HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, water & spices. Bring to a boil & simmer until sugar is dissolved, Set aside. Combine wine, port & brandy in large crock pot. Add simple syrup with the spices. Stir. Heat on high until hot then switch to low. ENJOY.
Coat an ovenproof 10" skillet with cooking spray and place over medium low heat until hot. Melt the Smart Balance in the skillet. Add the onion, bell pepper, and zucchini and saute over medium-low heat until the vegetables are lightly browned, 2-3 minutes. Add the tomatoes, basil and black pepper tpo the skillet and stir to combine. Cook until the flavors are blended, 2 - 3 minutes, and remove from heat. Preheat the broiler. In a blender, combine the egg substitute, cottage cheese, and milk. Process until smooth. Pour the egg mixture over the vegetables. Cover and cook on medium low heat until bottom is set and the top is still slightly wet, 2-3 minutes. Transfer the skillet to the broiler and broil until the top is set, 2 - 3 minutes. Sprinkle with the cheese and broil until the cheese melts.
1. Peel the mushrooms well and arrange in the pan; Besides them put the stems, cut in half lengthwise. 2. In a saucepan melt margarine. When completely melted, add all the spices, chopped garlic and finely chopped dill. 3. Remove the pits of dates and place 2 shredded dates in each mushroom. 4. Pour 3-4 teaspoons of sauce in each mushroom. Drizzle with sauce the mushrooms stems too. 5. Bake 25 minutes in the preheated oven at 180 Celsius ( 350 Fahrenheit ). Serve hot or cold with any vegan sauce or with rice.
If you need to roast the garlic: Cut off the point/top of the bulb of garlic to expose the tops of the cloves inside (cut as close to the top as you can). Sprinkle some olive oil and salt over top, rub it in a little so that each clove gets a little oil on it. Place the bulbs into an oven proof dish and wrap snugly with foil (or maybe you have a garlic baker, even better!). Roast in a 375 degree oven for about 40 minutes. Tops should be nicely brown but not burnt. Let cool. Squeeze out the roasted garlic into a food processor or blender. Add the rest of the ingredients except the water and mix very well. Start adding the water, a bit at a time until you get the consistency you like. Adjust salt & pepper to your tastes, and you're done!
If using frozen dough, allow to thaw. Cut pastry into rounds of any size from about 2 inches (5 cm) to 5 inches (12 cm) and set aside. In a small skillet saute the beef, onion, and garlic in butter over a moderate flame for 5 minutes. Add the salt, pepper, thyme, cumin, cayenne, and tomato and reduce the heat to a simmer. Cook, stirring occasionally, for 10 minutes. Soak the raisins in boiling water for 10 minutes, then drain thoroughly. Add the raisins, olives, and eggs, and stir to combine. Divide the filling among the pastry rounds. Moisten the edges of the pastry with water or milk and fold in half over the meat, sealing the edges with the tines of a fork. Bake on an ungreased baking sheet in a preheated 400F (200C) oven for 20 to 25 minutes, until well browned. Serve hot or at room temperature. Makes 6 to 15, depending on size.
Preheat oven to 375°F. Place cut and seeded peppers in boiling water for five minutes. Run under cool water to stop the cooking process and set aside. In skillet or wok, add onions and garlic; saute for 5 minutes on medium heat. Add Gimmie Lean or other soy product and cook 5 minutes. Separate soy chunks with wooden spoon so that the chunks are smaller than bite size. Add rice and spices and cook another 5 minutes. Add wine and cook five more minutes. Keep mixture on low heat until you are ready to stuff the peppers. In the meantime, heat the sauce. Put both the sauce and the Italian stewed tomatoes in a pot with the bay leaf and basil. Cook on medium heat for about 10 minute. Now you are ready to stuff the peppers! Be creative! Put the stuffed peppers on pan and cook in oven for approximately 30 minutes. Pour tomato sauce on each pepper and serve!
Combine melted butter and herbs. Marinate chicken for 30 minutes. Bake or grill for 30 minutes.
Preheat oven to 375. Mix first eight ingredients, reserving 1/4 cup mozzarella. Lay a large piece of plastic wrap on countertop. Lay noodles flat atop plastic wrap, top each noodle with a layer of the ricotta mixture and 1/4 cup chicken. Starting at one end, roll one noodle at a time. Fill the bottom of a baking dish with 1/2 cup tomato sauce. Lay rolls seam side down, cover with remaining tomato sauce and sprinkle with reserved 1/4 cup mozzarella cheese. Bake for 20 minutes.
Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic. Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine. Spoon among serving bowls and top with coriander. Serve with yogurt.
In a large skillet,brown the sausage,garlic& onion. In a 3 1/2- or 4-quart crockery cooker together,blend,in sauce mushrooms,. pepperoni,& basil/oregano. Stir in the first mixture. Cover,cooking over low-heat setting for 3 hours. If desired,add sweetpepper. Cover,cook on low-heat setting for 15 minutes. You may serve breadsticks with fondue. Enjoy.
Make pizza dough: Mix the yeast in with the warm water. Combine all other dough ingredients in a mixing bowl. Add yeast water. Mix well with a dough hook. Add more flour if it is too sticky. Let sit for 5 minutes. Roll dough out on a lightly floured surface into a large rectangle. Cut dough into 16 even rectangles. Place 3 slices of pepperoni and 1 cheese stick on each. Seal the dough well around the pepperoni and cheese so the cheese won't melt out. Repeat with all of them. Place on a lightly greased baking sheet or a stone. Brush each one with the melted butter. Combine the seasonings and evenly sprinkle over each stick. Bake at 375 degrees for about 18 minutes or until lightly golden brown. Serve with warm pizza sauce for dipping, if desired.
Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes or until chicken is done. Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid. Shred chicken, place in a large bowl. Combine vinegar and next 5 ingredients (vinegar through salt), stirring with a whisk. Pour over chicken, let stand 5 minutes. Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well. Sprinkle with peanuts and garnish with lime slices if desired.
Season the lamb with seasoning salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add in the shanks and brown on both sides (this should take about 10-12 minutes). Transfer the browned shanks to a bowl. Add in the onion, celery, rosemany, oregano and 10-12 minutes or until the veggies are golden. Add in the garlic and saute for 1 minute. Add in the tomatoes with juice, water, broth and wine and return the lamb back to the pot (pressing the lamb into the juices with a fork or spoon) bring to a boil, reduce heat to low, cover and simmer about 2 hours or until the lamb are Just tender. Add in the potatoes, carrots, olives and parsnips and simmer for another 30 minutes, or until tender. After the 30 minutes of cooking season with salt and pepper. Using a slotted spoon remove the lamb and veggies to a large platter. Boil the juices for about another 5 minutes or until thickened, season again with black pepper. Spoon the sauce over the lamb and veggies.
Boil water for pasta and salt water prior to adding pasta. Trim any fat off the chicken and butterfly the breasts. Season chicken with salt and pepper. Bring chicken broth to a boil and add chicken and red pepper flakes on med/high heat until cooked. You'll notice the broth might thicken somewhat. This okay because you'll use this as the base for your sauce. Remove chicken once all pink is gone and chicken is cooked though. Hold with tongs and shread chicken with a fork. Set aside. Lower heat to medium and add in two cloves of garlic and saute for only about 1 minute. Add cream to broth and garlic. Roll up basil leaves and chop into thin ribbons. Add this to cream mixture. Add chicken and cooked pasta into sauce mixture. Add parmesan cheese and stir until well blended. Leave to thicken slightly on medium heat for about 5-10 minutes. Add pepperonchinis.(The yellow picked peppers mentioned above. These are on the pickle isle of your grocery store). The sauce will not be as thick as alfredo sauce gets, but will be even better! Just serve with warm French or Italian bread!
Take tofu out of package & drain. cut tofu into bite size pieces. heat sesame oil in wok over medium high heat. when hot put in tofu. toss occasionally, after 4 minutes put broccoli into wok and toss. When tofu is light brown on all sides (about 10 minutes more) add teriyaki sauce and lower heat to medium. Toss gently for 2 minutes. put tofu & broccoli into a serving bowl.
Combine the first 5 ingredients in a large bowl. Combine mayonnaise and remaining ingredients, stirring with a whisk. Pour dressing over broccoli mixture, and toss well. Chill for 1 hour.
Preheat oven to 325°F. In a food processor with knife blade attached, pulse pecans with 1/2 cup powdered sugar until pecans are finely ground. Add butter and vanilla and process until smooth, occasionally stopping food processor to scrape side with rubber spatula. Add flour and cocoa and pulse until evenly mixed; add chocolate chips and pulse JUST until combined. With floured hands, shape dough by rounded measuring teaspoons into 1-inch balls; place balls, 1 inch apart, on ungreased large cookie sheet. Bake cookies 16 to 18 minutes or until bottoms are lightly browned; transfer cookies to wire rack to cool slightly. Sift remaining 1 1/4 cups powdered sugar onto waxed paper. While cookies are still warm, roll in powdered sugar to coat; return to wire rack to cool completely; when cool, gently roll cookies in powdered sugar again. Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months.
