HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sauce: Heat olive oil in a large saucepan. Saute onion and garlic in oil until onion is transparent. Add cut up tomatoes, tomato sauce, sugar, and basil. Simmer about 20 minutes. Filling: Mix ricotta, mozzarella, parmesan, parsley, sugar, and egg together. Assemble: Fill uncooked manicotti shells with cheese mixture. Place in a lightly greased 9 x 13-inch baking dish; cover completely with sauce. Cover and bake at 400°F for about 1 1/4 hours or until pasta is tender. Uncover and sprinkle with some Parmesan cheese and bake 15 minutes longer. Let sit about 15 minutes before serving.
Preheat oven to 350 degrees and line 12 muffin cups with paper liners. In a large bowl combine the applesauce, tea, and cereal and leave to soak for 10 minutes. Stir occasionally. Cereal should start to feel heavy and squishy. In a stand mixer or with a hand mixer on a low-to-medium speed mix the cereal mixture until it is fairly mushy, much like the consistancy of mashed potatoes. If you are shorter on time or your hand mixer gets bogged down, try throwing the lot in the blender or food processor. Add the ground flax and mix well. Add the egg and vanilla and blend well. Add the remaining ingredients one by one leaving the cottage cheese until last. Mix well. Batter should be thick and fairly lumpy with a fibrous texture. Transfer batter to muffin pans and bake at 350 for about 25 minutes Adjust time according to humidity and altitude (+/- 5 minutes. As an indication, in the summer (humid/hot) in Toronto (elevation 600ft) I bake these for 22-23 minutes.
Arrange the artichokes in a greased 1-quart casserole dish, and set aside. Cook the spinach according to package directions; drain well. Combine the spinach and the next five ingredients, stirring until the cream cheese and butter melt. Spoon the spinach mixture evenly over the artichokes; sprinkle with the Parmesan cheese. Combine the breadcrumbs and 1 tbsp butter; sprinkle evenly over the casserole. Bake at 350 degrees for 30 minutes or until lightly browned.
Pre heat oven to 325 degrees. In medium bowl, mix first 5 ingredients for 2 minutes. Fold in white chocolate and cherries. Pour into a greased and floured bundt pan. Bake for 55 to 60 minutes or until tooth pick comes out clean.
wash, hull and cut strawberries in half lengthwise. Mix all ingredients together. Chill One hour and serve.
Brown the ground beef, mix with spaghetti sauce and 1/2 cup of water. Set aside (I do not always use meat). In a large deep Rock'N'Server pan (from tupperware) or a large rectangular microwavable pan, pour 1/4 of the sauce. Layer 3 noodles on top and spread 1/2 the cottage/ricatto cheese on top of this. Sprinkle with parmesan and 1/3 of the mozzarella. Pour 1/2 of the remaining sauce mix on top and put the last 3 noddles top of the sauce. Sprinkle with parmesan and 1/3 of the mozzarella. Pour on the remaining sauce. Cook on high for 8 minutes, medium for 25 minutes. Sprinkle on the remaining mozzarella, and cook an additional 2 minutes. Let stand for 10 minutes before serving.
1. Season pork shoulders with salt and pepper. Sear in a large pot with oil until deep brown. Transfer pork shoulders to a roasting pan to collect meat juices. 2. Caramelize vegetables in the same pot until deep golden. Place pork shoulders back on top of vegetables and add in remaining ingredients. Mix well and cover. 3. Braise covered for about 2 1/2 hours until very tender. Remove pork from braising liquid and shred.
In a small saute pan heat 1 tbsp of olive oil on MEDIUM, add pine nuts (be careful they burn quickly! Make sure you are constantly watching and stirring them). Toast lightly (about 1 minute) remove from heat and add 1 tbsp honey. Transfer to a small bowl and let pine nuts cool. Add 1 tbsp of olive oil to the small saute pan. Add onions and garlic. Fry until translucent (do not brown). Sit onions/garlic to the side to cool. On MEDIUM heat, add 1/4 cup butter to a large saucepan. Once butter has melted add the flour, salt, pepper and nutmeg. Cook for about 1 minute. Slowly add milk to butter/flour mixture, stirring constantly until you have a thick sauce. Add the cubed cream cheese and stir until melted. Add the onion/garlic mixture to the cream sauce. Add the 2 packages of well drained frozen chopped spinach to the cream sauce. Stir to combine and cook for approx 3-4 minutes on MEDIUM. Once spinach mixture is heated completely through, stir in Asiago cheese and remove from heat. Transfer creamed spinach to a serving dish. Spoon honey glazed pine nuts over the creamed spinach and serve immediately.
