HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°F Cook lasagna noodles as directed, boiling approximately 8-9 minute Also boil mixed vegetables until tender, approximately 8-9 minute Meanwhile, add boullion to boiling water then add TVP to rehydrate. Add diced tomatoes and garlic to sauce, then split into two seperate pots (I rinse and reuse pots from step 1). In one pot of half sauce add boiled veggies, cover and let simmer for about 15 minute In the other pot of half sauce add TVP and ground round, cover and let simmer for about 15 minute Meanwhile, in a bowl combine spinach, cottage cheese, parmesean cheese and eggs. In a deep 9x13 lasagna pan, add enough of the 'meat' pasta sauce to lightly coat the bottom. Add 3 lasagna noodles to cover the bottom of the pan with out overlapping the noodles if possible. Spread 1/2 cheese mixture on top of noodles, top with 1/2 veggie pasta sauce, sprinkle 1 cup mozzarella to complete first layer. Repeat layer, 1/2 'meat' sauce, 3 noodles, remaining cheese mixture, remaining veggie sauce, 1 cup mozzarella. Last layer, add remaining 3 noodles, remaining 'meat' sauce, sprinkle with remaining mozzarella. Bake for 50-60 minutes. Once removed from oven, let sit at least 10 minutes to allow lasagna to reabsorb a lot of the liquid you'll see on top.
Spray your slow cooker with cooking spray to avoid sticking. Place the chicken in the crockpot and cover with the salad dressing. Cover & cook on high for 4 hours or low for 8 hours.
Whisk together dry ingredients in a large bowl. In a smaller bowl, mix liquid ingredients together. Stir the liquid ingredients into the dry ingredients. Mix gently until all the flour has been incorporated. Rest the batter while your waffle iron warms: Cover the batter with a clean kitchen towel and let it rest for at least five minutes while you warm the waffle iron. The waffle iron is ready when a drop of water sizzles on contact with the griddle. Grease the waffle iron with a small amount of oil. Scoop 1/3 to 1/2 cup of batter into each grid of the waffle iron and cook until golden, according to your waffle iron's instructions. To get a crispy exterior, toast gently.
For BBQ Sauce:. In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours. For BBQ Spaghetti:. In a large skillet, heat olive oil over medium heat. Saute the pepper and onion, until softened for 1 to 2 minutes. Stir in the garlic salt. Add the BBQ sauce and bring to a boil. Reduce the heat to a low simmer and add the chopped meat. Meanwhile, fill a large pot with water and bring to boil. Season liberally with salt and add spaghetti. Cook for 7 minutes, until al dente (firm but not hard) and drain. Toss spaghetti with sauce.
Mix soups together. Place roast in crock pot and pour soup mixture over. Cook on low 8-9 hours. Serve over egg noodles, rice or mashed potatoes.
In a medium mixing bowl beat cream cheese with an electric mixer on medium to high speed until smooth. With mixer on low to medium speed, beat in granulated sugar, vanilla, and 1 egg until smooth. Stir in lemon peel. Cover and chill for 30 minutes. Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured surface, roll dough to a 13-inch circle. Ease pastry into a 9-inch deep-dish pie plate. Trim pastry to 1/2 inch beyond edge of plate; fold extra pastry under until even with the plates rim and crimp edges. Spoon cream-cheese mixture into the pastry-lined pie plate, spreading evenly. In a medium mixing bowl stir together pumpkin, half-and-half or light cream, 1/2 cup brown sugar, 2 eggs, pumpkin pie spice, and salt. Carefully pour over cream cheese mixture. Bake, loosely covered with foil, in a 350° oven for 30 minutes. Uncover; bake for 30 to 40 minutes more or until center is just set. In a small bowl combine 3 tablespoons brown sugar, flour, and butter. Stir in pecans. Sprinkle pecan mixture evenly over pie filling. Bake 10 to 15 minutes more or until topping starts to brown. Cool 1 hour on a wire rack. Chill at least 2 hours before serving. Serve with sweetened whipped cream. For longer storage, cover and keep refrigerated. Makes 8 to 10 servings. Pastry for Deep-Dish Pie: In a medium bowl stir together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 6 tablespoons shortening until the pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of bowl. Repeat, using 1 tablespoon water at a time, until all the flour is moistened (about 5 to 6 tablespoons total water). Form into a ball.
