HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mince and mash the garlic to a paste with salt. In a processor or blender, puree spinach with parsley, oil, walnuts, Parmesan, fennel and garlic paste. The pesto keeps, covered with a thin film of olive oil and chilled, up to 2 weeks. This makes enough to use with up to 2 1/2 lbs of pasta.
Remove skin from pepper using a peeler, halve, seed and chop. Put in a pan with other sauce ingredients and simmer for 15 minutes Season and puree if desired put to one side Drain beans and rinse well. Pat dry and process with all other ingredients to a chunky puree. Divide mix in four and form burger shapes. Roll in flour and fry in the oil until golden. Serve with lime wedges and the pepper sauce.
Place fish in a casserole dish and pour wine mixed with teriyaki sauce. Sprinkle wth scalions and herbs. COver loosely and nuke for about 9 minutes or until fillets flake.
Cut chicken breast into small cubes and place into a bowl. Add sake 1T and a pinch of garlic and herb seasoning over the chicken. Hand rub chicken and leave it for 30 minutes. Boil water with a pinch of salt and cook pasta until it's chewy. Clean mushrooms. Slice shiitake and onion.Mince jalapeno. Heat canola oil in a pan over medium-high heat. Stir fry minced garlic 1T and onion. When the onion turns clear, add mushroom and jalapeno. Continue to stir fry quickly until the vegetables become tender. Place the vegetables on a dish. Pour the sauce over the chicken in the pan and cook. When the chicken is done, add the vegetables and mix everything together thoroughly. Add mozzarella cheese.
Preheat oven to 375°F (190°C). In large bowl, whisk together all-purpose flour, whole wheat flour, cheese, onions, sugar, baking soda, salt and cayenne. In small bowl, whisk together buttermilk and oil. Add to dry ingredients all at once; stir with fork until soft dough forms. Turn out dough onto lightly floured surface. With floured hands, press dough into ball; knead lightly 10 times. Place on greased baking sheet; gently pat out dough into 6-in (15 cm) circle. Topping:. Sprinkle flour over loaf. With sharp knife, score large X on top of loaf. Bake in oven for about 45 minutes or until golden and tester inserted in centre comes out clean.
Mix honey, sugar, eggbeater, lemon juice and rind. Blend dry ingredients separately. Stir the wet into the dry. Chill overnight. When ready to cook, heat the oven to 400 degrees. Roll out a small amount of dough at a time to a 1/4 " thick log. Cut into 2" rounds. Place each cookie round on a nonstick cookie sheet, and place a slivered almond in the center if desired. Bake about 12 minutes, or until set. Immediately brush with glazing icing, if desired: boil sugar and water until the first indication of a 'thread' appears as it thickens (around 230 degrees). Remove from heat and stir in the powdered sugar. Bush this lightly over the cookies (when the icing gets sugary, reheat slightly, adding a little water until clear again).
Cream butter, sugar and egg; mix well. Add dry ingredients; walnuts, vanilla and coconut. Press 2/3 of dough into a greased 9x13" pan and spread preserves over the top. Crumble remaining dough over preserves. Bake 30 min at 350*.
In a well greased baking pan, add the milk and lemon juice. Place the fish on top of the milk. On a large frying pan, melt butter, add olive oil and onions, saute until onions are translucid. Turn off heat. Add remaining ingredients. Spoon over fish. Bake at 350 degrees for 25 to 30 minutes. Serve while hot.
Combine the yeast and sugar in a small bowl. Add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment. Dissolve the salt in the remaining warm water. Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it. With your hands, blend it into a dough. You may need a bit more or less water depending on your flour. Knead the dough in the bowl with your fists for 10-15 minutes or until smooth. Pour the oil over the dough and knead it again until the oil is absorbed. Cover the dough in the bowl with a towel and set in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes. Preheat oven to 350 degrees. Cut pieces of dough, egg-size or larger, depending on the size of the pita desired. Shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4" thickness. Set 2 or 3 pitas on a lightly oiled cookie sheet and bake them on the lower rack 2-3 minutes each side. Bake longer for pita pockets. Susie's note: Pitas should be white and soft. Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out. When you are ready to use them, heat a bit of oil in a skillet and fry them a minute or so on each side, or until golden brown. Use them immediately, because they get hard when they dry out.
Place meat into large baking pan. Place all ingredients into baking pan. Cover and bake in oven at 250 degrees for 8 hours. Pull apart meat and serve.
