HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350'. In a heavy skillet, heat oil, add pork cubes and brown on all sides. Transfer to a buttered 2 quart or larger baking dish. Mix stock, lemon juice, garlic, rosemary, salt and pepper and pour over pork cubes. Cover and Bake at 350' for 1 hour or until pork is tender. Add vegetables, stir and cover again. Bake 15-30 Minutes or until vegetables are heated through.
MAKE SPREAD: Beat cream cheese and sour cream on medium speed until smooth, 2-3 minutes. Squeeze and discard juice from pineapple. Mix pineapple and next 7 ingredients in cheese mixture on low speed until blended. SHAPE SPREAD: Turn cheese mixture onto serving platter; shape into oval, making sure to leave room for pineapple top. Cover; refrigerate overnight. ASSEMBLE PINEAPPLE: Remove platter from refrigerator an hour before serving. Place Pineapple top at one end of cheese. Lay pecan halves, starting at bottom, in rows over cheese. Serve with multigrain bread or crackers of choice.
Refresh carrots by draining hot water and covering with cold water to cool. Drain thoroughly. Slice into 1/4 inch rounds. Toss with onions and peppers. Prepare sauce by bringing all ingredients (except soup) to a boil. Add soup and while stirring over medium high heat, allow to"boil up" to blend. Pour over vegetables, toss and chill. This holds well for several days in the refrigerator, and is very low in calories.
Cook rice in water with bouillon cubes, uncovered until water boils out. Separately cook zucchini, green beans and onion in tomato sauce for 10 minutes. Add spices and cook 10 more minutes. Pour over rice.
Preheat oven to 425°. Cut cauliflower into florets; toss on a large rimmed baking sheet with sliced onion, thyme sprigs, unpeeled garlic cloves, and olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer. Enjoy!
Heat a wok and in medium flame dry roast the besan flour carefully to golden brown without burning it and keep aside. Heat oil in a pan. Saute it with mustard seeds and cumin seeds. After it splutters add the onions and fry till colour changes and now add the garlic and give a stir. Add salt and stir. Now add the cabbage. Don't add water or don't close the lid. Let the cabbage get cooked by stirring then and there for 10 minutes in medium flame. Now add the red chilly powder and mix well. Add the rosted besan flour and stir for a minute. Garnish with curry leaves.
Heat 2 Tablespoons vegetable oil in 12 inch skillet until hot. Cook and stir chayote over medium heat until crisp-tender, about 5 minutes; remove from heat. Cook and stir onion and garlic in 1 tablespoon oil until onion is tender, about 5 minutes. Stir in rice, cook and stir until hot, about 8 minutes. Stir in chayote, tomato, salt and pepper. Cook and stir until tomato is hot, 3 to 5 minutes. Sprinkle with chives.
Over medium heat melt butter/margarine in a skillet large enough to hold the lettuce When butter has melted add almonds,mushrooms, garlic and shallots, stir fry 2 minutes Add lettuce stir a couple of times until it has wilted and is warm. Do not over cook.
Preheat oven to 375 (F). Pound chicken to 1/2-inch thickness between two pieces of plastic wrap or wax paper Spread cream cheese on chicken. Sprinkle chives over cream cheese. Roll up to enclose filling. Sprinkle with pepper. Wrap with bacon (two slices on each roll). Place rolls seam side down in a baking dish, and bake for 35 minutes. Mix melted butter and breadcrumbs in a bowl. Preheat broiler. Broil rolls for 3 minutes on each side to crisp bacon. Sprinkle crumb mixture over rolls. Top with paprika (or spice of your choice).
Preheat oven to 350 degees. In a small sauce pan over med heat, warm the milk. In a med sauce pan over med low heat add the butter. When the butter has melted, add the flour and cook, stirring constantly, 2 to 3 minutes, to make a roux. Remove from heat and slowly add the hot milk, while whisking constantly. Add the salt, and return to med heat and cook, stiring constantly, until the sauce is smooth and thick enough to coat the back of the spoon, about 1 minute. Remove from heat. Place half the cooked Gnocchi into a baking dish. Top with half of the white sauce and half the cheese. Place the other half of the Gnocchi into baking dish. Top with the remaining sauce and remaining cheese. Cut the remaining butter (1TBS) into small bits and pat them over the sauce. Sprinkle top evenly with the bread crumbs. Bake the gratin until the sauce is bubbling around the edges, and the top is golden brown, about 30 minute. Remove from oven and let rest for 10 minute.
