HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a skillet, add the ground beef and onion; cook over medium-high heat until beef is no-longer pink; stir often and crumble beef while cooking; drain well. Add in 1/2 cup pasta sauce; stir to combine. Take skillet off of burner. Spread 3 tablespoons pasta sauce in an ungreased 8-inch square glass baking pan. In a bowl, add egg, ricotta cheese, Parmesan cheese, oregano, basil, and 3/4 cup mozzarella; stir to mix. Spread 1/4 of the ricotta mixture, spinach leaves, and beef mixture over each lasagna noodle. Beginning with the short side, loosely roll each noodle. Place seam side down in baking dish. Top rollups with remaining pasta sauce. Cover with aluminum foil. Bake at 350° for 30-40 minutes or until bubbly and heated through. Take off foil; sprinkle with remaining cheese. Bake 2-4 more minutes or until cheese is melted. Let rest for 5-10 minutes before serving.
Rinse the quinoa and place in a medium saucepan with water and salt (now is the time to season!), cooking according to box directions. Cool. Heat Olive oil in a saute pan and then add leeks, sauteeing for 2 minutes over medium high heat (to get some color on them). Add the stock, lower the heat, and cook the leeks for about 5 minutes (until tender). Stock should be almost gone. Add the cooked quinoa and stir to heat through. Remove from the heat. Add the remaining ingredients and drizzle with a fine-quality extra virgin olive oil, if you so choose. Also nice with toasted pinenuts.
Preheat oven to 400. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 x 13 inch pan and bake for 7 minutes. Set aside and allow to cool. In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time. To serve, cut slices and serve with a dollop of whipped topping or whipped cream.
Crumble ground beef into large bowl. Combine milk, breadcrumbs (Parmesan or Romano cheese), salt and pepper in small bowl; let stand for 10 minutes. Heat oil in small skillet; add onion, saute until soft and lightly browned; about 5 minutes. Add milk mixture, onions, egg, mustard, Worcestershire sauce and 1 tablespoon of Steak sauce to the meat, mix thoroughly. Spoon into a shallow 8" x 8" baking dish, 9" round pan or loaf pan, smooth top with spatula. Spread remaining steak sauce over top. Bake at 350°F until cooked through, about 50 minutes, drain off fat. Serve in wedges or 1/2" slices; serve with a salad and extra mustard or steak sauce.
Cut crab legs into 3-inch pieces. Combine remaining ingredients and brush over crab. Place crab legs on broiler pan. Broil 3 to 5 inches from heat for 3 to 4 minutes, brushing occasionally with sauce. To grill: prepare crab legs as directed above. Place crab on grill rack about 5 inches above coals. Grill 5 minutes or until thoroughly heated.
Heat oven to 350 (325 for glass pan). Combine cake mix and margarine. Mix until crumbly. Press into prepared 9x13" pan. Sprinkle with raisins and pecans. Combine remaining ingredients until well blended. Pour over raisins and pecans. Bake at 350 35-40 minutes or until topping is set and light brown. Cool. Cut into bars.
In a large bowl, toss all ingredients together except for the tomatoes, and set aside. Slice tops off tomatoes and remove insides. Fill each tomato with 1/2 cup corn-rice mixture and serve.
Soak the beans overnight in 2 quarts of water. OR you could quick soak them by putting the beans into a heavy pot and cover with 2 quarts of water, bring to a boil and boil for 2 to 3 minutes. Remove the pot from the heat and let the beans soak, uncovered for 1 hour. Bring the pot of soaked beans to a boil, then reduce the heat to low. Add 1/4 C of the onion and simmer, partly covered, about 1 hour, or until the beans are tender but not mushy. Drain the beans and set them aside. In a large skillet, heat the oil until it is hot but not smoking. Saute the remaining cup of onions until soft and translucent but not brown. Add the tomatoes, tomato paste, garlic, cayenne pepper, white pepper and salt. Stirring frequently, simmer the mixture until most of the liquid has evaporated. Stir in the beans and cook, uncovered, for about 5 to 10 minutes, stirring frequently.
Combine stock and garlic and heat in the microwave on high for 5 minutes (or heat on the stove). Allow to cool. Chop basil in food processor. Add cooled stock, Parmesan cheese and pine nuts. Whirl until everything is finely chopped and blended. Meanwhile, cook pasta of your choice. Toss sauce with pasta. Serve with additional Parmesan cheese if desired. Use as a topping for fish, chicken or potatoes also. Makes 4 servings.
