HumbleIntelligence/food-ner-1-Million huggingface dataset:
Squeeze the roasted garlic from skins and mash with a fork in a small bowl. Heat about 3 tablespoons olive oil in a skillet over medium heat. Cook sausage meat, stirring and breaking up with a fork until browned (about 4-5 minutes). Add in sliced fresh garlic, onion, dried basil and jalapeno or crushed red pepper flakes and cook, stirring until onions are soft (about 2 minutes). Stir in tomatoes with juice, drained beans, roasted garlic puree, stock and wine; simmer uncovered, stirring occasionally for about 25-30 minutes or until slightly thickened and reduced by almost half (could take longer or shorter that 30 minutes until the liquid is reduced). Toss the pasta with the cooked sausage mixture, fresh chopped parsley, Parmesan cheese (and salt to taste) in a large bowl, or until well combined. Sprinkle with more Parmesan cheese.
Preheat oven to 375. Spray a 9 x 13 baking dish with Pam. Cook pasta per package directions. Drain and set aside in large bowl. Cut chicken into bite-sized pieces and sprinkle with salt & pepper. In a Dutch oven, melt 2 Tbs. butter and 1 Tbs. olive oil over medium/high heat. Saute chicken until light golden. Remove from pan and place in bowl with pasta. Add another Tbs. of butter/olive oil to pan and saute onions and mushrooms until lightly golden; 10-15 minutes. Reduce heat to medium/low. Add garlic, thyme, 1/2 of the Italian seasoning, and 1/2 of the poultry seasoning. Lightly saute another 2 minutes - don't burn garlic. Deglaze with sherry and reduce until no longer liquidy. Pour over chicken & pasta in bowl. Melt 3 more Tbs. of butter and remaining olive oil. Add flour and stir constantly for 2 minutes. Whisk in half-and-half, broth, nutmeg, and remaining salt & pepper. Bring to a boil and simmer until thickened; ~5 minutes. Stir in the peas, parsley, and chicken/mushroom/pasta mixture. Mix well. Pour into 9 x 13 pan. In a small bowl, combine breadcrumbs, Parmesan, and remaining Italian & poultry seasonings. Sprinkle on top of casserole. Dot top with remaining butter. Bake, uncovered, for ~30 minutes, until golden brown and deeeelicious!
Cook the macaroni per directions until tender. Saute the zucchini, squash, onion, and pepper in the oil until tender. in a sauce pan on medium heat add the milk and margarine and heat until margarine is melted. Cube the Velveeta and add to sauce pan. Stir with wisk until you have cheese sauce. Add the macaroni and the sauteed vegetables to your baking dish. Mix in the cheese sauce. Mix the bread crumbs and the parm and then top the dish with it. Bake at 350 for 30 to 45 minutes.
Combine the first 8 ingredients; mix well. Grease a metal ring mold well and pour ketchup in the bottom. Fill mold with meat mixture and bake at 350F for an hour. When finished, unmold and fill center with your vegetable of choice.
Boil about a quart of water and add salt liberally. Once the water comes to a rolling boil, add the spinach and reduce heat to medium . Cook for 8 minutes, then drain and set aside. Chop when cooled. In a medium saucepan, add 1 tablespoon butter or ghee. Sautee shallots and garlic until soft, about 5 minutes. Add the spinach and cook for two minutes or until the juices release. Then add the spices and the rest of the butter and stir, allowing about 30 seconds to a minute for them to begin releasing their flavor into the mixture. Add the cream and raise the heat, continuing to stir. Reduce the liquid to half so the mixture has a creamy rather than soupy consistency. Allow to cool, pour into bowls and sprinkle with the cheese. Then enjoy. Or just throw it in the trash or see if your dog will eat it.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot and garlic. Cook, stirring frequently, until onion is translucent, about 6 minutes. Add ground beef to skillet. Cook, breaking up clumps with a wooden spoon, until browned, about 4 minutes. Stir in tomatoes and puree, salt, red pepper flakes and basil; bring to a boil. Reduce heat and simmer 5 minutes for flavors to blend and for sauce to thicken slightly; spoon sauce over spaghetti. Yields about 1/2 cup of spaghetti and 2/3 cup of sauce per serving. (Note: Refrigerate extra sauce for up to 3 days or freeze for up to 2 months.).
