HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat your oven to 350°F. In a large bowl combine ground beef, cooked rice, minced pepper, minced onion, minced garlic, Italian seasonings, beaten egg, breadcrumbs and salt and freshly ground black pepper, to taste. Use your hands to mix ingredients well. Using a 1/2 cup measuring cup - measure out a 1/2 cup meat mixture for each halved pepper and fill. *At this point, if you are using this recipe for OAMC you can wrap your peppers in saranwrap, then place them in a zip-lock bag and store them in the freezer for later use.*. Place peppers in a baking dish and cover with your favorite jarred or homemade spaghetti sauce (about 1 cup per pepper half). Cover and allow to cook 90 minutes (Please note that I have only ever made 4 halves at one time - so the cooking time could be longer if making 6 or more at the same time.). After 90 minutes, check to see how far along the peppers are cooked; if they are nearly done uncover and baste with some of the spaghetti sauce from the baking dish (as mentioned above, if baking many peppers all at one time there is the possibility that they will not be as far along at this point - please continue to bake covered an additional 30 to 45 minutes and then proceed with the following instructions.). Bake an additional 20 minutes then top each pepper half with shredded cheese and continue baking another 10 to 15 minutes. Serve along side freshly baked bread and a salad, enjoy!
Beat together cream cheese (works better at room temp.), sour cream and Mayo/whip dressing until smooth. Spread over 12 inch (30cm) platter. Sprinkle remaining ingredients over this mixture in the order given. Chill to blend the flavors (you can eat immediately and it's still good, but it is better if you let it chill) Serve with crackers (I find some crackers break easily and make it difficult to eat the dip). We like to eat the dip with round tortilla chips. If you are serving it to guests or are taking this to a party bring a few copies of the recipe. I almost always get asked for the recipe!
Toss Veggies with linguini and dressing. Variation: Toss in any variety of vegetables.
Heat a heavy non-stick skillet on medium heat in a well-ventilated area for 10 minutes or until it is very hot. Sprinkle seasoning over both sides of the fish to coat well. Cook the fish in the pan for 3 minutes or until the bottom is dark brown. Drizzle 4 gms. butter over each fillet. Gently turn the fish over. Carefully drizzle the blackened side of the fish with the remaining butter. Cook for 3 minutes or until the underside is dark brown and the fish is opaque throughout. Serve immediately drizzled with lemon juice.
Cook farro per package instructions. I put 1 part farro to 2 parts broth or water into a rice cooker and let it work. Takes my rice cooker about 15-20 minutes to complete. In a large skillet over high heat, crumble sausage and stir until browned, about 5 minutes. Remove sausage and set aside, keep sausage drippings. If pan is too dry, add butter and melt. Add onion, garlic and apple; saute until tender, about 5-6 minutes. Add farro and sausage back to skillet; season to taste with salt, pepper and chili flakes; stir until warmed through, about 1 or 2 minutes more. Serve warm with a green salad.
Preheat oven to 350 degrees F (180 C). Grease and flour a 9 x 5-inch loaf pan. Line pan with parchment paper if desired and grease parchment paper also. In a mixing bowl, sift together the flour, ground cinnamon, ground cloves, ground nutmeg, ground ginger, baking poder and baking soda. Set aside. In the bowl of an electric mixer, food processor or blender add eggs, butter, buttermilk, lemon juice, mashed persimmons, sugar and salt. Mix or blend until smooth. Slowly add reserved flour mixture and mix until well incorporated. By hand, fold in nuts (if using). Pour batter into prepared loaf pan and bake in preheated oven for 75 to 85 minutes, or until toothpick inserted into the center of bread comes out clean. Transfer to wire rack and let cool in pan for 10 minutes before turning out onto rack to cool completely. Once cooled, dust top with confectioners' sugar if desired.
Juice lemon. Finely mince garlic. Combine half garlic with lemon juice. Using a sharp knife, slice small openings into chicken breast. Stuff garlic into slits in chicken. Baste with lemon and garlic. Sprinkle thyme over top, (add a little to lemon mix). Place onto a wire rack over a tray of water. Bake for approx 1 hour in moderately hot oven.Baste regularly. Alternatively you could prep the same and grill or bbq chicken.
Fry the onions in a hot dry skillet, sprinkle with the sugar or sweetener and cook until the onions start to brown. Add margarine and cook until they are tender, stir occasionally. Remove from heat. Spray a shallow baking dish with veggie oil and spread half the mashed potatoes on the bottom, then the meat, onions, peas and gravy. Cover with the remaining mashed potatoes, sprinkle with the Parmesan. Bake in a 375 F oven for 35 minutes. Sprinkle with paprika and serve.
