HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a food processor, add onion and jalapeno and process to your liking (if you want chunky, don't process very long). Add Rotel, tomatoes and juice, green chilies and process. Put in bowl and add spices. Chill for a couple of hours for flavors to combine. PS If you are brave you can add 2 cans of hot Rotel.
Combine all ingredinets except butter and vanilla in a slow cooker, mix well. Cover and cook on high for 4 hours. Add butter and vanilla, stir to blend.
Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly on top. Drain peaches, reserving peach syrup. Add enough water to make 1 1/3 cups liquid -- set aside. Scatter raspberries on top of peaches. In a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil. Beat on medium speed for 2 minutes. Pour batter evenly over fruit. Bake for 45-50 minutes or until a tester comes out clean. Let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet. Serve warm with a generous dollop of whipped cream or cool whip, if desired. ****Note.canned peaches work best for this recipe becuse they keep their color and texture during baking.If you want evenly sized slices.buy peach halves and slice them yourself.I have also used 1/2 cup maraschino cherries in place of raspberries.
To make the homemade tomato sauce: Heat the oil in a heavy large saucepan over medium-high heat. Add the onions and saute for about 5 minutes or until the onions soften. Add the garlic and saute for one minute. Stir in the white wine. Add the fresh and canned tomatoes, thyme and bay leaf. Bring to a gentle simmer then decrease the heat to medium-low so that the sauce simmers gently. Allow the sauce to gently simmer for about 1 1/2 hours or until the tomatoes are mushy and the sauce thickens slightly, stirring occasionally and adding a little water if necessary to cover the tomatoes before they become tender. Remove the sauce from the heat and allow to cool. Place the tomato sauce in a 15x10-inch/38x25-cm baking dish. To prepare the sherry glaze and zucchini: Boil the sherry vinegar in a heavy small saucepan over medium-high heat until reduced to a glaze, about 18 minutes. Remove from the heat and allow the sherry glaze to cool. Using a teaspoon, scoop out the seeds from each zucchini half. Stir the ricotta, mozzarella and Parmesan cheeses in a bowl to blend. Season the cheese mixture to taste with pepper.Stuff the zucchini with the cheese mixture, covering the cut side of the zucchini halves and mounding slightly. Place the zucchini halves atop the tomato sauce in the baking dish. Bake in the oven for about 10 minutes, or until the zucchini are tender and the cheese filling is heated through. Preheat the broiler. Transfer the baking dish to the broiler and broil for 30 seconds, or until the cheese filling is golden on top. Place the stuffed zucchini on plates with a little tomato sauce. Drizzle the sherry glaze around the outside edge of the plates and serve.
Preheat oven to 375. Mix all ingredients except 1/4 cup of barbecue sauce. Shape meat mixture into oval loaf in 13x9 inch baking dish. top with remaining barbecue sauce. Bake 1 hr or until cooked through.
Preheat oven to 350 degrees. Rinse fish; pat dry with paper towels. Cut fish into two serving-size pieces, set aside. In a small bowl, combine honey, garlic, lemon zest, lemon juice, dill and pepper; set aside. Tear off two 24 x 18 inch pieces of heavy foil. Place green beans in center of foil. Place fish on top of beans, drizzle with honey mixture. Bring together two opposite edges of foil; seal with double fold. Fold remaining ends to completely enclose food, allowing space for steam to build. Place foil packets on baking sheet. Bake for 30-40 minutes or until fish flakes easily when tested with fork. Carefully open packets to allow steam to escape. Transfer fish, beans and any honey mixture to dinner plates. Sprinkle with almonds.
Mix soup and sour cream and set aside. Heat butter in medium saucepan. Add onions and chili powder and cook until onions are tender. Add the canned chicken and chilis and 3 tablespoons of the sauce mixture. Spread 1/2 cup of the soup mixture into a 9x13 pan. Spoon mixture into tortillas, roll up, and place (seam down) on top of the soup mixture. Spread remaining sauce mixture on top, and cover with cheese. Bake at 350 degrees for 30 minutes -- or until cheese is bubbly and browning. Suggestion: One can use chopped/shredded leftover chicken rather than canned chicken. Suggestion: Serve with salsa and chips for a great meal! Suggestion: This is a very forgiving dish. I have added black olives, used less chicken, doubled the sauce mixture, upped the spice factor, etc. You can easily tweak this recipe to your liking.
