HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot, add the olive oil and bacon and cook until starting to crisp. Drain and set the bacon back in the pot, reserving the bacon fat. In a large pan, add the butter, bacon fat and onions and saute until soft. Add the cabbage and cook until tender and slightly golden (cabbage will reduce substantially in volume). Add a drizzle of olive oil and season with salt and pepper. Cook noodles according to the package directions. Once cooked, drain (reserving some of the pasta water). Transfer the cabbage mixture to the pot with the bacon pieces, then add the noodles to the cabbage pot. Mix in the sour cream and toss to combine. Add some of the pasta water to moisten pasta, if required.
Part 1: Cut butter into flour and add sufficient cold water to form into pie crust, divide into two balls. Flatten each into a 3" wide strip on cookie sheet. Part 2: Put water and butter in saucepan, and heat to boiling. Remove from stove and add flour all at once. Stir until smooth. Add eggs, one at a time, beating until smooth each time. Add almond extract and spread onto the strips. Bake: 425 degrees F for 15 minutes. Then 400 degrees for 30 minutes. Cool and frost. Cut into 1" strips for serving.
Saute the onion& celery in the butter until the onion is translucent. Stir in the flour, dill, salt, garlic, Worcestershire sauce, and pepper. Add milk, stir until mixed well, cook until thickened. Flake the salmon and stir into the bisque, add shrimp. Heat through. Season to taste. Serve with two slices of lemon floating on top.
Preheat oven to 350Es F. Line muffin tins with paper liners, set aside. sift together first 5 ingredients into mixer bowl. Add remaining ingredients and mix until smooth, about three minutes. Scrape down sides and bottom of bowl. Divide batter into muffin cups, fill each about 2/3 full. Bake until tops spring back when touched, about 20 min, transfer to wire rack and let cool.
In a shallow dish, combine bread crumbs, parmesan cheese, italian seasoning, salt, and pepper. In a separate shallow dish, lightly beat egg. Dip chicken in egg:dredge in bread crumb mixture. In a large ovenproof skillet, heat 3 T. oil over med. heat. Cook chicken for 3-4 minutes per side, or until golden brown. Remove chicken from pan: set aside and keep warm.Add remaining 1 T oil to skillet: heat over medium heat, Add spinach:cook for 1 to 2 minutes or until spinach is wilted. Remove spinach from pan, set aside and keep warm. Preheat broiler, add pasta sauce to skillet; place chicken over pasta sauce. Bring to a simmer over medium heat: reduce heat and simmer for 5 minutes. Top each chicken tenderloin evenly with spinach . Sprinkle evenly with mozzarella cheese . Broil chicken mixture 5 inches from heat for 3-4 minutes or until cheese is melted and browned. Serve over hot cooked pasta.
To prepare the crust: Place the flour, chilled butter, shortening and salt in a food processor. Process just until the mixture resembles coarse crumbs. With the machine running, add enough ice water through the feed tube for the dough to begin to form a ball. Wrap the dough in plastic wap or wax paper and refrigerate Preheat the oven to 375 degrees. Divide the pastry dough in half. Roll out one-half into a 12-inch circle on a lightly floured surface. Line a 10-inch pie plate wirh the dough and trim the edge Prepare the filling: Place the apples in a lare mixing bowl and toss with the sugar, flour, salt, cream and cinnamon [or 1 tsp cardamom or dash of angostura bitters]. Mound the filling in the pie shell. Roll out the remaining dough 1/8 inch thick. Cover the pie with the top crust, pressing firmly to seal the edge, and crimp the edge decoratively. Make several small steam vent slashes in he top crust. Brush the crust with a little milk to ensure a shiny crust. Place the pie on a baking sheet to catch any drippings while baking. Bake the pie until the crust is golden brown and the filling is bubbling, 1-1/4 to 1-1/2 hours. If the crust seems to be getting too brown, cover it loosely with foil and continue baking. Cool the pie overnight Serve at room temperature with vanilla ice cream or whipped cream, if desired. Serves 8-12.
Preheat oven to 350°F Bring prunes and water to a boil in a small saucepan; heat and simmer for 10 minutes, stirring frequently, until mixture is very thick and liquid has been absorbed; let cool. Spray a 9 inch springform pan liberally with nonstick cooking spray then coat with 2 tablespoons sugar, shaking out excess. Beat together remaining sugar, butter spread, milk, extract, egg whites and prunes in a medium bowl for 3 minutes on high speed with an electric mixter. Beat in dry ingredients on low speed, then beat for a few minutes on high to make a light batter. Spread in prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. To serve, drizzle slices with melted raspberry jam.
