HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wrap tortillas in a slightly dampened tea towel. Place in microwave for 2-3 minutes, (depending on the wattage of your microwave) to soften. If you do not have a microwave, fry quickly in a bit of oil to soften. Mix the enchilada sauce with the water. Pour a scant 1/4 cup sauce into the bottom of a greased round, 2-qt. casserole. Pour the rest of the sauce into dish deep and wide enough to dip tortillas into. Dip two tortillas in sauce and arrange in casserole; sprinkle with 1/3 of the tuna, 1/4 of the cheese, 1/3 of the onion, and a scant 1/4 cup of the sauce. Make two more layers like this and top with the last two tortillas and the remaining cheese. Pour the rest of the sauce over all and bake at 350 degrees for 20-25 minutes. It looks pretty if you sprinkle sliced black olives over the top before serving.
mix all dry ingredients in a larg bowl. mix wet ingredients in a sperate bowl. add wet ingredients to dry ingredients and combine well. spread onto 2 cookie sheets with edges (the the granola doesn't fall off the sides). bake at 250 degrees for 2 hours stiring every 15 minutes. store in a tightly sealed covered container to keep it crunchy.
Cut turkey tenderloins into bite-sized pieces; sprinkle with salt. Heat oil in medium skillet over medium-high heat. Add turkey pieces; cook and stir until lightly browned. Remove from skillet. Reduce heat to low. Add onion and garlic; cook and stir until tender. Return turkey to skillet. Stir in rice, Italian seasoning and pepper. Reserve 2 tablespoons chicken broth. Stir remaining broth into mixture in skillet. Bring to a boil. Reduce heat; simmer, covered, 14 minutes. Stir in spinach and reserved broth. Cover; cook 2 to 3 minutes or until liquid is absorbed and spinach is wilted. Stir in tomatoes; heat through. Serve with Parmesan cheese.
In large skillet, heat one TBSP of olive oil over medium-high heat till pan is HOT. Add chicken. While it's searing, sprinkle the chicken with oregano, salt and pepper. When chicken is browned on all sides, remove it from the pan and add another TBSP of olive oil. When oil is heated, saute the zucchini until soft and lightly browned. Remove from pan. Add another tablespoon of olive oil and add the garlic. When the garlic becomes fragrant, deglaze the pan with the white wine. Let this reduce by half. Add the chicken back into the pan. Cook until chicken is almost completely cooked, then add the zucchini and artichokes and tomatoes. Heat through. Finish with a drizzle of olive oil and one tablespoon of lemon juice. Serve over spaghetti with plenty of parmesan cheese.
WASH bell peppers; REMOVE 1- 1 1/2 inch off pepper tops levelly using a knife (reserve tops); REMOVE seeds and ribs from peppers with a tea spoon; PREHEAT oven to 350°F. PREPARE your favorite recipe for quick-cooking rice, to yield 2 cups rice; BROWN 1 pound bulk Italian sausage in a skillet and drain fat. INTO a large pot (with an accompanying vegetable steamer basket set aside) combine 2 cups water, 3 tablespoons white vinegar, 2 teaspoons salt and 1 teaspoon Italian seasoning; INSERT steamer basket into pot; PLACE peppers cut-side down, along with pepper tops, into steamer insert in pot; COVER; BRING to boiling; BOIL for one minute; REDUCE heat to medium high. STEAM until tender yet firm (about 10 minutes). CAREFULLY remove peppers and tops from steamer basket using tongs and place onto onto paper towels to drain. DICE pepper tops around the stems (discard stems); STIR in the diced peppers and cooked sausage to cooked rice, along with 2 tablespoons of the parmesan cheese, and 3 tablespoons sliced black olives. POUR desired amount of marinara sauce into the rice/meat mixture to moisten; SEASON rice/meat mixture to taste with a little Italian seasoning and/or salt and pepper, if desired; BLEND. POUR enough marinara sauce into an 8 x 8 x 2 square baking dish, just to cover bottom; ARRANGE the steamed peppers upright in baking dish. STUFF peppers upright, mounding slightly, with the rice/meat mixture; POUR remaining marinara sauce over stuffed peppers. DIVIDE and distribute shredded mozzarella cheese over prepared peppers; SPRINKLE peppers with remaining parmesan cheese; TOP center of peppers with a whole black olive (or olive slice). BAKE peppers upright in a baking dish until heated through, about 10 minutes; SERVE and enjoy!
