HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook bacon until crisp and cut into small pieces. Saute onion and pepper in some reserved bacon grease (maybe a couple of teaspoons). Combine all ingredients in oven proof container and bake uncovered for 3 hours at 300°F Stir a couple of times during cooking. Enjoy!
In a saucepan over medium heat, bring the vinegar and brown sugar to a low boil. Whisk until the sugar is dissolved and reduce by half to produce a syrup. Reduce the heat to low and stir in the pre-heated beef broth, (I do this in the microwave until it's about 110 degrees F.) Then stir in the tamarind paste, garlic, and the ginger. Allow to reduce just a little and then strain the sauce into a serving bowl. NOTE: Tamarind sauce can be obtained at an ethnic grocer (some sell online).
Preheat oven to 350°F Grease a 9x13in pan. In a small bowl, combine flour, baking powder and salt. In a large saucepan, melt butter and chocolate over low heat, stirring until smooth. With a wooden spoon, beat in 1 1/2 cups of sugar. Add 4 eggs and 2 teaspoons of vanilla, beat until well blended. Stir in flour mixture just until blended. In a small bowl, with mixer at medium speed, beat cream cheese until smooth, gradually beat in remaining sugar. Beat in remaining egg, almond extract and vanilla until just blended. Spread 1/2 of the chocolate batter in prepared pan. Spoon creamcheese mixture in large dollops on top of chocolate. Spread remaining chocolate batter over cream cheese mixture. "Marble" with a butter knife by swirling the knife in broad strokes. Bake until a toothpick inserted in the center comes out almost clean, about 35-40 minutes. Cool completely before cutting.
Preheat oven to 350°F. Spray a 9-inch pie dish with vegetable oil spray. With a rolling pin, flatten each slice of bread on a cutting board or flat surface. Cut 5 slices in half vertically (from top crust to bottom crust). Cut a 3-inch circle from the remaining slice with a round cookie cutter or a knife (this will go in the center of the crust). Place slices of bread in the bottom of the pie dish, slightly overlapping each piece to form a crust, gently pressing in the bottom and partially up the side of the pie dish. Place the reserved bread circle in the center and gently press down into the other slices of bread. Bake for 10 minutes, or until bread is toasted and golden brown. Remove from oven and place on a cooling rack. Scatter Canadian bacon evenly in the bottom of the crust. Top evenly with red bell pepper and green onions. In a medium bowl, whisk together the milk, egg substitute, eggs, Parmesan cheese, oregano, salt, and pepper, until blended. Carefully pour egg mixture over the meat and vegetable filling and place the pie dish on a baking sheet. Bake for 35 to 40 minutes, or until center is set. Remove from oven and let mixture rest 5 minutes before cutting into wedges.
Tear pita pockets in half so you have 2 half circles. Cut each half circles into smaller triangles. (about 8 triangles each). Spray (or brush) a cooking sheet with olive oil. Place Pita triangles with the rough side up. Spray (or brush) each triangle with olive oil. Sprinkle the remaining ingredients on top of the the pita triangles. You can adjust measurements according to your taste. Bake at 350 for 5-7 minutes or until the bottom of the chips are browned. I like mine a little toastier so I turned the broiler on for a couple minutes and toasted the top side too.
Grease an 8-in. square pan. In a microwave-safe bowl, combine chocolate chips and milk. Cover and microwave on high for 1 to 1-1/2 minutes or until chips are melted. Stir until smooth. Stir in the almonds, cherries and extract. Spread into prepared pan. Cover and chill for 2 hours or until set. Cut fudge into 1-in. squares. Store in the refrigerator.
Slice sausage into bite size pieces and cook in large saute pan until fairly well done. Remove sausage from pan and drain on paper towels. Meanwhile, rinse broccolini, remove and discard only the ends of the stalks. Cut the rest of the broccolini into 2" pieces. Wipe the saute pan clean and heat olive oil. Add garlic and onion and cook for 2 - 3 minutes. Add broccolini and cook for 3 more minutes. Add can of chopped tomatoes with juice and cook for 2 more minutes. Add cooked pasta and sausage, tossing well to combine with the rest of the ingredients. Serve with fresh grated Parmeggiano Cheese and enjoy!
