HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°F. Place garlic on a piece of aluminum foil. Drizzle with oil. Wrap up garlic in foil and roast in oven for about 30 minutes, or until soft. Remove roasted garlic from the oven, remove peel and puree in a food processor until smooth. Place in refrigerator to rest and cool. Slice bread, 1/2-inch thick, on the bias. Toast the bread slightly and set aside. Spread cream cheese on the toast and sprinkle lightly with half of the Romano cheese. Return to oven to warm the cheese. Mix together tomatoes and garlic. Season with salt and freshly ground black pepper. Remove the cheese toast from the oven and top with tomatoes. Sprinkle with the remaning Romano cheese. Scatter basil on top of the brochetta and serve.
Preheat the oven to 325°F Coat a 2-quart baking dish with fat free cooking spray. Cook the noodles according to package instructions, leaving out any salt or butter. Drain and set aside. Meanwhile, melt the margarine in a large saucepan over medium heat. Add the celery, mushrooms, red bell pepper and green onions. Cook until just tender, about 4 minutes. Add the turkey and cook, breaking up the meat with a spoon until the turkey is no longer pink, about 5 minutes. Drain off the excess liquid. Stir in the soup, teriyaki sauce, poultry seasoning, salt, black pepper and red pepper flakes. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes, stirring often. Stir in the sour cream and noodles. Pour the mixture into the prepared baking dish and sprinkle with the paprika. Cover with foil, and bake until heated through, about 15 minutes. Patti's Pointers: Be sure and use light teriyaki sauce; the regular kind has goo-gobs of sodium. With all the other goodies in this dish, I promise you won't miss the taste. And if you're trying to shake the salt habit, use only 1 tbsp of the teriyaki sauce. Before digging in, you can season with your favorite salt substitute, if needed.
Line a large steamer basket with the lime slices. Add the chicken breasts in a single layer and season with salt and pepper. Steam the chicken until white throughout, about 15 minutes. Meanwhile, in a large skillet, melt the butter. Add the balsamic vinegar and sugar and stir until the sugar is dissolved. Add the asparagus and water and cook over moderately high heat, stirring, until crisp-tender, about 5 minutes. Season with salt and pepper. Transfer the asparagus to plates. Spoon the sauce over the top. Thickly slice the chicken breasts crosswise, arrange on the asparagus and serve.
In a large heavy skillet, heat 1 tablespoon Roasted Garlic Grapeseed Oil over medium heat. Add onion and bell pepper, saute for 5 minutes. Add 1 tablespoon Fajita Seasoning Blend, Rancher Steak Rub, and rice; stir to combine. Add water. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Meanwhile heat a nonstick skillet over medium heat. Toss the chicken with remaining 1 teaspoon Roasted Garlic Grapeseed Oil and season with remaining 1 teaspoon Fajita Seasoning. Saute chicken until browned and cooked through. After the rice has been cooking for 10 minutes, stir in the cooked chicken. Return cover and continue cooking for 5-10 minutes more or until rice is tender and liquid is absorbed. Stir in scallions.
Combine lemon juice, oregano, garlic salt in shallow dish. Whisk to combine. While wisking stir in olive oil. Add chicken turning once. Marinate 30-60 minutes turning half-way. Grill to your liking; discard marinade. Top chicken with feta cheese, tzatziki sauce (gyro sauce), and olives.
Cut oranges in half. Juice the halves. "Gut" the orange halves of all pulp & pith. Slice the halves into strips or triangles (I do triangles). Blanch orange peels so they will retain their colour. Candie the orange peels: aproximately 1/2 cup water & 1 cup sugar per 3 oranges; bring all 3 to a boil then immediately reduce heat to a simmer; simmer until all liquid has been absorbed by the oranges; STIR FREQUENTLY! Toss the candied orange peels in sugar to lightly coat, then spread in one layer on a baking sheet. Bake in a low temperature oven (200 to 250F) until orange peels are sticky but not wet. COOL. Melt dark chocolate in a double-boiler and proceed to dip the candied orange peels in the chocolate and lay on waxed paper in a cool, dry place to set. A cold cellar is ideal. If you have a garage, there is good in colder climates. ***One of the best things about these candies is that you can spread out making them over a week or two! Refrigerate orange peels after each step in an airtight container. ***Use oranges with very thick peels. I find sunkist oranges are very good to use for that reason.
