HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl mix with your hands the first 5 ingredients. Set aside. Meanwhile shred the zucchini and sprinkle with garlic salt. Put shredded zucchini in a colander and put a weight on top to help drain as much liquid as possible in 15 minutes. Chop the basil. Add the basil and the drained zucchini to the meat mixture and mix well using your hands. Roll into balls and put on a sprayed baking sheet and into a 350 degree oven for 15 minutes. iIf using a high fat meat bake for 20 minutes. Enjoy!
Slice the tomatoes, add some sliced onions and put it in an oil/vinegar sauce. Add some garlic, parsley, salt and pepper. Serve chilled.
Prepare Rice-a-roni according to package directions. 5 minutes before it is finished, add the 2 cans of Black beans and the 1 cup of salsa. Stir well. Cover pan and cook for 10 minutes more.
Heat oven to 400 degrees. Grease 12 muffin cups. In mixing bowl, combine all dry ingredients; mix well. In large bowl, combine all wet ingredients; blend well. Stir in dry ingredients, just until moistened. Stir in raisins. Spoon batter into prepared muffin cups, filling 2/3 full. Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans.
Preheat the oven to 375°F. Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles a coarse meal. Gradually add the buttermilk, tossing with a fork until large moist clumps form. Gather the dought into a ball. Divide it into 4 pieces. Shape each piece into a 3-inch round. Transfer the rounds to a baking sheet, spacing them evenly. Bake the biscuits until a tester inserted into the centre comes out dry (about 20 minutes) - the biscuits will be pale. Transfer the biscuits to a rack and cool until they are lukewarm. (The biscuits can be prepared 6 hours ahead; cool, wrap tightly in aluminum foil, and store at room temperature; before serving, reheat the biscuits in a 350 F oven for 5 minutes). Strawberry Filling: Combine the strawberries, 1/2 cup sugar, and raspberry preserves in a large bowl. Toss to coat. Let the strawberries stand for about one hour until a syrup forms, tossing occasionally. Whipped Cream: Beat the chilled whipping cream, vanilla extract, and remaining 3 tbsp of sugar in another large bowl until stiff peaks form. (The whipped cream can be made 6 hours ahead; cover separately and chill). Assemble: Cut the buttermilk biscuits in half. Place each biscuit bottom in a shallow bowl. Top each generously with strawberries and whipped cream. Cover the fruit and cream with the biscuit tops. Dust the biscuits with powdered sugar and serve.
Soak shiitake in a bowl of lukewarm water. Chop daikon and chinese cabbage in 3 inch pieces. Cut leeks in 2 inch diagonal pieces. Cut carrots thinly in 2 inch long diagonal pieces. Roughly chop mitsuba leaves. Top and tail snow peas. Cut chicken into 2 inch pieces. In a large pan, boil 10 cups or so of water. Add dashi (unless you have dried kelp, in which case boil the kelp to make dashi manually, then remove after 5 mins). Add shiitake and the water in which they were soaking. Add vegetables that take longer to cook first: daikon, radish. Proceed to add the rest of the vegetables and chicken, leaving peas and mitsuba till last minute so they don't lose their colour. After 15 minutes or so, add mochi and soy sauce. Once mochi is soft and gooey, the zoni is ready to serve.
Cook linguine according to package directions, omitting salt; drain. Meanwhile, reserving liquid, drain clams. Add enough water to reserved clam liquid to measure 1-2/3 cups. Heat oil in hot skillet over medium heat. Add green onions and garlic; saute 2 minutes. Stir in clam liquid mixture, soy sauce and wine; bring to boil. Cover and simmer 5 minutes. Stir in clams and cilantro; heat through. Serve clams and sauce over linguine.
Preheat oven to 350 degrees. Remove casings, if present, from sausage. In a skillet cook crumbled sausage; drain. In a very large bowl combine sausage, cooked pasta, cream cheese, bread cubes, olives and mozzarella cheese. Set aside. In a medium saucepan melt butter over medium heat, Stir in flour, sage, thyme, salt and cayenne pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Pour sauce over pasta mixture. Stir gently. Tranfer mixture to a 2-quart casserole. Bake, covered, for 35 minutes. Uncover; top with tomato slices and Cheese of choice. Bake uncovered for 15 minutes more or until heated through. Let stand 15 minutes before serving, Sprinkle with fresh thyme, if desired.
Heat oil in a shallow pan add the onions and chillies and saute about 5 mins until the onions a soft. Add the tomatoes to the pan along with the cumin and tumeric. Add the fish fillets and lightly fry on each side. Add the coconut milk, season with salt and pepper and gently bring to a simmer and cook for about 5 minutes Do not cover the pan with a lid or the coconut milk will curdle. Serve with rice.
