HumbleIntelligence/food-ner-1-Million huggingface dataset:
PREP: defrost spinach in microwave; cut tomatoes into large chunks; cut artichoke quarters in half. Spread pesto on crust. Toss a thin coat of shredded cheese over the pesto. Then begin to layer vegetables. First spread spinach evenly. Then top with artichokes, followed by diced tomatoes. Sprinkle a thicker layer of cheese on top of the vegetables (the cheese will hold it together). Drop small balls of goat cheese, sprinkle pine nuts, and finally add some shredded fresh basil to the top of the pizza. Bake according to pizza crust instructions. (usually 10 minutes). It's always a huge hit- and addictively delicious!
In a large skillet, melt butter and 1 tblspn sugar over medium heat. Add the noodles, sesame seeds and almonds. (Discard seasoning pack from noodles or save for some other use.) Cook and stir for 6-8 minutes or until browned; set aside. In a large salad bowl, toss the romaine and onions. In a jar with a tight fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over romaine mixture; top with noodle mixture.Toss to coat.
In a large saucepan brown ground beef, onion and garlic. Stir in juice, mushroom, tomato paste, and seasonings. Simmer 30 min, stirring occasionally (I put a splatter shield over my pan so that it will not make as big of a mess). Pre-heat oven to 350. In a 9x13 pan, layer half of each uncooked noodles, meatsauce, cheeses. Repeat layers. Cover with foil. Bake 30 minute Remove foil, bake for 15 more minute Let stand 15 min before serving.
Cook the pasta according to the packet instructions, drain, place in a bowl and leave to cool. Add the peppers and beans to the pasta and stir to combine. Mix together all the remaining ingredients and pour over the pasta salad. Toss well, divide between four serving bowls and serve.
Thaw phyllo according to the instructions on the package. Melt the butter in a skillet and saute the garlic for a few minutes, then add the spinach and cook until the spinach is dry. Mix together the rest of the ingredients, except the phyllo and melted butter, folding in the garlic/spinach mix. Cut the phyllo lengthwise into 2 strips, stack and cover with some plastic wrap or a lightly dampened dish towel. For each pastry roll, take 2 strips from the stack and lay them out one on top of the other. Brush the top strip with melted butter. Place about 4 tablespoons of filling at the bottom of the strip. Fold the bottom edge of the phyllo over the filling. Fold the left edge of the phyllo strip over about 1/2 inch and brush with butter. Repeat with the right edge. Now roll up the pastry, egg roll style, stopping halfway through to brush the top with butter, then continue rolling pastry to the end. Place the roll seam side down on a greased baking sheet, brushing the top of the pastry with more butter. The recipe can be made to this point in the morning to be baked and completed that evening. Bake in a preheated 350°F oven until golden brown, about 30 minutes.
Heat a medium saucepan and add the curry paste. Cook, while stirring, for 1 minute or until fragrant. Add the lentils, bay leaves, onion, and sweet potato, ginger and chicken stock. Bring to the boil and reduce the heat to low. Or until the sweet potato is cooked. Season with salt and black pepper. Place the cooked rice on 4 serving plates, spoon over the curry and scatter with coriander leaves.
Heat skillet and saute ham. Set aside. Toss with 1 tbs flour. Add butter and onions. Cook until softened. Add 2 tbs flour, stir well. Add milk, broth, and wine. Whisk until combined and allow to thicken, about 6 minutes. Add parsley and ham. Cook an additional 5 minutes. Add salt and pepper to taste. Serve over hot biscuits.
Cube the bread - about 1cm or 1/2 inch - no need to remove crust. In large bowl stir bread together with nuts and fruit then tip into greased ovenproof dish (mine was about 7"x11"x2"). Heat the milk, stir in sugar, vanilla, nutmeg and eggs. Pour milk mixture over bread mixture and press down the bread so all gets moist. Sprinkle sugar over the top. Cook in moderate/hot oven for 20-30 minutes (until knife blade comes out clean). Flash under hot grill to caramelise the sugar if you wish. Serve warm with pouring cream.
Cook pasta according to package directions (adding salt and oil to water); drain and set aside. Grate mozzarella cheese and set aside. In a bowl, mix together all remaining ingredients. Pour alfredo cheese mixture over chicken and mix thoroughly. (if making the night before, store bowl with alfredo/chicken mixture, another separate bowl with pasta and another bowl with mozzarella in the refrigerator = total of 3 bowls). Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13" casserole dish. Mix alfredo/chicken mixture with pasta and distribute evenly. Place in a prepared casserole dish. Sprinkle evenly with mozzarella cheese over the top of chicken mixture. Place in preheated oven for 45 - 60 minutes or until bubbly and golden over the top.
