HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spanish Sauce: In large skillet saute 1/4 cup onion, 1/4 cup green pepper, and 1/2 cup celery in oil just until tender. Add chili powder and garlic powder to the sauteed vegetables. Add 1 cup tomatoes, 2 cups water, and sugar or honey to vegetable mixture and bring to a boil. In a cup mix 1 tablespoon water with cornstarch until cornstarch is dissolved completely. Pour this dissolved cornstarch mixture into the vegetable mixture and bring to a boil for 2 to 3 minutes. Mixture will thicken. Set aside. Enchiladas: Spray a 3-quart rectangular baking dish with nonstick vegetable spray and set aside. In a large skillet saute onions, garlic, green chilies, carrots, and zucchini in oil or cover and steam in water. Cook until vegetables are just tender. Add cilantro and spinach leaves and heat just until spinach leaves are wilted. Add to sauteed vegetable mixture: tofu sour cream or low-fat sour cream, tomatoes, and salt. Set filling aside. In a large skillet, warm tomato juice, add cumin and garlic powder, mix thoroughly. Dip tortillas in seasoned tomato juice to soften and stack them on top of each other on a plate. Spoon 1/2 cup filling down the center of each tortilla; roll up. Arrange tortillas, seam side down, in the prepared baking dish. Pour the Spanish sauce over enchiladas. Cover and bake in a 350°F oven for 15 minutes or until heated through.
Place pasta in large bowl. Add crumbled feta, chopped onion and tomatoes, and olives. Stir together. Generously pour dressing over pasta salad mixture. Stir until well coated. Enjoy.
Take 2 packages of cream cheese (softened) and mix till slightly whipped. Add packet of ranch dressing and mix till incorporated. Fold in 1 cup shredded cheese. Pour bacon bits in a plate or pie tin. Form cream cheese mixture into a ball with your hands. Roll ball in bacon bits till covered. Wrap cheese ball in plastic wrap and place in the fridge. When cheese ball feels firm, remove and serve with crackers.
In a medium size saucepan, saute carrots and onion in butter until tender over about medium heat- about 5 minutes. Add rice and stir briefly to coat, about 1 minute. Add broth and lemon pepper, stirring to mix, then raise heat and bring it to a boil. Once it comes to boil, lower the heat, drop on the lid, and let simmer about 20 minutes or until liquid has absorbed and rice is tender.
Stir peanut butter and water into a paste and add other ingredients, mixing well. Spoon into serving bowl. Add more water if your peanut butter is too firm. Garnish with peanuts and paprika. This dip is perfect with bland crackers, or with a variety of fresh vegetables, such as carrots, broccoli, green or red pepper, or cauliflower.
Pick (remove any bad peas) and wash peas. Combine in sauce pan with sausage, water, seasons, onions and pepper. Cover and simmer over low flame for 1 and 1 1/2 hour or until tender. Add water if needed. You want to have enough water to make thick gravy. Add green onions (scallions) and serve over rice.
Whip the egg whites until frothy and then add the cream of tartar, continue beating until the egg whites are very stiff and form peaks. Gradually beat in the sugar and continue beating until the whites are stiff and glossy Spread into a 9" pie plate and bake in a 250F oven for 1 hour. Filling: Beat the egg yokes until thick. Gradually beat in the sugar, add lemon juice& rind with the bit of salt. Cook in a double boiler until thick, stirring constantly. Whip the cream (have the cream very cold and cool your bowl in the fridge too,) Add a little sugar to the cream, beat until stiff When the crust is completely cooled spread half the whipped cream in the shell, then half the lemon filling, top with remaining whipped cream Put in the fridge for 3-4 hours or overnight. Loosely cover the pie in the fridge.
Beat butter at medium speed of an electric mixer till creamy; gradually add sugar, beat well. Add honey, molasses and sherry, beat well. Add eggs one at a time, beat well after each addition. Combine flour and next 5 ingredients; add to butter mixture alternate with milk, beginning and ending with four mixture. Mix at low speed after each addition till blended. Stir in orange juice, rind and raisins. dissolve soda in warm water; add to batter, stir well. Pour batter into greased 13x9x2 pan. Bake 350 for 40-45 minutes till toothpick tested comes out clean. cool in pan on wire rack.
