HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles in a large pot of boiling salted water until tender but still firm (about 8 min). Drain noodles, reserving 1/4 cup of cooking liquid. Return noodles to pot. You may moisten the noodles with reserved water if desired. Toss with remaining ingredients and serve.
In a large saucepan bring to boil brown sugar and corn syrup. Boil for 1 minute and remove from heat. Add peanut butter and vanilla and stir well. Add cereal, oats, raisins, and peanuts. Work quickly because it will become stiff and hard to spread. Press into an 8 or 9 inch square pan. Allow to cool and cut into 10 bars.
Heat oven to 350°. In large mixer bowl; cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.). Cool slightly; remove from cookie sheet onto wire rack. Cool completely.
Layer frozen breasts in a round pie or casserole dish. (Try to fit as many on the bottom as possible.) Add enough water to cover the top layer at least half way. Cover with tight fitting lid, or saran wrap. Microwave on high for 10 minutes. Let them sit for about 3 minutes, and then check on them (watch out for the steam, I always burn myself.) Remove the cooked breasts from the bottom to a separate dish, recover the remaining breasts and cook for an additional 3-4 minutes depending on the thickness. Use in whatever recipe as you desire - the water turns into a decent broth. Update: I decided to try this with some frozen, skin on and bone in thighs. It was a terrible mistake - the bones apparently make the cooking time considerably longer (upwards of 45 minutes.) I would recommend just sticking with boneless skinless :-).
Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9x13-inch baking dish. Place in layers of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350°F for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs.
combine all ingredients in medium bowl. chill for 1 hour. Serve over a garden fresh salad and enjoy!
Cook and drain the pasta. Brown the onions in the oil for about 5 minutes. Add the garlic and cook 1 minute more. Break the sausage into small pieces and crumble over the onion. Brown thoroughly, so no pink remains. Add the herbs, pepper flakes, tomatoes, puree, and water. Bring to a boil. Reduce heat to med-low and simmer for 30 minutes, until thickened. Do no not cover. Taste and add salt as necessary. Mix together the pasta, cottage cheese, mozzarella, and the sauce. Spread into a greased casserole dish and top with Parmesan Bake in a 350 oven for 30 minutes.
Preheat oven to 150oC. Line a baking tray with baking paper. Beat the 3 egg whites until stiff. Gradually blend in 1/2 cup caster sugar until thick and glossy. Fold in 1/3 cup caster sugar and spoon or pipe small mounds onto the tray. Bake for 1 to 1 1/2 hours, or until dry. Cool and store in an air-tight container.
To make crust*, crush the cookies in a zipper style plastic bag with a rolling pin, or in a food processor. Mix cookie crumbs with butter. Press into bottom and sides of a 9 inch pie plate. Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 1 1/2 cups whipped topping. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can be cut. Garnish with remaining whipped topping and additional cookies if desired. Special extra: Just before serving, drizzle chocolate flavored syrup on plates. *Ifdesired, omit Nutter Butter cookie crust and use an oreo crust instead.
Pound breasts lightly with a mallet until half normal thickness. Combine marinade ingredients and toss with the pounded dove breasts. Cover and refrigerate for at least 1 hour and up to 12 hours. Combine dipping sauce ingredients and divide into 4 small bowls. Arrange stuffing ingredients on a platter. Remove dove breasts from marinade. Discard marinade. Heat 1 - 2 tablespoons oil in a large skillet or wok over medium-high heat. Add doves breasts and cook for about 1 minute per side, just enough time to barely brown each side. Remove from heat and transfer to the platter. To serve, allow guests to assemble their own stuffing ingredients in a lettuce leaf. Ingredients are placed in each leaf and rolled up with your hands. Hang on to the wrap firmly and dunk into the dipping sauce.
Cut off the roots and the green part of the leeks. Cut the leeks downwards in a cross shape from the top, remove the outside leaves and wash in plenty of water to remove any soil from between the layers. Cut into regular pieces and cook in boiling salted water for 10 minutes. Drain. Heat the oil, add the flour and fry gently. Boil the milk and pour over, stirring all the time to make a smooth bechamel sauce. Season with salt, pepper and a little nutmeg. Cook for 5 minutes, stirring all the time. Remove from the heat and add half the butter. Arrange the leeks on an oven-proof dish, leaving spaces between them. Pour the bechamel over and top with the rest of the butter in small pieces and grated cheese. Brown under the grill then place the iberico or serrano ham slices between the leeks so that the fat melts with the heat of the dish, bringing out the taste of the ham. Serve immediately.
