HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese and spinach together (soften the cream cheese in the microwave to make mixing easier). Put in a lightly greased 8x8" baking dish. Bake at 350°F for 25 minutes covered. Top with crushed crackers and Parmesan cheese. Bake another 5-10 minutes uncovered until bubbly.
In a large bowl, combine the first six ingredients. In a small bowl, whisk vinegar, oil and seasonings.Pour over bean mixture and toss to coat. Cover and refrigerate until serving. Using a slotted spoon, serve over lettuce leaves, if desired.
Prepare a 9 or 9 1/2 -inch baked pie shell. Mix, in a saucepan, sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, untl mixture begins to thicken. Remove from heat. Gradually stir half of hot mixture into the slightly beaten egg yolks. Blend this into hot mixture in saucepan, Return to heat. Stir constantly until mixture boils and thickens to desired consistency. Remove from heat. Blend in 1 tablespoons butter and vanilla; cool. Arrange a layer of sliced bananas 1/2 -inch deep in pastry shell before pouring in cooled filling. Top with meringue. Bake at 400F until meringue is delicately browned, 8-10 mintues. Cool at room temperature.
Slice and dry the cucumbers well(remember to slice thin), also drain the crab. Heat a small skillet and brush with oil. Add the sesame seeds and toast them, stirring constantly until lightly browned, then grind with a morter and pestle. Lightly toss all ingredients together in a bowl and serve.
Mix together flour, sugar, baking powder, baking soda, and salt, cinnamon, and nutmeg. With a pastry blender, cut in butter until mixture resembles coarse crumbs. In a smaller bowl, beat eggs, buttermilk, and vanilla. Add to dry ingredients and stir just until moistened. Fold in pears. Spoon into 3 mini loaf pans (5x2 1/2 inches). Bake at 350 degrees for 35-40 minutes or until tests done. Cool in pans 10 minutes, then remove to wire racks to cool completely.
Bring the half and half, rice, brown sugar, zest (make strips with a potatoe peeler), coriander and salt to a simmer in a medium sauce pan over medium heat and stirring frequently. Reduce the heat and cook at a bare simmer, stirring frequently for 15 minutes or until most of the liquid is absorbed. Remove the pan from the heat and let stand for 10 minutes, then discard the zest and whisk in the eggs and vanilla. Meanwhile, butter an 8 x 1 1/2 inch round cake pan. Heat the granulated sugar and water in a small heavy saucepan over medium heat, stirring until the sugar is dissolved. Increase the heat to high and bring the mix to a boil, wash the sides of the pan with a wet pastry brush if you see any sugar crystals. Boil, without stirring but swirling the pan toward the end to even out the color, until the caramel is dark gold in color. Pour the caramel into the prepared cake pan. Let stand until cooled and hardened. Position a rack in the top third of the oven preheat to 350. Pour the rice mix into the cake pan and smooth the top with a spatula. Bake for 35 - 40 minutes or until the top begins to brown but the center is still slightly jiggly. Let cool completely on a wire rack. Run a knife around the edges of the pan. Invert the cake onto a plate, tap on the pan, and carefully remove the pan. Cut into wedges and serve.
Put all ingredients in a large ziploc bag; Smash and finely chop garlic. Finely chop ginger, cilantro and serranos. Cut bunch of scallions into 1 inch pieces including an inch or two of green. Grate the lime zest(s) with a mini grater and juice the limes into the bag. Marinate for 1-6 hours or overnight . Grill, Baby, Grill!
In large saucepan over medium heat, cook onion and garlic in oil until softened. Add tomatoes and bring to a boil, then reduce to a simmer. Add seasonings and simmer for about 30 minutes. Add tomato juice; puree in a blender. Add heavy cream and heat until very hot. Cut rounds of puff pastry about 1/2-inch larger than the size of your soup bowls. Refrigerate pastry between sheets of wax paper. Mix egg yolk and milk for egg wash in a small bowl. Preheat oven to 400 degrees. Place hot soup into bowls. Add a slice of goat cheese to each bowl. Wet the rim and outside edge of the bowl, and top each with a round of puff pastry. Press on the edges of the dough so it sticks to the bowl. Brush a thin layer of egg wash all over pastry and place bowls on a baking sheet in oven. Bake for 5-10 minutes until pastry is nicely browned. Serve immediately.