Place halibut in a large, shallow dish. In a small bowl, mix together lemon juice, oil and rosemary. Season with salt and pepper to taste. Pour marinade over fish and turn to coat both sides. Cover and refrigerate for at least 30 minutes or up to 4 hours. Drain fish and place on a greased grill 4 inches from the heat source and cook, turning once, until opaque throughout, about 10 minutes per inch of thickness. Meanwhile, in a small bowl place tomatoes, basil, scallions, vinegar, oil and orange rind. Whisk together until well blended. Season with salt and pepper to taste. Heat sauce on low heat until warm. Place grilled fish on large serving platter and spoon sauce over top. Serve immediately.
To make kabocha puree: Preheat oven to 375. Halve a kabocha squash and place both sides cut side down in a baking dish. Fill the baking dish with water. Bake for 40 minutes or until the flesh can be easily pierced with a knife. The baking time may need to be adjusted depending on the size of your kabocha. Remove the kabocha from the oven and let cool. Remove and dispose of seeds using a spoon. Scoop out the flesh using a spoon. Use an immersion blender or food processor to puree the flesh, adding water until you have a smooth puree. To roast butternut squash: Preheat oven to 450. Remove skin and cut the butternut squash into bite-sized pieces. Toss with olive oil, salt and pepper. Roast for 15 minutes or until the squash is soft and has just started to caramelize. Heat 2 tablespoons of olive oil at a high heat in a heavy bottomed pan. Add chicken and cook until sealed. Take chicken out of the pan and set aside. Reduce heat to medium, add onions and ginger and stir until onion has become translucent. Add garlic and stir for 30 seconds more. Add chopped tomatoes and kabocha puree to the pan, bring to boil and reduce to a simmer for 10 minutes. Add stock, coconut milk, curry and chili powder. Bring to a boil and reduce to a simmer for 10 minutes, stirring occasionally. Add chicken and roasted butternut squash and simmer for 10 minutes. Add cilantro and additional salt and pepper to taste. Serve with naan and/or rice.
If tomatoes are even partially ripe, peeling is recommended to avoid tough, stringy bits forming during cooking. Slice peeled tomatoes; sprinkle with salt and let stand for several hours or overnight. Drain well. Peel, core and quarter apples and stick a clove in each quarter. Peel and slice onions, Stir in sugar, vinegar and water. Mix to combine. Bring to a boil, reduce heat and cook slowly for about 3 hours. stir often to avoid scorching. Ladle into hot, steriized jars, leaving 1/2 inch headspace. Seal with 2-piece lids, allowing 10 minutes processing time. Process in hot water bath 10 minutes.
Cook 2 cups ground carrots with juice of 1 orange and 1 lemon; grate both rinds. Add 3/4 cup water and 4 cups sugar, simmer slowly 30 minutes. Pour in jelly glasses and seal.
In a large bowl combine quinoa and bok choy. In a small bowl, combine remaining ingredients. Add to quinoa and toss gently to combine. Let stand at least 10 minutes before serving.
Heat oil in a skillet. Add in onion; saute over medium heat until tender (about 7-8 minutes). Add in sauerkraut and caraway seeds; cover and cook over medium heat (stirring occasionally until sauerkraut is tender and lightly browned, about 20 minutes). Meanwhile in a bowl combine ketchup, mayo and relish (start with 2 tablespoons relish and add in more until you achieve the flavor you like). Split the bread rolls (careful not to cut all the way through). Place pastrami down the center, dividing evenly between buns. Top with sauerkraut/onion mixture, then the sauce, then top with cheese. Wrap in foil (leave top open). broil about 8 inches from heat. Heat through and until cheese has melted (about 3 minutes). Serve.
Preheat oven to 400°F. Line a pan with sides with foil. Rinse, dry & trim stems off figs. Wrap in bacon; secure with a toothpick. Once in baking pan, sprinkle with pepper. Bake for 20-30 minutes, checking every 5 minutes towards the end. You want the bacon to crisp, not burned. They will be soft & juicy. The juice will be HOT so let them sit a few minutes before eating!
Put first 6 ingredients into bread machine in order that your machine calls for. Mine is water, lard,sugar, salt, flour then yeast. Set machine to dough setting and let run through. Spray a baking sheet with olive oil cooking spray then sprinkle very lightly with cornmeal. Divide dough into 4 equal parts. Take each part and roll it into a rope about 12 inches long. Set the rope down, then flatten to about 3 -4 inches wide and roughly square off the ends with your fingers. Should look like a flat rectangle. Place shaped dough onto prepared pan. Spray plastic wrap with olive oil spray and cover dough spray side down and let rise until doubled in size. Preheat oven to 375 degrees F. Remove plastic wrap from dough. Mix together 3 Tbs cold water and the cornstarch. Brush cornstarch mixture over the rolls then put in oven. Discard remaining cornstarch mixture. Bake until golden brown, about 20 minutes. Let cool completely. To slice in half for hoagies, place the bun flat on the counter. Place your hand on top of the bun, holding it flat down, while you slice through it with a long serrated bread knife. Fill with your fave fillings and enjoy!
