HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°F. Line a large baking sheet with aluminum foil and brush it lightly with olive oil. Place peppers on foil, skin side up. Brush with additional oil. Bake until peppers are tender and blistered in places, 20 minutes for Italian peppers, 25-30 minutes for bell peppers. Meanwhile, heat garlic in the remaining 1/3 cup oil in a small skillet over low heat, about 2 minutes. Increase heat to medium and cook, stirring, until garlic just begins to brown and crisp, 2-3 minutes. Remove garlic with a slotted spoon and set aside. Reserve the oil in which the garlic was cooked. When peppers are done, transfer to a bowl, cover, and let stand 15 minutes, then peel. Italian peppers may not need to be peeled. Arrange peppers on a serving plate. Drizzle with vinegar and reserved garlic oil. Sprinkle with sea salt and scatter the garlic chips on top.
Combine 2 cups flour mixture and 1 tsp.baking powder in large bowl and mix with wire whisk. Beat 4 eggs in separate large bowl and add 5 tablespoons olive oil,1 tsp.vanilla and 1+1/2 cup milk substitute and mix well with whire whisk. Add wet mixture to dry mixture and mix well with wire whisk. Drop 1/4 cup measure of batter onto hot lightly greased griddle and cook till bubbles form,approx. 1+1/2 minute. Flip and continue cooking approx 1 to 1+1/2 minute more. Keep warm on warmed plate in 200 degree F oven till all cooked. Serve and enjoy.
Preheat the oven to 450. Mix dry ingredients together, reserving 1 Tbsp sugar. Cut butter into bits and rub into dry ingredients until thoroughly blended. (Or pulse in food processor). Beat 2 eggs with cream, and blend into dry ingredients with a few swift strokes. Use only a few more strokes to add raisins. Turn dough onto lightly floured surface and knead 10 times; no more. If it is very sticky, add a little flour, but very little; don't worry if it sticks a bit to your hands. Press the dough into a 3/4 inch rectangle and cut into 2 inch rounds with a biscuit cutter or glass. Place the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again; this recipe will produce 10-14 biscuits. Beat the remaining egg with 1 tablespoonful of water and brush the top of each scone; sprinkle each with a little of the remaining sugar. Bake 7-9 minutes, or until the scones are a beautiful golden brown. These keep better than biscuits, but should still be eaten the same day you make them. Seven Easy Additions to Cream Scones: --Stir one-half cup or more chopped nuts into the prepared batter. --Use up to fifty percent whole wheat flour. --Substitute fresh fruit (apples, pears, peaches), whole berries (blueberries, cranberries) or minced dried fruit (figs, apricots) for the raisins. --Add one teaspoonful or more of cinnamon or ginger, or a pinch of nutmeg or allspice to the dried ingredients. --Add one-half cup grated cheese along with the eggs and cream; reduce the sugar to one teaspoon. --Add minced fresh herbs to taste-dill, parsley, and chevril are especially good; reduce the sugar to one teaspoonful. --Add one-half cup or more of minced cooked meat along with the eggs and cream; reduce the sugar to one teaspoon.
add onion, then chicken & bacon to crock, cover with soup/broth, layer slices of Gorgonzola on top. Crock on high for first 4/5 hours and then low to keep warm.
Cover the saffron threads with 2 teaspoons hot water and let it steep until the color emerges, after a few minutes.Work it into the butter, which has been brought to room temperature, with the remaining ingredients, using a wooden spoon. Move to a crock or place on wax paper and roll into a cylinder. Freeze until firm. Once frozen, slice into thin disks. Use as desired on vegetables, meat, fish, etc. Enjoy!
Preheat oven to 350 degrees. Coat a large pie plate (9-10") with non-stick cooking spray and place on a foil-lined baking sheet. In a large bowl, beat eggs, then add ricotta cheese, 1/2 cup parmesan, 1/2 cup mozzarella, and 1/2 cup marinara sauce. When well blended, stir in spaghetti until well coated with ricotta mixture. Transfer spaghetti mixture to the pie plate and spread evenly with spatula. Pour on 2-1/2 cups marinara, making sure to spread that evenly, as well. Top with 1/2 cup mozzarella and then sprinkle with 2 T. parmesan cheese. Bake in oven for approximately 25 minutes, until bubbly and cheese is melted and browned. (I do recommend letting it stand for about 10 minutes before slicing into pie wedges and serving.).
