HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350°F Coat a baking sheet and an 8" x 8" baking dish with cooking spray. Slice the acorn squash in half lengthwise, and use a spoon to scrape out the seeds from its center. Lay the 2 halves face down on the prepared baking sheet and bake for 35 minutes, or until the squash is very tender. Remove from the oven and let rest for 10 to 15 minutes. Place a large nonstick skillet over medium-high heat and add the asparagus and 1/4 cup of water. Cover and let the asparagus steam for 5 minutes, or until the asparagus is bright green. Use a slotted spoon to transfer the asparagus to a small bowl. Drain the pan and wipe it clean. Brown the beef over medium heat in the same skillet you used for the asparagus, breaking it up with the back of a wooden spoon as it cooks. Remove the beef from the heat and drain any fat that has accumulated in the bottom of the pan. Add the corn and stir to combine. Season to taste with salt and pepper. When the squash is cool enough to handle, scoop out the flesh with a spoon, and mash it with the back of a fork until it's smooth. Stir in the onion powder and season to taste with salt and pepper. To assemble, spread half of the squash over the bottom of the casserole dish, followed by the ground beef mixture and then the asparagus. Top with the remaining squash. Bake uncovered for 20 minutes, or until warmed through.
Combine all ingredients. Add a enough water, a little at a time, to make. the mixture as thick as waffle dough. Blend well to avoid lumps. This mixture may be kept in fridge for several weeks. Eat by dipping bread morsels into the dish of Chaimen. Use Chaimen to make Basterma, The dried Armenian Jerky!
Combine the milk and instant pudding in the bag. Remove the air from the bag and seal it. Squeeze and knead with hands until the mixture is blended-about one minute. Add the pumpkin, cinnamon and ginger. Remove the air, and seal the bag. Squeeze and knead with hands until blended-about two minutes. Place 1/2 tablespoon of graham cracker crumbs or a ginger snap in the bottom of 2 small cups. Cut the corner of the bag, and squeeze pie filling into the cups. Garnish the cups with whipped topping. To make mini pies, skip step 7 and then squeeze the filling into the pie crusts.
Adjust oven rack to top third position, and pre-heat oven to 350°F. Coat 9"x5"x3" loaf pan with cooking spray. In a skillet, cook the bacon just until crisp. Using a slotted spoon, transfer bacon to paper towels to drain; then coarsely dice. Discard all but 2 tablespoons of the bacon grease. Add onion, and saute over medium-low heat until tranlucent (2-3 minutes). In a large bowl, thoroughly mix the flour, baking powder, sugar, salt, black pepper, and cayenne pepper. Blend together the eggs, cottage cheese, and butter until smooth; then stir in the bacon and onion. Pour the wet ingredients over the dry ingredients and mix together just until combined (Do NOT over mix). Spoon batter into the prepared loaf pan, smoothing it on top. Bake in pre-heated oven for 50 minutes or until tester comes out clean when inserted. Turn out onto a wire rack to cool before slicing.
Separate crescent dough into two large rectangles. Place in ungreased jelly roll pan (15x10 inch). A cookie sheet will do, but just make sure it has edges. Gently press dough to cover bottom of pan. Seal perforations. Preheat oven to 375 degrees. In a small saucepan combine brown sugar and butter. Boil 1 minute. Pour evenly over dough. Sprinkle with nuts. Bake 14 to 18 minutes, until golden brown. Remove from oven, immediately sprinkle with chocolate pieces. Slightly swirl pieces as they melt, leaving some partially melted or whole. Cool and cut into bars.
In 10-inch skillet, heat 1 inch water to boiling over high heat. Add carrots; heat to boiling. Reduce heat to low; cover and simmer until carrots are just tender-crisp, about 5 minutes. Drain carrots; set aside. Meanwhile, in large ziptight plastic bag, combine flour, cumin, coriander, ground red pepper, black pepper, cinnamon, and 1/2 teaspoon salt. Add chicken and toss until evenly coated. In a nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicke and cook until evenly browned, about 5 minutes per side. With tongs, transfer chicken to large bowl. Reduce heat to medium. Add onion, zucchini, and remaining 1/4 teaspoon salt, and cook, stirring occasionally, until onion is lightly browned, 8 to 10 minutes. Add carrots and 1/4 cup water, and cook 5 minutes longer. To vegetables in skillet, add tomatoes with puree, garbanzo beans, and chicken; heat to boiling over medium-high heat, stirring and breaking up tomatoes with side of spoon. Reduce heat to medium-low; cover and simmer until juices run clear when thickest part of thigh is pierced with knife, about 10 minutes. Meanwhile, prepare couscous as label directs. To serve, spoon couscous onto large platter; top with chicken mixture. Sprinkle with chopped cilantro.