Take the head of cabbage and wrap in plastic and put it in freezer a day ahead.The next day let thaw and remove the core of the cabbage. This can be done in advance also. After the cabbage is thawed and core removed, start separating the leaves from the cabbage and set aside. They will come off easier than blanching. PLEASE NOTE:I USED BRATSWORTH NOT POLISH SAUSAGE, THERE IS NO CHOICE FOR BRATS.Remove the skin off the brats.In a skillet, brown the hamburger and the brats together,drain the fat then set aside.After the meat is cooled,chop the meat in a food processor until the meat is very fine.Set aside. Boil the rice following instructions on package,let cool and add to the meat.Chop the onion very fine and add to the mixture. Next, in a small bowl combine garlic,pepper,salt,basil,paprika, and thyme. Blend well and add to the meat.Set aside. NOW IT"S THYME to start stuffing the cabbage leaves.Using one leaf at a time, remove the small part of the leaf at the bottom that was attached to the core, this will help the leaf be a little bit more flexiable.Lay on a flat surface.Take 1,2 or 3 tablespoons of the mixture and place in the center of the leaf.Tuck the sides of the leaf in first then roll. Use a tooth pick or two to keep the rolled leaf's together. FOR THE SAUCE:Combine the chopped tomato's,beef broth,pizza sauce and Woreshire sauce.Mix very well and pour over the cabbage rolls.Take the remaining cabbage leafs and spread across the rolls, this will keep the moisture inches. These can be baked in the oven for 1 hour at 350 degrees or in a crock pot on low for 8 hours, your choice.I like them better in the crock personally.
Make the pizza sauce: Combine all ingredients in a large bowl. That's it! Make the Burgers: Heat a medium size skillet over low/med. heat. Add olive oil and onion, cook stirring occasionally for 3 minutes. Add garlic, cook stirring 2 minutes. Remove from heat let cool. In a large bowl add ground beef, Italian sausage, cooled onion and garlic mix, 1/2 cup pizza sauce, Italian seasoning and adobo. Mix to combine (don't over mix). Form 12 even thin patties about 1/2 inch thick place on baking sheet in a single layer. Add a spoonful of the shredded mozzarella onto the center of 6 patties. Top each with another patty and seal the edges. Heat a large skillet over medium/high heat (or grill). Cook burgers, flipping once (do not press down on them while cooking) about 5 minutes per side for medium or until desired doneness. Toast the Rolls: Split each roll in half. Spread desired amount of pizza sauce on each half of the roll then place on baking sheet split side up. Toast rolls in preheated 400 degree oven for 5 to 7 minutes or until lightly browned. Enjoy!
Fry onion and garlic gently in oil or butter until onion is transparent. Increase heat and add ground meat. Cook over high heat, stirring frequently, until juices evaporate and meat begins to brown. Lower heat, and add remaining ingredients, seasoning to taste. Cover and simmer gently for 30 minutes. Remove bay leaf and cloves before serving.
Combine lettuces, celery, bacon, cheese, pear, pecans and strawberries in a large bowl. In a smaller bowl, combine remaining ingredients with a wire whisk. Pour dressing over the salad and toss well.
Sprinkle pork tenderloin with salt and pepper; place in slow cooker. In a small bowl, combine remaining ingredients; pour over pork tenderloin, turning pork to coat all sides. Cover and cook on LOW 7 to 8 hours (HIGH 3 1/2 to 4 hours).
Heat the oil in a large skillet over medium-high heat. Add the ground turkey, and cook until lightly browned, chopping and turning as need with a spatula to keep the meat browning evenly, about 5 minutes. Add the rice, beans, corn and broth, and stir gently to combine. Cover and simmer for 15 minutes, until liquid is absorbed and rice is tender. Add salsa and stir to combine, and fluff the rice. Serve topped with cheese, if desired. Servings: 6. Nutritional Information Per Serving: Calories 310; Total fat 8g; Saturated fat 2g;. Cholesterol 60mg; Sodium 550mg; Carbohydrate 38g; Fiber 4g; Protein 20g; Vitamin A 2%DV*; Vitamin C 4%DV; Calcium 4%DV; Iron 20%DV. *Daily Value.