Line 9X13 baking dish with one can of crescent rolls. Mix together Filling (Cream Cheese, 1 1/4 cup sugar and vanilla) and spoon and smooth over cresent roll layer. Top cream cheese mixture with last can of cresent rolls. (I will slightly unroll dough and lay over pan - do not stretch too much). Pour melter butter over top crescent layer and sprinkle cinnamon and 1/2 cup of sugar. Bake 30 minutes at 350.
Wash and scrub the potatoes removing any dirt, eyes, etc. Cut each in half, then cut each half into chunks. Bring a quart of water to a boil, lower the heat to medium, and place the potatoes in the pot. Cover and let cook for 20-25 minutes or until tender (able to poke a fork in it) but not mushy like you're making mashed potatoes. Drain all the water off the potatoes, let them sit in the colander for about 5 minutes to dry out. Place the sugar on a frying pan and heat it up until it gets all melty. Stir in the butter or margarine when this happens. When this mixture reaches a rich golden color, remove from the heat and carefully roll the potato pieces in it to fully coat them each in the caramel sauce. This is recommended served with leg of lamb roasted in cream and flour, I don't eat meat so I'd probably eat this basic salt and pepper tofu. :D.
Trim crusts from bread slices. Cut each bread slice into 4 triangles; place bread triangles on a baking sheet. Bake in a 400°F oven for 5 minutes or until toasted. In a bowl, combine cream cheese and the next 6 ingredients until well blended. Cover and chill until ready to serve. Spoon 1 tablespoon cream cheese mixture on each raisin bread triangle; top each with a mandarin orange segment.
In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices. Stir in the shrimp, scallops, cucumber and red onion. If you are adding chiles or peppers, add them now as well. Refrigerate for 3 hours. The shrimp and scallops should have turned white (from opaque) meaning that the citrus juices have "cooked" them. 30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil. Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in! To serve, divide the ceviche between 6 chilled martini glasses.
Trim fat from beef and cut into 1 inch cubes. Sprinkle with salt and pepper. Heat a large saucepan over medium high heat. Add beef and cook 5 minutes or until browned. Add coffee and next 4 ingredients (coffee through garlic) and bring to a boil. Cover and reduce heat and simmer 45 minutes. Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve over rice; top with chayote.
Cook the pasta until al dente. In a small bowl, mix the broth, oil, vinegar, garlic, basil, and oregano. Drain pasta and place in a large bowl. Add broth mixture, feta, spinach, cucumber, and onions, toss well. Season with pepper and salt. Add the tomatoes and toss gently.
Peel potaotes and cut in half, or if very large, quarters. Place in roasting dish, separate onion slices and mix with potatoes. Sprinkle the spices and seasoning over the potatoes and onion and drizzle with olive oil; mix well. Pour tinned tomatoes over the potatoes. Add water to the pan. Cover and cook for 45 minutes at 200°C. Remove foil, lower oven to 180C and cook for a further 30 minutes or so until cooked.
In small cup, platic bowl or ramiken melt butter in microwave for 10-15 seconds. Add egg to butter in the bowl and beat well. Mix in milk and hot sauce. Add diced onion, pepper and ham to taste (as you would an omelete). Season with salt and pepper. Cover dish with paper towel, or lid for bowl (do not seal completely) and microwave on high for 1 minute and 30 seconds. Toast english muffin. Remove bowl from microwave and loosen egg with spoon around the edges (which should be solid and fluffy). Dump egg onto english muffin, top with cheese and serve hot.
Preheat oven to 400 degrees F. Pour uncooked pasta into a large baking dish. Set aside. In a large saucepan, gently heat olive oil, and add mushrooms. Turn them over, stirring, until they start to shrink down a bit and brown off. Add the celery soup and tuna and stir to combine thorooughly. Add milk and water to mixture and stir until all ingredients are combined nicely. Bring to boiling, then pour on top of the pasta. It seems like a lot of water, but the pasta will soak it up. Cover the baking dish with foil and place in preheated oven. Bake for 20 minutes. Remove the foil and bake 10 minutes longer.
Combine all ingredients in a small bowl. Store in an airtight container. To use: Use approximately 2 tablespoons of taco seasoning in place of a packet of commercial taco seasoning. To prepare taco meat, add seasoning & 1 cup of water to one pound of browned meat and simmer over low heat until liquid is gone.
