HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees. With a sharp knife, prick the squash in several places to allow steam to escape while it cooks (otherwise, it could burst). Place the squash in a baking dish lined with foil and roast for about 90 minutes, until the squash is soft when you push on it. Let cool for 30 minutes, so it's easier to handle, then peel, seed, and remove strings. Cut the roasted squash into 1/2-inch pieces, or scoop meat out with a spoon. In a heavy soup kettle, heat the olive oil and add the onions. Cook until light golden brown and add the leeks and cumin. Cook for 2 minutes and add the garlic and ginger. When the garlic is fragrant, add the maple syrup, soy sauce, bourbon, sherry, and nutmeg. Add the squash and stock and bring to a boil. Lower the heat and cook gently for 15 minutes. Using an immersion blender (or a regular blender), puree the soup until very smooth. Add the evaporated milk, salt, and pepper. Cook for 2 minutes: do not bring to a boil. Add the cornstarch mixture and serve in soup plates. If you like, garnish this soup with garlic and Parmesan cheese croutons and a dollop of nonfat sour cream.
In a mixing bowl, combine garlic salt, garlic powder, black pepper, white pepper (optional), paprika, dehydrated onions and broth. Microwave for about 2-3 minutes. Place beef into a slow-cooker. Add to the microwaved spices, the marsala wine and Burgundy wine- and mix well. Pour the spice and wine mixture over the beef in the slow-cooker. Add the black beans, salsa, tomato sauce (or paste) and carrots and peas on top of the beef as well. Set the slow cooker for 8-10 hours to seal in the incredible flavours. Serve 8-10 hours later to a very happy family. ***NOTE:If you want to, you can also add 2-3 large potatoes or 5-6 small red potatoes to this if you like potatoes. If you decide to do this, they should be added last.
Combine the cheeses, sour cream,worcestershire sauce, garlic powder, pepper and salt in a food processor or bowl of a stand mixer: puree or beat with a mixer on low until mixture is smooth, about 3 minutes. Fold in the green onions, place mixture in a large bowl; shape into a ball with a large mixing spoon and chill at least 1 hour. Meanwhile, cook bacon in a skillet over medium heat until crisp, about 6 minutes; drain on paper towels. Dice or crumble and set aside. Gently remove cheese ball from bowl and spread bacon bits (or almonds) on wax paper or cutting board: roll the cheese ball until evenly coated. Serve at room temperatire with assorted crackers.
1. Sautee onion in butter until translucent but not brown. 2. Add pancetta if uncooked halfway through onion cooking (if using cooked ham or pancetta, you will add near the end). 3. After pancetta is cooked, add rice and stir constantly until it soaks up the butter and pancetta drippings (about 30 seconds). 4. Add white wine and let rice absorb until only a small amount of liquid is left. 5. Add chicken stock about 100-200 ml at a time. Give the rice a stir and wait for it to absorb almost all the liquid before adding more. Keep stock warm if possible. 6. As you add the last batch of chicken stock, add peas and let them heat in the liquid as it cooks off. If you are using cooked ham, add it now too. 7. Once rice has absorbed all the liquid, add parmesan cheese and fold inches I like to add enough cheese that when you stir it, you can see the melted cheese stretch between the rice. 8. Finish with lemon zest and stir in gently. 9. Serve with crusty bread and salad.
Place thighs in a seal tight zip lock bag and pour in buttermilk. Coat, lay flat, and refrigerate 30 minutes-8 hours (your preference and time availability). Preheat oven to 350. In the food processor, combine cornflakes, italian seasoning, salt, and cayenne. Pulse until consistency of panko crumbs. Transfer ingredients to a shallow dish and combine with panko. Mix. Remove chicken one at a time and coat both sides in crumb mixture. Place thigh on baking rack. Repeat with other chicken. When finished discard buttermilk and any left over crumb misture. Bake 30-35 minutes or until crisp, juicy, and cooked through. Juices should run clear.
Heat a frying pan; add oil; fry the steak a minute on both sides. Add vinegar, add any salt, add the onions and let them fry a couple of minutes. Add a little water (just enough to cover bottom of pan). Add carrots, celery, garlic, and any salt and pepper. Bring to a simmer; cover and cook for 45 minutes to 1-1/2 hours. Only remove the cover to see if you need to add water.
