HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add all ingredients to 4 or 6 quart pressure cooker. Cover and bring to pressure, reducing heat when control starts to jiggle. Cook for 6 minutes, turn off heat and allow cooker to depressurize naturally.
In a large bowl combine all ingredients and 1/4 cup breadcrumbs. Mix all ingredients together by hand and place in refrigerator for 1 hour. Put remaining breadcrumbs in a bowl. Shape meatballs into round balls, roll in breadcrumbs and place on a non-stick cookie sheet. Bake for 20 minutes turning meatballs after the first 10 minutes. Remove from oven and enjoy.
Steam broccoli. Preheat oven to 325. Line bottom of greased jelly roll pan with foil. Grease and lightly flour foil. Set pan aside. Melt butter in 3 quart pan over medium heat. Stir in flour, mustard, and salt. Cook, stirring, until bubbly. Gradually pour in 3 cups milk and continue cooking and stirring until sauce is smooth and thickened (8-10 min.). Measure out 1 cup of sauce and set aside. Separate eggs. Beat yolks lightly and gradually beat in all but 1 cup reserved sauce. Beat egg whites until short, stiff, moist peaks form. Fold into egg yolks mixture. Pour into prepared pan. Bake for 35-40 minutes or until souffle is golden brown and center springs back when lightly touched. Meanwhile, in a pan over medium heat, combine 1 cup reserved sauce and 1/2 cup milk. Stir in cheese and cook, stirring until cheese is melted. Sprinkle with more mustard and salt. Measure out 1 cup of cheese sauce and combine with broccoli. When souffle is done, immediately invert onto clean towel. Starting at one narrow end, spread broccoli mixture over 3/4 of souffle. Using towel for support, roll up souffle to enclose filling. Place, seam side down, on serving platter. (If not serving immediately, place in 200 oven for up to 30 min.) Reheat remaining cheese sauce over low heat and pour over roll.
Pre-heat the oven to 350 degrees. Cook the macaroni according to the package directions, drain. Brown the ground beef, drain the fat. Mix all the ingredients together and put in a large casserole dish. Reserve 1 cup of the shredded cheese. Top with the rest of the shredded cheese. Bake in the oven at 350 degrees for 30 to 40 minutes.
Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the pumpkin, oil, cumin, coriander, cinnamon and ginger in a large bowl. Season with salt and pepper. Gently toss until pumpkin is coated in spice mixture. Place, in a single layer, on the lined tray. Bake in oven, turning occasionally, for 30 minutes or until golden brown and tender. Meanwhile, cook the broad beans in a saucepan of salted boiling water for 5 minutes or until bright green and heated through. Refresh under cold running water. Drain, then remove and discard skins. Bring the stock to the boil over high heat. Remove from heat and add the couscous while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed. Fluff with a fork to separate the grains. Transfer to a large bowl and add the pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander and gently toss until well combined. Taste and season with salt and pepper. Serve with yoghurt, if desired.
Saute' the beef and onion until brown. Salt to taste. Add garlic if desired. Place a heaping tablespoon of meat mixture in each shell and stuff with lettuce, tomato and cheese. Serve with the chili or taco sauce and top with sour cream or guacamole for an added treat.
1. Preheat the oven to 400 degrees F. Spray muffin trays with nonstick spray. 2. In a small bowl, add raisins and cover with warm water to slightly rehydrate. Set aside. 3. In a large bowl, whisk together the dry ingredients (flour, baking powder, salt and sugar). 4. In a medium bowl, whisk together wet ingredients (egg, canola oil, sour cream, heavy cream, vanilla extract, orange zest and lemon zest). 5. Combine wet and dry ingredients. Batter is almost too tender, so feel free to beat well. 6. Drain water from raisins. Fold raisins and cranberries into the batter. 7. Spoon batter into muffin tins, almost to the top. Bake until risen and lightly browned, about 20 minutes. 8. Allow to cool in the muffin pans for five to 10 minutes. Using both hands on each muffin, loosen the tops of the muffins, then pop them out of the pans. Place on a cooling rack to finish cooling.
Combine first 6 ingredients in a small bowl; stir well. Rub chicken with spice mixture; let stand 5 minutes. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 2 minutes on each side or until browned. Add wine to skillet; cover, reduce heat to medium-low, and cook 5 minutes or until done. Spoon pan drippings over chicken.
