HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, add sausage and 1/2 cup water. Cover and cook on low heat for 5 minutes. Drain sausage. Continue cooking sausage, uncovered, until browned. Add onions, green peppers and garlic. Cook until vegetables are tender but not brown. Stir in beans, tomato sauce, 1/2 cup water, sugar, crumbled bay leaves and hot pepper sauce. Bring sausage/bean mixture to a boil. Pour sausage/bean mixture into a large ovenproof casserole dish. Bake, uncovered, at 350°F for 45 minutes. Can be served over rice.
In large soup pot heat the olive oil and water. Add the garlic and onion and saute 5 minutes. Add the 7 cups water, bouillion, and carrots. Bring to a boil, cook 5 minutes and add cabbage, broccoli, tomato sauce, pasta shells, and seasonings. Bring to another boil, stir, reduce heat, cover and simmer for 20 minutes.
Preheat oven to 400 degrees. In a medium bowl, add all the above ingredients and mix well. Pour into a shallow ovenproof baking dish, bake mixture for 20 minutes or until bubbly.
Boil water,add bouillon cubes. Add mixed vegetables,simmer until tender. Add remaining ingredients. Simmer 10 min. until soup is hot and cheese is melted. It's easier if you microwave your cheese until melted.
Combine oil, garlic, garam masala, mustard seeds, green beans, salt and 1/4 cup water in large skillet. Cover, and simmer over medium-low heat 5 minutes, or until beans are just tender. Uncover skillet, and increase heat to medium high. Cook 3 minutes or until liquid has evaporated. Saute 3 minutes more, until beans start to brown. Remove from heat, stir in lemon juice and serve.
Place beans in boiling water seasoned with 1 teaspoon salt; cook 6 to 8 minutes or until crisp-tender. Drain. Plunge beans into ice water to stop the cooking process. Place in a shallow serving dish. Cook garlic in hot oil in a skillet over medium heat 30 seconds or just until fragrant; remove from heat. Stir in olives, next 4 ingredients, and remaining 1/2 teaspoon salt. Pour mixture over beans, tossing to coat. Chill at least 3 hours or overnight. Sprinkle with feta cheese before serving. Garnish, if desired.
Slice eggplant cross wise into desired thickness. (I cut it in 1/8 am inch slices / not critical). Place slices on paper towels and sprinkle with salt to help remove the extra moisture for about 15 minutes. Use more paper towels and press each slice to remove moisture. In a skillet, saute eggplant slices for 2-3 minutes on each side. Add a layer of sauteed eggplant slices to the baking dish, and place a dollop of marinara sauce over each slice. Then top each slice with a tablespoon worth of mozzarella. Repeat these steps until the whole eggplant is sauteed and layered in the dish. Sprinkle with Parmesan cheese and bake in a 350 degree F oven for 15 minutes. Enjoy!
Preheat oven to 375°F. In a 9-inch glass pie plate, mix crumbs with spread, sugar, and salt to moisten. With hand, press onto bottom and up sides of pie plate. Bake 10 to 12 minutes, until golden. Cool until ready to fill. Meanwhile, to 1-quart saucepan, add water; sprinkle with gelatin. Let stand 2 minutes to soften. Cook on low to dissolve, stirring. Remove from heat. From limes, grate 2 teaspoons peel and squeeze 1/2 cup juice; if using key limes, do not use grated peel - it will make filling taste bitter. In bowl, whisk lime peel and juice, milk, and yogurt. Whisk in gelatin mixture. Spoon filling into crust. Cover; refrigerate at least 2 hours to set.
Whisk dressing ingredients together in a small bowl. Combine salad ingredients in a large bowl, season to taste. Add dressing and toss to combine.
Make brownies as directed using oil, egg substitute, and water. Bake as directed in a 13 by 9 pan. After allowing brownies to fully cool (about 1 hour), mix peanut butter and frosting together using an electric mixer. Spread on brownies. (Yes, it is kind of thick.). Melt chocolate and butter in a microwave safe dish on high approximately 1 to 2 minutes (stirring every 30 seconds). Allow mixture to cool about 10 minutes before spreading over frosting. Allow to set in refridgerator 30 minutes before cutting into brownies. These are rich, so cut them fairly small (then eat two!).
