HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put large pot of water on to boil for penne. Salt boiling water and cook penne to al dente. Heat a medium pot on stove top over medium low to medium heat. Add extra-virgin olive oil, garlic and onion for the tomato basil sauce. Let onions cook with garlic slowly over 15 minutes, be careful not to brown onions. After 15 minutes, stir in tomatoes and raise heat to warm tomatoes. Season with salt and pepper. Stir in basil and wilt it into the sauce. Remove sauce from heat. When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta.
In a double-boiler melt chocolate. Remove from heat and add the sweetened condensed milk, vanilla, salt, and nuts. Stir until smooth. Turn into wax paper lined 8 inch square pan and chill in fridge. Store in cool place in an airtight container.
Drain the hearts of palm, cut them into 1/2-inch pieces, and put them into a large bowl. Stir in the red pepper, yellow pepper, and chopped parsley. In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil. Drizzle the dressing over the hearts of palm mixture and toss gently. Season to taste with salt (optional) and pepper. Line a serving bowl with lettuce leaves, spoon the salad on top and serve.
Combine tropical fruit, yogurt, pineapple juice, banana, and ice cubes in blender or food processor container. Cover, blend until smooth.
Melt butter; add onion and chicken livers and cook 10 minutes, stirring occasionally. Add 3/4 cup broth, sherry, paprika, allspice, garlic, salt& pepper. Cook 5 minutes more; remove from heat and add bourbon. Soften gelatin in remaining 3/4 cups broth; cook over boiling water until dissolved. Place chicken liver mixture in electric blender; blend until smooth. Stir gelatin and walnuts into chicken liver mixture. Turn into a 5 or 6 cup mold or pyrex loaf pan. Chill until firm. Unmold, serve with assorted crackers.
Beat egg, add salt & pepper. Dip tenderloin into egg mixture, then in bread crumbs. Brown in hot oil on all sides. Pour off grease. Add spaghetti sauce. Cover & cook in 350 degree oven for 30-35 minutes. Remove cover, top with cheeses. Cook an additional 10 minutes, uncovered. Serve with cous-cous topped with spaghetti sauce.
Stir all ingredients together. Top a simple salad, perhaps with boiled new potatoes, sliced green onions, or dollop on grilled chicken and pasta. Add to deviled eggs, or use as a dip for fresh vegetables. Enjoy!
Cook carrots in salted water until tender. You should have 6 cups. Drain. Melt first amount of butter in saucepan. Add onion and saute until clear and soft. Mix in flour, sailt, pepper and celery salt. Stir in mustard and milk until it boils and thickens. Layer in 2 litre casserole as follows: 1/2 carrots, 1/2 cheese slices, 1/2 carrots, 1/2 cheese slices, all of the sauce. Melt second amount of butter in small saucepan. Stir in crumbs. Spread over all. Bake uncovered at 350 degrees F for 25 - 30 minutes until browned and heated through.
Heat butter in saucepan over medium heat until foaming. Add onion and garlic to butter. Cook until lightly browned, stirring occasionally. Add curry powder, stirring to coat the onions well. Add corn, stir, and continue to cook. In a small bowl, add the coconut milk slowly to the cornstarch, stirring to prevent lumps. Add this mixture to the corn mixture, stirring well. Add remaining ingredients. Lower heat, and cook for about 7 minutes, stirring occasionally. The coconut milk should be mostly absorbed. Serve warm.
Wash and dry all the greens and place in a bowl. Combine all dressing ingredients in a bowl t(hat will fit the avocado slices and artichokes) and mix with a whisk to emulsify. Toss the avocado and artichoke hearts in the dressing to coat, adjust seasoning if needed, and leave to marinate for about 30 minutes. To serve, add the avocado, artichokes and dressing to the lettuce and spinach leaves and lightly toss. Serve at once.
Preheat oven to 325°F. In large bowl, mix steak sauce, ground beef, garlic, thyme, Worcestershire sauce, eggs, and steak seasoning until well blended. Then, add bread crumbs and mix until incorporated. Place in a 9 x 13-inch casserole dish and shape into a loaf. Add water to pan to come up to 1/4-inch of the meat loaf. Bake for 50 minutes or until done.
