HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all the salad ingredients, tossing well to mix. Mix the dressing ingredients together then toss with the salad mix. Let stand at least 1 hour in the refrigerator (can be made the day before).
Rub seasonings into the roast and chill 30 minutes. Puree tomatoes, onions and garlic in processor. Place roast and pureed sauce in a large pot and simmer 1-1/2 hours. Turn roast and simmer an additional 1-1/2 hours. Slice and serve with sauce.
Preheat oven to 400 degrees F. To make the tomato sauce, heat the olive oil over medium heat in a large pan. Add the onion and cook for 5 minutes, or until tender. Stir in garlic, tomatoes, fennel seed, basil, oregano, and red pepper. Season with salt and black pepper and let simmer for about 30 minutes over low heat. While the sauce is simmering, roast the vegetables. Place zucchini, yellow squash, eggplant, and red pepper on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss. Roast for 25-30 minutes, or until vegetables are tender, stirring occasionally. When the vegetables are done roasting, set aside to cool and reduce oven temperature to 375 degrees F. In a large pot, bring the milk, butter, sugar and salt to a light simmer. Slowly add the polenta to the pot, whisking constantly. Once it starts to thicken, trade the whisk out for a spoon and stir until the polenta pulls away from the sides of the pot. Add half of the Parmesan cheese to the polenta and stir to combine. Pour the mixture into a 2 quart casserole dish that has been sprayed with cooking spray. Top with the other half of the parmesan. Evenly spread the roasted vegetables on top of the polenta. Spread the tomato sauce over the vegetables and top with grated mozzarella cheese. Place the pie in the oven and bake for 30-35 minutes, or until bubbly and the cheese is melted and slightly browned. Let rest for about 10 minutes. Cut into squares and serve warm.
Mix all ingredients well together. Press into a greased flan dish. Bake at 180 C for approximately 45 minutes to an hour, until brown.
Preheat oven to 450°F. Line cookie sheets with aluminum foil. Add curry and olive oil to a small saute pan. Heat over medium heat, stirring occasionally, until curry is completely dissolved and oil is hot. Pour seasoned oil into large bowl. Mix in rosemary; set aside. Peel and cut potatoes in half, then cut halves into slices about 1/4" thick. Divide potatoes between 2 cookie sheets and spread out into a single layer. Sprinkle with salt as desired. Place one cookie sheet on your oven's top shelf and the other on the bottom shelf. (If you don't have two shelves, it's fine to put them side by side as well). Roast for 15 minutes, then turn potatoes with a spatula. Switch top tray to bottom and bottom tray to top. Roast another 15 minutes, or until potatoes are soft and browned.
Pour the apple juice in the blender. Add the strawberries, bananas, frozen yogurt and ice cubes. Blend until smooth with a thick consistency. If Vegan use suitable sugar.
Mix the canned soup, beef broth and mayonnaise. Spread the rice and chicken breasts in the bottom of a glass casserole dish. Pour in the soup mixture. Add sliced mushrooms and sprinkle parmesan cheese over the top. Cook at 350 for 30-40 minutes or until browned on top.
Cook leeks and onion in hot margarine or butter in a large saucepan over medium heat until tender. Stir in flour. Carefully add chicken broth all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in pumpkin, vanilla bean (if using), salt, pepper, and the 1/4 teaspoon nutmeg. Return to boiling. Reduce heat, cover, and simmer for 20 minutes. Remove from heat. Cool slightly. Remove vanilla bean; discard. Add pear halves and pear liquid to pan. Process mixture in three or four batches in a food processor bowl or blender container until smooth. Return mixture to saucepan. Stir in light cream and vanilla extract, if using. Heat through, but do not boil. To serve, ladle soup into bowls. Top with a spoonful of Creme Fraiche; sprinkle with additional nutmeg, if desired.
Cook the noodles according to package directions. Drain in a colander and run cold water over them to easily separate them. Squeeze sausage from casings and brown on medium heat until all pink is gone. Add the next 5 ingredients. Simmer, uncovered 30 minutes, stirring occasionally. Combine the next 5 ingredients in a large bowl. Spray Pam or lightly grease a 9X13 casserole. Lay 3 noodles on the bottom of the casserole and line the sides with the noodles too. Spread 1/2 the ricotta mixture on top of the noodles, then half of the slices of mozzarella, then half of the meat mixture. Put more noodles on the meat mixture. Then the rest of the ricotta, the mozzarella, and the meat sauce. Sprinkle more Parmesan or Romano on top. Bake in a preheated 375 degree oven until brown and bubbly, for about 30-40 minutes. If refrigerated first, add approximately 15 more minutes. I like to serve this with garlic bread and a Caesar or green salad.
