HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in heavy large skillet over medium-high heat. Add onion and celery. Saute until softens, about 5 minutes. Add cream cheese to soften. Place in a medium bowl; mix in shrimp and or crab meat, garlic, lemon juice, thyme, paprika, and panko. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Generously mound filling in mushrooms. Sprinkle cheese. Preheat oven to 350°F Bake mushrooms until tender about 20 minutes. Serve hot.
Mix dry ingredients together to get lumps out of Bisquick, then mix all ingredients in mixer or blender. Spray a 9" pie pan with vegetable spray and bake for 35-40 minutes or until a knife inserted in the center comes out clean, at 350 degrees. Pie will shrink about 1/4 in from edge. If you prefer a more spicy pie, you can add 3/4 tsp of ginger, 1/4 tsp of nutmeg, 1/4 tsp of ground cloves or you can just add 1/4 tsp of allspice. Experiment and see which you like best. We like the allspice.
In a large bowl combine all ingredients except the meat; mix/whisk until very well combined. You may now transfer the marinade to a large resealable plastic bag if desired or leave in a large bowl. Pierce the meat all over with a fork. Add the meat to the marinade then turn to coat. Refrigerate for at least 8 hours or overnight. Remove meat and discard the marinade. Leave the beef or the pork sit out on the counter and bring almost room temperature, this will relax the meat fibers and make for a more tender juicy steak or cut of beef or pork (this is a very important step!). Grill or oven-broil to desired doneness.
Saute onion and garlic in oil until tender. Stir in the remaining ingredients and heat through.
In a medium skillet, cook sausage, onion, and mushrooms until sausage is brown, drain off fat, cool slightly. In a medium bowl, stir together the cream cheese, roasted red pepper, salt, black pepper, basil, and the 1/4 cup parmesan cheese. Stir sausage mixture into cheese mixture. Preheat oven to 425 degrees. Spray two large baking sheets with cooking spray; set aside. On a lightly floured surface, unroll each package of the pizza dough. If necessary gently stretch each dough piece into a 12 X 9 inch rectangle. Using a sharp knife, cut each rectangle into twelve 3-inch squares. Place about 1 tablespoon of the sausage/cheese mixture in the center of each square. Fold dough over filling, forming triangles. Press edges of triangles with tines of a fork to seal. Place triangles on prepared baking sheets. Prick tops with a fork. In a small bowl, beat together egg and the water; brush on triangles. Sprinkle with additional parmesan cheese. Bake about 12 minutes or until pockets are golden. Serve warm with pizza sauce. Make ahead tips: Prepare as directed through step 13. Cover loosely with plastic wrap; chill up to 4 hours. Proceed with step 14 and bake as directed. (OR if freezing, prepare as directed. Place baked pockets in freezer containers. Seal, label, and freeze for up to 1 month. To serve, preheat oven to 350 degrees. Arrange frozen pockets on lightly greased baking sheets. Bake for 10 to 12 minutes or until heated through.).
Working in dry weather, start with about 2 pounds young, tender angelica stalks and stems. Cut them into even lengths and put them into a glass or ceramic bowl. Bring 2 cups water and 2 tablespoons salt to a boil and pour over the angelica, weighting with a plate so it's fully submerged. Cover and let soak 2 hours. Drain the angelica, peel off and discard the stringy outer celery-like layer, then rinse under cold water. Make sugar syrup by bringing 3 cups sugar and 3 cups water to a boil. Simmer the angelica in the syrup for 20 minutes, or until tender and transparent. Remove and drain, reserving the syrup. Spread the angelica in a single layer on a wire rack and leave to drain and dry for 4 days. Boil the angelica in the syrup again for 10 minutes, adding water if the syrup is too thick, and drain on a wire rack for 4 days longer. Dust with granulated sugar and store in an airtight container, cutting into decorative bits as needed. This recipe may also be used to candy fennel stalks.
Mix all ingredients well and bake at 350 degrees for 45-55 minutes in a 9 x 13 pan.
Preheat oven to 400 degrees. Mix all ingredients in a bowl. Turn dough out onto a baking sheet lined with parchment paper or a well oiled baking sheet. Spread dough out evenly and thinly across pan. You may scored the dough into chip shapes or leave it whole and break it up later. Bake for 10 minutes at 400 degrees. Allow to cool on pan and break apart.
