HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat your oven. Place your cooked beans into an oven-proof baking dish. In a pyrex type measuring cup, measure out your vegetable broth. To that, add the rest of the 9 ingredients and mix well. Pour the sauce mixture over the beans in the baking dish and mix well to combine. Bake uncovered for an hour. Check after about 40 minutes to make sure they're not drying up too much or burning.
Wash potatoes and leave peelings on. Place in pot, cover with water, bring to a boil, boil until slightly tender, about 10-15 minutes. Remove from heat and water, let cool 30 minutes. Start to preheat oven to 375°F. Remove peelings with edge of spoon, either thinly slice or mash potatoes with backside of a large spoon. Spray a regular cupcake pan with non stick spray for baking. Line each cupcake hole with pie crust (use a round cookie cutter or upside down glass to cut the dough in circle). Fill pasty to 1/4 inch of top with slices or mashed potato. Combine sugar, spices, evaporated milk and water in a jar with a lid. Shake to blend well and cover sweet potatoes with the blend. Place a "dollop" of butter (about 2 teaspoons) on top of each pie. Bake for 40 minutes at 375°F.
Cook and brown slightly onion and garlic in pam, add fake bacon. Add mushrooms. Add tofu to pan, cook, brown some of the bits if you'd like. Then add crumbled tofu brown bits if you'd like. Add peas. Set aside on large sheet pan to cool. Once cool and phyllo is thawed get about 4-6 sheets of phyllo and cut phyllo sheets in half then place about 1/2 of a cup of the egg/tofu filling in the middle of the phyllo. Fold the two sides at your hands in over the filling, then use your thumbs and fold the side facing you up. Then fold the top side inches Spray with pam spray and place on cookie sheet. Repeat until all the egg/tofu mix is gone. Make sure to spray the tops of all your packets. Bake at 375-400 for 20-35 minutes Or until golden brown.
Heat 2 tbsp oil in a saucepan,add the onions and sugar and cook very gently for 15 mins untilvery soft and lightly golden.Add the white wine and bring to the boil until reduced.Put aside to cool. In a small bowl,mix the remaining oil with 1 1/2 tbsp mustard and the garlic and season well.Brush over the turkey and set aside.Mix the remaining mustard with the mayo and reserve. Cut the ciabatta in half lengthways,then cut each half into two pieces. Barbecue (or grill,or even George Foreman!) the turkey for 4-5 mins,turn over and brush with the remaining mustard oil,grill until cooked through. Toast the ciabatta on the grill,cut side down,spread with the mustard mayo,top with a turkey escalope,spoon over the onion,add a little rocket and top with ciabatta.
Combine all in saucepan, using no more then 1/16 tsp of salt. (may leave out). Stir frequently as it simmers until heated. That's it! Enjoy!
Pour the chicken stock into a large saucepan and bring to a boil. Add a little salt and pepper to taste, then drop in the pasta. Stir well to separate the pasta and bring back to a boil. Lower the heat to a simmer and cook according to the package instructions, until the pasta is al dente. Stir frequently during cooking to ensure the pasta cooks evenly. Swirl in the wine and parsley (if using) and taste and adjust the seasoning. Ladle into warmed soup plates, then sprinkle with grated Parmesan. Serve immediately. NOTE: Cappelletti is very similar to tortellini; if you can't find cappelletti, tortellini would be a good substitution. You can buy them ready-made (frozen or fresh) or make your own. Use a miniature version if you can find it.
Stir dates into yogurt, cover, and refrigerate overnight to allow fruit to soften. In the morning, stir bananas into yogurt mixture. Spoon into bowls and top with chopped walnuts.
Start the water for the pasta. Meanwhile,heat a little of the oil in a sauce pan. Add the onions and cook until golden. (DO NOT BURN). Add the herbs, peas,and 1/2 cup of water and the rest of the oil. Keep warm. Drain the cooked pasta and put it in a bowl. Add the peas and mix. Add the rest of the water, if needed. I have also used Great Northern or Pork and beans--all undrained. You may add a diced tomato to the onions and peas, if you like. add the rest.
