HumbleIntelligence/food-ner-1-Million huggingface dataset:
1.Start by making your beef mixture. In a big sauce pot add the first 7 ingredients,beef,chopped onion,mustard,vinegar,sugar,salt and pepper.cook on medium until browned. 2.Start adding your sauce mixture. add the Ragu sauce,canned tomatoes,tomato paste,water,ketchup,bay leaves,chopped garlic,basil,oregano,sugar,nutmeg,pesto,salt,pepper. Mix it all up very well. 3.turn the stove to high and let it come to a simmer,you can add a lid if you dont want sauce squirting everywhere.During this time chop your carrots and celery. 4.When the sauce starts to bubble add your carrots and celery and turn the stove down to low. 5.put the lid on and leave on low or minimum heat for 1/2 an hour-45 minutes.Turn off the heat and leave it covered with a lid.I like to leave it about 1/2 an hour covered before i serve with my favorite pasta. make sure to taste it to see if you need more salt, sugar or anything else. This makes enough for 2 dinners of 5 people. I use half then freeze the rest till later.
To roast peppers, place under or over flame in broiler or on stovetop until skin is blackened. Peel off black skin and discard it. In a food processor, combine egg yolks, garlic, roasted pepper and basil. Add oil very slowly in a thin stream with food processor running until the ingredients form an emulsion. Store in refrigerator. This may be made one day ahead. Makes 4 cups. Season tenderloin with salt and pepper and rub with olive oil. Place thyme sprigs on and around meat and let marinate for 30 minutes. Roast on a rotisserie or in a grill over an open flame until internal temperature reaches 120F, about 25 minutes until beef is cooked rare. Let rest for 15 minutes. To serve, carve into thin slices. Place crostini on plates, top with slices of beef and drizzle with aioli.
Prepare whipped topping mix per package directions; set aside. In a bowl, add the cream cheese and lemon juice; beat until smooth. Add in the milk, pecans, and pineapple; stir to combine. Gently fold in the whipped topping and cherry pie filling. Put 24 paper baking cups in muffin tins; spoon the mixture into the paper cups. Cover and freeze 4 hours. One the salads are frozen, they can be removed from the muffin tins and stored in a heavy-duty plastic freezer bag.
Add first ten ingredients to large skillet. Cook until done, stirring occasionally to break up meat. Drain any excess grease. Mix egg and sour cream; add to meat mixture. Spoon into tart shells and place on baking tray. Bake at 425 for 8 minutes, then reduce heat to 350 and bake an additional 10-15 minutes, until crust is golden brown.
Combine according to your manufacturer's directions. Success Hints: To serve traditionally, transfer kneaded dough after first rise to a buttered bundt or ring mold. Sprinkle slivered almonds into pan before placing dough in, and then top dough with more almonds. Allow to rise about one hour and then bake at 375 for 40-50 minutes. Immediately remove from pan. This recipe can be made using regular and rapid bake cycles.
Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve and discard the peach solids in the sieve. Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco (sparkling wine). Serve immediately.
Preheat oven to 200°C Lightly grease 12 muffin tins. Sift together flour, baking powder and cocoa into a bowl. Stir in the coconut and sugar and make a well in the centre. In another bowl, lightly whisk together the melted butter, egg, milk and coconut essence. Fold egg mixture into dry ingredients and stir quickly to combine. Spoon mixture into prepare muffin tins and bake for 12 - 15 minutes or until muffins spring back when lightly pressed. To make coconut rough:. mix together topping ingredients in a small pot. Gently warm on element and stir until butter melts into ingredients. Remove from heat and allow to cool slightly before icing muffins.
Slice beef into very thin strips. In medium skillet over medium-high heat, heat oil. Add beef and stir-fry until browned and juices evaporate. Add everything remaining except the broccoli. Heat to a boil. Add broccoli and cook over medium heat until broccoli is tender-crisp, stirring often. Serve.
