HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, brown ground beef until no longer pink and onion is tender, drain. Return to skillet and add taco seasoning. In a small microwave safe dish, microwave beans until heated through. Spoon about 1/3 cup of beans slightly off-centered of each tortilla. Top each bean topped tortilla with equal amounts of ground beef mixture. Sprinkle equal amounts of cheese over meat mixture. Fold the sides and ends of the tortillas over the filling. In a large skillet over over medium high heat add oil. When oil is hot, but not smoking brown burritos on all sides. Serve with cheese, salsa, and if desired sour cream.
Preheat oven to 350°F Slice the bread on the diagonal about 1/2 inch thick, and toast. You have to have enough slices to cover the bottom of a 9x9 ovenproof pan twice. Set toast aside. Peel the shrimp and roughly chop. Set aside. Heat the butter in a medium saucepan and saute the onion and celery until softened. Add the flour and whisk. Slowly add in the milk and simmer until thickened. Let cook for one minute to get rid of the raw flour taste. Stir in the sherry, water, curry, paprika, pepper and salt. Remove half of the sauce and set aside. (Note: the better the sherry the better the sauce will taste.). Reheat remaining sauce in the saucepan to a simmer and add the shrimp and half the cheese. Cook until shrimp are almost done, about 1-2 minutes. Place one layer of the toast in the bottom of the pan. Pour the shrimp mixture over the top and smooth out. Arrange remaining toast on top. Pour reserved sauce over the final layer of toast and sprinkle on remaining 1/2 cup of cheese. Bake for about 25-30 minutes, or until bubbly on top.
1. Preheat oven to 350 degrees F. Grease two 9x5-inch loaf pans. 2. Grate all of the cheese. 3. In a large bowl whisk together the flour, baking powder, salt, dried mustard and Italian herbs. 4. Remove a 1/ 2 cup of the white cheddar and 1/2 cup of the Gruyere cheese and a 1/4 cup of the Parmesan and set aside for the topping of the bread. Add the rest of the cheeses to the flour mixture. Using your fingers mix in the cheese so all the cheese is coated in flour. 5. In a separate bowl whisk together the beer, sour cream, tomato juice, eggs and worcestershire sauce until thoroughly combined. 6. Add the liquid mixture to the dry ingredients and mix with a spatula just till mixed. Do not over mix. 7. Divide the batter between the two greased loaf pans and press down with a spatula. Sprinkle the top with the cheese that was set aside earlier. 8. Bake for 50 -55 minutes or until done. Allow to cool in the pans for 15 minutes before removing them from the pans. Place on a wire rack to cool.
Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 tsp salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm. Add the remaining oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring for one minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 tsp salt. Cook, stirring until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from heat. Stir in lemon juice and parsley. Serve the shrimp over the vegetables.
Prepare broccoli and onions according to broccoli cooking directions; drain. Place cooked broccoli mixture in a lightly buttered 9" pie plate. Add mushrooms and cheese. Combine remaining ingredients in blender; blend until smooth. Pour over broccoli mixture. Bake at 375F for 25-30 minutes or until firm.
In small bowl, soak gelatin in cold water; set aside. In saucepan, mix 1/2 cup sugar, flour, salt and milk. Cook over low heat, stirring until mixture comes to a boil. Boil for 1 minute; remove from heat. Stir in softened gelatin. Cool. When partially set, beat until smooth. Blend in vanilla, almond extract and whipped cream. In separate bowl, beat egg whites and cream of tartar until stiff. Add 1/2 cup sugar and beat until soft peaks from. Fold into gelatin mixture; then fold in flaked coconut. Divide into baked pie shells. If desired, sprinkle with additional flaked coconut. Store in refrigerator until ready to serve.
Slice the mock chicken into small, round steaks. Pour 1/2 cup of the flour into a shallow dish. Pour 1/2 cup of the flour into a second shallow dish and add the cornmeal, paprika, salt, and pepper. Pour the soy milk into a third shallow dish. Dip the steaks into the soy milk and then into the plain flour. Dip into the soy milk again and then into the seasoned flour and cornmeal mixture. Add 2 tablespoons of the oil to the heated skillet and cook 3 "steaks" at a time. Brown for approximately 2 minutes on each side or until thoroughly cooked. Transfer to a serving platter. Repeat with the remaining oil and steaks. Add the remaining flour to the skillet and cook for 2 minutes. Whisk in the stock and the parsley and season with the salt and pepper. Whisk the nondairy cream into the gravy. Remove from the heat when bubbling. Serve with warm biscuits topped with the gravy.
