HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F Lighly grease a 13 x 9 inch pan. Melt 6 Tbs butter and stir in brown sugar. Spread mixture on bottom of prepared pan. Drain pineapple as much as you can, reserving the liquid. Pour drained pineapple over sugar mixture. Pat cherries dry and arrange over pineapple. Cut the remaining 6 Tbs butter into pieces. Place butter and chopped white chocolate in a microwave safe bowl and microwave on high for 1 minute. Stir until mixture is smooth. Place the cake mix, 1 cup of the pineapple juice, eggs, vanilla, and melted butter mix into a large mixing bowl. Mix at low speed for 1 minute, scraping sides frequently. Increase speed to medium and beat for 2 minutes longer until batter is well combined and thick. Pour batter over the pineapples and chrries, smoothing wiht rubber spatula. Bake cake until it springs back when lighly pressed, 43-48 minutes/. Remove pan from oven andplace o wire rack to cool for 10 minutes. Run knife around edge of cake and invert onto serving platter so that the cherries and pineapples are on top. Slice and serve warm. Store at room temp up to 3 days.
Over medium heat melt the butter, add the flour and stir until the flour turns a pale yellow. Slowly add the broth (water) stirring constantly as not to create lumps. Bring to a boil and boil 1 minute. Remove from heat, add the capers, salt, and lemon juice, let stand for 10 minutes. In the meantime mix the egg yolk and water, and whisk into gravy.
Cream together sugars and butter until light and fluffy in large bowl. Add eggs one a time, beating well after each. Add vanilla, beat well. In a smaller bowl, combine flour, salt, and baking soda. Add gradually to wet ingredients until completely combined. Stir in entire package of chocolate chips and nuts if you desire. Drop by rounded tablespoons onto a greased baking sheet. Bake at 375 F until browned, about 12 minutes.
Remove excess moisture from broccoli. Combine cornbread mix, eggs, onion, cheese, butter and seasonings. Stir thoroughly. Fold in broccoli. Batter will be thick. Pour into greased baking dish. Bake at 375°F for 25-30 minute Cooking time does not include thawing broccoli.
Brown Hamburger and onion, then add flavoring packets from ramen noodles and simmer for about 4 minutes. Add the water and the tomatoes and bring to a boil. Then add ramen noodles and cook for about 4 minutes more. Pour into a casserole dish (I always SPAM it first) and cover with sliced Velveeta cheese. Bake for 15 minutes at 350° or until cheese is melted.
Soak at least 4 hours in water or overnight. You can also cook this on the bar-b-q. Drain excess water and place on grill; turn over about every 15 minutes. (Takes about 40 minutes to cook.). When you take it off the grill, pull the husk back but don't break it off--the silk will come off easy. Use the husk as a handle and roll the cob in butter.
Gently fry the garlic in the oil for a minute or two, without browning. Add the mushrooms and cook for two minutes, stirring occasionally. Add the Balsamic vinegar of Modena Monari Federzoni, and wine, and cook for an additional two minutes. Add salt and pepper and serve with slices of fried soya bread.
Saute onion & mushrooms in oil about 5 minutes until softened. In a food processor, combine garlic, chickpeas & liquid. Blend until smooth. Transfer to a large bowl and add mushroom mixture. Coarsely grind sunflower seeds in food processor. Add to chickpea mixture with cumin & salt. Mix well. Stir in breadcrumbs. Mixture will be soft. Form into rissoles and roll in sesame seeds. Bake at 180C for 20 minutes.
Mix all ingredients until smooth. With a teaspoon, make little heaps (walnut-sized) on a floured and greased cookie sheet. Bake at 300 degrees for 6-8 minutes. You can also place 1/2 of a pecan on each cookie while still warm.
Boil the noodles, (or linguine) until al dente. Drain well. Mix heavy cream and sour cream, add to noodles with salt and pepper and 2 tablespoons of the butter. Cover and keep warm. Heat the remaining tablespoon of butter in a small pan. Saute the garlic for 3 minutes, being careful not to let it brown. Remove from heat, stir in chopped walnuts, Parmesan and chicken broth. Toss with the noodles. Serve immediately.
Marinate chicken in soy sauce, lime juice & zest, cilantro and ginger for 30 minutes. Prepare rice according to package directions. Heat 2 tablespoons sesame oil in saute pan over medium-high heat and cook chicken. Remove chicken and set aside. Add remaining 1 tablespoon of sesame oil and saute red pepper and green onions. Serve Chicken with Rice, top Chicken with pepper and onions.
