HumbleIntelligence/food-ner-1-Million huggingface dataset:
preheat oven to 350. combine everhting but tomato sauce. mix well. mld turkey mixture into a loaf pan. bake 45 minutes. remove from oven, pat dry with paper towels. warm tomato sauce in microwave 1 minute and then drizzle over loaf.
Stir chocolate syrup and chocolate-hazelnut spread together in a small saucepan over low heat until smooth and warm. Prep fruit and cake. Serve on a platter with fondue in middle. Sauce can be served warm or at room temperature. MAKE AHEAD TIP: The sauce will keep, covered, in the refrigerator for up to 3 weeks.
Preheat oven to 425°F Line a large baking sheet with parchment paper or butter lightly. In a measuring cup or bowl, whisk together milk, vinegar and chili powder; set aside. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in butter until mixture is crumbly. Stir in 1 cup of the cheese and corn (if using). Pour in Milk mixture; stir with fork just until a soft, sticky dough forms. Drop dough by large spoonfuls onto prepared baking sheet; sprinkle tops with remaining cheese. Bake for about 15 minutes or until golden brown and firm to the touch. Transfer to rack to cool slightly. Serve warm. COOKING TIP: Extra biscuits can be cooled, wrapped in plastic wrap and frozen in an airtight container for up to 1 month. Warm in a 350F oven for about 15 minutes before serving.
In a medium bowl combine heart of palm, onion, tomatoes and basil. In a small bowl whisk together vinegar, water, oil, salt, pepper and garlic. Pour this over the tomato mixture and toss. Refrigerate 1-4 hours before serving. Stir and serve.
Saute onions and garlic in olive oil over medium heat. Add the rest of the ingredients. Add meatballs if you wish at this point. Bring sauce to a boil. Simmer 2-3 hours to mix the flavors. NOTE: This can also be made by placing everything in your slow cooker and simmering all day. This is how I made it. I would recommend sauteing the onions and garlic first. A triple batch filled my BIG (6 qt, I think) crockpot. TO FREEZE: Let sauce cool to room temperature, then pour into a labeled freezer bag. Seal, trying to get rid of as much air as possible in the process, and freeze flat. You can freeze with meatballs in or without. TO REHEAT: Thaw overnight in the fridge, or in the microwave, or in a bowl of warm water (still sealed in the bag), or just dump in a crockpot or pot on the stove frozen and warm gently.
Melt margarine in a 9" pyrex pie plate in the microwave until melted (about 1 min.), stirring once or twice. Add graham cracker crumbs and sugar. Mix with a fork until blended. Use your hands to pat into place. Microwave on 50% power for 2 1/2 minutes and then on full power for 30 seconds. Cool and fill.
Combine the pie filling and lemon juice in an ungreased 1-1/2-qt. microwave-safe dish; set aside. In a small bowl, combine flour, brown sugar, cinnamon and allspice; cut in butter until mixture resembles coarse crumbs. Add walnuts. Sprinkle over filling. Microwave, uncovered, on high for 3-4 minutes or until bubbly. Serve warm with ice cream. Yield: 4 servings.
Have all ingredients at room temperature. Preheat oven to 350 degrees F. Grease a large bundt pan. Melt chocolate in a double boiler or microwave then set aside to cool. In a small bowl mix milk, brandy, vanilla extract, ginger and damiana extract. In a large bowl, cream the butter. Add the brown sugar to the butter and beat until fluffy. Beat the eggs, one at a time, into the butter mixture. When the chocolate has cooled to body temperature, mix it into the butter mixture. Alternately add the flour mixture and milk mixture to the butter mixture in small amounts at a time. Bake for 2 hours, or until done (knife test). Let the cake cool for 20 minutes, then remove from pan. Allow the cake to cool fully, then invert it into a bowl that is just large enough to hold it, but no larger. Pierce the cake bottom (now on top) in several (8-10) places with a skewer, being careful not to go all the way through. Pour about 1/5th of the amaretto over the cake. When it has all been absorbed, add another 1/5th of the amaretto. Continue until all of the amaretto has been absorbed by the cake. This will take at least several hours. Keep the bowl covered during this time. When all of the amaretto has been absorbed, gently invert the cake onto a plate. The cake is soaked with amaretto, thus every bump or brush will leave a scar, so treat it delicately. Dust the cake with cocoa powder until there is a layer of dry powder (the first applications will soak up moisture). Keep the cake covered until serving. It will get better if you wait 8-24 hours, but can be eaten immediately. This cake is very rich and intensely flavorful, so serve small slices. Also, you might want to let guests know that it contains a fair amount of alcohol.
