HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut a slice from top or each tomato. Scoop out pulp to halfway down tomato and save for sauce or soup. In a frypan, melt butter. Stir in onion and garlic, cook over medium heat until tender. Stir in spinach, milk,and salt and pepper to taste. Spoon mixture into tomatoes and arrange in ovenproof serving dish or on baking sheet. topping: Combine bread crumbs, parsley and cheese, sprinkle over top of tomatoes. Bake in 400 degrees oven for 20 minutes or until heated through.
Butter all of the bread slices and cut into cubes. Place in a buttered, 3-quart casserole dish. Scald milk over medium heat. Stir all other ingredients in warm milk, except sugar, raisins and nuts. Pour mixture over buttered bread cubes. Stir in raisins, nuts and brown sugar. Top with pats of butter. Place casserole dish in shallow pan of water. Bake at 350°F for 1 hour, or until lightly browned on top.
Preheat oven to 375 degrees F. Butter muffin cups or line with muffin liners. Put streusel topping ingredients into a medium-size bowl. Mix with a fork, then crumble with fingers until mixture looks like chopped walnuts. For muffins: thoroughly mix flour, sugar, baking powder, cinnamon, allspice, baking soda, and salt in a large bowl. Break eggs into another bowl. Add yoghurt and melted butter, and whisk until well blended. Stir in diced apple. Pour egg mixture over flour mixture and fold in just until dry ingredients are moistened. Scoop batter into muffin cups. Top each muffin with about 2 teaspoons of the streusel topping. Bake for 25 minutes, or until done.
Heat oil in pan. Add garlic and rice. Brown garlic and rice for a couple of minutes on high. Add bouillon cubes and water. Let boil for a minute or two. Add chipotle chili and adobo sauce. Stir everything. Cover pan with foil or pan lid. Turn burner to low. Let simmer for at least 20 minutes. You should not need to add anymore water, but if the rice has soaked up the previous water you can add more if it makes you feel better.
Bring chicken broth (or water) to boil in medium saucepan. Add dry couscous to boiling liquid, stir just to coat couscous, remove from the heat and cover with lid. Let sit for 5 minutes. While couscous is setting; mix well with whisk the pineapple juice, olive oil and Spicy Brown Mustard (can use Dijon or Whole Grain), salt/pepper to taste. Set "dressing" aside. Remove lid from saucepan and fluff couscous with fork. Add pineapple tidbits, diced red pepper, "dressing" and parsley to couscous and mix well. Enjoy!
Heat oven to 350°F. Arrange yams in an ungreased shallow baking dish. Combine remaining ingredients; drizzle over yams. Bake for 20-30 minutes or until glazed and thoroughly heated. (If desired, omit the brown sugar and add 1/3 cup maple syrup). To make ahead, combine all ingredients. Cover, and refrigerate for up to 2 days. Increase baking time to 30-45 mins).
Preheat broiler and coat broiler pan with cooking spray. In a small bowl, combine chili powder, sugar, cumin and garlic powder. Add Worcestershire sauce and stir until paste forms. Rub paste onto both sides of each pork chop, place on prepared pan and broil 4 minutes on each side until inside is no longer pink. Serve with string beans drizzled with fresh lemon juice.
Preheat oven to 400°F. Line 13x9-inch metal baking pan with foil. Spray foil with nonstick cooking spray. In large bowl, stir Romano, bread crumbs, egg, 1/2 cup marinara sauce, and 1/2 teaspoon salt. Add chicken and mix just until combined. Spoon chicken mixture into center of prepared pan; shape into 9x5-inch loaf, pressing firmly. Spread remaining 1/2 cup marinara over top. Bake meatloaf 1 hour and 5 to 10 minutes or until temperature on instant-read thermometer inserted in center of meatloaf reaches 165° F (temperature will rise to 170°F upon standing). Let meatloaf stand 10 minutes for easier slicing.
Preheat the oven to 500 degrees F. Wash the turkey inside and out and pat dry. Mix together the poultry seasoning, minced garlic and olive oil to make a paste. Rub the paste underneath the skin of the breasts of the turkey, carefully so you do not tear the skin. Add 2 cups of water to the roasting pan. Place turkey into roasting pan on a rack over the water. Roast the turkey for 30 minutes. Remove from the oven and turn the heat down to 350 degrees. Cover the turkey in the bacon slices, in cross-hatch form or just by overlapping the slices in strips. Put back in the oven and continue to cook for 2 more hours or until an internal thermometer temperature reaches 160 degrees.