In a large skillet or in a wok, heat your oil to medium heat, and then add the carrot, tossing very frequently. Allow the carrot to cook for about 4 minutes. Then add your onion, and cook for another 4 minutes or so, and then add your garlic, cooking for another minute or so. In a liquid measuring cup, add your soy sauce, brown sugar, juice, vinegar and cayenne. Add your liquid mixture to the skillet and bring to a heavy simmer. Add your shrimp, and cook until your shrimp is done (pink on both sides) approximately 3-4 minutes. Don't overcook your shrimp. At this time, you can throw in your pineapple chunks if you wish to use them. While your shrimp is cooking, mix your cornstarch with approximately 4-5 tablespoons of water (just enough to make it a liquid mixture-you may need a little more or a little less because I never measure the amount of water I use). Add the cornstarch mixture to your pan, and sir constantly until thick- this will not take very long at all. You may turn your heat down to medium-low. Serve with rice. ENJOY!
Combine the cumin and broth in a medium saucepan and bring to a boil. Add the rice, reduce the heat, cover, and simmer for 10 minutes. Combine the remaining ingredients and pour over the cooked rice, stirring to combine.
Cook the sweet potatoes in a pan of boiling water for 10-12 minutes until tender. Meanwhile, put the tomatoes, chickpeas, chili flakes and curry paste in another pan and simmer gently for about 5 minutes. Preheat the grill. Drain the sweet potatoes and add to the tomato mixture. Stir in the spinach and cook for a minute until just starting to wilt. Stir in the coriander, season to taste and keep warm. Sprinkle the chapatis with a little water and grill for 20-30 seconds each side. Spoon on the filling, top with yogurt and fold in half to serve.
Preheat over to 350°. In a medium mixing bowl, mix flour, baking soda, ginger, and nutmeg together. In a large mixing bowl, beat oil, sugar, molasses, and egg together. Fold in the dry ingredients no more than a quarter of a cup at a time. Drop by the teaspoonful onto a cookie sheet. Bake for 10-12 minutes or until only slightly brown on the edges.
Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. Stir 1 1/2 cups white chocolate chips (I use ghiradelli premium white chocolate baking chips) in large heat-safe glass bowl set over saucepan of simmering water until melted and smooth, or use a microwave in 30 second increments. Set aside to cool slightly. Stir flour, spices and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extracts, and liqueur. Mix in melted white chocolate. Stir in flour mixture just until blended being careful not to overmix. Fold in white chocolate chips and almonds. Gently fold in blueberries just until distributed evenly. Transfer batter to greased pan, spreading evenly. Bake until top is golden and toothpick inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh berries or 45 minutes if using frozen berries. Cool in pan. Cut into 16 squares and enjoy!
Preheat oven to 350°F. Combine in large skillet ground beef, onion, garlic, salt and pepper. Cook until beef is browned. Drain grease. Return to skillet and add tomatoes, peppers or canned chilies, and beans (I prefer the Texas beans and fresh pablano pepper here because of the added flavor). Reduce heat, cover and simmer while preparing the sauce, stirring frequently. Prepare the sauce by mixing all ingredients in medium bowl with a wire whisk until butter has melted. Add salt and pepper to taste. Add about 1/2 cup sauce to meat mixture. Turn off heat. Dip each tortilla (the whole wheat are absolutely delicious in this recipe) into the enchilada sauce coating thoroughly. Lay the soaked tortilla in your baking pan and add one serving spoon of the meat mixture lengthwise along one end of tortilla then roll it up from there (Note that there should be about 2 serving spoons of meat left when you are done with filling all tortillas). When done rolling each one make sure to place it so that open end of tortilla is on the bottom to avoid spillage. Repeat with all tortillas. Add remaining meat mixture and remaining sauce evenly on top of enchiladas. Cover with aluminum foil and bake 15 minutes. Remove from oven, remove foil, cover with grated cheese and return to oven for 5 minutes uncovered, or until all cheese has melted. For easiest serving, slice enchiladas in half lengthwise down the pan. Serve with rice, sour cream, guacamole, and your favorite corn chips.
Cook the noodles in a pan of boiling water, for 6-8 minutes or until al dente. Meanwhile, heat the oil in a frying pan and fry the bacon for 2-3 minutes, then add the mushrooms and fry for another 3-4 minutes. Turn off the heat and reserve. Lightly beat the eggs and cream together in a small bowl and season with salt and pepper. When the noodles are cooked, drain well and return to the pan. Add the bacon/mushroom mixture and any pan juices and stir into the pasta. Pour in the egg/ cream mixture and half the Parmesan cheese. Stir well and as you do this the eggs will cook in the heat of the noodles. Pile on to warmed serving plates, sprinkle with remaining Parmesan and garnish with basil.
