HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. On roasting pan or cookie sheet, place 4 ramekins. Spray ramekins with canola oil spray. In ramekins, layer frozen shredded potatoes on bottom of cups. Spray again with canola oil spray. Cover with aluminum foil and cook in oven for 15 minutes, or until potatoes are cooked to desirable doneness. (Less for soft potato bottom, more for crispy potato bottom.). Saute chopped onions while potatoes are in the oven. When potatoes are done, put a layer of onions on top of the potatoes in the ramekins, then a layer of cooked ground beef, then a couple of broccoli spears on top. In a mixing bowl, combine eggs, half-and-half, and salt and pepper to taste. Pour over ramekins equally, with a little room at the top. Cook at 350 for 35 minutes. Place a piece on top of each cup, then finish in the oven for 5 minutes. Quiches should be very slightly wiggly in the middle.
Mix Stove-top mix as directed. Mix ground beef with evaporated milk. Form into thin patties about 3 to 4 inches in diameter. Place a spoonful of prepared stuffing in center of each patty, then form into meatball. Place meatballs in oven-proof glass pan. Combine mushroom soup, ketchup and Worcestershire sauce and pour over meatballs. Bake uncovered 350 degrees F. 1 hour.
Cut eggplant into quarters and then diagonally into 1/2-inch slices. Sprinkle liberally with salt, set in colander in sink. Set aside 1 tablespoon onion for garnish. In a large skillet, cook onion in olive oil until golden brown. Add meat and brown. Add diced tomatoes, tomato paste, turmeric, cinnamon, nutmeg and enough water to cover. Let simmer until meat is tender. Meanwhile, rinse eggplant and dry with paper towels. Brown slices on each side in a hot skillet sprayed with olive oil spray or a dab of oil. Lay over meat. and season with salt and pepper to taste. Cover and simmer until eggplant and tomato are tender, about 10 minutes. While meat is continuing to cook, place remaining onion in a small pan with a little olive oil and cook until soft. Add minced garlic and mint and cook 1 minute. Turn meat mixture into a serving dish and top with onion mixture. Serve with steamed rice.
Cut a wide circle around the stems of the peppers; lift off the lids and discard. Scoop out and discard seeds and membranes; trim the bottoms of the peppers so they will stand up straight and not tilt over; arrange peppers in a 2 quart casserole dish. In a mixing bowl, mix together the rice, tuna, onion, corn, mushrooms, salt, pepper, and paprika to taste. Stuff equal amounts of the tuna mixture into the peppers; spoon equal amounts of chopped tomato over the mixture and sprinkle with cheese. Pour hot waer around the peppers;. Bake in a 350 degree oven for 30-35 minutes or until the tops are golden. Carefully lift peppers out of the casserole using a slotted spoon and place on individual plates.
mix 1/2 cup of Ultra Dawn dish detergent (not the green color)with 5 cups of water. measure carefully, because it makes a big difference in the elasticity of the bubbles. Stir. Add two tablesppons of glycerine (this comes from a pharmacy). It makes the bubbles more durable. Getting ready: The hardest part is getting your coat hanger to bend into a big loop, have your grown up assistant help you). dip the coat hander loop into the solution, then wave in the air! Bubbles are better in cool, wet weather. Early evenings & mornings work best. Just after rain is ideal. Save your bubbles, since the longer it sits, the better it gets.
Cream together shortening, sugar, and vanilla. Add eggs, one at a time, and beat well after each. Sift together flour, baking powder, and baking soda. add 1/3 dry ingredients to batter, then 1/3 sour cream. Repeat additions of dry ingredients and sour cream two more times, beating only until incorporated after each addition. For topping: mix with a fork the butter, brown sugar, cinnamon, and pecans. Grease a 9x13-inch pan. Put half the batter in the pan, then half the topping, remaining batter, and remaining topping. Bake at 350 for 28 minutes in a metal pan, or at 325 for 30-35 minutes in a pyrex pan.
bake your muffins in the oven for 5-7 minutes at 350°F. next fry your bacon. when your muffins are done spread the cream cheese on the bread. finally top the bacon on your muffin.
