HumbleIntelligence/food-ner-1-Million huggingface dataset:
chop peppers,onion and celery. saute in 1 tbl veg. oil till transparent. add tomatoes w/ liquid and spices and bring to a boil. simmer covered for 30 minutes. serve on grilled dogs or burgers.
Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger, and garlic; cook, uncovered, over medium heat until vegetables are just tender, 20 minutes. Add noodles and chicken. Continue cooking until the noodles are just tender, 8-10 minutes. Stir in dill and lemon juice.
Line 12 muffin pans with baking liners.Place one vanilla in the bottom of each liner. Process the cottage cheese in a blender or food processor until smooth. Combine the cottage cheese with the Neufchatel in a medium bowl and beat at medium speed until creamy. Gradually add the sugar and mix well. Add the eggs,. lime rind, lime juice, and vanilla. Beat until smooth. Spoon the cheese mixture evenly over the vanilla wafers. Bake at 350F for 20 minutes or until the cheesecakes are almost set. (Do not over bake.) Let the cheesecakes cool completely on a wire rack. Remove from the pans and chill thoroughly. Spread the vanilla yogurt over the cheesecakes, and top each one with kiwifruit slices.
Preheat oven to 350°F. Grease and flour a 10 inch cake pan. Cake: In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream, and vanilla. Combine the DRY ingredients in another bowl; then add to zucchini mixture. Batter will be rather wet and easy to pour. Pour batter into prepared cake pan and bake for 50-70 minutes. Cool on rack 10 minutes, then remove cake from pan. (Note: The cake can be made a day prior and refrigerated). Frosting: Whip cream cheese with butter until smooth. Gradually add the powdered sugar, mixing until combined. In another bowl, whip the heavy cream until stiff, then fold the whipped cream and 1/2 t vanilla into the frosting mixture. Assemble Cake: Cut cooled cake in half lengthwise (creating two layers). You can cut the cake into three layers, like they do at The Market. Spread frosting over the first layer, add a layer of fruit (repeat if you are making a three-layer cake). Put on the top layer and frost. The sides of the cake are NOT frosted. Arrange fruit in circles (or your preferred design) over entire top of the cake, slightly overlapping the fruit. Spread apricot glaze over fruit with a pastry brush.
Place zucchini, pineapples, and crystallized ginger in a food processor and puree. Add to a heavy bottom pot with sugar and boil for 20 minutes. That`s a rolling boil. Stirring all the while. Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend. Fill 4-1 pint jars or 8 1/2 pint jars.I like to do the 8 jars because there would be more to give as gifts. Process in a water bath for 10 minutes.
Preheat oven to 350 degrees. crush ramen noodles, and set aside. In small bowl combine Soup, Sour cream, seasoning packets from Ramen, and Tuna. Fold in Ramen Noodles and Peas. Spread Mixture in an 8 inch square pan. Cover and bake for about 30 minutes. Spread Frenches onions overtop and bake about 5 minutes more.
Drain apricot halves. Mash apricots to make 1/2 cup and reserve the juice. Cream butter and gradually add sugar until creamed well together. Add 3 unbeaten eggs, one at a time, and beat well after each. Combine 1/2 cup of water with apricots and 1/2 cup of apricot juice. Add alternately with flour to the creamed mixture, beginning and ending with dry ingredients and blend well after each. Pour into 2 9-inch round layer pans, well greased and lightly floured on the bottom. Bake at 375 degrees for 35 to 40 minutes. Cool and frost with your favorite cream cheese icing *optional*.
Soak lima beans overnight in 3 cups cold water; drain. Place beans in bottom of a heavy pot. Brown onion in oil. Layer onions on top of beans. Mix salt, pepper, paprika and garlic powder with a small amount of water, just enough to make a thick paste. Smear this paste on the chicken parts and layer them on top of onions. Add enough water to just cover. Bring to a boil, reduce to a simmer and cook about 1 hour. Serve with rice.
Spray the bottom of a 9x13 baking dish, cover the bottom of dish with stuffing. Place turkey and mixed vegetables. In a separate bowl, mix soup, cream, onions, yogurt and 1/2 of the cheese. Pour over the veggie and turkey layer. Sprinkle the rest of the cheese over the top. Sprinkle more of the stuffing -- dotting over the top -- .
