HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a skillet, broown beef with onion; drain. Stir in spaghetti sauce, seasonings, and water; mix well. Pour half of this mixture into a 13 x 9 inch baking dish. Cover with potatoes. Pour remaining sauce over potatoes. Cover tightly with foil. Bake at 350 for 1 hour and 15 minutes or until potatoes are tender. Sprinkle with cheese and return to oven for another 10 minutes or until cheese is melted.
Place ingredients in bread pan in order listed or according to manufacturer's directions. The caraway seeds are added at the fruit and nut signal. Depending on your machine this could be anywhere from 30 to 40 minutes into the cycle. Remember, when adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. This bread is processed at the Whole Wheat cycle.
Mix water, yeast, salt and honey together until all are dissolved. Place into a large mixing bowl. Add flour. Mix at moderate speed for 8-10 minutes. The dough should form ears and the mixing bowl should be essentially dry. Place dough in a greased bowl, and cover with a moist dishtowel. Place in a warm area for about an hour, until doubled in size. Roll out on a floured surface, and divide into 4 or 5 balls. Place in a proofing tray If to be used immediately, let rise for another hour. If not, chill and bring our an hour before using.
Tie a double band of waxed paper around a 2 1/2 cup souffle dish, to come 2 inches above the rim. Peel and chop one of the bananas and place it in a blender or food processor with the cottage cheese. Process until smooth. Drain the pineapple, reserve the juice, and set aside a few pieces for garnish. Add the rest to the mixture in the blender and process for a few seconds, until finely chopped. Dissolve the gelatin in 1/4 cup of the reserved pineapple juice. Stir the gelatin quickly into the fruit mixture. Whisk the egg whites until they hold soft peaks and fold them into the mixture. Turn the mousse mixture into the prepared dish, smooth the surface and chill until set. When the mousse is set, carefully remove the paper collar and decorate with the reseved banana and pineapple.
Place melted butter in a 9 x 13 baking pan. Spread graham cracker crumbs over top. (I actually prefer to melt my butter in the microwave, mix in the graham cracker crumbs and then pat into the pan. It makes a more even bottom crust, I think.). Layer the coconut and chips in order given. Pour sweetened condensed milk over all. Top with nuts. DO NOT mix together. Bake at 350°F for 25 minutes or until lightly browned. (Please check earlier if your oven runs hot!).
Preheat oven to 325°F Mix flour, baking powder and salt; set aside. Beat butter and sugar in a large bowl, with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate. Divide dough in half. Shape each half into 14x2 inch log, with lightly floured hands; place on greased baking sheet. Bake 25-30 minutes or until lighty browned. Remove from baking sheet, place on cutting board; cool 10 minutes. Using a serrated knife, diagonally cut each log into 12 slices; place upright on baking sheet. 1/2 inch apart. Bake an additional 12-15 minutes or until slightly dried. Remove from baking sheet. Cool on wire racks. Dip biscotti in melted semisweet chocolate. (or drizzle chocolate over biscotti). Let stand until set. Store in tightly covered container at room temperature. VARIATION: Omit semisweet chocolate. Sprinkle cooled biscotti with icing sugar. Or drizzle with combined 1 cup icing sugar and 2 tablespoons orange juice. Let stand until set.
Peel and slice the peaches. Whisk together 1/4 cup of the sugar, the ascorbic acid, and 1 tablespoon of Signature Secrets or flour (or 1 1/2 teaspoons Instant ClearJel), then mix with the peaches and set aside. Roll the pie crust dough into a 14- to 15-inch circle to fit an 11- to 12-inch tart pan or baking dish. Place it into the pan. Stir together the cream, the remaining sugar and thickener, the egg, nutmeg and vanilla; spread over the bottom of the crust. Place the peaches onto the cream filling, arranging them in concentric circles. Spoon any juice from the bowl over the peaches. Fold the edges of the crust in toward the center. Bake the tart in a preheated 425°F oven for 20 minutes. Reduce the oven heat to 375°F; tent the edges of the tart with foil, and bake for an additional 30 to 35 minutes. Cool at least 20 minutes before serving. If pie won't be served right away, refrigerate it, and then bring to room temperature before serving. Just before serving, sprinkle with fresh berries and sugar. This is best served the same day.