Place potatoes in saucepan with enough water to cover. Bring to a boil, and cook for twenty minutes. Preheat oven to 375°F. Heat olive oil in large skillet over medium heat. Add onions and turkey to skillet, breaking up turkey with spoon. As turkey begins to release juices, add cranberries and bullion. Break up bullion with spoon if necessary. Cook turkey until browned and cooked through. Add parsley, sage, rosemary, and thyme to skillet, stir, and remove from heat. Drain potatoes. Add milk and cream cheese to pan, mashing and mixing thoroughly. Divide turkey mixture evenly between two pie pans, or place all in large casserole dish. Divide potatoes evenly over pans or place over dish, using a fork to distribute evenly over pans/dish. Bake for fifteen minutes and serve hot.
Mix together salt, cinnamon, cloves and nutmeg. Coat pig's feet with mixture. Melt fat in Dutch oven. Brown meat until dark brown (this is the secret to a successful stew.) When meat is well grilled, add warm water and onions. Cover and simmer until meat is tender, about 2 hours. Remove meat. Mix together grilled flour and 1/2 cup water. Pour into broth, stir until sauce thickens.
Line 9" pie pan with half the pastry. Preheat oven to 425 degrees. Peel, core and cut apples into small wedges (about 6 cups). In 3 quart saucepan, heat apple juice and sugar. Add apples and cook gently, covered, until almost tender. Remove with slotted spoon. Add Kahlua to cooking liquid. If the liquid measures less than 1 1/4 cups, add more apple juice. Over medium heat, add butter to cooking liquid. Blend cornstarch with lemon juice. Stir into cooking liquid until sauce thickens. Remove from heat. Add apples. Turn into pasty shell. Cover with top crust, seal and flute edges. Prick top crust or cut small decorative pattern. Brush top lightly with melted butter and sprinkle with sugar. Bake on lower rack, below oven center 25 to 30 minutes until golden brown. Serve warm.
Preheat oven to 400&deg;F. Line a large rimmed baking sheet with parchment paper or a Silpat liner. Cut each zucchini into halves through the length; pat insides dry with paper towel. Align the sliced zucchinis on the prepared baking sheet. In a bowl, stir olive oil and garlic; brush lightly over the tops of the zucchini. sprinkle with salt and black pepper. Brush or spoon on a heaping 1 tbsp of marinara sauce over each zucchini; leave a small rim near the edges uncoated. Sprinkle tops evenly with mozzarella cheese then some parmesan cheese. top with pepperoni slices, placing them more on the center as the cheese will melt and spread. Bake in preheated oven 12-18 minutes; bake time will vary depending on thickness of the zucchini and how crisp or tender you prefer. Remove from the oven and sprinkle with chopped fresh oregano.
Put a large pot of salted water on to boil. In skillet over medium high heat, melt the butter. Add onions, red pepper flakes (if using), garlic and anchovies. Saute for 1 to 2 minutes, breaking up anchovies with back of a spoon. Add the smoked salmon and saute for 2 minutes. Add the cream, tarragon, salt and pepper. Be careful not to over-salt, as the smoked salmon is quite salty by itself. Simmer for 2 minutes. Reduce heat. Puree just 1/2 of the sauce in a blender or food processor, being careful of hot splatter. Return to skillet with the rest of sauce. Meanwhile, the water has come to a boil. Add Notta Pasta. Boil 4 minutes, stirring occasionally, until tender but still firm (al dente). Watch cooking time carefully and check for texture. Drain and quickly rinse. Add to the sauce and toss. Serve with grated parmesan and garnish with chopped parsley. Enjoy!
Preheat oven to 400 degrees. Lightly spray a nonstick or silicone muffin pan with nonstick cooking spray. Crumble ground beef into a large bowl. Add shredded carrots, chopped onion, and green pepper. Add chili powder, Worcestershire sauce and the breadcrumbs. Stir with a fork. Add egg whites and stir again with a fork until well blended. You can knead the mixture with your hands but sometimes this makes the meat overly tough. Spoon mixture into prepared muffin pan, and top each cup with ketchup. Bake for 25 minutes, making sure that the internal temperature reaches 165 degrees. Serves 6.
Mix all ingredients in a large bowl and blend with a whisk. Store in airtight container. Combine, to taste, with hot water or milk.
