HumbleIntelligence/food-ner-1-Million huggingface dataset:
Main Event Marinara: Spray a medium non-stick saucepan with olive oil spray, place over medium heat. Add onion and garlic, cook until tender (about 4-6 minutes), do not brown. Reduce heat to low. And stir in tomatoes, water, tomato paste, honey, oregano, basil and crush red pepper flakes until well combine. Cover, stirring occasionally, for at least 1 hour. Season with Salt, to taste. Baked ziti. Instructions: Preheat oven to 450. Spray olive oil in 13 x 9 baking dish. Cook ziti (or penne rigate) according to directions on box. Drain well. In a large mixing bowl, combine ricotta cheese, egg whites and all but 1 cup of the mozzarella cheese until well combine. Add the garlic powder and season to taste with salt, pepper, and red pepper flakes. Stir in the cooked ziti until thoroughly coated. Spread 1cup of the marinara sauce on the bottom of baking dish. Add half the pasta/cheese in an even layer on top. Spread another cup of sauce over pasta. Layer remaining pasta over sauce. Spoon remaining 1 1/2 cups of sauce evenly over the top of pasta. Sprinkle with remaining mozzarella and parmesan over top. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer. Let stand 5 minutes. Cut until 8 pieces and serve 	Instructions: Preheat oven to 450. Spray olive oil in 13 x 9 baking dish. Cook ziti (or penne rigate) according to directions on box. Drain well. In a large mixing bowl, combine ricotta cheese, egg whites and all but 1 cup of the mozzarella cheese until well combine. Add the garlic powder and season to taste with salt, pepper, and red pepper flakes. Stir in the cooked ziti until thoroughly coated. Spread 1cup of the marinara sauce on the bottom of baking dish. Add half the pasta/cheese in an even layer on top. Spread another cup of sauce over pasta. Layer remaining pasta over sauce. Spoon remaining 1 1/2 cups of sauce evenly over the top of pasta. Sprinkle with remaining mozzarella and parmesan over top. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer. Let stand 5 minutes. Cut until 8 pieces and serve.
Put everything in a crock pot. (Add enough beef broth to come up to almost 1/2 of the roast). Cook on low for 8-10 hours Take out roast, shred beef and add back to liquid. (Before I take out the roast, I usually taste it and add more seasoning if needed. You can add more hot sauce, cayenne pepper if you like it hotter or more cumin). Cook for another 30 minutes. My husband loves this in tacos, but I like to add refried beans and make burritos out of it.
Cook noodles using dirctions on package. Melt butter in large skillet. Add garlic. Stir to mix with butter. Add frozen grilled chicken strips stirring around in garlic butter until well heated. Add jar of alfredo sauce to skillet with chicken. Add onion powder, salt and pepper. Stir to coat chicken in sauce until hot. Drain pasta and return to pot. Add chicken and sauce mixture to pasta. Stir to coat pasta with sauce. Serve with side of steamed veggies or salad.
Pre-heat the oven to 350 degrees. Butter a medium sized spring form pan with 1 tablespoon butter. Melt remaining 2 tablespoons butter. Mix the cinnamon, brown sugar, and graham cracker crumbs together, then stir in the melted butter. Coat the crumbs well with the butter, then press them into the bottom of the spring form pan. Place pan in the refrigerator for 30 minutes. Whip the cream cheese in a mixer. With the mixture running slowly, sprinkle in the sugar and cornstarch, then add in the eggs and vanilla. Slowly add the cream or half and half until all ingredients are well mixed. Pour into the spring-form pan. Place the pan on a cookie sheet and bake for 40-45 minutes or until the top begins to brown and the cake is firm. Cool at room temperature and refrigerate. Serve well chilled.
Trim fat from steaks. In large skillet cook the fat until you get a small amount accumulated, discard the rest of the trimmings. Brown steaks in the hot fat. as they are browning season generously with salt. Combine the rest of the ingredients and pour over steaks. Cover, and simmer 35 to 40 minutes or until meat is tender and done. Remove meat to a warm platter, spoon sauce over them and serve.