Combine cream cheese and salsa in food processor just until ingredients are blended. Chill. Serve with corn chips. Makes a good spread for tortilla wraps, also.
Combine water plus next 3 ingredients in a 3 quart crockpot. Cover and cook on low for 7 to 8 hours or until oats are tender and creamy. At the end of cooking time, stir in dried cranberries and maple syrup.
Preheat oven to 350°F. Prepare the Spaghetti squash: Cut squash in half along the longitude line. Scrape out the seeds etc. Place cut side up in baking dish. You want them to sit upright and not tip over, cut the back flat if necessary. Smear insides with crushed garlic,drizzle with oil and salt to taste. Place in preheated oven while going to the next step. In a skillet, brown the beef with the onion. (optional -- you can add green pepper or other veggies at this step.) Add rinsed quinoa and continue to cook for about a minute then add the beef broth. Bring to a boil before reducing to low. Cover and cook about 15 min until mostly cooked through.When the quinoa is partially cooked but there still is an uncooked spot at the center, remove lid and continue to cook on medium until any extra broth has evaporated. While the beef/quinoa is cooking, put the tomato paste and diced tomatoes into a sauce pan. Add water and blend with the paste until the consistancy is that of pasta sauce. For me it was about 2/3rd cup. Simmer on the stove with italian spices and salt and other seasonings to your taste. You could also skip this step and substitute your favorite red pasta sauce.This made a scant 3 cups. Reserve about 1 cup of the pasta sauce and combine the rest with the beef/quinoa. Adjust seasonings to taste. Remove squash from the oven and fill with the stuffing. Note: You will probably only use half of the stuffing. Put the rest around the squash or you could double the squash to stretch to even more servings. Top with the reserved pasta sauce and if your diet allows you could add some parmesan cheese. Cooking time will depend on how cooked the squash got during the preparation time. I kept getting interrupted so mine was in the oven for over an hour. It was almost done cooking so I did not cover the dish but just cooked it long enough for the flavors to blend. When I tried this with raw squash it took well over an hour to cook. Cooked spaghetti squash is tender when pierced and the flesh shreds easily into "spaghetti" strands. Serve one half squash per person with additional pasta sauce if desired. I think this could easily be made in the crock pot. I will try it and post the cooking times.
Boil the eggplant until tender when pricked with a fork. Drain well and mash. Heat a frying pan with oil over medium heat. Combine thoroughly with the rest of the ingredients. Drop by the large spoonful onto the skillet and press into a patty with a spatula. Fry for about 3 minutes on each side until golden brown. *If you don't want to use all the "batter" at one time, it will keep for a few days in the fridge and fry up just fine straight from the fridge.
Preheat oven to 375. Use a medium speed on the mixer to beat the shortening and the butter together till almost smooth. Add 1/2 the flour, the dark brown sugar, sugar, eggs, vanilla, baking soda. Beat till combined well. Beat in the remaining flour. Stir in chocolate chips (or other option). Drop onto cookie sheet in tablespoon size drops, about 2-3 inches apart. (It also works to roll into 1-1/2 inch balls and space at 2-1/2 inches). Bake@ 375 for 8-10 minutes or until edges are light brown. Cool on rack& enjoy. Extremely good while warm. Especially delicious after cooled. Store in Ziploc or sealed container.
Heat oven to 400°. In large bowl combine whole wheat flour, sugar, butter and water. Let stand 5 minutes. Stir in all remaining ingredients using enough flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth (5 minutes). Divide dough in half; shape each half into 12x2 1/2 inch roll. Cut each roll into 12 portions. On lightly floured surface roll each portion to 1/8 inch thickness (flat breads will be irregular in shape). Place on cookie sheets. Bake 10 to 13 minutes or until golden brown.
In a saucepan over medium heat, melt the butter. Add onion and saute until translucent. Add jalapeno, garlic, and red pepper and saute until soft. Add oregano, salt, cumin and chipotle. Decrease heat to low, add cream and cream cheese. Simmer for 5 to 10 minutes. Remove pan from heat and stir in the jack cheese. Stir until melted and well incorporated. Keep warm on lowest heat.