Combine one cup of water and one cup white vinegar in a spray bottle. Add 10 drops of lemon essential oil. Shake well. Sprinkle the baking soda directly on any stuck on food that spilled while cooking. Then spray the baking soda with the vinegar mixture. Wait until the baking soda stops fizzing and wipe clean, using the texture of the powder to scour off the grease. Repeat as needed until you've taken care of any tough spots.
Line a strainer with cheesecloth. In a small saucepan filled with boiling water over medium heat, add garlic and cook for 15- 20 minutes or until garlic can be piered with a knife. Drain well and let cool. Transfer garlic to a garlic press in batches and force through press. Measure out 2 tablespoons and set aside. Beat ricotta in a medium bowl until softened. Add gorgonzola and continue mixing until smooth. Beat in cream. Stir in salt and reserved garlic. Dampen a 12 x 18-inch piece of cheesecloth and wring dry. Arrange two sage leaves bottom side up in center of cloth. Spoon cheese mixture over leaves, leaving a loose ball. Tie ends of cloth together, pressing cheese mixture into a shape (a heart shape is easy to do and looks nice). Transfer to cheesecloth lined strainer and set the strainer over a bowl. Refrigerate for at least 24 hours (or up to 4 days). Unmold cheese onto a platter. Please walnuts over the entire surface of cheese. Refrigerate for at least 2 hours. Let stand at room temperature for one hour before serving.
In a trifle dish or clear round glass bowl, crumble 2 pop tarts. Spread 1 can of vanilla pudding evenly over crumbled pop tarts. Top with 2 more crumbled pop tarts. Cover with 1/2 of the defrosted strawberries. Top strawberry layer with the second can of pudding, then the remaining frozen strawberries, and crumble last two pop tarts over that. Garnish with whipped cream and fresh strawberries. Refrigerate any leftovers. Note; These can also be made in parfait glasses using lesser amount of ingredients.
On medium heat, saute the onions in the olive oil. Dredge the chicken in the flour and saute in the pan with the onions and add the garlic and brown. Add the vinegar and scrape pan to incorporate the bits and let it bubble, then lower the heat to a simmer. Add the soy sauce and the broth and cover; continue to simmer about 30 minutes and garnish with scallions when serving.
Mix sake, mirin, miso, brown sugar and soy sauce in a shallow baking dish. Add fish; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 6 hours. Preheat broiler. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes. Transfer to individual dinner plates. Sprinkle with green onions and basil; serve.
Toast bread. Smear mayo on bread. Put on tuna and slice cheese; put under broiler till melted or put in microwave about 30 seconds. Add other slice bread or leave off--up to you.
Preheat oven to 350 degrees. Prepare brownie mix to package directions and spread into well greased 13 X 9 pan. In a bowl beat cream cheese, margarine and corn starch until fluffy. Gradually beat in sweetened condensed milk, then egg and vanilla until smooth. Pour evenly over brownie batter. Bake about 40-45 minutes until lightly browned. Cool completely. Then ice with frosting desired. I don't use frosting, I melt milk chocolate chips with a touch of shortening in a zip lock bag in microwave snip corner off and drizzle over top of brownies. Enjoy!
Heat Oil in deep fryer to 360. Whisk eggs in a large bowl. Mash banana. Add Banana, flour, milk, sugar, baking powder, and salt to eggs. Whisk until smooth. Drop TBS of batter into hot oil. Cook until golden on both sides. Remove and sprinkle powdered sugar over Beignets while still warm. Enjoy!
Preheat oven to 400°F. Wash mushrooms and remove stems; chop stems fine. Melt butter and cook onion and mushroom stems five minutes. Stir in bread crumbs and Brazil nuts and cook for an additional two minutes. Stir in seasonings, ketchup and lemon juice. Stuff mushroom caps with this mixture. Arrange on an oven-proof dish, garnish with narrow strips of bacon, and pour cream around them. Bake for 25 minutes and serve hot.