Cut one onion in half without peeling. Peel and finely chop the second onion. heat a large heavy-based skillet, add the onion halves and garlic and cook over a medium-high heat until the skins char and the onions are caramelized on their cut sides; the garlic should be soft on the inside. Remove both from the pan and set aside until cool enough to handle. Meanwhile, heat the oil in a pan and lightly saute the remaining onion until softened. Add the stock and water and bring to a boil. Reduce the heat and simmer for a few minutes. Peel the charred onion and garlic. Chop coarsely. Add to the soup. Add tomatoes, chili, oregano and cumin. Cook for 15 minutes, stirring occasionally. Add the citrus rind, season to taste with salt & pepper. Simmer 2 additional minutes. Remove from heat and stir in the lime flesh and citrus juices. Ladle into soup bowls, garnish with tortilla chips and fresh cilantro. Serve immediately.
Cook brown rice according to package directions, and when ready, remove from heat and set aside, covered. Heat a large wok or skillet over medium heat. When hot, add oil and stir-fry ginger, mushrooms and seitan for 2 to 3 minutes, or until seitan is browned. Add garlic, bok choy and apricots, and continue stir-frying for 1 minute more. Meanwhile, combine 2 cups vegetable stock, sesame oil, soy sauce and sugar. Stir together 1/2 cup vegetable stock and cornstarch to make a slurry, and combine with sesame oil mixture. Pour over contents of wok, stir well and cover. Cook for 2 to 3 minutes more, or until sauce thickens. Uncover, stir well and remove from heat. Spoon rice onto serving platter or individual dishes, and top each with equal portions of apricot mixture. Serve while hot.
Peel and discard seeds of the squash. Clean out peppers Cube vegetables in small dice and place in large bowl. Peel and mince garlic and add to squash. Add the oil, rosemary, cheese, salt and pepper. Mix all together well and place in a greased baking dish. Bake uncovered at 350°F for 1 hour.
Pre-heat the oven to 180c and line a baking tray with baking paper. Beat the butter for 8-10mins until very pale and thick. Add the 2 tbsp icing sugar and beat well again. Add the egg yolk and vanilla and whisk until incorporated, then mix in the brandy. Sift in the flour and baking powder and mix until you have a thick dough (it will be difficult to mix with an electric mixer at this stage). Place the mixtuer in plastic wrap and refridgerate for 30 minutes. Form the dough into small balls (about the size of cherry tomatoes) and put them on a baking tray, leaving a reasonable (but not excessive) amount of room between each ball. Bake for approximately 20 mins or until they are lightly golden. Remove from oven and leave to cool for 10-15 minutes. Meanwhile, line another tray with baking paper and sprinkle with half of the icing sugar. Place the slightly cooled biscuits in a single layer on top of the icing sugar and sprinkle the remaining icing sugar on top. Store in an airtight container.
Melt the butter in a small saucepan. Stir in the flour and cook one minute. Gradually add the milk(remove from the heat as required). Simmer 2 minutes. You must stir constantly at this point. Add the cheese and seasoning to taste. Enjoy!
Combine simple syrup and watermelon in a blender; process until smooth. Push mixture through a fine mesh sieve; discarding solids. Return watermelon liquid to blender and add lemonade and pineapple juice. Blend well and serve over crushed ice. To make simple syrup: In a saucepan, combine water and sugar - cook over low heat until sugar dissolves. Bring to a boil; reduce heat and simmer one minute. Remove from heat and cool.
Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter. Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg. Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.
Preheat oven to 350°F. Spray an 8-inch glass baking dish with non-stick spray. Measure 1/2 cup spaghetti sauce from jar and spread evenly on bottom of dish. Brown ground beef in a skillet over medium heat. Drain and return to skillet. Add remaining spaghetti sauce, Italian seasoning and garlic salt. Simmer for 5 minutes. Layer half of ravioli on the sauce in the dish. Spread half of the beef mixture over the ravioli and top with 1 cup of the mozzarella cheese. Repeat layers one more time, ending with cheese. Bake for 1 hour. Allow to stand for 5 minutes before serving.
