HumbleIntelligence/food-ner-1-Million huggingface dataset:
MELT margarine in large skillet on medium-high heat. Add onion, green peppers and zucchini; cook and stir 3 to 5 minutes or until tender. Stir in garlic powder and black pepper. Remove from heat; set aside. Place crackers evenly into greased 2-quart baking dish; cover with vegetable mixture. Beat eggs and milk in medium bowl with wire whisk until well blended. Stir in cheese; pour over vegetable mixture. Cover; refrigerate several hours or overnight. PREHEAT oven to 325°F Bake casserole, uncovered, 45 to 50 minutes or until knife inserted in center comes out clean. Serve warm.
Preheat oven to 500°F. In a large (12-inch) skillet, combine 1/4 cup water, garlic and rosemary. Bring to a boil. Add escarole, large handfuls at a time, adding more to pan as each batch wilts. Cover and cook until escarole is tender, about 5 minutes. Drain. In a small bowl, whisk together oil and remaining 2 tsp water. Brush onto pizza shell and place it on baking sheet. Bake for 5 minutes. In a small bowl, stir together ricotta, salt and pepper. Remove pizza shell from oven and reduce oven temperature to 375°F Brush top of pizza shell with tomato paste. Top with escarole and then spoonfuls of ricotta mixture. Sprinkle with almonds. Bake until crust is crisp and almonds start to brown, 3-5 minutes. Cut into 8 wedges.
Preheat oven to 200 degrees Celsius. Place apple, 2 tablespoons of water, lemon juice and caster sugar in a saucepan. Cover and cook over low-medium heat, stirring occasionally for about 10 minutes until soft, divide the apples between 8 cup size serving dishes. Mix the berries together and sprinkle over the apples, pushing some of them into the apples. Place the brown sugar, baking powder, rolled oats and flour in a bowl and mix well. Use your fingers to rub the butter into the flour mix until it resembles rough breadcrumbs. Top the apples with the crumble mixture and bake in the oven for 20 minutes or until golden brown and bubbly. Serve warm, with ice-cream, double creme or hot custard.
You will also need a shallow ovenproof baking dish lightly buttered, about 8" x 8" square or 7" X 9". Start at least 6 hours before you need to bake the pudding; it can be prepared up to 2-3 days beforehand & covered and stored in the fridge. Remove the crusts from the slices of bread & cut each slice into 4 triangles. Place the white chocolate, dark chocolate, whipping cream, Cointreau, brown sugar, butter and cinnamon in a bowl & set the bowl over a saucepan of barely simmering water, stirring the mixture well, until the butter and chocolate have melted and the sugar has completely dissolved. Remove the bowl from the heat and give it a good stir to amalgamate all the ingredients. Add the orange zest & mix well again. In a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together. Spoon about half an inch of the chocolate mixture into the base of your buttered baking dish and arrange half the bread triangles over the top of the chocolate mixture in overlapping rows. Pour half the remaining chocolate mixture all over the bread triangles & smooth the mixture evenly over them. Arrange the remaining bread triangles over the top & then pour on the rest of the chocolate mixture. Using a spoon, press the bread gently down so that it is covered very evenly with the liquid as it cools. Cover the dish with Clingfilm and allow to stand at room temperature for about 2-3 hours before transferring it to the fridge for a minimum of 6 hours, preferably 48 to 72 hours before cooking. When you are ready to cook the pudding, pre-heat the oven to 180C/350F or Gas Mark 4. Remove the clingfilm, sprinkle a little more cinnamon on top & bake in the oven for 30-35 minutes, or until the top is crunchy & the pudding is well risen & still soft inside. Serve with freshly whipped cream or ice cream & garnish with some zest of fresh orange & some large white chocolate curls. N.B.Place the white chocolate in the freezer & use a potato peeler to make your chocolate curls!
Broil the pepper halves for about 5 minutes, until the skin has blistered and blackened. Pop them into a plastic bag, seal and leave for 5 minutes. Meanwhile, heat 1 tablespoon of the olive oil in a frying pan and fry the onion for about 5-6 minutes, until softened and translucent. Remove from the heat and reserve. Take the peppers out of the bag and peel off the skins. Discard the pepper skins and slice each pepper half into fairly thin strips. Place the peppers, cooked onions, and any oil from the pan in a bowl. Add the crushed garlic, pepper, salt; pour in the remaining 1 tablespoon olive oil, add a generous squeeze of lemon juice and season to taste. Mix well, cover and marinate for 2-3 hours, stirring the mixture once or twice. Just before serving, garnish the pepper salad with chopped fresh parsley.
Soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander. Cook noodles in a 3- to 4-quart pot of boiling water until tender, about 2 minutes, then drain in a colander and rinse under cold water until cool. Blend tamari, sesame oil, sugar, and garlic in a blender until smooth. Heat safflower oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke, then stir-fry onion and carrots until onion is softened, about 3 minutes. Add mushrooms and stir-fry until softened, about 3 minutes. Add spinach and stir-fry 30 seconds, then add noodles and tamari mixture and toss to coat. Simmer, stirring occasionally, until most of liquid is absorbed, 3 to 5 minutes. Transfer to a shallow serving dish and serve warm or at room temperature. Chap chae can be made 1 day ahead and chilled, covered.
Place berries(strawberries,blueberries, blackberries, rasberries) whatever you have in jar. Be careful not to crush the fruit. Add the sugar, vanilla bean and brandy to top off. seal jar and gently shake or roll on counter to mix brandy with sugar. Place in window seal for 2 wks then store in cool dark place.
Shape ground sirloin into patties. Season with salt and pepper to taste. Grill, broil or fry to desired doneness. Remove patties to a plate and keep warm. Top with a slice of swiss cheese. In same pan, saute mushrooms and sliced onion in butter until tender. Add the beef gravy and warm through. Top cheese covered patties with the sauteed onions,mushrooms and beef gravy.
Preheat oven to 350 degrees F; lightly coat a baking sheet with cooking spray. In a large bowl, whisk together oats, cornmeal, flour and the herbs. Use a blender or food processor to puree the tuna, oil, water and egg. Make a well in the center of the dry ingredients and add the puree; stir until combined. Use a 1 inch cookie scooper to pack the dough, then place on the prepared cookie sheet (I just use my hands to compress and try to make them all about the same size). Bake for 25 minutes; cool on a wire rack.
In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink. Drain. Add the next 11 ingredients. Bring to boil. Reduce heat, co er and simmer 50-60 minutes or until vegies are tender. Stir in parsley. Cook 5 minutes longer.
Stir dry ingredients together. Add hot water and stir. Add sweetener, vanilla, and salt. Serve. Enjoy!
Add the plum tomatoes to a saucepan (chop ends off if necessary) and heat gently for a few minutes. Next add the onion and garlic and stir. Leave for a few minutes. Now add the gravy granules and again leave for a few minutes. Now add the basil, sugar and black pepper. Stir again and leave few a few minutes more.
Melt butter in large oven proof skillet. Saute onion, add sausage. Stir. Add chopped cabbage, cover. Parboil frozen pierogies. When cabbage has wilted, add salt and pepper to taste. Add pierogies. Put into 350 degree oven with skillet lid. Bake 20 minutes.
Preheat oven to 375 degrees. Grease and flour a 9x13x2-inch pan. Mix cornmeal, baking powder and sugar. In another bowl, combine squash, eggs, cottage cheese, feta cheese and milk. Add cornmeal mixture to wet ingredients and blend well. Pour into pan, Dot the top with butter. Bake until browned on top, about 1 hour.
Turn on the rice cooker to quick cook or regular cycle. Melt the butter in the cooker pan, then add onion, cook until soft. Add pepper. Add rice and cook until hot, about 10 minutes, stirring to evenly coat the rice. Place three of the lemon slices and 1/2 bay leaf on top of the rice. Add last 3 ingredients, stir to combine. Close lid and set rice cooker to regular rice cycle. Place a piece of cheesecloth in steamer basket (or spray with cooking spray). Place shrimp in basket in single layer, and top with rest of lemon and bay leaf. About 15 minutes into the cycle, place shrimp steamer basket in rice cooker. Steam shrimp until pink (but don't overcook or they will be tough). Remove bay leaves and lemon slices. Serve rice with shrimp on top.
Put berries in a bowl & cover with the reg sugar, to bring out the juices. Do this the night before or the morning of. blend cream cheese & powdered sugar together, then fold in the berries. Once you have your crepes made you put the filling in and fold up the crepes. Filling is better in my eyes if you warm the crepes up a little in the microwave after filling them. (Warming the filling before you stuff the crepes could make it pretty runny.).
