HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees. Choose a shallow baking dish that will hold tomatoes in a single layer. Cover bottom of the dish with the olive oil. Cut tomatoes. If using round tomatoes, cut into quarters; if using roma tomatoes, in halves. Dip the cut surface of each tomato piece in the olive oil, then place in the pan cut-side up. Combine the remaining ingredients except pasta, and sprinkle over the tomatoes. Bake 40 minutes. Tomatoes should be very soft when removed from the oven. While the tomatoes are baking, cook the pasta according to package directions and drain. Place pasta in bowl and pour baked tomatoes and oil over. Toss well to break up the tomatoes. Serve with extra cheese if desired, or fresh parsley for garnish.
Heat half of oil in frying pan over medium heat. Add onions and cook 15 minutes, stirring occasionally. Season with salt and pepper during cooking. Onions should become golden brown and caramelized. Remove onions from pan and set aside. Heat remaining oil in the same pan. Add chicken and season with salt and pepper. Cook 5 minutes on each side over medium heat. Add teriyaki sauce and lemon juice. Cook 1 minute. Transfer chicken breasts and all juices to ovenproof baking dish. Top with onions and all juices. Sprinkle with cheese. Broil 3 minutes in the oven til cheese is bubbly.
Crush cornflakes and mix with vanilla and coconut flakes in medium bowl. Mix sugar, corn syrup and peanut butter in small pot, heat over medium-low heat, stirring constantly, until it begins to boil. Pour caramel over cornflake mixture and stir to combine. Press into prepared mini muffin tins or pan for bars. Refrigerate until set.
Cream butter and sugar add eggs one at a time. then add vanilla. next add a little at a time of the the flour mixed with the baking powder and salt. then add buttermilk and pecans. pour into a pre-greased and floured bundt pan or tube pan. Bake at 350F for 1 hour. let cake cool. for the topping, add brown sugar and butter to a sauce pan and melt until smooth. add syrup,whipping cream and pecans and bring to a slow boil remove from the heat and stir caramel mixture for a few minutes or until slightly cooled and pour over the cake. enjoy!
Brown ground beef. Add tomato sauce, kidney beans, onion, jalapenos, garlic cloves, celery, tomatoes, brown sguar, cumin, chili powder, chipotle paste, pepper, salt, and water or chicken stock. Simmer for 2 or 3 hours over low heat. Serve in bowls with nachos around and top with shredded cheddar cheese. Goes well with Swedish Pripps beer or, if needed, Bud will do. Great for those Sundays (when you wished you'd stayed at home on Saturday) watching tons of movies.
Remove the brats from the casings and crumble into 2" pieces. Heat a 2-quart stockpot over medium heat, Saute brat crumbles until brown and cooked. Drain fat. Add remaining ingredients except green onions and bring to a boil. Turn down to simmer and cook for 1 hour. Fold in green onions and enjoy!
In a screw top jar combine vinegar, oil, honey, poppy seed, and dry mustard Cover; shake well to mix. Combine spinach, papaya or pears, and grapes. Shake dressing again and pour over salad. Toss to coat. Serve immediately.
Slice fresh strawberries into thirds. Mix sour cream, sugar and Amaretto well. The sauce should be thick and not runny. Chill the sauce in the fridge for 2- 3 hours. Pour over fresh strawberries. Cook time is chilling time in fridge.
In a 3 litre saucepan, bring water, sugar, cloves and cinnamon to the boil. Stir in juice and heat through. Do not boil. Take spices out and pour over lemon slices in serving bowl. Serve warm.
Wash and dry chicken. Tie legs together with small piece of string. Coat with butter or softened margarine. Salt and pepper all over. Preheat oven to 450 degrees. Put in roasting pan, add wine and broth. Roast at 450 for 30 minutes. Cut leeks into 2 inch sections ( white and light green sections only) Rinse thoroughly. Wash baby carrots, combine with leeks in large bowl. salt and pepper liberally and toss with EVOO. Add to roasting pan. Return to 450 degree oven for 40 minutes. Meanwhile, wash, cut and place potatoes in steamer basket with water, steam for 15 minutes or until potatoes are soft. Serve sliced chicken, vegetables and potatoes with pan juices, with extra for dipping your Foreman grilled or broiled crusty bread into.
Preheat oven to 325. Butter an 8" square baking dish. Line bottom with parchment paper, allowing 2" to hang over 2 sides. Butter parchment; set aside. Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat and stir in remaining ingredients. Pour batter into prepared dish. Smooth top with a rubber spatula. Bake until a cake tester inserted into center comes out with moist crumbs, 30-35 minutes Let cool in pan ona wire rack 15 minute Lift out and let cool completley on rack. Cut into 16 2" squares.