1. In a large bowl, toss together the spinach and strawberries. 2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat. My Note: After making it a few times I will say that you can do all these variations and it will be terrific but do NOT put the dressing into the fridge, leave it on the counter! It will not be good, it will get creamy and stay on the salad like PASTE. You can get the spinach (baby spinach is the best) and slice the strawberries with an egg slicer and toss ahead, in the fridge -- but let the dressing sit on the counter, trust me. Then toss immediately before eating. Some time I added candied sliced almonds -- just add almond slices to a frying pan and lightly sugar the almonds, add a few drops of water to this slowly and let it cook for a few minutes. caramelizes to a crisp, sweet. Very hot, be careful. I also added the blue cheese, mentioned by other readers. also.instead of using all that sugar, I substituted some honey for the sugar instead, which helped the dressing stick to the salad. I also halved the sugar and substituted Raspberry Balsamic Vinegar for White Vinegar. Also, left out the seeds(I couldn't find them in the store some times) and used sliced almonds. Delicious.
In medium bowl, wisk together eggs, seasoning salt, and tobasco. Set aside. Heat olive oil over medium high heat in large skillet. Sautee the bell peppers and red onion slices about 10 minutes, or until desired. Season with salt and pepper. Remove from pan and set aside. In same skillet, add egg mixture over a medium heat. Let eggs set completely on the bottom, leaving it just a little runny on the uncooked top. Using two spatulas if need be, flip the set egg onto the second side and immediately add half of the feta cheese on one side of the omelet. Place onions and bell peppers on top. Place cheddar cheese on top of peppers and onions. Fold empty side of the omelet over the veggies and cheese and top the top of the fully cooked omelet with the remaining feta cheese.
Heat oven to 350. Lightly grease a 13x9x2" baking pan. In a large mixing bowl,combine the first 9 ingredients,mixing well. Press the dough into pan. Bake for 20 minutes. After removing from oven, sprinkle the chocolate chips. Spread chocolate evenly,letting it melt. Combine the powdered sugar, remaining PB & enough milk to make a thin consistancy. Beat mixture well. Drizzle mix over chocolate layer. Chill before cutting into squares/bars.
Combine chicken, celery, almonds, mayonnaise, cream, onion and juice in a large bowl; spoon into shallow heatproof dish. Sprinkle with combined cheese and chips. Bake in moderate oven about 20 minutes or until browned and crisp (watch carefully as mine only took 15).
Dissolve chicken base in hot water (skip this step if using stock). Pour dissolved base/stock in 2" deep pan. Add chicken to pan and place on medium-high heat. Add remaining ingredients EXCEPT rice. Cook chicken uncovered, stirring often to coat with spices. Remove chicken from heat and cover to keep warm. You will use the liquid from the pan in the next step. Add rice to separate pan and prepare as directed, BUT instead of using water to cook, add the drippings from the chicken pan. I usually get about 1/2 cup of drippings and then top that off with the water necessary to cook the rice. The rice I use needs 1 1/3 cup of water for 1/2 cup uncooked rice. This will yield 2 cups of cooked rice. When rice is finished cooking, spoon rice back into chicken pan and place on medium-high heat for 3 minutes, stirring frequently.
Place yeast in mixing bowl. then add lukewarm water. let it sit for about 3 minutes. add salt and sugar and lightly stir . now add about 1/2 the flour, gradually add remaining flour. I use my kitchenaid mixer. When dough lifts from side of bowl, form into a ball. Lightly coat top with olive oil and cover top of bowl with plastic wrap. Let stand to rise about 1 hour, then you can either bake as bread or use for pizza dough.
Cook beets until tender. Cool, peel and slice beets. Toss with sherry vinegar and orange juice concentrate. Season to taste with salt and pepper.
In a bowl, mix flour, baking powder, salt and 2 Tbs sugar. Stir in egg, milk and oil all at once. Stir just until moistened. Fold in cranberry orange relish. Spoon misture into greased tea-sized muffin tins, filling 2/3 full. Bake in 425 oven for 12-15 minutes or until muffins feel firm to the touch. Unmold and cool to lukewarm on a rack. Brush on all sides with melted butter. Roll in cinnamon sugar mixture. Serve warm.
Preheat oven to 350 degrees. Mix together the flour, baking powder, baking soda, and salt. In a blender, mix until smooth the tofu, suger, juice, lemon juice, nutritional yeast, and vanilla extract. Gently fold the two mixtures together until 'just mixed'. Pour into a non-stick muffin pan, and bake for about 25 minutes at 350 degrees. Cool before removing from the tin.
Method Mix flour, sugar and butter and beat until smooth and creamy. Cover a 9 by 13 inch pie pan. Bake at 350 F until brown, about 10 minutes. Cool completely, Spread cool whip onto cool crust. Soften cheese and mix with pudding and milk. Spread on top of cool whip and refrigerate for 15 minutes. Top with cool whip and sprinkle with chopped nuts.