For the tuna, in a small bowl combine the oil, cumin, coriander, paprika, lime peel, salt and pepper until well blended. Rub spice mixture on both sides of tuna steaks. Heat grill to medium heat. Grill tuna 8-10 minutes or until fish is opaque throughout, turning over once. Remove from grill. For the salad, with a whisk, mix oil, lime juice, sugar, cumin, salt and pepper until well blended. Add spinach, cucumber and radishes. Toss to coat. Cut fish into 1/2 inch slices. Arrange spinach salad on four dishes and top with fish.
Rinse sauerkraut and let drain. Mix sauerkraut with other ingredients and refrigerate overnight.
Stir first 6 ingredients in small bowl to blend. Season with salt and pepper. Rub mixture on both sides of lamb. Cover and chill at least 2 hours or overnight. Preheat oven to 450. Place lamb, fat side down, in roasting pan. Roast 15 minutes. Reduce oven temperature to 375 and continue roasting until thermometer inserted into thickest part of lamb registers 135 for medium-rare, about 40 minutes. Remove from oven; cool slightly. Cut into 1/4-inch slices. Cook grape leaves in large pot of boiling water 30 seconds. Drain well. Pat dry with paper towels. Combine cheese and parsley in bowl. Season with pepper. Butter 15x10x2" glass baking dish. Place 8 grape leaves in dish, spacing slightly apart. Arrange 2 lamb slices atop each grape leaf (reserve remaining lamb for another use). Spoon 2 tablespoons cheese mixture over lamb on each leaf. Top each with another grape leaf, covering lamb and cheese. Brush with melted butter. (Grape leaf bundles can be prepared 1 day ahead. Cover and refrigerate). Preheat oven to 400. Bake until lamb is heated through, about 10 minutes. Transfer grape leaf bundles to platter.
Beat eggs and sugar in large bowl with electric mixer at medium speed until thick and lemon colored. Beat in butter, milk and vanilla until well blended. Gradually add 1 1/2 cups flour. Beat at low speed until well blended. Stir in enough remaining flour with spoon to form soft dough. Divide dough into 4 portions; cover and refrigerate until firm, at least 2 hours or overnight. With floured hands, shape 1 portion dough at a time into 1-inch-thick square. Place dough on lightly floured surface. Roll out dough to 11-inch square. Cut dough into 1 1/4-inch strips; cut strips diagonally at 2-inch intervals. Cut 1 1/4-inch slit vertically down center of each strip. Insert one end of strip through cut to form twist; repeat with each strip. Repeat with remaining dough portions. Heat oil in large saucepan to 365°F. Place 12 cookies at a time in hot oil. Fry about 1 1/2 minutes or until golden brown, turning cookies once with slotted spoon. Drain on paper towels. Dust cookies with powdered sugar. Cookies are best if served immediately, but can be stored in airtight container for up to 1 day.
Frost cake with the entire container of cool whip. Spoon cherries and drizzle filling over cake, down sides, and inside center hole. Chill for 2 hours before serving, or overnight. Enjoy!
In large salad bowl, combine the first 13 ingredients. Sprinkle with feta and parmesan cheeses. In a jar with a tight fitting lid, combine dressing ingredients; shake well. Drizzle over salad and toss to coat.
Preparation: Cook the bacon ahead of time. Fry until crispy, and create little bacon bits to suit your preferred size and texture for the topping. Filling: Cook the Simply Potatoes Traditional Mashed Potatoes according to the directions on the package. Once heated and ready to eat, you must add the other filling ingredients to the mashed potatoes. The cream and butter add just that extra traditional flavor and keep the potatoes very moist. Mix all the filling ingredients together. Spring Rolls: I like use fresh spring roll wrappers about 4 inches wide x 6 inches long, however it is up to you how big or small you want your rolls to be. Add about 1 1/2 tablespoons of the mashed potato mix to each spring roll. Roll the spring roll. Secure the ends by adding a bit of water to one end and firmly pressing down onto the other end. Repeat until you have either no more mashed potato mix, or no more spring roll wrappers. Cook: I prefer to use a deep pan. Add enough olive oil to fill 4 inches of the bottom of the pan. Heat olive oil until it starts to bubble. Add a few spring rolls at a time to the oil, cook for about 1 minute on each side. The trick is, you want the wrapper to stay somewhat soft and easy to bite into. Frying for more than a minute or two will make the wraps too crunchy. Drain the rolls by placing them onto paper towels. Assemble Fully Loaded Rolled Mashed Potatoes: Place the potato rolls on a serving plate. Here is where you can get fancy. Garnish with sour cream, green onion, cooked bacon, sundried tomatoes, and shredded goat cheese. I promise, you will LOVE it! Enjoy!
