HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°F In a saute' pan sprayed with non-stick cooking spray. Saute the onions until golden in color. Add scallions and saute 2-3 minutes. Add the parsley, dill, salt & pepper. Stir in spinach. Blend thoroughly. Remove from heat and cool before proceeding further. Place cooled spinach mixture in electric mixing bowl using the paddle (or large bowl if mixer is unavailable). On low speed, add eggs, one at a time. Add feta, and cream cheese (in chunks).Mix well, but do not over mix. Carefully unroll phyllo sheets. Place 9x13x2 casserole dish over phyllo and using sharp knife, cut phyllo to fit pan. Grease bottom and sides of casserole pan with non-stick cooking spray. Place 8-10 sheets of phyllo, one sheet at a time on bottom of pan, spraying each sheet individually with cooking spray (while layering). Add spinach mixture, spreading out evenly over phyllo sheets. Top with remaining phyllo sheets, again, spraying each sheet with cooking spray as was done for the bottom of pan. Brush on the melted butter over top of casserole. With a sharp pointed knife, score the top layers of phyllo into serving portions. (triangle shape is traditional). Bake at 325°F for 45 minutes. Watch phyllo for burning. Color should be a light golden brown. Remove from oven and let stand about 15 minutes before serving.
Heat oven to 375°F. In small bowl, stir soup and sour cream together. Heat butter in saucepan over medium heat. Add onion and chili powder, cook until onion is tender. Stir in chicken, green chilies, and 3 TBS of soup mixture. Spread 1/4 cup mix along center of each tortilla. Roll, place seam side down in 12x8 baking dish. Spread remaining soup mixture over enchiladas. Bake, covered, for 15 minutes. Uncover, sprinkle with cheese, and bake 5 minutes more.
Preheat oven to 350 degrees. In a bowl, combine graham cracker crumbs and butter. Press firmly into a foil-lined 9-inch square pan. In a bowl, beat the cream cheese, sugar, cardamom and vanilla with an electric mixer on medium speed until well blended. Pour over the crust. For the streusel topping:. Mix flour, oats and brown sugar in a small bowl. Stir in cardamom. With two knives or a pastry blender, cut in butter until coarse crumbs form. Stir in sliced almonds. Sprinkle Streusel Topping over cheesecake mixture. Bake 45 minutes, or until center is almost set and topping is golden brown. Cool on a wire rack. Refrigerate 3 hours or overnight. Cut into bars. Store leftover bars in the refrigerator.
Pour the beans in a food processor and pulse to blend. Once most of the beans are mashed up, keep the processor running and slowly drizzle in the olive oil. Add the garlic, salt and pepper and let the beans blend for at least 3 minutes, making sure it's nice and smooth. Scrape the beans into a small saucepan and place over low heat, stirring often, until the beans are warmed through. Taste to adjust for more salt or pepper. Serve hot with tortialla chips or Spanish rice as a side, or smear into a tortilla with some veggies for a burrito -- or just eat them right out of the pot.
Saute the onions in the olive oil in a large heavy saucepan until limp ( 5 mins ). Add the turnips and potatoes to the pan , pour in the chicken stock, add the white pepper and cayenne pepper and season with salt. Simmer for 1 hour, until all the vegetables are soft. Let cool slightly. Puree in a blender ( BE CAREFUL NOT TO BURN YOURSELF ). Pour pureed soup back into the saucepan and add the heavy cream, warm through and serve, garnishing with drizzled cream and cilantro ( or herb of choice ).
Bring a saucepan of water to the boil. Add the cabbage and cook for a couple of minutes. Drain and leave to cool. Place all ingredients apart from cress and herbs in a mixing bowl and combine well. Garnish with cress and herbs.
Melt butter in a saucepan over medium heat. Cook and stir for 2 to 2 1/2 minutes until butter begins to brown. Immediately remove from heat and stir in sugar, applesauce, apple and vanilla. Set aside. Combine remaining ingredients in a large bowl and stir in applesauce mixture. Pour into a greased 8x8 baking dish. Bake at 350°for 25 minutes or until a toothpick inserted in center comes out clean. Pour warm rum glaze over hot cake. Let cake cool for 30 minutes and serve warm. Glaze: Melt butter in a saucepan over medium heat. Cook and stir for 2 to 2 1/2 minutes until butter begins to brown. Immediately remove from heat and stir in remaining ingredients until spreadable and smooth.