Cut the very top of the head of garlic off to just expose the tops of the garlic cloves. Place the head of garlic and the half onion on a large piece of tin foil and drizzle with oil. Seal the top of the foil so that the garlic and onion are a little packet Roast the onion and garlic for 45 minutes at 375 degrees. Cut the tomatoes in half and place in a pot with the water. Squeeze as much of the softened garlic into the pot, and add the onion and thyme to the pot as well. Simmer for 45 minutes partially covered. Let the mixture cool down a bit, and then put everything from the pot in a food processor or blender with the chipotle chilis and the adobo. Process until smooth and return to the pot. Mix the heavy cream or rice milk into the sauce and simmer for 3-4 minutes. Enjoy!
Pre-heat oven to 220 degrees celsius. Peel the sweet potato and wrap it in baking paper and then cover in foil so no paper is exposed. Place the sweet potato, garlic clove with skin on, onion with skin on and pumpkin (cut in half) with skin on in a non-stick roasting pan with a drizzle of olive oil. Roast in the oven till all tender. Approximately 45 minutes. Remove from the oven and once cooled remove the skin of the garlic, onion and pumpkin. Also removing foil and baking paper from the sweet potato. Place a drizzle of olive oil and all the roasted ingredients in a saucepan or dutch oven on the stove with medium heat. Add the remaining ingredients to the pot as well - stock, coconut milk, finely chopped ginger and chili and spices. Stir together and watch for 5 minutes. Once combined use a hand stick blender or similar to puree the ingredients. Enjoy!
Beat eggs and add sugar and flour and blend. Add Corn and Milk and mix. Melt butter in the 13x9 pan in the oven. Pour the mixture in the pan (don't mix) and sprinkle liberally with salt, pepper and paprika. Bake @ 350 for 45 minutes.
Preheat oven to 325. Mix crushed vanilla wafers, 1 tbsp. sugar and melted butter. Press into the bottom of a 9 inch spring form pan and bake 10 minutes. Beat cream cheese, 3/4 cup sugar, flour and milk in a large bowl. Add sour cream and min. Add eggs one at a time. Mix in dry pudding just until blended. Bake one hour and 5-15 minutes until center of cheesecake is set. Run a knive around the edge of the pan. Let cool then refrigerate overnight. Remove sides of pan. Keep refrigerated. (Blueberry pie filling sounds like a good topping but it is good plain).
Heat oil in a skillet over low heat. Add onion and cook until tender but not brown, about 3 minutes. Add celery, mushrooms and shrimp, and cook about 5 minutes. Stir in rice, soy sauce and salt, and cook about 2 minutes. Add eggs and stir well. Cook, stirring, until eggs are cooked, 2-3 minutes.
Mix butter, celery, spices, eggs & broth together in crock pot. Add the bread crumbs and stir to blend. Cook in slow cooker on high for 45 minutes, reduce heat to low for 6 hours.
bring chicken stock & safron to a boil - set a side. Sweat onion in olive oil & butter about 2 Min , add sweet Corn & cook about another 3 min. Add Rice & Stir add Chicken stock , stir & covered and Low the heat to medium Low (cook until rice cooked Through). Add Chooped Fresh Parsley for Garnish.
Drain the pickles, and slice into 1 inch chunks. (Save the jar!) Put in large glass or ceramic mixing bowl along with the sliced garlic. In a saucepan, mix vinegar, sugar, cinnamon, and cloves. Bring to boil then lower heat to simmer for 5 minutes, stirring frequently. Pour over pickles and cover bowl with large dishtowel or plate. Let sit for several hours, stirring occasionally. Ladle everything back into the pickle jar, tighten lid, and store in the refrigerator. They will be ready to enjoy in 4 or 5 days, if you can wait that long.
Mix together bread crumbs, salt, and pepper. Set aside in a shallow dish. Shape macaroni and cheese into 8 balls with a piece of hot dog in the center. Roll in the bread crumb mixture coating well. Fry in a pan with 350 degree oil until golden brown. Drain on a paper towel to remove excess oil. Serve with every kids best friend -- Ketchup! Note: I've also made this before with a piece of Broccoli in the middle, to sneak in something healthy.
For filling, Combine ricotta cheese, sugar, cocoa powder, and vanilla in a medium bowl; Stir or beat until smooth, fold in chocolate pieces; Cover and chill. Spoon filling into a pastry bag fitted with a large tip; Pipe filling into cones. Sift powdered sugar over cones; Chill UP TO 1 Hour. Don't let set longer, they will get soggy.
