HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta in a large pot of boiling salted water until al dente. Meanwhile, pour cream into large skillet. Cook over med. heat, stirring constantly, until just boiling. Reduce heat, add herbs,seasoning,and veg's. Simmer 8 minutes, or until thickened. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well. Drain pasta,top with seafood sauce. Opt. You can make this hotter to suit your tastes by doubling the pepper and red pepper flakes.
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside. In a large bowl, beat butter medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and almonds. Remove 1/2 cup of the dough and set aside. Press the remaining dough evenly into the bottom of the prepared baking pan. Spread with preserves. Crumble the remaining dough evenly over preserves layer. Bake in the preheated oven about 35 minutes or until lightly browned. Cool completely in pan on a wire rack. Using the edges of the foil, lift the uncut cookies out of the pan. Cut into bars.
Very important that the cream cheese is at room temperature, or the dip will be lumpy. Combine all ingredients and mix with a mixer. The mixer is important, too, or it will be lumpy.
Wrap the tofu in paper towels and press under a heavy skillet for 15 minutes. If it's still pretty wet, replace the towels and press it again. Mix the soy sauce, vinegar, and oil in a container that is small but big enough for all the tofu. Cut the tofu in half inch slices and place in marinade. Turn it over after about 15 minutes. Preheat oven to 350°F. Wipe some of the oil from the marinade on your baking sheet. Arrange the tofu slices in one layer and bake for 15 minutes. Turn them over and bake another 15 minutes.
Clean the peel of the eggplant, then cut the stem off. Cut into 1/2 inch thick slices (leaving the peel on). Spread slices on a flat surface or tray and sprinkle generously with salt; let sit for 30 minutes, then dry well with paper towels. In a skillet or pan melt the olive oil and butter together over medium low heat; saute the sliced onion (and green pepper, if using) until nicely browned and slightly caramelized, then stir in the red pepper flakes. Pour oil into a separate deep frying pan (one that has a lid) to cover the bottom of pan; over medium high saute the eggplant slices on both sides until lightly browned. As the eggplant slices are done, gently squeeze them with tongs to remove as much oil out of them as possible; discard extra oil. Remove extra oil from the deep frying pan, then place one layer of eggplant slices on the bottom of the pan. Place a bit of cooked onion on top of each slice; repeat with another layer of eggplant and cooked onion, until you're out of slices and onion. Pour the chopped tomatoes with their juice over the slices and onion, careful to not dislodge the onion too much. Cover and simmer over medium heat for 15 minutes, then remove cover and simmer another 5 to reduce the sauce a bit. Combine the strained/drained yogurt, crushed garlic to taste, and salt to taste to make the chakah sauce. When eggplant is done, remove from heat then carefully transfer the slices to serving dish (careful not to dislodge the toppings), then top each with a dollop of the chakah sauce.
Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes. Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.
Combine all ingredients and mix well. Divide into 3 coffee cans. Do not fill cans more than 1/2 full! This bread rises over the top of cans even when filled only half full. Bake 375 degrees for 1 hour and 15 minutes.
Butter a 15x11 baking dish. Boil pasta firm. Drain (do not rinse) and toss with 2 Tablespoons of butter. Pour in buttered baking dish. Melt remaining butter in saucepan. Add garlic and saute for 3 minutes. Pour half of garlic butter over bread cubes and season them with 1/4 teaspoon seasoned salt. Add onions to remaining 1/2 of butter in saucepan and caramelize onion. Add flour and stir to make a paste. Stir in half and half and bring to a simmer, stirring frequently. Season with 1/2 teaspoon seasoned salt, sugar, mustard, pepper, and hot pepper sauce. Stir in Velveeta Cheese until melted. Combine shredded Colby, Monterey Jack, Muenster, Sharp Cheddar, and Swiss cheeses. Set aside 1/2 cup for topping. Remove Velveeta sauce from heat and stir in 2 cups of the shredded cheese mixture until melted. Pour cheese sauce over pasta and gently stir. Cover with remaining 1/2 cup of shredded cheese mixture and bread cubes. Sprinkle bread cubes with Parmesan cheese. Bake 20 to 30 minutes uncovered at 350 degrees.