Mix flour with seasonings. Cut steak into serving size pieces, put steak into a gallon size ziploc bag. Pour flour into ziploc bag, pound steak with a tenderizer mallet until flat and most of the flour is pounded into the steak. In a skillet, heat Crisco until melted. Place steak into skillet and brown on both sides. Add 2 cups of stewed tomatoes and 1 small onion sliced. Cover. Cook over low heat or place in a 300°F oven for 2 to 2 1/2 hours, uncovering the last 1/2 hour to down the sauce to a rich thickness.
Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven. Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano. Bring mixture to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes. Strain cooking liquid into large saucepan; reserve vegetables. Place 3 cups vegetables in blender. Add 1/4 cup cooking liquid. Puree until smooth. Stir puree into remaining cooking liquid in saucepan. Return remaining vegetables to cooking liquid. Season to taste with salt and pepper. (Can be prepared 5 days ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Sprinkle with additional parsley. Serves 8.
Can use plain,or buttermilk, or Flaky are also very good. Use a 2 Liter bottlecap to cut donutholes in each biscuit. Place 3 or 4 @ a time in a Fry Daddy with hot Crisco . Fry each side to a golden brown. Remove and drain on a paper towel. As you fry the 2nd batch, place the 1st batch in a zip-top baggy with powdered sugar OR another baggy with granulated sugar and cinnamon. Shake lightly. Don't forget to fry the holes also. Enjoy. You can save the sugar baggies for future use.
Spray lg non-stick skillet with cooking spray. Add shrimp and cook and stir on med-hi heat for 2-3 minutes, until shrimp turn pink. Reduce heat to low. Add butter, paprika, salt and cayenne. Cook and stir for 2 minutes. Add lemon juice, stir to blend thoroughly.
Combine the lemon slices and 1 1/2 cups of the sugar in a bowl; gently toss together so the slices are well coated. Let stand at least 2 hours; longer (even overnight) is better. Preheat the oven to 450 degrees. Divide the dough in half; roll out one-half and line the pie pan with it. Stir the beaten eggs into the lemon mixture. Spread the mixture over the pie dough. Sprinkle the remaining 1/2 cup sugar over the filling. Roll the remaining dough out and place over the filling. Crimp the edges and cut vents on top. Bake for 15 minutes; lower the heat to 375 degrees and bake for about 20 minutes more, until a knife comes out clean when inserted in the center.
Pour wine, vodka, schnapps and peach coulis in a pitcher with the slices of fruits 12 hours before serving the sangria. Keep in the fridge. Just before serving, add ice, fruit juices and complete with lemonade.
Preheat oven to 350 degrees F. Coat an 11 by 7-inch baking pan with cooking spray. In a large bowl, combine tomatos, TVP, beans, spinach, corn, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, cilantro, and taco seasoning. Mix well and set aside. Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the bean mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining bean mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses. Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving. To reheat, bake in a preheated 375 degree F oven for 15 minutes.
In a plastic bag, shake flour with 1/2 teaspoons salt, 1/4 teaspoons pepper, and the herbes de Provence; set aside. In a 5- to 6-qt. pan over medium-high heat, brown bacon, stirring occasionally, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat. With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring occasionally, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pan. Meanwhile, cut carrots in half lengthwise and cut celery into diagonal slices. Chop onion. Add vegetables to pan with remaining salt and pepper and saute until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes. Add broth mixture, chicken, and bacon to pan, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender, about 15 minutes. Meanwhile, coarsely chop parsley and tarragon. Stir them into stew.
Heat beans or make the way you prefer. In the last 15-20 minutes of cooking the beans,clean and chop bell pepper.Add to pot. Simmer until bell pepper is soft and had slighty flavored the beans.
In a large bowl, combine cereal, pretzels (broken into bite-sized pieces), and cashews (also broken into pieces). Set aside. Over a double broiler, or on very low heat, carefully melt chocolate chips and oil in a medium saucepan. Once smooth, remove from heat. Pour melted chocolate into cereal mixture. Mix until evenly coated. Spread out on waxed-paper lined baking sheets. Let cool in freezer or fridge until chocolate has hardened. Break into chunks, and serve.
Preheat oven to 350 degrees. Brown ground beef in a frying pan; pour off drippings. Combine beef and remaining ingredients in a 2 quart covered casserole dish. Bake 30 minutes.
Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and cook pasta until very al dente, about 4 minutes. Drain and set aside. In a large saucepan, melt butter over medium-low heat. Sprinkle in flour, then whisk together until a paste forms. Continue cooking, whisking constantly, until lightly golden, 3-5 minutes. Be careful not to let it burn. Add milk to saucepan and whisk until smooth. Continue cooking until very thick, 3-5 minutes more. Reduce heat to low. Add cheese to sauce and stir to melt completely. Stir in half of the crumbled bacon, then season to taste with salt and pepper. Stir in cooked pasta, then remove from heat and set aside. In a medium bowl, stir together crumbled cornbread, parsley, sage, rosemary, and remaining bacon. Transfer mac and cheese to a buttered 9x13" baking dish. Top with cornbread mixture, then bake until bubbly at the edges and golden on top, 20-25 minutes. Remove from oven and allow to cool at least 10 minutes before serving.
Add the beans, artichoke hearts, and salad dressing to a shallow dish; toss to coat. Cover and marinate overnight. Drain vegetables. Transfer vegetables to a lightly greased 2-quart casserole dish. In a small bowl, mix together the bread crumbs and cheese; sprinkle evenly over the vegetables. Bake,uncovered, in a 350° oven for 30 minutes or until heated.
Made-1 dozen teaspoon sized cookies. 10 calories a cookie! 375 for 10 minutes. First- open and rinse those noodles!(shirataki also known as miracle noodle picture is of the traditional yam zero calorie which is what we use). I rinse them in the strainer with hot water- be prepared, they don't smell good at all! I sprinkle them with a few teaspoons of lemon juice and let them sit a minute, then rinse again in hot water. Let them drain well- water is our enemy in this recipe! Next, get out a big frying pan- you don't need any grease or anything the noodles don't tend to burn or brown( and I tried!)and they don't stick(they really are a miracle, huh?). Dump the noodles in the pan and over high heat start cooking them. I stirred mine around a lot-. As you stir and they start to dry, they start making a "squeaking" kind of noise as you push them. I kept mine on the heat until they lost translucency(some) and bits and parts seemed a bit "shriveled". Take them off the heat. I know, at this point it doesn't look like much does it? Don't worry if you over cook, it will just mean 1 or 2 less cookies. IF you undercook it just means your cookie dough maybe a little runny, and you may need another teaspoon of coco powder to "thicken" it. After they have cooled for a few minutes I put them in my handy mini Ninja food processor. I ran it until it almost looked like a gel-. Then I threw in the honey,coco powder, baking powder,salt( I thought about vanilla, but as I said, moisture is the enemy when working with these noodles)and processed it quickly till blended. It seemed a hair on the runny side, so I threw it in the fridge for an hour and hoped for the best-. Here is what it looked like after being in the fridge-. I covered a cookie sheet with a piece of tin and sprayed with Pam non stick cooking spray.(no idea what would happen and figured if it was a mess the tin was easy clean up!). I tried 5 minutes at 375- but the tops were clearly sticky/raw still. So 10 minutes. I was thrilled with what I had created! Sara was my brave, brave guinea pig. She topped hers with a touch of sugar free cool whip- I watched her face carefully, mostly to know if I was going to need to duck if she spit it back out- but she declared them a SUCCESS! She said her first thought was it was a lot like the flourless chocolate torte in flavor(these are not very sweet, more of a dark chocolate flavor, you can add splenda or stevia for a sweet tooth!) 3 hours later I broke one a part and they are just as moist as can be. Truly a miracle cookie.
Pre-heat oven to 350&deg;F. Grease 2 9x13 pans. In a medium bowl, toss together 1 1/2 cups cheddar and 1 1/2 cups monterey jack cheese. Set aside. In a large skillet, cook chorizo, stirring occasionally. Add all vegetables and saute until tender. Place bread cubes in very large bowl. Add chorizo mixture and green chilis, toss until coated. Add unmixed cheeses in two additions, tossing well each time. Set aside. In a large bowl (kitchen aid bowl), beat eggs, half-and-half, Tapatio, salt and pepper until well mixed and frothy. Poor over bread/chorizo mix and fold until bread is mostly saturated. Turn into prepared pan. Level surface but do not 'smooth'. Bake at 350F for 50 minutes or until evenly puffed. Spread top with sour cream and sprinkle with mixed cheeses. Return to oven and bake 5 -10 minutes or until cheese is melted. Serve.
