HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pierce the spaghetti squash all over with a knife. Put in microwave for 10 minutes (or until skin is soft to the touch). Remove squash and let cool (however long you want). Cut squash in half and remove the seeds. Use a fork to scrape the insides into a large bowl. Add all other ingredients to the squash and stir together. Put in casserole and top with cheese. Bake in 350 degree oven for 30 minutes, or until cheese bubbles. Let sit for a few minutes before serving.
Do all of your ingredient preparation and set out everything before you ever turn on the stove for final preparation. This recipe is really just an Italian stir-fry. Just about everything can be done up to a day ahead and refrigerated until you are ready to cook. Bring all ingredients to room temperature before starting to cook. Cook tortellini according to package directions. Drain, toss with a little olive oil to prevent sticking, and spread on paper towels to cool. Very lightly steam spinach until slightly wilted but still bright green in color, about 1-2 minutes, rinse under cold water to stop cooking, and drain thoroughly. Steam asparagus for about 2-3 minutes, rinse under cold water, and drain. Combine parsley, basil, oregano, and scallions, and set aside. Combine wine and sherry, add bouillon granules, and stir to dissolve. Stir in cornstarch, and set aside. Heat olive oil and butter in a wok or very large nonstick skillet over medium-high heat. Add chopped onion, and cook for 1 minute. Add minced garlic, and continue cooking until garlic is fragrant and onions are slightly translucent. Increase heat to high, add shrimp, and cook, stirring constantly, for about 1 minute. Add both types of mushrooms and freshly ground black pepper, and continue cooking until the mushroom start to give up their juice. Add red bell pepper and tomatoes, and saute for 1 minute. Reduce heat to medium-high, and add parsley-basil mixture, combining thoroughly. Cook for about 2 minutes, stirring and tossing constantly. Add spinach, and stir to combine. Add cream and Parmesan cheese, and stir to combine. Add tortellini and asparagus, and toss gently. Stir wine-cornstarch mixture, and pour over all. Add Gorgonzola cheese and walnuts, and stir gently to combine. Cook until thickened and thoroughly heated through, about 2-3 more minutes, stirring gently to coat everything with the sauce. Adjust seasoning to taste with salt and more freshly ground black pepper. Pass more freshly grated Parmesan cheese on the side if desired. Serve with a crisp vinaigrette salad and hot garlic bread.
Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds. Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently. Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft. Remove from heat and puree with an immersion blender (or in batches in a blender or food processor). Add salt and pepper to taste, although I usually do not add any. Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note. Note: A spoonful of plain yogurt is a nice addition.
Heat oven to 180 degrees celcius. Heat oil in fry pan, add chicken in two batches, cook until lightly browned. once finished leave pan out ready for the next ingredients. while the chicken is cooking cook pasta, following cooking instructions on packet. Using the pan cook the onion for about 2 minutes and then add the rest of the chopped vegetables (if you do not like your vegetables crunchy then put them in the microwave for 5 minutes in a microwave safe dish, with enough water to cover them) , also add the tomato soup and whole or diced tomatoes. Simmer for about 15mins or until vegies are cooked. In a large mixing bowl put the tomato mixture in followed by the pasta and chicken. Stir making sure everything is coated with the sauce. add the sour cream to the mixture. If the sauce goes a nice orange, creamy colour then it should be right, if not add a bit more. The amount of sour cream you add can vary depending on your taste, thats just how i like it. Once the sour cream is thoroughly mixed through, put into a baking dish and sprinkle the cheese evenly over the top. Bake for 20 - 25 minutes or until cheese goes golden brown.
first of all grind cumin,cinnamon,black pepper,cardamon and cloves very finely. Mix all the ingredientsbut not chillies and lemon of the marinade on chicken pieces and mix, turning and tossing, to coat well. and leave for 2-4 hours. heat the grill pan and add chicken cook on low flame. when chicken done then add chillies and lemon and 3-4 tablesppon water and mix very well.after 2 min serve it hot.
Mix the cucumber sauce a couple of hours ahead of time. Mix the paste together and set aside. Brown the hamburger or turkey, add the paste and simmer for just a few moments. (if using the vegetarian suggestion reduce the water and cook rice with the paste). Layer center of burrito with sauce, onions and meat. role up burrito -- easy as that!