In a slow cooker, place potatoes, onions, ham, celery, carrots, red pepper, whole kernel corn, butter, and salt and pepper to taste. Add enough water to cover and the bouillon cubes. Cook on low setting for 8 to 9 hours and then stir in evaporated milk and cream corn. Cook for 30 minutes more. Add mashed potatoes flakes if you like a thicker chowder. Stir to blend well.
Beat together butter, vanilla, 1 tablespoon cream, and a half cup powdered sugar; stir in a few drops food coloring - The color should be somewhat darker than desired, because it will lighten up as you add more cream and sugar to the frosting. Add alternating portions of 1-2 tablespoons cream then a half cup powdered sugar; beating after each addition until well blended. Continue adding and beating in portions of cream then powdered sugar until you have incorporated all the ingredients; stir in additional cream or powdered sugar if necessary. You may vary the amounts of cream and/or powdered sugar to achieve desired frosting amount and consistency - Your choice of a nice and thick frosting, a very thin glaze, or anything in between is possible. Spread finished frosting onto cooled sugar cookies; candy sprinkles are best added as each cookie is frosted - They seem to adhere better that way. NOTE: Regular or evaporated milk, whipping cream, whipped cream, or even sour cream - whatever you've got in the fridge - may be substituted (I've subbed in each of these at times) for the half & half.
heat oil in a wok. add tomatoes, garlic, black bean sauce, stir fry for 1 minute. stir in the spinach, chili sauce, and lemon juice, and mix well. keep stirring for about 3 minutes, until spinach gets wilted. season with salt and black pepper. serve immediately.
Heat the oven to 300 degrees. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon and salt. Make a well in the dry ingredients and add the oil, honey and water. Toss until well combined. Spread the mixture evenly on a cookie sheet. Bake for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool, then stir in the fruit. Store in an airtight container. Makes about 7 cups.
Cook carrots in salted water until tender. Drain. Meanwhile, melt butter in frying pan. Add onion. Saute until onion is soft and clear. Mix in flour. Stir in water, bouillon powder and sugar until it boils and thickens. Add carrots. This may be kept hot or reheated in the oven.
Boil water, coconut water, ginger and sugar in a saucepan and bring to a boil. More or less ginger and sugar can be used to taste. Stir in rice. Reduce heat and cover. Let simmer for about 15 minutes or until all the water is absorbed. *Check rice periodically. If rice isn't completely cooked but all the water has been absorbed, add 1/4 cup more water and cover.
prep topping ingredients as dough prepares in the bread machine. Use food processor to further mince the ingredients if necessary. http://www.geniuskitchen.com/recipe/pita-pocket-bread-bread-machine-223470. roll out dough thinly.  Move Up Move Down. place a thin layer of meat mixture on rolled out dough. pat done with spatula. bake at 425 degrees for about 12 minutes or until edges are golden. I would recommend you use parchment paper so dough does not stick to pan.
Roast poblanos over open flame. Put peppers in plastic bag and let peppers steam about 10 minutes. Remove charred skin, slit peppers and remove veins and seeds. Set aside. Grill Chorrizo in pan, breaking it up as it cooks. When almost ready, remove chorrizo and then add the potatoes to chorrizo lard. Coat potatoes and and cook until lightly brown, add chorrizo and mix together.Add a cup enchilada sauce, lower temperature, cover and cook about 10 minutes till potatoes are done. Fill poblanos with potato mixture and set in a baking dish. Pour rest of enchilada sauce at bottom of dish and top poblanos with the cheese. Bake in oven at 325 degrees for about 20 minutes until cheese melted.
You will need. 1 Large Syringe, or you might even be able to use a turkey baster. Stir your Jam/Jelly adding water slowly you just want to get a slightly runny consistency. Take your syringe and suck up the Jam/Jelly then poke down lightly into the center of your cupcake and squirt your Jam/Jelly inside just until you feel its full enough. When done Frost, It's that simple.
In a large bowl, cream together butter, granulated sugar, vanilla and lemon peel. Beat in the eggs, one at a time. Mix together flour, baking powder, nutmeg and salt. Stir dry ingredients into the batter in 3 parts, alternating with the cream in 2 parts. The dough will be quite soft, but this results in more tender doughnuts. Cover and refrigerate for 2 to 3 hours or until firm. Divide the dough into 4 parts. Work with 1 part at a time, refrigerating the remaining portions to keep them firm. On a well floured surface, roll out one portion of dough about 1/4 inch thick. Cut strips of dough 3/4 inch wide and 6 inches long. Twist each strip 3 times, then join ends by dampening with a drop of water and pinching together firmly. Heat about 3 inches of oil to 360 F. Fry the croquignoles until golden, 1 to 1 1/2 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat the rolling, shaping and frying with the rest of the dough, always keeping any unused dough in the refrigerator to keep it firm. Place the doughnuts on a large serving platter or tray and sprinkle icing sugar generously over the tops. Serve as fresh as possible. Makes about 48 croquignoles. Elizabeth Baird's Favourites.