Combine flour, oat bran, sugar, cocoa, milk powder and baking soda in a large bowl; mix well. Stir in the chocolate syrup, egg whites and vanilla extract. Fold in nuts if desired. Cover an 8"x8" pan with non-stick cooking spray. Spread batter in pan evenly and bake a 325 degrees for 23 minutes or just until edges are firm and the middle is almost set. Cool to room temperature. Cut into 16 2" squares.
Bechemel Sauce: In a saucepan melt the butter and flour. Mix well and allow it to take a golden colour, then remove from heat and cool one minute. Bring milk to a boil and add to flour & butter mixture, mixing well to prevent lumps. Bring to boil and cook for 10 minutes, stirring often. Remove from heat and add shredded Asiago cheese. Cannelloni: Cook the pasta sheets in salted water, cool them in icy water and dry with towel. Lay the pasta sheets out evenly. On each sheet spread bechemel, then lay a slice of prosciutto, asiago and place 3 green and one white asparagus at one end, allowing the asparagus to stick out evenly at each end. Roll tightly starting at end with the asparagus to create a log and cut in three even pieces. In a baking dish with a pre-buttered bottom, stand the cannelloni upright and nestle the rolls together. Spread any left-over bechemel on top. Bake at 350°F for 25-30 minutes. Sauce: Simmer carrots in vegetable stock for about 10 minutes, season to taste and set aside to cool. Puree the stock and carrots in the blender, then strain to remove any larger pieces. Set aside. Saute the leeks in the butter and oil, season to taste. Once soft, add carrot stock and simmer a minute. Place some of the sauce in the bottom of each of the four bowls. Place the cannelloni in the centre, nestled against each other. Sprinkle olive oil and grated cheese on top and serve. Each guest should get 6 pieces.
Place the tea bag(s) in an iced tea jar or large pitcher. Pour the boiling water over the tea bag and let steep for at least 5 minutes. While tea steeps, muddle the limes and the sugar in a medium bowl, until the sugar dissolves and the lime releases its juice. After steeping, remove tea bags from the jar. Carefully add the lime/sugar mixture using a large spoon. Stir well to combine. Add the pomegranate juice and chill for at least 1 hour. Just before serving, add the rum and stir to incorporate. Serve over ice.
Preheat oven to 350 degrees. To prepare brownies. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, and the next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk. Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla extract. Add this mixture to the flour mixture,stir to combine. Scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray. Bake at 350 degrees for 19 minutes, or until a wooden pick inserted comes out with moist crumbs clinging. Cool in pan on a wire rack. TO PREPARE TOPPING: Melt 1/4 cup butter in a saucepan over medium heat. Add brown sugar, 1 1/2 tablespoons milk, and cook 2 minutes. Remove from heat, and add vanilla and powdered sugar, and stir with a whisk until smooth. Spread mixture evenly over cooled brownies,let stand 20 minutes, or until set. Combine remaining 2 tablespoons milk, and chocolate in a microwave-safe bowl, and microvave on high for 45 seconds, or until melted, stirring after 20 seconds. Stir just until smooth, and drizzle over caramel. Sprinkle with sea salt, let stand until set, and cut into 20 squares.
In a bowl combine flour, baking powder and soda, and nutmeg. Set aside. In a large bowl beat butter and sugar till fluffy. Add egg and beat well. To the butter/sugar/egg mixture, stir in half of egg nog. Then stir in half of flour mixture. Stir in remaining eggnog and then flour mixture. It will be very stiff. Cover and chill at least 2 hours. To make them quickly, drop them by small spoonfuls on a baking sheet. To make them in the traditional manner: Working with 1/3 of dough at time (keep the rest of the dough chilled), separate dough into 1-inch balls and roll between floured hands into a pencil-like shape, about as long as your hand. On a baking sheet loop one end over the other to form an oval with two ends overlapping (to look like the Christian fish). Bake at 350 for 8-12 minutes before edges brown. They won't look done, but they are. Sprinkle with nutmeg and powdered sugar.
In a small bowl combine first 5 ingredients (butter - onion powder). Core cabbage, cutting out a good size cavity and then place the seasoned butter in the cavity. Wrap cabbage with heavy duty aluminum foil. Place cabbage, cored end up, on top rack of grill, close lid and smoke until soft (2-4 hours). Unwrap cabbage and discard any blackened leaves and then cut the cabbage into wedges.
