HumbleIntelligence/food-ner-1-Million huggingface dataset:
PASTA: start water to boil, add salt and oil to prevent sticking. SAUCE: mix shredded cheese, cream cheese, and half & half in a bowl- set aside. sautee garlic and onion in 2 tablespoons olive oil until slightly browned. add kale, tomatoes and mushrooms. cover and cook for 6 minutes. add another tablespoon of oil. add cheese/half & half mixture. continually stir until well-melted. drain pasta, pour into glass baking dish. add sauce, stir until well-mixed.
Stir together the broth, lentils, carrots, onion, celery, rice, garlic, herbes de Provence, salt and pepper in a slow cooker. Cover and cook on low for 8 hours or on high for 4 to 5 hours. Remove 1 1/2 cups soup and puree in a food blender or with an immersion blender until almost smooth. Stir pureed soup back into the slow cooker. Divide soup evenly among 4 serving bowls, garnishing each with 1 tablespoon cream and 1 tablespoon chopped parley, if desired.
Place riblets, 1 1/2 c of the orange juice and the wine in a pot. Bring to a boil and reduce heat to low. Cover tightly and simmer 45 minutes, turning riblets occasionally. Meanwhile, combine remaining juice, soy sauce, honey, garlic, ginger, lemon juice, and cornstarch in a saucepan and mix well Bring to a boil, stirring occasionally, cook for about a minute or until thickened slightly Remove from heat and set aside. Remove riblets from liquid and let cool about 15 minutes. Place riblets on grill for around 15 minutes, basting with the glaze often. Enjoy!
Cook sausages, thinly slice on the diagonal set aside. Mix next four ingredients then add all ingredients with sausage. It is best to serve when the sausage is still warm and the cucumber and red onion is cool.
In a large bowl, stir boiling juice into dry jello at least 3 minutes until jello is completely dissolved. Add ice cream by spoonfuls, stirring with a wire wisk after each addition until ice cream is completely melted. Add the whipped topping, stir until well blended. Add the raspberries, stir gently. Dump into crust. Freeze until firm.
Rinse and pat dry the chicken and place in a tupperware with lid or a plastic baggie. Toss chicken with the flour to lightly coat it. Combine lime juice, vinegar, sesame oil, ginger, garlic, red pepper flakes, and corn starch in a small bowl. Heat 2 frying pans, each with half the oil, at medium heat. Place broccoli and cashews in one pan. In the other pan, place chicken strips. Fry chicken until lightly browned, turning once. About 3 minutes per side. Add broccoli and cashews to the pan with the chicken. Pour sauce in pan and stir to coat. Reduce heat slightly and let cook for 5 to 7 minutes (the longer it's going to sit, the lower the heat should be). Serve over rice.
OK real easy. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time). Take a medium mixing bowl. Add all the above ingredients; toss until mixed well. Refrigerate for 30 minutes to let the flavors meld and enjoy!
1.Preheat oven to 400 degrees F (200 degrees C). 2.Stir together the flour, baking powder, salt, cinnamon and sugar and raisins in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups. 3. If you're making mini muffins, bake it for at least 12 minutes. If making large muffins, bake it for at least 20-25 minutes.
Using a food processor, pulse basil/cilantro, garlic, and nuts several times until finely chopped. NOTE: walnuts, almonds or pecans can be used instead of pine nuts, Add grated parmesan cheese and 1/4 cup of the olive oil, and pulse until blended. NOTE: dry parmesan cheese can be used, but freshly grated parmigiano reggiano is ideal. Pesto will be thick, so add more olive oil if desired for a looser consistency.
Add salt to water and bring to a rolling boil. Add rice, then turn off heat and let stand while preparing the rest of ingredients. Cook ground beef with celery and onions in a large skillet. When beef is almost fully cooked, add mushrooms. Drain fat. In a 2 quart casserole dish, combine hamburger mixture, rice with water and soy sauce and bake in 325 degree oven covered for 1 hour. Uncover and bake an additional 1/2 hour or until fully cooked.