Boil the pasta al-dente, drain and place in a large bowl. Mix all other ingredients in a small bowl, add to pasta. adjust seasonings and oil to taste. serve with parmesian cheese and bread.
Preheat oven to 350. In large bowl beat eggs with wire whisk. Add flour and continue to whisk until it has been incorporated. Add corn syrup, sugar, rum, butter and vanilla. Stir in pecans. Evenly divide mixture between frozen pie crusts. Bake 50-55 minutes or until knife inserted in center comes out clean. Let cool at room temp on wire rack.
Arrange half the bread in a buttered 2 1/2 quart baking dish or 8x8 pan. Drizzle half the melted butter over the bread. If adding veggies or meat layer those on next. Cover with the shredded cheese. Top with remaining bread and drizzle remaining butter over. In a small bowl, beat the milk, eggs and seasonings. Pour over the bread. Bake, covered, at 350 degrees for 40 minutes. Uncover and bake 10 more minutes. Can be refrigerated unbaked up to 1 day.
Put the oil, salt, parsley, garlic, saffron, and lemon juice into a pan broad enough to hold the fish slices side by side. Cook, stirring, over low heat for 2 to 3 minutes. Add the fish slices, turning them to coat both sides with the seasoning mixture. Cover the pan and cook gently. When the surfaces of the fish slices turn white, after about 10 minutes, turn over the slices and moisten them with hot water. Bring to a boil, and serve immediately.
Put all the ingredients in blender or food processor, and mix on low speed until the ice cubes are well broken up. Increase speed to high, and blend until the ice crystals are tiny and the mixture is smooth. Serve in pretty bowls. Enjoy!
Mix together the lemon juice, ginger juice, salt, sugar, mint leaves, and lemon rind. Put about 1/4 cup of the crushed ice into a tall glass, add 1/4 of the lemon-ginger mixture, pour the Sprite over it and serve immediately. Enjoy! Ginger Juice: Slice 4 or 5 thin rounds of ginger and simmer in 1/4 cup of water in a small pan for about 5-7 minutes to get a nice gingery flavored juice.
Peel carrots and cut into 3/4 inch thick sticks, 1 inch (2.5 cm) shorter than jar. To prepare pickling liquid,. combine vinegar, water and salt in a nonreactive Dutch oven. Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes. Pack carrot sticks into jars and place a. second head of dill on top. Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air. bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal.
In a bowl, combine ground beef, cold water, garlic salt, oregano, pepper and paprika. Mix to blend well. Divide meat into even pieces. Shape each piece into a patty, about 3/4-inch thick. Coat patties with flour. Let sit for a few minutes. Then dip patties into beaten egg and into bread crumbs. Brown patties on both sides in butter in a skillet. Arrange patties in a shallow baking dish. Pour a little spaghetti sauce over patties. Sprinkle with grated cheese. Pour the rest of the spaghetti sauce over patties. Bake at 400F for about 25 minutes or until patties are hot and cheese has melted. Sprinkle with herbs and serve.
Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray. In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well. Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.
Divide lettuce among 4 to 6 salad plates or serve on a large platter. Arrange remaining ingredients except dressing in rows over lettuce. Drizzle with dressing to taste.
in a 2quart microwave safe bowl, stir together all ingredients. cover loosely with plastic wrap. microwave 5 to 6 minutes stirring every 2 minutes until cheese is melted. serve hot.
Preheat oven to 500F (yes, 500F!). Grate the potatoes and onions on the middle sized hole of a grater; either by hand or by food processor. If you grate the potatoes and onions together, the potatoes will not turn grey right away. Put into a large bowl or soup pot, and mix well with remaining ingredients. Grease your baking pans, and pour mixture evenly into the pans. Bake for 15 minutes at 500F, then lower the oven to 400F until done (check after an hour or so; it should be golden brown on top). Eat and enjoy.
Cook penne according to package directions. Meanwhile, combine remaining ingredients (except Parmesan) in large serving bowl. Stir gently and season to taste. Drain pasta thoroughly and toss with sauce. Sprinkle Parmesan cheese on top. Serve hot.