1. Preheat a gas grill to high, or build a fire in a kettle grill. Mesquite-flavored chips would taste great (optional). 2. Slice eggplant in 1/3- to 1/2-inch slices. In a small bowl add together the olive oil, lemon juice, garlic, salt, and thyme. Brush both sides of the eggplant slices with this sauce3. Place eggplant on the preheated grill. If you with to have nice grill lines, turn only once on each side. Grill about 10-15 minutes. Test for tenderness (doneness) by piercing with a fork. Makes 4 to 6 servings.
Place 50g ground rice and 50ml of the milk into a large microwaveable bowl and mix to a smooth paste. Gradually add the rest of the milk and mix. Cook on full power for 5 minutes, and then stir well. Cook for a further 2 minutes and stir. Cook for a further 2 minutes and mix in the sugar. Leave to stand for 2 minutes. "An additional stir before serving would be beneficial".
Set out 1 pkg Philadelphia Cream cheese. In a blender or food processor, blend 1 pks Oreos until a fine powder is formed throughout TIP: Do this is small groups, 5 or 6 oreos at a time. If you do it all at once, it's impossible to get a consistent powder. Remove any remaining cookie pieces. Knead 1 pkg philadelphia cream cheese into mix until mixture is consistent throughout. Roll into 2 in balls and place on cookie sheet. Refrigerate 30 minute (Or freeze 10 min). Melt 1 bar Baker's semi-sweet chocolate. Using two spoons, coat each ball individually. Place on cookie sheet and refrigerate 30 minute.
Wash rice well, removing any foreign objects. Place rice and stock into rice cooker and start. Heat oil over medium-high heat, add onions and saute until translucent. Add all the peppers, saute until they JUST START to soften. Add mushrooms and garlic. Saute until mushrooms begin to give off their liquid. Remove from heat. Add pepper and salt (if using) Combine well. When rice is done, toss everything together and serve.
Place the first 6 oz of white chocolate into a bowl. Microwave on high for 1 minute, stir. Microwave for one more minute, and stir again until completely melted. Let it cool for a few minutes. Combine the cake mix, eggs, lemon juice, water and oil. Mix well for several minutes. Whisk in the melted white chocolate. Grease and flour 2 round 8-inch cake pans. Add the batter. Bake for 28-32 minutes at 350 degrees, or until golden brown/fragrant and a toothpick comes out clean. Allow the cakes to cool in the pans for about 10 minutes. Then turn out onto a wire rack and let cool completely. For the frosting: Melt the remaining 6 oz chocolate chips as in step 1. Cream the butter and neufchatel cheese together until fluffy. Slowly add the powdered sugar (NOTE: make sure it is well sifted, or there will be lumps!) and mix well until combined. Whisk in the white chocolate, the pinch of salt and the lemon juice. Check the consistency, beat in more butter or powdered sugar if needed. Note: the frosting will solidify slightly once refrigerated. Evenly spread the top of one of the cooled cakes with the raspberry jam. Place the second cake on top. Using a spatula or frosting knife, spread the frosting evenly over the top and sides of the cake. Decorate with leftover frosting, if desired. Garnish with the fresh raspberries, and keep refrigerated.
Stir together first 7 ingredients in a large bowl, stirring just until combined. Spoon into a lightly greased 13 x 9 inch baking dish. Roll 1 piecrust to fit baking dish; place on berry mixture. Cut remaining piecrust into 1/2 inch strips. Arrange strips in a lattice design over other piecrust. Brush with egg, and lightly sprinkle with 1 tablespoon sugar. Bake at 400F for 55-60 minutes or until golden and bubbly.
Soak cedar planks in water for at least 1 hour. Combine first 10 ingredients in a blender and process until ssmooth. Season salmon with salt and pepper. Place planks on grill and let heat for a few minutes, being careful not to char them too much. Place salmon skin side down and baste with dressing. Cook for 20-25 minutes, basting periodically with the remaining sauce.
Brown butter in medium saucepan over medium heat. Mix in remaining ingredients except salt and pepper and heat through, stirring constantly. Season to taste.
Place all ingredients in a glass bowl, except for vanilla extract. Microwave on low heat stirring and checking every few seconds until it is evenly melted. (Original recipe said to do this in a saucepan over low heat, but I've always used the microwave and it's come out fine.). Remove from microwave once melted and stir again . When slightly cool, add vanilla extract and frost cake. (I once poured this frosting while it was slightly warm onto a warm cake because I was in a hurry and it turned into a beautiful chocolate glaze.) Super easy. I don't think I've found an easier recipe than this that tastes so good.
