HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Butter a 13 x 9-inch baking dish; set aside. In a large pot of water, cook the macaroni according to package directions; drain. Return the macaroni to the pot. Add cheeses to the hot macaroni and stir well; spread in the prepared dish. In a mdeium bowl, whisk together the 1/4 cup butter, the half-and-half, eggs,sour cream, salt, cayenne pepper (if using), and black pepper. Pour over the macaroni. Bake uncovered, 40 to 45 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving.
Blend graham crackers in blender until crumbs are formed. Place into 9-inch pie plate and add melted margarine, stir and press into pan. Combine pudding mix and 2 cups milk in bowl, whisk together Combine softened cream cheese, 1 T. milk and sugar in a separate bowl, whisk until smooth. Combine both the pudding mixture and cream cheese mixture, stirring until smooth. Pour into pie crust and refridgerate for at least an hour. Serves 6, 177 calories per slice. * For a fuller pie, use two pudding packages, or add in Cool Whip.
Place rice, 1/2 can french fried onions, and italian seasonings in 9x13 pan. Pour bouillon over rice mixture. Arrange chicken on top. Pour salad dressing over chicken. Bake covered at 400 degrees for 30 minutes . Place vegetables around chicken, covering rice. Bake uncovered for 20-25 minutes. Top with remaining onions. Bake 1-3 minutes.
Preheat oven to 350 degrees. Combine prepared stuffing with spinach, egg and cheese in a large bowl. Form 1 inch balls out of mixture. Place on ungreased baking sheet and bake for 20- 30 minutes or until golden brown. Serve on toothpicks with mustard for dipping.
Preheat oven to 350 degrees F. Line cookie sheets without sides with parchment paper. Melt 1 cup (6 oz.) of the chocolate chips in the top of a double boiler over hot, not boiling, water being careful not to get any steam in the chocolate. Or melt chocolate in the microwave, following the manufacturer's directions. Remove from heat and cool. Beat egg whites until frothy. Add salt and sugar while continuing to beat. Beat until stiff peaks form. Beat in vanilla and vinegar. Fold in the melted chocolate which has cooled, the chopped pecans and remaining chocolate chips. Do not worry about any white streaks which remain as these add visual interest. Drop by teaspoonfuls onto prepared cookie sheet. These cookies do not spread, so you may space them rather closely together. Bake 10-12 minutes in preheated oven until crunchy and dry outside but still soft and chewy inside. Remove immediately.
Preheat oven to 400 degrees F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated. Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside. Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan. Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places. Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator. Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles. *If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2 1/2 cups chopped peppers and increase prep time and stove top cooking time.
Slice all vegetables. Place in large bowl. Drizzle with olive oil, I use probably about 1 tablespoon. Sprinkle with seasonings. Toss to coat all vegetables. Grill using an outdoor grill pan or mesh screen base that has been sprayed with Pam (my pan has large holes for the flames to do their job). Stir occasionally until veggies are cooked to your liking.
In blender,. blend both cans tomatoes(the 2 types have different flavors says the owner). Gently mix remaining ingredients by hand. Serve with tortilla chips.
Blend cottage cheese, and lime jello together, then fold in Cool Whip until well mixed. Fold in the 1 cup of mini marshmallows. (I use about 3/4 cup). Drain fruit and fold into mixture last. Refrigerate overnight for best flavor.
Peel and cut eggplant into cubes. Sprinkle with salt and set in a colander in the sink for 30 minute to draw out the bitter juices. Rinse well and pat dry. Dip eggplant cubes in egg and then coat with bread crumbs. Fry in skillet with olive oil. Place on paper towel to drain excess oil. Place all ingrediants EXCEPT tomatoes in skillet. Cover and cook over low heat until tender, about 10 minute Add tomatoes and cook for 3-5 minute. Serve hot w/ any kind of pasta or cold. Enjoy!