With a mixer, cream the butter; add brown sugar, egg and vanilla. Combine the flour, baking soda, ginger, salt and cinnamon. Blend into the butter mixture. Stir in the chocolate chips and nuts. Cover and chill until firm (can be refrigerated over night). Between palms of hands, roll small pieces of dough into 1-inch rounds and dredge in powdered sugar. Place on lightly greased cookie sheets--about 2 inches apart. Bake in 375 degree oven for 10 minutes. Remove from oven, cool 5 minutes on cookie sheets before removing to racks. Store in airtight container.
Combine flour, sugar, baking powder, cinnamon and ginger. Stir carrots, raisins and nuts. Separately combine undrained pineapple, eggs, butter and vanilla. Stir into dry ingredients, until just blended. Spoon into sprayed or greased muffin tin. Bake in 375° oven 20-30 minutes. Turn out onto rack to cool.
In a heavy saucepan,blend well the flour,sugar and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using. Carrot Cake Preheat oven to 350 F. Have ready a greased and floured 10" tube cake pan. In a large bowl Whisk together the corn oil and sugar. Sift together the flour, cinnamon,baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend. Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins, and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool upright on a cooling rack If you fare not using the cake that day it can be removed from the pan,wrapped in plastic and stored at room temp. Cheese Cream Filling Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If it is to soft to spread, chill a bit.Chill if not using immediately, but bring to room Temp. before spreading. Assembly Preheat oven to 300 F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly Cool completely. Have the filling and the frosting at a spreadable consistency. Loosen the cake in it's pan and invert onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers. Spread the filling between the Layers. Spread the frosting over the top and sides. Pat the coconut onto the sides of the cake. If desired, save 1/2 cup of the frosting and color 1/2 with green food coloring 1/2 with orange, pipe on the top to form little carrots
Preheat oven to 350°F. Line a colander with several layers of paper towels. Place zucchini on top and cover with several more layers of paper towels. Add weight and set aside at least 15 minutes, pressing occasionally to remove moisture. In a large bowl, combine flour, sugar baking soda, spices, dates (see note at the bottom), and walnuts. Add zucchini and toss to coat. In a separate container, mix the molasses with the oil and the eggs. Create a well in the dry ingredients and add wet ingredients. Stir with a wooden spoon until uniformly combined. Pour into a loaf pan (approx. 9x5x3) and bake 50-55 minutes. NOTE: When chopping dates, I usually add a spoonful of the dry ingredients and toss to coat. This prevents the date pieces from sticking together.
Heat oven to 350°F. Grease baking pan, 13x9x2 inches. Mix dry brownie mix,eggs, and sour cream. Spread in pan. Bake 23-27 minutes. Cool; cut into 1 1/2-in squares.
Add olive oil to a soup pot. Over moderately high heat, brown soup bone. Add onion and garlic and cook over moderately low heat until onion is transparent. Add 2 cups water and the tomato sauce and simmer until beef is tender. Add spices, potato and lentils and the rest of the water and simmer over low heat until the lentils have lost all definition and potatoes are tender, approximately 25 minutes. Season to taste. I added 1/2 tsp of salt which seemed about right for me.
Beat eggs well with sour cream. Add spices and the crushed cornflakes. Fry on one side and add the cheese squares. Place in broiler and brown.
Mix following ingridients with your hands:. 3 eggs yolks, 1 cup sugar, 3 cups margarine, 1 tablespoon sour cream,. 1 tablespoon oil, 3 cups flour Push it down on the cookie sheet(put foil underneath). Bake 15-20 min until somewhat dry. Then mix:. 1 cup raisins, 1 cup apricot preserve, 1 cup walnuts cut into small pieces and optional 2 Granny Smith grated apples Whip 3 egg whites with 0.5 cup of sugar Cover dough with filling and top with whipped egg whites . Bake until done 30-40 minutes at 350°F. When cold cut into small bite size brownie pieces.
boil the leaves in water for 3 minutes abd cut off the stems. In a large dish,mix all ingredients excepting leaves. as in the link, hold leaves form its stem and fold the top with filling. ( the matte part of leaf will be filled). then fold two sides of leaves and roll and close up them. place them side by side in a po t(there will be no space among them). pour 1 cup hot water into pot and cook at low heat untill the water evaporates. cool it and then serve with lemon slices.