In lukewam water add coffee power and mix well. Save 4-5 pinch coffee powder. We'll use it later. Blend it mixer. Now add powdered sugar in mixer and blend again. Add 1.5 Mug milk and again blend for minute. Now add icecream an blend for 2 minute. Keep the mixi jar in freezer for 10 minute. It will help get more foam. After 10 Minutes pour in Mug and garnish with saved coffee powdered. Serve Chilled with Chocolate biscuits, Muffins or cake.
In large bowl combine meat, bread crumbs, onion, parsley and nutmeg. Add 1/4 cup of milk and mix well. Using a 1/3 cup measuring spoon as a guide form into six patties. Be sure patties are well flattened. Spray a large skillet with non-stick spray and place burgers in pan. Cover and cook on medium heat for 7-8 minutes per side, until done through. (Pan will get little brown bits in bottom.). Transfer cooked patties to serving platter and keep warm. In same skillet, combine soup and remaining milk. Stir pan bits into sauce. Cook over medium heat until heated through. Spoon over patties, or just return patties to pan, coating both sides with sauce.
Preheat oven to 375°F. In a mixing bowl, beat together butter, cream cheese and milk. Beat in sugar and vanilla. Gradually mix in flour. Stir in walnuts. Drop by tablespoonful 2-inches apart on to ungreased cookie sheets. Bake at 375°F for 10 minutes or until edges begin to slightly brown.
Preheat oven to 180°C. Cut bread into rounds using 7cm biscuit cutter. Spread with butter and push rounds into mini muffin trays butter side down. Bake for 10-12 mins and then cool on rack. To prepare salsa, peel and chop finely the avocado. Mix with lime juice, chilli, spring onion & coriander. Season with salt & pepper. Place a spoonful of salsa into bread case. Top with smoked salmon and coriander.
Combine all of the spice ingredients in a small bowl. Cook and stir chicken in hot oil in a large nonstick skillet 5 minutes on medium-high heat. Add spice mix, water, green pepper, and onion; cook and stir on medium heat 5 minutes or until chicken is cooked through and the vegetables are tender. Add cooked rice and mix. Place tortillas on microwavable plate. Cover with plastic wrap. Microwave on high 1 minute. Spoon chicken/rice mixture onto each tortilla. Roll up tortillas.
Shred chicken. Set out dishes containing above ingredients. Beginning with the rice, let guests begin stacking up ingredients. Rice, chicken, etc. Cover with chicken broth.
Place olive oil and garlic cloves in a small pan and simmer slowly until garlic is browned. Puree garlic and oil in blender and reserve. Cut potatoes into medium-sized chunks. Place in cold water. Bring to a boil. Cook until potatoes are just tender. Drain potatoes and return to pot. Add all remaining ingredients plus the olive oil/garlic puree, and hand mash until smooth. To serve, place a large spoonful in a bowl. Garnish with grated Romano cheese.
Preheat oven to 350. In medium saute pan brown ground beef on medium heat. Drain. Add can of meatloaf starter with two tablespoons sugar and heat for five minutes. Prepare: Simply Potatoes as directed on package adding salt and pepper to taste. Prepare: corn as directed on package and drain if needed. Using 6 4 1/2 inch ramekins or 9x12-baking dish. Spray with non-stick spray. Divide meatloaf mix evenly in each ramekin. Next add 1/2 cup mashed potatoes followed by 1/4 cup corn. Place all ramekins on foil lined cookie sheet and bake 25 minutes. Add 1/4 cup cheese to each and bake another 10 minutes or until cheese melts.
In a large bowl, stir together the marscapone cheese, powdered sugar, pumpkin, ricotta cheese, and pumpkin pie spice until smooth. Stir in 1/4 cup of the toasted nuts. Set aside. In a chilled mixing bowl, beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours. To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts. Arrange on platter and sprinkle with sugar. *If purchased cannoli shells are not available, brush one side of 16, 4-inch flour tortillas with cooking oil. Roll, forming a tube shape; secure with wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on baking sheet; brush outside with oil and bake in a 375*F oven for about 15 minutes or until golden brown. Place on wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).