Toast pecans and pulse in food processor. Add basil, parsley, parmesan cheese and garlic cloves. Pulse again. Add olive oil, salt and lemon juice. Pulse again until fairly smooth. Taste for seasonings. DONE. If you are using for a pasta sauce, add some of the pasta water to thin it down. If you are using on pizza, bake pizza first and then drizzle pesto over while hot.
Preheat oven to 225°F (100°C). Season salmon with salt and pepper and place in an ovenproof baking dish. Combine beer, tarragon, lemon juice, onion, peppercorns and olive oil in a pot. Bring to boil and reduce by half. Pour over salmon. Bake for 20 minutes, basting once, or until salmon is cooked but still slightly pink in centre. Place salmon on serving plate. Pour basting liquid into pot on high heat. Reduce until about 1/4 cup (50 mL) remains. Pour in cream, bring to boil and boil until thickened, about 2 minutes. Drizzle over salmon before serving. Garnish with parsley.
Mix all ingredients together and roll out and cut with little cookie cutters. Bake at 350 degrees for 15-20 minutes or until slightly golden around the edges. While hot, roll in 1/2 cup sugar and 1/2 teaspoons cinnamon.
Spread sausage links, potatoes and peas in 13 x 9 baking dish. in saucepan over medium heat mix rest of ingredients until boullion cube is dissolved. pour over sausage, potatoes and peas. cover tightly with aluminum foil. bake in 350 degree oven 45 minutes to 1 hours.
Lightly steam cabbage leaves and set aside. Saute shrimp with vinegar, garlic and ginger until shrimp is cooked through. In a food processor, mince shrimp with green onions. Divide shrimp mixture equally among cabbage leaves, spoon shrimp mixture in leaves, roll and serve with dipping sauce.
Microwave sweet potato until soft. Run cold water over potato, while peeling skin off. Set aside. In a skillet, brown the onions and garlic in butter or ghee. Then add sweet potato, garbanzo beans, rose water, hot pepper flakes, turmeric, saffron and salt. Let mixture cool then add dill, spearmint, parsley, garlic stems and spinach. Dress with some lemon juice and olive oil. Garnish with a dollop of yogurt and pine nuts.
Peel and devein shrimp, leaving tails intact, if desired. Thread shrimp and pineapple alternately onto 8 (12-inch) skewers; set aside. Spoon apricot spread into a medium bowl, and chop any large chunks of apricot, if desired. Add rice vinegar and next 3 ingredients, and stir well. Divide apricot mixture in half; reserve half of mixture. Place kabobs on a broiler pan coated with cooking spray. Brush kabobs with apricot mixture; broil 3 minutes. Turn kabobs over, and brush with apricot mixture. Broil an additional 3 minutes or until done. Brush with reserved apricot mixture before serving.
Cut the pork tenderloin into 1/2 inch thick slices. Dredge the tenderloin slices in flour. Melt the butter in a large skillet, and brown the tenderloin slices in the melted butter over medium-high heat 3 to 4 minutes on each side. Remove tenderloin slices to a serving platter, reserving the drippings in the skillet. Keep the tenderloin slices warm. (I like to put them on top of a heating pad, covered with foil). Add the vinegar and crushed peppercorns to the drippings. Cook over medium-high heat until the liquid is reduced to 2 tablespoons. Reduce the heat to medium. Add the whipping cream; cook for 15 minutes or until the mixture is reduced to 1 1/2 cups, stirring occasionally. Remove from the heat and stir in the mustard. Serve the tenderloin slices with the warm sauce.
Pour strawberry liqueur into a highball glass and add a scoop of ice. Add orange & lemon juice and then lemonade, top with passionfruit but do not stir.
Combine cranberries and the water in medium microwave-safe bowl. Cover with waxed paper and microwave on High power for 2 minutes. Stir in remaining ingredients and microwave covered 2 minutes longer. Let cool to room temperature.
Place 1 cup water and 1/4 teaspoon sea salt in a 1-quart saucepan and bring to a boil. Add amaranth, lower flame, and cover. Simmer for 45 minutes or until water is absorbed. Preheat oven to 350°F Spread the sunflower seeds on a baking sheet and toast for 8 to 10 minutes. Remove from the oven and allow to cool. Whisk together the flour, cornmeal, baking powder, baking soda, 1/2 cup of the toasted sunflower seeds, and remaining sea salt in a medium-size mixing bowl. In a separate bowl, whisk together the soy milk, amaranth, olive oil, apple cider vinegar, and maple syrup. Combine the wet and dry ingredients. Mix thoroughly, but do not overmix. Batter will be thick but pourable. Lightly oil (or pan-spray) a 9- or 10-inch pie pan. Pour in the batter and sprinkle with the remaining 1/4 cup of sunflower seeds. Bake for 45 minutes or until a toothpick comes out clean.