Remove tofu from package. Place between paper towels or tea towels and put a moderately heavy book on top for 30 minutes to press out the water. Slice into 9 slices, cutting each in half (18 pieces). Beat egg with water and set aside. Combine wheat germ, flour and breadcrumbs and set aside. Dip each piece of tofu into egg mixture and then gently press into crumb mixture, covering well. Place on greased baking sheet and bake at 350' for 30 minutes, turning once. While tofu is cooking, mix sauce ingredients except for the cornstarch/water into a small saucepan and whisk over medium heat until sugar and salt are dissolved. Add cornstarch mixture and whisk until the sauce thickens. When thick, turn off heat and set aside. When tofu is cooked, pour sauce on top and gently toss or use spoon to coat. Sauce should be thick and sticky.... Top with sesame seeds and serve.
Position oven rack in the lower third of the oven; preheat to 400°. Add jelly to a microwaveable bowl; microwave on HIGH for 30 seconds; stir in apple, cranberries, cornstarch, and cinnamon. Roll out pastry on a lightly floured surface into a 12x9 inch rectangle. Cut into 6 squares; divide apple mixture among squares, leaving a 1-inch border, and lightly brush egg on border. Dot filling with butter; fold each pastry into a triangle, enclosing filling, and crimp edges with a fork. Cut 2 small steam vents in the top of each turnover. Place turnovers on baking sheet lined with parchment paper. Brush tops lightly with more egg and sprinkle with sugar. Bake 18-20 minutes until puffed and golden; cool until warm but not hot, about 20 minutes.
In medium skillet over medium high heat, melt 2 tablespoons butter. Saute the onions until softened. Season with salt and pepper. Add the vinegar and sugar. Mix until sugar has dissolved. Remove to bowl and set aside. Add another 1 tablespoons butter to the pan. Saute the Brussels Sprouts for 5 minutes. season with salt and pepper. Add the water, 1 tablespoons butter and cook, uncovered, until done. Toss with the onions and heat through.
Preheat oven to 425 degrees Fahrenheit. Pat the fish dry and season with salt and pepper. Dust with flour and shake off the excess. Saute the fillets in olive oil for one minute on each side. Be careful not to burn the roux that is being created in the bottom of your skillet, as you will be using this next. Lay the fillets in a single layer, overlapping slightly, and set aside in a baking dish. Add the butter to the pan and melt; saute the garlic, being careful not to burn the butter and garlic. Add the wine and the chicken broth, and bring to a low boil. Once boiling, stir in the lemon juice, zest from 1 lemon, cannellini beans, and red pepper flakes. Top the fish with the cannellini bean mixture and bake for 10 -12 minutes. While fish and beans are baking, saute spinach in the same pan until wilted. (I saute a little garlic in butter and add a pinch of red pepper flakes before sauteing the spinach.) In a separate pot, bring the chicken broth to a a boil. Add salt to taste, zest from 1 lemon, red pepper flakes, and couscous. Cover with a lid, turn the heat off, and let sit till ready to serve. When ready to serve, fluff with fork. If needed, add more hot chicken broth. Plate the fish and bean mixture on top of the couscous and spinach and serve with lemon slices. YUMMY!
Cook pasta in a large pot of boiling salted water according to packet instructions until al dente; drain and return to pot. Meanwhile, heat oil in large fry pan over medium heat and cook garlic and onion for 3-4 minutes or until soft. Add mushrooms and cook a further 5 minutes or until just tender. Stir in cream, half the cheese, pine nuts and sultanas and simmer gently until heated through. Season with salt and freshly ground black pepper. Add sauce to hot pasta and stir through flat-leaf parsley. Serve pasta topped with remaining parmesan.
Heat oven to 375 degrees. Separate crescent dough into four large rectangles. Place two rectangles in ungreased 8-or9-inch square pan; press over bottom and 1/2 inch up sides to form crust, sealing perforations. Place cheese slices over dough. Sprinkle with bacon and onions. Blend celery salt, milk and eggs; pour over bacon and onion. Separate remaining crescent dough into triangles; arrange triangles over bacon-egg mixture; do not seal. Bake at 375 degrees for 30 to 35 minutes or until golden brown and filling is set.
In a large saucepan, place the mixed fruit, butter & water. Add marmalade and mixed spice, and mix together. Bring to boil over medium heat then boil gently for 5 minutes. Add bicarb soda and stir. Leave to cool. When cool, add 2 eggs and mix well. Gently fold in flour. Turn into a 20cm greased cake tin. Bake at 150 degrees celsius for 20 minutes. Then, 125 degrees celsius for 20 minutes or until cooked. Turn on to a wire rack. 1 tablespoon of rum can be drizzled over the top. Notes: Orange juice or rum can be used instead of water. Fan-forced electric oven used.