Cake: Preheat oven to 350°F. In a medium bowl, sift cocoa into boiling hot water, mix well. Let cool completely. Can put in refrigerator to speed cooling. Meanwhile, grease and flour or line with parchment paper, three 9x1 1/2" layer cake pans. In a medium bowl, sift together flour, baking soda, salt and baking powder. Set aside. In a large bowl with an electric mixer, beat together butter and sugar at high speed until well mixed. Add eggs and vanilla and beat at high speed, scraping the sides of the bowl until light and fluffy, about 5 minutes. At lowest speed on mixer beat in alternately starting and ending with the flour mixture in fourths and cooled cocoa mixture in thirds. Scrape sides of bowl after each addition. Do not overbeat. Pour batter into prepared pans. Bake for 30 minutes or until surface springs back when gently pressed with fingertips. Cool in pans 10 minutes. Gently remove from pans and cool completely on wire racks. Chocolate Filling: In a small bowl with an electric mixer, cream butter until smooth. Sift in powdered sugar and cocoa, add eggs, and beat until filling is fluffy and smooth. Refrigerate until needed and until firmer. Frosting: In a medium bowl, combine cream, sifted powdered sugar and vanilla; beat with mixer on high speed until stiff and of spreading consistency. Refrigerate until needed. To assemble cake: On a cake platter, place one layer of cake, top side up, spread with half of the filling. Invert second cake layer on top of first layer and filling, spread with remaining filling. Place the third cake layer top side up over the second layer and filling. Frost the top and sides of cake with frosting. Refrigerate at least 1 hour before serving.
Mixture: Add Jalapeno, Onion, and Garlic to a pan with a teaspoon of oil on medium heat. Saute until onion is clear. Add ground chicken, and immediatly add Cumin, Chili Powder, paprika, salt and Cayenne pepper over the ground chicken. so its looks like its Dusted. Mixing well over medium heat and breaking it down until it it browned. Remove and drain out fat, place into a bowl and let it sit for 5 mins. Add Cheese to the Ground Chicken and mix well. Let rest for about 10 mins before filling. Roll dough out, dough should be .5 inch thick. You will need 4 inch circles for each empanada. Place about 2 tablespoons of Meat Mixture into the middle of the Circle. And then gently fold over. Using A fork press the ends closed. Dough recipe: Shift flour and Salt together. cut butter into 1/4 and slowly mix into flour/salt. In a small bowl, combine egg, Vinegar and water and beat until foamy. Combine Egg mixture to flour and Mix with a fork. Once the mixture is completely Incorporated you can use your hands to form dough. Once it is sturdy place onto a floured surface and roll into a triangle. Using Plastic wrap cover and place in fridge for 1 Hour. Bake: Pre Heat Oven 400. Place each Empanada onto Pan and brush with Egg Yolk. Sprinkle each Empanada with Chili Powder/Salt mixture. Place in over for 12 to 14 minutes.
Place the ground pork, scallions, bamboo shoots, soy sauce, sherry, sesame oil, sugar and beaten egg white in a large mixing bowl and mix until all ingredients are thoroughly combined. Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients. Spreat out the wonton skins on work counter. Place a spoonful of pork mixture in center of each wonton skin and lightly brush edges with water. Bring sides of skins together in the center of the filling, pinching firmly together (it'll look like a little purse). Line a steamer with a clean, DAMP tea towel and arrange wontons inside. Cover and steam for 5-7 minutes, until dim sum are cooked through. Serve immediately.
Place tomatoes and onions under broiler for about 10 minutes and let them get really black. Add blackened tomatoes, onions, garlic, chilies and water to small sauce pan over medium heat. Cook, stirring occasionally until the vegetables are soft. Remove from heat and let cool. Puree in blender until slightly chunky. Salt and pepper to taste. Serve with crispy tortilla chips.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Lay 16 slices bacon on prepared baking sheet and place in oven. Cook, turning once, until bacon is lightly crisped, about 12 minutes. Remove from oven and drain on a towel lined plate. Line the wells of the muffin tin with remaining 12 slices bacon, pressing the bacon around the sides of the wells. Gently fold the corners of each slice of bread together and place the bread into the tin. Press the bread against the sides to make a well. Bake for 15 minutes. Remove muffin tin from oven, place a slice of bacon in each piece of bread and break an egg on top. Sprinkle over about 1 teaspoon grated parmesan cheese and season with salt and pepper. Bake until eggs are set, about 13-15 minutes. To finish, top one row of toast cups with a dollop of pesto and a sprinkle of parmesan cheese. Top another row with roasted red pepper and a pinch chili flakes. Top the third row with reserved 4 strips bacon, roughly chopped, and a sprinkle of chives. Equipment: Baking sheet. 12-cup muffin tin.