Skewer the olive on the rosemary stem. Combine vodka and vermouth with 6 ice cubes in a shaker. Shake very well. Strain and serve in a chilled cocktail glass. Garnish with the skewered olive.
Adjust oven rack to middle position; preheat oven to 475. Grease 13 x 9 baking dish with vegetable oil spray. Spread pasta into prepared dish, crumble beef into 1/2-inch pieces over top, and season with salt and pepper. Whisk water, tomato sauce, pickles, Worcestershire sauce, mustard, sugar, garlic powder, 1/2 tsp salt and 1/2 tsp pepper together in a bowl; taste and adjust seasoning if needed. Pour into baking dish and toss gently with tongs to combine. Cover dish tightly with foil and bake for 25 minutes. Meanwhile, microwave bacon on plate until crisp, about 5 minutes. Transfer to paper towel-lined plate to drain, then crumble into 1/2 inch pieces. Remove baking dish from oven and stir pasta thoroughly scraping sides and bottom of dish. Lay cheese slices over top and sprinkle with crisped bacon. Return uncovered dish to oven and continue to bake until pasta is al dente and cheese is melted, 5-8 minutes. Let cool for 10-15 minutes, sprinkle with onion, if using and serve.
Coarsely grind nuts and mix well with sugar, cinnamon and coves. Melt butter and brush a 13 x9 pan. Cut filo to fit pan. Place 8 sheets of phyllo on the bottom brushing with butter between each layer. Sprinkle approximately 1 cup nuts on top of phyllo. Place 3 more sheets of phyllo on top, brushing each with butter. Alternate in his manner until all ingredients have been used. Save 8 sheets of phyllo for top layer. Brush top with butter. Cut through the top with a sharp knife into individual pieces. Bake at 325 for 1 hour or until brown and crisp. While still hot, cover with cooled syrup and let stand overnight before serving. For syrup: Combine all ingredient in a saucepan and bring to a boil. Boil gently for 20-30 minutes. Cool the syrup before pouring over hot baklava.
Mix and knead together all the ingredients - by hand, mixer or bread machine - until you've made a smooth, soft dough. Cover the dough, and allow it to rise for 30 minutes or up to 2 hours. Preheat the oven to 500F with a pizza stone (if you are using one) on a lower rack. Divide the dough in half. Shape each half into a 10" to 12" round. Place the rounds on parchment paper, if you're going to use a pizza stone. Or place the dough on a lightly greased or parchment-lined baking sheet. Transfer the pizzas, parchment and all to the baking stone. Or place the pans in the oven. Bake for 3 to 4 minutes. Remove from the oven, top as desired, and bake for an additional 15 to 20 minutes, until the bottom crust is crisp and the cheese is bubbly and browned. Remove from the oven, and serve hot.
Saute ground beef, garlic and onion. Add potatoes, carrots and corn. Stir in soup, water and seasonings. Cover and simmer until veggies are tender. Serve over steamed white rice.
Using a scissors, cut one side of each date open and stuff with a scant teaspoon of chorizo. Wrap the stuffed date with bacon and secure with a toothpick. Place on a foil-lined baking sheet and bake in 400 degree oven for about 15-18 minutes. Watch closely as the bottoms can burn easily due to the natural sugars in the dates. Makes about 45 pieces.
Line a 9x5" pan with parchment paper. Place the sugar, water, and corn syrup in a saucepan and swirl the pan to wet the sugar. Cook, without stirring, over medium heat until the mixture turns to a rich amber - about 10 minutes. Meanwhile, heat the coconut milk, pumpkin puree, Earth Balance, salt and spice, stirring until smooth. Remove the sugar mixture from the heat and slowly pour in the pumpkin mixture. The caramel will spit and bubble, so stand back! Return the pan to medium heat and cook, stirring frequently, until it reaches 248F on a candy thermometer. Remove from heat, stir in the vanilla and pour into the pan. Let stand 2 minutes, then sprinkle with sea salt if desired. Let stand 6 hours at room temperature, then cut into squares.
