HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 400F and grease a medium baking dish with olive oil. Rinse and dry the zucchini. Use a paring knife to cut a neat hat off the top of each. Carve the inside with a melon baller or a sharp-edged spoon, making sure you don't break through the skin. Reserve the flesh. (If you use long zucchini, slice them in two lengthwise, and carve the centre to form boat-shaped containers). Put the zucchini shells and hats in the prepared dish, drizzle with the tablespoon of olive oil, and sprinkle with salt and pepper. Bake for 20 to 25 minutes, until tender but still holding their shape. (This yields tastier results than boiling the shells: it will concentrate and caramelise the flavour of the zucchini). Meanwhile, cook the bulgur in stock or water according to package instructions and let cool. Toast the pine nuts in a dry skillet. Heat the teaspoon of olive oil in a large skillet over medium-high heat. Add the onions and cook for 5 minutes, stirring regularly, until softened. Add the reserved zucchini flesh and season with salt and pepper. Cover and cook for 5 minutes, stirring from time to time. Remove the lid and cook for 5 more minutes, until all the juices have evaporated. Remove from heat and let cool slightly. When the zucchini shells are tender, take them out of the oven (leave the heat on) and put them upside down on a plate lined with paper towels. Combine the zucchini mixture, bulgur, cinnamon, red pepper flakes, if using, goat cheese, mint, and pine nuts in a medium mixing bowl. Mix thoroughly with a fork. Taste and adjust the seasoning. Set the shells upright in the gratin dish, spoon in the filling, distributing it evenly, and top each zucchini with its hat. (The recipe can be made up to a day ahead up to this point.) Bake for 10 to 15 minutes, until the filling is heated through, and serve immediately.
Heat oil in a 4-5 quart pan over medium heat; add onion and cook, stirring occasionally, until soft (about 10 minutes). Add stock, garlic, thyme, pepper and parsley; bring to a boil over high heat, reduce heat, cover and simmer for 15 minutes. Stir in carrots and macaroni; simmer, uncovered, until macaroni and carrots are tender, about 10 minutes. Stir in zucchini, tomato and chicken; heat until steaming.
In saucepan, add frozen BE peas, 1/2 t salt, cover with water; bring to a boil and cook until peas are tender (about 40 minutes) adding water if needed; Drain well in colander. While peas are cooking prepare all vegetables, olives and garlic; stir together in mixing bowl. Make dressing: Add vinegar, honey, sugar, sage, red pepper flakes, black pepper to small bowl or blender; Slowly beat in the oil until thickened. Pour drained peas and dressing into the bowl of vegetables; Stir well: Add parsley flakes; Adjust salt& black pepper to taste. Chill at least 2 hours to let flavors blend; Stir well before serving.
Microwave chocolate and butter in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Add sugar and eggs, stirring until blended. Stir in flour and chopped pecans. Pour into a lightly greased, aluminum foil-lined 13- x 9-inch pan. Bake at 350° for 20 to 23 minutes. Cool on a wire rack 1 hour. Spread cooled brownies with Vanilla Cream Topping; chill 45 minutes. Pour Brownie Glaze over Vanilla Cream Topping, and spread evenly. Chill 1 hour. Let stand at room temperature 15 minutes; cut into 1-inch squares. Vanilla Cream Topping: Stir together butter, sugar, half-and-half, and vanilla until smooth. Brownie Glaze: Microwave chocolate squares and butter in a 1-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice.
Combine all ingredients EXCEPT OATMEAL in a large bowl, and mix well. Mix in 1/4 cup oatmeal at a time, until mixture is a good texture to form into patties. It should still be moist, but not drippy. If you are not in a hurry, put the bowl in the refrigerator for 10 minutes to make the mixture easier to form into patties. Otherwise, go directly to next step. Cover broiler pan with foil and coat with cooking spray. Form mixture into a ball with your hands, and then flatten into a pattie and put on broiler pan. You can make whatever size you prefer, but make sure they are not very thick, or else the outside will burn before the inside is cooked. I usually end up with 9 patties per batch. Put pan in broiler and broil for about 8 minutes, or until top starts to brown. Take out the pan, flip the patties, and cook another 6 minutes or so, until other side browns. Remove from broiler and eat!
Cream together butter/ shortening and sugars. Add eggs and remaining ingredients except oats and chips. Mix well. Stir in Oats and chips until combined. Spead evenly into 10 x 15 jelly roll pan, and bake at 375 for 25-30 until golden brown and toothpick tests clean.
