HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease 6 ramekins using 1 teaspoon of butter. Spoon approx 1 Tablespoon broccoli into each ramekin. In a bowl, whisk together eggs, cream, salt and pepper until combined and frothy. Pour egg mixture into each ramekin over broccoli about 2/3 of the way full. Top each with Cheese. Set ramekins in a glass baking dish. Make a water bath by adding water into baking dish using enough to come about an inch up the sides of the ramekins. Bake at 350 about 30 minutes until set. Leave in water bath until slightly cooled. Serve warm, at room temp, or cooled.
Bring water to boil in a small covered saucepan. Place octopus in saucepan, cover and reduce heat to medium-high and cook for 10 minutes. This is a lazy way to steam / boil them. Remove from heat and drain remaining water using the lid. Add olive oil, garlic, parsley, oregano and squeeze the lemon over the top and mix together. Place on preheated medium BBQ grill plate and cook around 2 minutes with the head facing down and around 5 minutes with the tentacles facing down.
Preheat oven to 350. In a large mixing bowl, combine sugar, egg sub, canola oil, cinnamon, baking soda, salt, 2 tsp vanilla, unbleached flour, carrots and walnuts and raisins (if using). Mix well. Pour into a 13x9x3 baking dish and bake 40-45 minutes or until a toothpick inserted near the center comes out clean. Side note: I have not tried this as a layer cake so the cooking times in the round pans may vary! While the cake is baking, make the icing. Start by combining the softened cream cheese and margarine. Mix until well blended. Add the powdered sugar and 2 tsp vanilla and mix until combined. Allow the cake to cool thoroughly before icing.
In cup, combine Sundried tomatoes and water: let stand 15 minutes or until softened. Meanwhile, season beef with salt, pepper and paprika. In sauce pot or Dutch oven over medium heat, brown beef in 1 tablespoon hot oil 10 minutes, turning once. Remove to plate; keep warm. In the same pot over medium heat, cook onion in remaining 1 tablespoon hot oil, stirring, 10 minutes or until tender. Add tomatoes with their liquid, ketchup, brown sugar and lemon juice; bring to a boil. Add brisket; reduce heat to low. Cover and simmer for 2 hours, 40 minutes. Add carrots and beans; continue simmering 20 minutes or until tender. Remove beef; let stand 15 minutes before carving.
Mix turkey, parmesan, basil, onion powder, garlic powder, salt, and pepper Form patties and sprinkle with the dash of garlic powder. Cook on the stove at medium low - medium heat. For jalapeno lovers (like myself) - mixing diced jalapenos (jarred) into the turkey adds a great kick and, as my mom would say, really "jazzes it up"!
Pre-heat the oven to 350F/175°C. Make sure the vegetables and herbs are dry before chopping them. This is to avoid the dip being too watery. In a lightly oiled pan, sautee the garlic for about 30 seconds. Add in the spinach, dill, scallions and mint, and sautee for approx 3-5 minutes or until the veggies have wilted. Remove from pan and drain any excess liquid. In a large bowl, mix together the wilted vegetables, crumbled feta, and artichokes. Add in salt and pepper to taste. Mix well. Transfer the spinach and artichoke mixture into a baking dish, and bake uncovered for 30-35 minutes. Right before serving, stir in the yogurt and lemon juice. Mix well and serve.
Preheat oven to 450°F degrees. Put vinegar in 2 cup measuring cup and add enough milk to make 14 oz; set aside for 5 minutes. In a large bowl mix together dry ingredients. Add liquid and mix together slowly by hand until dough forms. Turn onto floured surface. Gently knead dough to form an 8-inch circle (this should only take about two minutes) dough should be soft and about 2-3 inches thick. Place in a baking pan (your option). Cut a cross pattern in dough+ (it should go at least halfway into and be entire length and width). Place in oven and bake for 20 minutes. Reduce oven to 400°F and bake 15-20 minutes longer. Remove from oven when golden brown.
Preheat oven to 350°F. Spray a 9x13 lasagna pan lightly with oil Saute the onions and garlic in oil over medium heat until soft. Set aside to cool. In a bowl mix tofu with salt, pepper, oregano, flour, cooked spinach and sauteed onions. In another bowl, crumble the vegetarian ground round and mix with 3 cups of tomato sauce. Layer the lasagna pan: Spread 1/2 cup of the reserved tomato sauce on the bottom of the pan and set 3 lasagna noodles in the sauce (leave space between them - they expand while cooking). Cover noodles with half of vegetarian ground round mixture followed by 1 cup of shredded cheese. Arrange 3 noodles on top followed by the spinach mixture. Spread remaining vegetarian ground round mixture over followed by 1 cup of shredded cheese. Place the last 3 lasagna noodles on top and cover with the rest of the tomato sauce. Top lasagna with remaining cheese & bake for 45 minutes, or until noodles are tender.
