HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350°. Boil the whole chayotes in salted water until tender, about 30 minutes. Drain and cool enough to handle. Halve the chayotes lengthwise and scoop out the interior, including the edible seed, and mash with a fork. Set the shells aside. Heat the butter in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the mashed chayote, tomatoes, hot pepper, curry powder, salt & pepper and cook, stirring frequently, for about 5 minutes. Spoon the mixture into the reserved chayote shells and sprinkle with bread crumbs and Parmesan cheese. Dot with butter and bake until lightly browned, about 15 minutes.
Brown ground beef, onions, and celery in a large skillet, drain off all fat. Place ingredients for the crock pot into the slow-cooker and stir well. Cover crock pot and cook for 7-9 hours on low, or 3 1/2-4 1/2 hours on high, stirring during last part of cooking if using high setting. Cook spaghetti 1/2 hour before chili is done. To have chili 3-ways, serve it with spaghetti, chili and cheese. To have chili 4-ways, serve it with spaghetti, chili, onion, and cheese. To have spaghetti 5-ways, serve it with spaghetti, chili, beans, onion, and cheese. Douse your chili liberally with hot sauce, if desired.
In a large skillet, heat broth, onion and oregano to a boil. Add the Orzo, reduce heat and simmer, covered, for 6 minutes, stirring occasionally. Add the chicken and cook 6 minutes longer or until chicken and pasta are cooked. Stir in the spinach, and heat just until the spinach wilts. Remove from heat and top with cheese. Serve immediately.
Slice the eggs in half lengthwise and remove the yolks. In a mixing bowl mash the yolks with a fork. Add the mayonnaise and mustard and keep mashing with the fork until a smooth paste forms. Stir in the bacon, green onion, salt and ground black pepper. Stuff the filling into the egg white shells. Sprinkle the eggs with paprika. Cover and chill until serving time.
In a big pot put together the beef, onion, garlic, mustard, ketchup, bouillon Heat it (medium-high) and keep mixing it until the meat turn from red to brown. Add the 2 cups of water and let it boil. change the heat to low and let it simmer for 1 hour. (30 min for Fillet). Mix the Corn Starch and the 1/4 cup water Change the heat to medium high again Stir the pot continuously and add the table cream and the corn starch. Don't let it boil, When the sauce is thicker, it's ready! Enjoy it!
In a bowl, add eggs and sugar, mix well. Then add red food coloring, mix well. Add melted white chocolate & melted butter (made in a double boiler with water). Sift in flour. Add cocoa powder, mix well. Pour the mixture into ramikens. Place a scoop of ganache into the middle of the mixture. Top off with more of the red mixture. Bake 350F for 15-18mins. After cools down a bit, flip over the ramiken on top a small plate. Sift powdered sugar on top. To make white chocolate ganache: In a bowl, add heavy cream and white chocolate. Set up in a double boiler with water. Melt the ingredients. Pour into a small container. Refrigerate until it slightly firm( approx 30mins).
Place the onions in a bowl and add a couple of teaspoons of water- I also like to add a boullion cube for extra flavor (+5 calories), but be careful with this if you're watching sodium. Cover with plastic wrap and nuke onions for about 3-5 minutes or until floppy. Meanwhile, spray one side of each slice of bread with the butter spray. Lay one piece spray-side down in a skillet and top with the cheese. You might want to add a squirt of spray over the cheese if the kind you use doesn't melt well. When the onions are done, take them out and spoon them over the cheese on the bread. Next, add the 3 slices of turkey. Spread the unsprayed side of the other slice of bread with the Miracle Whip (or fat free mayo) and the mustard. Place this slice on top- spray side up! Heat the skillet over medium heat, toasting the sandwich a couple of minutes on either side or until golden brown. When done, remove the sandwich, peel apart, stuff in the lettuce, smoosh back together, and CHOW DOWN! I included calorie and fat counts for every ingredient so that it will be easy to make substitutions and still know the exact nutritional information- I realize that not everyone loves onions as much as I do! Some other good ingredients are roasted bell peppers, mushrooms, tomato, or anything else you love!
