HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 400 degrees F. In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize. Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.
Make the pastry in a large bowl or food processor by blending the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and orange zest and then 2 tbsp water. Bring the mixture together with your hands, adding a few more drops of water if it feels a little dry. Preheat the oven to 180C/375F/gas 4. Roll out half the pastry (keep the other half wrapped in the fridge) on a lightly floured surface. You want the pastry to be very thin, so it is crisp when cooked. Cut out 12 circles of pastry with a plain 6cm cutter (you will need to re-roll the pastry a couple of times) and use to line a 12-hole, non-stick cup cake or mini muffin tin. (It is quite a soft pastry, so any little gaps that form as you are lining the holes can easily be patched up.). Chill while you make the topping. In a small bowl, make the crumble topping by rubbing the butter into the flour until the mixture looks like breadcrumbs. Stir in the sugar and almonds. With a teaspoon, fill each pastry case with mincemeat, gently pressing it down to leave room for the topping. Sprinkle the topping over each pie, place the tin on a baking tray and bake for 20 minutes or until the topping is golden. Leave the pies to cool in the tin before taking them out carefully. They are fragile when hot, so use a small knife to help lift them out. Unless you have two tins, repeat the process with the second batch of pastry, filling and topping. Eat the mini mince pies warm or cold, lightly dusted with icing sugar and served with whipped cream or brandy butter.
For the Filling: In a saucepan, combine dried fruit and the apple cider. Bring to boiling, reduce heat. Simmer, covered for 20 to 25 minutes or until fruit is tender (Cider should be cooked down). Mash slightly. Cool. For the Pastry: Combine flour, baking powder, sugar, salt,and baking soda in a mixing bowl. Using a pastry blender, cut in the 1/2 cup shortening until pieces are pea-sized. Sprinkle 1 Tbsp of the buttermilk or buttermilk mixture over part of the flour mixture; gently toss with a fork. Push moistened dough to the side. Repeat, using 1 Tbsp of the buttermilk at a time, until all the dough is moistened. If pastry seems dry, add a little water, 1 Tbsp at a time. (Do not overhandle). Form dough into a ball. Pat or lightly roll dough into a 15 inch circle. Using a 4 inch round cutter, cut the dough into 12 circles, rerolling dough as needed. Place about 1 Tbsp fruit on half of each circle. Moisten edges of circles with water. Fold over into half-moon shapes. seal edges with tines of a fork. In a 12 inch nonstick skillet, heat 2 Tbsp of the shortening over medium low heat. fry half of the pies for 8 to 10 minutes or until golden brown, turning once. Drain on papaer towels. (Add remaining shortening; fry remaining pies) serve warm. MAKE AHEAD TIP: Cool pies completely and wrap securely in foil. Place foil-wrapped pies in a tightly sealed plastic bag. freeze pies for up to 3 weeks. reheat frozen pies, wrapped in foil, in a 350 degree F. oven about 25 minutes or until heated through. Sprinkle with powdered sugar before serving. CHOCOLATE FRIED PIES: Omit fruit filling. Prepare pastry as directed. For chocolate filling, in a small bowl combine 1/2 cup sifted powdered sugar and 1/4 cup unsweetened cocoa powder. Stir in 4 Tbsp melted butter. Spread a scant 2 tsp of mixture onto each pastry circle. Fry pies as directed.
Set aside the wrapper and beaten eggs. In a large stainless bowl blend in the rest of the ingredients together and with a teaspoon of the mixture drop into boiling water and when filling float taste the filling. Adjust and reseason if needed. With a brush dip into beaten eggs and brush onto the wrapper; place some of the pork mixture and seal the wrapper. Place some of the finish potstickers into some boiling water and when it float remove it to a colander and place ice some cold water. Drain the potsticker. Heat a nonstick skillet lightly coated with oil adds some of the potsticker and pan fry to a golden brown.
Preheat oven to 425*. Wash and dry tilapia fillets, spread with olive oil and creole seasoning, to your taste; Place in well oiled baking pan, bake for 8-10 minutes, until just white. While fish is baking, warm alfredo in a small saucepan. In a fry pan, melt 3 tbs butter, add minced garlic and cleaned, prepared shrimp, saute for about 5 minutes. When fish is ready, remove pan from oven; (OPTIONAL) You can put under the broiler for about a minute. Carefully remove fillets to plates, top with cooked shrimp and 1/4 cup of alfredo sauce; (OPTIONAL) Sprinkle with grated, parmesan cheese and a dusting more of creole seasoning.
