HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 13 x 9-inch baking pan. In a skillet cook the ground beef with onion until no longer pink; drain fat. Add in garlic (if using) and continue to cook until the meat is slightly browned (about 8 minutes). Add in pasta sauce; bring to a simmer over medium heat stirring. Reduce heat to low, cover and simmer for about 40-45 minutes or even a little longer stirring occasionally, and seasoning with salt and pepper towards the end of cooking time (if you are making ahead cool to room temperature cover and refrigerate for up to 2 days, heat the sauce on top of the stove or in the microwave until hot before using for the lasagna). Meanwhile in a bowl mix all the filling ingredients together until well combined (taste the mixture and if so desired you may add in more seasoned salt and black pepper to suit taste). TO ASSEMBLE; spread 1/3 meat sauce into the bottom of the dish, then place 3 uncooked noodles lengthwise on the sauce (if desired you may use another noodle at the end of the dish facing across but you will need to snap off a bit of the end to fit in the dish). Dollup then spread half the ricotta cheese mixture on top of the noodles leaving about 1-inch space from the edge of the dish (the cheese mixture does not have to cover the noodles completely). Repeat with 3 noodles, remaining cheese mixture, then 1/3 of the meat sauce. Top with remaining 3 noodles then remaining 1/3 meat sauce. Sprinkle 1 cup shredded mozzarella cheese on top then 1/3 cup Parmesan cheese. Using a small spoon drizzle the water all around the edges of the pan at the same time slightly pushing the edges of the lasagna inwards to make room for the water. Place onto a baking sheet to prevent any spills (your pan will be very full). Set oven to 350 degrees F (oven rack set to bottom position). Cover tightly with a double layer of foil and bake for 45 minutes. Uncover and bake an additional 10-15 minutes. Allow to stand for 20 minutes before serving.
Slice eggs carefully and remove the yolks into a bowl by gently squeezing the egg. Mash the yolks thoroughly with a fork. ***THIS STEP IS VERY IMPORTANT FOR A SMOOTH FILLING. Do not add any ingredients to the yolks until they're finely pulverized or else you'll end up with lumps.***. Add remaining ingredients (minus paprika) and mix very well. Taste and adjust ingredients to taste. Put filling into an icing bag* and pipe the filling into the center of the eggs pulling a little up toward the top of the white for an evenly distributed filling. Garnish with a light sprinkling of paprika. Refrigerate until use. * If you don't have an icing bag: take a ziplock bag and cut 3 small slits in one corner with a scissor. Add filling and pipe out of the corner of the bag. (You can also use a small spoon to dollop in the filling if you don't want to get too fancy.).
Slice butter into 1/4-inch slices. In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes. Increase heat and bring to boil. The mixture will thicken and become syrupy. Whisk the mixture and add the butter, piece by piece. When thoroughly blended, remove from heat and stir in Grand Marnier. Serve immediately.
Heat oven to 350 degrees. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan. In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth. Stir in flour, baking soda, salt, and nuts just until moistened. Pour batter into pans. Bake 8-inch loaves 1 hour, 9-inch loaf 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing. ****High Altitude (3500-6500 feet): Increase flour to 2 3/4 cups. In step 1, heat oven to 375 degrees. In step 2, add 1/4 cup water with buttermilk. bake 8-inch loaves about 1 hour 5 min, 9-inch loaf about 1 hour 30 minute.
Lay the steaks on a flat surface and brush with the mustard; lightly sprinkle each with salt and pepper. Lay a slice of bacon on each steak. Layer the onions evenly onto each steak and top with the pickle slice. Fold two opposing sides of the steak in towards the center about one inch or so forming a roughly rectangle shape. Roll into a tight cylinder and secure with a toothpick or two or butchers string. Repeat with the remaining three steaks. Brown the rouladen in a thin layer of vegetable oil in a thick bottomed sauce pot that's just big enough to hold all four in a single layer. Brown evenly on all sides. Use additional oil if needed and when done discard all the oil. Add the wine, beef broth and bay leaf to the pot. Bring to a simmer and braise with a tight fitting lid over a low heat for one and a half hours or until tender. When done a thin knife blade should meet no resistance when poked into the meat. Remove the rouladen from the broth. Stir together the cornstarch and water then whisk into the broth until it thickens. Adjust the seasoning to taste. Serve immediately.