Preheat oven to 325°F. Mix everything together in one big bowl. You don't have to bake the crust first, prick the bottom of it. Pour filling into crust. Bake for about 50 minutes. Let the pie set for a long while once it comes out of the oven. I think this definitely tastes better room temperature. If you'd like, serve with a big scoop of ice-cream, some fruit, a little whipped cream, or straight out of the pie plate!
Combine the sauce ingredients. Set aside. Heat the wok over high heat. Add 2 TBS oil and swirl to coat. Add shrimp and stir fry 2 minutes. Remove and set aside. Add 1 TBS oil, swirl. Add chicken, stir fry 3 minutes. Add garlic and ginger; stir fry 1/2 minute more. Empty and scrape the good stuff from the wok. Set aside. Reheat wok and add 2 Tbs oil. Swirl to coat. Add celery, onion, carrots, and bell pepper. Stir fry 2 minutes. Add 1 TBS water; cover, steam 1 minute. Push vegetables up the sides of the wok. Stir the sauce well to mix all of the cornstarch. Add to the center of the wok. Stir until thick and bubbly. Add the shrimp and chicken. Combine with the vegetables. Heat through. Serve.
Preheat oven to 350°F. Thaw spinach and squeeze to get as dry as possible. Drain jar of marinated artichoke hearts and chop coarsely. Discard marinade. Thinly slice the green onions until you've cut up about 1/3 the green tops. Coarsely chop the remaining tops. Chop water chestnuts coarsely. Combine spinach, artichoke hearts, green onions, and water chestnuts in a large bowl until well mixed. Combine sour cream (use the real thing - lite sour cream doesn't do well in this recipe) and mayonnaise with garlic, pepper, and salt. Add cheeses, then blend this mixture together with the spinach mixture. Resulting dip will be very chunky. Pour into lightly greased baking dish and bake for 30-45 minutes until heated through and slightly bubbly (if you're in a hurry, just nuke it for about 10 minutes -- it won't get crusty on top, but it will be hot and melty!). Sprinkle with red pepper sauce, paprika, and more cracked black peppers. Serve with hearty chips, large croutons, or over pasta!
Put the onions in a bowl with water and let them stand for 10 minutes. Wash them well and drain. Wash and drain the rice. Add in a bowl the rice, onions, the herbs, the seasonings and 1 tablespoon olive oil. Rinse the leaves under running water and blanch in boiling water for 2 minutes. Place 1 leave on a counter, shiny side down and add 1 teaspoon of the rice filling. Roll but let it loose a lot, because the rice will expand. Continue with all the other leaves. Place the dolmathes in a saucepan and add 2 cups of warm water. Add a pinch of salt, and the olive oil. Let it boil and reduce the heat to low. After 10 minutes add 1/2 cup of water and the lemon juice. Simmer for 30 minutes more. Serve cold as an appetizer or as a full vegan dinner with a salad. Nice served with a dollop of Greek yogurt on top.
Preheat the oven to 350°F Cream the butter and sugar together and mix thoroughly. Mix in the flour gradually with a spatula until combined and a stiff dough is formed. Turn the dough out onto a floured surface and gently and lightly knead for about 1 minute or until the dough starts to crack. Sprinkle flour on your rolling pin and then roll out the dough so that it's 1/4 inch thick. Cut shapes into the dough and then place shapes on a lightly greased baking sheet. Bake in the oven for about 10 minutes or until very lightly browned. Remove from oven and cool cookies on wire racks. Meanwhile, prepare the icing by mixing together the icing sugar and passionfruit pulp with a spoon. Mix thoroughly to form a paste. Spoon icing onto cooled cookies and then serve. The cookies are also delicious the next day once the icing has been absorbed by the cookies.