Mix dry ingredients in hot boiling water. Proceed to use your hands to make into patty shapes to fry. Fry in oil until golden brown on the edges. Drain on paper towel covered plate. Cool and serve.
Divide meat into 4 patties. Sprinkle with seasoning salt, onion powder, and Worcestershire sauce. In a pan, with 1 tablespoon butter, saute mushrooms and garlic until cooked down; take out of pan. Mix with Alfredo sauce. Cook burgers in the mushroom pan until done the way you like. Butter onion rolls lightly and put on hot skillet to brown. When burgers are almost cooked, sprinkle on parmesan cheese and top with asiago cheese; cover to melt cheese. Put burger on browned onion bun. Top with mushroom mixture.
Wash rice, rinse and set aside to drain. In a large saucepan saute onion in the oil until soft. Add the cumin seeds and mustard seeds and cook for two minutes. Add the salt and all the powdered spices and mix well. Add the rice and mix until the rice is well coated by the spices. Add the remaining ingredients including the boiling water. Cover the pan with a sheet of foil and its lid. Try to get a good seal. Allow to simmer slowly for 15 minutes. Do not remove the lid to peek. After 15 minutes,turn off the heat, remove the lid, fork through the rice to make it fluffy and cover again for 5 minutes. Serve with curry or enjoy on its own!
Arrange a rack in the middle of the oven and preheat to 450 degrees F. In a dutch oven, combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. (or mash until smooth with no chunks). Add the butter, 1/4 cup of broth, the vinegar, and salt and pepper, to taste, and combine the mixture well. Bring the reserved cooking liquid to a boil. Coursely chop the kale leaves, add to water, and boil it for 10 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1/2 cup of the Swiss into the potato mixture and spread the mixture in a buttered casserole dish. In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden. Stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Swiss, and pour the remaining 1/4 cup broth on top. NOTE: The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole until heated through, about 20 minutes.
In medium saucepan, bring raisins and water to a boil. Reduce heat; simmer 15 minutes. Drain; stir in applesauce, lemon juice and cinnamon. Set aside. Heat oven to 350*F. In a large bowl, combine oats, flour, sugar and coconut. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Reserve 2 1/2 cups of crumb mixture for topping. Press remaining crumb mixture firmly in bottom of ungreased 13x9-inch pan. Spread evenly with filling. Sprinkle with reserved crumb mixture; press lightly. Bake at 350*F. for 30 to 40 minutes or until light golden brown. Cool completely. Cut into bars. Yield: 36 bars.
In a skillet, cook the sausage, celery, onion and green pepper over medium heat and drain. In a saucepan, bring water to a boil and add dry soup mix. Reduce heat and simmer, uncovered, for 5 minutes or until the noodles are tender. Stir in canned soup, rice and sausage mixture and mix well. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 40 minutes. Toss bread crumbs and butter and sprinkle over rice mixture. Bake, uncovered, for 10-15 minutes or until rice is tender. Let stand for 10 minutes before serving.
Trim fat from meat. If necessary, cut meat to fit into 3.5 - 4 quart slow cooker. Place meat in cooker; sprinkle with parika. Sprinkle lightly with salt and ground black pepper. Top with chile pepper and onion. Add broth and vinegar. Cover and cook on low for 10-12 hours or on high for 5-6 hours. Transfer meat to serving platter, reserving juices. Cover meat and keep warm. For sauce: Skim off fat from juices. Measure 1 cup juices. In small bowl, combine sour cream and arrowroot. Slowly whisk in juices; return to slow cooker. If using low setting, turn slow cooker to high. Cover and cook about 15 minutes more or until sauce is thickened. Thinly slice meat across the grain. Serve meat with sauce.
Take a sterilized canning jar (I use 8 oz jelly jars) and fill half way up with honey. Stuff as many pepper halves as you can into the jar, taking care not to trap air. Fill the the rest of the jar with honey and put on lid tightly. Don't worry about the seal, you'll be opening it again before you're done. Vibrate the jar(s) to allow any trapped air to get to the top (I put my jars on top of the washer during the spin cycle). Allow to sit for 2 or 3 days. Open the jars to release any trapped air/outgassing from the peppers, reseal and store in a cool dry place.