Combine the ingredients in a food processor; blend well. Place in an airtight container; attach instructions. Instructions: add 2 tablespoons tea mixture to 3/4 cup boiling water; stir well. Serve warm or cold.
Combine the ingredients in a zip lock bag and add the chicken. Marinate for 8 hours or overnight. Barbecue for 20 - 25 minutes or until done. Options: Sprite or 7-Up can be used instead of the Ginger Ale.
Break 5 cookies in half and set aside. Place rest of cookies in gallon zip-lock bag and roll into crumbs. Mix cookie crumbs with 1/4 cup melted butter and press into bottom and sides of a 9" pie plate. Mix 1/4 cup melted butter, corn syrup, eggs, cocoa, sugar and vanilla and pour into crust. Bake at 350 degrees 15 minutes. Insert cookie halves around the outside of the brownie, against the edge of the pie plate, to form a border. Bake 10-15 minutes more. Cool slightly, Cover with Cool Whip.
Stir together both oils in a measuring cup with a spout. Place the garlic, egg yolks and lemon juice in a blender and pulse until a coarse paste forms. With the motor running, add the oil in a slow, thin, steady stream. The mixture will be the consistency of a thick mayonnaise. Scrape the allioli into a bowl and season with salt to taste, add more lemon juice, if desired. Let stand for at least 1 hour before serving, or cover and refrigerate if keeping longer. If the allioli seems too thick, thin it out with a little water before using. Makes just over 1 cup.
In large bowl, combine macaroni, bread crumbs, cheese and pimiento. In separate bowl, beat eggs. Add half-n-half, butter, onion, salt and pepper. Beat until well combined. Combine egg mixture with macaroni mixture, mixing lightly but thoroughly. Turn into a greast 9 x 5 inch loaf pan, smoothing top. Set pan in shallow pan with water. Bake at 350 for 1 hour or until set. Meanwhile, prepare meat sauce by sauteeing meat and onion in skillet until browned. Drain off fat. Add all remaining ingredients. Stir until well blended and heat through. Thin with more milk, if desired. Remove macaroni loaf from pan onto serving platter. Cut into slices. Serve with meat sauce.
Dumplings: Fill one pot with water and bring to a boil. Whisk the egg whites until foamy. Add egg yolks and salt. Sprinkle one tbsp of flour at a time over the whisked eggs and incorporate. When the consistency is creamy you're done. Now the cooking part: Place a glass filled with cold water right beside you. Take about 1/2 tbsp of dough and slowly place it in the boiling water. The dough will slip off the tablespoon. Don't fill the whole tablespoon because the dumplings will double their size. Dip the tablespoon in the glass with cold water. Repeat the process. Cover with a lid and let them boil over medium heat for 10 minutes. When ready, remove from heat and leave them in the pot until you finish the stew. Stew: Heat the oil in a large saucepan. Add chopped onion. Saute for 2-3 minutes. Add chopped peppers and sliced carrots. Add salt, pepper. Pour over 1/2 cup of water. (just enough to cover all ingredients). Cover with a lid and cook for about 10 minutes over medium heat. Add chopped tomatoes, bay leaves and hot and sweet paprika. Cook for another 10 minutes. Add dissolved flour and stir for 2 minutes until incorporated. Remove from heat and add chopped parsley. Add dumplings and stir. Serve!
Cook noodles according to box directions. Heat sauce & combine with cooked hamburger and cooked sausage. In a 11 X 13 pan, sprayed with Pam cooking spray, layer noodles and sauce. Top layer with pepperoni, onions and green peppers, mushrooms and cheeses. Make about 3 layers and top with cheese. Bake at 350 degrees for about 45 minutes or until cheese is melted.
Coat a non-stick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; cook 4 minutes on each side. Transfer to an 11x7 baking dish coated with cooking spray. Combine hot sauce and next four ingredients; pour over chicken. Bake, uncovered, at 400 for 25 minutes. Serve with blue cheese dressing.
Beat together oil and honey, then add eggs, vanilla and zucchini. Sift dry ingredients and add to zucchini mixture. Add nuts last. Bake in a greased 9" loaf pan at 350F for 45 to 60 minutes.