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins (tassie pans) with paper liners (2 inches in diameter). Finely crush the vanilla wafers and graham crackers, preferably in a blender or a household mixer. Brown the butter on low heat. Mix the wafers, crackers and the butter in a bowl with a spoon until the crumbs begin to stick together. Place the crumbs into the paper liners and use a spoon to flatten them to make the crust even. Bake the crusts for 5 minutes. Cool in room temperature for 5 minutes. In a separate bowl, beat sugar and eggs with an electric mixer until they begin to thicken. Add cream cheese, lemon or lime juice and vanilla extract and continue beating. If the mixture ends up looking a little lumpy, that is perfectly normal and the lumps will disappear in the oven. Place the cream cheese mixture on top of the crusts (the paper liners will only be filled up to one-half or so). Bake for 15 minutes. Cool in the fridge for at least 4 hours (cooling overnight works very well if the cheesecakes are made a day in advance). (Optional) Cut the strawberries in half and put on top of 8 of the cheesecakes. (Optional) Pan-fry the bacon with maple syrup. Cut each slice in half and put one piece each on top of 8 of the cheesecakes. (Optional) Melt the chocolate using a double boiler and add the butter. Spoon the chocolate ganache on top of 8 of the cheesecakes and put them back in the fridge for 30 minutes.
In a bowl stir together sugar, Kool-aid powder and the milk until the sugar is completely dissolved. Pour into an 8x8-inch (or larger) pan; cover with heavy plastic wrap and freeze for about 1 hour or until thickened. Transfer to a mixing bowl and beat until smooth. Return to freezer container; cover and freeze until firm. Remove about 15 minutes from freezer before using.
Brown the ground beef in a coverable coverable pot or pan. Add onion and garlic and cook down until onion is translucent. Add wine and simmer down until evaporated. Add all the other ingredients (rice, pasta sauce, and broth), cover and simmer/covered for about 25 minutes or until rice is cooked. More broth can be added if necessary. If halving recipe--I suggest 3/4 cup of wine, 1 full cup of rice and a generous 1 cup of broth.
Crush Oreos. (Set aside about 1/4 cup of the Oreos). Spread the remaining crushed oreos in the bottom of a 9x13 pan. Beat cream cheese with Splenda and 2 tablespoons skim milk until smooth. Fold in 1 cup cool whip. Spread over Oreos. Mix White Chocolate pudding with 1 1/2 cup milk (will be thick) and spread over cream cheese layer. Mix chocolate pudding with 2 cups skim milk. Spread over white chocolate pudding. Top with remaining cool whip and sprinkle with reserved Oreos.
Cook the porkloin in a 350 degree oven for 20 minutes per pound, or until a meat thermometer reads 145 degrees. Allow the pork loin to cool. Thaw puff pastry sheets at room temperature. In a frying pan, heat the butter and then saute the mushrooms, onions and parsley with salt, pepper and nutmeg. Cook until all liquid is absorbed. Put aside to cool. Gently roll out puff pastry sheets and spread mushroom mixture evenly in the center of the sheets. Place pork on top of mushroom mixture. Gently fold the puff pastry around the pork and pinch the edges together to seal. Place on a baking sheet pan and brush pastry with the egg. Bake at 375 degrees for approximately 40 minutes. Check for color - when pastry is golden brown, it is ready to serve.
Heat oil in a large stock pot/saucepan. Brown shanks well all over. Transfer to a plate. Add onions and garlic to pan. Saute until onions are tender. Stir in carrots, potatoes, turnip and pasrnip. Cook for 1 minute. Blend in remaining ingredients. Return shanks to pot. Bring to the boil. Reduce heat. Simmer for 1 to 1 1/2 hours or until barley is tender and lamb falls off the bone (add more liquid as required). Transfer shanks to a dish. Remove meat and chop roughly. Add meat to soup. Heat gently. Serve with bread.
Preheat oven to 300 degrees. Using an electric mixer on medium, beat the cream cheese, condensed milk, baking soda, baking powder, cornstarch, lemon juice, and vanilla until smooth Blend in sour cream Pour into ungreased round baking pan. Bake for one hour. Insert a knife into the outer perimeter of cake. it should come out clean Let cake cool for 2-3 hours, then cover with plastic wrap and place in refrigerator.