Mix the mascarpone, yoghurt, sugar & lemon juice, using an electric mixer, until well combined. Fold in the whipped cream. Place the amaretti biscuits in a zip lock and bash or roll with a rolling pin until broken up. Mix the broken up amaretti biscuits with the amaretto liqueur and fold into the cream mix. Place in a large serving bowl, dust with cocoa and garnish with whole amaretti buiscuits. Alternatively you can divide it into 8-10 single servings in a pretty glass (martini glas for example), dust it with cocoa and garnish with amaretti biscuits. If you don't serve it immidiately, refridgerate.
In a saucepan over medium heat, saute the onion in the olive oil for abour 3 minutes. (add optional bacon here, see note). Stir in the garlic and continue to saute 2 more minutes. Do not brown the garlic. Stir in chili powder and oregano, saute an other minute. Add water and bouillon cube (or stock), chick-peas and tomato paste (+can of tomatoes if using). Bring to a simmer and simmer steadily for 15 minutes, stirring occasionally. Meanwhile, cook rice separately. To serve, put a portion of rice in a bowl, then ladle in the hot soup. Notes: - For extra flavor and texture, you can also fry up a bit of chopped up bacon in the olive oil before adding the onions (keep the bacon fat! (then continue with step 2). -The rice is just an option but is a comforting filler. -Serve on its own or with hot sauce, diced avocado, green onions or cilantro.
Clean the seeds of pumpkin"strings" with water, then spread out to dry thoroughly before proceeding. Drying will probably take a day, at least. Preheat oven to 300°F. Combine melted butter with the Tabasco, cayenne, cumin and chili powder. Place pumpkin seeds in a small bowl and pour butter mixture over; stir to coat seeds thoroughly. Spread in a single layer on a non-stick baking sheet. Sprinkle with salt to taste. Bake 45 minutes, stirring once to turn the seeds about half-way through baking. Let cool completely-- they'll be more crispy that way. Store in air-tight container.
Cook bacon slices in a large skillet over medium-high heat until crisp. Remove bacon,and drain on paper towels,reserving 2 tablespoons of drippings in skillet. Crumble bacon; set aside. Saute diced onion in hot drippings in skillet over medium-high heat 3 minutes or until tender but not browned. Add tomato paste to skillet, stirring until mixture is smooth. Gradually stir in the chicken broth, stirring to loosen particles from bottom of skillet. Stir in sugar, salt and pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, 10 minutes. Combine tomato mixture and rice in top portion of a cooktop rice steamer; stir in crumbled bacon. Add water to bottom of steamer, and bring to boil over high heat. Place top of steamer over boiling water. Reduce heat to medium-high; cover and cook 1 hour or until rice is tender, stirring every 15 minutes. To prepare in oven, stir the rice into the tomato mixture in the skillet and bring to a boil; stir in bacon pieces. Pour mixture into a lightly greased oven-proof Dutch oven. Cover and cook at 350 degrees for 1 hour, or until rice is tender, stirring occasionally.
Preheat oven to 350*F. Place the chips on a cookie sheet and put them in oven for 4 to 6 minutes. When oil is visible on the chips and they start to get shiny, take them out of the oven, and sprinkle with a generous amount of the spice rub. Let them cool and serve. To Make Fennel Spice Rub: Place the fennel seeds, coriander seeds, and peppercorns in a heavy skillet over medium heat. Watch carefully, tossing frequently so the seeds will toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender(I use a small coffee grinder) and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. Yield: 1 1/4 cups.
In a saucepan bring the whipping to a mild simmer and remove from heat. Whisk in the chocolate chips till they melt. Add coffee and vanilla and whisk in till well mixed. Let mixture cool. Soften coffee ice cream to a spreadable consistency in a microwave oven. Spread ice cream into the crust. Cover with 3/4 of the chocolate sauce. Top with the crushed cookies. Freeze 20 to 30 minutes, till firm. Place scoops of the chocolate ice cream all around the edge of pie. Place a whole cookie between each scoop and drizzle 1/3 of the chocolate sauce over all. Freeze pie at least 2 hours. Cover and chill remaining sauce. When ready to serve pie reheat the sauce and serve it separately to pour over the pie.
Add first 8 ingredients to crock pot and stir. add meat balls. cook on high for two hours turn down to low for four hours. serve over rice.
In a large saucepan bring the milk and rice to a boil slowly on medium heat. Simmer until rice is cooked through and not crunchy. Add vanilla and sugar. Let cool. While cooling, whip the cartons of whipping cream until stiff peaks form. When rice has cooled add the whipped cream. At this time it is customary in our house to add a piece of an almond as well. Garnish with tangerine sections, shredded chocolate or chocolate curls.
