HumbleIntelligence/food-ner-1-Million huggingface dataset:
Reserve about 2/3 cup of shredded mozzarella and 1 cup of pasta sauce. Brown ground beef, sausage and onion, adding crushed garlic when almost done. Stir in pasta sauce and all dried spices. In a separate bowl, combine cottage cheese, mozzarella and 2 raw eggs. Spread one-third of meat sauce in a lightly greased 13x9 inch baking dish. Follow with a layer of uncooked egg noodles. (Simply "dump" the noodles on top of the sauce and spread with your hand to create a thin even layer, completely covering the sauce. Follow by a layer of the cheese mix, and a layer of meat sauce. Repeat procedure until all ingridients are used. Mix remaining pasta sauce with hot water, 50/50. Slowly pour the mixture around inside edge of dish, until the entire top layer of noodles is lightly covered with liquid. If necessary, simply pour the mixture straight on top. Don't worry - it will cook away. Let stand for 5 minutes before putting the dish in the oven. Lightly sprinkle with mozzarella. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil. Bake in a preheated 350 degree F (175 degree C) oven for 35-40 minutes. Uncover. If the egg noodles seem cooked (they're so small - you can just pinch one off and taste) -- top with the remaining mozzarella. Bake for an additional 10 minutes, uncovered. Remove from oven, and let stand 10 to 15 minutes before serving. *** If you have no sausage on hand, just substitute ground beef. I've tried this recipe with ground turkey, and even with a mix of browned ground beef and zucchini, and it came out great. If you prefer - you can broil the top mozzarella layer for a couple of minutes for extra sizzle. Enjoy!
In a large saucepan, bring water, mint and sugar to a boil. Stir until sugar is dissolved. Remove from the heat; let stand for 5 minutes. Add the raspberries and the lemonade concentrate; gently mash raspberries. Line a strainer with four layers of cheesecloth; place over a 1-gal. container. Slowly pour raspberry mixture into strainer' and discard pulp and mint. Add cold water to the raspberry juice; stir well. Serve over ice.
Slice the butter into a 10" cast iron skillet. Turn to med. heat. Add the sugar, and mix together til butter is melted. Remove pan from burner. Place the 9 slices slightly overlapping all around the edge of the pan. Put the 10th slice in the center of the pan. Put one of the cherries in the center of each of the slices, tucking the stem UNDER the pineapple slices. Mix the batter according to the instructions on the box, EXCEPT sub the water on the box for the HEAVY SYRUP in the can. DO NOT add more water to this syrup. (If you add more water, you will dilute the flavor). Add the nuts to the batter and mix. Pour the batter on top of the slices. Use the same baking time as a bundt cake. Do Not use or sub anything else to this moist, rich cake. My Cast iron skillet is the traditional southern way to make this cake, and it usually is done in about 43 minutes, no longer.It distributes the heat evenly, and therefore makes the best cake. Using about 1 tablespoons of nuts, put them all around the center slice for looks.
Combine all ingredients. Store in a sealed container. TIPS: Combine and grind briefly in a coffee grinder. Substitute aniseed for fennel. Use rounded tablespoons full when substituting seed for ground spice. Instead of"tablespoons" use teaspoons to make enough to fill half a Schilling spice jar.
Heat oil in heavy large pot over medium-high heat. Add onions and celery; saute until onions are golden, about 7 minutes. Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 15 minutes. Transfer 3 cups soup to blender; cool slightly, then pure until smooth. Return pure to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle each with 1 tablespoons basil and serve.
Heat a grill or grill pan to medium. If using bamboo skewers, soak in cold water for at least 30 minutes. Thread the pork, apples, and onion onto the skewers and season with salt and pepper. Rub with the oil. In a small bowl, mix the syrup and spices. Grill the skewers, turning (each skewer) to evenly brown, until grill marks appear, about 8 minutes. Brush with the maple syrup mixture, grill until the meat is cooked through, about 2 minutes longer. Drizzle with more syrup, if desired.
Preheat oven to 350°; grease a 13x9-inch baking pan. Stir together all filling ingredients in medium bowl and set aside for now. Combine all topping ingredients in medium bowl until it resembles coarse crumbs; set aside. Combine the sugar and 1 cup butter in a large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2-3 minutes). Add eggs, the sour cream and vanilla extract. Continue beating, scraping bowl often, until well mixed (1 or 2 minutes). Add all the remaining coffee cake ingredients. Continue beating and scraping the bowl often, until smooth (1-2 minutes). Spread half the batter into pan. Spread peach filling over batter. Drop spoonfuls of remaining batter over filling (do not spread). Sprinkle with topping. Bake 60-70 minutes or until toothpick in center comes out clean. Cool 15 minutes. Stir together powdered sugar and enough milk in small bowl for glazing consistency. Drizzle over the cooled coffee cake.