Saute onion in olive oil until softened. Stir in garlic and mushrooms, cook until heated through. Add the can of mushroom soup and a half can of water. Stir well then add in the chicken or beef flavor base, cream, paprika, onion powder and parsley flakes. Stir well, then stir in sour cream. Season to taste with salt and pepper. Add hot cooked meatballs and let simmer for a few minutes.
Brew ground coffee in filter style coffeemaker or a sieve lined with a paper filter using 2 cups boiling hot water. Meanwhile, bring granulated sugar and remaining 1/4 cup hot water to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat. Sprinkle gelatin over 1 Tbsp cold water and let soften one minute. Stir together hot coffee, sugar syrup, and vanilla in a metal bowl, then add gelatin mixture, stirring until dissolved. Chill, covered, until softly set, at least 8 hours. For topping, force brown sugar through a sieve into bowl, then add cream and curry. Beat with an electric mixer or whisk until it just holds soft peaks. Divide gelee among 10 espresso cups (or other similar size cups) and top with a dollop of the cream.
Prepare the brussels sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends. In a Dutch oven or 12" skillet heat the sugar over medium high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly. Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown. Add butter; stir until melted. Add the vinegars. Cook and stir for 1 minute. Add the water and salt. Bring to boiling; add the sprouts. Return to boiling; reduce heat. Simmer, covered, for 6 minutes. Uncover; cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally. Keep warm until serving.
Put ground poppy seeds and raisins in hot milk and heat until dense, add sugar and cool down. Combine the mixture with tvorog and 2 egg yolks (Reserve the whites). Sift flour in a bowl, add milk and salt. Stir in 1 whole egg and the 2 reserved egg whites and knead dough. Preheat a crepe pan and add a small amount of butter. Pour enough batter into the pan to make a thin pancake, but fry only on one side. Put a pancake, fried side down on a plate, spread the filling and roll into a log. Put all the rolls on a baking sheet, brush with butter and bake in a 375 degree oven for 20 minutes. Serve with milk or juice.
Combine lime juice and flank steak. Heat olive oil in nonstick skillet; saute steak 1 minute. Add green and red bell peppers, onion, red pepper flakes, chili powder and salt; saute for 3 minutes. 3. Spoon into warm flour tortilla. Serve with salsa, sour cream and avocado.
Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.
Cream margarine and sugar. Add egg, bananas and vanilla. Blend well. Sift together flour, baking powder, baking soda and salt. Add 1/3 of the dry ingredients to the banana mixture alternately with 1/2 of the milk. Blend after each addition. Pour into 9 inch square pan. Bake in 350F oven for 45-50 minutes. Cream Cheese Frosting: Beat cream cheese and butter together. Add powdered sugar to taste.
Mix cocoa and sugar thoroughly. Stir in water in small amounts, until desired consistency is reached. Keep in tightly sealed container in refrigerator (for instance, the jar from a prior "Death by Chocolate" gift!). Best served on second day, to make sure sugar completely dissolves.
Heat the olive oil in a saucepan over medium heat. Add the onions and garlic and cook until soft. Add the asparagus, spinach, thyme and red pepper flakes and cook for 1 minute. Add the chicken broth and water. Stir well. Bring to a boil, reduce heat and simmer for 10 minutes. Transfer to a blender and blend until smooth and transfer back to pot. Stir in the crabmeat and simmer until heated through.
In a medium bowl mix together cream cheese, mayo and sugar. Break up the can of cranberry sauce with a spoon and add to above mixture. Mix thoroughly. Fold in cool whip and enjoy. This can be frozen or made into a pie.
Prepare the vegetables. Heat the vegetable oil and the sesame oil in a wok. Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too. Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes. Sprinkle the lime juice and check the seasonings add more if reqd. Serve immediately.