Dice and boil potatoes. Fry onions in 4 Tbs butter. Slice ham (or speck if you can find it) into strips and cook with potatoes (add more butter if needed). Boil pasta in separate pot. Drain pasta. Add pasta to potatoe/onion/ham and cook together for a couple minutes. Salt and Pepper to taste. Fry an egg to top each serving of Grostel.
Cook the spaghetti in a large pot of boiling salted water as to packet instructions. Add peas to pasta for the last 2 minutes of cooking time, drain and return to the pot. Meanwhile heat the oil in a skillet over medium heat. Add onion and cook until soft then add the bacon and cook stirring until starting to crisp. Add the garlic and cook, stirring for 30 seconds. Drain off some of the fat. Add ricotta and cream to the mixture and stir over low heat until mixed together and warmed through. Remove from heat and add to the pasta with the grated parmesan and parsley. Toss to combine and season to taste. Serve with extra shaved parmesan and freshly ground black pepper.
Crust: Mix well and pat into ungreased 13x9 inch pan. Bake at 325 degrees for 20-25 minutes. Filling: Spread filling on Cooled crust. Next layer: Mix pudding and milk and spread on filling mixture. Topping: Spread Cool Whip on top and sprinkle with additional pecans.
Preheat oven to 375°F (190°C). Beat avocado with butter and sugars until fluffy; beat in egg. Meanwhile, stir oats with flour, cinnamon, nutmeg, salt, baking soda and baking powder; add to avocado mixture, stirring until well combined. Stir in pear and raisins. Arrange oven racks in the upper and lower thirds of the oven. Drop heaping spoonfuls of the dough onto parchment paper-lined baking sheets. Bake batches, rotating pans once, for 20 to 22 minutes or until lightly browned all over. Transfer cookies directly to a rack to cool completely. Makes about 30 cookies. Tip: Cookies can be stored in an airtight container for up to two days or in the freezer for up to one month.
In a heavy stock pot, melt butter and saute onions until they are clear. Add broth and bring to a boil. Add potatoes and carrots. Let cook at a boil until veggies are tender. Add corn, and, again, bring to a boil. Add all remaining ingredients. Allow to cook together for another 10 - 15 minutes. Serve with corn bread or other good bread, or fix rice to add to your soup bowls.
In a large skillet, cook ground beef and onion, one-half at a time, till meat is browned and onion is tender. Drain off fat. Transfer to a 3 1/2-quart to 5-quart crockery cooker. Stir in dry taco seasoning, diced tomatoes, diced tomatoes with green chilies, pinto beans, chili beans in chili sauce, and corn. Cover. Cook on LOW for 8-10 hours or on HIGH for 4-5 hours. Sprinkle each serving with some cheese and chips.
Combine all ingredients in a small bowl and whisk until smooth. Chill 1/2 hour before serving.
Mix the chopped parsley with the cinnamon, sugar, and orange juice in a salad bowl. Add the grated carrots and mix well. Taste and adjust the seasonings if necessary. Serve slightly chilled.
Grate the plantains, separating one grated plantain from the rest. Butter a pyrex baking dish large enough to hold all the ingredients. Pre-heat the oven to 375 degrees. Finely grind the peanuts and dissolve them in 1/2 cup water (this is not meant to be peanut butter, tho, in a pinch, you could use it). Saute the onion in one ounce of butter over medium heat till softened, then remove from heat and add the peppers, tomatoes and fish fillets cut into pieces; add the peanut mixture, the oregano and the sugar and mix well. Season with salt and pepper and set aside. Bring 3 and 1/2 cups of water to boil with 2 ounces of butter, some grated pepper and one teaspoon of manteca(annato oil); as soon as it boils, add the three grated plantains and cook, stirring frequently until a smooth and relatively thick mixture forms. Place half the plantain mixture in the prepared pan, smoothing it out so that the bottom of the baking dish is covered. Layer the fish mixture on top and then cover the fish mixture with the remaining plantain paste. In a saute pan over medium high heat, melt the remaining four ounces of butter and teaspoon of manteca; add the one remaining grated plantain and saute until well mixed. Spread this mixture over the top of the casserole. Bake the casserole until brown, about one hour.