Cut off stems of the jalapenos. Core out seeds (I use a potato peeler). Cut cream cheese into long strips (makes it easier to fill jalapenos); fill jalapenos. The bacon is wrapped in a way that prevents the cream cheese from coming out of the jalapeno. Put in 12x8-inch baking pan for 30 minutes until bacon is crisp. The surprise is that some may be hot, others may not.
In a medium saucepan, combine sugar and margarine; cook over medium heat until sugar has dissolved, about 5 minutes, stirring occasionally. Remove from heat. Stir in remaining ingredients.
Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining. Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes. Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it inches. Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.
Rinse the artichokes. Cut off base and top 1/3 of each artichoke. Trim the tips of the leaves with kitchen shears, if desired. Pull back the leaves from the center and scrape out the fuzzy choke with a spoon. Stand the artichokes, stem side up, close together in large saucepan or pot and add just enough water to cover. Heat to boiling, and then add the onion, celery, bay leaves, chives, parsley, garlic, lemon pepper, thyme and olive oil. Cover tightly and boil for 25 minutes. Uncover, add the vermouth and sherry, reduce heat and simmer until artichokes are tender, about 20 minutes. Spoon the pan juices over the artichokes to serve.
Wash rice thoroughly. In a pan, bring stock and turmeric powder to a boil. Add rice. Simmer until rice is cooked. Drain, rinse and spread rice on a tray to cool. Whisk dressing ingredients together in a bowl. Taste and adjust seasoning. In a bowl, mix rice with pineapple, mango, walnuts, raisins, cucumber and celery. Gently fold in the dressing. Serve.
Just cover potatoes with water in a dutch oven. Boil then cook for 2-3 minutes til tender crisp. Drain. Put in single layer on paper towels. Brush both sides with oil then sprinkle with thyme and salt. Sometimes if I'm in a hurry I will just dump it all in a ziploc bag and shake, but you will need a little more oil to coat the potatoes this way. Preheat gas grill and reduce to medium high. Place slices on the grill rack directly over heat, for easier handling I use a perforated grill pan like those for shrimp, etc. Cover grill and cook for 15-20 minutes until browned, turning occasionally. Remove from grill and let stand on paper towel lined baking sheets for 8-10 minutes. The will crisp as they stand.
Dissolve Jell-O in boiling water, as directed on pkg (don't add in any extra cold water). Cool to room temperature. Add cola, cream cheese, cherries and nuts. Mix until completely smooth, then pour into 6-cup mold. Chill until completely set. Unmold to serve. Note: this can be served in single serving dishes if desired.
Cut the oranges in half. Scoop out all the fruit, making sure to keep the peels intact (I recommend using the pulp to make fresh squeezed orange juice or whatever else you want - mix into pancakes or pastry batter, make marmalade, etc). Make the jello according to package instructions (with the boiling water) but instead of using 1 cup cold water, substitute the vodka. Take out a cupcake baking pan. Place each orange half peel in one of the cupcake holders to make them stand upright. Pour the jello carefully into each orange half. Refrigerate for 4 hours, or until set. Cut the oranges into slices and serve!
Mix all the ingredients together. Shape mixture into 4-6 patties, each about 1" thick. Grill 4" from heat, turning once, to the desired doneness, about 8-10 minutes. (Do not mash burgers; all meat juice will run out and burgers will be dry.) Served on toasted buns with Provolone cheese slices and sauteed mushrooms.
Put chicken thighs in crock pot. Combine remaining ingredients; stir well. Pour sauce over chicken and cook on low 6-8 hours or until done. Serve with penne pasta, tossed salad and garlic bread. Enjoy!
Mix the first 3 ingredient together. Coat tenderized chicken with the flour mixture and let sit to absorb while stir frying veggies. In a very large non stick pan, heat oil and stir fry carrots, mushrooms, and onions 2 minutes over high heat add garlic stirring constantly for 3 more minute. Remove veggies and keep warm. In the same pan brown one side of chicken adding oil only if needed for 1 minute. Flip and top with the cooked veggies cooking for 2 minutes. Pour in the champagne cook for 3 minutes. Add herbs and stir in paste cook till the champagne is reduced in half and sauce is glistening. Season with salt and pepper if needed. Garnish with fresh herbs. Serve over white rice or noodles.
