HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Cut bell peppers in half and remove seeds. In a large skillet, bring 2 cups of water to a boil. Add bell peppers, reduce heat to low and simmer until just tender, about 5 minutes. Remove from pan, drain and set aside to cool. In a medium bowl, combine ricotta cheese, eggs, olives, walnuts, parsley, basil, lemon zest and black pepper. Mix well with a fork. Mound into pepper halves. Sprinkle with Parmesan cheese. Place in an ovenproof baking dish and add water to 1/4 inch depth in dish to prevent burning. Bake until heated through, about 20 to 30 minutes. Place under broiler briefly to brown.
Cook the shrimp, onion, garlic, and zucchini in the olive oil. Cook the couscous as directed on box. Combine couscous, tomato, cheese, and shrimp mixture.
Preheat the oven to 350 degrees. Grease and lightly flour two 9 by 5 by 3-inch loaf pans or one 12 cup bundt pan. (Or line 24 muffin cups with paper muffin cup liners). Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl and set aside. Whisk together the sugar, eggs, and oil in a separate bowl until well blended. Stir in the pumpkin, water and vanilla and mix well. Add the flour mixture to the pumpkin mixture and stir just until all the ingredients are moist. Do not over mix. Pour the batter evenly into the prepared pans and bake about 1 hour or until a toothpick inserted into the center of each loaf comes out clean (start checking at about the 45 minute mark). If making muffins, bake for about 15 minutes. Let rest for 10 to 15 minutes before removing from the pans.
Preheat ovent to 400°F. Put pine nuts in baking dish and toast in oven, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a large bowl. In medium saucepan, bring water to a boil and add a pinch of salt. Add rice, stir once and boil, uncovered, until tender, about 14 minutes; check by tasting. Drain, rinse with cold water and leave to drain in strainer 5 minutes. In large saucepan, boil enough lightly salted water to cover spinach generously. Add spinach and cook, uncovered, over high heat, pushing leaves down into water often, until very tender, about 3 minutes. Rinse with cold water in colander and squeeze by hand until spinach leaves feel dry. Chop finely with a knife. In skillet, heat oil over medium heat. Add onion and pinch of salt and pepper. Cook, stirring often, until onion is softened and begins to brown, about 7 minutes. Reduce heat to low, add garlic and cook a few seconds. Transfer to a bowl and let cool. Into bowl, place rice, spinach, onion mixture, egg, nutmeg and pine nuts. Mix well. Taste; add more salt, pepper and nutmeg, if needed.
In large skillet on medium heat, saute onions and mushrooms in butter until soft. While mushrooms are cooking, boil 7 cups water in a large sauce pan. Add ham, cooking until heated through to mushroom mixture Add 1/2 cup of milk to ham and mushroom mixture. Add spinach to the skillet, stirring with large spatula until spinach is broken and well mixed. Place cream cheese into spinach mixture and stir until melted. Add garlic powder, mushroom soup, salt and pepper into skillet--stirring until well blended. Simmer, covered, for 10-12 minutes, adding more milk as necessary for consistency to make a sauce to your liking. While sauce is simmering, cook noodles in the other pan until tender. Keep heated. Drain noodles well. Serve noodles with spinach mixture over top. Sprinkle with parmesan cheese just before serving.
Stir with a wooden spoon until well combined: dry cake mix, eggs, margarine, butter and brown sugar. Stir in remaining ingredients. Drop from level tablespoons onto greased cookie sheets. Bake at 350F 11 minutes or until cookies puff. Cool on pan 2 minutes. Remove to wire rack to cool completely.
In a bowl mix together confectioners sugar with peanut butter until crumbly; sprinkle HALF of the mixture over the baked pie crust. In a microwave-safe bowl combine half and half cream with sugar, salt, vanilla, cornstarch and egg yolks; cook on HIGH until thickened and smooth, removing to stir a couple of times during cooking. Pour the filling into the crust over the crumble; cool for 30 minutes at room temperature, then place a piece of plastic wrap directly over the custard and refrigerate until completely cold. Remove the plastic wrap then spread the prepared whipped cream (or Cool Whip) over the top of the custard. Sprinkle with remaining half of the crumble. Chill until ready to serve.
