HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 400°F. In a saucepan over medium heat, saute onion in olive oil. When translucent add potato, carrot, and squash. Mix well and add vegetable broth. Cook for about 10 minutes or until vegetables are tender and broth evaporated. Add peas and parley and let it cool down. While vegetable filling is cooling down, cut each puff pastry sheet into four 5"circles. Add 1 Tbs of filling in the center of every circle. Brush the edge of each 1/2 circle with a little water, fold in half and seal pressing with a fork. Place on a non-stick cookie sheet and bake for 25 minutes or until they are puffy and golden. Meanwhile make tomato sauce by sauteing, over medium heat, onion and garlic with the olive oil. After 5 minutes add tomatoes, wine and broth and bring to boil. Reduce heat and simmer for 15 minutes, stirring occasionally. Move off the heat and let it cool down a little. Pour carefully in a blender and blend until smooth. Pour onto a saute pan, add tomato paste, basil and oregano and stir over medium heat until hot. Serve the empanadas with tomato sauce as a dip.
Preheat oven to 350. In a large skillet, cook sausage until well browned, stirring frequently. Drain off grease and set aside. Whisk together eggs, Ranch dressing, sour cream and milk. Add sausage, cheese and Rotel. Stir to combine. Pour egg mixture into prepared pie crust. Bake 1 hour. Allow quiche to rest for 5-10 minutes before serving.
Rinse hens and pat dry, removing innards; lightly salt and pepper inside and out. Sprinkle pineapple chunks lightly with curry powder and stuff hens. Truss hens and close cavity. Tie wings to body and legs to tail. GRILL: Balance on spit and secure with holding forks. Grill over medium coals or on rotisserie in gas grill set at medium for 45 minutes to 1 hour, basting occasionally with melted butter mixed with lemon juice. OR BAKE: Place bird on rack and bake in 325 dg oven for one hour or until tender, covering with foil if becoming too brown. Baste occasionally with butter/lemon mixture. I have been told internal temperature should reach 160 dg., but have not tried this method.
Bake according to manufacturer's instructions. Adding the Oreos during the raisin-bread cycle. Or five minutes before the final kneading is finished.
Preheat oven to 350 degrees. Combine flour,powdered milk, salt, baking powder, sugar,vanilla chips, and spices in a bowl. Crumble brown sugar by rubbing it between fingers to break up any clumps.Add this to the dry ingredients. Place ricotta cheese in another bowl, beat in milk. Add eggs, one at a time,beating with a whisk after each addition. Stir in vanilla. Pour wet ingredients along with butter into the dry ingredients. Using a spoon, stir from bottom of bowl until dry ingredients are moistened. Don't overmix. Bake 20-25 minutes.
Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks. Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet. Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet. Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes. Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes. Serve hot with a side dish of your choice.
Preheat the oven to 375°F. Combine the graham cracker crumbs, Oreo cookie crumbs, butter, and 4 tablespoons of the granulated sugar in a medium bowl. Stir to thoroughly combine. Press the mixture firmly into a 9-inch pie pan and bake for 15 minutes. Remove the pan from the oven, let the crust cool completely, then wrap it with plastic wrap and place the pan in the freezer for at least 1 hour and for up to 2 weeks. Allow the crust to come to room temperature before filling. Combine the cream cheese, confectioners' sugar, and milk in a large bowl. Beat with an electric mixer until well blended and smooth, about 1 minute on medium speed. Add the melted chocolate and the peanut butter and continue to blend for another minute on medium speed. Combine the cream with the remaining 2 tablespoons granulated sugar in another medium bowl. Beat with a whisk or electric mixer until stiff peaks form. Gently fold the whipped cream into the chocolate and peanut butter mixture until thoroughly incorporated and smooth. Pour the filling into the pie crust. Smooth the top of the pie with a spatula, cover, and refrigerate for at least 4 hours before serving. To serve, use a hot wet knife to slice the pie into 8 portions. Garnish with the peanuts and drizzle with the Rich Chocolate Sauce. Rich Chocolate Sauce: In a small heavy saucepan, bring the half-and-half to a bare simmer over medium-low heat. Remove from the heat. Place the chocolate in a medium heatproof bowl. Whisk the half-and-half slowly into the chocolate. Add the vanilla and butter to the sauce and whisk until the butter is completely incorporated. The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.