In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.). In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries. Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you'd like, as I did--keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer. Refrigerate until serving. Filling will thicken as it sets--don't try to cut into it without letting it completely cool!
Add ice to a Double Old-Fashioned glass. Add the peach Schnapps and the raspberry Vodka. Top off with about 4 ounces of Sprite (or more or less, depending on the size of your glass). Squeeze a wedge of fresh lime into the glass, and stir gently. Garnish with a slice or wedge of lime (optional), and serve.
Lightly fry egg on both sides, about 2-3 minutes each side, in a nonstick skillet. The yolk should be somewhat runny, or to your taste. Warm Canadian bacon in microwave about 5 seconds on each side. Toast the English muffin. Spread the cheese on the English muffin. Top with Canadian bacon and egg. Season with salt, if desired.
Combine liqueurs, half and half, ice cream, and crushed ice in a blender; blend until smooth. Swirl grenadine syrup around the inside (moving from bottom to top) of a tall glass; quickly pour the drink into the glass (to freeze and hold the red swirl against the glass). Serve topped with whipped cream and the candy cane which doubles as a drink stirrer. A non-alcoholic version of this drink may be made using 1 cup vanilla ice cream, 1/2 cup milk, and 5-6 drops peppermint extract.
Preheat oven to 500°F. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes. Meanhwile, in a large, nonstick skillet, saute beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer. Spread beef mixture in a 9x9 baking dish and top with roasted vegetables. Reduce oven temperature to 350°F. Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl. Spoon over roasted vegetables and smooth with a rubber spatula. Bake until very hot and bubbling around edges, about 35 minutes. Cut into six equal pieces and serve. (Note: If preparing casserole in advance and freezing it, make sure to thaw it completely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.). Flavor Booster: To give this dish an Italian accent, substitute fat-free ricotta cheese for cottage cheese and use 1/4 cup grated Parmesan cheese in place of the cheddar. Sprinkle with 2 tablespoons minced fresh basil just before serving.
Place all ingredients in slow cooker in order given. Cook on Low for 8-10 hours or High for 4-5 hours.
For RISOTTO: Combine potatoes, stock, wine and garlic in medium nonstick skillet over high heat. Boil until almost all liquid evaporates and potatoes are tender, stirring occasionally, about 12 minutes. Mix in Parmesan cheese and butter. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature). FOR FISH: Preheat oven to 350°F. Heat oil in large ovenproof skillet over medium heat. Season fish on both sides with salt and half of peppercorns. Add to skillet; cook 5 minutes per side. Transfer skillet to oven and bake fish until cooked through, about 5 minutes. Transfer fish to plate. Tent with foil to keep warm. Place same skillet over medium heat. Add brandy and boil 30 seconds, (mixture may ignite). Add stock, cream and remaining crushed peppercorns and boil until reduced to 1cup, about 5 minutes. Remove from heat and whisk in 1 Tablespoon butter. Season to taste with salt. Meanwhile, rewarm risotto over low heat. Divide between 2 plates. Top with fish and spoon sauce over.
Cut the chicken breasts-or fillets, as we call them here-in thin strips. Not too thin, the bacon has to brown and if the chicken is too thin it'll get dry before the bacon gets crispy. Grab a bowl and combine 3 tbsp honey with 2 tsp coarse mustard. Squeeze in some lemon juice. Not too much, about a tbsp or so. I think orange juice will be great, too. wrap the bacon around the chicken strips. Place them in a roasting tray or on a cookie sheet. If you're afraid of cleaning up, line the tray or sheet with some tin-foil first. Brush the chicken bites with half the marinade. Bake them in a preheated oven at 425F (225C) for 10 to 13 minutes. Until the bacon is crispy. As soon as one side is done, take the tray out of the oven. Flip them over and brush them with the remaining marinade. Put them back in the oven for another 10 to 13 minutes, until the other side is crispy as well. Keep an eye on them.
Place mango, pineapple juice, lime juice, and sugar in blender and process on high speed until smooth. Pour in rum and blend well. Add ice cubes and blend until smooth and slushy. Immediately pour into 4 stemmed glasses and serve.
Soak oats in milk for 1/2 hour. Mix together the flour, baking powder, ground ginger, and sugar. Melt butter/margarine and add molasses and honey mixture. Combine wet ingredients and add to dry. Pour into a 9" x 11" pan. Bake at 325F for 45 minutes or until it starts to come away from the sides of the pan.