FOR THE PIE: Blend the pumpkin in a food processor with the S blade until relatively smooth. Place the puree pumpkin in a glass bowl with the coconut water or plain water on top. Place the bowl in the dehydrator and dry for 5 hours at 140'F. Check it now and again to ensure the water hasn't evaporated completely, its crutial to keep the water coating over the pumpkin to prevent cooking it. Drain the apricots. Save the water or drink it, its full of goodies. After the pumpkin is dehydrated remove and blend it on high in a high powered blender with the rest of the ingredients. Set aside. FOR THE CRUST: Mix by had: the flax, help seed, sea salt and coconut butter until you achieve a consistency of course corn meal. Add the almond milk or coconut water and mix. Press into a glass 10" pie plate. Pour filling into crust and serve warm or chilled.
sprinkle yeast into warm water and allow to dissolve. Set aside. In a large mixing bowl, combine the wet ingredients and oats and salt. Mix well. In a separate larger bowl combine dry ingredients--wheat germ, flour, etc. Gradually mix dry flour mixture into oats mixture, blending well, until a soft dough is formed. (I usually do this with a wooden spoon.) Add a little more flour if dough is still sticky. Coat hands well with vegetable oil so dough will stick less. Knead dough by hand for 8-10 minutes on a floured bread board or hard surface. Form dough into a ball, place in a greased bowl. Cover with cloth and place in a warm place and let rise to double in bulk, about 1 hour. Punch down and form into two loaves. Place in two greased 9 x 5-inch loaf pans, and let rise again until well rounded above tops of pans. Bake in preheated 350 degree F oven 55-60 minutes.
Sort beans and place in a large pot, cover with cold water, and soak overnight. Or bring to a boil for 3 minutes, then cover, remove from heat and beans sit undisturbed for one hour. Drain bean water. Add remaining ingredients except celery and carrots to beans (including 7 cups water). Bring beans to a boil, then lower heat, cover, and simmer for about 90 minutes, stirring and skimming occasionally. Adjust cooking time if needed until beans are soft and tender. Add carrots and celery and cook for about half an hour. Fish out the ham hock, and when cool enough to handle, remove its meat and add the meat back to the pot.
Place lentils in a large bowl. Pour in warm water to cover the lentils by about 1 inch (2.5 cm). Let soak while preparing the other ingredients. Slice the leeks in half lengthwise. Wash under running water to ensure there is in grit inside. Then slice crosswise. Add the oil and garlic to a large heavy frying pan or Dutch oven, and heat using a medium-high setting. Add leeks and fry while stirring often, until they are crisp and golden brown (generally 5 - 10 minutes. Stir in the rice and saute for an additional two minutes. Add the allspice, cumin and cayenne. Drain the lentils that have been soaking and add to the pot. Add the bay leaf, cinnamon stick, 2 teaspoons salt, 4 1/4 cups water. Bring to the boil and then reduce to a simmer. Cover with a lid and cook, using low heat for about 15 minutes. Rinse greens in a colander, shake dry and add to the top of the lentil mixture, to wilt them. Cover the pot with a lid and cook for 3-5 minutes more. Check that the rice and lentils are tender, but a little firm and that and greens are wilted. Remove from heat and set aside with the lid on for about 5 minutes. Serve into bowls and garnish with the crisp brown leeks that were cooked previously.
Preheat oven to 325. Oil and flour a 9-inch loaf pan. Whisk first 5 ingredients in a large bowl. In another bowl, whisk eggs, milk, olive oil and orange zest to blend. Gradually whisk this into the flour mixture. Scrape into your loaf pan. Bake about 60 minutes or until a tester inserted in the center of the cake comes out clean. Cool in pan, on rack, for 20 minutes, then cool completely on rack. This would do well with a little orange or lemon chutney. Or even some whipped cream. Enjoy, friends!
Mix all ingredients (except roast) in a large crockpot. Place the roast in the crockpot and cook on low 8-10 hours or until fork tender. Remove the beef and shred with two forks. Add back to the juices and enjoy. NOTE: To enjoy this in the traditional Chicago-style, pile high on a crusty roll with provolone cheese slices and chopped giardiniera.
