HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large soup pot place shredded pumpkin, add 2.5 cups of water. Let pot boil and then reduce heat to medium-high and let cook for 30 minutes. In a separate pan add olive oil, onion and garlic. Cook until garlic and onion is cooked and lightly browned. Once cooked set aside. After 30 minutes turn off heat, add onion mixture and tub of sour cream to soup. Add salt and pepper to taste. You can eat the soup this way or you can blend it. I like it blended so the soup is creamy. I blend the soup and then put it back in the pot. I add paprika and cayenne (by taste).
Preheat oven to 375°F Arrange broccoli and mush rooms in piecrust. In a bowl, place onion, eggs, non-dairy creamer, flour, salt and pepper. Mix to combine. Pour over vegetables. Bake at 375° for 1 hour to 1 and 15 minutes, until mixture is set. Use a pie server to cut into wedge-shaped pieces; serve warm. Loosely cover with aluminum foil if center is not yet set but crust is browning too fast.
Bring large saucepot of water to a boil. Season with salt. Add 1/2 pund soba noodles and cook al dente, about 8 minutes. Stir together ginger and curry and season with salt and pepper. Pat spice mixture on to flesh sides of salmon and let salmon set for 10 minutes before cooking it. Heat oil in a nonstick skillet over moderate heat until hot but not smoking, then cook salmon, skin sides down, covered, 5 minutes. Chop scallions; set aside. Turn salmon over and cook, covered, until just cooked through, about 2 minutes more. Add scallions to skillet with salmon and cook 30 seconds.
Cook zucchini & onion in boiling salted water for 5-10 minutes(until crisp & tender). Drain well. In large bowl combine soup and sour cream. Stir in carrots. Fold in zucchini mixture. Toss stuffing mix with butter. Spread 1/2 stuffing mixture in a 12*7 1/2*2" baking dish. Spoon zucchini mixture on top. Sprinkle with remaining stuffing mix. Bake at 350 for 25-30 minutes or until heated through.
Cut hot baked potatoes in half, scoop out insides, reserving shells. In large bowl, beat potatoes and margarine until creamy. Gradually beat in milk; stir in onion, salt and pepper. Spoon mixture into reserved shells and sprinkle with cheese. Arrange in baking dish and bake at 375 F for 20-25 minutes or until heated through. Sprinkle with paprika and serve.
soak prunes in the port overnight. next morning combine everything and simmer for about 30 minutes, stirring occasionaly. take out vanilla bean. (You can wash it and use it again). bottle, or store in the fridge.
Mix all ingredients in a storage bag and marinate 2 hours to overnight turning bag frequently. Remove marinade from bag and bring to boil, remove from heat and set aside. Heat grill to medium and cook pork chops 5-7 minutes each side basting with remaining cooked marinade.
Place mayonnaise in a bowl. Grate the onion on the grater disk of a food processor or the large holes of a box grater, and then mince finely by hand. Add to mayonnaise. Add mustard, vinegar and sugar and stir well. Cover and refrigerate overnight before using.
Preheat oven to 325 degrees. Dice chiles and combine in a bowl with grated cheeses. Put into a well-greased shallow dish (2-quart , 12x8x2 inch). With an electric mixer on high speed, beat egg whites until peaks form. Set aside egg whites. In a bowl, combine egg yolks, milk, flour, salt and pepper. Fold egg whites into egg mixture. Pour over cheeses. Use a fork to push egg mixture into cheese. Bake for 1 hour.
Preheat oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of pan (I sprayed the whole pan with flour Pam). To make cake; heat the chocolate and butter in microwave, stirring until mixture is melted and smooth. Add the sugar, salt and espresso powder. Add eggs, beating briefly until smooth. Add cocoa powder and mix just to combine. Spoon batter into prepared pan. Bake cake for 25 minutes; the top will have formed a thn crust. Remove from oven and cool in the pan for 5 minutes. Loosen the edges of the cake from the pan, and turn it out onto a serving plate. Allow cake to cool completely before glazing. GLAZE. Heat chocolate and cream in microwave, stirring until chocolate melst and mixture is completely smooth. Spoon glaze over the cake, spreading it to drip over the sides a bit. Garnish with toasted almonds if desired. Allow glaze to set for several hours before serving cake.
Heat oil in a 12 inch skillet over medium-high heat. Add shallot and garlic, cook one minute. Season the salmon with salt and pepper. Place in the skillet and cook 5 minutes. Turn the salmon and add the white wine, cover and cook an additional 5 minutes. Remove salmon and cover to keep warm. Reduce heat to a simmer and zest the lemon into the skillet. Halve and squeeze the juice from the lemon into the skillet. Allow to simmer until reduce slightly, roughly 5 minutes. Salt and pepper to taste. Stir in the parsley and toss the pasta into the sauce until completely coated.
