HumbleIntelligence/food-ner-1-Million huggingface dataset:
Instructions. Grease a round pizza pan. Stretch one of the dough balls out onto the panmaking sure it overlaps around the edge of the pan. On top of the pizza dough spread a layer of the special sauce. Next cover the sauce with minced onions. Layer pickles over the onions. Next layer cover with the hamburger patties then cheese slices. You will then take the 2nd dough and stretch it over top of all the layers. Cover with the special sauce. Take the rest of the hamburger patties and cut them into bite size pieces and cover the special sauce with them. Cover with shredded cheese. Take the dough that is hanging over from the 1st layer and pull it up and over to the top layer (making a nice thick crust ). Bake at 425 for 20-25 minutes until the crust in nice and brown. When it is cooked, Cover with shredded lettuce and take the remainder of sauce in dollops over the top.
Saute garlic in hot oil in a large soup pot over medium-high heat for 1 minute. Add in 2 cans beans and chicken broth; bring mixture to a boil. ADd in vegetable soup mix; stir until dissolves. Add in meatballs, tomatoes, and red pepper flakes; return to a boil. Add in rotini; cook, stirring frequently, for 15 minutes. Add in remaining beans and spinach; cook 5 more minutes. Ladle into soup bowls; garnish with parmesan cheese and parsley.
Combine the coffee, cocoa sauce, water, and ice cream, blending until smooth. Add the orange juice, cinnamon, cayenne, and ice. Garnish with whipped cream and a dash of cocoa powder.
Preheat oven to 325 degrees. In a small bowl combine butter, sugar and mustards. Reserve 1/4 cup for topping. In a shallow, 1 quart casserole dish, combine fruits with remaining butter mixture. Toss lightly then top with reserved butter mixture. Bake uncovered for 40 minutes. Serve warm.
Peel shrimp, reserving the shells. Devein shrimp if desired, and set aside. Combine the shrimp shells, 2 cups water, 1/2 tsp salt, and 1/4 tsp black pepper in a medium saucepan; bring to a boil. Reduce heat and simmer, uncovered, for 15 minute. Pour the stock through a strainer into a bowl and discard the shells. Set aside 1/4 cup shrimp stock for other uses, if desired. Cook shrimp in 1 Tbs butter in a large saucepan over medium-high heat, stirring constantly, 3 min or until shrimp turn pink. Remove shrimp from pan, set aside and keep warm. Cook the bell pepper, onion and jalapeno in remaining 1 Tbs butter in pan over medium-high heat, stirring constantly for 5 min or until vegetables are tender. Stir in remaining 1/2 tsp salt and 1/4 tsp ground black pepper, tomato, brown sugar, red pepper, white pepper, and garlic; cook for 5 min, stirring occasionally. Add the reserved 1/4 cup shrimp stock and cook for 5 min, stirring occasionally. Add the shrimp and cook until mixture is thoroughly heated, stirring occasionally. Serve over linguine.
In large mixer bowl, combine 2 cups bread flour, rolled oats, yeast sugar and salt, mix well. Heat buttermilk, water and oil until very warm (120-130°F). Add to flour mixture. Blend at low speed until moistened beat 3 minutes at medium speed. By hand with a spoon gradually stir in sunflower seeds, sesame seeds and enough remaining flour to make a firm dough. Knead on a floured surface until smooth and elastic 5-8 minutes dough may be slightly sticky. Place in greased bowl rotating to grease top. Cover with a cloth let rise until double in size about one hour 30 minutes if quick rise yeast. Punch down dough. Divide into two parts shape into loaves and place in greased 9x5-inch bread or loaf pans. Cover, let rise in warm place again until double in size about one hour or 1/2 hour if quick rise yeast. Brush tops of loaves with an egg wash which means 1 egg blended with one tablespoon water. Sprinkle additional sunflower and sesame seeds on loaves bake 375°F until golden brown. Remove from pans while still warm. Cool on cooling rack.
Mix sugar and oil. Mix in cocoa. Beat in eggs and vanilla. Mix flour, salt, and baking powder and mix into cocoa mixture. Cover and chill for at least 2 hours. Heat oven to 350. Use cookie scoop to make into balls. Roll in powders sugar. Make sure they are well coated. Place on parchment paper, 2 inches apart. Bake 12 minutes. Remove to wire rack.
Saute the onions, green onions, garlic, celery and bell peppers in the butter/bacon grease combination until they're sweated, about three minutes. Add the Andouille sausage, all spices and herbs. Cook for 10 minutes on medium heat. Add the tomatoes, worcestershire and tabasco sauces, the beans and a bean can full of water. Bring to a boil, and then turn down on low and let them cook about 20 minutes. Leave the lid off to thicken the fluid, but watch carefully so it doesn't dry. Serve with fluffy white rice and enjoy!
