HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400. Heat large covered saucepot of water to boiling. Add pasta and cook 2 minutes less than label directions. Drain and reserve 1/4 cup cooking water. Return pasta to saucepot. Meanwhile, drain tomatoes, reserving puree. Coarsely chop tomatoes. (Or use chopped tomatoes in puree). In 4-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook 9-10 minutes or until tender, stirring occasionally. Add garlic and cook 1 minute. Stir in tomatoes with puree, beans, broth and 1/4 teaspoon pepper. Heat to boiling over high heat. Reduce heat to medium and stir in spinach. Add bean mixture, pasta cooking water and 1/4 cup Romano to pasta in saucepot and toss until well mixed. Transfer pasta mixture to 3-quart glass or ceramic baking dish. Sprinkle with remaining Romano and bake 15 minutes or until center is hot and top is golden.
In a large bowl or pot, soak the noodles in hot tap water until they are just pliable enough to wrap around your fingers, about 15-20 minutes. Drain. While they soak -- In a small bowl, stir together sauce ingredients until sugar is dissolved. In a large skillet, heat 2 Tbsp of the oil over high heat until shimmering. Add noodles and sauce. Stir constantly with tongs until noodles have softened, about 30-45 seconds. Push noodles to one side of the pan. Add the other 2 Tbsp oil, garlic, onion, and shrimp. Cook until shrimp are just starting to turn opaque, about 30 seconds, then stir noodles and shrimp mixture together and move everything to the outside of the pan, leaving a well in the center. Add the eggs to the center well, allow to cook undisturbed until starting to solidify, then break into pieces with your tongs and mix together with the noodles and shrimp. Once the eggs and shrimp are fully, but just barely, cooked, turn off the heat and stir in the bean sprouts, peanuts, scallions and cilantro.
Preheat oven to 375 degrees F. Mix flour, 1/2 cup sugar, baking powder and salt in medium bowl. Stir in milk, vanilla and melted butter. Spread batter in greased 9 inch deep dish glass pie plate (or 10 x 6 baking dish). Scatter blackberries over the batter and sprinkle with remaining 1/2 cup sugar. Pour boiling water over berries, place dish in oven and bake for 25-30 minutes until top is golden brown. Serve with ice cream or whipped cream, if desired. I have also substituted Italian prune plums, peaches and raspberries for the blackberries- all are good!
Preheat oven to 180°C. Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan. Using same pan add onion, garlic and carrot and lightly fry until onions are clear. Add the tomato base (pasta sauce), stock and water and stir. Add oregano, salt and paper. Add the lamb forequarter pieces again and mix through. Remove from heat and transfer into casserole dish. Add peas. Add more water and tomato base (pasta sauce) if needed. The lamb forequarters should be almost covered. Bake in oven for at least two and a half to three hours at 180°C Check after one and a half hours, stir through, add water/base if necessary. Serve with boiled potatoes.
Combine everything except chicken wings in a heavy sauce pan and bring to a boil. Pour over chicken wings coating each wing well. (I use a zip lock bag to store in the frig and turn it frequently). Let stand in the frig overnight. Preheat over to 350°F. Place chicken wings on an aluminum foil lined baking dish with sauce and bake for about 1 hour and 15 minutes turning often, brushing with sauce. The sauce will caramelize. It is best when using only the drum stick of the wing. (If you prefer, use half of the sauce to marinade the chicken reserving half for basting. I've used both methods and it works well).
Peel the onion and stud with the cloves. Combine the onion, broths, chicken and potato in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the potato is tender. Remove the onion. Remove the chicken, reserving the broth in the pan. Let the chicken cool, bone it, and chop the meat. Return the chicken to the pan; set aside. Cut chiles in half lengthwis; remove seeds and membranes. Place chiles, skin side up, on an ungreased baking sheet; flatten with the palm of your hand. Broil 3 inches from the heat (with electric oven door partially opened) 6 minutes or until charred. Place chiles in ice water; peel and discard skins. Coarsely chop the chiles, and add to the reserved broth mixture. Stir in corn; bring to a boil. Reduce heat and simmer, uncovered, 4 minutes or until the corn is tender. Taste your soup, and add salt and pepper as needed (depends on the broth you originally used). Ladle soup into individual soup bowls. Top each serving with avocado slices and chopped tomato. Garnish, if desired with sour cream and fresh cilantro.
Whirl all ingredients together in a blender or smoothie maker until smooth. Serve immediately.
