HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour the milk over the bread. Top with spices. Microwave for about 1 minute.
Let cream cheese soften. Spread some cream cheese on tortilla wrap. Add a layer of salami. Top with Jalapeno Pepper Rings. Tuck in sides of Tortilla wrap and then roll lengthwise. Wrap in cellophane wrap and let set for 1 hour or longer in the refrigerator. When ready to serve cut off ends and then slice. I have also made ahead of time and frozen them. I let them thaw out on the counter before serving.
Heat oil in pan, peel and slice potatoes. Add potatoes to pan; cover and cook on medium till done, about 10 minutes. Add diced chilies; stir. Serve warm.
Combine sausage, onion, crouton crumbs, salt and egg. Form into 8 balls. Arrange peach halves, cut side up in shallow baking dish. Sprinkle with cloves. Place sausage ball in each. Bake at 350 for 45 minutes. Bate with pan juices while baking. Drain off fat.
In dutch oven or large pot, heat oil over med-high heat; saute onion, garlic, celery and bay leaf until softened, about 3 minutes. Add vegetable marrow or zucchini, green and red peppers, and hot pepper flakes; cook until vegetables begin to soften, about 3 minutes. (Add basil in at this step if using dried.). Add stock or water; cover and bring to a boil. Add potatoes & tomatoes, reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes. Add drained chick peas. Stir in salt and pepper and fresh basil (if using fresh.) Discard bay leaf.
heat skillet on stovetop. add olive oil, onions, garlic, cook until softened. add corn and rosemary and stir. add stock and simmer until corn is tender, 5 minutes. add heavy cream, bring to a boil and cook until reduced by 1/3. remove from heat. stir in feta and butter until creamy. season with fresh ground pepper, serve.
Cook ground turkey in skillet with chopped onion and garlic over medium heat until no longer pink. Add drained spinach and 1 cup of salsa to turkey meat. Cook about 5 minutes until all liquid is absorbed. Remove from heat and add cream cheese. Mix until melted. Lay flour tortilla flat and place 1/3 cup meat mix, roll and place in greased 13x9 inch pan with flat side up. Bake for 20 minutes at 350°F. Remove from oven and top with 1 cup salsa mixed with can of diced tomatoes. Top with cheese. Return to oven for 5 minutes until cheese is melted. Serve with refried beans, Mexican rice, sour cream and guacamole.
Clean and debeard the mussels and rinse in a colander under cold running water, discarding any whose shells are cracked or do not close tightly when tapped. In a large saucepan, over medium heat, combine the mussels with the wine, stirring to combine. Cover and cook 4 to 5 minutes until shells have opened. Transfer opened shells to a bowl to cool. Re-cover and cook for a few minutes as needed until all the mussels have opened. Discard any that do not open. Once cooled, remove shells from mussels and reserve half for serving. Place mussels in a bowl and then strain the cooking liquid into the same bowl, discarding solids. Cover and refrigerate until serving time. Mince the capers finely and place in a small bowl. Add yogurt and season with salt. Add 2 tablespoons of the cooking liquid (which has been added to the mussels in the refrigerator). Mix well with a whisk to slightly whip the yogurt. To serve, in reserved half shell, dollop a small amount of caper yogurt, place a mussel on top, and garnish with mint.
Lay out the cutlets on a cutting board. Mix salt, pepper and paprika together and sprinkle 1/2 over cutlets. Cover with plastic wrap and pound with mallet. Turn cutlets and sprinkle with remaining seasoning; repeat step 3. Put flour in a plastic bag and drop in cutlet; shake to coat. Mix egg and water together well. Dip each cutlet into egg mixture then into breadcrumbs. Heat skillet with butter and cook cutlets 2-3 minutes on each side. Add about 1 cup of spaghetti sauce into skillet reduce heat to low and cook another 5 minutes per side or until done. Cook spaghetti as directed, drain return to pot and add remaining sauce; Cook over low until thoroughly heated. Continue to stir as not to burn. Pour cutlets and sauce in center of a platter. Move cutlets to outer edge and put spaghetti in the center. Sprinkle with Parmesan cheese and serve.
Cream butter and brown sugar;add egg. Sift dry ingredients and add to butter/sugar mixture alternately with milk. Add vanilla. Drop by spoonfuls on ungreased cookie sheet. Bake 8-12 minutes at 400°F; do not overbake. Ice with chocolate icing, if desired.
