HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375. Using a large, sharp knife,trim the squash ends, then halve the squash crosswise to separate the bulb from the neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard. Cut squash into 2-inch chunks. Transfer to a small rimmed baking sheet. Toss with oil and sage. Season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic. Tansfer squash and garlic to a food processor. Puree. With motor running, add half and half through the feed tube; process until smooth. Add 1 to 2 cups water. Continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below). Cook pasta according to package instructions. Reserve 1 cup pasta water. Drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings. Once you've tossed the pasta with the sauce, serve it topped with any or all of the following: Toasted Walnuts, additional parmesan cheese, Torn fresh sage leaves. To Freeze: Cool sauce to room temperature to airtight containers, leaving 1 inch of space. Freeze up to 3 months. When ready to use, place plastic containers upside down under hot tap water to help release frozen blocks of sauce. Place blocks in a large saucepan. Cover and reheat over medium-low,adding water to thin if necessary. (To serve with pasta,see step 4).
Peel the potatoes and cut into 1/2 inch cubes. Place potato cubes in a saucepan and cover with water; salt to taste. Bring to a boil and cook 1 or 2 minutes; drain. Heat oil in a skillet over medium heat. Add potatoes and cook while stirring and shaking pan (to prevent sticking) until golden, about 10 minutes. Add the onion, salt and pepper, stir. Add green pepper and cook while stirring for about 3 minutes. Add butter and cook 2 minutes. Stir in pimento, stir, and serve.
Put honey or sugar into a mug. Fill 2/3 full with boiling water. Add Scotch whisky and stir. Garnish with a slice of lemon, dust with nutmeg, and serve. Use honey or sugar. You can add a few cloves or some cinnamon.
Place all ingredients except pasta and pesto in a large stockpot. Bring to a boil;.cover and simmer for 30 minutes. Add pasta and cook uncovered, for 15.minutes longer. Spoon into large bowls and swirl a teaspoon. of pesto into each.
Combine dry ingredients in a mixing bowl. Add remaining ingredients and beat on low until combined. Beat 1 minute on medium speed. Cool 20-30 minutes.
Mix sugar and flour together in bowl. Beat in sour cream, egg,vanilla and salt together until smooth (about 5 minutes). Fold in blueberries. Pour into pie crust, and bake at 400F for 25 minutes. (May need to adjust temperature and time for frozen berries). Meanwhile, combine topping ingredients. Remove pie from oven after the 25 minutes, and sprinkle on topping. Return pie to oven and bake 10 minutes more. Chill before serving.
Start by cutting up all vegetables julienne style, about 2 inches in length. In a small bowl mix flour and water together to form a thin paste. No exact measurements for this, just a little thinner than pancake batter would be. Whisk until smooth. Add all vegetables and season with salt, pepper. In a well greased nonstick skillet, drop mixture by large spoonfuls over medium/high heat. Pancakes should be about 5 inches in diameter. Cook on both sides until very browned. Serve with soy sauce for dipping and enjoy.
Preheat oven to 325 degrees F. Arrange bread cubes in a lightly buttered 8-inch square baking dish. Whisk together the eggs, sugar, cream, milk, Limoncello, and vanilla. Pour the mixture over the bread. Cover with foil and allow to sit for 20 minutes. Bake 30 minutes; uncover and bake 20 minutes more or until set and golden. To make the Limoncello sugar syrup: Put Limoncello and sugar in small saucepan over medium heat. Heat until sugar dissolves and mixture comes to a boil; let boil 1 minute. Set aside to cool. Cut the bread pudding into individual servings. Drizzle with Limoncello Simple Syrup and top with a scoop of ice cream, if desired.
Place everything in a blender or food processor & puree. Pour into a med. saucepan & heat over medium heat, stirring constantly until thickened -- about 10 minutes. Remove from heat & let cool. Use as basting for wings or as a dipping sauce.
Preheat oven to 350 degrees F. Grease a 13x9x2 inch glass baking dish. Spread the cheese over the bottom of the baking dish. Dot with butter. Pour half the heavy cream over the cheese. Add the eggs and then the remaining cream. Sprinkle with pepper. Bake for 40 to 45 minutes or until set. Serves 8.
Cook linguine according to package directions, adding snow peas and linguine at the same time. Meanwhile, in a large skillet, cook carrots and mushrooms in oil over medium heat for 3 minutes. Add shrimp; cook and stir 3 minutes longer or until shrimp turns pink. Stir in peanut sauce; heat through. Drain linguine and snow peas; transfer to a serving bowl. Top with shirmp mixture; toss to coat.
