HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 Farenheit. Place noodles and enough water to cover in a 2-quart microwave-safe, oven proof casserole dish. Cover and microwave on high until noodles are softened, about 4 minutes. drain off water and arrange noodles on a plate to cool. Dry casserole dish. Meanwhile, heat oil in a large non-stick skillet. Add garlic and saute until fragrant, 30 seconds. Add spinach and 1 tbs[ water, then stir to coat leaves and cover pan. Cook, shaking pan occasionally, until wilted, about 1 minute. Spread cooked spinach out on a cutting board to cool, then finely chop. In a medium bowl, combine 1 cup of the mozzarella, ricotta, 1/4 cup of the Parmesan, egg, nutmeg, and pepper. Stir in cooled spinach mixture. Spread 1 cup of the tomato sauce in bottom of casserole. Place 1/4 cup of the cheese and spinach mixture at base of each noodle and roll up. Place rolls seam-side down in casserole; pour remaining sauce over rolls. Sprinkle with remaining Mozzarella and Parmesan. Cover with foil and bake 25 minutes. Uncover, and bake until cheese bubbles, 5 to 10 minutes more. Let stand 5 minutes before serving.
cheese filling: Mix all the ingredients together, taste and adjust seasoning, if necessary. Dough: Sift the flour and salt into a large bowl. Make a well in the centre, add the water and lemon juice and mix thoroughly with a wooden spoon. Add the melted fat and knead for about 10 minutes or until smooth. Shape the dough into 1 large ball, cover with a damp cloth and leave for 30 minutes. Lightly flour your working surface and roll out the dough until 0. 5cm thick. Put the block of margarine or butter in the middle of the sheet of dough and fold the pastry over the fat so that it is completely enclosed. With a well floured rolling pin, flatten the dough to a 1cm thickness. Fold the dough in half and refrigerate for 10 minutes. Roll out the dough again on the floured surface to 0. 5cm thickness. Fold in half and refrigerate for a further 10 minutes. Keeping the work surface well floured, roll the dough out once more as thinly as possible. Cut into 7. 5cm-10cm squares or circles. Put 5-10ml of filling in one half of each shape. Dampen the edges with cold water and fold over to make rectangles or semi circles. Seal the edges with your fingertips or a fork. Arrange on a greased baking tray with a little beaten egg. Bake in a 180°C (350°F) mark 4 oven for 20-30 minutes or until puffed or golden brown.
Combine all ingredients in a blender and blend for about a minute. Pour into a collins glass and garnish with pineapple and a straw.
Mix cream cheese, green onion, Italian seasoning and garlic powder until well blended. Stir in bacon and mozzarella cheese. Scoop cheese mixture up using a level teaspoon and shape into 54 balls. Roll in chopped nuts and place on a cookie sheet. Cover with plastic wrap and refrigerate at least 2 hours. Pull out and place on serving tray with assorted crackers. For a different flavor combo, omit the Italian seasoning and try shredded sharp cheddar and 3 Tbs. drained pimentos in place of the mozzarella and bacon.
Preheat oven to 350°F. Blend together the flour, 1 cup brown sugar and 1/2 cup butter until particles are fine crumbs. Pat into an ungreased 9 X 13 glass pan. Spread the pecans over the crust. Put the remaining butter (3/4 cup), brown sugar (1/2 cup) and vanilla into a small saucepan. Cook over medium heat stirring constantly. Bring to a full boil and boil for one minute, stirring constantly. Pour over the crust and pecans. Bake for 20 minutes and remove from oven- do not overbake. Immediately sprinkle the top with 1 - 2 cups of chocolate chips. The amount depends on your preference for chocolate. Two cups will give a fairly thick layer. When the chips have melted, spread evenly over the crust with a spreader or butter knife.
Cut eggs in half and place yolks in a bowl and place whites aside. Mash up yolks and mix in the rest of the ingredients. Scoop filling back into the whites and sprinkle with paprika if desired.
Preheat the oven to 370°F In a bowl mix your spices. It would be better if you add the sugar last to taste for the sweetness. Melt butter in microwave safe dish for 30 seconds. Wash chicken and place in casseroll dish. With a basting brush, brush the chicken (both sides) with the butter. Shake the spice on both sides of the chicken. There should be some spice left over. Pour remaining butter over chicken. Pour the remaining spice on the top of the chicken. Place chicken in oven. Every 15 minutes for 45 minutes take a turkey baster and baste the chicken with the butter in the dish. After 45 minutes pull chicken out of the over to cool before serving.