Melt the butter in a flameproof casserole dish, and fry the chops till browned on both sides. Remove from pan and set aside. Add onion and garlic to the dish and fry till transparent. Season with salt and pepper, add the sauerkraut and the bay leaf, and then arrange the pork chops on top. Pour in the chicken broth. Bring to a boil, then lower the heat and allow to simmer for about 15 minutes. Add apple and cumin. Stir well and simmer for another 15 minutes. Adjust seasoning and serve.
Cook macaroni al dente, cool under water and drain. Mix remaining ingredients using the parmesan and dressing, marinated artichokes last to get the right consistency. I like it a little dry but it is your dish now, ya ?
Boil cooked pasta according to package directions. Drain and reserve 1/3 cup pasta water. In the hot pasta pot, toss fusilli, cream cheese, chives, red bell peppers, onions, and salmon until well coated. Add a bit of the pasta water, a little at a time to help make a smooth creamy sauce. Season to taste with salt and pepper. Serve and enjoy.
Heat small amount of oil in skillet and cook onion over moderate heat until translucent. Add garlic, stir until it starts to color. Add curry paste and a little coconut milk, stirring until smooth. Add rest of coconut milk and the cubed chicken. Simmer for five minutes. Add rest of ingredients except for the lime, and simmer for about 10 minutes until the chicken is fully cooked. Serve over cooked rice with lime quarter and more basil if you want.
Peel the two oranges, removing all white pith. Slice them into rounds. Place the orange juice and the white sugar in a saucepan, bring to a boil and cook till syrupy. Stir in the orange slices and get them well coated. Break the chocolate into small pieces and melt it either in the micro wave or over simmering water on the stove--but reserve a bit of chocolate for garnishing the desserts. Slice the pound cake into 1/2" thick rectangles. You should have 16. Brush eight of the rectangles generously with the grand marnier. Pour the melted chocolate evenly over the eight slices of cake. Distribute half the orange slices over the cake. Top with another slice of cake and cover that with whipped cream. Meanwhile, whizz the brown sugar and the cinnamon in a coffee grinder or mini processor (or a mortar and pestle). Place each mini trifle on a serving plate. Garnish the plate with the remaining orange slices and some chocolate curls and sprinkle the brown sugar/cinnamon mixture decoratively over the plates. If you have time and want to be fancier, put the whipped cream in a pastry bag and pipe it on--but just slathered whipped cream looks lovely.
Whisk 2 cups milk with the pudding mix for 2 minutes. In small bowl, beat cream cheese, sugar, mint, and remaining milk. Fold in whipped topping. In dessert glasses, layer pudding and cream cheese mixtures.
In a saute pan, cook the peppers, garlic and oil. Add all herbs, rice and chicken stock to pan. Cook the rice through, should take about 10 minutes until the rice softens and the stock reduces. Add the peas and cook five more minutes. Serve on a platter.
In food processor with knife blade attached, finely chop tomatoes with oil. Add beans, parmesan cheese, and water, and blend until smooth. Add basil; pulse just until combined. Serve with pita chips.
Layer in crock pot. Vegetables and meat. Barley, beef broth, and spices. Cover with water. DO NOT STIR. Cook on low 10 hours; high 6 hours, or combination of above.
Preheat your oven to 400 degrees. You can buy already Cheddar, Monterey Jack and Colby finely shredded cheese by Kraft at the grocery store, however up here in northern Quebec where I live, they don't sell it. If you can't find finely shredded, buy a rotary grater from Startfrit- it does the trick perfectly. Once you have your cheese finely shredded, place small to medium sized mounds of it onto a non-stick cookie sheet- it must be non-stick for this to work. Place the cookie sheet into the oven and watch your cheese mound melt and start to bubble. You know they are done when they start to bubble more slowly and they look less moist in the center of the mound- this can take practice. Take them out of the oven when you think that they are done, and let them rest until they stop bubbling. Slide one off the sheet and see if it's texture is hard and crispy or if it still feels flexible, if it is flexible then pop the sheet back into the oven for another 30 seconds to a minute. These taste nice and crunchy and you store them in an airtight container on top of a paper towel. I eat them with my other recipe for shrimp dip- which is low carb when made with cream. o carbs for the cheese I use, look on your package of cheese for how many carbs your cheese contains per serving.
Combine the cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers, onions and Italian seasoning in your slow cooker. (I used my Ninja 3-in-1 cooker so I could brown the meat then proceed with slow cooking. A 5 or 6-Quart cooker should work.). Cover and cook on LOW for 3 to 4 hours, until the peppers and onions are soft. Prepare the rice mix as the package directs. (I needed water and a 14-1/2 ounce can of diced tomatoes for mine.). Stir the cooked rice mix into the soup and cook on low for 30 minutes more to blend flavors. Serve with Parmesan cheese sprinkled on top, if desired.
