Pour a cup of batter onto the iron and close the lid. (You may need to use less than a cup, depending on the size of your iron of course.). I'm using my mother's 40 year old Sears waffle iron, which makes a 9.5 inch square waffle. I set the temperature to just a bit darker than medium and set a timer to count down two and a half minutes just as I'm pouring the batter on the iron. A cup of batter on my iron yields an 8-inch round, four-way-split waffle. That's just a guideline if you have a large waffle iron; so many shapes and sizes are available and the perfect waffle on your waffle iron will require some tinkering with amounts, settings and timing. If you can't find buttermilk powder, replace it with the same amount of flour and use milk instead of water as your main wet ingredient. The results won't be as elastic and springy, but it'll still be great. Of course you can always use real buttermilk, just remember to adjust the flour to make up for the lack of buttermilk powder. I've used leftover eggnog as the main liquid in this recipe and the resulting waffles were to DIE for -- and I despise eggnog!
Boil meat in 2 cups water, half of ginger, garlic paste and salt, until tender. Boil dal seperately in little water and salt. The dal should be mushy. Take oil in pan ,add whole spices, and green chillies,when they splutter add onions and fry till golden brown. Peel and chop the tomatoes, add to the onions .add tomato puree, remaining ginger ,garlic paste, turmeric powder and salt. Braise for 10 mins on medium heat. Add meat ( the soup ) dal and cover and cook for 15 mins on low heat,till all spices blend properly with meat. Open the cover , add soup , garam masala pwd and lemon. Cook for few mins on low heat . Garnish with chopped corriander.
Preheat oven to 350 degrees. Heat oil in a heavy, large Dutch oven over medium heat. Add garlic; stir 1 minute. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute for 5 minutes. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes. Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes. Mix in vinegar; season to taste with salt and pepper. Spread in 9-inch pie dish. Sprinkle with cheese, if desired. Bake until heated through, about 20 minutes.
Saute onions and bell peppers (if using) in pan with butter. Remove from pan and set aside. In another pan heat through shredded chicken with bbq sauce. Lightly butter one side of a tortilla. Place butter side down in saute pan. Quickly add some of the cheese, chicken and onions (peppers and cilantro, if using) to one half of tortilla. Then quickly fold in half forming a semi-circle. Continue to cook until bottom side is golden brown, then carefully flip quesadilla over. Brown other side and remove from pan. Repeat with remaining ingredients. Cut quesadilla into wedges and serve with additional barbecue sauce.
Spray a 12-cup nonstick muffin pan with cooking spray or line the cups with paper liners. Preheat oven to 400°F. Sift flour, baking powder, and salt into a large bowl. In food processor, blend eggs, potato, and sugar. (Or by hand: beat eggs and mash potatoes before blending.) Add milk, oil, wheat germ, molasses, and spices; process or beat until smooth. Pour liquid mixture into dry ingredients. Mix just enough to blend. Stir in raisins. Divide the batter between muffin cups. As soon as muffins are in the oven, reduce heat to 350 degrees. Bake in the top third of the oven for 25 minutes or until they are lightly browned on top and dry inside. Serve warm or at room temperature.
Preheat oven to 325 degrees. Cook beans in salted boiling water for 25 minutes. Heat the butter and olive oil in a flameproof casserole (dutch oven or large stockpot). Add the bacon and chicken. Cook for 5 minutes. Sprinkle with the flour. Add the cider and chicken stock, stirring to prevent lumps. Season with salt and pepper. Bring to a boil. Add the beans and the cover the pot. Bake for 2 hours. About 15 minutes before it is done, remove the lid. In a frying pan, gently cook the shallots and honey together for about 5 minutes. Turn the shallots frequently. Add the shallots and cooked beetroot to the casserole. Bake uncovered for 15 more minutes.
Saute the garlic and leek in butter until translucent. Pour in vegetable broth; add cauliflower florets. Bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is crisp-tender. Transfer 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside. Using an immersion blender, puree the soup in the pot until creamy. Whisk the slurry into the pot and heat; fold in blue cheese and parsley. Simmer for an additional 5 - 10 minutes. Garnish with bacon crumbles and additional blue cheese to serve.