HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse cooked lasagna noodles and set aside. Be sure that you don't use more than 12 oz. or the lasagna will be too dry. Meanwhile, in a dutch oven or other large vessel, put the oil, onion and green bell pepper. Saute over medium heat until the onion is tender. Add the sausage and garlic and stir-fry until well browned, chopping up the meat as you stir, to make sure all of the pieces are small. Add the diced tomatoes, tomato paste, parsley, oregano, basil and 1 teaspoons salt. Reduce heat to low and simmer for about 15 minutes, stirring occasionally. Meanwhile, press out the water from the thawed spinach so that it is very dry. Put the spinach into a medium-size mixing bowl. Add the cottage cheese, egg, 1/4 cup Parmesan cheese, 1 teaspoons salt and black pepper to the spinach. Stir until well mixed. In another medium-size bowl put the grated Mozzarella cheese. In a lasagna pan that you have oiled, put down 1/3 of the tomato-meat sauce. Cover with 1/2 of the lasagna noodles. Top with 1/2 of the spinach-cottage cheese filling. Top with half of the mozzarella cheese. Repeat using 1/3 of the tomato-meat sauce, remaining noodles, remaining spinach filling and mozzarella cheese. Top with the remaining 1/3 of the tomato-meat sauce and sprinkle 1/4 cup Parmesan cheese over the very top. Bake in a 350 degrees oven for 45 minutes. You might wonder whether or not there is enough tomato sauce, but once the lasagna heats up and the cheese gets gooey, there is enough sauce. I don't like a a lasagna with lots of runny heavy tomato sauce that covers the taste of everything else in the lasagna. If you feel like you need a bit more, add an 8 oz. can of tomato sauce to the tomato-meat sauce.
Brown onions and peppers on oil. Add remaining ingredients and simmer for 30 minutes. I store this in an old BBQ sauce bottle in the fridge for a few weeks, it keeps pretty well.
Combine the cornstarch, 1 1/4 of a cup of sugar, lemon juice and lemon rind. Seperate the eggs and beat the egg yolks. Add to lemon mixture. In a sauce pan over medium heat, Gradually add boiling water. Heat the mixture to a gentle boil and continue for 4 minutes. Add the mixture to the pie shell. FOR MERINGUE: beat the egg whites using a mixer until stiff, then beat in the remaining 6 T of sugar. Spread the Meringue over the hot pie. Be sure to seal the edges with mergingue. Bake at 425 degrees in a hot oven for 4-5 minutes or until the tips of the meringue are golden brown. Let cool and serve cold. Enjoy!
In a large bowl toss together pineapple, apples or pears, celery, grapes, and kiwifruits. In a small bowl stir together the mayonnaise dressing, yogurt and honey. Fold dressing into fruit mixture. To toast walnuts, place them in a small skillet and cook over medium heat, stirring often, for 5 -7 minutes or until golden. Add walnuts when you are ready to serve.
Preheat oven 400*. Brown ground beef, drain grease. Add salt and pepper if desired. Add brown gravy mixes and water. Bring to a simmer and stir. Spray Pam in an oven proof deep dish. Pour beef and gravy mixture into dish. Then top with mashed potatoes. Bake 15 minutes. Take out of oven, add cheese. Bake 5 - 7minutes until melted and browned if desired.
In a large pot of boiling salted water, cook spaghetti for 8 to 10 minutes, until tender but firm; drain and transfer to a bowl. Toss with 1 TBS of the oil; let cool. Toss with Parmesan and egg. Press over the bottom and sides of a greased 9 inch pie plate. Meanwhile, in skillet, heat remaining oil over medium heat; cook onion, garlic, mushrooms, basil and oregano, stirring occasionally, for 5 minutes. Add tomato sauce; cook, stirring occasionally, for 10 minutes, until thickened. Sprinkle spaghetti mixture with 1/2 cup of the mozzarella; spoon sauce over top. Sprinkle with greenpepper and remaining mozzarella. Bake 375*F for 30 minutes or until spaghetti is golden brown. Let stand for 5 minutes.
In large skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate. Drain fat from pan; fry onion, garlic, paprika, cumin, salt, pepper and cinnamon over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Sprinkle flour over onion mixture; cook, stirring, for 1 minute. Pour in stock and bring to boil, scraping up brown bits. Return chicken and any juices to skillet; reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 20 minutes. Add coriander, parsley and lemon juice. Make-ahead Option : Before adding the coriander, parsley, and lemon, let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month. Slow Cooker Charmoula Chicken: Do not remove skin. After browning chicken, transfer to slow cooker. Continue with recipe, omitting flour and scraping stock mixture into slow cooker. Cover and cook on low for 4 hours. Skim off any fat. Whisk 1/3 cup (75 mL) water with 1/4 cup (50 mL) all-purpose flour and whisk into slow cooker; cover and cook on high for about 15 minutes or until thickened. Remove skin if desired. Stir in coriander, parsley and lemon.