Mix Everything in a bowl. Break up clumps with a fork. If you use a favorite type of bath salt for the texture then it has a scent if not, you can add any type of purfume you want. Now place into a container, and there ya go!
Preheat a grill to high. Cut four 8-by-12-inch sheets of heavy-duty foil. Place each salmon fillet skin side down on a sheet; top each with 2 tablespoons ranch dressing, 1 tablespoon bacon and 1 tablespoon feta; season with pepper. Fold up the sides of the foil, leaving the top exposed. Place on the grill, cover and cook until almost opaque in the thickest part, 8 to 10 minutes. Serve topped with the tomatoes.
In a large skillet, heat oil over medium-high heat. Combine all vegetables in pan and saute until tender, about 10-15 minutes. Add all seasonings and mix well with veggies. To serve, place the vegetable mixture in center of each tortilla shell, and fold in half. Top with your favorites such as shredded cheddar cheese, sour cream, gaucomole, salsa, pico de gallo, etc.
Bring large pot of water to a boil. Cut the stem from the head of the cabbage deep enough to start a separation of the very outer leaves from the core. Using tongs dip the head in boiling water. This will loosen three or four loosened leaves. Dip again and continue to remove the leaves. You will need to cut the stem as you go, until you have 18 leaves. Boil the leave about 2 minutes until softened. Place on clean towel. Put olive oil, onions and mushrooms in large saute pan. Saute until most of the liquid is gone about 10 minute add the garlic and ground turkey cook until turkey is brown and no longer pink. Remove from heat and add breadcrumbs, salt pepper and parsley mix well. Spray 9x13 inch casserole with Pam. Put 1/4 cup meat mixture in each cabbage leaf and roll. To roll put the meat mixture at the steam end of the leaf, fold the stem up a little then each side and roll. place in casserole dish seam side down. mix the remainder of ingredients in bowl and pour over cabbage rolls. Cover with foil. Bake at 375°F about 50 minutes. Serve with mashed potatoes.
Preheat oven to 350°F. Mix all ingredients thoroughly with hands and roll into balls. Place on sprayed cookie sheet and bake 15-20 minutes.
In a medium saucepan, bring heavily salted water to a boil; add shrimp and turn off heat. After about 3 minutes check one shrimp, by cutting open, to see if it is cooked through; if so, drain and rinse shrimp - if not, let poach a few minutes more in the salted water. Cut shrimp into 1/4 inch dice. In a small bowl, whisk together the mayonnaise, garlic, lemon juice and salt to make and aioli. In a larger mixing bowl, combine the shrimp, chorizo, green onions, and half the aioli; taste and adjust seasoning (add more aioli if needed). Slice the rolls, and fill with the shrimp salad; top with arugula, close sandwich and serve.
Brown meat,onion, and green pepper. Drain. Add remaining ingredients except macaroni. Bring to a simmer. Cover and simmer for 30 minutes. Add cooked macaroni. Stir well and serve.
Position rack in the top third of the oven and preheat to 450°; butter muffing tins. Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of milk, mixing until quite smooth. Whisk in whole eggs and yolks, mixing again until smooth and gradually rest of the milk, the cream, salt and cayenne. Put 1/2 tsp of the grated or crumbled cheese and and pinch of the fresh herbs into each of the muffing cup; add 2 tbsp of the batter. Bake for 15 to 18 minutes.
Sort through dried beans and remove any pebbles, off-colored beans or debris. Rinse thoroughly and drain. Put beans in crock pot and add chicken stock and enough water to cover beans by about 3 inches. Cover and cook on low 6-8 hours or until tender. Drain beans, but reserve 1 cup of cooking liquid and set aside. Reserve about 1/2 cup of cooked beans and place the rest into food processor (or a large bowl to mash by hand). Pulse a few times and then add oil. Process to incorporate. Add tomato paste, vinegar, onion, jalapeno, garlic, salt, cumin and chili powder. Process until smooth and combined. Add reserved beans and pulse a couple times; just enough to break them up. Serve as desired.
Arrange fillet in broiler pan and sprinkle with a little lemon juice and dot with butter. Broil until fish begins to brown, then remove. Combine the remaining lemon juice, sherry, soy sauce, parsley, and egg yolk; mix well. Spoon over fish and return to broiler until sauce begins to bubble. Serve at once.