Mix together the sour cream and mayo, then add the red pepper flakes, onion flakes and cumin. Then add the cheese and the corn and stir until well coated. Refrigerate overnight so the flavors blend. Serve with Frito's Scoops.
Cook broccoli in water until tender. Do not drain. Add remaining ingredients except cheese and simmer for 3 or 4 minutes. Run through blender until you have desired consistency. ( you can set aside a few flowerettes for garnish). Stir in cheese if using. For Vegetarian do not use Cream of Chicken.
FILLING: Combine the sugar, cinnamon, and nuts together and set aside. CAKE: Mix the cake mix, pudding, eggs, sour cream, oil, food coloring, and almond together. Beat at medium speed for 2 minutes; scrape and beat another minute. Grease and flour a 10" tube pan. Pour 1/3 of the batter in the pan. Sprinkle with 1/2 of the sugar mixture and then put another layer of batter, and another layer of sugar. Top with batter. Bake at 350 for about 50 minutes or till done.
Combine first 5 ingrediants. Dip each chicken breast in milk and dredge in breadcrumb mixture. Arrange in a lightly greased 12x2x8" baking dish. Combine butter, garlic, and lemon juice and drizzle over chicken. Sprinkle paprika over chicken. Bake at 350 degrees for 40 minutes or until tender.
Mix Bisquick, cornmeal, sugar, egg and water. Add cheese, if desired. Pour 1/3 of batter into a greased loaf pan (9x5x3-inch). Place 3 hot dogs on top of batter. Repeat with 1/3 of batter and rest of hot dogs. Pour over rest of batter. Bake at 400° for 40 minutes. Remove from pan and cool 10 minutes before slicing.
Preheat oven to 325 degrees F. In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, anise flavoring, and flour; mix together to form dough. On a floured work surface, roll and shape with cookie cutters. Spread out on cookie sheets and bake on the top shelf of the oven for about 10 minutes.
Slice sausage into 3/4-inch thick patties. In a large skillet over medium heat, brown sausage 4 to 5 minutes each side; set aside. In a poaching pan, poach each egg until soft set, approximately 3 to 4 minutes in simmering water to which vinegar has been added. Fill shallow pan with warm water. Place each poached egg in water bath to keep until served. Split English muffins. Toast each half. Heat hollandaise sauce over low heat until warm. Place one toasted muffin half per serving on plate. Top with cooked sausage patty, then tomato and poached egg. Pour 2 tablespoons of hollandaise sauce over each egg. Sprinkle lightly with paprika.
In a small bowl, soak poppy seeds in 3/4 cup milk and 1-1/2 teaspoons vanilla for 1 hour. Meanwhile, separate eggs. Let butter and egg whites stand at room temperature for 30 minutes. Set egg yolks aside until needed. Grease the bottoms of two 8x1-1/2- or 9x1-1/2-inch round cake pans. Line pans with waxed paper; grease and lightly flour. Set pans aside. In medium bowl, combine flour, baking powder and salt; set aside. For filling: In a heavy medium saucepan, combine 1/2 cup sugar and cornstarch. Gradually stir in 1-1/2 cups milk and egg yolks. Cook and stir over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in 1 teaspoon vanilla. Pour filling into a bowl. Cover the surface with clear plastic wrap. Chill until completely cooled. Do not stir. For cake: In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Gradually add 1-1/2 cups sugar to butter, about 2 tablespoons at a time, beating on medium to high speed until sugar is nearly dissolved. Alternately add flour mixture and poppy seed mixture to butter mixture, beating on low to medium speed after each addition just until combined. Thoroughly wash beaters. In another large mixing bowl, beat egg whites with an electric mixer until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Evenly divide batter between prepared cake pans. Bake in a 375 degree F oven for 30 to 35 minutes for 8-inch pans or 25 to 30 minutes for 9 -inch pans or until a wood toothpick inserted near the centers of the layers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks. To assemble, carefully split each cake layer horizontally in half. Place one cake layer, cut side up, on a serving plate. Spread with one-third of the filling. Top with second cake layer, rounded (top) side up. Spread with one-third of the filling. Top with 1 more cake layer, cut side up; spread with remaining filling. Top with the remaining cake layer, placing it rounded side up. For frosting: In a chilled large mixing bowl beat whipping cream and 1/2 cup sugar with chilled beaters of an electric mixer until soft peaks form. Spread top and sides of cake with frosting. Chill up to 2 hours, or until ready to serve.
