HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta according to package directions to el dente. Meanwhile, thinly slice sausage and fry at medium heat until cooked through. Drain sausage. Mix cooked pasta, sauce, green onion, cilantro, chicken, sausage, and vegetables (if using) in casserole dish. Top with cheese, if using. Cook at 350 degrees F for 35-40 minutes or until heated through and smelling yummy. Gluten Free Modifications: To make this Gluten Free I used Freybe Wine Chorizo, Tinkyada Rice Pasta spirals, and Classico Fire-Roasted Tomato& Garlic pasta sauce.
Place chicken breasts in a plastic bag or a bowl. Combine all remaining ingredients in a food processor and process for about 30 seconds until well mixed. Reserve one cup of the marinade for basting. Pour remaining marinade over the chicken breasts. Marinade in the refrigerator for about an hour. Grill the chicken breasts for about 20 minutes over a low-medium grill. Turn frequently and baste liberally with the reserved marinade. Serve with your favorite side dishes such as Spanish rice, corn and peppers, and guacamole. Or. Slice chicken breasts for fajitas and serve with sauteed onions and peppers.
Cream together butter and sugar in bowl. Blend in lemon zest, nutmeg, honey and egg. Fold in sweet potato. In separate bowl. sift flour, baking powder, baking soda and salt. Add it to the first mixture and blend well. Arrange cookie dough by rounded teaspoons on ungreased cookie sheet. Bake at 350 degrees for 7 minutes. To make glaze, use a wooden spoon to combine all ingredients in glass container until smooth. Add more water by the drop until glaze is easy to spread on cooled cookies.
Combine fruits in a bowl and sprinkle with lime juice. Heat oil in a saucepan over medium heat and saute onions, stirring often, until they soften and start to turn golden brown. Add next 5 ingredients (sweet potato through cayenne) and stir-fry 2 minutes. Add coconut milk and continue cooking and stirring, 5 minutes. Add fruit and raisins, turn heat to low and simmer 20 minutes, stirring occasionally. Serve over steamed white or brown rice, sprinkled with cashews.
Peel and shred cucumbers in medium bowl. Add sour cream and vinegar (use more or less vinegar per your preference). Add salt and pepper to taste. Mixture will be very thin.
In a bowl, toss the asparagus with 1 tablespoon oil. Spread in a single layer in a greased 15x10-inch baking pan. Sprinkle with salt and pepper. Bake at 400°F for 15-20 minutes or until tender. In a large salad bowl, toss greens, strawberries, onions, pecans and asparagus. In a small bowl, whisk the vinegar, sugar and remaining oil. Drizzle over the salad and toss to coat.
Preheat oven to 350°F Generously butter and flour a 10 inches tube pan or bundt pan. Position oven rack in the middle. FOR STREUSEL FILLING: in small bowl, combine butter, flour, nuts, brown sugar and cinnamon. With a pastry blender or fork, mix until crumbly and set streusel aside. FOR BATTER: in dry bowl, stir together the SIFTED flour, baking powder, baking soda and salt. Set aside. In another large bowl, with mixers, beat together butter and sugar on medium low speed for 4-5 minutes or until creamy. Beat eggs in one at a time and stir in vanilla. Add the dry ingredients SLOWLY in 3 batches alternately with the sour cream and mix on low speed just until the batter is blended and almost smooth. Pour HALF the batter into the prepared pan and smooth the surface with a rubber spatula. Sprinke evenly with HALF of the strusel filling. Cover with the remaining batter and sprinkle with the remaining streusel. Bake until a toothpick inserted into the center comes out clean, 40-45 mins.Transfer to wire rack and let cool in pan for 10 minute Carefully loosen the edges with a butter knife and gently shake cake from side to side to loosen the bottom a bit then turn out of the pan and into a plate or cake plate and let cool completly. You can add decorative glaze on cake if you would like while the cake is still warm.