Preheat oven to 350°. Butter one 10-inch tube pan. Dust the bottom and sides of pan with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt; set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat butter until softened, 1 to 2 minutes. Gradually add sugar, and continue beating until light and fluffy, about 4 minutes. Add eggs one at a time, beating after each addition until well incorporated, occasionally scraping down the sides of bowl. Mix together buttermilk and vanilla. Slowly add the sifted flour mixture alternately with the buttermilk mixture in three additions, beginning and ending with the flour mixture. Do not overbeat. Pour batter into prepared tube pan, and until cake tester inserted into center of cake comes out clean, about 40 minutes. Transfer to a wire rack to cool for 15 minutes. Remove cake from pan, and cool completely on wire rack. Cake can be stored in freezer, double wrapped with aluminum foil, for up to 1 month.
Saute onion in oil until soft. Add soup, water and cheese. Stir together until cheese is melted. Remove from heat. Salt and pepper to taste. Cook pasta in boiling water until tender but firm. Drain. Put pasta in lightly greased 9x13 pan and add tomato soup mixture to pasta. Stir. Topping: melt margarine in saucepan or in microwave. Stir in bread crumbs. Sprinkle all over. Bake, uncovered, in 350F oven for 30 minutes.
Brown beef and drain. Add remaining ingredients and simmer on low until hot. or keep warm on low in crock pot. Serve with corn chips. Note: This will get thin if cooked too long. Just let it cool off. and it will thicken back up.
preheat oven to 350. mix first five ingredients and spread half the mixture in the bottom of a lightly oiled 9x13 inch pan. distrubute berries over bottom layer. pour remaining mixture over the berries and bake for 30 minutes, or until lightly browned.
Combine all ingredients in a large bowl. To prepare the chicken, cut it 7 cm by 7 cms and cut several small incisions across the chicken to soak up the marinade. Combine marinade and meat (or vegetables) then toss. You can either place it in a zip lock bag or just use a bowl with cling wrap. Refrigerate for about 2 hours, turning occasionally. (I marinated mine overnight). Remove meat from the marinade and grill until cooked and brown. Discard leftover marinade (if there are any of the ingredients left on the meat or vegetables as it may taste bitter if you decide to leave them on). Traditionally it's grilled on an outdoor grill so that the coals are white-hot but I used our barbeque. Serve on a bed of lettuce with Vietnamese fish sauce to dip. Side dish of rice or salad.
In a large bowl, combine the rice, beans, corn and onions. Toss to mix. In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced. Pour the dressing over the rice mixture and mix well. Garnish with the cilantro and chopped tomatoes. This salad can be made 1-2 days in advance and served either cold or room temperature.
Preheat oven to 325°F. Crumble the ginger snaps in a food processor and add the melted butter. Use this mixture to line a deep pie plate or spring form pan. Bake this at 325°F for 19 minutes. Beat the egg yolks well, and add the sugar. Soak the gelatin in the cold water and heat gently over low flame until fully dissolved. Pour over sugar and egg mixture, stirring briskly. Whip the cream until stiff. Fold in the egg mixture and flavor with the rum. Cool in the refrigerator until mixture begins to set and pour into the pie shell. Chill until firm and garnish with chocolate curls and chopped nuts.
in large mixing bowl combine butter, 1/2 cup brown sugar and flour; blend until crumbly. firmly press crumb mixture into a 9 inch square baking pan. bake at 350 for 10 minutes; set aside to cool. in another bowl combine remaining sugar, 1 tbsp flour, and salt, blend well. add eggs; 1 at a time beating well after each. blend in liqueur. mix in nuts. spread evenly over cooled crust. bake at 350 for 20 minutes. cool in pan before cutting into bars.
Place each chicken breast half in a large zip bag, one at a time. Flatten to 1/4 inch thickness using a meat mallet or a rolling pin. Remove from the bag, set aside and repeat with the remaining chicken breast halves. Combine flour, salt and pepper; dredge chicken in flour mixture. Heat 1 tsp butter and oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until golden brown. Add 3/4 cup wine, 2 tbsp lemon juice and capers to pan with chicken, scraping up brown bits and cook 2 minutes. Remove chicken from pan and keep warm. Stir in 3/4 cup wine, 2 tbsp lemon juice and cook until reduced to about 1/2 cup (about 5 minutes). Stir in 1 tsp butter. Return chicken to pan and place 1/4 of the chopped parsley on top of each chicken breast half. Divide the pasta into 4 pasta bowls. Place a chicken breast half on top of each drizzle about 2 tbsp sauce over each.
sprinkle cumin on fish. saute fish in butter until brown take out brown onions and lastly pine nuts watch them they burn. butter casserole layer onionpine nut mixture then fish then rice repeat pour over salted water cover bake 350 oven for 1 hour or until rice is cooked uncover last 15 minutes.