To make the syrup, combine maple syrup, vanilla, orange juice, and zest in a small saucepan over low heat. Remove when hot (do not allow to boil). Keep warm. To make the pancakes, combine flour, sugar, baking powder, and salt in a medium bowl. Add milk, orange juice, maple syrup, zest, butter, and eggs. Stir just until combined (little lumps are okay). Heat a griddle or a 12- to 14-inch skillet over a medium flame. When hot, brush lightly with vegetable oil. Using a 1/4-cup measure, pour batter onto hot griddle, making a few pancakes at a time. Cook until big bubbles form on top and edges are golden. Flip with a spatula and continue cooking until undersides are also golden.Transfer serving plate. Repeat with remaining batter, brushing griddle with additional oil if pancakes begin to stick. Serve warm with butter and orange-maple syrup.
Toast the bread until medium golden brown, and cut off the crusts. Spread the butter on the warm bread; top with sprinkles to taste.
Place pork between 2 layers of plastic wrap and pound to 1/4 inch thickness. Combine mustard, sugar, cider vinegar, and crushed red pepper in a small bowl. And rub on both sides of the pork. Let sit for 15 minutes. Heat a large skillet to medium high heat, and coat with cooking spray. Add pork and cook for 4 minutes on one side, turn over and spoon reserved mustard mixture over pork. ook for for 2 minutes or until done. Add water, stirring slightly until thickened. Turn pork to coat and place on a serving platter. Pour juices over pork.
Place beef bone in a large soup pot and cover with water. Simmer for 1-3 hours. Cut the meat off the bone and discard bone. If time permits, let the broth sit in the fridge overnight so that fat hardens. Remove hardened fat and discard. Add onions, bay leaf, dillweed, parsley, peppercorns (place peppercorns in a spice ball, or else you'll have to fish them out at the end), carrots and cabbage. Bring to a boil and simmer for 10 minutes. Add potatoes, salt and pepper. Simmer until all vegetables are tender. If broth is not flavourful enough, add some beef bouillon. Stir in tomato juice or soup. Continue cooking until soup is hot. Serve in soup bowls. If desired, add some sour cream or cream to your bowl.
Rinse rice well under running water; drain. Cook the onion and garlic in the margarine until tender; stir in drained rice and brown lightly. Stir in remaining ingredients, reserving the cilantro. Heat to boiling, stirring once or twice; reduce heat, cover and simmer until rice is tender and stock has been absorbed; approximately 40 to 45 minutes. Remove from heat; fluff rice lightly with fork; cover and allow to rest for about 5 to 10 minutes. Stir in cilantro and serve.
Wrap bacon around 1-3 asparagus spears until you have wrapped all the spears and bacon. Bake at 350 until bacon is crisp, turn occasionally. OR. Place on high grill rack until bacon is crisp (**warning this tends to attract the neighbors!).
Put rack in middle of oven and preheat to 425°F. Spray or oil a 9 x 13 baking dish. Heat 1 Tablespoon olive oil in 4 quart heavy saucepan over moderately high heat. Add onon, garlic, oregano and red pepper flakes and saute until onion is soft, about 3 minutes (stir constantly). Add wine, bring to a boil and reduce by half, about 3 minutes. Stir in tomatoes and salt and bring to a boil. Reduce heat and simmer briskly until sauce is slightly thickened (stir frequently), about 8 minutes. Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. MEANWHILE: Cook orzo pasta in 6 - 8 qts. boiling water with 1 tablespoon salt until al dente (see package directions). Thoroughly drain orzo, reserving 1/2 cup of the water. Return orzo to pot and toss with remaining 1 tablespoon olive oil. Stir sauce and reserved cooking water into orzo. Add olives and season with salt and pepper to taste. Spoon half pasta into oiled baking dish and sprinkle with half of feta. Top with remaining pasta and feta. Bake, uncovered until cheese is slightly melted, 10 - 15 minutes. Serve immediately.
The day before you want to use this: in a 6-quart slow cooker combine water, ham hocks, carrots, celery, onion, thyme, bay leaves, and garlic. Cover and cook on high-heat setting for 4 to 6 hours. Remove the hocks. Remove meat from the pork hocks; coarsely chop (you should have about 2 cups) and set aside. Discard bones. Line a large sieve with a double thickness of 100-percent-cotton cheesecloth; strain broth through sieve. Discard solids. Cover and chill broth and meat until ready to use. If necessary, before using, spoon off and discard any solidified fat from the top of broth. If necessary, add enough water to broth to make 10 cups total liquid.