Heat oil in large skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through (170 degrees F). Remove chicken from skillet; set aside. Add water, salsa, and corn to skillet; mix well. Bring to boil. Stir in rice. Reduce heat to low; cover. Simmer 5 minutes. Top rice mixture with chicken; sprinkle with cheese. Cover; simmer an additional 5 minutes or until cheese is melted and rice has absorbed liquid.
Brown beef, onion and bacon - drain. In large pot combine beef mixture with rest of ingredients. Simmer at least 30 minutes. NOTE: I simmered for a couple hours...and of course it's better the next day!
Put the ice in the blender. then add your fruit, yogurt, and Ensure. blend -- ENJOY. -you can also use chocolate ensure.
Using large nonreactive pot, bring water, vinegar, salt, red pepper flakes & ham hocks to a boil. Reduce heat to simmer, cover pot & simmer 2 hours until ham hocks are falling apart. Cool liquid & ham hocks. Pick bones from meat & skin - chop both roughly & return to pot. Bring liquid to simmer & lay the collard stalks in the bottom of the pot. Next layer in the torn leaves, putting the largest, thickest on the bottom above the stalks & finish with the tender innermost leaves. There should be about 4 cups of liquid in the bottom of the pot - not all the leaves are submerged! Gently braise collards with lid on pot for an hour. Low heat is key - high heat causes release of sulfur compounds (as same other members of Brassicaciae family -cabbage, broccoli), stirring occasionally. Expect the leaves to initially brighten & then slowly turn a dark forest green - and smell really good! Add additional heat with pickled peppers or Texas Pete (made in NC) hot sauce & vinegar as you wish at the table - Mmmmmm good! Freezes well in freezer bags.
Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight. Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems. Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.
Heat oven to 350. Season each pork chop with salt and pepper to taste. Combine stuffing mix, chicken broth, apple, onion and parsley; mix well. Place half of stuffing mixture in greased 11x7-inch baking dish. Place pork chops on top and spoon remaining stuffing over the chops. Cover and bake for about 45 minutes.
Make burger: In a large mixing bowl, add the ground beef and mustard. Season liberally with salt and pepper. Mix together until combined. Shape into four 6-ounce patties. Grill over high heat, for 5 to 6 minutes per side, for medium. Make Caramelized Onion and Bacon Jam: Preheat oven to 350 degrees. In a saute pan, heat oil and cook onions until caramelized. This should take about 15 to 20 minutes over moderate heat. Season with salt and pepper. When oven is hot, place bacon on a sheet pan and bake until it is nice and crispy, about 30 minutes. Let it cool, and chop it finely. In a mixing bowl, combine the onions and chopped bacon and season with salt and pepper. Set aside and let sit. Make Lure Secret Sauce: In a large mixing bowl, combine ingredients. Mix until blended together. Season with salt and pepper. Assemble burger: Place burger on toasted bun and top with Caramelized Onion and Bacon Jam and the Lure Sauce and shaved dill pickles.
In a small bowl, combine cream cheese and milk. Whisk until light & fluffy.Mix in lime juice and zest. Chill for 1 hour. Heat shells at 350% for 3 minutes, cool. Pipe chilled filling into shells. Garnish each with a thin half slice of lime, twisted. Serve immediately.
Blanch the bean sprouts in boiling water for 1 minute. Refresh in cold water and drain well. Combine soy sauce, vinegar, sugar and sesame oil in a salad bowl. Steam green beans (or blanch in boiling water) for 4 minutes or until crisp tender. Combine the bean sprouts, green beans, panir (or tofu) strips and bell pepper strips and toss with the dressing in the salad bowl. Cover and chill for at least 20 minutes.
Generously butter the sides & bottom of a 9 inch springform pan. Combine bread crumbs & Parmesan; sprinkle mixture on sides & bottom of prepared pan, shaking out any excess. Place cream cheese, sour cream & hot sauce in the work bowl of a food processor fitted with the metal blade; blend the mixture, stopping once to scrape down the sides of the bowl. With the motor running, add the eggs through the small feed tube. Remove the cover & sprinkle the pecans over the cheesecake mixture; pulse once or twice. Add the crumbled roquefort & pulse once or twice, being careful that you do not overmix; pour the batter into the prepared pan. Place a large baking dish, almost full of boiling water, on the bottom rack of a preheated 475F oven; place the cheesecake on the next rack up. After 10 minutes, turn the oven down to 250F - DO NOT open the oven door. After 1 hour, turn the oven off - DO NOT open the oven door. After 1 - 1 1/2 hours, remove the cheesecake from the oven & place on a rack and allow to cool to room temperature; cover & refrigerate for at least 4 hours and up to 2 days. Before serving, run a sharp knife around the edges to loosten & carefully remove the sides of the springform pan. Serve with crackers as a cheese spread or arrange thin slices on a green salad dressed with a fruit flavoured vinaigrette.