In a small bowl, combine tomatoes with green onions; stir well and set aside. In a large saucepan over medium heat, add ground beef and cook half way before adding taco seasoning; stir well. When the meat is almost cooked, add pickled jalapenos and gently combine. Remove from the heat and transfer into a colander to drain the fat very well to prevent the sandwich from getting soggy. To assemble the sandwich, working on only 4 slices bread, spread a thin layer of sour cream and then add about 1/4 cup of Cheddar cheese over. Distribute beef mixture evenly on top of the cheese. If you want spicier, add a few drops of hot sauce over the meat. Place avocado pieces on top of the meat followed by a 1/4 cup of Pepper Jack cheese on each. Spoon tomato mixture over evenly and to hold everything in place, add another 1/4 cup sharp Cheddar cheese on top. Add 1 tablespoons salsa per slice and sprinkle with cilantro. Place a slice of bread, press down gently and spread a thin layer of butter, covering the entire surface. Place sandwiches on a baking sheet lined with foil and transfer to the oven under the broiler with the rack positioned about 8-inches from the top. When they get nice and brown, remove from the heat, carefully flip them over and butter the other side with a thin layer of butter. Return to the oven and broil until golden brown. Remove from the oven and serve immediately.
Preheat oven to 500 degrees F. Set oven rack to lowest position. Coat/spray a baking sheet with cooking spray. In a shallow bowl whisk egg whites with water. In a bowl combine the breadcrumbs with Parmesan cheese and next 7 dry spices (you may omit the cayenne). Dip the fish firstly into the egg whites allowing any excess to drip off. Place a small amount of the crumb mixture onto a plate then coat in the breadcrumb mixture pressing down with hands to firmly pack the coating onto the fish adding more crumbs onto the plate as needed to coat each fillet (do not use the whole amount of crumbs on the plate at one time or they may get soggy). Place the breaded fish onto baking sheet. Bake in preheated 500 degree F oven for about 10 minutes or until the fish flakes with a fork (baking time will vary depending on the thickness of the fillets do not over cook the fillets).
For the ground almonds take 1/3 cup raw almonds and process in a food processor fitted with the S blade until finely ground. Place the almond butter, maple syrup, vanilla, and salt in a food processor fitted with the S blade and process until smooth. Transfer to a small bowl and freeze for 30 minutes. Form into 1-inch balls and flatten slightly. Roll each cookie in the ground almonds. Freeze for at least 2 hours before serving. Stored in a sealed container in the freezer, these cookies will keep for up to one month.
Whisk together first four ingredients. Melt butter in a pan over medium heat. Soak bread in milk & egg mixture for 30 seconds on each side. Place bread into the pan and let cook until bottom is golden and crisp. Turn over, and repeat with other side. Repeat with all of the bread. Whip the cream in a stand mixer until soft peaks form. Add powdered sugar and vanilla, and mix until incorporated. Place 2 tablespoons of nutella and 2 tablespoons of jam on two of the bread slices. Top with remaining slices and a dollop of fresh whipped cream. Serve warm.
~~~ FOR KOFTA ~~~ Mash all the boiled vegetables. Mix ginger paste, pepper, flour and salt in well. Make into small (1-inch diameter) kofta balls. You really don't have to take the time to form these... just drop by spoonfuls into approximate 1-inch balls. Heat oil on high. Reduce heat to medium and test out one kofta ball by frying until golden-to-dark brown, turning to brown the second side as well. You must be very gentle as these are quite fragile. If the kofta in the oil splatters too much, add a little more flour to the remaining kofta mixture and try again. Cook the remaining koftas in batches and drain on paper towels. ~~~ FOR GRAVY ~~~ Heat oil in pan. Fry bay leaves for 30 seconds. Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil. Add the tomatoes and saute for about 3 minutes. Add garam masala, red chilli powder, turmeric, ground coriander and salt to the mixture and heat for about 3-4 minutes on medium. Add enough water to the mixture to make a thick gravy. Bring the gravy to gentle boil, then reduce the heat and cover, allowing to cook for 4-5 minutes. Add half of the cream (2 tablespoons) and stir to blend with gravy. ~~~ TO FINISH ~~~ 5-10 minutes prior to serving, add kofta balls to gravy. Heat on medium to 2-3 minutes. Garnish with the remaining cream and finely chopped coriander leaves.