For the base mix the butter into the flour and sugar. Mix with hands until it clings together. Press into a 13 x 9 x 2-inch pan. Bake at 350°F for 20-25 minutes or until lightly browned. For the filling, beat together eggs, sugar and lemon juice. Sift together flour and baking powder. Stir into egg mixture. Pour over baked, cooled crust. Bake at 350°F for 25 minutes. Cool and sprinkle with powdered sugar. Cut into bars.
Preheat oven to 350 degrees. Mix the graham cracker crumbs,sugar and melted butter in a small bowl. In a pie dish, press the crumbs firmly to cover the bottom and sides. I use my hands. Bake the crust for 8 minutes; let cool. In a small saucepan, sprinkle the gelatin over water; let stand for 1 minute. Stir over low heat until completely dissolved, about 3 minutes. In a blender or food processor, process cheese, juices, sour cream, and sugar until completely blended and creamy. Continue processing, gradually adding gelatine mixture through feed cap. Pour into the waiting graham cracker crust; and chill for at least 3 hours. Just before serving, arrange the fruit on top of the pie in a decorative manner. Stand back and receive your applause.
Preheat oven to 350°F. Beat butter, oil, sugars and vanilla. Beat in egg, baking soda, and baking powder. Stir in the barley flour and whole wheat flour followed by the chocolate chips and walnuts. (The mixture may appear oily but that is normal, also because of the quantity of the chocolate chips the mixture may not seem cohesive, it is OK). Drop the mixture by tablespoons into the prepared baking sheets. Bake for about 10-14 minutes. Remove cookies, transfer them to a wire rack and let cool. Enjoy!
Preheat oven to 450 degrees. Remove gilbets and neck from chicken. Rinse chicken with cold water and drain well; pat dry with paper towels. Sprinkle 1/2 teaspoon of five-spice powder inside cavity. With chicken breast side up, tuck wing tips under back of chicken. With string, tie legs together. Line medium roasting pan with foil. Place chicken, breast side up, on a small rack in center of foil lined pan. Wash and dry potatoes and pierce with fork, cut into quarters small enough to cook not so small they turn to mush. Place potatoes around chicken in pan. You can also peel potatoes and cut them up instead of leaving them whole to bake if you prefer. In cup combine molasses, ketchup, honey, soy sauce, salt and remaining five spice powder. Brush half of molasses glaze all over chicken. Cover pan with loose tent of foil. Roast chicken for 30 minutes. Remove foil and brush remaining glaze over chicken. Roast another 30 minutes longer or until temperature on meat themometer reaches 175 to 180 and juices run clear when thickest part of thigh is pierced with knife Transfer potatoes to cutting board; keep warm. With tongs, tilt chicken to allow juices from cavity to run into roasting pan. Place chicken on platter; let chicken stand 10 minutes before carving. Slice potatoes into 3/4 slices (if you left them whole to bake); arrange on platter with chicken. Garnish with chives. Skim and discard fat from drippings in pan. Serve pan drippings with chicken and potatoes.
Cream brown sugar and 1 cup butter. Add eggs 1 at a time, beat well. Add mashed bananas, flour, salt, baking soda and 1 cup sour cream. Add vanilla and nuts last. Pour batter into 3 9" pans or a 13x9" pan. Bake in a preheated 350 degree oven until cake tests done with a tooth pick, about 30-40 minutes for the rounds or 40-50 minutes for the 13x9. To make Frosting: mix 1/2 cup butter, 4 cups confectioners sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoons vanilla and beat until fluffy.