Preheat oven to 200°C Place pumpkin in a steamer over a saucepan of boiling water, cover and steam until tender (about 15 minutes), then transfer to an oven tray and bake for 10 minutes to dry out. Cool, then pass through a coarse sieve. Sift flour, nutmeg and 1 tsp salt into a bowl. Using an electric mixer, beat icing sugar and butter until pale and fluffy, add egg yolk and beat to combine. Using a wooden spoon, stir in pumpkin, then half the flour mixture. Add remaining flour mixture and, using your hands, bring together to make a dough, then turn out onto a lightly floured surface and knead gently until smooth (dough should be a little sticky). Roll out to 2cm thick and, using a 5.5cm-diameter cutter dipped in flour, cut rounds (without twisting cutter) from dough and transfer to a lightly greased oven tray. Re-roll scraps and repeat. Brush tops with milk and bake until golden and sound hollow when tapped (10-15 minutes). Serve hot or at room temperature with butter.
Preheat oven to 350°F Spray 1 1/2 quart casserole with nonstick cooking spray. Set aside. Cook sausage over medium-high heat, until no longer pink, drain fat. Stir together soup, milk, onion, salt, and pepper in medium bowl. Place half of potatoes in prepared casserole, top with half of soup mixture, then with half of sausage. Repeat layers, ending with sausage. Dot with butter. Cover pan with foil. Bake 1 1/4 to 1 1/2 hours util potatoes are tender. Uncover, sprinkle with cheese and bake until melted and bubbly.
Preheat oven to 200°F. Combine the water and sugar in a saucepan and bring to a simmer to dissolve the sugar. Remove from heat and let sit. Core the apple, and, with a slicer, slice it thin (absolutely no thicker than 1/8"), and dip the slices in diluted lemon juice (to prevent browning). Place the apple slices into the sugar-water solution, making sure that each slice gets coated. Let them soak for about 15-20 minutes (depending on thickness). Arrange the slices in a single layer on a baking sheet covered with either parchment paper or a silicone mat (these can REALLY stick). Put them in the preheated oven for about an hour or until the slices are dry and crisp. Store in an airtight bag or container. Depending on the size of the apple, the 1 cup water/1 cup sugar will do 2- I multiply the recipe using that ratio for most apples.
Preheat oven to 350. Saute onions, garlic and ginger in the vegetable oil over medium high heat until the onion is translucent. Add uncooked rice and saute until you can smell toasted rice. Add the rice mixture and the broth to a baking dish sprayed with nonstick spray. Add salt and pepper to taste. Place the chicken on top of the rice (if you remove the skin from the chicken breasts, place them meat side down). Cover the dish and bake for 1 hour and 15 minutes, or until the rice is cooked. If you leave the skin on the chicken, remove the dish cover for the last 15-20 minutes.
Preheat oven to 325°F In a medium bowl, beat butter or margarine and brown sugar with an electric mixer on medium speed until light and fluffy. Stir in vanilla. Add flour and salt to the butter and blend well. With a rolling pin on a lightly floured surface, roll out dough 1/4-inch thick. Cut out cookies using a 3 inch Shamrock cookie cutter and place 2 inches apart on ungreased cookie sheets. Re-roll scraps. Sprinkle green sugar crystals on each cookie. Bake 20 to 25 minutes, until cookies are pale golden, not brown. Let stand 2 minutes. Remove to a rack and let cool completely.
Heat oven to 350°F Combine 2 tablespoons thyme and garlic-pepper seasoning; press evenly onto all surfaces of beef roast. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.). Meanwhile skim fat from drippings. Combine drippings, shallot and 2 teaspoons thyme in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until shallots are crisp-tender. Stir in wine and mustard; bring to a boil. Reduce heat; simmer 8 to 10 minutes or until sauce is reduced to 3/4 cup. Stir in butter. Season with salt and pepper as desired. Carve roast into slices. Serve with sauce.
Melt the butter in the evoo in a skillet. Add potatoes and roll around to coat with the oil/butter. Sprinkle in the seasonings except for the garlic. Cover and saute, stirring occasionally, until potatoes are done. This should be about 30-40 minutes. Shortly before the potatoes are done, add the garlic to the skillet and stir to combine.
Spray a 9 X 13 pan and set aside. oven temperature 350. cooking time 30 minutes. Into a large bowl beat together until creamy the butter,ricotta cheese and all sugars except the 1 tablespoons. Add eggs & vanilla beating in till well blended. Combine the flour,baking soda & salt and add. Add the oats,chips and raisins. The batter is thick. Place batter into the prepared pan and wet your clean hands with water and press down evenly. Sprinkle the reserved 1 tablespoons sugar on top. and bake for 30 minutes or until done. Remove from oven and allow to sit for 5 minutes. Yield 24 bars.