Lightly grease 15-1/2 x 10 1/2-inch jelly-roll pan. In heavy 2-quart saucepan, combine sugar, corn syrup, and water; cook over medium heat, stirring occasionally, until sugar has dissolved and syrup is bubbling. Stir in butter. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300° to 310° (hard crack stage), about 20 minutes. (Once temperature reaches 220° things move quickly, so watch very carefully!) Remove from heat. Reserving 1/3 cup almonds, stir remaining 1 2/3 cups almonds into hot syrup. Immediately pour hot mixture into prepared pan; working quickly, with two forks, spread mixture evenly. Cool candy completely in pan on wire rack. Meanwhile, in heave 1-quart saucepan, melt unsweetened and semisweet chocolates and shortening over low heat, stirring, until smooth. Remove from heat; cool slightly. Lift out candy, in one piece, and place on cutting board. With narrow metal spatula, spread warm chocolate evenly over candy; sprinkle with reserved 1/3 cup almonds, gently pressing them into chocolate. Let stand until chocolate has set, about 1 hour. Use sharp knife to help break hardened candy into pieces. Layer between waxed paper in an airtight container.
Trim fat from chops. In a shallow dish, combine flour, salt, and pepper. Coat chops with mixture. In a large skillet, cook chops in hot oil until browned on both sides (4-5 minutes per side). Remove from heat. In a bowl, stir together soup, sour cream, chicken broth and rosemary. Stir in half of the french fried onions. Pour into an ungreased 9x13 baking dish. Top with the browned chops. Bake, covered, at 350 degrees for 25 minutes. Uncover, sprinkle with remaining onions and bake for an additional 5 to 10 minutes, or until juices from chops run clear. Serve over hot cooked egg noodles.
1. In a frezeer bag or covered container, combine marinad ingredients, and add the steak. Leave to marinate a few hours or leave in the fridge for up to 2 days. 2. Let the steak come to room tempature before you start cooking, and you can put on the rice on at the same time. Follow packet instructions for the rice, or rice cooker handbook or just put the rice in a pan, bruise the cardamon pods and put them in the rice. NOTE: Nigella never salts the rice, but it's up to you if you chose to do so. 3. Heat a griddle pan and then get the steaks out of the marinade, cook the steaks 2 minutes a side or so, and remove the steaks, double wrap them in foil. Let them rest 10 minutes. 4. Bring the sake to a boil in a saucepan, to let the alcohol evaporate. Take the pan of the heat and add the other sauce ingredients. Unwrap the steaks, removing to a wooden board for carving as you do so, and pour the red juices gathered in the foil into the pan of sauce. Arrange the rice on two plates or one big serving platter, and slice the steak into thin diagonal slices. Lay carved steak on top of rice and spoon over the sauce. Scatter the cilantro on top.
Melt butter and pour into a ramekin cup. Add egg. Add cream (do not stir) and then add salt and pepper to taste. Bake egg at 350 degrees untill desired doneness. (5-10 min).
Preheat oven to 350 F. Combine and whisk together the dry ingredients. Add remaining ingredients and mix together. Spoon batter into greased muffin pans. Bake @ 350 F for 15-20 minutes.
Combine all ingredients in a saucepan. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes, stirring often. Press mixture through a fine-mesh sieve; discard skins. Cover and chill for 2 hours or up to 2 weeks.
Combine pineapple juice from can with enough water to make 1/2 cup. Add orange juice, nutmeg and salt. Mix in cream cheese and stir on low heat until smooth. Drain and slice sweet potatoes. Add with pineapple chunks to cream cheese mixture. Add chopped pecans. Put into a greased 1 1/2 quart casserole. Top with more chopped pecans, if desired. Bake at 350 degrees for 20 minutes. Serve hot.
Combine onion, celery, green pepper, and margarine in 1 quart casserole dish. Sprinkle with garlic powder, cover, and microwave on high 3 to 5 minutes. Stir in hot water, uncooked rice, and bouillon. Microwave 5 minutes on high, then 10 to 12 minutes on 50 % power. Let stand 5 minutes, fluff with fork.
Preheat oven to 400 degrees. In a bowl combine cornmeal, flour, baking powder, baking soda, salt and 1/2 cup sugar. Mix well. Add 1 cup yogurt, egg, and oil. Mix until just blended. Pour into prepared pan (9-inch round pan, lightly greased) and bake 25-30 minutes or until golden and firm to the touch. Cool cake slightly before cutting. Meanwhile, combine berries, 2 tbsp sugar, and juice. Let stand for 15 minutes. Serve sliced cake with 1/4 cup sweetened berries and a dollop of yogurt per slice.