Combine all ingredients in a microwave safe bowl. Scramble well with a fork. Microwave on high for 30 seconds. Stir. Microwave on high for 15 seconds. Stir. Continue microwaving on high for 15-second increments until cooked to your liking.
Saute or sweat onions and garlic in butter until onion is soft. Remove onions Add chicken to skillet along with a little more butter if needed, and cook and stir until chicken is opaque and cooked through, about 5 minutes. Do not overcook. Add the cooked onions and the mustard and cook and stir for 1 minute. Add sour cream, salt and pepper to taste. Add a little dry white wine or sherry or milk or cream to thin the sauce a little. Stir together for 1 or 2 minutes or until heated through but do not boil. Serve over favorite noodles and sprinkle with chopped parsley.
Caramelize onions over medium low heat in a large stock pot or dutch oven with lid on, stirring occasionally. Cook until deep brown and cooked down, 30+ minutes. Add carrots, arborio rice and 2 C broth. Bring to a boil, stir, and then simmer for 15 minutes. Wash greens, removing tough stems from kale and beet greens. Add to pot with remaining broth. Stir and cook over medium heat until greens are cooked, about 15 minutes. Add nutritional yeast, cayenne and salt and pepper to taste. Add additional water as needed depending on whether you want a thick stew or thinner brothier soup. Blend using immersion blender or in blender until soup is smooth and creamy. Top with a squeeze of lemon and/or a dollop of Greek yogurt.
*In a medium size mixing bowl, combine flour, baking powder, salt, sugar and cinnamon. In smaller bowl, beat eggs, add oil, milk and vanilla. Add contents of smaller bowl into dry ingredients. Stir gently till ingredients are blended together. Do not use mixer and do not over mix. *Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown or according to your personal preference. Serve with butter and real maple syrup. (For Waffles: Bake in a preheated waffle iron according to manufacturer's directions until golden brown).
Place potatoes in water and 1 tsp salt and simmer until tender, about 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters. Meanwhile, cook bacon in skillet untel crisp. Crumble when cooled. Whisk oil, vinegar, mustard, remaining salt, and pepper in a large bowl. Toss with the potatoes, bacon and parsley.
In a medium saucepan, cook onion and (if using fresh spinach) in butter until tender; add garlic and saute to release flavor. Stir in cornstarch, Old Bay, and basil. Add cream all at once. Cook and stir until thickened and bubbly. In medium bowl, stir in together, ricotta/sour cream and egg. Add half of Mozzarella and half of parmesan; mix well. Preheat oven to 350*F. Arrange lasagna pieces in bottom of a greased 12x7i1/2 rectangular baking dish. Top with half of spinach mixture, half crab chunks, and half Ricotta mixture. Repeat layers- noodles, spinach, crab, Ricotta. Top with remaining Mozzarella and Parmesan cheese. Cover with foil and tent foil and seal well (do not let foil touch top of lasagna). Bake for 50-55 minutes or until mixture is bubbly. Uncover and bake for 10-12 more minutes to lightly brown top. Let stand 10 minutes before slicing. Serve with lemon wedges.
Flatten chicken to 1/4-inch thickness. Sprinkle with spices. In a large non-stick skillet over medium heat, brown chicken in oil for 4 minutes, turn. Top with mushrooms, onion, cheese and bacon. Cover and cook until chicken juices run clear and cheese is melted, about 4 minutes.
Boil the water and dissolve the coffee in it. Set aside to cool. Beat the mascarpone and custard together. Stir the Tia Maria into the coffee and dip sponge chunks into the liquid. Divide a third of the mixture into four serving dishes. Spoon over a third of the mascarpone/custard mix, and keep layering, finishing with the mascarpone/custard mix. Sprinkle with cocoa and chill for 1 hour.
In a bowl, combine the beans, brown sugar, ketchup and onion. Transfer to a greased 1-1/2-qt baking dish. Sprinkle with bacon. Bake, uncovered, at 350 degrees for 1-1/2 hours.
In a small bowl, whisk together all the dressing ingredients, except the oil. Slowly whisk in the oil to incorporate, pour about 2 large tablespoons of the vinaigrette over the steak and mix; refrigerate the rest until needed. Heat a medium saute pan over high/medium-high heat with a little oil in it. Add the mushroom slices, season with salt and pepper, and brown on both sides. Add the steak and saute until browned. Place the European mixed greens on a large plate or bowl, sprinkle the onions over the top, pour the steak and mushrooms in the center, places the mandarin orange sections around the steak and mushrooms, sprinkle with blue cheese and salt and pepper, pour on dressing. ENJOY!