Spray crock pot with non-stick spray. Add ingredidents and mix lightly. Cover with lid and cook on low for 3 hours. DO NOT OPEN LID while cooking. Stir gently and serve.
yield: Makes 4 servings. active time: 10 minute. total time: 25 minute. Better than anything you can get at your local takeout joint, this way of making the Chinese classic can be done in record time. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook eggs, stirring, until just cooked through. Transfer scrambled eggs to a plate. Add remaining 3 tablespoons oil to skillet and heat until hot but not smoking, then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes. Stir together soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a small bowl. Add to coleslaw mixture along with scallions and eggs and cook, stirring, 2 minutes. Remove from heat. Immediately put tortillas between 2 dampened paper towels on a microwave-safe plate and microwave on high power until tortillas are hot, about 1 minute. To assemble, spread hoisin on each tortilla and top with mu shu mixture, shredded chicken and scallions, then roll up.
Combine the chopped herbs. In a medium bowl use a fork to loosely combine the eggs and cream. Stir in cream cheese, the herbs, and a little salt and pepper. Eggs do not have to be completely uniform. In a 10-inch heavy non-stick skillet melt the butter over medium heat. Add the eggs and stir with a spatula for a few seconds. Lower heat to medium low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. Eggs can be served almost wet, moist yet approaching firm (my preference), or quite firm. Serving suggestion: Serve hot, maybe with a salad of tart greens and orange sections for contrast.
Melt margrine in 2 quart sausepan over medium heat. Mix in in flour Stir in 1 cup almond milk Heat to bubbling. Slowly mix in cheeses, stiring and heating until fully melted and bubbling again. Heat oven to 350 Add spiral pasta to 1-2 quart cassarole dish Pour and mix cheese sause into pasta compleatly. Heat through in oven 5-10 minutes.
Preheat oven to 350. Combine all ingredients in a large bowl and mix well. Pour into a greased 9"x5" loaf pan. Bake for one hour at 350.
1. If desired, coarsely chop peaches. In medium bowl, gently mix all ingredients. Serve with Tortilla chips for dipping or as sauce for chicken, fish or meat.
In a medium saucepan, cover eggs with cold water and heat to boiling; boil one minute, turn off heat, cover saucepan, and let sit 15 minutes. Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop out yolks and place in a bowl; set whites on serving platter. Using the side of a knife or a mortar and pestle, smash garlic with salt to form a paste. Combine garlic paste with yolks, smashing both with a fork. Add mayonnaise, tomato paste, vinegar, pepper, and paprika and mash with form until smooth. Taste and adjust seasonings, if desired. Spoon yolk mixture back into whites and dust with additional paprika.
Heat oil in heavy based saucepan. add red onion, ginger and chilli. fry gently 4-5 mins till soft. add blackberries and cook 4 mins, stirring now and then. add sugar and vinegar and mix well. bring to boil and simmer for 25-20 mins until thickened. spoon into hot sterilised jars when still hot. Cover with wax paper discs and cool. once cool seal and store until needed. NOTE I have made this with the addition of 3 tbsp Port or Brandy and it was none the worse for it!