Bring stock to a boil; add shrimp, scallops, crab meat and bean curd. Add green onion, ginger and salt; bring to boil again and then thicken with the dissolved cornstarch mixture. If you wish, add a splash of red wine vinegar or chili oil. Sprinkle with pepper and serve.
Mix blackberries and 1/2 cup sugar in small saucepan. Bring to low boil, simmer 5 minutes to dissolve sugar and break up berries. Cool slightly. Puree in blender. Press puree through fine sieve to remove seeds. Discard seeds. Set puree aside. Mix egg yolk, remaining 1/2 cup sugar, and 1/2 cup half and half in a small saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil and thickens slightly (about 5 min). Whisk remaining half and half, all of cream and cinnamon and vanilla into cooked mixture. Whisk in blackberry puree. Cool and chill the ice cream base mixture for 1-2 hours or overnight. Pour cold mixture into electric ice cream machine and process according to manufacturer's directions (takes about 25 minutes in my Cuisinart electric ice cream maker).
In a small bowl combine quick oats, margarine, and boiling water. Cover and allow margarine to melt, and mixture to cool a bit. Mix remaining cake ingredients and mix well. Spread into 9x13 greased and lightly floured cake pan. Bake at 350°F for approximately 35 minutes or until done. For icing: Mix icing ingredients until well blended. Spread over cooled cake and put under broiler until coconut browns (watch this closely, the coconut will brown fast).
Soak the bay leaves for a few minutes in hot water. Put the whole and dried chilis in a bottle. Add the bay leaves. Fill the bottle with olive oil. Shake well and let sit for 4 days, shaking at least once a day. The oil is now ready to use. You can add more olive oil if you find it is becoming too hot.
Dissolve yeast in warm water. Combine butter, molasses, honey and salt and mix well. Add yeast mix and gradually add the flours. Knead until smooth. Place in an oiled bowl and let rise until double (about 2 hours). Punch down and let the dough rest for about 5 minutes. Divide the dough in half and shape into loaves. Place the loaves in greased pans and let rise for about 1 hour. Bake at 375 degrees for 35-40 minutes.
Crust: Stir yeast and sugar into water and set aside for 8 minutes. Mix flour and salt in a large bowl and add the yeast mixture. Mix until dough begins pulling away from sides of bowl and forms a ball. Turn dough onto a lightly floured surface and knead for 2 minutes. You can add small amounts of flour to the dough and/or surface if dough is too sticky. Roll dough into a 12" circle using a floured rolling pin. Spray a nonstick pizza pan or baking sheet with nonstick spray. Place dough on pan and pinch the edges to form a shallow lip. Toppings: Combine olive oil and garlic and brush evenly over edges of the pizza dough. Place salmon and cream cheese over pizza and top with red onion, mozzarella cheese, dill and capers. Bake for 12-15 minutes or until edges are browned and slightly crisp.
Peel and wash the turnips, then cut them into halves or quarters (depending on the size). Pack the pieces into a clean jar with the celery leaves and garlic cloves. At regular intervals, add the slices of raw beet. In a pot, dissolve the salt in the water and stir in the vinegar. Heat until boiling, then cover the vegetables with this solution and seal tightly. Store in a warm place until mellowed, approximately 10 days. Then transfer the jar to a cooler spot. The pickles should be eaten from within a month to 6 weeks of making.
Place squash, carrots and onions in medium pot. Cover with water. Bring to a boil, then reduce heat and continue to cook till fork tender. Drain well in collander. Melt the stick of butter in bottom of casserole. Mix in the cornbread stuffing. (Reserve half of mixture to use as topping). Spread other half on the bottom of the casserole. Combine cream of chicken and sour cream with the drained squash. Add black pepper to taste. Add to casserole dish and then top with remaining cornbread topping. Bake at 350 degrees for 30 to 35 minutes until it bubbles around edges and is golden brown.
Sprinkle chicken with pepper and lightly brown in a large nonstick skillet, 5 minutes on each side. Place onion, chipotle pepper, and garlic in the crock pot, followed by the chicken. Pour tomato juice over the chicken. Sprinkle chicken with cumin, chili powder, and more black pepper. Pour canned tomatoes & green chilis over chicken. Cover and cook on low for 4-5 hours. Remove chicken, and stir uncooked rice and barley into the slow cooker (check the dryness at this time, too, and add some water or other liquid in if you need to). Place chicken back on top and continue to cook on low for 1 1/2 - 2 1/2 more hours until grains are tender but not overdone. Serve with cheese and sour cream, if desired.