Mix chilled rice, eggs, and peas together. Roll into balls about the size of a tangerine and place one cube of cheese into the rice ball. Reform balls firmly to hold shape. Place flour, egg and breadcrumbs into 3 separate bowls. Dip each ball in flour, shaking off excess and reform if needed. Dip in egg, letting excess drip off, then dredge in bread crumbs, reforming and transfer to a sheet of wax paper. Repeat with remaining balls. Meanwhile heat 2 inches of oil in a 4- to 5-quart heavy pot until thermometer registers 350-360 degrees F. Working in batches of 4-6 balls, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 350-360°F between batches. Serve with a tomato sauce.
To make crust: In a large bowl, combine crushed graham crackers with 4 tablespoons melted butter. Pat the mixture in the bottom and sides of a 9-inch springform pan. Bake at 350 degrees for 10 minutes. Remove and let cool. To make filling: Combine cream cheese and sugar in a food processor and mix until smooth. Add the sour cream, eggs, and bourbon; mix well. Add 2 tablespoons melted butter and mix again. Pour the mixture into the cooled crust. Bake at 350 degrees for 1 hour. Cool and refrigerate. To make the topping: Combine 3 ounces cream cheese, 4 tablespoons butter and powdered sugar in a food processor and mix well. Add the mint flavoring and food coloring and mix. Spread the mixture onto the baked and cooled cheesecake. Refrigerate. Melt the chocolate morsels in the top of a double boiler and add the cream, stirring until the chocolate is melted. Refrigerate, stirring every few minutes, until the mixture is thickened like cream cheese. Spread over the green layer and refrigerate until set.
Combine all ingredients in a shallow greased 2-quart baking dish. Cover and bake at 350 for 45 minutes. Stir well, and bake, uncovered, 15 additional minutes or until liquid is absorbed and rice is tender.
Combine the flour, cornmeal, sugar, baking powder and salt in a large mixing bowl. Cut in butter until mixture feels crumbly, like sand. You can also mix the ingredients in a food processor. Add just enough evaporated milk to make a stiff but pliable dough. Stir just enough to mix. Pinch off walnut-sized pieces of dough and roll them between your palms to make long, thin ropes, about 10 inches long and 1/4 inch thick. There should be about 24. Heat oil in a deep fryer or large, deep skillet over medium-high heat. When oil has reached 350°, gently lower the festivals into the oil. Fry, turning with a slotted spoon, until golden brown on both sides, 2-4 minutes. Drain on paper towels and serve hot.
Wash, peel, and chop beets into bite sized pieces. In a large heavy skillet melt 2 tablespoons butter and add beets, sugar, tomato paste. Brown for a minute and add lemon juice. Saute a few minutes more and cover and let the beets simmer in juices until cooked through. Peel and chop onion and saute in two tablespoons of butter in a stock pot on low heat until glassy. Add sauerkraut and chicken stock and cook until the sauerkraut is tender. Add red beet mixture and stir until blended. If beets are still not done all the way bring soup to a low boil until cooked. Remove soup from stove and can add sour cream to make it a lighter rose color or wait and garnish with a dollop of sour cream after ladeling soup into bowls. Sprinkle parsley over the top and serve with slices of dark chewy bread.
Heat oil to 365 F in a deep fryer, or per manufacturer's instructions. In a skillet, saute alligator meat until done. Set aside. In a medium mixing bowl, combine all other ingredients, mixing well. Add sauteed alligator and stir to blend. Let stand for 10 minutes. Use a serving spoon to scoop up tablespoon size pieces of batter and gently drop them into the oil; rinse and dry the spoon as needed to keep the batter from sticking. Cook the hush puppies, 8 to 10 at a time, until golden brown. Remove from the oil with a slotted spoon and roll on paper towels to briefly drain. Serve hot with your favorite dipping sauce.
Preheat oven to 400, grease muffin cups. Sift flour, sugar, baking powder and salt together into a mixing bowl. Stir in blueberries. Mix egg, oil, vanilla and water together, then stir them into the flour mixture. Stir until well combined. Spoon into muffin cups. Sprinkle top with optional sugar and cinammon (if desired). Bake 13 - 20 minutes.