Grind the garlic, shallots, curry powder and peppercorns into a paste. Put the paste into a medium sized skillet, and stir-fry the paste until thick. Add in the chicken and the remaining ingredients and stir fry until the chicken is thoroughly cooked. Serve over rice.
Preheat oven to 350. Spray bottom and sides of 9 X 13 pan with non-stick cooking spray. Layer noodles on bottom of pan. Mix all ingredients except Mozzarella cheese and parsley flakes. Pour over noodles. Top with cheese and parsley flakes. Bake 1 hour. Remove from oven and let stand 15 minutes or more to thicken up.
Preheat oven to 450°. Combine first 6 ingredients in a 13 x 9-inch baking dish coated with cooking spray, tossing well to coat. Bake at 450° for 10 minutes. Stir in syrup. Bake an additional 20 minutes or until tender and golden, stirring after 10 minutes.
First, prepare the vinaigrette by whisking together the oil, honey, lemon juice and zest, salt and pepper. Gently stir in the fresh mint; set viniagrette aside while preparing other ingredients. Cut the peach in half and remove the pit, then thinly slice. Thinly slice cucumber into half moon slices. Place the cucumber and peach slices in a medium-sized bowl, then add the vinaigrette and toss to combine. Allow to marinate, covered, at room temperature for 20 minutes. Just before serving, add the almonds to the salad and toss lightly.
Put potatoes in microwave safe dish with lid and cook until tender. Heat oil in medium skillet, add onion and potato, and seasonings to taste. Cook on medium-high heat, stirring occasionally, letting the potatoes get browned as they fry. Cooking time varies on the amount of brown you like.
Preheat oven to 400 degrees. Generously butter an 8'' (1 1/2 quart) glass pie plate. In a medium bowl, toss together berries, lemone zest, sugar, lemon juice and cornstarch until well mixed. Transfer filling to prepared pie plate. In a medium mixing bowl, combine flour, baking powder and nutmeg. Add cream and stir until micture begins to form a dought, making sure NOT to over mix. Drop 1/4 Celsius dollops of dough onto the berry micture. Bake on center rack in oven for 25 minutes or until topping is golden brown.
In a glass dish, stir together soy sauce, lemon juice, lemon zest and cornstarch. Add chicken and coat well with marinade. Cover and refrigerate for 15 to 30 minutes. Heat oil in a large, nonstick skillet over medium-high heat. Add garlic and fry till softened. Reserving the marinade, add the chicken, followed by scallions, asparagus, and carrot. Stir-fry for 3 to 4 minutes, or until chicken is no longer pink. Add marinade and cook until sauce is slightly thickened, about 1 minute.
Dissolve green tea powder into hot water. Pour over ice and stir to cool. Add ginger ale and honey to taste. Stir until combined.
Preheat oven to 350*. Season the fillets with lime juice, salt and pepper. Place in a shallow glass pan. Set aside. In a medium skillet, heat olive oil. Saute onions, tomatoes and pimento until a saucelike consistency is obtained. Pour the sauce on the fish. Sprinkle the fish with parsley and bread cumbs. Bake at 350* for 25 minutes. Serve hot.
Crush almonds with food processor. Pour in truvia packet and liquid butter and smoosh down in a pie plate. Bake at 425 for 8-10 minutes. Mix in food processor all the filling ingredients blend into a creamy mixture. Pour on crust. Bake at 325 for 45 minutes. Allow to cool.
Place all ingredients into a large pot. Heat. That's it! You may put Fritos in the soup or put the Fritos in a bowl and add soup to them. Top with grated cheese and sour cream.
Preheat grill to medium-high heat. Tear off a sheet of Reynolds Wrap Non-Stick Foil long enough to cover entire grill grate. Make drainage holes in the non-stick foil with a grilling fork; set aside. Combine terriyaki sauce, Worcestershire sauce, ground beef, and salt and pepper in a large bowl until well blended. Shape beef mixture into 8 burgers, 4 inches round and 1/2-inch thick. Place foil sheet with holes on grill grate with non-stick (dull) side facing up. Immediately place burgers and pineapple rings on foil. Grill burgers and pineapple uncovered 5 minutes; turn. Brush burgers with remaining terriyaki sauce; grill 5 minutes. Remove pineapple rings from foil. Turn burgers; brush with terriyaki sauce. Grill 3 minutes longer or until burgers are done. Lightly toast hamburger buns on grill. Top burgers with 1 slice cheese before removing from grill. Spread buns with mayonnaise and add lettuce, onion and tomato. Place burgers on buns; top with grilled pineapple rings. Serve with additional teriyaki sauce, as desired.