Mince herb (s) of choice. Pack minced herb (s) into an ice cube tray, each 3/4 full. Fill with boiling water, (this will blanch the herbs before freezing and will help them retain their flavor and color). Once the herbal ice cubes are frozen, you can pop them out of their tray and into freezer bags for storage. Use as needed.
Layer bread, broccoli, and 1/2 of cheese in a buttered 9 x 13 baking dish. Combine eggs, milk, mustard, spice, and salt; pour over the strata. Refrigerate, covered, several hours or overnight. Preheat the oven, and sprinkle the strata with paprika. Bake, uncovered, for 35 minutes. Add remaining cheese to the top; bake until a knife inserted into the center comes out clean (about 10-15 minutes). Allow to set for 10-15 minutes before serving.
Place carrot, onion, celery, lemon, parsley, and bay leaves (if using California bay leaves, just use half a large leaf) in saucepan. Top vegetables with the fish, cold water to cover, salt to taste, the wine, and the lemon juice. Bring the pot to a boil leaving it uncovered. Adjust heat to simmer and cook 5 minutes. Turn off heat and without stirring, allow to rest 10 minutes. Carefully remove to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.
Make the cupcakes: Heat oven to 325°F Line cupcake or mini muffin pans with papers. In the bowl of a standing mixer fitted with the paddle attachment or in a large bowl and using a handheld whisk, blend the flour, baking powder & salt. Make a well in the center of the dry ingredients. If using a stand mixer, add the milk, sunflower oil, egg yolks, rose water and lemon zest, & beat on low speed for one minute. (If using hand mixer, whisk together the wet ingredients in a separate bowl. ). Make a well in the flour mixture, add the egg mixture, and, using a spatula, stir the mixture for 30 seconds to fully combine all the ingredients. This mixture will be thick. In a clean metal bowl, beat the egg whites on medium speed until they hold soft peaks. Add the cream of tartar and sugar and beat on high speed just until the whites hold stiff peaks. Add 1/3 of the flour mixture to the beaten whites and fold well to combine. Add the whites and pistachios to the bowl with the flour mixture and fold well to combine, making sure that there are no streaks left. Fill each cup of the muffin pan 3/4 full with batter. Bake the cupcakes until they spring back to the touch and a toothpick comes out clean, about 10 minutes for minis muffins and about 15 minutes for regular cupcakes. Make the frosting: Set the bowl of a stand mixer over a pan of simmering water. Add the egg whites and sugar to the bowl. Whisk the mixture until the sugar has dissolved, the whites are starting to thicken and turn white, and the temperature is about 110°F (You don't need to be exact - just whisk for about 2 - 2 1/2 minutes and you should be fine.). Attach the bowl to the mixer. Using the whisk attachment, beat the mixture on high speed until the whites are completely cool - this will take about 8 minutes. (You can do this step and the next using a handheld mixer, but it will take a littke longer & be more tiring!) Once the whites are cool, add the butter one piece at a time, completely incorporating each piece before adding the next. When you have added almost all of the butter, the mixture will start to separate and appear curdled, but don't worry - just keep beating and add the rest of the butter, and it will come together. I promise. Continue beating until the frosting is smooth and silky. Add the rose water and 1 drop of the food coloring. Beat well to incorporate. The frosting should be a very pale rose pink color. Assemble the cupcakes: When the cupcakes are completely cool, frost each one using a large angled star tip - to make the frosting look like a rose. If you dont have one, spoon some frosting on to the cupcake & swirl caredully with a fork. Decorate each cupcake with a dried rosebud or paper tea rose and sprinkle a little bit of the reserved crushed pistachios around the rosebud.
In a large bowl, combine the apples, celery, grapes, cranberries & walnuts. In a small bowl, whisk together the yogurt, the two juices, honey & salt, then gently toss the salad & dressing together to combine thoroughly. Great as is, or serve over a leaf or two of lettuce.
Beat the egg whites until soft peaks form. Add the salt and baking powder. Gradually beat in the sugar; continue beating until stiff and glossy. Add the vanilla extract. Lightly fold in the walnuts and cracker chunks. Spread the mixture over the bottom and sides of a well-greased pie plate; building up the sides. Bake at 325°F for 25 to 30 minutes. Cool completely on a wire rack. Just before serving, fill the center with the drained fruit. Serve the whipped cream on the side.