In a large nonstick frying pan, heat 2 1/2 teaspoon of the oil over moderately high heat. Add the fennel and half of the rosemary. Cook, stirring frequently, until the fennel is golden brown and almost done, about 10 minutes. Add broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan. Heat the remaining 1 1/2 teaspoons oil over moderate heat. Pound chicken breasts so they are of an even thickness. Season the chicken with the 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until brown, about 4 minutes. Turn and cook until almost done, about 3 minutes longer. Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and the remaining 1/8 teaspoon pepper. Bring to a simmer. Move the fennel so that it sits on top of the chicken. Cover the pan and simmer on very low heat for 3 minutes. Stir in the parsley and serve.
Preheat oven to 375 degrees F. Grease cookie sheets with butter or no-stick vegetable oil spray. Mix butter, shortening, sugar, egg, and vanilla in a mixing bowl until creamy. Slowly stir in cocoa, flour, baking soda, and salt. Roll 1/2 inch balls of dough and dip them in the granulated sugar to coat them. Arrange cookies 2 inches apart on a greased cookie pan (I used butter, you could also use non-stick vegetable spray). Cook for 5-6 minutes, allow to cool completely.
In a large bowl, combine the first 5 ingredients. Cut in the butter until crumbly. Stir in cheese. Sprinkle with water and vinegar. Toss with a fork until a ball forms. Wrap tightly in plastic wrap and refrigerate for 1 hour or until dough is firm. Divide into 6 portions. On a lightly floured surface, roll each portion of cough into an 8 inch circle. Cut into 8 wedges and place on a greased baking sheet. Sprinkle with pepper. Lightly press into dough. Bake at 375 degrees for 10-14 minutes or until golden brown and crisp. Cool on wire racks. Store in an airtight container.
Spray crock pot with cooking spray. Spread enough sauce to coat and cover the bottom of the pot. Add frozen raviolis; spread around evenly. Add undrained can of tomatoes. Spread the rest of the alfredo sauce over raviolis. Sprinkle with garlic, italian seasoning, salt and pepper. Sprinkle parmesan evenly over the top. Cook on low for 4 hours (if your crockpot runs hot check at 3 hours). Serve with additional parmesan cheese.
Heat oven to 400°. Bake Pastry Crust. Make pudding mix as directed on package for pudding, using sugar, 1/4 cup water, egg yolks and 2 cups water; cool slightly. Stir in cream cheese until well blended. Cool completely, about 1 hour. Fold in marshmallows and whipped topping. Spread over crust. Cover and refrigerate at least 3 hours until set but no longer than 24 hours.
Pour pudding mix and milk into large bowl. Mix with whisk until totally blended. Add Cool Whip to mixture and whisk until smooth. Fold in banana slices until combined. Pour into pie crust. Place in freezer for at least 2 hours. Slice and enjoy!
1. In a medium size bowl, mix together flour, cocoa, baking soda, baking powder, salt, and sugar. 2.Beat in the butter and egg. Mix until the dough comes together in a mass. 3. Take about a teaspoon size of dough and roll it into a ball, place on the cookie sheet and press down. Continue with the rest of the dough, placing each two inches apart. Cook in oven on 375 for 9 minute. 4. For the filling, beat the cream, sugar, and vanilla. 5. Using a frosting or ziploc bag, pipe filling onto half of the cookies. 6. Press a unfrosted cookie onto each of the frosted cookies. 7. Enjoy!
Heat a large non-stick Frying pan over high heat. Add the chorizo and cook for 4-5 minutes until crisp, stirring occasionally. Use a slotted spoon to transfer to a plate lined with absorbent paper. Reduce heat to low and add oil and garlic to the pan until aromatic. Add the prawns and cook stirring occasionally until they curl and change colour. Add the chorizo, coriander and sherry to the pan and stir to combine. Serve the mixture in a large bowl add the wedges of lemon on top.
In a bowl, combine all cooked vegetables and chicken; add the cream of chicken soup and seasoning. The mixture should be thick, but not too thick; if the mixture is too thick add some milk to the mixture. Scoop the mixture into individual pie pans. Use the KFC biscuit recipe, which I have added to my collection, to make the crust. Roll out the dough thin, and place on top; then brush with butter. Bake in a 375 F oven for 15 to 25 minutes or until it is heated throughout and the crust is golden brown.