1) Preheat oven to 375 degrees Fahrenheit. 2) Cut the sheet of Hawaiian rolls horizontally with a serrated knife. Place bottoms in a parchment-lined, oven-safe baking dish. You want the parchment to hang over a bit. Spread mayonnaise on rolls. 3) Heat olive oil in a skillet over medium-high heat. Add onions and green peppers. Cook for 5 minutes until tender. Add steak. Season with salt and pepper. Cook steak until tender. Remove from heat. 4) Top rolls with 6 slices of provolone cheese, cooked steak, green peppers, onions and 6 more slices of provolone cheese. Place roll tops over steak and brush with melted butter. 5) Bake for 20 minutes, or until top has browned and cheese has fully melted.
pre-heat oven 350. saute mushrooms in a large pan over high heat until all moisture has evaporated. Add butter ,shallots,lemon zest and garlic. Cook for 1-2 minutes. Remove from heat and stir in goat cheese and herbs. Season with salt and pepper to taste. Let cool. Once cooled, place a spoonful into phyllo tart shells and bake about 5 minutes or so,.
Combine the meatball ingredients in a medium bowl, and mix thoroughly. Coat a baking sheet with nonstick cooking spray. Shape meatballs, and place on the baking sheet. Bake at 350 degrees for about 25 minutes, or until thoroughly cooked. Transfer the meatballs to serving dish and keep warm. Combine the sauce ingredientts in a small saucepan, and stir until the cornstarch is dissolved. Place over medium heat, and cook and stir until the mixture comes to a boil. Reduce the heat to low, and cook and stir for another minute, or until the mixture thickens slightly. Pour the sauce over the meatballs, toss to mix and serve.
In a soup pot, combine chicken broth, tomatoes, garlic powder and potatoes. Heat to boiling; cover and reduce heat to medium and simmer 10 minutes then remove from heat and set aside. Melt butter in a separate saucepan, stir in flour and cook, stirring constantly, 3 minutes. Blend in 2-1/2 cups of the milk, 1/2 cup at a time, whisking until smooth and thickened. Remove from heat and stir into the broth mixture. Return the soup pot to the stove and cook over medium heat, then stir in remaining milk, salt, pepper, chili powder and cheese. Cook until cheese is melted and soup is heated through. Garnish with green onion slices.
Place the vinegar in a thick bottomed pan on medium heat and add Garlic-Ginger paste and all the spices. Cover and add dates after 2 minutes and cook over a low heat until the liquid thickens but the dates are not pulpy. Mash with a big spoon gently and add the sultanas and cook for a further 2 minutes. Discard the cinnamon stick, add salt and set aside to cool. Serve with your meals or on sandwiches anytime you like.
Saute mushrooms, onion, and garlic in oil in large skillet until tender; about 8 to 10 minutes. Stir in flour; cook 1 to 2 minutes. Combine mushroom mixture and remaining ingredients except parsley in 2-quart casserole. Bake uncovered at 350 for 45 minutes. Sprinkle with parsley before serving.
Rinse beans; place in a large saucepan. Add enough water to cover by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. Meanwhile, in a large skillet brown lamb in hot oil. Drain off fat. In a 3 1/2 to 5 quart slow cooker combine the beans, lamb, broth, kielbasa, fresh thyme or 1 teaspoon dried thyme (if using), garlic, peppercorns, and bay leaf. Cover and cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. If using low heat setting, turn to high heat setting. Stir in the eggplant, sweet pepper, and tomato paste. Cover and cook for 30 minutes more. Discard bay leaf. If using, stir in fresh thyme. Season to taste with salt and black pepper. If desired, serve over hot cooked rice. Prep: 25 minutes. Stand: 1 hour. Cook: LOW 8 to 10 hours, HIGH 4 to 5 hours plus 30 minutes. Makes: 6 servings. Slow Cooker: 3 1/2 to 5 quart. BHG Low-Carb Slow Cooker Recipes.
Put the gelatin in cold water for around 10 minutes. Whisk the yolks and the sugar until creamy. Desolve the gelatin in a bain de Marie. Add the Amarula and add the liquid slowly to the eggs. Fold in whipped cream. Decorate with chopped up chocolate and/or truffles. Cool for 4 hours or more.
Mix soup, sour cream, salt, pepper, green onion and cheese in a large mixing bowl. Ad Hashbrowns to above mixture and stir to combine. Place in greased 9x13 pan. Top with butter and cornflakes mixed together. Bake at 350 degrees for 45 minutes until bubbly around the edges.