Place cubed steaks in crock pot and set on "Low". Mix together cream of mushroom soup, dry onion soup and water in bowl and pour over top of cubed steaks. Cook for 8-10 hours. Steaks will be so tender, they may fall apart when you take them out.
Cut eggplant in 3mm (1/8in) thick. Heat about 1/2 the oil in shallow pan, add a single layer of eggplant, cook over medium heat until eggplant is a light golden brown turn and brown other side. Remove from pan and place on absorbent paper to drain. Repeat with remaining eggplant. Add minced steak to pan, cook until browned. Add onion and garlic cook for a few moments. Add undrained tomatoes, oregano, tomato paste, season with salt& pepper. Simmer uncovered for about 20-30min or until liquid is reduced by about half. While minced steak in cooking, add spaghetti to a large saucepan of salted boiling water, cook until tender about 15min- when cooked drain spaghetti. Microwave Peas for 2 minutes. Mix together minced steak mixture with spaghetti, peas and grated cheeses using two forks- combine well. Grease a 23cm (9in) round cake tin (I used a springform round cake tin), sprinkle evenly with 1/2 the breadcrumbs Place large slices of eggplant in cente of tin, arrange overlapping slices over the base until covered and then continue up the sides of the tin. Use spoonfuls of the filling to support the slices as you work around the side of the tin. Spoon remaining filling into cake tin, pack down well. Arrange the remaining slices of eggplant, overlapping each slice to cover the top of the filling completely. Sprinkle with remaining breadcrumbs. Bake uncovered in a mderate over 25-30 minutes. Stand for 5 minutes turn onto a serving plate and sprinkle with chopped parsley.
Drain and rinse the black beans, reserving 1/4 cup of the liquid from the can. Put the beans, peppers, cilantro, madeira, bean water, and 1/4 cup of water into a small pot. Bring to a boil and simmer merrily, uncovered, until the liquid has reduced and is a little gooey, 10 minutes or so. The result should be beans in a flavorful sauce, not dry beans or soupy beans. Season to taste.
Bring sugar and syrup to a boil. Remove from fire and stir in peanut butter and vanilla. Pour over corn flakes. Drop by spoonfuls onto wax paper.
Combine yeast, water, and milk; stir well. Mix with, potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, cloves, and raisins. Beat in flour by cups. Knead 5 minutes. Let rise 1 1/2 hours. Punch down and divide in half 5 times, for 32 pieces of dough. Fold the corners in to make balls. Snip a cross onto the top of each ball. Let rise for 40 minutes. Brush with egg yolk and water. Bake 20 minutes at 375. While the buns are baking, combine milk, sugar, and vanilla to make icing. When buns are cool, drizzle icing over cross.
Place mango, banana, milk, OJ and Coco Lopez in the blender and blend until smooth. Add ice and chop to fine consistency. Serve!
Preheat oven to 350°F. Grease a 8x8 or other casserole dish. Wash, peel, core and thinly slice apples. Layer in dish and sprinkle with almonds. Peel banana and break into pieces into a medium bowl. Add eggs, vanilla, cinnamon, and cream and beat well. Pour over the apple slices. Bake 30 minutes. Serve hot, this is great served with a couple of scoops of vanilla ice cream. Enjoy.
Prepare tortellini according to package directions. Rinse under cold water. Thread 1 tomato half, I cheese all, another tomato half, and 1 tortellini onto each skewer. Place skewers in a 13 X 9 inch baking dish. Whisk together vinegar and salt. Gradually add oil in a slow, steady stream, whisking constantly until smooth. Stir in basil and ground pepper to taste. Pour vinaigrette over skewers, turning to coat. Cover and chill 2 hours. Transfer skewers to a serving platter, sprinkle with salt and pepper to taste. Discard any remaining vinaigrette.
Cook and stir beef and onion in a large skillet, drain. Remove from heat and stir in 1 1/2°C of the cheese, sour cream, salt and pepper. Dip tortillas in sauce then add meat mixture and roll and place in pan. When done pour reset of sauce and cheese on top. Then bake for about 20 minute.
