HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in 9 inch omelette pan. Fry garlic until golden and discard. Add potato slices and cook over medium heat. Add onions after 5 minutes; cook until potatoes are tender. Lift and turn potatoes and onions as they cook. In a large bowl, beat eggs with a fork or wire whisk until slightly foamy; add salt and pepper to taste. Add potatoes and onions to eggs, draining with a slotted spoon before you add them. Return egg and potato mixture to same skillet, adding more oil if necessary so that eggs will not stick. Spread evenly and cook over medium heat, shaking pan. When eggs leave sides of pan, invert a plate over the pan and flip omelette onto plate. Slide omelette back into pan to brown other side. Repeat this process one more time. Serve hot or at room temperature on a round china or glass plate.
Combine tea bags, blackberries, and basil in a tea pot. Mash the blackberries a little. Fill with boiling hot water and steep for 5 minutes. Pour and strain into ice-filled pitcher. Add lemonade and honey as desired. Fill individual glasses with ice and serve.
ASSEMBLY DIRECTIONS:. Peel and quarter potatoes. Place the potatoes in a saucepan and cover completely with water. Bring to a boil, then gently cook until tender. Drain well. In a large bowl, combine potatoes, cream cheese, egg, garlic powder and salt. Mash well by hand or with and electric mixer. Spoon potatoes into spray-treated or greased 3 quart casserole or 9x13 pan. Drizzle or brush melted butter over potatoes. Sprinkle with paprika for color if desired. FREEZING AND COOKING:. Label and freeze in freezer bags. TO SERVE:. Thaw completely. Bake at 375 degrees for 30-40 minutes until the top is golden.
For Buttermilk Dressing: Whisk together ingredients in a small bowl and season with salt and pepper. For Club Hoagie: Spread some of the buttermilk dressing on the bottom half of the bread. Place the turkey on top, overlapping the slices. Don't lay them flat but add texture. Add the cheese, then the ham (again, don't lay them flat but add texture), then the tomatoes and bacon. Spread more of the dressing on cut-side of the top half of the bread. Put the top of the bread over the bottom half. Slice into big wedges and serve.
Warm the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into the decorative jar. Add the balsamic vinegar, rosemary, salt, pepper, and sugar. Put the lid on tightly and shake to combine. Add the extra-virgin olive oil, replace the lid again, and shake to combine. When ready to use, shake well to combine. Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip.
Dry fry the dulse in a skillet over medium heat for a few minutes, until the leaves turn greenish (black=burnt). Let cool. Meanwhile, toast bread (if desired) and slice tomato. Spread bread with vegenaise. Top with dulse, lettuce, and tomato. If desired, season with salt and pepper.
heat oven to 200C(400F). Toss all veg except tomatoes with the honey and oil in a roasting dish. Add the herbs and roast for 30 minutes. Add the tomatoes, reduce heat to 190C(375F) and roast for another 30 minutes. Remove herbs and liquidize the remaining vegetables adding stock until you reach the desired consistency. Place soup in an ovenproof dish and bake for a further 20 minutes, serve with hot buttered toast.
Dip measuring cup omto mix and level off;allow to come to room temperature. Heat oven to 375°F. In large blow,combine mix,peanut butter,vanilla and egg at low speed until well mixed and dough forms. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Bake at 375 F for 10-15 minutes or until edges are golden brown. Immediately place 1 chocolate star in center of each cookie,pressing down lightly. Remove from cookie sheet and cool completely.
In a greased 13-in. x 9- inches x 2-in. baking dish, layer the ravioli and chicken. Top with mushrooms, green pepper, onion and spaghetti sauce. Cover and bake at 350 degrees for 20 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.
Melt butter over medium high heat, saute onions until translucent. Add green beans and cook until almost browned. Add garlic powder and salt and pepper to taste.
Preheat oven to 375*. Cook ravioli according to package directions in salted water. While you are waiting for your water to boil/cooking the ravioli, begin on your sauce. In a skillet, saute onion in oil for 2-3 minute over medium high heat until they begin to become translucent. Add sausage and zucchini and continue to saute until everything is somewhat browned. Sprinkle with garlic salt and pepper. Add your jar of sauce and stir to combine. When your ravioli are done, add them to the pan with your sauce and stir to coat evenly. Transfer to a greased 8x8 baking dish and top with provolone cheese. Bake at 375* for 25-30 minutes, or until cheese on top is slightly browned and bubbling. Sprinkle on Parmesan cheese and serve.