Mix together flour, baking soda, salt, and sugar. Blend in eggs, oil, and milk. Stir in banana, apple, and nuts. Pour batter into greased loaf pan. Bake at 350 degrees for about 1 hour or until toothpick test comes out clean.
Combine all ingredients except pectin. Heat to a rolling boil,stirring constantly. Add pectin. Bring to a rolling boil, (a boil that can't be stirred down). Stirring constantly for 1 minute. Ladle into clean hot jars and process for 5 minutes in a boiling water bath canner.
Preheat oven to 400°F. In a small bowl, mix barbecue and teriyaki sauces together. In a large bowl, combine ground beef, bread crumbs, 1/2 cup barbecue teriyaki sauce, egg and pepper, mixing lightly but thoroughly. Place approximately 1/4 cup of beef mixture into each of 12 medium (2 1/2 inch diameter) muffin cups. You can also shape the mixture into four mini meatloaves and place on a baking sheet. Spread remaining 1/4 cup barbecue teriyaki sauce over tops of loaves. Bake 20 minutes or until no longer pink inside.
In a mini chopper, finely crush the potato chips. In a med. size bowl, mix together mayonnaise, Old Bay, white pepper, worcestershire sauce, and dry mustard until creamy. Add the crab meat and mix evenly but gently so as not to break up the clumps of crab too much. Clumps of crab are a good thing! Gently stir in 1/4 cup crushed potato chips. Form the mixture into 4 patties and coat with remaining potato chip crumbs. Melt about 2 tablespoons unsalted butter over medium heat. Add more butter if needed. When the butter starts to sizzle, gently place the crab cakes into the pan (they're delicate). Sprinkle with a little kosher salt if desired and cook for about 4 minutes. Carefully flip the patties, and drizzle with lemon juice from 1/2 of the lemon. Cook for 4 minutes or until golden brown. Dipping Sauce: Place all ingredients in mini chopper and push the button. That's it! Make it ahead of time if desired and refrigerate.
Dissolve yeast, brown sugar in warm water; allow to sit for 10 minutes. Stir in salt and olive oil. Mix in 3 cups of flour or enough to form a soft dough. Turn dough out onto a well floured surface and knead in more flour until dough is barely sticky to the touch. Place dough into a oiled bowl and cover with plastic wrap. Let dough rise until doubled, punch down and form into a tight ball. Allow dough to relax for 5 minutes prior to stretching and rolling into desired shapes. Brush lightly with olive oil, pierce with a fork all over dough and par bake crust at 425 for 5 minutes. Add desired toppings and bake for approximately 10 minutes or until desired level of doness is reached. Allow to cool for 4-5 minutes prior to cutting to allow cheese to set.
Pound conch and cut into small pieces. Mix with two garlic cloves, seasoned salt, 1 TBSP Maggi seasoning, and curry powder. Let stand. In medium saucepan, saute onions, celery, pepper, and remaining garlic in butter. Add bouillon cube, the remaining Maggi seasoning, Ketjap manis and tomato paste. Add water. Bring to a boil and add peeled and diced potatoes. Lower heat and simmer gently while preparing dumplings: Blend all dumpling ingredients together and drop by teaspoonful into hot mixture. Cook about 15 minutes or until dumplings are done. (make sure potatoes are tender too!) Add conch and cook about 5 more minutes.
Mix all ingredients together and put in casserole dish coated with cooking spray. Set oven at 350 degrees. Bake 45 minutes.
Combine all spices, partially crush and grind using a mortar and pestle or heavy bottom pan - just to partially crush spices, they should still be recognizable. Mix all spices and remaining ingredients except shrimp in a large pot, simmer partially covered for a minimum of one to two hours. Add shrimp, cook for approximately 5 minutes, or until shrimp is just pink and starting to curl. Allow to sit in broth for a few minutes off the heat. Serve in bowls with a lot of broth and a plate full of crusty bread for dipping.
Cut the cakes in half (like a half moon shape) and layer them, rounded sides all facing the same direction, adding a thin coat of chocolate icing between the layers. Trim the bottom curves of the cakes slightly to help them sit flat, then turn the cakes upright. Wrap the cakes in plastic and chill in the freezer to make them firmer. Tip: Two drinking straws stuck through the four layers of cake will help keep them together. Cover with the chocolate icing, then create planking lines along the hull with a butter knife. Chill at least one hour to firm the icing. Use dabs of icing to anchor larger wafer stick gunwales along the edge of the deck. Press the smaller wafer rolls into both sides of the ship for cannons. Cut sails from the paper, then slip them onto the skewers and set the masts in place. Add malted milk ball cannonballs, plenty of Rolo gold booty, and root beer barrels, then station a few pirates to keep watch. For safety, place the candles in the cookie cannons on the sides of the ship, far from the paper sails. Also, make sure that the surface on which the cake rests is impervious to wax, as the burning candles will drip.