Toss together the salad ingredients in a bowl: spinach, hearts of palm, tomatoes, avocados, s, nuts. Combine the dressing ingredients in a cruet or jar; shake vigorously. Toss together and serve!
Preheat oven to 375 degrees F. Bake the pie crust for 15 minutes, until lightly golden. Remove from oven. While the pie crust is baking, heat a large nonstick pan over medium-high heat. Crumble the sausage into the pan and cook for 5 minutes. Add the potatoes and cook for an additional 10 minutes, until the potatoes are tender. In a bowl, whisk together the eggs and cream. Add the sausage/potato mixture and stir to combine. Pour into the pie crust and bake for 40 - 45 minutes, until the eggs are set. Remove from the oven and slice into wedges.
Mix the first 6 ingredients in a bowl, cover and set aside in the fridge for at least 30 minutes. Overnight would be best to let the flavors meld. Lay one tortilla flat and spread on about 2 tbsp of the cream cheese, leaving at least 1/2 inch border around the tortilla. Add more cream cheese if you would like it creamier. Pile on the spinach leaves, tomato slices and sprouts as you like, but not too much or you won't be able to close it. Start rolling the tortilla from one side to the other, tucking in the ends when you get towards the middle. Use the cream cheese as glue on the edge to seal the wrap shut. It should look sort of like a burrito when you're done. Cut in half and serve cold, or wrap in plastic for later. This goes great with fresh fruit and a pasta or bean salad.
Coat chicken breast in flour, then saute chicken in butter for about 4 minutes on each side. Add salt and pepper to taste. Cover chicken with prosciutto and cheese. Pour vermouth over chicken and reduce until vermouth evaporates. Add tomato sauce and bring to boil. Add heavy cream until the 2 blend together. Serve over rice pilaf or your favorite pasta.
Process tomatoes, garlic clove, cilantro, and peppers in a food processor to desired consistency. Put in a large bowl add spices, lemon, lime, and vinegar. Let salsa sit for 30 minutes for the flavors to marry. Put salsa in canning jars and place in refrigerator. It makes about 6 pints. Store in refrigerator for approximately a month. ** Caution: Wear gloves while chopping peppers**.
In a sprayed pot, fry onions, garlic, seasonings (not bullion paste!); then add water, bullion paste and then rest of vegetables, and uncooked pasta. Mix in prepared paste in soup; simmer for 1 hour. Taste and correct spices (leave soup out so soup can become a soup/stew (pasta thickens).
Make sauce: Chop garlic and capers together. Transfer to a bowl and stir in oil, vinegar, 1/4 teaspoon pepper, and a pinch of salt. Prepare turkey: Drape a slice of prosciutto over each of 4 cutlets, covering them, then top with another cutlet (like a sandwich). Put flour, eggs, and bread crumbs in separate shallow bowls, then stir 1/4 teaspoon each of salt and pepper into both flour and bread crumbs. Dredge each cutlet "sandwich" in flour, then eggs, then bread crumbs, shaking off excess after each dip. Transfer to a plate. Heat oils in a 12-inch heavy skillet over medium heat until oil shimmers, then cook cutlet sandwiches 2 at a time, turning once, until golden and just cooked through, 4 to 6 minutes per batch. Serve with caper sauce.
Make the brine by combining all of the ingredients, and mixing well. Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for about 8 hours, but at least 2 hours. Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. Take 3 legs and 3 thighs out to coat with this flour mixture. Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying. Heat the oil to about 300°F in a black frying pan, and place the chicken in being careful not to splash the oil. Leave the chicken alone for 10 - 12 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over. Leave another 10 - 12 minutes. The second side should be well colored. Take them out with tongs letting them drain back into the pan prior to placing on paper towels. To make a crispier chicken, change the way you flour the pieces. Get 3 bowls going. One with the seasoned flour, the next with beaten egg and milk, and the third with seasoned flour. Dredge the chicken in the seasoned flour, then the egg mixture, then the seasoned flour again. Serve while hot.
Mix butter and crushed cookies. Press into the bottom a 9"x13" pan using parchment or waxed paper. Mix cream cheese and confectioner's sugar well. Fold in 8 oz Cool Whip. Spread mixture on crust. Mix both pudding mixes together with milk. Spread on cream cheese mixture. Top with remaining 8 oz Cool Whip and sprinkle with cookie crumbs. Chill at least a day. The longer you chiil it, the firmer it gets.
