HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut off top of garlic bulb to expose most of the garlic cloves. Put the bulb in an oven-safe small dish or on top of a sheet of foil. Drizzle olive oil on the tops of the garlic cloves, add more if needed to drench the tops and sides of the whole bulb. Sprinkle some salt on the top of the bulb on the oil. Wrap or seal up the garlic bulb with foil. Roast in oven at 400°F for 30-40 minutes, until tops and sides are browned and roasted. Take out of the oven and cool for 10 minutes. When cooled enough to handle, squeeze out the garlic cloves from the root or the bottom of the bulb, into a small bowl. Add mayonnaise and sour cream, using a fork, stir until blended. Add pepper to taste, and salt if needed.
Puree the berries in a food processor or blender. Add the yogurt and honey and puree about 30 seconds, until smooth and thickened. With the motor running, add the milk and process for 30 to 40 seconds, until thick and frothy, much like a milkshake. Serve immediately, poured into stemmed glasses and garnished with a few whole berries or mint sprigs. (Mixture can be put together up to 4 hours ahead and refrigerated. Process again just before serving to regain the frothy texture). Note: Depending upon the size of your food processor or blender, this frappe may need to be made in batches.
Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add mushrooms; cook, stirring, until they begin to brown and any moisture has evaporated. Transfer to a large plate to cool. Heat the remaining tablespoon of the oil in the same pan over medium-high heat. Add the onion; cook until soft, 3-4 minutes. Add the frozen spinach; cover. Cook 2 minutes; remove the lid. Stir the spinach. Cover; repeat until the spinach is thawed. Remove cover; cook until the moisture from the spinach has evaporated. Transfer the spinach-onion mixture to a large plate to cool. Heat milk; set aside. Melt butter in a large heavy saucepan over medium heat; stir in flour. Cook, stirring, until mixture starts to thin, 1-2 minutes. Add warm milk in a steady stream while whisking mixture. Add salt, pepper and nutmeg to taste. Heat to a boil; reduce heat to low. Simmer sauce, stirring often until sauce coats the back of a spoon, 10 minutes. Stir in ham; remove from heat. Add three-fourths of the cheese; stir until it melts. Set aside. Spoon a few tablespoons of the bechamel-cheese sauce in a 13-by-9-inch pan. Cover the sauce with a layer of lasagna sheets. Spread the spinach-onion mixture over the first layer; cover with one-third of the sauce. Add another layer of lasagna sheets; spread the mushrooms over this layer. Cover with one-third of the sauce. Add the last layer of lasagna sheets; spread the remaining sauce over. Top with the remaining grated cheese. Cover; refrigerate until baking time, up to 12 hours. Or wrap well and freeze. Heat the oven to 350 degrees. Bake lasagna, uncovered, until heated through and the cheese is golden brown, 35-45 minutes. (If frozen, the lasagna should be baked, covered with foil, 45 minutes, then uncovered and baked until heated through, 30-40 minutes.).
Add rice, water, and Golden Mushroom soup to rice cooker. Set cooker on white rice setting. In a skillet, crumble in and brown ground turkey. After about 12 minutes, open the rice cooker and stir the ingredients, then stir in the ground turkey. Drain the peas and stir in the rice cooker also. Close the rice cooker and finish cooking, maybe 5 more minutes. Serve and add pepper and salt to taste at the table.
Preheat oven to 350 degrees. In a large bowl combine the honey, eggs, Splenda, butter and vanilla until well blended. Stir in pecans and pour into deep dish pie shell. Bake for 50-55 minutes or until knife inserted in center comes out clean. Let cool; Top with a dabble of Cool Whip Lite if desired and enjoy!
Preheat oven to 180C and line 12 cup muffin tin with papers. In a large bowl sift together the flour, sugars, cocoa, baking powder, bicarbonate and salt. In another bowl whisk together the eggs, sour cream and vanilla until blended. In a third bowl, using a hand mixer, beat together the melted butter and oil until just blended then beat in the water (yes this really works). Add the dry ingredients to the oil mixture all at once and mix on low speed. Add the egg mixture and beat until everything is blended well. Fill each muffin cup 3/4 full and bake in the oven for 20-25 minutes or until a skewer comes out clean. Cool on wire rack while making icing. -- To make the icing -- Melt the chocolate in the microwave (2-3 mins on medium) and let in cool slightly. In a large bowl beat the butter until it is soft and creamy and then add the sifted icing sugar and beat again until everything is light and fluffy. Gently add the vanilla and chocolate and beat until smooth. Ice the cupcakes with a spatula or piping bag.