In a large skillet, saute ground beef and onion over medium heat, stirring often, until beef is browned. Add tomato sauce, chili powder, and Worcestershire sauce. Bring mixture to a boil, lower heat, and simmer for 10 minutes. NOTE: For a real taste treat, place cooked hot dogs on rolls and top with sauce; you should have enough for about 10. Add your favorite regular toppings, too. To make the sauce taste as if it came from a New York pushcart, add a little cinnamon. Oregano will give it a Greek or Italian flavor and a teaspoon of ground cumin will make it an authentic chili dog.
Mix all ingredients together in a large bowl. Refrigerate for at least 1 hour. As a sandwich filling - spread mixture on 9 slices of white or wheat bread. Top with 9 slices of bread. Trim bread crusts and cut diagonally into four triangular sections.
Mix all ingredients in a blender; pour over chicken pieces. Let marinate in the fridge overnight. Grill or oven-bake the chicken. To grill; remove the chicken from marinade, let the marinade drip off; grill until chicken is cooked. To bake in oven; remove chicken from marinade. Place the chicken in a baking dish. Bake for 40 minutes, or until chicken is done.
In a large pot, brown shanks over med-high heat in veg oil. Add onion, garlic and carrots. Stir in water, barley. Add salt and pepper to taste. Add coarsely chopped tomatoes. Bring to a boil and reduce heat. Cover and simmer on low for 2.5 hours. Stir in fresh parsley during final 20 minutes of cooking. Remove meat; remove bay leaf. Taste and adjust seasonings. Enjoy!
To make the crust, preheat the oven to 350 degrees. In a bowl, stir together the crumbs, melted butter, and sugar until evenly moistened. Pat the crumb mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan or dish. Bake until the crust is firm, 5-7 minutes. In a bowl, whisk together the egg yolks, and lime zest until well mixed, about 1 minute. Add the condensed milk and then the lime juice, whisking well after each addition. Pour the filling into the crust. Bake until the filling is firm in the center, 20-24 minutes. Transfer to a wire rack and let the pie cool completely. Refrigerate until chilled and firm, 2-3 hours. Before serving, spread the top of the pie with a thick layer of whipped cream; serve.
Heat oven to 400°F Spray 13x9-inch pan with non-stick cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 11 to 14 minutes or until golden brown. Meanwhile, heat 1 tablespoon of the oil in 10-inch skillet over medium-high heat. Add chicken; cook about 7 minutes, turning frequently, until lightly browned. Remove chicken from skillet; cut into 1/4-inch pieces. Set aside. To same skillet, add remaining 1 tablespoon oil and the butter. Add onions and mushrooms; cook over medium-high heat about 7 minutes, stirring frequently, until tender. Stir in garlic; cook 1 minute longer. Stir in wine; cook 4 to 5 minutes, stirring occasionally, until wine is reduced by half (about 6 tablespoons). Stir in whipping cream, parsley, salt, pepper and chicken. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until mixture is thick and creamy. Sprinkle pizza crust with 3/4 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese. Spoon chicken mixture evenly over cheeses. Top with remaining cheeses. Bake 10 to 12 minutes longer or until cheeses are melted and crust is golden brown.
Preheat oven to 350°F. Grease and flour 10-inch bundt pan. In a medium bowl, combine flour, baking soda and salt. In a large bowl, using electric mixer, beat butter and sugar until light and fluffy. Add cream cheese beating until smooth. Add eggs, one at a time, beating well after each addition. Add lemon extract, lemon zest and lemon juice, beating well. Mix in flour mixture alternately with buttermilk, making three additions of flour mixture and two of buttermilk, just until smooth. Stir in chocolate chips. Spread batter in prepared pan, smoothing top. Bake in preheated oven for about 70 minutes or until a tester inserted into center of cake comes out clean and cake starts to pull away from sides of pan. Let cake cool in pan on a rack for 15 minutes. Carefully invert cake into a large plate. Let cool completely. Icing: meanwhile, whisk together icing sugar and lemon juice until smooth, adding up to 1 tsp more juice if necessary for desire consistency. Set aside until cake is cool. Whisk again before drizzling or pouring over top of cake. When icing hardens, transfer cake to a serving platter.