Preheat oven to 350. Boil frozen chicken till cooked through. drain and chop into cubes. While chicken is boiling, in a large bowl mix together the sauces and olives and if desired some of the cheese. Add the chicken. Pour the chicken mixture into a casserole dish and top with the fritos and cheese. bake for about 20 min or until cheese is melted.
Brown sausage in large frying pan, drain and return to pan. Add 3 packages of cream cheese to the sausage. Drain about half of the liquid off the rotel tomatoes (actually pouring the rotels into a strainer will drain off too much of the liquid, just drain with lid on can). Add the rotel tomatoes to the cream cheese and saugage and melt all ingredients together until well blended. Can be served in a crock pot to stay hot.
Cut zucchini in half lengthwise. Scoop out and discard pulp, leaving a 1/4 inch shell. Place zucchini in a sauce pan and cover with water. Bring to a boil; cover and cook 2 to 4 minutes or until tender. Drain. In a small bowl, combine the tomato,cheese,parsley, salt, garlic powder, oregano and pepper. Spoon into zucchini shells. Sprinkle with Parmesan cheese. Place in an 8 inch square baking dish coated with non-stick cooking spray. Bake, uncovered, at 350 for 2--25 minutes or until heated through.
Make crust: press into round cake pan and refrigerate. Make filling: Beat until smooth and pour into crust. Bake 12 minute at. 375 deg. Cool 15 minute. Make topping: Pour over top and bake 6 minute at 475 deg. Let cool then. refrigerate.
Preheat oven to 425 degrees F. Butter (with the 1 tablespoon butter) and dust with 1 tablespoon sugar a 2-quart casserole dish. In a blender combine the next 7 ingredients (half and half - salt) and blend until smooth. Add cottage cheese to mixture and blend on low speed for five seconds. Pour mixture into prepared dish. Bake for 30 minutes. Reduce oven temperature to 350-degrees F and bake 10 more minutes. Sprinkle with the last 1 tablespoon sugar and bake another 5 minutes or until knife inserted in center comes clean. Remove from oven and cool for 10 minutes before serving.
Heat honey and butter in a saucepan until blended. cool. Pour over popcorn which has been mixed with peanuts, stirring as you pour. When well coated, spread in a pan in a single layer. Bake at 350F for 5-10 minutes or until crisp, stirring several times. (The difference between crisp (not brown) and burnt can be a matter of minutes) Package in plastic bags with twist tie or zipper top. *Foodcoloring added to honey gives a festive appearance.
Combine all the spices to form a dry rub and press into all surfaces of the pork roast. Grill over low heat or in oven preheated to 225 for two and half to three hours. It should be about 170 degrees in the center. Let stand for ten minutes after you remove it from the grill or oven. Shred the pork into pieces with two forks. Mix in plenty of the vinegar sauce.
Preheat the oven to 400 degrees. Arrange the potatoes and the red and green peppers alternately in a spoke pattern in a shallow, 12-inch round baking dish. Pile the onions in the center. Scatter the garlic over the top. Drizzle with oil, and sprinkle with rosemary, salt and black pepper. Bake in the preheated oven until the vegetables are lightly golden and tender, or about 45 minutes. Garnish with fresh rosemary sprigs.
Adjust oven rack to middle and heat oven to 300°F Pat pork dry with paper towels and season with salt and pepper. Heat the butter and oil in a large Dutch oven over medium high heat until the foaming subsides. Working in batches, cook pork until browned on all sides, about 5 minutes. Transfer to a plate. Pour off all but 1 tbsp fat from the pot. Cook onions until softened, about 3 minutes. Add the garlic and paprika and cook until fragrant, about 30 seconds. Stir in pork, broth, dill, 1 tsp salt, and 1/2 tsp pepper and bring to a simmer. Cover, transfer pot to oven, and cook until the meat is just tender, about 1 1/2 hours. Stir in sauerkraut and sugar, cover, and return pot to oven. Cook until the pork is fork tender, about 45 minutes. Off the heat, stir in sour cream. Serve, garnishing with dill.