Also need 10 straight sided, deep individual foil pans. Preheat oven to 375°F. In a skillet cook onion in the butter until browned. Mix in garlic and brandy and continue cooking until most of the liquid has cooked away. Using the fine blade of a food processor grind pork well-you should end up with 4 cups. Add the onion mixture along with the eggs, parsley, salt, thyme, allspice and pepper; combine well. Pastry: In a large bowl combine flour and salt. Cut in butter and lard, continuing until mixture is crumbly and forms coarse crumbs. Beat egg in a measuring cup, mix in cold water to make 2/3 cup. Add egg mixture to flour mixture 2 tbsp at a time and mix with a fork. Using your hands form into 2 balls, 1 large and 1 small (2 to 1 ratio) On a floured board roll out the larger ball of pastry to around 1/8 inch thick. Cut into 5 inch circles and press them into the foil baking pans-the pans should be around 3 inches in diameter and 1 1/2 inches deep-Divide pork into the 10 lined pans. Roll out remaining pastry and cut it into 3&1/2 inch circles, making a small hole in the center of each for venting. Cover pork filling with top crusts, moistening edges and pressing them to seal. Brush top with egg. Place on a foil lined baking sheet and bake until well browned-around 1 1/2 hours. Let stand for 5 minutes before serving or cool completely and freeze.
Grease bundt cake pan and preheat oven to 350 degrees. Lightly beat 4 eggs. Add oil and mix. Add water and mix. Add cake and pudding mixes and mix. Fold in chocolate chips. Pour in bundt pan and bake for 1 hour. Cool in pan and then invert on cake plate.
Bring water, bouillion cube, and desired amount of crab boil to a boil in a saucepan. You can always start on the lower end of crab boil & adjust up. Remember that some of the heat will "cook off" when you add broth to squash later. Boil for 10 minutes. Meanwhile, coursely chop squash and onion. I don't peel my squash, but you can peel them if desired before chopping. Put squash and onion into a dutch oven and pour broth mixture in over vegetables. Cover vegetables about 2/3 of the way, don't completely cover (you may have some broth left over). Bring to a boil and simmer for 20 minutes. When squash is tender, remove from heat & let cool. When cool enough to handle, transfer squash mixture to a blender or food processor and blend until smooth. Return squash mixture to dutch oven and slowly stir in cream. You might not want the whole cup. Season with salt and pepper to taste. Add dash of cayenne pepper, if desired. If planning to serve cold, let stand in refrigerator several hours or overnight to allow flavors to blend. Stir well before serving. If freezing, let cool completely, then place desired number of servings in freezer containers. Freeze for up to 3 months. To prepare from frozen, simply thaw in microwave or stovetop & serve!
Cream butter and sugars together until light. Add egg and mix well. Mix together flour, oats, coconut, baking powder and baking soda. Add to butter-sugar mixture and mix well. Stir in raisins. Drop by spoonfuls onto lightly greased cookie sheets. Flatten slightly with a fork. Bake at 350° for 12-15 minutes or until light golden.
For reddish brown color: Crunch the onion skins into a medium saucepan and cover with water. Bring to a boil, then lower heat and simmer 15 minutes. Remove from heat and leave to steep until the water is a rich reddish brown. For yellow color: prepare a solution with 1 teaspoon turmeric and 3 cups of water. Boil and keep aside. Clip the herbs and leaves into small lengths and individual leaves. Dampen the egg and the leaves to help them stick firmly where you place them, and arrange a sprig or a few leaves on an egg to block the onion dye from reaching the area covered by the leaves. Starting with one foot of the old nylons, stretch it around the egg and tie it tightly with a knot or twist tie to hold the leaves in place. Cut the tied egg away from the empty stocking. Tie another knot at the open end of the empty nylon leg, and repeat, tying off the nylon around each egg. By this time the dye water should be warm, not hot. Load the eggs into the saucepan-they should be completely covered with water. If not, add just enough to cover them. Bring the pot to a boil, cover, and remove from heat. Let the eggs soak in the dye until the whole pot comes to warm room temperature. Fish out the eggs, snip off the knots and rinse off the eggs, discarding the nylons and herbs. Pat the eggs dry, and rub them with a bit of vegetable oil to bring out the shine and brilliant deep reddish brown color. For yellow prepare a solution with 1 teaspoon turmeric. Additional colors: blue using red cabbage, brown with coffee, maroon with beets, bluish gray with blueberries, green with spinach boiled spinach leaves and the rust color with paprika. Other technique: wax resist captured the underlying color.