Prepare barbecue (medium-high heat). Arrange peach halves, cut side up, on baking sheet; sprinkle peaches with sugar,cinnamon and nutmeg. Let stand until sugar begins to soften, about 10 minutes. Place peaches on grill, sugared side down. Grill until tender and slightly charred, about 4 minutes per side. Transfer peach halves to plates. Using electric mixer, beat whipping cream in bowl until peaks form; fold in 1/4 cup warm caramel sauce just until streaks appear. Spoon caramel whipped cream alongside peaches. Serve, passing remaining caramel sauce.
Let cream cheese sit out at room temperature to soften it. Add avocado oil to the skillet and cook garlic and spinach stirring occasionally over medium heat for one minute. Add artichoke hearts and cook until spinach is wilted but still green. In a bowl add softened cream cheese and the spinach/artichoke mixture and combine until well mixed. Add the dip into a glass baking dish and sprinkle parmesan cheese on top. Bake at 350F for 20-30 minutes. Serve warm with corn chips or crackers.
In a small bowl, add the chicken, coleslaw, pineapple and dressing. Stir to mix evenly. Cover and refrigerate for at least 25 minutes. To serve: Top each tortilla with the chicken mixture. Fold both sides of each tortilla up over the filling, and then roll to close. Serve immediately.
Saute garlic in oil, add rosemary, chives and vinegar, cook 30 sec; transfer to a bowl to cool. Whisk in the syrup & mustard put in a glass dish. Sprinkle chicken with pepper, marinate 1 hours chilled in syrup/mustard mixture. Remove chicken, reserve marinade; season chicken with salt and pepper, saute in olive oil for 2 minute each side, reduce heat to medium & continue cooking for 3 minutes per side, set chicken aside. Add the wine to skillet, bring to a boil; cook until reduced by 1/2; add broth & reserved marinade, boil for 5 minute or reduced to desired consistency. Cut chicken into bitesized pieces;add chicken, red peppers, tomatoes & snow peas to the sauce. Cook until heated through, season with salt & pepper. Combine chicken mixture and pasta in bowl, mix well.
Heat oven to 350. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups. Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with a small spoon. Bake 18 to 21 minutes or until a toothpick inserted in centers comes out clean. Cool 5 minutes and remove to wire racks. Cool completely.
Peel and cut the potatoes in cubes; cut the onions in thin slices (or as you wish). Beat the eggs in a bowl and set aside. Heat the oil in a deep skillet and, in low heat, saute the potatoes and onions for about 10-15 minutes. Season as you wish; remove excess oil from potatoes n onions then mix these into the eggs. In a separate skillet, heat 4 tablespoons of olive oil and when hot enough, add egg mixture. Let it set for around 5 minutes (until it starts to harden -- ). You have to flip it (probably the most troublesome part -- I use a large plate to help myself flip the tortilla) and then cook the other side pretty well (for about 5 minutes). You can serve hot or cold because it's a tapa! :D.
Preheat the oven to 325F.; lightly grease 9" pie dish. Place sugar and water in a saucepan, bring slowly to boil; boil rapidly for 5-10 minutes until syrup sticks to a spoon. Remove from heat, allow cool slightly; add almonds and egg yolks and mix well. Return to a low heat and cook, stirring until slightly thickened. Add cinnamon, if using. Transfer to prepared pie dish and bake for 45 minutes or until firm. Allow to cool before serving.
Combine all ingredients EXCEPT clams in crock pot. Cook on HIGH heat setting for 3 hours. Stir in clams, undrained; heat through, and serve.
Chicken breast tenders already come in strips, if you use whole chicken breast, cut those into strips. Put parmesean cheese in a bowl and dredge each chicken strip to coat well. Melt butter in skillet set to medium-high and add olive oil. Cook 1 to 2 minutes each side until golden. Put chicken on a warm plate. Stir in wine, scrap bottom and add tomato (undrained) - if using fresh coarsely chop3 - 4 medium tomatoes and add. Cook at medium high for 2 minutes until thickened. Stir in chicken and add basil. Cover and let simmer 3 - 5 minutes until chicken is cooked through.