Fry bacon in a large pot over medium heat until the fat is rendered and the bacon has begun to color. Stir in the onions and cook until soft and translucent, about 5 minutes. Stir in the garlic and chiles; cook an additional minute. Dump in about half of the greens and toss until somewhat wilted. Add in the rest of the greens and toss again. Pour in the stock and vinegar, and season with salt and pepper. Cover and simmer the greens until very tender, 25-30 minutes. Serve the greens and pot liquor in a big bowl, hot and soupy.
Grind the seeds to a powder using a mortar and pestle or an electric coffee grinder. Combine the ground fennel, mustards, sugar, and vinegar in a small bowl. Slowly add the olive oil, beating with a fork until creamy and thick. Makes 3/4 cup.
Preheat oven to 425 degrees F. Line a large 15 x 10 inch baking dish with tin foil and spray with Pam. In a large bowl combine oil and spices (oil - garlic powder). Add chicken and potatoes to bowl and toss. Place potatoes in pan and bake for 15 minutes. Push potatoes to side to allow room to place chicken in a single layer. Bake for 40-45minutes longer or until potatoes are tender and chicken is cooked, turning chicken and potatoes occasionally.
Combine all ingredients below crepe mixture until smooth. Make shells like you would make manicotta shells. Yield 16-18 crepes. Prepare pudding as directed. Saute apples about 10 minutes. Add sugar and seasonings. Combine apples and pudding; mix well and chill. Makes enough filling for 8 dessert crepes. Just before serving, divide mixture evenly on crepes and pocket fold. Serve with whipped cream and powdered sugar.
In a large bowl, combine kale, cabbage, orange segments, onion, bell pepper and sunflower seeds. In a small bowl, whisk together mustard, orange juice, vinegar and pepper. Pour over the kale mixture and toss to coat. Serve immediately or refrigerate for up to 2 days.
Combine all ingredients in extra large bowl and mix well. Store in airtight containers. Instructions for use ~ To use, mix 1/3 cup of the dry mix with 2/3 cup boiling water and stir well. Top with mini marshmallows, if desired.
Heat oven to 325 degrees. Butter and lightly flour 2 13-by-9 inch sheet cake pans (or 4 9-by-9 inch square cake pans). Using large stand mixer (like Kitchen-Aid brand), combine all dry ingredients until thoroughly mixed. Add carrots, oil (or oil and applesauce) and eggs. Beat on low until mixed, then increase mixer speed to medium and beat for two minutes. Spread batter in pans. Bake at 325 degrees until the cake centers spring back when touched lightly--about 45 minutes for large pans, 35 to 40 minutes for small pans. Allow cakes to cool in the pan on a cooling rack before frosting with Cream Cheese icing. Cream Cheese Icing: Allow 2 3-ounce packages of cream cheese and one (1/2 cup) stick of butter to come to room temperature. Place in mixer bowl, and beat on high speed until combined. Add 2 teaspoons vanilla and 4 cups powdered sugar. Beat at medium-high speed until light and fluffy--2 to 4 minutes. Ice tops of cakes only. Sprinkle frosting with chopped walnuts. Serves/Yields: 12 - 15 servings (two large cakes or 4 small cakes). Prep. Time: 15 minutes. Cook Time: Category: Freezer Cooking. Difficulty: Easy.
Place ingredients into bread machine according to manufacturer's instructions. Start on "dough" setting. When complete, roll dough on a floured surface. Line pizza pan or spring form pan with dough. Spread cream cheese on dough. Then drained salsa. Top with grated cheese. Let dough rise for 20 to 40 minutes or until doubled in bulk. Bake at 475 for 20 to 25 minutes. Quick note: They stated on the show that you could use 3 cups of any type of flour. What is listed is just what she happened to use. (Actually it was 1 C of "white wheat" but recipezaar did not recognize that ingredient.) Also, she said you could substitute regular honey or brown sugar for the chili honey if you do not have it on hand or cannot find it. She said she also makes dinner rolls out of this instead of making the "quitza". Since I have not made it yet, I am guessing on the servings and estimating the time to make.
In a bowl, combine first 11 ingredients; mix well. Stir in eggs. Form into patties. Fry in nonstick frypan, over medium heat for 10 minutes on each side, til lightly browned.