In a large skillet, brown pork chops in oil; drain. Place rice in a greased (cooking spray) 3 quart casserole dish; pour orange juice over top. Top with pork chops and soup. Cover and bake at 350 for 40-45 minutes or until pork juices run clear and rice is tender. *Note: I often make the rice without the pork chops as a side dish. Just add an extra 1/4 to 1/2 cup of orange juice. This is an excellent accompaniment to barbequed meat.
Basic: Pour the cup of distilled water into the spray bottle. Add the drops of essential oils and shake very well. Cap the bottle, and allow to sit for a few hours before using. Shake the bottle before each use to evenly distribute the scented oil throughout the water. Use the label to describe what sort of air freshener each bottle is. And be sure to use the fine mist setting on your bottle, so the spray will be distributed nicely in the air. Here are some interesting ideas for wonderful air freshener sprays, but you can go ahead and create your own favorite blends using scents that you love the most! To use the following recipe, just add the recommended amounts of essential oil to the spray bottle with the distilled water, and follow the instructions as above. Please note that essential oils can vary in potency- for this reason, you can add or reduce the amounts of essential oil recommended in each recipe, if you find that the essential oil you've bought is either stronger or weaker than expected. Deodorizing Room Spray: Add to the distilled water in the spray bottle, shake well and spray as a fine mist. Pet Deodorizing Room Spray: Add to the distilled water in the spray bottle, shake well and spray as a fine mist. (If you have pets like I do, this spray is great for around the litter box, or just for freshening up the entire house!) Apple Pie Spice Room Air Freshner: Add to distilled water in the spray bottle, shake well and spray as a fine mist. I love this one sprayed in the kitchen! Orange Spice Room Air Freshner: Add to distilled water in the spray bottle, shake well and spray as a fine mist. Lovely spicy orange scent! Now, here are three blends made to change your mood for the better! It's been proven that with the effects of aromatherapy, just the way things smell can altar your mood. Mood Lifter Air Freshner Spray: Follow directions as with other recipes above. This recipe will make you feel more light hearted, and less depressed. Stress Reliever Air Freshner Spray: Follow directions as with other recipes above. This air freshener will help relieve stress, and it smells really wonderful! Sleepy-Hour Relaxation Air Freshner Spray: Both of these essential oils have wonderful, sedative effects. Spray a little in your bedroom a half hour before going to bed, to enjoy the soothing effects of these natural sedatives. Or spray a little on your pillow or bedclothes to enjoy a whole night of wonderful, restorative sleep.
Heat oil in a large skillet and brown loin on all sides. Remove loin from skillet, add onion and cook until tender. Add flour; cook and stir until lightly browned. Add chick stock, wine, garlic, bay leaf, minced parsley, salt and pepper. Cook and stir over low heat until sauce is thoroughly blended. Place browned loin in small roasting pan; pour wine sauce over top. Cover and cook at 325 degrees for 2- 2 1/2 hours depending on size of loin. Remove loin and slice thinly. To serve, arrange loin on platter and drizzle with reserved sauce. Pass remaining sauce.
Preheat oven to 350°. Grease 13 x 9 inch baking pan (I like to use the wrapper from the butter to do this). Beat butter and sugars in a large mixing bowl until creamy. Add eggs and beat well. Sift together flour, baking soda, salt and nutmeg; gradually add to butter mixture, blending well. Stir in cinnamon chips, white chocolate chips and nuts. Spread into prepared pan. The batter will be very thick. Bake 30 to 35 minutes or until top is golden brown and center is set. Cool completely in pan on wire rack. Cut into bars.
Pour the liquid off of the pickles. Discard. These will make their own juice. Add the garlic, sugar and Tabasco. Turn over once a day for seven days. I start these upside down on the jar lid. They may be good by the second or third day. Sometimes ours are all gone by the seventh day. Keep these refrigerated.
Preheat oven to 400 degrees. Spray 9 x 1 1/4 inch pie plate, or 8x8x2 inch casserole dish with cooking spray. Brown sausage, green pepper and onion in a 10-inch skillet over medium heat, 8 to 10 minutes, stirring occasionally, until sausage is no longer pink. Drain. Mix sausage mixture, potatoes, and 1/2 cup of the cheese. Spread in pie plate. Stir remaining ingredients in medium bowl with wire whisk or fork, until blended. Pour into pie plate. Bake 30 to 35 minutes, or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer, or just until the cheese is melted. Let stand 5 minutes before serving. Top with salsa and/or sour cream. Note: For more servings, double all ingredients, use a 13x9x2 baking dish, and bake 35 to 40 minutes.