Begin to cook the pasta in plenty of boiling salted water. In a seperate pot heat the oil. Once warm, add the garlic, basil, cheese, parsley, salt & pepper and pine nuts and allow to simmer for 8 minutes. Lengthen the sauce with some of the pasta water. Drain the pasta and then return it to the pot. Add the sauce and mix. Serve and add more cheese.
Preheat oven to 325 F degrees. Lightly grease a 9 x 15" pan. Combine the first four ingredients in a large mixing bowl. Add vanilla, honey, and brown sugar. Beat with an electric mixer. Batter will be very heavy. Using a strong spoon, stir in remaining ingredients until well combined. Press dough into prepared pan. Bake 20-25 minutes until golden brown. Cool in pan 10 minutes. Cut into bars and cool completely before removing from pan.
In a large skillet, heat the oil over medium heat. Saute the garlic until soft. Mix together flour, salt and pepper and lightly dust the scallops with mixture. Add scallops to garlic and saute 2 minutes without stirring. Sprinkle with lemon zest and turn scallops over and cook another 3 minutes, until just opaque. Dissolve brown sugar in sherry and add to pan. Remove scallops with slotted spoon to a heated serving plate. Deglaze pan with lemon juice, reducing liquid by half. Drizzle over scallops.
Boil pork chops in water until done. Then remove and cut into chunks. Peel skin off of green chilis and cut into pieces. Chop up onion. Peel and cut up potatoes. In a medium size stock pot fill half way with water. Season with the season salt. Add pork, chilis, potatoes, onion, and cumin. Cook for 1 hour. Enjoy. You can grate some cheese and put on top if you like.
Cook noodles. Drain& cool. Mix all the ingredients except the snow peas, coriander& scallions. Taste& adjust seasonings as necessary. Thin with water if too thick. Add noodles& raw snow peas& toss until well coated. Sprinkle top with scallions& coriander.
Using a medium saucepan, bring lentils and 4 cups of water to the boil on a high heat. Cover, reduce the heat to medium and simmer for 20 minutes. Meanwhile, heat oil in a frying pan. Cook the onion for 5 minutes, until soft and golden. Add half of the onion to the lentils. Also add the rice and stock. Season with salt. Return to the boil and cook for another 20 minutes, until thick and creamy. With the remaining half of the onion -- continue to fry for another 10 minutes. It should be dark brown and caramelized. Add the caramelized onion to the lentils and cook another 5 minutes. Stir occasionally. To serve- spoon lentils into lettuce cups and serve with lemon wedges, pepper and yogurt if desired. For vegetarian do not use chicken stock.
Mix all ingredients in a small bowl. Follow "Base recipe for Pan Seared Shrimp" recipe number 316590, EXCEPT, subsitute an equal amount of red pepper flakes for black pepper. Add Hoisin mixture when returning first batch of shrimp to skillet.
Whisk together eggs, egg whites, canadian bacon, cilantro, salt and pepper. Set aside. In non-stick skillet, add oil and saute onion for 1 minute then add potatoes and cook over medium heat until browned, about 5 minutes. Remove potatoes to a plate and set aside. Melt butter in the skillet and pour in egg mixture. The eggs should begin to set around the edges almost immediately. Lift edges and tilt skillet to allow uncooked egg to roll under cooked eggs. Continue until eggs are set. Sprinkle eggs with cheese and add potatoes to top of omelet then fold eggs over to enclose cheese and potatoes. Remove to a plate. At this point, I cut the omelet in half and place on two plates. I sprinkle a bit more cheese over top of omelet, add a dollop of sour cream and a sprinkling of pico de gallo. NOTE: I recently read a tip to cut the heat in jalapinos without sacrificing the flavor -- After seeding the peppers place in abowl of hot tap water for 10-20 minutes to soak out pepper oils which hold the heat of the peppers.
Combine the vegetable oil, lemon juice, mint, coriander and salt in a bowl, and stir with a fork or a whisk until the ingredients are thoroughly blended. Stack the onions, beets and tomatoes in the following fashion:Arrange 6 of the onion slices side by side on a large serving platter and place a beet and a tomato on top of each. Cover each stack with another layer of onions, beets and tomatoes.Sprinkle the chilies over the stacks, and sprinkle their tops evenly with the oil-and-lemon dressing. Marinate at room temperature for 30 minutes or in the refrigerator for at least an hour before serving.