Soak the dried morel mushrooms in the red wine just long enough to rehydrate them, about 20-30 minutes is usually sufficient. (I use a plastic container with a lid for this step. That way, I can tilt the container occasionally or shake it around a bit, to be sure all the mushrooms are adequately rehydrating.). After the mushrooms are rehydrated, place them in a colander and rinse with cool water to remove any grit from the mushrooms. Leave the colander in the sink to allow the excess water to drain from the colander. Finely mince the rehydrated mushrooms; set aside. In a large skillet, saute the minced shallots in butter just until they are clear, about 3-4 minutes. Add the minced mushrooms and beef base, and stir well. While stirring, add the cream and pepper, continuing to stir constantly until the sauce is thickened. Spoon the sauce over grilled steaks (especially New York or Sirloin), veal, lamb, grilled chicken breasts, or pasta. NOTE: For the wine, it doesn't really matter what kind of red wine you use. The wine is just to rehydrate the mushrooms, not to really flavor the sauce. So feel free to use whatever red wine you have on hand. I have used a lot of different red wines for this sauce, and they all seem to work just fine. But I probably use merlot and cabernet the most. But if a different variety of red wine is your favorite, then by all means use it. That way, if you use a wine you actually enjoy drinking, then it's more likely you'll enjoy using it in this recipe.
Mix first 5 ingredients and bake in casserole for 30 minutes Combine butter with cornflakes and put on top. Bake another 15 minutes.
Preheat oven to 350. Place one pre-rolled pie crust for the bottom crust into an 8 in square pan, (or casserole dish), pinch and shape into place. Put in peaches and juice. Add sugar, cinnamon, and nutmeg. Top with remaining pie crust, pinch and shape over bottom crust to seal. Brush with butter, cut slits and sprinkle lightly with sugar and cinnamon if desired. Put in 350 oven and bake until brown and bubbly on top. (about 1 hour).
Place roast into a large pan; pour buttermilk over roast to completely cover it. Add onion, bay leafs, and whole allspice to buttermilk. Cover marinating bowl with cheesecloth and let stand at room temperature for 18 to 24 hours, then place in refrigerator to marinate for an additional 3 to 4 days, turning the roast occasionally. Remove roast from marinate, discard marinade, wash, and pat dry. Heat oven to 350°F. Heat beef stock. In large heavy Dutch oven heat oil on high and brown roast on all sides. Add hot beef stock to browned roast and place in oven. Bake for@ 2 1/2 hours. Turn of oven. Remove Dutch oven from oven, remove roast from Dutch oven, put roast on platter and return to warm oven, Place Dutch on high heat, mix water and cornstarch together and stir enough mixture into boiling drippings to achieve sauce consistency to your liking. Remove Dutch oven from heat, remove roast from warm oven. Stir sour cream into sauce. Slice roast and ladle some sauce over roast. Serve with Half and Half potato dumplings and sweet and sour red cabbage.
Preheat the oven to 350 degrees F. Season the squash with olive oil, salt and pepper. Place on a baking sheet, flesh side up and add 1/2 cup water to the pan. Cover with alluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely. In a large saute pan, over medium heat, brown the sausage and onions, about 6 to 8 minutes. In a large mixing bowl, toss the sausage and onions with the pasta sauce, pasta, and cheese. Season with salt and pepper. Mix well. Spoon the pasta mixture into the cavity of each squash. Place the filled squashes on a baking sheet and place in the oven. Bake until the squash is heated through and the cheese melts, about 20 minutes.
In a large nonstick skillet, brown roast over medium-high heat on all sides in oil. Transfer roast to slow cooker. In the same skillet, saute mushrooms,onions, and garlic until tender. Stir the coffee, liquid smoke,salt, chili powder, and pepper into the vegetables. Pour over the roast. Cook on low 8-10 hoursor until meat is tender. Remove roast and keep warm. Pour cooking juices into a 2 cup measuring cup; skim fat. Combine cornstarch and water into a saucepan until smooth. Gradually stir in the 2 cups of cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve.
Layer ingredients in shot glass using back of spoon to separate layers. Ingredients can be combined in a shaker with ice and strained into shot glass.
Into large bowl, measure all ingredients. With mixer on low speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. Shape dough into ball; wrap with plastic wrap. Refrigerate dough 1 hour or until easy to handle. Preheat oven to 350*F. Grease large cookie sheet. On lightly floured surface, with lightly floured rolling pin, roll 1/3 of the dough at a time 1/8 inch thick, keeping remaining dough refrigerated. With floured 3 1/2 inch maple leaf shaped cookie cutter, cut dough into leaves. Place cookies 1 inch apart on greased cookie sheet (or use parchment lined sheets.) Bake 10 minutes or until golden. With pancake turner, carefully remove to wire racks to cool. Repeat until all dough is used, greasing cookie sheet each time. (If not using parchment). Store cookies in tightly covered container.
Preheat oven to 450 degrees. Combine first 11 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with spinach and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly. Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve.