Mix the first 7 ingredients together thoroughly. Spread 2/3 cup pecan halves in an unbaked pie shell. Pour liquid mixture over pecans in pie shell. Bake 35-45 minutes in 325 F degree oven.
Dissolve yeast in warm water in lg mixer bowl. Add orange peel, orange juice, sugar, salt, egg, butter and 1 1/2 c of the flour. Beat 30 seconds on low, scraping bowl constantly; increase speed to medium, beat 2 minutes, scraping bowl occasionally. Stir in enough of the remaining flour to make a dough easy to handle. Turn dough out onto floured surface and knead 5 minutes and dough is smooth and elastic. Cover; let rise in warm place until double, about 1 to 1 1/2 hours (dough is ready if an indentation remains when dough is touched). Punch dough down and, on a lightly floured surface, roll into a rectangle 15x9". Spread w/ 1 T butter and sprinkle w/ combined 2 T sugar and 1 t cinnamon. Roll up, beginning at one of the long sides; pinch edge of dough into roll to seal well; stretch to make roll even. Cut roll into 15 slices about 1" wide. Place slices slightly apart in a greased oblong baking pan, 13x9x2", or in greased muffin cups. Cover and let rise until double, about 30 minutes. Bake in a 375 degree preheated oven until rolls are golden brown, about 25 to 30 minutes. If desired, mix together confectioner's sugar, orange juice, orange peel, and vanilla; frost while warm. Recipe is easily doubled.
Have all ingredients at room temperature. In a bowl combine flour, baking powder and salt. Place butter and sugar in mixer, with the paddle attachment, mix at low speed until light and fluffy. Add eggs and vanilla; beat until smooth. Add milk, flour mixture, and oats; stir until blended, scraping down sides of the bowl as necessary. Stir in blueberries (batter will be stiff). Spread evenly in a greased 9x13" pan. Sprinkle cereal over top. Bake at 350 until golden brown and tester comes comes out clean, about 40 minutes. Cool in pan. Cut into bars.
Combine the wafer crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-inch pie plate. Bake at 375 for 8-10 minutes or until lightly browned. Cool on a wire rack. In a small saucepan, combine the gelatin, pineapple juice and egg. Cook and stir over low heat until mixture is slightly thickened and a therometer reads 160 (do not boil), about 10 minutes. Remove from the heat; transfer to a bowl. Cover and refrigerate for 30 minutes, stirring occasionally. Fold whipped cream into filling. Spread evenly into crust. Refrigerate for 4 hours or until set.
Preheat oven to 350°F. In a bowl, combine flour, cocoa powder, baking soda and salt; set aside. In a large mixing bowl, cream butter and sugar; add eggs and vanilla, mix well. Gradually beat in the flour mixture then add chocolate chips. Drop the dough by rounded tablespoonfuls onto greased baking sheets. Bake 10-12 minutes; let cookies rest on baking sheets for 2 minutes before removing with a spatula to wire racks to cool completely.
Chop onions and brown in butter. Mix spices, tomato paste and ginger to a paste and add to onions. Simmer on medium heat for a couple of minutes. Add cabbage. Stir, adding a bit of water as needed until cooked.
Dice bacon and fry until very crisp. Drain on paper towel. Mix onion and Worcestershire sauce with softened cream cheese. Add bacon; mix well. Clean and remove stems from mushrooms. Fill mushroom caps with cream cheese mixture. Mushrooms can be refrigerated at this point, if made in advance. Bake in preheated oven, 375°F for 13 to 15 minutes, or until tops are lightly golden. Watch carefully the last few minutes.
Preheat grill. Dice up the red potatoes and place on heavy duty foil or a grill pan. Spray foil or pan with Pam or a cooking spray of choice. Add potatoes to foil or pan. Mix together melted butter with seasoning salt and pour over potatoes. Stir gently. Sprinkle salt and black pepper to taste. Close foil sightly and grill until tender. Time depends on how fast your grill cooks. Mine was about a hour on low heat. NOTE: you can add onion and green or red peppers with the diced potatoes. Also you can make this recipe in oven at 350' for 1 hour.
Scrub potatoes peel & cube. Chop onion. Heat oil until hot. Add potatoes & onion. Add salt & pepper ( I use lots of ground black pepper). Stir until well coated. Fry over med heat until tender.
Layer cabbabge, chicken, onions, sesame seeds and nuts. Top with noodles and dressing. Toss before eating.