In a pan, put a knob of butter and heat on the hob. Place the mushrooms and oregano in the pan and gently cook for 2-3 minutes until the mushrooms are lightly cooked and soft. Set aside. Lightly butter the two slices of bread. Place one of the bread slices butter side down and line with slices of the cheese. With a spoon place the mushrooms on top of the cheese, finally adding the other slice of bread, butter side facing out. Toast for 5 minutes in a toastie maker or George Forman Grill or until golden brown and cheese has melted. Serve warm with a side salad of leaves and cuppa if you want to push the boat out! (?!). Tip: If you doni1/2t have a toastie machine you could fry the toastie gently on each side in a frying pan.
Spread the 1/2 cup nuts in a baking pan and toast in a 350°F oven for 5-10 minutes or until golden, stirring once or twice. Cool. In a medium mixing bowl combine flour and toasted nuts; cut in butter until mixture forms coarse crumbs. Add egg; stir until combine. Form into a ball. On a lightly floured surface, roll out dough to about 1/8" thickness. Line a 9-inch pie plat with pastry. Fold edge under and flute. Prick well. Bake in a 350°F oven about 20 minutes or until golden brown. Cool. In a bowl beat together cream cheese and powdered sugar. Stir in 1 tbs of the cream. Beat remaining cream until soft peaks form; fold into cheese mixture. Spread in pie shell. Overlap mango slices in circles on top, reserving a few mango slices for garnish. In a saucepan combine granulated sugar, cornstarch, and orange peel. Stir in peach nectar and lemon juice. Cook and stir till thick and bubbly. Cook and stir 2 minutes more. Remove from heat. Cool slightly. Spoon mixture evenly over mango slices. Chill 3-6 hours. Garnish with reserved mango slices and chopped nuts. Enjoy!
Preheat oven to 325 degrees. Place the endive stalks in a greased, shallow 1 1/2 quart oven proof cassserole dish. Dot with the butter. Sprinkle the endive with the sugar, salt and pepper. Cover and cook for about 1 1/2 hours until soft. Any liquid remaining is to be discarded. Set endive aside. Cook the bacon in a medium saucepan over medium heat (DO NOT burn!) Remove the cooked bacon to a paper towel to drain, reserving 1 tablespoon of the bacon drippings. Increase oven heat to 350 degrees. Heat the reserved drippings on medium heat and add the flour. Stir until bubbling, but again, do not burn! Gradually pour in the half and half (or heavy cream.) Heat the mixture and stir for approximately 5 minutes until almost boiling and thickened. Pour the sauce over the endive. Chop up the bacon into little pieces and sprinkle over the endive along with the Parmesan cheese and bread crumbs. Bake, uncovered, for about 15 minutes or until bubbling and lightly browned on top.
Melt butter in a skillet over medium-high heat. Saute onion until golden. Stir in jelly and brown sugar until dissolved add kielbasa. Reduce heat to medium-low cook for 15 minutes or until mixture thickens, stirring occasionally. Add apples, cover and heat 10 minutes more or until apples are tender. Combine water and cornstarch in a small bowl, stir into apple mixture. Heat until thickened 2-3 minutes. Remove from heat and keep warm until serving time.
Boil cabbage in deep pot, removing tender leaves and cool in cold water, and drain. Bring water, margarine and soup mix to a boil. add rice, lentils, carrot, onion and herbs. stir and cover, turning down heat to low until liquid is absorbed (approx. 30 minutes). Blanch (using hot cabbage water)and peel tomatoes. Blend tomatos with sugar, salt and pepper. Cover bottom of baking dish with 1/4 of tomato mixture. Wrap rice mixture in cabbage leaves, place rolls in a row in baking dish and cover with the rest of the tomato mixture. Cover with leftover cabbage leaves and bake in a pre-heated 350 degrees oven for 1 hour or until bubbly and top cabbage leaves are charred. Let rest for 20 minutes and removed top leaves before serving.
Micro the split rolls a few seconds to make them nice and soft and then pull the doughy centers out of the top and the bottom. Spread the bottom with a layer of hot refried beans then sprinkle with shredded cheese. Put a pile of hot cooked chicken on top of the cheese then top with sour cream, salsa, a couple slices of avocado then shredded lettuce. Top with the other half of the bun and enjoy!
