HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Unroll crescent rolls and press into the bottom and up the sides of an 8 inch pie pan. Cook ground beef in a skillet until browned. Drain well. Stir in onion, chopped pickle, ketchup and mustard. Sprinkle with flour and add pickle juice and milk. Cook and stir until thickened and bubbly. Remove from heat and add 1 cup of shredded cheese. Pour into the prepared crust and bake for 15 minutes, or until edges of crust are golden brown. Remove from oven and top with remaining cup of cheese. Let stand until cheese melts. Garnish with extra ketchup, mustard and pickle slices.
Line 2 baking sheets with plastic wrap and set aside. Using hands, combine chicken, sauce, tomatillos, yellow onion, cilantro, garlic and cumin in a bowl. Form into 16 (3 1/2-inch) thin patties (about 1/3 cup each). Arrange in a single layer on prepared baking sheet and freeze until firm, about 15 minutes. Meanwhile, preheat broiler. Using a 4-inch biscuit cutter, cut tortillas into 16 smaller rounds. Arrange in a single layer on a baking sheet and broil, turning once, until golden and slightly crisp, 2-3 minutes. Transfer on baking sheet to a rack to cool. Meanwhile, preheat grill and lightly oil rack. Grill burgers, turning once, until cooked through, 3-4 minutes. Transfer to a large plate. Assemble burgers: Place 1 tortilla round on each serving plate, then top with 1 burger, 1 red onion slice and 1 tomato slice, another burger, onion and tomato slice. Top each with lettuce and tortilla round. Serve warm.
Drain and rinse the beans. Place the beans in a crock pot set on low, cover with water. Add everything else. Cook overnight. Add any salt that is needed. (Don't salt at the beginning because of the salt pork.) Serve. These freeze well and are even better when reheated. I had to cut this recipe in half to get it to fit my crock pot.
In a zip-seal plastic bag, blend together the lemon zest, garlic, lemon juice. porter and olive oil. Add the zucchini and eggplant strips and let marinate 1 hour. Reserve the marinade for salad. Prepare a grill and grill zucchini and eggplant until tender, but still holding its shape. Cut into 2-in. chunks, and toss with beans, roasted red peppers, and the remaining marinade in a large bowl with pasta. Spray a nonstick skillet with cooking oil. Add the chopped herbs and heat until aromatic.Add the heated herbs into the pasta mixture and stir to blend. Season with salt and pepper to taste, and serve drizzled with oil and topped with grated Romano cheese.
Preheat oven to 350 degrees F. Pour the ketchup into a bowl. Pour the cornflake crumbs out onto a pie plate. Cut the weiners into thirds, so they are about the size of a cocktail frank. Roll the weiners in the ketchup to coat. Roll the weiners in the crumbs to coat. Place on a baking sheet (covered in foil for easy cleanup) that has been lightly sprayed with non stick spray. Bake for 10-12 minutes or until they are browned slightly. Insert a toothpick into each weiner and serve with a bowl of ketchup for dipping. (Or use your favourite dipping sauce).
Heat broiler-line pan with foil-coat with non-stick spray. in mini chopper, combine mushrooms, scallions and ginger. Pulse until finely chopped. Put ginger mixture into a bowl add ground pork, stir-fry sauce and bread crumbs. Stir to blend completely. Shape mixture into 12 patties- Place patties on the prepared pan - broil 4 inches from the heat for 6 minutes. Turn patties once during cooking- patties are done when temp reaches 160 degrees inside burgers. stir mayonnaise and 1 teaspoon of teriyaki sauce and sugar in a bowl. Place slider on roll and smear with sauce.
Mix all ingredients in blender& pour in pie plates to bake. 50-55minutes@350.
Combine the gelatine and 100ml of the milk in a bowl and leave for 10 minutes. Put the remaining milk, the cream, sugar, zest, vanilla pod and seeds in a heavy-based pan, and bring to the boil. Take off the heat, mix in the gelatine and milk and whisk to dissolve. Cool to room temperature, then strain into a jug and pour into 2 glasses or dariole moulds. Cover and chill for a minimum of 5 hours, or overnight. In a small saucepan, cook the extra 2 tablespoons of sugar and the seeds and juice from the passion fruit for 2 minutes until syrupy. Remove from the heat and allow to cool. Serve the panna cottas in their glasses with the sauce spooned over the top. Alternatively, turn them out onto a plate (dip the dariole moulds into a bowl of boiling water for 30 seconds to loosen before turning out) and serve with the passion fruit sauce.