Combine apricots and sultanas with the orange liqueur and soak for at least 3 hours. Beat the cream cheese and milk together until smooth,then fold in the soaked fruit and refrigerate for at least an hour or until firm. Mould into a ball or a flat round, when moulded press the nuts or poppy seeds into the surface of the cheese ball. Chill until required and serve.
Heat oven to 400 degrees. Bring a large pot of salted water to boil. Meanwhile, heat oil in a large deep skillet over medium heat; add tomatoes, onion, garlic and cook 5 minutes until tomatoes soften. Stir in marinara and red pepper flakes; continue to simmer 5 minutes. Remove sauce from heat and stir in turkey. Add pasta to boiling water and cook until very al dente; about 2 minutes less than recommended time on package of pasta. Drain pasta; transfer to a large bowl and toss with 2 cups of the sauce. Grease a 3-qt baking dish with EVOO. Layer some pasta in dish, then some sauce, basil, Parmesan and mozzarella. Repeat layers until all ingredients are used, ending with mozzarella on top. Bake 25 minutes, until top is golden and pasta is crisp on edges.
Warm olive oil in a large soup pot over medium heat. Add onions, mushrooms, salt and 1/8 teaspoons pepper; saute gently, stirring occasionally, for 10 to 12 minutes. Meanwhile, combine ground sirloin, egg, bread crumbs, onion powder and another 1/8 teaspoons black pepper, mixing thoroughly. Shape into meatballs 1/2 inch in diameter; add to pot with vegetables. Pour in broth and bring to a gentle boil. Reduce heat to low and simmer 30 to 40 minutes. In a small pan, melt the butter; add flour and cook 1 minute, stirring, until thickened. Add milk and cook, stirring constantly until thickened, about 2 minutes. Stir into soup. Remove soup from heat and immediately ladle into bowls. Top each serving with 1 tablespoons sour cream.
Slice the top of pineapple and the bottom off. Stand the pineapple on its side and with a sharp knife, slice sides of pineapple off. Cut the pineapple into small slices and then remove the core of each slice. (The core tends to be hard to eat, but I've had some pineapples were it was soft). Dice the remaining pineapple into small pieces. Toss all of the ingredients into a bowl and chill for a couple of hours to let the flavors marinate. Season each side of the fish with garlic powder, fresh ground pepper and sea salt. Heat grill to medium high heat. Grill each side for about 4-5 minutes, until inside of the fish is a nice medium rare. Top with pineapple salsa! Enjoy!
Place potatoes in an oven safe baking dish. Drizzle with olive oil, stirring potatoes to coat. Add salt, pepper, sage, cajun seasoning and garlic powder being sure to sprinkle evenly. Drizzle with honey. Stir well to coat all potatoes. Bake uncovered in a 375° oven for 40-50 minutes. Serve.
With a wooden spoon stir the meat with 1 teaspoon salt for about 2 minutes. UNDER NO CIRCUMSTANCES use a food processor or an electric mixer. Stir in the egg, chopped onion, and flour. Little by little add the milk stirring it in well. Add a few grinds of black pepper to the mixture and stir in well. Place the mixture in the refrigerator to rest for 30 minutes or so. Remove from refrigerator and add a little more milk if the mixture seems too stiff. With a wet tablespoon form the frikadeller, rolling them around in your hand so they resemble eggs. In a frying pan melt the butter over medium heat until it is hot. Place the frikadeller in the pan and cook them for 2 minutes on each side. Lower the heat to low and cook for a further 4 minutes on each side. Serve them hot.
Beat cream cheese, sugar and lime juice until fluffy. Fold in 6 oz of the thawed Cool Whip. Pour into prepared graham cracker crust. Top with remaining Cool Whip. Cover and refrigerate at least 1 hour before serving.
Place opened rolls onto a clean work surface. Spread the mustard on the top and bottom half of each roll. Top the bottom of each roll with lettuce, tomato, Maple Honey Turkey, cheese, and bacon. Crown with the top of each roll.