Preheat oven to 425 degrees. In a large skillet, cook sausage over medium heat, drain. In a small mixing bowl, combine cream cheese and parmesan, fold in sausage. Spoon about 1 tablespoon full into each jalapeno half. Place filled jalapenos in two ungreased baking dishes. Bake, uncovered for 15-20 minutes until filling is slightly brown. Serve with ranch dressing, if desired.
Prepare fried egg to your liking. Toast bread. Butter bread slices. Place cheese slices on warm, on one slice of toasted bread. Add mayo to other. Place bacon on cheese. Place egg on bacon. Place lettuce on egg. Place tomato on lettuce. Top with mayo slathered bread. Enjoy!
reheat oven to 425*. Place potatoes, carrots, parsnips, onion & garlic onto a sheet pan. Drizzle the vegetables with olive oil. Add thyme, Sprinkle with salt & Pepper. Toss together. Place on top rack of oven and roast 20-25 min until tender. Remove sheet pan from oven, stir vegetables & drizzle with truffle oil. Place back in oven for another 5 minute Remove thyme sprigs and Garnish with Fresh Thyme if desired. Enjoy.
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes; set aside. Split cake horizontally into thirds. Place one layer in a 5 quart trifle or serving bowl that is 9 inches in diameter (see note in heading about measuring). Top with a third of the pudding, third of the whipped topping and a third of the fruit. Repeat layers two times. Cover and chill for at least 3 hours before serving.
In a medium saucepan, bring vinegar, brown sugar, and garlic to a low boil, whisking until brown sugar has completely dissolved. Boil, stirring often until liquid has reduced by half; liquid will be a syrup at this point. Lower heat to a simmer and whisk in the beef broth. Whisk in the tamarind paste. Stir in the ginger and simmer to let sauce reduce a little more. Pour sauce through a sieve into a serving bowl. Spoon over sliced pork tenderloin.
Cream the butter until it is light and fluffy; the butter should be almost white in colour. Add the remaining ingredients and beat into the butter so as to mix thoroughly. Transfer to a serving dish or small individual sized pots; chill until ready to use.
Combine Champagne and orange juice in large punch bowl. Scoop sherbet into bowl. Add sugar to taste if desired. Float peeled grapes in mixture, and garnish bowl with the rest of the grapes. Drop in pieces of dry ice for steaming effect, but note that no one should put dry ice in his/her mouth. You can add more or less vodka depending on your preferences, or leave it out completely.
preheat oven to 350 degrees. brown bacon and remove from pan (will use later). brown onion and celery in grease until soft (remove from pan) and quickly fry sliced sausage in bacon fat to brown. brown sausage- drain. brown hamburger- drain (I brown these meats at the same time in 2 pans for speed). In a 3 quart casserole, mix all 4 meats well. Open and drain all the cans of beans and add to meats. In another bowl, mix together the sauce of ketchup, brown sugar, onion and celery, vinegar, mustard and red pepper. Add this to the meat mixture and stir well! cover and bake for 1 hour.
Preheat oven to 350°F. Cream sugars, butter and shortening. Add eggs, one at a time, stirring after each edition. Add soda and salt, then sift in flour. Stir, but do not overmix. Fold in chocolate chips. Place large heaps on baking sheet or stone. Bake for 8 minutes. Remove cookies while they still look soft (they'll continue to bake on the stone if you're using one.).
In a large mixing bowl, beat the sugars, oil and eggs until smooth. Stir in pineapple and extract. Combine the flour, cinnamon, baking soda, baking powder, salt and cloves; stir into egg mixture just until moistened. Fold in pecans and raisins. Spoon into two greased 8x4x2-inch loaf pans. Bake at 325 for 50-55 minute or until a toothpick inserted near the center comes out clean. Cool for 10 minute before removing from pans to wire racks.
Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.). Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl. Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table. Enjoy!
If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain. Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside. For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese.