Preheat oven to 325°. Combine the crumbs, sugar and melted butter; press into 9-inch glass pie pan. Bake for 8 minutes. While baking crust, prepare the peanut butter mixture. With fork, cut in powdered sugar and peanut butter until balls form. Add in brown sugar; combine well and pour into crust. Place oven temperature to 350°. Combine the soft cream cheese, sugar, lemon juice, vanilla extract and eggs. Beat 5 minutes. Pour over peanut butter mixture. Bake at until done, around 35 minutes. Cool at least 3 hours. Enjoy!
cut bread into 1 inch cubes, place in ungreased 13x9-inch pan and either dry in warm oven for a couple of hours, toast lightly in 350°F oven (preferred), or toast in 350°F oven till light brown and dry. Chop or puree raisins. Sift or sieve sugar, spices and salt into a plastic bag and shake to mix. Heat milk, butter, eggs, yolks, raisins and sugar mixture in a sauce pan on low heat stirring constantly until butter's melted and sugar is dissolved, remove from heat if steam starts to appear. (You don't want to cook the eggs just yet!) Remove from heat, stir in vanilla and immediately pour custard over dried bread. If desired strain mixture with a fine strainer to remove raisins and any egg chalazae. Mix and press down on bread to be sure it's all covered. Preheat oven to 350°F. Allow custard to soak into bread cubes until cooled (about an hour). Occasionally stirring to evenly distribute mixture. Can be refrigerated for up-to 12 hours at this point. Bake in 350°F oven for 50-60 minutes (top will be browned and pudding should start to rise out of the pan). --------Variations--------------. Add a cup of toasted and chopped pecans or walnuts to custard. Replace 1/2 tbsp of the vanilla with another extract or liquor. Add some white, cinnamon or chocolate chips to custard. Replace 1/2 of the milk with heavy cream or 1/2 and 1/2 (makes it rich!). Use skim milk, delete butter, use whole wheat bread, reduce sugar to 1 cup, replace eggs/yolks with egg substitute for a "healthy version". Add some dried apple or banana to custard. Use 1 cup of sugar and add 1/2 cup of maple syrup. Replace up-to half the sugar with brown sugar. Serve with bourbon sauce, whip cream, ice cream.
Combine all ingredients and blend well. Form 4 patties and broil or grill to desired doneness.
Siftt flours and baking powder. MIx in all the other ingredients. Put in 13" x 9" well greased pan and bake in 350 F oven for 25-30 minutes. Cut in squares and serve it.
Preheat oven to 350 degrees (if using a glass baking pan lower oven temperature to 325 degrees). Make sure the rack is in the center position. Spoon the pineapple evenly over the bottom of an ungreased 13 x 9" pan. Add the layer of cherry filling over the pineapple. Add the dry cake mixture, spread evenly so that it reaches all sides of the pan. Drizzle the entire pan with melted butter. Sprinkle the coconut and pecans evenly over the top of the cake. Bake 55 to 60 minutes, until the cake is a deep brown and a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes. Serve with vanilla ice cream on top!
Heat oven to 400 degrees. Lay the tortilla on 2 baking sheets(or make them in two batches). Spray lightly with non-stick cooking spray. Place in oven for 5 minutes or until they just start to get crispy. Heat the tomato sauce, chili powder, salt and dried onion in a sauce pan and let simmer for 5 minutes. Rinse the beans and add to the sauce, mash the beans slightly to thicken the sauce. Allow to cool while you prepare the toppings. Top each tortilla with the sauce and beans, leaving about 1/2 inch around the edge of the tortilla. Each one will take about 1/4-1/3 cups. Top with the cheese and back for 8 minutes or until the cheese is melted and the tortilla is crisp around the edges. Allow to cool slightly and top with the lettuce, tomatoes, avocado, sour cream and 2 slices of jalapeno each. Cut in quarters to serve as appetizers.
In medium-size skillet, over medium heat, saute bacon until almost crisp. Add onion, celery and mushrooms; continue cooking until vegetables are tender. In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage. Season to taste with salt and pepper if desired. Spoon dressing into lightly greased 2-quart casserole dish. Bake, covered, at 325 degrees F 35-40 minutes.