Preheat over to broil with the rack 8-10 inches from the heat. Place the chicken pieces, skin side up, in a broiling pan. Sprinkle with the paprika and garlic powder. Broil 7 minutes until golden brown. Transfer to an ovenproof serving dish. Preheat oven to 350 degrees F. Heat the margarine in a saucepan. Add onion and saute for 15 minutes, or until translucent. Reduce heat to low, add brown sugar and soy sauce, stirring until the sugar dissolves. Spoon the sauce over the chicken. Cover with foil and bake 1 hour or until the chicken is done. Sprinkle with toasted almonds.
Heat the olive oil in a large, heavy-based saucepan over a medium-low heat. Cut the green stalk ends from 5 chillies (reserve 2 chillies for garnish). Place the whole chillies and garlic in the saucepan and cook gently for 5 minutes. Raise the heat to medium-high, add the steak and cook, stirring occasionally for 20 minutes or until all the liquid from the meat is evaporated and the meat is browned. Add the ale and bring to the boil. Lower the heat to a slow simmer, cover and then continue cooking for 11/2 hours, stirring occasionally. Uncover and cook for a extra hour until the meat is tender enough to break up easily with a wooden spoon and you are left with a thick shredded beef mixture (don't allow it to boil dry). Season with salt to taste. Cut reserved chillies into fine julienne and scatter with the coriander over the beef. This serves 8 with the frijoles con queso (bean and cheese stew), or 4-6 on its own.
In a 1-quart glass bowl, combine butter, water, lemon juice and cayenne. Cook in microwave on high for 3 to 4 minutes, or until butter melts and mixture boils. With wire whisk, gradually beat in egg yolks, beating constantly. Cook at medium-low for 30 to 60 seconds, or until thickened. Enjoy!
Coat the chicken with the paprika, make sure they are covered evenly, then season with salt and pepper. In a large skillet heat the olive oil and cook the chicken pieces until golden brown. Transfer chicken to a plate. Add the onion, garlic and chorizo to the pan and cook for 2 to 3 minutes. Add the tomatoes, bay leaves, and sherry and bring to a boil. Place the chicken in the pan with the sauce. Cover and simmer for about 40 minutes. After the 40 minutes uncover and season to taste with salt and pepper. Cover again and let it simmer for another 20 minutes. Cool 5 minutes before serving.
For sauce, melt butter in a saucepan, then blend in flour. Cook over moderate heat and slowly stir in milk. Season with salt & pepper and continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended, then add green pepper/pimento mixture, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatoes are done, about 1 to 1-1/2 hours. Potatoes may be turned with a spoon to ensure even cooking.
In a saucepan, heat 2 1/2 cups milk and 3/4 cup of the whipping cream over medium heat, stirring often until steaming. Meanwhile, in a bowl, whisk together sugar, cocoa and salt. Whisk in remaining cold milk and vanilla to make a smooth paste. Reduce heat to medium low and gradually whisk cocoa mixture into hot milk mixture until blended. Heat for about two minutes or until steaming hot. In a small chilled bowl, using electric mixrer or whisk, whip remaining whipping cream until thick. Ladle hot chocolate into four warmed mugs and evenly dollop whipped cream evenly into each mug. Stir toswirl lightly. Serve immediately. Note: if desired add 1 teaspoon coffee or chocolate flavoured liquer and 1/2 cup strong coffee to each mug of hot chocolate before adding the whipped cream. This is purely optional.
Place chicken in a glass 13 x 9 baking dish. In a bowl, whisk together all remaining ingredients; pour over the chicken. Turn to coat. Cover and refrigerate for at least 8 hours, turning chicken again at least once. Uncover and bake at 375 for about 30-35 minutes (depending on the sizes of your chicken pieces), or until juices run clear.
Preheat oven to 250 degrees. Place 1 teaspoon of the cheese on each cracker. Wrap cracker tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack. Bake for 2 hours or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature. NOTE: You can also bake at 350 degrees for 40 minutes if you are in a hurry.
Preheat oven to 350. Grease bottom of an 8" square baking pan. Mix all ingredients EXCEPT the butter and the chocolate chips on low just until blended. Melt butter & chocolate, stirring often, in a saucepan on stove over low heat until smooth. Add melted mixture to other mixture and beat until well blended. Pour into prepared pan and bake at 350 for about 3o minutes or until toothpick inserted in the center comes out clean. Cool on wire rack.