Trim pork chops. Heat oil in a large skillet over medium- high heat. Add chops and brown on both sides. Spray a 9x13-inch baking pan with cooking spray. Place browned chops in pan. In a glass measuring cup, mix together soup, ketchup, Worcestershire and water. Pour over the pork chops. Cover with foil and bake at 350°F for 1 hour or until done (it will depend on the thickness of the chops). Enjoy!
Prepare -- grate the carrots, chop or crush your walnuts, let your butter soften. Stir together all dry muffin ingredients (flour, brown sugar, baking soda, baking powder, spices, raisins, walnuts.). Add all of the rest of the muffin ingredients and stir well. (egg, oil, milk, pineapple). In a separate bowl, mix together the topping ingredients with a spoon. (brown sugar, flour, cinnamon, nutmeg, butter). Spoon the muffin batter into a muffin pan, about 2/3rds of the way full. (non-stick, or greased, or lined with paper cups). Distribute topping mix on top of muffin batter. Bake at 350 degrees for 20 minutes. Let cool, then remove from pan and eat!
Combine first 3 ingredients in punch bowl. Slowly add 7-Up. Add ice and serve. Makes 28 (4 oz.) drinks.
Soak beans in 2 qts water for 8 hours Drain and set aside. In a heavy pot, cook bacon until done. Remove bacon and set aside, leaving bacon fat in pot. Add garlic, 2 Tbls. cilantro and onion to hot bacon fat. Cook until onion is transparent. Add beans, bacon, cumin and onion powder. Stir in salt and remaining 1 qt water. Turn heat to med-low and cook slowly until fork tender. Just before serving, stir in remaining cilantro and tomatoes.
Saute onion and bell pepper till soft. Add crab meat, milks and soup. I add salt, pepper, garlic salt, crab boil, seafood seasoning- whatever floats your boat. Sometimes I add corn- frozen. I add or lessen the milks as to how much I am making- sometimes I add some stewed tomatoes. Can be made thicker and served over rice- also good with shrimp. Do not boil- the milks will separate and it will be ruined! SIMMER ONLY! Good on a cold day!
Rinse and drain the beans. Add spices. Mash with a potato masher or masher of your choice. Enjoy!
Combine the drained beans, water, onion and garlic in a large pot. Bring to a boil for 12 minutes. Reduce heat and simmer for 1 hour. Add remaining ingredients except for rice and parsley. Stir to mix pepper, tomato sauce, worcestershire sauce and spices with beans. Simmer and additional 1 to 1-1/2 hours until beans are tender and liquid is thick. Spoon beans over rice and sprinkle with additional chili powder and cumin, if desired.
Preheat oven to 350. Grease a large baking dish; set aside. In a large bowl, combine flour and salt. Cut shortening in until mixture looks like course crumbs. Add water, and stir just until combined. Use your hands to press dough together until it forms a ball. Turn out onto a floured surface, and roll dough out into a large rectangle. The dough should be rolled fairly thinly, like you would dough for cinnamon rolls. Spread butter evenly over the top, then sprinkle with 1/4 cup sugar and nutmeg. Roll up tightly, and pinch ends to seal. Cut into 12 equal slices. Place cut side down in baking dish. In a saucepan, heat 2/3 cup sugar, milk, and vanilla until bubbles form. Remove from heat, and pour over top of rolls. Bake 30-40 minutes. *Note: These rolls can also be made without the milk sauce if you'd like, with a little milk or cream being poured over individual servings instead.
In a medium mixing bowl, whisk eggs and milk together. In a separate bowl, combine flour and salt, then whisk into egg/milk mixture, mix until combined and smooth, cover and refrigerate for at least 4 hours, or overnight. After roast is done cooking and out of the oven, increase oven temperature to 425°F Spoon a teaspoonful of beef drippings into 12 large muffin tins and place pan into oven and heat until nearly smoking, about 5 minutes. Remove bowl of batter from refrigerator and quickly whisk again, then fill each muffin tin approximately 2/3 full of cold batter. Bake in the enter of the oven, or on the top shelf, for 25-30 minutes or until well risen and crispy golden brown. Do not open the oven door during the first 20 minutes of the cooking time. Serve immediately.
Boil pasta according to package directions. In a zip-lock bag mix flour and curry powder. Add chicken and toss until well coated. Heat 2 tablespoons olive oil in a large non-stick skillet over high heat. Add chicken and saute 9 to 10 minutes or until browned. Remove chicken with a slotted spoon and set aside. Reduce heat to medium-high and add remaining oil to pan. Saute onion and garlic until soft. Add broth, vegetables and salt& pepper to taste. Cook 5 minutes, or until vegetables are crisp-tender. Add chicken and cream. Cook, stirring often, 5 minutes, or until sauce thickens and chicken is cooed through. Drain pasta and return to pot. Add chicken and vegetable mixture; toss to coat. Serve and enjoy!
