HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice the bread in half, vertically. If your pesto is dry, drizzle the olive oil all over the bread (insides as well as out) and then spread the pesto all over the soft insides of the bread pieces. If your pesto is oily there's no need to add oil on the insides. Then place the tomato slices on top of the pesto, and season with the salt and pepper. Layer on the remaining ingredients and top with the top bread piece. Heat your panini grill or frying pan and add the sandwich. If you're using a frying pan, use something weighted down to smush the sandwich while it heats. Turn when the bread starts to turn a golden brown and cook until the cheeses are melted. Remove from the heat and slice into sandwich sizes of your choice.
Place frozen broccoli in a 2-qt casserole; add 3 tablespoons water. Cover and microwave on High, 7 to 10 minutes, stirring every 3 minutes. Let stand, covered 2 to 3 minutes. Drain well; stir in butter. Mix remaining ingredients together; reserve 2 tablespoons. Fold mixture into broccoli. Microwave on high, 5 to 9 minutes, stirring every 3 minutes. Sprinkle reserved crumbs on top. Microwave 1 to 2 minutes longer.
Melt butter in a saucepan over medium heat. Add flour and whisk together, making sure to get all visible lumps. Add salt and pepper. Cook over medium heat for 5 minutes or until mixture starts to turn light brown, be sure to stir constantly. Turn heat to low and SLOWLY add broth, stirring constantly. It will spit & bubble so be careful. Add Kitchen Bouquet. Turn heat back up to medium. Continue stirring until gravy boils and thickens. Makes about 2 cups.
Place 12 oz. of ground beef into medium bowl. Sprinkle 1/2 teaspoon of rock salt and black pepper into bowl. Pour 1 tablespoon of Steak Sauce in bowl. Mix together and make (2) 6 oz. burger patties. Cook to desired temperature. Take slice of thick red onion and dip into seasoned flour (salt, pepper, seasoned salt). Place red onion into 400 degree pan of hot vegetable oil. Cook to crust is golden brown. Top (2) 6 oz. paties with 2 slices each of American or cheddar cheese, stack together. Top double stacked with golden brown red onion. Place double stacked cheeseburger with golden onions on toasted bun.
Preheat oven to 350. Remove papery skin from garlic, slice top to expose cloves. Wrap in foil;bake until cloves are soft-approximately 45 -60 minutes. Let cool 10 minutes and squeeze pulp from cloves. Peel potatoes and slice thinly. In a larger pot, combine potatoes, bay leaf 1/4 teaspoon salt-cover with cold water, bring to boil. Reduce heat to simmer;cook until potatoes are tender-approximately 10 - 15 minutes. Drain, reserving cooking liquids - discard bay leaf. Mash potatoes with garlic, buttermilk and remaining salt, thin with cooking liquid as needed.
Peel and chop turnip, carrots, parsnip and potato. Cover above vegetables in a pot with cold water, bring to boil. Add salt to taste, boil 12-14 minutes until tender. Drain, then return vegetables to pot over high. Mash vegetables until mixture is dry and most of remaining liquid has evaporated, 3 to 4 min. Mash in butter and milk. Keep warm. Use a food processor for an even, smooth blend of vegetables. Heat a large non-stick frying pan over medium. Add oil, then onion and garlic. Cook until onion softens, 3 to 4 min. Add the turkey. Cook, stirring often to break up meat, until no pink remains, about 5 minute Season. Sprinkle flour over meat mixture and stir, Add tomato sauce, broth and Worcestershire. Boil, then reduce heat to medium-low. Simmer, stirring occasionally, until mixture thickens, 8 to 10 min. Stir in frozen mixed vegetables until warmed through, about 2 min. Divide mixture into ramekins or a single 9x9 casserole dish. Top meat with root vegetable mash, sprinkle parmesan cheese over top. Cook at 350 degrees for 35 minutes or until bubbly and topping has browned.
Saute chicken breast in med. size frypan, I use just a little oil so chicken doesn't stick. Once it is cooked, remove from pan, and dice up the breasts. Add Salsa and Taco seasoning to pan. Return chicken diced to pan, and let simmer in sauce for 30 minutes. Place bed of lettuce on dinner plate, and add serving of Taco Mix on top of lettuce. Serve chips on the side, they are great to scoop the salad on your fork. A quick one pan easy entree.