Prepare your ingredients: 1) rinse and drain the lentils, 2) halve and thinly slice the onion, 3) wash and slice the eggplant, 4) mince the garlic, 5) chop the parsley and basil, and 6) separate Swiss chard leaves from stems and chop them separately. Now you're ready to put together the dish. Preheat your oven to 350 degrees F. Get a 3.5 to 4 quart dutch oven and generously coat it with cooking spray or misted olive oil. Spread the lentils evenly over the bottom of the dutch oven, then top with the sliced onion and eggplant. Evenly top that with the minced garlic, parsley, basil, capers, and paprika. Season to your preference with salt and tricolor pepper (black is okay, too, but tricolor is better). In a small bowl, mix together the lemon juice and vinegars. Add a Swiss chard stem layer to the pot and sprinkle it with the vinegar mixture. Pack the chopped Swiss chard leaves as the final layer on top, then season once more with a bit of salt and pepper. Cover and bake in 350 degree F oven for 45 minutes. (Original recipe adds: "...or about 3 minutes after aroma wafts from oven."). Garnish with a little crumbled feta, serve with rice pilaf, and enjoy!
HOW TO COOK A LOBSTER:. Place a steamer rack, pasta insert, or bed of seaweed in the bottom of a large pot. Add about 1 inch of water and bring to a boil. Add the lobsters and cook covered until done based on the size of the lobsters according to the above table. Serve with warm butter and lemon wedges. HOW TO EAT A LOBSTER: Twist off the claws from the body. Crack the claws with a cracker or pull apart small claw from large claw and pull meat out with hands or pick. Separate the tail from the body by twisting. Push tail meat up and out the other end with fingers. You will find a strip of meat on the outer part - pull this off - you can eat it. Underneath it is the lobster's digestive tract - you don't want to eat this part. Pull the shell off the body of the lobster and underneath you will find the green "tomalley" (the liver) - you probably don't want to eat this part. Pull the small claws off the body and suck out the meat.
Preheat oven to 400°F. Place potatoes directly on oven rack. Bake 45 to 50 minutes or until tender. Meanwhile, brown meat in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally. Slit potatoes with small knife. Spoon about 1/3 cup of the meat mixture onto each potato. Serve with desired toppings.
Peel apples and remove cores. Slice apples into thin slices and put into lightly greased casserole dish. Mix sugar and flour together. Cut in butter until you have course crumbs. Stir in oats and pour over apples. Bake at 350°F for 35 minutes.
In a large bowl, mash the fish along with the spring onions, salt, pepper and powdered dried lime. Add corriander leaves and mix well. Now rub the burghul with the fish. Mash well and mix with a spoon or fork. Then shape the fish mixture into egg-shaped kibbehs. Place the kibbehs in a shallow dish. Bake in a pre-heated oven for 30 minutes or until cooked and well browned.
Add all the ingredients in the coffee filter. Add 6 cups of water. Serve hot with whipped cream .
Cream the butter and sugar until light and fluffy. Add the molasses and mix well. Dissolve the baking soda in the egg yolk in a small bowl. Stir into the creamed mixture. Add the flour and cinnamon and mix well. Roll dough into small balls, roll in additional white sugar to coat. Place on greased cookie sheet. Bake 14--16 minutes at 350 degrees or until the cookies are slightly firm.
Preheat oven to 350 degrees. Put chicken breasts in zip-lock bag and pound to flatten somewhat. Combine mayonnaise and Italian Seasoning in wide bowl. Crush Doritos in a zip-lock into pencil eraser sized pieces (or smaller). Roll chicken in the mayo mixture and then roll in Dorito crumbs. Place in casserole dish and drizzle with melted butter all over the chicken. Bake uncovered thirty minutes.
Add all ingredients except cola to a water bottle, drink mixer, or some other container with a lid. Shake the hell out of it. Pour into a glass and top off with cola. I use Diet Coke, and probably 1/2 cup of it, but for a sweeter drink, use more cola. Drink. Repeat several times.
In a large pot, mix all the ingredients except the noodles. Bring to a boil, then stir in the noodles. Simmer over low heat for 30 minutes or until the noodles are tender, stirring occasionally. This can also be done in a crock pot. I get the soup ingredients hot on the stove and then pour it into the crock pot along with the noodles. Cook for 2 to 4 hours on low heat.
Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients, mixing well. Spread in pan and bake at 350° for 28 minutes and remove from oven. In a small bowl, beat 1/4 cup butter and brown sugar until light and fluffy. Mix in the egg, 2 teaspoons coffee granules and vanilla. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture and blend well. Gently spread filling over baked brownies. Return to oven and bake an additional 17 to 20 minutes or until light brown. In small saucepan, melt chocolate chips and 1 tablespoon butter over low heat, stirring constantly until smooth. Remove from heat. With wire whisk, stir in 1/8 teaspoon coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool 45 minutes or until completely cooled and cut into bars.