Cook potatoes in boiling, salted water until tender. Drain water. Mix together all of the remaining ingredients. Add to the hot potatoes so the flavor can be quickly absorbed. Be careful to not break up the potatoes when folding in the mixture. Chill for at least 2 hours before serving to ensure the flavors blend together. Serve at any summertime picnic or bbq party.
In large non-stick skillet, heat vegetable oil. Saute onions and garlic until the onions are transparent. Add in the sweet potatoes, oregano, chili powder, cumin, and cayenne. Cover and cook for 10 minutes, stirring frequently to prevent sticking. When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stirring to mix. Evenly spread the sweet potato mixture onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla. Fold tortilla in half over filling. Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat. Place the quesadillas in a heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted and the filling is hot. Add more oil to skillet as needed and cook in batches. Serve with salsa and sour cream.
Heat oven to 325 degrees F. In large bowl, cream 1/2 cup powdered sugar and 1 cup butter until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour, cornstarch and cocoa to creamed mixture. Blend at low speed until all ingredients are moistened. Add pecans and vanilla; mix well. If necessary, refrigerate dough 30 minutes for easier handling. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Bake at 325 degrees F. for 8 to 12 minutes or until set. Cool 1 minute; carefully remove from cookie sheets. Cool completely. FOR THE FROSTING: In a small bowl, combine all frosting ingredients unil smooth. Frost cooled cookies. Allow frosting to set before storing. 3 dozen cookies.
Preheat oven to 375°F. Butter each slice of bread. Squeeze into the ramekin or muffin tin, buttered side down. Press bread against sides of dish to push crust above the rim and make enough room for the egg. Because the bread doesn't always go where you want it to without tearing, you may find yourself with some pretty big holes. Don't worry aboutt it. Just patch it with a buttered piece torn from another piece of bread. Top with 1-2 Tablespoons chopped bacon, if using. Break one egg into each ramekin and grind fresh pepper over the eggs. And don't skimp on the black pepper! You will regret it! Sprinkle evenly with about 1 additional Tablespoon shredded cheese and any other desired seasonings. Bake 15 to 25 minutes, till cheese is browned and eggs are cooked to desired consistency. If you prefer runny yolks, pull the eggs from the oven closer to 15 minutes. If you prefer medium yolks remove at about 20 minutes. If you like yolks that are firm all the way through, cook closer to the 25 minute mark. Remove toast cups from the dishes and serve. (These can also be served in the ramekins if they were cooked in them, but can pose a burning hazard for small hands. Use your discretion.). Serve hot, warm, or room temperature. Use hot sauce as desired.
Sift together sugar flour, soda, salt and cinnamon. Stir in oil. Add eggs one at a time, mixing well after each addition. Add carrots, nuts and vanilla, mixing thoroughly. Pour into a greased 13 x 9 inch cake pan. Bake in a 350 degree oven for 30 minutes. Cool in pan. Combine butter, cream cheese, and vanilla, mixing well. Gradually add powdered sugar, beating until smooth. Spread on cooled cake.
Cook squash and onion in a small amount of boiling water until squash is tender; drain well. Place squash and onions in a food processor and and process until smooth. Combine squash mixture and remaining ingredients; mix well and spoon into a lightly greased 2 quart casserole. Bake uncovered for 35 mins at 350 degrees.
Combine salt, pepper, thyme and rosemary and rub onto pork roast; heat the oil in a frying pan and sear the pork on all sides. Heat oven to 375°. Combine chicken broth, beef broth, onions, carrots, celery and garlic in a roasting pan; place meat on a rack in the pan; cook 20 minutes per pound or until internal temperature is 160° on a meat thermometer. Glaze: once the roast is in the oven, in a blender place the cranberry sauce, cherries, cinnamon, ginger and orange juice; process until liquefied. After the first hour of roasting, baste the pork every 15 minutes or so with the glaze; remove roast to a plate, cover with foil and let rest 15 minutes. In the meantime, strain the pan juices to remove the vegetables and simmer the juices until reduced by half; reserve. Gravy: simmer the mushrooms in the water for 30 minutes; in a small skillet, melt the butter, whisk in flour slowly and cook over medium heat until mixture is browned; add to the mushrooms and water and cook until gravy thickens to desired consistency; add reduced pan juices for additional flavor and continue to cook until gravy thickens again. Serve over pork slices.