1 Preheat oven to 350 degrees F (175 degrees C). 2 In a bowl, mix the cream cheese, Bacos, chives, and hot sauce. In a separate bowl, mix the uncooked sausage and Cheddar cheese. On a flat surface, mix the seasoned coating mix, cumin, and chili powder. 3 Cut a slit lengthwise into each jalapeno pepper, and remove the seeds. Stuff the peppers with the cream cheese mixture.Press the sausage mixture around the stuffed jalapenos, and roll in the seasoned coating mix to coat. 4 Arrange the coated jalapenos on a baking sheet in a single layer. Bake 25 minutes in the preheated oven, until the sausage is evenly brown.
In a medium bowl, combine flours, sugar, baking soda, and cinnamon. In a large bowl whisk together oil, water ,honey, vanilla and eggs. Add the dry ingredients to the wet ingredients, stir until just mixed. Fold in apple slices. Grease or spray a 13x9 inch pan with cooking spray. Pour batter into pan. Bake at 350F for 30 to 40 minutes until toothpick inserted in center comes out clean. Serve warm or cool.
Cut the melon in half lengthwise, remove seeds& dry center well with a paper towel Prepare Jello powder following package Instructions for 30 minute set. Place melon halves in small bowls and spoon the liquid jello into the centers, fill to the brim Chill until firm apprx 3 hours. Cut into wedges to serve. when placing on serving plates do it carefully so the jello stays on the melon wedge.
Drain one can of black beans and discard the liquid. Save the liquid from the other can of beans, and set it aside. In a medium sized sauce pan over low heat, heat the olive oil until it is fragrant; then add the garlic, red onion, green pepper and chorizo. Cook onion is tender, stirring frequently, about 10 minutes. Add the chopped tomatoes and cook another 10 minutes. Add the beans, bean liquid from the one can of beans, chicken stock, cumin, hot sauce and red wine vinegar. Stir to blend. Correct the seasonings and simmer, uncovered until heated through, about 20 minutes. Garnish with green onions and serve.
Put chicken, salsa, garlic powder, onion, and taco seasoning into slow cooker on high four hours. Shred when done. Preheat oven to 350&deg;F. Coat bottom of two 9 x 13 pans with enchilada sauce. Microwave tortillas in paper towels for 30 seconds. Place tortillas in pan one at a time, spreading 1 tablespoon of sauce over each, adding 1/4 cup chicken, and rolling it up. Keep folded sides underneath. Repeat with all tortillas. Spread remaining sauce on top and sprinkle with cheese. Bake 15 minutes. Garnish with salsa and sour cream.
Preheat the oven to 160°C. Place an oven-proof pan over a medium heat and add the olive oil. When hot, add the cheeks and cook until nicely coloured on all sides. Remove the cheeks and set aside; without cleaning the pan, add the vegetables and cook for 6 minutes. Add the port to the pan to deglaze it (scrape up any bits which are stuck to the sides because these will have great flavour). Once the liquid has almost all evaporated, add the stock, vinegar and rosemary and return the cheeks to the pan. Bring to the boil then cover and transfer to the oven. Cook for 2 1/2 hours. If the liquid appears runny, place the pan back on the hop, remove the lid and reduce the sauce until it is smooth. Serve with plenty of mashed potatoes.
Melt butter in 2-quart saucepan until sizzling; add leek and garlic. Cook over medium-high heat, stirring occasionally, until leek is softened (3 to 5 minutes). Stir in tomatoes, sugar and pepper. Continue cooking until mixture comes to a boil (5 to 7 minutes). Reduce heat to low. Cover; cook until tomatoes are tender (8 to 10 minutes). Add milk, cream of mushroom soup and chopped dill. Continue cooking until soup is heated through (3 to 5 minutes). Garnish with fresh dill sprigs, if desired.
Melt butter in a 13- x 9-inch baking dish. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir). Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
In a large nonstick skillet over medium-high heat, cook the beef, onion, and garlic until the beef is browned. Drain the fat. Stir in the beans, chile pepper, and chili powder, and cook until hot. Remove from the heat. Warm the tortillas in the microwave for 20 seconds, then fill each tortilla with half the mixture. Top with lettuce, tomatoes, and cheese, and roll each tortilla tightly into a tube. Makes 4 servings. Calories per serving: 270; Protein: 21 g; Carbs: 32 g; Fat: 9 g; Saturated fat: 4 g; Sodium: 341 mg; Fiber: 6 g.