Mix the egg substitute, jalapeno peppers, and garlic in a large mixing bowl until the egg is well blended. Add the soy sauce, Worcestershire sauce, cumin, mustard, paprika, chili powder, salt, bread crumbs, and turkey; mix well and form into 6 patties. ( Can be covered and chilled at this point. Let sit for 5 minutes after removing from the refrigerator before grilling). Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve on the toasted hamburger buns.
Preheat the oven to 350°. Butter a 9-inch loaf pan, dust it with flour, then tap out any excess. Sift together the flour, rye flour, baking soda, the ground spices and salt in a bowl. Sprinkle in the anise seeds. In the bowl of a standing electric mixer, or by hand, mix together the butter, egg, honey and orange zest. Add the water, then add the dry ingredients in three additions, scraping the sides of the bowl to make sure everything gets mixed in evenly. Transfer the batter to the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. The top will bake to a somewhat dark color, which is normal. Cool 10 minutes, then tip the cake out of the loaf pan. Let cool completely on a rack before slicing. Store tightly wrapped at room temperature up to 1 week, or freeze up to 3 months.
In a saucepan, over med. heat, cook shrimp and basil in oil for 2-3 minutes or until shrimp are pink. Add wine; cook until most of the wine has evaporated, about 1 minute. Add pasta sauce; heat through. Season to taste w/salt and pepper. Serve shrimp mixture over hot fettuccine.
Prepare cake mix as directed. Pour 1/2 of the batter in a 13x9 inch pan. Bake at 350 for 15 minutes. Remove and let cool. In a double boiler, add caramels, milk and butter and stir constantly till melted. Pour melted caramel over cooling cake. Sprinkle on top 1 cup of pecans& chocolate chips. Pour remaining batter on top and bake for an additional 20 minutes. Enjoy.
Preheat oven to 350F, 180C, gas mark 4. Sift the first 5 ingredients into a mixing bowl, and in a separate bowl whisk together the melted butter, eggs and vanilla essence. Stir this into the dry ingredients and add the chopped walnuts. Pour this mixture into a buttered baking dish. Mix together brown sugar and cocoa powder with a fork. Gradually whisk in the hand hot water, then pour over the pudding. Place the pudding in preheated oven and bake for 30 minutes, or until the pudding has risen and is firm in the middle. Before serving, sprinkle the top with some icing sugar.
boil potatoes until fork tender. Drain and return to the heat for approximately 2 minutes stirring - to eliminate any leftover water. Mash the potatoes and let cool. in a separate bowl - beat (with a hand mixer) together eggs, butter, cottage cheese, salt and pepper until fluffy. Add the cooled potatoes, onions and garlic and mix together with your electric mixer. heavily spray a mufin tin with pam or other spray. spoon the mixture into the tins approximately 3/4 full. Bake at 450 for approximately 25 minutes (ovens vary). The potatoes wil lpuff up and get a little brown on top.
Dough: In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 8-10 minute. Cover and let stand for at least 30 minute. Knead well again before making wrappers. Filling: In a large bowl combine all filling ingredients. Mix well, adjust for seasoning with salt and pepper. Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors. This also improves the consistency of the filling. Assembly: Give the dough a final knead. Prepare 1-in. dough balls. Take a ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles, cover with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper. For well executed MOMO's, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains 3-in diameter circular shape. Repeat with the remaining semi-flattened dough circles. Cover with bowl to prevent from drying. For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to good tasting, juicy dumplings. Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Arrange uncooked dumplings in the steamer. Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes. Take dumplings off the steamer and serve immediately. Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. Be careful not to over boil the dumplings. You may also slightly saute cooked dumplings in butter before serving. To serve, arrange the cooked dumplings (MOMO's) on serving plate with hot tomato achar or any other chutneys as condiment.