Heat a griddle or large, heavy-based frying pan over a high heat. Thread 5 cubes of beef each onto a skewer. Brush the beef with a little olive oil and season with freshly ground pepper only. Squeeze the roasted garlic into a food processor with the grain mustard and the cream, blend for 15 seconds and reserve. Cook the beef skewers on the preheated griddle. Cook for 1 and a half minutes on each side for rare, longer if you prefer your beef well done. Heat the remaining olive oil and the butter in a wok. Toss in the green beans and the pepper strips. Fry, stirring often, for 2 minutes, while the beef is griddling. Add a squeeze of lemon juice and season the beans with salt and freshly ground pepper. Let the beef rest while placing the bean and pepper mixture on a plate. Top with the beef skewers and drizzle over the reserved mustard garlic cream.
Preheat the oven to 200C/400F/Gas 6. In a large bowl mix together the potato, onion, garlic, eggs, flour, cheese, dill, salt and pepper. Spoon burger-sized amounts of the mixture into a frying pan and flatten into patties. Fry them for 5 minutes on each side or until golden. Place the patties in the oven and bake for five minutes. Serve on a warm plate, garnished with dill and sour cream, and fresh vegetables on the side.
Preheat oven to 400°F In medium bowl, mix crust ingredients together and then press into a 10 inch spring form pan. Bake in oven for 10 minutes and then remove and cool to room temperature. Reset oven to 325°F In large bowl, beat cream cheese, sugar substitute and flour together until well mixed and smooth. Add vanilla (and lemon extract or peel if desired). Mix. Add one egg at a time, beating well after each addition. Add milk and mix until smooth. Pour filling over crust and bake 45-55 minutes or until slightly firm to the touch. Turn off oven, open oven door slightly and allow to cool in oven (this helps prevent cracking). After it had cooled for about 35- 40 minutes cover and refrigerate 4-6 hours.
In a small saucepan, simmer together water, sugar and cinnamon sticks for 5 minutes; remove cinnamon sticks and let mixture cool. Combine juices and wine; stir in fruits and cooked sugar mixture; chill for at least 4 or 5 hours. For each serving, pour sangria over ice, top off with some sparkling water and add some of the fruit slices to each glass.
Brown meat in large skillet on medium-high heat; drain. Add chili, tomatoes and water; stir. Bring to boil. Stir in rice and prepared cheese product; cover. Remove from heat. Let stand 5 minutes. Stir until prepared cheese product is melted.
In 2 qt. saucepan soak apricots in cranberry juice for 10 minutes. Add cranberries, sugar, and ginger; heat to boiling. Reduce heat and cook uncovered 10 minutes, stirring occasionally. Cover and refrigerate till well chilled.
Using chicken broth [or water for Vegetarian], cook the rice according to the package directions. About 15 minutes before the rice is ready, melt the butter in a skillet over medium low heat. Add the chopped onion and saute', stirring often, until the onion is very soft and begins to color, about 10 minutes. Stir in the minced garlic and the pecan meats; saute' over medium heat, stirring, until the nuts and onions are golden and the garlic is tender. After done cooking, let the rice stand, covered, for 5 minutes; spoon rice into a bowl, spoon the onions and pecans on top, and fluff with a fork or a chopstick. Garnish with the green onions. Makes 4 servings. This is also good with other types of nut, such as pine nuts, pistachios, and walnuts, and also made with a mixture of white and wild rice; sliced mushrooms are also a good addition.
Parboil green beans in amply lightly salted water until just cooked but still crisp. Plunge into cold water to stop cooking. Drain and cut into 1 1/2-inch lengths. Blend remaining ingredients. Add beans and toss until coasted. Serve at room temperature. The color of the beans will change quickly, but the flavor will not. Keeps 1 day.
Cook beef, onions & spices until meat is browned. Blend in flour, water, ketchup and worcestershire sauce. Simmer 15-20 minutes. Line 9x13 pan with 1 pkg crescent rolls. Spread beef mixture over this layer. Spread mozzarella over beef mixture. Place 2nd layer of crescent rolls over cheese making sure dough touches edge of pan & press seams of dough together. Bake at 350F until crescent rolls are browned.