Pre-heat grill pan or outdoor grill to high. Mix meat and next dill pickle relish, steak sauce, grill seasoning and paprika. Divide meat in half and score each half into five pieces. Roll the meat into balls then squish it into small, thin patties, about three inches across (a total of 10 patties). To make a double batch or more, meat can be made into patties ahead of time and placed on cookie sheets to store up to 24 hours. Cook on the grill for about 2-3 minutes each side for medium doneness. These patties can also be baked on cookie sheets in pre-heated 400°F oven for 10-12 minutes. While burgers are cooking, make the Special Sauce: combine ranch dressing with ketchup and black pepper in a small bowl. Serve on dinner rolls with chopped lettuce, chopped onion and Special Sauce. Add additional toppings as desired. Additional Toppings (optional):. Sliced cheeses: cheddar, pepperoni cheddar, pepper Jack, swiss Sliced tomatoes Yellow mustard Mayonnaise Blue cheese dressing Sweet red pepper relish.
Preheat the oven to 375° F and set two racks evenly apart. Cut each pumpkin in half horizontally, scoop out the seeds and put them in a small mixing bowl. Scrape out most of the stringy pulp from the pumpkin and discard. . Spread 1/2 teaspoon of butter inside each pumpkin half and then season them with salt and pepper. Place the pumpkin halves cut side-down in a baking dish large enough to hold all four (divide them between two baking dishes if they don't fit in one). Add enough of the water to go 1/2 inch up each pumpkin half. Toss the pumpkin seeds with 1 teaspoon of the olive oil and spread them out on a baking sheet. Transfer the pumpkins and the seeds to the oven. Bake the seeds on the bottom rack for 15 minutes, or until they begin to brown. Remove from the oven, season with salt and set aside. Put the pumpkins on the top rack in the oven and bake them for about 45 minutes, or until the skins turn a deep orange and the flesh is tender. Remove from the oven and set aside to cool. When the pumpkins are cool enough to handle, scoop out the flesh and discard the skins. Reserve the pumpkin flesh and baking liquid. Heat a Dutch oven or large heavy bottomed saucepot over medium-low heat and add 1 tablespoon olive oil. Add the onion and garlic and sweat for 5 minutes. Add the apple and fennel, season with salt and pepper, and sweat for 15 minutes more. Add the white wine and simmer to reduce almost all of the liquid. Add four cups of chicken stock, reserved liquid and the pumpkin flesh. Bring to a boil, then reduce heat and simmer for an 1 1/2 hours. Puree soup with immersion blender. Serve drizzled with gastrique.
Set oven to 350 degrees. Grease a 13 x 9-inch baking dish. In a medium saucepan, combine zucchini and onion, add in water just to cover, and bring to a boil. Boil for 5 minutes; drain and cool. In a large bowl, combine shredded carrots, undiluted soup, sour cream and garlic powder, salt and pepper (to taste if using) mix well to combine. Add in cooled zucchini/onion mixture and cooked, cubed chicken; mix to combine. Spread into prepared baking dish. For the topping: In a medium microwave-safe bowl, melt the butter in the microwave. Add in the stuffing mix (with seasoning pack) toss well. Sprinkle over the top of the casserole. Top with cheese. Bake for 1 hour, or until golden brown. Delicious!
Grease pan with 1T olive oil. Place fillets, skin side down in an 8x8 baking dish. Combine cilantro, garlic, lime juice, remaining olive oil, and (if desired) salt in a small bowl. Pour mixture over fish. Bake at 425 for 12-15 minutes, to desired doneness. (Thicker fillets will require additional time.).
Mix tog splenda, flour, cocoa, baking powder and salt; and set aside. Beat tog margarine, eggs and vanilla for 1 minute. Add applesauce and beat until blended. Add flour mixture and nuts until blended. Spread evenly in a greased 8 inch square cake pan. Bake at 350 defF for about 15 minutes or until tester inserted in centre comes out clean. Cool on rack. Store in a coverd container in the fridge.