Preheat the oven to 350oF, line an 8-inch square brownie tin with baking paper. In a large pot, melt the butter and syrup/honey together over a low heat, stirring often. Remove from the heat and stir in the banana, sugar and salt. Mix in the oats and seeds. Pour into the prepared tin and press to flatten out into an even layer filling the tin. Cover with the chocolate chips and bake for 20-25 minutes until golden around the edges. Let cool for 10 minutes before removing from the tin and slicing into 9-12 pieces. Let cool completely then store in an airtight container for up to 5 days.
Whisk together butter flavor and flax seed oil in a bowl. Add dash of salt and whisk (optional). Heat gently if desired. Do not heat or serve on a butter warmer as the flax seed oil will oxidize.
Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Saute until carrots are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for. even color. Lightly grease another skillet. Beat eggs. Pour into hot. skillet. Cook as you would scrambled eggs. Combine rice, vegetables,. sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste. YOU CAN ADD cook CHICKEN-PORK-OR BEEF. 1-Cup to recipe.
Preheat oven to 200*. Mix dry ingredients (except nuts) in a large bowl. In another large bowl,beat egg white with water until frothy. Coat pecans with egg white mixture and then with sugar mixture. Spread on a well greased cookie sheet. Bake in oven turning nuts over every 15 minutes. Bake for 1 hour or more until toasted being careful not to burn.
Preheat the oven to 350°F Melt the butter in a small saucepan set over medium heat. Add the brown sugar and 1 teaspoon of the cinnamon and stir to make a paste. Spread the paste in the bottom of a 9 x 13-inch casserole dish. Lay the bread on top of the paste in two layers. In a separate bowl, combine the milk, eggs, and remaining 1 teaspoon cinnamon. Pour the mixture over the bread in the dish. Bake for 30 minutes, or until top has risen a little and is golden brown. Top with berries when serving if using berries or see options above. This casserole can be made the night before and kept chilled in the fridge overnight. All you'll have to do the next morning is pop it in the oven. It is Vegetarian friendly!
Preheat oven to 350 degrees. Grease 9x5x3-inch loaf pan. Cream butter and sugar. Add eggs one at a time. Sift flour, baking soda and salt; add to creamed mixture. Mixing well, fold in mashed bananas, vanilla and nuts. Pour into loaf pan. Top with a sprinkling of granulated sugar. Bake for 50-60 minutes.
in large bowl mix all ingredients together for 5 minute or until well blended. grease 9in. cake pan. preheat oven to 360degrees Fahrenheit pour batter in cake pan. bake for 1hour 15 minute.
SNIP bacon into 3/4-inch squares using kitchen shears; COOK bacon in a 2-3 quart heavy-bottomed pot over medium heat until crisp; ADD 2/3 cup chopped onions and saute until softened; ADD 1-2 cloves mashed fresh garlic; SAUTE for 30 seconds longer. ADD 1 (4 ounce) can diced green chiles, 2 teaspoons chili powder, 1 1/2 teaspoons ground cumin, 1/2 teaspoon crushed Mexican oregano, 1/4 teaspoon ground allspice or 1 pinch ground cloves; SIMMER 2-3 minutes. ADD 1 lb cooked shredded or chopped meat, 2 chopped ripe medium tomatoes, 3 tablespoons chopped fresh cilantro, 2 teaspoons fresh lime juice, 1/4 teaspoon granulated sugar, 1 dash freshly cracked black pepper and 3/4-1 teaspoon kosher salt (or to taste); SIMMER 2-3 minutes, stirring as needed; COVER and remove from heat. HEAT 6 large burrito-size tortillas in a microwave oven on 50% power for 20 seconds to make them soft and pliable. FILL each tortilla down the center with 1/4 cup shredded cheese, 1/2-3/4 cup of the meat mixture; top with 1/4 cup shredded cheese. Tuck in the sides and roll up firmly, burrito-style. TO FRY: FRY chimichangas seam-side down over medium heat in 1/2 inch canola oil in clean large skillet; TURN chimichangas carefully using a flat spatula until evenly light golden and crispy. TO BAKE: PREHEAT oven to 400 degrees F; SPRAY chimichangas lightly and evenly with non-stick cooking spray (or brush with melted butter or margarine); BAKE seam-side down at 400 degrees F for 25 minutes or until golden; REMOVE chimichangas carefully using a metal spatula. TOP each hot chimichanga immediately with shredded cheddar cheese so cheese melts. SERVE with guacamole, sour cream and salsa on the side. SERVING SUGGESTION: Serve with "Mexican Confetti Salad": Julienne crisp iceberg lettuce. Add diced ripe tomatoes, sliced black olives, sliced green onions and chopped fresh cilantro. Blend enough Italian dressing for serving with a squeeze of fresh lime, a pinch of sugar, a pinch of Mexican oregano and a dash of black pepper. Drizzle dressing over salad. Makes a great garnish-type salad with a very light dressing to compliment your favorite Mexican entrees.