Mix all ingredients well and refrigerate for 72 hours. Knead 5 minutes each day. Day 3-Make into 4 logs place on cooling rack and place cooling rack on cookie sheet. Bake@ 160 for 9 hours (yes, 9), turning after 4 hours. When done, blot with paper towels. Great served with cheese and crackers.
Place all ingredients in bread pan according to your machines instructions. Select Light Crust setting. Allow bread to cool l hour before slicing.
In medium size bowl, combine chopped tomatoes, crumbs, olive oil, tomato juice, garlic, vinegar and salt. Cover and refrigerate. When ready to serve, ladle tomato mixture in individual bowls. Place chopped vegetables in separate serving plates and set on table for guests to garnish soup according to taste. Enjoy!
Fry onion and garlic in coconut oil. Grate fresh ginger into the pan. Add 1/2 of the red chili pepper. Add curry powder, turmeric, cumin and coriander. Add 1 T. tomato paste, stir and fry. Add red and green pepper and carrots. Fry 3-5 minutes. Add bok choy. In a blender, combine lemongrass and half of coconut milk and blend. Add mango and remainder of coconut milk and blend thoroughly. Add chickpeas to frying pan, stir and simmer 20-30 minutes. Serve on top of quinoa or brown rice, garnished with remaining red chili pepper (diced) and fresh coriander if desired.
In a large pasta pot bring a large volume of salted water to a rapid boil over high heat. When the water comes to a rolling boil toss in the pasta and cook until the pasta is al dente. Reserve 1 cup of the pasta cooking liquid before draining the pasta through a colander. While the pasta is cooking and in a separate 3 quart pot (large enough to accommodate both the pasta and the beans and sauce you are preparing), heat the oil over medium heat. Add the diced carrot, diced onion, diced celery, the garlic, parsley, red pepper flakes, and cook over medium heat until the vegetables become tender. While the vegetables are sauteing, fill the empty cans with water and stir the water around so it can absorb any of the thick cannellini liquid clinging to the inside of the cans. Set the liquid filled cans aside. Add the reserved cannellini liquid, the water from the cans, and the bay leaf to the sauteed vegetables . Reduce the heat to medium-low. Add the beans and the al dente pasta to the pot while gently stirring to evenly distribute both. Lower the heat to simmer and simmer the Pasta e Fagoli for about 15 minutes, stirring occasionally and adding some of the reserved pasta cooking liquid if the sauce is too "tight".
Peel the eggplant and cut into 1 inch cubes then boil in a small bit of water for 10 minutes. Drain then add the milk, butter, salt and crackers. Simmer five minutes. Serve hot. If using the onions and celery saute them in 3 tbsp of butter and add to soup mix. Add the hot sauce or Worcestershire sauce before serving or during simmer. Note: Non Vegetarians can use regular worcestershire sauce.
Combine soup, celery, onion, mayonnaise and pepper in 1 1/2 quart casserole. Fold in eggs, and tuna or chicken. Top with potato chips. Bake at 400° for 30 mins. This can be made ahead of time and refrigerated. Top with chips right before baking.
1- Preheat oven to 375°. Cook pasta, and drain; reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps. 2-Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper. 3-Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside. 4-In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.
Preheat oven to 350 degrees F. Prepare macaroni according to package directions; drain and set aside. Meanwhile, in a large skillet cook onion and garlic in hot butter over medium heat until nearly tender. Stir in hotdogs and cook until lightly browned. Stir in spaghetti sauce and tomato. Bring to boiling. Remove from heat. Stir in sour cream and half of the cheeses. Stir mixture into drained pasta. Spoon into 2-quart casserole. Cover and bake about 30 minutes or until hot. Uncover and sprinkle with remaining cheeses. Bake, uncovered, 5 minutes or until cheese melts.
Mix Splenda with molasses, stirring with a fork until well mixed and then further mixing with fingertips until it is of a brown sugar consistency. Measure and use as you would brown sugar. (24 grams Carb in 1 cup Splenda; 16 grams Carb in 1 Tbls molasses= 40 grams Carb per 1 cup brown sugar substitute).
heat oven to 375. in a skillet, zucchini, onion and parsley in butter, about 10 minutes, or until tender. stir in seasonings. in a large bowl, beat eggs and cheese. mix egg mixture with vegetable mixture. separate crescent roll dough into triangles. press dough into bottom and up sides of pie pan. spread mustard over dough. pour mixture into pie crust. bake at 375 for 18-20 minute let sit 10 minute before serving. cut int wedges. serve hot.