Heat butter over low heat watching carefully until a light brown colour. Remove from heat and cool. Lightly mix the eggs with sugar. Add the flour, baking powder and ground hazelnuts and mix until combined. Add the cooled butter and mix again. Cover with cling film, then rest in the fridge overnight. Preheat oven to 180°C Grease a madeleine tray with butter and flour. Pipe the mixture into the moulds. Bake for 10mins. Remove from oven and leave for 2 minutes. Serve while still warm.
Spray a soup pot with cooking spray, then add the onion, leeks and quartered apples, sauteing over medium heat until softened, 5 to 7 minutes. Add the chicken broth, bay leaf, salt and thyme, bringing to a boil, then reduce heat to low and simmer for about 15 minutes. Remove the bay leaf, and turn off heat and set the mixture aside. While the broth mixture is cooking, combine the evaporated milk and potatoes in a separate saucepan then cook over medium heat until the potatoes are tender, 15 to 20 minutes, stirring frequently. Pour the potato mixture into the soup pot. Stir to mix evenly. In a blender or food processor, puree the soup in batches until smooth, adding the pieces of brie cheese while pureeing. Return the pureed batch to the soup pot and heat until warmed through. Serve immediately.
Beat the egg yolks with the sugar, then blend with mascarpone and cream at high speed. Add coffee, brandy and liqueur. In separate bowl, beat the egg whites until peaks form. Gently stir and fold the egg white mixture through the coffee and mascarpone mixture. Serve in small coffee cups, dusted with cocoa powder, I use white ones, looks nicer!
prepare a mould the shape in a round tub about 3 inches high and 2 inches wide (about) by lining with greaseproof paper and dusting with cornflour. in a large bowl over simmering water melt marshmallows until it's runny, this can take a while. take off the heat. pour into prepared mould. set in fridge. once set turn out. voila. mega marshmallow.
Mix the cashews, raisins, white wine, lemon zest and cream cheese and powdered sugar until it forms a paste. You can do this in the food processor to really mix everything together. Take one apricot, and spread some of the cheese on it, nice and thick. Cover with a second apricot. Do this to make a total of 16 "sandwiches". Sprinkle or roll in powdered sugar.
Sift together all dry ingredients. Combine with wet ingredients and blend well. Spread into a 8 inch baking pant and bake at 350 degrees for 20 to 30 min until golden. Let cool.
1 Heat olive oil in a large saute pan on medium high heat. Add the carrots and saute for 5 minutes. Add the chopped onion and celery. Cook, stirring occasionally until onions are translucent, about 5 more minutes. Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium sized bowl, set aside. 2 Heat the pan on high. Crumble the ground beef into the pan. 3 Return the cooked ground beef and vegetables to the pan. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar and brown sugar to the pan. Stir to mix well. Add ground cloves, thyme, and cayenne pepper. Lower the heat to medium low and let simmer . Adjust seasonings to taste.
In a blender combine all marinating ingredients into a smooth paste. In a large bowl, pour the marinade over fish pieces. Mix well, cover, and let marinate for at least four hours. After marinating, drain the marinade. Thread marinated fish cubes into skewers. Grill the skewered fish pieces on a charcoal grill, frequently turning and basting with melted butter until cooked through. Take the cooked sekuwas off the grill and generously brush with butter before serving. Arrange the fish sekuwas on the bed of rice pilaf, stir-fried vegetables, supplemented with tomato, cucumber and red onion slices. Sprinkle chopped scallions over the sekuwas. Complement the sekuwas with tomato or chili achar.
Combine the two cheeses and butter and mix until smooth. Add remaining ingredients and blend until smooth and creamy. If you really enjoy horseradish, just add more to taste. If you like your spread sharp, just cut down on the cream cheese and visa versa, if you would like it mild, just add more cream cheese. Serve at room temperature with your choice of crackers or crusty bread.
Mix together corn flakes, ground beef, onion flakes, soy sauce, garlic powder, eggs, and ketchup. Roll into small balls. Cook on 400 degrees for 15-20 minutes, then drain grease. Mix cranberry sauce, chili sauce, sugar, and lemon juice to make sauce. Pour sauce over meatballs and cook for 15-20 minutes more.
Cut avocados in half and remove the seed. In blender or food processor place all ingredients. Blend until desired consistency.