Thaw phyllo at room temperature for 1 hour. Preheat oven to 425°F. Put red lentils in a saucepan with enough water to cover and simmer gently until soft. Drain and put aside. Peel squash with a vegetable peeler or knife and cut into 3-inch chunks. Discard seeds. Arrange squash chunks, onion slices and red pepper halves in a single layer on a baking sheet. Sprinkle with 1 teaspoon salt and 2 tablespoons oil. Toss to coat. Roast for 30 minutes, turning once. Remove pepper halves and turn everything again. Roast for 10 more minutes or until vegetables are tender and lightly browned. Dump squash into a large bowl. Quarter the onion slices and cut peppers into 1-inch cubes; add to bowl. Sprinkle vegetables with ginger, cumin, cinnamon, cilantro, pepper and 1/2 teaspoon salt. Add raisins and cooked lentils and toss gently; set aside. Turn oven down to 375°F Put walnuts on a baking sheet and toast in the oven, shaking the pan twice for even cooking, until lightly browned, 5-7 minutes. Remove walnuts from oven and chop. Add to vegetable mixture and stir gently. Heat 2 tablespoons olive oil with garlic in a large frying pan over medium heat. Cook, stirring occasionally, for 2 minutes. Add about one third of the spinach and cook, turning with tongs until wilted, about 1 minute. Sprinkle with 1/2 teaspoon salt and cook until all spinach is wilted, 2-3 minutes total. Pour 2 tablespoons olive oil into a small bowl. Spray a 9x3x13-inch baking sheet with vegetable oil spray. Unroll the thawed phyllo sheets so they lie flat. With one long side of the dish facing you, start at the left edge and lay one sheet of phyllo crosswise so it covers about half of the bottom and half of the sheet hangs over the side facing you. Spray the phyllo that covers the bottom of the pan with vegetable oil. Lay a second sheet along the right side of the dish, overlapping the first sheet in the middle and overhanging the side facing you. Using a pastry brush, brush with olive oil. Repeat with 2 more sheets, arranging them so they overhang the other side of the dish, alternating spraying the phyllo with vegetable oil or brushing with olive oil. Continue until you've used 14 sheets of phyllo. Line the bottom of the dish with half of the spinach, using your hands to open and spread out the leaves. Spoon squash mixture on top and gently flatten with spoon. Cover with the rest of the spinach. Fold one of the phyllo sheets over the filling and brush with oil. Fold the sheet next to it over and spray with vegetable oil spray. Do the same for 2 sheets on the other side of the dish. Continue in this way until all of the phyllo is folded over the filling. Then cover the dish with 2 more sheets of phyllo, brushing with oil. Bake 30 to 35 minutes until pastry is golden brown. Let stand for 15 minutes before serving, or let cool to room temperature. Warm tomato sauce over medium heat. Cut pie into squares and serve with tomato sauce.
Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper. Put lamb on a plate and rub each side with the spice mixture; let stand from 10 minutes to an hour. Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot. Add chops and reduce heat to medium. Cook chops, flipping halfway through, until deeply browned, about 10 minutes for medium-rare. Transfer each chop to a serving plate. Divide arugula between plates and drizzle with the remaining teaspoons of oil.
Sausage -- In a large saute pan cook the diced andouille on medium heat until cooked through. Don't cook it at too high of a temperature. You want to slowly saute it. Once it is done, remove to a plate lined with a paper towel to drain. Sauce -- In the same pan, pour out the drippings from the andouille (no need to clean the pan out, the flavor is fine, you just don't want all the oil) and add the fresh olive oil and bring to medium high heat. Add in the onion, celery, red pepper and garlic and saute 3-4 minutes. Deglaze -- Originally I used chicken broth because that is all I had. Now, I like to deglaze with white wine just to get all the bits up off the pan. Add the wine and scrape up the bits from the pan and cook just a minute, then remove from the heat and slowly add in the cream, hot sauce (to taste) and the cajun seasoning and return to the heat on medium low cook until it reduces about 20-30 minutes. The cream will naturally thicken on it's own. Shrimp and Sausage -- After the sauce has thickened, add the sausage back in as well as the shrimp and cook on medium heat until the shrimp begin to curl and turn pink. Add salt and pepper if needed according to your taste. Biscuits -- Now I just used a canned biscuit, so I baked them according to directions, but if you want to make your own, by all means please do. Serving -- Right before serving, add in the scallions and serve this decadent sauce over sliced biscuits. Cook up some of your favorite eggs and serve with some Bloody Mary's for a perfect brunch. This also would make a great lunch or dinner.