Preheat oven to 350 degrees F. Separate crescent rolls into individual triangles and arrange on a lightly greased baking sheet. In a medium mixing bowl, mix together the apple, raisins, pecans, brown sugar and cinnamon. Place teaspoon-size portions of the apple mixture onto the center of each triangle. Roll up the dough into a crescent shape. Lightly brush the tops of the crescents with milk and sprinkle with cinnamon and sugar. Bake on the middle rack of the oven for 25 minutes or until golden brown. Remove sheet from the oven with pot holders and cool on a wire rack.
Cut sausage into bite-size pieces and brown in stew pot. Cut cabbage and potatoes into bite-size squares. Add to stew pot with sausage. Add water, wine, ketchup, salt and pepper and Tabasco. Simmer just until potatoes are done. (Don't overcook or potatoes will fall apart).
Unroll crescent dough into one long rectangle and press into an ungreased 9x13 baking pan. Seal seams and perforations and bake at 375° for 14 minutes or until golden brown. Meanwhile, in a skillet, saute garlic and basil in oil over low heat just until garlic softens - but do not brown the garlic. Sprinkle half of mozzarella over the crust. Place sliced tomatoes over cheese and drizzle oil mixture over. Top with rest of mozzarella, sprinkle with Parmesan, Italian seasoning and black pepper. Bake for 10 to 14 more minutes or until cheese is melted.
Carefully pick over the berries, removing leaves, foreign objects, and spoiled berries. Place the berries in a mixing bowl, and pour the sugar over them.Use two large forks to mash the sugar into the berries until they are liquified and there is no trace of whole berries left. Don't use a blender, it will pulverize seeds, and they should be left whole. Transfer to jars and refrigerate 2 days before using. They will keep one year refrigerated.
Puree sweetened condensed milk, peaches, and sugar in a blender; transfer to a large bowl and sitr in peach soda. Pour into ice cream maker and freeze ice cream according to manufacturer's instruction. Tranafer to airtight container and freeze until firm,.
Heat oil in a pan add boneless lamb. Fry fr 5 minute Add salt, red pepper flakes and garlic. Fry fr another 5 minute Add water. Cook for 10-15 min in a pressure cooker. or 1 1/2 -2 hrs in a pan. until it is tender. Cook until water is reduced to 1/2 cup. Add tomatoes and cook on high heat for 3 minute Add green chillies , ginger and corriander on top. Serve hot with rice, naan, pita bread. Enjoy!1.
Heat the oil in a large saucepan and lightly cook the onion and garlic untilgolden.. Add the water, stock, zucchini and basil. Bring to the boil, lower heat and simmer for about 10 minutes or until vegetables are soft. Process in a food processor until smooth Return to pan, add the milk and heat Do not boil.
Cover with water & bring Purple Hull Peas to a boil for 3 minutes in a medium saucepan, reduce to simmer for 20 minutes, and then drain and place in cold water bath. Meanwhile, prep and chop all the fresh vegetables placing them in a 2-quart pitcher or mixing bowl. Add the jarred diced pimientos (drained) if using them. Drain the chilled peas & add to the chopped vegetables. Gently fold to mix. Combine the oil, vinegars, and wine in a measuring pitcher. Add the garlic powder, salt, and ground black pepper. Add the hot sauce and whisk until combined. Pour over vegetables and fold gently to combine and blend. Better if allowed to chill 4 hours in refrigerator, stirring occasionally to blend with liquid dressing. Keeps well but will disappear quickly. Note: Preparation Time does not include chilling time & the dish can be eaten immediately but is better when allowed to marinate. Serve well-drained of marinade -- this also reduces the actual fat & calories per serving. Most people leave any excess marinade in the bottom of empty dish.
In a bowl, beat eggs. Stir in the corn, milk, cracker crumbs, butter, sugar, salt and pepper. Pour into a greased 1-qt. microwave safe dish. Cover and microwave at 70% power for 6-7 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Sprinkle with paprika.
Prepare Crisco pie crust as directed on back of Crisco can or use ready made pie dough. Cut dough out and line tartlet pans. Preheat oven to 450°F. Put and then mix all ingredients except raisins, together then blend well (I used my food processor). Add raisins and mix. (If using your food processor, process for 4 seconds). Place spoonfuls of mixture into pastry tins lined with the rich pie crust dough. DO NOT OVERFILL. Bake at 450°F for 8 minutes. Reduce to 350°F until slightly browned, approximately 15 minutes. Let cool completely in rubbermaid type tart pans before removing. If using regular tart pans, let cool for about 10 mins before carefully removing. MAKES 24 tarts.
