HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. Preheat oven to 400*F. and turn at least once during the baking. 2. Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet and they need to be turned 1/2 way through baking. 3. Bake for 30-45 minutes in preheated oven. Cooking time and temperature will vary greatly on how thick you cut the wedges. My Note: Update: bake at 450*F., for 40-45 minutes, and turn at least once during the baking. If you use the 450*F. in the recipe, the fries will burn. I mixed everything in a gallon size ziploc bag. For the spices, I used freshly minced garlic (no onion powder), paprika, cumin, cayenne pepper, and chili powder. I used 6 potatoes (4 russet, 2 sweet) and 1/3 cup oil. I have cut the potatoes into sticks like normal fries and then baked them for 15 minutes, turned them over, and baked for another 15 minutes (the whole time at 425 since they're thinner than wedges), and I must say these are the tastiest fries ever! I also added salt and freshly ground pepper and garlic salt, and didn't measure it out- just kinda put on as much as looked good, and wow, were they tasty! I think the chili powder was what really put them over the top, so don't be shy with it, and remember that seasonings seem to lose some of their flavors when baked (which means put on more than you usually would)! So, if you cut your wedges small and thin - you will need to cut the temp and cooking time. But if you cut true (thick) wedges - follow the recipes directions (although I strongly encourage flipping the potatoes halfway through the process). For a super easy cleanup - I poured the oil and spices into a gallon size Ziploc bag and mixed it all together until well blended - then I added the cut potatoes and kneaded and shook the bag until all the potatoes were well and evenly coated. Then poured it into a 9x13 glass baking dish lined with foil. Minor adjustments: I used paprika, garlic powder, salt, freshly ground black pepper, a pinch of chili powder - mine is exceptionally potent, and cumin) -- The second time making this recipe I added fresh minced onion - and that was a very tasty addition too! FOR THOSE WHO THINK THIS RECIPE TOO BLAND: Take one onion for every 3 potatoes. Cut it in half lengthwise and cut it into slivers. Take all ingredients, including the onions, and put them in a zipper bag. Knead and shake until ingredients are thoroughly mixed. Proceed with recipe directions. The onions add quite a bit of zing as well as nutrition! I use my french fry cutter to cut the potatoes. I don't even measure the spices anymore. I bake them at 400*, for 15 min, then flip and bake for another 15 on the other side. However, I like my fries less on the crispy side, also using the french fry cutter makes all the fries about the same size for uniform cooking.
Bring 6 quarts salted water to a boil in an 8-quart pot over high heat. Heat the oil in a large skillet over medium heat; toss in the onion; cook/stirring, until wilted, about 4 minutes. Crumble the sausage into the skillet and stir, breaking up the sausage into small pieces as you do, until the sausage is lightly browned, about 5 minutes. Stir about half the mushrooms into the sausage mixture; add the remaining mushrooms as those in the pan wilt, making room for more. Cook, stirring occasionally, until all the mushrooms are lightly browned, about 5 minutes. If the mushrooms give off liquid, allow time for the juices to boil off before the mushrooms start to brown. Pour the tomatoes into the skillet, stir in the peas, and bring to a boil. Decrease heat so the sauce is at a lively simmer; season lightly with salt and pepper, and cook a minute or two. Stir in the stock and bring to a boil; cook until the sauce is lightly reduced and is perking like a little volcano, about 5 minutes. Pour in the cream and bring to a boil; spoon the ricotta into the sauce and stir gently to mix. If the skillet is large enough to hold the sauce and the pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring gently to coat the pasta with the sauce. Remove from the heat and stir in 1 cup of grated cheese. Check the seasonings, adding salt and pepper if needed. Spoon the rigatoni into warm bowls and serve immediately, passing additional cheese separately if you like.
In a bowl, blend mayonnaise, chutney and curry powder. Stir in chicken, apple, radishes and green onions. Season to taste with salt and pepper. Line pitas with lettuce. Fill with chicken salad.
