HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat slow cooker with cooking spray. Place bell peppers, onion and garlic on bottom. Arrange sausage over vegetables. Combine marinara sauce and wine, pour over all. Cover and cook 8 hrs on low heat or 4 hrs on high.
Assemble sandwich using all ingredients except oil. Brush oil on bread or spray with butter. Cook until sandwich is crisp on the outside and cheese has melted.
Preheat oven to 350 degrees F. Spray 2 Qt casserole with cooking spray: set aside. Sprinkle chops with salt and pepper and then dredge in flour, shaking off excess. Heat oil 1 minute in large heavy skillet over moderately high heat. Add chops and brown 3-5 minutes on each side. Transfer chops to casserole. Top each with green pepper ring, then onion slice, then mound of par-boiled rice, dividing full amount equally. Pour tomatoes into casserole around chops so as not to disturb the rice. Cover snugly with foil and bake until chops show no signs of pink in center, about 1 hour, and serve. Note: Drain rice well after it's par-boiled. Also, if casserole seems dry at halftime, add a little water.
Preheat the oven to 325°F. *Prepare an 8" or 9" cake pan lining it with parchment paper (or grease the pan). Cream the butter and the 1/2 cup of sugar. Add the egg yolks and vanilla, mixing well. In a seperate bowl, mix together the flour, salt and baking powder. Blend the dry ingredients and milk alternately into the butter mixture. Pour the batter into the prepared pan and set aside. With clean beaters, whip the egg whites, adding the 1 cup of sugar a little at a time, until stiff peaks form. Spoon the egg whites over the top of the unbaked batter and sprinkle with walnuts (whole or pieces). Bake at 325F about 40 minutes or until cake tests done (cooking time will depend on your oven and pan size). *Using the parchment paper will allow you to easily lift the torte from the pan to test for doneness by piercing through the bottom of the cake with a toothpick. Cool the torte completely. Whip the cream and sweeten to taste. *You can substitute the cream with Cool Whip (or other) to lessen the calories and fat. Top off the torte with the whipped cream just before serving, adding whole (or cut) strawberries as your final layer. This torte should be made and enjoyed on the same day as the cream will soften the crispy meringue layer - still good but not the same!
Preheat oven to 350°. To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside. To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
In a large saucepan, saute brown rice, carrots, onions, and mushrooms in 2 tablespoons oil (you can use a tablespoon more oil if desired) for 10 minutes, or until the brown rice is golden in colour. Add the wild rice, broth, thyme and rosemary; bring to a boil; reduce heat, cover, and simmer for 25 minutes. Stir in long-grain white rice, cover, and simmer for 25 mins, or until the liquid is absorbed, and the wild rice is tender. Remove from heat, stir in apricots or cranberries (or a combination of both), green onions, salt and pepper. Cover, and let stand for 4 minutes. Sprinkle with pecans just before serving. *Note* you may add more broth or water, and simmer a little longer if needed. Delicious!
In a large soup pot, heat the vegetable oil. Add the onions and garlic and saute until lightly browned, 8 to 10 minutes. Add all of the remaining ingredients, cover, and bring to a boil. Lower the heat and simmer for 50 minutes, until all of the vegetables are very soft. Strain the stock through a sieve or colander. Use stock right away, or refrigerate it in a sealed container up to 4 days, or freeze it for up to 6 months.
For Cake: Mix everything but chocolate chips with mixer for about 4 minutes. Fold in chocolate chips. Pour into greased Bundt pan. Bake at 350 for 55 minutes. For Sauce/Topping: Bring sugar, water and butter to a boil, boil for one minute. Remove from heat and stir in Kahlua. Pour 2/3 of sauce over cake BEFORE removing from Bundt pan. Turn out cake and slowly pour remaining sauce over top of cake (slow enough for it to soak into cake).
Brown hamburger in skillet, once browned drain excess grease. Add the 2 packets of the Lipton Beef & Onion soup mix and the 2 1/2 cups of water to the hamburger in skillet. Season with Mrs Dash and garlic powder, then add the egg noodles, bring to a boil, then simmer for 10 minutes for the noodles to cook and thicken the sauce. Stir frequently to prevent sticking. Season with salt & pepper to taste.