Quarter lemons and place in single layer on cookie sheet. Place in freezer until frozen. Place in ziplock bag and remove as needed. Lemons can be frozen whole but they will be mushy when defrosted although the juice will be fine. You can also freeze lemon slices the same way. The juice can be frozen in ice cube trays for use layer as well as the zest.
In a small saucepan, combine the cream, powdered sugar, chocolate chip morsels and butter over low heat. Bring to a boil, reduce heat and add the peanut butter at the same time. Stir until smooth. Ganache will be too hot to spread or pour. Set in the refrigerator for several minutes. Then place the ganache on the counter and stir once or twice over the next ten minutes until it has reached the desired consistency.
Heat shortening in Dutch oven; fry pork cubes in batches until browned. Return all pork to pan. Place chilies and onion in food processor container and process until chopped (or chop together by hand). Slice garlic and place with cominos and salt in a mortar and pestle and grind together. (The garlic and cominos and salt can be chopped in the food processor with the chilies and onion, but grinding it gives it more flavor). Add all vegetables to pan with pork and cook over high heat until onion is transparent. Sprinkle flour over pork and vegetables and stir to combine. Cook a few minutes to remove the raw taste of the flour. Add all remaining ingredients plus about 1 tomato can of water--enough so that pork and vegetables are not quite covered with liquid. Bring to a boil, then reduce to a simmer and cover with a lid. Cook at a simmer for about 2 hours, stirring occasionally, checking periodically and adding more water if necessary.
Preheat oven to 500*F. Line a 13x9" baking pan with foil; arrange chicken in the pan. Combine the sun-dried tomatoes, 2 Tbsp. of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth. Spread about half (around 1/4 cup) of the pesto over the chicken. Bake about 15-20 minutes, or until juices run clear; remove pan from oven. Heat the broiler. Spread the remaining pesto over the chicken; broil 6" from heat for 3-5 minutes, or until browned.
In large stock pot add enough water to cover chicken. Let it come to a boil and simmer for approximately 30-40 minutes, making sure it doesn't dry out, adding water as needed, keeping it in a soup consistency. Add hominy, El Pato tomato sauce and chicken bouillon. Let it simmer for 20 minutes longer. Ladle/spoon into a large individual serving bowl. Garnish with cabbage, onions and radishes to taste. Add some lemon and oregano to taste. Enjoy it with tostadas on the side.
Make little aluminum foil trays sized to fit each fillet. Wipe the bottom of each tray with olive oil. Put the fillets ugly side up (skin side even if the skin is now removed) on the trays. Mix the butter with the chopped herbs throughly. Place 1 tablespoon of the butter on the halibut. Broil for 4 minutes. Carefully turn each fillet over, not spilling any of the melted herb butter. Broil for 4 more minutes. Remove and plate, pouring the melted sauce over each fillet.
Preheat oven to 350 degrees. Mix flour, salt, and 1/2 teaspoon of cinnamon into a large mixing bowl. Add sugar and oil and mix on medium speed until well blended and feathery. Remove 3/4 cup of this mixture and put in a smaller mixing bowl for the topping. Add walnuts and remainder of cinnamon to the contents of the smaller bowl for the topping, mix well and set aside for later. To remaining mixture (not the topping) add baking soda, baking powder, egg and buttermilk. Mix until smooth, this is the coffeecake batter. Spoon the cake batter into a buttered 9 x 13 baking dish. Sprinkle the topping over the cake batter and press lightly with fingers. Bake at 350 degrees for 25 - 30 minutes.
Filling: Peel, chop and cook sweet potato in microwave until soft. About 6 minutes. Mash until creamy. Meanwhile, combine all other filling ingredients in a food processor until smooth. Stir together well. Using your hands, form into 24 1-inch sized balls and place on cookie sheet lined with parchment paper. Place in freezer to cool to make them easier to handle. Risotto: Saute onion in large saucepan until tender. Add garlic. Add the dry rice and stir constantly for 2 minutes. Add the white wine stir until absorbed. Add the broth 1/2 cup at a time. Waiting until fully absorbed between each addition. The entire process takes about 15-20 minutes. Season as desired. Assembly: Take a frozen filling ball and wrap the risotto around it by rolling in your hands. Then roll in breadcrumbs and place on parchment lined cookie sheet. Can be frozen at this point. Otherwise spritz with olive oil and bake at 400F for about 30 minutes. Serve with marinara sauce.