Preheat your oven to 375 degrees. Wash the fillets and pat them dry. Place the fillets in a baking pan and top with the garlic, olive oil and about a tablespoon of butter on each filet. Salt and pepper to taste, then put it in the oven. Bake for about 15-20 minutes, or until it flakes with a fork and is opaque all the way through. Enjoy!
Combine first 5 ingredients, mixing well. Chill. To serve, pour chilled mixture into punch bowl and add the champagne. Add an ice ring if desired.
Slice baguette into 1/4 to 1/2-inch slices, place on baking sheet. Bake at 400°F for 5 minutes, or until browned. Combine mayo and next 4 ingredients, spread on slices. Bake at 400°F for 5 minutes or until cheese melts, bake longer to brown.
In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the creme fraiche and brandy or hazelnut liqueur, at low speed until smooth. In another bowl, beat the heavy cream until firm peaks form. Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain. Spoon the mousse into small bowls and refrigerate for 20 minutes. Serve with the chocolate wafer cookies.
Heat oven to 450 degrees. Grease square pan, 8x8x2". Mix all ingredients except margarine until dough forms; stir 30 seconds. Press in pan with fingers coated in baking mix. Cut dough into 12 rectangles. Bake until golden brown, 10 to 12 minutes. Brush top with margarine. Cool 10 minutes.
Preheat oven to 375°F. Prepare the quinoa by bringing the chicken broth to a boil. Add quinoa, reduce heat to low, and cover. Simmer until quinoa is tender and broth is absorbed, about 12-15 minutes. Fluff quinoa. Combine grapes, 1 T olive oil, and 1 T balsamic vinegar and toss to coat. Spread grapes out on a rimmed baking sheet (it develops some liquid) and bake 10-12 minutes. Allow to cool. Combine quinoa, grapes and their liquid, feta cheese, dried currants, slivered almonds, parsley, and shallot, and mix well. Combine remaining 1 T olive oil and 1 T balsamic vinegar in a small bowl and whisk until well combined. Drizzle oil and vinegar mixture over quinoa and toss to coat. Serve room temperature or chilled.
Heat milk and pour over crumbs, and let stand for 15 minutes. Sift flour, baking powder and salt, and add to crumb mixture, along with egg, syrup (or honey) and melted butter. Beat until well blended and free lumps, and drop by tablespoons onto a well-greased griddle, allowing one side to brown before turning. Re-grease griddle before every batch. Serve hot.
Add marinade and chicken pieces together in a ziplock bag and let marinate for at least 1 hour. In a large skillet heat 2 TBS oil over medium heat. Add the onion, and all peppers and cook until until onions begin to brown, about 10 minutes. Using a slotted spoon transfer to a bowl. Use same skillet and increase heat to med-high. Add chicken pieces, discarding any left over marinade, and cook until browned, 5 - 7 minutes. Add the pineapple, pepper/onion mixture and black beans and simmer just until heated through 2 - 3 minutes. Add cilantro, cook about 1 more minute. Serve over rice.
Combine sour cream and dressing mix in medium bowl; mix well. Stir in chopped vegetables; cover. Refrigerate 2 to 3 hours for flavors to blend. Transfer dip to medium serving bowl. Serve with assorted fresh vegetable dippers. Exchanges Per Serving: 1 Vegetable. Nutrition Facts: Calories 31; Calories from fat 26%; Total Fat 1g; Saturated Fat 1g; Protein 2g; Carbohydrates 4g; Cholesterol 1mg; Sodium 37mg; Dietary Fiber 1g.
Line rectangular pan 13X92 inches, with aluminum foil. In medium mixing bowl place 1 cup peanut butter chips; set aside. In a second medium mixing bowl blend melted butter, cocoa and vanilla until smooth; add 1 cup peanut butter chips. In a heavy 4 quart saucepan combine sugar, marshmallow creme, evaporated milk and butter. Cook stirring constantly over medium heat until mixture comes to a rolling boil; boil and stir for five minutes. Remove from heat. Immediately add half of hot mixture to the bowel with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend. Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer. Cool until set. Remove foil and cut into squares.
In a medium bowl, stir together pudding and milk. Set aside. Fold whipped cream into pudding and serve in small bowls or cocktail glasses garished with raspberries and butter cookies.
Preheat oven to 425. Combine 1 tablespoons butter, thyme, and blue cheese in small bowl until blended. Season with salt & pepper and set aside. Cut a horizontal line in the thickest side of each chicken breast to form a pocket, but not cutting all the way through. Stuff blue cheese mixture into pocket with small spoon. Place chicken in a baking dish. Season with salt & pepper. Bake 15 minutes, uncovered. Meanwhile melt remaining 1 tablespoons butter; stir in lemon juice and paprika. Turn chicken, brush with lemon mixture and bake additional 10 to 15 minutes or until chicken is cooked through (use thermometer in unstuffed area).