Place the cauliflower and water in a microwave-safe dish. Cover and cook on high for 4-1/2 minutes and stir. Cook 4-6 minutes longer or until tender. Drain. Combine sour cream, chives, salt and pepper and spoon over the cauliflower. Sprinkle with cheese. Microwave, uncovered, on high for 1 1/2 minutes or until cheese is melted.
Start by soaking the dry bread with some lukewarm milk (takes around 20 min). When done, quench the milk out of the bread. Meanwhile, finely chop onions and saute with some oil or butter in a pan until they are transparent. Shred the carrot and saute with the onions until soft. Let cool. Add all ingredients into a bowl and mix thoroughly with your hands. Add spices to taste. Remember: add a little more salt than you think you should. The frying will take off some salt, so it prevents the meatballs from tasting boring. Now heat margarine or butter in a non-stick pan, form disks from the meat dough (approx 10 cm diameter, 2-3 cm high) and fry thoroughly from both sides. Serving suggestion: with mashed potatoes and baby carrots with peas.
Preheat broiler. Combine tomato, basil and salt in a small bowl,set aside. Clean mushrooms, cut off stems even with caps. Discard stems. Combine vinegar and oil, gently brush mixture over the mushrooms. Place mushrooms on the unheated rack of the broiler pan. Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once. Drain mushrooms on paper towels. Thinly slice mushrooms. Place bread on a baking sheet. Place under broiler for 2 to 3 minutes or till bread is heated through. To serve, top toasted bread with mushrooms slices and tomato mixture. If desired, top with cheese.
To prepare the beans. Inspect beans and discard any bad ones - wash thoroughly. Drain and place in large bowl. For every cup of dry beans add 3 cups of cold water and 1 tsp salt. Stir to dissolve salt. Soak overnight or at least 10 hours. Drain beans and place in a heavy saucepan or slow cooker on high. Add enough HOT fresh water to cover. Add 1 tsp salt and 2 Tbsp cooking oil. Cover, bring to a boil. Reduce heat and simmer on top of stove until tender (3 - 4 hours). Add more boiling water during cooking if necessary. When tender drain off liquid and place beans in large oven proof covered casserole. Put all remaining ingredients in casserole and stir to combine. Cover and bake for 1 hour at 350°F.
Mix together; float orange slices on top. Chill in the fridge. Has a gorgeous color & great taste.
Preheat oven to 375. In a large bowl, mix the first six ingredients. Stir in potatoes, cheese, and bacon. Transfer to a greased 13x9 inch baking dish and bake 50 to 60 minutes or until golden brown.
Spritz one side of each tortilla with butter-flavored spray. Combine the cumin, coriander, chili powder and cayenne; sprinkle over tortillas. Cut each tortilla into 12 wedges; place in single layer in ungreased 15x10x1 inch baking pan(s). Bake at 425 degrees for 5-7 minutes or until lightly browned. Meanwhile, in microwave-safe bowl, heat the refried beans on high for 1-2 minutes or until warm. Arrange baked tortillas on serving plates; top with beans, cheese, tomato and onions. Optional: broil unitl cheese melts. Serve with salsa.
Preheat oven to 300 degrees F. Place jalapenos on a sheet tray and roast for 5 minutes, then remove and let cool. In a medium saute pan heat oil to medium add onions, peppers and garlic, cook until translucent. Let all hot ingredients cool to room temperature, then add cream cheese, and Parmesan, mix ingredients thoroughly. Place approximately 1 tablespoon of mixture into half of jalapeno, and top with 1/2 teaspoon of mozzarella cheese. Place sheet try of stuffed peppers in oven and bake for 5 minutes or until mozzarella cheese melts. Garnish with minced chives and parmesan cheese.
Preheat oven to 325. Drain and chop artichoke hearts. Combine mayo, sour cream, and parmesan cheese. Mix together artichoke hearts with mayo mixture in an oven safe glass pie dish Add garlic to taste. Bake for 25 minutes. Serve with crackers or pita bread.
Wisk water and cornstartch together in a medium size bowl to prevent splashing. Add brown sugar, maple syrup, honey, and salt and stir until blended. Pour over ham steak and bake for 20 minutes. Slice ham, and spoon glaze from the bottom of the pan over slices.
In a medium saucepan heat the sesame oil over medium heat. Add the garlic and red pepper flakes. Saute for 1 minute. Whisk in the peanut butter, tamari, lime juice, sugar and water, cooking for 2 minutes. Add a touch of water-you want the sauce to be the consistency of hot fudge sauce. Keep warm over low heat. Heat your grill to medium high heat. Slice the eggplant 1/2 inch thick. Brush both sides with oil and lightly salt. Grill for 8-10 minutes or until tender and lightly browned. Brush lightly with sauce and serve with remaining sauce.