Place tofu, garlic, ginger, soy sauce, and vinegar in a small bowl to marinade. Set aside, stirring occasionally. Place broth into a pot with the sliced carrot. Put on Medium high heat. Put dice onions, mince woodear mushrooms and frozen greens into a small bowl. When the broth comes to a boil let simmer 1 minute. Add Tofu mixture and stir. Save bowl. Add Onions and mushrooms mixture to the broth stir. Place the eggs in the toful bowl, add white pepper and beat well. Gentle pour egg mixture over soup and stir. I serve this alone for lunch or with spring rolls and stir fried rice for a full dinner.
Cream butter and brown sugar until fluffy. Add eggs, vanilla and peanut butter if using, to butter and brown sugar. Add flour. Pour into an un-greased 1/2 sheet baking pan (jelly roll/cookie sheet pan). Bake at 350 degrees for 20 minutes. (may take less time be sure to check after 15 minutes.). Allow bars to cool. Frost with a thin layer of vanilla frosting. Allow first layer of frosting to set up. Frost with layer of chocolate. Top with crushed pecans or walnuts. Bars freeze really well and can be pulled out for a quick dessert. I usually freeze with wax paper between layers.
Put the olive oil in a large skillet and heat. Add the minced garlic and cook slightly (do not brown the garlic). Add the frozen broccoli and cook about 8 minutes stirring occasionally, adding a little water now and then to make steam so that the broccoli cooks. If you are adding chicken, add it now. Add butter, salt, pepper, and the cooked pasta. Serve with Parmesan cheese at the table.
Beat eggs well. Blend in sugar and oil. Mix in baking powder and flour. Spread half of batter in a greased 9x13 inch pan. Spread pie filling (any flavor) over this. Spoon remaining batter on top. Bake at 350 for 40 to 45 minutes. Cool, drizzle with powdered sugar frosting.
Saute onion, pepper and celery till slightly soft. Add water and cabbage and steam for 5 minutes. Mix together remaining ingredients and add after you have taken it off the burner. Enjoy!
Heat butter and oil in a large skillet. Season flour with salt and pepper and toss sliced scallops in it. Drop scallops in hot oil and saute very quickly until golden about 4 minutes. Remove scallops to serving platter with slotted spoon. Saute shallots in same oil 5-6 minutes. DO NOT BROWN. Remove shallots and sprinkle them over scallops. KEEP WARM. Pour over excess oil from pan, add white wine and stir over high heat until wine is reduced by half. Pour over scallops and sprinkle on herbs and serve while hot with lemon wedges.
nota:diced tomatoes and chili powder can be replaced with an equivalent amount of salsa. Preheat oven to 350°F. In a large fry pan, heat oil and fry the onions, garlic, and celery until tender and onions translucent. Add tomatoes/salsa and spices, and heat through. Add black beans. Spoon a quarter of the mixture in the bottom of the casserole dish. Add a tortilla. Spoon another quarter of the mixture over the tortilla and spread to cover. Add a third of the grated cheese. Continue in this way until all the ingredients have been used up. Place casserole in the oven and heat for 20 minutes, or until heated through and the cheese is melted. Sprinkle green onion and green pepper over the dish (if desired) and serve.
Cook macaroni al dente in salted water. dice raw bacon and fry till crispy. In a small bowl mix ranch packet, Garlic powder, mayo and milk together. Combine rest of ingredients in large bowl. chill and serve.
Preheat oven to 400 degrees. While oven is preheating, place 1/2 cup butter or margarine in 9x13 baking dish. Place in oven just until melted. Combine biscuit mix, salt, paprika, and pepper in small mixing bowl. Place the amount of breading you'll be using in a paper bag. (Whole recipe will coat one whole fryer chicken or about 8 chicken breasts). Place the remainder in a plastic baggie for use at a later time. Cut chicken into pieces about 1 inch thick. Place chicken pieces in paper bag of breading one at a time and shake to coat. Place coated pieces in baking dish with melted butter or margarine. Bake at 400 degrees for 50 minutes. Reduce heat to 375 and bake for an additional 10 minutes. If using a convection oven (which is what I use) you'll only need to bake the chicken at 400 for about 40 minutes. Serve with your favorite dipping sauce (I prefer honey mustard).
In a cocktail shaker, muddle the strawberries and syrup. Add the vodka, lemon juice, vinegar and ice and shake well. Strain into a chilled martini glass and garnish with pepper.