In a large stockpot, cook the chillies and capsicum in the olive oil over high heat for about 6-8 minutes, until the capsicum has blackened around the edges. Add the other vegetables (from onions to garlic inclusive), and stir another 5-6 minutes on high heat. Add the bay leaf and thyme and other spices and cook for another 5 minutes. Add the three tins of beans and the tomatoes and tomato paste and stir well to combine. Season well with salt and pepper, cover the whole mixture with water, then simmer for 30 minutes. Serve over rice with diced avocado mixed with lime juice, a dollop of yoghurt, and sprinkle with coriander.
Pour chicken broth into a saucepan and bring to a boil. Slowly add rice to broth (adding too quickly may cause a boil over). Reduce heat and simmer, covered 20 minutes. Remove from heat and add the chutney, raisins and curry powder and stir until well mixed. Let stand approximately 5 minutes for flavors to blend. Sprinkle with the toasted almonds before serving.
Mix cornsartch with a little of the milk till desolved. In Large saucepan or dutch oven, add remaining milk, and cornstarch mixture and mustard. Stir and cook over med heat to a boil, reduce heat and simmer 1 minute. Remove from heat. Stir in shredded cheddar cheese and stir until melted. Stir in cooked macaroni noodles. Stir in cubed monterey Jack cheese Optional additions: Sprinkle individual servings with chili powder and garlic salt. Top with fresh chopped onions.
Combine powdered sugar, butter, vanilla, almond extract and egg in a large bowl. Beat well together. Add flour, baking powder and cream of tartar. Mix well. Wrap in plastic and place in freezer for 25 to 30 minutes. Heat oven to 375 degrees. Grease cookie sheets lightly. Divide dough in half and roll out to 1/4" thick on lightly floured surface. Cut into shapes and sprinkle with granulated sugar. Bake 7 to 8 minutes or until edges are lightly browned. Cool on rack. Decorate with black gel icing. These are super easy to make, decorate and transport to all your Halloween parties! 3 Dozen.
To make Honey-Cinnamon Topping: Place a small saucepan on low heat; add honey and cinnamon; stir for 1 minute. Add in butter and stir until melted; keep warm. To make pancakes: In a big mixing bowl, combine flour, baking powder, spices, and salt; set aside. In another bowl, whisk the eggs, milk, oil, and honey together; add to the dry ingredients and mix well. Fold in nuts. Heat a nonstick griddle or skillet over medium-high heat. Lightly brush with vegetable oil. Pour 1/4 cup batter onto griddle for each pancake. Cook until bubbles form on the surface; flip pancake over and cook until the other side is golden. Serve warm pancakes with Honey-Cinnamon Topping.
Stir-fry the finely chopped onions gently. Add the ginger-garlic paste as soon as the onions turn brown. Add the tomatoes and stor-fry for 5 minutes. Add all the spices and salt. Add the fish. Allow it to cook for 5 minutes adding approximately 2 cups of water. Transfer this mixture to a pressure cooker with the cuttle fish and add 1. 5 cups of water. Allow it to cook for 15 minutes at a stretch. It is finally ready to be served. Serve in a bowl with fresh corriander for garnish. Serve hot. This can be served with chappatis and rice.
Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute. Add the Worcestershire sauce, HP sauce, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you'd like a little more mustardy bite, whisk in about 1/2 teaspoon more dry mustard until well blended. Chill the sauce, covered, until serving.
Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a salad bowl. Put all dressing ingredients in a small bowl and whisk to blend. Pour the dressing over the salad and toss well. Cover and refrigerate for 1 hour. Place a cabbage leaf, curved side down, on each salad plate. Mound salad into the leaves and garnish with the cherry tomatoes and parsley.
With a mixer on medium speed, beat butter, sugar, orange peel and vanilla until smooth. In another bowl mix flour, baking powder and salt. Add butter mixture and beat on low speed for about 5 minutes. Stir in cranberries and coconut. Shape dough into 1-inch balls and place 2 inches apart on buttered baking sheets. Bake in a 350° oven for 8 minutes. Remove from oven and let cookies cool on sheets for 5 minutes.
Preheat oven to 275 and prepare baking sheet with sides - I line mine with parchment paper and spray with cooking spray to prevent sticking. Combine brown sugar and ground cinnamon, set aside. Whisk egg white in large bowl. Add dried cranberries and nuts, stir. Add miniature pretzels. Sprinkle with brown sugar mix and gently fold until combined, careful not to crush the pretzels. Spread onto prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes. Watch carefully, oven temperatures vary and they aren't so good burnt! Remove from oven and stir, evenly distributing nuts and berries. Spread in a single layer to cool on parchment paper. Cool completely or they will be soft/soggy - they firm as they cool. Store in covered containers.