Cook macaroni acc to pkg directions. Drain in colander and rinse with cold water. Combine all remaining ingredients in lg bowl. Add cooked macaroni. Toss to coat well. Chill.
Place cabbage/carrot mixture in a large bowl. Dump the dressing ingredients over the top of the slaw veggies. Mix Well Cover and refrigerate for at least 4 hours.
Melt the butter with the oil over low heat in a heavy bottom pot. Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring. Add the tomatoes and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 60 minutes. Season with oregano, salt, and pepper. Add basil. Stir in the cream or half & half, simmer for another 30 minutes. Garnish with fresh basil before serving. Note: When tomatoes are in-season use fresh tomatoes, blanch for 8 minutes and process with food processor. In the winter, use a San Marzano-type canned tomato, drain half of the liquid and process in food processor.
Melt chocolate in microwave 3 minutes; stirring after each minute. Stir until smooth. Dip pretzels into chocolate and lay on wax paper. Sprinkle with candy sprinkles while they are still wet. Allow to cool completely at room temperature.
In a deep bowl, mix olive oil, shallots, garlic, tarragon and mustard. Salt and pepper to taste. Place the chicken breasts in this mixture, coating well. Chill for 4 hours. Drain the chicken, reserving the marinade. Quickly fry the chicken in a deep non-stick pan for 4 minutes on each side. Transfer the chicken to a large serving platter. Add the marinade to the pan, bring to a boil and sprinkle with the flour. Add the chicken stock, apples and walnuts. Gently simmer for 5 minutes. Return the chicken to the pan with the sauce in it. Add the heavy cream and cook for 2 minutes. Mix the salad ingredients together and place a small amount on each plate. Top each plate with a chicken breast and a spoonful of the sauce. Serve immediately.
Combine all the ingredients in a blender. Cover the blender and process until all fruit are well blended and mixture is creamy and smooth. Serve the smoothie in chilled glasses. For the garnish, sprinkle the vanilla sugar on the 12 mango chunks. Then garnish each glass with three chunks of mango on a stick with a side sprig of mint.
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes). Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels. Beat butter and next 3 ingredients at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined. Stir in cranberries and pecans. Shape dough into 4 (12-inch-long) logs; wrap each log in plastic wrap. Chill 8 hours to 3 days. Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 13 to 15 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes).
Preheat an oven to 350 degrees F. Place each chicken breast half between two sheets of waxed paper. Using a meat mallet or the dull side of a cleaver blade, press down and then push out from the center of each breast half, flattening it out evenly. Do not overpound or the breasts will break apart. To make the stuffing: soak the bread in the stock until it is softened, two to three minutes. Meanwhile, in a skillet melt the butter over medium heat. Add the green onions and sautee, until softened but not browned, about three minutes. Place the green onions in a mixing bowl. Squeeze the excess stock from the bread; discard the stock. Add the bread to the bowl, along with the sage, parsley, and salt and pepper to taste and mix well. Taste for seasoning. Place a slice of ham on each of the flattened chicken breast halves. Divide the bread stuffing between the two breasts, spreading it over the ham. Roll up each breast from a narrow end; the opposite end should remain uncovered and slightly overlap the roll. Tuck in any stuffing that may have leaked out of the ends; the ham slice will prevent stuffing from leaking out of the center of the chicken roll. Using cotton kitchen string, tie the rolls closed in the same fashion that a roast is laced. Toothpicks can be used to fasten the ends securely. Melt the butter with the olive oil in a skillet over medium heat. Meanwhile, dredge the chicken rolls in the flour and set aside. When the skillet is hot enough to make the chicken rolls sizzle, add them. Brown on all sides for no longer than five minutes. Prolonged sauteing will toughen the delicate breast meat. To turn the rolls, gently slide a spatula under them to prevent rupturing. Transfer the sauteed breast rolls to a casserole just large enough to accommodate them, but with enough room to keep them from touching. Set the skillet aside for later deglazing. Pour the stock over the breasts, cover tightly, and place in the preheated oven. Bake until the breasts are just cooked through but still juicy, 20 to 25 minutes (it took me 40 minutes for the chicken to be fully cooked). Remove from the oven, and transfer the rolls to a cutting board, reserving the liquid in the casserole. Remove the string and toothpicks and let stand for five to ten minutes. Meanwhile, heat the pan drippings that remain in the skillet in which the breasts were sauteed. Add 1/2 cup of the stock from the casserole and bring to a simmer, using a wooden spoon to dislodge any bits stuck to the pan bottom. Add the wine and continue to simmer to evaporate the alcohol. Taste for salt. Cut each of the stuffed breasts crosswise into five or six slices and arrange on a serving platter. Pour the hot pan juices over them.