In large mixing bowl, beat egg yolks with 1 cup of the sugar and whip to ribbon stage. Add mascarpone cheese to whipped yolks. Do not over mix - set aside. In double broiler, combine gelatin with water. Dissolve. In seperate bowl, beat egg whites with remaining sugar to stiff meringue. Slowly add gelatin to meringue. Gently fold meringue into cheese mixture. In another bowl, whip cream. Fold whipped cream into cheese mixture. To assemble: Slice Krispy Kreme doughnuts into quarters. Quickly soak (5 seconds) quartered doughnuts in espresso. Place espresso-soaked doughnuts in pan. Sprinkle with chocolate shavings and cover with meringue mixture. Dust with cocoa powder and chocolate shavings. Place in refrigerator for 8 hours. Serve chilled.
Heat olive oil in a large stockpot over medium-high heat. Add ground meat, salt and pepper. When meat is browned, add garlic, onion, bell pepper and bay leaf. Cook 7-8 minutes, or until veggies are tender. Stir in chicken broth/stock and tomatoes and bring to a boil. Stir in rice, return to boil, then lower heat to a simmer. Cover and cook 5 minutes. Remove from heat; remove cover. Fold in basil. Remove bay leaf. Plate and top with cheese.
Preheat the oven to 350 degrees Fahrenheit. Spread the softened cream cheese in a shallow 8 inch by 8 inch baking dish. I often use reduced fat cream cheese. Spread the refried beans in a smooth layer on top of the cream cheese. Pour the salsa on top of the refried beans and spread evenly. Sprinkle the shredded cheese on top of the salsa in an even layer. Bake at 350 degrees Fahrenheit for approximately 25 to 35 minutes or until the cheese is bubbly. Serve and enjoy!
Combine soy sauce, cornstarch, sherry, and sugar in a large bowl; add beef and stir to coat. Let stand at least 15 minutes. Heat large skillet or wok over high heat; when hot, add vegetable oil. Stir-fry beef 2 minutes. Add vegetables and stir-fry an additional 1 to 2 minutes or until beef loses its red color. Serve immediately.
CAKE: Prepare and bake cake according to directions on box for a 9x13 pan using the water, oil, and eggs in the boxed mix. Let sit for about 5-10 minutes and then pierce the top of the cake with a fork. TOPPING: Pour the undrained pineapple over the baked layer. Mix the milk, pudding mix, and vanilla in a medium mixing bowl. In another medium mixing bowl beat the cream cheese at high speed till light and fluffy. Add the pudding mixture to this beating till smooth. Spread over the prepared layers. Top with whipped topping. Sprinkle with the coconut and pecans. Chill covered for several hours.
Spray skillet with cooking spray and brown chicken. Transfer chicken to a greased 11x7 baking dish and top with onion. Combine chili sauce, tomato sauce, Worcestershire sauce and oregano; pour over chicken. Sprinkle with pepper. Bake, uncovered, at 350 degrees Fahrenheit for 45 minutes or until meat juices run clear.
Preheat oven to 375*. Grease a 13x9 inch baking ban. Combine brown sugar and butter in a medium bowl. Beat with an electric mixer set at high speed until light and fluffy. Add oats, pecans and salt and mix well. Reserve 1 cup of oat mixture. Press remaining oat mixture over bottom of prepared baking pan. Combine apples and flour in medium bowl and toss to coat. Spread the apple mixture over the prepared layer. Drizzle the caramel ice cream topping over the apple mixture. Sprinkle with the reserved oat mixture. Bake for 25 minutes. Cool in pan on a wire rack. Cut into 12 squares.
Preheat the broiler. In a large bowl, mash together all of the ingredients except the bread. Arrange the bread slices on a baking sheet and toast them until lightly browned. Let cool slightly, then turn the toasts over and spread the mozzarella cheese mixture on top. Broil for 3 to 5 minutes, until melted and lightly browned. Serve hot.
Prepare salad dressing. Roll the basil and mint into a cigar like roll and slice thin as you can. Dice the red onion. Cook the orzo until it is al dente, about 9 minutes and drain. While it is still hot stir in the salad dressing, then 1/2 of the crumbled feta. Next stir in the spinache, mint/basil, olives and red onions. You do not need to chop the spnache as the heat from the pasta will wilt it. Let it sit for a couple of hours, or even better over night. Before you serve it, stir in the remaining feta and re-adjust the salt and pepper. If it seems a little dry add some olive oil. Note: Go light on the salt as the feta is salty and you will be adding feta at 2 different times.