In a medium sauce pan bring pumpkin, marmalade, and ginger to a boil. Reduce heat to medium-low and simmer uncovered for 5 minutes. Remove from heat and stir in lemon juice. Transfer to a bowl, cover and cool about 1 hour. Makes 3 cups of spread and will keep in the fridge for up to a week.
Heat oven to 325 degrees. In Dutch oven, place chopped onions, bacon and roast. Cook over medium high heat, stirring occasionally, until bacon and roast are browned (8-10 minutes). Stir in vegetables. Stir in remaining ingredients. Cover; bake for 1 1/2 hour. Uncover; continue baking, stirring occasionally, for 2 1/2 to 3 hours or until roast is fork tender. NOTE: This recipe takes a long time to cook. Please allow yourself extra cooking time just in case. If your potatoes and onions are large, please quarter them. I have had to finsih this off boiling on the stove because my guests were waiting. The flavor just got more intense.
Slice chicken into 1 inch cubes, in a large bowl, whisk together eggs, cayenne and a pinch of salt and pepper to taste. In a paper bag (if you don't have one handy a large bowl will do fine as well) mix together flour and cornstarch and salt and pepper. Dip the chicken in batches, first in the egg mixture and then in the flour mixture, shake to coat. Set on a wire rack or a cookie sheet lines with parchment or wax paper and let rest while you prepare the sauce. Preheat oil to 350 degrees. In a large staight sided saute pan, combine orange juice, orange zest, brown sugar, butter, hot pepper flakes and Worcestershire Sauce. Bring to a fulll boil and until sauce reduces about half and then reduce heat and simmer. sauce will thicken in about 5 to 10 minutes. While making sauce fry the chicken in the oil until golden and crispy. once fried transfer chicken to sauce and toss to coat. Serve over rice and enjoy.
Squeeze juice from the lime into blender. Add peach slices, sugar, juice and rum; blend until smooth. Add crushed ice and pulse until combined. Pulse in mint leaves. Pour into 2 chilled glasses. Add a splash of soda to each drink and garnish with peach slices and mint leaves.
NOTE if using American Eggplant, use baby eggplant and it should be peeled. Slice the same way. Heat saute pan over high heat with some broth then add ginger, garlic and eggplant slices; stir fry until eggplant becomes thoroughly soft. [note to save time you can nuke the eggplant slices until almost done]. Note if you decide to nuke it or bake it a bit first sprinkle with the szechaun pepper in this step instead of adding it to the next step. Add bean sauce, szechaun pepper, Braggs or soy sauce, vegetable broth and sesame oil stirring for 1 minutes over high heat. Add black pepper, vinegar and green onion; stir until hot and blended. Serve garnished with parsley. You may serve over rice. Note: The vegetable broth was a medium one. Not too light nor overly rich. However the recipe seems that it would allow you to try either one in place of the medium broth. I will give it a shot when I have some made up for that.
Combine flour, cornmeal, soda, baking powder, salt and sugar in mixing bowl. Separately, beat eggs with buttermilk and fold in sour cream and melted butter. Stir moist and dry ingredients together only enough to mix well. Do not over-beat. Cook as usual on griddle.
Place all ingredients, except the cheese, in the crockpot, stir. Cook on high setting for 2-1/2 hours, or until the lentils are tender. Stir in the cheese until it is melted and serve.
Sift all ingredients together to blend evenly. Store in a tightly covered jar. For a crumb coating, combine 1 1/2 tbsp of this mixture with 1 cup fine dry bread crumbs.
Directions:. In a medium saucepan, bring 5 cups of salted water to a boil, with 1 tbsp of olive oil. Add pasta and cook per directions on package (8-11 minutes). Drain, and run pasta under cool water to rinse. Add drained pasta to a large bowl, and combine with all other ingredients. Toss, and chill 1 hour prior to serving.
Preheat oven 350 degrees. Mix ingredients together. Spread over baking dish. Place in oven for 30 minutes or until boiling. Serve with corn chips (I like Frito's Scoops or Santitas yellow corn).