Wash chana dal and soak for 2 hours. Grate onions. Chop corriander. Make ginger-garlic paste. Chop tomatoes. Cut paneer into cubes and fry. Heat oil in a cooker. Fry onions till light brown. Add ginger-garlic paste, cinnamon, cardamoms, cloves, bay leaves and red chilli. Add tomatoes and fry. Add chana dal, salt, chilli and turmeric powder. Fry for 7 minutes. Pour 1 2/3 cup water and close the cooker lid. Place cooker on full heat & bring to full cooking pressure. Reduce to medium heat & cook for 5 minutes. Allow cooker to cool gradually. Once cooled, open it. Add lightly fried cubes of paneer to the dal. Simmer for 2 minutes. Garnish with fresh corriander and lime. Serve.
Mix wet ingredients, and add dry. Stir until everything is moistened (these make a very wet batter). Spray a muffin pan with pam, and fill the muffin cs. 3/4 full. Bake at 400 for 15 to 17 minutes, until a toothpick comes out dry.
Brown ground beef. Pour off excess fat, if any. Add flour. Add carrots, onion, and seasonings. Mix well. Pour tomato juice over meat. Cover; simmer 20 to 30 minutes. Stir often. Cook noodles as directed on box. Drain. Place cooked noodles in serving dish; pour meat mixture over noodles. Top with grated cheese.
Place cheese on top of one slice of bread and then cover with the other slice. Lightly butter outer sides of both slices of bread. Grill at medium heat in a frying pan until light brown. Turn and grill the other side. Serve with corn syrup. (if you prefer not to use it that is fine, it will still be good!). Enjoy!
Sift flour and baking soda together and set aside. Beat sugar and butter together until light and fluffy. Gradually beat in egg yolks, lemon zest and cumin. Fold in flour mixture to form a soft dough. Shape into a 2" cylinder, wrap, and freeze until hard. Preheat oven to 325°F Line a baking sheet with parchment paper. Unwrap dough and cut into 1/4" slices. Place on baking sheet, leaving room to spread. Bake until firm to the touch, about 10 minutes. Cool on wire rack.
mix all ingreadients together in a bowl and wisk together until smooth. Heat over medium low for about 2-3 minutes while stirring. (just makes ingreadients blend better) Take a taste of the barbecue sauce, add whats needed to fit your style! ENJOY! :).
Mix together Romaine lettuce and onion. Place evenly in two salad bowls. Top with half each of feta, tomatoes, and sirloin. Sprinkle with salt and pepper to taste. Serve with your favorite dressing.
Cook rice and set aside. Cut cabbage into large 'squares' Brown ground beef in large skillet, drain off oil. Then place back in pan with cabbage, tomatoes and a small amount of water. Stir and steam until cabbage is cooked. Add rice, soy sauce worcestershire, salt and pepper. Stir until well mixed. Serve piping hot! **Variations: serve on a large blanched cabbage leaf or use a bell pepper cut in half and blanched.
Preheat the oven to 350 degrees. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and sugar. In a separate bowl, combine the applesauce, eggs, and buttermilk. Add the dry ingredients slowly to the wet ingredients. Mix gently until just combined. Carefully fold in the blackberries. Pour the batter into nonstick muffin cups until they are two-thirds full. Bake for 20 to 25 minutes until a toothpick comes out clean and muffins are lightly browned.
Note: There is no need to use fat free pudding. Pudding doesn't contain fat, until you add the milk, and we are using skim. Cook pudding with milk, whiskey and instant coffee until mixture begins to bubble and thicken. Allow to cool slightly, but not to settle. Pour into pie shell and refrigerate. Top with whipped topping before serving.
Fill a glass with ice and set aside. In a separate glass or shaker, ad the rum, Schnapps and orange juice, shake or stir mixture. Pour the rum mixture into the prepared glass filled with ice. Float a splash of grenadine over the top. Garnish with orange and cherry. Sit back and sip up!