Cook rice separately. Cook sausage over low heat in a large skillet; Drain. To the same skillet, add onions, green bell peppers, and celery. Cook for 5 minutes. Stir in soup and cooked rice. Pour into a greased casserole dish. Cover and bake at 250°F for about 30 minutes or until heated through.
Whisk the eggs, 1/2 teaspoon salt, and 1/8 teaspoon pepper together in a large bowl. Set aside. Fry the bacon in a 12-inch nonstick skillet over medium-high heat until crisp, about 8 minutes. Stir in the tomato and bell pepper and cook until the vegetables are softened, about 6 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the mixture to a paper towel-lined plate and wipe the skillet clean with paper towels. Return the skillet to medium heat. Melt the butter in the skillet, swirling to coat the skillet, until the foaming subsides. Add the eggs and bacon mixture to the pan and cook, stirring gently in a circular motion, until the mixture is slightly thickened, about 1 minute. Use a rubber spatula to pull the cooked edges of the egg toward the center of the pan, tilting the pan so the uncooked egg runs to the cleared edge of the pan. Repeat until the bottom of the omelet is just set but the top is still runny, about 1 minute. Cover the skillet, reduce the heat to low, and cook until the top of the omelet begins to set but is still moist, about 5 minutes. Remove the pan from the heat. Sprinkle the cheese evenly over the omelet, cover, and let it sit until the cheese partially melts, about 1 minute. Slide half of the omelet onto a serving platter using a rubber spatula, then tilt the skillet so the remaining omelet flips over onto itself, forming a half-moon shape. Cut the omelet into wedges and serve immediately.
Slice the potatoes into thin slices, about half a cm thick. Place them flat on a baking tray, on baking paper (individual slices). Pour the olive oil onto the potatoes. Use a brush to spread it evenly. Sprinkle the fennel seeds onto the potatoes. Chop the tomatoes, onion and cheeselets or feta into small pieces, and the garlic into tiny bits. Mix together with the olives, capers and add salt and pepper to taste. Place some of this mix on each potato slice and flatten it a little. Sprinkle with pepper. Cook in the oven for about 30 minutes at 200°C. Cut the cheddar slices into as many pieces as there are potato slices. Place a piece of cheddar over each slice, then pop under the grill for a further 5 minutes to melt the cheddar and caramelise it slightly.
Bring broth to a boil over medium heat. Slice mushrooms while broth is heating, and add to broth when it comes to a boil. Reduce heat and simmer 15 minutes until mushrooms are cooked. Stir in powdered non-dairy creamer. Mix cornstarch and water, and slowly stir mixture into soup until it is as thick as you like it. Serve immediately. Note: Recipe can easily be halved or quartered. Note: Seasonings such as salt, pepper, parsley, garlic, or Italian seasoning can be added to suit individual taste. Note: Celery, caulifower, broccoli, or asparagus can be substituted for mushrooms.
Place meatballs in a greased baking pan. Pour sauce evenly over the top. Bake, covered at 375 degrees for 30 minutes. Uncover and top with mozzarella and Parmesan cheeses. Sprinkle evenly with Italian seasoning. Bake uncovered, 15 minutes longer or until cheese is melted, bubbly, and just beginning to brown a bit. Remove from oven and sprinkle with chopped parsley. Serve as is, spooned over noodles or warm garlic bread slices, or as a filling in sub rolls.
Preheat oven to 350 degrees. Lightly brush tortillas with oil. (I do both sides). Sprinkle with salt and pepper to your liking. Press tortilla into the ovenproof bowl. (Edges will look slightly wavy) Bake about 13 minutes. Transfer tortilla to a cooling rack and repeat with remaining tortillas. Fill with your taco salad and listen to your guests rave!
Preheat an oven to 400°; preheat a 5 or 6-inch round baking dish; melt 2 tablespoons of butter in the baking dish. Beat the eggs, milk, flour together until smooth; season with salt and pepper. When the butter is melted, pour the egg mixture into the baking dish and place in the oven; bake for 15 minuutes or until puffed and golden. Meanwhile, heat 1 teaspoon of the remaining butter in a skillet over medium heat. When hot, stir/saute the onion until translucent (about 5 minutes); add in the peas and bell pepper; cook for 2 more minutes; scrape mixture into a bowl and set aside. Slice the mushroom caps and stems thinly; heat the remaining 2 teaspoons butter in the skillet over med heat. When hot, stir/saute the mushrooms for 5 minutes or until browned. Add in the wine and cheese; return the onion mixture to the skillet; season to taste with salt and pepper; cook 2-3 minutes or until the mushrooms are cooked through. Remove pancake from oven, heap the mushroom mixture into the center; garnish with fresh thyme and serve. The pancake may deflate slightly as it cools.