1. Toast the whole, dry spices in a frying pan on the stove. Then grind together with a mortar and pestle or a coffee grinder. 2. grind together wet spices into a paste with 1/2 of the oil. Add dry spices. 3. sweat shallots in frying pan, with the other 1/2 of the oil for 20 minutes on a LOW heat. Do not allow them to brown. Add to the spice paste. 4. Lightly brown stew meat in frying pan, then mix with the spice paste. 5. place beef mixture, coconut milk, potato, soy sauce, and lime leaf in crock pot and cook on low for 8-10 hours.
In 5 or 6-qt slow cooker, combine eggplant, tomatoes, bell pepper, raisins, onion, sun-dried tomatoes, tomato paste, vinegar, garlic, turmeric, 1 tsp of the salt and the pepper flakes. Toss with large spoon to blend. Place chicken thighs on top, boneside up. Cover; cook on low for 7-8 hours or high for 2 1/2 - 3 hours, until chicken and vegetables are tender. Remove chicken from cooker and debone, return to cooker. Stir in chickpeas, peanut butter and remaining salt. Reheat to simmer. Serve over couscous.
Preheat oven to 350. Mix all ingredients except bread. Add the bread to wet mixture and let it sit while the oven heats. Butter or oil a small baking dish. I like my ceramic mini pie plate. Dump all ingredients in the baking dish, Pop it in the oven for 30 minutes. Let it cool for a few minutes, drizzle with syrup and dive inches.
Peel and seed avocado. Mash avocado in a bowl with fork. Add other ingredients, mash to mix. Serve with tortilla chips.
Stir together chicken broth and wild rice seasoning packet in crock pot. Stir in onion, bell pepper, garlic, oil, and rice. Arrange chicken on top. Cover and cook on low for 5 to 6 hours.
Preheat broiler with a rack 4 inches from heat source. Heat oil in an ovenproof frying pan over high heat. Add eggplant, flesh side down, and cook until flesh starts to brown and soften (4 minutes). In a small bowl, combine miso, sugar, sake and chili flakes. Turn eggplant flesh side up and brush mixture over it. Broil eggplant in pan until glaze starts to brown (3 minutes). Sprinkle with cilantro and sesame seeds.
In a small sauce pan, combine beer, butter and vinegar. Heat until butter is melted. Spray grill with nonstick cooking spray. Arrange chicken on grill, bone side down. Grill for 1 hour 15 minutes (or until cooked through), flipping chicken every 10 minutes. Every time chicken is flipped, brush chicken with beer/butter mixture. Sprinkle with salt 3-4 times while grilling.
Boil sausages and cut into thirds. Grate the apple, onion and carrots. Mix the flour, sugar, vinegar, Worcestershire sauce and tomato sauce into a paste. Add the boiling water to paste and mix well. Add paste mixture to sausages and apple, onion and carrots. Cook at 180°C / 360°F in oven for 1 1/2 hours.
Spray a large saucepan with cooking spray. Brown beef and chopped onions over medium heat until cooked though; drain any fat. To the browned meat and onions, add the cream of tomato soup, tomato sauce, and water. Bring to a boil. Add uncooked instant rice, green beans, parsley, and black pepper; stir well. Cover and reduce heat to low. Simmer for 15 minutes or until rice is tender, stirring once or twice.
Heat oil in a large, heavy soup pot or stew pan. Add onion and saute over medium heat until golden. Add chicken, sprinkle with salt and pepper and saute 7 minutes. Add water, tomatoes, garlic, paprika and turmeric and and bring to a simmer. Skim foam from surface. Cover and simmer 45 minutes, skimming fat occasionally. Add squash and cook for 10 minutes or until zucchini and chicken are tender. In a separate saucepan, bring 4 cups water to a boil and add salt. Add rice and cook uncovered over medium-high heat for 15 minutes or until just tender. Drain well. Rinse with cold water if cooking it ahead, and drain well.
Grease a 9 x 5 x 3-inch loaf pan. Heat oven to 400 degrees. Mix flour, baking powder, baking soda and salt. Beat egg in a large bowl. Stir in buttermilk, molasses and butter. Stir in flour mixture. Mix in walnuts and raisins. Scrape batter into prepared pan and bake 50 to 60 minutes, or until well browned. Remove from oven and place pan on a wire rack to cool.