Heat the butter in a large oven proof lidded casserole dish, add the onions and saute until soft and transparent. Add the sauerkraut, mix well and cook, uncovered, over a low heat for 5 minutes. Add the apples to the sauerkraut mixture together with the wine and enough stock to cover; mix well then continue to cook over a low heat for 30 minutes; preheat the oven to 170C, 325F, gas mark 3 during this cooking time. Stir in the sugar and celery seeds then cover and transfer to the oven; bake for 30 minutes and serve hot.
Heat oil in a pan and fry the garlic, pepper, onion and carrot for 5 minutes. Add cayenne, chilli powder, thyme, rosemary and bay leaf. Stir well and add water and stock. Add beans, puree and tomatoes and give it all a good stir to break up the tomatoes. Bring to boil and then simmer partially covered for 75 mins, skimming off any froth that may form. Remove bay leaf and liquidise, sieve into a pan and season well. If needed thin with a little water and reheat.
Place salt, pepper, ginger and oregano in small plate. Cut fat back into strips about 2"x1/4" (to fit easily into larding needle). Roll fat strips in herb seasoning until well coated. (if you have other things to do, you can freeze these as they are easier to work with cold). Place strips in larding needle and push through meat. Rub roast with oil and put in roasting pan. Pat any remaining seasoning onto roast. Pour butter over roast. Mix orange juice, stock, and sherry together and pour over roast. Bake, covered at 325 degrees for 5 hours. Baste every 15 - 20 minutes. Take out of oven and remove meat from pan. Skim fat from the natural gravy. Make a smooth paste from some of the fat and the flour, then add the Chianti, sherry, and orange zest. Stir back into the natural gravy, and cook over low heat for 10 minutes. Put roast back into pan, spread 1/4 cup of jelly over roast, cover pan, and continue in oven for another hour, basting as needed. Remove pan from oven. Place roast on platter and garnish with remaining jelly over roast, and orange slices around the roast. Put gravy in boat. Serve with baked potatoes and a green vegetable.
In a medium saucepan at medium heat, combine milk or cream , vanilla, and butter, and heat until mixture just simmers. Remove from heat, and stir in chocolate bars and liqueur until completely melted and smooth.
INSTRUCTIONS: Preheat oven to 400°F. Slice off tops of garlic heads, about 1/4. Place garlic, cut side up, on a piece of foil big enough to just wrap the garlic completely. Drizzle garlic heads with extra virgin olive oil. Sprinkle garlic with a pinch of kosher salt and a couple grinds of pepper. Wrap garlic in foil and place on middle oven rack for about 45 minutes. Remove and let cool. Heat 1/3 Cup olive oil in a large heavy skillet over mod. high heat. Add chiles to oil until just soft, don't crowd the pan. Remove chiles and set aside. Salt and pepper pork well. Add pork to pan one at a time, don't crowd the pan. Sear meat on all sides, remove to drain and work in batches. In a heavy 4-5 qrt. pot over med. high heat, add pork and chilies. Add 1/2 Cup water to pan. Press garlic heads to squeeze out garlic and add to pan. Add posole, salt and pepper. Stir. Add 4 qrts of water to pan, cover and bring to a boil. As soon as everything comes to a boil, reduce heat to a simmer, uncover and simmer for 3 hours. Pork should be very tender. About 30 minutes before posole is done, prepare garnishes and set out for serving.
Put beans in a large saucepan and cover with 2 inches of cold water. Bring to a boil, reduce heat, and summer for 5 minutes. Remove from heat, cover, and let sit for 1 hour, then drain. Tie herbs into a bundle or wrap in a square of cheesecloth. In a large pot, combine herbs, beans, ham, onions, carrots, garlic, and water. Bring to a boil, cover, and simmer 1-2 hours or until the beans are tender. Turn off heat, remove ham and allow to cool, then cut into cubes. Remove herbs and discard. Puree about 3 cups or beans with some of the liquid. (I like my stick blender for this, just be careful because it is super hot!). Stir puree and meat back into the remaining soup. Season to taste with salt and pepper. Put in bowls, top with a pat of butter, and serve.