Place rotini, cut up tomatoes, onion, green pepper, and cucumber in a large. bowl, set aside. In a saucepan, add sugar, salad oil, ketchup, vinegar, salt, paprika and pepper.Heat until sugar dissolved, and blend well, When the sauce cools, pour over veggies, and refrigerate for an hour. Serves 8-10.
Heat oven to 375°F Spray 9X13 glass baking dish with cooking spray. In baking dish mix potatoes and sauerkraut. In medium bowl, mix soup and half-and-half. Stir soup mixture into potato mixture; mix well. Sprinkle with paprika. Bake 20 minutes. Arrange sausage pieces over potato mixture, pressing lightly into mixture. Bake 25 to 30 minutes longer.
Soak flax seeds in water. Mix in and mash: beans, nutritional yeast, garlic, then add gluten and soy sauce. Let sit for ~15 minutes, then stir up again. Fry formed burgers in heated frying pan at medium heat. ~5 minutes per side.
Preheat oven to 350 degrees F. Put water, an inch or so, into a large lasagna or other pan that will accommodate the bundt or angel food cake pan. Put into the oven. In a bowl, combine the milks (evaporated and condensed and cream of coconut), the vanilla and the coconut flakes. In a separate bowl, mix the egg yolks with a fork or whisk. Add to the milk mixture. Add the softened cream cheese and mix (may use an electric mixer). Caramel: In a saucepan, combine the sugar and water over medium-high heat. Let "melt" until it turns light brown (do not let burn!). Pour the caramel into an angel food or bundt pan. Let the caramel harden. Pour the milk mixture into the cake pan. Put the cake pan into the oven in a preheated lasagna pan. Bake at 350 degrees for an hour and an half. When it is done, let it cool for a full hour. Turn upside down onto a large platter and chill for at least 2-3 hours. Garnish with oranges with leaves and orange slices and mint.
Cook onion and garlic until slightly softened. Stir in flour, salt, nutmeg, and pepper. Add milk all at once. Cook and stir over medium heat until thick and bubbly. Remove from heat and stir in Gruyere cheese and parsley. Set aside. Arrange 1/2 potatoes in a buttered baking dish. Cover with 1/2 the sauce. Scatter all the red peppers over it. Repeat layer of potato and sauce. Top with parmesan cheese. Bake covered for 1 1/4 hour at 350°F. Uncover and bake 15 minutes until golden.
IF USING FROZEN WINGS: I buy IQF - individually quick frozen- chicken wings that come in a bag and have already been separated into two sections and tips removed. If using FROZEN wings DO NOT THAW just rinse chicken in a large strainer to remove any ice crystals. IF USING FRESH/THAWED NOT FROZEN WINGS: Rinse chicken wings and follow directions starting at #3) BUT you may need to reduce your cooking time. I have not done them this way so I dont know how long they will take. Please watch them so they dont burn and do let me know how long they take to cook. Thanks! Pat wings dry with some paper towels. They do not have to be perfectly dry-just get most of the water off. Place wings in a large disposable foil roasting pan that has been sprayed or oiled well. I also take some foil and very loosely crumple it into balls and fill the pan so the wings can sit on the top of those and everything can drain off. Season wings with cajun seasoning and garlic powder. Toss to coat. Bake at 375°F until browned -about 30-40 minutes, using tongs flip each wing piece so that the browned side is down. Bake another 30 minutes or until chicken is browned and crispy all over. If you prefer them nice and crispy make sure to use a pan with a rack so that any liquid and grease can drain off. Sauce: In microwave safe bowl, combine hot sauce, butter, vinegar and more garlic powder if desired. Heat for about 2 minutes of until butter is melted and sauce is hot. To Serve: Depending on the formailty of your party- lol- if you are having hot wings it isnt too formal is it?- you can serve directly from the foil pan OR place wings on a platter. I like my wings to stay crispy after they are drenched in the sauce SO I serve them with the sauce on the side and allow guests to place the wings in a bowl and add sauce as desired. Some have them swimming and others- like me- dip each wing just before it is eaten. The crispiest! Update: This weekend made these again! Seasoned with garlic powder and cajun seasoning and grilled them starting with a preheated grill set to high. Oiled grill racks and seared each side of the chicken, then cooked over low to perfectly done and brown, crispy perfection. Removed from grill and tossed in sauce! Again, no messy pan to clean! :).
