HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425 degrees. Lightly coat baking sheet with veggie spray. Place one tortilla on baking sheet and spread 1/4 cup refried beans on top. Sprinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles, 1 tablespoon cilantro, and 3 tablespoons cheese. Repeat layering two times. Top with remaining tortilla, pressing down slightly to help hold layers together. Cover top tortilla loosely with foil and bake stack until heated through, about 15 minutes. Remove foil, sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes longer. Meanwhile, combine sour cream and remaining cilantro in a small bowl. Cut quesadilla into 6 wedges, but do not separate them. Spread cilantro sour cream over top and spoon salsa in centre.
Bake potatoes at 400° for 1 hour or until tender. Saute bacon until crisp, drain on paper towel, then crumble. Drain pan. Mix beef lightly with onions. Shape into large patty in same pan, brown 5 minutes on each side, then break up into small chunks. Stir in 1/2 teaspoon salt, sour cream and crumbled bacon. Remove from heat. Split baked potatoes in half; scoop out centers into a small pan, being careful not to break shells. Place shells in a shallow baking dish or pan. Mash potato centers; beat in remaining salt, butter or margarine and just enough milk to make them creamy, stiff. Spoon beef mixture into shells, dividing evenly. Top with mashed potatoes, sprinkle with cheese. Bake in 400° oven for 20 minutes or until cheese is bubbly hot.
Mix together oats, milk, and pecans in a bowl and set aside. Mix together brown sugar, egg whites, mashed banana, and vanilla in a large mixing bowl. Add flour, baking soda, salt, nutmeg, and cinnamon, and stir well to combine. Add oat mixture and stir well (the cookie dough will look like lumpy oatmeal). Drop batter by tablespoonfuls onto cookie sheets sprayed with non-stick spray or lined with parchment paper. Flatten each cookie slightly with a fork or spatula. Bake at 350 degrees for 12 minutes.
Crust: Stir together ingredients. Press on sides of springform pan and refrigerate. Drizzle 3 oz.melted semisweet chocolate over it. (This 3 oz. is optional, and it's not included in the ingredients above). Filling: Cream cream cheese. Add brown sugar. Add eggs, one at a time, beating well. Add vanilla, coffee, cooled chocolate, and sour cream, separately. Blend after each addition. Place the cheesecake in water bath with foil around pan. Bake at 300F for 1 hr.;. reduce to 275F for 1 hr; reduce to 250F for 30 minute. Glaze: After cheesecake has cooled, melt ingredients in microwave and pour warm over cooled cheesecake. Now I usually don't add the chocolate drizzle over the bottom, and I just make a plain chocolate crust (without the nuts). But I promise you, this is the best chocolate cheesecake I've ever eaten.
add all ingredients to bread machine. select basic bread setting. check dough after 5 minutes, add 1-2 tsp of water if needed.
In a skillet, over medium heat, saute the barley, onion and almonds in the butter until lightly browned. Transfer to a 2 quart baking dish, I used a glass dish. Add the parsley, pepper and salt, stir to mix. Add the broth, stir to mix. Bake in the oven at 350 for 1 hour and 15 minutes, until the barley is tender and the liquid is absorbed.
preheat oven to 425 degrees The Pressed In Crust Measure the flour into a large bowl Cut in the butter until the mixture resembles moist crumbs. Press the crust into a 9" glass or porcelain quiche pan or pie pan. Bake 10 min. or until lightly browned. The Filling Heat the butter in a heavy skillet, add the garlic and stir over low heat for 2 minutes Add 8 mushroom caps to the pan and cook just until glazed. 1-2 minutes. remove them and reserve Slice the remaining mushrooms with the stems and add to pan Cook and stir until the mushrooms are browned and any released liquid has evaporated. Sprinkle half the cheese over the baked crust Top the cheese with the mushrooms, then the remaining cheese. Mix the salt, cream and eggs and pour into the pan, covering the ingredients evenly Bake for 25-30 minutes or until a knife inserted just off center comes out clean. About 5 minutes before removing the pie from the oven, place the reserved mushroom caps on top of the pie, spacing them evenly around the edge.