Place clean potatoes and capsicums on an oven tray. Roast for 45 minutes or until soft. Potato skins should be crisp and crackling. Allow capsicums to cool and peel skin. Tear capsicums into strips. Place potatoes in a bowl. Add capsicums. Dress with a good dressing of oilve oil, finely cut garlic and crushed oregano. Add firm tomatoes wedges if desired. Toss and serve with fresh crusty bread. Tip. Red capsicum is best, however combination of red, green and yellow is a colourful presentation.
heat oven to 325* -- grease bottom and side of a 13x9 pan -- with crisco.set aside. beat sugars and butter in large mixing bowl -- until combined. beat on medium speed until light and fluffy -- stir in lemon zest and lemon juice -- stir in flour, cornstarch, and salt. press dough in pan -- with floured fingers. bake 35-45 minutes or top is lightly golden brown -- cool completely in pan on wire rack for about 45 minutes. spread with lemon icing -- let stand 15 minutes.until set. for bars, cut into 6x6 rows. to prepare LEMON ICING:. mix all ingredients in medium bowl with spoon until smooth and spreadable.
An immersion blender performs most efficiently. Combine coffee, sugar, and 3 Tablespoons water in blender carafe. Whip contents to stiff froth and maximum volume. Pour froth into tumbler 2/3 full of ice. Add water and/or milk as desired to fill. Sip with straw occasionally stirring to combine froth with liquid. Enjoy.
Combine all of the marinade ingredients in a large bowl (the bowl must be able to hold all 8 drumsticks). Add the drumsticks and ensure thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for 2 hours. Preheat oven to 375°F (190°C ). Place chicken drumsticks in a single layer on a baking tray and bake for 40 minutes. Depending on the size of the drumstick, they may need a little longer. Allow to rest for 5 minutes before serving .
Dry roast the walnuts lightly and set aside to cool. Whisk all the salad ingredients together except for the olive oil. Gradually whisk in the olive oil and incorporate. Best if salad dressing is prepared several hours in advance to allow to marinate. Once dressing has marinated, adjust seasoning if necessary. Whisk again. Wash and drain well the baby spinach leaves. In large salad bowl toss the salad ingredients together. NOTE: Do not add the walnuts to the salad until just before serving. Chill salad until ready to serve. Serve salad dressing on side.
Wash and sort the beans the night before. Place them in a pot and cover them with 2 inches of water. Let them soak overnight (or all day if you are preparing for dinner). Pour the soaking water off the beans and then add water to cover by at least 1 1/2 inches. Bring to a boil and cook for 30 minutes. Remove from heat and set aside. While the beans are cooking, trim the leaks and wash with cold water, being careful to wash away the dirt deep in the tops. Slice the leeks in half lengthwise and chop into 1 inch pieces. In a large stockpot melt the 6 tbsp butter and cook the leeks on medium-low heat until tender. Sprinkle the flour over the leeks. Cook for 2 minutes. Increase the heat to high and stir in the chicken stock. Add the potatoes, sliced sausage, cooked white beans, and creole seasoning. Bring to a boil. Reduce the heat to medium low and simmer until the potatoes and beans are tender. Use a paper towel to absorb any grease from the sausages that has accumulated on the top of the stockpot. Season with salt and pepper to taste. (Taste first -- the sausage will add some salt to the soup) If desired, add the remaining stick of butter before serving. (I usually skip this).
Dissolve taco seasoning into chicken broth. Place chicken breasts in crock pot and pour chicken broth over. Cover and cook on low for 6-8 hours. With two forks, shred the chicken meat into bite-size pieces. To freeze, place shredded meat into freezer bags with the juices. Press out all the air and seal.
Sift together dry ingredients. Combine oats and rasins,sift flour mixture over top. Combine remaning ingredients in bowl. Pour over dry ingredients,mix well. Drop by teaspoonfuls 2-3 inches apart onto greased baking sheet. Bake at 350 for 8-12 minutes.