Combine all in a bullet (the magic bullet tool is what I use, but I'm sure a blender would work fine). Blend until the ice cubes have been crushed. Pour into a serving glass and garnish with a wedge of lime. If you prefer your drink less thick, add a splash of diet sprite or 7-up.
Preheat oven to 350 °F (180 °C). In a big bowl, combine dry ingredients, i.e. white flour and whole-wheat flour, baking powder and cinnamon. In a separate bowl, beat together sugar, vegetable oil, applesauce and yogurt. In a third bowl, stir in carrots, apples, pineapple, coconut, orange zest and raisins. Pour both bowls of liquid ingredients into dry mixture and stir with spatula until smooth. Spoon into muffin tins. Bake in 350 °F (180 °C) oven for 20 minutes, or until muffins are golden.
Using a heavy cooking pot, add the sugar and water, and without stirring, bring the mixture to a temperature of 230*. On an electric stove the burner is kept on high the entire time. (When I make it on a gas stove I also keep the burner on high flame.). When the temperature reaches 230* add the butter, 1 stick at a time, stirring constantly in a figure 8 until each is melted. Add 2 cups of whole raw almonds and continue cooking until the mixture is a caramel color. Pour onto a buttered cookie sheet (NO NOT scrape the pot!) and immediately set on packed snow, or float in ice water to cool.(If there was no snow, Susan added water and lots of ice to the bathtub.). Melt the 2 chocolate bars in a microwave. Grind the 1 1/3 cup raw almonds fine or put them in a blender. After the candy has cooled, spread with the chocolate, and dust heavily with the ground almonds. Turn over and repeat on the other side. Let stand for a few hours to 'set'. Break into pieces and ENJOY! I have no idea how many servings this would be called -- .
In a medium bowl mix 1/2 cup sugar, flour, cinnamon, baking powder, salt and cloves. In another bowl, combine apples and lemon juice. Add remaining sugar. Melt drippings in a 9-10" oven proof skillet (I use a cast iron one.). Add egg and coffee or milk to flour mix and mix well. Pour batter into skillet over the melted drippings. DO NOT MIX IT. Arrange the apple mix atop the batter. Bake at 350 inthe oven for 45 minutes until the batter is poofy and set and the apples are tender. Let cool for 20 minutes, then serve.
Layer the cheese, sage, basil and rosemary in a decorative jar. Add the peppercorns and garlic and pour the oil over the top until the cheese is completely covered. Cover and refrigerate up to one week until ready to serve. Bring to room temperature before serving.
Chill your Champagne & Orange Juice. Select tall and elegant shaped wine glasses! Pour about one third of orange juice into the glass first and then top up with champagne. Serve as a toast or as a celebration cocktail. P.S. The quantities have been known to change to almost NO orange juice to nearly ALL champagne at very "Festive" Frolics! Sante!
Preheat oven to 175°C (350°F). Peel and slice the sweet potatoes 1/8" thick. Rinse the zucchini with water and cut off ends. Slice the zucchini 1/8" thick. Set aside. Mix pepper, salt and nutmeg in a small bowl. Layer the zucchini and sweet potato slices in a 13x9 casserole dish. Sprinkle spice mix over each layer. Add milk until the dish is half full. Sprinkle grated cheese over the top. (You can use any kind of cheese such as Parmesan or even Cheddar, but the taste will be slightly different). Bake around 60 minutes.
In a medium bowl, mix flour, 1/2 tsp salt, water, sour cream and egg. You may need to add a little extra water if the dough seems too dry, or some extra flour if the dough is too sticky to handle. Transfer the dough to a floured surface (I find silicon baking mats work amazingly well for this), and knead it for a few minutes until the dough is smooth and elastic. Roll the dough into a ball and wrap in plastic wrap and refrigerate it while you prepare the filling. Boil the potatoes in lightly salted water until they are soft. Drain off the water. Add the Quark and butter to the hot potatoes and mash until mixture is smooth. Add salt and white pepper to taste. Set mixture aside to cool while you roll out your dough. Divide dough in half, and roll out the first half of the dough to about 1/8 inch thick and cut into 3 inch circles with a round cookie cutter. Scoop a heaping tablespoon of the potato mixture into the centre of each circle of dough. Fold the dough into a half moon shape around the filling, and firmly pinch edges closed, making sure the the filling does not prevent you getting a good seal. Set finished pierogies aside on a piece of parchment paper and repeat for the rest of the dough. Gather the extra scraps of dough from between your circles and reroll them for more wrappers. At this point you can either freeze the pierogies for later or boil them to eat now. To freeze the dumlings, put them on a parchment paper lined baking sheet and freeze until solid, then transfer to a plastic bag. To cook the pierogies, bring a large pot of lightly salted water to a boil, and then add the perogies in batches - I wouldn't recomend any more the amount that could lie in a single layer at the bottom of the pot. Boil for 6-8 minutes, until dumplings are floating and dough is completely cooked. If you're not sure, cut a pierogies open and see if it looks cooked. To cook from frozen, put the frozen pierogies straight into the pot of boiling water, but add 2-4 minutes to the cooking time. Serve pierogies warm, with sour cream or fried onions if desired.