Combine first five things; coat fish with it. Place fillets in large skillet coated with cooking spay over medium heat. Top each fillet with butter and cilantro. Saute 4 minutes on each side or until fish flakes. Heat tortillas per pkg. instructions. Divide fish among them. Drizzle with sauce. Top with cheese, tomatos, guacamole and salsa. Fold in half. Sauce: Place all sauce ingredients in food processor or blender. Process stil smooth.
Make noodles per package instructions. Mix the lime juice, water, brown sugar, stir fry sauce, Bragg's, vinegar, and 1 Tablespoon of the sesame oil in a bowl. In a wok, heat 3 teaspoons of sesame oil over medium heat. Cook garlic for less than 1 minute in the oil. Add tofu and cook for 2 minutes. Remove tofu when it turns brown and has a crispy skin. Put in a bowl on the side. Add the remaining 2 Tablespoon of sesame oil and toss in vegan chicken, baby corn, pea pods, and cook. Stir frequently until the chicken begins to brown. Pour in the lime juice mixture. Add tofu and mix. Next mix in the cooked noodles. Stir in peanuts, bean sprouts, and half of the cilantro. Cook for 3-6 minutes. Serve with green onions and more cilantro and a lime wedge.
In a bowl combine seafood, mayonnaise, catsup, lemon juice, worcestershire, peas, salt, and pepper. Peel avocados, divide lengthwise and sprinkle with a dash of lemon juice. Fill stuffing in the avocado cavity. Garnish with chopped chives and red pepper.
Heat the oil in a frying pan and add chicken. Cook until the chicken starts to brown. Add worcestershire sauce and green onion, and stir. Gradually add gingerale, letting it boil down and brown further. Serve with rice or potatoes and your favorite veggies.
In a large heavy kettle or stock pot cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain. Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened. Add remaining ingredients and simmer 2 hours uncovered, stirring occasionally and adding 1 to 2 cups more water (or broth) if soup becomes too thick. Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board. Discard fat and bones and chop meat. Return meat to kettle and simmer soup, stirring, until heated through. Discard bay leaf. Just before serving, crumble bacon and sprinkle over soup. Makes 8 cups.
Sift together and make 3 holes in dry ingredients. In first hole, pour vegetable oil. In second hole, pour vinegar. In third hole, pour vanilla. Pour cold water over all. Mix well with fork or whisk, but do not beat. Bake in greased 8 x 8 pan for about 35 minutes at 350 deg F.
Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid. Bake at 350° for 35 minutes. Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar. Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan. Bake pumpkin and bread pudding at 350° for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce. Note: For individual servings, substitute 12 (1/2-pound) pumpkins. Scoop out seeds and pulp; sprinkle each pumpkin shell with 1 teaspoon butter and 1 teaspoon sugar, and bake with the bread pudding. (Do not prebake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells. For lemon vanilla sauce: Cook vanilla bean, water, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until smooth and thickened.
Preheat oven to 425 degrees. Drain, rinse, pat dry and cut Shirataki noodles. In an oven-safe baking dish combine noodles, egg whites, Splenda, peach, cottage cheese and cinnamon; mix well. Bake in oven for approximately 25 minutes, or until firm.
preheat oven to 375 F and grease the desired cake pans. mix flour, baking powder and salt in a bowl. set aside. in a different bowl, butter with an electric mixer wile gradually adding sugar. result will be a light a fluffy mixture. after beating for 2 mins, add eggs one at a time. add vanilla. alternately add milk and flour mixture, add smarties and beat well. bake:. 2x9in=20-25mins. 2x81/2in=30-35mins. 1x13x9x2=25-30mins. cool completely and ice. add smarties to cake and frost as desired.