Cake: Line a greased 15 x 10 inch jellyroll pan with waxed paper; grease and flour wax paper. Set pan aside. Beat egg yolks at high speed with an electric mixer until thick and pale. Gradually add butter and molasses, beating until blended. Beat egg whites at high speed until foamy. Gradually add sugar, 1 tbls. at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes). Fold egg whites into yolk mixture. Combine flour and next 6 ingredients; gradually fold flour mixture into egg mixture. Spread batterevenly into prepared pan. Bake at 350F for 8-10 minutes or just until cake springs back when touched lightly. Sift powdered sugar in a 15 x 10 inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool completly on a wire rack, seam side down. Unroll cake; spread with half of Spiced Cream Frosting' carefully re-roll. Place on a serving plate, seam side down. Spread remaining Spiced Cream Frosting on all sides. Pull a fork or an icing comb down length of frosting. Cover loosely, and chill until ready to serve. Frosting: Combine all ingredients; beat at medium speed until soft peaks form.
Cook rice as you normally would. Saute bacon and onion together until onion is soft and clear. Add sauerkraut. Stir. Add rice; stir. Turn into 2 quart casserole dish. Cover. Bake 45 minutes at 350 degrees Fahrenheit.
1. In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides. 2. Cover and cook on the High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist. Makes 6 to 8 servings.
Cake: mix all ingredients together with mixer. Grease and Flour 8 inch cake pans. Pour about 1 to 1 1/2 cups of batter in each pan (depending on how thick you want the cake layers) then spread out the batter evenly in the pans. Bake at 300 for about 15 to 20 minutes until done. Icing: Mix sugar and cocoa in large pot. Add milk, butter and vanilla. Cook over medium heat until boiling, stir constantly. Lower heat and continue to stir. As layers come out of the oven spread icing on them, stacking the layers and finish off by putting icing on side and top. The icing will set like fudge as the cake cools. This will make a 10 to 15 layer cake.
Try to follow along here: Whisk together all the ingredients. There. Done. I know, I know -- it's complicated. If you like Jane's Krazy Salt or another blended seasoning, feel free to add a hefty sprinkle of it to the dressing. And by the way, if you despise even the suggestion of horseradish, and you're out of buttermilk, you can stick with the first 4 ingredients and you'll still have a very respectable coleslaw dressing that people like. Pour it over about 2 lbs of shredded cabbage and carrot. 2 lbs is a LOT of coleslaw for a small family or a couple. I halve the recipe and pour it over 1 bag of preshredded coleslaw mix -- and it's STILL a lot of coleslaw. You're supposed to let it sit and soak for anywhere from 2 hours to overnight and yes, you can do that, but I will confess to scooping out my first serving as soon as I've mixed the stuff together. Caution: the template is demanding that I specify servings and I'm just guessing by saying 16. Pour it over about 2 lbs of shredded cabbage and carrot and see how many people get to try your coleslaw. Then you can write a review and complain about my inaccurate servings estimate. ;-).
Preheat oven to 350°F. Slit ea chili lengthwise & spread open. Place in a single layer in a greased 7x11 inch glass baking dish. In a sml skillet, melt butter over med-heat. Add onion, cook till tender & remove from heat. In a lrg bowl, combine onion mixture, eggs, sour cream, flour, salt & pepper. Stir in tortilla pieces + cheese & pour over chilies. Bake 25-30 min or till a knife inserted in the center comes out clean. Serve immediately w/sour cream & salsa -- or cool, cover & refrigerate till ready to serve. TO SERVE AFTER REFRIGERATION: Cover & bake in a preheated 350°F oven for 30-35 min or till heated through. Serve hot w/sour cream & salsa.
Heat coconut oil and peanut butter. Stir in the other ingredients. Pour into molds. Refrigerate or freeze.
Whisk together all ingredients until combined. Serve chilled. Serve on salads, vegetables, fruit, etc.
Preheat the oven to 350 degrees. Cut off the fattiest parts of the bacon and discard. (This is why you need a whole pound. You can leave the fat in but I find it's far more yummy if you just put in the meaty parts.) Dice up the meaty part of the bacon and cook just until chewy, removing the bacon and setting on a paper towel to drain. Remove all but about a tablespoon of the bacon fat from the pan and add in diced shallot, cooking until tender. Put softened cream cheese, shallot, shredded cheese and bacon into a bowl and combine. You may not need to use all of the bacon but I like mine with LOTS : ). Cut the 12 jalapenos in half long ways and use a metal teaspoon to scrape out and discard the membrane and seeds. (If you really like heat you can leave some of the membrane but the seeds get tough and chewy so they need to come out.). Fill each of the jalapeno halves with the cream cheese mixture and arrange them on a large foil lined baking tray (something with sides.). Place tray in the oven and cook for 15-30mins. Cooking time varies depending on the size of the jalapenos and your oven. If you are within nose-shot of the oven you'll know when they're done. Just keep checking. You want the jalapenos to be cooked but firm.