Wash cornish game hens and pat dry inside and out. Season with fresh ground black pepper to taste. Pre-heat oven to 500 degrees. Lower immediately to 350 to start roasting. Roast until internal meat in the center of breast meat is at least 160 degrees. Remove from oven and allow to rest for 10 minutes - tented with foil to preserve heat. Sauce: In a skillet, melt butter on low to medium heat. Add chopped shallots and simmer until lightly colored. Don't allow to burn. Add flour by slowly whisking it in until the combination is smooth and unclumped. Slowly whisk in Wine and Chicken stock and simmer. Add sliced Portobello mushrooms and sliced Pear to sauce. Add a few sprigs of fresh dill. Allow the sauce to simmer until it thickens to your preference. Salt and pepper to taste. Sauce should have a slightly peppery and lightly sweet taste. Serve Cornish Hens and Pour sauce with mushrooms and pear over cornish hens. Add enough sauce that the cornish hens swim lightly in it. Use one sprig of fresh Dill as garnish. Goes well with fresh small Brussel Sprouts.
Cream butter and sugar. Add remaining ingredients except the preserves. Press 3/4 of this mixture into the bottom of a greased 13x9 pan. Bake at 350° for 10 minutes. Spread preserves on top. Crumble remaining crumb mixture over the fruit. Bake for 20 more minutes.
Preheat over to 350°F. Beat together eggs, applesauce and sugar. Sift flour, cinnamon, baking soda and sallt together in a seperate bowl. Add the flour mixture to the sugar mixture. Stir in vanilla and apples. Pour into 2 greased bread pans. Sprinkle with brown sugar. Bake for 1 hour or until done.
Preheat oven to 180°C (360°F ) and spray a baking dish with cooking spray. Place fillets into dish and brush with the macadamia oil. In a small bowl combine the crust ingredients and mix to form a thick paste. Spread the macadamia crust over the top of the fish fillets. press on evenly using your hands or the back of a soon. Bake for approx 10 minutes , or until the fish flakes when tested with a fork. The cooking time will very depending on the thickness of the fish. Check for doneness after each few minutes.
To prepare the chorizo patties: Mix all the ingredients together until evenly combined. Cover with plastic wrap and refrigerate for at least 1 hour. Note: Can make this the day before. To prepare the garlic shrimp: After peeling, deveining and rinsing the shrimp, dry them really well on a clean towel or paper toweling. Mix evenly with the remaining shrimp ingredients. Cover with plastic wrap and refrigerate for 30 min to 1 hour. To prepare the paprika mayo: Mix all the ingredients together until even. Set aside. To make the burger: Divide the chorizo-mixture into 4 equal portions, then shape into patties slightly larger than the buns. Heat up 1 tablespoon olive oil in a large skillet over medium-high heat until sizzling hot, then add the butter until melted. To the pan add the chorizo patties (maximum 2 patties at a time). Leave the patties to pan-fry without moving, until a nicely browned crust has formed on the bottom. Turn the patties over, then add the shredded manchego cheese on top (2-3 tablespoons on each). Cover the skillet completely with a lid and keep cooking on medium-high heat for another 1-2 min (the steam will melt the cheese as well as cook the patties), just until the center of the patties is cooked through. Transfer the patties onto a plate and let rest. Keep the chorizo drippings in the skillet and cook the shrimp on high-heat, about 1 min on each side until just cooked through. Set aside. If you want to toast the buns, remove any food-solids inside the skillet with a bit of oil left, then toast the cut-sides of the buns until golden browned in the same skillet. Apply a generous layer of paprika mayonnaise on both sides of the buns, then put 2 thinly sliced tomatoes and a chorizo patty on top. Slice the shrimp lengthwise and place over the patty. Top with upper bun.
To make filling, in a food processor, place 2 apples with raisins, cinnamon and nutmeg, process until smooth. In a bowl place remaining chopped apples and toss with lemon juice. Pour pureed filling mixture over top, mix well. Spoon apple mixture into a med sized lasagna pan and set aside. For crumble, in a food processor, pulse walnuts, dates, cinnamon and salt until coarsely ground. Do not over mix. Crumble the mixture over the apples with your hands and press lightly. Serve immediately or let marinate for a few hours for extra flavor.
In a medium size saucepan, add raspberries and sugar and bring to a boil mixing well until sugar is dissolved. Strain through a very fine sieve or a cheesecloth. Return puree' to saucepan. Add lemon juice and Brandy and stir well. In a cup, mix together tapioca starch and water until smooth. Bring raspberry puree' back to boil and add tapioca starch mixture slowly using a whisk to mix well until sauce thickens to your desired consistency. You may use this sauce hot or let it cool.
Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate uares. Combine shortening and chocolate in heavy saucepan; place er low heat, stirring constantly, until combined. Remove from heat and ol. Stir in eggs and amaretto. Combine flour and salt; add to creamed xture, stirring well. Pour batter into a lightly greased 13 x 9 x 2" king pan. Bake at 400 for 20 minutes; cool. Frost with Amaretto osting, sprinkle with sliced almonds (or arrange in flowery patterns, to fancy). Cut into squares. Note: 3 Tbs powdered baking cocoa can be substituted for chocolate uares. Combine butter & chocolate in a heavy saucepan; place over low at and stir constantly until melted. Stir in half and half. Add wdered sugar, salt Amaretto, stirring until smooth. Yield: Enough frosting for 2 dozen brownies.
1. Prepare the chicory, cutting out part of the bitter base. Rinse, dry thoroughly and cut lengthwise in half (if the heads are very fat, cut lengthwise into quarters). 2. Divide the butter in half between 2 frying pans or very wide, shallow saucepans with tightly fitting lids and heat until it foams. 3. Add the chicory pieces, spreading them out in a single layer in the hot butter, and fry over a moderately high heat until lightly browned. Turn carefully and brown the other side. 4. Add half the stock to each cooking receptacle, cover tightly and reduce the heat to low. Simmer for 5 minutes. 5. Mix the sugar with the strained juice of the 2 lemons, remove the lids and sprinkle the sweetened lemon juice all over the chicory. Turn up the heat a little to reduce the lemon juice and liquid and caramelize slightly, loosening the chicory gently with a non-stick spatula if they show signs of sticking. 6. Sprinkle with a little salt and freshly ground white pepper and serve.
In a large skillet over medium heat, combine first 6 ingredients, bringing the mixture to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans. Spread 1/3 of the bean mixture over the bottom of a 13x9-inch pan. Top that with half of the tortillas, overlapping as necessary and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture. Cover and bake at 350°F for 30 minutes or until heated through. Sprinkle with remaining cheese and let stand for 10 minutes. Garnish with shredded lettuce and chopped tomatoes. Serve by topping with the sliced avocado or guacamole.
Preheat oven to 350°F. Mix the ingredients together; let set for a few minutes. Roll 1 teaspoonfuls of dough into balls and roll in powdered sugar. Place on ungreased cookie sheet and bake for 10-12 minutes. Remove to racks to cool.
Line a large baking sheet with parchment paper (double two sheets if you have them - one inside the other). Preheat oven to 425°F. In a large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together. Cut or rub in butter to make a mealy mixture. Stir in egg and orange juice. Add orange oil or extract. Mix to make a soft dough. Turn out onto a lightly floured board and knead for a few minutes. Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter, cut into disks or rounds. Brush with milk and sprinkle with sugar and orange zest. Bake until nicely browned - about 14 minutes. *If you want a glaze, just mix up a simple one using powdered sugar, milk, and orange zest.
Make sure butter is at room temperature. If not, microwave for 20 seconds, taking it out to check it every 5 seconds. You want it to be soft, not melted. Using the back of a spoon, mash the butter until it's smooth and creamy. Add the cinnamon, white sugar and brown sugar to the butter. Make sure the brown sugar is not in clumps when you add it to the butter. Mix well, until everything is combined. Serve chilled or at room temperature on bread or toast.
Preheat oven to 375°F. Grease and flour a large (9-inch) loaf pan. In a medium bowl, stir together the flour, sugar, baking powder, baking soda, salt and sage. Stir in the Alaskan ESB and cheese until complete blended. Spread evenly in the prepared pan. Bake until a thin wooden skewer inserted in the center of the loaf comes out clean, 50-55 minutes. Cool the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Trim the stem ends off of the tomatoes, quarter lengthwise and remove and discard seeds. Place in a large bowl and add the olive oil, vinegar, parsley, rosemary, mixing well. Season to taste with salt and pepper. Cover bowl and allow to marinate in refrigerator for 2 to 3 hours. Preheat oven to 200 degrees. Pack tomatoes in a single layer on parchment paper on a baking sheet. Bake for 6 to 12 hours. Place them in the oven around 7:00 in the evening and bake the tomatoes throughout the night. You'll have plump, juicy tomatoes. Cool completely before storing. To store: Place tomatoes, garlic, rosemary, pepper, in sterilized glass jars and pour olive oil over to cover, seal tightly with lids. Store in the refrigerator for 2 to 3 weeks.