Preheat oven to 350 degrees; grease and flour a 10 inch Bundt pan. In a large bowl, combine the cake mix, pudding mix, and sugar. Make a well in the center and add the eggs, cream cheese, oil, extracts and water; beat on low speed until blended; scrape bowl, add the grated lemon zest and beat 4 minutes on medium speed. Stir in the blueberries by hand then pour batter into the prepared pan, smoothing top. Bake in the in the 350 degree oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then carefully turn out onto a wire rack and cool completely. Mix the confectioner's sugar and lemon juice and pour over the cooled cake.
cream butter and sugar add chocolate add egg add vanilla add dry ingredients add chopped cherries drop by teaspoon bake 350 10 minutes or until browned.
Preheat the oven to 400. First roll out the dough on a large baking sheet greased. Make the frangipane: mix butter with sugar. Add the egg, flour, almond extract and almond flour. Spread this mixture over the puff pastry. Slice the apples about 1/8 inches think and arrange them in a circle. Fold over the dough that it covers at least 2 inches. Brunch the galette with agave and sprinkle cinnamon. Bake for 20min.
Preheat broiler. Toast bagel as desired. Spread bottom half of bagel with cream cheese. Top with pepperoni and cheese. Spread pizza sauce on top half of bagel. Place both halves under broiler until cheese is melted. Put the halves together and enjoy!
Preheat oven to 350 degrees F. Spray a 9X5-inch loaf pan with nonstick cooking spray. Set aside. Blend the dry ingredients in a large mixing bowl. Set aside. Add oil, buttermilk and vanilla to the mashed bananas. Mix well. Pour banana mixture into dry ingredients. Stir until just mixed. Add chopped walnuts. Stir until just mixed. Pour batter into prepared pan. Bake 45-55 minutes or until rich brown and the center is set. Note: Black walnuts can be used to create a uniquely flavored banana bread.
Saute one half of onions in 1 Tbsp oil. Squeeze exceed water from bread. Mix together ground meat, bread, sauteed onion, egg, mustard, 1 Tbsp sour cream and two-thirds of the dill, salt and pepper, then shape into 10 small loaves. Brown in 3 Tbsp oil on both sides, remove from skillet - saving grease in skillet - and keep warm. Heat butter in skillet, quickly saute mushroom and remaining onion, add wine, continue cooking to reduce liquid. Add beef broth, remaining sour cream and combine some cornstarch and water and add to broth. Let come to boil, then add meat loaves and simmer for 8 minutes more. Then add tomatoes, pickles and remaining dill and mustard; salt to taste.
Using a food processor, grind up the berries until smooth. Place in a large stockpot with sugar and pectin and stir to coat. Bring to a full, rolling boil and keep it boiling for 1 minute (use a timer) stirring the entire time. Remove from heat immediately and let cool 5 minutes (use the timer again). Skim off any foam that has risen to the top. Pour into clean, hot, sterilized canning jars, leaving 1/4" space at the top of each jar. Put on caps and process 15 minutes in a hot water canning bath. Remove from canning bath with sterile canning tongs and let cool upside down overnight, making sure each jar has properly sealed.
Rinse and dry strawberries but do not hull. Place strawberries in serving bowl. Place yogurt and brown sugar in 2 separate bowls. To eat, dip strawberries into yogurt and then into brown sugar.
Add mayo, tomatoes and garlic to food processor& blend until smooth. Chop 1/2 of the extra tomatoes into small pieces. Fold into blended mixture together with basil. Top with remaining tomatoes. Chill for at least 30mins before serving. This is great served with vegetables, chicken, lamb or even chips. Adjust ingredients depending on your tastes, desired consistency, etc.
CRUST: PREHEAT oven to 350F (180C). Grease a 13" X 9" cake pan. Combine all ingredients for crust, mixing until crumbly. Press firmly into prepared pan. Bake in centre of 350F oven for 15-18 minutes, or until light golden. TOPPING: Beat eggs, sugar, corn syrup and melted butter until blended. Stir in butterscotch chips and cashews. Pour evenly over crust. Bake for 30-35 minutes longer, or until set and golden. Cool completely in pan on rack then cut into bars. TIP: Chill for easy cutting. Store in refrigerator. Excellent for freezing.
Combine boiling water and tea bags in medium bowl. Let steep 10 minutes. Meanwhile, place 1 1/2 tablespoons Eagle Brand in each of 4 serving glasses. Top with tea, and serve. Let guests stir to combine - Enjoy!