Slice the chicken Marinate using all the above ingredients for 4 hours or overnight in the fridge. Put the chicken with the marinade in an oven tray and bake covered in a hot oven for 30 mins, turning once. Uncover and put back in the oven for 5 more minutes, or till the chicken is well cooked. If desired, pour out the fat for a healtier option. Serve with sliced tomatoes, onions, and chopped parsley, rolled in a pitta bread topped with Tarator, hummus and Toum.
Combine all ingredients in a blender and blend for 20 seconds. Serve in a chilled Martini glass.
Preheat oven to 400°F. Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs. (Do no overmix). Set aside. Toss apples with sugar and cinnamon until evenly coated. Spoon into 1 1/2 L baking dish; sprinkle with crumb mixture. Bake 15-20 minutes or until crumb mixture is lightly browned and apples are tender. Serve warm. Store leftover dessert in refrigerator. You can jazz it up by topping each serving with 2 Tbsp.thawed Cool Whip Whipped Topping.
In a large skillet, heat the peanut oil. Add peanuts and fry over moderate heat until golden, about 8 minutes; let cool slightly. Transfer peanuts and oil to a food processor. Add the jalapeno, garlic, and ginger and process until minced. Add the soy sauce, water, rice vinegar Sriracha, sugar and sesame oil and process until smooth. Season generously with salt. In a pot of boiling salt water, cook the noodles until al dente. Drain, at this point you can with either rinse with cold water and toss with the sauce for an excellent salad or you can toss the hot noodles with the sauce for an excellent hot meal. Garnish with Cilantro and Lime Wedge.
Cook pasta, drain and set aside. Cook bacon, cut into small pieces and set aside. Save bacon grease, add breadcrumbs and thyme. Toss over low heat and set aside. Melt butter in saucepan. Add flour, nutmeg and mustard and mix well. Whisk in milk in 1/2 cup increments. Whisk in shallots and simmer for 10 minutes. Remove from heat and add 98% of cheese. Stir in pasta and bacon and pour into cassarole dish or deep baking pan. Top with breadcrumbs and remaining cheese. Bake at 350 degrees for 45 minutes.
Mix all the ingredients together in a food processor to a fine, well blended, sticky texture. Roll the mixture in walnut sized balls and then flatten slightly. Koftah can be fried or preferably cooked on the barbecue grill. Serving options - sprinkled with lemon juice, or drizzled with tzatziki. Mix can be frozen prior to shaping or cooking.
Bring milk to boil. Add rice. Cook on medium heat for 30 minutes. Then add sugar, salt, and cinnamon stick. Stir very well and cook ten minutes. Stir often and maybe the whole last ten minutes to keep ingredients from sticking to the bottom. Pour in large bowl and allow to cool to room temperature. If thicker pudding is desired, chill in the fridge after pudding reaches room temperature.
Preheat oven to 350. In a large mixing bowl, combine flour, ground almonds, granulated sugar, vanilla sugar or extract, (which ever one you used). Add cut up butter with a pastry cutter, fork or clean hands. Mix to form a dough, if dough is too soft, chill for about 20 or 30 minutes. In a 9 X13 casserole dish, Sift together the powdered sugar and vanilla sugar for coating. Spread it out covering the entire bottom of casserole dish. Set this aside. Pinch the dough and roll to make small crescents (or balls). Crescents should end up to be about 1-2 inches long when placed on pan, or balls about 1-1 1/2 inches in diameter. you can place these pretty close together as they do not rise or grow like most cookies. Place your formed dough on an UNGREASED cookie sheet. Place in oven for about 10-12 minutes, or until they become a light golden brown on the bottom. Their color doesn't change alot unless they get burnt. Cool pan on a rack for about 1 or 2 minutes then CAREFULLY place them in the powdered sugar in the casserole dish with the spatula. coat them well, but be extremely careful, as these cookies are very fragile. Place them on a plate or platter after coating to let them cool completely, then place in an air tight container. To Make Vanilla Sugar with a vanilla bean: 1 Vanilla Bean,1 Quart Mason Jar, Granulated Sugar. Fill Jar with granulated sugar, Crack vanilla bean, scraping the seeds into the sugar, then place the bean in the sugar. Place the lid on the jar and store for about 2 weeks. To Make Vanilla Sugar with Pure vanilla extract: 1 TBSP Pure vanilla extract, 1 c granulated sugar. Spread granualted sugar on a small flat surface (waxed paper beneath it) pour vanilla extract over top, and mix well. Spread it out once you have it well blended to let it dry out, then, mix with enough sugar to fill the Mason jar and place the lid on, shake it up, and its ready to use.