Place oven rack 6 to 7 inches from broiler and preheat to high. Line a baking sheet or broiler pan with foil. In a large bowl, combine beef, pico de gallo, 1/4 tsp salt and 1/4 tsp pepper. Shape mixture into 4 equal patties, each 1/2-inch thick, and place on prepared baking sheet. Broil for 6 to 7 minutes or until burgers are browned. Flip and repeat on second side until burgers are firm to the touch and no longer pink in the center, 5 to 6 more minutes (internal temperature should read 160°F on a instant-read thermometer). Place avocado in a small bowl and mash to a chunky consistency with a fork or potato masher. Add red pepper, cilantro, lime juice, garlic powder, pinch of salt and pepper, to taste; stir to combine. To serve, spread 2 tbs yogurt on bottom half of each bun and top with 1 to 2 lettuce leaves, if desired. Then add patty and 3 tlbs avocado mixture to each before finishing with top halves of buns. Garnish burgers with additional cilantro, if desired.
Season chop with pepper; place in a small nonstick skillet. In a small bowl, combine all ingredients except 1 tablespoons water and cornstarch. Pour over pork. Bring to a boil. Reduce heat; cover and simmer 20-25 minute or until meat thermometer reads 160 degrees. Remove pork chop and keep warm. Stir together cornstarch and 1 tablespoons water and stir into the pan juices. Bring to a boil and cook 1 minute or until thickened. Pour over pork.
Cream shortening and sugar. Add applesauce. Sift dry ingredients together and gradully beat into first mixture. Add nuts. Pour into greased pan and bake at 325 degrees for one hour.
Season the chops with salt and pepper and brown in a frying pan. Remove from pan and set aside. In the same pan, cook the rest of the ingredients for 5-10 minutes. Arrange the chops in an oven dish, cover with the vegetable mixture and cook in an preheated oven (220C) for about 20 minutes. Serve with boiled or mashed potatoes. Note:Following Zurie's comments;I think you should add more seasoning;maybe garlic.
Mix together in a gallon-sized plastic bag the flour, Old Bay seasoning, cayenne and black pepper; add the chicken chunks and toss to coat. Preheat the olive oil in a heavy skillet over medium-high heat. Add the chicken mixture and saute, stirring frequently for 5 minutes, or until the chicken is no longer pink. Chicken will not be brown. Remove the chicken from the pan and set aside. Cover with aluminum foil to keep it warm. To the hot skillet, add the chicken broth, white wine, smashed garlic cloves and chopped rosemary. Bring the mixture to a bubble and cook for 3 minutes, or until slightly thickened. Add the reserved chicken back to the sauce and reduce the heat to medium. Cook, stirring frequently, another 4-5 minutes, or until the sauce is thick and the chicken is cooked through. Reduce the heat to low then add the gorgonzola, lemon juice and half-and-half. Stir the mixture together until the cheese has melted and the sauce is a smooth consistency. If it is too thick, thin it out with some chicken broth. Remove smashed garlic (if you can find it). To serve, spoon over wild/white rice mix or brown rice and sprinkle with a few sprigs fresh rosemary.
In medium-sized bowel mix cream cheese, cracked pepper and Mrs. Dash seasoning. Divide into two balls. In small bowl put 1 tablespoon of flax seed and add one cheeseball, turning to coat all sides with seeds. Repeat with other cheeseball. Wrap in plastic wrap and refrigerate for two hours before serving. Excellent with crackers and vegetables.
Pre heat oven to 180 C. Brush 22 cm springform pan with melted butter. Line base of tin with baking paper. Soak currants and sultanas in Madeira for 15 minutes. Place ricotta, sugar, polenta, milk, rind and juice in large mixing bowl. Add soaked fruit and Madeira, combine with wooden spoon. Pour batter into tin. Bake 45 - 50 minutes or until skewer comes out clean. Serve with whipped cream and fruit if desired.
In a large Dutch oven, fill 1/2 full with water; add salt and pepper if desired; add chicken breast halves. Bring to a boil; cover and reduce heat; simmer 1 hour or until chicken breasts are done. Remove chicken breasts, reserving broth, and allow chicken to cool; chop chicken meat into bite-size pieces and set aside. Return chicken broth to a boil; add spaghetti noodles and cook until desired doneness; drain and set aside. Saute onion and green pepper in butter until tender. Combine onion mixture, cream of chicken soup, mushrooms, and cheeses; mix well. Add spaghetti and chopped chicken; mix well. Pour into a lightly greased 13x9 inch baking dish. Bake at 375 degrees for 45 minutes.