Preheat oven to 350°F Generously butter two baking sheets or line them with parchment paper. Combine the butter and sugar in a mixing bowl; beat until light and fluffy. Beat in sour cream. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture until they are well combined. Stir in the curants and lemon zest. Drop heaping teaspoonfuls of dough about 1 2/2 inches apart onto prepared baking sheets. Bake until cookies are puffed and golden around the edges, about 20 minutes. Let cool for 5 minutes on baking sheets, before transferring cookies to wire racks to cool.
In a casserole dish add artichoke hearts, spinach, shallots and garlic. In a pan melt the butter,then add the flour, whisk for about 2 minutes. Then add the milk and cheese, continue stirring, (low heat). When cheese is melted pour over artichokes. Add pine nuts on top of cheese. Bake 20 minutes at approx 350°F.
Adjust oven racks to upper-middle and lower middle positions and preheat oven to 350°F. Line 2 baking sheets with parchment paper. Process 1 cup flour and almonds in food processor until finely ground. Add half cup sugar and remaining flour and process until combined. Add butter and vanilla to food processor and pulse until dough forms. On lightly floured surface, roll dough to 1/4 inch thickness. Using 2 inch round cookie cutter, cut out cookies, gathering and rerolling dough as necessary. Place cookies 2 inch apart on prepared baking sheets until light brown around edges, about 15 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack. Transfer remaining sugar to a bowl. Working quickly, spread 1 tsp jam on bottom of half of warm cookies, then press remaining cookies onto jam to form sandwiches. Roll cookies in sugar to coat. Cool completely on wire rack. Repeat with remaining dough.
Cook milk, brown sugar, white sugar and chocolate over low heat, until mixture forms a ball in a glass of cold water. (239 degrees F. using a candy thermometer). Take off stove and add marshmallow, margarine, vanilla, nuts and peanut butter. Beat mixture together until thick. Put in 9x13" pan, and refrigerate. Store in air tight container. I like to keep it refrigerated. Note: Cooking time is approximate.
Boil water for pasta. In a large frying pan (a steep-sided wok is ideal) melt butter on very low heat. Start cooking pasta. In frying pan, combine half and half, Parmesan, garlic, salt and pepper with melted butter. Mix thoroughly and turn the heat up to medium (just hot enough to begin melting cheese). Pasta should be nearly done by now; drain and pour into frying pan with sauce ingredients. Toss together and serve immediately.
mix sugar, white wine, salt, worchestershire sauce, and veg. oil and chill. cut strawberries, peel and dice pears, cut lettuce and spinach. pour over other ingredients and serve.
In a skillet or wok, heat oil; stir-fry the asparagus, onion and garlic over medium-high heat until tender. Add the almonds, lemon juice, soy sauce and lemon peel; toss gently to coat. Sprinkle with Parmesan cheese (optional).
Combine all in a 1 pint bowl and make a mush of it. Serve 1 - 2 tablespoons in a dish at each place or pass in a bowl.
Preheat oven to 375°F In a bowl, mix all the filling ingredients well and set aside. Thoroughly clean the outside of the pumpkin. Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. (Keep pumpkin meat intact to the pumpkin). Fill the pumpkin with the stuffing, leaving a little space at top. Cover with pumpkin top, and bake in a lightly greased shallow pan for about 2-3 hours or until the stuffing sets. Cut the pumpkin into six sections and top with cranberry chutney.
Put 2 T. of the oil in a large skillet over medium heat for one minute. Add garlic. The instant it begins to sizzle, add spinach and cook, stirring occasionally, until it is completely wilted. Turn heat to low. Stir in sugar and soy sauce. Cook for a few more moments. Turn off heat. Taste to see if you need additional salt or soy sauce. Serve hot, warm, room temp or cold. Before serving, drizzle with remaining sesame oil and spinkle with sesame seeds.
Preheat oven to 450°F. Combine shallots, bay leaves, salt, allspice and ginger in a small bowl. Add generous amounts of pepper. Rub above mixture onto pork surfaces. Set pork on a rack in a roasting pan. Roast pork until thermometer inserted into centers registers 150F (about 25 minutes). Cool slightly. Can be prepared 1 day ahead. Bring pork tenderloins to room temperature before serving. For Sauce: Combine first 6 ingredients in a heavy saucepan. Season with pepper. Simmer until sauce is slightly syrupy, about 10 minutes. Can be prepared 1 day ahead (cover and refrigerate). Reheat until warm to hot.
Add all ingredients to a food processor; pulse until smooth. Begin adding reserved bean liquid, and if you like, additional peanut butter; keep pulsing until the consistency is smooth and velvety. Refrigerate overnight, or up to 2 days; bring to room temperature before serving.