Place 2/3 cup mini kisses and milk in small microwave-safe bowl. microwave at high (100%) 30-45 seconds or just until melted and smooth when stirred; spread evenly over crust. Cover and refrigerate. Beat neufchatel cheese (or cream cheese) in a med bowl until smooth; gradually beat in sugar. stir in peanut butter and whipped topping until blended; spoon evenly into crust over chocolate mixture. cover; refrigerate until set, at least 4 hours. Place remaining 2/3 cup chocolate pieces around edge of filling just before serving. serve cold; cover and refrigerate left over pie.
Whisk together the lemon juice, mustard, anchovy paste, garlic and olive oil in a large bowl. Add pasta, romaine, cheese and croutons. Toss to combine. Season with salt and pepper to taste. Serve immediately.
Preheat oven to 350. Crumble and cook sausage in medium skillet over medium heat until cooked through and browned. Remove sausage and drain well on several layers of paper towels. In a large bowl, combine cooked sausage and remaining ingredients; mix well to form a dough. Shape dough into 2" balls and place on a ungreased, foil lined baking sheet. Bake for 12 minutes, or until golden brown. Serve warm. Makes 2 dozen small biscuits.
Saute onions in oil until tender. Add macaroni, cheddar cheese, and parsley. Mix milk, cottage cheese, salt and pepper until smooth; mix well. Add to macaroni mixture, mix well. Pour into a greased 2 qt casserole. Bake, uncovered, at 350* for 25 minutes.
Tear off four good sized pieces of aluminum foil to make pouches for the "stew". In the center of each piece of foil, place a 1/4 pound patty of hamburger. We generally try to have the patty about 3/4 inch thick. Sprinkle meat with seasoning salt and pepper to your tastes. Layer on top of the meat, potatoes, then celery and then carrot. Fold up foil to make a sealed packet. You want it to be "tight" as you don't want all the yummy juices to run out when you turn them on the barbecue. Place the four packets on a heated to about medium barbecue. Cook 15 minutes on the first side and then turn over and cook 10-20 minutes. Check by opening a packet and making sure the potatoes feel done. When the meat and pototoes are done, remove to a plate and let sit for five minutes meat side down to let the juices run back into the meat. Dump out onto a plate to serve. Sometimes I season the meat like meatloaf before I make the patties and sometimes I serve it with A-1 sauce and or ketchup. The vegetable and the meat compliment each other with their juices. You can add extra potatoes or make the patties bigger -- you are limited only by your imagination!
In a large skillet, heat oil over high heat; brown beef and garlic, breaking up meat with spoon, about 5 minutes. Spoon off any fat. Add mushrooms and carrots; cook over medium-high heat until mushrooms are tender and liquid is evaporated, about 7 minutes. Add red pepper, stock, hoisin sauce, soy sauce and hot pepper sauce; bring to boil. Meanwhile, gently loosen noodles under warm water; drain and add to pan. Whisk cornstarch with 1 tbsp cold water; stir into pan and cook, stirring, until thickened, about 1 minute. Serve topped with bean sprouts and green onion.
Combine first 5 ingredients in food processor and process until smooth. Season with salt and pepper. Serve with crackers, veggies, or chips.
CUT each biscuit into 8 pieces; toss with salsa to coat. SPREAD in sprayed 8-inch square (2-quart) glass baking dish; sprinkle with remaining ingredients. BAKE at 375°F 35 to 40 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy. Let stand 15 minutes. Serve with additional salsa, if desired.
Heat oil in a large heavy pot over medium-high heat. Cut roast into two pieces. Brown well on all sides - this will take a bit of extra time, but it should get very well browned to develop the flavour. Remove roast and drain excess grease. Add bacon and onions to pan. Cook, stirring often, until onions are soft and brown. Add roast back in, along with remaining ingredients. Bring to a simmer, then reduce heat to low and cover. Simmer approximately two hours, or until pork is very tender. The liquid thickens only slightly, so I like to serve it over spaetzle that has been fried in butter, which absorbs the sauce.
Line a baking sheet with parchment paper or foil and coat with cooking spray. In a large nonstick skillet, heat butter over medium-high heat. Stir in honey and cook 2 minutes or until mixture bubbles around edges of pan. Add nuts and next 5 ingredients, and cook over medium heat until nuts are golden, about 8 minutes, stirring frequently. Stir in raisins. Immediately spread onto prepared baking sheet; cool completely. Note: Mine were still a bit sticky after they cooled, so I just stored them in the refrigerator.