Cook roast in oven with garlic, 1 c water some salt,and pepper on 325 for 3-4 hours till falls apart tender. In a sauce pan brown onions in butter. Lower heat and add ketchup till bubbling. Add brown sugar and molasses, taste to check if there is enough brown sugar. If not add 1T-2T more. Add lemon juice and cook for about 10 more minutes. Add meat and cook 10 min more. Serve over buns or rolls with cheddar cheese and onion slices if desired.
Bring stock to a boil in small saucepan and stir in couscous and curry powder, cover and let stand for about 5 minutes. Transfer mixture to a large bowl to let cool. Stir chickpeas, cranberries, green onions, bell pepper, and basil into the couscous. For the dressing, mix together the olive oil, orange juice, orange rind, honey and garlic. Pour over couscous and serve.
Trim the beef and cut into eight 1/2-inch thick medallions, about 6 ounces each. Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed. Heat 1/2 Tablespoon of the Oil in a saute pan over medium-high heat. Saute the Garlic and Shallots until aromatic, 1-2 minutes; add Tomato Paste and cook until slightly browned, about 2 minutes; add the Mustard, Black Peppercorns, Chicken Broth, Maple Syrup, Vinegar, Salt and Pepper; Simmer until mixture reduces to a sauce consistency, about 10 minutes. Heat the Oil in a skillet on medium-high heat; saute the medallions to the desired doneness, 1 1/2 minutes for the first side and approximately 1 minute for the second side for medium. Finish the sauce with the Cilantro and serve over the Tenderloin. Garnish with the Jalapeno.
Coat baking dish with oil. Rinse and dry fish. Combine Parmesan cheese, flour, salt, pepper and paprika in a bowl. In a seperate bowl, beat egg and milk together. Dip halibut into egg mixture, then coat with Parmesan cheese mixture. Bake at 500 degrees until halibut is opaque (approximately 15 minutes). Be careful not to overbake.
Rub turkey inside and out with 1-1/2 teaspoons salt and 1/4 teaspoon pepper. Bake in roasting pan in preheated 325 oven, basting occasionally with pan drippings, 2-1/2 hours. Meanwhile mix well remaining ingredients including 1/2 teaspoons salt and 1/4 teaspoons pepper. Spoon off pan pan drippings; reserve. Baste turkey with sauce mixture and continue roasting and basting 1- 1 1/2 hours longer (cover areas that brown too quickly with foil) or until thermometer inserted in thickest part of thigh (away from bone) registers 180 and drumstick moves easily. Remove turkey to platter and let stand 20 minutes before carving. Strain pan drippings; remove and discard fat. Add defatted drippings ton sauce, heat through and serve with turkey.
Pour ice in tall glass. Add vodka, peach schnapps, and grenadine. Fill the rest of the glass with orange juice. Stir well and enjoy! :D.
Mix butter, sugar and milk in a saucepan. Heat until 230 degrees on a candy thermometer. Remove from heat and stir in marshmallow creme. Pour half of the mixture into another pan. Add brandy. Stir in the white chocolate into the other pan until melted. Add Kahlua. Spread chocolate part into a small greased rectangular cake pan first, then the white chocolate; swirl together. Allow to cool. Cut into squares.
Cook broccoli according to package directions being sure not to overcook; drain. In a 9x13 dish put a layer of broccoli and turkey. To prepare sauce mix remaining ingredients except bread crumbs and butter. Pour sauce on the turkey and broccoli. Top with bread crumbs and butter. Bake 350 degrees for 25-30 minutes.
Mix ground beef, onion and Seasoning Mix until well blended. Shape into 6 patties. Grill over medium heat 3 to 4 minutes per side or until burgers are cooked through (internal temperature of 160°F). Serve burgers on rolls with barbecue sauce and desired toppings.
Preheat oven to 350. Mix together ingredients for crust, until soft dough forms, roll dough into small balls. Press each ball into ungreased mini-muffin tin. Set aside. Place chocolate chips into double boiler to melt. Add the milk, sugar, butter, and vanilla, stirring until smooth. Remove from heat and blend in one well beaten egg. Place about 1 tablespoon of the chocolate mixture into the crust and top it with a nut. Bake for 20-25 minutes.
Brown ground beef and onion, drain, and season with steak seasoning, salt and pepper to taste. Combine all ingredients, pour into greased casserole dish and bake at 325 for one hour.