Heat oil in a - preferably non-stick - pan and saute the onion, red bell pepper, carrot and celery until they begin to soften; add the sambal oelek and oregano and chicken pieces and cook, stirring regularly, so that the chicken and vegetables are well-coated with the sambal oelek and oregano, for about five minutes until the surfaces of the chicken pieces are well sealed. Add the stock, tomatoes, beans, balsamic vinegar and seasonings; simmer covered for 20-25 minutes, stirring now and again, adding more stock if necessary; stir in the coriander. Garnish with the sour cream and grated cheese.
Chop meat and vegetables. Season and brown meat in a coated large pot along with the garlic and half of the chopped onion. Add beef stock, Chili Powder,Salt, Pepper, and Paprika and bring to a boil. Reduce heat and simmer for 30 minutes, this will allow the meat to absorb the flavor of the spices. Stir as needed. Stir in peppers, remaining onion, celery, and mushrooms. Simmer for another 30 minutes, stirring as needed, to allow the vegetables to absorb the flavor of the spices. Add stewed tomatoes, green onions and cilantro and stir. Slow cook for 2-4 hours, stiring as needed. If you need more liquid, just add more beef stock.
Cook rice, chill. Heat 1/2 of oil, add eggs and scramble slightly. Remove from heat. Add rest of oil, fry onions and chicken. Add rice, stir to coat. Stir in eggs and remaining ingredients. Heat through.
As you cook throughout the week, freeze vegetable, herb and fruit scraps in a large ziplock bag, omitting any bad or mouldy spots. Make sure to include your garlic peels and onion skins. Some example scraps: broccoli and cauliflower stalks, carrot, beet and sweet potato peels, parsley and cilantro stems, apple and pear peel. Heat oven to 400°F. Toss the frozen vegetable, herb and fruit scraps with the olive oil, until gently coated. Place the scraps on a foil-lined baking sheet and roast for about 20 minutes, turning them at least once halfway. Place the roasted scraps in a large pot, scraping all the roasted brown pieces into the pot as well. Cover with water. A good rule of thumb is 1 cup of water per cup of scraps for a very flavourful stock; you can always dilute it to taste when using in a recipe. Bring to a boil. Once boiling, reduce heat to a simmer. Loosely cover (with the lid cracked). Simmer for at least an 1 hour; the flavour will deepen the longer it cooks. Using a fine mesh strainer, remove the scraps from the broth, pressing down on solids to extract as much liquid as possible. Discard the solids. Use immediately to make soup, or freeze in small portions for easy use in day to day cooking.
Mix tuna, apples and walnuts with a fork in a medium bowl. Add mustard and mayonnaise to taste (amounts are suggestions). Shake in curry powder and mix.
Place all ingredients in crock pot except for shrimp. Gently stir until well combined and vegetables are covered in cooking liquid. Cover and cook on low 6 to 9 hours until veggies are tender. Turn heat to high and add shrimp pushing them under the liquid. Cover and cook for an additional 15 minutes or until shrimp are cooked through. Garnish with cilantro.
Heat olive oil in saucepan. Add garlic and saute for 2 minutes. Add the vegetables, undrained tomatoes, basil, sugar, and seasonings. Bring to a boil, reduce heat to low, cover, and let simmer for about 30 to 40 minutes. Serve!
Cook the rice before you make the pork, as it should be served and eaten immediately. Slice the pork into thin strips, about a quarter inch thick. Toss them in a bowl with the cornstarch until they are thoroughly coated. Allow to cool to room temperature. In a pan with sides, heat the fry oil on high heat until very hot. In batches, fry the pork until cooked thoroughly, and place on a plate with a couple paper towels to blot. In a sauce pan, heat some of the fry oil (about three teapoons), and add the garlic, gochujung paste, chilis, and cumin. Add a good crack of black pepper along with a pinch of salt as well. Stir well and allow to fry for a minute or two until everything is nice and hot and mixed. Add the pork and sesame seeds and toss in the pan, cooking for another minute or two, and stirring carefully yet continuously. Place in a bowl and top with scallions if you'd like them. Serve while still hot and enjoy!