In cocktail shaker add vodka, pineapple juice, Sprite, and triple sec. Cut Lemon and squeeze half into shaker, use other half for garnish. Shake well with ice. Put splash of grenadine in two martini glasses with sugared rims. Pour drink and color should turn to a pretty pink. Garnish with lemon wedges and cherries.
Brown beef in a little hot oil. Place in casserole dish with remaining ingredients. Cover. Bake in 350 oven for 2 hours. Serve over hot rice.
Put the diced apples, 1 tablespoon of cinnamon, and 2 tablespoons of splenda in a pan and saute for 4-6 minutes until apples are soft. Add the mixture of apples with the rice in a baking tray and mix well. Bake at 350 degrees for 30 minutes. Remove from the oven, sprinkle with cinnamon and splenda and serve.
Pre-heat oven to 350 degrees. Sift together the flour and baking soda in a small bowl. In a large bowl, cream butter, sugar, cream cheese, and salt together. Beat in each egg one at a time. Add the flavors. Combine the flour mixture to the wet mixture. Finally add the buttermilk. Bake in a loaf pan for 50 minutes.
Combine the ground beef, salt and pepper in a bowl. Form into 4 patties, 3/4-inch thick. Heat grill to medium heat. Place patties on the grill and cook for 10-15 min, turning two or three times during cooking. During the last 2 min of grilling, top each patty with a slice of brie and allow to melt. Remove from the grill. Place a patty on the bottom half of each roll and top with a slice or two of apple. Spread a Tbs of honey mustard on the top half of each roll and place on burger. Serve.
Cook the pasta in a large pot of boiling water until al dente, drain and return to pot. Add in the fresh spinach leaves; toss until the spinach leaves wilt; set aside. Melt about 2-3 tablespoons butter in a skillet over medium heat. Add in the sliced mushrooms; cook until the mushrooms release their moisture and are browned (about 8-10 minutes). Add in onion and saute for about 8 minutes or until softened, adding in the garlic the last 1-2 minutes of cooking. Add/stir in chicken broth and the white wine, increase heat to medium-high and cook stirring about 8-10 minutes, or until the mixture slightly thickens. Reduce heat to medium-low and add in the 6 ounces cream cheese with pinch of nutmeg; stir until smooth then season with lots of black pepper and salt to taste. Add in cooked shrimp and cook until heated through. Serve the cooked pasta with spinach in a large serving bowl and top with the creamed sauce; toss to combine. Sprinkle with grated Parmesan cheese.
Beat pudding and milk in a large bowl until well bended, about 2 minutes. Blend in pumpkin, cinnamon, and nutmeg. Fold in whipped topping, and pecans (optional). Spoon into pie crust. Chill for 3 hours. Sprinkle with gingersnaps, if desired, before serving.
Preheat oven to 350°F; grease cookie sheets. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a large bowl beat butter, lemonade concentrate and zest at medium speed with a mixer until combined. Gradually add powdered sugar beating until smooth. If you would like, add a drop of red food coloring to make the frosting pink as well.
Brown Italian sausage over medium heat in a soup pot and drain. Add olive oil, onion, garlic and carrots. Cook over medium-low heat until vegetables are tender, about 10 minutes. Add tomatoes, beef broth, kidney beans and 1/2 a can of white beans. Mash remaining white beans and add. Simmer 10-20 minutes. Add macaroni and cook until tender, usually about 10 minutes. Add salt and pepper to taste and garnish with Pecorino Romano and/or Parmesan cheese.
Clean and chop mushrooms finely. Saute for 5 minutes in butter. Blend in flour, MSG and salt. Stir in cream. Cook until thick. Add chives and lemon juice. Cool. Remove crusts from bread slices. Roll slices thin with rolling pin. Spread with mixture. Roll up. *To make at a later time--Pack and freeze (6 dozen fin in a 9 x 13-inch pan). When ready to serve, defrost, cut in halves and toast on all sides, turning once, in a 400 degree oven.
Place pork ribs in a large dutch oven. Add water and salt. Boil covered on simmering low heat for approximately 1 hour 15 minutes until fork tender. While ribs are boiling prepare sauce. SAUCE: Saute chopped onion and celery in olive oil in a small saucepan. Add ketchup, brown sugar, lemon juice, worcestershire sauce and water. Simmer for one minute. Spoon on top of pork ribs which have been placed on a serving dish. Enjoy!