Carefully remove the stems from the mushrooms and set aside. Trim mushroom stems and add to food processor with onions and garlic. Chop ingredients in food processor until pureed. Add all cheeses, bread crumbs and egg to food processor and blend well. Stuff mushroom caps until full, do not overfill, and place in well greased baking dish. Bake mushrooms at 375, uncovered, for 20-30 minutes. Let cool for 5-10 minutes. Serve as appetizer or side dish.
Simply press as much dill as you can into a bottle -- it is supposed to be absolutely packed with dill! Add the sugar cubes and pour in the ABSOLUT VODKA. Let it rest four about one week.
Cook pasta according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat for 6-8 minutes or until no longer pink. In a large bowl, comine the cucumber, onion, parsley and chicken. Drain pasta; stir into chicken mixture. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over chicken mixture; toss to coat. Serve warm or cold. Just before serving; sprinkle with the cheese.
Blanch broccoli florets in hot salted water for about 3 minutes. Refresh in a bowl of iced water and drain. Whisk peanut butter with remaining ingredients in a bowl until a vinaigrette is formed. Add broccoli, toss, and serve.
In a small saucepan, melt butter over medium heat. Add garlic and green onions, and cook until fragrant, about one minute. Add remaining ingredients, stirring constantly, until combined and heated through. Serve over grilled or broiled steaks.
Mix Flour, Salt and Oil in a bowl. Beat in Egg and Ice Cold Cider . Coat fish directly in mix. slowely lower pieces of fish into deep oil using a swirling motion and fry at 180°C. Should come out crispy and golden brown.
preheat oven to 350°F. spread mashed potatoes over the bottom of a casserole dish. mix tuna, chopped celery, Worcestershire sauce, spices and mayonnaise spread tuna mix over the potatoes. sprinkle roasted red pepper over the tuna mix. add most of the grated cheese over the red peppers and arrange the tomatoes over the cheese. put the rest of the cheese over tomatoes and sprinkle the parmesan cheese over entire mixture bake in the oven for 25 minutes or so until cheese is melted tomatoes are soft and slightly caramelized and the mixture is heated through; serve.
Soak rice in water for 1 hour. Drain, then, in a saucepan, cook in coconut milk with salt until dry. Line a steamer with cheesecloth. Steam for 1/2 hour, or until fully cooked. Set aside and keep warm. Mash garlic and candlenuts into a paste. Put in a bowl and add coriander, cumin and brown sugar. Mix well. Saute shallot in oil, add garlic paste, saute. Add chicken, coconut milk and lime leaves. Season with salt and pepper. Let simmer until coconut milk is gone. Remove lime leaves and let cool. Once rice is finished steaming and cool enough to handle, take a 6" wide piece of banana leaf, run it over the stove flame until bright green and fragrant. Then pat 2 oz. of rice onto the center of banana leaf. Add 1 T of chicken mixture onto the center of the rice. Fold over so rice encases the chicken, fold in the sides and roll the rest of the leaf, into a tamale shape. Tie with a long thin piece of banana leaf. Set aside and hold cold until service. When ready to serve, Steam for about 5 minutes, turning half way through. Cut the tie, remove lemper and cut on the diagonal. Serve with your favorite hot sauce. If banana leaves aren't available, you can use cornhusks, which have been soaked in hot water to encase the lemper. Then tie with string. Actually it's much easier than the banana leaves!
Brown ground beef and season with salt and pepper to taste. Remove from pan and set aside. Heat up sesame oil and saute garlic, onions, and slaw in sesame oil until cabbage cooked to desired tenderness. Stir in the soy sauce, Sriracha sauce, Splenda, ginger and vinegar. Add back in hamburger. Mix well and serve! Serve with additional Sriracha sauce on the side for people who want to add spice.
Combine all ingredients and spoonful into unbaked pie shell. Cover with top crust and bake at 400 degrees for 20-30 minutes or until done. If frozen increase baking time.
Put all ingredients in blender. Blend until well mixed. If you can't wait, drink from blender container. Or pour into glass and drink. Enjoy!
Slice a piece of the chocolate cake off and place it in a cereal sized bowl. Pour the milk over top of it. Mash the cake down with your fork so as the milk saturates the entire cake. Enjoy.