Place frozen rolls on a greased cookie sheet. Let rise until nearly double. In the meantime, brown the ground beef, drain, add taco mix and 1/4 cup water. Heat about 2" cooking oil in skillet or frying pan. Stretch the dough quite thin, fry until golden brown, turning once. Drain on paper towel. Top each taco with seasoned meat mixture, layer with lettuce, tomatoes and cheese. You may garnish with black olives, taco sauce and sour cream.
Mix all ingredients except pepper, cheese and rolls. Shape mixture into 6 patties, about 3/4 inch thick. Press 3/4 teaspoons of the pepper into each side of the patty. Cover and refrigerate 2 hours before grilling. Heat grill. Grill patties uncovered about 4 inches from medium heat 12 to 17 minutes, turning once, until no longer pink in center and juices run clear. top each burger with cheese slice for last 2 minutes of grilling. Serve burgers on rolls.
Place all ingredients in machine in order according to your machine's instructions. Press the sweet bread indicator, if applicable or regular setting.
tassie cups. place all ingredients in a processor and pulse till mixture forms a ball, wrap and chill for at least 1 hour. preheat oven to 350. form pastry into 24 small balls. press into ungreased muffin tins and bake for 20 minutes or till light brown. curd filling. place zest and sugar into food processor and process till combined. add lemon juice and eggs process till smooth. slowly add butter to mixture pulsing as you go. place filling in a double boiler or use a glass bowl over simmering water and cook for 5 minutes or until thick. remove tassie cups from tins and spoon filling into the depression and serve. lemon curd is good for 3 weeks in a jar in the fridge. time includes chill time.
Preheat the oven to 350 degrees F. Cream the margarine and sugar with a hand mixer until fluffy. Add the molasses and vanilla and incorporate. Add the dry ingredients to this mixture and mix until a dough forms. Fold the chocolate chips into the dough. Roll dough into 1 inch balls or drop by tablespoons onto ungreased cookie sheets. Bake for 8 to 10 minutes until mildly browned. Allow the cookies to cool on the baking sheets for 5 minutes. Then transfer to cooling racks, cool and enjoy!
Combine all of the ingredients in a blender set on high speed for 15 to 3o seconds.
Place steak in a casserole. Slice pared potatoes over the top of steak. Put sliced onions on top of potatoes and any additions you might want to add. Pour soup over all. Salt and Pepper to taste. Bake at 375 degrees for 2 hours.
Cook spaghetti in large boiler. Set aside. Cook the rock lobsters in a large pot of boiling pepper. Drain. Remove the meat from the tails in single piece. Scrape coral and the insides of heads with a teaspoon. Coarsely chop shells from the heads. Place shells in a bowl and set aside. Chop garlic cloves. Heat 4 tbsps. olive oil in a frying pan and saute the medallions of tail meat for 1 minute on each side. Drain and set aside on a plate. In the same pan, lightly saute the shells with the parsley, bay leaf and thyme. Add 1 cup fish stock and reduce over low heat to three-quarters of the original volume. Strain the broth into a bowl. Heat 4 tbsps. olive oil in a casserole. Add chopped garlic, stir for 1 minute, add tomato paste. Stir and add 1 cup white wine. Simmer this sauce for 3 minutes over a low heat, then add the stock made from the shells. Simmer for 5 minutes to reduce again, add the lobster coral, whip lightly, remove from heat, season to taste. Add the cooked spaghetti, the remaining olive oil, and the lobster medallions to the casserole. Sprinkle with chopped basil leaves and reheat. Serve very hot.
Preheat oven to 350 degrees. Combine everything but pineapples and pour into a 2 quart casserole or baking dish. Bake for 30 minutes, uncovered. Stir in pineapples and bake 30 minutes more. Enjoy! For Vegetarian use vegetarian baked beans.
Cream together shortening, butter, sugar, and cream cheese. Seperate egg and mix well beaten egg yolk into creamed mixture. Save egg white and lightly whip. Add vanilla to creamed mixture. Mix in the 2 cups of flour. Put into cookie press and press onto cold ungreased cookie sheet. Brush with egg white it decorating with colored sugar. Bake at 400 for 8 to 10 minutes. Cool on wire rack.