For mango-basil vinaigrette: Place 1/2 cup of the mango in a food processor or blender. Cover and process or blend until smooth. Add salad dressing, basil, mint, and crushed red pepper; cover and process or blend just until mixed. Let stand for 5 minutes for flavors to develop. Divide greens evenly among six salad plates. Top greens with the remaining mango, breaking mango into bite-size pieces. Drizzle each plate with 2 tablespoons of the mango-basil vinaigrette. Top with cheese. Serve immediately.
Heat the olive oil in a saucepan and gently fry the celery, carrot, onion, garlic, rosemary and bay leaves until golden, about 15 minutes. Remove the rosemary sprig and bay leaves and season with salt and freshly ground black pepper. Add the grated lemon zest. Set to one side. Meanwhile, for the chicken, mix the flour with the salt and freshly ground black pepper and coat the chicken pieces in this mixture. Heat the olive oil in a frying pan and fry the chicken until golden brown. Add the wine and cook for five minutes. Add the chicken and wine reduction to the soffritto, then add half the lemon juice and cinnamon. Stir well. Add the stock and cook on a low heat for about 45 minutes, or until the sauce has reduced and the chicken is completely cooked through. Keep the pan covered for the first 30 minutes of cooking. Remove the cinnamon sticks, then mix the egg yolk with the remaining lemon juice. Quickly but carefully stir this mixture into the sauce until blended. Serve immediately.
In a large skillet, brown the ground meat and drain off any grease. Add the chopped onion and cook for about 3 minutes, until the onions are softened. Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt. Add the tomatoes, brown sugar, vinegar, salt, caraway seed and garlic. Bring to a boil, reduce heat and cover. Simmer until the cabbage is cooked to the desired tenderness, about 30 minutes. Serve with white rice.
Place one can of mushroom soup into crock pot, add the chicken breasts, garlic, onion, celery and pepper. Add second can of mushroom soup, place on low setting. cook all day. Steam 2 cups of rice in 3 cups of water. Place chicken and sauce on top of rice and serve.
Dill Tarter sauce: Mix together ingredients, cover and chill. Preheat oven to 400°. Mix rub ingredients together, then sprinkle over top of filet. Pat into meat. Heat oil in skillet over medium-high heat. Cook filets in oil, 2 minutes each side. Transfer skillet to oven and cook until fish flakes with a fork, about 6 minutes.
Beat together the first four ingredients. Gold in the flour, baking soda, salt and then add the vanilla. Stir in the chocolate chips. Bake at 325F until golden. Do not grease the cookie sheet.
Preheat oven to 350°. Cut halibut fillets into serving size pieces. Lay the halibut single layer into a greased baking dish. Melt the butter in a pan, add mushrooms and onions, and saute. When the onions are tender, add the bread crumbs, salt, pepper, parsley, and celery salt and mix well. Combine the egg and lemon juice in a dish and brush the fish with it. Peel and slice the avocado and arrange over the fish. Top with bread crumb mixture. Sprinkle with cheese. Bake for 35 minutes or until fish flakes easily when tested with fork.
Pour milk into pot and squeeze 1/2 lemon into the milk. Stir, and let it come to a boil. Let it cook for about 1/2 hour on medium-low heat to allow the curds and whey to separate. Pour the contents of the pot through a very fine sieve, or a linen cloth. After squeezing out excess liquid, the curds should have the consistency of slightly curmbly play-doh. If they are softer than that, it may help to refrigerate the "curd-dough" for a few hours. Mix in the flour with the curds, and make then into ball that are 1 in.- 1.5 inches in diameter. Pour 1/4 cup water, 1/4 cup milk, cracked cardomoms and mix in 4 tablespoons sugar in the pot and keep it on low heat. Once the sugar has dissolved, carefully place your curd balls in the the sugar liquid, and let them absorb the mixture for about 15 minutes. The pot's lid should be slightly ajar. Pour in more 1/2-3/4 cup of milk into the pot, and stir. Take a taste, and add more sugar if needed. Add rose essence and refrigerate for at least 2 hours, preferably overnight. Serve cool!