Put first five ingredient in food processor and puree. Heat oil medium in saucepan and add next four ingredients cook on medium 3-5 minutes. Add puree to pan; cook 5 - 7 minutes. Add water, potatoes, and plantain. Boil, then reduce heat to simmer for 30 minutes. When potato and plantain are soft, scoop some out and mash in a separate bowl. Mix the mashed back into the pot to thicken the sauce. Simmer for 5 more minutes, then serve.
Drain and chill pears, peaches, pineapple chunks and cherries. Whip cranberry sauce and add to the fruit; let stand for several hours. For sauce, mix cream, mayonnaise, sugar, vanilla and lemon juice until creamy smooth.
Preheat oven to 450°F or grill to medium-high. Spray foil with nonstick spray. Center half of potatoes on each sheet of aluminum foil. Top with ham and asparagus. Spoon one-fourth of container of alfredo sauce over top of each servings; reserve remaining alfredo sauce for future use. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets. Bake 20 to 22 minutes on a cookie sheet in oven or grill 13 to 15 minutes in covered grill.
1. Turn the oven on to the temperature of 180 degrees. 2. Put about 14 to 16 muffin cases on an oven tray. 3. In a large bowl mix together all the dry ingredients: flour, sugar, baking powder, baking soda and chocolate chips. In another bowl mix well the milk with the eggs, the butter and the scoop of Nutella. Then add the wet mixture to the dry one and blend with a spoon until you get a lumpy batter. 4. Scoop the batter into the muffin cases and cook for about 15 to 20 minutes. 5. Take off the oven and allow to cool. 6. Apart prepare the chocolate icing, this is my way and it always work! 7. Put the chopped chocolate and the water into a bowl sitting over a pan of simmering water, allow to melt then take off the heat, let cool then add the icing sugar and stir carefully. 8. Spread the icing on the top of the muffins, then sprinkle the chopped hazelnuts on top of the icing and finally -- enjoy your creation!
Heat gas grill on medium or charcoal grill until coals are ash white. Combine all ingredients for desired seasoned butter in small bowl; mix well. Spread about 1 tablespoon seasoned butter evenly over each ear of corn. Wrap each ear of corn in double thickness heavy-duty aluminum foil; tightly seal top and sides. Place corn on grill directly over coals. Grill, turning every 5 minutes, until tender (20 to 25 minutes).
Place halves of acorn squash, cavity facing down, in a 9x13-inch baking pan with 1/2 inch of water. Bake 350 oven for 30 minutes or until squash is tender when center is pierced with a fork. While squash is baking, mix together the next 10 ingredients. Stuff the squash halves. Pour 1 tsp apple juice over each, sprinkle with coriander, and bake in 350 oven for approximately 25 to 30 minutes or until hot and light brown on top. Serves 4.
Combine egg and milk in a large bowl. Stir in bread crums, parsley, onion, garlic, salt, mint, and a dash of pepper. Add ground meat and mix well then shape into 1-inch meatballs. Brown meatballs in the shorteneing. Cover meatballs and cook over low heat for 15-20 minutes. Drain off fat. Transfer meatballs to serving dish. While meatballs are cooking make the lemon sauce. by melting the butter in a small saucepan. Blend in the flour , salt, and pepper. Add the milk and cook, stirring, until thick and bubbly. Cook 1-2 minutes longer. Stir in the chooped eggs, lemon peel, and lemon juice. Goes very well with a nice white rice.
Grate or thinly slice ginger root (no need to peel). Steep in boiled water for at least 3 hours (more if you can stand to wait that long). I like to use my french press coffee maker, but use what you have on hand. Pour strained liquid into 1 gallon pitcher, adding lemon juice and sweetener. Add enough cold water to make 1 gallon.
Melt butter in a skillet. Add the syrup and the juice and stir. Add ham, simmer, turning occasionally, until meat is tender and glaze is thick and syrupy (about 15 minutes). Serve immediately.
Set oven to 325 degrees. In a medium saucepan, combine butter, honey and brown sugar; cook, and stir over medium heat until mixture comes to a full boil. Stir in baking soda (the mixture will foam). In a large bowl, combine popcorn and nuts. Pour in the hot syrup; mix well to coat. Spread mixture evenly on a large buttered cookie sheet. Bake, until a deep golden brown (about 15 minutes), stirring every 5 minutes. Cool, and store in a tightly covered container for up to 4 days.