Preheat oven to 350-degrees F. Grease a 9 x 13 inch pan. Combine first seven ingredients (eggs- pepper) in a large bowl. Stir in green chilies and red bell pepper (if using). Pour mixture into prepared pan. Bake for 30-40 minutes or until it is lightly browned and toothpick inserted in center comes out clean.
Apple Cabbage Filling -- In a large saute pan, add the butter and bring to medium high heat. Add the onion and saute until lightly brown, just 3-4 minutes. Then add in the cabbage, water, salt and pepper; cover and simmer 10 minutes, stirring often. If needed, you can add a bit more water if it dries out. Finally, add in the apple and continue cooking (covered) for another 6-8 minutes until the apple is tender. Remove from the heat and let cool. Finally, add in the ricotta cheese and mix well until everything is combined. Ravioli -- Now, I use ravioli sheets which make this easy; and I made mine in triangles, but you can make squares if you prefer. Personally, I first cut mine in squares and lay all the squares out to make a little assembly line, this just works best for me. Then I add 1 heaping teaspoon of the filling in the center, brush the edge with egg white, and then fold over to make a triangle. I use a fork to seal the edges. Make sure to seal them well. You can also just use your fingers to seal the edge too if you prefer. I like to lay mine out on a baking sheet lined with parchment paper and then very lightly dust with flour; cover with plastic wrap and refrigerate for 1-2 hours before cooking. I just think they cook better after then have been chilled. You can also freeze them and use at a later date which works great. Broth -- Start your broth as it will take a bit longer than the ravioli. In a medium sauce pan, add the bacon and saute on medium heat until golden brown, then remove to a plate lined with a paper towel to let it drain. In the same sauce pan, pour out the drippings and wipe clean. Add in the garlic, broth and thyme, and bring to a boil. Reduce and let simmer 5 minutes. Then mix the cornstarch with the water to make a slurry and stir into the broth. Bring back up to a light boil until the sauce thickens. Remove from the heat and add the bacon in and stir to combine. Ravioli -- As the broth is simmering, bring a large pot of water to a light boil (medium heat) and add the ravioli. They don't take too long, about 5-8 minutes. The ravioli will begin to float when they are done. Serve -- I prefer to serve these in a large bowl so you can have the broth. Add 4-5 ravioli per dish and pour over the broth and top with grated swiss if you like. The swiss really is a nice accent to the dish. ENJOY!
Cut candy slices into small pieces. Mix and cook approximately 20 minnutes or until it starts to set up. Seal in prepared jars.
In a large saucepan, cook beef with onion and green pepper until the beef is browned and vegetables are tender; drain. Stir in soup, milk and Worcestershire sauce. Add broccoli and potatoes. Bring to a boil, reduce heat and simmer, covered about 30 mins or until potatoes are tender. Great with a little cheese shredded on top!
Combine all the meatball ingredients in a large bowl, and mix well. Shape into 1 inch meatballs, and place on a jelly roll pan. Bake at 18 minutes or until brown. Combine the sauce ingredients, heat over stove until heated through, or slightly bubbling. Let cool for 3-5 minutes, and pour over meatballs.
Drain pineapple chunks, reserving 2 Tbsp juice. In a large skillet, heat vegetable oil. Cook bell pepper, onion, mushrooms, and water chestnuts in hot oil, over medium heat, until crisp tender. Remove vegetables, set aside. Cook chicken chunks until browned. Add vegetables back to skillet with sauces, pineapple, and reserved pineapple juice. Heat through. Serve over hot cooked rice. Top with chow mein noodles, if desired.
The chickpeas should be hot, almost steaming. Mix the chickpeas and the hummous gently together and add the tahini. Spread into a plate and pour the olive oil all over, and scatter with the parsley, salt, paprika, and freshly minced garlic. Served with pita bread!
Preheat over to 400*. In a shallow bowl, combine the first five ingredients; set aside. Divide dough into 16 pieces; roll each into a 6-in. rope. Dip the ropes in butter, than roll in cheese mixture. Place 2-in. apart on greased baking sheet. Let rest for 10 minutes. Bake for 10-12 minutes or until golden brown.
Throw everything into the blender and puree until thick and creamy. Adjust quantities of brandy and sweetener to taste. Chill in the fridge and allow the cream to thicken slightly. **Please note - you will need a high-speed blender such as a Vitamix in order to achieve a really creamy consistency.
Boil spaghetti in a large pot of boiled water until cooked. Chop parsley, & basil into tiny pieces. crush garlic just before pasta is ready. Heat oil in frying pan, add garlic, parsley and basil on medium heat to just warm through, add salami, warm. Drain pasta when cooked, add mix of other ingredients and stir through. Sprinkle with parmesan cheese, salt and pepper to taste.