Pat fish dry and fry until golden. Drain and cool on paper towel. When cool, layer in a deep dish. In a clean pan, heat a little oil and fry onions til soft. Add curry powder, turmeric, sugar and raisins and cook for 1 minute. Stir in vinegar and water to make a thin sauce. Add bay leaves, apricot jam and seasonings to taste. Simmer uncovered for 10 minutes. Pour over fish, cover and refrigerate for at least 3 days before serving.
Heat oven to 375°F Remove pie crusts from pouches. Place 1 crust flat in center of ungreased large cookie sheet. If necessary, press out folds or creases. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round. Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork. Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes. In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended. Spread evenly over cooled baked crust. Spread pie filling evenly over yogurt mixture. Drizzle caramel topping over top. Cut into wedges.
Peel and chop the onion, and fry in the oil and butter in a saucepan over a medium heat, until soft (about 3-4 minutes). Stir in the curry powder and flour, and cook very gently for a further 2 minutes, stirring all the time. Gradually stir in the soup, bring to the boil, reduce the heat to a simmer, put on the lid, and cook gently for about 20 minutes, stirring occasionally, to make a thick sauce. Hard boil the eggs for 10 minutes. Rinse them under cold running water, peel them, wash off the shell and cut in half lengthways. Cook the rice for 10-12 minutes in a large pan of boiling salted water. Drain and keep hot, fluffing with a fork to stop it going lumpy. Add the mixed vegetables to the curry sauce, bring back to the boil and simmer for a few minutes to cook the vegetables. Put the rice onto a warm plate, spreading round with a spoon to form a ring. Arrange the eggs in the centre and cover with the vegetable curry sauce. Serve with any side dishes you like.
Combine all ingredients in a casserole dish, making sure the hamburger is broken up well. Cover and cook for an hour in oven at 400.
Preheat oven to 450 degrees if cooking in an oven. For campers, prepare beforehand and pack in ice. Combine soy sauce, ginger and garlic in a bowl. Tear off 2 sheets of foil measuring 12 x 18 inches each. Place one chicken breast in the center of each sheet of foil wrap. Cut two small slits in each chicken breast. Add vegetables. Drizzle the ginger-garlic-soy mixture over the chicken and vegetables. Bring up the sides of the foil and turn over the top edge twice. Seal the ends, leaving enough room inside the packets for air to circulate. Place on a cookie sheet and cook for 20 minutes or until the internal temperature of the chicken reaches a minimum of 165 degrees. OR place on fire coals. Cook for 20 minutes, turning every 3-4 minutes.
Combine oil, vinegar, lemon juice, sugar, curry powder, shake together and season to taste. Pour the dressing over the hot rice toss thoroughly and let cool. Add other ingredients and mix well.
Combine first four ingredients in a large bowl. The meat will seem thin. roll the mixture into 4 or 5 balls depending on how big you want your patties. And place in fridge for 30 minutes. Flatten the balls into patties and in a large frying pan brown each side. Do not cook all the way. Remove from pan and set aside. Empty the pan from anything left over and add the brown gravy mix as instructed on the package. When the gravy comes to a boil add the patties and allow to cook uncovered on low for about 15 minutes--the longer the more tender.
Bring a large pot of water to a boil over high heat and salt generously. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Ladle 1/4 cup of the noodle cooking water into a medium skillet. Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce. Stir in the parsley and season with salt and pepper. Drain the noodles, toss with the sauce, and serve immediately. Enjoy!
Boil Rotini noodles according to package directions. Rinse in cold water to cool. Blend thoroughly tuna, mayonnaise, vegetable soup mix, carrots, celery and black olives. Serve immediately, or place in refrigerator to cool and serve cold. If refrigerated for a couple hours, you may need to add more mayo or a little milk to make this creamy. Enjoy!
In a large bowl, add 2 cups of White Wing tortilla mix. (White Wing can be found next to the regular flour, they also make a mix for corn tortillas that is also very good). Add 1/2 cup water. Mix until it comes together. May have to add more water if it is too thick or more mix if too thin. After mixing, cover bowl with warm cloth for about 10 minutes. Pinch small balls of mix and roll out tortilla, (this takes practice). Heat comale (mexican griddle or cast iron griddle) on medium heat. Cook on one side for about 30-45 seconds, flip and cook another 30-45 seconds. Don't leave on too long or they get hard. Keep warm in a tortilla warmer. I usually make them and serve them immediately while my family is eating. (traditional way).