Preheat oven at 325°F Lightly grease a 10 inch bunt pan with cooking spray and set aside. Combine and mix the dry ingredients in a bowl and set aside. In a seperate large mixing bowl, combine and mix the wet ingredients. Finely dice the apples and mix the peices with the 1/2 teaspoon of cinnamon in a small bowl and set aside. Add the dry ingredients to the wet ingredients little by little and mix with electric mixer, scraping down the sides of the bowl with a rubber spatula if necessary. Mix until all of the ingredients are incorporated and moist. Stir in the diced apple with a spoon. Pour the batter into the prepared bunt pan and bake it in the pre-heated oven for 80 - 90 minutes, or until toothpick inserted in centre comes out clean. Remove the cake from the oven and let it cool for 20 minutes, then remove from pan and place on wire rack to finish cooling. Slice and serve.
To prepare the filling, toss the apples with about 1 tablespoons of the sugar and set aside. Place the remaining sugar in a large saute pan over high heat and cook, without stirring, until the sugar starts to caramelize and turns golden brown, 3 to 4 minutes. Add the apples and toss to coat with the sugar. Remove the pan from the heat, add the bourbon, and then place it back over the heat. (The bourbon can flame up, so be so very careful.) Bring the bourbon to a boil, add the butter, vanilla extract, cinnamon, allspice, nutmeg and cloves, and cook over high heat until the apples are tender, about 4 minutes. Transfer the mixture to a large bowl and let cool until tepid (lukewarm). Add the candied ginger and mix well. To prepare the eggrolls, place 1 eggroll wrapper(or use lumpia wrappers)on a flat surface, with a corner pointing toward you (as you look down on it, the wrapper should be a diamond shape). Place a heaping Tablespoon of the filling on the wrapper about 1/2-inch from the corner closest to you, and then fold the corner over the filling. Fold the side corners over the filling, then roll tehn roll to the opposite corner to form a cylinder. Brush the edge of the wrapper with the beaten egg to seal. Continue with the remaining wrappers and filling. Heat about 4 inches of vegetable oil in a large saucepan over high heat until it reaches 350°F (You can check the temperature with a candy thermometer, or place a piece of bread in the oil; if it turns brown in about 40 seconds the oil should be at about 350°F.) Add as many eggrolls as will fit without overcrowding, and fry until golden brown, 1 to 2 minutes. Drain on paper towels, or on brown paper bags. Let cool for 3 to 4 minutes, then dust with powdered sugar. Continue with the remaining eggrolls. Serve warm or at room temperature with vanilla ice cream.
Combine frozen vegetables with garlic and microwave 10 minutes or until tender. Drain Coat a non-stick pan with cooking spray. Place over medium heat and saute mushrooms, zucchini and onion about 5 minutes. Add carrots; cook 3 minutes more. Stir in cottage cheese, egg substitute, Parmesan cheese and parsley. Arrange 3 lasagna noodles in a single layer in 13x9 inch pan. Top with 1/3 of the vegetables, 1/3 of the spaghetti sauce and 1/3 of the cheese. Repeat layers, cover with foil and bake at 350° for 50 minutes. Remove foil and bake 10 minutes more. Let stand 15 minutes before serving.
1. Preheat oven at 425°F. 2. Saute the onions, garlic and julienned pepper with the olive oil until the onions are transluscent. Sprinkle crushed red pepper and rosemary. Remove from heat. 3. Oil an 11X17 pan or a pizza pan and sprinkle with cornmeal. 4. Spread dough over the pan. 5. Bake for 5 minutes. 6. Take out of the oven and sprinkle most of the mozzarella over the dough, saving a handful for later. 7. Spread the onion mixture over the mozzarella. 8. Sprinkle the capers over the mixture. 9. Sprinkle a handful of feta over the mixture. 10. Spread the tomato slices over the mixture. 11. Sprinkle the handful of mozzarella over the tomatoes. 12. Sprinkle the rest of the feta over the mozzarella. 13. Sprinkle the fresh basil over everything. 14. Bake for 15 minutes until edges are golden. 15. Optional: Keep the pan in the middle of the oven and turn on the broiler for a couple of minutes until the feta cheese is turning golden.
Combine the hoisin sauce and sesame oil in a small bowl. Whisk together eggs and water in a jug. Heat 2 teaspoons of peanut oil in a wok over high heat. Add one-quarter of egg mixture, tilting wok to cover base and side. As omelette sets, lift edge so that any uncooked egg runs underneath. Cook for 2-3 minutes or until just set. Slide onto a plate and cover. Repeat, in 3 more batches, with 6 teaspoons of oil and the remaining egg mixture, reheating the wok between batches. Heat remaining peanut oil in wok over medium heat. Add mushroom and cook, stirring, for 2-3 minutes or until tender. Add the gai lan and cook, stirring, for 1-2 minutes or until gai lan just wilts. Divide omelettes among serving plates. Place one-quarter of bean sprouts on half of each omelette. Top with the mushroom mixture. Fold in half to enclose the filling. Drizzle over hoisin sauce mixture to serve.