Preheat oven to 450. Make sure one oven shelf is near the top of the oven, and the other is near the bottom. Split rack of ribs in half, so they'll both fit in a 9 x 13 cake pan. Rub ribs down with salt, pepper, and chili powder. Mix chicken broth, soy sauce, and Worcestershire sauce in a small bowl. Put ribs in cake pan and pour broth mixture into the pan. Cover pan with a tight sheet of aluminum foil. Place in oven on top rack. Cook for 30 minutes. Move pan to lower rack. Cook for 30 minutes. Remove pan and take off foil (be careful! of the steam and hot metal!) and brush the top of ribs with a moderate layer of barbecue sauce. Replace foil. Put the pan back in the oven (lower rack). Cook 15 more minutes. Remove foil. Place pan under broiler for 5-10 minutes. Remove from oven. Add additional barbecue sauce and serve.
Preheat the oven to 350°F. Steam the clams and strain the juice, saving 1/4 cup. Remove the clams from the shells and chop finely. Combine the rest of the ingredients and pour into a deep pie shell and cover with upper crust. Seal all around and pierce the top with a fork. Bake for approximately one hour. Serve very hot.
Heat oven to 375*. Coat 8x8 square baking dish or four 4oz ramekins with cooking spray. Combine berries, peaches, juice, and vanilla in a bowl and mix well. In a separate bowl combine remaining ingredients with hands until moist and crumbly. Spoon fruit mixture into ramekins or 8x8 dish. Scatter crumb mixture evenly over the top. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.
Put onion and drained shrimp in the bowl of a food processor and chop fine. Add cream cheese and blend well. Add mayonnaise to make it blend a little smoother. Add garlic powder and hot sauce. Remove from processor and put into a covered bowl in the refrigerator to chill. Serve with potato chips or crackers.
Preheat oven to 350 degrees. Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel Place the cooked squash in the colander. Squeeze out the excess moisture from the squash. Set aside. (This step is very important so it's not so soggy. You can just put it between paper towels or napkins.). In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes. HOUSE SEASONING: 1 CUP SALT, 1/4 CUP BLACK PEPPER, 1/4 CUP GARLIC POWDER - Mix ingredients together and store in an airtight container for up to 6 months. Yield: 1 1/2 cups.
Peel the onion and slice thinly. Clean the broccoli well and remove any leaves from the stalks. Cut the stalks into thin medallions, and cut the florets into roughly 2-inch chunks. You may want to reserve 4 or 6 nice florets to steam and use as garnish in the finished soup bowls. Melt the butter in a 6-quart soup pot and add the onion and broccoli pieces. Saute until softened, but don't brown the onion. Add the vermouth and let it come to a simmer. Grate the cheese (for a real treat, use Stilchester cheese if you can find it) and add to the soup pot. Puree in a food processor or with a hand held blender until well pureed and the cheese is incorporated. Return to the pot and add the milk or cream and add salt and white pepper to taste.
Sprinkle chicken lightly with salt. Brown chicken in hot oil for about 15 minutes. Remove chicken from pan. Cook rice, onion, garlic in the same pan with drippings until rice is browned. Add water, undrained tomatoes, bouillon, salt, pepper, and saffron. Bring to boil. Stir well. Arrange chicken on top of rice. Cover and simmer for 35 minutes or until chicken is tender. Add peas and pimiento. Cover and cook 5 minutes more.
Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the seed sacs. The seeds will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the seeds in a separate bowl. Measure out 1/2 cup of the seeds and set aside. (Refrigerate or freeze remaining seeds for another use.). Fill two ice cube trays with water almost to the top, and place in freezer for about an hour. When cubes are semi-frozen, remove the trays from the freezer. Sprinkle pomegranate seeds into cubes in tray. Place trays back in the freezer until cubes are frozen solid. Serve with beverage of your choice.
Pour into slow cooker water and vinegar, peel and cut onion into quarters, add to slow cooker,. sprinkle in brown sugar,. place meat into slow cooker, cover, set to low and leave for seven hours. Let stand for ten minutes before slicing, meat is so succulent. Top meat with mustard pickles, chutney or relish. Serve with your favourite vegetables, its such a quick and easy meal but so yummy, enjoy!