Preheat oven to 350°F Grease and flour an 8x8" square baking pan. Bring stout to a boil in a large saucepan. Off heat, stir in baking soda; it will foam up. When foam subsides, add molasses and both sugars; stir until dissolved. In a large bowl, whisk together flour, ground ginger, baking powder, salt, cinnamon and pepper. Whisk eggs, oil and grated ginger into stout mixture. Whisk wet mixture into flour mixture in thirds, mixing thoroughly after each addition. Pour batter into pan and bake 35-45 min, until a toothpick inserted in the middle comes out clean. Cool cake in pan on wire rack for 1 1/2 hours. Cut into squares.
Trim fat from pork chops, coat in flour (I season with salt and pepper) and brown pork Layer pork chops in crock pot. Cover with sliced onions and celery. Pour soup over. Cook on low 5-6 hours. Can serve pork chops separately, but they are usually so tender that they fall apart into large pieces. We cook additional rice and serve the chops and sauce over it. Is a great combination between a stew, soup and meat!
Pastry for double crust pie-------------. Combine flour, lard and salt with a pastry blender or fork until balls are the size of a large pea. Add cold water by the spoonful and blend until the bowl starts to clean itself as you work the dough. Then it is ready for rolling. Preheat oven to 450°F. Combine sliced apples with sugar, flour, cinnamon, nutmeg and lemon rind. Line pie plate with unbaked pie crust, trim pastry, crimp to edge of pie plate. Fill pie crust with apple mixture and dot with softened butter. Brush crust edge with water and place pie crust top on top of pie, crimp to the bottom crust. Make some slits in the top crust for steam to escape. Bake for 10 minutes. Turn oven down to 350°F and bake for 45 minutes longer.
Saute onion with vegetable oil cooking spray. When softened, combine all other ingredients. Cook until heated through. Serve immediately.
Measuring carefully, place all ingredients, in the order listed, into your bread machine pan. Program your machine to the basic cycle and desired crust setting (medium is recommended), and 1-1/2 pound loaf size. Press start. When complete, remove the bread pan from the bread machine and let cool for 15 minutes. Use a spatula to separate the top edges of the crust from attaching to the bread pan. Remove the bread loaf from the pan and let cool for an additional 15 minutes before serving. Serving Suggestions:You can serve the bread with a delicious homemade herb butter. To make, combine 1/2 cup softened butter and 1 tablespoon of your favorite chopped fresh herbs in a small bowl.
Combine cream cheese and avocados, mix well. Add red onion, garlic powder, garlic salt, lemon and pepper. Mix together. You can add or subtract the garlic powder and garlic salt to your liking. I personally think it needs needs a little more salt but you can decide for yourself.
Heat the sugar and the water slowly until all the sugar is melted, stirring occasionally. Let this mixture cool. Add the lemon juice, almond extract, and vanilla extract. For every cup of this mixture, put 2 quarts of ginger ale in the punch bowl and add crushed ice.
Season scallops with salt, pepper and paprika. Place olive oil in a large skillet over high heat. Place scallops in skillet. Sear them two-three minutes per side, until caramelized (browned). Place scallops on platter, and cover loosely with foil. Sprinkle scallions over scallops and serve.
Preheat oven to 450 degrees Fahrenheit. Put potatoes, oil and soup mix in a plastic bag; close and shake until potatoes are coated. Put coated potatoes in a 13x9 inch pan; bake uncovered for 40 minutes until potatoes are golden brown.
Let the roast sit for about 1 hour to to come to room temperature. Preheat oven to 350°F. In a bowl, combine flour, onion, garlic, parsley, thyme and some pepper. Rub roast with salt, then rub on the flour mix. Place in a roasting pan and bake for about 1 1/2 hour or more till the inner temperature reaches 130°-140°F for medium rare. Let rest covered with foil for about 30 minutes before carving.
Wash sweet potatoes and wrap in foil. Place on grill over indirect heat (opposite side as the hot coals). Turn over after 1/2 hour. Bake for 1-1/4 hrs or until fork tender. Caramel Sauce: Place the rest of the ingredients in a skillet over med. heat, stirring constantly so it won't burn. Cook until it reaches a med. caramel color. Remove from heat and spoon over your baked sweet potatoes.