Pre-heat oven to 375. Prepare stuffing according to package directions. Spray a 9 x 13 baking dish with cooking spray. Spoon a small amount of stuffing into underside of each chicken breasts and place into pan. Combine salt, pepper, garlic powder, onion powder and paprika into a small bowl. Sprinkle onto each chicken breast. Spoon remaining stuffing into baking dish around chicken breasts. Cover dish with foil and bake for 30 minutes. Remove from oven Pour gravy over chicken and stuffing. Re-cover with the foil and bake for 15-30 minutes until done.
Sift flour, baking soda, baking powder, cinnamon& salt together. Beat eggs until foamy. Add sugar, oil, vanilla and sifted dry ingredients a little at a time; the mixture will be thick. Add the zucchini; the mixture will be gummy. Pour into 2 well-greased 8 1/2" x 4 1/2" x 2 1/2" loaf pans and bake at 350 degrees for 1 hour. Check at 50 minutes; if a toothpick comes out clean, bread is done. Great served hot or cold. May be frozen.
Preheat oven to 425°F; do not bake the Boboli yet. In a microwave safe bowl, add garlic, gingerroot, peanut butter, honey, vinegar, soy sauce and pepper flakes. Microwave until peanut butter is melted (about 1 minute). Mix well with a whisk. Take pre-baked pizza crust out of the package and top with peanut sauce, cheese, bell pepper and cooked chicken. Bake for 5 minutes or until cheese is melted. Meanwhile, prepare other vegetables. Remove crust from oven and top with remaining vegetables, peanuts and cilantro. Cut and serve immediately while the crust is still hot! Enjoy!
Mix spenda and cornstarch with a pinch of salt in a medium saucepan. Add water and cook over medium heat, stirring with a whisk, until thick. Beat egg yoks in a small bowl and add some of the sugar mixture a tbl at a time and then pour all back into saucepan, stirring constantly. Bring to a boil and then remove from heat. Add butter, zest and lemon juice. Cool completely. Fold in 1/2 container of Cool Whip.or whipped cream. Pour into serving dishes and serve with berries and top with more whipped cream or Cool Whip.
To make the base: Cream the first amount of butter (1 cup), cocoa (3 tbsp), and white sugar. Add the eggs, flour (1 cup) and vanilla (1 tsp). Beat again. Stir in 1/2 cup slivered almonds. Spread on greased and floured cookie sheet and bake for 20 - 25 minutes at 350. Cool completely. To make the filling: Mix the coconut and sweetened condensed milk together and spread over cooled base. Bake 15 minutes at 350. Cool completely. To make the icing: Mix the second amount of flour (11 tsp) and milk. Boiluntilthickened. Mix the second amount of butter (1 cup), icing sugar, vanilla (1 tsp) and cocoa (1 tsp) until thick. Cool completely. Add the boiled mixture to the butter mixture and beat until soft and fluffy. Spread over cake. Chill several hours before serving.
In the food processor fitted with the steel blade, turn the machine on and drop the garlic through the feed tube to mince. Add the mustard, vinegar, salt and pepper and process. Drizzle in the oil in a slow, steady stream to emulsify. Adjust salt and pepper to taste. Cook potatoes until al dente in boiling water; drain and rinse. Slice into bite-size pieces. Toss with onions and vinaigrette while still hot.
Preheat oven to 350°F Arrange ribs in single layer in large roasting pan. Add just enough boiling water to cover ribs. Cover pan with foil. Oven braise ribs 1 1/2 hours. Cut bottom 2 inches from lemongrass stalk and discard upper portions. Slice lemongrass into thin rounds and place in blender. Add to the blender 1/2 C soy sauce, sugar, sherry or sake, peanut sauce, sesame oil, garlic, and ginger and blend until almost smooth. Blend in coconut milk and the remaining 6 T soy sauce. Cool ribs, still covered for 20 minutes. Transfer ribs to heavy duty 2 gallon resealable plastic bag; discard braising liquid. Pour marinade into bag and seal top. Turn several times to coat ribs evenly. Refrigerate overnight. Turn several times. Preheat oven to 350°F Arrange ribs in single layer on large rimmed baking sheets. Spoon marinade from bag over ribs. Roast uncovered until ribs are very tender, basting often with marinade about 1 1/4 hours. Adjust the time so ribs do not dry out. Arrange ribs on platter.
Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately.
Combine first 10 ingredients in a pot. Add V8 or water to make the chili as thin as you like. Bring to boil, reduce heat and simmer for aprox 30 minutes. This makes about 6 one cup servings. May be served with grated cheese or other condiments of choice on top.