Melt butter. Mix Choco Bake into melted butter. Stir in remaining ingredients, except the powdered sugar. Chill dough for 30-45 minutes. Shape dough into balls, then roll generously in powdered sugar. Place cookies 2 inches apart on cookie sheet. Bake at 350°F for 10 minutes, or until edges are set. Remove from cookie sheet and let cool on flat surface.
Pick through dried beans, discarding any bad ones. Rinse beans. Place beans in a large pot. Add enough water to cover beans by 2 inches. Bring to a boil, cook for two minutes, and then turn off the heat. Let beans soak in covered pot for one hour. Bring to a boil, covered. Reduce heat and simmer for 30 minutes. (Beans should be firm, not mushy.) Drain beans and rinse with cold water. Dry beans on paper towel. In large bowl, combine olive oil, lime juice, salt, garlic and cilantro. Peel and section oranges. Cut orange sections into 1/2 inch pieces. Stir pieces into olive oil mixture. Add beans and stir gently. Mix well. Store in refrigerator until ready to serve. Just before serving, peel avocados and chop the flesh into 1/2 inch pieces. Gently stir into salad.
Important NOTE: The cake relies on the last-minute combination of vinegar and baking soda for leavening. The reaction between the two causes the batter to bubble vigorously, and thus, rise. The cake has to be prepared in its baking pan; otherwise it doesn't rise nearly as well. Make wells in the dry ingredients and add the wet ingredients--oil, vinegar, and vanilla--to the wells, and then add water and stir quickly (but not too much) to blend the batter just moments before you put it into the oven. Streaks of flour should remain. Adjust oven rack to middle position and heat oven to 350 degrees. Coat 8-inch-square baking pan with nonstick cooking spray. Whisk flour, sugar, cocoa, baking soda, and salt together in pan. Using a spoon, make 1 large and 2 small craters in dry ingredients (the large carter needs to deep enough to hold the oil). Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan, using a wooden spoon or spatula, mix the batter, taking care not to overmix; the batter should still contain a few streaks of flour. Immediately put pan in oven. Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners' sugar. (If tightly wrapped, cake will keep for 3 days at room temperature.) Great with ice cream or whipped cream or both :-).
Preheat grill pan or broiler. In a bowl, gently combine the beans, olive oil, balsamic vinegar, red pepper, basil and garlic. Season with salt and pepper to taste. It's nice if the mixture can sit for a half an hour or so. For the bread: I usually warm a clove or two of chopped garlic in some olive oil to infuse the flavor. This can be done on the stovetop over VERY low heat, or in the microwave heated for about 30 seconds. Add a couple shakes of salt and pepper, and brush garlic oil evenly over the bread slices. Toast bread under the broiler, or on a grill pan for a few minutes (3-5), until slightly brown and crisp, or until there are grill marks. Top the bread slices with the bean mixture and drizzle any extra balsamic/oil over the top. This bruschetta is nice served with a tossed green salad.
In the bowl of a stand mixer fitted with the whisk attachment, combine water, yeast, and honey and whisk to dissolve yeast. Let sit for 5 minutes. Switch to the paddle attachment, then add sugar and eggs and mix to combine. Add flour, salt, and mint extract and mix on low until the wet and dry ingredients come together. With the mixer running, add the butter in 3 additions. Increase speed to medium-low and mix until the dough blends together, about 2 minutes. Switch to the dough hook attachment and knead the dough on medium-low speed until it forms an elastic ball and pulls away from the sides of the bowl completely, about 5 minutes. Transfer dough to a large greased bowl, cover with plastic wrap, and refrigerate at least 4 hours and up to overnight. Punch down the dough and turn it out onto a lightly floured work surface. Roll the dough out to a generous 1/4" thickness. Cut into rounds with a 1" cutter and transfer the donut holes to a lightly floured parchment-lined baking sheet. Let rise 20-30 minutes; the donut holes will feel light to the touch but not deflate when they are ready. Meanwhile, heat about 4" of oil in a large, heavy-bottomed pot to 330 degrees. Fry donut holes in small batches until evenly golden brown, constantly moving and rolling the donuts, about 1 minute. Transfer to paper towel-lined baking sheet to drain. Generously dust donut holes with confectioners sugar, tossing gently to coat completely. Use aluminum foil to create three balls of varying sizes to form the body of the snowman and transfer to a cake stand. Affix donut holes to body using toothpicks, then decorate snowman as desired. TO MAKE THE SAUCE: In a small saucepan, combine cream, candy canes, and salt. Bring to a simmer, whisking to dissolve the candy canes completely. Pour the liquid over the chocolate chips in a medium bowl and whisk until smooth. Serve warm.