Preheat oven to 450°F. Combine the scallops and the teriyaki sauce in a shallow bowl and marinate for about 15 minutes. While the scallops are marinating, line up half of the water chestnuts on a plate or on your cutting board. Place a slice of the pickled ginger on each one, then top with another slice of water chestnut. Place a marinated scallop on top of the water chestnut tower. Spread the bacon slices out on a cutting board, as many as you have room for. Place a water chestnut-scallop tower on the end of a bacon slice, then roll the bacon around the tower - you should have 2 bacon sides and 2 exposed water chestnut scallop sides. Put a toothpick through the tower to hold the bacon in place. Arrange the bacon-wrapped scallops on a broiler pan or a rack on a baking sheet and transfer to the oven for 15 minutes or until the bacon is crispy.
Preheat oven to 375°F In a medium bowl, combine oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir to combine. Stir in raisins and apples. In a large bowl, combine egg, honey, oil and milk. Stir in dry ingredients. Mix to form a smooth batter. Drop batter onto ungreased baking sheets, using a rounded teaspoon of dough for each cookies, leaving 2 inches between. Dip fingers into water. Press dough down to about 1 1/2-inch diameter Bake for 10-12 minutes, or until lightly golden Remove sheet from oven. Transfer cookies to cooling rack.
Brown beef and sausage in skillet. Drain off Fat. Cook the pasta of your choice or broken up lasagna noodles al dente. Drain and set aside. Add vinegar and italian seasoning to beef mixture. Let cook for a few minutes. Add Pesto & tomatoes to beef mixture & simmer for 5 to 10 minutes. Pour beef mixture into a casserole dish. Add spagehtti sauce & noodles and mix well. Drop ricotta onto mixture and cover with mozzerella. Bake in 350 degree oven for about a half hour or until golden brown on top.
Preheat oven to 425*F. Spray cookie sheets(or baking pans) with nonstick cooking spray(you may line with foil for quicker cleanup if you wish). Set aside. Mix potatos with 1/2 cup mayonnaise in a large bowl, toss to coat. Arrange in a single layer on cookie sheets. Bake 20 minutes. Rotate pans and bake an additional 15 minutes or until poatoes are golden. Combine remaining 1/2 cup mayonnaise with 1/4 cup barbeque sauce in a small bowl. Serve with fries. Enjoy!
Grease a large casserole dish. Sprinkle the onion slices and green pepper (if using) on the bottom of the baking dish. Season the chicken with salt and pepper, then brown in oil on both sides. Place into the casserole dish on top of the onion slices. In a bowl whisk together the mustard, ketchup, cider vinegar, liquid smoke, brown sugar, chili powder, fresh garlic, cayenne (if using) and black pepper; mix well to combine, then season sauce with 1/4 teaspoon salt if desired. Pour over the browned chicken thighs. Using hands turn the chicken to coat well in the sauce. Bake at 350 degrees F for about 40 minutes or until the chicken is completely cooked through and tender.
Prepare sauce before grilling steak: Melt butter or margarine in saucepan. Cook onion and tomato in butter until tender. Add soup, wine and Dijon mustard. Heat, stirring occasionally. Keep warm to serve over sliced meat. Place steak on grill 3 to 4 inches from hot coals. Grill 5 minutes on each side for medium rare. Thinly slice meat diagonally across the grain. Serve with sauce.
Preheat the oven to 350°F. Gently combine all the ingredients. Cover a baking sheet with a piece of parchment paper. Place a level tablespoon of the mixture into the baking sheet. Pat down to make a 3-inch disc. Repeat with the remaining mixture making sure to space the discs at least 1 inch apart. Bake for 5 to 8 minutes, or until the cheese is bubbling, melted, and the crisps are golden brown in colour. If the crisps are under-baked, the texture is chewy. If the crisps are over-baked, the cheese will taste bitter, so be sure to watch them closely.
Meatballs:. Preheat oven to 450 degrees. Combine all ingredients in a large bowel, mixing well. Shape mixture into 1-inch meatballs. Place on a rack in a shallow baking pan. Bake 12 to 15 minutes or until brown. Sauce:. Mix together all ingredients except pineapple in a large saucepan over medium-high heat. Bring to a boil; reduce heat to medium and simmer 10 minutes. Stir in pineapple. Spoon meatballs into sauce, stirring until well cooked. Continue to cook 19 to 15 minutes or until heated through. Serve hot. Should yield 75 meatballs.