In a medium bowl, combine the flour, 1 t. salt, and 1/4 t. pepper; coat the steak with the mixture. In a large skillet, heat 4 T. of the oil over medium-high heat; add the steak and cook for 6-8 minutes, turning halfway through. (If your skillet is not large enough to cook all the steak at once, cook it in two batches, adding more oil if needed.) Remove the steak from the skillet and set aside. In the same skillet, heat the remaining 2 T. of oil over medium-high heat and saute the celery and onion for about 5 minutes or until tender. Add the carrot slices, spaghetti sauce, and the remaining salt and pepper; mix well. Add the steak to the mixture, reduce the heat to low, and simmer, uncovered, for 10 minutes or until warmed through.
Combine all ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.
For the dressing; in a saucepan combine 2 eggs with sugar, cornstarch and seasoned salt or white salt. Add in cider vinegar, milk and mustard (start with 2 teaspoons mustard you may add in more later) whisk until smooth. Set heat to medium and bring to a simmer; cook whisking frequently for about 10 minutes or until hot and bubbly. Add in butter and stir until melted. Refrigerate until semi-cooled, then stir/whisk in the mayonnaise until completely combined. Add in garlic powder and black pepper (you may adjust the garlic, mustard and black pepper to taste) if desired. Place the cubed potatoes in a large bowl, then add in chopped eggs, green onions, yellow onion and celery; mix to combine. Pour the dressing over and toss with a large spatula to combine. Cover and refrigerate for a minimum of 8 hours or up to 24 hours.
Preheat oven to 400 degrees. puree beans with milk in a blender until smooth. Pour into a bowl and beat in egg, oil, honey and vanilla. Add the dry ingredients, mixing until just moistened. Stir in raisins. Spoon into paper-lined muffin cups, about 3/4 full. Bake for 15-20 minutes or until golden brown. Cool on wire rack. Enjoy!
In a bowl, whisk together baking soda, baking powder, cornstarch, flour, and salt. Set aside. Now, with a mixer, mix the butter and sugars together well. Eventually the mixture will become fluffy. Now, on low speed, begin adding the remaining ingredients slowly while continuing to mix. Add the chocolate chips last and mix them in shortly. Wrap the dough in plastic wrap and refrigerate for 60 hours (2 1/2 days). Really, any time between 48 and 72 hours (2 and 3 days) will work well. Shoot for 60 hours. When it is time to bake preheat your oven to 350. Line baking sheets with parchment paper and place ping pong ball sized dough balls 2 1/2"-inches apart on your baking sheets. Suggested to lightly sprinkle salt on top before baking. Bake for 17 minutes. Once baking is complete, transfer to wire racks to cool for 12-15 minutes.
Melt butter in a large skillet, and saute onions for 5 minutes. Add in meat and tomatoes and mix with the onions. Once heated through, break eggs over meat mixture and scramble together until done. Sprinkle cheese over Machaca mixture and let melt. Spoon mixture onto tortillas and fold and eat! You can use sour cream and salsa if you like, but we like it without!
Preheat oven to 350°F Coat the inside of a Bundt pan well with cooking spray. Place chocolate chips and pecan pieces in a 2-cup measure and toss to blend. Sprinkle in the bottom of the pan. Combine cake mix, Kahlua, half and half (combined), egg and egg substitute in a large mixing bowl. Beat on low speed with electric mixer for about 30 seconds. Scrape sides of bowl and beat on medium speed for 2 minutes. Scrape bowl occasionally. Stir in coconut and pour batter into prepared pan. Bake until toothpick inserted in center comes out clean (about 40-45 minutes). Cool completely.
Spread the chips out on a cookie sheet or 9X13" pan. Sprinkle with the seasoning, Gently stir and coat all chips lightly. You can also open the bag, sprinkle the seasoning in onto the chips, fold the top back closed (tightly) and turn the back upside-down and right-side up again, gently till all chips are coated. If you do this, invert the bag at least 20 times to get a good even coating.