Thaw apple juice. Pour into a bowl and thicken with corn starch - adding it a Tablespoon at a time until it is thick. You may need more or less than the 4 Tbs listed. Pour apples into first crust. Pour thickened apple juice over the top. Sprinkle with cinnamon, dot with margarine, and seal 2nd crust over the top. Bake at 250 for 40-45 minutes.
For the streusel: Combine the flour, granulated sugar, brown sugar, almonds, cinnamon, and 1/2 teaspoon salt in the bowl of an electric mixture fitted with the paddle attachment. Mix just to combine. Add the butter and mix just until the streusel comes together. Spread onto a baking sheet and chill in the refrigerator until firm, about an hour. Crumble the streusel with your fingers and store in an airtight container in the refrigerator or freezer until ready to use. For the cake: Preheat the oven to 350 degrees F. Line the bottom of an 8-inch cake pan with parchment paper. Butter the pan and the paper. Spread about 1 3/4 cups streusel around the bottom of the pan. In a bowl, sift together the flour, baking powder, and salt; set aside. Fill a medium saucepan with 2 inches water and bring to a simmer. In the bowl of an electric mixer, combine the eggs, granulated sugar, and lemon zest. Set the bowl over the saucepan of simmering water and whisk until the mixture is warm to the touch, about 2 minutes. Transfer the bowl to an electric mixer fitted with the whisk attachment. Beat on medium speed until the mixture thickens, is a pale yellow, and forms ribbons when the whisk is lifted, 5 to 6 minutes. Meanwhile, in another bowl, whisk together the oil, milk, and lemon juice. When the egg mixture has thickened, slowly drizzle in the oil mixture, with the machine running. Reduce the speed to low, add the flour mixture, and mix just to combine. Drizzle in the butter and mix just to combine. Pour the batter into the prepared pan over the streusel. Bake, rotating the pan once halfway through, until the top of the cake is golden, the center bounces back, and a cake tester inserted in the center comes out clean, about 50 to 60 minutes. Unmold the cake from the pan so that the streusel is on top and serve or cool completely on a wire rack. Once cool, wrap in plastic wrap. Notes: Streusel keeps, well sealed in an airtight container, in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Combine the bourbon, brown sugar, Worcestershire, cumin and garlic in a zip top bag. Add the steaks to the bag, gently massage the marinade into the steaks, making sure that all are covered. Let marinate in the refrigerator for at least two hours, turning the bag occasionally. Heat a grill pan (or your BBQ) to medium high. If using a grill pan, coat it with cooking spray so the steaks don't stick. Cook the steaks on each side for about 4 minutes, or until done to your liking. Remove from the pan and cover with foil, let rest for 5 minutes before serving.
Place the butter or margarine (or butter and vegetable shortening), flour, and salt in a food processor fitted with the steel blade. Process until crumbly and gradually add the water, continuing to process until a ball is formed. Wrap the dough in waxed paper and refrigerate for at least 30 minutes. Bring the water to a boil, then lower the heat and add the tea bags, the lemon peel and juice, and the cinnamon sticks. Steep for 2 minutes and remove the tea bags. Place the figs in the water and poach for about 5 minutes. Drain the figs and the lemon peel, reserving the poaching liquid. Place the figs, the lemon peel, the sugar, the liqueur in a food processor fitted with the steel blade. Process but do not puree; you want the figs to have texture. Add a tablespoon or so of poaching liquid if the filling is too dry. Preheat the oven to 400F and grease a 9-inch-square pan. Roll out half the dough to a 1/8-inch thickness. Put it in the bottom of the pan (it should not go up the sides), and trim off excess dough. Prick the dough with a fork. Spoon in the fig mixture. Roll out the second half of the dough and cover the fig mixture. Prick a few holes in the top and brush with the egg. Bake the fluden for about 25 minutes, or until the crust is golden. When done, cut the fluden into 16 squares. It is wonderful served warm, with whipped cream or ice cream or you can let it cool and eat it as you would a fig bar.