Mix together; you want equal amounts of the spices above or see note. Use according to your recipe. NOTE: If you like a lesser amount of cloves and nutmeg, the formula is 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg.
Pour boiling water over chopped dates and 1 tsp soda and let cool. Cream together shortening and sugar, add eggs. Mix together flour, salt, and 3/4 tsp baking soda. Add to shortening mixture 1/3 at a time, alternating with date/water mixture. Mix well after each addition. Pour batter into a greased 9x13 in baking pan. Sprinkle chocolate chips and walnuts on top. Bake at 350 degrees, 45- 50 min.
Mix garlic, ginger, apple juice, brown sugar, ketchup, vinegar, water and soy sauce in large, deep skillet. Bring to a simmer. Meanwhile, start your rice and cut the pork into bite size pieces. When all sauce ingredients have blended together well, add pork and simmer for about 15 minutes. Add green pepper and bamboo shoots and simmer about 5 minutes longer. Serve over white rice and watch it disappear!
Combine tuna, celery, apple, mayonnaise, basil, and lemon juice; mix well. Season with salt and pepper to taste. Note: The original recipe calls for Lemonaise instead of Mayonnaise. However, I am unable to find it in our local grocery stores.
Preheat your oven to 425°F. Lightly grease the cups of a standard 12-cup muffin pan. Or line the cups with papers, and grease the papers. Blend together the dry ingredients, add chopped fruit and stir. Beat the liquid ingredients together - milk, oil or butter, eggs, and vanilla - until light. Pour the wet ingredients into the dry ingredients. Take a fork or wire whisk and blend the two briefly - about 20 seconds should do it. Fill the cups of the muffin pan two-thirds to three-quarters full. Sprinkle with sparkling white sugar, if desired. Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool.
In a large oven safe saucepan or Dutch oven, brown chicken, on both sides, over medium high heat; set aside. Add onions and cook until translucent, about 5 minutes. Add garlic; cook 2 minutes more. Deglaze pot with wine. Add beans, broth, yuca, potatoes, celery, and carrots; bring to a boil. Stir in tomatoes, cover and place in 350 degree F oven for 1 hour; season to taste.
Whisk all dressing ingredients together in a bowl until well blended. In a large bowl, add in the chilled, chopped cooked potatoes, all the chopped eggs, celery, green onions, pickles, bacon, cheddar cheese and green bell pepper; toss to combine. Pour the dressing over and mix well to combine. Season with salt and pepper. Cover and chill for a minimum of 3 hours or longer. Delicious!
Combine flour, salt and sugar. Cut in butter with two knives or a pastry blender. Add egg yolk and mix thoroughly. Press into a pie plate or a spring-form pan to 1/4" thickness. Fill with fruit filling of your choice. Bake in a 425F oven for ten minutes; reduce to 350F and bake until fruit is soft.
Preheat oven to 350 degrees. Brush one side of each bread slice with olive oil. Place bread, oiled side up, on a baking sheet and bake for 12 minutes. Turn slices over and bake 8 minutes more. Cool bread and store in an airtight container up to 3 days. Allow roasted beef to cool completely and slice very thin. This can be done a day ahead. In a bowl, combine horseradish sauce, mustard and thyme. Cover and refrigerate up to 3 days. When ready to serve, spread crostini with horseradish mixture, top with a tomato slice, and then a slice of beef. Top with a small dollop of the horseradish mixture, and garnish with radish slices.
Preheat oven to 150 degrees celsius. Whisk egg whites until stiff. Add sugar one teaspoon at a time whisking until meringue is very stiff and shiny. Whisk in cornflour, vinegar and vanilla. Fold in cocoa powder and orange zest. Pile mixture onto a baking sheet (baking parchment is best) and spread into a 9 inch round. Hollow out centre slightly using the back of a spoon. Bake for 1 3/4 hours. Let Pavlova cool and place on serving dish. Whip the cream and spread on top of the Pavlova, add the chocolate curls, serve and enjoy!
Place the oil in a deep saucepan over medium heat.Cook the onions and garlic until slightly translucent but not brown. Stir occansionally. Mix in the orange and white puree, tomatoes, and tomato paste and bring to a boil. Lower the heat and simmer for 15-20 minuttes until sauce thickens. Move the sauce to a blender and puree in batches, or use an immersion blender inserted directly in the pot to puree sauce. Stir in salt and a few grinds of pepper, to taste. Use immediately or store covered in the fridge for up to 1 week, or freeze for up to 6 months. Pink Sauce Variation:. Add 1/2-3/4 cup soy milk(or regular milk or vegetable broth) into sauce, mixing until well blended and continue to simmer to thicken the sauce. Pure sauce as instructed above.