In a large skillet, crumble and cook sausage. Drain sausage and set aside. Whisk together eggs and water. Pour mixture into the same skillet and scramble until eggs are cooked. Add cooked sausage and salsa and stir to combine. Assemble by placing ~1/4c of mixture onto tortilla. Top with ~1T cheese. Roll burrito style, tucking in the ends as best you can. Wrap burrito in a sheet of paper towel. Wrap again in aluminum foil. Freeze. To reheat, remove foil wrapper and discard. Microwave burrito for 1min. Now breakfast is hot, packaged, and ready to go!
Preheat oven to 325°. In a large bowl, cream together: sugars, shortening, egg, vanilla and salt. Add the flour and baking powder. Add 1 Tbsp of water and continue mixing until dough forms a ball. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15-18 minutes or until light brown. While cookies bake combine 1 cup powdered sugar with the lemonade powder in a large ziploc bag and shake to mix. Remove cookies from the oven and put them in the ziploc bag while they are still hot, shake until all cookies are coated.
For filling, in a saucepan, combine the 1 cup sugar and cornstarch. Gradually stir in the milk. Cook and stir over medium-high heat till mixture is thickened and bubbly. Remove the saucepan from heat. In a bowl, beat the egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Return all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove mixture from the heat. Stir in the 3/4 cup coconut, the butter and vanilla. Pour filling into baked piecrust. For meringue, in a mixing bowl, beat egg whites with an electric mixer till soft peaks form (tips curl). Gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight)and sugar dissolves. Immediately spread meringue over hot filling in piecrust, carefully sealing to edge of pastry to prevent shrinkage. Sprinkle the 1/4 cup coconut over the top. Bake the pie in a 350° oven for 15 minutes or till golden. Cool the pie completely on a wire rack. Store in the refrigerator. Makes 8 servings.
Preheat oven to 300°F. Separate 3 of the eggs. Put the yolks in a bowl with the remaining whole egg and beat together. Add the milk, vanilla, bread crumbs, and 3 oz of the sugar. Spread the jam evenly across the bottom of a pie dish. Pour the egg mixture into the pan and spread evenly. Bake in the preheated oven 60 min or until set. Whip the reserved egg whites until stiff. Slowly add the remaining sugar until it is all mixed inches Pile the meringue on top of the pudding, and bake an additional 15-20 min until the meringue is set and lightly browned.
Mix-dumplings and roll to one inch thickness. Cut with small cutter. Drop 2 or 3 at a time in hot fat. Have ready another kettle of boiling molasses, as soon as fried, drop into boiling molasses Remove and drain.
Preheat oven to 325 degrees. Mix graham cracker crumbs and sugar in bottom of 9 inch springform pan. Stir in melted butter until all crumbs are wet and can spread in a layer on bottom and up the sides of pan, may need to melt some more butter. Cream ricotta cheese and cream cheese in a large bowl with electric mixer. Add sugar, eggs, vanilla, and lemon extract. Mix well. Mix together flour and cornstarch and add to cheese mixture. Add melted butter and mix well. Fold in sour cream. Pour cheese mixture into prepared pan. Bake in preheated oven for one hour. Turn off heat but leave cake in closed oven for two more hours. IMPORTANT! Do Not Open Oven Door! I know you will be tempted but don't do it! After three hours remove cake from oven and let cool completely. While cooling make filling. Defrost and drain berries, reserving juice. Add enough water to reserved juice to equal 1 cup. Combine all ingredients, except coloring, in small saucepan and cook over med-low heat until thick. Simmer 5 min and then add food coloring. cool 10 minute and spoon on top of cheesecake. Store in refrigerator till ready to serve.
Peel, quarter, rinse, and drain the potatoes. Set aside. Trim the leeks at the root. Split them lengthwise for easier cleaning. Rinse well under cold running water, and then transfer to a bowl of cold water to soak for about 5 minutes. When all the grit has settled to the bottom of the bowl. remove the leeks and dry thoroughly. Chop coarsely and set aside. In a medium-size stockpot, melt 2 tablespoons of the butter over low heat. Add the leeks and cook , stirring often, until tender but not browned, about 3 minutes. Add the water. Salt the water and add the potatoes. Cover and simmer gently for 35 minutes. With a food processor, blender, or immersion mixer, process the soup until smooth. Return the soup to the pot, increase the heat to high, and bring to a boil. Skim any impurities that may rise to the surface. Add the cream, and after a few seconds, add the remaining 1 tablespoon of butter. To serve, ladle the soup into warmed soup bowls and sprinkle with the herbs. Serve immediately, allowing guests to season with pepper to taste.