Place the cabbage, carrot, and bell pepper in a large bowl and toss. Place the remaining ingredients in a small bowl and stir to mix. Pour the dressing over the cabbage mixture and toss to mix well. Cover the salad and chill at least 4 hours before serving.
The first thing you need to decide is whether you will be using full size or mini Reese's cups. If you choose the full size, you will need a regular size muffin tin, but if you choose the minis you will need a mini muffin tin. I think the full size makes a better cookie. Preheat oven according to the cookie dough instructions, usually about 350°fF. Spray the muffin tins with butter spray. Ball up the cookie dough as though you are making cookies. Press enough dough into each tin to fill about half way. Bake according to cookie dough instructions. The cookies will puff up and fill the muffin tin. As soon as the cookies are done, take the tin out of the oven and press an unwrapped Reese's Cup into the center of each tin. This will create a peanut butter cookie crust around the cup. Let them set for a couple of minutes, while the chocolate and peanut butter melt. Get a nice tall glass of milk and enjoy this delicious treat!
In serving bowl, whisk togethe lime juice, sugar, crushed red pepper and salt (about 1/4 teaspoon). Just before serving, add cucmber, chives, basil, and cilantro, stir to combine. Sprinkle with peanuts and serve.
Preheat oven to 175C (about 350F). Place chicken pieces in prepared pan. Combine all ingredients and pour over chicken. Bake, covered for about 2 hours in oven.
cut off the spinach root and wash. blanch it for approximately 15 to 30 seconds. be sure not to leave it boiling longer or else the taste will change. when it cools, grab a handful of spinach and squeeze the water out. unroll the ball of spinach and cut into 1-inch lengths. set aside. saute button mushrooms with vegetable oil and 1/2 teaspoon of salt until tender. drain the juice and set the mushrooms aside. saute shiitake mushrooms in pan with vegetable oil and 1/4 teaspoon of salt. drain the juice and set the shiitakes aside. saute onions and carrots separately just like the button mushrooms with and set aside when finished. . add the potato starch noodles to a pot of boiling water and let it cook for approximately 5 minutes. check if noodle is chewy, not rubbery. drain and rinse in cold water. slice noodles into an appropriate length since they are usually sold long. saute noodles with vegetable oil & 1/2 teaspoon of salt until water evaporates from the noodles. put noodles into the bowl with all the cooked ingredients. add the soy sauce, sugar, and sesame seeds. mix all together and season to taste. you can sprinkle more sesame seeds as garnish. serve immediately or refrigerate.
Remove the stems from the mushrooms and discard. Slice the caps into 1/8 inch slices. Shiitakes are generally very clean and may need only a slight brushing off. Heat a heavy pan till very hot, cast iron if possible and add 1/4 inch of the olive oil. Add the mushrooms and cook for 15 seconds. Salt and pepper to taste while they are cooking. Add the garlic and shallots but keep stirring the mushroom so that the garlic and shallots do not color or burn. After 1 minute add the stock and then the cold butter. Swirl the pan to allow the liquid to absorb the butter. This will thicken the sauce. Pour vinegar in a mixing bowl, add salt and pepper. Whisk in olive oil and adjust to taste. Toss babymixedlettuces in vinaigrette, arrange on plate. Place on top of mixed lettuces a portion of shiitakes. Arrange the diced tomatoes around the shiitake mushrooms.
In a large bowl, beat the eggs. Add milk, saltines, onion, salt, sage and pepper. Add beef and mix well. Shape into an 8-1/2 x 4-1/2 inch loaf in an ungreased shallow baking pan. Combine remaining ingredients; spread 3/4 cup over meatloaf. Bake at 350°F for 60-65 minutes or until no pink remains; drain. Let stand 10 minutes before slicing. Serve with remaining sauce. NOTE: I grease my pan and I also pour all the sauce over the meatloaf while it bakes.
In a large non-reactive pot, bring the vinegar, honey, sugar, wine, onion, garlic, chile, cinnamon stick, ginger and coriander seeds to a boil. Reduce the heat and simmer for 30 minutes, until reduced slightly. Add the blueberries and raisins and cook gently for 10 minutes. Store in the refrigerator in a jar with a tight fitting lid for up to 3 weeks, or can it in pint jars, following standard canning procedures. The flavour improves with age.