Mix yeast with warm water and salt and stir. Combine wet ingredients (water with yeast, oil, beer/water) with garlic or basil and Parmesan cheese if using. Add flour 1/2 cup at a time, stirring well until dough pulls together. Knead until dough is silky smooth, adding flour until it does not stick to your hands. You want the dough to be moist and pliable but not too sticky. Let dough rise until nearly doubled in size and punch down. Ideally do this several times to increase the pliability of the dough and flavor of the crust. When you are ready to make pizzas, preheat the oven to 500 (550 ideally if possible) with baking stone on bottom rack (any floor tile will do well). Punch down the dough and pull off a piece of dough about the size of your fist. Sprinkle the area you will roll out the dough with cornmeal and a small amount of flour and roll out the dough until it is about 1/8 inch thick. If you have the skills for it--toss the dough in the air. Prick holes in the pizza with a fork all over. Add toppings and slide into oven, making sure pizza peel (back of a cookie sheet will work) is very well covered in cornmeal so the pizza will easily slide off onto the baking stone. Bake for 5-7 minutes until cheese is bubbling and edges are crispy.
Peel the yams, cut them up in large pieces for boiling. Boil the yams in a large pot for 30 minutes or until tender. Drain and mash with mixer. Add in eggs, butter, milk, sugar, vanilla. Beat until creamy. Pour into 9x13 baking dish. Bake 20 minutes at 400 degrees f. While the top is baking, crush 12 Lorna Doone cookies. You want bits and pieces, not dust. Melt 1/2 cup butter. Combine crushed cookies, brown sugar, pecans and melted butter. I suggest not using a mixer. The idea is to get the ingredients mixed, but not processed into mud. Just get the stuff mixed up. Remove the casserole from oven at the end of the first baking time. Distribute the topping carefully over the top of the casserole. There will likely not be sufficient topping to cover it all. No problem. Get out some mini marshmallows and cover the top to suit your liking. I ended using two cups worth. Return the casserole to the oven for a maximum of 5 minutes. I recommend keeping a wary eye on it to remove it should the marshmallows start burning. Some folks like marshmallows toasted dark, so of course, you will want to let this go according to your preferences. When done, we covered the casserole with foil and drove across town to have Thanksgiving dinner with family. The casserole remained very hot the entire time, and was just perfect to serve up thereafter.
Boil meats separately until done. Cook bay leaf, whole pepper and sliced lemon with the pigs feet. When meat is cooled, skin tongue and remove bones from pigs feet, along with the pepper, bay leaf and lemon slices. Cut beef and tongue and feet into small pieces and reheat all ingredients in one pot. Add salt to taste and vinegar if desired. Pour into loaf pans and chill. Slice as needed. This is almost like head cheese, since the pigs feet jell the mixture.
Pie crust: Make as you would for any single crust pie adding sugar and chips into flour mixture before adding water. Continue as if you were going to roll it once it's ready go to next step. Dump into pie pan and with fork or damp fingers (fingers work best) press evenly into pan. Prick with fork all over. Bake at 425° till lightly golden and done. Cool completely.  Filling: In medium sauce pan over medium heat, combine chocolate, cream and marshmallows. Stir constantly until melted and well blended. Be careful not to scorch--turn down heat once it starts to melt. Cool completely. When cool, fold in Cool Whip and pour into cooled pie shell. Refrigerate at least 3 hours (overnight is best). To serve, top with more Cool Whip.
Mix all marinade ingredients. Add shrimp, stir to coat and refridgerate 15 minutes Not longer or shrimp will get rubbery when you cook them. Thread onto skewers. Grill over med heat for 2 to 3 mins per side or till shrimp are slightly pink. Remove and enjoy. Grilled corn makes a great side for this.
Melt half the butter over medium-high heat in a large skillet. Add the shallots and garlic and saute a few minutes. Add the rice and stir until the grains of rice are coated with butter. Add the wine and simmer, stirring, until most of the wine is absorbed. Start adding the simmering chicken stock, about one cup at a time, only adding more chicken stock when the rice has absorbed most of the stock already in the pan. Continue stirring and adding stock until the rice is cooked"al dente," about 25 minutes. Stir in the chicken. Remove the risotto from the heat and stir in the Parmesan and the rest of the butter. Add a little more of the simmering stock, about 1/4 to 1/2 cup, to loosen the risotto and make it a bit soupy. Add the peas and herbs, add salt and pepper to taste.