Place the chocolate in a medium-size heatproof bowl. Bring the cream just to a boil in a small saucepan. As soon as it begins to boil, pour it through a FINE strainer and into the bowl with the chocolate. Whisk the cream and chocolate together until the chocolate is completely melted. Whisk in the Creme de Cassis. Cover and refrigerate until stiff and cold, at least 3 hours and up to 1 day. Scoop up some of the chilled chocolate mixture with a very small scoop, or a teaspoon and roll between your palms to make 3/4-inch balls (they don't have to be perfectly round). Work quickly so the chocolate doesn't melt in your hands. (I just used the small scoop and did not roll in my hands) Transfer the balls to a waxed paper-lined baking sheet, setting them 1/2-inch apart. Wipe your hands periodically with paper towels to remove any chocolate left behind from rolling. If the truffle mixture becomes too soft to roll, return it to the refrigerator briefly to firm up before continuing. Lightly cover the balls with plastic wrap and return to the refrigerator until cool and firm. Place the *cocoa powder in a pie plate or other flat-bottomed dish with sides, and roll the truffles in the cocoa powder a few at a time, until coated. Store the truffles in a waxed paper-lined tin in the refrigerator until ready to serve. *Another idea would be to roll the truffles in a finely powdered nut mixture. If you'd like to make your own Creme de Cassis, try Recipe #183432.
Combine all ingredients in a jug with a snug lid and shake until sugar dissolves. Pour over ice and serve. NOTE: To make mango puree, squeeze ripe mangoes by hand over a sieve, using a spoon to mash mangos through the screen.
Adjust rack to lower third of oven; preheat oven to 375°. Unwrap one end of a chilled stick of unsalted butter and rub it over 2 large cool teflon-coated baking sheets to apply a very thin film of fat. In the large bowl of an electric mixer, cream the butter on medium speed until smooth, about 45 seconds. Beat in the sugar until fluffy. Beat in the whole egg, blending thoroughly, then add the egg white. Using a rubber spatula, scrape down the sides of the bowl. Reduce speed and add the flavorings, then the flour, combining thoroughly. Using a 16-inch pastry bag fitted with a 1/4-inch plain decorating tip (such as Ateco 2), pipe strings about 1/4-inch wide, 3-inches long, and at least 1 1/2-inches apart over the baking sheets. Bake one sheet at a time for about 5-6 minutes, or just until edges and bottoms are light golden brown. Place the baking sheet on a wire rack and lift the cookies with a metal spatula to another wire rack to cool. If the cookies become difficult to remove, return the baking sheet to the oven a few seconds until they soften. Stack the cookies in an airtight metal container and store at room temperature for up to 1 week.
Preheat oven to 375°. In large skillet, cook sausage over medium to high heat, stirring frequently until no longer pink. Separate crescent rolls into eight triangles. Place in ungreased 12-inch rimmed pizza pan with points towards the center. Press together, seal perforations and form a circle 1-inch larger in diameter than pan bottom. Turn edges under to make a slight rim. Sprinkle cooked sausage over crust. Top with potato cubes. Add red and yellow peppers, and tomatoes if desired. Sprinkle with Monterey Jack cheese. Stir beaten eggs, milk, salt, and pepper in small bowl; pour evenly over pizza. Sprinkle with Parmesan cheese and cilantro. Bake 20 minutes or until eggs are set and crust is golden.
Melt butter in a 9x12 glass casserole. Add brown sugar and cinnamon. Stir, covering bottom of pan (add more butter or sugar if necessary for a thick sauce). Place six slices of bread to cover bottom of pan. Add any 'dress up' additions you may want onto the top of each slice of bread. Some ideas may be a dollop of cream cheese, jam, banana slices, caramel covered pecans, cooked bacon or sausage, etc. Feel free to leave out the extras - I usually don't add anything. Top with remaining six slices of bread. Slice each 'sandwich' diagonally. This creates beautiful, triangular servings. Mix eggs, water, salt and pepper together in a bowl. You can also use milk instead of water. (At 9000ft elevation, I have found water works better when scrambling eggs. I don't know why that is.). Pour egg mixture over bread slices and cover dish with foil. Refrigerate overnight. In the morning, put cold pan into cold oven and turn the heat to 350. Bake about 35 minutes until eggs are set. To serve, loosen sides and separate each serving with spatula. Scoop each serving upside down onto plate. The brown sugar mixture becomes the top of the sandwich and runs down the sides.