Combine 3 tablespoons of the cajun spice and 1 tablespoon of the salt in a small bowl. Rub the shrimp with this mixture. Place the shrimp in a plastic baggie and refrigerate while you make the sauce. In a saucepan set over medium-high heat, melt the butter. Add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned. Add the beer, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the pepper, rosemary and 2 teaspoons salt. Stir to mix. Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick. Remove from the heat, uncover, and cool to room temperature. Remove and discard the lemon slices and bay leaves. Pour 1 1/2 cups of the sauce over the shrimp. Toss to coat well. Cover and refrigerate the shrimp for 1 to 2 hours. Cover and refrigerate the remaining sauce separately and save for dipping. Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat. While the grill is heating, reheat the remaining sauce making sure that it doesn't burn. Remove the shrimp from the pan and discard the marinade. Grill the shrimp for 2 to 3 minutes per side, until the shells are pink. Don't overcook or they will get tough. Serve with the warm sauce for dipping.
DOUGH: Combine 2 cups of the flour, sugar, salt, and yeast in an electric mixing bowl and mix well. In a saucepan, heat to 118 degrees the milk, water, and butter. Add to the flour mixture and beat at low speed till moistened; then at medium speed for about 3 minutes. By hand, stir in the remaining flour, 1/2 cup at a time. Knead till smooth and elastic--about 5 minutes. Place in a greased bowl and cover with wrap. Rise about 45-60 minutes till doubled. Grease a round 12" pan. FILLING: In a small bowl mix the sugar, brown sugar, and cinnamon together. In another dish put the melted butter. ARRANGEMENT ON PAN: Punch dough down. Pinch off about 1 1/2" to 2" piece of dough and form into a strip. Dip each piece in the butter and then in the sugar mixture. Place the first piece in the center of pan, curling it a little bit like the center of a flower. Repeat with remaining strips all around the center piece. Rise till double. Bake in 350 degree oven for about 20-25 minutes; cool to lukewarm. Being careful not to break the flower, transfer to large platter. Drizzle frosting over all. When you serve it, you just pick the petals off and eat them.
Take a Tim Tam out of the package and bite off a diagonal piece from each end to make your "straw.". Put one end of the cookie into your coffee, (or milk, or hot chocolate, or port wine, or -- ) and suck up the liquid into the cookie. If your drink is hot the cookie will begin to soften and become gooey. Now is the time to: SLAM it into your mouth before it falls apart in your beverage! Grab a napkin, you will need it! Enjoy!
Combine sugar and water and heat until sugar dissolved and allow to cool. Combine all juices with the cooled water/sugar mixture. Pour into mold for punch or into ice cube trays and freeze. For punch for large crowds, pour entire bottle of 7-up over mold. For individual glasses, place frozen cubes into glass and fill with 7-up.
In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. (I nuked the diced potatoes for six minutes before putting them in the pot.) Drain and reserve liquid. . Saute ham in separate pan, if using. Add mushrooms after ham has started to crisp. Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. (I melted the butter in a measuring cup and added an equal amount of flour.) Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, ham & mushrooms (drain if watery), corn, remaining broth, Instant Chicken, parmesan, whipped cream cheese, and pepper. Heat through and serve. Don't be afraid to play around with the ingredients and add more or less to taste. The cream cheese is sweet, so the parmesan & dry mustard balance it.
Cook the ground turkey and turkey sausage together in a skillet. Put it into a food processor and pulse a few times. In a large bowl mix together ricotta, 1 cup of mozzerella, 1/4 c parmesan, parsley, garlic , basil, oregano, spinach, and salt to taste. Stir in the meat. Boil the manicotti in batches of 6, until al dente ( about 6 minutes). Cool slightly. Spoon 1/2 c of marinara on the bottom of a 13x9 pan. Fill each manicotti, and arrange side by side in pan. Top with remaining marinara, mozzerella , and parmesan cheese. Lightly drizzle olive oil over the top. Bake at 350 degrees for 35 minutes.
In cast iron skillet, stir together the oil and flour until smooth. This is called roux. Cook roux over medium heat; stirring constantly until mixture turns a dark brown. Be careful, because unstirred roux will burn easily. When roux is ready, remove from heat and set aside. Using a large pot or dutch oven, combine chicken broth and tomatoes over medium high heat. Slowly add the cooked roux, stirring constantly until combined and thickened. Add onions, green pepper, celery, garlic, bay leaves and thyme. Bring to boil then reduce heat and simmer, covered, for about 30 minutes. Cut fish into bite size pieces and sprinkle with Creole seasoning. Add fish pieces to courtbouillon; they should be immersed in the liquid. Cover and slow simmer about 15 minutes or until fish is done and flakes easily. Serve Catfish Courtbouillon over rice in a bowl.