Preheat the oven to 350. Spray a pan large enough to hold the chops in a single layer with non-stick spray. Season the pork steaks or chops with salt& pepper. Arrange them in single layer in the prepared pan. Cover (aluminum foil is fine) and bake for 30 minutes. Remove the chops from the pan and pour off the fat. Place the apples in the pan and top with the baked chops. Combine the water, brown sugar, worcestershire sauce and lemon juice, and pour over the pork and apples. Bake uncovered, basting occasionally, for 45 minutes or until pork is tender.
Preheat oven to 400 degrees. Grease 12 muffin cups. In food processor, combine the sugar, egg, sour cream, and oil. Pulse until well blended. In a separate bowl, combine flour, soda, and salt. Add to the food processor and pulse just to blend. Fold in fruit. Spoon mixture into the muffin cups, filling them 3/4 full. Bake for 20 minutes or until a tester inserted in the center comes out clean.
Place the cilantro, jalapenos, ginger, and 1 tablespoon of the oil in a food processor and pulse until combined. Heat the remaining oil in a large saucepan over medium heat. Add the onion and eggplant and cook until softened, about 5 minutes. Add the coconut milk, soy sauce, and 1/2 teaspoon of the salt. Bring to a simmer. Add the reserved cilantro mixture, the remaining salt, and the chicken. Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes. Serve over the rice.
Preheat oven to 350°. Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside. Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and vanilla, beating well. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake.
Preheat oven to 375 degrees Fahrenheit. In a large bowl sift flours, baking powder, soda, salt, and sugar. Melt 1 tablespoon coconut oil in a microwave or on a stove top in a small metal dish on low heat. In a small bowl combine egg white, milk, oil, and agave. Add wet mix to dry mix. Blend in bananas and nuts. Grease 2 mini muffin pans with leftover coconut oil. Add 1 heaping tablespoons batter to each cup (almost completely full). Bake at 375 for 20-25 minutes. When done, move to wire cooling rack. Let cool 3-5 minutes. Flip pan over and muffins should fall out. If not, scrape around edges with plastic knife. Serve hot with low-fat cream cheese and brown sugar or refrigerate for a quick healthy snack.
Into a large bowl, mash and press 1/4 cup raspberries through a fine-mesh sieve to extract all of the juices. Discard the seeds. Whisk in the vinegar, honey, oil, and a pinch each of salt and pepper. Divide the spinach, carrots, sunflower kernels, and remaining raspberries among 4 serving plates. Drizzle with the dressing.
Mix the lemon, olive oil, vinegar. Add the vegetables and shrimp. Serve with pita, sour dough, or french bread.
Heat a non stick pan over medium high heat. spread one side of each slice of bread with a tsp of mayo, coating it evenly. place one slice in the pan, mayo side down. arrange meat an cheese on the bread with the meat between the slices of cheese. place the other slice of bread on top with mayo side up. cover and cook to desired toasting level. Flip and repeat.
Preheat oven to 350°. Grease or line 12 muffin cups. Combine cinnamon and sugar for the topping in a small bowl and set aside. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, then beat in the vanilla. Into a separate bowl, sift both flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the flour mixture the to batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Gently fold in the blueberries. Spoon the batter into the muffin cups to about 1/2 full. Bake 15 to 20 minutes until the tops are golden brown and spring back when lightly touched, and wooden skewer comes out clean. Cool the muffins for 5 minutes in the pan, then turn out onto wrack. Dip the crowns of each muffin first into the cooled melted butter, then into the sugar-cinnamon mixture, then cool right-side up on a wire wrack.
In a soup pot over medium heat, add the oil and saute the onions for 5 minutes. Stir in the broth, sausage, black beans, tomatoes, corn and pumpkin and bring to a boil. Reduce heat to medium-low and stir in the milk, curry and cumin. Simmer for 10 minutes. Season to taste with cayenne, salt and sugar.
Preheat oven to 375 degrees Fahrenheit. Grease a 8x8 pan or a 2-quart casserole with non-stick spray. In a large bowl, mix the butter, sour cream, and egg. Stir in the cans of corn and the muffin mix. Pour the mixture into the pan and bake for one hour. If you want to use the cheese- we don't use it- add it after 45 minutes cooking time and stir it in well. The mixture will brown only slightly, but it should be set in the middle and slightly puffed.