GREASE or spray 12-cup Bundt cake pan. MIX granulated sugar & cinnamon in 1-gallon bag. Cut each biscuit into quarters. Shake quarters in bag to coat; place in pan. Mix melted butter & brown sugar; pour over biscuit pieces. BAKE at 350'F for 40-45 minutes or until golden brown. Cool 5 to 10 minutes. Turn pan upside down onto serving plate. Serve warm. (12 servings). **Add walnuts, pecans, raisins, or diced apples to pan before adding biscuits &/or sprinkle between layers for a little extra treat!
Bring a pot of salted water to a boil. Drop in the asparagus and cook until tender crisp, about 4 minutes. Remove from water with a slotted spoon and plunge into ice water to stop cooking. Bring water back to a boil and put in the fettuccine and cook until done. Drain but reserve 1/2 cup of cooking liquid. Warm 1 tbsp olive oil in a large skillet. Add shrimp and garlic, season with salt and pepper and saute for 1 minute. Add asparagus cook until shrimp are opaque and asparagus is warmed, 2 more minutes. Return pasta to pot and toss with half the Parmesan, half the parsley and lemon zest the remaining 2 tbsp of oil and the reserved cooking liquid. Season with salt and pepper. Divide pasta among bowls, top with shrimp and asparagus and sprinkle the remaining cheese and parsley. Enjoy with some French bread.
Mix the ingredients together. Serve at room temperature as a dip for pretzels or fruit or -- .
Preheat oven to 350°F. Butter or spray quiche or pie pan with non-stick cooking spray. Beat the eggs with the cream. Add salt and pepper to taste. Add the cheese and bacon, mix well. Pour into the pan. Bake for 40 minutes or until golden brown.
in a large bowl, mix together the first 5 ingredients. in a smaller bowl, combine the applesauce, honey, and molasses. pour the wet ingredients over the dry and mix with a wooden spoon. (batter will be tough). if you are having trouble getting all of the ingredients to combine, add in small amounts of water and continue mixing until all of dry ingredients have been incorporated. roll batter into golfball-sized balls and place on a cookie sheet. flatten each ball with either your hand of the bottom of a measuring cup. bake at 350 for 15 minutes.
Heat oven to 350°F. Fill each tortilla with meat, fold in half. Dip the folded tortilla in the beaten egg and fry on a skillet in oil. Brown on both sides. Arrange the tortillas in an oven proof dish. (you can prepare the dish up to this point and do the final steps just before serving) Cover the tortillas with the tomato sauce, garlic, jalapenos and cheese. Season with salt & pepper. Bake for 15-20 minutes or until hot through. Serve with black beans and rice.
For sauce: Bring stock and milk to simmer in small saucepan. Melt butter in medium saucepan over low heat; add flour and stir 5 minutes, do not brown. Gradually whisk in stock mixture. Increase heat to medium and bring sauce to boil, stirring constantly. Reduce heat to low and cook until thickened, stirring frequently, about 8 minutes. Add cream and simmer until reduced to 2 1/2 cups, stirring frequently, about 10 minutes. Add gorgonzola and parmesan and stir until smooth. Season with salt and pepper. (Can be prepared 1 day ahead. Press plastic onto surface of sauce to prevent skin from forming. Cool,cover and refrigerate.). For Bread: Trim ends off bread,cut loaf crosswise in half and cut each piece in half, leaving one long side attached; open bread flat. Set on baking sheet. Heat oil in small saucepan over low heat. Add 2 tablespoons parsley, garlic and herbs de provence; season with salt and pepper. Stir until heated through. Brush oil mixture over bread and broil bread until golden brown, about 1 1/2 minutes. Fold bread back into loaf shape; cut diagonally into 2-inch-wide slices. Rewarm sauce over low heat, stirring constantly. Pour onto heated platter and top with bread slices. Sprinkle with remaining 1 tablespoon parsley and serve immediately.
Mix everything together. I would do this with my hands to get everything really combined, but if you're sqeamish, use a wooden spoon. Grill, broil or pan fry until done to your taste. I usually have to hold back the urge to eat it a la tartare ;-). Serve on buns with your choice of condiments (sweet chili, srichcha or harissa are the faves in our house).