To make the meatballs-combine the ground pork, scallion, cornstarch, water chestnuts, egg, ginger, soy sauce, sherry, sesame oil, crushed garlic, salt and pepper in a large bowl and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours. Using your wet hands rinsed under cold water, shape the pork mixture into 8 equal large meatballs; transfer to a plate. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Put the cornstarch in a shallow bowl. Roll each meatball in the cornstarch, shaking off the excess, and place in the skillet. Cook, turning occasionally, until lightly browned on all sides, about 6 minutes. Using slotted spoon, return the meatballs to the plate. Add the remaining 2 tablespoons oil and the garlic to the skillet and stir until fragrant, about 30 seconds. In batches, stir in the cabbage and cook until wilted. Add the broth, soy sauce, and sugar and bring to a boil. Nestle the meatballs in the cabbage. Decrease heat to med-low and cover. Simmer until the meatballs are cooked through and the cabbage is tender, about 15 minutes. Season with salt and pepper. Spoon the meatballs, cabbage mixture and cooking liquid into shallow bowls. Sprinkle with minced scallions and drizzle with sesame oil. Serve hot with the rice and additional soy sauce passed on the side.
Combine chili, cream cheese, and cottage cheese in a saucepan;heat through; stirring to blend. Stir in sour cream and dash of salt. Heat over low heat until hot. Do Not Boil! This is good served over squares of corn bread.
Mix first 4 ingredients well in a large bowl. Add pineapple and its juice. Mix well. Chill for 30 minutes.
In a glass bowl mix the olive oil, lemon juice, oregano, shallots, salt, pepper and shrimp. Mix very well so the shrimp is coated very well, refrigerate at least 30 minutes, the longer the better. For the sauce! In a medium sauce pan add olive oil,shallots and garlic, saute' on medium for 2 minutes. Slice the Peperoncini pepper in thin strips and add to the sauce pan. You can use any type of your favorite pepper, a mild one that's sweet works the best. Now add the salt and pepper and stir for 30 seconds. Skewer the shrimp and place on grill until your desired doneness, about 2 minutes on each side. Just before serving Heat sauce and add the parsley and balsamic vinegar and stir for 1 minute. Serve over the shrimp.
Cut the tempeh into small cubes or strips and set aside. In a non reactive shallow bowl, stir together the marinade ingredients Add tempeh pieces and toss until the marinade is absorbed. In a heavy skillet, saute the tempeh in the oil on medium-high heat for 7 to 10 minutes, until golden and crisp. If necessary, add more oil to prevent sticking. Add salt and pepper to taste, and serve immediately. + For Mexican-style tempeh, add 1/2 tsp of ground cumin and 1/2 tsp of dried oregano to the basic marinade. + For Italian-style tempeh, add 1/2 tsp dried basil to the marinade. + For Greek-style temph, add 1/2 tsp dried oregano and 1/2 tsp dried mint to the marinade.
Drain one can of the green beans. Empty both cans in to a medium sauce pan and add onions, bacon bits, salt and pepper. Cover and cook on medium heat for about 10 minutes. The trick is to let it bubble and DO NOT take the lid off. The bacon bits and onions soften and enhance the flavor of the beans.
For Wheat Balls: Knead with water to form into 1 to 1 1/2" balls. Fill a large pot halfway with water, bring to a boil, gently add balls to water and cook for about twenty minutes. Check the inside of a ball to make certain that they are done. If so, they should not have clumps of flour on the inside. For Sauce: Bring tomato paste and lemon juice to a low boil, then simmer for fifteen minutes. Meanwhile, fry onions in oil until cooked; add garlic and coriander and cook for another minute. Add to tomato sauce and simmer for half an hour. Pour sauce over kibbeh and serve.
Place water and one bouillon cube in a 3 quart saucepan. (I never measure, I just fill it up about halfway.) Bring to a boil. Add egg noodles and boil for 3 minutes. (Adjust your time if you aren't using fine egg noodles. Cook for the lowest time in package directions.) Do not drain noodles! Turn heat to OFF. Add remaining bouillon cubes and stir until dissolved. Add carrots and chicken. Stir to heat thoroughly. Add a sprinkling of dried parsley, if desired.
Prepare shells and cheese dinner according to package direction; drain but do not rinse. Return cooked shells to hot pot. Add in liquid cheese packet (from the shells & cheese dinner), condensed soup, milk, tuna, thawed broccoli, onion and garlic powder. Gently stir to mix well. Pour into a casserole dish. In a small bowl, mix together melted butter and breadcrumbs. Sprinkle the buttery breadcrumbs on top of the casserole. Bake; uncovered for 25-30 minutes.