Put everything but the sausage into a crockpot. Cook on low for approximately 6 hours or until the apples start to sauce. Add the sausage and cook for another 2 hours. Serve over the egg noodles.
Simmer beans about an hour to an hour and a half in plenty of water until almost done. You don't want the beans disintegrating during the next stage of cooking. Drain and set aside. Add olive oil to large, heavy pot. Cook sausage, pepper, onions and coarse garlic until sausage is no longer pink, stirring to break up meat into chunks, about 3/8" or so. Add tomatoes, minced garlic, beans, broth, habaneros and rosemary. Bring to simmer, cover and simmer an hour or so - until beans are done and rosemary has absorbed enough liquid to be comfortably edible. Refrigerate for one day. Then reheat amounts as needed and serve with Pugliese and a fine Chianti. Makes about a gallon.
Preheat oven to 350 degrees. Beat sugar, margarine or butter, peanut butter, vanilla and egg until creamy and well blended. Mix in dry ingredients. Add chocolate chips. Pour batter into greased 9-by-9-inch pan. Bake for 20-25 minutes.
Preheat oven to 350 degrees. Place unbroken mini knotted pretzels in one layer onto a cookie sheet. Unwrap the "Rolos" and place one on top of each pretzel. Slide the cookie sheet into the oven for 2 to 2 1/2 minutes (until Rolos get shiny, but still hold their shape. Take cookie sheet out of oven. Place another unbroken pretzel on top of each Rolo and press down. Place cookie sheet in freezer for @ 10 minutes for chocolate to re-set. Scrape pretzels off of cookie sheet with spatula. NOTE: Do not try to slide Rolo Pretzels off of cookie sheet if chocolate isn't set - the chocolate will smear all over the place. If you don't want to do the "freeze" method, wait about 1/2 an hour and then "pick up" each Rolo Pretzel and set it somewhere to cool completely (It's going to take a while). I usually get 48 "cookies" on one cookie sheet.
Preeheat oven to 200°C or 180°C fan-forced. Line two 12-hole (1 tablespoon/20ml) mini muffin tins with paper cases. Combine polenta and milk in a bowl. Set aside for 15 minutes. Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Cook bacon, stirring, for 2 minutes or until bacon is crisp. Remove pan from heat. Cool for 5 minutes. Sift flour into a large bowl. Add corn kernels, creamed corn, cheese and bacon mixture and stir until combined. Add spread, egg and polenta mixture and mix until just combined. Spoon 1 tablespoon batter into each paper case. Bake for 12-15 minutes or until cooked when tested with a skewer. Cool muffins in tins for 5 minutes before turning out onto a wire rack. Serve warm or cold.
Steel knife: With food processor running, drop garlic through feed tube and mince. Add onion and chop coarsely, using 6 to 8 on/off turns. Remove leaves from chard and reserve. Cut stems into feed tube lengths. Ultra thick: Stand stems in feed tube; slice, using light pressure. Heat oil in heavy 4-quart saucepan over medium heat. Add contents of work bowl and cook until soft, stirring occasionally, about 15 minutes. Add stock and water; bring to a boil. Mix in penne and cook 5 minutes. Ultra thick: Roll up chard leaves and arrange in feed tube. Slice, using light pressure. Add chard leaves to saucepan. Mix in beans, fennel seed, red pepper flakes, salt and pepper. Bring to boil and cook until penne is tender, about 3 minutes. Can be made ahead. Pass the Parmesan cheese.
Cook rigatoni to al dente. In blender, blend oil, cilantro, garlic and oregano until smooth. Toss pasta and dressing, and add salt and pepper to taste. Mix in pine nuts and olives. Cover and refrigerate. Toss again before serving.