Rinse & remove skin & bones & other tissue from red salmon, then break into medium-size pieces. Cook pasta according to box, then chill. In large bowl, mix together salmon, pasta, carrots, celery, olives, onion & bell pepper. In smaller bowl, combine vinegar, oils, sugar, oregano, salt & pepper & mix well, then pour it over salmon mixture, tossing carefully to coat. Serve immediately, or cover, chill & serve later.
Blanch, peel, pit and chop peaches. Measure 6 cups. Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently, 5 minutes. If bottling, process in usual way, processing for a further 10 minutes. This will make approximately 4 pints of Salsa.
In a bowl, combine all ingredients; cover and chill in the fridge for at least 8 hours. Let stand for 30 minutes before serving. Serve with a slotted spoon.
In a 3-quart saucepan or Dutch oven combine the chicken broth, beer, celery, onion, basil, beau monde seasoning, salt and pepper. Bring mixture to boiling, reduce heat, simmer, partially covered for 10 minute. Add brocoli, cauliflower, snap peas and squash. Bring mixture to a boil again. Reduce heat. Simmer, partially covered about 20 minute or until vegetables are almost tender. Add the noodles. Bring soup to boiling. Reduce heat to simmering again. Cook until noodles are tender. Taste for seasoning. Serve.
Cut chicken into bite sized pieces. Can brown first, then add water, or add water directly to pan with chicken and boil till done. Stir in half a can of cream of chicken soup, chicken base, and noodles. Cook until noodles are done and liquid is desired consistency. *Note: Add more soup concentrate for thicker sauce, more water for thinner sauce. This recipe is VERY easy to adjust as needed. *Optional: Add peas, green beans, or other veggies for a one dish meal.
Combine flour, salt, soda,& cinnamon. Set aside. Combine eggs, sugar,& oil; mix until smooth. Stir in flour mixture a little at a time until well blended. Stir in carrots, walnuts, pineapple, & vanilla, mixing evenly. Pour into a greased 9x13in pan. Bake at 350 degrees for 45-55 minutes. --------------Frosting----------. Cream together, cheese and butter until smooth. Add vanilla. Add sugar a 1/4 cup at a time, until well blended. After frosting cooled carrot cake, sprinkle with toasted coconut. To toast coconut, put on cookie sheet, under broiler for about 1 minute. Keep an eye on it to be sure it does not burn!
For the cake, beat the cake mix and eggs until blended using a mixer on low. Fold in lemon pie filling (do not beat in). Spread in a greased 13 x 9 inch pan and bake at 350 for 20-25 minutes. (You might also want to put parchment paper on the bottom, greased on both sides, for easy removal.). For the frosting, mix the butter and cream cheese until smooth using the mixer on low. Add the sugar and vanilla, again blending until smooth. You can frost the cake once it has cooled, but if you want to frost it later (or make the frosting ahead of time), you can store it in the refrigerator in a bowl with plastic wrap applied directly on top of the frosting. Make sure it is covered completely, and it will last in the fridge for a couple days.
Sift or mix flour, sugar, soda and salt in large bowl. In separate bowl, mix remaining ingredients. Then mix both together. Form dough into 1-inch balls and place 2 inches apart on un-greased cookie sheets. Bake in oven at 325°F or 165°C for 15-18 minutes.
Place bread cubes in an 8-inch square baking pan or dish sprayed with nonstick cooking spray. Sprinkle flour over bread. Mix together eggs, sugar, cinnamon, milk, salt, vanilla and oleo. Pour over bread. Bake at 350° for 30 to 40 minutes or until browned. Top with vanilla sauce or lemon sauce.
Season both sides of salmon generously with salt and pepper. Blend dill and olive oil together and brush over salmon. Let stand at room temp for 20 minutes to an hour. Make the Orzo Salad: In a strainer set over a medium bowl, toss the cucumber, onion and tomatoes with 1 tsp of kosher salt and let drain for 15 minutes. Meanwhile, in a large pot of boiling salted water, cook the orzo until just done, about 9 minutes. Drain. Rinse with cold water and drain well. Toss the cooked orzo with the olive oil, lemon zest, lemon juice, fresh dill and black pepper. Fold in the cucumber mix and the black olives. Set aside while you cook the salmon. Grill the Salmon: Pre-heat grill (or broiler) until very hot. Place salmon on grill and cook 2-3 minutes per side, depending on thickness of fillets (for a 3/4" thick piece, this will yield perfectly cooked salmon, medium rare.). Mound the orzo evenly in the center of four plates. Top with the salmon and garnish with fresh lemon zest and chopped dill.