Scrape the pan drippings into a glass measure. Let stand 5 minutes; then skim off and discard the fat. Combine the remaining pan drippings and the Madeira in the roasting pan; bring to a foil over medium-high heat. Cook, stirring occasionally, until reduced by one half, about 3 minutes. Meanwhile, in a small bowl, combine the broth and flour, beating with a whisk until blended. Stir the broth mixture into the roasting pan, whisking constanly, and cook until the gravy thickens slightly, about 3 minutes. Add the jelly, beating with the whisk until blended, and cook until thickened, about 5 minutes. Strain through a sieve into a saucepan or gravy boat and keep warm.
Combine all ingredients in a medium bowl; toss well. Serve as an accompanying side dish for summer meals.
Soak Chana for 8 to 10 hours. Wash under tap water. Keep it for boiling in a pressure cooker in 4 to 5 cups of water. Add salt, red pepper,onion,garlic,gingercriander powder and turmeric powder. Close lid and cook for 45 minutes after the pressure builds in the cooker. when chana is done then evaporate water. and add tomatoes and oil and stir almost 5 minc. now add 3-4 cup water and bring a boil. and leave it for 20 minutes. now cheeck the gravy and add coriander leaves and serve with rice or roties.
In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese. Layer onion, then tomato slices over cheese. Sprinkle basil over tomatoes. Beat together eggs with milk, salt and pepper. Slowly pour egg mixture over tomatoes. Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.
Mix all ingredients in a 10inch baking pan. Smooth the ingredients flat and place on the 1inch rack. On power level HI, cook for 15 minutes or until it turns brown and bubbly. Serve with your favorite cracker or bread.
Spread 1/4 cup apricot preserves onto the sheet of puff pastry. Sprinkle with 1/2 tsp ground mustard. layer with 1/4 lb turkey and 1/2 cup shredded Monteray Jack Cheese. roll up jelly roll style. Cut into 16 slices. Bake at 400 for 15 minutes.
Brown ground meat in the olive oil in the bottom of a large pot with the garlic and seasoning about 5-6 minutes. Add in the rest of the ingredients and simmer for 30 minutes-1 hour. Serve with a dollop of cream cheese or shredded chesse.
Brown hamburger meat and drain the fat off. Add the water, carrots, green beans, garlic, onion, tomato sauce, tomato paste, beef bouillon, salt, pepper, and sugar. Bring to a boil, then reduce the heat and cover for about 30 minutes stirring occasionally. Add the potatoes, cover and cook for 25-30 minutes or until potatoes are just tender. Note: Don't cook for to long or the potatoes will mush and make the stew to thick!
Preheat oven to 400* F. Place flour and salt in a bowl and whisk to combine. In a food processor, cream sugar and butter until smooth. Add vanilla and flour mixture and process in pulses until well mixed into a smooth dough. Form into 1-inch balls and place on an ungreased cookie sheet. Bake at 400* F for 10-12 minutes. Cookies should not get brown, so start checking on them after 8-9 minutes. Roll hot cookies in additional powdered sugar and cool. Dust with additional powdered sugar, if desired, while still warm.
Dissolve Dry Yeast in warm water. Add flour, sugar, salt to food processor(use a bread blade) and pulse a few times. Add yeast solution and covered with the flour. Start food processor and run for 90 seconds.Within 30 seconds add milk with the same speed. Stop machine and add butter and mix well by hand. Start machine again and run for 40 seconds. Make a big ball with dough, place in a bowl.Cover and let rise in a warm place(at 28C until doubled in size (about 40 to 50 minutes). Divide dough into 8 pieces and roll into balls. Covered and rest for 20 minutes. Shape each balls into balls again, place on a baking sheet and let rise for 20 to 25 minutes at 38C or until doubled. Please keep moisture during rising.I spray water in a place when let dough rise. Brush tops with milk and bake at 375 (or 180 to 200C) fot 13-16 minutes.