Wash chicken in cold water and pat dry. Cut away tendon strings on chicken breasts and cut into bite-size pieces. Season chicken with salt and pepper. Heat a pot, large saute pan or skillet with tight fitting lid over medium-high heat, add olive oil and sear chicken in batches, turning until nicely browned on all sides. Reduce heat to medium and add curry paste and coconut milk to pan. Stir well, ensuring that chicken bits from bottom are stirred into mixture. Cover and simmer about 20 minute. Check curry for desired consistence and simmer a few minutes more, if desired, making sure the coconut milk does not cook away. Remove chicken from heat, cool 1 or 2 minute and mix in sugar. Serve over steamed rice.
Microwave sweet potato until soft. Scoop out pulp and put in blender. Peel orange and add to blender. Add banana, chopped carrot, and orange juice. Blend until smooth and creamy. Add ice cubes and water until desired thickness is achieved. Pour into glass and enjoy!
Cream cake mix, eggs, vanilla and margarine together with mixer. Stir in brickle chips and pecans. Drop onto greased or parchment-lined cookie sheet. Bake at 350 degrees F for about 10 minutes. Let cool for 2-3 minutes. Transfer cookies to cooling rack.
Ina large pot, brown the beef, onions and garlic for about 8-10 minutes. Drain fat and add the remaining ingredients. Cook for one hour over medium heat, stirring occasionally. Serve in individual bowls and top with desired garnishes.
Cut the tomatoes into 1cm slices. Put 1 tbsp olive oil in the ceramic bowl or bowls and place a layer of tomatoes on top of the oil. Sprinkle a little salt, but not too much as the feta is salty, then spread 1/3 of the feta crumbled on top. Sprinkle 1/3 of the chilli on top, then add 1 tbsp olive oil and add the tomatoes, salt, feta and chilli as before. Add another tbsp of olive oil and once more add layers of tomato, feta and chilli. Add a final tbsp of olive oil on top and bake in a preheated oven at 180 degrees Celsius for 30 - 40 minutes.
On insides of both slices of bread, spread the ranch dressing. Make sandwich with bread, cheese, turkey and tomato. Coat a skillet with cooking spray and toast sandwich for about 3 minutes on each side, until bread is golden brown and cheese is melted.
Preheat the oven to 180*C (350*F). Lightly grease 2 X 12 hole mini muffin tins. Sift the flour into a large bowl. Add the crushed Maltesers, caster sugar, baking powder and salt. In a separate bowl, beat together the egg, sour cream, vanilla, butter and milk, then mix into the dry ingredients, just until combined. Divide among the tins and bake for 12 to 15 minutes, until a skewer inserted into the centre comes out clean. Cool for 5 minutes, then remove and cool on a rack. Meanwhile, beat all the icing ingredients until smooth. Ice each muffin, then decorate with a whole malteser. The kids will love these!
In a large pot add bacon (I cut into bite size pieces) saute lightly. Add in onions (and the celery which is optional) and saute briefly. Add Chicken broth (I often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper and simmer until vegetables are done. Add in the milk, clams and chopped parsley stirring frequently until heated through. You may wish to serve at this point but we make a roux melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into chowder. This can be prepared a day ahead, cool, cover and refrigerate bringing to a simmer (carefully stirring to prevent burning) before serving.
Place three to four ice cubes in a small rocks glass. Carefully layer the kahlua, Baileys, vodka and finally the soda. Soda should be about half of the shot. Serve unstirred with a wide straw. To Drink:. Just suck the whole thing down as quickly as you can -- the last thing you taste is the cream and the soda.