Combine chopped cilantro, wine, soy sauce and lemon juice in a small bowl. Whisk in oil a little at a time. Place fish in a nonaluminum pan. Pour marinade over; refrigerate salmon 4 hours or overnight, turning occasionally. Remove fish from marinade and place on rack 30 minutes to dry. Pour marinade into smoker's water bath. Spread mesquite chips on rack of gas or electric smoker. Add onion and bay leaves to water bath and fill with water. Fill fish cavity with 1 cup cilantro leaves and stems. Oil smoker rack and set fish on rack. Cover smoker;set heat on high. Smoke salmon until fish is just opaque, about 1 hour. Cool 15 minutes. Discard skin and grey meat from fish. Set fish on platter;surround with cilantro and lemon slices. Serve at room temperature with Cilantro Sauce (Recipe #232006). To smoke fish in a covered barbeque, prepare medium-low coals in barbeque grill. Push coals to sides.Place marinade,onion and bay leaves in 7x11-inch disposable aluminum pan. Place in center of coals and fill with water. Spread mesquite chips over coals. Oil grill rack. Set fish on rack, cover and smoke,turning once and cooking until opaque, about 1 1/2 hours.
1. Toss beef in zip-lock bag with 1/4 cup flour. Heat bottom of frying pan with oil. Sear beef in oiled frying pan until brown on outside. 2. Dab a paper towel with cooking oil and wipe bottom and sides of crock pot. Place beef in oiled crock pot. Add remaining ingredients and stir. 3. Cover and cook for 90 minutes on high; stir, then cook 4 hours on low. 4. Serve in bowls with corn bread or biscuits on the side.
Boil potatoes salted water until soft, about 15 minutes. Drain water. Add salt and pepper to taste. Add pesto and stir. Serve warm.
Preheat the oven to 180C and line or grease a baking tray. In a saucepan, melt the butter, sugar and syrup over a medium heat. Remove to cool once everything has melted and dissolved. Add the flour and chai spices into the pan and whisk until it forms a dough. After letting the dough cool slightly, roll it into small balls between your palms and place them onto the tray. Flour your hands so the mixture doesn't stick and press each ball with a fork to squash it a little. Bake at 180C for 10-12 minutes until the Chai Spiced Biscuits are golden brown. Cool completely on a wire rack before serving.
Combine all ingredients in a shaker and shake with crushed ice. Pour into glasses and garnish with a slice of citrus (orange, lemon, lime).
Core and shred 2 apples; Combine with cabbage and onion in skillet. Saute apple mixture in margarine for 5 minutes, stirring frequently. Stir in water and vinegar, salt and pepper. Pierce sausages with fork and place over apple mixture. Cook covered 10 minutes or until cabbage is barely cooked and sausages are heated thoroughly. Core and wedge remaining apple. Add to skillet along with parsley. Cook covered for 1 minute. Serve with mustard.
Combine pears, apple, apple juice and pectin in a 3 quart microwavable container. Microwave, uncovered, on High for 6 minutes or until mixture comes to a boil, stirring twice. Add sugar. Microwave, uncovered, on High for 4 minutes or until mixture return to a full boil and boil hard for 1 minute. Stir in liqueur. Ladle into sterilized jars and use inversion method or process in water bath for 10 minutes.
Preheat oven to 325. In a lg. bowl, beat the eggs until foamy. Mix in flour, sugar, and brown sugar until well blended. Blend in melted butter or margarine. Stir in chocolate chips and nuts. Pour filling into pie shell. Bake for 1 hour, then remove from oven, and cool for 30 minutes before cutting.
Stir to combine all ingredients in a crock pot and cook on high for 3-4 hours. Just before serving, heat flour tortillas in foil at 350 degrees for 10 minutes. Serve fajita mixture with warmed flour tortillas and all your favorite toppings, such as: sour cream, cheese, guacamole, etc. Enjoy!
Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 1 3/4 cups cold water. Bring to the boil, turn the heat to low, cover then cook for 10-12 mins until the rice is almost cooked. Remove from the heat then leave, covered, for 10 minutes. Thinly slice the salmon the arrange on a platter with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 minutes. Carefully tip the juices from the salmon platter over the rice then stir with a pinch of salt. Divide the rice between four bowls. Scatter the seasame seeds, scallions, chili and cilantro over the salmon and avocado and serve with the rice.