Cut Pizza Dough in half. Form one piece in to a round disk / or square. Use a floured rolling pin or stretch with your hands. Place disk of dough on a parchment lined pan or greased pizza pan. Sprinkle half the cheese on top, leaving a 1inch boarder around the edges Next top with the meat, then the drained kraut. Top with the remaining cheese. Roll out the second piece of dough and place on top over the filling. Tightly crimp together the edges to seal. Brush the top with olive oil . Bake on lower third of oven at 450 degrees for 20-25 mins . Cut Pizza into slices. Dip in thousand Island Dressing. Yummmm!
Put in a bowl the flour and the baking powder. Add sugar, the salt, 1 tablespoon of olive oil. Add 2 cups of water and started to knead. If the dough will seem sticky, don't worry. Add more flour until it becomes smooth and homogeneous. Now give to the dough the shape of a ball and leave it into the bowl covered with transparent film. Put the dough in the oven closed and turned off. Take back the dough after about 4 hours, or anyway when it will become twice its volume. N.B. I usually prepare the dough in the evening and I pull it out of the oven the next day-. When the dough has doubled in volume, take some flour and detach it from the bowl. Started to manipulate the dough and divide into two equal parts. Form two balls this time, and put them in two different bowls covered with transparent film again, and again put in the oven to rise until they reach twice their volume. When the dough has doubled, take the compound obtained into a bowl and put it in a round baking pan (or square if you don't have round) and being to roll the dough directly into the pan, using your hands, until you have covered all the entire pan. Do the same with the other dough to obtain 2 pizzas. Now put 1 tablespoon of olive oil on the pizza and put 1 grated zucchini and cherry tomatoes cut into 4 pieces. Add the mozzarella cheese on top and put in the oven preheat to 375F for 15/18 minutes, and anyway until the colour will became gold and the cheese will melted. Remove from the oven and enjoy hot. Bonne apetit.
FILLING -- Boil frozen chopped spinach about 15 minutes. Strain in a fine mesh colander and douse with plenty of cold water. Grab handfuls and squeeze as much water as you can from them and make into golfball sized balls. Put these all into some cheesecloth and squeeze the remaining water -- this takes some wrist strength -- when no more water will come out, you happy! Place the strained spinach into a large bowl, add eggs, cream cheese, onion and garlic. Add dry spices and use your hands to mix all of this up. Mix in feta, gently but thoroughly -- try to leave some small chunks of feta. Refrigerate if you are not going right into assembly, but remove 15 minutes before you begin assembly. ASSEMBLY -- this takes about one full hour -- Combine and warm the butter & olive oil in a small pot, turn off burner. Working on a flat surface, brush one strip of phyllo with the oil/butter mixture only on one side. At one end, spoon a tablespoon of filling and flatten it so that it looks triangular and even along 2 of the outer edges. Fold over to create your first triangle layer -- lightly brush with oil/butter and continue to fold the triangle and brush until you reach the end of the pastry (5-6 folds). Seal the edge and brush the entire triangle lightly with oil/butter. Place on cookie sheet -- when you have filled the cookie sheet, cover with waxed paper and continue placing the triangles on top -- they will not stick together that way. Repeat until you have run out of pastry or filling, whichever comes first -- the leftover filling is great on pizza or baked pasta. BAKING -- Bake in bunches, seam side down, on ungreased cookie sheet at 375 F for about 15 minutes (watch closely for last few minutes). Do not underbake -- all of the phyllo should be golden and crisp. Cool on a rack. FREEZING -- If not baking right away, flash freeze for about 1 hour then wrap individual triangles in wax paper, place in freezer bags. When baking from frozen, increase baking time to about 20 minutes and watch closely for last 5 minutes.
Cook and drain pasta shells as directed on package;pat dry. Rinse frozen peas with cold water to separate;drain and pat dry. Mix yogurt and mayonnaise in medium bowl and stir in tuna, onion, lemon juice, herbs, salt and pepper. Fold in peas. Spoon one heaping tablespoonful of mixture into each shell. Sprinkle with paprika before serving.
Peel and core pears. Cut into 1/4 inch dice. Combine in a bowl with other ingredients, tossing to mix well. (Many times, I don't even bother with toasting the walnuts and it works out just fine). Serve with crackers or toasted pita wedges for scooping.
Preheat oven to 400 degrees F. Combine flour, baking powder, salt, sugar, onion flakes and celery seed thoroughly. Add the grated cabbage and stir into the dry ingredients. Whisk the eggs, milk and melted butter together well. Add to dry ingredients and stir quickly, making sure it isn't over 10 sec. Spoon into greased muffin pans and bake in preheated oven for 20 minute.