In a large bowl, mix together cream cheese, sour cream and dry ranch dip mix. Beat until no lumps remain. Put a very thin layer of the cheese mixture on a tortilla, being sure not to go all the way to the edge. Place slices of ham on top (I always put one piece in the middle and then cut other pieces to fit around the edges), again being careful not to go all the way to the edge. Start tightly rolling the tortilla. Try to keep everything inside so the cheese mixture and ham don't come out. Roll up tightly in plastic wrap and place in the fridge or freezer. Repeat steps 3 through 7 until you run out of ingredients. When you're ready to serve, cut the long rolls into small, round pinwheels. I was able to get 8 good pinwheels per long roll (the endpieces are fine to nibble on but they don't make a pretty presentation). If you freeze the rolls for a little while rather than refrigerate them, it makes cutting easier and presentation nicer. I didn't freeze the ones in my picture, so they were messy and misshapen but still very yummy! ENJOY!
In a bowl, mix ground pork with rice vinegar and soy sauce. In a 9x13 pan add ground pork. Add shrimp at the other end of pan if you wish. Cover with foil, tightly over the edges. Poke 3 steam vent holes. Cook at 375°F for 40 minutes. Uncover and turn the meat once during the process. This step can be done early or the evening before. Drain any juices from the meat or shrimp. Set aside or cool if made hours before. In 4 quart heavy saucepan, add the water, chicken base, and all the vegetables, except the frozen peas and green peppers.Simmer for 10 minutes. Drizzle the beaten eggs, gently stir with a whisk. Add frozen peas and green peppers if desired. Stir in cornstarch in the one cup cold water, stir until dissolved. Add more water if necessary. Slowly add the cornstarch mixture into the vegetable broth stirring constantly until glossy and slightly thick. If too thick, add 1/4 cup water at a time. Add dashes of white pepper and salt. Add the ground steamed pork and or shrimp to the broth. Turn heat down to low and stir gently until meat is heated. Note: You may add water chesnuts, bean sprouts, daikon, minced napa cabbage but the more vegetables you add, you will have to increase the amount of chicken base and water. Serve over hot rice, hot rice noodles, or chow mein noodles. For garnish, you may add sliced hard boiled eggs after the sauce is over the rice or noodles. Pass the soy sauce and rice vinegar for those wanting more taste.
Cream butter or margarine and sugar. Add egg and vanilla; beat well. Add combined flour, soda and salt; mix thoroughly. Stir in oatmeal. Drop by teaspoon on cookie sheet. Dip fork in water, press cookie down; or use the bottom of a glass. Bake at 350° for 10-15 minutes or until lightly browned. While still warm, sprinkle top of cookie with confectioners' sugar.
Bring all ingredients to a boil, stirring often. Simmer 1 minute. If your ham is fully cooked, brush the glaze over it and bake till heated through. Otherwise, bake your ham according to package directions, adding the glaze for the last 30 minutes of cooking.
In a large cast-iron stock pot cook hamburger and onion together until done. Stir in mushrooms, onion, seasonings, broth, tomato paste and water. Bring to a boil stirring frequently. Break spaghetti in half and add to pot one handful at a time and stir constantly. Gently boil until noodles are tender.
PLACE: bread chunks in bottom of salad bowl. Top with greens. TOSS: tomatoes, cucumber, onion, cheese and olives. Place over greens. Refrigerate. POUR: dressing over salad just before serving;toss lightly. MAKES: 6 to 8 servings PREP TIME: 20 min plus refrigerating time.
For Homemade Lemon Cake:. Preheat oven to 350 two 9 inch round pans have them greased and floured. Cream together the shortening and 1 1/2 cups white sugar. Beat in the 2 eggs. Add the flour, milk, and Lemon extract and vanilla, and beat to a soft smooth batter. _. Bake 20 to 30 minutes in the preheated oven, or until tester inserted in the center of the cake comes out clean. For PIneapple Filling:. Beat 3 eggs in saucepan add 1 1/2c sugar and pineapple. In separate cup mix cornstarch with water. bring pineapple to boiling point, add cornstarch mixture very slowly while stirring, turn to low heat stir till thickens take off heat. You want it thick....... For Lemon Cream Cheese Icing:. cream together your cream cheese and butter till very smooth add about 1 cup or more of confectionary sugar... add in a dash of vanilla and about a teaspoon of lemon extract. start adding in your confectionary sugar slowly as blending... blend well as to get no lumps.... Taste it make sure it is sweet....... Let cake cool put cooled pineapple filling on top of bottom layer... then put on top layer cake.... Put cream cheese lemon icing on top layer....enjoy.... very good cake.