For CAKE: Heat oven to 350 . Grease and flour two 9" layer cake pans. Cream 2/3 cup butter, 1 2/3 cup sugar, 1 egg and 2 eggs whites (saving 2 egg yolks for filling) and vanilla together until fluffy. Beat 5 minutes on high speed. Sift together flour, corn starch, baking powder and salt. Mix in alternately with milk. fold in 1 cup chopped pecans. Pour into prepared pans. Gently tap pans on counter to 'settle' batter (and eliminate 'holes' in cake layers.). Bake for 30-35 minutes. Remove cakes from oven when a toothpick inserted into center of cake comes out 'clean'. Set cake pans on cooling racks for 5 minutes. Invert cakes onto cooling racks, removing cake pans. Cool completely before assembling cake. For FILLING: Mix 1/2 cup sugar, 1 tbsp flour, apple sauce, nutmeg, 1/2 cup butter, chopped dates (or raisins) in saucepan. Cook over low heat until mixture boils. Boil 1 minute. Pour 1/2 mixture in beaten egg yolks, stirring constantly, then stir into filling in saucepan. Bring to a boil, stirring constantly. Add 1/2 cup chopped pecans. Remove from heat and let cool before filling cake. For FROSTING: Beat 1/3 cup butter, softened with 3 cups confectioners' sugar. Stir in cream and 1 1/2 tsp vanilla until smooth. To ASSEMBLE: Place one layer of cake on plate. Spread filling evenly over. Center 2nd layer over. If necessary, trim sides to make even. Spread thin coating of frosting around sides. Frost sides and then top, spreading frosting evelyn, suing a swirl pattern to add dimension and texture. Sprinkle toffee pieces evenly over top. Cover with cake dome until ready to serve.
Cut avocado and dice, place in a bowl. Take your fork and kinda smash avocado, add all other ingredients and mix well. Can be eaten right away or can refrigerate.
Cook pasta according to package directions; drain and rinse with cold water, the drain again. In large bowl, toss together pasta, cubed cheese, salami, cauliflower, zucchini, bell pepper, onion, olives, parmesan cheese, and parsley. In small bowl or screw-top jar, combine oil, vinegar, garlic, basil, oregano, pepper, and salt. Mix well. Pour mixture over salad, and toss to coat. Cover and chill 4-24 hours. To serve, add tomatoes, and toss gently.
With chopping blade, put all ingredients except water in bowl of food processor. (Margarine should be cut into small cubes, and put in separately.) Process until mixture is consistency of coarse meal(5-10 seconds). With machine running, pour water steadily and slowly through feed tube. You may not need all the ice water. A ball of dough will form above blade (30-50 seconds). Remove from food processor. Use immediately or chill for later use. Makes two 8-inch pie crusts.
Trim the tenderloin. Tie if desired. Rub with salt and pepper and mustard well. Put into a roaster. Preheat oven to 500 degrees. Bake for 35 minutes, or until medium-rare. For dressing, combine all ingredients. Make two hours before serving, keep at room temperature. Slice fillet after a short rest and accompany with sauce.
Soften gelatin in water for 5 minutes. Beat egg yolks, add milk sugar and salt; cook over low heat, stirring constantly. When mixture coats the spoon, stir in softened gelatin. Cool. Beat egg whites, add rum and fold into cooled custard. Pour into crumb pie crust, cover with whipped cream and sprinkle with grated chocolate.
Mix beans, salsa and chili powder in 1-quart saucepan. Heat over medium heat about 5 minutes, stirring occasionally, until warm. Spoon about 1/4 cup of the bean mixture onto center of each tortilla; spread slightly. Top with lettuce and cheese. Fold over sides and ends of tortillas. Serve with additional salsa if desired.