Make cuts in the duck breast skin and rub with salt and pepper. In a preheated heavy frying pan, fry the breasts on a fairly hot heat, skin side down for about 5/6 minutes until the skin has turned golden brown. Turn over, lower the heat and cook for several minutes more until tender and to your own liking. Remove the duck from the pan, cover and keep warm. Skim off the duck fat from the juices in the pan, there will most likely be a lot of fat. Add the stock to the pan, stir to deglaze, then add the butter, chutney, orange juice and the brandy. Stir well, mix the potato flour with some water and add to the pan to thicken the sauce. Slice the duck diagonally, arrange with the mango slices on warmed plates. Pour over the sauce.
Boil chicken in a large pot for ten minutes with 8 cups of water and the chicken soup base. Add black pepper, red pepper flakes, salt, and garlic powder. Boil, uncovered, until there is about 2 - 2 1/2 cups of broth left in pan. Stir in the can of tomato paste and cook until the soup is thick. Serve over rice, if desired.
Saute celery, garlic and onion in butter in a large pan (I use a 5-qt dutch oven). Add water or stock and lentils. Bring to a boil and then simmer for 20 minutes. Add tomatoes, barley, carrots and seasonings. Simmer for 45-60 minutes, till barley and lentils are tender, adding more stock if necessary.
In 4-quart saucepan over medium-high heat, heat 2 tbsp oil. Add potatoes, cabbage and onion; cook about 5 minutes until crisp-tender, stirring frequently. Add 1/2 cup water; cover and cook for 10 minutes, stirring occasionally. Meanwhile, in a large bowl, combine veal, pork, breadcrumbs, grated lemon peel, 1 tbsp. of the chopped parsley, salt and pepper; blend everything together with your hands or a wooden spoon. Shape mixture into 11/2" balls. In 12" skillet over medium-high heat, heat 1 tbsp. oil; cook meatballs about 15 minutes, turning frequently until well browned on all sides. Using a slotted spoon, remove meatballs to saucepan with cabbage mixture; keep warm. Stir flour into drippings in skillet; add the lemon juice, remaining 1 tbsp. parsley and Worcestershire sauce and capers. Gradually stir in 3/4 cup water; increase heat to high. Bring to boil; reduce heat to low; cook 1 minute. To serve, pour mixture over meatball-cabbage mixture in saucepan and toss well. Spoon into serving bowl.
Grill chicken and cut into 2" pieces and set aside. Cook Pasta to a soft bite, toss with a little EVOO and set aside. Heat the EVOO in a large saute pan on a medium flame, add garlic, then add spinach and cook to soft and bright green I color, set aside. Heat the EVOO in a large saute pan on a medium flame and add eggplant, zucchini, sun dried tomatoes, and cherry tomatoes. Cook until all vegetables are tender. In a large bowl toss the grilled chicken, pasta, and cooked vegetables, add salt & pepper to taste. Garnish with parsley and grated Parmesan cheese.
Preheat oven to 350 degrees. Whip butter and oil together until fluffy (approx 10 minutes). Add sugar. Add yogurt and vanilla. Add remaining ingredients. Drop by large spoonfuls onto a cookie sheet. Bake approximately 12 minutes, or until turning lightly golden at the edges. These will be a more cakey cookie, so you don't want it to brown. Cooking time will depend on actual cookie size, oven, etc.