Stem grapes, wash, drain and squeeze from skins. Chop skins and set aside. Simmer pulp for 5 minutes. Remove from heat and immediately put through a food press or strainer to separate seeds. Discard seeds. Stir pulp and skins together. Blend in sugar 1/4 cup flour, tapioca, lemon juice and 1 tablespoon butter. Roll out pie dough to fit 9 inch pie pan and place in pan. Spoon grape mixture into pie shell. Combine topping ingredients until it resembles a coarse crumble. Sprinkle over pie. Bake at 425 degrees F for 10 minutes. Reduce to 350 degrees F and bake an additional 30 minutes.
cook the ground beef in a skillet until the ground beef begins to brown drain. stir in onion,green pepper,jalapeno,steak seasoning and chilli powder. cook untill the ground beef is cooked through and crumbly stirring constantly. add cayenne pepper bbq sauce and mustard mix well. cook until heated through and serve.
Heat oil in a wok. Add the chopped spinach and saute till soft. Add salt and 2-3 cups of water and the stock cubes. Bring to a boil and then simmer. Add the tofu and the soya sauce Cook for 5 minutes more and remove from heat. Add the sesame oil and season and then serve hot.
Whisk together first 7 ingredients. Place pork chops in a resealable bag and pour sauce over. Refrigerate 4-8 hours. Mix plum sauce, dijon mustard and sugar for dipping. Remove chops from the bag and discard the marinade. Grill over direct medium heat until barely pink in the middle, about 8 to 10 minutes, turning once. Prep time does not include time to marinate.
Combine the sugar, water and lemon juice in a sauce pan and bring to a boil, stirring until the sugar dissolves. Reduce the heat to low and cook until the syrup thickens slightly, 8-10 minutes. Remove from heat and let cool. Add the flower water and mix well. Preheat the oven to 350 degrees F. Butter a 10x14x3 inch baking pan. Set aside. Place the egg yolks in a bowl and beat with an electric mixer until pale yellow. Gradually add the sugar and beat until thick and pale in color. Dissolve the baking soda in the orange juice and add to the egg yolks along with the vanilla, cinnamon and cloves. Beat until combined, Stir in the grated zest and nuts. In another bowl, using the electric mixer with clean beaters, beat the egg whites until stiff peaks form. Stir one-third of the beaten whites into the yolk-nut mixture and then fold in the remainder. Pour the batter into the prepared pan. Bake the cake until a toothpick inserted into the center emerges clean, 25 to 35 minutes. Remove from oven, place on a rack and let cool 10 minutes. Slice cake into diamond shaped slices. Poke each slice with a toothpick several times and then pour the previously made syrup evenly over the warmed cake. Cool completely.
Preheat oven to 350 degrees Grease and rice flour two 9-inch round cake pans. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xantham gum together and set aside. Mix the eggs, sugar and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread the batter into the prepared pans. Bake at 350 degrees for 25 minutes. Cakes are done when they spring back when lightly touched. Let cool completely and then frost with your favorite kind of frosting!
Heat oven to 375. Coat baking sheet with no-stick cooking spray or parchment paper. Whisk together flour, baking soda, and salt in medium bowl. Combine butter flavored shortening, peanut butter, sugar, brown sugar, egg, and vanilla in large bowl; beat 2 minutes. Stir sour cream into wet ingredients as well as half the dry ingredients. Stir in remaining dry ingredients. Roll into 2" balls with oiled hands; place on prepared baking sheet about 3" apart. Flatten in crisscross pattern with floured fork to about 1/2" thickness. Bake 9-11 minutes or until cookies begin to look dry on top. Cool 2 minutes. Remove to cooling racks. Cool completely. Melt chocolate chips in microwave safe bowl in microwave. Add Crisco; stir until blended. Dip half of each cookie in chocolate dip. Cool on waxed paper in refrigerator until set.