For the topping stir together butter, flour, sugar, sea salt, and cinnamon. Mix using your hands or a wooden spoon until medium to large clumps form. Set aside. For the cake whisk together flour, baking powder, and sea salt in a bowl. With a mixer, cream butter and sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into a 23 cm square baking dish lined with parchment paper, and smooth with a spatula. Top with cherries, and sprinkle with crumb topping. Bake in the oven at 180°C for 1 hour until golden and a tester inserted into center comes out clean. Let cool before cutting.
NOTE: To make a Rich Chicken Stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half. For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock. dark meat, cut into 1/2-inch cubes. Directions: Place in the hot water, oil and salt in a large pot over high heat; and cover and bring to a boil. When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop the spaghetti inches. Return to boiling and cook to al dente stage, do not over cook.(To test doneness of spaghetti, cut a strand in half near the end of cooking time. When done, there should be only a speck of white in the center, less than one-fourth the diameter of the strand.) Do not overcook. During this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture.) Then immediately drain spaghetti into a collander; stop cooking process by running cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.) After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside still in the colander. Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions and garlic cloves; saute over medium heat 5 minutes, stirring occasionally. Add the minced garlic and seasoning mix; continue cooking over medium heat until onions are dark brown, but not burned, about 8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 nminutes, stirring occasionally. Heat the serving plates in a 250F oven. Combine the ingredients of the chicken seasoning mix in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your hands. In a large skillet melt 1-1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and saute over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently. When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through. To finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure); heat spaghetti 1 minute, stirring constantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock; heat throughly, stirring frequently. Remove from heat. Roll spaghetti on a large fork and lift onto a heated serving plate. Repeat process for remaining servings.
Mix the ground ham together with the egg, breadcrumbs, onion, parsley, seasoned salt and mustard. Shape the mixture into one or two inch balls and place on a lightly greased baking sheet. Bake at 350 degrees for 12 to 15 minutes. When the balls are done, let them cool for a few minutes. While they are cooling, put the apricot-pineapple jam into a small saucepan and heat to simmering. Then drop the balls into the jam and roll them around until they are coated and heated through. Serve immediately.
Cut squash in half. Discard seeds and sprinkle squash with a little salt. Bake, cut side down in baking dish, at 350 degrees till tender, 45-50 minutes. Cook beef, onion, and celery till meat is brown. Drain off fat. Stir in flour, salt and sage. Add milk. Cook and stir until thickened and bubbly. Stir in rice, olives and almonds. Turn squash cut side up in dish; fill. Bake, uncovered, at 350 degrees for 30 minutes.
cook macaroni in boiled water for 1/2 of the time directions say on the box. drain macaroni and return to pot along with the tomatoes and beef broth and let sit while preparing the rest. occasionally stir so that absorption of liquids is distributed equally. Brown beef in large skillet and season with salt and pepper. drain any fat. add chili powder, onion, garlic and jalapeno and continue until onions are tender. in large bowl place macaroni mixture and beef mixture, stir to mix well. Taste and adjust seasonings. stir in parmesan cheese. add spinach and mix well. this should be enough for 2 meals (3-4 servings) place one covered in the freezer for another day or make it all put you will need to increase the cheese on top. pour into nonstick or sprayed casserole dish. back for 30 minutes at 400. place cheddar and monterey jack cheese on top and stick under broiler until melted and bubbly. serves 3-4 for 2 meals or 6 for one meal. *NOTE* to stetch this even further use a 1lb box of elbows and increase the broth and tomatoes. also increase the chopped spinach.
Mix flour and salt together and toss pork pieces in mixture until coated. Heat oil in frying pan (skillet) and brown meat on all sides. Transfer to crock pot. Add onion to pan and saute until transparent. Add all remaining ingredients to pan and bring to boil. Transfer to crock pot. Cook on low for 5- 8 hours (depending on your crock pot) until tender. Discard bay leaves and stir well. Serve with rice.