In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl (draining some of the liquid that accumulates while refrigerated). Serve with tortilla chips.
Method Rinse the mung beans thoroughly and drain. Place the onion, mung beans, turmeric, cumin and vegetable stock cube in a saucepan with 750ml water and bring to the boil. Simmer for 30 minutes. Add the carrot, celery, squash and tamari and simmer for 10 minutes. Serve with brown rice and sprinkled with coriander leaves. To turn this into a soup for the next day, add more water, extra fresh herbs of your choice, some more stock and blend until smooth. Fabulous.
Peel ginger and slice into 1/4" thick pieces. In the slowcooker pour water, corn syrup and 2 cups of sugar-heat on high until sugar is dissolved. Add ginger bits, stir well, and reduce heat to low. Simmer in slowcooker for 24 hours. Syrup should be golden brown at this point. Cool, then strain. Reserve syrup for use as desired. Toss ginger in white granulated sugar until well coated, store in an airtight container.
Coat 4 ramekins or a 9-inch-square baking pan with cooking spray. Toss asparagus in oil in bowl, and season with salt and pepper, if desired. Place ramekins in oven, and preheat oven to 425°F. Meanwhile, place shallots and garlic in bowl of food processor, and process until finely minced. Add goat cheese, and process until creamy; then add eggs and egg whites, and puree until smooth. Season with salt and pepper, if desired. Pour egg mixture over asparagus in ramekins once oven is preheated, stirring to evenly distribute vegetables. Bake 15 minutes, or until tops are light brown and tester inserted in centers comes out clean. Garnish with asparagus tips.
in a 3-quart saucepan, saute the squash, carrots, celery, onion, and ginger in the olive oil until tender. Add the vegetable broth and bring to a boil, reduce heat to low, cover and simmer for 40 minute stirring occasionally. Puree soup in a blender or food processor. Reheat on stove if necessary. Add salt to taste.
Cut tips off wings. Cut remaining pieces in half. Combine remaining ingredients in sauce pan. Bring to a boil, stirring constantly. Cool. Put chicken in large disposable roaster. Pour sauce over chicken. Refrigerate & marinate for several hours. Bake at 400 for 1 hour, turning pieces every 20 minutes. When in a hurry skip marinating time - still turns out great.
Cut rolls into 1/2 inch cubes. Pour butter into a 9x13-inch baking pan. Layer pie filling over butter. Layer roll cubes over the pie filling. Combine sweetened condensed milk, cinnamon, nutmeg and vanilla and blend well. Pour mixture over roll cubes and push cubes down with a fork to absorb moisture. Bake at 375°F 30-35 minutes or until deep golden brown and bubbly. Cool for a few minutes and serve warm with maple syrup if desired.
Preheat oven to 350°F Line the bottom and sides of a 9"x5" loaf pan with waxed paper and grease. Break the egg into a bowl and beat lightly. Stir in the apple sauce, butter or margarine, brown sugar and granulated sugar. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Fold the dry ingredients into the applesauce mixture in three batches. Stir in the currants or raisins and chopped pecans. Pour into the prepared pan and bake for about 1 hour, or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before transferring to a wire rack to cool. (Note: in my oven, it took only about 45 minutes to finish).
Heat oven to 375°F, oven rack in center of oven. Grease a heavy cookie sheet (use a veggie oil). Combine salt (if using) and flour in a bowl. Cream Butter sugar and 2 tsp of cardamom until fluffy. Add flour and beat at low speed. Stir in 1/2 cup almonds. Combine powdered sugar and remaining cardamom. Roll dough into 1 Tbsp balls one at a time. Roll each in the powdered sugar mixture, coat well. Place on cookie sheet and with the bottom of a small glass, dipped in the sugar, press the cookie to 1/2" thickness. Press a couple of almond slices into each cookie (use more if you like). Have cookies at least a 1/2" apart. Bake about 14 minutes or until they are light brown. Cool on a rack. Put in airtight container. You can freeze and they will keep at least a couple of months.
Preheat oven to 375 degrees. In a medium bowl, combine flour, baking powder, nutmeg, cloves, ginger and cinnamon. Cream together cream cheese and butter. Add vanilla and mix well. Add in sugar, then flour mixture. Roll cookies into a ball and place on GREASED cookie sheet. Bake for 10-12 minutes or until edges become golden brown. Enjoy!
