HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the garlic bread up and place on an oven tray. Turn the oven on 180 degrees and bake until they are slightly crunchy. Dice up the tomato and onion and place it in a bowl. Grate cheese on the smallest grate possible and place in the bowl with the tomato and red onion. Mix all the ingredients together. Take the garlic bread out of the oven and pour a little balsamic vinegar on it. Spoon desired amount of tomato/onion/cheese onto the garlic bread. Personal choice if you want a little more balsamic on top. Done.
Cook ramen (don't use the seasoning packets) in 2 cups of water. DISCARD THE SEASONING PACKETS. Drain and reserve the cooking water. Place noodles in large bowl. Heat oil in wok or large skillet over medium-high heat; add crushed red pepper and garlic and saute 30 seconds. Add cabbage, mushrooms and broccoli. Stir fry until vegetables soften slightly and start browning on the sides. Combine vegetables with noodles and set aside. In the same wok or skillet, combine peanut butter, soy sauce, brown sugar, coconut milk, curry powder, sambal oelek and salt; bring to a boil. Add noodles and vegetables, toss well and turn off the heat. Add 1/4 cup cooking water and stir, adding more cooking water until sauce reaches desired consistency. Add lime juice, toss and let rest for 5 minutes so flavors can meld. Sprinkle with crushed peanuts and cilantro; garnish with lime wedges.
In a small saucepan, heat the brown sugar, water, butter, salt and cinnamon over medium-high until bubbly. Add the nuts and stir to coat. Cook 3-5 minutes until very thick and syrupy, and the nuts are well-coated. Spread on baker's parchment in a single layer and allow to cool to room temperature. Meanwhile, whisk together the frosting ingredients. Cover and set aside until ready to use (refrigerate if not using for more than an hour). In a small saucepan, combine all oatmeal ingredients. Bring to a simmer then cook over medium-low heat, whisking frequently, until desired consistency is achieved, about 12 minutes. Transfer oatmeal to a serving bowl. Top with frosting, then with nuts. Enjoy!
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside. To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water. Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
Combine all ingredients in a saucepan and heat to blend together. If you want to thicken the sauce add some corn starch disolved in water and return to a boil.
Add all ingredients to the machine in the order recommended by its manufacturer. Program for Basic White Bread, or a similar setting, and press start.
Drain the chickpeas, rinse them well with cold water and drain again. Place the chickpeas and remaining ingredients in a food processor and pulse until smooth. Spoon the hummus into a serving bowl, cover and store in the fridge until ready to serve. To serve: drizzle the top of the hummus with a little extra olive oil and serve.
Preheat an oven to 400 degrees. Bring a saucepan 2/3 full of water to a boil. Add the carrots and cook for 30 seconds. Using a slotted spoon, scoop out and immerse in a bowl of ice water to stop the cooking. Repeat with the snow peas, cooking them for 1 minute; set aside. Remove and discard any errant bones in the salmon. Place the salmon in a small roasting pan and bake until opaque throughout, about 12 minutes. Let cool, then shred into bite-size pieces. Bring a large pot of water to a boil. Add the noodles, stir, and cook until barely tender and still firm, about 7 minutes. Drain and rinse under cold running water until cooled. Drain well, place in a large transportable bowl, and toss with 1 tablespoon canola oil to keep the noodles from sticking together. In a small bowl, whisk together the 1/4 cup canola oil, sesame oil, vinegar, lime juice, honey, garlic, ginger, chopped basil and mint, and salt and pepper to taste. Pour the dressing over the noodles and toss to coat. Add the carrots and snow peas and toss again. Carefully toss in the salmon, keeping the pieces intact. Taste and adjust the seasonings. Garnish with mint and basil sprigs. Cover and keep chilled until ready to serve.
Place biga ingredients in bread machine according to your manufacturers directions. Start on dough cycle. Let mix for 2 minutes (It doesn`t need to go for the full time of the dough cycle) then unplug and leave closed till the next morning. Dough: The next morning add butter to biga which at this point should have collapsed. Whisk well eggs,sugar and vanilla add to machine. Top with flour. Set machine for dough cycle. At beep add raisins and zest. Meanwhile mix filling ingredients together in a food processor and chill till ready. Grease tube pan well and coat with cookie crumbs. Preheat oven to 350 degrees. When dough is done turn out on to a lightly floured work surface, and punch it down to release the built up gases. Roll out into a rectangle 8 by 14 inches. Spread the filling then roll them up jellyroll style and pinch the seams to seal them. Flatten the dough slightly with a rolling pin, then twist the dough 6 to 8 times. Allow the dough to rest a few minutes. Make spirals with the dough and place them in a greased tube pans. Cover pan with a damp cloth, and let rise in a warm place until almost doubled in volume, about 30 to 60 minutes. Bake the cakes for 45 minutes; then let cool in the pan.