Syrup: Use a heavy saucepan and dissolve the sugar in the cyser over medium heat, stirring occasionally. Add lemon juice. When all the sugar has dissolved, reduce heat to a gentle boil. Do not stir often. Add honey once the syrup thickens. If you use a candy thermometer (I never have) it should register 230°F A drop of syrup on a cold plate will not spread. It takes about 20-25 minutes. Set aside to cool (but not to get cold). Baklava: Preheat oven to 325 f. Finely chop the nuts. You want them as close to a meal as you can. I use the blender or food processor. Combine with sugar and spices. (Not the whole cloves). Place 6 phyllo sheets in a well buttered 13x9 inch baking pan. I think glass works best. Butter the top sheet generously. Sprinkle a thin layer of the nut mixture over the phyllo. You want it even and no dough showing, but not thicker than about 1/8 inch. Cover with 4 more phyllo sheets and generously butter the top sheet. Continue alternating nut mixture and phyllo until you run out of nuts. Top with 8 phyllo sheets and generously butter the top. If your sheets are too big for the pan, you may trim them or fold them over. Score into squares or diamonds. Place a whole clove in the center of each slice. Pieces are traditionally quite small as it is a very sweet dessert. Bake for 30 minutes, then lower the oven to 300 and bake for another 30 minutes, or until golden brown. Pour the warm syrup over the hot baklava. Let stand several hours, at least. Freezes well.
Pour lemonade concentrate in a large pitcher. Measure 12 ounces vodka in the empty lemonade container and pour over concentrate; stir to blend. Add the beer and stir well. It will fizz a bit but settle after a minute over two. Serve over ice and enjoy!
Please note: I wanted to add 2 tablespoons of mixed pulses to the ingredients but zaar doesn't recognize what I mean. The mix you can buy from supermarkets of dried yellow split peas and green peas. Get a large saucepan with a lid or a large casserole with a lid. Trim the braising steak if you need to of any fat and cut into bite size pieces. Chop the carrots, and cellery and add to the pan. Now sliced the onions and add them to the pan. Add the water and the braising steak and the pearl barley and split peas to the same pan. Add the can of vegetable soup. Bring to the boil then turn down to a simmer and. Add the oxo cubes and stir. Simmer for 4 hours stirring occasionally. ** DO not mix the packet soups as per their instructions. You want them only to thicken and flavour the stew. Instead - Mix the contents of both of the packet soups in a cup with little more than half a cup of cold water to form a thick paste - gradually add to the simmering pan stirring all the time to avoid any lumps. Simmer for a further hour. There is no need to be exact with the cooking times - all you need to do is make sure the meat is cooked and tender. Braising / Casserole steak can be cooked an hour longer it will only get better! You shouldn't need to thicken any more. You can add a small amount of small pasta shapes or macaroni if you wish. Add another oxo or some gravy granules if you need more flavour. Add a little more water if you need to (if it looks too thick). Finally make the dumplings following the instructions on the pack. 'Atora' shredded suet mix is the best. When the dumpling mix is ready put the dumplings on top of the simmering stew to cook. You don't need to serve with anything else apart from nice fresh bread. If you want it to stretch further just serve with boiled potatoes. This stew can be kept in a fridge and re-heated the next day if you want to.
Spread pizza sauce on pita. Lay on the vegetables first so it is held together by the cheese. Top with both mozzarella and parmesan cheese and seasoning. Spray cooking spray lightly over cheese. Set oven on broil and place in oven for 2 minutes or until cheese looks mostly melted.
Combine soup, mustard, Worcestershire and horseradish in a bowl and set aside. In another bowl, mix together egg, bread crumbs, onion, salt, pepper, 1/4 cup soup mixture and the ground beef. Form mixture into 4-6 patties. Brown patties in oil and drain off excess fat. Combine rest of the soup mixture with the 1/2 cup water and pour over the patties. Cover and cook for 10-15 minutes (or until done) Remove patties and spoon remaining sauce over top. This is great over hot cooked noodles!