Shuck oysters, remove meat and set bottom portion of each shell in an oven proof pan of rock salt to steady them and protect them from high heat. Discard top of shell. Set oysters aside. Heat butter in a skillet over medium heat Add shallots cook for 2 minutes. Add Garlic, spinach, bacon and parsley. Season with salt, pepper and nutmeg. Saute until hot. Stir in flour and cook 2 minutes. Stir in wine, lemon juice, Worcestershire Sauce, and cream. Bring to a boil. Simmer until thickened about 5 minutes. Stir in parmesan cheese. Divide this mixture among prepared shells. Place 1 oyster in each shell on top of spinach mixture. Broil 2 minutes . Coat lightly with Hollandaise (Recipe#91452.). Broil 3 more minutes or until golden. Serve immediately.
Combine butter, milk, sugar, cocoa and vanilla in a pan. Stir over heat without boiling till butter melts. Stir in crushed biscuits. Moisten hands, roll 3 tablespoons mixture around a marshmallow. Press firmly to enclose. Roll in coconut. Refrigerate till firm.
Mix all ingredients together with the exception of the potato chips and place in a flat bottomed casserole dish. Top the dish with the crushed potato chips. Bake in a preheated oven at 350 degree F for about 30 minutes or so until bubbly.
Prepare Mac and Cheese as directed on box but do not add cheese packets yet (just the butter and milk). While Mac and Cheese is cooking, put the 2 cans of chili into a microwave safe bowl and heat up in microwave for 3 minutes. Add the mac and cheese (minus the cheese) into the bowl with the chili and mix. Cut up the 4-6 hotdogs (smaller or bigger, depending on what your preference is) and heat them up in the microwave for about a minute or so. Add the hotdogs to the macaroni and cheese (minus the cheese) and chili mixture. Last but definitely NOT least, add the cheese packs to the chili mac mixture in the bowl. This way the cheese covers ALL the ingredients so everything is cheesy =) .
Combine water and milk into a small saucepan and bring to a boil. Add teabag(s), reduce heat, place the cover on part-way so that steam can escape, and cook for 4-6 minutes Add oatmeal and cook for about 5 minutes. Stir frequently. Remove from heat and sweeten with honey to taste. Serve.
Heat oven to 425 degrees. Grease bottoms and sides of 12 jumbo muffin cups, 3.5 x 1.75 in., or 6-oz custard cups with shortening. Place 1 sheet of could puff pastry on lightly floured surface. Cut into four squares. Press each square gently into muffin cup, pulling the four corners up and out of cup. Press corners down on muffin pan. Repeat with remaining sheets of puff pastry. Mix flour, pecans, brown sugar, and cinnamon in a small bowl. Cut margarine into the mixture, then put a heaping tablespoon in the bottom of each pastry cup. Beat cream cheese and sugar in medium bowl with electric mixer on high speed about 2 minutes or until fluffy. Beat in eggs, one at a time. Beat in vanilla. Pour about 1/3 c of the cream cheese mixture into each cup (on top of the pecan mixture). Bake 15 minutes. Reduce oven temperature to 375 degrees. Bake 5 to 7 minutes longer or until pastry is golden brown. Cool 15 mins., then remove from pan. Refrigerate uncovered about 1 hr or until chilled; cover and continue refrigerating no longer than 48 hours.
Cut roast in half. In a small bowl, combine the garlic powder, thyme, ginger and pepper; rub over roast. In a large skillet over medium heat, brown the roast on all sides in oil. Place roast in a 5-quart slow cooker. In a small bowl, combine the broth, sugar, lemon juice, soy sauce and orange peel; pour over roast. Cover and cook on low for 4 hours or until a meat thermometer reads 160. Remove roast and keep warm. In a saucepan, combine cornstarch and orange juice until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Bring 1/2 cup water to a boil in a saucepan. Add honey, salt, and then stir. Add carrots. Cook for several minutes, stirring occasionally, until the liquid has mostly evaporated and the carrots are tender. Turn off heat. Add cumin, olive oil, and lemon juice and stir. Then serve!