If using fresh spinach, rinse but do not drain. Cook, covered in a large saucepan over medium heat in the water clinging to the leaves, till wilted, about 4-5 minutes, stirring a few times. Transfer the spinach to a colander and drain, when cool enough to handle, squeeze out the excess moisture. finely chop the spinach. (if using frozen, thaw and press out excess moisture). Heat 2 T of the olive oil in a large skillet over low heat. Add the garlic, pine nuts, raisins and ham, if using, and cook till the pine nuts and garlic are golden, 3-5 minutes. Add the chopped spinach and cook for about 1 minute, stirring to distribute all the ingredients evenly. Season the spinach with salt and pepper to taste, transfer it to a bowl and set aside. Melt the butter with the remaining 1 T olive oil in a heavy, medium sized saucepan over medium low heat. Whisk in the flour and cook, whisking for about 2 minutes. Add the milk in a steady stream, and bring to a boil over high heat, whisking constantly. Reduce the heat to low and simmer, whisking occasionally, till the sauce thickens, about 2 minutes. Stir in the nutmeg and season with salt and pepper to taste. Set about 1/2 cup of the spinach mixture aside. To finish off the filling, stir 2/3 cup of the sauce into the remaining spinach, set the rest of the sauce aside. Preheat oven to 400°F; lightly butter a 12x9 gratin dish or shallow ceramic baking dish. Bring 5-6 quarts water to a boil over high heat. Place a large bowl of ice water next to the pot. Working in two batches, boil the sheets of pasta, stirring to separate them, till al dente - about 2 minutes for fresh pasta and about 6 minutes for no boil lasagna noodles. Using tongs, transfer the noodles to the ice water to stop the cooking. Lift the noodles from the water, shaking off excess and lay them flat on a dry linen towel. Repeat with the remaining pasta, bringing the water back to a rolling boil before adding the second batch. Pat the pasta dry with paper towels before filling it. Place about 1/4 cup of the spinach filling close to one end of a noodle (if using lasagna, use the long end), shaping it into a compact log. Starting with a long end, roll up the noodle, then cut it in half crosswise. Place the filled noodles seam side down in the prepared dish. Repeat with remaining noodles and filling. The filled noodles should fit snugly in a single layer. Stir the reserved 1/2 cup of spinach and any of the filling you may have left over into the served sauce and spread evenly over the cannelloni. Sprinkle the cheese evenly on top. Bake till the cannelloni are hot and the top is browned and bubbly, about 25 minutes. If you'd like the top more browned, pass the dish under the broiler for a few minutes. Let cool for a few minutes then serve straight from the baking dish.
Pre heat oven to 150&deg;C. Chop your peppers and feta into thin strips. Chop your onion and mushrooms into small pieces. Precook your mushrooms and onions until caramelised. Once cooked, start to stuff your squid tubes. Start with onion/mushroom at the bottom, then add the strips of pepper and feta in variations so the flavour is constant. Once plump, place on baking tray ready for the oven. Sprinkle your squid with a bit of sea salt and pepper. Bake in the oven for 25 minutes. Flip over after 12 minutes. While your squid is baking, cook your honey and mustard together in a small saucepan until a nice thin sauce consistency is formed. Remove your squid from the oven, serve hot or cold with a light dashing of the honey mustard sauce.
mix oatmeal and milk together let sit 15 minutes. add to meat with egg and onion powder and chili powder. in casserole mix limas with onions. place carrots make 8 2 inch balls place among limas. pour over tomatoes cover with foil bake 350 for 1 1/4 hours.
Melt butter. Fry shallot and hot dog coins until lightly browned. Add pepper. Pour in eggs that have been scrambled. If you want cheese in it, add it here. Stir until cooked.
Take one bunch of broccoli (2-3 crowns depending on the size) and cut into florets. Steam until half cooked. Meanwhile, take the flank steak (or you can use rib eye) and slice it into thin slices against the grain. This is easier to do if the meat is half frozen. Next, heat a nonstick frying pan over high heat. When the pan is hot, add 2-3 Table. vegetable oil. After 10 seconds, add the meat, garlic powder, and 2 Tablespoons of the oyster sauce. Stir-fry just until most of the pink is gone from the meat. Add the half cooked broccoli, 3 Tablespoons oyster sauce and a dash of salt. You might feel the need to add a little more oyster sauce according to your tastes. Only cook the broccoli another minute or two as you want it to still be slightly crisp. Turn off the heat and sprinkle with the sesame seed oil.
Combine the cooked noodles and spinach, set aside. In lg skillet, brown beef with onion and pepper; drain. Add tomato sauce and seasonings. Mix cottage cheese with parmesan. In 9x13 baking pan, layer noodles, cottage cheese and sauce. Repeat layers. Top with nozzarella. Bake at 375* for 35 minutes, or until cheese is bubbly.