Preheat the oven to 400 degrees F. Butter the bottom and sides of two 12-by-18-inch baking sheets. In a food processor, combine the flour, salt, and baking powder. Add 1 cup cold water and 2/3 cup olive oil, and process until smooth. Remove the dough from the food processor, knead it into a ball with your hands, and wrap loosely in plastic film. Let it sit for 10 minutes or until ready to use. In a large saute pan, heat 1/2 cup of the oil over medium heat. Add the leeks, onion, and scallions, and saute until soft, about 5 minutes. Add the spinach, and saute, stirring until slightly soft, about 3 minutes. Using a slotted spoon, transfer the vegetables to a medium bowl, and add the parsley, mint (if using), dill, feta cheese, and salt and pepper. Taste, and adjust the seasonings if necessary. Divide the dough into 4 pieces. On a floured surface, roll out each piece of dough into a very thin rectangle. Brush each piece with the remaining oil, and spread 3/4 to 1 cup of filling along the length and center of each rectangle. Starting at one long side of each rectangle, roll the dough around itself to enclose the filling. Place the rolled dough seam-side down on the baking sheet, bending each piece to form a spiral. Brush with olive oil, and prick the surface here and there with a fork to allow steam to vent. Reduce the oven temperature to 375°F and bake until golden, 35-40 minutes. Remove from the oven, and cool slightly, cut, and serve.
Separate the eggs and beat the yolks and add them to the mashed potato, mixing thoroughly and then add the lemon juice, chives, salt and pepper. Whisk the egg whites until stiff and stir them into the potato mixture. Melt the butter in a pan and cook until the mixture is golden and then place under the broiler to finish and puff it up. Serve immediately.
whisk together the garlic, oil, vinegar, pomegranate juice, honey, salt, and pepper in a small bowl. Set aside. Place the spinach in a large serving bowl, Add the pear slices and walnuts and toss gently. Drizzle the dressing over the salad and toss again. Divide the salad among 4 serving bowls. Sprinkle the pomegranate seeds and Parmesan evenly over each serving.
In a small pot, combine the ketchup, water, and spices and bring to a simmer. Let cook for about ten minutes at a fast simmer. The sauce should reduce by half. Remove the sauce from the stove and let cool. In a large bowl, combine the beef and sauce with the onion and mix well. If your mixture seems too soupy, keep mixing it. It will incorporate into the meat. Form the meat into four equal patties and grill as desired. Dress your burgers with cheese and enjoy.
Place butter, brown sugar, corn syrup, and condensed milk in a saucepan and heat over medium heat, stirring to dissolve sugar, about 5 minutes. Stir un the vanilla, cinnamon, and salt. Pour into a serving bowl. Serve with sliced, cored apples (this recipe is enough for about 6 medium).
Crumble together butter, salt, and flour. Slowly add milk and form a ball. Roll out 1/8 inches thick. Cut in circles and put in ungreased muffin tin. Prick with fork all over. Bake 325 for 15 minute.
Heat 1 tablespoon oil in a large heavy pot over medium heat. Add the onions, pepperoni, and garlic and cook, stirring occasionally, until golden, 8 to 10 minutes. Transfer the onion mixture to a bowl. Add the remaining 3 tablespoons oil to the pot and heat over medium-low heat. Add the carrots, cabbage, 3/4 teaspoon salt, and 1/2 teaspoon pepper, and toss to combine. Top with the tomatoes, then the zucchini and beans. Scatter the onion mixture over the top. Partially cover and cook until the vegetables are tender, 45 to 55 minutes. Meanwhile,place the potatoes in a medium pot, add enough cold water to cover, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 18 to 20 minutes. Drain and when cool enough to handle, cut the potatoes into 1 1/2-inch pieces. Fold the potatoes into the vegetable stew and cook until heated through, about 3 minutes. Drizzle with additional oil and serve with crusty bread, if desired.
In a mixing bowl, combine the sugar, oil and eggs; mix well. Stir in bananas and orange juice. Combine the dry ingredients; add to banana mixture, beating just until moistened. Stir in walnuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely.
Preheat oven to 350°F with rack in middle. Cook shallots in butter in a heavy medium saucepan over medium heat, stirring occasionally, until tender, about 4 minutes. Add flour and cook over low heat, stirring with a wooden spoon, 3 minutes. Add nutmeg, then slowly whisk in milk and stock. Bring to a boil, whisking, then simmer, stirring occasionally, just until sauce lightly coats back of spoon, about 1 minute. Remove from heat and cool to warm, stirring occasionally. Stir in eggs, Marsala, sea salt, 1/2 teaspoon pepper, and 1/2 cup cheese. Spread about 1 1/4 cups sauce over bottom of an 11- by 8-inch baking dish. Cover with a layer of 3 lasagne sheets. Repeat layering 3 more times, then top with remaining sauce and remaining 1/2 cup cheese. Bake, uncovered, until browned, 45 to 55 minutes. Cooks' note: Sauce can be made 1 day ahead and chilled, covered (once cool).