Combine the sour cream and onion soup mix well. Be sure the spinach is very well drained; you will want to squeeze it with your hands so that it will not make your dip watery. Mix into sour cream mixture. Cover and chill overnight. Serve with chips, crackers, or fresh carrot sticks.
In small bowl, stir together sesame seeds, lemon rind, coriander, cumin, salt ; and cayenne pepper. When using:. For every 1 lbs of boneless / 2 lbs of bone-in meats mix 2 tbsp rub, 1 tbsp vegetable oil, 1 clove garlic or more. Spread on meat and let sit for 10 min.
Chop or shred the chicken and set aside. In a large skillet, saute onion and bell pepper until soft. Add garlic at the last 1-2 minutes. Add reserved chicken, barbecue sauce, vinegar, brown sugar, and water and simmer until heated through (maybe 5 minutes or so). Either add the cheddar cheese at this point and stir until melted, OR save to sprinkle on top of chicken. Give each person some tortilla chips and top with chicken mixture. Add optional cheese. Top with some sour cream or plain yogurt, if desired.
Rinse and drain lentils. Combine lentils, water, green pepper, carrot, onion, bouillon granules, sage, ground red pepper and garlic in a Dutch oven. Bring mixture to a boil and reduce heat to a simmer, covered, for about 30 minutes. When vegetables and lentils are tender, stir in sausage and continue to heat until ready for service. Serve soup into warmed bowls and garnish with snipped parsley.
Preheat oven to 390°F. Divide eggs. Beat egg whites until stiff. Cream egg yolks, water, sugar and vanilla. Combine rice flour, corn starch and baking powder. Sift flour mix into creamed egg yolks. Fold in stiff egg whites. Grease a 9 or 10 inch spring form. Pour batter into spring form. Bake at 390° F for about 15 minutes.
Preheat oven to 350 degrees. Melt 2 tablespoons butter in a large skillet. Add mushrooms; cook until tender. Stir in cream cheese and soup; heat until cream cheese is melted, stirring gently. Stir in green beans. Pour mixture into a lightly. greased 1-1/2 quart casserole dish. Top with stuffing mix; drizzle with remaining 2 tablespoons butter. Bake 30 minutes or until hot.
In a small bowl, combine 1/3 cup of cold water and gelatin and let soften for 4-5 minutes. Mix cocca, 1 cup water, Kahula, salt, and softened gelatin. Bring to a boil and boil over medium heat for 2 minutes stirring constantly. Remove from heat . Pour mixture into a large bowl, and add milk, and vanilla, mixing well. Chill for one hour. Fold whipped topping into mixture and divide into 8 dessert cups. Chill for at least 1 hour, and serve.
Place chicken in shallow dish. Mix yoghurt, garlic, cumin, coriander and chilli together and pour over chicken. Coat well. Cover and leave to marinate in refrigerator for at least 1 hour. Remove excess yoghurt mix from chicken. Arrange drumsticks on foil line baking tray and bake in moderate oven 200deg C for 35- 40 minutes or until tender and cooked. Place remaining yoghurt mix into saucepan. Blend in cornflour and sugar. Bring to boil, stirring. Reduce heat and simmer for 2 minutes. Drizzle sauce over chicken.
Combine raisins, rum and vanilla extract in small bowl; cover and stand overnight. Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions.
Drain beets saving liquid. Add water to beet liquid to measure one cup. In a saucepan combine beet liquid, sugar, vinegar and cinnamon stick. Heat to boiling. Pour over beets. Cover and refrigerate at least twelve (12) hours.
1. Preheat your oven to 350 degrees. 2. Scoop baked sweet potato meat out of skins into a bowl. Mash using a potato masher, or whip with an electric mixer. 3. Using a fork, mix cottage cheese, cheddar cheese, onions, bacon, and remaining seasonings in with mashed sweet potato. 4. Spray an 8x8 or 9x9 glass baking dish with olive oil spray. Use a spatula and scrape sweet potato mixture into baking dish. Bake at 350 degrees for 30 minutes.
Brown ground beef in skillet over medium heat until no pink remains. Drain fat and rinse, if desired. Add taco seasoning and prepare according to package directions (use 1/2 amount of water if using 1/2 pkg. seasoning). Unroll one tube of crescent rolls and place on bottom of 9" x 13" cake pan. Press seams together and spread out to cover bottom of pan. Bake in 375 degrees F oven until rolls just start to brown. Cover dough with hot beef mixture; then spread sour cream over beef using a teaspoon. Sprinkle with cheese and drizzle with salsa. Unroll second tube of crescent rolls and carefully spread out over top, pinching together seams where possible. Bake for 20 to 25 minutes or until top is golden brown. Let set 10 to 15 minutes, then cut into squares.