Form the ground beef into a patty, season with steak seasoning. Slice onion very thinly, I use a mandolin for this. Place patty into a preheated small fry pan (to medium high heat), top with onions. Let cook for 2-3 mins, then flip the patty over so the onions end up on the bottom. Cook for another 2-3 mins, this will allow onions to brown and the steam to rise up through the patty finishing the cooking. Remove to a plate and enjoy with a nice glass of green tea.
Crush all cereal. Combine all dry ingredients and set aside. Chop fruit cocktail, reserving juice. Mix with chopped cherries. Beat eggs and mix with Splenda, oil, vanilla, and buttermilk. Add fruit and juice of fruit cocktail. Blend with dry ingredients and fill greased muffin tins to 2/3 full. Bake at 375 degrees for 12 to 14 minutes. Freezes well.
Steam the squash and turnips with the dried shallots until somewhat tender, about 10-15 minutes. In a large mixing bowl, mix the sour cream and cream soup together. Add the steamed veggies and mix well. Add half of the french fried onions and half the package of stuffing mix. Grease a 7x11 casserole dish with cooking spray, and pour the mixture into it. Top with the remaining stuffing mix and french-fried onions. Bake for 35-40 minutes at 350F or until browned and bubbling. Makes a great meal served with a salad and some iced tea!
Put your cleaned mushroom caps, bottom side facing up, in a small baking dish. In a bowl, mash the butter and mix in the garlic, parsley, and salt and pepper to taste. Put about 2 tbls. of butter mix on top of each mushroom. Bake mushrooms until tender (15-20 min.). Slice foccacia down the center horizontally to create a bun. Dip the inside of each bun half in the oozing hot butter liquid in the mushroom baking dish to moisten. Put a mushroom in the center and top with lettuce, sliced onion, and salt and pepper to taste. As you eat, the butter and mushroom juices will drip out of your sandwich, so be prepared.
Preheat oven to 375 degrees F. Spray your fingers with a bit of oil and knead the thawed bread dough. Shape the dough 10 cigar sized pieces. Place the breadsticks on a oil sprayed cookie sheet. Let rise in a warm place until doubled in size (up to 2 hours). Lightly spray the top of each breadstick with oil and dust with the garlic powder and Oregano Bake 20-25 minutes or until golden brown. Cool slightly& serve.
Peel, core & slice apples and place into medium sized mixing bowl. Add sugar, vanilla and cinnamon (or all spice) to apples and mix until apples are coated. Place apple mixture into 8X8 glass baking dish. Soften butter, stir until creamy and place in another bowl. Add flour and brown sugar until mixture looks like little peas. Cover apples with flour mixture making sure apples are coated. Place uncovered baking dish onto lower oven rack. Bake at 300 degrees for 50-55 minutes (or until corners are dark brown & crispy). Serve warm with vanilla ice cream or espresso.
Mix together all ingredients for the crepes. Heat a small skillet over med high heat and spray with non-stick cooking spray. Pour 1/4 cup of batter in skillet and swirl around to coat the bottom of the pan. When the crepes begin to pull away from the side of the pan flip crepe and cook for about 30 seconds. Remove from pan and set aside. Melt butter in a large nonstick skillet over medium-high heat. Add pecans; saute 1 minute. Add bananas; saute 2 minutes. Drizzle with 1/3 cup syrup; cook 1 minute. Remove from heat. Spoon about 1/3 cup banana mixture into the center of each crepe. Fold sides and ends over. Place on a serving platter, seam sides down; drizzle with remaining syrup.
Season both sides of the chops with a 1/4 teaspoon of the salt and the pepper to taste; melt half of the butter and the oil in a heavy skillet over medium heat; add the chops and cook until slightly pink inside, about 5 minutes per side. Transfer the chops to a heated platter; discard the excess fat from the pan and add 1/2 cup of the vinegar and the sherry, stirring and scraping the pan to deglaze; add the chicken broth and heat to a boil over medium heat; cook until the sauce has reduced and thickened slightly, about 10 minutes; remove from the heat and keep warm. Meanwhile, cook the bacon until crisp in a separate skillet over medium heat; discard all but 2 tablespoons of the bacon fat; add the remaining vinegar, stirring and scraping to deglaze the pan; add the cabbage and increase the heat to high; cook, stirring, until heated through and wilted, about 5 minutes; season with remaining 1/2 teaspoon of the salt and more pepper to taste. Return the pan of sauce to medium heat; whisk in the mustard and the remaining butter; divide the cabbage/bacon mixture among 4 serving plates and place a pork chop on each bed of cabbage; spoon the sauce around and over each chop. Garnish with chopped tomatoes and sprinkle with the chives.