In a large saucepan, saute onion in olive oil 3-5 minutes until soft. Add garlic, ginger and red chili to the pan (reserve a small amount of pepper for garnish if desired). Stir & cook 2-3 minutes. Add sweet potatoes to the pan and cook 3-5 minutes. Add vegetable stock and coconut milk. Season with salt and pepper, to taste. Bring to a boil. Stir and allow to cook over medium-high heat for 3-5 minutes, then cover & simmer on low for 20 minutes. Add coriander (reserve a small amount for garnish if desired), then remove from heat and let cool slightly. Transfer to a blender (I use my Vitamix at this step) - and blend until smooth. Serve garnished with diced chili pepper, chopped coriander and pumpkin seeds.
In a medium-size saucepan, bring water to a boil. Remove from heat. Add honey, juice, and ginger and stir gently for several minutes. Pour into mugs and serve immediately.
Preheat oven to 350deg F. Grease & flour a 10" tube or bundt cake pan. in small bowl, mix together 2Tbsp sugar & cinnamon, and sprinkle bottom and sides of cake pan. Combine flour, salt, baking powder and 2 cups sugar in a large bowl. Stir in oil, eggs, orange juice & vanilla; mix well. Add Lucky Leaf pie filling and stir. Pour batter evenly into prepared pan. Bake uncovered for 1 hour. let cool for 15 minutes. Invert onto serving plate & cool. Drizzle with citrus glaze if desired. OPTIONAL GLAZE. In medium bowl, beat 1 cup powdered sugar & 1 Tbsp orange juice for 1 minute or until smooth. Add additional orange juice by the tsp if needed for consistency.
Mix all of the salad ingredients in a large bowl. Whisk dressing ingredients together in a small bowl, and pour over the salad. Toss to coat, and chill 1 hour before serving. You can serve this over some shredded lettuce, if desired.
shred cabbage and carrots (food processors are very handy for shredding (3mm is my preferrence). add shallots (I've used shallots, onions or green onions). In a seperate bowl combine mayo, sour cream and remaining ingredients. Mix to taste (we love red wine vinager so I normally go towards 4+ tbsp same with the pepper) Do not over mix, you want the sour cream and mayo to combin well but not too thin where it won't stick to the cabbage. Pour on top of cabbage, toss well and chill.
Spread the chicken out in a large plate in a single layer. Prick them thoroughly with a tip of a sharp knife and then sprinkle 1/4 teaspoon of salt and 1 tablespoon lemon juice over them. Turn the pieces over and prick them again with the knife and sprinkle the rest another 1/4 teaspoon salt and 1 tablespoon lemon juice. Rub the salt and lemon juice into the flesh. Put the chicken pieces in a bowl and set aside for 1 hour or more. Turn the chicken over a few times during the period. Meanwhile, prepare the second marinade: heat the oil in a frying pan over a medium-high flame. When hot, put in the onion and garlic. Stir and fry until the onion turns reddish-brown. Turn heat to low as you remove the onion and garlic with a slotted spoon and place in a bowl. Put the almonds in the same hot oil. Stir and fry a few seconds until they turn golden-brown. Turn off the heat and save the oil in the pan. Put the fried onion, garlic and almonds as well as the ginger and 5 tablespoons of water, into the container of a food processor or blender. Blend until you have a smooth paste. Empty into a bowl. Add the garam masala, coriander, yogurt, cayenne pepper, and 1/2 teaspoon of salt. Mix. Pour this marinade over the chicken and mix well. Prick the chicken pieces again with the point of a sharp knife, again pushing much of the marinade into the flesh as possible. Cover the chicken and refrigerate overnight. Preheat the oven to 400. Spread the chicken pieces out in a shallow baking tray in a single layer. Extra marinade can top the pieces. Dribble half the oil left over from frying the onion, garlic, and almonds over the chicken pieces and put the baking tray in the oven. Bake for 20 minutes. Turn the chicken pieces over. Dribble the remaining oil over the chicken and return it to the oven. Bake for another 20-25 minutes basting it once or twice with the juices. Serve with salad or rice.
Brush both sides of each bread slice with some oil. Cut enough 1/4-inch-thick slices from feta to cover 2 slices of bread and cut tomato into 1/4-inch-thick slices. Assemble 2 sandwiches with feta and tomato slices, seasoning filling with oregano and LOTS of pepper. In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sandwiches until golden, about 2 minutes on each side. Variation: Adding sliced or chopped Kalamata olives is a delicious addition. Note: This is a grilled sandwich that is delicious served at room temperature too.