Beat the eggs well and mix with the butter. Sift the flours with the other dry ingredients. Stir into egg and butter mixture. Add milk. Stir until smooth. Cook on a hot, greased griddle. When bubbles start to form on the top, flip the cakes over and cook until done.
Wash and hull strawberries. Put strawberries in blender of food processor and puree to a smooth liquid consistency (do not overmix). Put softened butter, honey, confectioners' sugar, and strawberry puree in a bowl. Beat at high speed until butter and strawberries are completely incorporated to a light slightly fluffy consistency (about 2-3 minutes, don't over beat). Spoon the whipped Strawberry Honey Butter into an airtight container and store in the refrigerator. (If using right away let firm up slightly in refrigerator for about 15 minutes first). NOTE- Although this yummy fruit butter will go fast, it would be great if someone could post the approximate refrigerator life of it for me.
Heat olive oil in non stick pan and add minced shallot, garlic and finely chopped chanterelle mushroom. Let fry on moderate heat until nearly all liquid has evporised. Transfer soft butter to a bowl. Add mushroom, parsley, chili flakes if using, salt and pepper. You can either transfer to molds, wrap up in aluminium foil and let harden compound butter in the fridge (about an hour).
Preheat oven to 350. Melt butter in 13x9 pan. Sprinkle graham crumbs evenly over butter. Sprinkle coconut over crumbs. Pour sweetened condensed milk over all and bake about 20 minute until lightly browned. In saucepan over low heat, melt chocolate and butterscotch chips. Spread evenly over hot coconut layer. Cool a while, then chill before cutting.
Cook pasta according to directions, drain, and rinse in cold water. In a large bowl, mix yogurt, mayonnaise, lemon juice, honey and curry powder together along with a touch of salt and pepper. Toss in drained pasta, prepped veggies, raisins, and cilantro. Fold to coat ingredients with dressing. Let cool and sit for at least 30 minutes to allow flavors to completely meld.
Combine blackberries and apples in a 11x7-inch baking dish. Sprinkle with lemon juice. Combine granulated sugar and 1 tbsp. flour; sprinkle over fruit and toss gently with fork. Combine 1 cup flour, brown sugar, oats, baking powder, cinnamon and salt. With fingertips, blend butter into flour mixture to form coarse crumbs. Sprinkle over fruit. Bake at 350*F for about 45 minutes, or until apples are tender.
Combine all the olive salad ingredients and mix well. Chill for at least 30 minutes. Spread a couple tablespoon of olive salad in the inside of top of the bun. Alternating layers of meats and cheese on the bottom half (alternating). Carefully close the sandwich. Can be eaten hot or cold. To heat, wrap in foil and place in 350 degree oven for 8 minutes, or lightly grill until cheese is melted. Serve garnished with pepperoncini pepper.
-Put a large pot on to boil. Once it reaches a boil, salt the water generously. -While you're waiting for the water to boil; chop your vegetables and parsley, crumble your Feta (unless you bought it pre-crumbled, I do), and juice your lemons. (You could also do this beforehand but I'm a huge multitasker). -Boil the orzo for 5-7 minutes, make sure to pay attention to it's doneness because if you overcook it the salad won't have the correct texture. -Once the orzo is soft all the way through, shock it in ice-water, drain and put in a large mixing bowl. -Add the extra virgin olive oil and immediately stir it in well so the orzo doesn't stick to itself. -Add all of the vegetables, feta cheese, lemon juice (sparingly at first, make sure you don't make it too lemony; you can add more later!), parsley and a dash or salt and pepper. Stir well to combine everything evenly. -Put the salad into a sealable container or cover the top of your bowl with plastic wrap. Place in the refrigerator and let sit for at least an hour! -This should stay good for 3-5 days! Enjoy!
Preheat oven to 450. Place fish in baking dish. Combine breadcrumbs, lemon juice, parsley, and seasonings. Brush fish with milk, sprinkle with bread crumbs. Pour remaining milk over fish. Bake until fish flakes. Remove, sprinkle with olive oil. Return to oven for a few minutes. Serve with lemon wedges.