Spread about 1 1/2 teaspoons honey mustard onto 1 side of 16 bread slices. Place 1 lettuce leaf over mustard on 8 bread slices; layer lettuce with 1/8 ham and 1/2 slice Swiss cheese. Top Swiss cheese with 1 slice bread, mustard-side down. Spread about 1 teaspoon ranch dressing over top. Layer with 1/8 turkey, 1 slice tomato, 1 slice bacon, 1 slice American cheese and 1 lettuce leaf. Spread each remaining bread slice with about 1 teaspoon ranch dressing. Place 1 slice bread onto each sandwich, dressing-side down. Skewer sandwiches with large wooden picks.
In a medium mixing bowl combine cream and sugar then beat until stiff with an electric mixer. Fold in dates and bananas. Place in 6 serving dishes, then sprinkle with cinnamon. Chill for 30 minutes; then serve.
Set oven to 350 degrees. grease a 13 x 9-inch baking dish. Place the Velveeta cheese into a microwave-safe bowl. Microwave until the cheese has melted, then add in sour cream, mayonnaise, thawed hash browns, yellow onion and green onions; mix until well combined. Season with black pepper and salt. Transfer to prepared baking dish. Sprinkle with bacon bits. Bake for about 45-50 minutes or until hot and bubbly.
Rehydrate the dried chiles which will take about 30 minutes and puree. Whisk the chile puree, the lime juice and cumin together. Rub the mixture on the meat, cover and let it marinate for at least 2 hours, or overnight if you can. Bring to room temperature and cook on a medium hot grill to desired doneness.
Preheat oven to 425° F. Combine the rhubarb, sugar, flour, lemon and salt. Turn into unbaked pie shell. Bake for 30 minutes. Combine topping ingredients; mix with hands until large crumbs form sprinkle crumbs on top. Bake for 15 minutes more or until crumbs are brown and pie is bubbly. Cool on rack. NOTE: Rhubarb is tart. Depending on your taste, you might want to add more sugar.
In a large pot,soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two. After soaking, or the next day, drain the beans and cover them with fresh water. Bring the beans to a boil over medium-high heat. Reduce the heat. You want the beans to simmer gently for most of the cooking process. Cover the pot and simmer the beans for an hour. Add more water, if needed, to keep the beans covered. Taste the beans after an hour and see if they are tender. If they are, then you can add the vegetables now; if not, let them cook another 30 minutes and try again. When the beans are perfectly tender add the vegetable oil, chopped vegetables and seasonings. Taste and add salt if you think it needs it. Put the lid back on and simmer the soup for another 30 minutes, or until the carrots are tender. The soup will be rich and dark with vibrant colors from the vegetables peeking through. When everything is tender, it's ready to serve.
Position oven rack in the middle of the oven and preheat to 400°F Grease a 6-slot muffin pan with non-stick vegetable spray. In a small saucepan, melt the butter. Add the onions and garlic and cook until soft. In a small mixing bowl, whisk together the milk and eggs. Whisk in the butter mixture. In a separate bowl, whisk together the cornmeal, flour, baking powder, soda, salt, sugar and xanthan gum. Stir in the liquid mixture and stir to combine. Fold in bell pepper, jalapeno, corn and cilantro. Divide the batter evenly among the muffins slots and bake for 20 minutes or until set.
In a small bowl, stir together the 1/2 cup mint, coriander, garlic, paprika, cumin, black pepper, cayenne pepper, salt, lemon juice, and olive oil. Rub the mixture into the chops, coating evenly, and place in a non-aluminum container. Cover and marinate at cool room temperature for 2 hours or up to overnight in the refrigerator. Prepare a fire in a grill. If the chops are refrigerated, bring to room temperature. Place the chops on an oiled grill rack and grill, turning once, for 4 minutes per side for medium-rare, or until done to your liking. Transfer to a warmed platter or individual plates and sprinkle with mint, if using. Serve immediately.
Make three incisions in the top of each chicken breast. Place the chicken in the marinade, evenly coat, leave for at least one hour or overnight. Place under a preheated grill and cook for 15-20 minutes until beginning to char and completely cooked through. Slice each breast, lay on a bed of cooked rice with diced red pepper and chopped coriander stirred through.
Brown together beef, onion and garlic. When meat is cooked and onions are translucent, stir in flour until well distributed. Allow flour to brown slightly. Add remaining ingredients. Bring to a boil, then reduce heat and cover. Simmer 15 minutes or until rice is cooked.
Preheat oven to 400 degrees. Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt. Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes). To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.