Spread two cloves crushed garlic on salmon fillet and allow to marinate for several hours. Mix spinach, bread crumbs, egg, remaining garlic, and spices. Roll out pastry dough until very thin and place fillet in center of the dough. Spread mustard on fish. Spread spinach mixture on fish. Wrap dough around fish. Place dough packet seam side down, onto cookie sheet. Brush with an eggwhite and sprinkle with sesame seeds. Make incisions on top of dough at 3/4" intervals. Bake at 375 for 30 minutes or until dough is nicely browned. Cut into slices. Serve warm with tartar sauce.
Melt butter and brown sugar over medium-high heat and set aside. Slice the banana into 10-20 slices (round). Split a biscuit in two, place 1 or 2 banana slices on a biscuit half, top with the other biscuit half, and press edges together to seal. Repeat for remaining biscuits. Place into a 9x9 inch baking pan with sides touching. Drizzle brown sugar/butter mixture over biscuits. Bake at 350 degrees for 10-14 minutes, until lightly browned. Cool for about 2 minutes, then serve.
Preheat oven to 350. Mix together dry ingredients. Add milk and melted butter, stir, this will be lumpy and thick. Mix in Cranberries. Pour in greased 8x8 pan. Bake for 45-50 minutes. Double this recipe and use a 9x13 pan. Serve with Butter Sauce. Bring 1 cup brown sugar, 3/4 cup whipping cream and 1/2 cup butter to a boil in a sauce pan. Boil for 10 minutes, stirring continuously.
Layer bananas in graham cracker pie crust. Combine pudding mix with the milk; fold in whipped topping. Pour over bananas in crust. Sprinkle cherries over pie and top with pecans. Refrigerate.
Preheat oven to 450 degrees. Spray a shallow 1 1/2 quart baking dish with vegetable oil spray. In a small bowl, stir together tomato sauce and sugar; set aside. Using your hands, break apart beef into 1/2" pieces; layer into baking dish, leaving slight space between pieces. Sprinkle beef with all-purpose seasoning, basil, cumin, salt, and pepper. Top with garlic, onions, tomato sauce mixture, frozen veggies, and potatoes. Pour water over all. Lightly spray potatoes with vegetable oil spray. Bake, covered, for 25 minutes, or until beef is no longer pink in center and potatoes are tender.
Whisk together the eggs and drinking chocolate powder. Warm a non-stick pan and pour egg mixture straight in and cook for 3 to 4 minutes. Sprinkle over the chocolate buttons and place under a hot grill (broiler) until the buttons and melted. Slice and serve.
Melt Corn Syrup and Brown Sugar together in microwave until boiling slightly (aprox 1 min). Add peanut butter and chocolate syrup microwave for 30 seconds and mix. Add cornflakes to mixture stir to combine. drop from a teaspoon onto wax paper (or muffin tins). refrigerate for aprox 1 hour (or until chocolate is firm). Enjoy.
Butter 2 8" cake pans or muffin pans, etc, and coat evenly with cocoa powder (I began using my new silicone pans with this recipe and did not need to pre-treat my pans with butter or cocoa). In large bowl mix together well first 8 ingredients with a wire whisk. Add eggs, chocolate milk, hot fudge topping, butter and vanilla; beat on medium for 2 minutes. In a small bowl, mix together hot water and instant espresso, stirring well to dissolve. Add espresso carefully to cake mix and beat until mixed well, batter will seem thin. Pour evenly into the prepared pans. Bake in pre-heated oven at 350° for about 40 minutes or until toothpick comes out clean; it's a dense cake and won't rise as high as you might expect. Cool in pans 10 minutes, then turn out onto wire racks to cool completely. Frost or dust with powdered sugar as desired.
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top. Then go to confession. Quickly.
Place water, sugar, yeast, oil and salt in TM bowl. Mix 5 minutes/37deg/speed 3. Add flour, set lid to closed position. Mix 3 minutes/speed wheat. Separate dough evenly into 8 balls. Let rest covered on counter for 10 minutes. Roll each ball into a snake shape, then form each into a ring. Allow the rings to rest covered for 20 minutes or until puffy. Meanwhile, get a large pot of water boiling, turn oven to 425 F, and grease a baking sheet. Drop rings into briskly boiling water (taking care not to crowd them - I was only able to do 3 at a time). Boil for one minute, then flip the rings and boil for another minute. Take them out of the water and place onto greased baking sheets. Bake for 10 minutes then flip and bake for an additional 10 minutes.