Mix flour, sugar, bk powder, cream of tartar, salt and soda in a bowl. Mix well. Then add shortening by hand and then milk. Knead well. Cut out ( I use a small tomatoe paste can with bottom cut out) and place on greased cookie sheet ( I use partchment paper or stone). Bake at 400 for 20 minutes ( sometimes on a hot day will only be 15 minutes). I have used my kitchenaid mixer with dough hook and they have turned out ok.
Put all ingredients in crock pot. Cover and cook on Low for 8 hours or high for 4. With a slotted spoon, spoon apples in to a food mill and process over a large bowl. Sauce will be thick, you can add some of the crock pot juice if you like. Depending on the tartness of your apples, you may choose to sweeten. If using sugar, do so sparingly until you get to desired sweetness. If you want to freeze ladle into freezer bags and gently press out air, seal, and lie flat in freezer.
In bowl, mix graham crumbs,pecans,brown sugar and melted butter. Press into 9x13 pan. Bake at 350°F for about 5-10 minutes, until lightly browned. Cool. iIn bowl-fold in whipped cream to cream cheese. Spread on cooled crust. Place in refrigerator. In 3 separate bowls mix each pudding, using 1 1/2 cup of milk per pudding instead of the 2 cups the box asks for. Spread each layer of pudding on top of the cheese layer,careful to not blend the puddings. Generously sprinkle the top with skor crumbs. ENJOY!
Pour all ingredients into a shaker filled with ice. Cover, shake, and strain into a 8 oz. rocks glass.
Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Combine beans and crushed red pepper in pan; add water. Bring to a boil; reduce heat and let simmer 1 1/4 hours or until beans are tender. Drain in colander over a bowl, reserving 1 cup cooking liquid; discard remaining liquid. Return beans and cooking liquid to pan. Stir in 1 teaspoon salt. Remove from heat and keep warm. Preheat oven to 325 degrees. Heat oil in a large nonstick skillet over medium-high heat. Add onion and 3/4 teaspoon salt; cover and cook 15 minutes or until golden brown, stirring occasionally. Add bell pepper and garlic; cook 1 1/2 minutes or until pepper is crisp-tender, stirring frequently. Add tomato; cook 1 1/2 minutes, stirring frequently. Remove from heat. Stir in sugar, mint, paprika and black pepper. Add onion mixture and 1/2 teaspoon salt to bean mixture, stir well to combine. Cover and bake at 325 degrees for 1 hour. Stir in vinegar. Serve.
In a large bowl, combine the Bisquick mix and 1/2 cup sugar. In a small bowl, whisk the egg substitute, vanilla, and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. NOTE: if using frozen blueberries, do not thaw before adding to batter. Fill greased or paper-lined muffin cups half full. Combine lemon peel and remaining sugar; sprinkle lemon sugar topping over batter. Bake at 400 F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm or let cool and seal up in a plastic container.
In a Dutch oven, heat the olive oil over medium heat. Add the leeks (white and tender green parts split lengthwise and thinly sliced crosswise), celery (from the heart with leafy tops, thinly sliced), bay leaf, salt, and pepper to taste and cook until the vegetables are soft, about 5 minutes. Add the chicken broth and bring to a boil, about 3 minutes. Stir in the cream, lower the heat and simmer until the soup bubbles at the edges. Add the chicken and gnocchi and cook for 5 minutes. Remove the bay leaf. Stir in the parsley, sherry (if using), and parika; serve.
Heat oil in Dutch oven and saute onion and garlic until tender. Add meat and brown on all sides, spooning onion mixture on meat. After browning, sprinkle with salt, pepper, marjoram & lemon peel. Add lemon juice and 1/2 cup water to pot. Cover & cook over low heat for 3-4 hours or until meat is tender. Baste occassionally with juices and add water as necessary. Test meat for tenderness, add potatoes & carrots and cook for 20 minutes till they are tender. Serve with noodles & asparagus.