Boil potatoes until fork tender, but not overcooked; peel off the skin and slice into 1/2 inch slices. Preheat oven to 350 degrees. Grease 2 quart casserole dish (or 8 in square pan); layer 1/2 of potatoes, green onions, margarine, salt and pepper, bacon, and cheese. Repeat layers, ending with bacon and cheese. Bake uncovered until bubbly (approx. 20 minutes). Note: If making this recipe on a grill, put all ingredients in a pouch made of 2 layers of heavy-duty foil, greased inside with cooking spray. Be careful not to let the bottom of the potatoes burn!
first of all let the black eyed beans shoke in water for overnight. cut potato in small slices. wash and cut bamboo shoots in slice/cubes (any way you like). in a large sauce pan put oil and let it heat for a while. add chopped onion and green chilli fry till it turns brown. add finely chopped ginger, termaric,cumin powder and chopped tomato. add little water so that that it doesn't stick on the pan. now add black eyed beans fry for 5 minute. add cut potato and fry another 5 minute put 1/2 cup water and simmer it. Now add bamboo shoots and 1 cup water cover it and let it simmer for another 10 minute. garnish it with cilantro and chopped tomato. serve hot with Rice.
Preheat oven to 350 degrees. Lightly grease/spray a 1 1/2 qt casserole dish. In a bowl, toss together the black beans, tortellini, green chilies, diced tomatoes and cumin. Mix well and pour into the prepared casserole dish. In another bowl, stir together the sour cream, lime juice and sugar; evenly spread this over mixture in the casserole dish. Evenly sprinkle with cheese, then olives, then green onions, then the cilantro. Cover with foil and bake at 350 for 30 minutes. Uncover and continue baking an additional 20-30 minutes until cheese is bubbly and lightly browned. Let stand 10 minutes before serving. Garnish with cilantro.
Load in machine according to manufacturer's instructions. Setting is same as for regular egg breads. Fresh cherries will possibly reduce the shelf life of this bread.
Spray a large skillet with Pam or other oil. Over medium heat brown the onions. Add ground turkey and continue to cook until it is cooked through (apprx 10 min). Add the tomatoes, pizza sauce, kidney beans, garlic & chili powder. Simmer for 5 minutes or until heated through. Add peppers (Green & Jalapeno). Simmer for another 5 minutes. Taste and season with salt & Pepper. Enjoy.
Preheat the oven to 425. Unroll one of the pizza crusts onto a cutting board. Cut it in half. On one part of the crust put enough sauce to your liking and to cover most of the crust, leaving a ring around the sides uncovered. Add cheese to taste and toppings, but not so much that you cannot close the crust. Fold the crust in half and seal with a fork. Repeat with the other 3 halves of crust. Bake at 425 for 10-15 minutes or until the crust is flaky and done. Let cool a bit and serve.
For the fish: Put the flour, the salt and pepper, and garlic powder in a bowl and stir to mix. Beat the egg in a bowl. Dip each fillet in the FLOUR first to coat, and then the egg. (Note, the egg will slip off the flour a bit, so just turn it a couple times until the egg adheres - then add to the pan). Add the cooking spray and the butter to a large skillet and heat until bubbly. Add the fish to the hot pan and turn the heat to med-high. Cook for about 3 minutes, and turn when it is brown. You really have to watch the fish so it doesn't burn -- Cook another 3 minutes on the other side, until browned (add a little more butter if you need to). When browned remove and keep fish warm. For the peppers and onions: Coat another large skillet with cooking spray, and heat until hot. Add the sliced onions and peppers and saute until a little browned and soft. (Add a little water if you need to, and turn down the heat if they are browning too quickly). Add the capers and stir to mix and heat through. Add the white wine and cook for about 2 minutes until it is reduced a little. Add the sour cream and the parmesan cheese. Cook until bubbling and the cheese is melted. Grind some freshly ground black pepper over the top. Delicious served over spaghetti squash and with a garnish of fresh parsley.
Soak wooden skewers in water for 20 minutes. (quantity depends on size of meat pieces). Cut meat roast into bite size pieces. Marinate meat in the Dorothy Lynch and Zesty Italian dressing for 30 minutes to overnight. (the longer the better!). Drain dressing off meat. Place meat evenly on wooden skewers. Grill chislic at a high temperature until cooked to desired temperature. (most chislic is cooked to medium rare to medium). The chislic can also be broiled in the oven or placed in a deep fat fryer. (do not skewer meat if you are preparing it in the fryer). Serve with garlic salt and hot sauce.