Combine honey, sesame seeds, soy sauce and garlic. Set aside. In a seperate bowl, combine egg whites and cornstarch. Add chicken to egg mixture. Add salt and pepper to taste. Combine thoroughly. To Freeze: Put honey mixture in a quart sized freezer bag. Squeeze out air and seal. Put chicken mixture in a gallon sized freezer bag. Squeeze out air and seal. Place both bags in another gallon sized bag, and label for the freezer. Defrost for 24 hours before cooking. On Cooking Day:. Heat the oil in a skillet over medium high heat. Add the chicken and cook until browned, turning as needed. (You may need to do this in two batches, depending on the size of your skillet.). Pour the honey mixture over the chicken, turning to coat all the pieces. Top with the sliced green onions and sesame seeds, and serve.
Sautee Onions, Garlic, Celery, Belpepper, and Green Onions in Bacon grease until onions are clear. Bring broth to a boil, add vegetables and Bay leaves, boil 20 minutes. Add hot sauce and Worcestershire. Cook on low to medium. Add the 3 cans of Tomato products and boil 10 minutes. Add diced Chicken and cooked noodles, cooking just until noodles have absorbed sauce, add extra broth as needed to keep it moist, not soupy!
Pour sweetened condensed milk into a liquid measuring cup. Add enough boiling water to make 2 cups. For the first layer, mix the grape Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour into a 9"x13" pan. Refrigerate for 30 minutes. For the second layer, mix the cherry Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour over the grape layer. Refrigerate for 30 minutes. For the third layer, mix the orange Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour over the cherry layer. Refrigerate for 30 minutes. For the final layer, mix the berry blue Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour over the orange layer. Refrigerate for at least 30 minutes (and keep refrigerated until ready to serve). Slice into squares to serve.
Brush butter onto the flour tortillas. Sprinkle with desired amount of taco seasoning (will have extras). Cut into triangles (whatever size pleases you). Place on cookie sheets and bake at 350 degree F for 8 minute. or until slightly golden brown and crunchy. Serve with salsa or quick mexican layered dip (can be found on recipezaar).
Make the tapenade by processing the olives, anchovy fillet(s), capers, garlic, olive oil, and pepper in a food processor. Add all ingredients including the tapenade to your bread machine in the order recommended by its manufacturer, and select the bread cycle.
Put the cherries into a 1-quart Mason jar, and cover with the sugar. Seal the jar and shake it several times, until the cherries are well coated with sugar. Add the vodka, reseal, and shake the jar a few more times to mix. Set aside in a cool, dark place for 4 weeks. Strain the mixture through a fine sieve into a 4-cup glass measuring cup. If desired, transfer the liqueur to a decanter. The Sour Cherry Vodka should be ready to drink immediately and has a shelf life of 2 to 3 months.
Add all ingredients to the rice cooker bowl, stir and turn to cook. Watch the liquid level near the end of the cooking time, as you may want to add a little more water. When the rice cooker switches to 'warm', fluff with a paddle. It can sit on 'warm' if you are not ready to serve. I add all the ingredients at once and let the rice cooker do its thing. If you want the vegetables to have more crunch, add them about 10 minutes after you turn the rice cooker on. You could easily modify this recipe by adding steamed vegetables, or diced cooked chicken for the carnivores. The number of servings depend on how many other dishes you have; for us it makes 3 servings as a side with one other dish, but if you have two other dishes I would say you could get 4 servings out of this.
Arrange Club crackers on the bottom of a 9 x 13 pan, to completely cover bottom in a single layer. Mix pudding and milk, then fold in cool whip. Pour pudding mixture on layer of Club crackers, then add another layer of crackers,to completely cover top in a single layer. Refrigerate 30 minutes. Melt chocolate and butter together. Once combined, add remaining ingredients, stirring until all combined. Pour frosting over chilled cake and refrigerate at least 3 hours before serving. You will have Club crackers left.