In a small bowl, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water. Let it sit on your counter until it's frothy, about 10 minutes. Using a large, deep bowl, combine the flour, salt, remaining 1 teaspoon of sugar and baking powder. Once the yeast is frothy, add the yogurt and the olive oil into the small bowl and stir to combine. Pour the yogurt mixture into the large bowl with the flour, fenugreek leaves, and dill (use fenugreek leaves instead of oregano if available, but not both). Note: the oregano, fenugreek, and dill aren't traditional ingredients in Naan bread, but they add a spectacular burst of flavor that I think you'll enjoy. Add them at this point if desired. Gently mix the ingredients together with a wooden spoon. When the dry ingredients are blended, knead the dough by hand. It should feel slightly sticky. Resist the urge to add more flour, as this is exactly how it should feel. As soon as it comes together, stop kneading. Cover the dough with plastic wrap and let it sit in a warm, draft-free place for 2 to 4 hours. NOTE: Pita bread recipes will have you "punch down" the dough after it rises, but don't do that here! If you plan to finish the bread later, seal the large bowl securely with plastic wrap and refrigerate. Return to room temperature before continuing the preparation. Dust the work area with flour. Separate the dough into 4 equal portions. The dough should be extremely soft and sticky; again, resist the urge to blend in extra flour, since this is perfect. Flatten the dough by hand, using flour on the work space to keep it from sticking, and stretch out the dough. Use a rolling pin to roll each piece of dough into a teardrop shape that's about 1/4-inch thick. Once you've formed the general shape, pick up the dough and stretch it out by hand using your fingertips. Warm a large cast-iron skillet over high heat until it's nearly smoking. Reduce heat to medium-high. Make sure you have a lid large enough to fit the skillet. Combine garam masala and garlic salt in a small bowl. Have sesame seeds ready separately. Fill a small bowl with warm water and have it handy near the skillet. Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. Dry hands, and sprinkle the naan with garam masala/garlic salt mix, then sprinkle on sesame seeds. The dough should start to bubble. After about 1 minute, flip the naan. It should be blistered and somewhat blackened. Cover the skillet with the lid and cook 30 seconds to 1 minute more. Remove the naan from the skillet. Place the naan in a bowl and cover with a kitchen towel. Repeat with the rest of the naans and serve.
Cream butter and cream cheese. Blend in egg and vanilla extract. Add dry cake mix, 1/3 at a time, mixing well after each addition. Cover; chill 30 minutes. Drop by scant teaspoonsful onto ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes. Cool slightly before removing from baking sheet.
Preheat oven to 350. Mix everything together except the chicken and the muenster cheese. Pour into a greased 9x13" baking dish. Place chicken breasts on top. Bake, covered, for a hour and fifteen minutes. Uncover, and place 1/2 slice muenster cheese atop each piece of chicken. Bake an additional 15 minutes or until chicken is bo longer pink and juices run clear. Let stand a few minutes before serving.
Brown beef with onions and peppers until no longer pink. Add beans, tomatoes, corn, and spices and simmer 5 minutes. Stir together flour, cornmeal, sugar, and baking powder. Combine milk, egg, and oil. Pour milk mixture into flourm ixture, stirring until just moistened. Spread beef mixture in a greased 8x8 baking dish. Spread cornbread over top of beef. bake at 425 until cornbread is done, about 10-12 minutes.
Preheat oven to 450 degrees. Sift dry ingredients together in a bowl. With pastry blender or two knives, cut-in shortening (or butter) and peanut butter until mixture is crumbly. Make a well in center of crumbly mixture, pour in milk and stir only until a soft dough is formed. Knead dough gently on lightly floured pastry cloth for about 30 seconds. Roll out or pat dough to about 1/2-inch thickness and cut into about 12 biscuits. Place on ungreased baking sheet, close together for soft sides, or spaced apart for crusty sides. Bake at 450 degrees for 10-12 minutes. Variation: For drop biscuits, increase milk to 1 cup and drop dough by spoonfulls onto greased baking sheet. Bake for 10-12 minutes.