Separate dough bisquits. Flatten into 5in. circles. Press each into the bottom and up the sides of a greased muffin cup, set aside. In a skillet, brown ground beef; drain. In a small bowl mix ketchup, brown sugar, vinegar and chili powder. Stir until smooth. Add to meat and mix well. Divide the meat mixture among bisquit lined muffin cups using about 1/4 cup for each. Sprinkle with cheese. Bake at 375* for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from pan and serving.
Mix together all the stuff up to the TOPPING. Then put it in a greased 9 by 13 inch pan and crumble the cake mix and pecans on top of it. Pour melted butter over it all. Bake it at 350 degrees for 50 to 60 minutes. When cool! Make frosting and smear on top and sprinkle some more pecans. Refrigerate until serving time.
Place broth, chicken, carrots, zucchini, and celery in a pot and bring to a boil over medium heat. Simmer for about 5 minutes, until the veggies begin to soften. Add noodles and cook for an additional 10 minutes. Ladle into a large mug (that you can hold and sip in bed!) and serve with saltine crackers. Feel better!
Melt butter in heavy-bottom pan over low heat. Add shallots and cook, stirring frequently, for 5 minutes or until softened. Add potatoes and cook, stirring for 2 minutes. Sprinkle in four and cook, stirring constantly, for 1 minute. Remove from heat and stir in the wine. Return to heat and stir in the milk. Bring to a boil, stirring constantly, then reduce heat to a simmer. Stir in corn, cheese, chopped sage, and cream and heat through gently until cheese has just melted. Ladle into bowls. Add croutons if desired and garnish with sage.
Preheat the oven to 400°F Grease and flour 18 muffin cups (or line with paper muffin cups). In a medium bowl, cream together the butter and sugar until soft and fluffy. Beat in the egg. Re-sift the flour with the baking powder, baking soda and salt. Stir into the butter mixture, scraping down the sides of the bowl thoroughly. By hand stir in the yogurt, cranberries, walnuts and vanilla until just combined --- do not overmix. Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Bake 12 to 15 minutes, until muffins are set and lightly browned on top.
Preheat oven to 375°. Cream together; butter and sugar. Beat in eggs, vanilla and salt. Stir in remaining ingredients. Drop by tablespoons onto parchment-lined baking sheet. Bake for 8-10 minutes or until golden.
With a food processor with the grater attachment, grate the carrots, swede and onions. Put everything except the bay leaves and water into a large pan and heat, stirring, until the meat is browned. Add a teaspoon of salt, a sprinkle of black pepper, the bay leaves and enough water to stop it sticking to the pan (depends on how much water is in the beef). Simmer for 45 minutes, checking occasionally that it is not sticking, and topping up with water if necessary. Taste and adjust seasoning as required.
Parboil the potatoes and eggs the day before making the salad place into the refrigerator overnight. Cube the potatoes and eggs and place into a mixing bowl add in the rest of the ingredients and combine and adjust to taste and place the mixture into plastic container and into the refrigerator for 2 hours before serving.
In a large bowl sift together flour and salt. Cut in the butter until mixture resembles cornmeal. In a small bowl mix the egg and sour cream together. Add this to the flour mixture and work it in quickly until dough forms a ball. Divide in half, wrap in plastic and chill for 1 hour.
Preheat oven to 350 degrees. Beat shortening and sugar together. Add eggs and melted chocolate; beat well. Stir in flour and baking powder; dough will be sticky. Refrigerate dough until well-chilled. Form dough into small balls, then roll each ball in powdered sugar before placing on a baking sheet. Bake 11 minutes at 350 degrees; they should be soft and moist.
In 4 quart nonstick saucepan or dutch oven. cook bacon until crisp. drain on paper towel. crumble bacon.set aside. remove and discard drippings from saucepan. in same sauce pan, cook sausagecasings removed, over medium-high heat 6 to 8 minute stirring frequently until no longer pink. set aside. in same saucepan, mix potatoes, onion, garlic, italian seasoning, salt, pepper, pepper flakes, water adn broth. heat to boiling. reducce heat to low, cook uncovered about 10 min, stirring occasionally. stir in bacon, sausage, kale and beans. cook 10 to 15 min, stirring occassionally, until potatoes and kale are tender. stir in half and half. cook just until heated.