Cook onion, green pepper, mushrooms and garlic in margarine in large saucepan or Dutch oven over medium-high heat until tender crisp. Stir in tomatoes and juice, broth, red pepper, thyme, and basil. Bring to a boil. Reduce heat; simmer uncovered 10-15 minutes. Stir in okra, fish and shrimp; simmer until fish flakes with fork, 5-8 minutes. Serve rice on top of gumbo. Microwave Directions: Combine onion, green pepper, mushrooms, garlic and margarine in deep 2 to 3 quart microwave safe baking dish. Cover and cook on HIGH 4 minutes; stir after 2 minutes. Stir in tomatoes and juice, broth, red pepper, thyme and basil. Cover and cook on HIGH 10 minutes; stir. Reduce setting to MEDIUM and cook, covered, 10-12 minutes. Stir in okra, fish and shrimp; cook, covered, on HIGH 5 minutes. Let stand 5 minutes. Serve rice on top of gumbo.
Open the avocados and scoop avocado meat into a mocajete (or serving bowl). Chop avocado meat with the fork and spoon, using the spoon to hold the avocado. Use the fork to pierce the orange and the lime, squeeze over avocado meat and mix well. Add garlic, onions, tomatoes and cilantro. Before you add the serranos, decide how hot/spicy you would like it (1 teaspoons for mild, 2 teaspoons for hot and 1 tablespoon for VERY HOT). Add salt and mix well to ensure all of the ingredients are properly mixed into the guacamole. Enjoy your freshly made Tableside Guacamole!
Mix all ingredients and drop by spoonful onto cookie sheet. Bake 375 for 10 minutes. Do not overcook. Cookies will become crisp as they cool.
Preheat the oven to 350 degrees. Place the bottom crust in your pie plate. Cook the spinach, drain it, and chop it finely. Saute the chopped onion in a little cooking spray. Mix together the spinach, the onion, and the rest of the ingredients. Pour the mixture into the pie crust. Add the top crust and seal. Bake for 30-40 minutes.
Brown the beef and drain. Add the onion and garlic and cook until soft. Add the tomato sauce, cumin, and chiles. Simmer for 5 minutes. Set aside. Briefly heat each tortilla in a pan with a little oil until soft enough to roll. Fill each tortilla with some of the meat mixture. Roll tightly (into the shape of a medium-sized cigar). Set aside. Heat 1/3 inch of oil. Quickly brown each taquito (about one minute). Serve warm with sides of salsa, sour cream, and guacamole.
Saute the chopped onion in olive oil, add the frozen spinach and cook about 10 minutes. Add salt and pepper to taste. Add the Rotel tomatoes, cumin, chili powder. Cook about 5 more minutes and then add cream cheese. Stir frequently while it melts. Add black beans and corn, mix well, then add cheddar cheese. Stir until the cheese is melted. If the mixture gets too thick, add milk to thin it out to desired consistency. Serve with tortilla chips or as a side dish.
Season beef with curry powder, white pepper, salt and crushed red pepper. Place in Dutch oven. add bay leaf and small amount of water. Cook on low heat until meat is tender. Reserve stock. Heat oil in skillet. Add meat. Brown on all sides. Remove meat. Strain oil. Wash and dry skillet. Return oil to same skillet. Add onion. Cook t minutes. Add tomato, green pepper, and kidney beans (if used). Cook 10 minutes. Add meat. Stir in reserved stock and water. add rice. Cover tightly. Bring to a boil on high heat. Reduce heat to medium. Cook, stirring once or twice, until rice to medium. Cook, stirring once or twice, until rice is cooked as desired. Remove bay leaf before serving.
Combine all ingredients in saucepan, mix well. Let stand for 1 hour. Cook to soft boil stage or 234°F on candy thermometer, stirring occasionally. Beat until creamy and of spreading consistency. Frost cooled cake.
Pre-heat oven to about 350 degrees. In a 11" by 7" rectangular glass baking dish press cream cheese evenly into the bottom of the dish. Empty can of Hormel Chili and smooth out until even layer on top of the cream cheese. Sprinkle chili with hot sauce to taste ( I am a wimp when it comes to spicy so I use about 2 to 3 tablespoons). Cover top of dish completly with shredded cheese. Bake for about 15 minutes or until heated through and shredded cheese is completely melted. Serve warm with tortilla chips.