Place trimmed beans in a large pot and cover with water. Bring to a boil, then reduce heat and cover and simmer for about 10 minutes or until crisp-tender. Drain beans. Meanwhile, in a large skillet, melt butter and saute onions, mushrooms, and garlic until tender. Add drained beans and salt and pepper to skillet. Stir well and saute and additional 4-5 minutes. Serve.
Place the yeast into a small bowl and sprinkle with the sugar. Add 125 mL of lukewarm water, then stir to dissolve the yeast and sugar. Cover with a clean tea towel and prove in a warm spot for 30 minutes. Sift the flour into a large bowl. Make a hollow in the centre and pour the yeast mixture, salt, olive oil and 5-7 tbsp of water into it. . Knead everything into a smooth silky dough, shape into a ball. Dust the ball with a little flour, cover and set for an hour or until the dough doubles in volume.
In the top of a double boiler, whisk together sugar and egg yolks. Stir in champagne. Place over simmering water, whisking constantly, until mixture becomes thick and foamy. Chill until firm.
Coarsely chop orange and grapefruit sections. Stri orange, grapefruit, reserved juices, onion, 1 tablespoon lime juice cilantro, jalapeno pepper and honey in bowl. Stir remaing lime juice, cumin, coriander, salt and garlic in another bowl. Rub chicken with garlic mixture. Pour oil into pot. Set to STOVETOP HIGH and heat oil. Add chicken and cook 12 minutes or until browned on both sides and cooked through. turning over once halfway through cooking time. Serve with citrus salsa.
Saute, onions celery and bell pepper in butter add salt and the paprika. Add golden roux. Stir until well blended. Add crawfish tails cook ten minutes on medium-high heat, stirring often. Add water and simmer 30 minutes. Add more water if too thick. Serve hot over rice. To make golden roux melt butter in a cast iron skillet over low temperature. Blend in flour until golden color, stirring occasionally. Takes about 15 minutes.
Steam corn if using. Drain well. Dice vegetables and add to the corn. Add remaining ingredients and mix well. Chill for 30 minutes before serving.
Peel oranges, removing white pith; slice thinly. Slice radishes thinly. Overlap alternate slices of orange and radish around edge of serving plate; overlap remaining slices in center. Top with onion and olives; drizzle with dressing. Lemon dressing: Combine all ingredients in screw-top jar; shake well.
Sear roast on all sides. Add onions and cook till transparent and a bit browned. Put both in crock pot. Add remaining ingredients. Cook on low till tender -OR- high for approx 6-8 hours (depending on size of roast). Optional: celery, potatoes.
Add oil to a pot on medium heat and stir the onion, celery and carrot for 4 minutes or until slightly golden. Add in the garlic and caramelize for a further 2 minutes. Stir through the lentils for 1 minute before adding in the whole tomatoes, vegetable stock, oregano, cayenne, paprika, salt and pepper. Cover and bring to a boil before simmering for 25 minutes. Pour in the red wine vinegar and stir in the cilantro, simmer for a further 5 minutes before serving in individual bowls and topping with coconut yoghurt and fresh cilantro leaves.
Thoroughly mix ricotta, goat cheese, and egg with a mixer. Stir in arugula. Spoon the mixture into uncooked manicotti shells. Line the stuffed shells in a 9 x 13 baking pan. Preheat oven to 350 degrees. Heat oil over medium heat on stove. Brown the sausage until no pink remains. Add Ragu pasta sauce to the meat. Pour meat sauce over stuffed manicotti shells. Bake for 50-60 minutes, until shells are soft and heated through. Serve immediately.
Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and soyrizo; saute 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper. Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.
Tear lettuce into bite size pieces. Combine lettuce, cheese, onions, olives and tomatoes in a salad bowl. To make dressing, combine avocado, lemon juice, sour cream, oil, sugar, garlic salt and chili powder and mix until smooth. This may be done in a blender. Toss salad and dressing and add crushed chips last.