Add the first 3 ingredients into an ice-filled cocktail shaker. Shake well; strain into an old-fashioned glass filled with ice. Drop a lime wedge into the drink and serve.
Place stew meat in slow cooker, cover with beef gravy. Cook on low, 7-8 hours or on high 3-4 hours. Serve over hot rice.
In Dutch oven, heat oil and then brown stew meat. Add tomatoes, carrots, onion, taco mix, green chilies, and seasoned salt; blend well and bring to a boil. Reduce heat; cover and simmer for 40 minutes. In a small bowl, combine water and flour; blend well. Stir into stew mixture. Add pinto beans and simmer 15 minutes more.
Preheat the oven to 350°F Lightly grease a loaf pan with butter. Whisk the eggs, milk and vanilla in a bowl. Sift the flour, baking powder and cinnamon into a large bowl. Add the sugar and coconut, and stir. Make a well in the dry ingredients and gradually stir in the egg mixture, stirring until it is just combined. Add the melted butter and stir just until it is smoothly mixed, don't over mix. Gently stir in the raspberries. Pour the batter into 2 loaf pans and bake for 1 hour. Test the bread to see if it's ready by inserting a skewer into the middle. If it comes out clean, it's ready. Let the bread cool for about 5 minutes, then turn out onto a wire rack to finish cooling. Good with butter and jam, or just on it's own.
Place rice in roasting pan. Put chicken on top. Sprinkle with onion soup mix. Spoon cream of chicken soup over chicken and rice. Pour the water over ingredients in roaster. Sprinkle herbs from rice over the ingredients in roaster. Cover. Do not open or stir till cooking time is over. Bake at 325 degrees for 2- 2 1/2 hours OR Bake at 200 degrees for 4 hours.
Mix Marinade Mix, water, oil and vinegar in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Grill boneless chicken breasts over medium-high heat 5 to 7 minutes per side or until cooked through. Grill chicken parts over medium heat with lid closed 30 to 40 minutes or until cooked through, turning occasionally.
Core Cabbage and chop into 2-inch pieces. In large pot over medium heat, cook bacon halfway through. It will release the fat and be lightly browned, but still not crisp. Add Cabbage, water and Smash Seasoning. Cover and reduce to simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper to taste. Smash Seasoning:. Mix ingredients throughly and keep in a tightly sealed container for up to 6 months.
Combine all ingredients in small bowl; mix well. Cover and chill for 2-3 hours or overnight. Stir when ready to serve.
Blend soup, milk and water. Add the almonds and mix well. Add the remaining ingredients EXCEPT the noodles. Pour into 9 x 11 inch pan which has been lightly greased. Sprinkle with chow mein noodles. Bake at 350 degrees for 30 minutes.
Place bacon in 10-inch nonstick skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 minutes. Add potatoes and onion; cover. Cook, stirring occasionally, until tender, 6-7 minutes. Beat eggs, 1/2 cup water, 1/2 t salt and 1/4 t pepper; stir in broccoli and 1/2 cup cheese. Add to skillet, cover. Over medium heat, cook until set, 8-10 minutes. Remove from heat. Sprinkle with remaining cheese; cover. Let stand until cheese is melted, 2-3 minutes.
Trim fat from chops. Sprinkle both sides with salt and pepper. Spray a large heavy skillet with cooking spray. Heat skillet over medium high heat until hot. Add chops and cook 3 to 4 minutes on each side until browned. Remove chops from skillet and keep warm. Add broth to skillet. Stir to loosen browned bits. Combine mustard and evaporated milk and add to skillet. Reduce heat and simmer 7 minutes or until sauce is thickened slightly. Spoon sauce over chops. Serve and enjoy!
Heat oven to 350°F. Spray pie plate, 10x1 1/2 inches, with cooking spray. Make Brown Sugar Topping by combining topping ingredients. Place pie ingredients in blender or food processor in order listed. Cover and blend on medium speed until smooth. Pour into pie plate and sprinkle with topping. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes, then refrigerate about 4 hours or until chilled.