Beat together shortening, 1/4 cup of sugar, and salt until light and fluffy. Add almond extract and 2 egg yolks. Slowly mix in flour until fully combined. Spread this mixture over the bottom of a 9x13 pan, coated with cooking spray. Bake at 350° for 15 minutes. Spread preserves over crust immediately after removing it from the oven. Sprinkle with granola. Beat the egg whites until they are foamy. Add remaining 1/2 cup of sugar until, beating until stiff peaks form. Spread egg white mixture on top of granola. Bake at 350° for additional 25 minutes. Cool completely and cut into bars.
Melt the first three ingredients over hot water. Dip the marshmallows in the caramel. Roll the covered marshmallow in the crispies. Cool on wax paper or tinfoil.
In a large, lightly oiled pot steam fry the onion until it begins to soften [that means cook it in a bit of water] Add flour and stir around completely. Add the remaining ingredients, mix well, bring to boil. Cover and simmer on low for 30 minutes or until vegetables are done. Taste and season. Note: The turnips should be large dice. The carrots round sliced. You may use other yeast extract than marmite. Also look in speciality or finer food stores for the Marmite. It is a British product. I find mine in Wegmans in PA/NY.
Put oven rack in middle position and preheat oven to 350°F. Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature. Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour. Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets. Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack. Cooks' notes: Dough can be chilled up to 12 hours or frozen, wrapped well in plastic wrap, up to 1 month. (Thaw before cutting and baking.) Cookies keep in an airtight container at room temperature 2 weeks.
Preheat the oven to 400°F Line a standard muffin pan with paper or silicone muffin cups, and grease the cups. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside. In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined. Scoop the batter into the prepared muffin tin; fill 3/4 way with batter. (Sprinkle with pearl sugar, if desired.). Bake the muffins for about 12 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.
Make sure the portabella caps are free of dirt and grit. Place upside-down on a foil-lined, greased cookie sheet. Place half a slice of swiss in each cap. In a small sauce pan, saute the onion, red pepper, and green onion until soft. Add the minced garlic and cook for a minute more. Drain the spinach in a colander or dish towel, squeezing to get most of the moisture out. Add the spinach, Cavendar's, Tony's, lemon pepper, and black pepper. Stir and cook just until the spinach is hot. Add cream cheese and stir to combine. The hot spinach mixture should melt the cream cheese. Distribute the spinach mixture evenly between the 4 caps, smoothing the tops with the back of a spoon. Combine the parmesan, bread crumbs, and olive oil. Stir well, then sprinkle over the tops of the stuffed mushrooms. Bake at 350 for 20-25 minutes, or until the tops are golden brown.
Preheat the oven to 325 degrees. Using a food processor, in separate batches chop the onion, ham and cheese. In a medium-size bowl combine the butter, poppy seeds, Worcestershire and mustard and add the onion, ham and cheese. Split the pans of rolls in half horizontally, leaving the sheet of bottom halves in the pan. Spread each bottom with 1/3 of the ham and cheese mixture. Top with the sheets of top halves and cut into individual servings by following the outline of the rolls. The rolls can be frozen at this time. At serving time, cover the foil pans with aluminum foil and heat through, 25 to 30 minutes (less if not frozen).
add butter to a large frying pan and pan fry steaks until cooked to your requirements, set aside in the oven on a low heat to keep warm. ensure well covered to stop them drying out. reserve pan juices. whilst the steak is cooking saute onions and mushrooms in another pan. place chopped garlic into pan juices and gently saute in the butter. add the beef stock cube, worcestershire sauce and black pepper. add the brandy and simmer until the alcohol has burnt off. combine the mushrooms and onions into the sauce and add the single cream to the sauce. simmer to warm through but ensure you watch for curdling. finish with black pepper and pour onto the steaks. serve with jacket potatoes and green vegetables.
Combine the milk, sweet potato puree, chocolate syrup, salt and spice in a blender and blend till smooth. Transfer to a saucepan and bring to a simmer. Pour into mugs and top with marshmallows. Enjoy. =).