Heat the oil and add the mustard seeds. Once they finish popping - add the diced potatoes and stir them well. Add the spices - salt, chilly powder, turmeric, green chillies, sugar and allow to cook for 5 minutes. Now add the frozen vegetables and allow them to cook. If you cook this mixture gently with the lid on - you shouldn't need to add any water to the mixture. Once the vegetables soften - it didn't take too long for mine about 10 minutes- add the sugar, lemon juice and coriander and allow the mixture to cool by transferring it to a wide dish. Now mix in the finely chopped onions. The mixture can now be used for filling pita bread, paninis or sandwiches. Switch on the sandwich maker. Butter 2 slices of bread using either butter or margarine and turn them over. My sandwich mixer requires the bread to be buttered on one side and the mixture to be topped up on the other side. Add the sandwich filling between the two slices of bread and cook them in the sandwich toaster. Continue making all the sandwiches in the sandwich maker. Serve them with any chutneys or dips or ketchup.
Preheat oven to 370°F Butter 13 x 9 x 2-inch glass baking dish. Mix 1/4 part of goat cheese, crushed graham crakers, paprika and herbes de provence. Set aside. Mix first 9 ingredients in large pot. Bring to simmer over medium-high heat while stirring constantly. Add remaining 3/4 of cheese; whisk until smooth. Add potatoes to pot; bring to simmer. Transfer potato mixture to prepared dish, spreading evenly. Spread the cheese, herbs and graham mixture evenly on top of the potato mixture in the glass dish. Cover with foil; bake 30 minutes. Uncover and bake until potatoes are very tender, the top crust is golden and liquid bubbles thickly, about 35 minutes. Let cool 15 minutes before serving.
Place pear in a food processor; pulse until finely chopped. Place pear, rind, juice, and vanilla bean in a large saucepan. Stir in pectin. Place pan over high heat; bring to a boil. Stir in sugar; cook 5 minutes or until sugar dissolves. Bring to a boil; cook for 1 minute, stirring constantly. Remove from heat. Skim foam from surface; discard. Remove vanilla bean. Scrape seeds into pear mixture; discard bean. Stir 5 minutes to ensure fruit is suspended in jam. Cover and chill overnight. Refrigerate jam in airtight containers up to three weeks, or freeze up to six months.
Put all ingredients in a blender and blend until thick like a malt or shake. Drink and enjoy!
Whisk together mayo and lemon juice in a large bowl. Add all remaining ingredients and toss to combine. Season with salt and pepper to taste.
Preheat oven to 375. Unroll cresent rolls, and split into two sheets of four. Press seams together so that you don't have holes. Spread 2 Tbsp of honey mustard on one side of rolls, and sprinkle with 2 tbsp of brown sugar. Place Brie, with rind on, in the middle of the rolls with the mixture on the bottom. Spread remaining mustard on top and sides of brie, and sprinkle remaining sugar on top. Take the other sheet of rolls, and place on top of brie. Press the sides together so that the brie is completely encased. Bake for 15-20 minutes, or until the rolls are a nice brown color. Serve with crackers, chips, or bread. We prefer triscuit crackers.
Fry the bacon until it is half cooked. Add the okra and cook for a further 5 minutes. Stir in the rice, water, salt, and pepper. Pour mixture into the top part of a rice steamer. In the bottom part of the rice steamer place several cups of hot water. Insert the top part and cook, covered, for 1 to 1 1/2 hours or until the rice just starts to dry.
TO MAKE CRUST: In a food processor container, blend flour with butter using on/off pulse until mixture becomes granular. Add egg and blend just until dough begins to form a ball. Press dough onto bottom of a 9x13-inch baking pan. Bake at 325F for 10-12 minutes or until edges are golden. TO MAKE FILLING: In a food processor container, finely chop sun-dried tomatoes with reserved oil, garlic and oregano. Stir in eggs. Add cream cheese and mix until smooth. Transfer mixture into a bowl; stir in sour cream and green onions until smooth. Season with salt and pepper. TO ASSEMBLE: Pour filling over crust and bake for 20 minutes or until golden brown. Cool to room temperature. Cut into small squares to serve. Makes 24 appetizers. TIP: A day or two before the party, you can prepare and refrigerate the crust separately. The day of the party, you can bake the crust then pour the filling and bake.
Split each baguette horizontally along one side, leaving the other side intact. Open the pieces so they lie flat. Stir the mayonnaise or butter, mustard and pepper together until smooth, and spread on both sides of the bread. Layer with the ham and avocado; sprinkle with the sea salt. Keep chilled and serve within 3 hours.
Melt CANDIQUIK according to package directions and mix with all of the remaining ingredients in a large bowl. Serve in a pie crust. That's it! Optional: Top with whipped cream and/or fruit.