Heat oven to 350 degrees F. Grease bottom and sides of 13 x 9 pan. In large bowl, mix granulated sugar, bananas, oil, and eggs with spoon. Stir in flour, baking powder, baking soda, cinnamon, and salt. Spread in pan. Bake bars 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. In medium bowl, mix cream cheese, butter, and vanilla with electric mixer on medium speed until blended. Gradually beat in powdered sugar with spoon, scraping bowl occasionally, until smooth and spreadable. Spread cooled bars with cream cheese frosting. Store in refrigerator.
Cut the core out of the cabbage. Rinse & cut into quarters then cut the quarters in half. Melt the butter in a large pot. Saute the onions & peppers for 5 minutes. Add the broth, tomato sauce, spices, sausage, ham, & cabbage. Bring to a boil then lower the heat & simmer for 20 minutes. Serve hot with warm bread.
Mix together creamer, cocoa powder, coffee and sugar. Add water to make a thick paste and whip. Yum!
Preheat oven to 180° C (350° F). Grease 11" X 7" pan. Mix together everything except oats and chocolate. Add in oats and chocolate. Spread into pan. Bake for 20 minutes or until golden brown on top. Cool before cutting into squares.
Combine mix, oil and eggs. Roll into walnut sized balls. Roll in sugar if desired. Place on ungreased cookie sheets. Bake at 350 for 10-15 minutes. Place pecan half on top if desired.
Pour the cream into a small, heavy saucepan; place over moderately high heat until the cream begins to boil. Remove pan from heat; add the chocolate, shaking the pan so all the chocolate gets immersed with the cream. Let stand for 1 minute, or until the chocolate is melted. Beat the mixture with a large, heavy spoon until the mixture is smooth and well blended; transfer to a small bowl. Let mixture cool to room temperature; whip with an electric mixer on high speed until it thickens and forms soft peaks. Frost as desired, swirling the frosting into small peaks. The frosting will be soft at first, but will thicken up upon standing.
Preheat oven to 400 degrees. Sift all dry ingredients in a large bowl. Cut in butter. Before you add the berries - mix in the buttermilk. Add berries. Knead to form dough. Form dough into 3-4 inch balls. Place on lightly greased cookie sheet and flatten slightly. Bake 15 - 20 minutes. Remove to rakes to cool. Best served warm.
In a small bowl, beat the egg with 1-tablespoon of the bread crumbs. Dip the cheese cubes into the egg mixture and then roll in the bread crumbs to coat well. In a large skillet, melt just enough oil to make a 3-inch depth. Heat to 380-degrees. Fry the cheese cubes, a few at a time, for 1 minute or until crisp and golden. Lift out with a slotted spoon and drain on a paper towel. Keep warm until ready to serve. Serve with toothpicks. Makes: about 1 dozen. (*Can substitute cheddar, mozzarella, co-jack, pepper jack or one of your own favorites). Serve plain or with dipping sauces such as spaghetti, pizza, marinara, ranch or bbq.
Place the chocolate and 4 Tbsp strong coffee in a small sauce pan and place in a pan of hot water. Stir for a minute or so until melting begins. Place egg yolks in a bowl and beat, adding the sugar in a thin stream. Continue beating until the mixture is thick, pale and forms a ribbon. Beat in the rum. Set over a pan of almost simmering water and beat for an additional 5 minutes. Test with your finger to make sure the mixture is warmed through. Allow to cool. It should again form a ribbon and have the consistency of thick creamy mayonnaise. Stir the chocolate until smooth and gradually add the softened butter. When totally in corporate stir the mixture into the yolks and sugar. In a clean dry bowl beat the room temperature egg whites. Begin slowly and increase the speed until soft peaks are formed. Sprinkle with 2 TBSP of sugar and a pinch of salt. Continue beating until stiff peaks are formed. Fold 1/4 of the stiff egg whites into the chocolate mixture to lighten it. Scoop the remaining egg whites on top and delicately fold them inches. Place into a mold or serving dishes and chill for several hours or overnight. Serve with whipped cream if desired.
Warm sauce in a small saucepan. Mix together pignoli, Italian seasoning and parmesan on a plate. Coat both sides of cutlet with mixture, pressing to adhere. Turn oven to a low broil. Heat oil in a nonstick pan and cook until cutlets approximately 4 minutes per side. Place cutlets in pan and top with sauce and mozzarella. Broil until cheese just melts.