Cook the potatoes in boiling salted water until JUST fork-tender (about 25-30 minutes). In the meantime while the potatoes are cooking, whisk together the lemon juice and vinegar. Drain the potatoes; cool slightly, then cut into about 3/4-inch pieces. Drizzle with the lemon/vinegar mixture. Cover and chill for about 2 hours or more, or until cold. In a small bowl whisk together the mayo, sour cream and Dijon mustard (can double the mixture if desired). After the potatoes are chilled, mix in the onions, fresh parsley and chopped roasted red peppers, chopped bacon, salt and black pepper; toss well to combine. Pour over the dressing and mix to combine. Season with more salt and pepper if desired; cover and refrigerate for a minimum of 4 hours.
Meat Pie Filling: Melt shortening in heavy pot. Add meat. Cook until pink is gone. Add vegetables and season to taste. (Season well, as meat will lose seasoning during frying.) When meat is completely done and vegetables glazed, remove from heat and drain excess liquid. Stir in 1 tablespoon flour. Pie Crust: Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry ingredients until proper consistency to roll. Break into small pieces and roll very thin,. Cut into rounds using a saucer as a guide. To assemble: Place a large tablespoon of prepared meat along edge and halfway in the center of round dough. Fold the other half over, making edges meet and seal with water. form edges with fork. Drop in deep fat and cook until golden brown. Drain and serve hot.
Combine ingredients for white sauce in casserole dish. Heat in microwave for 3 minutes at a time, stirring inbetween, until gravy consistency. stir in corn, eggs, and sausage. top with bread pieces. slice 2 hard boiled eggs and arrange on top of bread crumbs. bake at 375 for 25 minutes.
In a large soup pot over medium heat, brown ribs in oil for 6 to 8 minutes; drain. Add soup, water, lemon juice and seasonings; bring to a boil. Cover and reduce heat to low. Simmer for 1-1/2 to 2 hours, stirring occasionally. Stir in bread and serve over noodles.
Melt butter in a skillet, add half of the pinto beans and mash with a fork. Stir in meat loaf and remaining beans, heat through. Spoon about 1/2 cup meat loaf mixture onto each tortilla. Top with cheese if desired. Fold up bottom and sides over filling. Serve with lettuce, tomatoes and salsa if desired.
In a 6-quart pot, brown beef with garlic in olive oil. Add onion and saute for a couple of minutes. Add beef broth. Cover and simmer for 1/2 hour or until beef can be cut with a spoon. Add green beans. (If using fresh herbs, drop in the bunch of sprigs, looping excess string around the pot handle.) Cover and continue to simmer until beans are tender, about 1/2 hour. Serve with a slotted spoon so most of the liquid remains in the pot.
For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm. Preheat the oven to 350 degrees F. Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish. For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs. Bake until bubbly and hot, about 45 minutes.
In a big pan heat the oil. Saute garlic until nicely browned. Add zucchini and spinach and saute until nearly done (about 10 minutes). Season and allow to cool a tad. Make the white sauce by combining ricotta, yogurt and cheese. Add this to the vegetable mixture and stir to combine. The yogurt might curdle, but that is fine. Now make the red sauce by mixing both pasta sauces together. For assembly start by spreading enough of the red sauce in your baking dish (I used a rectangular 22X35 cm/ 9X13 inch dish). Follow with the veggie white sauce mixture and then add a layer of lasagna noodles. Repeat until everything is used up making sure to end with a layer of sauce. Sprinkle top with the remaining 5 tbs of cheese. Bake in the preheated oven at 200°C/400°F for 20-30 minutes or until cooked through and bubbling. Allow to stand in the pan for 5 minutes, then enjoy. :).
Whisk together Marshmallow Creme and whipped topping until well blended, making sure that the mixture is smooth. Stir in yogurt until well blended. Mix sherbet in a separate bowl until soft and creamy. Mix the sherbet with the marshmallow mixture and pour into prepared crust. Freeze until firm. Garnish with fresh raspberries and serve.
Combine cream cheese and sugar; set aside. Mix pretzels and margarine and press into 9x13 dish. Bake at 400F for 10 minutes. Cool. Spread cream cheese mixture over pretzels. Spread the Cool Whip over cream cheese. Chill about 30 minutes. Drain pineapple, reserving juice. Add water to make 2 cups. Dissolve Jello in hot pineapple juice and water. Add frozen strawberries, pineapple, sliced bananas and walnuts. Chill until partially set. Carefully pour over all; refrigerate several hours.