Mix the pork, beef and veal thoroughly in a large mixing bowl. Add the garlic, scallions, green pepper, cumin, thyme, fennel,. nutmeg and red pepper flakes and salt to taste. Mix thoroughly with your hands. Fry a small amount in a skillet until no longer pink. Taste for seasonings and adjust in the meat mixture if necessary. Divide the meat mixture in half. Roll each half into a log 7 inches long and about 2 inches in diameter. Wrap the logs separately in plastic wrap and refrigerate at least 3 hours or up to 2 days. Cut the sausage logs into 1/2 inch slices. Fry the patties in a little bit of butter until well browned on both sides. Serve with eggs, pancakes or French toast.
Boil the onion in a small amount of water; add butter, salt, sugar, and vinegar and cook until the onion is tender. Slice the potatoes and add to the onion mixture. Warm mixture slowly; stir gently, being careful not to break the potatoes. Add the cream and pepper. Serve hot.
Place salmon fillets in a resealable plastic bag Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over fillets and refrigerate from 1 to 24 hours. (Fix the Pineapple Salsa now so it can chill). In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side. For Pineapple Salsa: Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.
In a large pot add your potatoes and cover with water. Add your cabbage wedges leafy side up. Simmer for 30 minutes. Add the sausage slices on top of the cabbage and cook for the remaining 10 minutes. Arrange ingredients in a large bowl and serve hot with butter, salt and pepper.
Preheat the oven to 350 degrees F. Grease or line a 12-well muffin tin with paper liners. In a mixing bowl, combine 3 cups flour, baking powder, and salt, and whisk until thoroughly combined. In another large mixing bowl, whisk together the sugar, eggs, lemon zest, and melted butter. Add the dry ingredients to the wet ingredients alternating with the sour cream and mix just to combine. Avoid over mixing. Toss the blueberries with 1 tablespoon flour and fold into the batter. Divide the batter evenly into each cup in the prepared muffin tin. Bake for 25 to 30 minutes, or until a tester comes out clean.
In large bowl blend sugar, butter, shortening, almond extract, eggs, pudding mix, and food color. Add flour, soda and salt. Mix well. Chill for 1 hour. Heat oven to 375. Shape into 1-inch balls, roll in sugar. Place on ungreased cookie sheets leaving 2 inches between coookies. Bake 8 - 10 minutes Immediately remove from sheets and cool on racks. Preparation time includes chill time.
Preheat oven to 275°F (low). In a large saute pan or skillet melt butter and heat oil. sear the meat with the garlic. Remove meat to a casserole and cover. To the same skillet, add the wine and saute' the mushrooms and onion for 1 minute, then add to the meat. Cover and bake for 1 hour or until the meat is tender. Meanwhile, add the broth, soy sauce, and Worcestershire to the pan in which the meat was seared. Bring to a boil and de-glaze the pan. Blend together the mustard, cornstarch and cream then add to the pan. Simmer until reduced and thickened. When beef is done, pour off the juices into the sauce and boil, whisking until smooth. Add meat and stir to coat. To serve, plate up either buttered egg noodles or rice and pour beef tips over top. Sprinkle with parsley if desired.
In a large bowl, combine cucumbers, carrots, onions and raisins. Combine remaining ingredients; pour over cucumber mixture. Cover and refrigerate at least 6 hours before serving.
Preheat oven to 375 degrees F. Grease two loaf (9x5) pans. Combine dry ingredients (flour-cinnamon) in bowl. In a seperate large bowl beat eggs and sugar together until thick. Add oil gradually and beat well. Add vanilla, juice and zest. Fold in carrots. Stir dry ingredients into batter until combined. Spoon batter into prepared loaf pans, filling no more than 2/3 full. Bake for 50-60 minutes or until toothpick tests clean. Let stand in pan 10 minutes before turning bread out onto cooling rack. After bread has finished cooling wrap in plastic wrap and let stand at room temperature overnight before slicing.
Spray crock pot with nonstick cooking spray. In a bowl combine soups, butter and juice. Place rice in crock pot and pour 1/2 soup mixture to cover. Place chicken in next. Pour remaining soup over chicken. Top with almonds and cheese. Cook on LOW 8 to 10 hours.