Preheat oven to 350 degrees. Grease a 9 by 9-inch square cake pan (can use a disposable foil cake pan) with 1 tbs butter. Prepare cake mix as described on cake box, with 1/2 cup water and the egg. Peel and dice apple into small bits. Sprinkle apples with cinnamon and sugar and mix well. Pour cake batter into prepared cake pan. Spread apples on top of cake batter, evenly covering the entire top of the cake. ( I tend to put a little more towards the edges so that when the cake rises in the oven the apples don't fall to the center of the cake.). Bake 20 to 25 minutes. Best if served warm with ice cream. Very good at room temperature though.
In a large mixing bowl, cream butter and shortening. Gradually add 2 cups sugar; cream until fluffy. Add eggs, one at a time, beating well after each addition. Combine milk and vanilla; set aside. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating just enough after each addition to keep batter smooth. Combine cinnamon and remaining sugar; sprinkle 1-1/2 teaspoons into a greased 10-in. tube pan. Pour 1/3 of batter into pan. Sprinkle half of remaining cinnamon/sugar; top with 1/3 of batter. Repeat with remaining cinnamon/ sugar and batter. Smooth top with spatula. Bake at 350 degrees F for 1 hour and 15 minutes. Cool 10 minutes; remove from pan to a wire rack to cool thoroughly.
Preheat oven to 400 degrees. Butter a medium casserole dish. Chop heads of broccoli into individual florets. In a stock pot, boil 6 cups of water. Add penne pasta and boil for 10 minutes, adding broccoli florets for the last 3 minutes of cooking. Drain water from pot. In a medium saucepan, combine butter, garlic salt, cayenne, and corn. Saute on medium heat for 5-7 minutes, or until heated through. Add cream of mushroom soup and saute for additional 5 minutes then remove from heat. Add pasta and broccoli mixture to casserole dish, spreading out evenly. Pour corn and mushroom soup mixture over the broccoli and pasta mixture and gently mix together so that everything is coated. Top generously with mozzarella cheese. Cook 25 minutes, until cheese is bubbly and begins to turn golden brown. Allow to cool for 5 minutes before serving.
Heat stock to a bare simmer in a saucepan. Heat butter in a large, heavy bottom saucepan next to it on the stove. Add onion to the butter and saute over medium heat until it turns translucent. Add rice, stir and add 11/2 cups of stock. When the rice has absorbed most of the liquid. Add another 1 1/2 cups stock. Add another 1 1/2 cups in the same fashion along with the minced sage and squash. Add another 1 1/2 cups stock, salt and pepper to taste. After most of the stock has been absorbed, taste rice. It should be firm but tender. If too firm, add some or all of the remaining stock, again tasting to discover when it is just right. Leave the risotto a little runny before you add the cheese so it will have a nice creamy texture. Dish into soup plates and stick a sage leaf in the middle of each plate. Serve immediately.
To make the Creamy Satin Filling-. Combine sugar, cornstarch, flour, and salt in a saucepan. Gradually stir in milk. Bring to boiling, stirring constantly. Lower heat, cook and stir until thick and bubbly. Stir a litle of the hot mixture into the beaten egg; return it to the remaining hot mixture. Bring to just a boil, stirring constantly. Cool; then chill throughly. After it is chilled, beat throughly. Whip cream until stiff, then add fold into egg mixture with the vanilla. Cover the bottom of the cooled pre-baked pastry shell with the filling. Divide berries as follows-. Reserve a few perfect berries for the center. Crush 1/2 cup berries and set aside. Slice remaining berries in half. Arrange halved and whole berries atop filling, whole berries in the center. Combine the crushed berries and 1/2 cup of water in a small pan. Cook 2 minutes over medium heat, then press through a sieve. Mix sugar and cornstarch; gradually stir into berry juice. Cook and stir until thick and clear. Tint with several drops of red food coloring. Cool slightly, then spoon over pie. Refrigerate until serving time. Can easily be made the day before.
Preheat oven to 350. Place bananas in a food processor and puree. Stir in sugar and let stand 10 minutes. Add applesauce and eggs and mix well. Add remaining ingredients and mix well. Chop the walnuts and stir into the batter. Pour into a lightly greased and then dusted with flour 8x8 pyrex casserole dish. Bake for 50 minutes, or until wooden toothpick inserted in center comes out clean. Remove from oven and let stand 10 minutes before removing from pan, cool on wire rack.
Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs. Meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add ground chicken to skillet; sprinkle with 1/4 teaspoon salt. Cook chicken 8 to 9 minutes, or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl. To same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and milk; heat through. Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan, parsley, and reserved cooking water, and toss to coat.