Prepare the shrimp first and then store them in the refrigerator for at least 2 hours to allow them to cool down thoroughly. Chop the vegetables as fine as you can. Use your food processor for this. Using a bowl that is large enough to hold all of the ingredients add the vinegar, mustard, olive oil, and paprika. Mix these together thoroughly. Add the salt and pepper and the msg if you wish. Add the chopped vegetables and stir until well-blended. The flavor should be sharp, but not overpowering. After all are well-mixed it should be stored in a covered bowl in the refrigerator for several hours. About two hours before serving mix the shrimp with the sauce and return to the refrigerator. Serve on a bed of chopped watercress or good quality lettuce.
Place meat on a rack in a shallow roasting pan. Insert meat thermometer. Roast in 425 degree oven for about 45 minutes or until thermometer reads 130 degrees. Remove from pan, cover and refrigerate while preparing pastry. Reserve drippings. For pastry, combine 2 cups flour and salt. Cut in shortening until pieces are the size of small peas. Add 1/3 to 1/2 cup cold water, 1 tablespoon at a time, tossing with a fork until all is moistened. Form into a ball. On a floured surface roll into a 14x12 inch rectangle. If using pate, spread onto the pastry to within 1/2 inch of edges. Center meat on top of the pastry. Wrap pastry around the meat, overlapping the long edges. Brush with egg and seal. Trim excess pastry from the ends. Fold up over the meat, sealing edges. Brush with egg. Place seam side down on a greased baking sheet. Bake in a 425 oven for 35 minutes. To make gravy, in a saucepan heat and stir reserved drippings with 1 1/2 cups water and bouillon until granules dissolve. Combine 1/2 cup cold water with 1/4 flour. Stir into hot bouillon mixture. Stir in burgundy and basil. Cook and stir until thickened and bubbly. Season to taste with salt and pepper. Pass with meat.
Combine mayonnaise, mustard, and pepper and stir well. Spread on cut sides of sandwich buns. Line bottom half of each sandwich bun with a lettuce leaf; top each with tomato slices, bell pepper rings, onion slices, roast beef, blue cheese and top halves of buns.
Put everything in a large crock pot and cook on low setting for 8 hours, or until beans and vegetables are as soft as you like. Remove bay leaves and serve.
Preheat oven to 375 Degrees F. Mix first five ingredients in small bowl. Line baking dish with tofu in one layer. Pour marinade over and bake for 1/2 an hour, or until marinade is absorbed by tofu and appears dry. Remove stems and cut Swiss Chard (or other greens) into bite sized pieces and soak in cold water. In a large saute pan, heat second batch of Olive oil and toast garlic until light brown (4-5 minutes). Add Tofu, reserving any fluid for gravy, to saute pan for one minute. Add greens and turn with tongs until wilted. Simmer for 15-20 minutes until tender. Serve over grain (rice, etc)as you would any stir fry.
Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add lamb and onion, and cook until browned, stirring to crumble. Drain well; wipe drippings from pan with a paper towel. Return lamb mixture to pan. Add chili powder and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.
In a large skillet, heat the oil over medium heat. Cook the onion, garlic, sage, salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomatoes and hot pepper sauce, breaking up the tomatoes with the back of a spoon, and bring to a boil. Reduce the heat and simmer until the spoon scraped across the bottom of the pan leaves a gap that fills in slowly, about 20 minutes. Add the lentils and heat through, about 5 minutes. Meanwhile, in a large pot of boiling salted water, cook the pasta until tender but firm, 8 to 10 minutes. Reserving 1/2 cup of the cooking liquid, drain and return to the pot. Add the sauce, parsley and enough of the reserved liquid to moisten. Toss to coat. Serve sprinkled with Asiago cheese.
Preheat oven to 400 F and bake sweet potato 50-60 minutes till soft and tender. (can be made the night before and rewarmed in the microwave). Remove potato skins, add to blender with broth and milk. Blend until smooth adding more broth and milk if you like yours thinner. Add the chipotle powder, lime juice and salt. Pour soup in pan and warm on low being careful not to boil. (can also be warmed in bowls for about 30 seconds in the microwave). Garnish with diced avocado, cilantro and tortilla chips if using.
In the top of a large double boiler set over simmering water, combine the butter and oil. When the butter has melted, add the garlic. When the garlic becomes translucent, stir in the parsley, lemon juice and wine. When this liquid is hot, add the seafood (this should be about 20 minutes before serving). The scallops will be firm but not hard, the shrimp, pink, and the haddock, flaky, when done. Serve over the pasta of your choice.