Preheat oven to 300°F. Mix crumbs, the 3 tablespoons sugar and butter; press scant 1/3 cup crumb mixture onto bottom of each of 4 mini (4-1/2-inch) springform pans. Bake at 300°F (150°C) for 7 minutes. Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Decide what variations you'll make and pour 1/4 of the batter (about 1 cup) into each of 4 bowls. Add one of the stir-In variations to each bowl of batter, as desired. Pour over crusts. Place pans on cookie sheet. Bake at 300°F (150°C) for 40 to 45 minutes, or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims of pans. Refrigerate 4 hours or overnight. Topping Ideas to garnish: Fresh fruits, such as strawberry halves, slices of kiwi, whole raspberries, sliced peaches, or chocolate curls can be placed in the middle of cheesecakes, for garnish, before serving. STIR-IN VARIATIONS ~ For each 1/4 portion of batter (approximately 1 cup), stir in one of the following: APPLE PIE MINI CHEESECAKE: Stir in 1/8 teaspoon. ground cinnamon; pour over crust. Bake as directed. Top cheesecake with combined 1/2 cup warmed apple pie filling and 1/2 teaspoon brown sugar. NEW YORK MINI CHEESECAKE: Stir in 1/4 cup sour cream and 1 tablespoon flour. CHOCOLATE CHUNK MINI CHEESECAKE: Stir in 1/4 cup milk chocolate chunks. CITRUS MINI CHEESECAKE: Stir in 1 teaspoon lemon, orange, or lime juice; 1 teaspoon flour and 1/4 teaspoon grated lemon, orange. or lime zest. S'MORES MINI CHEESECAKE: Stir in 3 tablespoons milk chocolate chunks; pour over crust. Top with 1/4 cup miniature marshmallows and 1 tablespoon broken graham crackers. COOKIES AND CREAM MINI CHEESECAKE: Stir in 1/4 cup chopped cookies, such as Oreo Chocolate Sandwich Cookies, Nutter Butter Peanut Butter Sandwich Cookies or Chips Ahoy! Chocolate Chip Cookies. CHOCOLATE ROYALE MINI CHEESECAKE: Stir in 2 ounces semi-sweet baking chocolate, melted. PEANUT BUTTER MINI CHEESECAKE: Stir in 2 tablespoons peanut butter and 1 tablespoon milk. MOCHA MINI CHEESECAKE: Mix 1 teaspoon instant coffee granules with 2 teaspoons hot water. Stir into batter along with 2 ounces semi-sweet baking chocolate, melted.
Make a fine paste of ginger, garlic, green chillies, 1 tsp lemon juice, cilantro and mint leaves. Mix well 1 tsp lemon juice, 1 tsp olive oil, turmeric powder, red chilli powder and a pinch of salt and season the fish fillets with this mixture. After 5-6 mins, Coat the fishes with the paste well and wrap each piece in the banana leaves and tie with twines or aluminium foil papers can also be used. Keep them in a steam pan for 20 mins. Serve with sliced onions and cucumbers seasoned with lemon juice, pepper and salt (optional).
Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow bowls in the working area. Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix well. Season both sides of cube steaks with additional salt and pepper, if desired. Dip cube steaks in milk, then dredge in seasoned flour. Dip floured steaks in egg wash, then again in the seasoned flour. Heat 2 tbsp oil in a large skillet on medium heat and do half the cube steaks at a time, or work with two skillets, if you desire. Brown the cube steaks on each side, about 8-10 minutes total cooking time; remove from heat and set the steaks aside. Drain all but 1 tbsp oil (if any- I don't usually have any, but the steaks are less greasy with less oil) from the pans. Add enough butter to the pan to equal 3 tbsp along with the oil. Melt the butter and add 3 tbsp flour and stir with a whisk to make a roux, deglazing the bottom of the pan, and cook for a few minutes on LOW heat; do not burn. Slowly add the remaining 2 cups milk, and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat. Serve Country Fried Steaks (Chicken Fried Steak, as we call it) with plenty of gravy on top, and mashed potatoes on the side (double gravy recipe if you use a LOT of gravy on your potatoes, etc).
Bring rice, water and salt to boil. Cover and reduce heat to low. Cook 20 minutes, until all water is absorbed. Add 3 cups milk, sugar and vanilla to rice. Simmer on low, stirring often, about 20 minutes, until most of milk is absorbed. Beat eggs until smooth, add 1 cup milk and beat until thoroughly combined. Slowly pour egg mixture into rice and continue cooking until desired consistency (about 5 minutes). Remove from heat. Add butter and stir until butter is thoroughly melted and incorporated. Enjoy.