For the sherry vinegar steak sauce:. Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth, watching for steak sauce consistency. Can be made 1 day in advance and refrigerated. For the Spanish spice rub:. Whisk together the paprika, anco chili powder, mustard, fellen, salt and pepper in a small bowl until combined. Twenty minutes before grilling, remove the steakds from the refrigerator and let sit, covered at room temperature. Preheat grill to high. Brush the steaks on both sides with oil and season liberally with salt and black pepper. Rub 1 side of each steak with 1 tablespoon of the rub. Place the steaks on the grill, rub-side down and let cook until golden brown and slightly charred, 3 to 4 minutes. Turn steaks over and continue grilling 4 to 5 minutes for medium-rare doneness (internal temperature 135 degrees F), medium doneness (140 degrees F), medium-well doneness (150 degrees F). Remove the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Serve with Sherry Vinegar Steak Sauce on the side.
Steam beans 5 minutes (should be snappy not mushy). Combine the first 4 ingredients in a medium bowl. Heat oil in a large non-stick skillet over med high heat. Saute pork mixture until pork loses it's pink color - stirring to a crumble. Add steamed green beans and garlic - saute for 3-5 minutes more. Combine hoisin sauce, sugar, pepper flakes and soy sauce in a small bowl - stirring with a whisk to incorporate ingredients. Pour mixture into pan with pork and green beans. Cook another 3-5 minutes or until heated through, stirring frequently. Serve over hot rice - Enjoy!
Preheat oven to 400°, grease baking sheet. In a large skillet brown hamburger; add onion, salt and pepper. Cook until onion is tender; drain any excess fat. Blend baking mix and milk to soft dough. Turn onto lightly floured surface and roll into 12"x9" rectangle. Spread meat mixture over dough. Roll up and place on prepared baking sheet, seam side down. Slash top several times. Bake 20-25 minutes. Serve with gravy, tomato or mushroom sauce. Variation: Chicken, turkey or other meats may be substituted.
In a cup, combine the Black Bean Garlic Sauce, Sugar, Flour and Water. In a wok, heat oil and fry the ginger. Add the squash cubes till soft and golden. Add the beans until cooked through. Add the mushroom then stir with tofu. Add sauce mixture, bring to a low boil and cook until thickened. It's ready to serve!
Measure mayo in a 1 cup measuring cup or small mixing bowl. Add remaining ingredients and whisk well. Chill until ready to serve.
Place chicken between 2 pieces of heavy-duty plastic wrap and flatten to 1/2 inch thickness. Sprinkle with salt and pepper, then dredge in flour. Melt margarine in a large non-stick skillet. Add chicken and cook over medium-high heat until done, about 8-10 minutes, turning once. Remove from skillet and keep warm. Combine broth and cornstarch. Stir in marmalade. Add to skillet and cook, stirring constantly, until mixture is thickened. Stir in vinegar. Reduce heat to medium. Return chicken to skillet and turn to coat well with sauce. Cook 1-2 more minutes until thoroughly heated.
Heat oil in heavy 5-quart saucepan over medium heat. Add andouille and stir until crisp and brown, about 10 minutes; transfer to paper towels using slotted spoon, to drain. Add bell peppers,onion,celery, garlic,thyme,bay leaves, pepper,white pepper, file' and cayenne to saucepan. Cover and cook over low heat until vegetables are tender, stirring occasionally, about 15 minutes. Mix in stock,tomatoes and salt; increase heat and bring to a boil. Stir in rice; reduce heat to low, cover and cook until rice has absorbed all liquid, about 22 minutes. Transfer rice mixture to a large bowl, add the andouille sausage and green onions and cool. Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing. Preheat oven to 375 degrees. Stir crab into stuffing. Reserve 7 cups stuffing for turkey (if desired). Spoon remaining stuffing into a 2-quart baking dish and cover tightly. Can be prepared 4 1/2 hour ahead and refrigerated. Bake until hot, about 40 minutes, and serve.
Cut up & core the apple, leaving the skin on. Grate the apple. Place the flour, apple, sugar, eggs and milk into a bowl and mix. Heat a frying pan or griddle. Spray with oil. Pour small amounts of the batter into little circles. Sprinkle with cinnamon. When bubbles appear on the top its time to flip them over. Flip again until both sides are golden. Top with butter and powdered sugar and serve.