SPICY TOMATOE & VEGETABLE SAUCE. In a large pot, cook the onion and garlic, red and green peppers, celery, carrotes, mushrooms and zucchini in olive oil over medium heat. Next add the lemon salt, celery salt, oregano, parsley, basil, cloves, caraway seeds, bay leaf, chili pepper flakes and coarse sea salt. (Cook 5 minutes, until starting to carmelize). Now add the white sugar, diced tomatoes, tomatoe sauce, tomatoe paste, chicken stock, V8 juice, red wine and cheeses and simmer over low heat for 30 minutes. MEATBALLS. Combine the beef, pork, veal, shallot, garlic, egg, prepared bread, parmesan cheese, salt, pepper, oregano and parsley in large bowl and gently mix by hand. Roll into balls,(your favourite size) and drop raw into the simmering sauce. To the sauce add the raw sausages and pepperoni and cook gently on low for 3 hours. Serve over hot buttered noodles with Calabrese bread and a simple salad.
Dough: Pour warm water into bowl. Add yeast and 1 tablespoon Splenda. Stir. Let stand about 5 minutes until bubbly. Stir in remaining Splenda. In a different bowl blend sour cream, eggs, and vanilla. Stir sour cream mixture into yeast mixture. Add flours and salt. Stir until combined. Add butter. Knead until smooth. Place dough into well greased bowl. Cover and let rest for about two hours. Roll out dough onto floured surface to about 1/4 inch thickness. Mix chopped apples, cinnamon, and Splenda. Spread apple mixture over dough. Cut dough into rectangles, roll lengthwise. Grease a pan generously. Place rolls into pan. Cover and let rest about 1 hour. Preheat oven to 350 degrees Fahrenheit. Bake 25 to 30 minutes. Serve warm with apple/cream cheese/sugar mixture or pure maple syrup.
Crush saltines crackers. Add the rest of the ingredients. Then add as much mayonnaise as needed. Chill.
In a medium saucepan, combine onion, garlic and whiskey. Simmer over medium heat for about 7 minutes or until onion is translucent. Add remaining ingredients and simmer for 20 minutes. Puree in food processor or blender. Refrigerate for at least 1 day to blend flavours.
Heat oil and bacon drippings on medium high heat. While heating, season chops on both sides (1/4 teaspoon per side). Add chops to hot pan. Sear on each side for 3 minutes. Add onions, brown sugar and beef broth. Stir well. Turn heat between medium high and medium and cover. Cook for 15 minutes. Stirring occasionally. Turn chops and cook an additional 10 minutes. Serve chops with onion and sauce on top.
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Deep fry the potato sticks until crispy and golden brown, about 4 minutes. Remove, and drain on a paper towel-lined plate. Deep fry the florets in two batches until golden brown; drain on paper towels. Allow the cauliflower to cool until just warm. Stir together tahini and olive oil in a large bowl until smooth. Mix in yogurt, lemon juice, vinegar, cumin, salt, and pepper. Add cauliflower, arugula, and lettuce; toss to coat with the dressing. Place salad onto serving plates, and sprinkle with the potato sticks.
Stir all ingredients together. Serve with fish. You can use all sweet or all dill relish. I prefer a mix of the two.
Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt. Meanwhile, in a large skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and saute until soft and translucent, about 8 to 10 minutes. Add the jalapenos and saute for another minute. Add the lemon zest and juice, bring to a boil, and continue boiling for 1 minute. Remove from heat, stir in the unsalted butter and season to taste with salt and pepper. Set aside. Drop the pasta into the boiling water and cook until al dente. Drain. Toss the hot pasta into the skillet with the lemon mixture. Return the pan to medium heat and mix well, stirring gently. Add the Pecorino Romano and toss quickly. Transfer to a warmed serving platter and serve immediately.
Day 1: Make my chili, recipe #50732, refrigerate or set aside if making the same day (or use your own favorite chili, of course!). The night before, wrap 1 loaf frozen bread dough in plastic wrap, refrigerate overnight to thaw. Day 2: Make 4 round balls out of bread dough, place on greased cookie sheet, oil dough lightly, cover with plastic wrap and let rise till doubled. About 3 hours. Brush with melted butter and garlic powder, sprinkle with some seasoning salt. Bake about 22 minutes in 350° oven till golden brown. Place on rack to cool. Make 4 patties out of ground beef, season each side with seasoning salt and coarse ground pepper. Cook on the grill or in frying pan till done. Top with cheese. Warm chili in microwave till hot. Top burger on cut bun with chili using a slotted spoon so there isn't too much juice. Enjoy!