Thoroughly mix together all the marinade ingredients. Put chicken pieces into a large zip-lock baggie. Add 1/2 cup of marinade to the baggie and seal, reserving the rest. Toss chicken to thoroughly cover and place baggie into a glass dish and refrigerate for 1 hour, tossing again after 30 minutes. Meanwhile, place beaten eggs in a bowl on the counter. Place the 1 cup of cornstarch into a pie pan. Put the 1 cup oil into a deep, heavy bottom skillet. Place remaining, un-used marinade into a sauce pan. Remove chicken pieces from the marinade, and place on a plate. Discard used marinade. Dip the chicken pieces into the beaten egg, then dredge thru the cornstarch. Gently press pieces to be sure they are coated. Place chicken into the fridge for 1 hour to set the coating. EDITED: Place the dredged chicken pieces on a wire rack over a sheet pan to refrigerate, I do not recommend leaving the chicken pieces in the pan of cornstarch. After 1 hour remove the chicken from the fridge and heat remaining marinade over medium heat to a boil, stirring occasionally. Combine water and the 2 tablespoons of cornstarch, and while stirring constantly, slowly add enough slurry to the boiling marinade until desired thickness (you may not need it all). Boil 1-2 minutes and remove from heat. Heat oil in a deep, heavy bottom skillet over medium high heat. Oil is hot enough when a pinch of cornstarch is sprinkled in and it bubbles. (Sorry, I don't use a thermometer). Now, working in batches, carefully add a small portion of the chicken pieces to the oil and gently roll for 2 minutes (or until chicken is cooked thru). Do not over crowd the pan because it will drop the oil temp and you will have greasy chicken rather than crispy. Remove the pieces using a metal slotted spoon (or a spider) to a paper towel lined plate, let oil temp return and begin another batch. When all chicken pieces are done and thoroughly drained, toss them into the pan with the heated marinade. Serve immediately over white rice and garnish with sesame seeds and scallions, if using. Enjoy!
1. Sprinkle pork chops with lemon-pepper. In a large skillet, brown chops on both sides in 1 t. oil over medium-high heat; remove and set aside. 2. Drain skillet; add sweet and sour sauce and pineapple chunks. Bring to a boil. Reduce heat; return chops to skillet. Simmer, uncovered, for 5 minutes or until juices run clear. 3. Meanwhile, in another skillet, saute the green pepper and onion in 2 T. oil for 2 minutes. Add rice and stir-fry sauce; cook and stir for 4 minutes or until lightly browned. Transfer to a serving platter; top with pork mixture and serve.
Brown and season ground beef, sausage and pork (if using) to taste. Drain and cool. Heat sauce. Boil noodles in salted water, once they are done let them sit in pan with cold water, to stop the cooking process. While sauce and noodles are cooking prepare meat mixture by using the now cooled ground meat. To do this add the ricotta cheese and stir them together. The cheese should not melt as the meats have cooled. Now it is time to make your layers. First put a thin layer of sauce in the bottom of a 9x13 pyrex pan. Next layer with noodles, then using a spoon place meat mixture on top of noodles (may have to drop in various areas). The next layer will be the cheeses, you can mix them or just use your hands and spread a thin layer of each cheese, now sprinkle with grated parmesan, not a lot. To start the next layer, using the sauce amount you like, my family is varied as my DH likes a lot of sauce and I like less. The layers are as follows: Sauce, Noodles, Meat Mixture, Mozzarella Cheese, Mild Cheddar Cheese, Parmesan Cheese. Then repeat these layers until you reach the top. I put a small amount of pressure after the noodle layers to condense the previous ingredients together. The final topping will be a layer of noodles and sauce. All the ingredients have already beef fully cooked so you will cover with foil and put it in a preheat 375°F for about 1 hour to meld the flavors. Let sit for a few minutes before cutting and serving. While setting for a few minutes I uncover and add the last of the cheese on the top, all done, you did it!
Brown sausage. Divide sausage evenly between 18 tortillas, sprinkle with Parmesan, Italian cheese, and roasted red peppers. Heat butter or oil on griddle, brown both sides of quesadilla. Quesadillas can be eaten immediately, or frozen in ziploc bag and warmed in microwave as needed.