Cut tomatoes in half horizontally. Scoop out seeds and pulp; discard. Turn tomatoes up side down to drain on a paper towel. In a small skillet cook pine nuts over low heat, stirring until golden (5 minutes). Add spinach and garlic and cook for 2 minutes. Add rice, dill, cheese, salt & pepper. Mix together. Spoon into tomato shells. Top with buttered crumbs. Bake at 350° F for 20 - 25 minutes or until tender.
Preheat oven or toasted oven to 400F/200°C Cut butternut squash in half and use a sharp spoon to scoop out seeds. Place squash on a baking sheet and season with salt and fresh ground black pepper. Roast squash until it is soft enough to pierce easily with a fork, and starting to slightly brown, about 50-60 minutes. Let squash cool enough to handle. While squash is roasting, chop onion and celery and mince the garlic. Heat olive oil in large non-stick soup pot and saute onions and celery until they're soft, about 7 minutes. Add minced garlic and cook 2-3 minutes more. Add 2 cups of vegetable broth and simmer the mixture about 10 minutes. As soon as the squash has cooled enough to handle, scrape the flesh away with the skin and mix it with the other 4 cups of broth and the ground cumin. Add this mixture to the soup pot and simmer about 20 minutes; then use an immersion blender to puree the soup. While the soup simmers, rinse the black beans well with cold water and let them drain in a colander. Chop the cilantro and red bell pepper. After you're pureed the soup add the beans, red bell pepper, and cilantro and simmer about 15-20 minutes more, adding a little more stock if you'd like a thinner soup. Stir in the Green Tabasco Sauce to taste and serve hot, garnished with low-fat sour cream or plain Greek yogurt, lime wedges, and tortilla chips if desired.
Bring butter, sugar, and syrup to the boil add soda mix until frothy. Mix flour, oats, pumpkin seeds,sunflower seeds, apricots, and coconut. Add hot mixture to dry ingredients. Mix all and roll into 60 g cookies.work quickly with the mixture as it will harden as it cools. bake 160 c for approx 20 mins when cooled completely store in airtight container, they keep very well and are extremely moorish, to make different add chopped Glace Ginger, I sell loads of these.
Mix the flour, sugar, baking powder, salt and egg together to form crumb mixture. Place apple pie filling on bottom of greased square baking dish. Spread crumb mixture over apple pie filling. Melt butter and drizzle over entire mixture. Sprinkle cinnamon over butter. Bake at 350° F for 35-45 minutes. (Serve with vanilla ice cream).
For the filo: Put in a big bowl the flour, the salt and start adding the water until you have a hard dough that doesn't stick to the fingers. Knead for 2-3 minutes. (I usually make the dough one day before and I put it in a plastic bag in the fridge. That way it is easier to work it into the filos the next day.). Divide the dough in 5 pieces for 5 filos. Place one ball on a dusted-with-flour counter and roll into a big circle, a little bigger than the pan you are using. It's hard work, I know! Start using each filo in the pan and then work with the other piece of dough. Filling: Mix the spinach, the sping onions, the leek, the dill and the parsley. Add one teaspoon of salt and start rubbing by hand for 3 - 4 minutes. The greens start getting softer and their liquids start running. Drain them and then add the feta cheese, the pepper and the rice or couscous. Rice helps to absorb the extra liquid. Lighty oil a 14 inch in diameter, round baking pan. Layer one filo in the pan, allowing the edges to hang over the sides of the pan. Brush the filo with olive oil and repeat with another filo. Put the spinach mixture in and add the olive oil of the filling. Tuck in the pastry draping over the edges. Repeat layering with the remaining 3 filos, oiling each one gernerously. Using a knife, score the pie into the size pieces you prefer, but avoid cuting through the bottom. Brush the pie with some more olive oil. Bake at 375°F for 1 hour.
Preheat oven to 375. On stove, heat olive oil in a large cast iron skillet. Cook cube steak in oil, turning once, until brown (be careful not to overcook it or it will be too tough). Remove cube steak from skillet, leaving leftover oil in skillet for gravy. Add flour to hot oil and stir to brown for 3-5 minutes. It will probably clump up but that is OK, it will disentigrate in the next step. Reduce heat to medium low and add water, milk, salt, and pepper to skillet. Stir continuously until a smooth gravy forms. Put cube steak back into skillet with gravy and cover with foil. Cook in oven, covered, for 45 minutes or until gravy is thickened. Let cool for 5 minutes and enjoy your meal!