For the crust: Preheat oven to 350. Lightly grease a 9x13 glass baking dish. Place the butter, sugar, flour, and salt in the bowl of an electric mixer. On low speed with the paddle attachment, mix until the butter is in small pea-sized chunks. (This could also be done by hand with a pastry blender). Press the mixture evenly into the bottom of the prepared baking dish. You can set aside the bowl to use for the topping. Bake until the surface is dry and the edges are very lightly browned, about 20-22 minutes. Let cool at least 20 minutes before adding filling. For the filling: Pop a berry into your mouth. If it's an early-season berry from the store, it might be a little tart. If so, and you want make the filling a bit sweeter, add the extra 2 Tablespoons of sugar to the bowl in the next step. In a mixing bowl, combine the 1/2 cup sugar (+ 2 T extra if needed), cornstarch, and salt. Stir in the berries and zest until combined. Set aside. For the topping: In the bowl of the electric mixer, place the butter, sugar, cinnamon, salt, flour and vanilla. On low speed with the paddle attachment, mix until the butter is in small pea-sized chunks and the mixture begins to clump together. (This could also be done by hand with a pastry blender). To assemble: Spread the filling on the cooled crust. Especially if the berries are large, the filling might not evenly cover the crust. That's OK. Spread the topping over the filling. The whole thing will look pretty lumpy. That's OK. Bake until the topping has browned lightly and the berry filling is bubbling, about 40 minutes. Cool completely on a wire rack before cutting into bars. They are best eaten with a fork because they're a little crumbly.
Preheat oven to 350°F. Saute onion & garlic in oil over medium heat until softened. Boil rice in salted water until just soft. Drain. Halve peppers & remove seeds. Place in 9x13" baking dish, insides up. In a large bowl, combine well the cooked ground beef (or defrosted soy crumbles), sauteed onions & garlic, cooked rice, rinsed & drained black beans, undrained can of diced tomatoes, oregano, salt, cumin, pepper & jalapenos, if using. Pour 'filling' mixture over peppers, top with cheese & bake until hot & bubbly, about 30 minutes. Enjoy!
Put basil, garlic and cashews into food processor. While processing pour the oil in a steady stream through the top, until well blended. Add the parmesan and process for 15 seconds. Spread pesto over both sides of fish and wrap securely in a buttered piece of foil. Place on preheated grill over medium heat for 15-20 minutes or until cooked through.
Melt butter in a large saute pan over medium-high heat. Add onion and stir until limp but not brown, 3 to 5 minutes. Add veal (breaking up) and wine cook to lightly browned ; cover pan, reduce heat, and simmer gently until veal is cooked. Add spinach and cook until soft. Add ricotta cheese, parmesan cheese, egg, nutmeg, and salt to food processor; whirl until mixture is finely ground. You can also blend in the pan. Stuff mixture into cannelloni shell. Alternately, you can use lasagna noodles and roll as you would a burrito or egg roll. I have also found that making pasta is rather easy. Roll the pasta dough out and cut in rectangles, 3x5 is a good size. Place a row of the filling down the center, fold long sides together. In each of two shallow 9- by 13-inch baking dishes, spread a layer of the Rosatella Sauce over bottom to coat lightly. Set the cannelloni, seam down, in sauce, spacing equally. Carefully spoon the remaining sauce over cannelloni to coat well. Scatter fontina (and mozerella) over cannelloni. Bake cannelloni, uncovered, in a 375° oven until sauce is bubbling, cheese is melted, and filling is hot in the center, 25 to 35 minutes. Transfer to plates with a wide spatula and spoon some of the sauce around each serving. Alternatively, bake in individual baking dishes. Garnish with chopped parsley.