For dough, add all ingredients in a bread machine pan in the order listed. Select the Dough/Pasta setting. Press Start. When beeps to "Add ingredients", don't do anything. Let it go all the way. When dough is finish, remove from machine. Knead dough for about 10 minutes using flour if sticky. Roll out into a rectangle (about 14 by 16 inches). Cut dough into 4 rectangles. For each smaller rectangle, spoon 1/4 of the mixture on the dough. Roll into a long pinwheel. Pinch the end the dough to keep in place. Cut into 1/2 inch pieces; makes about 18. Do the same thing for the other 3 pieces of dough and the rest of the filling. Place onto a greased baking pan. Cover. Let rise for 30-40 minutes. Preheat oven to 350°F. Bake for 12-15 minutes, or until lightly brown on top. Remove from oven and let cool completely. Mix together sugar, vanilla, and milk. Drip icing on top of buns. Enjoy!
Melt butter in a saucepan. Add onion and saute until translucent. Add cooked rice, pine nuts, lemon juice, dill, mint, salt, and pepper. Heat thoroughly.
Add the rum, peach preserves, lime juice and mint to a cocktail shaker. Muddle the mint and preserves and then fill with ice. Shake well and strain into a chilled daiquiri glass or Mason jar. Top with mike's hard peach lemonade and garnish with fresh peach and an additional sprig of mint, if desired.
Preheat oven 400°F. While chicken is cooking combine green chili enchilada sauce and diced green chilis in a bowl. Stir in potatoes until coated. Stir in 1 cup of shredded cheese reserve 1 cup for later. Stir in cooled shredded chicken. Pour into lightly greased 9x13 pan. Sprinkle remaining cheese on top. Bake at 400F for 45 to 50 minutes.
For dressing: in a jar with a tight-fitting lid, combine the apple butter, oil, vinegar and pepper; shaking very well. Divide spinach leaves between four plates and sprinkle with pecans and cheese. Drizzle with dressing right before serving.
Preheat oven to 375*F. In a food processor, grind the graham crackers and brown sugar until coarse crumbs. Add the butter and blend well. Press into a removable bottom tart pan(or just use a pie pan, it just won't look as cool) and 1/2 inch up the sides. Bake for 8 minutes and cool. If in a pinch, you may use a storebought graham cracker crust. Beat the cream cheese and sugar with an electric mixer until smooth. Beat in sour cream, lemon juice, and vanilla. (Double this to completely fill up the crust). Spread on the cooled crust. Chill until firm, about 1 hour. Arrange the berries in a circular pattern over the filling.Whisk the jam until it is a loose consistancy and drizzle over tart. Chill up to 3 hours. Enjoy!
Place tomatoes, onions, tomato paste, water, garlic powder, cilantro, cumin, salt and sugar in a blender or food processor. Puree until smooth. Add remaining measure of tomatoes and mix till blended. (Fresh, diced tomatoes may be substituded for diced canned tomatoes.) Add optional jalepeno peppers to taste.
Drain lobster. Mince meat very fine or grind. Add seasonings, sherry and mayonnaise. Pile mixture on small rounds of toast or crackers and place under broiler until sauce bubbles.
Put turkey into a 9x13-inch pan. Saute onions in olive oil until tender. In a bowl, combine soup, milk, miracle whip, sauted onions and salt & pepper. Mix well. Pour over turkey. Sprinkle with cheese. Top with tatertots. Bake 350 for 60 minutes. Enjoy! Update: Made this with cooked chicken instead of turkey and my family loved it!
Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. Melt chocolate over a very low heat and set aside. In a small bowl, combine the flour, baking powder and baking soda. Next beat together butter, sugar, eggs and instant coffee for 1 minute, on medium speed. Next mix in in flour mixture and buttermilk alternating 3xs, on low speed until just combined. In a small bowl, combine the melted chocolate, toasted coconut and 2 cups of batter, mix and set aside. Pour 1/2 of the remaining plain batter into the prepared pan. Next spoon the chocolate batter ontop of the plain batter. Pour remaining plain batter over the chocolate batter and run a knife thru the layers to gently create a swirling effect. Bake 45 - 50 minutes, checking to ensure cake is cooked. Let the cake cool in pan for 10 minutes, then invert on a wire rack and cool completely. Lightly sprinkle powdered sugar ontop of cooled cake and serve.