Place bread cubes in a large bowl and set to the side. Preheat oven to 375. In a saucepan saute celery and onion in butter till soft. Remove from heat and add salt, pepper & poultry seasoning. Add the onion mixture to the bread cubes and combine. Drizzle with broth to lightly moisten then toss lightly. Bake covered for approximately 30 minutes. This can be prepared a day in advance. Let stuffing come to room temp before baking and add additional broth to moisten.
Place lamb chops in glass dish. Combine remaining ingredients and rub into the meat on both sides. Let stand, covered, for 1-2 hours at room temperature. Prepare a hot grill. Grill about 15 minutes, until browned on the outside, but still pink in the middle.
Remove any unwanted fat from chicken (if any). Mix together seasoned bread crumbs and Parmesan cheese. Press mixture onto both sides of chicken covering well. In medium frying pan, heat olive oil over medium-high heat. Add shallots (or onion) and saute until soft. Add mushrooms, parsley and pepper; cook about 5 minutes, turning mixture occasionally. Spray casserole dish with non-stick cooking spray. Arrange chicken flat into dish. Top with mushroom mixture, evenly divided over each piece. Preheat oven to 425°F. Bake chicken 10-20 minutes. Add mozzarella cheese slices over chicken. Continue cooking an additional 10-20 minutes. Cheese should be melted, not burnt. Chicken should be fork tender.
Brown sausage and onion in non-stick skillet. Add potatoes, season to taste and saute till warm, then add the eggs; scramble for 3 to 4 minutes, until the eggs are done to taste, but not dry. Place generous amount along one-third of the tortilla, about 1 inch away from the bottom. Fold up the lower edge, and then roll from the side to form a burrito. Optional items: Top with mild salsa and/or Monterey-Jack Cheese.
Blend together corn syrup, sugar, water, and cream of tartar. Stir, dissolving the sugar. Without stirring, cook until the hard ball stage (265°F). Remove from burner; add peppermint oil, blend well. Divide into 2 porions. In one half, add red coloring. Pour over greased platters. Let cool. When cool enough to touch, pull each apart seperatly. Form into ropes and twist red with white candy mixtures. Cut into desired lengths and shapes.
Drain the beets, saving the liquid. Cut the beets into strips. In a large saucepan, melt the butter & cook the onion until softened. Add the garlic and cabbage; cooking & stiring until the cabbage is wilted. Add the beets and the reserved liquid, tomatoes, water, vinegar, stock, sugar & dillweed. Cover and simmer for about 30 minutes or until the cabbage is very soft. Season with salt and pepper to taste. Serve & garnish with sour cream, if desired.
Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms. Add cheese; mix until a ball forms. Shape dough into circle; wrap in plastic food wrap. Refrigerate 2 hours or overnight. Heat oven to 350°F Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets. Beat egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds. Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan. Recipe Tip Shortbread can be topped with a variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.
Melt the butter in a large pot. Saute the onions in the butter for 5 minutes over medium heat. Stir in mushrooms, paprika, soy sauce, and broth. Reduce heat to low, cover, and simmer for 15 minutes. Stir in salt and add rosemary to taste. Start with at least two heaping tablespoons, add more if necessary. Simmer another 15 minutes, remember to stir. Stir in ground black pepper, lemon juice, parsley, and sour cream. Mix together until sour cream is melted. Simmer to reduce. For a smoother soup, blend with an immersion blender.
Spray a skillet with light oil. Add the potatoes, peppers, onions, mushrooms and corned beef to the skillet and just heat until warm through - do not overcook. Beat the eggs and water together. Pour into the skillet over the beef & veggies using medium heat. Stir gently as the eggs begin to cook lifting them from the bottom of the pan letting the uncooked eggs flow under. When cooked serve with whole wheat toast and , if you wish some fresh sliced tomato.
Toast coconut in small skillet over medium low heat, stirring frequently, until fragrant and golden-brown, 3-5 minutes. Set aside. In a medium saucepan, bring cream just to a boil. Remove from heat and add chopped dark chocolate. Let sit until chocolate melts, about 5 minutes. Using a wire whisk, stir cream and chocolate mixture until it is smooth. Place in fridge until completely cool -- at least 2 hours or overnight. Once chocolate is cool, drop by teaspoonfuls onto wax paper-lined baking sheet. Freeze for 15 minutes. Roll teaspoonfuls into balls between your hands. Return balls to freezer. Meanwhile, melt white chocolate in a bowl placed on top of a pan of boiling water. Once white chocolate is melted, remove bowl from pan. Stir toasted coconut and oil into white chocolate. Allow to cool about 10 minutes. Remove chocolate balls from freezer. Dip balls into white chocolate, and set back on wax paper. (this part can be a bit awkward -- I used 2 forks, if anyone else has a better method, please share!) Return to freezer until hardened. Serve at room temperature.