Cook pasta according to directions. Drain. In a large pot, bring dal, water and broth mix to a boil, reduce heat to medium. Cook until lentils are at desired consistency. In skillet, saute celery, carrots and garlic. for 2-3 minutes. Add spinach and saute for another 1-2 minutes. Add vegetable mixture and pasta to dal. Simmer 5 minutes. Before serving add lemon juice. I also add another clove of crushed garlic, since raw garlic is quite good for you!
Take tails off shrimp and set aside. Stir together vegetable oil and flour in a large pot. Cook over medium high heat stirring constantly for 12-15 minutes or until roux is caramel-colored. Add ham, celery, bell pepper, garlic, and onion. Saute 7 minutes or until vegetables are tender. Stir in chicken broth, tomatoes, parsley, red pepper flakes, and creole seasoning; bring to a boil. Stir in rice, cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in shrimp, cover, and cook 5 more minutes or just until shrimp turns pink.
Combine sugar, cocoa, butter, and milk in large pan and boil for 3 minutes stirring constantly. Remove from heat. stir in peanu butter, vanilla, and oats. Gently fold in marshmallows. Either spread in buttered pan or drop onto wax paper or pan sprayed with non-stick spray. Refrigerate until firm.
Place all ingredients, except salt, into a cocktail shaker half filled with ice. Shake ten times and strain into chilled glass with salted rim and ice, both optional. Garnish with lime wheel.
Preheat oven to 450 degrees F; spray cooking sheet with cooking spray. Rice the cauliflower according to the Recipe Description and place in a microwave safe bowl; microwave for 8 minutes (does not need additional water since the cauliflower itself produces enough). Be careful removing from microwave as the bowl will be very hot; stir in grated cheese and egg. Add oregano, garlic, and salt (if using) and mix well to combine. Form cauliflower mixture into a 12-inch round; bake until golden and lightly browned in places, about 15 minutes. Remove from oven and top as desired. Set oven to broil; place pizza on top rack just to warm toppings and/or melt cheese, 3 to 4 minutes. Slice into quarters and serve.
Preheat oven to 350. Combine chicken and salt, let stand for 10 minutes, rinse and pat dry. Mix flour with seasonings. Coat chicken in flour mixture; shake gently to remove excess. In a 5 or 6 quart pot, heat oil to 375. Fry wings 8 at a time, until golden, 5 minutes; stir occasionally (wings will not be cooked through). Remove with a slotted spoon; drain on paper towels. Repeat with remaining chicken. Coat chicken with 1 bottle of sauce. Bake in 2 large baking dishes for 20-30 minutes. Turn chicken. Add more sauce if desired; bake until glazed, 20 minutes.
Drain the chick peas, reserving the liquid. Measure out the liquid, adding water to bring the amount to three cups. Mash garlic, salt and pepper into a paste. Remove casing from Chorizos and slice meat into 1/2 inch rounds. Toast the saffromn strands in a small dry skillet over medium heat for about 30 seconds. Heat the oil over medium heat in a paellera or other wide shallow pan. Add onion and green pepper and saute for about three minutes until onion is translucent. Stir in the garlic paste and the sausage and cook for two more minutes. Stir in the tomato sauce and cook another two to three minutes. Add the rice, the three cups of liquid, the wine and the saffron and stir lightly. Add the chick peas and bring to a boil. Reduce heat, cover and simmer for about thirty minutes, until the rice is tender and has absorbed most of the liquid. Fluff with a fork and serve.
Combine juice and sugar in medium sauce pan. Bring to a boil. Let boil for a few minutes (until sugar is completely dissovled). Let cool for about 30 minutes. Pour into containers (I used an old glass syrup bottle) and store in fridge.
Sift together flour, sugar, baking powder & soda. Cut in butter. Combine yogurt & 1/4 cup milk; stir into flour mixture just until moistened. Add in the cherries & chips & knead about 8-10 times. On greased baking sheet, pat the dough into a 9-inch circle. Cut into 8 pie shaped wedges. Mix the 2 Tablespoons milk with the one drop of almond extract & brush over the top of each wedge. Separate wedges slightly & bake at 400 degrees for 20-25 minutes or until golden brown. Serve warm with butter.