Place everything in a drink shaker (you can use the lime halves that you juiced). Place the top on and shake. Strain into a glass and add some of the ice. Serve.
cook grits in salted water. when cooked remove from heat, add cheese, butter, garlic and egg yolks. stir until cheese and butter have melted. fold in egg whites. put in greased casserole. (I use an 8x8). Bake @ 350 degrees F for 45 minutes.
cut chicken into 1 inch pieces and place into an air tight container. mince garlic, ginger, and add to chicken followed by soy sauce, sesame oil, the 1bsp. sugar, and black pepper and marinate for at least 1 hour or up to 24 hours. combine flour and cornstarch into a resealable bag and shake well. beat eggs into a separate dish. in a medium bowl mix remaining ingredients of garlic, ginger,sambal, sugar, fish sauce, soy sauce, vinegar, and sweet chili sauce. heat oil in skillet to about 350 degrees. dip each piece of chicken into egg allowing it to drip off. dredge each piece in flour and cornstarch mixture shaking off excess. drop into hot oil and fry until golden brown. in a separate pan add sauce mixture and heat slowly. as chicken pieces are done frying add to sauce and toss gently. continue until all pieces are fried and sauced. enjoy.
Add the Bailey's and whiskey to a preheated coffee glass. Slowly add in the coffee; give a little stir. Top with whipped cream; garnish with a cherry.
Combine V8 Splash, banana, strawberries and milk in blender. Blend until smooth. Garnish with strawberry or banana slice.
Brown ground beef and onion, until meat is no longer pink and onion is soft. Add the water and taco seasoning. Simmer until most of the water is evaporated. Add the beans and the cheese dip. If mixture is still too thick to your liking, add more water. Simmer on low for 10 minutes. Garnish with your favorite toppings.
Preheat oven to 375 degrees. Combine all ingredients in a 2 1/2 to 3 quart casserole dish. Bake covered for about 1 1/2 hours to 2 hours. Top each serving with some butter, if desired.
Prepare a 9x13 baking dish with cooking spray or rub with butter. Place croissant cubes in the bottom of pan. Sprinkle cubes with pecan pieces. In a large mixing bowl, combine milk and heavy cream. Whisk in both sugars, eggs, vanilla and cinnamon. Combine until smooth and well blended. Pour over the top of croissant cubes and pecans. Very gently press down cubes so they are all moist. Cover with foil and refrigerate for 1-3 hours. Preheat oven to 350&deg;F. Uncover and bake for 35-40 minutes. It should be nicely browned and slightly jiggly. Let sit for 5-10 minutes as it will be very hot. Top each serving with vanilla ice cream or some type of warm caramel sauce.
In a 9x13 buttered glass cake pan layer the macaroni, both cheeses, salt and pepper, and butter, ending with cheese and butter on top. Pour milk over. Sprinkle corn flake crumbs and bake at 350°F until cheese is melted and top is browned (approx 40 minutes).
Heat a grill pan or large skillet over medium to med-high heat. Drizzle olive oil on chicken, making sure it is coated; season chicken with steak seasoning. Grill or pan-fry 6 minutes on each side; set aside. Preheat broiler; place rolls on cookie sheet; lightly toast them under the broiler; remove but leave the broiler on. Heat a large skillet over med-high heat; add 2 tablespoons olive oil, the garlic, red pepper flakes, mushrooms, bell peppers, onions, and oregano. Stir/saute vegetables and season with salt/pepper; cook 5 minutes, then add wine. Scrape up tasty browned bits off the bottom of the pan with a wooden spoon or heat-safe spatula. Add in tomatoes and parsley. Slice chicken breasts on an angle and set into sauce. Pile chicken and veggies into sub rolls; cover with sliced provolone. Place sandwiches on cookie sheet and melt cheese under broiler; serve and prepare to get messy.
Soak porcini mushrooms in hot water for 20 minutes. Remove mushrooms from water and set aside. LIne a strainer with a coffee filter and strain soaking water. Reserve 1/2 cup. In a large saute pan over medium heat, melt 1 tablespoons of the butter. Add shallot and cook for 2-3 minutes until translucent. Add garlic, mushrooms and thyme. Cook for 1 minute. Remove from heat and set aside. Heat olive oil and remaining butter in pan over medium heat. Add chicken and cook for about 5 minutes until cooked through. Remove from heat and add to mushroom mixture. Add cream, reserved porcini water, chicken and whisky to pan. Cook until liquid has reduced by half to a medium-thick consistency and lightly coats a spoon. Meanwhile bring a large pot of water to a boil. Add 1 tablespoons salt to water, Cook pasta, uncovered, until tender, 8-10 minutes. Drain well.,. Add mushroom mixture, peas, cherry tomatoes, Parmesan cheese and pasta to pan. Toss to combine. Season with salt and pepper. Serve with additional Parmesan.