Preheat oven to 325 degrees. Coat a 10-inch pie pan w/cooking spray. Sprinkle w/breadcrumbs, tapping out the excess. Snap tough ends off asparagus. Slice off the top 2 inches of the tips and reserve. Cut the stalks into 1/2 inch slices. Heat oil in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic and 1/4 teaspoon salt; stir, cook until just softened. Add water and the asparagus stalks to the skillet. Cook, stirring until the asparagus is tender and the liquid has evaporated, about 5 minutes (the mixture should be very dry). Season with salt and pepper. Arrange the vegetables in an even layer in the prepared pan. Whisk eggs and egg whites in a medium size bowl. Add ricotta, parsley, 1/4 teaspoon salt and pepper; whisk to blend. Pour the egg mixture over the vegetables, gently shaking the pan to distribute. Scatter the reserved asparagus tips over the top; sprinkle with Gruyere. Bake at 325 degrees for 35 minutes (until knife comes out clean). Let stand for 5 minutes before serving.
Place all ingredients except bread in blender & process until smooth. Toast bread. Spread mixture on toast and top with any of the following: Sliced strawberries; sliced bananas; fresh or canned pineapple; blueberries; diced apples; OR, any other topping that suit you.
In a small bowl, combine Oreo crumbs and butter. Press onto the bottom of a greased (only bottom) 9-inch springform pan. Take your 16 cookies and line the sides (cookies should be standing up; you may need to trim the 16th cookie)(also may need more or less if have bigger or smaller pan). Heat oven to 325°F. For filling, melt chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add cream and mix well. Set aside. In a large mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Breakup the remaining cookies from the package, should be larger pieces (I break the cookie twice). Pour over crust. Bake for 45-50 minutes or until center is almost set (mine is done at 35 min, just make sure to keep an eye on it). For topping, melt chocolate chips in a heavy saucepan or microwave, stir until smooth. Stir in cream and vanilla, Kahlua and Irish cream; mix well. Spread over filling. Cool pan on a wire rack for 10 minutes. cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just before serving, garnish with whipped creme, optional. Refrigerate leftovers. Yield: 12 servings.
Using an espresso machine or cappuccino maker, prepare 2 shots espresso. Fill a large serving glass 2/3 with ice. Do not use extract or ice cream topping in place of syrup (use types specially made for beverages). Add vanilla syrup, sugar (if desired), and espresso to glass and top up with cold milk. Stir or shake briskly until syrup and sugar is nicely blended in the drink.
Place the raisins in a glass bowl and pour the Frangelico over them and set aside for 1 hour. Preheat the oven to 180°C. Cut the croissants almost in half horizontally, open out and place each croissant in an individual 11/4 cup or 310ml ovenproof dish; drain the raisins, reserving the Frangelico that hasn't soaked into the raisins. Scatter the raisins on and around the croissants. (If adding chocolate chips, add them now). Combine the milk, cream, sugar and eggs and the reserved Frangelico in a large jug. Slowly pour the milk mixture over the croissants, allowing it to soak inches. Place the dishes on a baking tray and bake the croissant puddings for 35 minutes, or until puffed and golden.
Combine mustard, garlic, oil, lemon juice, rosemary, salt, pepper in shallow glass or ceramic dish. Mix well. Add leg of lamb, secured with skewers, and rub mustard mixture all over it. Cover the dish & let marinate 3+ hours (if marinating in refrigerator, return lamb to room temperature before cooking). BROILER:. Preheat broiler. Place lamb flat on a rack in foil-lined broiler pan. Spread with any remaining mustard mixture. Cook under broiler until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done. Transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving. GRILL:. Preheat grill. Place lamb flat on a rack over grill; spread with any remaining mustard mixture. Cook until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done. Transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving.
Preheat oven to 180. Grease and lightly flour a 1lb loaf tin. Cut a length of greaseproof paper half the width of the loaf tin and twice the length, line the tin lengthways ensuring it overlaps at the ends. In a large bowl, cream together the butter and sugar until smooth, slowly add the beaten egg. Heat the milk in a saucepan, add the oil, syrup and treacle until melted, and then beat into the butter mixture, along with the 1 1/2 oz chopped walnuts. Sift in the flour, baking powder and spices and mix well. In a pan, heat the dates, water, lemon zest and juice until boiling, reduce heat and simmer until soft. Remove from heat and puree with a blender until smooth. Place half of the cake mix in the bottom of the loaf tin, ensuring not to remove the lining paper, level with a palette knife. Spread the date puree over the cake mix, almost to the edges of the tin. Cover with the remaining cake mix. Bake for 25 mins, don't remove from tin. Mix all the topping ingredients together and sprinkle over the cooked cake, return to the oven and bake for a further 15-20 minutes. Leave to cool for 10 mins before using the overlapping greaseproof paper to remove the cake from tin and transferring to a cooling rack.