Mix drained tuna, mayo, Tabasco, lemon juice and salt & pepper to taste. Trim crust from bread and roll each slice with a rolling pin. Brush one side of bread with melted butter. Turn over and spread each slice with tuna mixture. Roll up and fasten with toothpicks. Bake at 400° 15 minutes till brown and crispy. Sauce: Heat soup and milk; add peas.
How to make Alabama shrimp bake:. Combine first 9 ingredients in a small bowl. Set aside.Rinse shrimp with cold water. Drain well. Layer shrimp, lemon slices and onion slices in an ungreased 13 x 9 x 2 inch baking dish.Pour butter mixture over shrimp. Bake uncovered, at 400 degrees F for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh rosemary sprigs.
For pastry: In a large bowl, beat together cream cheese and butter until smooth. Gradually beat in flour and salt. The mixture will be very thick. Knead by hand. Cover with plastic wrap and chill for 3 hours. For filling: In a medium skillet, cook the onion and garlic in the reserved bacon drippings for 3-4 minutes until onion is tender but not brown. Stir in the crumbled bacon, spinach, cottage cheese, pepper and nutmeg. Let filling cool. Preheat the oven to 450 degrees. On a lightly floured surface, roll out pastry until it is 1/8 inch thick. Using a 3 inch cutter, cut out as many pastry circles as possible. Place 1 tsp filling on one half of each pastry circle. Moisten the edges of the circle with beaten egg mixed with a little water (eggwash) and fold the other half over the filling. Place on an ungreased baking sheet and seal the edges of the pastry with a fork. Brush tops with the egg and prick a small vent in each. Bake for 10-12 minutes until golden brown. Serve warm with salsa for dipping. To freeze: After baking, allow to cool. Freeze on a baking sheet until firm, then transfer to a large freezer bag. Seal & label. To reheat: Reheat on a baking sheet at 450 degrees until just heated through. About 10 minutes.
Cook penne pasta according to package directions. While waiting for pasta to cook, cook crumbled Italian sausage in large skillet, about 7 to 8 minutes. (If sausage is in casings, remove and cook.) After sausage is browned add onions and saute, about 8 to 10 minutes, until golden. Add garlic, salt and pepper and saute for 30 seconds. Drain the cooked pasta and combine with sausage mixture. Add extra-virgin olive oil and fresh basil and toss gently to combine. Serve garnished with Parmesan cheese.
In a large pot heat to medium high. Add turkey and brown while breaking it up. Add the next 5 ingredients and cook till wilted and liquid is evaporated. Add the crushed tomatoes. Simmer for 30 minutes. Adjust seasoning to taste with salt and pepper if needed.
Pre-heat the oven to 350°F. Grind almonds for 5 seconds on speed 6. Transfer to a separate bowl and set aside. Grate chocolate for 5-10 seconds on speed 8. Add to bowl of ground almonds, set aside. Place all remaining ingredients into TM bowl and mix for 20 seconds on speed 7. Through the hole in the lid, add the chocolate and almonds and continue to mix for 30 seconds on speed 6. Put mixture into a lightly greased 22-24cm pan, or large spring form pan lined with baking paper. Bake for approximately 1 hour.
Combine dashi, shoyu, mirin and vinegar in a pan and bring to a simmer. Remove from heat and store in refrigerator to chill. Bring litre of water to boil. Add soba noodles. Cook for 4 mins. Drain noodles using a colander. Rinse with cold water and wash noodles, making sure all the starch is rinsed off. Cut nori sheet in four. Take one quarter and slice thinly. Place slices of nori on noodles. Slice spring onion and place on a small dish. Put wasabi paste on another small dish. Serve noodles on a bamboo mat traditionally, or just use a plate, with the dipping sauce and condiments in separate bowls. Combine desired condiments into the sauce. Dip noodles in sauce and eat!
Paper towel dry all the wings to remove as much moisture as possible. In a large bowl stir together the first 8 ingredients. Stir in the chicken wings; toss to coat. Cover and refrigerate for 24 hours. When ready to bake set oven to 400 degrees F. Arrange the wings on greased baking sheet/s. Pour the marinade into a small saucepan. Bake the wings for about 50-60 minutes, turning and basting with the marinade occasionally. Arrange the cooked wings on a platter. Sprinkle with sesame seeds. Boil the reserved marinade until slightly thickened (about 6 minutes). Serve the wings with the boiled marinade as a dipping sauce. Delicious!