Fry bacon until crisp. Remove from skillet. Add onions and cabbage to drippings. Cover and simmer until tender. Cook noodles and drain. Stir in cottage cheese, Muenster cheese and salt to noodles. Add bacon and cabbage mixture to noodles. Turn into greased casserole. Sprinkle with cracker crumbs and with butter. Bake at 350 degrees for 25 to 30 minutes. Serve with dollops of sour cream.
Cook macaroni according to package, drain and place in large bowl. Drain olives and pimentos add to bowl. Dice onion and pickles add to bowl. In smaller bowl add sauce ingredients and mix well. Add sauce to macaroni mixture and mix well. Chop eggs and stir into macaroni mix well. Cover and refrigerate for a couple of hours, taste adding more season salt if necessary (I always need to add more). Cover and let sit refrigerated until ready to serve.
Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender; do not overcook. Drain the potatoes and arrange them in a 9 x 9 inch casserole dish. While potatoes are cooking, in large skillet, combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, 12-15 minutes. Pour off excess fat. Preheat oven to 350 degrees. Melt the butter in a medium saucepan and whisk in flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, whisk in the salt and pepper, then stir in the cheese and browned beef. Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes until heated through and bubbling. Stir the casserole gently. Sprinkle a little more cheddar cheese on top, if desired, and the bread crumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.
To 1 gallon of water add sliced lemon, sliced onion, bay leaves and pepper (NOT THE SALT) and boil for 10 minutes. Add the shrimp and boil 3 minutes. Remove from heat and immediately add 2 cups of ice water and salt. Let stand 5 minutes then drain. Enjoy!
Mix and sift flour, baking powder, and salt. Beat eggs and sugar together until light. Add remaining ingredients in order given and blend well. The dough should be soft. With floured hands form 2 long loaves about 3 inches wide and 3'4 inch high on a well floured board. Bake in long narrow pans or on greased cooky sheets. Moderate oven.350 degrees until lightly browned, 40-50 minutes. While still warm, cut into 1/2 inch slices and return to oven to toast until browned or brown quickly under broiler flame.
Preheat oven to 500°F. Spread tomato paste evenly on both crusts. Add shredded chicken, red onion and red peppers. Add Greek seasoning, basil and garlic salt. Place cherry tomatoes, then feta cheese and black olives. Season with freshly ground black pepper and drizzle olive oil on top. Transfer to the preheated oven and bake for 10 to 12 minutes or until the crust is golden brown. Remove from the heat and let it sit 5 minutes before slicing. Makes 2 pizzas.
Pre-heat oven to 375°F. Pound the chicken breasts flat. Lay five asparagus spears across each chicken breast. Roll chicken over the asparagus and insert a tooth pick to secure the edge. Lightly season with salt and pepper. Place in baking dish. Cover with sliced mushrooms and garlic cloves. Bake at 375°F for 30 minutes. Let stand for 2-3 minutes before serving. Serve with steamed vegetables or leafy green salad.
Preheat 325°F. Lightly grease cooking sheet. In large bowl using a mixer or spoon cream butter and sugar until light and fluffy. Add vanilla, flour and nuts and mix well. Roll dough in 3/4 inch balls between palms. Place on sheet. Space 1 1/2 inch apart. Bake 15-18 minutes. Cool slightly. Dust with powder sugar while cookies are warm.
Finely chop boiled eggs. Mix in chopped onion, Dijon mustard, mayonnaise, chive, salt pepper to taste. If you like more runny texture you can add 1Tbsp. water. Spoon egg salad on lightly toasted English muffin. Top with cherry tomatoes, cucumber and salad leaves. Tip: if you have any left over cooked bacon, chop it finely and sprinkle on top.
Preheat oven to 350°F. Grease a large baking pan or dish. Combine everything except the wings in a large, heavy pan. Simmer them over medium heat 15 to 20 minutes, until they have reduced to a thick sauce. While the sauce simmers, prepare the chicken wings. With a butcher knife, remove the wing tips, then cut each wing in half at the joint. Add the wings to the sauce, and stir to coat them. Ladle the wings and the sauce into the baking dish. Bake for 25 minutes, then stir the wings in the sauce. Turn the heat up to 425°F and bake an additional 10 minutes, or until the sauce glazes the wings. Serve the wings hot with ranch dressing, if desired. These are a Texas specialty!