Make the topping: preheat oven to 350°; spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray. Combine the brown sugar, water, butter, and salt in a small pan; bring to a boil, whisking occasionally; set aside to cool. Make the cake: in a bowl, combine the flour, baking powder, cinnamon, and salt. In a large bowl, combine the butter and sugar; cream with an electric mixer on med-high speed until fluffy, about 2 minutes. With the mixer on med-low speed, add 1/3 of the flour mixture to the bowl. Add 1/2 of the milk and the vanilla; add another 1/3 of the flour mixture. Add the remaining milk and then the remaining flour; scrape down the sides of the bowl and beat on medium speed for 30 seconds. Scrape the batter into the prepared pan; smooth the top with a rubber spatula. Pour the topping over the batter (the pan will be very full); carefully transfer the pan to the oven and bake until set, about 45-50 minutes. Let the cake cook in the pan for 15 minutes, invert it onto a large rimmed serving platter, and serve warm. Let leftover squares cool completely and store in a cake keeper or airtight container at room temperature for up to 1 day; in the refrigerator for 3 days.
Preheat the oven to 325°F. Place the cream cheese and sugar in a large bowl and beat well. Beat in the eggs, one at a time. Add the lime juice and spoon the mixture into a greased 9-inch glass pie plate. Bake for 45 to 50 minutes, until golden brown. Remove from the oven and let cool for 10 to 15 minutes (Do not turn off the oven). Meanwhile, in another large bowl, mix together the topping ingredients. Spread over the top of the cheesecake and bake for 10 minutes longer, (the top will remain almost liquid.). Let cool, then refrigerate for 4 hours or overnight. Cover the cheesecake with fresh berries before serving, if you like. Note: I added more lime juice and grated lime rind to give more lime flavor according to the reviewer's suggestion.
In a large bowl, combine almond flour, salt and rosemary. In a medium bowl, whisk together olive oil and egg. Stir wet ingredients into almond flour mixture until thoroughly combined. Roll the dough into a ball and press between 2 sheets of parchment paper to &#8539; inch thickness. Remove top piece of parchment paper. Transfer the bottom piece with rolled out dough onto baking sheet. Cut dough into 2-inch squares with a knife or pizza cutter. Bake at 350° for 12-15 minutes, until lightly golden. Let crackers cool on baking sheet for 30 minutes, then serve.
Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.
In a large saucepan, combine the quinoa, lentils, stock and water and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes. Add the carrots, onion, garlic, cumin, coriander and salt and cook 5 more minutes. Add the red pepper and cook for 5 minutes more. Stir in the cilantro and adjust the seasoning if necessary. Serve immediately.
Saute the eggplant slices in oil over high heat until browned slightly, drain on paper towels, and set aside. Combine tomatoes, seasonings, and grated vegetables in a skillet, cover, and simmer 15 minutes. Remove bay leaf, add Parmesan cheese, sesame seed meal, and blend well. Place a layer of eggplant in an oiled, shallow 2-quart baking dish. Cover with half the tomato sauce, then half the mozzarella cheese. Repeat layers, and bake at 350 degrees about 30 minutes, until cheese is melted and begins to brown. Serve over the cooked rice.
Cream sugar and butter. Add beaten eggs and yolks. Then flour gradually, then vanilla to taste. Use cookie press and form your own design. Bake in a moderate oven (350° or 375°) 20 minutes or until done. Should be light in color. These bake very quickly and need to be watched constantly.
Cut a thin slice from the blossom end of each cucumber. Cut horseradish into 4 lengthwise pieces and reserve. Combine vinegar and water in a saucepan and bring to a boil over high heat. Place 1 piece horseradish, 1 grape leaf, i garlic clove, 1 head dill, and 1/2 teaspoons mustard seed in each clean jar. Pack cucumbers in jars. Pour boiling vinegar mixture over cucumbers, leaving 1/2-inch headspace. Process in a boiling water bath 10 minutes for pints, 15 minutes for quarts.
Boil margarine, sugar,eggs and coconut for 1 minute. Add marshmallows and crushed graham wafers. Put in 8" square pan to set. When cold, cut in bars, and roll in crushed wafer crumbs.