Preheat oven to 425 degrees. Oil a baking sheet. In a large bowl, combine flour, bran, flaxseed, wheat germ, baking powder, baking soda, cinnamon, mace or nutmeg, brown sugar, dried fruit, and sweet potato. Stir in the yogurt, egg, oil, and orange zest and mix until just combined. With lightly floured hands, knead the dough in the bowl for several minutes. When smooth, turn the dough onto a lightly floured work surface and pat to a thickness of 1/4 inch. Using a cookie cutter or a glass, cut into 2 1/2-inch rounds. Gather the scraps, gently pat into a ball, flatten again, and cut out more scones. Place the scones on the prepared baking sheet about 1 inch apart. Bake for 8 to 10 minutes, or until golden brown. Serve warm with or without nut butter and jam or marmalade.
Cook the bacon and remove from pan, reserving the drippings. Saute the onions and fresh Thyme on a medium heat in the bacon drippings, till the onions are translucent, but watch the heat. Fresh Thyme burns easily. Then, add 1/3 cup of the Chicken stock and simmer the onion/thyme mixture, covered, to further bring out the flavor, until all the liquid cooks off. Using a large, heavy saucepan, or stockpot over medium heat, blend the olive oil and flour to create a sauce, but turn down the heat, flour burns easily. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute. Gradually stir in the chicken broth and red wine vinegar into the sauce mixture. Bring to a gentle boil to allow the vinegar to cook down but still stirring constantly. Now add in the fresh tomatoes, canned tomatoes, okra, Rotel, red chile peppers, cooked rice, Cajun seasoning, and the Onion/Thyme mixture to the stockpot and simmer everything for at least 40 minutes on a low heat, stirring occasionally. Crumbled bacon, cooked andoulle sausage and clams are the last ingredients to be added, and then simmered for 20 minutes more. Once the soup is ladled into bowls, sprinkle black pepper, and place some fresh Thyme leaves on top as a garnish.
In a large Dutch oven or heavy-bottomed stock pot, cook and stir the beef, onion and green pepper in the 2 tbsp oil until meat is browned on all sides; drain the oil. Add in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 35-30 mins, or until the potatoes are tender. Stir in the crushed tomatoes and the tomato paste. Cover and simmer for another 25-30 mins longer, or until the meat is tender. Discard the bay leaves before serving. Garnish soup bowls with a couple of tablespoons of sour cream if desired.
Preheat oven to 375. Cut the tofu to to bottom into 6 slices. Use a baking dish that wil hold your tofu slices in one single layer. In the dish, wisk together the ingredients for the marinade. Add tofu slices and turn to coat on both sides. Bake for 45-60 minutes, turning once halfway through cooking time. The longer it baked, the chewier it will become. Remove from oven and let cool about 10 minutes. Store leftovers in a container in the refrigerator for 3-4 days.
I use the eye and palm method of measuring my herbs. So the above measurements are estimated. Shred cheese and set aside. I use 1/2 the brick. Cover or it will get hard. Cut chicken into bite sized pieces. I use either the tenders or 2 boneless skinless breast. depends on what's in the freezer. In large skillet (w/lid) add broth, tomatoes w/juice, crumble Italian seasoning in fingers as you add to broth and garlic powder based on if you like garlic -- hehehe. I start w/ just a small palm full. Bring broth to low boil. Stir in rice and chicken. Reduce heat to low simmer and cover. set timer for 20 minute. Stir in cheese and serve hot -- or warm. This is one of my partners favorites, and I always add more garlic for him --. Enjoy!
In a large bowl, combine the cream cheese, salsa, spinach and 1 cup cheese blend. Spread into an ungreased 9 inch pie plate. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through. Serve with tortilla chips.
Melt chocolate chips. Mix chocolate chips with condensed milk, salt, and vanilla. Add nuts if using. Line a pan with wax paper. Pour mixture into prepared pan. Refrigerate until set. Take out of refrigerator. Flip pan and remove wax paper. Cut and serve!
Preheat oven to 350°F. Mix apple slices with lemon juice. Fill a greased 2-quart casserole (or 8 inch square Pyrex dish) with apple slices. Sprinkle apples with 1 Tbs sugar and ground cinnamon. Mix together melted butter, sugar, flour, egg, and nuts to form a doughy batter. Scrape batter on top of apples and smooth out. Bake 45 minutes to 1 hour or until top is golden. Let cool for 15 minutes in pan on rack and then serve from pan with ice cream--do not invert. Or let cool completely in pan and serve room temperature.