Cook pasta according to package instructions. While pasta cooks, rinse tomatoes and basil and pat dry. Cut tomatoes into large chunks. Place tomatoes in a blender/food processor, add basil, almonds, garlic, red pepper flakes, and salt. Blend for 1 minute or until smooth. While machine still running, add olive oil in a steady steam (it will emulsify the mixture into a thick pesto). Scrape pesto into a large bowl. Drop drained pasta onto pesto and toss quickly to coat. Sprinkle on cheese and toss again. Enjoy!
Place almond milk and chocolate chips in a microwave-safe bowl and heat about 1 minute depending on your microwave. Stir together until chocolate chips are dissolving in milk, you should now have a rich chocolate milk. If necessary, heat a bit a longer. Let the mixutre cool for a few minutes. Add chocolate mixture, tofu, and vanilla to a food processor or blender and process until pureed. This is important: taste the mixture to make sure you don't a have a tofu taste since all brands are different. If it's not chocolaty enough you can melt some more chocolate chips and add it but don't add any more milk or it won't set properly. Pour into 4-5 ramekins or small dishes. It will set better this way than if it's in one big bowl. Chill 2-3 hours and it's ready to eat!
Preheat oven to 350 degrees. Spray a slow cooker with cooking spray. Mix next 9 ingredients in a medium bowl until well blended. Place almonds in a ungreased shallow pan and toast in oven approximately 10 minutes, stirring occasionally, until lightly golden brown. Stir crab meat and toasted almonds into cheese mixture. Spoon into slow cooker. Cover and cook on low setting 1 hour or until cheese is melted. Serve with crackers. Dip will hold up to 3 hours.
Combine yeast and water, mix well and set aside. In a very large bowl, combine all dry ingredients. Mix well. Add Oil and Yeast mixture. Mix well with hands or in mixer with dough hook. Work dough til smooth. Let rise for about 45 minutes. Knead for 5-10 minute. Repeat previous step. Prepare baking pans. Spray or lighty oil. Makes 2 loaves or 12 large dinner rolls, or use dough to make 12 large cinnamon rolls. place prepared dough into appropriate pans and let raise 30-45 minutes before baking. Bake at 325 degrees for approximately 40 minutes or til done. Bread will be a medium brown. Brush with melted butter when done (optional).
Place mushrooms in a large bowl. Combine oil, vinegar, mustard, sugar and salt and pepper in a screw-top jar. Shake well to combine. Pour dressing over mushrooms and toss well to coat mushrooms in mixture. Cover and set aside for 30 minutes, stirring every 10 minutes. Just before serving add remaining ingredients and toss gently to combine.
Saute' all the veggies with the spices in the olive oil until the peppers have brightened and started to wilt, then add the cilantro and the tomato puree. When the puree begins to bubble, add 12 cups of water, and the beans and corn. Add the salsa of choice. Put in the lime juice after it has all boiled for 5 minutes. Season to taste with salt, pepper and ketchup. Serve if desired with grated cheddar cheese and corn chips. ENJOY!
Bring 4 quarts of salted water to a boil in a large saucepan. Remove any torn or discolored outer leaves from the spouts and then trim and cut out cores. Add sprouts to the boiling water and blanch for 3-5 minutes; drain and fince with cold water until cool enough to handle. Separate sprouts into leaves and blot dry with paper towels (they can be prepared one day ahead and placed in plastic bag in the fridge). In a skilled cook bacon over medium heat for 5-10 minutes or until crisp. Remove and drain on paper towels. Discard all but 1 tablespoon of the bacon drippings. Reduce heat to medium low and add sprout leaves, bacon pieces, thyme, salt and pepper. Saute for 2-5 minutes, tossing gently or until heated through.
Boil kielbasa for 20 minutes; slice kielbasa and set aside. In a saucepan, add whiskey, ketchup, and brown sugar; bring to a boil over low heat; cook until well combined. Transfer whiskey mixture and sliced kielbasa to a slow cooker; cook on LOW for 3-4 hours.
Follow the cooking directions on the box of Mac and Cheese. Preheat oven to 350 degrees F. Pour the cooked Mac and Cheese into a food processor. Add egg, the mix in the processor until it reaches a mushy consistency. Spray a donut pan with non-stick spray and fill each cavity with the Mac and Cheese mixture, be sure that each mold is full, all the way up to the top. Bake for 20 minutes; then allow the donuts to cool to room temperature. Heat fry oil to 350 degrees F in a fryer or deep skillet. Remove the donut from the pan and fry for approximately 2 minutes on each side, or until each side is lightly golden-brown. Drape several slices of proscuitto over a portion of each donut and garnish with 2 chive stems. Serve hot.
Beat the eggs with the milk and seasonings. Melt the butter in a skillet and scramble the eggs. Just before eggs are done, stir in the chopped petals. Pile the eggs on top of the buttered toast and serve right away. Top with cheese if desired.