Sift together the dry ingredients and make a hole in the centre. Stir in the orange juice, butter, water and egg. Beat together until all the flour is incorporated. Stir in the cranberries and nuts. Grease and line a 9 x 5 loaf tin. Spoon in the mixture and bake in a preheated oven at 325 degrees for 1 hour until a skewer inserted into the centre comes out clean. Remove from tin, peel off the paper and dust with icing sugar. Slice and serve warm or cold with butter or cream cheese.
Place 1 1/2 can of beans in a blender; cover. Blend until smooth. Pour into a large saucepan. Add remaining beans, the water, onions and salad dressing mix; stir until well blended. Bring to boil on medium-high heat. Stir in rice. Reduce heat to low and cover. Simmer 5 minutes. If desired, garnish with sour cream, chopped red peppers and/or cilantro.
In a large saucepan, heat the cream, add the pesto, stirring well and add the cheese. Then add the chicken, season with salt and pepper and toss with the pasta. Serve in large bowls, top with torn basil leaves, additional Parmesan, and dried pepper flakes.
In a small bowl, combine Parmesan, mayonnaise, lemon juice, and Worcestershire; season with salt and pepper. Spread on both bread slices. Break lettuce into large pieces; lay 1/4 of total lettuce on 1 slice of bread. Top with turkey, remaining lettuce, and bread.
Don't foget to allow time for the dough to thaw out! Divide thawed dough into 12 pieces. On floured surface, roll each piece into 5 or 6 inch circle. Place 1/4 cup ham and one piece of cheese, chopped on each circle. Fold dough over filling and seal edges. Place on greased cookie sheet. Bake at 350 degrees for 10-15 minutes. After 10 minutes, check pockets - remove when they begin to brown.
Preheat oven to 350 degrees F. In a 13" X 9" ceramic or glass baking dish, mix crumbs, butter, cinnamon, and 1/2 cup of the sugar until crumbs are moistened. Reserve 1 cup of the crumb mixture. Press remaining mixture firmly onto the bottom of dish. In a large mixing bowl, with mixer on medium speed, beat cream cheese, eggs, vanilla, 1/8 teaspoons of salt, and remaining sugar until creamy, about 3 minutes. Add sour cream; beat 30 seconds or until blended. Pour cream cheese mixture over the crumb crust and spread evenly. Bake 20 minutes. Remove cheesecake from oven and sprinkle with reserved crumb mixture. Return to oven; bake 10 minutes longer. Turn off oven and leave cake inside the oven for 1 hour. Remove the cake and cool completely on a wire rack. Cover and refrigerate until well chilled, at least 3 hours or overnight.
Place the oil and ranch dressing mix in a jar and screw on the lid. Shake until mixed and pour over the other ingredients. Let sit for 30 minutes and then serve. You can add 1 cup of rice chex and 1 cup of small pretzels as well.
You will need: a large shallow baking dish about 3 pint capacity for this dish. Preheat the oven to 180 degrees C / 350 degrees F / Gas 4. Clean and thickly slice the leeks. Slice the potatoes as thinly as possible. Heat the olive oil in a frying pan over a medium heat, cook the leeks and garlic for 3-4 minutes until beginning to soften. Remove from the heat and put the leeks and garlic in the baking dish. Place the cheese, wine, stock, and cornflour in a blender and process until smooth. Arrange the chicken pieces on top of the leeks, season well and then pour over the sauce. Layer the potatoes on top, season, and brush the potatoes very thoroughly with the melted butter. Cook in the preheated oven for about 1 - 1 1/2 hours until the potatoes are well cooked and brown. Serve at once with the parsley scattered over.
Cut up chicken and onion in large chunks. Put chicken and onion in sauce pan, cover with water, and boil for 20 minutes. Soften cream cheese in microwave. In a large bowl, combine cream cheese, 1 cup of the shredded cheese, the can of chilies, and the cilantro. Drain the chicken and onion and put into a food processor and process until chunky/smooth. Combine with cream cheese mixture and mix well. Combine the enchilada sauce and soup. Coat the bottom of a 9x11 baking dish with sauce/soup mixture. Fill a tortilla with approximately 1/2 cup of filling, roll up tortilla, and place seam side down in baking dish. Repeat until baking dish is full - about 10 enchiladas. Cover the enchiladas with the remaining sauce/soup mixture. Sprinkle with remaining shredded cheese. Bake at 375°F for 20 minutes. This can be made ahead and frozen.