Beef Empanadas: Heat oil in a medium skillet over medium high heat. Add beef and garlic, cook, stirring often and breaking into small pieces with a wooden spoon, until beef is cooked, about 3 minutes. Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes. Add cilantro; season to taste with salt and pepper. Let filling cool to room temperature. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Cut each pastry sheet into four 4 1/2 inch squares for a total of 12 squares. Lightly brush edges of squares with glaze. Spoon filling into center of each, dividing equally. Fold edges over, forming triangles, and press to seal. Crimp edges with tines of a fork. Divide triangles between prepared sheets. Brush tops with glaze. Do Ahead: can be prepared 6 hours in advance. Cover and chill. Bake until tops are puffed and golden brown, about 20 minutes. Dipping Sauce: Meanwhile, puree beans and sour cream in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and half of scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.
Blend together flour, butter, sugar, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough. Gather all dough together with pastry scraper. Press into a ball, then flatten into a 5-inch disk. Wrap dough in plastic wrap and chill until firm, at least 1 hour. If you're making two desserts that call for this pastry dough, you can make a double batch. Pastry dough can be chilled up to 2 days or frozen, wrapped well, up to 3 months.
Melt butter in skillet over medium-low heat. Saute onions until translucent. When translucent add in garlic cloves. At this point you may need to add a little chicken broth to keep from sticking. Once the garlic has cooked a few minutes sprinkle with the flour. Continue cooking while stirring for a few minutes. Then add more chicken broth till you have a smooth paste. Then add in the two cans of chicken soup continuing to stir. You may need to add more chicken broth. At this point season the sauce with as much of each seasoning as desired. Making sure to rub the seasoning's between your fingers while seasoning the sauce. Stir to mix. Remove from heat. Add the mixed vegetables and chicken stirring until combined. Add milk to thin until filling is back to sauce consistency. Line a greased pie plate with one of the pie crust. Pour the filling into the crust. With the remaining crust cut into strips and line pie plate to resemble lattace. Heat oven to 425 and bake for 35 - 40 minutes. Remove from oven and allow to rest 15 minutes before cutting.
In a small skillet, combine the feta and cream and simmer over moderate heat until the feta is slightly melted, about 1 minute. Stir in the softened gelatin and transfer to a blender. Puree until fairly smooth. Season with white pepper. Scrape the mixture into a shallow bowl and refrigerate until set, about 30 minutes. Bring the feta mousse back to room temperature, about 20 minutes. Whisk the mousse until loosened. Spread the mousse in the center of each plate. Top with the tomatoes, lightly seasoning each layer with fleur de sel and black pepper. Drizzle with the olive oil, garnish with the olives, red onion and oregano and serve. MAKE AHEAD The feta mousse can be refrigerated for up to 2 days.
Cream Butter and Cream Cheese together in small bowl. Mix in 1/2 package of orange jello and optional orange zest. Roll into a ball using plastic wrap and refrigerate until cold. Can roll in Crushed cookies and more zest if you want.
Grease 9x13 casserole pan. Spread chicken breasts in pan. Top each with a piece of ham, then cheese. Mix together in a bowl the cans of soup and milk. Pour over chicken. Spread box of prepared stuffing mix over chicken. Pour melted butter over stuffing mixture. Bake at 325 degrees for 1 1/2 to 2 hours.
Place all ingredients in a large stockpot. Cook over medium high heat mashing the tofu with a wooden spoon for 30 minutes. **You may substitute two packages of taco seasoning mix for the seasonings and salt.**. Nutrition Facts: Serving Size 1 Serving. Calories: 200. Calories from Fat: 40. Total Fat: 4.5g. Saturated Fat: 0.5g. Trans Fat: 0g. Cholestrol: 0mg. Sodium: 1390mg. Total Carbohydrate: 27g. Dietary Fiber: 7g. Sugars: 5g. Protein: 13g.
Preheat oven to 325. Grease a 9" baking pan (square or round). In a mixing bowl, beat together butter, brown sugar and vanilla. Gradually beat in pecans and flour. Press mixture into prepared pan and prick top with tines of a fork. Bake at 325 for about 30 minutes or until slightly browned and puffy. Remove from the oven and carefully cut into wedges using a sharp knife BEFORE allowing it to cool.