Adjust rack to lower-middle position. Preheat oven to 375 degrees F. SAUCE. Heat olive oil over medium-high heat. When oil is shimmering, add chorizo and cook, stirring, until fat is rendered, about 3 minutes. Add bell peppers and serrano peppers, onion, and garlic. Continue cooking, stirring often, until vegetables soften, 5-7 minutes. Add chili powder, paprika, thyme, and bay leaves and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and basil. Season with salt and pepper to taste. Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes. Discard thyme and bay leaves. This can be covered and refrigerated up to 1 day in advance, but make sure sauce is warmed up before proceeding to EGGS AND CHEESE steps. EGGS AND CHEESE. Spray a 13x9-inch baking dish with cooking spray and spread pepper sauce evenly in the dish, leaving 6 indentations to cradle the eggs. Evenly top divots with ricotta and crack an egg on top of each one. Sprinkle cheddar and Parmesan cheeses on top. Season with salt and pepper to taste. Transfer to preheated 375-degrees-F oven to cook until eggs are just barely set and cheese is melted, about 15 minutes. Remove from oven and serve immediately with bread.
Cook pasta according to directions on box. Drain pasta and rinse with cold water. Stir seasoning mix, milk and mayonnaise in large bowl. Stir in pasta and remaining ingredients except lettuce. Serve on lettuce.
Preheat oven to 450 degrees. Small cube the chicken breast and season with salt and pepper. Saute in a skillet with a few dollops of hummus until cooked completely through. Spread a layer of hummus over the crust. Arrange spinach or bell peppers and chicken over the hummus. Top with shredded cheese. Bake for 10-15 minutes until crust is golden brown and cheese is melted.
Cake: Preheat oven to 350°F Grease two 8" round cake pans and line with waxed paper. Combine flour, baking powder, baking soda and salt. Cream shortening, sugar and eggs on high speed until light and fluffy. Add banana and vanilla. Add dry ingredients on low speed, alternating with buttermilk, mixing lightly after each addition. Stir in grated chocolate. Spread batter evenly in greased pans. Bake at 350F for 30-35 minutes. Cool 10 minutes, then remove from pans and cool completely on wire racks. Frosting:. Beat all ingredients together at high speed until smooth and light. Use just enough to make a spreading consistency. Frost cake layers. Decorate with chocolate curls.
Cut tops off peppers. Leave the seeds. Cut onion into manageable pieces. Dice Garlic. Run all vegetables through the shredding blade of your food processor. If you don't have a food processor, diced all vegetables into small pieces. Using the mixing blade of your food processor, pulse all vegetables together, then add can of tomatoes. Run for 30 seconds. Pour in salsa mix and lime juice. Blend for approximately 1 minute. Pour into serving bowl and enjoy!
Cut each pita bread in half, crosswise, to form a pocket. Wrap pitas in foil and warm in a 300 degree oven while preparing burgers. Make sauce by combining yogurt, cucumber, and lemon juice to serve as a sauce. Thoroughly combine remaining ingredients by gently kneading with your fingers. Shape into 8 1/2-inch thick, oval patties to accommodate the pita halves. Barbecue or broil, leaving them a little pink in the middle keeps the burgers from tasting dry. Let your diners fill each pita half with a burger and choices of sliced pickles, tomatoes, and red onion,then a dollop of sauce.
Oven: heat oven to 350°F. Line cookie sheet with parchment paper or foil. Place one pretzel for each pretzel treats desired on prepared sheet. Top each pretzel with one unwrapped rolo chewy caramel and milk chocolate. Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven; topped with either pecan half for additional pretzel. Cool completely before serving (if you can keep from eating them while their warm!). * note: the square grid type pretzels work as well as the traditional twisted shape. Microwave instructions: Line microwave safe plate with wax paper. Place up to six pretzels on plate and top each pretzel with 1 Unwrapped, ROLO Chewy caramel in milk chocolate. Microwave at MEDIUM (50 percent) 30 seconds or until caramel has soften slightly. If necessary, microwave at medium an additional 10 seconds.*. Carefully slide parchment paper and pretzels onto countertop each with either a pecan half for an additional pretzel. Cool completely.
Grease a 20cm cake tin. Dice onion and bacon. Grate carrots and zucchini and give them a bit of a squeeze to get rid of any excess liquid. Break eggs into a large bowl together with oil, cheese and flour and mix. Add carrot zucchini and onion and mix. Add bacon and stir thoroughly. Pour mixture into prepared pan. Garnish if you like with extra cheese and some mixed herbs. Bake in 180°C oven for 45 minutes or until golden and skewer comes out clean. Let cool slightly and serve with a salad.