Preheat oven to 180°C. Finely chop onion and garlic then cook in the oil until the onion is soft. Add the sliced mushrooms and continue cooking until they have softened. Transfer the onion and mushroom mixture to a medium sized bowl and then add the next 9 ingredients. Mix well together, then pour into a well greased and lined loaf tin.Sprinkle with the remaining breadcrumbs and cheese. Dust lightly with the paprika. Cover loaf tin with foil and bake for 30 minutes, then uncover and bake a further 30 minutes or until the centre is firm when pressed.
Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the tofu and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth. Spread half of the macaroni in the prepared baking dish, then top with the tofu mixture and the remaining macaroni. Pour the cheese sauce evenly on top. Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
Chop up sausage into bite size pieces and brown. Add water and French cut green beans and Italian seasoning package, stir together and simmer. While Italian sausage mixture is simmering, cook Pasta Roni in microwave according to directions. Add to Italian sausage mixture. Stir in 1/4 jar of Ragu Parmesan/Garlic sauce and heat through. Ready to serve-tastes good with Garlic Bread.
cook macaroni until tender. drain good, cool off. add celery, cheese, relish, onion. add enough salad dressing to make good and moist. add a little salt and pepper to taste.
Preheat oven to 350. Mix all the ingredients together and pour into an ovenproof casserole dish. Bake for 30 minutes.
Cream butter& sugar, add pumpkin, then beat in eggs, golden syrup& orange rind. Sift dry ingredients,& add alternaly with orange juice, then put in 8 inch (18-20 cm) round cake pan. Bake at 325 degrees F (150c) 45-60 minutes until cake begins to leave side of baking pan.
Rinse rice and drain; drop into boiling water along with the salt and cook for approximately 45 minutes or until tender andwater is well absorbed. Set to the side until rice is dry and fluffy. Wash mushrooms quickly in cold water and saute in butter until well browned. Remove mushrooms from skillet and add flour; rub to a smooth paste. Add milk gradually and cook until thick, stirring constantly. Season to taste, add mushrooms and heat through. Pour over rice and serve hot.
Combine teriyaki, soy sauce, and garlic in a large zipped bag or casserole dish. Add pork steaks and marinate 6 hours or overnight for more flavor (turning occasionally). Fry the pork steaks over medium heat, with enough oil covering the bottom of the pan for 5-7 minutes per side (add more time for thicker cuts of pork). OR You can broil the steaks in a 350°F oven for about 45 minutes, turning once after 20 minutes (depending upon thickness).
Cook pasta as directed on packet - drain and toss in a little oil. Set aside and keep warm. Heat remainder of oil in a large saucepan. Fry mushrooms, spring onion, garlic, red pepper, chilli and smoked ham, until golden. Add spinach and stirfry for a minute. Add chicken stock. Mix cornflour with a little evaporated milk, until smooth, add to stirfry with remaining Evaporated Milk, and soy sauce. Cook for two more minutes, stirring occasionally, until sauce thickens. Add parmesan cheese and pepper to taste. Serve immediately over hot pasta.
Preheat oven to 350 F; spray an eight-inch cake pan with nonstick cooking spray and set aside. In a large bowl, beat eggs; set aside. In a large nonstick skillet, melt butter and add tomato, mushrooms, green onion, garlic and jalapeno pepper to skillet. Saute until mushrooms are tender, then add this mixture to the beaten eggs; combine. Stir in shrimp, fresh herbs and grated cheese. Scrape this mixture into prepared pan and bake in preheated oven for 25 minutes. Cut into squares and serve.
In a large stock pot, bring broth and water to a boil. Add the tomatoes and potatoes and garlic, and return to a simmer. Cover and cook until potatoes are tender, 10 to 15 minutes. Stir in beans and spinach until heated through and spinach is wilted, about 2 minutes. Season with pepper to taste.
Preheat oven to 325°F Spray two 9x5 inch loaf pans with cooking spray. Whisk together the flour, ground flax seed, salt, baking soda, baking powder and cinnamon in a bowl until blended; set aside. Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Brown meat and onion in large saucepan; drain fat. Add peppers, garlic, pasta sauce, water and dressing; bring to boil. Add noodles; stir, cover. Cook over medium-low heat 10 to 15 minutes, stirring occasionally, until noodles are tender. Remove from heat, stir in ricotta cheese, sprinkle with italiano cheese blend; cover for 5 minutes, or until cheese is melted.