Mix both together in a bowl. Transfer into a spray bottle. Shake well, then spray onto dirty glass and wipe off with a crumbled up newspaper to get sparkling clean windows!
Decorating Ideas: Trees made from Bugle (horn shaped corn snacks) and pretzel trunks Marshmallow snowmen sporting gumdrop hats and noses and fruit by the foot chewy fruit snack roll scarves Teddy Grahams with chewing gum skates, gummy ring inner tubes or gum stick toboggans Ice Teddy Grahams with Mittens, Scarves, and Earmuffs. Bake cake as directed on package in 2, 9 inch round pans, using water, oil, and eggs. Cool 15 minutes. Remove from pans; cool 20 minutes or until completely cooled. Freeze one layer for at least 20 minutes. In medium bowl, combine frosting and marshmallow creme, beating until smooth. Place room temperature cake layer, rounded side down, on serving plate. Frost top of cake. Place frozen cake later, rounded side up, on cutting board. To make pound in cake layer, use small sharp knife to cut out an irregular 6x4 oval shaped hole, no closer than 1 1/2 inches from the edge of the cake. Remove oval piece from cake. Place frozen cake layer, rounded side up, on top of frosted cake layer. Frost side and top of cake. Thickly frost inside of the pond being sure to seal completely. Cut oval piece in half lengthwise. Place 1 half on top of cake close to the pond for sliding hill. Secure by inserting pretzels into the hill. Frost hill. Use other half to feed anxiously watching child Prepare jello as directed for speed set using the hot water and ice cubes. Carefully spoon slightly thickened gelatin into the pond to within 1/4 inch of the top of cake. Decorate as you desire, using ideas mentioned.
Peel and chop the cucumbers. Place cucumbers in blender with water and sugar and blend until very smooth. Add lemon juice and blend again. Pour into frosty glasses and enjoy!
Make simple syrup: Add sugar to water in small saucepan. Stir over medium heat until sugar is fully dissolved. Raise heat and bring syrup to a boil; boil one minute, then remove from heat and allow to cool completely. Puree thawed mango and lime juice in a food processor. Stir simple syrup into mango puree. Refrigerate a few hours to be certain puree is cool. Follow the manufacturer's instructions for your ice cream maker at this point. If you don't have one, pour into a pan and put in freezer; pull out every hour and stir (for 3-4 hours).
Whisk the eggs in a bowl with some cracked black pepper. Stir in the blue cheese. Heat up the (garlic-flavored) olive oil and/or butter in an omelet pan on medium heat. Pour in the eggs (and garlic if using) and cook gently until just ready to fold. Fold the sides in to the center of the omelet and plate. (Yes, the center of the omelet will be slightly runny.) The bottom of the omelet should not be brown at all. Garnish with a small amount of bleu cheese, the crumbled bacon, chopped hazelnuts and fresh parsley. We served our omelet with steamed carrots and roasted small Yukon gold potatoes for an easy weeknight meal.
Spray a 9x12-inch glass baking dish with cooking spray. Use an additional baking dish if needed. Drizzle olive oil or butter in the bottom of the baking dish. Wipe mushrooms with a damp paper towel to clean. Remove stems, set aside caps and chop stems to add to filling. In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt. Mix well and then stir in egg and mayonnaise. Use a small cookie scoop to mound filling onto each mushroom cap. Melt butter and mix in garlic salt and drizzle over the filled mushrooms. Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping. Bake for 20 to 25 minutes at 425°F. Best served hot. Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).
Heat broiler. Combine tomatoes, cheese, basil, garlic and 1/4 cup of the dressing; set aside. Brush both sides of bread slices with remaining dressing. Broil 6 inches from heat, 2 minutes on each side or until lightly toasted on both sides. Top each with tomato mixture.
In a medium bowl, combine the oats, milk, apple juice or pear juice and currants or raisins. Stir in 1/2 tbls. of the honey. Set aside to soak for 30 minutes. Stir in the pears and hazelnuts. Divide between 2 cereal bowls. In a cup, combine the yogurt, vanilla, cinnamon and cardamom. Add the remaining 1 tbls. honey. Spoon over the muesli. Top with the blueberries and strawberries. Serves 2. Enjoy!