In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water. Cover; cook on Low heat setting 8 to 10 hours or until vegetables are tender. Mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.
Preheat oven to 350°. Grease an 8x8 inch baking dish. Add milk and cream cheese to a large sauce pan, heat over medium high heat and stir until cheese melts. Add chili peppers, salt and cooked macaroni and stir to combine. Spoon half the macaroni into the baking dish and top with half the cheese. Add the remaining macaroni, cheese and top with the nacho chips. Bake 30-35 minutes or until the mixture is bubbly and lightly browned.
In crock pot mix together all ingredients except sour cream. Simmer on low at least 3 hours or you can let it simmer all day on low. About 1/2 hour before you serve add sour cream and mix well. When it come3s back up to desired temperature it is ready to serve. Serve over biscuite, Mashed potatoes, or toast points.
Chop 2 pear halves; set aside. Puree remaining pear halves to equal 1 cup. Combine pear puree, egg, oil, vanilla, and orange peel; set aside. Combine flour, oats, brown sugar, baking powder, cinnamon and salt in a large bowl; mix well. Pour liquid ingredients into dry ingredients; mix just until moistened. Fold in chopped pears and raisins. Spoon into 16 paper-lined or greased muffin cups. Bake at 400°F for 20 minutes or until wooden pick inserted near center comes out clean.
Preheat oven to 350°F. Peel, core and slice apples. Place in a well greased 8x8-inch baking pan. Mix cake mix, oats, sugar and cinnamon in a large bowl. Melt butter and pour over the top of the dry cake mixture and mix until crumbly. Sprinkle this over apples. Bake 35-40 minutes until golden.
Preheat oven to 350°F. Butter and flour an 18 cm cake tin. Melt the chocolate with the butter in a glass bowl over a pan of simmering water. Mix well, and allow to cool slightly. Blend flour, sugar and salt well. Add the cooled chocolate mixture to the flour, fully incorporating. Whisk in the eggs and the yolk one at a time. Beat for about a minute until thickened and smooth. Bake for 40-45 minutes or until a toothpick inserted is moist with crumbs.
Preheat oven to 400°F Grease cookie sheet with nonstick spray. Lightly spoon flour into measuring cup; level off. In a large bowl, combine all ingredients except yogurt; mix well. Make a well in the center of the flours; add 1 cup yogurt. Stir just until moistened. On a lightly floured surface, gently knead until dough holds its shape. Place on greased cookie sheet; pat out into 7 inch circle. Brush with 2 Tablespoons yogurt. Bake at 400F for 12-14 minutes or until golden brown. Serve warm.
Spread tortillas with reduced-fat cream cheese. Top with remaining ingredients; roll up. KITCHEN TIPS: SUBSTITUTE: Substitute deli fresh shaved ham for the turkey breast. MAKE AHEAD: Wrap roll-ups individually in plastic wrap. Refrigerate until ready to serve, up to 24 hours. SERVING SUGGESTION: Pair this recipe with fresh fruit and fat-free milk for a great take-to-work lunch.
Make the crust: Combine the flour, sugar and a pinch of salt in a large bowl. Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. Work in 3 tablespoons ice water until the dough holds together without being too sticky. If it&#8217;s still crumbly, add more ice water, 1 teaspoon at a time. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes. On a floured surface, roll out the dough into an 11- to 12-inch circle with a floured rolling pin. Ease into a 9-inch pie pan; press firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill. Place a baking sheet on the bottom oven rack and preheat to 375°. Make the filling: Whisk the pumpkin in a bowl with the butter and a pinch of salt. Whisk in 3 eggs and the sugar. Stir in the cream, cinnamon and nutmeg. Pour the mixture into the pie shell. Lightly beat the egg white, then brush onto the pastry edges. Carefully place the pie on the preheated baking sheet, lower the oven temperature to 325° and bake until the pie is set but still jiggles slightly, about 50 minutes. Let cool completely. Meanwhile, toast the pecans in a saute pan. With a knife coarsely chop the pecans, cranberries and cookies; sprinkle over the cooled pie.