Dissolve yeast in warm water. Add milk, sugar, salt, egg, shortening and 2 cup four, mix well. add enough remaining flour to make dough workable. turn dough onto lightly floured and cloth covered surface. knead until smooth and elastic. place in lightly oiled bowl and turn dough to coat. cover with a damp cloth and let rise in warm place till doubled. approx 1 1/2 hours. punch down dough and let rise again till doubled, approx 30 minute. roll dough out 3/8 inch thick and cut out rings with doughnut cutter. let rise on on board uncovered until doubled and very light, 30 - 40 minute. heat oil in a fryer or pot to 375 F (3-4 inch deep). carefully drop doughnuts into hot oil. Turn when they rise to the surface. 2 - 3 minutes or until golden brown on both sides. carefully remove from oil, do not prick the surface, and drain. while warm, roll in sugar, frost or glaze.
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Note: the mixture will be moist. Shape into a meat mixture into a round loaf and place in crockpot. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°F In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.
Preheat oven to 400 degrees. Brown sausage and onion in a large skillet. Mix beef consume, mushroom soup, rice, and cooked sausage and onion in a dutch oven (cast iron is always best). Slice the stick butter into thin slices and heavily layer on top of mixture. Top the dish with all of the parsley. Cover the dutch oven and bake for 1 hour. Fluff with a fork to check, but **do not "stir" the rice until ready to serve**.
Put all ingredients in a jar. Seal and shake vigarously. Serve with a salad, stir fry, or anything else you can think of!
In a medium-size, heavy-bottomed saucepan heat the oil over moderate heat. Add the shallots and saute until soft (about 5 minutes). Add the remaining ingredients EXCEPT THE MEAT; bring to a boil. Remove marinade from heat and let cool. Pour the cooled marinade into a large resealable plastic bag; add the beef. With the bag securely closed turn gently until beef is evenly coated. Refrigerate overnight; turn bag ocassionally. Transfer the beef to a platter and bring to room temperature. Meanwhile, lightly grease the grill rack. Preheat grill to medium heat. Remove steak from marinade; reserving marinade. Grill the beef 3 to 4 inches from the heat source for 8 to 10 minutes per side, or until desired doneness. Brush with reserved marinade after turning. DISCARD LEFTOVER MARINADE. Let the beef stand for 5 minutes; slice into thin slices across the grain.
Cut up cauliflower and cook until it is tender but still has a bite. Then drain very well and set aside. Fry bacon until crisp but not burnt, crumble and put into heated pan. Add sugar and mayonnaise and stir until the mixture turns smooth and nearly translucent. Add cauliflower to pan and gently mix until cauliflower is coated in mixture. Serve hot.
Position racks onto the upper and lower third of the oven and preheat to 450°F Cover one baking sheet with aluminum foil and place on lower rack so it heats up. Slice potato into 1/4-inch thick rounds and toss with olive oil. Mix thyme, garlic powder, salt and cornstarch together and toss evenly with potatoes. Place on hot baking sheet and on the bottom rack in the oven. Cook for 30 min, flipping the potato slices half way through. For Fish: Mix mayo, Old Bay, cayenne pepper, lemon juice and water in a small bowl. Add more water, one teaspoon at a time, until you have a smooth and lightly thickened consistency. Place the flour and the panko breadcrumbs in separate shallow bowls and dip cod strips into flour, removing excess flour. Then dip into the mayonnaise mixture and finally in the breadcrumbs, making sure to press the panko into the fish so that it adheres. Place fish strips on a baking sheet lined with parchment paper and spray with PAM non-stick spray. Place on the top rack of the oven and cook for 6-10 minutes, depending on the thickness of the fish, until fully cooked. If needed, broil for 1 minute so that the fish are browned. Remove fish and chips from oven and serve immediately.
Combine potatoes, celery, onion and 4 cups chicken broth in a pan and bring to a boil. On medium high cook until potatoes are tender, 12-15 minutes. Strain and save liquid. Put liquid back in pot and add half & half. Heat on medium. In a bowl combine melted butter and flour. Stir into half & half mixture. Once thickened add in the vegetables, the rest of the broth, bouillon, pepper and nutmeg. Enjoy!
Combine vegetables and sauce mix in the cooking vessel. Sprinkle Seasonings on the chicken. Place chicken in the cooking vessell over the vegetables. Cover and cook: Low-8 hrs (or) High-5 hours.
Preheat the oven to 350 degrees F. Grease a medium-size casserole dish with butter. In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish. In another medium bowl, combine the cracker crumbs, melted butter, and pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.
Combine all ingredients in a large bowl. Toss well and refrigerate 1-2 hours before serving. Serve chilled.