Preheat oven to 350 degrees. Grease and flour 9-inch round cake pan. Combine sugar, butter, eggs and almond extract in large bowl. Beat at medium speed until well mixed. Add flour, sour cream, baking powder & soda and salt. Continue beating until well mixed. Spread half the batter into prepared pan and sprinkle all the chopped apricots over batter. Sprinkle 2 tablespoons toasted almonds and 2 tablespoons toffee bits over apricots. Spread remaining batter over filling then sprinkle with remaining almonds and toffee bits. Bake for 30 to 40 minutes. Cool 10 minutes then remove from pan and cool completely. Stir together glaze ingredients in small bowl. Drizzle over cooled coffee cake.
Break the angel food cake into small pieces. Cook the glaze following package directions, stir in the sliced strawberries, set aside. Beat the softened cream cheese with the sugar, then fold in the Cool Whip. Place half the cake pieces into the bottom of a large trifle bowl. Spoon 1/2 the cream cheese mixture over the cake. Place 1/2 the strawberry mixture over the cream cheese, then repeat all three layers. Garnish with Cool Whip and whole berries, chill for several hours. Note: This can also be made in a 9x13 pan.
In a large bowl, combine oats, buttermilk, and brown sugar. Set aside and let stand for 1 hour.(See note at bottom). Preheat oven to 400 degrees. Spray muffin tins with nonstick cooking spray. Combine melted, cooled butter and eggs. Add to oat mixture. Sift flour,baking powder,salt,and baking soda. Add dry ingredients to oat/egg mixture. Stir to combine. Stir in butterscotch chips. Pour batter into prepared pans. Bake for 15-20 minutes or until tops spring back when touched. Remove from pan and cool a bit before serving. NOTE: I used quick oats in place of the old fashioned. I let it sit for maybe 5 minutes while I sifted the dry ingredients together. The muffins turned out good!
Note: Read your pressure cooker's manual before first use. Combine pineapple juice, zucchini, sugar, and lemon juice in a non-reactive (not aluminum or cast-iron) pot. Simmer 20 minutes. If desired, add a few drops of food coloring. Hot-pack in sterilized pint jars, carefully wipe off the edges of the jar and attach seal. Process in a pressure cooker at 10 pounds pressure for 30 minutes. After cooker has depressurized, remove jars to a wire rack and let sit, undisturbed, for 24 hours.
Wash grapes and dry. Beat sugar, vanilla, cream cheese and sour cream in a mixer until smooth. Fold with grapes. Chill and enjoy!
Preheat oven to 350 degrees F. Place 2 cups of the mushrooms in a 13x9 inch baking dish. Dip chicken breasts into beaten eggs, then roll in breadcrumbs to coat. Heat butter or olive oil over medium heat in a large skillet. Brown chicken (approximately 2 minutes per side) in skillet. Place browned chicken in baking dish, on top of mushrooms. Sprinkle remaining mushrooms on top of chicken, then top evenly with mozzarella. Pour broth in pan around chicken. Bake for 30-35 minutes, or until chicken juices run clear.
Put the cream, butter and sugar in the top of a double boiler. Heat and stir until smooth. Beat in the chocolate until melted. Add water slowly and blend until it is smooth. Pour over ice cream and serve. Enjoy!
Toss all ingredients together in bowl. Make sure the sausages are evenly coated. Roast at 180°C for 35-40 minutes. Enjoy! (Please note that the serving amount is just an estimate.).
In a large bowl, mix together the spinach, cream cheese, water chestnuts, vegetable soup mix, mayonnaise and Cheddar cheese until well blended. Form into a ball, and roll in chopped walnuts. (This is where you can shape it into a christmas tree, cover it in parsley. Use small peices of water chestnuts, and maybe pimentos to use as ornaments.). If the mixture is too soft to form a ball, refrigerate for about 30 minutes to set. Wrap the cheese ball in plastic wrap, and refrigerate overnight to blend the flavors before serving with your favorite crackers.