Cut small, colourful flowers from your garden. Some types you might select are: pansies, violas, wallflowers, lobelia, and miniature roses. For larger flowers, simply use the petals instead of the whole flower. You can also use flowers from fresh herbs. Fill an ice cube tray half full of water. Place the tray in the freezer until the water freezes. Remove the tray from the freezer and place one flower or several petals in each of the individual ice cube cups. Top off with enough water to cover the blossoms. Return the flower-filled ice cube trays to the freezer until the cubes are frozen. Remove the cubes from the trays and either store in the freezer in zip lock bags or use in beverages straight away. Some more ideas for these ice cubes: drop them into soups or chilled soups; add to the punch bowl; line a glass salad bowl with them and then serve your salad in the middle; use them to chill wine and champagne in clear coolers -- or just drop them into any cold drink!
The layers will be prepared and arranged in the following order, from bottom to top:. Shortbread Crust. Jam Layer. Pistachio Layer. Chocolate Top. Shortbread Crust:. Heat oven to 350 Degrees F. Grease a 15 x 10 inch jelly roll pan. Pulse flour and sugar in a food processor to combine. Add cold cut up butter to work bowl and process until mixture is the texture of coarse meal. Add egg and pulse until mixture begins to hold together. Note: the mixture should still be crumbly but evenly moistened by the egg. Sprinkle the moistened dough evenly in prepared pan. Gently press the dough with floured fingertips evenly along bottom and sides of prepared pan. Bake 20 to 22 mninutes until crust is brown at edges and golden in the center. Transfer to wire rack; cool while making filling.Jam Layer. Stir jam in a small bowl until smooth and spreadable; spread evenly over bottom of crust. (Note: an offset spatula is a great tool for spreading.)Pistachio Layer. Process almonds, sugar, pistachios and flour in food processor, scraping sides of bowl until almonds are very finely ground. This mixture should look like dry bread crumbs. (Note: Grinding nuts in a food processor with flour and sugar prevents the nuts from becoming too moist and turning into nut butter.). Add butter and 1 egg. Process until smooth. Add remaining 2 eggs, almond and vanilla extracts and food coloring; process to blend. This mixture should be smooth and creamy in appearance. Carefully spoon filling over Jam Layer and gently spread to cover. Bake 30 to 35 minutes until filling is golden brown and firm when pressed lightly in center. Cool completely on wire rack.Chocolate Top. Spread melted chocolate evenly over Pistachio Layer. Refrigerate 10 minutes until chocolate is set. Score top of bars to guide knife as you cut 1 1/4 inch squares. Makes 8 dozen.
To Make the Cake:. Preheat oven to 400 degrees F and place rack in the center of oven. Generously butter a 9" square or round cake pan. In a bowl, whisk together flour, sugar, baking powder and salt. In a large bowl whisk together butter, milk and egg; then whisk in flour mixture just till combined. Pour batter into cake pan. Dollop jam all over surface, then swirl into batter with spoon. To Make Crumb Topping:. Whisk together butters, sugars, cinnamon and salt until smooth. Stir in flour, then blend with your fingertips until incorporated. Sprinkle crumbs in large clumps over the top of batter. Bake cake until a wooden pick inserted in center comes out clean and side begin to pull away from pan, about 25 minutes. Cool in pan on a rack for 5 minutes before serving.
Dice onion (I like large chunks, you may prefer it smaller.) In a medium sized pot, brown ground beef, with onion. (Add a clove or two of garlic if desired.). When the beef is done, add the peas and carrots, and 2 1/2 cups of water. Let it reach a boil, and turn heat to medium. After about 5 minutes, add the minute rice, and an additional 1/2 cup of water if needed. Simmer for 5 minutes or so, until the rice and vegetables are tender. Season with salt and pepper to taste just before serving.
Preheat oven to 400. In a bowl combine diced tomatoes, diced onions, minced garlic and dried basil. Set aside1/2 cup of this mixture. Spread pre baked pizza crust with sun dried tomato pesto. Sprinkle remaining tomato mixture over top of the sun dried pesto -- still reserving the 1/2 cup of this mixture for later use. Top with mozzarella cheese and bake for 10-15 minutes or until golden and cheese is bubbling. Remove from oven and top with fresh basil leaves and reserved tomato mixture. Serve on the patio with a nice glass of wine. *you can also add green or red peppers, olives and I cooked chicken. I always add the olives and the cooked chicken to mine -- mmmm! I use pre baked boboli pizza crust for this.