Cook bacon in a skillet until crisp; strain and reserve drippings for another use, set bacon aside. Saute beef and pork in a hot skillet with peanut oil until brown; add onions and jalapenos, cook until onions are tender. Add oregano, cumin, New Mexico and pastilla chiles, cayenne, garlic and salt to taste; stir then add tomato puree, tomatoes, water and ale. Bring to a boil, then reduce heat to a simmer, simmer until the meat is tender, about one hour. Add bacon and sprinkle with lemon juice just before serving.
Preheat oven to 425°; defrost spinach in the microwave, 6 minutes on high; wring spinach dry in a clean kitchen towel. Split bread lengthwise and hollow it out; cut in half crosswise, making 4 shells for pizzas. Heat a skillet over med-high heat; add in olive oil, then the sausage; brown and crumble sausage using a wooden spoon. Add in bell pepper, onions, and garlic; cook 3-5 minutes, then add in the spinach. Remove pan from heat; season with salt and pepper; transfer mixture to a bowl. Mix the sausage mixture with the ricotta, parmesan, sopressata, and pepperoni. Fill pizzas with the mixture; top with mounded mozzarella and provolone cheese. Place pizzas on a cookie sheet and bake 10-12 minutes until cheese melts and bubbles and bread is super crisp. Top pizzas with oregano and hot pepper flakes; serve immediately.
Preheat the oven to 325°F/170°C. Bring a small saucepan of water to a boil, add the lemon slices, and blanch for 2 minutes. Drain well, place the lemon in a bowl, and add 1 tablespoon of the oil, 1/2 teaspoon salt, the sugar, and the sage. Gently mix and then spread the lemon mixture out on a baking sheet lined with parchment paper. Place in the oven and cook for 20 minutes, until the lemons have dried out a little. Remove and set aside to cool. In a bowl, combine the tomatoes, allspice, parsley, mint, pomegranate seeds, pomegranate molasses, onion, the remaining 2 tablespoons oil, 1/4 teaspoon salt, and some freshly ground pepper. Add the lemon slices, stir gently, and serve. Recipe courtesy of Plenty More by Yotam Ottolenghi. Get the book here: https://www.amazon.com/Plenty-More-Vibrant-Vegetable-Ottolenghi/dp/1607746212/.
Finely chop onion, celery and green pepper. Brown hamburger and add chopped vegetables and saute. Add salt and pepper. Mix soups, milk and mayonnaise and add to cooked meat and vegetables. Pour into a 9 x 12 greased and add the chow mein noodles mixing till combined. Top with Cashews.
Slice acorn squash in half. Bake at 350°F for 35-40 minutes. Scoop out the squash. Add brown sugar. Stir until somewhat smooth.
Preheat oven to 350'. Lightly grease a 9x13 baking dish with butter. Break up doughnuts into bite size pieces (about 1 inch pieces) and layer in buttered baking dish. Sprinkle raisins across top of doughnut pieces. In a food processor, combine butter and sugar,process just til it forms a ball. Add eggs,whipping cream,cinnamon,and vanilla. Blend well. Pour egg mixture over top of doughnut raisin mixture in baking dish. Let soak 5 to 10 minutes. {Make sure to press doughnut pieces down to absorb egg mixture during soaking time}. Cover dish with foil and bake for 35 to 40 minutes. Remove foil and bake another 10 minutes to brown the top. (bread pudding is done when the custard is set,but still soft). In a medium size sauce pan, melt 4Tbs. butter on medium to low heat. Remove from heat and add confectioners' sugar and whisk to blend. Add rum to your taste. Pour the sauce over the bread pudding and allow to soak in before serving.
Saute garlic in olive oil and butter. Turn down heat to low, add parmesan cheese, black pepper and red pepper flakes to mixture. Keep Warm. Cook Pasta al dente. Drain and mix pasta into garlic sauce mixture. Pour jar of Alfredo sauce onto pasta and mix well. Fold in chopped vegetables.