Place all ingredients (except bread!) into a blender and blend until smooth. Pour into a large, shallow bowl, and set aside. Slice bread into 8 thick slices. Heat a griddle or pan and brush with oil. Submerge bread slices into the batter, lift out with a pair of tongs, and place onto hot pan. Cook until golden brown, flip and cook on the reverse side. Serve immediately with your favourite toppings.
Hull & rinse berries, then drain them well. Cut berries into 1/2-inch pieces & place in a large bowl. Toss with sugar. Add lemon juice & toss gently, then let stand at room temperature 2 to 3 hours so the juices will form. Cover & refrigerate ~ Best if used within a 24-hour period!
In a medium sized bowl mix all ingredients together until smooth. Add more milk for desired consistency. You may also use regular milk, but I must say that evaporated milk gives a WAY better taste! Drizzle over desired desserts.
Heat oven to 180 degrees C and lightly spray a 4 by 8 inch cake tin. Mix the cocoa and water together in a heatproof bowl. Add the egg whites and vanilla and mix well. Separately stir together the flour, Splenda, baking powder and salt. Add the powder mix to the cocoa mixture and combine the two together. Pour into the cake tin and bake for approx 20-25 minutes.
Combine the tomatoes, onion and garlic in a mixing bowl and season with olive oil, salt and pepper. Lay out on a baking tray and sprinkle with the thyme, basil and sugar. Roast in the oven at 425 degrees until caramelized. Pour the tomatoes into a blender and puree. While the blender is running, ladle in hot stock to smooth the soup. You may not use all of the stock. Chicken Stock may be subsitituted for vegetable stock. For garnish, heat 2 tbsp olive oil, lightly saute 4 small clusters of cherry tomatos on the vine. Serve on top of the soup with 4 basil leaves, thinly sliced.
Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste. In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir. One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don't soak them any longer than 10 seconds.). To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once. Lay 2 pieces of shrimp on top, then tuck and roll it over again. Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth. To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix. Serve the shrimp rolls with the sweet chili dipping sauce.
Heat up a saute pan and spray with non-stick olive oil spray (or use 1 tbsp olive oil). Place chops in pan and sear on each side about 3-4 minutes each. Chops will not be cooked through. Remove chops from skillet and add the wine to deglaze. When wine is reduced by half add cream, rosemary and nutmeg and bring to a boil. Put chops back in skillet and continue to cook until the cream is reduced by about half. Salt and pepper to taste.
For stuffing: Combine all ingredients and blend well. Cover and refrigerate. For pastry: Disolve sugar and yeast in warm water and let stand until foamy and proofed. Combine flour and salt in large bowl. Using your hands, rub butter into flour until it is absorbed. Make well in the center of flour and pour in yeast and milk. Still using hands,push flour from sides of bowl into center and mix to form dough. Knead several minutes until smooth. Place in lightly oiled bowl and turn to coat. Cover with plastic wrap and let stand in warm area until doubled, about 1 hour. For lamb: Preheat oven to 450 degrees. Set butterflied lamb skin side down on working surface. Pound to flatten slightly. Mix butter,garlic,salt and pepper to a paste; rub half thoroughly into lamb. Spread with stuffing and reshape leg. Sew closed with string;tie crosswise at 1 inch intervals and twice around length to hold stuffing. Rub outside with remaining butter mixture, then rub with rosemary. Set on rack in roasting pan and roast 20 minutes. Reduce oven temperature to 350 and roast an additional 40 minutes. Let cool, then remove string and brush off excess rosemary. * Lamb can be prepared ahead to this point. Wrap in plastic wrap and refrigerate up to 24 hours.Don't start the pastry until you take the lamb out of the refrigerator. Lightly oil shallow roasting pan. Knead dough once again. Roll out enough dough on lightly floured surface to make rectangle 1/4 inch thick, large enough to completely enclose lamb with a 1 inch overlap. Set lamb on one end of rectangle. Beat yolks with milk and brush some on edges of dough;fold dough over lamb. Press seams together; trim and reserve excess dough. Set seam side down in roasting pan and brush with some of yolk. Preheat oven to 450 degrees. Roll excess dough into long thin ropes. Braid in threes to go around top perimeter of lamb. Remaining dough can also be made into smaller and thinner ropes and/or worked into more intricate designs such as leaves,tiny birds, flowers and coiled snakes inside the encircling braid, all symbols of Easter in Greece. Brush decorations with yolk mixture. Bake until pastry sets, about 15 minutes. Reduce oven temperature to 300 degrees and bake an additional 20 to 30 minutes(use a meat thermometer to check doneness). Transfer to heated platter and garnish with fresh mint sprigs, if desired. Let stand several minutes before slicing.