Cook spaghetti according to pkg directions; drain. Place in lightly greased 8x8-inch baking dish; top with grated cheese. In Dutch oven, brown meat, onion, and garlic until meat is cooked, stirring to crumble; drain. Stir in tomato sauce, ketchup, Worcestershire, mushrooms, and seasonings; simmer 5 minutes, stirring often. Pour over spaghetti, spreading evenly. Cover tightly with foil and refrigerate overnight. Bake uncovered at 350° for 25-30 minutes. Recipe is easily doubled.
In a large mixing bowl, beat the cream cheese, sour cream, salad dressing and buffalo wing sauce until blended. Stir in chicken and provolone cheese. Transfer to a greased 2 quart baking dish. Cover and bake at 350°F for 25-30 minutes or until hot and bubbly. Serve warm with carrots, celery and/or crackers.
DO THE FILLING. In a bowl combine crushed pineapple, whipped all purpose cream, and condensed milk. Divide into 4 equal parts. Set aside. LAYER AND ASSEMBLE. Spread 1/4 of the pineapple cream mixture on the bottom of an 8 x 8 inch baking dish. Dip 4 pieces of crackers into reserved pineapple juice and place on top of pineapple cream mixture. Repeat procedure for the remaining crackers and cream mixture. GARNISH. Spread the crushed MY San Grahams on top. Chill before serving.
For the chiltomate: ***Note: to roast the tomatoes, place them on a dry, hot griddle or skillet over med-low heat. Turn frequently until all the skin has blackened and blistered. Remove them from heat and let them cool a few minutes, then peel. In a blender, combine the roasted tomatoes, Habanero. Pass this mixture through a strainer onto a bowl to discard the seeds. Heat the corn oil in a medium saucepan. Add the onion and cook until limp. Add the strained tomato-Habanero puree and salt and pepper to taste. Boil for 10 minutes over low heat, or until the chiltomate has thickened. Keep warm. For the papadzules: Bring the water, salt and epazote to a boil in a small saucepan. Cook for a couple of minutes. Meanwhile, grind the pumpkin seeds in a food processor. Add the epazote and the warm cooking liquid to the pumpkin seeds in the food processor and puree, making a thick, creamy sauce. Pour into a shallow bowl. Next to the bowl, place a plate and then a serving platter. Have the chopped eggs close by. To assemble: Dip the tortillas, one by one into the pumpkin sauce, covering them completely. One by one, place a tortilla on the next plate, fill with chopped eggs and roll like and enchilada. Place on serving platter. Pour any remaining pumpkin sauce evenly over the papadzules. Serve warm or at room temperature, accompanied with the chiltomate.
Set oven to 350 degrees. Butter a 2-quart casserole dish (or use any size desired to hold the broccoli mixture). Steam or boil the broccoli florets until JUST fork tender (do not over cook) drain well then pat dry with paper towels. In a medium bowl combine the mayonnaise with sour cream, melted butter, garlic powder, seasoned salt, black pepper, cheddar cheese cubes and onion; mix well to combine. Add in the well drained broccoli florets and mix gently with a spatula. Transfer to prepared baking dish. Sprinkle with grated parmesan cheese. Bake uncovered for about 20-25 minutes or until bubbly (the cheddar cubes do not have to be completely melted!).
For the dressing: Combine lime zest and juice, honey, basil and pepper in medium bowl. Gradually whisk in olive oil. For the salad: Using 1-inch melon baller, scoop out cantaloupe and transfer melon balls to large bowl. Add cheese and pecans. Drizzle dressing over salad and toss until well coated. Season with salt, serve and enjoy!
Combine first 3 ingredients in large bowl. Slowly mix in enough lukewarm water to form moist soft dough. Knead in bowl until dough is no longer sticky. Knead dough on lightly floured work surface until smooth, about 15 minutes. Cover with plastic and let stand at room temperature at least 20 minutes and up to 1 1/2 hours. Preheat oven to 450°F Very lightly dust 2 large baking sheets with whole what pastry flour. Divide dough into 8 equal pieces. Pat 1 piece into disk (keep remaining dough covered). Roll out disk to 13-inch round, lifting and turning often. Transfer to baking sheet. Bake until edges begin to turn up and bread is still malleable, about 3 minutes. Turn bread over and bake until bread bubbles in spots and is golden in places, about 4 minutes longer. Transfer to rack. Brush oil over bread. Sprinkle with sea salt. Repeat with remaining dough.