Coarsely shred zucchini (you should have about 4 cups) and combine with the salt in a medium size bowl. Let stand for 15 minutes. Squeeze with your hands to press out moisture. Stir in eggs, cheese, and garlic. Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat. Mound about 2 tablespoons of the zucchini mixture in pan, flatten slightly to make a patty. Repeat until pan is filled, but don't crowd patties in the pan. Cook patties, turning once, until golden on both sides (about 6 minutes.) Remove to a serving platter and keep warm. Repeat with remaining zucchini mixture and add more butter as needed.
Combine bananas and sour cream or buttermilk into a small bowl and mash together with a fork until well blended and creamy. The mixture can be used immediately or stored in a refrigerator overnight. Place the banana mixture and the rest of the ingredients in the bread pan in the order listed. Set the program to the Quick Bread/Cake cycle. Set the crust setting to medium if offered. Press Start. The batter will be thick and smooth. After the first kneading cycle is finished, use a spatula to scrape any gathered flour mix from the corners and sides. When the bread machine beeps that it is finished, you can check that the bread is done by verifying that the bread has shrunk slightly from the sides of the pan, and the top is firm to gentle pressure. A toothpick or metal skewer will come out clean when inserted into the center of the bread. When done, immediately remove the pan from the machine. Let the bread stand in the pan for 15 minutes before turning it out, right side up, to cool completely. Wrap tightly in plastic wrap to store in the refrigerator.
If you are using a fresh butternut squash, to make peeling much easier, cook in boiling water 4 minutes. Now it will be easy to cut and peel. The seeds are good toasted too! Heat the olive oil in a large skillet. Add in leeks, celery, carrots and garlic. Cook and stir for about 5-7 minutes on medium high heat, until vegetables start to soften. Place leek mixture in crock pot. Stir in chipotle peppers, if using, basil, parsley, and cumin. Now mix in tomatoes, broth, beans, and corn. Place lid on crock pot. Cook on high for 2-4 hours, until squash is fork tender. To serve, ladle stew into bowls. Squeeze lime juice over each bowl. Top with tortilla chips(I crush with my hand), and a dollop of sour cream. Sprinkle cheese and a little parsley over the top, and dig in! Enjoy!
In a large pot melt margarine. Add onions, pepper, mushrooms, and craisins. Saute until softened approximately 6-8 minutes. [Do not let brown or burn.] Season with salt and white pepper. Set aside. In a medium pot, heat oil. Add orszo and toast until golden, stirring often. (It will be different shades of brown and have a nutty aroma.) Add boiling water to cover by a few inches and soup powder. Cook until orzo is al dente approximately 8-9 minutes. [If the water boils out and orzo is still too hard, add more hot water 1/2 cup at a time stirring to make sure the orzo is not sticking until the orzo is done and the water evaporated.]. Combine the veggies and the orzo.
Heat 2 tablespoons vegetable oil in a skillet over medium to low heat. Cut each tortilla into 8 pieces. Place in skillet; fry until light brown, about 2 minutes on each side. Drain on paper towel. Sprinkle with sugar and cinnamon while hot. Repeat with remaining tortillas, adding more oil for each batch as needed.
Melt the butter. Pour it into the milk, and stir. Use in place of one cup of heavy cream. Note: This substitute will not whip. Tip: If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.
Place frozen berries in a dish and let sit for about 5 minutes. Puree berries in blender. Add goat cheese to berry puree and blend until a consistency of frozen yogurt. If using a large blender, remove mixture to a small bowl for easier handling. Place berry mixture in freezer. Unroll thawed phyllo roll and cut full sheets in half crosswise. Place desired amount of half sheets onto counter top or a cookie pan and cover with a sheet of parchment paper larger enough to cover entire phyllo sheets, then place a dampened cloth on top of the parchment paper. The parchment will keep the cloth from sticking to the phyllo. Cover a cookie pan with a sheet of parchment paper ( wax paper is fine here too). Place 1 phyllo sheet (half sheet) onto the parchment. Brush with butter or spray with butter-flavored canola oil. About 1/2 a second to 1 second of spray over the entire phyllo sheet should be enough. Brush the spray afterwards. Place another phyllo sheet on top of the previous and coat it the same. repeat for approximately 4 more sheets. Once you have 6 (or more if desired) sheets, Cut into 6 smaller squares (or 4 larger if you want larger bundles). Remove berry mixture from the freezer. Place a heaping teaspoon onto each square of phyllo. Fold opposite corners to each other to create a kind of closed bag. Place folded bundles onto a tray or flat plate and place into freezer. Repeat 8 through 13 until all sheets and mixture is used. ( you can freeze mixture for future use if you end up with extra). Be sure to put the berry mixture back into the freezer between bundles. Store bundles in freezer until ready to bake. Preheat oven to 375 Fahrenheit. Remove frozen bundles from freezer and place onto parchment paper on a cookie sheet. Place tray in oven and bake for 15 minutes (or until golden brown). Place bundles onto serving plates. Drizzle honey over each bundle and serve.