Crush biscuits finely with rolliing pin in snaplock bag or in food processor. Chop chocolate and cherries into small pieces. Add butter,condensed milk and enough coconut to make workable dough. Roll into balls or log shapes and then coat with coconut and refrigerate on foil tray. Slice or eat as desired - enjoy.
Cook linguine in a pan or pot of salted water for around 10 minutes to achieve al dente texture. Heat olive oil in a large pan and cook the mushrooms for about 5 minutes until they're all soften. Season the mushrooms with salt and pepper. Add the unsalted butter and cook until the butter is melted for about 3 minutes. Add the pasta to the sauce. Add the parmesan and toss to coat the pasta in the sauce. Ready to serve.
In a heavy 3 quart saucepan,melt chocolate and shortening over medium heat,stirring until melted. Remove from heat and stir in nuts and raisins. Drop by heaping tablespoonfuls onto a cookie sheet lined with parchment paper. Chill until firm,about 2 hours. Store in airtight conyainers in refrigerator.
Peheat oven to 375°F. Combine crumbles, corn, salsa, spices, sour cream and cheese in a large bowl, mixing thoroughly. Pour mixture in a greased 2 1/2 qt casserole dish. Prepare corm muffin mixture according to directions on the box. Do not bake. Mixture will be lumpy. Evenly drop prepared corn muffin mix by tablespoons over crumble mixture. For a more elegant effect you can try piping corn muffin mixture using pastry bag. Sprinkle paprika and chopped cilantro over entire mixture. Bake 35 - 40 minutes or until corn muffins are golden brown and casserole is heated completely. Remove from oven, let cool slightly before serving.
Set out butter for filling to soften so you can spread it (2 tablespoons). In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). While dough is being made, combine the jalapenos and garlic in cup sized bowl; set aside. When cycle is completed, turn dough onto a lightly floured surface. Divide dough in half. For each loaf, roll one portion of dough into a 14-in. x 9-in. rectangle. Spread with 1-1/2 teaspoons butter. Remaining butter will be used in step 11. Sprinkle each with 1 tablespoon cheese and half of the jalapeno mixture. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in a 8-in. x 4 -in.mini loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 40 minutes. Melt remaining butter; brush over loaves. Sprinkle with remaining cheese. Bake at 350° for 25 to 30 minutes or until golden brown. Remove from pans to wire racks to cool.
Tear bread into large pieces and pulse 10 times in a food processor until you have coarse crumbs. Combine 1 cup breadcrumbs. cheese, sage, salt, and pepper in a shallow dish. In a second dish, place the flour, and in a third dish whisk the mustard and egg whites. One pork chop at a time: dredge chop in flour, then dip into the egg mixture, and lastly in the breadcrumbs. Heat a large nonstick skillet over medium heat. Add oil. Add pork chops and cook for 3 minutes on each side or until done.
Put oven rack in middle postion and preheat oven to 350 degrees; prepare a 10-inch bundt pan by generously buttering and dusting with flour; knocking out excess flour. Whisk together the 2 1/4 cups flour, baking powder, soda, cinnamon, allspice and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl. Beat butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes; then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin Alternately in batches, beginning and ending with the flour mixture and mixing until batter is smooth. Spoon batter into prepared pan, smoothing top, then bake until a wooden toothpick inserted in center comes out clean, 45 to 50 minutes. Cool cake in pan on wire rack15 minutes, then invert cake onto rack, cool 10 minutes more. Make Icing; while cake is cooling, whisk together buttermilk and powdered sugar until smooth; drizzle icing over warm cake, then cool completely, icing will harden slightly.
Heat the milk and cream together to a boil. Melt butter in saucepan. When melted, add all the flour, stirring constantly. Let cook for 4 to 5 minutes, continuing to stir. Remove from heat, and add warm milk and cream while whisking-- if sauce is too thick, add a touch more milk. Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350-degree oven until slightly brown and bubbly on top-- 25 to 30 minutes.
Combine first 4 ingredients and 1/4 salt in a small saucepan over high heat and bring to a boil. Reduce heat and simmer until reduced to 1/4 cup (about 15 minutes). Preheat oven to 400. Heat oil in a large non-stick skillet over medium-high heat. Sprinkle both sides of the salmon with the remaining salt and black pepper. Add fish to pan; cook 3 minutes. Turn fish over and place in oven; bake at 400 for 3 minutes. Remove fish from oven and brush 1 tablespoon sauce over each fillet. Return to oven and cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with orane rind if desired.