Preheat oven to 350 degrees. Heat 2 tablespoons butter in large skillet over medium heat; cook mushrooms till tender. Remove mushrooms; set aside. Remove liquid from skillet; reserve. Roll chicken in flour to coat. Season with pepper. Heat remaining 2 tablespoons of butter in skillet over medium heat; brown chicken, turning once. Remove chicken; place in a 9-inch square baking dish. Sprinkle with mushrooms; set aside. Add white wine and Madeira to skillet. Bring to a boil, stirring constantly. Reduce heat to low. Cook until liquid is reduced by half, about 5 minutes. Pour wine mixture over chicken. Bake until chicken is no longer pink, about 20 minutes. Place slice of Fontina on each chicken breast. Return to oven. Bake until cheese is melted, about 3 to 5 minutes.
cook noodles until pliable but still slightly firm. Wilt spinach in oil and garlic. in bottom of a casserole. add some spaghetti sauce. mix cheeses, spices and ranch.and spinach. one by one lay out noodles. spread some cheese and and roll up and stand up in pan. top with sauce. cover and bake on 350 for 30 minutes.
Saute first 4 ingredients in hot oil in a large saucepan over medium-high heat until tender. Add beans and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally. Cook spaghetti according to package directions; drain well. Place spaghetti on serving platter; top with tomato mixture. Sprinkle with cheese.
Combine all ingredients in a drink shaker. Muddle the watermelon in the bottom of the shaker, and shake gently twice. Rim a glass with the sugar and add the ice cubes. Pour over ice and garnish with the watermelon wedge. Reata Sweet & Sour Mix. Makes 4 cups. 3 cups sugar. 4 cups water. 1 cinnamon stick. 1 1/2 cups lime juice, preferablly fresh squeezed. In a large saucepan, combine the sugar, water and cinnamon, stirring until the sugar is dissolved. Bring to a boil over medium-high heat, then lower heat, add the lime juice and simmer 5 minutes. Remove from the heat and let cool. When cool, remove the cinnamon stick. Store in an airtight container and refrigerate.
Preheat oven to 350° Chop all vegetables. Coat chicken pieces with flour, salt and pepper. Brown on all sides in oil. Place in a baking pan. Mix together all remaining ingredients and pour over the chicken in baking pan. Bake one hour.
Combine all ingredients well, crushing slightly. Place all on a muslin or cheesecloth square, gather corners and tie securely. When the water for the seafood is boiling add the crab boil sachet along with plenty of salt. Continue boiling until the water takes on color before adding seafood.
In a soup kettle or dutch oven, cook beef over medium heat until no longer pink; drain. Add soup, water, spaghetti sauce and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Add cheese, cook and stir until melted. Garnish with additional cheese if desired.
Preheat oven to 350°F Beat cream cheese and sugar till smooth. Add sour cream, then egg and vanilla. Mix on medium speed until well incorporated, scraping down sides of bowl to prevent lumps. Pour batter evenly into each graham tart. Dollop with a 1 teaspoon of jam or chocolate syrup. If using of chocolate syrup, using a toothpick, swirl the chocolate through the batter. Bake for 20-25 minutes until set. Remove from oven and place on cooling rack for 30 minutes Then refrigerate for 2 hours. Great served with a dollop of whipped cream.
Preheat oven to 350°F. Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl. Beat butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9-11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely.
Prepare marinara: Cook italian sausage (optional) & set aside. Saute onions in large saucepan or pot. Do not brown. Drain liquid from diced tomatoes & pour liquid into saucepan with onions. Add basil, Italian seasoning, oregano, sugar & red pepper. Simmer 30 minutes or until reduced by half. Add all sausage, tomatoes & pimentos, and cook 1 minute until just heated. Remove from heat & set aside. Prepare Rolls: Cook pasta according to package directions. Drain, rinse, return to pot & cover w/ cold water. Heat oil in nonstick skillet over medium heat. Add garlic and cook 20 seconds. Add spinach and cook, stirring often, 3 to 4 minutes. Transfer to bowl. Stir in 2 T mozzarella & 2 T fatfree mozarella, ricotta, parmesan, olives, crushed red pepper, salt and 2/3 c marinara into bowl with spinach mixture. Spread 1 cup of marinara in bottom. Lay out lasagna noodle on plastic cutting board. Spread 1/4 c filling along length of noodle. Roll up and place roll seam side down in large skillet. Repeat with remaining noodles and filling (they will be tightly packed) Spoon remaining marinara over rolls. Cover skillet and bring to simmer over high heat. Reduce & simmer 3-4 minutes. Sprinkle with mozzarella and continue cooking, covered, until cheese is melted. Cheese should be melted and rolls heated through. Can be frozen up to 1 month.