Pre heat oven to 350, spray 9 x 13 with cooking spray and set aside. Bring all vegetable to boil and boil for 10 minute. In large skillet cook the bacon until crispy then set bacon aside, but leave grease in skillet. In the skillet, add the ranch, salsa, chopped up sausage and crumble the bacon over top. Mix together and cook til mix simmers. Drain vegetables and spead them into 9 x 13 in even layer. Pour the sausage mix down middle of vegetable mix length wise of dish. Cover the rest of the exposed vegetables on either side of sausage mix with the shredded chesse. Bake casserole for 15 to 20 min and enjoy!
Grease well a 1 pound coffee can - may flour if you wish. Put enough water in crock pot to come halfway up the can. In large bowl combine dry ingredients. Combine molasses and milk then add to dry ingredients. Stir in raisins, if desired. Fill coffee cans about 2/3 full - cover with foil secured with rubber band. Place can on trivet in crock pot, Water should come about 1/2 way up (if you cannot put the lid on the crock pot with a trivet then remove the trivet). Put lid on crock pot and cook on high for 3 hours. Remove from crock pot - remove foil cover and place can in 300 degree oven for 10 minutes to "dry".
Preheat oven to 350°. Grease 13x9 baking pan with non-stick cooking spray. In medium bowl, combine flour, cinnamon, baking powder, baking soda and salt. Set aside. In large bowl, using wire whisk, beat butter, honey, egg and vanilla until well blended, 1 minute. Stir in applesauce until just blended. Stir in flour mixture until just blended. Stir in apples. Spread batter evenly in pan. Bake 32 minutes or until edges begin to pull from sides of pan. Transfer pan to wire rack, cool completely.
Heat the oil and butter in a large saucepan, and fry the cloves, cardamoms, cinnamon sticks, bay leaves and peppercorns till they start to pop (over medium to high heat), should take a minute or so. Next add in the garlic-ginger paste and the onions and fry till soft and golden (add a little water if the mixture is sticking to the base). Next add in the turmeric powder, chilli powder, coriander powder, cumin powder and salt and fry for another 5-10 mins adding a little water if necessary (bear in mind spices burn easily). Add in the beaten yoghurt and stir it in thoroughly for 2 minutes and then mix in the tomato paste and cook for another 5 minutes. Now add in the chunks of meat and stir in well making sure the meat is coated with the curry mixture. Add in water enough to cover the lamb (about 1/2 litre) giving it a good stir again and now reduce the heat to low and let this simmer gently with the lid on for 1 1/2 hours. Now add in the garam masala powder and cook for another 30 minutes till the sauce has thickened. Stir in the chopped coriander leaves and remove from heat. Serve hot with plain basmati rice or naan bread (Recipe #215545).
Sift flour, salt and baking powder into a bowl. Add onion and chillies and mix til pieces well coated. Beat egg and milk and mix into flour til soft batter is formed. Fry spoonfuls of mixture in hot oil until gold brown. These are excellent with a good chai.
Preheat oven to 400°F. Prepare stuffing mix according to directions. Spray muffin cups. Press 1/4 cup stuffing into bottom and up sides of 9 muffin cups. Crack egg into each cup. Sprinkle with bacon bits and cheese. Bake 20 minutes or until yolks are set. Let stand 5 minutes.
Preheat oven to 350 degrees Fahrenheit. Lightly spray or rub a 9 x 13-inch baking dish with vegetable oil. Sift or whisk together the flours, baking powder and soda, spices, salt, and xanthan gum in a medium bowl. In a large mixing bowl, beat the oil and sugar on high for a few minutes or until thick and creamy. Add the egg replacer, applesauce, and vanilla, and stir well. Stir in the carrots and pineapple. Add the dry mixture into the wet mixture, and stir. Add the walnuts and coconut, if using, and stir again. Pour the batter into the prepared baking dish and bake 30-35 minutes, testing with a toothpick after 20 minutes. Do not overbake. Cool on a wire rack, and frost if desired.
Preheat oven to 400 degrees and line a baking tray with tin foil for easy clean up. Mix together the first 8 ingredients in a bowl and set aside. Pat dry the chicken breast with paper towel and season to your preference with salt. Dredge chicken in dried herb mixture, shaking off excess and place on foil lined baking sheet. Bake in preheated oven for 20-25 minutes or until juices run clear, flipping after 10 minutes. Allow chicken to rest for 5 minutes before serving.