Preheat Oven to 350°F. Put 1/2 Tbsp of butter in bottom of each 6 oz ramekin. (4 ramekins). Melt the remaining Tbsp of butter and set aside. Sprinkle 1 Tbsp of Brown Sugar into each ramekin. Cut each peach into pieces and evenly divide the pieces in the 4 containers. Sprinkle with ginger if used. In a mixing bowl combine flour, soda, powder, and salt. In another bowl combine melted butter, sugar, buttermilk, and vanilla. Add the wet mixture to the dry and stir to combine. (Some lumps are expected! Don't over stir.). Pour the batter over the peaches, splitting it up evenly between the dishes. Bake on middle rack for 20-25 minutes Alton says the internal temp should reach 190F, but we didn't get there and it was still wonderful. Remove from oven and allow to cool for 5 minutes Then use a knife to free the batter from the sides of the ramekins and turn upside down on a plate or bowl. Add ice cream or whipped cream and serve.
Mango Puree: Peel and cut the mango into pieces. Squeeze as much flesh off as possible. Blend it in the blender or food processor along with the lemon juice. Strain the mango mix into a bowl, so that the stringy bits are eliminated from the puree. You should have about 1 1/4 cups mango puree. Gelato base: Whisk egg yolks and sugar till pale and lemony. In a medium/heavy saucepan, bring milk and cream to a simmer. Turn off heat and whisk half of the mixture into the yolks. Return everything to the sauce pan over a very low heat and keep on stirring it till it thickens. Remove from heat and strain it into a large bowl. Let it cool for 5 or 6 minutes and then mix in mango puree. Refrigerate overnight. 10 mins before processing in the ice cream machine, put the mango custard into the freezer and also put the ice cream dasher into the freezer. (this SHOCKS the mix so that not much air is whipped in). Process in your ice cream maker.
Preheat oven to 180°C. Place oil to baking dish add chopped pumpkin, red peppers, red onion and fennel and season with salt and pepper. Roast for 25 minutes Add asparagus and roast a further 10 minutes Remove from oven. Add cooked risoni, herbs and pinenuts. Cool. Place spinach on platter, top with roasted vegetables and salmon. Drizzle with vinaigrette and serve.
Pound the chicken fillets to half the original thickness. Melt the butter in a heavy skillet. Combine the bread crumbs, salt, parsley and ground nuts in a shallow bowl. Dip the chicken fillets first in the beaten egg, then in the crumb mixture. Saute in the hot butter on both sides about 7-8 minutes total. Add the mushrooms and saute about 2 minutes. Reduce the heat and pour the Frangelico liqueur into the pan, not over the chicken. Cook 1 minute and serve at once.
Preheat oven to 350. Grease a 9-inch springform pan; wrap outside bottom of pan with two layers of foil, shiny side out, so that it goes up the sides about 2 inches; set aside. In a small bowl: combine crust ingredients; press into bottom of prepped pan; place on cookie sheet; bake for 8-10 minutes; cool -- save the bowl for later. For Cheese Filling, in a large bowl: beat ONE pkg cream cheese with HALF CUP of the sugar along with the cornstarch, until smooth. Beat in remaining cream cheese, one pkg at a time, then add remaining sugar. Add TWO eggs, beat until combined (on low), add vanilla and remaining eggs until well-combined. For the Pumpking Filling: Place TWO CUPS of Cheese Filling into the smaller bowl (set large bowl aside for now), stir in pumpkin, cinnamon & nutmeg. Remove 3/4 CUP of the Pumpkin Filling (this is for dollops); set aside. Pour remaining Pumpkin Filling into prepped crust, GENTLY -- pour Cheese Filling over this. GENTLY drop spoonfuls of reserved P-kin Filling in dollops over the Cheese Filling, lightly cut/drag through this with a knife (don't go very deeply!) to swirl artfully. :-) Yes, artfully! WATER BATH: Set springform pan IN a large baking pan (casserole will do), add ONE INCH of hot water to the larger pan. Bake for 55-65 minutes (center is set, top appears dull); remove cheesecake from water bath; cool on a wire rack for 10 minutes; carefully run a knife around the edges to loosen; cool another HOUR; refrigerate over night. AT SERVING TIME: garnish with a drizzle of chocolate or caramel topping/syrup, whipped cream & a smidgen of cookie crumbs IF DESIRED (hahhahaha!). FOR PEOPLE WHO LIKE DOING THINGS OPPOSITE: Reverse the Order of Fillings -- and use cheese filling for the dollops!