Mix the mayonnaise, Thai sweet chili sauce, Worcestershire sauce, chili powder and Sriracha sauce in a bowl. Add to the sauce cheeses, spinach, mushrooms, bell pepper, squash, onion and basil. Stir well to mix thoroughly. Season to taste with salt and pepper. Divide the mixture between the tortillas. Top with the optional topping/toppings if using. Wrap and eat immediately. Keep napkins handy! Enjoy! Note: If tortillas are stiff, you can warm them about 10-15 seconds to make more flexible. To wrap: Fold right and left edges of tortilla over the fillinig, toward the center. Fold the bottom edge of tortilla toward the center and gently roll until completely wrapped aroung the filling.
Heat oven to 375°F. Line cookie sheet with parchment paper. In a medium bowl, beat egg lightly with whisk. Place 1/2 of the egg (about 1 1/2 Tbs.) in a custard cup and beat in the milk until well blended. Set this aside, it will be used as a wash later. To the remaining egg in the bowl, stir in the remaining filling ingredients until well blended. Meanwhile, in 1-quart heavy saucepan, mix glaze ingredients. Heat to boiling and remove from heat; cool while making rolls. On a lightly floured work surface, unroll dough; press into a 12x8-inch rectangle, firmly pressing perforations to seal. Spoon filling into a 12x2-inch strip lengthwise down the center 1/3 of the dough. Fold 1/3 of dough over filling. Then fold the filling-topped section over the last 1/3 of dough so the seam is on the bottom. With hand, gently flatten 1-inch wide strip of dough along one long side of folded dough. Cut folded dough crosswise into 6 (2-inch) pastries. Along flattened edge of each pastry, cut 1-inch long cuts about 1/2 inch apart. Lightly brush the egg-milk mixture from earlier over each pastry. Place almonds on a plate and invert each pastry onto almonds. Press gently so almonds stick to dough. Place almond side up on the cookies sheet, spreading each cut slightly to form claw like shape. Sprinkle remaining almonds over top of pastries. Bake for 15-18 min or until golden brown. Remove to wire rack and cool for 5 minute. Drizzle cooled glaze over each pastry. In another small bowl, mix icing ingredients until smooth - if too thick, add 1/2 teaspoons water at a time until drizzling consistency. Drizzle icing over cooled pastries.
Preheat oven to 180c (350F). Lightly grease muffin tray or line with paper muffin cases. Sift the flours and spices together in a large bowl. Add the rhubarb and ginger. In another bowl, lightly beat the eggs, then beat in the oil, followed by the apple juice concentrate or honey and the milk. Add the liquid mix to the dry ingredients and stir well. Spoon into muffin tray and bake for 20-25 minutes or until golden. Remove muffins from tray immediately and cool on wire rack, covered with tea towel.
Heat milk to boiling point, taking care not to scorch; add sugar and sage. Serve either hot or cold.
Mix together the sugar, vegetable oil, pecans, flour and bananas. Stir in the eggs, pineapple (and juice), vanilla, baking soda, cinnamon and salt. Mix well but try not to mash the bananas. Pour into a 9x13 inch pan and bake in a preheated 350 degree oven for 60 minutes, or until cake tests done. Can also use a tube or bundt pan, but you'll need to lightly grease and flour those.
Preheat oven to 350°F. Core apples with end of peeler. Generously sprinkle cinnamon in each apple, reserving some for topping. Place a few blueberries in each apple. Sprinkle dark brown sugar on top of blueberries. Layer with 1/2 pat of butter. Mound more blueberries on top. Sprinkle with remaining cinnamon. Place stuffed apples on glass baking dish and put a couple spoonfuls of water on bottom of dish. Bake for approximately 35 minutes or until fork soft. Serve whole or cut half way down into a fanning presentation. Substitute margarine for low-fat option.
heat oil in a skillet, add onions, garlic, and stir until softened. add spices and continue stirring add meat, continue stirring. when meat is browned you may drain excess grease. then add tomatoes and peas. reduce heat to simmer, cover and cook 10 minutes more. sprinkle with lemon juice if you want, serve.
Mix ingredients in sauce pan and heat to boiling. Stir until sugar has dissolved. Spoon over ham or chicken while they cook. Use remaining sauce to accompany dinner.