Fill a cooking pot around half way with water (approximately 6 cups) and leave to boil. Add the chicken to the water followed by pinches of salt, black pepper, and turmeric and leave to cook for around half an hour. In another pan, put in 3 tablespoons of ghee and leave to melt. Follow this by adding two of the four diced onions, crushed garlic, chopped tomatoes, chopped vegetables and tomato puree and stir. Leave to cook for around fifteen minutes. Once the fifteen minutes are up, add the mixture in the pan to the chicken broth in the pot and follow this by adding two chicken stock cubes. Leave to cook on a low flame for ten minutes. Then add the coriander to the mixture and allow to cook on a low flame for another ten minutes. Now you have finished making the chicken saloona. The whole process should take 45 to 50 minutes. To make the rice, first put your desired amount of rice into a cooking pot and fill the pot with water so that the water just about covers the rice. (Do not use too much rice because it will expand in the water.) Leave the rice to soak for half an hour. Drain the rice and re-put it into the cooking pot with water so that again it just covers the rice, and leave to cook until the water boils. In another pan, add two to three tablespoons of ghee and allow to melt. Add your two remaining diced onions along with a pinch of salt and stir until the onions are a golden color. Transfer the onions to the rice in the pot. Add the remaining chicken stock cube and stir into the rice. Leave the rice to cook on a low flame for another ten minutes. By then the water should have evaporated and the rice be ready.
Saute celery, onion, garlic and mushrooms in oil for 5 minutes until tender. Add flour and cook for a few minutes more, then add vegetable stock and stir until sauce thickens. Add mustard, marmite, bay leaf, salt and pepper. Simmer for 1 minute then add yogurt. Cook pasta as directed. Reheat gently and serve on top of the pasta.
Fry the eggplant rings till it has a reddish brown color. Strain it very well by a strainer or by putting the fried eggplants on kitchen handkerchiefs. In a sauce pan put butter or margarine till it melts, add onions and stir till it has a reddish color then add meat. Stir from time to time till meat is cooked. Add tomato paste, sugar, salt and pepper, few sultanas and water. Boil for 2 minutes till it is a thick sauce. In a tin pan put 1 layer of eggplant and a small layer of sauce, then another layer of eggplant and put all the remaining sauce on top and then straighten the surface (eggplants should be only 2 layers). Put it in oven at 180 degrees for 15 minutes. Serve it with white rice or bread.
FOR THE CRUST: Preheat oven to 350°F. Lightly grease the bottom of a 10-inch springform pan with butter. Do not grease the sides of the pan. Wrap the outside of the pan with foil to prevent leakage. In a food processor, fitted with the steel blade attachment, pulverize the graham craham crackers into crumbs. Transfer the crumbs to a mixing bowl. Add the melted butter and mix with a rubber spatula. Press the crumb mixture over the bottom of the springform pan, reaching all the way to the sides so it forms a seal against leakage. Bake for 10 minutes, remove and cook whle you make the filling; lower the heat to 325F. FOR THE FILLING AND TOPPING: With an electric mixer on low speed, beat the cream cheese and sugar for 2 minutes or until soft and creamy. Add the eggs, one at a time, beating for 15 seconds between additions to make sure each one is thoroughy incorporated. Scrape down the sides of the bowl, with a rubber spatula and beat for a minute longer. With the machine running, slowly beat in in the half-and-half and then 2 tablespoons Key lime juice. Set aside 1/2 cup of the cheesecake mixture to which you should add the remaining Key lime juice and transfer this to a liquid measuring cup or pitcher. FOR THE CAKE: Pour the cheesecake mixtue over the baked crust, then por a thin stream of Key Lime-boosted cheesecake mixture over the top and scatter the grated lime zest over that. With a toothpick or wooden skewer, swirl the Key lime mixture and zest into the batter the way you would marbelize a cake. Bake for 1 1/2 hours or until the mixture is set; the cake will appear to be jiggly, but will firm up upon standing. TO SERVE: Remove the cake from the oven and place on a rack ro cool to room temperature in the pan. Unlock the springform and remove the cake, but leave the cake on the bottom of the pan. . Chill in the refrigerator for at least 4 hours before serving or before attempting to remove the cake from the springform bottom.
Combine all ingredients in medium saucepan. Bring to boil, then reduce heat and simmer 20 minutes to blend flavors. Serve with rice.
Mix all ingredients together except the oil. Drop by tbspful into the hot oil. Turn. Turn again when golden brown. Drain.
Combine first four ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Remove ginger and lemon strips and discard them. Place tea bags in a teapot and immediately add simmering water mixture. Cover and let steep according to package directions. Remove tea bags and discard. Garnish with lemon slices if desired. Serve immediately.