Sprinkle both sides of fish with salt and pepper. Heat oil in a large, non-stick frying pan and set over medium-high heat. Add fish and cook until lightly golden, from 2 to 3 minutes per side. Remove to a plate. (If using fillets, remove skin, if you wish.) Cover with foil to keep warm. Add wine to pan, then stir in Italian seasoning. Boil, stirring occasionally over medium-high heat, until wine is reduced by half, from 1 to 2 minutes. Stir in tomatoes and capers. Return fish and any accumulated juices to pan. Cover and reduce heat to medium-low. Continue to cook, turning fish halfway through, until firm to the touch and a knife tip inserted into thickest part of fish comes out warm- from 7 to 10 minutes. Place fish on dinner plates and spoon sauce overtop.
Mix all together in a 9x13 pan and seal tightly with foil. Bake at 350 degrees for about 1 1/4 to 1 1/2 hours. Stir and serve.
For this meal you have to have large round pot with low rim. Prepare the potato: slice it in round thin pieces. Put it in a separate pot, cook until water starts to boil, cut the heat and leave it there. Put olive oil and garlic on heat and when starts to fry add fish sliced in pieces 3-6 cm large. DO NOT STIRR with any kind of ladle, just shake the whole pot. When fish starts to stick to pot add wine, salt, pepper, bay leaf and potato. Shake it well and add water to cover. Cook until potato is soft (15-20 min). At the end add parsley. Eat it with spoon.
Melt 1 stick of butter and saute green pepper and onions for about 5 minutes. Add garlic, thyme and bay leaf. Saute slowly till soft. Add remaining butter then celery and saute a few more minutes. Add the bread crumbs and milk, mixing well. Cook over medium heat for about 5 minutes. Add crab meat and remaining seasonin, mixing thoroughly. Remove bay leaf and arrange mixture in ramekins. Top with buttered bread crumbs. Heat in 400 degree oven only until hot.
Heat a skillet over high heat. Add canola oil and chorizo. Cook until golden brown, stirring occasionally. Set aside. Heat butter in small nonstick pan over medium heat. Whisk eggs in a bowl and sprinkle with salt and pepper. Pour egg mixture into pan. Cook eggs, stirring constantly until eggs start to set but are still loose. Spoon chorizo down the center, top with cheese. When cheese is melted, add salsa and yogurt on top of cheese. Cook until almost set, 1 to 1 1/2 minutes. Remove from heat. Roll egg so it looks like a taquito. Garnish on a plate with cilantro and serve or wrap in foil to go. Other optional ingredients: cooked potato, bacon, regular sausage, any vegetable.
Boil meat for 30-45 minutes or until it is very tender. Drain water from the meat and add the oil and onions. Cook on Medium to Medium High heat until the onions are soft. Add the water, cumin powder, chili pepper, green pepper, potato, carrot, chicken cube, salt, garlic and cilantro. Stir well. Cover and let it gently boil for 10 minutes. Stir again to make sure there is still enough water in the pan. Cover and let it cook about 10 more minutes. Stir and make sure the vegetables are tender. Serve.
In a large sauce pan, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in 1/2 cup white wine. Stir in crushed tomatoes, tomato paste, tomato sauce. Season with sugar, basil, fennel seeds, Italian seasoning, bay leaves, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon red crushed pepper and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours - 2 hours, stirring occasionally. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, nutmeg, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange noodles lengthwise over meat sauce. Do not overlap noodles, but break pieces to fill in gaps. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Grate some black pepper on top. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Preheat oven to 350 degrees. Place strawberries in 9 X 13 baking pan. Cover the strawberries with half of the dry cake mix. Scatter half of the butter pieces over the dry mix. Cover with the remaining dry cake mix. Scatter the remaining butter pieces over the top. Bake 60 minutes, until golden brown.
Drain chicken and dump contents in bowl. I use a potato peeler and peal my apple. Sometimes I just scrape the whole apple and chop the scrapings. Or you could just finely chop the whole apple. I usually cut the grapes in half with a knife. or I take a grape between my thumb and index finger and smash it and it break into 2 pieces. I do this to over half the bag. That works 2! Add the mayo and stir all together. Cut croissants in half and spoon mixture on. This looks very pretty and elegant!