Preheat oven 350 degrees. Dust steak chunks in flour that has been seasoned with salt and pepper or montreal steak seasoning. Brown steak chunks in oil in a skillet. Place steaks pieces in a 9 X 13 pan that has been sprayed with pam. In a small pot, bring soup, broth and mushrooms to a boil. Mix well and pour over steak -- Cover with foil and bake 2 hours or until steak is tender. Serve over mashed potatoes or buttered noodles.
Preheat oven to 375 degrees. In large skillet brown ground chuck and onion till done. Drain well. Stir in stewed tomatoes (including juice), drained hominy, chili powder, flour, salt & pepper. Mix well. Pour mixture into 2 quart greased casserole dish. Bake for 20 minutes. Top with cheese and continue baking for 5 minutes or until cheese has melted. *This is exceptional using ground turkey & ground beef (3/4 lb of each). Lightens the dish but still has great flavor!
Do not use delay bake opition with this recipe. Bake on french bread cycle. Have water between 70 and 80 degrees. Add all ingredients in order listed. Make an hole in flour for yeast, don't let yeast touch water.
Preheat oven to 350 degrees. Cook tomato sauce, parsley, red pepper flakes and 1/3 of garlic in a medium saucepan over medium-high heat until boiling. Reduce heat, simmer 10 to 15 minutes. Set aside. Cook onion and remaining minced garlic in 1 tablespoons hot oil in a large nonstick skillet over medium-high heat, stirring often, 2 to 3 minutes until onions begin to turn golden. Add ground meats, cook, stirring often, 6 to 8 minutes or until all pink is gone. Drain well, set aside. Wipe skillet clean with a paper towel. Cook spinach in 1 tablespoons hot oil over low heat until wilted. Remove from heat. Stir 1/2 cup cheese, basil and reserved tomato and meat mixtures into spinach. Cut peppers in half lengthwise; discard seeds and membranes. Drizzle remaining olive oil evenly inside peppers, season with salt and pepper as desired. Spoon meat mixture evenly into peppers and place in a lightly greased baking dish. Bake, covered, for 30 minutes. Uncover, sprinkle remaining cheese evenly over peppers. Bake for 10 minutes. Remove from oven. Let stand 5 minutes before serving.
Firstly, mix the rice vinegar, water, caster sugar, salt and garlic in a large bowl and leave to sit. Soak the rice vermicelli in boiling water for about 10 minutes, until it is no longer hard (but not soggy!). Add the noodles, cabbage, carrot, coriander and spring onions to the dressing and mix well. Now set up your production line- get a flat bowl and fill it with hot water. Take a rice paper sheet and soak it in the water until it's soft- about 15 seconds. remove it from the water and place on a clean tea towel. Spoon some of the mixture onto the rice paper. Fold in the bottom first, then the sides, and roll to form a cigar shape. Continue the same with the rest of the rolls. These can be prepared well in advance and stored in the fridge under a wet tea towel- see the recipe description above for serving suggestions.
In large mixing bowl, combine all ingredients except dried fruit (banana chips and raisins, cherries and apricots) and m&m's. Mix well. Spread evenly in an aluminum foil-lined baking sheet-spray foil with Pam (makes for easy clean-up). Bake at 300 degrees for 55 to 60 minutes, stirring every 15 minutes (I like to leave some large clumps and break apart when cool). Note: Check at 40 minutes. Sometimes it's done. It will harden when cooled. Remove from oven. I like to immediately remove trail mix onto another pan or cookie sheet to cool. When warm, stir in banana chips, raisins, cherries and apricots. Cool thoroughly and add chocolate candies. Store tightly covered at room temperature.
Heat the oil on a large griddle. Add the bacon and chorizo and cook over high heat, stirring, until browned in spots, 5 minutes. Add the chicken and cook, stirring, until cooked through. Add the peppers and onion and cook until softened. Scatter the cheese on top and stir until it just starts to melt, then serve over tortillas and garnish with toppings.
Mix water and Gatorade powder in a cup. Put pop-sickle stick in cup. Put in freezer and leave it there for an hour. Take it out, and enjoy your delicious snack!