Preheat the oven 400°F Cut the bread into small (1 inch) pieces, place on a baking tray and toast in the oven for 5-10 minutes until crisp and light brown. In a large bowl, combine the chopped tomatoes, green peppers, red peppers, cucumber, spring onions, garlic, parsley and mint. Toss with the lemon juice and olive oil. Salt and pepper to taste. Now add the toasted bread and mix well. Serve immediately.
Combine butter, cream, salt, sugar, and sweet potatoes in large saucepan. Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork. This will take between 30 to 45 minutes. Take off heat and mash sweet potatoes in saucepan with potato masher. You can also put potatoes into kitchen aid mixer and mix. Stir in salt and pepper to taste. Serve immediately.
To toast slivered almonds, cook on a baking sheet at 375°F for 5 to 10 minutes, checking and stirring frequently. Or, cook in a small skillet over medium heat for about 5 minutes, stirring frequently until golden brown. Bring broth to a boil in a large saucepan. Stir in couscous, butter and cinnamon; cover and remove from heat. Let stand for 5 minutes, then fluff with a fork and let cool. Place remaining salad ingredients in a bowl; drizzle with dressing and toss well to coat. Cover and chill for at least 1 hour. Tangy Orange Dressing: In a medium bowl, whisk together orange juice, extra virgin olive oil, white wine vinegar, honey, salt and pepper.
In a medium mixing bowl combine the first 7 ingredients (sour cream through garlic); set aside. In 9X13 inch baking dish layer lettuce, bacon and tomatoes. Spread mayonnaise mixture over tomato layer. Cover and chill for at least 2 hours. Sprinkle with croutons and serve immediately.
Preheat oven to 350 degrees. Combine the eggs and milk. Add the sugar, black pepper, cubed bread, both cans of corn amd mix well. Pour into large baking dish that has been coated with non-stick cooking spray. Combine the softened butter and cereal and mix until crumbly. Sprinkle over top of corn mixture and bake, uncovered, until light golden brown.
Preheat the oven to 350°F. Melt the butter. Mix bread crumbs with grated cheese. Dip the chicken in the melted butter then in the bread crumb mixture. Place chicken in oven covered, for approximately 20-25 minutes (This depends on the thickness of your chicken breasts). Mix the remaining butter with the wine, oregano, and chopped onions. When the chicken has about five minutes left until it is done, pour the butter/wine mixture over the chicken. The chicken should not be covered for the last 5 minutes.
Lightly saute the zucchini/squash and onion using olive oil no calorie spray. Mix with jar of marinated artichoke hearts. Cool for 15 minutes. Add the liquid from the jar. Season with salt and pepper if desired. Refrigerate for a min of 4 hours.
Combine the cake mix with the cranberry sauce. If the batter seems too thick, add up to 4 TB of the applesauce. Drop by rounded spoonfuls onto a baking sheet lined with parchment paper. Bake at 375 for 8-10 minutes, allowing less time for smaller cookies and more time for larger cookies.
Melt butter in a saucepan or in the microwave. Stir in sugar to dissolve any lumps. Add egg and beat well. Sift in cocoa and flour and add coconut. Stir well. Spread mixture evenly into a paper lined 18cm x 28cm slice tin. Bake at 160C for 30 minutes. Leave in pan to cool. Ice with chocolate icing when cold. Mark into 4cm x 6cm oblongs. When icing is set cut along marked lines. Either pipe dots of white icing, or use silver decorating balls to create domino effect.
Butter an 8-inch square glass-baking dish. Heat sugar, corn syrup, water and salt over low heat in a heavy 2-quart saucepan until sugar is dissolved, stirring occasionally. Increase heat to high and bring to a boil. Boil, without stirring, until syrup reaches 265° (hard-ball stage) on a candy thermometer. Just before syrup reaches 265°, beat egg whites in a medium bowl of an electric mixer on high speed just until stiff peaks form. In a very slow steady stream, beat syrup into whites. Beat in vanilla. Continue beating about 6 minutes, or until mixture loses it's gloss. Fold in nuts with a rubber spatula. Pour candy into baking dish and spread evenly with a rubber spatula. Let cool to room temperature. Cut candy into 1-inch squares. (The divinity can be made up to 1 week ahead and stored in an airtight container at room temperature.).