Preheat oven to 375°F/190°C. Cream sugar, butter, shortening and eggs. In a seperate bowl sift together flour, cream of tartar, baking soda, cinnamon and salt; then beat into butter mix and mix well. Shape dough into 1 inch balls, roll in colored sugar and place on cookie sheet. Bake for about 9-11 minutes. Temperature and time may vary according to your oven's accuracy (just eat the first one after it cooled off). Let cookies rest about 10 minutes before removing from cookie sheet.
Reserve fennel fronds, then, using a mandolin, thinly slice bulbs and place in a bowl of cold water for 5 minutes or until ready to serve. To serve, drain fennel well, then layer on a platter with onion, crumbled shanklish and preserved lemon. (If using feta, sprinkle it with za'atar first before crumbling.). Scatter with reserved fennel fronds and drizzle with olive oil.
Place the ingredients into your ABM in the order specified for your machine. Set it on the dough cycle. When the dough cycle has beeped, LEAVE the dough in the machine for another 30 minutes. It will continue to rise again. Preheat your oven to 190°C Grease a 9 1/2 x 13 1/2 x 1/2 inch pan with some cooking spray or a little olive oil. Tip out your dough onto a lightly floured work area and roll into a rectangle to fit baking pan. You will hear all the air bubbles popping as you roll. Once the air bubbles are gone, place in pan, patting it into the corners. Leave to rise for 15-20 minutes. While dough is rising prepare topping. Melt butter in a large skillet and saute the onion rings on medium heat until golden and caramelized, about 6-8 minutes. Set aside to cool slightly. Have your ham cubed and cheese grated and set aside. Now back to the dough. Make indentations with forefinger approximately 1 inch apart all over dough. Place caramelized onions evenly over dough. Scatter the ham over, and then sprinkle the cheese on top. Sprinkle with Italian seasoning and coarsely ground black pepper. Bake at 190 degrees C for 15-18 minutes.
Cook the spaghetti according to package directions; drain. In a skillet, cook green peppers and onions in the 2 tablespoons butter until tender. Stir in undrained tomatoes and bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. Stir in the mushrooms and olives. Meanwhile, for white sauce, in a medium saucepan, melt the 1 tablespoon butter. Stir in flour and salt. Add the whipping cream and milk all at once. Cook and stir until thickened and bubbly. Remove from heat. To assemble, arrange spaghetti in an 8x8x2-inch baking dish. Top with white sauce, followed by the tomato-mushroom sauce. Sprinkle with Parmesan cheese. Bake, uncovered, in a 350 degree F oven for about 25 minutes or until heated through.
Place vinegar, garlic, sugar, oregano, salt and pepper in a blender or food processor. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified. Store in an airtight container in refrigerator for up to two weeks.
Glaze: Place all glaze ingredients in a 2-quart saucepan over low heat until butter is melted. In a blender or food processor, blend on high speed until the mixture becomes a smooth paste. Refrigerate overnight before use. Heat the olive oil in a 12-inch saute pan over high heat. Add shrimp to the pan and move them around constantly so they will cook completely and evenly. Once the shrimp turns pink, add about 1/2 to 3/4 of the glaze to the pan while moving the shrimp. Allow the glaze to evenly coat all the shrimp and lightly caramelize on the shrimp. Add more sauce if needed, taste to your liking. Do not overcook the shrimp. Serve the shrimp warm or at room temperature.
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
In a large bowl, combine first 3 ingredients. In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes. Remove from the heat; stir in vanilla and baking soda (mixture will foam). Pour over pretzel mixture and stir until coated. Pour into a greased 15x10 inch baking pan. Bake at 250 degrees for 45 minutes, stirring every 10 minutes. Break apart while warm. Cool completely. Toss with M&M's and candy corn. Store in airtight container.
Combine first 8 ingredients in a large bowl, mixing well. Combine the evaporated milk and the heavy cream in a small saucepan. Heat the milks to the scalding point. Add scalded milks to the other ingredients, mixing well. Pour equally into the two UNBAKED pie shells. Bake 350 degrees for about 1 hour. Pie is done when a knife inserted into the middle comes out clean. Top with desired topping.