Add olive oil, garlic and Italian seasoning to a small saucepan and heat over low heat, stirring occasionally. Add marinara sauce and meatballs to a medium sauce pan and heat over medium heat, stirring occasionally. When the sauce is hot and the meatballs are heated all the way through turn off the heat and remove meatballs from the sauce. Remove the olive oil from the heat and over a small bowl, pour the oil mixture through a small metal strainer. Using the back of a metal spoon, scrape the bottom of the strainer, pushing the garlic "paste" into the bowl. Brush a thin layer of the flavored oil onto the cut sides of the bread. Spread a thin layer of marinara sauce over one side of the bread. Cut each meatball in half and place them in an even layer over the marinara sauce. Place a slice of mozzarella cheese over the meatballs. Place the other slice of bread on top of the cheese covered meatballs. Heat an indoor grill pan over medium high heat. Place the sandwiches on the grill and cover with a bacon press or other heavy object and cook just until nice grill marks appear. Turn the sandwiches over and place the bacon press on top and cook just long enough to see grill marks. Serve.
In a heavy pot, brown sausage and hamburg, breaking it up into smaller pieces. Add chopped onions and minced garlic and cook till meat is done; add tomato paste and stir until it is mixed in well. Add tomato puree, sauce, and water (when measuring the water, put it into the puree can to rinse it all out and then add to meat mixture). Add basil, brown sugar, salt, parsley, and black pepper and mix well. Add the Parmesan cheese (yes, to the the sauce) and mix it in well. Simmer on low for 2-4 hours stirring occasionally so it won't burn; if you think it needs some thinning down, add about 1/8 cup water at a time; don't add too much because you want it thick so it will stick to your pasta. Cook your spaghetti and enjoy! Eat what you want and freeze the rest in containers that will hold the amount you will eat at a sitting.
Heat the oven to 350 degrees. Lay the flat side of the loaf on a cutting board. Cut the thinnest slices you can by using long strokes with the knife. Slicing the "short"way, with more crust to guide the knife makes thin slices easier. Cut off the crusts if you prefer and cut the slices into shapes if you wish, I like them rustic. Toast on a baking sheet until golden brown. Turn them over and toast, watching them closely so as not to burn. Remove from the oven and brush very lightly with olive oil and sprinkle with salt and pepper to taste.
Melt butter in a large pot and add the onions and sugar. Cook, uncovered,over medium high heat for 30-45 minutes, stirring occasionally - the onions will be beginning to caramelize. Stir in the garlic, wine, cognac and vinegar. Bring to a boil, then reduce heat and cook for 15 minutes, stirring often. Add salt and pepper, then spoon into jars and process in a waterbath for 30 minutes.
In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Meanwhile, in a medium sized pot, over medium-high, heat oil to 350&deg;F While oil heats, in a medium bowl, whisk togethers dry ingredients. Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dredge chicken piece in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix) one more time, set chicken aside. Line a baking sheet with paper towels. Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain. Brush toasted buns with butter, place two pickle slices on each bun and top with chicken.
Preheat the oven to 425 degrees. Mix 2 tablespoons of the olive oil and the spices in a small bowl. Put the chicken and spices in a mixing bowl and toss. Season with salt and pepper to taste. Put the remaining 2 tablespoons olive oil in an ovenproof skillet over medium heat. Brown the chicken 11/2 to 2 minutes on the meaty side, then turn and brown for 3 to 4 minutes on the skin side. Pour out any excess oil. Transfer the skillet to the oven and cook for about 30 minutes, or until the chicken is just cooked through. Serve with Tahini-Yogurt Sauce. Tahini-Yoghurt Sauce:. Mix tahini, yogurt, lemon juice, cilantro, garlic, and honey together in a bowl. Season with salt, pepper, and cayenne to taste. Serve at room temperature. Refrigerate if not using immediately, but this sauce should not be kept more than 24 hours.
Combine all ingredients in a jar; cover tightly, and shake vigorously. Store in refrigerator.