Heat oil in large skillet on medium heat. Add onion; cook and stir 3 minutes until softened. Add rice, Italian seasoning and turmeric; cook and stir 2 minutes. Stir in broth. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in peas; cover. Cook 5 to 8 minutes or until rice is tender.
Preheat oven to 350. Spray a large six-miffin tin with non-stick cooking spray. In mixer beat egg, slowly adding honey and sugar. Reduce speed, add oil and milk. Add salt, baking powder and soda followed by raisins, flour, bran and cereal. Mix just to combine. Fill tins 3/4 full, and press extra cereal on top. Bake 20-25 minutes, or until knife insterted comes out clean. Cool.
First, prepare and mix together the tomatoes, olives, garlic, basil, spring onions, parsley, and add salt and pepper sparingly. Mix well and cover the bowl. Preheat oven to 350 deg F/180 deg Celsius. Open out the 4 phyllo sheets (one on top of the other, as it comes). Using a round utensil considerably larger than the muffin hollows, cut out circles right through the 4 thicknesses of the pastry. Brush each circle (4 per hollow) with the melted butter and oil, and press into 9 muffin hollows. Sprinkle some dried breadcrumbs over the pastry cups, if you like. Bake the phyllo cups for 5 - 7 minutes, or until golden brown. Cool before carefully removing. (All this can be done ahead, but keep the salad chilled and the cups airtight). To serve, fill the phyllo hollows with the salad. Top each with a rolled slice of ham (or bacon, or mozzarella). Drizzle with a little vinaigrette at the last moment before serving (to prevent the phyllo pastry from getting soggy).
Split cake in half and spread generously with jam. Put halves back together and cut into cubes. Place cake cubes in the bottom of a large trifle bowl. Drizzle sherry over cake. Drain the mandarin oranges, reserving the liquid. Arrange the orange segments over the cake. Prepare jello recipe as stated on the box but use reserved mandarin orange juice for part of the liquid. Pour over fruit and cake. Cover and refrigerate until set (several hours). Once the jello is set, remove the dish from the fridge and pour hot custard over the top. Cover and refrigerate for at least 2 hours. Remove the dish from the fridge and top with whipped cream. Garnish with candied cherries and slivered almonds.
Heat the olive oil, add the onion and garlic and cook until softened. Add the diced potato and cook until browned. I put the skillet lid on now and allow the potatoes to cook completely through-about 10 minutes. Add the ham, capsicum and tomatoes, and cook uncovered for a further 2 minutes. Mix the egg, parsley, parmesan cheese, salt and pepper to taste, together in a bowl, then pour over the ham and vegetables in the pan. Cook over a gentle heat for about 6 minutes or until just set. Place under your griller (broiler) to brown the top, then serve immediately, cut into wedges, or allow to cool and serve cold.
Preheat oven to 350 degrees. Mix butter, sugar, extract and eggs till everything is well blended. Mix in flour till well incorporated. Pour into a non-stick 8" x 10" pan that has been sprayed with a non stick spray. Sprinkle top with almonds. Bake till golden brown, approximately 30-40 minute.
Squeeze juice from fruit and keep. Slice fruit thinly. Quickly wash sliced peel in cold water and rinse. Add water and juice. Keep for 3 hours in a cool place. Cook in a heavy saucepan for 30 minutes medium heat. Add sugar and cook and stir another 20-30 minutes on high heat. Pour into sterilised jars.
Mash bananas. Add sugar and slightly beaten egg. Add the melted butter and chopped walnuts. Add the dry ingredients stir to mix. Fill greased muffin tray with mixture and bake for 20 minutes in a 375F degrees oven.
Allow cream cheese and cheese to come to room temperature. Mix both cheeses and dressing mix with hand mixer until blended. Put mixture out on plastic wrap or wax paper and shape. Put pecans or bacon bits in large ziplock bag and carefully put cheese mixture in and roll it around to cover the outside with the nuts or bits. Refrigerate over night and enjoy! Took only 5 minutes to make this and it was a big hit!