In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes. In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion, garlic, mushrooms, celery& parsley. Stir in water, mushroom soup, and bouillon. Cover; cook on low 10 to 12 hours or high 5 to 6 hours. Top each serving with a dollop of sour cream. 4 servings.
1. Preheat oven to 375°F (190°C). 2. Bake one pie shell according to package directions. Remove the second pie shell from the foil pan and place on a lightly floured work surface. Using a 2" (5 cm) gingerbread man-shaped cookie cutter, cut 8-10 pieces and place on a parchment paper-lined baking sheet. Brush lightly with egg and bake for 10 minutes or until golden brown. Remove from the oven and cool. 3. Heat butter and brown sugar in a small saucepan over medium heat, stirring occasionally until bubbly. Whisk in cream and molasses and stir until it begins to simmer. 4. Whisk together egg yolks, cornstarch, spices and salt in a small bowl. Slowly add a small amount of the hot mixture into the egg mixture, stirring constantly. Add the egg mixture back into the hot cream mixture and continue to stir over medium heat until thickened and just starting to boil. 5. Pour the filling into the baked pie shell. Cover the surface with plastic wrap directly on the filling and chill until set, at least four hours. 6. Decorate the gingerbread man pastry shapes with icing. Arrange shapes on top with whipped topping just before serving.
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add flour and 3/4 teaspoon of salt to yeast mixture; stir with a a mixer equipped with dough hooks or use a wooden spoon until smooth. Turn dough out onto a lightly floured surface; knead a few minutes, until flour is fully incorporated. Shape dough into a ball; spray inside of a bowl with cooking spray and place the dough ball inside it. Seal bowl with plastic wrap and allow to rest at room temperature for an hour. Heat a pan on medium with 1 tablespoon of olive oil. Saute the onions in the pan for a few minutes, until the onions become translucent. Allow to cool somewhat before proceeding to next step. Combine onion, parsley, remaining olive oil, paprika, cumin, 1/2 teaspoon of salt, and crushed red pepper. Mix thoroughly into a paste. Cut dough into 8 equal portions. Start with one portion and cover remaining dough with a wet kitchen towel to prevent drying. Flatten each portion until very thin and shape into a square. Spoon 1 tablespoon onion mixture in center of dough. Fold left and right sides of dough together until they meet in the middle. Fold top and bottom sides together in the same way, wetting the dough if needed to get the flaps to stick. Repeat for remaining dough portions and onion mixture. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 4 flatbreads to pan; cook for 2 minutes on each side or until crisp and golden. Transfer flatbreads to cooling rack. Repeat procedure with remaining 1/2 teaspoon oil and 4 flatbreads. Serve immediately.
Preheat oven to 350 degrees. In medium saucepan, simmer chili until heated through. Cook macaroni according to package directions; drain well and set aside. Grease a deep 8-quart or similar casserole dish. Spoon 1 cup of chili evenly on bottom of dish. Next, layer half of the macaroni, drizzle half of the ketchup (approx. 1/4 cup), half of the remaining chili and half of the cheeses. Repeat layering with remaining macaroni, 1/4 cup ketchup, remainder of chili and remaining cheeses. Top with jalapeno slices, if desired. Cover and bake 30 minutes. Remove cover and bake an additional 10 minutes or until heated through and cheese is bubbly. *NOTE: I prefer my home-made chili in this recipe, but if I use canned chili, I like to add chopped green pepper, chopped onion, 4 oz. can green chilies, cayenne pepper or whatever I have on hand to "doctor" it up.
Melt the chocolate; I prefer melting in the microwave for just a few seconds, stirring, repeat until it's done. Combine that and everything else except the topping stuff. Chill at least 1 hour. Combine oats and 2 T. confectioners sugar. Drop chilled dough by rounded teaspoon onto greased cookie sheets. Flatten to about 1/4-inch with glass greased and dipped in the oat and sugar mixture. Bake at 350 for 12 - 15 minutes. Cool; then frost.