Pop the skins off the grapes by pinching them at the end opposite the stem; set them aside. Put the pulp (without water) into a heavy pan, bring it to a boil, and let it boil 5 to 6 minutes; put it through a colander or food mill to remove the seeds. Pour the hot pulp over the skins and let the mixture sit for 5 hours (Irene says this colors the pulp and makes it pretty). Add the sugar and tapioca, then pour the mixture into the pie crust and dot with butter. Put on the top crust (Irene uses a"floating" top crust-a circle of dough slightly smaller than the top of the pie-because it is easier than crimping top and bottom together and it also makes a pretty purple ring around the edge). Bake at 400° for 15 minutes. Lower the temperature to 350 degrees and cook 20 minutes more until the crust is browned and the juice begins to bubble up.
Cook onions and garlic in oil in 3-quart saucepan, stirring frequently, until tender, about 7 minutes. Add remaining ingredients except garbanzo beans. Heat to boiling; reduce heat. Cover and cook until squash is tender, about 8 minutes. If using leftover roasted squash, heat until warmed through. Stir in garbanzo beans. Simmer 5 minutes then serve with fresh rosemary or parsley scattered across servings.
Preheat oven to 350°F; butter 8-inch square baking dish and set aside. In a saute pan, melt butter until it foams and add flour slowly to form a paste. Slowly add milk and stir until sauce coats spoon, about 5-7 minutes Add salt. Remove from heat and set aside. Marinate shrimp, scallops in wine for 10 minutes In a sauce pan, saute onion until soft, then add mushrooms. Add shrimp, scallops and wine and stir to coat with onions. Add garlic, salt and pepper and cook until shrimp and scallops are cooked, about 5 minutes Remove pan from heat and drain liquid into a 2 cup glass measuring cup. Set aside. Add enough white sauce to the shrimp liquid to make 2 cups. Put rice in prepared baking dish. Top with shrimp mix. Pour white sauce on top until shrimp and rice are covered. Sprinkle cheese on top. Bake 10-12 minutes until bubbly and cheese melts. Garnish with parsley and serve hot.
Heat oil over medium and saute onion and red pepper until soft, about 5 minutes. Add garlic and saute about 1 more minute. Add tomatoes, tomato paste, basil, kale, carrot, parsley, oregano, thyme, and red pepper flakes. Bring to a boil, then reduce to low and simmer for one hour. Allow to cool slightly, then transfer to blender and blend until smooth. Add sugar, salt, pepper and reheat if necessary before serving. Freezes well.
Place apple juice, vinegar and mint sprigs in a large heavy pan. cover pan with lid and bring to the boil then boil for 10 minutes. remove mint sprigs add sugar and jamsetta cook over low heat stirring till all is dissolved. boil rapidly for about 15 minutes tillmixture gels remove from heat add mint and enough green colouring to give nice colour stand 5 minutes then bottle. keeps well.
Combine the pork, onions, and garlic in a saucepan and cook over medium-low heat. Simmer, stirring frequently with a wooden spoon, for about one hour. Add the cinnamon, cloves, salt and pepper and continue simmering for about 20-30 minutes more. Add bread crumbs and simmer for about 15 more minutes. (For a spicier mixture, more cinnamon or cloves may be added.). Place a colander in the sink, and pour the creton mixture into it to drain off excess liquid. Place the cooked creton in several small containers (such as empty margarine tubs or small bowls), packing the mixture down tightly. Refrigerate. Serve cold as a spread for French bread or crackers.
Preheat oven to 325. Spray a baking sheet with non-stick cooking spray. Place squash halves cut side down on the baking sheet. Bake 35 minutes, remove from oven and cool. Spray a saucepan with cooking spray. Over medium heat cook turkey with onion and garlic until the turkey is no longer pink and the onions are soft. Drain. Stir in tomatoes, basil, bouillon and pepper. Cook 15 minutes, until medium thick. Remove squash strands with a fork, reserve shells. Layer each half with a spoonful of turkey mixture, a layer of squash strands, olives and mozzarella. Repeat layers until shells are full. Top with parmesan cheese. Bake 20 minutes or until parmesan melts.