Slice squid into rings. Cut any hard parts off of tentacle sections. I trim the long tentacles. Rinse and drain squid and dry between papaer towels. (excess moisture makes squid rubbery) Mix flour, cornmeal and seasonings in a LARGE bowl. Put oil into a small deep pan, and heat to 350° using a thermometer. Place squid pieces in bowl with flour mixture and swirl around coating all pieces well. Place about 6 or 7 calamari at a time into the hot oil. Cook for only about 1 minute. will be a vary pale barely golden color. Don't overcook, or it will be tough! Remove from oil and drain on paper towels. Repeat until all squid is cooked. Serve immediately with your favorite sauce.
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended. For the best results, chill the dough overnight in the refrigerator before baking the cookies. Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350 F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.
Put first 7 ingredients into large bowl. Toss. Asian Dressing: Empty seasoning packet into jar with tight-fitting lid. Add next 6 ingredients. Shake well. Makes about 3/4 cup dressing. Drizzle over salad. Toss well. Just before serving, break up instant noodles. Scatter over top. Sprinkle with chow mein noodles.
Melt butter in saucepan. Add sesame seeds and stir until golden brown. Pour over the block of cream cheese. Pour the soy sauce over all. Serve with Triscuits. Spread it on!
Remove peel from banana. Wrap banana in heavy-duty plastic wrap, and freeze until firm. Remove banana from freezer, and cut into large chunks. Place banana in container of an electric blender; add milk, sugar, and vanilla. Cover and process on high speed 2 minutes or until smooth. Pour into chilled glasses to serve.
Cook noodles according to package directions. Pre-heat broiler. Combine zest, salt, pepper and rosemary in a plastic bag, add salmon and press mixture into the salmon to coat. Line broiling pan with foil and mist with non-stick cooking spray. Place salmon on foil, skin side down. Rub salmon fillets with 1 tablespoon oil. Broil or grill about 8 minutes or until done. In a large skillet, heat 2 tablespoons olive oil, saute scallions and add chicken stock and bring to a boil, then reduce the liquid by half. Dissolve cornstarch in 2 tablespoons of water and wisk into the sauce. Lower heat and wisk in sour cream and add salmon. Do not boil. Gently toss drained noodles and spinach together to wilt the spinach. Pour sauce over noodles and serve.
Saute your onion in a large cast iron pot with just a touch of oil (1 tsp). Add your smoked pork product and let some of the juices start to flow from it (about 5 minutes worth of cooking). Meanwhile mix water, vinegar, 1 teaspoons of salt, 1 teaspoons of pepper and the chopped hot pepper together. Pour into pot and stir. Add the greens. Mix up after each handfull. Don't worry, the greens will come to the top but will reduce as the cooking wilts them. Continue to stir until wilted; then turn to low, cover and let cook for about 2 hours stirring once in a while and tasting to see if you need more salt and pepper.
Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes. While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the chicken broth, soy sauce, vinegar, and sugar. Cut the eggplant lengthwise into 1 inch strips or into 1-inch squares. Mince the garlic. Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels. Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces. Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the Chile paste and Thai Peppers. Cook for a few more minutes and stir in the sesame oil. Serve hot.
The ingredients are layered, like sand art. Don't worry about getting the layers even. The desert effect comes from the rippled appearance of the spices. One tip is to carefully add each seasoning along the edges of the jar, then fill in the middle of the layer. This way all of the beautiful colors show along all of the edges. Attach these instructions to the jar: Pour contents of jar into 12-quart pot. Add: 1 medium diced onion. 4 (15 ounce) cans diced tomatoes. 1 large can of tomato paste. 1/2 cup cider vinegar. 1/2 cup brown sugar. 49 ounces tomato juice. 2 pounds ground beef or turkey, browned. Fill remainder of the pot with water. Bring to boil. Let simmer for 2 1/2 to 3 hours. Add salt and pepper to taste.
Place the oysters on a dinner plate which could be used in a microwave. Make sure the top bit of the oysters is facing towards the end of the place to catch any of the juices. Distribute red curry paste in each oysters, you can add less or more paste it depends on you. Squeeze lemon juice in each oyster. Once again depending on your taste bugs. Place it in the microwave for 1 minute on high. Garnish oysters with Coriander/Cilantro.