Add water to a saucepan and bring to a boil. Add broccoli and cauliflower florets and cook 10-12 minutes or until very tender; drain. Transfer florets to a large bowl. Mash florets with a fork or potato masher (doesn't have to be a completely smooth consistancy, I leave in a few clumps of vegetables) Add in eggs, onion, pecans, flour, and salt and pepper to taste; stir to mix well. In an electric skillet, pour oil to a depth of 1/4 inch; heat to 350 degrees. Drop vegetable mixture by tablespoonfuls into the oil. Cook in batches for 1 to 2 minutes on each side or until they become lightly browned. Transfer to a papertowel lined plate to drain; keep warm. Serve immediately.
Spray inside of 4 to 5 qt slow cooker with cooking spray. Remove inner skin from ribs. Mix brown sugar, salt, pepper, and garlic. Rub mixture into ribs. Cut ribs into 4 in pieces. Layer ribs and onion in slow cooker. Pour cola over ribs. Cover and cook on low setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid. Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs into slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour.
Mix chicken stock through cumin. Rub pork with salt and pepper. Pour checked stock mixture over pork. Cover with foil. Roast in 350 degree oven for 2 1/2 hours. Remove foil and roast 30 minutes more. Remove from oven and rest for 30 minutes. Shred pork and mix with any remaining stock mixture. Put chips on baking sheet and cover with cheese. Place in oven until cheese melts. Sprinkle pork over chips. Garnish with salsa and cilantro. Serve hot. Note: I made the pork ahead of time and reheated when ready to serve.
In wok or deep-sided 12" skillet, heat oil over medium-high heat. Add onion, bell pepper and celery; stir-fry 3-4 minutes or until crisp-tender. Push vegetables to one side of the skillet. Without stirring in vegetables, add egg to other side of skillet, cook and stir until scrambled, breaking egg into small pieces. Add pork, bean sprouts and rice to skillet. Stir-fry until heated through. Stir in soy sauce; serve immediately.
Place all ingredients in a large pot over high heat (there aren't many ingredients, but a large pot will help to prevent the chocolate from splattering everywhere as it boils). Bring to a boil and stir the mixture constantly for 8-10 minutes. Cover and refrigerate any unused fudge topping. The fudge topping will become firm in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally. Or reheat in the microwave - start with 30 seconds; stir, then continue heating and stirring in 10 second increments until desired temperature is reached. 1 serving equals 2 tablespoons.
Whip the whipping cream powder with 1 glass of water (I use water instead of milk to make it lighter, but you could use milk for a richer cream). Cut the strawberries in halves. Add strawberries to whipped cream and mix well. Serve the cream on top of each meringue only when about to be served so that meringue stays crispy. You could garnish with a strawberry on top.
Steep the tea in the boiling water for 10 minutes, with the sugar. Remove bags. Put in a pitcher. Add the remaining ingredients. Let chill in the fridge until cold. Serve in frosted glasses!
Place the Gorgonzola in a medium sized bowl. Melt the butter. Add the melted butter to the Gorgonzola and mix well. Press in the garlic, add the olive oil, lemon zest and juice, white pepper and stir until thick. Form the mixture into two balls. Wrap each ball in plastic wrap and chill for two hours. Cut the celery into 3 inch long by 1/4 inch thick sticks (you want to make sure your sticks are cut thin enough that cocktail onions will fit onto them). Drain the Cocktail Onions. Press the Cocktail Onions down on top of the celery sticks. Unwrap the cheese and arrange side by side on a nice, oblong serving platter. Press the celery sticks into the cheese ball so that they look like porcupine quills, with a little snow on top --. Enjoy!
Place turnips in a large suacepan. Add 1 1/4 cups water and bring to a boil. Cover and cook for 12 minutes. Add green onions, butter, garlic powder, and salt. cook and additonal 5 minutes. Dissolve cornstarch in 1/4 cup water. Add to turnips, stirring until combined. Add cheese; cook until cheese melts.
Mix ingredients in order listed. Pour into greased 8 inch pan. Bake at 350 F for 30 to 40 minutes or until brownies begin to pull away from the edge of the pan (keep an eye on them the last few minutes). Cool in pan. Cut into squares. No frosting necessary. These are amazingly sweet and delicious on their own.