In hot oil, over medium heat, saute onion 3 minutes. Add tomatoes, apricots, apricot preserves, cinnamon, cilantro, ginger, salt & pepper. Bring to boil, then reduce heat & simmer 20-30 minutes until sauce thickens, stirring occasionally. Keep salsa warm, & when ready to serve, discard cinnamon stick. Meantime, broil chicken 4"-6" from heat for 18-23 minutes, or until meat is fork tender & juices run clear, turning once, halfway through broiling. Meantime, also prepare rice. To serve, top rice with chicken breasts, then spoon salsa over chicken.
Place roast in crock pot (score beef). In bowl mix remaining ingredients and add to crock pot. Cook for 8-10 hours. To thicken: add crock pot broth to pot. In a cup, add cornstarch (about 1 tsp) to broth and mix thoroughly and add to saucepan. Variation: Add potatoes, carrots or celery to crock pot.
With a food processor running, drop the garlic through the feed tube and process until minced. Turn off the processor, add the pine nuts, and pulse a few times to chop. Add the basil and pulse a few times to chop coarsely. Then, with the processor running, add the oil through the feed tube in a slow, steady stream and process until a smooth, moderately thick paste forms, stopping to scrape down the bowl as needed. Transfer to a bowl and stir in the Parmesan. Season to taste with salt and pepper and lemon. In a bowl, whisk together 3 Tbs. pesto and vinegar (you might want more pesto). Whisking constantly, slowly add the oil until emulsified. Season to taste with salt and pepper. Slice the tomatoes and mozzarella balls in half, add to the bowl, and toss gently. Season with salt and pepper and mound on a serving platter. Serve at once.
In a small bowl, combine salsa, mango and ketchup; set aside. Ina large resealable plastic bag, combine taco seasoning and oil; add shrimp or chicken. Seal bag and skae to coat. In a nonstick skillet, cook shrimp or chicken over medium-high heat until cooked (shrimp will turn pink.) Top tortillas with coleslaw mix, salsa mixture and chicken or shrimp. Serve with sour cream.
Combine the cereals, psyllium, wheat germ and salt in a large bowl. Place fluff and milk in a bowl and microwave at half power for 3 minutes. Add the chocolate chips and cranberries and mix until chips melt. Pour over the dry ingredients and fold in well. Press into a lined 15 X 10 cookie sheet. Set aside to firm up for 30 minutes, then and cut into bars.
In a pot melt the butter with the oil,. Fry the oniions till light brown in colour, add the garlic and cook for 1 minute. Add all the other ingredients apart from the CABBAGE. reduce heat to medium and cook till potato is tender. Stir in the cabbage, turn off the heat cover pot with a lid and allow to stand for a few minutes. Serve along with a curry of your choice.
Combine all ingredients in a bowl. Fold together until you have a creamy consistency. Chill for one hour. Serve as you desire, on a sandwich, on a salad, on top of a burger or on crackers.
.In a large soup pot over medium-high heat combine chicken broth, butter, celery, potatoes, scallions, and pepper. Bring to a boil and then reduce heat and simmer for 20 minutes, or until potatoes are tender. .In a small bowl dissolve cornstarch in the water, and slowly stir into the soup. Simmer for 3 minutes. Add the cream or half and half slowly while stirring the soup. Once combined, simmer for 1 minute then turn off heat and serve.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cook pasta in boiling salted water for 4 minutes, then drain and rinse. Add all cheeses and 1/4 cup parsley to pasta; add salt. Beat eggs in bowl. Stuff pasta/cheese mixture under the skin of each chicken breast, then dip in eggs, then roll in breadcrumbs. Place in pan skin side up, bake 50 minutes. Heat marinara sauce in saucepan. Serve chicken on bed of sauce and topped with parsley.
Preheat oven to broil. Puree first 4 ingredients and 4 tablespoons oil in processor. Over medium heat bring stock and next 5 ingredients to simmer in medium saucepan. Add basil puree; stir just to heat through. Remove from heat and season with salt and pepper. Meanwhile, place fish on greased or foil lined rimmed baking sheet. Brush with 2 tablespoons oil. Sprinkle with salt and pepper. On top rack broil fish until opaque in center, about 4 minutes per side. Spoon sauce onto plates. Top with fish.
Tenderize meat with fork. Cover completely with marinade in stainless steel bowl or ziplock baggie. Refrigerate for 24 hours. Grill over medium heat.