If turkey is frozen, let it thaw overnight in the refrigerator. For filling, in a 10-inch skillet cook turkey and onion till turkey is brown. Drain off any fat. Stir in the green pepper, carrot, raisins, curry powder, salt cumin and pepper, cover and simmer 10 minutes. If necessary, remove cover and cook over high heat 3 to 4 minutes or till liquid is evaporated. Spoon filling into a bowl and let cool. Let frozen pie crusts stand at room temperature while the filling cools. To assemble turnovers, unfold/unroll/roll-out pie crusts; sprinkle with flour. Place crusts, floured side down, on a baking sheet. Spread half of the filling over half of each crust, leaving a 1-inch edge along the outside. Moisten edge with water. Gently lift and fold other half of pie crust over filling. Seal and flute edges. Wrap each turnover separately in foil; seal, label, and freeze. SERVE IMMEDIATELY: Brush turnovers with beaten egg. Cut slits in dough to let steam escape. Bake in a 375°F oven about 25 minutes or till golden brown and heated through. Serve as above with yogurt, sour cream and/or chutney. If frozen plan to cook for 40 to 45.
Puree the strawberries with the sugar in a food processor. Transfer to a large glass measure or a bowl and whisk in the cream, creme fraiche, lemon juice to taste, vanilla, and salt. Refrigerate, covered, until thoroughly chilled. Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. After churning, the ice cream will be soft but ready to eat. For a firmer texture, transfer to a freezer container and freeze for at least 2 hours. Best served on the day it is made.
Preheat oven to 350. Spray a baking pan with oil. Slice pork tenderloin lengthwise, spread open and pound just enough to flatten it out a little. Season. Preheat skillet, add oil, saute onion and garlic over medium heat eight minutes, stirring frequently. Add a few drops of honey at the eight minute mark. This will darken and caramelize the onions. Add capers and raisins and cook two more minutes. remove from pan, clean pan and heat again. Add a little oil or spray. Brown meat on each side. Place in baking dish. Put onion mixture on top of meat. Add grape juice. Bake 30-40 minutes. Cool for five minutes before slicing.
Whisk 1/2 cup cream, 1 tablespoon lemon juice, and 1 teaspoon salt in bowl. Combine chicken and cream mixture in large zipper-lock bag; refrigerate 30 minutes. Heat oil in large skillet over medium-high heat until shimmering. Cook onion until golden, about 3 minutes. Add mushrooms, bell pepper, 1/4 teaspoon salt, and pepper and cook until vegetables have softened, about 5 minutes. Stir in flour and cook 1 minute. Add Madeira, scraping up any browned bits with wooden spoon, and cook until thickened, about 1 minute. Add broth and remaining cream and cook until sauce is very thick and spatula leaves trail when dragged through sauce, about 5 minutes. Stir in chicken mixture and reduce heat to medium-low. Simmer, stirring frequently, until chicken is no longer pink, about 10 minutes. Off heat, stir in remaining lemon juice and parsley. For Toasted Bread: Adjust oven rack to middle position and heat oven to 400 degrees. Arrange eight 1-inch-thick slices of Italian bread on baking sheet. Brush 2 tablespoons of melted butter over both sides of bread slices. Toast bread until golden brown, about 10 minutes, flipping slices halfway through cooking. Spoon chicken a la king over toast and serve.
Preheat oven to 350°F. Cut stems off beets and scrub to clean. Bake covered for about 1 hour. Take out and set aside to cool. Once cooled off, peel and grate on the largest vegetable shredder. Add chopped onion, oil, lemon juice, salt and sugar. Mix and refrigerate to cool.
Combine avacado, salt, lemon juice, garlic, and onion. Mush into a paste. Microwave nuggets for 1 minute and then chop. Fill shells with guacamole, 'chicken', and top with tomatoes! Serve with whatever you like (salsa, etc). Enjoy!
Preheat oven to 350°F Grease an eight-count muffin tin, and line with cupcake papers. In a saucepan, melt the chocolate, butter, and sugar over low heat. Stir frequently until the mixture is smooth. Remove from heat and allow to cool slightly---for 5 minutes. In a large bowl, beat the eggs together for about 1 minute. Beat in the flour until incorporated, then slowly add the chocolate mixture until well blended. Pour the batter into the prepared pan. Place the pan in a roasting pan and add enough boiling water to come 1/4 inch up the side of the pan. Bake 25-30 minutes, until the edges of the cakes are set but the center is still soft. Remove the foil and place the pan on a rack to cool. The center will sink slightly. Don't worry if the top cracks a bit.
Prepare the cheesecake mix as instructed on the box. Once the graham cracker crust is completed (I use a medium springform pan for this), and the cheesecake mix is made up, add the tub of thawed Cool Whip to the cheesecake mix. Mix together and spread over the graham cracker crust. At this point, refrigerate the cake to set. Once set, remove the sides of the springform pan. Spoon the pie filling of your choice over the top of the cheesecake. Serve and enjoy!