Preheat oven to 425°F. In an ovenproof skillet (cast iron works great), brown the ground turkey with the onions, garlic and green pepper until meat is no longer pink and veggies are soft. Drain any grease. Add remaining ingredients, except for topping, and simmer gently, stirring occasionally for 10-15 minutes. Combine the topping ingredients and spread over the meat and bean mixture in the skillet. Bake for 20 minutes or until topping is golden brown.
Cream shortening and sugar until fluffy. Add carrots, egg, vanilla. Mix well. sift together flour, baking powder, salt. Add to carrot mixture, mix well. Drop by rounded tablespoon onto ungreased baking sheet. Bake 16 minutes at 350°F. Icing: mix together orange juice, orange rind, butter, icing sugar. Spread on warm cookies.
Place popcorn in a large bowl; set aside. In a large heavy saucepan, combine the brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238* (soft-ball stage). Remove from the heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well; stir in nuts. Transfer to two greased 13x9-inch baking pans. Bake at 200* for 45 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.
Beat the whipping cream and condensed milk until thick and fluffy. Mix the pineapple and walnuts but do not beat. Pour the mixture into a bowl and freeze it for 4 hours atleast. Serve chilled, decorated with nuts and pineapple.
Mix the artichoke hearts, tomatoes, red onion, olives, garlic and basil together in a medium sized bowl. Season with salt and pepper to taste. Add enough olive oil so that the salsa reaches desired consistency. Cover and refrigerate for 20-30 minutes before serving.
Preheat oven to 400°F Lightly grease a baking sheet. In a large bowl, combine flour, 3T sugar, baking powder, baking soda and salt. Cut in butter with pastry blender or 2 knives until mixture is in tiny pieces. Add sour cream. Gather together in a rough ball. Roll dough out to thickness of 1 inch. Cut into eight 3" rounds. Place on baking sheet. Sprinkle with 1T sugar. Bake for 20 minutes. Cool completely. Top with strawberries, whipped cream, etc.
Preheat the oven to 400°F Prepare the pasta according to package directions. Meanwhile, cut the leeks into 2" lengths and quarter them lengthwise. Rinse the leeks completely. Place the leeks and bell pepper in a 13" x 9" baking dish. Add the broth, lemon juice, 2 teaspoons of the oil, thyme, and black pepper. Cover with foil and bake for 15 minutes. Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 teaspoon oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender. Place the penne in a large serving bowl. Break the salmon into bite-size pieces and add to the penne with the vegetables.
Cooked bacon till crisp, draining and discard grease. Crumble and place in crock-pot with remaining ingredients except for salt, pepper, pasta, cheese, butter and basil. Mix everything together so ingredients are all incorporated. Cook on low for 4-6 hours. Stir when you can. Before serving adjust seasoning with salt and pepper and add additional Italian seasonings to your taste to refresh the herbiness. ;) Add butter and fresh basil and mix in for extra richness and freshness. Plate pasta and pour sauce over it then top with cheese and pepper flakes.
For Crust: Preheat oven to 325°F. Place butter in mixer and beat with paddle until soft and light. Gradually beat in sugar. Beat 5-10 minutes until the mixture is very light and whitened. Mix flour in gradually until completely mixed. Don't over beat. Gather dough and wrap in plastic wrap. Refrigerate about 30 minutes. Roll out dough, place a large spring form pan upside down in the middle of the dough and cut roughly 1/2 inch out from pan. Place cookie dough inside pan and bake for 15 minutes. Cream Cheese Filling: With wire whisk attachment beat soften cream cheese at highest speed until completely smooth and fluffy. Add sugar and vanilla. Beat for about 5 more minutes. Spread filling on crust, the crust does not have to be completely cooled. I start the filling when I pull the crust out of the oven. Now cover the top with sliced strawberries. Do not add sugar to the strawberries because it makes it to watery. Chill and serve!
Remove as much fat as possible from roast. Place roast in crock pot and cover with remainder of ingredients except tortillas. Cook on low for 8-10 hours. With fork shred roast and stir well with other ingredients in crock pot. Drain meat mixture well and serve in flour tortillas with your favorite toppings. Enjoy.
Preheat the oven to 400 degrees. Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed. Heat the oil in a soup pot. Add the onion and saute over medium-low heat until translucent. Add the garlic and continue to saute until the onion is golden. Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper. If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.