Preheat oven to 350 degrees. Mix all ingredients together. Put 1/4 cup oil in a loaf pan, then press the mixture into the pan. Bake for about 1 hour. Let cool 10-15 minutes before trying to remove from pan. Garnish with ketchup and parsley. Also good sliced and fried for sandwiches the next day.
Shell and devein the prawns. Evenly thread on 8 skewers. Leave onion "juice" in the processor and add remaining ingredients. Whirl to smooth. Spread paste on prawns, both sides and marinate in the fridge for 2 hours. At this point you can place under a preheated broiler for 3 minutes on each side or on the grill, same amount of time. Cooking time is aproximate-depends on the size of your prawns.
layer ingredients in crock pot except mushrooms. cook on low 4 hours add mushrooms. cook 2 more hrs or until meat reaches desired tenderness.
Cook chopped shallots and ground pork in large skillet, drain grease. Add cheeses and all other ingredients expect jalapenos and combine until well blended. Spoon mixture into pepper halves, fill completly. Bake for 20 minutes or until golden brown in a 350 degree oven.
Dump the angel food cake mix into a mixing bowl. Add the can of blueberries, juice and all. Do NOT add the water specified on the box -- just cake mix and fruit/juice. Mix with electric mixer on low speed and then bake as directed on the cake mix box. Top with whipped cream and fresh berries if desired.
Heat oven to 350*. Spray 2-quart casserole with non-stick spray. Cook rotini as package directs. Drain. Meanwhile, melt butter in large saucepan over medium heat. Add garlic; cook and stir about 30 to 60 seconds. Stir in flour and pepper; cook and stir until bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Remove from heat. Reserve 1 tablespoon each of American and Mozzarella cheeses to top. Add remaining cheeses to sauce; stir until melted. Add cooked rotini to cheese sauce; stir to gently coat. Pour into sprayed casserole. Sprinkle with reserved cheeses. Bake at 350* for 20-25 minutes or until bubbly around edges.
Beat pudding and milk with whisk in bowl for 2 minutes. Add pumpkin and spice; mix well, stir in Cool Whip. Refrigerate for 1 hour. Top with nuts just before serving.
Step 1 Heat the jelly sauce in a sauce pan until it is liquid. Step 2 Add this to a crockpot and mix with the chili sauce. Add the meatballs and heat in the crock pot.
Toss whole mushrooms with remaining ingredients and bake at 350F for 30-35 minutes.
Mix ingredients in large mixing bowl. Pour into a 13" x9" lightly greased pan and bake at 350 degrees for 25-30 minutes or until done.
Combine first nine ingredients through cloves in blender and mix until smooth, adding the oil and chicken broth gradually. Heat another tablespoon of olive oil in a skillet and add spice paste (from blender), cooking on medium heat until fragrant. Add tomatoes, sauce, peppers, garlic, broth and seasonings and simmer for five minutes until thickened and creamy. Serve over chicken or fish.
Place 1 sprig thyme, rosemary, sage and parsley in chicken cavity. Place celery in crock pot. Put chicken on top of celery. Pour chicken stock around the chicken. Add garlic around chicken. Chop remaining herbs. Sprinkle herbs, salt and pepper over chicken. Cover cook on Low 8- 10 hours or on High 4- 6 hours. To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife. ENJOY!
Combine the flour, yeast, salt, and 1/3 cup sugar in the container of a food processor fitted with the steel blade and process for 5 seconds. Add the 2 tablespoons butter and the egg and pulse a few times, until well combined. With the machine running, drizzle most of the milk through the feed tube. Process just until a dough ball forms; add more milk, 1 teaspoon at a time, if necessary. Knead by hand on a lightly floured surface for a minute or two longer, adding a little more flour or milk if necessary, until the dough is silky smooth and elastic. Butter a bowl; place the dough in it. Cover and let rise until doubled in bulk, at least 2 hours. (Hasten the process by putting it in a warm place.). Roll out the dough into a 1/2-inch-thick rectangle. Brush liberally with the 4 tablespoons butter (melted), then spread with a mixture of the 1/2 cup of sugar and the cinnamon. If you like, dot it with about 3/4 cup raisins or nuts (I didn't). Roll it up, lengthwise, then cut into 1- to 1-1/2-inch thick slices. Place in a buttered 12-compartment muffin tin and let rise until puffy, about 1 hour. Preheat the oven to 400°F. Brush the tops of the rolls lightly with melted butter and sprinkle with sugar. Bake until nicely browned, about 20 minutes.