In a saucepan, heat the sour cream, honey, butter, soda, and salt-but do not boil. Let cool to lukewarm. Dissolve the yeast and the honey in the lukewarm water. Stir into the lukewarm mixture from Step 1. Add the beaten eggs and flour to the cooled mixture. Knead on a lightly floured board and knead for 5 minutes. Roll out the dough to a 16 x 16 inch square. Mix in the butter, honey, and cinnamon and spread on dough. Fold into thirds and cut into 16 1-inch strips. Twist each strip and lay on a cookie sheet covered with parchment paper. Cover lightly and let rise in a warm spot for about an hour. Bake at 350'F for about 25 minutes. When they're done, they may be frosted with your favorite icing, If you like.
In a small microwave-safe bowl, microwave butter for 10 seconds, or until melted. In a medium bowl, whisk melted butter, broth, wine, and cornstarch until cornstarch has dissolved. Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, which is about 5 - 7 minutes. Move mushrooms to the sides of the skillet. Season chicken with salt, pepper, and basil, and lay in the center of the skillet. Cook for 4 minutes, stirring mushrooms occasionally. (You can also move mushrooms to another dish and add them again with the broth mixture.). Flip chicken. Give broth mixture a stir and add to the skillet. Stirring mushrooms occasionally, cook until sauce has thickened and chicken is cooked through, about 5 minutes. MAKES 2 SERVINGS.
Heat oil and cook onion till soft. Add carrot and cook 2 more minutes. Add stock and bring to boil. Reduce heat and simmer for 10 minutes. Add tortellini and simmer for 8 minutes. Add peas and beans and simmer for 3 minutes. Stir in pesto. Serve with parmesan and more pesto.
Preheat oven to 425°F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 minutes or until tender. (You can do this a day ahead). Cook rice In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well. Add chopped red pepper, black beans, and cooked rice and saute for another 10 minutes on low. When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper. This recipe is from OhSheGlows.com - all credit to them and you can see step by step photos on their website.
Make the sauce by mixing together all sauce ingredients. Season with salt and pepper to taste. Whisk together Buttermilk and eggs in a shallow bowl. In a separate shallow bowl, mix together flower, corn meal, salt, pepper, and italian seasoning blend. Create a breading station using one hand for wet and another for dry ingredients. Dip each Zucchini Strip in the egg mixture and cover with the dry mixture. Shake off excess. Heat Butter and Olive Oil in a large skillet over medium high heat. Fry the breaded zucchini in the pan. Cook on each side for approximately 2 minutes or until browned and crispy on each side. You may need to do this in batches depending on size of pan. Serve family style with the dipping sauce.
Heat the oven to 350 degrees F. Place chicken in between 2 pieces of plastic wrap and pound out the meat starting in the middle working your way to the sides. Season with salt and pepper. Top the center of the chicken pieces with even portions of, cheese, onion and garlic, spread out evenly and not all the way to edges as the filling with come out when rolling. Roll the chicken pieces and wrap bacon around every piece, ensuring the chicken is totally covered with bacon, (about 5 to 6 pieces each). Insert toothpicks so bacon does not fall off while cooking. Heat the oil in skillet over medium-high heat and cook until the bacon starts to brown, about 5 minutes. Place chicken pieces on a foil lined baking sheet and bake for 25 to 30 minutes, or until done. Meanwhile make sauce: Coat a saucepan with the oil and warm over medium-low heat. Add the garlic and cook, stirring, until soft. Add the crushed tomatoes and basil and season with salt and pepper. Turn the heat up slightly to medium and simmer the sauce for 10 minutes, stirring occasionally. Spoon sauce over meat when ready to serve or set meat rolls atop sauce in serving plate.