Place all ingredients in saucepan and simmer covered, very slowly, and as many hours as desired. If it gets too thick, just add a bit of water. This recipe is simply a "base". Try many different spices, different amounts of tomatoes and onion, perhaps adding diced bell peppers or even hotter peppers. Make it your own! Enjoy!
Preheat oven to 400. In a medium bowl, beat eggs until blended. Add pesto, ricotta, sun-dried tomatoes, and half-and-half and blend well. Pour into pie shell. Bake 20-25 minutes, until pie is set. Let cool 10 minutes before cutting.
Preheat oven to 350F and prepare two 9-inch cake pans with non-stick spray. Mix together the cake ingredients and beat on low for 30 seconds until combined and then another 2 minutes on medium. Pour cake batter into the prepared 9 inch pans. Bake at 350F for 30-35 minutes or until cake is done. Cool cake for 10-20 minutes in pans and then remove from pans and cool thoroughly. In a large mixer bowl, beat the condensed milk and chocolate until well blended. Gradually beat in water then pudding mix until smooth. Chill for at least 30 minutes. Beat again until smooth. Fold in whipped cream (which has been previously stiffly whipped). Chill again for at least 1 hour. Place one cake layer on a serving plate and top with 1 1/2 cups of the mousse mixture (a metal spatula works best for even spreading). Top with remaining cake layer and frost sides and top of cake with remaining mousse. Chill for 30 minutes before serving. Garnish with fresh berries or shaved chocolate ribbons if desired. STORE covered in the refrigerator.
In a large skillet, brown the chicken in the oil and butter. Season with salt and pepper. Set aside on a plate. In the same skillet, soften the peppers, onions, and garlic for about 5 minutes. Add butter, if needed. Season with salt and pepper. Add the tomatoes and spices and cook for 2 minutes. Remove the skillet from the heat. Return the chicken to the skillet. Add the hummus and yogurt and stir to combine. Adjust the seasoning. With the rack in the middle position, preheat the oven's broiler. Place the naan bread on two baking sheet. Place the chicken mixture on the bread and sprinkle with the cheese. Bake for about 5 minutes or until the cheese is lightly golden brown.
Preheat oven to 400°. Combine first 3 ingredients, stirring well with a whisk. Place crust on a baking sheet; brush vinegar mixture over crust. Top with chicken, tomato, and mushrooms; sprinkle with cheeses and green onions. Bake at 400° for 15 minutes or until cheeses melt.
To make the hens, place them on a rack in a shallow baking pan. Tie legs together with kitchen cord if desired. Sprinkle with salt and pepper(and garlic powder if using). Combine the butter, orange juice and honey and spoon over the hens. Bake, uncovered, at 350 degrees F. for 1 hour or until a meat thermometer reads 165 degrees F. and juices run clear, basting every 15 minutes. Meanwhile for the sauce, combine the orange juice, honey and vinegar in a small saucepan. Combine the cornstarch and water in a cup until smooth; stir into the orange juice mixture. Bring to a boil; cook for 1 minute or until thickened. Serve with the hens.
Preheat the oven to 160c/gas3. Toss the lamb in the seasoned flour then shake off any excess. Heat the oil in a large flameproof casserole or frying pan, add the lamb and fry quickly stirring frequently until meat is sealed. Add the onion, celery, leek and carrots to the pan and fry quickly for a few minutes. Layer the meat, vegetables and half the potatoes in a large casserole, adding the herbs and seasoning. Top with a layer of potatoes, overlapping each other and pour over the stock - just up to the top potato layer. Cover with a tight fitting lid and cook for 1 1/2 hours. Remove casserole from oven and turn temp up to 200c/gas6. Melt the butter. Remove lid from casserole and brush potatoes with melted butter. Return to the oven for a further 20 minutes until golden and crispy. Sprinkle chopped parsley over top and serve.
Soften tortillas in a hot pan or the microwave. Combine onion, olives, and 4 cups of cheese. Top each tortilla with equal amount of mixture. Roll and insert toothpick to hold in place, or place seam side down in a greased 13" x 9" pan. Pour enchilada sauce over top. Sprinkle with extra 1 cup of cheese. Bake at 350 degrees, uncovered, for 35 minutes.