Mix the pork strips with the wine-cornflour and leave to marinate for an hour or two in the fridge. Heat a wok and fry the ginger in oil until golden brown. Add marinated pork strips, soy sauce and bean curd and stir-fry until simmering. Remove and set aside. In the same wok, stir-fry the celey with the sugar. Briefly add pork mixture to warm through. Serve immediately, garnished with the capsicum.
Put eggs in a bowl with salt, pepper and half the butter. Beat the eggs with a fork until well blended. Melt butter in a frying pan over moderately low heat, it should cover the pan generously. Pour in beaten eggs and cook, scraping and turning the eggs, for 2 minutes, add cream and continue to cook another minute or so. They should be creamy don't overcook. You can add fresh herbs, cheese, prawns mushrooms into the scrambled eggs if you so desire.
Melt butter and mix with syrup and brown sugar. Pour into bottom of 9x13 dish. Slice bread into 1/2" thick slices and place over sugar mixture. In a separate bowl, beat eggs, milk, vanilla and salt. Pour over bread and cover. May refrigerate overnight or cook immediately. Preheat oven to 350 degrees. Bake uncovered for 45 minutes.
Preheat oven to 375 degrees F. Drain the cans of artichoke hearts well. Using paper towels, squeeze as much liquid as possible out of the artichoke hearts, then coarsely chop and set aside. Mix together sour cream, cream cheese, and mayonnaise until smooth. Fold in artichoke hearts, 1 1/2 cups cheddar cheese, 1 1/2 cups Monterey jack cheese, all of the asiago cheese, crabmeat, 3/4 cup of the green onion, salt, and pepper. Spread mixture evenly into a 2 quart casserole dish or baking pan. Sprinkle remaining 1/2 cup cheddar cheese and 1/2 cup Monterey jack cheese evenly over the top. Bake in a 375 degree F oven for 30-40 minutes, or until bubbly. Remove from oven, and garnish with remaining green onion. Serve hot. (This dip is great with tortilla chips, baguette slices, crackers or raw vegetables.).
Grate peel. Mix cream, milk and sugar. Add to peel. Place in bowl in freezer until firm. (about 6 hours). Mash and add juice of lemons. Mix. Cover. Return to freezer until firm.
Preheat oven to 425 degrees F. In mixing bowl, combine cherries, flour and sugar; toss to coat evenly. Place in 8" square pan and bake for 25-30 minutes until bubbly. Meanwhile, sift flour into bowl; add baking powder, soda, and salt; and cut in chilled butter with pastry blender or 2 knives. When pea-sized texture, add buttermilk -all at once- stir just to blend. DO NOT OVERMIX; dough will be tough. When cherries are finished baking, remove from oven, drop dough by large spoonsful over cherries, and sprinkle lightly with granulated sugar. Return to oven for 25-30 minutes or until topping is done and golden brown. Serve hot or cool with whipped cream.
Cut steak into 2 pieces; sprinkle with salt and pepper. Coat in flour, using a mallet, pound flour into the meat. In large skillet, brown meat on both sides. Transfer to a shallow 1 quart baking dish coated with nonstick cooking spray. In same skillet, saute onion in drippings until tender. Stir in remaining ingredients. Pour over meat. Cover and bake at 350 degrees for 1 1/2 hours, or until tender.
Preheat oven to 375 degrees F. Combine softened butter and both sugars in a mixing bowl. Whip together until light and fluffy. Add the eggs and vanilla. Mix until well combined. In another bowl, combine the flour, salt, baking powder, and baking soda. Put oatmeal into a food processor to break down into a powder. Add the "oatmeal flour" to the rest of the dry ingredients. Slowly add the flour mixture (half at a time) into the sugar mixture. Blend with an electric mixer until well combined. Put the milk chocolate chips into the food processor and chop into small pieces. Using the electric mixer, add them to the dough. Now stir in the semi-sweet chocolate chips with a spoon. Drop golf ball sized balls of dough onto an ungreased cookie sheet. Bake for 10-12 minutes. Allow to cool on a wire rack for an additional 10 minutes. Enjoy!
Put the gelatin to soak in 1/4 cup cold water. Beat the egg yolks in a double boiler, and add brown sugar, pumpkin, milk, and salt and spices to it. Cook and stir this over simmering water till it thickens. Add the soaked gelatin until it dissolves. Remove from the stove and chill till filling starts to set. (I put the pot in ice water). Whip the 3 egg whites till stiff but not dry. Slowly add the 1/2 cup white sugar, then fold into pumpkin mixture. Fill pie shell and chill several hours. Serve with Cool Whip. Preparation time is approximate.