In small saucepan cook vinegar over low heat until reduced to about 3 tablespoons and vinegar is syrupy. In small bowl stir together thyme, garlic, peppercorns, and salt. Rub on both sides of steaks. Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat. Grill steaks, uncovered, to desired doneness, turning once halfway through grilling. (Allow 11 to 14 minutes for medium-rare or 13 to 16 minutes for medium). Serve steaks drizzled with vinegar syrup.
Let me start with the strange part . Americain prepare is what we call steak tartar here if you can't get it pre-made in a deli or butcher shop you can make it yourself easily, since no cooking is involved. I'll put the recipe here for 1 pound; you can divide the recipe according to need. 1 pound of fatty pure beef mince (not lean) or select a nice piece of fatty meat and have your butcher mince it for you (twice through the machine so it's very fine); 1 small onion or 2 shallots (finely chopped); 2 egg yolks; 1 tablespoon of finely chopped parsley; 1 teaspoon of chopped chives; 1 tablespoon of pickle capers; pepper and salt; 1/2 cup of peanut or sunflower oil. Stir the egg yolks with a whisk; gently poor the oil in while whisking in the same direction. Once the oil is in you should have something that's a bit like mayonnaise. Add a pinch of salt, a few turns of the pepper mill, the capers, the chives, the parsley and the onions. Now give it a stir with a spoon. Add the half pound of ground beef and mix it all in so you have a homogeneous mixture. This should make enough to make 5 sandwiches (or more). (Don't cook this--it's supposed to be raw). Ok , now we have the americain prepare. Let's start making martino's. Cut your baguette in half and then slice it open. Take out most of the inside of the bread since we want a crunchy sandwich. On the bottom part of the baguette spread a layer of americain 2-3 ounces. Cut your tomato slices in half so you have 4 parts per sandwich and put them on. (Optional) Add 4 slices of gherkin. In a small glass, mix up 2 parts ketchup for 1 part mustard, or 1 part ketchup for 1 part sweet mustard and put about 3-4 teaspoons worth lengthwise all over your sandwich. Cover the whole with lettuce. On the lettuce put 4 salted anchovies (the kind you put on pizzas (usually tinned) not sour pickled ones). Add a few drops of Tabasco sauce on top. (Optional) Add half a sliced, hard boiled egg on top of the anchovies. That's it, all done. This is one of my favorite sandwiches and was happy to share this recipe. Have a good meal. (Don't forget the feedback).
Sprinkle the steak with salt, cornstarch and 1 1/2 tsp of the oil. Heat remaining oil in a skillet. Add steak and ginger and stir fry over high heat for 2 minutes. Stir in soy sauce, wine, sugar and the cornstarch/water mixture. Stir fry 1 minute longer. Add green onions, stir and serve.
In a saucepan saute garlic, shallots and onion in olive oil, about 5 minutes. Add canned tomatoes, fresh tomatoes, crushed red pepper and salt. Stir, breaking up tomatoes and cook on medium to high heat for about 10 minutes. Add heavy cream and vodka; stir. Cook for an additional 5-10 minutes. If the mixture needs thickening, quickly stir in 1 tablespoon flour; cook until thick. Keep heated until serving. Serve over cooked penne, rigatoni or pasta of your choice. Also, great spooned over chicken or pork cutlets. Dust with parmesan cheese.
Preheat oven to 375 degrees. Bake potatoes for 1 hour or until tender. Cool until able to handle. Cut top 1/4 off each potato lengthwise. Scoop out pulp into large bowl and reserve potato skin shells. Add buttermilk and remaining ingredients to potato pulp. Beat with electric mixer at medium speed until well blended. Spoon potato mixture back into reserved shells. Arrange stuffed shells on baking sheet. Bake for 20 minutes or until thoroughly heated and browned.