Heat oil in large heavy bottomed casserole. Add onion, garlic, celery and bacon. Cook stirring over low heat for 10-15 minutes until vegetables soften. Add lentils and stir well to coat in oil. Add fresh and canned tomatoes. Bring to boil. Add bay leaves, thyme and stock. Simmer for about 40- 60 minutes or until the lentils are cooked. Cook the pasta in boiling water until al dente, drain. Serve the soup in bowls, garnish with parsley and sprinkle with parmesan.
Toss cabbage with vinegar, sugar and salt. Allow to marinate for one hour. In a large, covered saucepan, saute onion in butter until softened. Stir in cabbage and cook for a few minutes. Add 2 cups water, corned beef and season with pepper. Bring to a boil. Layer apple slices on top of cabbage. Cover and simmer for 1 hour checking water lever from time to time and adding a little water if necessary. Add salt to taste before serving if desired.
Mix all together and add walnuts or coconut. Spread on coffee cake after it has risen and bake unti1 brown. Look for Coffee Cake Dough recipe #40265.
Grind strawberries and cranberries in a food processor or grinder; place in a large kettle. Add sugar. Bring to a full rolling boil; boil for 1 minute. Stir in pectin; reutrn to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. Cool for 5 minutes, skim of foam. Immediately pour into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath.
Stir together the cabbage, carrot, sauerkraut, cider, sugar, garlic, pepper, caraway, and allspice in slow cooker. Bury the Canadian bacon in the kraut, pressing down to compact. Top with kielbasa & potatoes. Cover & cook on low for 7 hours, until potatoes are tender.
Line a baking sheet with parchment paper and preheat your oven to 450&deg;F. Cut your head of cauliflower in half and then cut 2 x 1/2 inch steaks from each of the sides. Trim off an green leaves at the base, but leave most of the stem in tact. You can use the remaining cauliflower to make buffalo wings or just use it in another recipe like our mushroom sage cauliflower risotto. Also roasting it in the oven with sea salt, pepper, and olive oil is really nice too. tip: you could cut the cauliflower steaks in half to make 4 smaller, slider style sandwiches. Mix the flour, non-dairy milk, water, spices, and seasoning into a bowl with a whisk until well combined. Transfer this mixture to a wide shallow baking dish that will fit your cauliflower steaks. Dredge the steaks through the batter and use your hands to coat them quite well getting in all the crevices. Place the battered cauliflower steaks onto the parchment lined baking sheet and bake for 25 minutes Meanwhile, prepare the ranch sauce and buffalo sauce. For ranch dressing: In a bowl whisk all the ingredients together. Refrigerate until you're ready to assemble the sandwiches. Just before the cauliflower is finished baking, melt the vegan butter and whisk it into the hot sauce in a shallow dish you can dredge the cauliflower steaks in once again. Remove the cauliflower from the oven. You may want to let them cool so you can handle them. Also you might need to replace your parchment paper if it's really soaked through or burned quite a bit. Dredge the cauliflower steaks through the buffalo sauce making sure to coat them evenly. Bake again on a parchment lined baking sheet for 25 mins at 450&deg;F. To assemble the sandwiches spread ranch on both sides of a toasted kaiser, then lay down the buffalo cauliflower steak on the bottom, add red onion slices, lettuce, and thick cut tomato slices.
Combine all ingredients in a saucepan. Do not use an aluminum pan. Bring to a boil, and boil uncovered, stirring frequently, until slightly thickened (15 to 20 minutes). Pour into clean jars,cover and refrigerate for up to three weeks. Can be canned or frozen for longer storage. Plastic containers work best for freezing. Serve with turkey, chicken or pork.
In a mixing bowl put the ranch dressing. Add 1/4 cup salsa and stir. Add 1 Tble. of salsa at a time until you have the desired kick to your dressing. Add as much or as little as you wish. Stir in the minced cilantro. This is optional but I love it myself. Check for salt and pepper. Serve with taco salad. I especially like this dressing on a chicken taco salad.
Mix sugar, butter, peanut butter, eggs, and vanilla in lage bowl. In a seperate bowl mix flour, baking soda, salt, and oats. Slowly stir flour mixture into sugar mixture. Add chocolate chips. Scoop with teaspoon and roll into a ball. Lightly press onto ungreased baking sheet. Bake 11 minutes.