Place chicken pieces in large pot. Cover with cold water (5 -6 cups). Add carrots,celery, and potatoes to water. Add salt to taste if you want. Cover and simmer on low heat about 2. hours until the chicken becomes tender. Add the rice, cover and cook over low heat for about 30 minutes until the rice is tender and most of the liquid is absorbed. Remove soup from heat. Pull the chicken meat off the bone ( if will practically fall off), discard bones. Return shredded pieces to pot. Stir well. Let cool. Store in the refrigerator or freeze.
Cook Pasta according to directions. In large tupperware bowl combine Pasta, Olive Oil, Seasoning Salt (we use Lawreys). Let marinate in refridgerator 24 hours, tossing pasta with a fork a few times every few hours. Next day: sautee onion. Dice pepper and celery. ( I use about 2 or 3 stalks of Celery). Add to pasta with remaining ingredients.
Grate cabbage, carrots and onion. Mix together in large salad bowl. Put dressing ingredients together and mix till smooth; pour over cabbage and mix well till all is coated. Add Miracle Whip and some sweet pickle juice if more dressing is needed to cover well. Refrigerate till very good and cold.
In small bowl, use your electric mixer to beat the cream cheese until fluffy. Beat in the sour cream and confectioners sugar until well mixed. Spoon into serving bowl and chill until serving time.
Heat 1 tablespoon oil in a non-stick frying pan over medium-high heat. Add sausages. Cook, turning often, for 15 minutes or until cooked through. Transfer to a plate lined with paper towel. Slice sausages. Heat 1 tablespoon oil in a large heavy-based saucepan over medium-high heat. Add onion, garlic and capsicum. Cook for 3 minutes or until soft. Add tomato passata and 4 cups cold water. Bring to the boil. Add risoni and cook, stirring, for 10 minutes or until risoni is just tender. Add oregano and season with salt and pepper. Stir sausages through warm risoni. Cover to keep warm. Toss rocket, parmesan and remaining 1 tablespoon oil together in a bowl. Season with salt and pepper. Spoon risoni mixture into bowls. Top with rocket salad and serve.
Mix all ingredients in a small saucepan. Bring to a boil, then reduce to a simmer. Check often and add water as needed. Can be refrigerated and re-used as needed.
Mix the garlic, onion, oregano, salt, and pepper in a food processor, adding the oil in a drizzle and scraping down the sides as necessary (or mince all together on a cutting board). Blend in the vinegar. Rub the mixture well onto the pork, getting into every nook and cranny. Place the meat on a rack and let sit, uncovered, for 1-24 hours. Refrigerate if it is hot or the meat will be set out for longer than 2 hours. Preheat the oven to 350°F Roast about 3 hours, turning every 30 minutes until well done, tender, and the skin is crisp. The internal temperature should be between 150°F-160°F Do not allow to go higher than 160°F Let the meat rest for 10-15 minutes before cutting. The meat will be very tender and almost impossible to cut into uniform slices, so just cut it into chunks.
Place cauliflower in a steamer basket over boiling water. Cover pan and steam 5-7 minutes or until just tender. Drain. Rinse under cold water. Drain well and transfer to a 9x13 inch baking dish. Combine 1-1/4 Tbs. melted butter with flour in a heavy saucepan over medium low heat. Whisk about 3 minutes, or until bubbly. Gradually whisk in milk. Add bay leaf and nutmeg and whisk often until mixture simmers. Cover partially and simmer 3-4 minutes, stirring often, until thickened. Remove from heat. Stir in mustard, Worcestershire and salt and pepper to taste. Discard bay leaf. Pour sauce over cauliflower and stir until well coated. (Can be prepared 1 day ahead. Cover and chill.) Preheat oven to 3500F. Sprinkle breadcrumbs over cauliflower. Drizzle with remaining butter. Bake 35-40 minutes, until cauliflower is heated through, sauce bubbles at edges and breadcrumbs are golden.
Using a blender, mix the almonds, milk, peanut butter and honey on high speed until smooth, about 1 minute. Add the ice cubes and blend until slushy, about 15 seconds. Enjoy!