Toss the shrimp with seafood seasoning. Set aside. In a medium bowl, combine the corn, butter, eggs, sugar, 1 cup of flour, salt, and baking soda. Set batter aside. In a large non-stick skillet, heat 2 TBS olive oil and cook shrimp over medium high heat about 2 minutes on each side. Remove shrimp from pan and set aside. In same pan, heat 2 TBS olive oil over medium heat and stir in 2 TBS flour. Cook, stirring constantly, until the mixture is a rich brown color, 3 to 5 minutes. Add the garlic and green onions and cook 2 to 3 minutes. Whisk in chicken stock and boil for 1 minute to thicken. Add in shrimp and cook until shrimp are done. Cover and keep warm. Pour 1/3 cup batter for each flapjack onto hot griddle. Cook until bubbles appear on surface and bottoms are nicely browned. Flip and cook one more minute. Top the flapjacks with the shrimp and sauce.
Preheat the oven to 350°F. Cook the sweet potato slices in boiling water for 20 minutes or until tender. Drain and mash with the brown sugar and butter. Stir in the orange juice. Lightly beat the egg yolks and add them to the mixture with the rum. Grease a pie plate. Beat the egg whites with the salt until stiff, but not dry. Gently fold the egg whites into the potato mix. Pour into the prpared pie plate. Bake for 30 minutes or until a knife inserted in the cener comes out clean.
Clean and peel all the vegetables. Chop and dice vegetables to taste. I find the smaller (minced) the pieces the better. Brown the ground Pork. Add all spices in a bowl and mix. Combine all Ingredients in a 6qt crock pot. Cook for 6-8 hours.
Place everything, except reserved juice, in a blender and process until smooth. Add juice as necessary to achieve a smoothie consistency. Serve immediately.
In a large bowl, cream together the Crisco, sugars, eggs and vanilla. In a separate bowl, mix together the flour, baking soda and salt. Mix the dry ingredients into the wet ingredients until well-mixed. Mix in chocolate chips. Drop by rounded tablespoons into ungreased cookie sheet and bake at 375F for 10-12 minutes.
Preheat oven to 400F. Place red bell peppers on a baking sheet and roast, turning several times, until the skin is blackened, about 25-30 minutes. While peppers are roasting, place the dried New Mexico chile peppers in a bowl with the boiling water and keep them submerged (about 30 minutes), until they are softened. Place the roasted red bell peppers in a bowl and cover the bowl with plastic or Saran wrap and allow to sit for 15 minutes. Remove the roasted bell peppers from bowl, (if they're still too hot for you too handle allow them to cool more), and remove blackened skin from peppers and discard (it should come off easily). Cut out the stem and remove seeds; slice peppers thinly and set aside. Remove New Mexico chiles from their soaking liquid and discard the liquid; remove the stems and seeds; chop the chiles into small pieces and set aside. Cook the onion in the oil in a skillet until tender. Add the garlic, serrano, salt, oregano, chopped New Mexico chiles, and stir until fragrant. Place chile mixture, along with sweet potatoes and the broth in the crockpot and stir to mix. Cover and cook on low for 8-10 hour or on high for 4-6 hours or until the sweet potatoes are tender. Remove vegetables from crockpot; puree along with 1- 1 1/2 cups of the broth in a blender or food processor until smooth. Return pureed vegetables to soup, and add corn, lime zest, and lime juice. Cook an additional 20-25 minutes on high or until soup is hot and ready to serve. To serve, garnish with cilantro and roasted red pepper.
In a large skillet cook the sausage slices until browned on both sides; remove to a plate. Heat the butter in the same skillet; add in onion, garlic, bell pepper and chili flakes, then saute over medium-low heat for about 4 minutes. Return the sausage back to the skillet and add in chopped cabbage and broth; cook stirring for about 20-25 minutes or until cabbage is tender. Season with salt and black pepper, then toss with parmesan cheese is desired. Serve with hot cooked noodles.
Combine hot peppers, onions and garlic in the bowl of a food processor or blender and puree. Add dry mustard, salt, cloves and vinegar and combine. Transfer to a small nonaluminum saucepan and simmer over medium low heat 3 to 4 minutes. Pour into warm sterilized jars and seal.