Halve avocados, remove pit and flesh and place flesh in a zip top plastic bag. Add lemon juice and mash or squish the avocado. You can puree it in a blender or food processor if you like and then add to the bag. ( I have frozen diced and sliced this way as well though the mashed or puree works best). Seal bag almost all the way. Squeeze out all the air in the bag, pressing and flattening the avocado and bag until all the air is removed. Label bag noting the number of avocados inside, lay flat and freeze for up to 6 months. Note: To use: remove from freezer and thaw for 15 minutes at room temperature The avocado will still be fresh and green like you just peeled and mashed it.
Place the rice in a colander and rinse thoroughly with cold water; set aside. Heat the oil in a saucepan over medium heat. Add the rice and stir until the rice begins to brown. Add the onion and cook for about 1 minute. Stir in the garlic and cook until the garlic is golden brown being careful not to burn the garlic. Add the salt. Pour hot water and chicken broth over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.
Melt butter in a frying pan over medium heat; add sugar and stir until well blended. Stir in rum bring to a boil and simmer for 3-5 minutes. Add chestnuts and stir until coated with the caramel mixture. Line a cookie sheet with parchment paper, place individual chestnuts on paper and cool for about 1 hour, until coating has hardened. Serve as a delicious Holiday snack, or a unique addition to your favorite salad!
Preheat oven to 350°F. In a Ziploc bag, add the vanilla wafers and crush until there are tiny pieces. Place them into a medium sized bowl. Melt the butter flavored Crisco. Add the Crisco to the crushed vanilla wafer and mix together. Firmly press the vanilla wafers into the bottom and sides of a large pie plate. Place into oven for 5 to 10 minutes until golden brown. Cool completely. Cut the bananas in half lengthwise then lengthwise again (quartering). When the crust has cooled place the bananas on crust. Set aside. In a medium bowl place 4 chocolate squares and the cup of peanut butter in the microwave for 1 minute. Pour over bananas in crust. Set aside. Pour 2 cups milk in a bowl and add the vanilla pudding. Mix well and then add 1 cup of the cool whip. Fold it in so it stays fluffy. Pour on top of chocolate. Place the rest of the cool whip of top. Grate one chocolate square over the top. Chop the peanuts and place on top of pie. Refrigerate for 3 hours.
Prepare one large cookie sheet lined with foil and sprayed with non-stick cooking spray or sprinkled with yellow cornmeal. Attach the kneader blade to a heavy-duty stand mixer. In the stainless steel bowl, dump 3 cups flour (to start) 1 teaspoon salt and 1 tablespoon sugar. Melt the butter or Crisco shortening in the microwave for about 22 seconds then dump into the bowl with the flour, sugar and salt. In a small cup add in the yeast with 1 teaspoon sugar in 1-1/4 cups warm water; cover with small clean cloth, and proof the yeast for 8-10 minutes, stirring just once with a small spoon or whisk (if the yeast doesn't foam discard and start again). After 10 minutes, add in the yeast/water mixture into the bowl and start kneading, adding in more flour as needed to create a soft semi-sticky dough (careful not to add in too much flour, as this will create a heavy bread!). Knead for 7-8 minutes, or until dough is the right texture and is smooth. Remove dough from the bowl, and let sit on a lightly floured surface covered with a clean tea towel for 10 minutes (this is important!). After 10 minutes, knead very gently (dough will come together nicely). Form into a semi-round ball. Grease a large glass bowl (I just use the same stainless steel bowl that I made the dough in). Place the dough in the oiled bowl; cover with a clean tea towel and set in a warm place to rise aproximmately 1 hour. Punch down dough and remove to a floured surface. At this point you may cut the dough in half to make two small long breads, or keep into one piece for one large loaf. Using hands shape into a rectangle (no need to use a rolling pin this dough will shape very easy). Roll up tightly then seal all edges. Cover the shaped loaf/s with a clean dry tea towel, and let rise for about 30-35 minutes in a warm place. After rising set oven to 375 degrees F. In a small cup whisk/mix together 1 egg white with 1 teaspoon cold water. Lightly brush the egg white mixture over the dough, then sprinkle with sesame seeds if desired. Bake for 25-33 minutes, or until bread is golden brown and sounds hollow when tapped. Delicious!