Prepare boxed macaroni and cheese as per instructions. Boil macaroni. Have other ingredients made and handy: milk, process cheese slices, margarine or butter and any optional hot sauce or granulated garlic. When macaroni is done, immediately drain off hot water. Pour hot macaroni out of the sieve back into same sauce pan. Set stove heat at medium high. Set saucepan with hot drained macaroni back on hot burner and mix in the margarine or butter that has been premeasured. Stir the margarine or butter into the macaroni until melted (keeping sauce pan on heat). Stir in the packet from the box macaroni and cheese as best you can. Begin adding a little milk at at time as you stir the packet's cheese powder into the hot macaroni and butter -- add some but not too much milk at a time. Keep stirring the mac and cheese until it is thoroughly mixed. Crack the egg into the hot mac and cheese just made from the box and keep stirring so egg won't coagulate and will mix into the mac and cheese that is bubbling. Add a little milk as needed to keep it from being too thick and sticking to pan but don't overdo the milk. Use a little at a time or it will dilute the cheese flavor if you use too much milk. Put in the 3-4 process cheese slices. It helps if you have them pre cut into smaller pieces beforehand so the process cheese will melt in faster as you keep stirring constantly over medium heat. Now add the parmesan cheese, stirring it into the mac and cheese. You may need to add a little more milk if needed to keep it from getting too thick and sticking. Don't add too much parmesan and not more milk than absolutely necessary to keep the sauce the right consistency. Parmesan (or whatever other cheese you use) should be sparing yet enough to sharpen the existing process cheese flavor. At very last minute (so garlic doesn't lose its flavor), add optional fresh minced garlic plus also the garlic powder. Stir into the sauce until mixed throughout. You can stop here and adjust salt and pepper as desired and serve. Or, if you want a spicier variation on regular macaroni and cheese, you can do the following: At the very last add optional Sri Racha if desired and stir into mac and cheese. Enjoy. This simple but pretty gooey and good, boxed macaroni and cheese NOTE: You can also add the following items optional modifications to your mac and cheese as per your taste: EXTRA CHEESE to supplement process cheese slices: e.g. Mexican style velveeta jack, bleu cheese, pepper jack (gives it a smoky flavor) gorgonzola cheese, cream cheese,gryuere, pecorino, fontina cheese any you have around, even mozzarella. OTHER ADDITIONS. Ham. Ground beef. Hot dogs.
Wash and prepare vegetables as directed. Place vegetables in crock pot and add enough water to cover the vegetables. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, or until vegetables are tender. An hour before serving, melt 1/2 cup butter in a large sauce pan over medium heat. Add flour and mix well. Uncover vegetables and using a measuring cup, measure out 2 - 3 cups of the water from the Crock pot. Add these 2 - 3 cups of water to the flour and butter mixture on the stove top. If you only added 2 cups of water from the cooked vegetables, add 1 more additional cup of water.(To get the broth to your ideal consistency, you may need to add additional water or not add as much). Add chicken bouillon cubes to butter/flour/water mixture and dissolve well. Finally, add 8 ounces of Cheese Whiz to the mixture and mix till melted. Pour entire mixture carefully into the crock pot and cover and cook on high for at least 45 minutes. Serve with crusty French Bread.
Preheat oven to 375°. I used a 10x7-inch dish for this recipe. Slice potatoes (I leave the skins on because it is quicker, but you can take them off if you like). Mix together the soup, milk, and Cheese Whiz (if you do not want to use Cheese Whiz it should still turn out fine, I have yet to try it that way). Cut butter into small cubes. Grease pan or spray it. Now layer in dish. Start with half of the potatoes. Then half of the butter, half of flour, salt n pepper, and half of the soup mix. Then add half of the cheese. Repeat layers. Cover and bake for 45-1 hour (It only took mine 45 minutes, but I sliced my potatoes very thin). Then remove cover. Sprinkle with paprika and cook for another 15 minutes or until done.
In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened. Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.
preheat the oven to 350 degrees. Mix flour,sugar,baking powder,and other dry ingredients together. make sure the butter is soft or heat it up and add to the dry ingredients, and mix it all together. once you get a good dough together, add your food coloring and mix it in[or if you want add the drops of food coloring to the butter if you head it up and mix that all together it will make mixing the food color easy]. then make little balls/shapes or anything you want really, and place them on your nonstick cookie sheet. takes about 10-20 minutes for the cookies to get done. you can also decorate them at the end with food coloring, if you use q-tips you can even draw on them with the food coloring.
Combine the cream cheese, dates, rosemary and 1/2 cup of the pecans. Cover, and chill for 30 minutes. After chilling, shape into a ball and roll in the remaining pecans. Serve with apple wedges, gingersnaps, or your favorite cracker.
Steam rice according to your steamer's direction. Place all other ingredients in a large bowl. Put hot rice directly on top and let sit for 2-3 minutes stir well and serve immediately. Does not include cooking time. Servings are approx.