Spray 12-inch skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with peppered seasoned salt. Cook beef in skillet over medium-high heat 5 to 6 minutes, turning once, until brown on both sides. Spray 5- to 6-quart slow cooker with cooking spray. Place beef in cooked (if necessary, cut beef in half to fit in cooker.) Mix stir-fry sauce, ketchup, vinegar and ginger in small bowl; pour over beef. Cover and cook on LOW heat setting 8 to 9 hours. Place beef on platter; cover to keep warm. Add stir-fry vegetables to mixture in cooker. Increase heat setting on HIGH. Cover and cook 15 to 20 minutes or until peppers are tender. Remove netting or string from beef, if needed. Serve pepper mixture with beef. SUCCESS HINT: Although it's tempting, avoid peeking in the slow cooker during cooking. Lifting the lid lets steam escape, and steam helps with the cooking. TIME-SAVER: Browning the meat adds flavor and helps seel in the juices, but if you're short on time, you can skip this step. SERVE-WITH: Serve this Asian-influenced roast on a bed of hot cooked rice or Asian noodles, along with steamed sugar snap peas. NOTE: This is also excellent with Snap Pea Stir-Fry Veggie Mix.
Melt honey very slowly in a pan, add almonds, sugar and swirl until the sugar is melted too. Let cool slightly. Add all other ingredients until the Kirsch and mix well. Add the flour and eventually the baking soda and work to a compact dough. Roll the dough out on two greased baking sheets approximately 5 mm thick. Store overnight. Preheat the oven at 180°C (heat and timing are basing it on convection oven). Prepare the glaze heating in a pot water and sugar until boiling point. Reduce the heat but let it boil slowly. Bake 15-20 minutes at 180°C (I need 18 minutes). In the meanwhile the glaze should be ready. It takes about 15 to 20 Minutes until it thickens, it's bound and crystals appear. Remove from the heat but keep on a slightly warm plate. When the dough is baked, remove pans to a rack and immediately cut in rectangles (but don't separate them completely) brush the tops with glaze. When cooled dived the rectangles and store in airtight containers. Note: you can built a gingerbread house with this dough! I used 3 fold quantities for the gingerbread house of the picture!
Combine soy sauce, sherry, sugar, two-thirds of the minced garlic, and red pepper flakes in a large bowl to create marinade. Stir in wings and turn to coat. Marinate overnight in the refrigerator, turning 2 or 3 times. Heat vegetable oil in wok or large skillet over hight heat. Drain chicken wings, reserving liquid. Cook wings, in batches, 10 to 15 minutes until browned on all sides, turning occasionally. Remove each batch and set aside. Pour off any remaining oil. Add remaining garlic and onions to wok or skillet and cook 30 seconds. Add wings and chicken broth, cover and cook 5 minutes or until wings are tender, stirring occasionally to prevent sticking. Combine reserved marinade with cornstarch, stirring until smooth. Add mixture to wok or skillet and stir fry about a minutes turning until wings are coated and appear evenly glazed. Turn off heat and add sesame oil; mix well. Sprinkle with toasted sesame seeds and serve.
Mash garlic with flat side of knife. Place garlic in medium bowl. Add buttermilk, cumin, salt, pepper and cayenne and whisk to blend. Place chicken strips in 13 x 9-inch glass baking dish. Pour buttermilk mixture over; turn chicken to coat. Cover and chill at least 8 hours or overnight, turning occasionally. Place rack over baking sheet. Remove chicken from marinade and set on rack. Drain 10 minutes. Mix flour, salt, pepper, cumin and cayenne pepper in large bowl. Toss chicken strips in batches in flour mixture, turning to coat; shake off excess. Toss each piece again in flour mixture; shake off excess. Transfer chicken to rack on baking sheet. Let stand at least 15 minutes and up to 45 minutes. Preheat oven to low. Line baking sheet with paper towels. Pour oil into heavy large skillet to depth of 3/4 inch. Heat oil over high heat to 375 degrees F or until small cube of fresh bread sizzles instantly when added. Add chicken strips to skillet. Adjust heat so that temperature remains between 340 and 350 degrees F or until small cube of bread sizzles slowly when added. Fry until chicken is golden brown and cooked through, about 10 minutes. Using tongs, transfer chicken to prepared sheet and drain. Transfer chicken to platter and serve.
Heat olive oil in large skillet. Add garlic, onin and spinach and saute until onion is soft and spinach just wilted. Remove from heat and stir in Ricotta cheese. Spread mixture over dough, leaving 1/2 to 1 inch border. Layer remaining ingredients.