Combine first 5 ingredients in a medium bowl; beat at medium speed with mixer until smooth. Cover and chill at least 3 hours. Shape mixture into a ball. Combine pecans and parsley; roll cheese ball in pecan mixture. Let stand at room temp at least 30 minutes before serving.
Using a knife cut the outside of the egg white just as far as the yolk, and carefully remove the egg white leaving the yolks intact. Mash the egg yolks and stir with the mayonnaise, bacon, vinegar, cheese, and salt. Fill the egg white halves with the mixture. Top with the crumbled bacon.
Preheat the oven to 400 F or 200 degrees C. Place onions, rosemary and a bit of salt in a small saucepan and cover with 1 cup water. Bring to a boil, then turn down the heat immediately. Cover and cook, stirring once or twice, for about 15 minutes until the onions are very soft, uncoloured and most of the liquid has disappeared. Meanwhile, peel the potatoes and cut into chunks. Rinse and boil in lots of salted water. Also, smear the sausages with oil, then place in a casserole dish and cook in the oven for about 30 minutes, turning half way through. Finish the onion sauce by boiling hard if necessary to get rid of any extra water. Discard the rosemary stalk, sift the flour over the top and stir. Add the mustard and 1 cup of the milk. Simmer gently for at least five minutes to cook the flour and make a thick, creamy sauce. Make the mash by draining the potatoes, adding the remaining milk and butter and mashing until smooth. Whip with a wooden spoon to make the mash light and fluffy, adding extra butter or milk if it's too thick. Divide onto plates, top with the sausages and a generous spoonful of gravy.
Put the arrowroot, garlic, salt and pepper in a bowl. Toss the chicken thighs in this mixture. Set aside. Heat 3 tablespoons of the coconut oil in a large skillet and add the mushrooms, bok choy and sugar. Saute for 2 minutes. Cover and cook for about 5 more minutes. Remove from the skillet. Add the 2 remaining tbsps. of coconut oil into the skillet on high heat. Once good and hot add the chicken thighs and saute for 2 minutes. Add the tamari sauce, mix well. Cover and cook for an additional 6 minutes or until the thighs are completely cooked through. Add the chicken to the bok choy and add the green onions. Stir fry this for about 1 minute. Serve hot over rice. Bon Appetit!
In heavy saucepan, over low heat, melt chocolate chips and butter with EAGLE BRAND(R); remove from heat. You can also do this in the microwave with the same results. Set power to 50% and stir after every minute. In large bowl, combine peanuts and marshmallows; stir in chocolate mixture. Spread on waxed paper-lined 13x9-inch baking pan. Chill 2 hours or until firm. Remove from pan; peel off paper and cut into squares. Store leftovers loosely covered at room temperature.
In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, basil, nutmeg, and salt and pepper to taste. Place 1 rounded teaspoon of filling in the center of each wonton wrapper. Brush the edges of a wonton wrapper lightly with water. Fold the wrapper in half, making sure all the filling remains inside. Seal the edges by pinching. Continue with the remaining filling and wrappers. Add salt to large pot of boiling water. Gently add the ravioli, and cook for about 3 minutes, or until tender, stirring gently. Meanwhile, in a small pot over low heat, cook the tomato sauce. Using a large slotted spoon, place the ravioli into 4 individual bowls. Pour the sauce over each serving, and garnish with the additional basil.
Pour all ingredients into a medium-sized bowl and stir until fruit is mixed to your liking. Serve cold. Feel free to sprinkle some sugar on top for some added sweetness (or Splenda if you're dieting).
With vegetable peeler, remove 3 or 4 evenly spaced strips of peel lengthwise from cucumber Cut cucumber lengthwise into quarters and then crosswise into 1/2 inch pieces. In bowl with wire whisk or fork, mix lemon juice, oil, salt and pepper. Add cucumbers, tomatoes, mint, olives, and dill. Toss until evenly mixed and top with feta.
Place all ingredients in a blender and process into a creamy and smooth consistency. Store in the fridge.
Cut and peel potatoes; boil gently; drain well. Add all ingredients; mash well. (I like mashing 1/2 the potatoes at a time.). Place in sprayed casserole. Bake at 350 degrees for 45 minutes. NOTE: Potatoes can be made up to 3 days ahead and kept in refrigerator. Take out of fridge an hour before baking. May want to fluff them up with a little bit of milk.