Preheat oven to 350°F. Grease a 15 1/2" x 10 1/2" jelly-roll pan and line with parchment paper. Beat egg whites in a large bowl until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form. In a separate bowl, beat egg yolks, vanilla and remaining 1/4 cup sugar. Continue beating until thick, about 6 minutes. Mix in flour just until blended. Gently fold egg yolk mixture into beaten egg whites. Spread the batter in the prepared pan. Bake for about 12 minutes or until cake top springs back when lightly touched. To remove cake from pan and cool, sift confectioner's sugar over a clean kitchen towel. Loosen the edges of the cake from the sides of the pan with a small knife. Inver cake onto the prepared towel and carefully peel off the parchment paper. Starting from one short edge, roll up the cke and the towel together, like a jelly roll. Cool completely on a wire rack. After cooling, unroll cake and spread with pastry cream, jams, lemon curd or whichever filling suits your fancy. Roll up from the short side, without the towel this time and transfer, seam side down, to a serving platter. Sprinkle with confectioner's sugar or frost.
Add sugar or honey to boiling water to dissolve. Allow to cool to 105* F. Add yeast and yeast energizer, stir, then cover with cloth. While allowing the yeast time to wakeup (1 hour) sterilize the stopper and airlock. Open the quart bottle of juice or nectar and pour out 1 and 1/4 cup of it (this doesn't need to be saved.). Add the mixture to the juice/nectar, put the lid on and invert the bottle a couple of times to mix up the two. Insert your sterilized bottle stop and then insert your airlock into that. Add water to the airlock, enough to meet the watermark in both chambers.Place it in a warm area and let it sit until the airlock bubbles only every 3 minutes or so. (one to two weeks). Once the fermentation has slowed down considerably, pour (or 'rack' with a siphoning tube) to a bottle of the same size. This will separate your wine from the 'lees' (the dead yeast that accumulate in the bottom of the bottle). Remove 1 cup of the wine and taste test or dispose of. It's not needed at this point. If the fermentation went well it won't be sweet at all at this point. Add another cup of warm sugarwater (1/2 water & 1/2 sugar dissolved) to the bottle and reinsert the stopper and airlock (sterilized again if necessary). Let ferment until the airlock is bubbling once every five minutes. 'Rack' again and at this point you can either drink the wine or let it age for another two months before enjoying.
In a small skillet, saute onion and red pepper in oil until tender. In a large bowl, combine the onion mixture, mashed potatoes, 1/2 c cheese, bacon, salt and pepper. Spoon into a lightly sprayed/greased 2 quart baking dish. Sprinkle with remaining cheese (and if desired, add some extra chopped green onion and extra crumbled cooked bacon to the top). Bake uncovered at 350F for 20-25 minutes or until cheese is melted.
Mix the first 4 ingredients. Add in the cinnamon, egg beater and vanilla and milk. Mix the flours, meal, baking soda and cinnamon and nutmeg in a seperate bowl. Add the dry ingredients to the wet ingredients. add the milk. Then add the oats, raisins and cranberries. Using a scoop (no bigger than 1/4 cup serving) place these on a non-stick pan and bake for 10-15 minutes (depends on how goey in hte middle you want them) at 350 degrees. Let cool for 10 minutes before eating.
Break or smash pretzels into bite sized pieces. Pour pretzels into baking pans. (You will probably need 2 rectangular cake pans, foil will do) Mix all other ingredients together and pour over pretzels. Stir to make sure they are completely coated. Leave sit for about an hour allowing flavors to soak in and then preheat oven to 350 degrees. Bake for about 20 minutes, stirring once or twice. Allow to cool and store in air tight containers.
Add tomato puree and black beans to double batch of Recipe #217644, Perfectly Seasoned Taco Meat. Simmer a few minutes and then remove from heat. In a large baking dish (mine is about 15" x 10") layer as follows: 1/2 portion of meat bean sauce, partially cooked pasta, 1/2 portion of meat bean sauce, 1/2 portion of green and jalapeno peppers, cheese, and top with remaining green and jalapeno peppers. Bake in 350 deg F oven for 40 minutes covered with foil. Remove foil and bake additional 5 minutes.
1. Cook quinoa according to the package. The quinoa will be done when it turns partially white and the spiral-like germ of the grain is visible. Flake with a fork. 2. In a small bowl, whisk 2 teaspoons olive oil, lemon juice, salt, and cayenne pepper. Set aside. 3. In a large skillet over medium-high heat, add remaining 1 tablespoon olive oil. Add onions and saute 2-3 minutes, just until wilted. Add shrimp and saute until they turn bright red and are lightly browned on the edges. Add the corn and tomatoes, and heat through for 2-3 minutes, just until the tomatoes begin to wrinkle. 4. Add cooked quinoa directly into the skillet and toss with the shrimp mixture. Add the basil and the olive oil and lemon juice mixture. Toss gently. Serve hot or at room temperature.
Pulse olives and garlic in food processor until finely chopped. Stir in tomatoes and pine nuts. Serve spread on french bread lightly brushed with olive oil.