Set oven to 325 degrees (oven rack set to second-lowest position). Generously spray 12 regular-size muffin tins with cooking spray. Heat oil in a large skillet over medium heat. Add in the sausage meat and cayenne pepper (if using) and cook breaking up meat with a spoon into very small pieces; cook for about 10 minutes or until the meat is browned, transfer to a large bowl. Add in butter to the skillet; add in sliced mushrooms and cook for about 7-10 minutes or until browned; remove the mushrooms to the bowl; cool then chop into small pieces and add to the bowl with the cooked sausage meat. Add in the Swiss cheese and Parmesan cheese, finely chopped green onion, black pepper and seasoned salt to the sausage/cheese mixture; mix to combine. In a bowl whisk eggs, egg whites and half and half cream together until blended. Divide the egg mixture between each muffin tin. Sprinkle about 2 tablespoons sausage mixture on top of the egg mixture. Bake for about 25 minutes or until the tops are just beginning to brown. Let cool for 5 minutes in the tins. Place a rack on top of the pan, then flip it over and turn the quiches out onto the rack. Turn upright and let cool.
Cut garlic crosswise in half and spread some oil on cut surface, wrap in foil. Roast in 375°F oven about 45-50 minutes. Till soft and golden. Squeeze the meat out of the skins season with salt and pepper add enough oil to taste while using a fork to smash till smooth and creamy. Mix in rosemary. Can be frozen. Just bring to room temperature and mix with a fork. Use on whatever you like or do like me and use on everything!
Combine first 4 ingredients in large bowl and mix well. Roll dough into 1-inch balls and chill, covered. For chocolate coating, melt German and semisweet chocolates, and paraffin wax in top of double boiler over boiling water, stirring constantly until smooth. Use a toothpick to insert in each ball, dipping balls into chocolate mixture, one at a time. Set balls on wax paper to harden. Store in airtight container in refrigerator.
Soak the glass noodles for about 5 minute or as per directions. Do not soak them too long as they will get soggy! Cook the mince in a frying pan,with some spray or little oil,in the meantime cut the cucumbers,onion,spring onion,coriander and chillies in small pieces and put aside. Strain the noodles and cut them a few times with kitchen scissors. Add the mince,prawns,cucumber,onion,spring onion,coriander and chillies to the noodles and toss around in a large bowl,add a few drops of sesame oil.Next sprinkle 1/2 teaspoon of chicken stock powder,the lemon juice and about 2 table spoons of fish sauce over the noodles.Mix all the ingredients well and sprinkle with the crushed peanuts.Serve straight away or put in the fridge. It will keep for 2 days!
Set oven to 350°F. Chop onion and green pepper, by hand or in food processor (slice). Heat frying pan on medium, melt butter and add chopped the vegetables. Cook until translucent. Grate the pepper jack cheese and set aside. Crush the Scoops to a fine consistency and set aside. Put the ground beef in a medium size bowl and mix in the eggs, salt, pepper, onion, and green pepper. Add in the cheese and crushed Scoops til well combined. Place in baking pan and form in to desired shape Drizzle ketchup and barbeque sauce over the loaf using a diagonal pattern. Put in oven and cook ~45 minutes.
Cook bowtie pasta in a large pot of boiling, salted water according to package directions. The last 3 to 5 minutes of cooking time, add the green beans. Drain in colander. In large bowl combine pasta, green beans, tomatoes and chopped parsley and/or herbs. Fold in a few turns of olive oil. (Add more to taste.) Sprinkle in the Hidden Valley Ranch packet and sunflower seeds. Serve or refrigerate for later.
Combine all ingredients well. Keep in the fridge until you are ready to make the ravioli.
Mix well. Be sure brown sugar is dissolved. Add to pot or skillet with stir fry.
Cream together shortening, egg, vanilla and sugar. In a separate bowl, sift together the flour, baking powder and salt. Add the flour mixture to the creamed mixture in three phases, alternating with the three tablespoons of milk. Chill in the refrigerator for at least 20 minutes. At this point the dough can be kept overnight in the fridge or for several months in the freezer. Preheat the oven to 375 degrees. Flour a smooth surface, and roll the dough to 1/4 inch, working with about half the dough at a time. Put the remaining dough in the fridge to stay chilled. Cut out the cookies with cookie cutters of your choice. Place cut-out cookies on a cookie sheet, and bake for 8-10 minutes. Allow cookies to cool before decorating with frosting. Buttercream Frosting: Cream softened butter and sugar. Beat in vanilla and milk, adding milk by teaspoons and beating until frosting is smooth and of desired spreading consistency.