In a medium saucepan, sprinkle gelatin over 1/2 cup of the cold water; stir over low heat until gelatin is dissolved; add sugar, salt, remaining 1 1/2 cups water and lemon juice; stir until sugar is dissolved. Remove from heat, add salad dressing and food coloring (if using), stir until well blended; stir in cabbage, carrots and celery. Cut part of the green pepper into rings and reserve for later use. Chop remaining green pepper and stir into salad. Pour into an oiled 6-cup mold; refrigerate until firm, about 4 hours. To serve, unmold onto lettuce leaves and garnish with green pepper rings.
Dressing:. Whisk together dressing ingredients. Salad:. Toss spinach with dressing in a large bowl. Divide spinach among 6 salad plates and top with cherries, nuts, apples and cheese. Serve with crusty bread.
In a large pot of boiling water, par boil the cauliflower, broccoli rabe, carrots, celery, bell peppers and zucchini until the vegetables are slightly tender but still a little crisp. Remove the vegetables and cool. In a large bowl mix all the vegetables together with the garlic, vinegar, lemon juice, mustard, oil, basil, oregano, rosemary, thyme, sugar, salt and pepper. Cover and refrigerate overnight. Or place in large glass jars and refrigerate. Serve chilled or room temperature. The vegetables should last up to a week in the fridge.
Rinse pork and pat dry. Cut into 2 pieces. Stir together paprika, garlic salt, oregano and pepper in a small dish. Sprinkle evenly over pork. Heat oil in a medium skillet until very hot. Add pork and cook until well browned on all sides. Add sherry to skillet; cover tightly and simmer for 15 to 20 minutes or until pork is cooked through. Remove cover and simmer for a few minutes more to reduce sauce slightly.
Chop the red pepper and onion. Brown the chopped red pepper and onion in some olive oil for about 5 minutes. Add the ground turkey, breaking up as you brown it. Add the salsa, chili powder and garlic powder mixing til seasonings are combined. Place some of the mixture down the middle of soft corn tortilla, top with some of the shredded cheese and roll up. I used a George Foreman grill for the next step, I imagine you could use a frying pan but the grill works nicely to seal up the tortilla. Spray some cooking spray on a preheated grill and grill the rolled tortilla until slightly crispy and cheese has melted. You could serve this with sour cream and additional salsa if you wish.
On the sandwich bread, layer cheese, ham, pineapple, basil and a second slice of cheese; top with remaining bread. Melt the butter in a heavy skillet over medium heat. When butter is melted, place sandwich in skillet and cook until golden, 2 to 3 minutes. Flip the sandwich and cook another 2 to 3 minutes or until second side is golden and cheese is melted. Enjoy!
Roast Tomatillos over open flame. Cool, then crush or chop. Cook bacon in pan. Pull and reserve fat. Chop and add onion, green pepper, red pepper, jalapenos to the pan with some of the bacon fat. While cooking, mince garlic. After 5 minutes, add minced garlic. Remove from pan. Cube, season, and sear chuck in pan, using bacon fat. Add all ingredients to slow cooker. Add water if needed for desired consistency. Cook on high for 4 hours Reduce to low and cook for 4-8 hours.
Preheat oven to 400°F. Bring 1 cup of broth to a boil in a medium saucepan; gradually stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with fork. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add squash, onions, basil, oregano, and garlic; saute 3 minutes or until squash is tender. Set aside. Combine cheeses; set aside. Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining broth, egg substitute, salt, and pepper. Spoon mixture into an 8x8-inch baking dish that is lightly coated with cooking spray. Top with remaining cheese mixture. Bake at 400°F for 25 to 35 minutes or until golden. Mine takes 35. Serve warm.
Preheat oven 400 degrees F. Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and garlic powder. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil. Back them 15-20 minutes.
Remove the black seeds from the cubes if needed. Puree the watermelon cubes. Press the watermelon puree through a sieve to remove any chunks or seeds. Add the remaining ingredients and whisk until the sugar is fully incorporated. Put into your ice cream maker and follow manufacturer's instructions.
Arrange chops in a shallow baking dish and add water. Season and top with onions. Sprinkle the sugar on top and spoon catsup over all. Baked uncovered for 1 hour at 375 degrees or until done.
With a mixer, combine the ham and cheese. Add 1 teaspoon honey, onion and pineapple. Spread half the mixture on one tortilla to 1/2" from the edge. Roll up from one edge. Wrap in plastic wrap. Repeat with the remaining mixture and tortilla. Refrigerate 2-8 hours. Cut each roll in 1/2" slices. For the dipping sauce, combine mayonnaise, mustard and 2 T honey.