Combine bread crumbs and cheese. Flatten chicken breasts with flat side of knife to 1/2-inch thickness. Dip in egg then in bread crumb mixture. In skillet, brown chicken in oil; drain on absorbent towels. Place in 2-quart shallow baking dish, 12x8x2. Top with sauce. Sprinkle with cheese. Bake, covered at 400°F for 20 minutes or until done.
In large mixer bowl, combine eggs, oil, buttermilk, and vanilla. Cream together. Sift together dry ingredients and add to creamed mixture. Drain pineapple reserving juice for glaze. Fold pineapple, nuts, rutebagas and coconut into batter. Pour into bundt pan that has been well greased and dusted with flour. Bake in a preheated 350 oven for 60-65 minutes or until cake tests done. Cool in pan for 10-15 minutes then turn out on wire rack to complete cooling. When completely cool, top with pineapple glaze. TO PREPARE GLAZE:. Blend the 2-3 tbsp pineapple juice with the powdered sugar and spread over cooled cake.
Combine all the ingredients except the leaves, and make many slightly flattened meatballs small enough that you can wrap each in a leaf (use a toothpicks or skewers to keep them rolled). Grill the meatballs until done and squeeze with lemon before serving. (The leaves are not edible, so you may wish to wrap the leaves in a manner that will be quick to unwrap.).
Mix first four ingredients like pie crust. Press into bottom of 9x13 inch pan. Bake at 350 degrees for 10 minutes. Evenly spread mixed nuts over baked crust. Mix together last four ingredients in a saucepan. Heat until mixture melts, stirring constantly. Pour cooked syrup over nuts. Bake 10 more minutes at 350 degrees.
Trim excess fat from chops. Place chops in a shallow baking dish. Combine juice, soy sauce, and garlic, stirring well, pour over chops. Cover the chops and marinate in the refrigerator 8 hours or overnight turning occasionally. Remove the chops from the marinade, reserving marinade. Place the chops on a grill coated with cooking spray so they won't stick. Grill 15 minutes or until chops are tender and done, turning and basting frequently with marinade.
Pre heat oven to 400F / 200C, pour oil into a roasting tray and place on top shelf of the oven for 5 mins until oil is smokey hot. Carefully place parsnips and onion into the tin and toss in the oil to coat, roast for 30 mins. Sprinkle the parmesan over the vegetables and stir it in, lay the rashers of panchetta over the top and return to the oven for further 10 mins. Remove from oven and lay pancetta aside for the garnish. Mix the vegetable mixture into the hot stock and puree until smooth. season to taste. Reheat gently without boiling and serve topped with a spoonful of double cream and 1/2 slice of pancetta on top.
Brown stewing beef in a little olive oil. add beef boulion cube that was dissolved in 1 cup of water.cook 1/2 hour add can of tomato sauce and can of water,soy sauce cook 1 hour. add cut up peppers & onions the last 30 minute. add cornstrarch & water paste.
Spray a non-stick skillet with Pam. Pre-heat pan over medium heat until beads of water sizzles. Add eggs, being careful not to break the yolk (see note below), cover and cook over medium heat for 3-5 minutes or to your liking (we like the yolk runny). Toast bread and immediately add the slice of cheese, add the eggs, salt and pepper and the crumbled bacon. Enjoy. NOTE:At times I will break the eggs into a bowl and then pour them into the skillet. Haven't had a yolk break yet.
Preheat oven to 400 degrees F. In large bowl, combine flour, yeast, and salt. Add warm water and olive oil, knead about 5 minutes or until mixture is well combined and forms a ball. Let dough sit for 10 minutes in a warm place. Roll out dough and fit to oiled cookie sheet or pizza pan. Place in oven and bake for approximately 10 minutes or until very slightly browned. Remove from oven and let cool. Add pizza toppings of your choice. Return pizza to oven and bake approximately 10-20 minutes or until cheese is melted. Cool, slice, and serve.
Cook bacon, crumble set aside. In a medium salad bowl layer broccoli cauliflower eggs cheese and bacon. Prepare dressing by whisking together the mayo sugar and vinegar. Drizzle dressing over top and serve.