Boil water and revive the mushrooms by putting them in a capped container with the hot water. When they're revived, cut them into small strips. Soften the bean thread noodles with some hot water. Use the remaining hot water to blanch the mung bean sprouts. Cut up the tofu into small (7mm square) cubes. Mix all the ingredients in a large bowl, except for the wrappers. Optionally add a beaten egg to make it stick together better. Make the dumplings: put a small quantity of this mixture in dumpling wrappers, and then pinch the sides together, sometimes a little cold water will help them stay stick together. Boil a pot of water and throw small batches of the dumplings into the water. They're ready when they float. Scoop them out with a slotted spoon or strainer and then make another batch. Excess dumplings can be frozen.
Heat oil over medium heat in frypan. Add onion and garlic and saute until tender (about 5 minutes). Add broth, thyme, seasonings, carrot and barley. Stir and bring to a boil. Transfer to a 2 1/2 quart casserole dish. Cover and bake 40 minutes. Stir in zucchini and parsley. Cover and bake until liquid is absorbed and zucchini is tender (about 25-30 minutes). For Vegetarian use the water.
In a large skillet, cook sausage, beef, and onion over medium heat until meat is no longer pink. Remove from heat and drain. Remove centers from the tops and bottoms of each bun. Tear removed bread into small pieces and add to skillet. Set buns aside. Stir remaining ingredients into the sausage mixture and spoon about 1/3 cupful onto the bottom of each bun. Replace tops and wrap individually in heavy-duty foil. Place on a baking sheet and bake at 350 for 20 minutes or until heated through or freeze for up to 3 months. Thaw frozen sandwiches in the refrigerator and heat as directed.
Preheat the oven to 325 degrees F. Line a large cookie sheet with parchment paper or foil coated with baking spray. In a large bowl, stir the butter with the sugar. Beat in the eggs, one at a time, then the Marsala, zest, lemon juice, vanilla and salt until just combined. In another bowl, stir the flour with the baking powder. Stir the flour mixture along with the chopped almonds into the egg mixture until combined; the dough will be sticky. Divide the dough in half; dollop lengthwise on the lined baking sheet. Wetting your hands with cold water, flatten the dough into long rectangular logs about 1/2 inch thick extending from one end of the sheet to the other. Logs should be at least 2 inches apart on the sheet. Sprinkle the tops with slivered almonds; gently pat down the dough. Bake in the centre of the oven until lightly golden on the edges and firm to the touch, about 30 minutes. Slide the parchment or foil onto a cutting board. Using a large sharp knife, cut crosswise into the slices about 1/2 inch thick. Picking up the segments, stand the biscotti upright about 1/2 inch apart on the unlined cookie sheet. Reduce the oven temperature to 300 degrees F; bake the biscotti in the centre of the oven for 35 to 40 minutes or until lightly golden and crisp. Cool on a rack, then store in an airtight container for up to a month, or freeze.
Preheat the oven to 375 degrees. Lightly grease a 9 X 13 pan. In a blender, puree cashews, water, garlic, and salt. Transfer to a large bowl. Add thyme and scallions to the cashew cream and mix with a spoon. In the pan, arrange half of the sliced potatoes, overlapping, and pour half of the cashew cream on top Repeat for the second layer. Dust the top with paprika and cover the pan with foil. Bake for 45 minutes, then remove the foil and bake another 15 minutes, or until potatoes are fork-tender and lightly browned on top. Garnish with more fresh thyme before serving and adjust salt to taste.
In medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice and cayenne; stir to combine. Season with salt and pepper. Rub steak with oregano; season with salt and pepper. In a 10-inch skillet, heat 1 t oil over high. Add steak to skillet, and cook, turning once, until browned and still rare, 2-3 minutes per side. (Steak will cook a little longer in the quesadillas during baking). Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick. Preheat oven to 425 degrees with racks in upper and lower thirds. Brush one side of each tortilla with remaining 2 teaspoons oil. Place 1 tortilla, oiled side down, on each of two baking sheets. Dividing evenly, layer with half of the cheese, then onion and steak, ending with remaining cheese. Top with remaining tortillas, oiled side up. Press lightly to seal. Bake, turning over once (with wide spatula), until lightly browned and crispy, about 5 minutes per side. Transfer to a cutting board; cut each quesadilla into 6 triangles. Serve with black bean salsa and sour cream.