Cook rainbow rotini according to the directions on the box. When pasta is done run pasta under cold water to cool. Drain water off pasta. Dice tomato and add it to the pasta. Dice the green bell pepper and add it to the pasta. Add the feta cheese, green olives, mild pepper rings, and sliced pepperoni to the pasta. Chop Genoa Salami into bite size pieces and add to the pasta (you will want to have the deli to slice the salami on the thick side). Cut mozzarella cheese into small squares and add to the pasta. Add the McCormick Salad Supreme, sun-dried tomato pesto, and Italian dressing to the pasta salad. Mix well after adding each ingredient. Refrigerate for at least one or more hours to let all the flavors mix in to the pasta.
Roast squash: Preheat oven to 375F. Cut off"tops" of squash (about 1 inch from stem end) and reserve. Scoop out seeds and discard. Cut a very thin slice off bottoms of squash to create a stable base. Brush"bowls" and tops all over with oil and sprinkle salt inside. Arrange squash bowls, with tops alongside, stem ends up, in large shallow baking pan. Roast squash until flesh of squash is just tender, about 1 1/4 hours total. (Do not get them overly soft or floppy. they need to hold their shape to hold the soup.) If a small hole forms, serve soup in squash but set in a soup bowl. Make soup while squash roast: Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Add beets and apple and cook, stirring occasionally, 5 minutes. Add garlic and cook, stirring, 30 seconds. Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar. Puree soup until very smooth, at least 1 minute per batch Please use caution when blending hot liquids. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency. Serve soup in squash bowls. Soup can be made 3 days ahead and chilled, covered.
Crumble Italian sausage into a large skillet. Brown sausage until no longer pink and drain onto paper towels. Wipe out skillet with paper towels. Add 1 tablespoon olive oil to pan and heat until shimmering. Add onion and saute until translucent. Stir in the cooked Italian sausage, tomatoes (undrained), tomato paste, sugar, half of the basil and the pepper. Bring to boil then reduce heat and simmer uncovered for 20-30 minutes, stirring occasionally and breaking up the tomatoes with the back of a spoon. In a small bowl blend ricotta, egg, parsley, Parmaigano-Reggiano and 1/2 teaspoon salt. Put a layer of noodles in a 9 X 13 pan, a layer of meat sauce, layer of ricotta mixture and a layer of the cheese then repeat all the layers twice more. Cover with foil. Bake at 375 degrees for 30 minutes. Uncover and bake 20 minutes more. Let stand 10 minutes before cutting and serving.
Preheat oven to 350°F Line 13X9 inches baking pan with foil, with ends of foil extending over sides of pan. Place 30 cookies in food processor; cover. Process for 30-45 seconds or until finely ground. Add butter, mix well. Press Oreo and butter mixture firmly onto bottom of pan. Bean cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating until blended after each addition. Chop the remaining cookies and gently stir 1 1/2 cups of chopped cookies into cream cheese batter. Pour batter over cookie crust and top with remaining chopped cookies. Bake 45 minute or until center is almost set. Cool for 4 hours in refrigerator or overnight. Gently lift cheesecake from pan using the foil handles. Cut into 16 pieces and enjoy. Store leftover cheesecake in refrigerator.
Marinate chicken in a drizzle of soy sauce and sprinkle with lemon pepper and garlic salt. Heat oil in a wok and cook chicken until lightly browned. Remove from wok. Stir fry broccoli in oil, garlic, and a drizzle of soy sauce. Remove from wok. Stir fry carrots in oil, garlic, and a drizzle of soy sauce. Return chicken and broccoli to wok and add rice. Add 3 tbsp of soy sauce and pepper and mix until rice is thoroughly coated and is a light brown. Add additional soy sauce to taste.
Place all ingredients into blender and mix for about 1 minute. Place in container and chill for several hours.
Pour beans with their liquid into a saucepan and cook over medium heat. Add the seasonings and butter. When the mixture begins to boil use a fork to mash 1/2 the beans. Cook for 10 to 20 minutes to until it looks like bean paste with big beans in it. Mix in rice.
In a large sauce pot, combine leeks, olive oil, garlic, and sea salt. Cook over medium heat until leeks are very tender and translucent and garlic is soft enough to be easily mashed with a wooden spoon (reduce heat if necessary - do NOT brown!) This will take about 10-15 minutes. Turn heat to high and add the vodka and crushed red pepper flakes. Reduce the vodka until there is just a thin layer of liquid in the pan and a nice aroma in the air. Add the squash (the smaller the dice, the quicker it will cook), the water, and rosemary or sage. Simmer 10-20 minutes, adding water if necessary until the squash is soft enough to mash with a wooden spoon or potato masher to create a slightly chunky sauce. In the meantime, cook 1 pound dried penne pasta in plenty of boiling salted water until almost tender. Scoop the pasta into the sauce pot, adding some of the pasta cooking liquid as needed to maintain the sauce consistency. Season with drizzled olive oil, sea salt and freshly ground pepper to taste. Stir in the diced mozzarella. Serve with grated Stravecchio cheese.