Pound screwpine leaves to extract the juice. Add sufficient water to the juice with green food coloring to make 2 cups. Mix green pea flour with the juice. Cook this mixture over medium heat stirring continuously until it bubbles. Place chendol frame (I have no idea what this even looks like, but should be a sieve with large holes) over a basin of cold water and ice cubes. Spoon the cooked screwpine mixture onto the chendol frame and with a spatula, press through the holes into the cold water. Drain off the water and chill the chendol. Boil the palm sugar and granulated sugar with 1/2 cup water to get syrup. Strain and cool the syrup. Add the remaining water to the grated coconut and extract coconut milk. Add a good pinch of salt to the coconut milk. To serve, place 1 tablespoon chendol into a small serving bowl, then add 1 tablespoon syrup and 1/4 cup coconut milk. Top the bowl with ice shavings and serve immediately. Note: If pure green pea flour is used, mix 2 1/2 cups of screwpine juice to 1/2 cup green pea flour.
preheat oven to 350 degrees. in an 8x8 glass baking dish add all ingredients to make the "sauce". with a wire whisk, combine all ingredients (the "sauce" will be kind of thick). place salmon in the glass dish, nicely coating both sides with the sauce before positioning for baking (you can spoon some of the extra sauce on the sides onto the top of the salmon, making a nice layer on top). bake for 18-20 minutes, depending on thickness of salmon. remove from oven and serve. Hope you enjoy this one!
Dissolve sugar in 3/4 cup of water, and boil gently until a syrup has formed. Set aside and let cool. Steep the jasmine tea in the remaining 3 1/4 cups of hot water for around 6 minutes. Strain out tea, and let cool. In a pitcher, combine syrup and tea. Stir or whisk until fully blended. Add sparkling water and cool thoroughly. Serve over ice at once. Can be served with cinnamon sticks, lemon slices or mint sprigs. Makes 1 quart of iced tea.
Cook penne according to package directions. Heat butter in large nonstick skillet; add onions, garlic and mushrooms, cook until softened- approximately 3 minutes. Add spinach, cook until just wilted- approximately 1 minute. Add turkey, pimentos, broth, soup and sour cream, heat through- without boiling. Drain pasta. To serve, top noodles with turkey mixture. Add pepper and parmesan cheese to taste.
Beat eggs, salt and milk together in flat bottomed container. Place bread into egg mixture and soak until all mixture is absorbed. Heat frying pan and add margarine, cook soaked bread until brown.
Divide the ground beef equally into three medium bowls. Add ingredients for each burger variation UP TO THE BREAD TYPE and mix well. Form into four thick patties per each type. Heat grill or broiler. Grill or broil about 6 minutes per side or till desired doneness. Plate up with the toppings (the ingredients following the bread) onto the burgers.
To make pastry: Using fingertips, rub butter into flour until mixture resembles coarse meal; stir in sugar and egg yolks; press mixture together to form a ball and refrigerate in plastic wrap for 30 minutes; preheat oven to 375°F. Roll pastry between two sheets of wax paper, making the pastry large enough to cover base and sides of a buttered 9-inch fluted tart pan; trim edges; place sheet of foil into pastry and fill with pie weights or dried beans; bake 20-25 minutes; remove foil and beans and bake a further 5 minutes; allow to cool. To make custard: In medium bowl, whisk egg yolks, sugar and flour until thick and pale; heat milk in saucepan until almost boiling; remove from heat. Slowly dribble in hot milk into egg mixture, whisking continuously, until all of milk has been added. Return custard to pot and cook, over medium-low heat, until custard has thickened and coats the back of a spoon (5-7 minutes). Place piece of plastic wrap directly onto surface of custard (this prevents a 'skin' from forming) and allow to cool completely. To assemble: Spoon custard into baked pie shell and smooth. Place pieces of fruit attractively over tart. Heat apicot jam until it is quite liquid and brush this generously over the fresh fruit to set and seal the tart. Allow to cool completely. Serve the same day of making. Refrigerate any leftovers.
Place potatoes, onion, red bell pepper, carrots, and tomatoes in crock. Stir in tomato paste, water, curry powder,cumin seeds, garlic powder, and salt. Mix well and add cauliflower florets. Cover and cook on low for 8 to 9 hours. Stir in the peas just before serving.
Preheat oven to 400°F. Slice baguette into 1/4-inch thick slices (about 16 slices). Arrange bread slices on baking sheet; brush tops with oil. Bake 5 to 7 minutes until golden brown. Remove from oven to cooling rack. In medium bowl combine walnuts, cheese, cranberries and onion. Spoon 2 tablespoons walnut mixture over toasted bread slices; return to oven. Bake additional 3 to 5 minutes until cheese begins to melt. Remove from oven; transfer to serving platter. Serve immediately.
Make Recipe#249986, this will take several hours to reduce down to the proper consistency. Dice the onions and grate the finely grate cheddar cheese. TIP: place the cheese in the freezer for 15 minutes before grating and it will be easier to work with. Gently simmer the hotdogs until warmed through and hot, do not boil them to death! They just have to be heated through. Open up your hotdog bun, squirt with yellow mustard, add the hotdog, top with Chili, onions & cheese! Grab a bunch of napkins cuz this gets messy! Enjoy! You will have plenty of Chili leftover to enjoy over spaghetti noodles another day or serve both!