Put pork and recaito in a 3-quart or larger slow-cooker; stir to mix and coat. Cover and cook on low 7 to 9 hours, or until pork is very tender. Stir in hominy, cover and cook 10 minutes to heat hominy; If desired, garnish with chopped cilantro and radishes. Good served with warm flour tortillas.
In a small saucepan, bring the water, sugar and ginger to a boil. Simmer over moderate heat for 5 minutes. Strain the syrup into a large pitcher, pressing hard on the ginger. Let cool to room temperature. Stir in the lime juice, rum and the 2 cups of ice. Strain into ice-filled glasses and garnish with lime slices and cilantro.
To cook wild rice, rinse 1 cup wild rice. Bring wild rice and 4 cups water to a boil over high heat. Stir. Reduce heat, cover and simmer about 50 minutes or until kernels puff and open. Makes about 3 cups cooked rice. Prepare Orange-Herb Dressing. Set aside. Mix warm, cooked wild rice with 2 tablespoons Orange-Herb Dressing; mix well and cool. Add remaining ingredients including remaining dressing. Serve immediately or cover and refrigerate until serving.
Preheat oven to 400 degrees. Mix all ingredients in large bowl. Lightly butter large baking sheet (or see tip below.). Drop batter by tablespoon-fulls onto sheet. Bake until lightly golden, about 20 minutes. If you're fussy about size, use a small ice cream scoop for uniformity. Another tip: Have you discovered Reynold's "Release" foil? It's the Eighth Wonder of the World in my book! I line all baking sheets/pans with it--no sticky, no washy. Life is good.
Preheat oven to 350 F (325 for glass dish). Combine crumbs, cocoa, sugar and margarine. Press firmly on bottom of 13x9" baking pan; pour Eagle Brand evenly over crust. Top evenly with remaining ingredients in order listed; press down firmly. Bake 25-30 minutes or until lightly browned. Cool, chill thoroughly if desired. Cut into bars, and store loosely covered at room temperature.
Mix water, sweetened condensed milk& pudding mix together well. Chill 30 minutes. Fold in whipped cream or cool whip. Slice Swiss rolls; line bottom& sides of trifle bowl. Sprinkle with reserved juice. Add some mandarin slices, then spread some custard mixture on top. Repeat layers till you run out. Top with more whipped cream (or cool whip)& orange slices, if desired.
Cook beans according to package directions; drain. Heat 1 tablespoon butter in large skillet; add breadcrumbs, stirring until toasted. Remove from skillet and set aside. Melt 2 remaining tablespoons butter in skillet; stir in flour, salt and pepper. Heat until mixture bubbles; gradually add mustard and sour cream and blend well. Heat thoroughly but do not boil. Add beans, cheese, and onion; toss gently until well mixed. Spoon into a greased 1 1/2 quart casserole. Top with reserved bread crumbs. Bake at 350F for 10 minutes.
Preheat oven to 350°F Grease a 9x5" loaf pan. Mix flours, baking powder and salt in large bowl. Add honey, applesauce and water. Mix well. It should be like a cake batter - add a little water if it's dry. Pour batter into the prepared pan, and bake for 1 hour or until lightly browned. Allow to cool in pan for a minute or two, then remove to cool completely on a wire rack.
Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed. Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Serve with shredded cheese, sour cream and chopped onion, if desired.
Soak the garlic slices in the vinegar or lemon juice for 24 hours. Drain and mix in a large bowl with the olives, parsley, chili flakes, coriander and cumin. Sterilize a 4 cup wide necked jar by rinsing with boiling water and drying in a warm oven (do not use a dish towel). Spoon the olive mixture into the jar and pour in the olive oil. Seal and marinate in the refrigerator for 2-3 weeks before serving at room temperature. The olives will keep for a further month in the refrigerator.
First, Peel shrimp and devein if desired. Then, saute garlic in olive oil for about 1 to 2 minutes. Next, add the butter and shrimp. Cook until shrimp are somewhat pink. Finally, stir in wine and red pepper. Reduce heat and allow shrimp fully cook. When finished, sprinkle with parsley and serve over pasta or rice. A few notes: Many of the ingredients can be altered to your own taste. I recommend the following: 1/4 tsp of crushed red pepper1/4 cup of FRESH or 1/8 cup of dried parsley. add more butter if you'd like. serve over angel hair pasta.