Fill a highball glass(or any glass you wish) with ice, add all ingredients and garnish with a cherry and a slice of lemon. Makes one drink.
Make a smooth dough out of the dough ingredients. Use as much flour as needed to keep dough light without it sticking to your hands. Leave the dough to rest for 30 minutes. Prepare the filling. Grate the mozzarella and then mix with the cream cheese. Add the egg and butter and process into a smooth, glutinous mixture using either a hand mixer or a wooden spoon. Season with salt, if needed, and divide into 4 balls. Shape the dough into 4 balls also and roll these out to form 8 inch circles. Put the cheese filling balls into each dough circle and bring the edges of the dough circle up and over to seal. (Example.like an omelet or a calzone) Press firmly to seal. Carefully press the dough flat into a circular shape until each will fill a large skillet. Fry individually in hot butter, covered, before turning them and frying the other side, uncovered. Cut each flat loaf into 4 portions and serve hot.
Mix ground beef, onion, bread crumbs, ketchup, worcestershire sauce and salt. Press beef mixture into a 6 cup muffin tin. Spoon small amount of ketchup on top of each. Place in a 350 degree oven and bake for 45 minutes. (While baking prepare sauce.) Remove from muffin tin and place on serving plate. SAUCE: Saute chopped onion and celery in olive oil in a small saucepan. Add ketchup, brown sugar, lemon juice, worcestershire sauce and water. Simmer for one minute. Spoon sauce on tops of meatloaves. Serve. Enjoy!
Heat milk to scalding and let cool to lukewarm (80F). Soften yeast in lukewarm water. Add 2 tablespoons sugar and when dissolved, add to milk with three cups flour. Beat well and set aside to rise until doubled in bulk. Remove cardomom from seeds and grind very fine. Cream shortening and remaining 3/4 cup sugar until light. Add ground cardamom seeds and mix with sponge. Sift remaining flour with salt; add to sponge and knead into a smooth and elastic dough. Cover and let rise until double in bulk. Punch down and shape into rolls or loaves and place on a lightly greased pan. Let rise in a warm place until double in bulk, about 45 minutes. While dough is rising, preheat oven to 375°F. Bake 35 minutes.
Wash and dry and cut green peppers (I cut them in half - stem to bottom to make it easier to stuff or mound the ingredients. You can cut however you like). Saute onion and garlic in a bit of oil until translucent. (few minutes). Add any of spices you'd like to add to the saute and cook for another min to release the oils -- (1/4 tsp adobo and/or 1/2 tsp cumin / 1 tsp chili powder ). Add the onion/garlic mix to a large bowl and then mix the rest of the ingredients in a large bowl to combine. Load the peppers with the mix. Place peppers in a baking pan with 1/2 inch to 1 inch water and bake at 350 degrees for 50 minutes. Garnish with green onions and cilantro - and maybe a bit of sour cream?
Mix all ingredients and form into 18 balls. Place on a greased baking sheet. Bake at 350 degrees for 15 minutes, or until brown. Enjoy!
Fold each sheet of foil in half lengthwise. You now have two double thick sheets measuring 18x18 inches. Stack them on top of each other, folded sides on top, and triple fold the three cut edge sides together, crimping firmly, leaving the folded edge side open. You now have a double thickness foil bag. Put the foil bag on a large baking sheet with sides (in case of leaks) and fill with the ribs, being careful not to puncture the bag if the ribs are 'bone-in'. Mix together the ketchup, beer, syrup, onion, garlic, Worcestershire, and hot sauce. Pour into the bag with the ribs. Triple fold and firmly crimp the top folded edges of the foil. Put the bag, still on the baking sheet, into a 300 degree oven for 3 hours. Remove from the oven, cut a corner of the foil bag, and drain the liquid contents into a sauce pan. Crimp the cut edge and set the ribs aside, still sealed in the foil. Bring the liquids to a boil and reduce to a glaze-like consistency (like b-b-que sauce). While the sauce is reducing, preheat your oven broiler. Place the ribs on a oil-sprayed broiler pan, being careful to keep as whole as possible, as they will be very tender. Taste the sauce and add more hot sauce if you want more spiciness. Brush the ribs generously with the sauce and broil close to the heat until the sauce starts to bubble and caramelize (about 1-2 mins.). Turn the ribs, and repeat. If you want a thicker coating, do this brush-and-broil process one more time per side. (I usually do.) Serve with any extra sauce to pour over. NOTE: If you don't have or can't find the dark maple syrup, dark corn syrup is a good substitute.