In a saute' pan cook chorizo until it begins to get firm. Add remaining vegetables and black beans. Use some of the bean liquid to thin out the mixture. You want to have a pourable consistency. This should take about 5 minutes. Add mango puree and asian chili paste. In a separate pan, melt butter, then add scallops. Do not shake pan. The scallops must develop a crust before turning over. About 2-3 minutes. Add shrimp. When it's time to turn the scallops over, it'll be time for the shrimp to be turned as well. You want the shrimp to be orange with slight charring. Carefully add the wine. It should sizzle, then bubble and mix with the flavors of the scallops and shrimp. Press on scallops to check doneness. It should be slightly resistant. Take a tablespoon and scoop out about 3 ounces of the chili mixture onto each plate. Top with micro mint greens. Add 3 Scallops in a triangle pattern. Intermix with 3 shrimp. Drizzle juices from seafood pan over the diah.
Preheat oven to 375 degrees. Boil potatoes until you can break them apart with a fork, drain once done. Add milk or half and half, 1/4 cup butter, chives or garlic powder, and whip potatoes until they are creamy and no more chunks are there. Start to brown ground beef. Once it is starting to sizzle, add paprika, Worcester sauce, garlic, onion, salt,peppers and chilli flakes. cook until beef is no longer pink. Drain fat from beef mixture and place in lightly greased casserole dish. (I use some of the grease from the beef mixture to coat my dish). Add kernels of corn and layer on top of beef mixture. (you can also mix the corn into the beef if you want). Spread the potatoes over top of corn evenly. Sprinkle with more salt and pepper if desired. Spread the 1 tbsp of butter over the potatoes. Bake in oven covered for 30mins. After 30mins, uncover and bake in oven approx 10 mins, or until potatoes are browned on top. Enjoy :D.
In a large skillet, cook the chops in oil until no pink remains. Remove from skillet. Combine soup, sugar, vinegar, and garlic in skillet. Cook over high heat, stirring frequently, until it thickens. Place the chops back into skillet, turning to coat and heat through. Serve over rice.
Sift together flour, baking soda, sugar and dry pudding mix. In a large mixing bowl, with electric mixer, beat butter, brown sugar, vanilla and eggs, until light and fluffy. Gradually beat in flour mixture. Stir in chocolate morsels and nuts. Drop dough by heaping tspfuls onto lightly greased baking sheets. Bake in preheated 375* about 10 minutes, or until set.do not overbake. Transfer to racks to cool completely immediately.
Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil. Then add paprika and parsley flakes, stir in and immediately add shrimp. Cook for about 4 or 5 minutes or until shrimp turns pink. Don't overcook. Spoon shrimp onto plate with some of the cooking sauce and top liberally with parmesan cheese. Enjoy.
Preheat oven to 350°F Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together sugars and butter. Beat in egg until smooth, then mix in the peanut butter and mashed banana. Working by hand or with a mixer on low speed, blend dry ingredients into the peanut butter mixture. Stir in the oats. Shape dough into tablespoons and place on baking sheet, flattening each slightly with your fingers. Bake for 10-12 minutes, until cookies just begin to turn golden around the edges. Cool on a wire rack. Makes approx 2 dozen.
Mix butter, herbs, salt and pepper, and garlic. Rub on chicken pieces. Put into crock pot. Add onion, tomatoes, consomme and vermouth. Cover. Put on low for 4-5 hours. Add olives and peel. Recover. Put on high for 30 minutes. Remove chicken and keep the pieces warm. Pour juices into saucepan or skillet. In separate cup, combine cornstarch and water. Mix until smooth. Stir into juices. Bring to a boil, and cook for 2 minutes. Pour over chicken. Sprinkle with basil, parsley and pimentos.
Just in case you didn't see, boil the chicken now. Mix together soups, and chilies in a small bowl and set aside. Mix cheeses in a small bowl and set aside. Spray a 13X9X2-inch baking dish with cooking spray. Layer half of each ingredient in a dish in the following order: tortillas, chicken, soup mixture, cheese mixture. Repeat layers with remaining ingredients starting with tortillas and ending with cheese. Pour evaporated skim milk evenly over top of casserole and let stand for one hour. Bake at 350°F for 50-60 min or until it is brown and warm throughout. Let casserole cool for fifteen minutes before serving.