Heat oven to 400 degrees. Drizzle olive oil in 9" X 13" baking dish. Set aside. Rinse the chicken breasts under cold water and dry with paper towels. Set aside. In a large bowl, combine the bread crumbs, flour, oregano, basil, pepper, salt and garlic powder. Mix well. Bread chicken breasts in flour mixture and arrange in olive oil coated baking dish. Bake at 400 degrees for 20 to 25 minutes or until browned. Remove from oven. Top with marinara sauce, red wine and cheese. Cover and continue baking for 20 minutes. Remove cover and bake an additional 10 minutes. Serve with pasta and tossed green salad. Serves 4. Can be doubled.
Roll tablespoons of mince into balls; sprinkle flour onto a plate and season with salt and pepper; roll meatballs in flour to coat, shaking off excess. Heat 1 tablespoon of oil in a large, non-stick pan over a medium-high heat and cook the meatballs in batches, turning frequently until browned, then transfer them to a plate. Add the remaining tablespoon of oil to the pan and heat it over a medium heat; add the onion and cook, stirring, for 2 minutes or until the onion has softened; add the garlic, paprika and mushrooms and cook for 3 minutes or until the mushrooms are tender. Combine the tomato paste, mustard, wine and stock in a jug and then stir it into the mushroom mixture; return the meatballs to the pan and simmer the contents of the pan, uncovered, for 5 minutes, or until the meatballs are cooked through. Stir in the sour cream and parsley; season with salt and pepper; and spoon the meatball strogonoff over the pasta. Serve with warm crispy rolls and a salad.
Preheat oven to 375 degrees. In large bowl, mix first 5 ingredients together. (You may to use more bread crumbs to get the desired texture - the mixture should not be runny at all and should easily form into a loaf.). Place mixture into a 13x9-inch pan and form into a loaf. Cover the loaf with a THIN layer of ketchup and sprinkle desired amount of brown sugar on top of ketchup (we like our crust sweeter so we use more brown sugar). Bake the loaf at 375 degrees for one hour.
In skillet, on medium heat, fry chops in butter till light brown on each side. Combine all other ingredients in a bowl. Pour over chops. Cover and reduce heat to lowest setting. Cook 35-45 minutes. Serve over rice.
If using raw chicken, saute until cooked.( I use either a rotisserie chicken from the deli at my local grocers or 2 cans of chicken from Sam's or COSTCO) Soften the onion in the microwave till very soft. In a saucepan heat the margarine till melted and add the four and spices and mix till thick and bubbly. Add the milk and broth and cook till thick creamy. Stir and cook for 2 more minutes. Add the chicken and veggies, pour into the crust, cover with the top crust, slit and bake at 425* for 30-35 minutes or until golden brown.
Mix first 9 ingredients in large bowl. Heat in saucepan the last 7 ingredients and bring to slow boil. Pour saucepan mixture and mix well. Mash mixture into greased 13x9 pan. Bake at 350°F for 10 minutes. Let cool and cut into squares. Can be stored in ziploc bags.
Unwrap bouillon cubes and place in water. Microwave about 2 minutes. Stir until dissolved. Mix dissolved bouillon and all other ingredients in 1 gallon pitcher. (I recommend a pitcher with a very tight sealing lid that you can shake vigorously.). Chill for at least an hour. Fill glass half way with ice. Pour drink over ice and garnish as desired. Drink responsibly.
Preheat broiler. Combine the first four ingredients and mix well. Arrange pitas on baking sheet. Drizzle teaspoonful of garlic/oil mixture over each pita, spreading it to the edges with the back of the spoon. Broil for a couple of minutes to lightly brown, but be careful not to burn. Chow down with Sue L's Recipe #47590 or your favorite hummous! Murp.
Mix all ingredients together and let sit for at least 2 hours in the refrigerator before serving to let the flavors blend. This will be heavy in the green onion department, so if you don't want as much, cut it down a little, but we love them and the green onions are what all of us go for first. This is great with any kind of steamed or fried dumpling (like Chinese dumplings or Korean mandu).
In a large saucepan, fry onions in a small amount of oil for 3-4 minutes until soft. Add chopped sweet potato and carrot and fry dry for a further 3-4 minutes. Add herbs and spices, stir. Add stock and coconut milk and leave to simmer with the pan lid on until vegetables are soft. Remove lid and simmer until thickened slightly. Take off heat and blend with hand mixer until a smooth consistency. Add nuts to serve.
In a skillet over medium heat, fry the potato slices in half the butter until golden and crispy. Drain on a paper towel. Add remaining butter to skillet and scramble the eggs as desired. For each sandwich, arrange half the potato slices on one slice bread, top with half the eggs and one slice of cheese. Spread mayonaise on remaining bread; place over cheese. Makes 2 sandwiches. We toasted the bread and salt & peppered the eggs.