Combine all ingredients in blender on low speed. Pour into highball glass and garnish with raspberries if desired.
In small saucepan, melt butter and add chopped onions. Cook onions about 5 minutes til just tender. *Add garlic during the last minute. Add water and boullion and bring to a boil. Add rice, stir, put lid on and shut off heat. Let sit 5 minutes. Stir in mayo. Fold in peas. Wahlah! Easy as that! If you like it creamier, add more mayo! You can also add chopped parsley or a favorite herb. Serve with pepper if desired. Just think of this as a starting point for however you would like to make it! :). We like it as written, though. ;). And I like that it's all in one pan! LOL!
spread the cream cheese on the tortilla in a line, leave some room at one end and use it to stick the olives and feta to it, pile everything else on top of your line. fold the end with nothing on it in, one side of the line over top, and roll up.
Preheat oven to 350°F; grease a 13 by 9 inch glass casserole dish with vegetable oil. In a medium bowl, stir together the turkey, soup, and sour cream. Place the mixture in the prepared baking dish and pat down evenly with back of a spoon. In a clean medium bowl, stir together the stuffing mix, butter, and broth. Spread evenly over the turkey mixture. Bake for 30-40 minutes, until the stuffing topping is browned and the casserole is hot and bubbly. (I like to serve cranberry sauce with this dish -- like a turkey dinner). (I prefer to use unsalted butter and low sodium chicken broth in this recipe).
In a large bowl, mix seasonings. Add shrimp; toss. Let stand 15 minutes. In a large skillet, over high heat, melt half the butter. Add the shrimp mixture, Worcestershire sauce, pepper sauce, and garlic; saute 2 minutes. Add the remaining butter, the chicken broth and wine; cook 2 minutes, stirring occasionally, until shrimp are just cooked. With a slotted spoon, remove shrimp to a deep platter. To seasoned butter mixture in skillet, add scallions; over high heat, boil, stirring, 2 to 3 minutes or until liquid is reduced and slightly thickened. Pour over shrimp. Serve with sliced French bread to dip into sauce.
For the Sauce: Add sauce ingredients to a bowl one by one, mixing in between. For the Chicken: Place flour, eggs, and panko in separate bowls. Lightly salt chicken then dip in eggs, then in flour, then in eggs, then in panko. Deep fry or pan fry at medium heat until lightly brown. Serve with sauce and hot rice.
Preheat oven to 375 degrees F. Cream butter, oil & brown sugar. Add next ingredients, in order, stirring after each. Drop 1 1/2 teaspoon sized cookies onto lightly sprayed cookie sheet. This will make a ball 1 to 1 1/2 inches in diameter. Cookies spread very little when baking, so can be fairly closely spaced. Bake for 4-6 minutes. Cool for 2- 3 minutes, then remove from sheet.
In a large pan, cook ribs in boiling water 45 to 60 minutes or until tender. In a medium saucepan, combine remaining ingredients; simmer, uncovered, for 20 minutes, stirring occasionally. Grill or broil ribs as desired, basting frequently with the sauce.
Heat the oil in a large soup pot over medium low heat. Add the onions and celery and saute for a few minutes until soft. Add the vegetables up to the green beans in order, stirring after each addition. (I just chop one, add it and stir, then move on to the next.). After you add the green beans, add the herbs, stock and water and bring to a boil. Chop up the pepper and mushrooms and stir in with the mustard and molasses. Lower the heat to simmer. Partially cover and simmer for ten minutes, or until the veggies are cooked. Taste and add salt and pepper as you like.
Mix two scoops protein powder (I use Any Whey) with a large carton of Faga yogurt in a large bowl. Add sugar free pudding (of your choice) and 1 1/2 cups milk or water (I am lactose intolerant so I use water and it turns out fine). Mix well. Chill and later top with sugar free Cool Whip.