Blend cream cheese, brown sugar, together.fold in apples and candy. Gently stir in cool whip -- .
Place diced pork in full hotel pan. Wrap garlic and peppercorns in a sachet and place in pan. Put remaining ingredients in hotel pan. Top pans with parchment paper and cover pan with foil. Cook at 350 degrees for 2.5 hours and top with foil. Strain pork in colander, liquid can be disposed of. Cool pork and portion to 5.5 oz portions. Fry portions until browned.
Pre-heat oven 350. Grease 9 x 13 baking pan. Combine sour cream, mexicorn and salsa. Arrange tortillas to cover bottom of pan (3 to 4 tortillas). Use 1/2 of pre-cooked chicken to lay over bottom layer of tortillas and top chicken with 1/2 of sour cream mixture and then lightly sprinkle with both types of cheese. Cover layer with tortillas (3 to 4). Use the remaining 1/2 of the pre-cooked chicken to layer on top of the tortillas and then top chicken with remaining sour cream mixture and then lightly sprinkle with both types of cheese. Top middle layer with tortillas (3- 4) and cover with remaining cheeses. Cover with foil and bake at 350 for 25 minutes. Remove foil and bake an additional 10 minutes.
Preheat oven to 450 degrees. Line crust with double thickness of aluminum foil and bake for 8 minutes. Remove foil and bake for 6 more minutes. Cool the crust. Reduce oven temperature to 375 degrees. In medium mixing bowl combine cream cheese, 1/4 cup sugar and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in the cooled crust. Sprinkle with the chopped chocolate. In a bowl combine pumpkin, brown sugar and spice. Stir in 4 eggs. Gradually stir in half and half. Slowly pour pumpkin mixture onto the chocolate layer. Cover pie edge with foil so it will not burn. Bake 60-65 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours. Top with more chopped chocolate if desired.
In an eight cup bowl add apple cider and fruit fresh. As you dice add the apples stirring them in so they don`t discolor. Add them to a large pot, with the brown sugar, cinnamon and butter. Cook and stir over low heat until apples are soft, the small dice they should only take 10 minutes. Stir in pectin and bring to a rolling boil, stirring constantly. Add the white sugar and return to a rolling boil. Boil for 1 minute, stirring constantly. Turn heat off and add tequila and buttershots. Remove from the heat and skim off any foam. Ladle hot jam into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
Preheat oven to 350. Boil pasta until "al dente", you want it firm but tender. Toss pasta with sauce, place one layer of pasta in bottom of 13x9 baking dish. Top with layer of mozzarella and pepperoni. Repeat until all of pasta has been layered. Top with pepperoni and cheese. Put in oven and bake until cheese is melted and bubbly. Remove, let sit for 5 minutes.
Prepare frozen vegetables as package directs. Cook until just tender as they will continue to cook as casserole bakes in oven. Place cooked vegetables in a large bowl, stir in soup and cream cheese. Transfer to a greased 1 quart baking dish, sprinkle with croutons. Bake 25 minutes at 375°F or until bubbly.
In a small bowl, combine all ingredients with a wire whisk until thoroughly blended. Pour mixture into a 1/2 cup container with tight-fitting lid, label and date.
Preheat oven to 375 degrees. Heat 1 tbsp oil in large skillet over medium high heat. Working in batches, cook prosciutto in skillet until crisp, about 2 minutes per side. Transfer to paper towels. Arrange asparagus in single layer on rimmed baking sheet. Drizzle with olive oil, turning to coat. Sprinkle with pepper and lightly with salt. Roast until tender, about 25 minutes. Prosciutto and asparagus can be made 2 hours ahead. Let stand at room temperature. Arrange asparagus on platter. Crumble prosciutto over asparagus. Serve warm or at room temperature.
Place a leaf of lettuce on a plate. Place a 1/2 of a pear or peach on the lettuce. Put Miracle Whip on top of the fruit. Sprinkle with paprika.