In a tall glass, muddle mint leaves, simple syrup or lavender syrup, lime juice, blueberries, and rum. Muddle just enough to combine flavors, being careful not to over-muddle. Fill glass with crushed ice. Top with club soda and stir. Garnish with 3 blueberries on a toothpick. Serve with a straw.
Form bean paste into 25 balls each about the size of a walnut. Sift together flour, baking powder, and sugar. Add egg whites and oil to dry ingredients and mix well. Add milk while stirring (dough should be soft but not runny and not too sticky) (coloring may be added as well, if desired). Divide dough into 25 equal portions and flatten each to a 3-inch diameter. Cover each bean paste ball with a portion of dough. Place them on pieces of Ti leaf or 2x2-inch square pieces of waxed paper. Steam for 15 minutes.
Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners. Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter. Chocolate Cupcakes: In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and STIR (with a whisk) in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake. Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool. The cupcakes can be stored in the refrigerator for about 3 - 4 days.
in large bowl stir together all ingredients (except sour cream, cinnamon and lettuce). in small bowl stir together sour cream and cinnamon, fold into chicken mixture. cover and refrigerate at least 1 hour. to serve line six bowls with lettuce and fill each with salad.
Beat the butter and sugar together until light and fluffy. Beat in the egg yolks until light, and add the melted chocolate, stirring to combine. Add the sifted flour mixture alternating with the coffee, beating just enough to incorporate them. Beat the egg whites to stiff peaks in a separate bowl and fold into the batter along with the almonds. Pour into a greased tube or Bundt pan and bake in a preheated 350F (180V) oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool a little before removing from the pan. Cool completely before dusting with powdered sugar.
Dissolve the yeast with warm water and sugar in a mixing bowl. Add the corn oil and blend. Add flour and salt and mix thoroughly until the dough is smooth and pliable. If using a stand mixer for 4 minutes at medium or by hand knead for 7 to 8 minutes. Turn the dough out and knead by hand an additional 2 minutes. Coat a bowl with olive oil, place the dough ball in the bowl turning once to cover it with oil. Cover with plastic wrap and a towel and let it rise for two hours. Do not punch the dough down. Spead it across the bottom and up the sides of a 12 inch deep dish pizza or cake pan. (I cover the bottom of my pan with olive oil first - a lot of olive oil). For the sauce: in a mixing bowl combine the tomatoes, oregano, basil and romano. Line the dough with mozzarella and provolone completely covering the dough and then put your sauce and toppings. Bake on the middle rack of a preheated 475 degree oven for 20 - 25 minutes - the crust should be golden brown. Allow the pizza to rest 3-4 minutes before cutting.
In a heavy non-aluminum pot, mash strawberries with potato masher. Stir in bananas and lemon juice, making sure pan is not more than half full. Combine pectin with 1/4 Celsius. of the sugar; stir into strawberry mixture. Bring to full rolling boil over high heat, stirring constantly; stir in remaining sugar. Cook, stirring, until fruit mix is in a full rolling boil that cannot be stirred down. Boil, stirring, for one minute. Remove from heat. Using metal spoon, stir and skim off foam for 5 minutes. Pour into five 1 Celsius. canning jars leaving 1/4 inch head space. Seal with prepared discs and bands. Process in boiling water bath for 10 minutes. Let cool.
Pulse walnuts parmesan and salt in food processor until crumbly. Add lemon juice. While machine is running slowly pour in the olive oil in a steady stream. Can be made ahead of time and refrigerated, but bring to room temp before serving.
Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F. Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the heavy cream, then the mozzarella. Place the pancetta slices on so there is pancetta on each slice of pizza (6 slices). Finally add the zucchini and chunks of the cream cheese. Slide the pizza onto the stone and bake for 8 for 10 minutes.
Cook tortellini, rinse with cold water and drain. Place in serving bowl. Add carrots, red pepper, artichokes and olives. Add pesto and olive oil and mix. Add grape tomatoes and pepperoni slices and season with black pepper. Cover and refrigerate for at least 1 hour. Just before serving, toss with Parmesan cheese.