Preheat oven to 400 degrees F. Divide the shredded chicken, onions and 1 cup of the cheese equally into each tortilla. (This doesn't have to be exact or perfect here!). Roll them each tightly and place seam-side down into a greased (cooking spray) 9x13 baking dish. Prepare the sauce by combining soup, sour cream and green chilis (for a hotter recipe also add 1/4 cup finely chopped jalapenos). The sauce should be of a thick gravy-like consistency. You may need to add a little water to thin it out (I usually add about 1/2 a can of water to reconstitute the soup). Pour sauce over the rolled tortillas. Bake for about 20 minutes. Remove from oven and top with remaining cheese. Return to oven until the cheese melts. Ole!
Preheat the oven to 400°F Place the rice into a large saucepan with 1 cup of cold water. Bring to the boil over a high heat and leave to simmer for 20 minutes or until tender. Remove from the heat, season with sea salt to taste, and cover with the lid. Leave to stand for 10 minutes. Meanwhile, in a large shallow baking dish, place one lemon slice and one orange slice, just overlapping, next to each other. Repeat with the other two slices. Sit each salmon fillet on its own bed of citrus. Season each fillet with salt and pepper. In a small bowl mix the dill, sun-dried tomatoes and tomato oil together. Spoon the mixture over the top of the salmon fillets. Drizzle with the wine. Place the baking dish into the oven and cook for 8 - 10 minutes or until the salmon is opaque. Serve drizzled with the cooking juices and the prepared rice.
In a saucepan, combine graham cracker crumbs, sugars, butter & milk. Bring to a low boil, stirring constantly; cook and stir 5 minutes longer. Place single layer of crackers in a greased 13-in.x 9-in. dish; top with half of crumb mixture. Repeat layers. Top with remaining crackers. In a small saucepan, combine the butterscotch chips, chocolate chips and peanut butter. Cook on low and stir until smooth. Pour over crackers. Let stand until set.
Heat oil in a pot. Toss in onions and fry until golden. Add curry leaves and lemon grass and continue to saute until the onions are brownish in colour. Fold in all the remaining ingredients except cashewnuts. Cook on low heat for 12 minutes. Add half the fried cashewnuts and mix well. Garnish with the remaining cashewnuts and curry leaves. Serve hot. Enjoy!
In a pan, heat the olive oil over medium heat. When hot, add the onions. Saute until translucent and add the Italian sausage. Break apart the sausage with a spoon and stir occasionally. When the sausage is brown remove from heat. In a soup pan, combine the potatoes, chicken stock, and celery. Over medium-high heat, bring to a boil. Reduce heat to medium and simmer for 20 minutes, or until the potatoes are tender. Use a slotted spoon to transfer the cooked sausage and onions to the soup pot. Add the cream and cheddar cheese, stirring until all ingredients are combined and warm again. Serve with additional cheddar cheese and green onions sprinkled on top.
Sprinkle with salt and pepper and caraway seeds inside and out. Pour 1 cup water in a roasting pan. Put duck breast side down in 350° oven for 1 1/2 to 2 hours. Add more water as needed.
Place chicken in a large zip-top plastic bag. In a bowl, whisk together lime juice and zest, orange juice and zest, oil, oregano, garlic, jalapeno. Pour marinade into plastic bag over chicken and lay flat in a shallow dish. Refrigerate for at least 90 minutes or up to 4 hours, turning occasionally. Remove chicken from marinade and season with salt and pepper. Grill chicken until browned and internal temperature reaches 165 degrees F.
Pour sour mix, coconut rum, sweetened lime juice, cherry juice and grenadine over ice, and stir gently. Top up with 7-Up and serve garnished with a cherry.
Cut chicken strips into thirds. In a large casserole dish, combine pasta, chicken, spaghetti sauce, and half of the cheeses; mix well. Sprinkle remaining cheeses over top and then sprinkle with parsley. Bake at 350° for 35-40 minutes until hot and bubbly.
Blend the oil and both of the sugars into a large bowl. Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly. Pour the batter into a greased or oiled bread pan. (I used a canola oil spray that worked just fine. Now add two cups of water to your crockpot and place the pan into a crock pot. Cover the top of the crockpot with eight-ten paper towels. This is to trap condensation and keep the bread from becoming mushy. Place the crock pot lid on top of the crockpot (I tried to make sure the paper towels were trapped around the lid so they didn't slip) and bake on high 2 1/2 to 3 hours.