Spray a small skillet with cooking spray and set to low-medium heat. Blend all ingredients together. Pour batter into pan just enough to reach to edges of skillet. Allow to cook until edges start to pull up slightly, 1-2 minutes- if the skillet is too hot or it does not cook long enough, the whites will run when you try to flip the crepe. Flip the crepe; you will only need to heat the other side for a few seconds. This recipe usually makes about 4 crepes.
Praline: Lightly oil a sheet pan. Melt the sugar in a small sauce pan, over low heat, increasing the temperature gradually. Continue to cook until the sugar turns golden brown (swirl, but do not stir). Immediately fold in the hazelnuts, and quickly spread the mixture on the sheet pan. The caramel will start to set very quickly. When the praline has cooled and is hard, break it into small pieces; set 6 pieces aside for the garnish, and finely crush the remaining praline. Souffle: Cut six 13-by-4-inch strips of parchment or aluminum foil. Form into collars around six 6-ounce ramekins, and tape or tie in place. Cut a quater of the strawberries into 1/4-inch chunks, and toss with 3 Tablespoons of sugar. Set aside to macerate for 20 minutes. Puree the remaining strawberries in a blender or food processor, and reserve. Whip the egg whites until soft peaks form. Gradually sift in the remaining sugar, and whip until a stiff, light meringue forms. Fold in the orange zest, crushed praline, drained macerated strawberries, and strawberry puree. Whip the cream until stiff and fold into the strawberry meringue along with the amaretto. Ladle the mixture into the prepared ramekins, filling them to 1/2 inch from the top of the collars. Set on a tray and freeze overnight. (The souffles will keep in the freezer for week). Remove the parchment, and garnish each souffle with a fresh strawberry, a piece of praline, and a sprig of mint. Serve immediately.
Beat butter until creamy. Beat in sugar until blended completely. Add the cream,extract,and a few drops of food coloring- just enough to tint the mixture a pale pastel green. Beat until well combined. DO NOT CHILL! Put directly into a cookie press fitted with a star tip (depending upon the size of your press, you may need to do this in batches). Press star shapes onto waxed paper and let stand 30 minutes. Press a red hot candy into the center of each star and let harden completely. Store in an airtight container in a cool place.
In a large saucepan, combine the sugar, salt, milk, and butter. Bring to a vigorous boil, stirring often; then reduce heat and simmer 6 minutes, stirring continuously. Meanwhile, place the chocolate, Marshmallow Creme and vanilla into a large bowl. Gradually pour boiling syrup over the chocolate-marshmallow mixture and beat until chocolate is melted. Stir in nuts. Pour into a buttered pan ( I used a buttered 11 x 16-inch jellyroll pan) and store in a cool place several hours to harden before cutting into 1-inch squares. Store in a covered tin; keeps up to 6 months in a cool place.
DO NOT PRE-HEAT YOUR OVEN. This is the trick. Lightly spray a cookie sheet with cooking spray. Or line pan with tin foil. Place Salmon fillet skin side down on pan. Drizzle with Olive Oil, and season with the salt, pepper, and dill weed. All seasonings are to your liking. Place salmon in a cold oven, set oven to 400 degrees F; bake salmon 25 minutes. You should have perfectly cooked salmon. For Tartar Sauce: Combine all ingredients in a small bowl. Chill until ready to use.
Place each apple in the center of a piece of heavy-duty foil (12 inches square). Spoon 1 teaspoon sugar and 1 tablespoon red-hots into the center of each apple. Fold foil around apple and seal tightly. Grill, covered, over medium-hot heat for 30 minutes or until apples are tender. Carefully transfer apples and syrup to bowls. Serve warm with ice cream if desired.
Cook rice according to package directions. Blend in soup and next 6 ingredients; mix gently. Add broth and mix. Spread in a 9x13x2 inch dish. Sprinkle with topping; bake in a 350 degree oven for 1 hour.
Mix cabbage and carrots in a large bowl. In a small bowl combine mayonnaise, sour cream, mustard, ginger, celery seed, salt and pepper. Pour over cabbage and carrots and mix well. Lightly fold in mandarin oranges. Cover and chill at least 4 hours for flavors to blend.