In a large mixing bowl, combine flour and brown sugar. Cut in butter until mixture forms fine crumbs. Reserve 1 cup crumb mixture for topping. Press remainder over bottom of ungreased 8 inch square baking pan. Bake for 12-15 minutes at 350 or until lightly browned. In mixer bowl, thoroughly cream together cream cheese and granulated sugar. Add egg, amaretto, and vanilla; beat well. Spread batter over partially baked crust. Combine almonds with reserved crumb mixture; sprinkle over batter. Bake for 20-25 minutes. Cool and cut into squares. ENJOY!
Beat egg whites, vanilla, and water together in bowl, until frothy not stiff. In gallon size zip-lock plastic bag shake together sugar, salt, cinnamon and nutmeg, until well mixed. Add the egg mixture and pecans at the same time to sugar mix. Zip bag and shake well to cover all pecans. Line a large cookie sheet with tin foil and spray the foil with cooking spray. Spread out pecans on foil and bake at a 250 degree oven for 50 min, stirring every 15 minutes. Let cool and store in airtight container. Enjoy!
Crust: Preheat oven to 350 F; butter and line the bottom of a 8 x 8-inch baking pan with parchment paper. Combine flour, salt, cornmeal and icing sugar; cut in butter until the texture of coarse meal (dough will be crumbly). Press dough into pan and bake for 15-18 minutes, until it just begins to colour around the edges; allow to cool. Filling: Whisk together all ingredients for filling until smooth and pour over crust. Bake for 25-30 minutes, until set and a crust is visible on top of the squares. Allow to cool at room temperature for 20 minutes, then chill for at least 2 hours. To Assemble: cut squares and serve, dusted with icing sugar.
In a large bowl, stir the yeast into lukewarm water and allow to rest for 5 minutes; stir in beaten egg. Add 2 1/2 cups of whole-wheat hot roll mix until blended; let rest 2 minutes. Stir in enough of the remaining mix to make a soft dough; knead until smooth, 7 to 10 minutes. Clean and oil bowl, place dough in bowl, turning to oil all sides. Cover with a damp towel and allow to rise in a warm place until doubled in bulk, about 1 hour. Grease a baking sheet, sprinkle with cornmeal and set aside. Punch down the dough and on a lightly floured surface roll into a 10 inch x 3 inch rectangle. Roll up firmly jelly-roll fashion, starting with one long side; pinch to seal edges. Place the rolled loaf on prepared baking sheet, seam-side down. Make 5 diagonal slashes across top of loaf; brush with water. Let rise until almost doubled in bulk. Preheat oven to 375 degrees; brush loaf with water again and sprinkle with sesame seeds if desired. Place a baking pan on lower shelf of oven, pour 1 inch warm water in pan, place the loaf on center rack and bake for 30 to 35 minutes or until golden brown. Brush with melted butter; cool on wire rack.
Mix dressing, peanut butter and soy sauce in a large bowl with a wire whisk until well blended. Add coleslaw mix; toss to coat. Cover. Refrigerate several hours or until chilled. Top with peanuts just before serving.
In a large pot, put chicken cut into quarters with salt, pepper and ginger along with enough water to cover. Cook on heat heat until chicken is soft and falling from the bones. Remove from liquid, skin and debone the chicken, and cut meat into small pieces and set aside. In same large pot, add the six eggs one by one, beating as you go. When all are beaten in and almost set, remove mixture and let cool, dividing into two parts and discarding any liquid. Chop the browned almonds and divide into two. In a 9x12 inch baking dish, begin the assembly by placing four sheets of the philo dough, brushing oil over each sheet before placing the next on top. Next, place in 1/2 the egg mixture and sprinkle sugar and cinnamon on top. Place two more philo sheets (with oil between), and place 1/2 the chicken. Sprinkle this with sugar and cinammon too. Next Place 2 more philo sheets (with oil between), and place 1/2 the almond mixture in, sprinkling with sugar and cinammon on top. Cover this with 2 more philo sheets, and start this assembly process again. Two sheets philo, almonds, two sheets philo, chicken, two sheets philo, eggs, two sheets philo. Brush the top of the last sheets of philo with beaten egg. Bake at 350 degrees until golden, 25-35 minutes.