Cook Celery, Peppers & Onions until tender. Let cool. Mix the remaining ingredients adding cooled vegetables. Shape into 10 Patties or cakes and fry the cakes in 3 tablespoons of oil for 3-5 minutes or until crispy. Serve with tarter or cocktail sauce.
Heat oven to 325F degrees. Combine all ingredients in large ovenproof skillet. Bake until tomatoes and garlic are very soft, 1 hour. Cool 10 minutes. Coarsley chop tomatoes and garlic mixture. Transfer to a serving bowl. Serve with tostitos or foccacia.
Place vegetables in a large roasting pan and mix through oil and garlic. Bake in oven at 220 celcius for 35 to 40 minutes until starting to brown and crisp. Remove from oven and allow to cool down. Pile onto serving plates or platter. Spoon over Aioli and serve. TO MAKE AIOLI Place yolks, garlic, and lemon juice in a food processor. Blend until smooth. With the motor running gradually add oil, a little at a time. The mixture will thicken. If the oil is added too quickly, the Aioli will curdle. Season to taste.
Preheat oven to 350 degrees F, & grease a 9 1/2" loaf pan. Whisk together flour, baking powder & salt. In another bowl, mix together sugar, melted shortening, mincemeat, egg & milk. Add to flour mixture, stirring only until dry ingredients are moistened. Bake 1 hour. Let stand for 24 hours before cutting!
Preheat oven to 350 degrees F. In a mini food processor puree prunes with enough apple juice to make a smooth paste. Heat a skillet over high heat, season chops with salt & pepper. Sear chops in the oil until well-browned on all sides. Transfer to a baking dish and bake for about 10 minutes. Meanwhile, in the same skillet from chops, sweat shallots in pan drippings until tender. Make sure your stove fan is off then carefully add Cognac as it will flame; if not, ignite with a match. Shake pan until flames die out. Continue cooking, scraping bottom of pan too incorporate any browned bits. Add veal stock, pearl onions, and prune puree and boil until reduced by half. Stir in butter, just until melted. Plate up pork chops over buttered egg noodles and pour sauce over top. Sprinkle with fresh parsley and serve.
Combine dijon mustard,dill,olive oil, orange juice,orange zest, salt and pepper in a small bowl, mix well. Cover and chill throughly. Combine cooled potatoes,salmon,onion and capers in a large bowl, toss to mix well. Pour dressing over potato mixture and toss to mix well. Serve and enjoy.
Cut ribs into serving pieces. Parboil the ribs in water to cover for at least 30 minutes. (This helps to get rid of some of the fat and also helps to make the ribs tender.) Drain and let cool somewhat. Mix the remaining ingredients together. Put ribs in a marinade pan or large zip-loc freezer bag and pour marinade over ribs. Refrigerate. Turn ribs occasionally and continue to marinate at least 2 hours or overnight. Grill until heated through and nicely browned or bake in 350 degree oven until browned and tender. Brush with marinade while cooking if desired. Serve on platter with pineapple slices and mandarin orange segments.
Preheat oven to 375. Put water in a large sauce pot, add salt, and bring to a rolling boil over high heat. Add macaroni all at once and stir with a fork. Return water to a boil and reduce heat to moderately low. Simmer for 4 to 5 minutes or until tender. Do not overcook. Drain. Meanwhile, put the butter in a medium-sized saucepan and heat over medium heat. When butter is melted, remove from heat and stir in flour, salt, pepper, and mustard. When mixture is smooth, gradually add milk, stirring until no lumps of flour remain. Return saucepan to heat and cook over moderately high heat, stirring constantly, until milk mixture comes to a boil and thickens slightly. Add chopped pimiento and chopped green pepper. Reduce heat to low and simmer 1 minute longer. Stir 1 1/2 cups of the grated cheddar cheese, the cooked drained macaroni, and the slivered chicken into the milk mixture. Pour into a shallow 2-quart round or oval baking dish. Sprinkle the rest of the grated cheddar cheese over the top of the macaroni mixture. The casserole can be prepared to this point and covered in foil or plastic wrap in the refrigerator for a couple days or until ready to bake. Or, place casserole on center rack in oven and bake for 20 minutes (longer if casserole has been chilled). Cook until macaroni is hot and bubbly and the cheese is melted. Remove from oven. Arrange tomato wedges on top of casserole and serve.