Combine all ingredients for bars in large mixing bowl. Beat until smooth. Pour into greased 9"x 13" cookie sheet or large oblong pan. Bake at 350 degrees for 30 minutes. Let cool completely before frosting with my Easy Carrot Bar Cake Cream Cheese Frosting. Cut in squares and serve. Note: You can either add nuts to the cake mix or sprinkle chopped walnuts on top of my Easy Carrot Bar Cake Cream Cheese Frosting before cutting into squares.
Preheat oven to 350 degrees. Mix all ingredients except flour together. Add enough flour to make the dough roll-able. Refrigerate approximately 30 minutes to 1 hour. Roll dough out to approximately 1/2 inch thickness. Cut with cookie cutter. Place on greased cookie sheet. Bake for 8-10 minutes. If you make a rolled cookie instead of a cutout may need to increase baking time. Allow to cool in cookie sheet 5 minutes before transferring to cooling racks.
Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 6 tablespoons cooking liquid. Place olives, sliced almonds, parsley leaves, black pepper, and garlic in a food processor; pulse 3 times or until coarsely chopped. With processor on, add 2 tablespoons water and 1 teaspoon vinegar through the food chute, processing until mixture is finely chopped. Combine pasta, 1/4 cup reserved cooking liquid, and olive mixture in a large bowl; toss well. Add enough of remaining 2 tablespoons cooking liquid to make pasta mixture moist, tossing well to coat. Sprinkle with cheese. Serve hot 1 2/3 cup servings.
Blend the cottage cheese and sour cream until smooth. Add the remaining ingredients blending well. Cover and chill. SUGGESTED DIPPERS: Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas
Combine all ingredients except grapes in a small saucepan and boil for two to three minutes. Pierce each grape two to three times with a sharp skewer or toothpick. Place grapes in a small bowl and cover with the syrup mixture. Refrigerate for 24 to 36 hours. Serve with cheese or nuts.
Arrange chicken pieces in crock pot. Mix lemonade, brown sugar, and ketchup together well. Pour over chicken and cover. Cook on high for 3-4 hours or on low for 6-8 hours. Remove chicken from pot but keep it covered so it stays hot. Transfer liquid to saucepan and skim fat. Combine cornstarch and cold water and add slowly to liquid, while stirring over low heat. Serve when thickened.
Wash the beetroot well, and cook in boiling salted water until tender. Strain and cool beetroot and remove skins (for smooth surface remove skin by hands, remembering beetroot stains, so you might wnat to wear gloves and use an old cutting board). Slice beetroot into julienne strips and set aside. Place all pickling ingredients into a pan and bring to boil when boiling bring back mixture to a simmer for about 5 minutes and then strain mixture. Spoon beetroot into hot sterilized jars, and top with the vinegar mixture. Seal jars, (make sure seal is secure when the jars cool) and store in a cool place.
Begin by preparing pastry shells. Lay puff pastries out flat, sprinkle with cinnamon and lightly rub it in to spread out and coat surface evenly. Roll up both pastry sheets and cut each into 6 even pieces. Stand up each piece on it's end and flatten down with fingers into disc shape, place disc's in standard muffin pan. Using fingers, spread each piece into a cup shape using the pan as a mold. Bake for 8-10 minutes at 400°F in oven on top shelf. While they're baking prepare custard mix. In a medium sized bowl mix together eggs, sugar, vanilla, creme fraiche and zest from 1 orange. Shells should still be a little soft and slightly puffed out when they come out of the oven - using a spoon, push back the pastry into the mold and into its cup shape so it can hold the custard. Fill each shell almost to the top with custard mix. Put custard-filled pastry shells back into 400°F oven on top shelf and bake for 8-10 minutes. While tarts continue baking prepare caramel topping. Heat up a medium sized saucepan on the stove over medium-high heat. Add sugar and juice from 2 oranges. Use care and caution when making caramel - it is like molten lava. Only use metal utensils while working with caramel as it will ruin wooden spoons and plastic could melt. Continuously watching pot and stir occasionally to prevent burning, sugar will melt and bubble as it cooks. Caramel is ready once it turns a nice amber color and should be done around the same time the tarts are finished baking. Move tarts onto wire rack to cool. Using a spoon, drizzle caramel over top of each tart.
Add wine, tomatoes and anchovies to a pot. Bring to boil, reduce heat to medium low and simmer for 5 to 8 minutes or until thickened. Stir capers and butter into sauce. Keep Warm. Heat olive oil and butter in a large skillet over high heat. Season scallopini with salt and pepper. Dip scallopini into flour and shake off excess. Place in skillet and working in batches as necessary, cook about 30 seconds a side or until browned. Remove to a platter. Place the scallopini on serving dishes and pour sauce over. Sprinkle with parsley.