Pre-heat the oven to 175 degrees. Trim the silverskin from the pork tenderloin and slice into 1 inch thick pieces. Flatten the pieces into 3/4 inch pieces using the side of your fist or a meat mallet. Season with salt and pepper. Over medium high heat, heat a large skillet until very hot. Film the pan with oil. Brown the slices of pork until golden, about 1 1/2 to 2 minutes per side.(The pork will continue to cook while being kept warm.)Remove to a platter and keep warm in the oven. Add the Port, broth, cherries and thyme to the skillet. Over high heat, bring to a boil and cook for 5 to 7 minutes, until reduced to about 2/3 cup. Add any accumulated juices from the platter. Off heat, whisk in the cold butter. Pour sauce over the pork.
Put chopped onions on the bottom of the crock pot so the meat has something to rest on. Put meat in the crock pot and rub the salad dressing powder all over it, turning to get all sides. Open soup can and spread all over the roast with a butter knife. Do NOT add any liquid to the crock pot! Cook on high for two hours, then on low for another four, at least. You don't want the roast to be falling apart, but you want it tender. Remove the roast and put on a platter. Cover with foil and let it rest in a warm place for about 20 minutes. Meanwhile, add the diluted flour to the juices in the crock; turn the crock on high for 20 more minutes. Stir frequently. You can also make the gravy by adding the crock pot juices and flour mixture to a skillet over a med/high flame.
To make the dressing: Put all the dressing ingredients together in a jam jar or a lidded salad dressing container and shake them well until the dressing has emulsified and has thickened. Taste and adjust the seasoning. Put to one side whilst you cook the prawns and assemble the salad. In a large roomy frying pan and over a medium heat - cook the prawns in the white Pineau, moving them around all the time until they are pink and cooked - about 3-6 minutes depending on the size of the prawns. On a large plate, arrange the salad leaves and just before serving the prawns, add the dressing to the pan with the prawns, stirring around well to give them all a good coating. Arrange the prawns on the plate next to the salad leaves, drizzling the warm dressing over the prawns and the salad leaves. Scatter finely chopped lovage leaves over the top and garnish with a wedge of lime or lemon, or both! Serve 6 prawns per person for a starter and between 8 and 12 per person for a light luncheon dish, with crusty bread and butter. N.B. Make sure you have finger bowls and wipes available, or just lick your fingers! Sublime!
Combine first 6 ingredients. Spread half of the bean mixture in bottom of 8 inch baking dish. Top with 1/2 of the cheese. Repeat ending with cheese. Bake at 350 degrees for 20 minutes. Serve with chips.
Butterfly turkey tenderloins lengthwise. Gently flatten between two pieces of wax paper. Combine other ingredients in a Ziploc bag and marinade turkey for 1-2 hours or more, depending on your time-frame, -OR- use the marinade as a glaze for the turkey while you are BBQ'ing them. Grill on your BBQ, cooking each side for 5-10 minutes.
Crush cereal to 250 ml (1 cup). Combine with brown sugar and 75 mL (1/3 cup) butter, mixing well. Reserve 50 ml (1/4 cup) crumbs. Press remainder evenly into bottom of 20 cm (8-inch) springform pan ( or 23 cm (9-inch) pie plate ) to form crust. Bake at 180 degrees C (350 degrees F) 7 minutes or until lightly browned. Cool. Prepare dessert mix according to package directions, except reduce boiling water to 425 ml (1 3/4 cups). Cool 3 minutes, stirring twice. Meanwhile, beat egg whites until soft peaks form; gradually add sugar, beating until peaks are stiff but not dry. Pour half of the filling onto crust. Gently fold remainder into egg whites. Spread over first layer; sprinkle with reserved crumbs. Chill about 3 hours. Refrigerate leftovers.
Stir the relish into the sour cream until blended. Chill until ready to serve.
Marinade and beef: Puree shallots, garlic, jalapeno, fish sauce, oils, sugar and lemon rind in blender or food processor. Mix with beef, tossing to coat. Cover and refrigerate 30 minutes. Broil 1-2" from heat until seared and just cooked through, about 2 minutes per side. Dipping sauce: Combine all ingredients. To serve: place some beef, cilantro and/or mint, and a few pieces of cucumber on a lettuce leaf. Roll up. Dip in sauce.