Cut 1/2 of pears into 1/2-inch pieces. Finely chop remainder in processor. Combine all pears with wine in heavy large saucepan and set aside. Using veg peeler, remove half of peel from orange and lemon (colored part only). Thinly slice peel. Remove remaining peel and all white pith from orange and lemon. Chop pulp finely, discarding seeds and tough membrane. Stir sliced peel and chopped pulp into pears. Cover and simmer over medium heat 10 minutes to blend flavors. Reduce heat to low, add sugar and bay leaves to pears and cook till sugar dissolves, swirling pan occasionally. Increase heat and bring to rolling but not foaming boil. Cook about 40 minutes, stirring frequently toward end of cooking time. NOTE: To test for doneness, remove pan from heat. Fill chilled spoon with jam, then slowly pour jam back into pan; last 2 drops should merge and sheet off spoon. One tbs jam ladled onto chilled plate and frozen 2 minutes should wrinkle when pushed with finger. Stir in lemon juice; discard bay leaves. Spoon jam into hot jars to 1/4" from top. Immediately wipe rim using towel dipped in hot water. Place lid on jar; seal tightly. Arrange jars in large pot, filled with water. Process 15 minutes in boiling water. Remove jars from water bath. Cool to room temperature. Store in cool dry place, for up to 1 year. Refrigerate after opening.
Preheat the oven to 375F. Line a 12-cup muffin tray with paper liners or spray them with a non-stick vegetable oil spray. In a large mixing bowl, with a whisk, blend the eggs with the brown sugar and whisk until frothy. Add the oil and milk and beat until blended. Blend in the bran. In a separate mixing bowl, with a whisk or fork, combine the baking powder, baking soda, and salt with the whole wheat and all-purpose flours. Gradually incorporate the dry ingredients into the egg mixture and beat, with a wooden spoon, until the batter is smooth. Fold in the berries and let the batter set for 5 minutes. Fill the muffin tins three quarters full and sprinkle about 1/2 tsp of brown sugar over each muffin. Bake for 22-25 minutes or until a toothpick, when inserted in the center of the muffin, comes out dry. Cool on a rack. Store in the refrigerator.
Preheat oven to 350F and grease your muffin pan. Whirl chickpeas in the blender or food processor with wet ingredients until smooth. Stir in the remaining ingredients. Bake in prepared muffin tins for approximately 20 minutes or until golden and done.
Stuff sections of bread with Swiss cheese and chopped mushrooms. Place bread on heavy duty foil and put green onions, poppyseeds and seasoned salt on top. Melt butter,lemon juice and dry mustard and spoon over bread. Wrap in foil and bake at 350 degrees for 40 minutes. Fold back foil and pull off pieces with fingers. This may also be frozen ahead, defrosted and baked when needed.
Combine cereal and boiling water in a microwavable bowl, set aside for 10 minutes. Stir honey and oil into the cereal; heat until hot (about 125-130°F or 50-55°C). In a separate large bowl, mix 1 cup whole wheat flour with the all purpose flour, oat bran, yeast, sugar and salt. Beat in hot cereal mixture and egg. Using electric mixer beat for 2 minutes at high speed. Stir in enough remaining whole wheat flour to make a stiff batter. With floured hands, pat dough in a 9x5 sprayed or lightly greased loaf pan. Cover lightly with plastic wrap or a clean kitchen towel; let rise until doubled, 40-60 minutes. Remove wrap, bake at 375°F 35-40 minutes or until bottom sounds hollow when tapped. Remove from pan, cool on a rack.
Cut the celery crosswise into 1/2" thick pieces to make 4 cups sliced. Place it in a pretty bowl and sprinkle in crumbled blue cheese. Add the salt, pepper, and olive oil and toss well. Serve chilled. Enjoy!