Melt the butter in a heavy skillet over medium heat. Season the pork chops with salt, pepper and garlic powder, and saute until browned and cooked through (about 5-6 minutes on each side). Transfer the chops to a plate. Add in wine to the same skillet; bring to a simmer, scraping any browned bits in the bottom of the pan. Stir in cranberry sauce, shallots and fresh thyme; reduce the heat to medium-low and simmer until slightly reduced, stirring occasionally about 3-4 minutes). Season the sauce with salt and pepper. Return pork and any of the juices from the plate into the skillet; cook until heated through (about 1 minute). Transfer the chops to a plate. Spoon the sauce over the pork.
Rinse the beans and cover with water in a pot, soak overnight. 3-4 hours before dinner, rinse the beans, and add the remaining bean ingredients. You can dice the onion as fine as you like, I usually cut the ends off one onion, cut it in half across its axis, peel off the outer layer, and throw one half in the pot. Simmer the beans for 2-3 hours, until the beans are tender. Turn off the heat, cover, and set them aside if they're done before everything else. About 1 hour before dinner, soak the tomatoes in hot (boiled, not boiling) water for a few minutes, then rinse them in cold water, and peel the skins off. Remove their seeds and cores, and dice the tomatoes fine. Dice the onions, crush the garlic, add to the tomatoes. Remove the seeds and membranes from the serranos, and dice them as fine as you can. Add them to the tomatoes, onions, and garlic. Heat up a frying pan to medium high, pour in the corn oil. When the oil is nice and hot, add the vegetables (and fruit, if you insist on being pedantic about it :p ), and fry until the onion is clear. Transfer the vegetables from your frying pan to your rice cooker, and add the remaining ingredients for the quinoa. Give it a good stir, and turn it on. When your rice cooker is finished cooking the quinoa, strain and rinse the beans, and stir them into the quinoa. Serve on tostadas with sour cream, crumbled goat cheese, and guacamole. You could use queso fresco instead of the goat cheese, but that little bit of pungence goes nicely with the quinoa. For the quacamole, I mash two avocados, and add crushed cumin seeds, one clove crushed garlic, kosher salt, lime juice, Buffalo chipotle sauce, and fresh cilantro, all to taste.
Cook the turkey, onion and garlic in oil until meat is no longer pink. Drain. Stir in the tomatoes and seasonings and heat through. Add hominy and heat through.
Spray non-stick cooking spray in a large skillet. Saute' chicken with garlic, onions, mushrooms, Italian seasoning, salt and pepper. Cook until done. Remove from heat and transfer to a large bowl. and one 16 oz jar of alfredo sauce; set aside. Mix together steamed broccoli, carrots, and roasted red peppers; set aside. In a medium bowl mix ricotta and mozzarella cheese, parsley, and egg Set aside. Preheat oven to 350°F Pour 1/2 of the remaining jar of alfredo sauce in bottom of a deep 9x13-inch casserole dish, spreading out evenly. LAYER AS FOLLOWS: 1/3 cooked lasagne noodles. 1/2 ricotta/mozzarella cheese mixture. 1/2 chicken mixture. 1/2 vegetable mixture. Repeat. Finally, top with remaining pasta and 1/2 jar of alfredo sauce. Sprinkle with parmesan cheese and bake for about 1 hour. Let stand 10-15 minutes before serving.
Polenta Topping: Whisk together cornmeal, chili powder, and salt with 4.5 cups water in a large double boiler. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat. Filling: Preheat oven to 375°F Heat 1 tbs oil in large saucepan over medium heat. Add onions and cook until softened. Add bell pepper and cook 5 minutes more, stirring often. Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes stirring occasionally. Add 1/2 cup water and some salt, bring mixture to a boil. Reduce heat and simmer, partially covered, for 10 to 15 minutes or until squash is tender. Stir in beans and corn and cook 2-3 minutes more, until slightly thickened. Coat a 9x11 baking dish with cooking spray. Spread 2 cups of the polenta over the bottom of the dish. Spoon filling over the polenta. Smooth remaining polenta over the top. Score the top of the casserole into 6 squares and brush the top with the remaining tablespoon of olive oil. Bake 30 minutes, or until heated through and the top is lightly browned.
In a medium saucepan, stir together the onion, garlic, soy sauce, tomato paste, mustard, chilli powder, brown sugar, ginger and vinegar. Bring to a boil and simmer 1-2 minutes. Cool completely. When mixture has cooled completely, mix it into the lamb in a large bowl. Add breadcrumbs, salt and pepper and mix thoroughly. Let sit at room temperature for 20 minutes or cover and refrigerate overnight. Stuff into soaked casings, or form into patties. Grill or fry using your favorite method.