Roast Peppers: (skip if using already roasted peppers) Heat a grill or grill pan to hot; or heat broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat. Place peppers in a deep bowl, and cover bowl with plastic wrap. Set bowl aside until the skins loosen and the peppers are cool enough to handle. Using your hands, rub off the charred skin, rinsing your hands frequently under cold running water. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1-inch-wide strips. Make the vinaigrette: In a medium bowl, combine mustard and vinegar. Gradually whisk in olive oil. Whisk in 2 tablespoons warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside. Slice loaf of bread horizontally, and remove soft crumb; reserve crumb for another use. Spread olive paste on the bottom crust, and add the roasted red pepper strips. Crumble goat cheese on top of peppers. Arrange artichoke hearts over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichoke hearts. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich. Wrap the sandwich tightly with plastic wrap. Set a weight, such as a brick or large cast-iron skillet on top for at least 1 hour. When ready to serve, slice sandwich into ten pieces.
Mix oil, dressing mix, lemon pepper seasoning, dill, and garlic salt. Pour over 2 (10 oz) packages oyster crackers. Serve and enjoy!
Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a Bundt pan and let it melt in the preheating oven. While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl. Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish.
In a medium saucepan over medium heat, melt butter, then add onion & cook 5 minutes or until softened, stirring often. Add garlic, thyme & lemon pepper, cooking another minute while stirring. Sprinkle in the flour, stirring constantly until flour is incorporated. Slowly add the broth, 1/2 cup at a time, stirring to blend. Add broccoli & cook 10 minutes or until tender. Carefully transfer 1/2 to 3/4 of the hot mixture to a blender (depending on how chunky or smooth you want the finished soup) & blend until smooth, then, in the saucepan, reincorporate the blended mixture with that which wasn't blended. Add cream & cheese & warm over low heat, stirring constantly. Remove from heat, ladle into serving bowls & enjoy!
Cream butter and sugar. add eggs one at a time beating well after each addition. Add vanilla. Sift together flour, baking powder and salt and ad slowly to creamed mixture. Stir in lemon and orange peels, anise seeds and nuts and blend well. divide dough into 3 parts and shape each into long roll about 1 1/2 inches in diameter. Place rolls on cookie sheet several inches apart and flatten rolls somewhat. Bake at 350F for 15 minutes. Remove and slice rolls crosswise 3/4 inches. Lay cut side down and bake additional 7 minutes. Flip to other side of cookie and bake another 7 minutes. Makes approx 4 dozen biscotti. ENJOY! Freezes well. Note: If you want sweeter, increase sugar to 1 full cup.
Soak together saffron, cardamom, cloves, and rosewater; leave aside to steep. Add rice to 6 cups of lightly salted boiling water: boil to half cooked - about 8 minutes; drain. Stir sugar through the hot rice. Heat the ghee or butter in the same pan the rice was boiled and add the sweetened rice. Sprinkle the rose water mix on top. Cover the rim of pan with a cloth or paper towels and place lid on tightly. Cook over very low heat about 20-25 minutes. Transfer to serving platter. Top with melted butter.
Dissolve yeast and sugar in 1/2 cup warm water. Let stand for about nine to ten minutes. Combine yeast mixture with oil, salt, and two cups of flour. Stir well. Gradually stir in 4 cups of flour and remaining water. Knead for 10 minutes, adding additional flour as needed. Place dough in a lightly-greased bowl. Cover with plastic wrap and let rise for about one hour. Punch dough down and divide into eight pieces. Roll each half into loaf-shapes, about twelve inches long. Place loaves onto two large baking sheets lined with parchment paper. Cover the eight loaves and allow to rise for about an hour. Preheat oven to 350 degrees Fahrenheit. Cook for 25 minutes, or until the top of the loaves are golden brown. Let the bread cool until room temperature. For a delicious oat take on the Subway white bread, sprinkle the tops of the loaves with quick-cooking oats after brushing on the egg white mixture. Adapt this recipe to prepare Subway's Honey & Oats bread by adding 1/2 cup of old fashioned oats to the bread dough before rising. If you prefer a hands-off approach, you can mix all of the ingredients in a bread machine and cook on a light setting according to the manufacturer's instructions. Add a bit more flavor by sprinkling a mixture of shredded cheddar cheese, garlic salt, and Italian seasoning over the dough before baking. Recreate Subway's Parmesan Oregano bread by mixing together Parmesan cheese, oregano, and garlic salt and sprinkling it over the unbaked dough. You can also make two loaves of bread from this recipe instead of eight individual sub rolls.