Open the rolls and pull out a bit of their fluffy insides. Sprinkle each cut side with olive oil and vinegar, then with garlic, capers and oregano. Layer one side of each roll with red pepper, pickled peppers, onion, olives, tomato, salami, ham and finally the cheese. Replace roll tops, close up tightly and press together well to help seal. Heat a heavy nonstick skillet over medium-high heat and lightly brush the outside of each roll with olive oil. Place 2 sandwiches at a time in the hot pan. Press the sandwiches with a wide spatula several times, turning once or twice, until the bread is crisp and the cheese is melted. The sandwiches also can be pressed by placing a heavy skillet on top during grilling. (If the bread is browning too quickly, reduce heat to medium.) Cook sandwiches until golden brown on one side, then turn and brown the second side. Sandwiches are ready when crisply golden and the cheese has oozed a bit and crisped in places. Cut into halves and eat right away.
Cook linguine according to package directions. Meanwhile, in a blender, combine oil,juices, garlic, lemon peel, orange peel, salt, and pepper. Cover and blend till fully blended. Pour into a large skillet, cook under medium heat, and bring to a boil. Reduce heat, and stir in shrimp. Simmer, uncovered, for 4 minutes, or until shrimp turns pink. Turn off heat, and drain linguine, and mix with shrimp mixture. Sprinkle with parmesan cheese, and parsley.
In a saucepan over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Heat half the olive oil in a large, nonstick skillet until very hot. Cut the chorizo inot 1/2 inch rounds. Add half the chorizo and fry on both sides for 1 minute each. Remove with a slotted spoon and keep hot. Add the remaining oil and remaining chorizo and cook as stated above. Add the wine and thyme to the pan and swirl to dissolve the sediment. NOTE: if using kielbasa, add 2 t of paprika to the pan as well. Cook gently to thicken and reduce the sauce. Pour the sauce over the hot chorizo, sprinkle with pepper and serve with chunks of torn bread for dipping.
Soak shrimp in bowl with milk. In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside. Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil. Drain fried shrimp on paper towels. In a large bowl combine fried shrimp with sauce until evenly coated. Pile on a bed of shredded cabbage.
Wash fresh rhubarb and remove skins. Cut in pieces and cook in 6 cups of water and the sugar until tender. Add a little water to potato flour or cornstarch and add to rhubarb, stirring until slightly thickened.
Squeeze as much liquid that you can from the dry curd cottage cheese and discard. In a mixing bowl, add cottage cheese, finely chopped green onions, beaten eggs, salt and pepper and mix well to blend. Use 1 heaping tablespoon for each perogie. Boil for 2 to 3 minutes or until they float to the surface. Serve with melted butter and sour cream if desired. These perogies freeze well.
Sift all ingredients together.I use a food processor to get a fine powder. Put a liberal amount of the dry rub on the meat you wish to season. Rub seasoning into the meat, covering entire surface. Let meat sit at least a couple of hours in order to let the spices work into it. Overnight is better. Prepare your pork as you wish. I like to cook pork butts and ribs low and slow so they fall apart. A crockpot works good if you don't want to run your oven for several hours. I finish my ribs on the grill or under the broiler with BBQ sauce. Enjoy.
Cut up cabbage and onion. Cook 20 minutes; drain. Brown meat; drain. Add cabbage and onion. Steam 10 minutes. Prepare hot roll mix as directed on package. Roll out and cut in 6-inch circles. Place a small amount of filling in circles. Spoon in small amount of cheese and hot pepper. Fold over and seal. Place in oiled casserole. Bake at 350 degrees until brown.
If you can not find 3 different colors of peppers, use what you can find, as long as they're sweet peppers. Wash and remove the core and seeds from peppers; slice peppers lengthwise into 1/2" wide strips; if you cut them too narrow, they'll go limp before they brown. Heat a large heavy bottomed pot for several minutes over high heat; (I use my dutch oven). Add oil, swirl to coat bottom of pot. Add garlic, then peppers. Keep the heat high and stir frequently with a wooden spoon-a spatter-screen is helpful to keep oil contained while it cooks- it should sizzle and snap as it cooks or the heat is too low. You want the peppers' skins to get brown patches;cook until tender-crisp. Sprinkle with salt, stir and serve.