Place flour in a small skillet; cook 5 minutes over medium heat or until flour is brown, stirring constantly. Place in a small bowl; cool. Cook bacon in a Dutch oven over medium-high heat 3 minutes. Add onion, bell pepper, celery, and garlic; saute 10 minutes or until vegetables are tender and lightly browned. Add water, and cook 1 minute, stirring constantly. Combine toasted flour and 1 can of chicken broth in a medium bowl, stirring well with a whisk. Gradually pour broth mixture into pan. Stir in remaining can of chicken broth, Cajun seasoning, 1/2 teaspoon salt, crushed red pepper, and cut okra; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add shrimp; cook 3 minutes or until shrimp are done. Gently stir in crabmeat. Remove from heat; serve gumbo over rice. Serve with hot pepper sauce, if desired.
Preheat the oven to 180°C. Bring a large pot of water to a boil over high heat. Once the water comes to a boil, add a generous handful of salt. Cook the pasta just short of al dente. Drain and return to the pot. Preheat a medium skillet over medium heat. Add oil, onions, garlic and red pepper flakes. Cook, stirring frequently, for about 5 minutes. Add the beef stock and both cans of crushed tomatoes, and bring to a bubble. Chop or crumble up leftover meatloaf and add to the sauce. Simmer for 3-4 minutes. Season with salt and pepper to taste. Add half of the tomato meatloaf sauce to the cooked pasta. Add the ricotta and half of the Parmigiano, and toss to coat. Add half of the cubed mozzarella cheese, give everything a stir and then transfer it to an oven-safe baking dish. Top with the remaining tomato meatloaf sauce, cubed mozzarella and the Parmigiano. Transfer to the oven and bake until the top is nice and brown, about 10-15 minutes.
Mix together all ingredients except the lemon-lime soda. Freeze. To serve, scoop into a glass and add lemon-lime soda.
To make dressing: Whisk sugar into vinegar until it dissolves. In a mini-processor, zap all the dressing ingredients (including the sweetened vinegar) until a creamy dressing is formed. (make sure garlic has been pulverized). Put all the potato salad ingredients into a bowl. Pour dressing over and combine to coat evenly. Season to taste with salt and pepper. Refrigerate 2-3 hours before serving to allow flavours to blend.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Set bacon and drippings aside. In another large skillet, melt butter. Add bread cubes; cook over medium heat for 4-5 minutes or until golden brown, stirring frequently. Remove to paper towels; cool. For dressing, in a small bowl, whisk the mayonnaise, basil, vinegar, pepper, garlic and reserved drippings. In a large bowl, combine the romaine, tomatoes and bacon. Drizzle with dressing and toss to coat. Top with croutons.
Combine the egg noodles with the butter and cheese. Beat the egg whites with the salt until stiff and set them aside. Beat the egg yolks, mix in the cream, and add to the noodle mixture. Fold in the beaten whites. Spoon into a well-buttered ring mold. Set the mold in a pan of hot water and bake in a moderate oven (350 degrees F.) for about 45 minutes, or until the mixture is set. Unmold carefully onto a large platter, and then fill the center with creamed chicken or creamed vegetables.
In the bowl of a mixer, combine the eggs with the sugar. Mix on high speed. Add the orange zest, orange juice, silan, oil. Incorporate the flour, baking powder and chopped pecans. Store covered in the fridge for about 30min. Preheat the oven to 325. Form two long logs and bake for 30min. Remove from the oven and let it cool down. Slice the logs thinly and place them face up. Bake for an other 15 to 20min.
Preheat oven to 350 degrees. Spray 9x13 casserole dish with non-stick cooking spray and set aside. In large mixing bowl place cornbread mix, whole corn (do NOT drain), creamed corn, sour cream, melted butter, 1 cup swiss cheese, cayenne pepper and the eggs. Mix together till combined. Pour mixture into casserole dish and bake for 30 minutes. Top with reserved 1 cup swiss cheese and continue baking 5-10 minutes until cheese is melted and bubbling.
Drain canned peas and carrots. In a bowl Mix Mashed Potatoes with cheese, peas and carrots. Spoon veggie mixture onto each thin rolling steak. Roll up the steaks and secure with toothpicks. In a non-stick frying pan brown the rolling steaks on each side approximately 1 minute per side. Once the rolling steaks are browned on each side pour the jar of brown gravy on top and let cook until hot and bubbly 15 minutes.
Combine all ingredients in a 3.5 quart or larger crock pot and mix. Cook, covered, for 5 hours on low, or until vegetables are tender.