Cut off stem end as well as 1 inch of the top, remove outermost leaves of artichokes and snip off pointy tips of remaining leaves. Steam, covered in a rack over boiling water about 1/2 hour until base of an artichoke is soft enough to pierce easily (you'll probably have to replace the water over time). Microwave lemon 15 seconds (releases more juice) and then juice lemon--you should end up with 3-4 Tbs juice. Discard peel. In a small skillet, saute garlic and thyme in oil about 1 minute. With a fork or tiny whisk, whisk in lemon juice, butter and pepper and remove from heat. To eat, dip individual leaves in lemon-butter and scrape the "meat" of the artichokes into your mouth with your front teeth. Yum!
Arrange greens in mounds on 6- to 7-inch salad plates. Sprinkle eggs heavily over the mound of greens. Combine dressing ingredients in a jar& shake thoroughly. Serve dressing separately.
Mix all ingredients except cracker crumbs. Place in casserole dish that has a cover. Top with cracker crumbs. Cover and bake at 350 degrees Fahrenheit for 30 minutes.
In medium bowl, mix flour, baking powder, baking soda, cinnamon, ginger, allspice and salt. Set aside. In large bowl, cream shortening and sugar with fork. Stir in molasses, hot water and vanilla with large spoon. Stir in flour mixture until smooth, 1 minute. Cover dough. Chill 2 to 4 hours. On lightly floured surface, roll out dough. Cut out shapes. Bake on cookie sheet in 400F oven 8 to 10 minutes, depending on size. Cool on sheet. Decorate as you like.
Combine liverwurst, onion, celery, green pepper, lettuce and carrots in salad bowl. Chill mixture thoroughly. Combine dressing ingredients in a jar; shake vigorously. Chill. To serve, place vegetable and meat mixture in salad bowls. Pour dressng mixture into a small pitcher and pass to guests.
Crush bouillon cube into fine powder, put in screw-top jar. Add remaining ingredients and shake until well mixed. Store in refrigerator for up to 4 months.
Place the chicken legs in a large resealable plastic bag. Combine the Green Goddess dressing as well as the parsley and paprika. Pour over the chicken legs. Refrigerate for 2 to 8 hours. When ready to cook, set up your grill for indirect medium high 350 degree heat, and preheat, for 10 to 15 minutes. Or you can smoke them, I like to use maple wood for poultry or mesquite is good too. Drain the chicken legs. Arrange the legs directly on the grill grate and grill indirectly, turning once, for 40 to 50 minutes, or until the legs are golden brown and cooked through. Then grill over direct heat for 5 minutes to add a little "char" flavor, moving them around cause you don't want them to burn. Serve at once. (Can also be served cold, but the skin will lose its crispiness.).
Toss hot, cooked pasta with butter. Let pasta cool while making the filling. In a large bowl combine spinach, chicken, ricotta, 3/4 of the feta, garlic, oregano, and pepper. Pour 1/4 jar of spaghetti sauce into a greased 2 quart casserole dish and spread around to coat bottom of dish. Stuff shells with mixture and place on top of sauce in casserole dish. Spoon remaining sauce over shells. Top with remaining feta. Bake at 350 degrees for 20 minutes or until heated through.
Preheat oven to 350°F Mix all the ingredients together until blended. Pour batter into 2 well greased cake pans ( 8 inch, or other) and bake for 40-45 minutes. Serve frosted or with ice cream and fresh fruit. Also delicious drizzled with vanilla sauce.
Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour. Preheat oven to 350°F Lightly butter 2 baking sheets, or line with parchment paper. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart. Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.) Makes about 30. * The original recipe called for light molasses and dark brown sugar. I found that regular molasses and light brown sugar worked great. The original recipe also called for 1/4 cup shortening and 1/4 cup butter. I followed the suggestions to omit the shortening and to use 1/2 cup of butter and it also worked out great.
Crust:. Preheat oven to 350. Mix Graham Crackers, Light Brown Sugar, and Butter. Press onto bottom and sides of 9" pie pan. Bake crust for 8-10 minute. Fill (cool crust if desired). Filling:. Beat cream cheese until creamy. Add in condensed milk. Add egg yolks, beat until smooth. Add Key Lime Juice and beat until thoroughly combined. Pour into pie crust and distribute evenly. Bake on 350 degrees for 10 minute. Remove from oven and cool. Refrigerate for at least 1 hour and 30 minute. Serve.