Dissolve beef boullion cubes in warm/hot apple juice. Place all in crock pot. Let it do its thing for 6 hours on high. There's going to be a lot of juice -- like a pot roast/stew kinda thing. Its really fork-tender we suggest serving with garlic mashed potatoes.
Heat oven to 325 degrees. Toast nuts on a small baking sheet until golden, about 5 minutes; set aside. Melt butter in a medium skillet; cook over medium heat, swirling pan, until butter turns golden brown, about 5 minutes. Stir in reserved nuts, 1/2 teaspoon salt, and parsley.
Adjust one oven rack to middle position and a second rack 6 inches from broiler element and heat oven to 425&deg;F Grate Parmesan (1 1/2 cups). Mince shallots. Mince 3 garlic cloves. Combine orzo, oregano, pepper flakes, 1/2 cup grated Parmesan, shallots, minced garlic and 1/4 teaspoon salt in bowl. Spread mixture evenly into broiler-safe 13-by-9-inch baking dish. Slice zucchini and squash 1/4 inch thick. Core tomatoes and slice 1/4 inch thick. Alternately shingle zucchini, squash and tomatoes in tidy rows on top of orzo. Carefully pour broth over top of vegetables. Bake on lower rack until orzo is just tender and most of broth is absorbed, about 20 minutes. Meanwhile, slice four 3/4-inch-thick slices of bread and spread out evenly over rimmed baking sheet; set aside. Remove dish from oven and heat broiler. Drizzle vegetables with 1 tablespoon oil, and sprinkle with remaining 1 cup Parmesan. Broil on lower rack until nicely browned and bubbling around edges, about 5 minutes. Remove dish from oven and let rest for 10 minutes. While tian rests, broil bread on upper rack, flipping as needed, until well toasted on both sides, about 4 minutes. Peel remaining 1 garlic clove and rub one side of each toast with garlic, then drizzle toasts with remaining 1 tablespoon oil and season with salt and pepper to taste. Chop 2 tablespoons basil and sprinkle over tian. Serve with toasts.
Season the fillets with salt and pepper and place in a lightly greased baking dish large enough to hold fish in one layer. Combine the butter and next 4 ingredients. Spread on fish, then top the the breadcrumbs. Bake in a preheated 450 degree oven for 10 minutes or until fish flakes easily with a fork.
Defrost chicken and boil water (make sure to add 1/2 teaspoon salt) and heat pan with some olive oil. Add asparagus to boiling water and heat for 5 minutes, add spinich to pan to defrost and separate. Remove chicken from defrost and cut into slices, sprinkle with black pepper, salt, 1/2 tsp basil and 1/2 tsp minced garlic. remove asparagus to other plate. Add spagetti to water where the asparagus was for approximately 10 minutes and remove heated spinich to a separate plate. Add more oil to pan and add chicken. Cut asparagus into 1.5 inch pieces. brown the chicken. cut up tomatoes into bite size pieces, not diced. Remove pasta from pot and strain. place pasta back into the pot to evaporate the water still left in the pasta (learned this technique on the food network). Sprinkle the pasta with parmesan cheese and dice up some goat cheese to place on top when finished. Mix in the chicken, spinich, asparagus, tomatoes, 1/2 tsp basil, 1/2 tsp garlic, and a dash of black pepper. Mix it all together. Plate it, add goat cheese to the top, and the people eating the dish will mix it inches.
put it all in a blender, and blend it. make sure all ice is crushed. should take no more than 2 minutes.
Heat oil in a large, deep skillet. Add the bacon and onion and cook three minutes. Add the garlic and cook two minutes longer. Stir in all remaining ingredients except rice. Bring to a boil. Stir in rice, cover, and reduce heat to a simmer. Simmer until rice is tender (about 40-45 minutes if you're using brown rice, 25-30 minutes if you use white rice.
While bringing a large pot of water to a boil, cut up cauliflower into florets. Add to boiled water and bring back to a boil then reduce heat to medium and simmer for 15 minutes or tender. Drain. Place all ingredients in a food processor , cover and process until smooth and well blended.
Cook the lima beans until tender 8-10 minutes. Melt 2 tbsp of butter (margarine) in a saucepan and add celery and onion. Cook for about 4 minutes. Stir in the mayonnaise, 1/4 cup of the cheese, Worcestershire and finally add the lima beans. Transfer to an oven proof dish. Combine remaining cheese, butter and bread crumbs. Sprinkle over the beans. Broil 2-3 minutes until cheese has melted and the top is golden.
Blend all ingredients in blender until smooth. Use plain canned pumpkin. Do not use canned pumpkin pie mixture. Pour into pie shell and chill until ready to serve.