Cut eggplant in quarters then into thin, bite size slices. Chop the kale and descard the tough bottom part of the stems. Cut onion into quarter and then slice thin. Chop garlic. Warm olive oil over medium heat in a large skillet (I use an electric one). Add onion and a little salt. The salt will keep the onion from getting too brown too quick. Cook until it gets soft and starts to brown and then add the eggplant, kale and garlic. Stir and add the fennel, seasoned salt, sage and oregano. Stir to combine and when the garlic starts to lightly brown add the broth. Let bubble and stir until all the liquid evaporated then add the marinata sauce. Stir to combine and warm sauce. Drain the beans and rinse well. Add the beans and stir gently. Cook to warm through. Remove from heat and toss well with the balsamic vinegar. Serve hot.
Preheat oven to 250°F Spray large baking sheet or roasting pan with cooking oil spray and set aside. In a large sauce pan, melt butter over low heat. Add next 3 ingredients and bring to a boil, stirring constantly. Cover, reduce heat and gently boil without stirring for 4-5 minutes. Remove from heat and carefully add soda and vanilla (it will froth and foam). Mix real well. Remove unpopped kernels from popcorn (see tip below). Spread popcorn (& nuts if using) out on pan. Pour caramel mixture over popcorn and mix well. Don't worry if every kernel isn't coated. It will get better distributed when you stir it while it is baking. Bake 1 hour, stirring every 15 minutes. Cool completely. Break apart and store in tightly sealed container. Tip: the easiest way to get the kernels out is to put all the popcorn in a large bowl. Shake it slightly so the kernels settle to the bottom of the bowl, then transfer the popcorn, handful by handful to the roasting pan, leaving the kernels behind.
Preheat oven to 400 F degrees. Place last 5 ingredients in a small bowl. Leave out until room temp. Toast seeds on low heat in heavy fry pan stirring constantly (15 min or so). Work dough until well mixed. (I use my hands, other prefer a pastry blender.) Add seeds& mix just until incorporated. Roll dough on floured board until 1/8 in. thick. Use a knife and cut into squares or use (cookie) cutters to make fancier shapes. Place on baking sheet and bake for 12-15 minutes. Store in airtight container.
Combine celery, mayonnaise, cheese and lemon juice; toss gently. Line bowl with lettuce; spoon celery and cheese mixture into bowl. Arrange pears around salad; sprinkle with toasted almonds. *Omit Cheddar cheese and sprinkle 1/4 cup crumbled blue cheese over salad.
Combine the canned chili, tomatoes, and beef stock in a medium pot over low heat. Combine all the spices together, and add 3/4 of the mixture to the pot. Stir to incorporate. Saute the pork with the remaining spice mixture and 2 tablespoons of minced garlic on high heat until just browned, not cooked through. Drain any excess fat and add the pork to the pot. Leave enough grease in the pan to saute the remaining vegetables. In the same pan sautee the onion and the red pepper over medium high heat. Once the onions start to turn translucent, add the remaining 2 tablespoons of minced garlic. Saute until the garlic becomes fragrant, then add the vegetables to the pot Simmer the chili over low heat for 2 to 3 hours, stirring periodically so the bottom does not burn ***TIP*** In order to dice the pork so small, first freeze the larger pieces for a few hours until they are solid, but not so hard that they cannot be cut with your knife.
Pre-heat oven to 220°C conventional or 200°C fan forced. Combine the butter, lime rind and dill. Brush one sheet of phyllo pastry lightly with the lime butter. Sprinkle pastry randomly with sprigs of dill. Top with another layer of pastry, brush with lime butter and fold phyllo in half horizontally. Brush the fish fillets with lime butter. Combine vegetables and place 1/4 on top of pastry sheet, top with a piece of fish. Fold in the sides of pastry over the fish, then bring the top and bottom edges of pastry over the fish to form a parcel. Place parcel seam-side down onto a paper-lined baking tray. Brush top of pastry parcel with lime butter. Repeat process with remaining fillets and pastry. Bake at 220°C conventional or 200°C fan forced for 15-20 minutes until pastry is golden. Serve with steamed potatoes and salad.
Soak the prunes overnight in the port and red wine. Saute the chicken livers in a few tablespoons butter until just done. Combine with the remaining butter, lemon juice, salt, pepper, grated onion, garlic, eggs, cognac, and parsley. Chop finely. Stuff the prunes with the pate. Wrap with a bit of bacon. Secure with a toothpick. This can all be prepared ahead of time. Just before the guess arrive saute until the bacon is crispy. Serve to guests.
Mix chips and parmesan , crush the chips before adding to parmesan . combine all ingredients except chips and parm. Pour into baking dish . Bake 30 minutes at 350 remove from oven . spoon topping of chips and parm on casserole . Bake 20 minutes more . Enjoy !