Cut chicken into 8 pieces. Remove and discard skin. Cover chicken pieces with lemon juice and sprinkle with salt and pepper. In a large pot, melt 1 tablespoon butter in 1/4 cup olive oil. In batches, slightly brown chicken pieces on both sides and reserve. Add chopped onions to pot, and cook until translucent. Add tomato sauce, wine, chili flakes, cloves and cinnamon sticks to pot, and stir well. Return chicken pieces to pot and simmer covered on low for 90 minutes. As chicken finishes simmering, cook a pound of tubular pasta according to directions. Drain pasta and have it ready to use when chicken is done. Discard cinnamon sticks when ready to serve. Pour chicken and sauce mixture over tubular pasta.
Mix feta, cream cheese and oil with a mixer on medium speed until well-blended. Add remaining ingredients and mix well. Shape into a 10-inch-long log (mixture will be soft). Combine walnuts and parsley and roll cheese log in this mixture, pressing slightly to get the walnuts and parsley to stick to the sides of the log. Wrap in plastic wrap and refrigerate for at least 5 hours before serving to allow flavours to blend. Remove plastic wrap and lay log on an attractive serving platter lined with parsley. Serve with assorted crackers and toasted baguette slices.
In saucepan, cook onions in butter until tender. Stir in soup, pumpkin, and seasonings. Gradually add water. Heat; stir occasionally. Garnish with parsley.
Cook pasta till al dente. Preheat oven to 350°F. Heat butter and oil, add leek and cook gently for 6-7 minutes until tender. Add the sundried tomatoes and oregano and cook for a further 2 minutes. Add the leek mixture to the pasta; and stir in the beaten eggs, cream and parmesan. Season with salt and pepper and distribute evenly between four greased ramekins. Place ramekins in a pan with enough water to reach halfway up their sides, and bake for 25-30 minutes or until set. To make the tomato sauce - cook onion and garlic in olive oil until softened. Add tomatoes, herbs and wine; cover and cook on medium heat for 20 minutes or until pulpy. Blend till smooth or press through a sieve. Turn out baked timbales by running a knife or spatula around the rim, and inverting gently onto a plate. Pour over sauce and garnish with lettuce and lemon wedges.
Heat first three ingredients to 120°F-130°F. Using only 2 cups of the flour, gradually add the rest of the ingredients. Beat two minutes with an electric mixer. Add 1 cup of flour or enough to make a thick batter. Beat another 2 minutes. Add more flour to make a soft dough. Knead 8-10 minutes. Form into loaves and place in greased loaf pans. Let rise until doubled. Bake at 400°F for 30 minutes.
Preheat Broiler. Spray oil large broiler baking dish. Arrange fish fillets in a single layer in baking dish. Scatter onion over fish fillets and season with salt and pepper to taste. Scatter tomato over onion and fish. Drizzle melted butter over top. Broil for 5-7 minutes. Sprinkle with feta and continue to broil for 3-5 minutes more or until fish flakes easily and is cooked through. Sprinkle with fresh chopped cilantro to serve.
Rub fish with butter, basil and garlic. Add hot sauce (3-4 drops per slice, depending on your taste). Top each fish with 2 slices of tomato, 2 slices of lemon, a bay leaf, and salt and pepper to taste. Wrap in silver foil to create a steam pouch. I put in 2 fillets per pouch. Bake on 350 degrees for 30-35 minutes.
Place the lentils, water and turmeric in small pot on medium heat. Stir and bring to a simmer, but do not allow the water to boil over. Cover with the lid slightly ajar and turn the heat to low. Allow to simmer, stirring occasionally, for 40 minutes or until tender. Add the salt and stir. Leave the lentils covered over very low heat. Heat the vegetable oil in a small frying pan over medium-high heat. Add the asafetida, swirl the pan a few times, and immediately add the cumin seeds. Allow the seeds to sizzle for about 10 seconds. Add the chili peppers. They will puff up and turn very dark on the bottom. As soon as this happens, take the pan off the heat and pour the entire contents into the lentils. Cover the pot immediately, without stirring, and allow to sit for 10 to 15 minutes. Stir. Keep on heat until any remaining water has boiled off and the dish has reached the desired thickness. Serve and enjoy!