In a saucepan mix the sugar, cocoa and water into a paste. Put the saucepan over low heat and cook until the sugar melts, mixing occasionally. You know the sugar has melted when you can't feel the sugar crystals in the syrup anymore. The paste should have turned into thick syrup. Put in the butter and stir until it melts and it's incorporated into the mixture. Put the powder milk in a bowl and start adding the syrup mixing continuously. When the mixture gets too thick, start mixing by hand as you would with a dough. When it doesn't stick to the bowl anymore it's done. Move it into shapes and place it in the fridge. After 8 hours it reaches maximum thickness and it's ready to serve. It should have a firm consistency but still easy to byte. It will not be crunchy like a normal chocolate. You can store it outside the fridge in a cool place or even in the fridge if you want the chocolate to stay harder. Twists: Feel free to add in nuts, vanilla extract or whatever other things you like in your chocolate. If you prefer your chocolate darker your can replace some of the milk with cocoa.
Preheat oven 350 degrees Fahrenheit. Grease 6 cookie sheets or parchment lined (parchment lining cookie sheets helps prevent cookies from over browning the underside of the cookies and it also helps prevent cookies from sticking to the sheets). Combine, flour, baking soda and salt in a medium bowl. Beat butter and sugars in a large mixer bowl with mixer at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and dry ingredients. Stir in white chopped chocolate pieces, nuts and raisins. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake 8 - 10 minutes, until golden. Cool on wire racks. Tidbit: Using baking white chocolate bars and chopping them is, I believe, the secret to these cookies. I've made them with white chocolate chips, but found that they didn't have the same decadence.
Make the sauce: Heat butter in a large saucepan over high heat; cook the garlic and squash until the garlic is aromatic. Add the wine and onion and reduce the heat to medium low; cook until the squash is tender and the wine has reduced to a glaze, about 15 minutes. Stir in chicken broth, heavy cream and thyme; cook until reduced by about 1/3, 6 to 8 minutes. Remove from heat, discard thyme, and puree with an immersion blender, or use a regular blender. Strain sauce, season with salt and pepper, to taste, and thin with additional broth, if necessary. To make the shrimp filling, melt butter in a large skillet, over high heat. Add garlic and cook until aromatic, 1 to 2 minutes. Stir in shrimp, salsa, and white wine; cook until the wine and liquid from the salsa is reduced and the shrimps are cooked, 2 to 3 minutes; remove from heat. To reduce the balsamic vinegar: cook the vinegar, in a small saucepan, over medium low heat (gentle simmer) until the vinegar is reduced to a thick sauce, 8 to 10 minutes; set aside and let cool. Peel the plantains and cut into thirds. Use a melon baller to scoop out plantains to form a "canoe.". Heat 1/2 inch of oil in a skillet over medium heat and fry the plantains until they are golden and tender on all sides, about 6 to 8 minutes; drain on paper toweling. To assemble: Divide 1 cup of the sauce on each of 4 serving plates. Place 3 plantains on each plate and spread with shrimp filling. Drizzle with the balsamic reduction and serve.
Preheat oven to 350 deg. In small bowl mix cream of mushroom and cream of celery. mix until well blended. In large casserole dish, combine MS Crumbles and cream mix. spread so it covers the bottom. ( no need to fry the crumbles first because they are not real hamburger, they will thaw in the oven). Sprinkle shredded cheese over top. ( use the whole bag for cheese lovers like me :D). Place Tater tots on top. ( make sure the casserole is covered with tater tots). Place in oven until tater tots are golden brown. Cool for about 20 minutes. Serve.
Preheat oven to 350. Spray 9 x 13" pan with cooking spray. Place corned beef strips along bottom of pan. Spread sauerkraut over top evenly. Pour 1000 Island Drssing evenly over top. Layer slices of swiss cheese until evenly covered. Brown/sautee torn pumpernickel bread with butter in fry pan until browned and crisp. Layer bread over top of casserole. Bake at 350 for 40 minutes. Let cool 10 minutes, serve.
Add all ingredients, except poppy seeds, per your machine instructions. Use whole wheat cycle. Add poppy seeds at the beep.