Preheat oven to 450 and dust a large baking sheet with flour or use parchment paper. Combine sliced strawberries with sugar and let stand for 1 hour. Whip cream with a small amount of sugar (to your liking) and refrigerate. Make the biscuits by combining the flour, sugar, baking powder, baking soda and salt. Cut cold butter into the dry ingredients. Beat egg lightly and combine with the sour cream. Blend together briefly with a fork, form into a ball and place on floured counter. Roll dough out to about 3/4 inch thickness and cut about ten 2 1/2 inch biscuits. Place on baking sheet, brush tops with cream and sprinkle on sugar. Bake for 15 minutes, until well risen and golden brown. You will need 6 biscuits for the recipe. Split the warm biscuits and on the bottom half place 1/4 cup strawberries. Add the top and cover with whipped cream. You may garnish with a whole strawberry.
In large skillet, heat oil over medium-high heat. brown all spices, onion and green pepper in oil. add chicken to spice/oil mixture. lightly brown chicken. add chicken broth cover pan for approximately 20 minutes (or until broth is absorbed). serve warm with flour tortillas or rice.
Place garlic puree in a blender. With the motor running, gradually drizzle in the oil in a very fine stream. When the mixture is fully combined, add salt and pepper to taste. Add lemon juice and/or Dijon mustard to taste, depending on what you plan to use the sauce for. Keeps in the refrigerator for a week.
Trim fat and rind from ham. Using a sharpened knife, score outside of ham in a diamond pattern. Coat a rack with cooking spray and place ham on it. Place rack in a shallow roasting pan. In medium-sized bowl, combine mustard, Guinness Stout, minced parsley, dark brown sugar, and ground cinnamon. Stir well and brush over ham. Bake at 425°F for 5 minutes. Reduce heat to 325°F, and continue baking 1 hour. Baste ham with mustard mixture every 15 minutes. Transfer ham to a platter, and let stand 15 minutes before slicing. Garnish with parsley, if desired.
In a large bowl, combine cookie crumbs, cinnamon, nuts, and sugar. In the top of a double boiler (over hot water) or in a saucepan (over low heat), combine chocolate and honey; heat and stir until chocolate is melted (approx 2-3 minutes). Mix in bourbon until smooth and well blended. Stir chocolate-bourbon mixture into crumb mixture until well blended. Flour your hands and shape dough into 1-inch balls. Refrigerate until firm.
Marinate shrimp with garlic and juice of 1 lime for 15-20 minutes. Combine mayonnaise, chipotles, cumin and juice of 1/2 lime and set aside. Grill shrimp for 2-3 minutes. On warmed tortilla, layer shrimp, cabbage, mayonnaise mixture, tomato, avocado, and jalapeno. Top with salsa if desired. Roll or fold and dig in It's very messy but worth it.
Season chops with salt and pepper; dredge with flour. Heat oil in heavy skillet over medium-high until it starts to "shimmer". Add chops and cook 2 to 5 minutes on each side. Transfer to heated platter. Pour wine into skillet and scrape up brown bits. Stir in tomatoes and olives. Cook over medium heat for 4 to 5 minutes. Season with salt and pepper. Spoon sauce over chops and serve.
Place one tortilla in fry pan sprayed with cooking spray. Scoop one tablespoon of salsa onto tortilla and spread over to cover it (not too much). Layer 1/2 each of the cheese, chicken and green onion. Place another tortilla on top, spray tortilla with cooking spray. Heat until golden brown, then turn over and brown other side. Repeat with remaining tortillas and ingredients. Slice in pie wedges. Serve with salsa.
Combine all ingredients, mixing well. Store in an airtight container for up to 6 months.
Mix all ingredients together. Chill before serving. Add a"pinch" of fines herbes to sprinkle on top at serving time. Store in refrigerator in a glass jar or container.
Cream butter and 1 1/2 cups sugar until light and fluffy; beat in egg yolks one at a time. Fold in beaten egg whites. Sift together flour, baking powder, baking soda and salt, and add to batter a little at a time, alternating with sour cream. Stir until smooth. Mix in grated orange peel and walnuts and pour into buttered 9" tube pan. Bake 50 minutes at 350 degrees. Mix remaining sugar with orange juice and Amaretto and spoon over cake as soon as it comes out of oven. Cool before removing from pan.