Preheat the oven to 400 degrees. Put the fresh bread crumbs on a cookie sheet and place them in the oven until they are toasted (3-5 minutes). Take them out and set them aside to cool. Turn the oven up to 425 degrees. Cut the tilapia into slices about one inch thick. (I cut mine on the short side because my kids are small and like small nuggets.). Put the tilapia in a bowl and add the milk. Stir well. In a large ziploc type bag add the toasted bread crumbs, cornmeal, and pepper. Using a slotted spoon, remove the fish from the milk and put the pieces into the bag. Seal it and then shake it up so all the pieces are coated. Spray a cookie sheet with cooking spray. Place the nuggets on the baking sheet. Sprinkle the tops with salt. Bake until the fish flakes easily with a fork, 15-25 minutes.
Bring tomato sauce to a simmer over medium heat, and blend in chopped onions, cream cheese, butter, and salt and pepper. Once onions are tender, add chilli powder and garam masala. Adjust amounts to taste. Garam masala is a potent spice, however it is not hot. For extra spiciness increase the amount of chilli powder. Reduce heat and stir in cubed paneer or tofu, raisins, and sliced almonds. Allow to simmer for another 2-3 minutes. Serve over white or jasmine rice. Garnish with extra raisins and almonds.
Whisk peanut butter and hot water together in a medium bowl. Stir in remaining ingredients and use as a dipping sauce or on noodles!
Cut of the tops of the peppers and remove the seeds and membrane. Precook the peppers in boiling salted water for about 5 minutes and drain on paper towel. Sprinkle inside of peppers with a little salt or parmesan cheese. Cook the ground beef with the onion until meat is browned. Drain grease. Season with salt and pepper (if desired). Add canned tomatoes, water, uncooked rice and Worcestershire sauce. Cover pan and simmer until rice is tender; about 15 minutes. Stir in the American cheese. Stuff peppers and stand upright in baking dish. Bake, uncovered, at 350 degrees for 30 minutes. Note: When I make them ahead and refrigerate them, I cook them for 40-45 minutes.
Mix teriyaki sauce, green onions, garlic cloves in container in fridge. Add shrimp, marinate 2 hours or more. Skewer shrimp with pineapple chunks. Grill on each side 3-4 minutes.
Mix biscuit mix and yeast. Add warm water until it reaches about the consistency of cake batter. Add wheat flour until a firm dough is formed. Pat or roll out into desired crust shape, using olive oil as desired to prevent sticking. Top as desired and bake at around 400 degrees until done, time of course will depend on how thick you make it but 20 minutes is a good estimate.
Soak oatmeal in buttermilk for 10-15 minutes. Mix the baking powder and baking mix together. Add to the oatmeal and mix well. Add more buttermilk, if necessary, to bring the batter to the thinness that you desire. Thicker batter will take longer to cook and may be more difficult to cook through. Preheat griddle to medium heat or heat an electric frying pan to the temperature recommended for pancakes. Grease lightly with cooking spray. Cook by 1/4 cupfuls on griddle, until golden brown on one side and bubbles are formed around the edges. Turn and cook on second side until golden brown. Serve with butter and maple syrup.
In a large bowl place all dry ingredients, mix well. Make a well and add oil and water. Slowly incorporate the flour into the liquid until it forms a dough. If you need to add more water, add a tablespoon at a time until the dough is easy to handle. Knead for a short time until dough is smooth. Cut into 4 or 5 pieces. Roll out thin to about an 8" circle (the thinner the better). Heat a large skillet on a high flame, when hot reduce heat, brush with oil and place flat bread in skillet, prick bread with a fork. Turn over brush with more oil and cook other side. The bread will cook quickly, when done remove and repeat steps with rest of bread. Very good to eat with sauteed greens such as escarole. This recipe makes about four or five 8" to 10" Piadinas.
* In a medium pot melt the butter and add all the sliced onions. Cook covered, stirring occasional to encourage caramelization. * After the onions are a golden brown cool it down with the sherry. Simmer for 5 minutes and add your beef broth. Fill the can with water and combine it with the onions and broth (TWICE). Add the thyme bouillon and Worcestershire sauce then simmer for about 10-15 minutes. * Ladle the soup into small crock bowls. Add the stale bread on top of the soup then the Swiss cheese on the bread. Place crocks on a baking sheet and broil for about 3-5 minutes or until the cheese has become gold and bubbly. Serve immediately on small plates -- be careful, the crocks will be hot!