Cut the onion into strips. Sprinkle lightly with salt, and let it sit for at least 10 minutes to draw out the juices from the onion. Spray large skillet with Pam and let heat. Add onions and cook on low heat for 15 - 20 minutes, stirring occasionally, until onion is golden.
Place halibut fillets in white wine and marinate for ~20 minutes. Mix the olive oil, Italian seasoning, parsley, basil shallots, garlic and Parmesan cheese together in a bowl. Coat the halibut with the herb mixture and place fish on oil sprayed oven tray. Place in 450F oven for ~14-16 minutes, or until fish is opaque. (Can also be cooked on medium on a grill.).
Heat the margarine in a saucepan very gently, and Saute the flour until golden brown in the margarine for 40 minutes over low to moderate heat. When the flour turns light golden, put the sugar and water in a separate saucepan and make syrup by boiling gently. Add the syrup to the saucepan with flour and simmer for 20 minutes, and then take out small pieces of the Hallva with a wooden spool, form into balls and place on a serving plate. Serve warm.
Place the lime wedges on the bottom of an old fashioned glass and add sugar. Crush sugar into the lime pulp with the end of a wooden spoon. Fill glass with crushed ice. Pour in vodka, stir. Serve with a straw: easier to drink& you can keep stirring and mushing the limes!
Combine first 5 ingredients; beat at low speed until smooth. Pour into pastry shell; sprinkle with pecans. Combine 3 eggs and remaining ingredients, mixing well. Spoon over pecan layer. Bake at 350 degrees for 35 minutes or until set.
Preheat oven to 350°F Oil cookie sheet(s). Coarsely chop sunflower and sesame seeds in food processor, blender, or by hand. Place in large mixing bowl with flour, spice, salt, and baking soda and whisk together. In separate bowl, beat together oil, sweetener, molasses, egg, vanilla, and milk or yogurt. Add liquid ingredients to flour mixture. Stir until combined. Scoop by tablespoonfuls onto prepared cookie sheet. Bake 12 minutes, or until bottoms are golden. Cool on wire rack. Makes 4 1/2 dozen. or 2 dozen.? these crumble and fall apart.
Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour. Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. Do ahead Can be made 1 day ahead. Keep chilled. Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes. Makes 6 first course servingss. Top with sauce of choice. I made bolognese.
Preheat oven to 325 degrees. Prepare muffin pans with preferred method. In a large mixing bowl, combine the flour, sugar, baking powder and soda, cinnamon, ginger, and salt. In a separate bowl, mix apple sauce, pineapple, banana, and vanilla extract. Create a well in the dry ingredients and add the pineapple mixture until well incorporated. Add the zucchini, walnuts,raisins, and coconut. Mix well. Fill each muffin cup about 2/3 full. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
In large bowl cream together shortening and sugar, add eggs slowly. in a separate bowl mix together flour, baking powder, and baking soda until well mixed. slowly add flour mixture to shortening mixture, mixing with spoon or hands until well blended and evenly moist. divide dough in half. press half of dough mixture in to a standard jelly roll or cookie sheet. add pie filling. place remaining dough on top of filling in pieces. brush dough with milk and sprinkle with sugar. bake @ 350° for 30 minutes.
Fire up your grill. Lay salmon on tin foil (enough foil to completely wrap fillet) Melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) Apply salt, garlic and onion to taste. Seal the salmon in the foil. Grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes. Enjoy! Serve with salad, bread, wine, beer, good music, whatever.
In a spice grinder or clean coffee grinder, combine peppercorns, allspice, clove and coriander seeds; grind until fine and set aside. Melt 2 tablespoons butter in a skillet over medium-high heat; when foam subsides, add onion and cook until softened, about 3 to 4 minutes. Add livers to pan and sprinkle with salt; cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side. Be sure to keep heat relatively high so that the outside of livers sears and inside stays pink. Put onion, livers and their buttery juices into a food processor or blender with remaining butter, the cream, spices and brandy. Puree mixture until it is smooth; taste and adjust seasoning. Put pate in a terrine or bowl, smooth top and put in refrigerator for 2 to 3 hours or until fully set. Serve pate with bread or crackers.