Place chicken and water in stock pot and bring to a boil. Reduce to a simmer and add remaining ingredients EXCEPT PASTA; cover. Simmer for 45 minutes and then remove chicken to a plate. Add pasta to broth and bring back to a boil; reduce to low/med heat, do not cover; let cook for about 20 minutes. Meanwhile, when chicken is cool enough to handle, remove skin and discard; pull bite sized pieces of chicken from bones and add back to soup, discarding bones. By this time, your pasta should be tender; if not, allow to simmer a few more minutes. Check to see if you need more salt and/or pepper and then serve.
Heat the oil in a deep pan. Brown the chicken all over in batches and set aside. Drain all but 1 tablespoon of the fat. Gently fry the onion until softened. Stir in garlic, ginger and spices and cook for a minute. Sprinkle over the flour and cook for another minute. Remove pan from heat and stir in the stock. Add sweet potato and chicken. Return the pan to the heat and bring to the boil. Cover and simmer for 1 hour. Stir in the coconut milk, and be sure to check the seasoning before serving.
Place cookies in a lightly greased 9" square baking pan. Sprinkle with raisins if desired. Blend eggs, milk and sugar together with whisk and pour over cookies. Stir together. Cover with foil and refrigerate at least 2 hours, or up to 24 hours. Preheat oven to 325°F Bake with foil on 45 minutes or until center comes out clean with knife, removing the foil for the last 10 minutes of baking. Garnish with whipped cream if desired.
In a small bowl, combine the bouillon, flour and pepper. Store in an airtight container in a cool dry place for up to 6 months. To prepare gravy: In a small saucepan, melt butter. Add 2 Table gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened. Variations: On the Internet I have seen some variations to this by adding a little sage and thyme, or poultry seasoning (chicken gravy only), and/or garlic powder, and/or onion powder, or using milk instead of water.
Beat first 7 ingredients (banana through salt) with electric mixer. Stir in oatmeal and milk. Pour into greased casserole dish. Bake for 30 to 35 minutes at 350 degrees.
Cook the pasta according to directions on box. In a large bowl, mix ziti, cubed salami, broccoli, carrots, pepper, and 1/2 bottle salad dressing all together. Place in refrigerator to let the flavors blend for up to 24 hours. When ready to serve mix in the rest of the salad dressing and sprinkle the cheese on top. Serve immediately.
Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery; saute 4 minutes, or until soft. Add turkey, bay leaves, thyme, salt and black pepper; stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes. Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute. Remove from heat, discard bay leaves and stir in parsley. Serves 4-6.
Put the liver, butter and vinegar into a small baking dish, and cover with buttered paper or foil. Braise at 350F (or 180C) for 25 minutes, stirring half-way through cooking. Meanwhile, crush the garlic into a food processor and add the egg, a pinch of salt and some black pepper. When the liver is brown all over but still pink inside, tip the contents of the baking dish into the food processor, then whizz until liquid. Add the breadcrumbs, then whizz again until smooth. Put into small dishes. Note - You can freeze this pate, but after a while it may become a little dry. If this happens, simply pop it into the food processor after you have defrosted it, then add a little brandy or cream, and re-whizz.
After slicing cucumbers, add salt and pepper. Add onions, dressing and dill. Marinate for at least 30 minutes before serving. Enjoy!
Heat Oil in skillet. Add chicken (salt and pepper if you like), cook 5 to 7 minutes. Add garlic (shortly, careful not to burn!). Add rice and chicken broth. Bring to boil. Cover, reduce heat. Let simmer until chicken is cooked through (approx 20 minutes). Remove from heat. Add parmesan and peas. Cover & let stand 5 minutes.
Combine potatoes and oil in large Dutch oven. Cook over high heat until oil has reached a rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 12-15 minutes. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5-10 minutes longer. Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.
Combine liquor, juice, soda and ice in a cocktail shaker. Shake well and strain into a martini glass that has been filled with 1/4 cup tapioca pearls. Fold a small piece of lime twist/peel in half and insert it into the center of an orange wheel. Garnish with this "Pumpkin Top.".
Mix and heat through in microwave for several minutes, add sliced green onions. Serve hot from the crock pot with cubed sourdough bread for dipping.
Mix all of the dry ingredients in a large bowl. Melt the white chocolate chips in the microwave and then pour into the bowl with the dry ingredients. Lay the mixture flat on cookie sheets and refrigerate until hardened. Remove from refrigerator and break the mixture apart.