In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve. Season the chicken thighs with 1/2 teaspoon of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 tablespoon of the fat. Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 teaspoon salt, the mustard, juniper berries, and bay leaf. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes. Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.
Preheat oven to 350. Mix together apple pulp, carrot pulp and oil. Add in the honey, eggs, and vanilla. In a separate bowl combine flour, baking soda, cinnamon and nutmeg. Mix in with the wet ingredients. Stir in walnuts. Grease 2 round cake pans. Put half the mixture in each pan. Bake for about 1 hour. I always check on mine after about 45 minutes. Let cool for 5-10 minutes. Take cakes out of pan and onto a cooling rack until almost all the way cooled off. Put one cake upside down on a plate. Cover with frosting. Put the other cake right side up on top of the upside down one. Cover the entire cake (top and sides) with frosting. I usually put aside a small part of the frosting and color part of it orange and part of it green with food coloring and make carrots on the top of the cake (as best I can - my artistic talents are extremely limited!). ENJOY!
In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired. Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour. Preheat oven to 350 degrees. After the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated parmesan cheese. Bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over-cooked.
Preheat oven to 350 degrees F. Rinse olives and drain. Dry on paper towels. Combine all ingredients, adding baking powder last. Brush muffin cups with oil and dust with flour. (Do NOT use paper baking cups.) Bake for 40 to 45 minutes, or until golden. Serve warm. Variation: Recipe can be baked in 9x5 inch loaf pans. Increase baking time by 15 minutes. This recipe can be used to make muffins. or it will make 2 small loaves of bread.
Cook ground beef in a large Dutch oven until the meat is browned, stirring to crumble the meat; drain well. Add the tomatoes and the next 6 ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 3 hours or until thickened. Serve over rice, if desired.
Mix everything together. You might want to use less or more water. Cook the rice in your favourite way, for best results, until soft and loose. If using cinnamon sticks, remove them before serving.
Preheat the broiler on high. In a medium bowl, combine the blue cheese, celery and mayo. Mix well and set aside. Heat the oil in a large skillet over medium heat. On a flat plate, mix together the flour, salt, pepper, and paprika. Dredge the chops in the flour mixture, coating well on all sides. Shake off any excess flour. (Place the chops in the skillet and cook for about 4 minutes, until golden brown. Flip the chops and cook another 4 minutes until golden.) Transfer the chops to a plate lined with paper towels, to drain. In a medium microwave-safe bowl, whisk together the butter and hot sauce. Microwave on high for 15 seconds to warm. Toast the buns on the cut sides under the broiler until golden. Dunk each chop in the hot sauce mixture, shaking off any excess. Place the chop on a bun bottom. Top with one-fourth of the blue cheese mixture and the top of the bun. Serve.
Spread pizza crust with Alfredo sauce. Top with remaining ingredients. Bake in a preheated 375F degree oven for 10 to 15 minutes or until cheese is melted. Top with scallions before serving.
In a saucepan, combine spinach, 1/4 cup of water and 1 tsp salt. Cook, covered 10 minutes or until tender. Drain well. In a saucepan combine 1 1/3 cups water with milk and margarine with 1/2 tsp salt. Bring to boiling and remove from heat. Stir in potato flakes. Stir together cooked spinach, potato mixture and bacon pieces. Turn mixture into a 1 quart baking dish. Sprinkle with cheese. Place under broiler for 1-2 minutes or till cheese melts.
Preheat oven to 350°F. TO PREPARE THE CRUST: Combine first 3 ingredients, and toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350F for 8 minutes. Cool on a wire rack. Place crust in freezer. TO PREPARE FILLING: Place a large bowl in freezer. Combine coffee granules and boiling water in a small bowl; stir until coffee dissolves. Add 3 tablespoons fudge toppng; stir well. Set asside. Spoon ice cream into chilled bowl, and stir in fudge topping mixture. Spoon ice cream mixture into chilled crust; freeze 30 minutes. Cover with plastic wrap; freeze 4 hours or until set. Place pie in refrigerator 20 minutes before serving to soften. Serve pie with 9-tablespoons fudge topping, and garnish with coffee beans, if desired.