In a large saucepan or Dutch oven, combine beef, pork hocks, and 1 cup water. Bring to a boil; reduce heat. Cover; simmer about 50 minutes, or until the beef is just tender. Remove pork hocks; cool slightly. Cut meat from the bones; discard the bones and return the meat to the Dutch oven. In a large covered saucepan simmer the greens in a small amount of water for 5 minutes; drain well. In a large skillet, cook onions, garlic, tomatoes, gingerroot, and ground red pepper in hot oil until the onion is tender but not brown. Stir the onion mixture, drained spinach, and chopped eggs into the meat mixture. Cook, uncovered, for 30 minutes, stirring occasionally. If desired, serve over hot cooked rice in soup bowls.
Preheat oven to 450 degrees. Place all ingredients except butter and water in a mixing bowl; cut butter into mix so pieces are no smaller than a peanut. Make a well and add cold water; work enough to make a slightly sticky dough. Place dough on floured board; fold, turn it over and fold again. Do this about 8 times. You may need to add a little flour between folds if the dough is to sticky. Pat into a square about 1-inch thick; cut into square biscuits or use a round biscuit cutter. Place on an ungreased cookie sheet and bake for 25-30 minutes. Serve hot!
This version uses peanut butter rather than melted suet or lard as the binding agent, which is more palatable for today's health conscious diets. Although you can do it the old way if you wish. Grind[or pound] the dried meat to a mealy powder. Add the dried berries and seeds or nuts. Heat the honey, peanut butter and cayenne until softened. Blend. When cooled, store in a plastic bag or sausage casing in a cool dry place. It will keep for months.
FRITTERS: Sift all dry ingredients. Mash pumpkin finely and beat in egg yolks. Whisk egg whites til light and fluffy - do not make them too stiff. Gently mix egg whites into pumpkin and then fold pumpkin mixture into dry ingredients. Fry tablespoonsful of fritter batter in hot oil until golden brown. Drain on paper towel and place into ovenproof dish. Now preheat the oven to 180°C. SYRUP: Bring water, sugar, butter, milk, cinnamon, and salt to the boil, lower heat and thicken with flour. Pour syrup over fritters and bake for 15 - 30 minutes.
Sort beans to remove all debris or bad beans, and rinse in a strainer with water. Add rinsed beans to 6-8 cups of water in the crock pot and cover. Allow to sit overnight. Use no heat at this time. The next morning turn the crockpot heat setting to high, and add all other listed ingredients, mixing well. Check beans in 4-5 hrs and mix again. Replace lid and continue cooking on high 4-5 hrs more. We eat this over white rice, or with cornbread. It's great both ways!
Preheat oven to 350. Mix lemon juice, butter, and minced garlic and place in 13x9 baking dish. Add chicken and bake for 20-30 minutes until no longer pink inside chicken pieces. (Turn chicken once about 15 minutes into cooking time.). While chicken is baking, cut sourdough bread into bite-sized pieces and slice mozzarella cheese. When chicken is done, cut it into bite-sized pieces. Pour lemon/butter/garlic juice into a measuring cup. Put bread slices into baking dish, top it with chicken pieces and then mozzarella cheese slices enough to cover the top. Drizzle 1/2 cup or more of lemon/butter/garlic over the top, and then bake for another 15-20 minutes.
Heat up a wok adds oil and eggs and stir fry for a minute. Blend in the rice and salt and combine the mixture. When the rice mixture is toasted add in the plum sauce and juice from the duck and duck meat. Blend together. Place the fried rice into a warm serving dish and top with green onion and pine nuts.
Preheat oven to 375°F. Layer onions on the bottom of a microwave and oven safe casserole. Cover with plastic wrap and microwave on High 3-5 minutes or until onions just start to soften. Remove plastic wrap and stir in 1 tbsp of butter. Layer the bread cubes over the onions and the cheese over the bread cubes. Combine the milk, eggs, salt, pepper and hot sauce and mix well. Pour the egg mixture over the cheese, dot with butter and sprinkle with paprika. Bake for 40 minutes.
Mix all ingredients except chicken in bowl. Pour over chicken. Cover and marinate 1 hour or over night in fridge. GRILL it! Enjoy!
Mix dry ingredients together in order given. Add cooking oil, eggs, water, and carrots; stir until well-blended. (Use a wooden spoon-it's easier.). Add walnuts. Pour batter into ungreased cake or tube pan. Bake at 350°F for 45 minutes or until tested done. Dust with powdered sugar and decorate with marzipan carrots, if desired.