Combine broccoli, cabbage, and carrots in a large bowl. Whisk together mayonnaise, sour cream, buttermilk and mustard; season with salt and pepper. Fold mixture into the vegetables, then stir to combine thoroughly. Cover and refrigerate at least 4 hours up to overnight.
Preheat oven to 220,C. Line a baking sheet with baking paper. To make the sweet potato salad, combine the oil, vinegar & brown sugar in a bowl, add sweet potato & toss to coat. Transfer to a shallow baking tray & roast for 25 mins or until soft & starting to brown, remove from oven & leave for 10 mins to cool. Meanwhile combine yoghurt with a little milk to thin it. Combine breadcrumbs & paprika and season with pepper. Dip the chicken into the yoghurt, allow the excess to drain off, then coat in the breadcrumb mixture. Place chicken on prepared baking sheet and bake for 20 mins or until golden brown & cooked through, slice into strips. To make dressing:Combine all ingredients. To serve: Arrange salad leaves on a plate, top with some sweet potato & chicken & drizzle with dressing, sprinkle with basil to serve.
Combine sugar and cocoa in saucepan. Add milk. Stir over low heat until sugar is dissolved then bring to boil. Stir occasionally, cook to 236 degrees F. Remove from heat. Add butter and vanilla, but do not stir. Allow to cool for 15 minutes then beat until mixture thickens (but be careful not to get it too thick or you won't be able to pour it into a pan). Stir in nuts and quickly pour into a buttered 8" square pan. Cut. Variation- omit nuts. Stir in 1/2 cup peanut butter.
Boil the corn until it's almost cooked. Then mix the butter and salt in a bowl. Coat the corn in the butter mixture. Wrap in foil and bake or grill for about 5 minutes. Then unwrap, brush coat the corn with lime juice, sprinkle the paprika on top and grill without foil wrap for a few min until the kernels start to turn a golden colour.
Mash the Ro-Tel into softened cream cheese, mixing well. It will look curdy at first but keep mixing. Chill for at least 2 hours; overnight is best. Serve with tortilla chips. This dip may be served hot, if desired. This dip can be made 2-3 days ahead of time.
If the olives are excessively salty, rinse them in several changes of water. Remove the pits, then chop them by hand and mix with the remaining ingredients. Stored in the refrigerator, this will keep well for up to 2 weeks.
Heat a large cast iron skillet and add the canola oil. When the oil begins to smoke lightly, add the tomatoes in a single layer. Season with salt, to taste, and add the sugar. You want to blister the skin slightly, drawing out water from the tomatoes, to intensify their flavor. Continue cooking on low heat. In a soup pot, heat 1 tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent, 3 to 5 minutes. Add the canned tomatoes and the water. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 12 to 15 minutes. At this point, the soup should be mushy and blender-ready. If there are still some hard pieces, add a little more water and cook for a few additional minutes. Taste for seasoning.
Mix all ingredients together. Drop by spoonfuls onto parchment lined or greased cookie sheet. Bake 10 to 15 minutes at 350°F. Watch closely so they don't burn. Biscuits will be about 1/4" thick & moist. For crackers that are similar to Cheez-It's flatten gently before baking. Serve warm or at room temperature.
In a pressure cooker, place oil and annatto seeds and cook, over low heat while preparing the sofrito; remove annatto seeds and discard. To prepare the sofrito, place the onions and peppers in a food processor and chop fine. After removing annatto seeds, add sofrito, cumin, turmeric, salt and pepper; increase heat to medium and cook until softened, about 5 - 10 minutes. Add broth, water (or bouillon cubes and water), chicken, vegetables, Recaito (or chopped cilantro), and bay leaf. Place cover on pressure cooker and increase heat to medium high. Cook until it goes psish, about 30 minutes; reduce heat to low and cook about 15 minutes more. Release pressure, then remove cover and check vegetables and chicken to doneness; adjust seasonings. Remove corn and cut into 6 rounds; garnish with green onions and fresh herb of your choice; swirl in butter, if desired and aji (Recipe #377331) or Tabasco sauce, if desired. NOTE: If you do not have a pressure cooker, just use a large Dutch oven with a tight fitting lid. Cook on medium high heat. It will take longer to cook and you may need to add water to maintain a goodly amount of broth.