Mix together ricotta cheese, sugar and eggs; set aside. Prepare cake mix according to package instructions, and pour into a greased and floured pan 13x9-inch baking pan. Carefully spoon ricotta mixture over the batter. Bake at 350°F for 60 to 65 minutes, or until done. Cool on rack, sprinkle with powdered sugar, cut into squares and serve.
And any dressing -- I prefer creamy sweet ones. Add any other of your favorite salad ingredients, take out any that you don't like. As for how much of what to put in... -- just use your judgment, how many people your feeding. To prep for the swap. Cut up lettuce, spinach, onions, peppers, celery and chicken. Add in cranberries. Toss in a large gallon zippy. Send almonds if you like them in a separate zippy incase the receiving family does not like them. Send with 1 can of pineapple, and 1 can oranges, and enough dressing for the salad. Tie up all ingredients in one grocery bag so it all stays together. Label. To Serve: dump salad bag into large bowl allong with almonds if you like. Open cans of fruit, drain, and dump in salad. Pour on dressing to taste and toss. P.S. Remember to specify in the database that this is an unfrozen meal.
In a medium size saucepan, add 1 cup of water and cranberries and cook until tender; mash and set aside. In a large cooking pot, add 12 cups of water, apricots, prunes, raisins, apples, pears, peaches, dates; bring to boil, then reduce heat to simmer, cover and cook for 1 hour or until all fruit is soft; stirring occasionally. Add sugar and mashed cranberries and cook for 5 minutes. Remove 1 cup of liquid from cooked fruit and stir in all-purpose and whole wheat flour to form a smooth, thin paste. Add flour paste to cooking pot and stir until well blended. Reduce heat to low and continue cooking for another 10 minutes, stirring frequently so the fruit does not settle to the bottom of the pot. Remove from heat and let cool before serving. Serve fruit pudding as is. If desired, you can serve with ice-cream or whipping cream.
Core and chop the pears and apples, if needed. Chop the apricots and prunes roughly. Stew the fruit in the juice with the spices on low heat for 30 minutes. Drain and reserve the liquid. Set aside 1/3 cup fruit. Measure the liquid and add more juice if needed to make 2 cups. Stir the tapioca into the juice in a saucepan. Let sit for 5 minutes. Bring to a boil and cook for 2 minutes while stirring constantly. Take off heat and let sit for 20 minutes. Combine with fruit, except the 1/3 cup, and chill. Whip the cream with the vanilla and whatever you are using for sweetening until stiff but not dry. In a large clear glass bowl, or in individual glasses, layer the chilled fruit pudding and the whipped cream, ending with the whipped cream. Decorate with reserved fruit.
Brown sausage in skillet. Drain. Add sausage, cheese, olives, and taco mix to crockpot set to medium-high. Stir frequently to mix ingredients and melt cheese. When cheese melts, turn to low and stir occasionally. Add sour cream if too thick, too hot, need more, etc. Serve with tortilla chips or bake in cooked wonton wrappers till set.
Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon creole seasoning and 1/2 teaspoon of the black pepper. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side. Add the spread, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker. Cover the slow cooker and set the temperature to high. Cook for 1 hour. Add the potatoes and carrots and continue to cook the stew for another 7 hours. During the last hour of cooking, add the pearl onions and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately.
Pile up 2 or 3 layers of paper towels on a work surface. Working on the paper towels, shred zucchinis using a grater holding the zucchini at an angle. Heat a large skillet over moderate heat. Add extra-virgin olive oil to the pan Add chopped garlic to the oil. When garlic starts sizzling in oil, add shredded zucchini. Season zucchini with salt and pepper. Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan. Adjust seasoning and serve.
Bring 4 cups water to a boil in a saucepan. Add lentil and reduce heat to medium. Simmer 10 minutes, or until tender. Drain and set aside. Heat ghee in pot over medium heat. Add zest, rasam powder and mustard seeds and cook for 2 minutes. Stir in the carrots, chili and ginger and cook 2 more minutes. Add the V8 juice and 3 cups of water and bring to a simmer. Add the zucchini, reduce heat to medium-low and cook for 15 minutes or until vegetables are tender. Stir in the tamarind paste, turmeric powder and the sugar. Simmer 5 minutes more. Stir in the lentils and the cilantro and simmer 5 more minutes.