Microwave chocolate at HIGH 1 1/2 minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside. Beat yolks and 1/4 cup sugar at high speed with an electric mixer until thick and pale. Put aside. Bring whipping cream, half-and-half, remaining 1/2 cup sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve. With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return to saucepan. Cook over medium heat, stirring constantly, 6 - 8 minutes or until mixture thickens and coats a wooden spoon. Remove from heat. Stir in chocolate mixture, cover and chill 2 hours. Transfer the mixture into an ice cream machine and churn until frozen, 15-30 minutes, according to the manufacturer's instructions. Transfer to plastic container and place in the freezer for an hour before serving.
You'll need:  8 1/2-by-11-inch Photo Paper.  Clear printable paper.  Glue Stick.  Modge Podge.  Small brush.  Scissors.  Exacto Knife or Razor Blade.  Straight Edge or Ruler. On a cutting board, cut out the heart-shaped macaron pattern using the exacto knife. Write out the 'to and from' section on the box now if you want to ensure your handwriting looks nice. Cut out a small section of transparent film and - using the Modge Podge and a small brush - gently glue it to the white side of the front. Once the box shape is cut-out perfectly, use the straight edge and the back of your blade to score your package where the folds will take place. Once done, refold everything being careful not to dent any of the flat surfaces. Use the glue stick to seal the side seam and glue wings on the top and bottom flaps. The better your pre-folds are, the easier your package will come together.
For the dough: Combine flour & butter in a large bowl. Using a pastry blender or a fork, mix until the butter is evenly distributed among the flour. Dissolve the salt & sugar in the water & stir into the flour mix. On a lightly floured surface, lightly knead dough until it forms a ball, adding more water or flour if needed. Cover the bowl with lid or plastic wrap & refrigerate 1 hour. Roll dough out on a floured surface about 1/8 inch thick. With a circle cookie cutter, cut out a 4-inch circle. Continue until you have used all of the dough. For filling: Put parsley, ham, breadcrumbs, cheese, sour cream, egg & pepper into a large bowl. Mix well. Put dough circles on a greased pan. Put 2 Tbsp. of filling in center of each circle. Fold dough circles in half, press & seal with a fork. For egg wash: beat egg & add about 1 Tbsp water. Brush egg wash on top of each empanada. Bake at 375 degrees for 20 - 25 minutes, or until golden brown.
Mix powdered sugar, peanut butter, butter, and vanilla together and chill for one hour. Melt chocolate chips and wax in double boiler. After filling has chilled, form into golf ball sized balls and drop into chocolate. Remove with a fork or toothpick and place on wax paper. Store in refrigerator. Enjoy!
Grease a 1.5Litre/6 cup capacity microwave safe bowl. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well between additions. Beat in the golden syrup and essence. Stir in fruit, pie apples, sifted flour and spices, bread crumbs and sherry. Spoon mixture into the prepared bowl. Cook, uncovered, on Low 30% for about 35 minutes or until cooked when tested. Stand for 15 before serving.
Prepare yellow cupcakes as directed on box. In the meantime, prepare the vanilla custard filling by combining the instant pudding mix the half and half in a medium bowl. In a stand mixer using the whip attachment, combine cream, vanilla and powdered sugar and whip at medium speed until soft peaks form. Gently fold in the pudding mixture to the whipped cream until it is fully incorporated and smooth. Place filling into a pastry bag fitted with a #21 (or standard star) tip. When the cupcakes have cooled, place the tip of the pastry bag inside each cupcake and pipe in filling, being careful not to overfill. When all the cupcakes have been filled, prepare your ganache. Combine the heavy cream and corn syrup in a medium saucepan over medium heat and bring to a simmer. Remove from the heat and add the chocolate; cover and let stand for 8 minutes. (If the chocolate has not completely melted, return the saucepan to low heat and stir constantly until melted.) Stir in the vanilla extract very gently until smooth. Cool the glaze until tepid so that a spoonful drizzled back into the pan mounds slightly. (You can refrigerate the glaze to speed up this process, stirring every few minutes to ensure even cooling.). Dip the tops of the cupcakes in the ganache. Place glazed cupcakes on a cooling rack to dry. Be sure to place wax paper or cookie sheet under rack as the ganache will drip.
Combine all ingredients in blender. Cover and blend until smooth. Pour into 2 small glasses. Serve immediately.
Combine egg through vanilla in a mixing bowl. Combine white flour through nutmeg in a medium bowl and add to liquid mixture. Stir zucchini and chocolate chips into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.