First, make cake. Preheat oven to 350°F. Spray two 9-inch round cake pans with cooking spray. Prepare cake mix as package directs; stir in pecans. Pour batter into the 2 pans; bake as directed on pkg. Cool on wire racks 10 minutes; then remove from pans and cool completely. While cake is baking you can make the filling and the frosting. Coconut-Pecan Filling: In saucepan, mix corn syrup, sugar, milk, butter, egg yolks and vanilla. Cook and stir over medium heat until thickened, 10-12 minutes; remove from heat. Stir in coconut and pecans. Cool until thick and spreadable; makes 2-1/4 cups. Next, make Luscious Chocolate Frosting. In bowl, beat cream cheese, corn syrup and butter until creamy. Beat in confectioners' sugar, cocoa and vanilla until frosting is of spreading consistency; makes 1-1/3 cups. Now assemble cake. When cake is cool, split layers horizontally in half. Place one cake layer on serving plate; spread with 1/3 of Coconut-Pecan Filling. Top with 2nd cake layer; spread with about 2/3 cup Luscious Chocolate Frosting. Top with 3rd cake layer; spread with 1/3 of filling. Top with 4th cake layer. Frost side of cake with remaining frosting; spread top of cake with remaining filling. Yes, frosting on the side and filling on top. Refrigerate 2 hours or until set.
Preheat oven to 350°F. Grease and lightly flour 13" x 9" cake pan. Mix cake as directed on package. Bake the cake about 35 minutes or until it tests done. As soon as it comes out of the oven, poke holes all over it with a fork (I actually use a small diameter chop stick) and pour sweetened condensed milk evenly over the cake, followed by caramel sauce (microwaved about one minute until warm and easily pourable - I use only about 10 oz of the jar). Refrigerate overnight. Shortly before serving, spread whipped topping over cake and sprinkle with crushed Heath bars (or bits). Enjoy.
Preheat the oven to 375°F Grease either a funnel pan or a bundt pan with margarine or butter. In a large bowl mix all dry ingredients together (including spices). In a smaller bowl, mix all wet ingredients together, and slowly mix it into the dry ingredients until well blended. Incorporate the fruit. Carefully place the batter evenly throughout the pan, and bake for 30-45 minutes. Let cool, and drizzle with your favourite frosting or glaze.
Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid. Squeeze out any liquid from the shrimp. Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance). On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing). In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm. Repeat for the remaining 32 dumplings. Mix the dipping sauce and serve with warm or hot dumplings.
A half teaspoon of red wine vinegar and 1/4 teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don't have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half. 1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature. 2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds. 3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot. 4. Add pesto and 1/2 cup Parmesan to cooked pasta, adjusting consistency with reser.
Make a roux with the butter and flour, add the hot chicken stock and blend carefully, then add the tomato puree and season well with salt and pepper. Bring to the boil and simmer for 3 mnutes. Cook the vermicelli in boiling, salted water, drain and add to the soup. Serve with grated cheese handed separately.
Pre-soak 3-quart clay pot. Combine the peanut butter, ginger, garlic, five spice powder, broth, soy sauce, sake, vinegar, sesame oil, hot pepper flakes, and pepper in medium size bowl. Mix well. Arrange the chicken breasts in one layer in the soaked 3-quart clay pot. Pour the peanut mixture over the chicken, turning to coat well. Cover the pot and place it in a cold oven. Set the oven temperature to 450°F and cook for 45 minutes, or until the chicken is cooked through. Transfer the chicken to a serving plate and garnish with the scallions.
put in machine in order and push buttons to make a 1.5 Lb french loaf.
In a large serving bowl, spread the refried beans. Peel and pit and mash the avocados. Mix together the fresh lemon juice, garlic salt and tabasco. Mix with the mashed avocados to combine well, and spread over/on top the beans. In a bowl, combine the sour cream, mayonnaise and taco seasoing mix, spread over the avocado layer. Sprinkle with green onions, chopped tomatoes, olives and cheddar cheese. Serve with tortilla and/or corn chips. DELICIOUS!
Preheat broiler or grill (I used a toaster). In a small bowl, mash the garlic, mayonnaise, and Gorgonzola (or feta) together until well combined. Set aside. Under the broiler or hot grill (or toaster), toast the cut sides of the foccacia until lightly golden. Meanwhile, slice tomatoes about 1/2-inch thick. In a medium bowl, whisk together the oil, vinegar, and basil, and then toss in the arugula. Spread the top and bottom layer of focaccia with the Gorgonzola (or feta) aioli. Place the tomatoes on the bottom piece of the foccacia, dividing them evenly among the sandwiches. Sprinkle liberally with salt and pepper, then top with the dressed arugula. Close the sandwich with top foccacia square and serve immediately. NOTE: Because I had extra, I topped the arugula with some fresh basil leaves. YUM!