HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut together the flour and cold butter. Use two forks or a food processor. When the mixture is uniformly blended, add about 3 tablespoons cold muttermilk. Blend until the dough hold together enought o form a ball. Chill for at least 1 hour. Carefully roll out into circle and fit into pie pan. Mix ricotta, eggs, spinach, flour, grated cheese and nutmeg. Spread this mixture into the unbaked pie shell. Top with sour cream, spreading to the edges of the crust. Sprinkle with paprika. bake in a preheated 375F oven for 40-45 minutes.
In a large saucepan, heat oil and add onion, carrot and saute until softened for approximately 5 minutes. Add chicken and garlic and cook for 5 minutes. Add wine and stir until almost all evaporated. Stir in the canned tomatoes with juice, chicken stock and parsley and bring to a boil. Reduce heat to simmer for approximately 30 minutes. In a separate pan, cook spaghetti until al dente. Add cream and cook for 5 more minutes. Add salt and pepper. Toss pasta with sauce and garnish with parmesan cheese.
Beat together egg, water, and pepper. Combine crumbs and half the cheese. Dip steaks in egg mixture, then in crumbs. In skillet, brown steaks in hot oil. Drain on paper toweling. Arrange steaks in 10x6x1 1/2" baking dish; cover with pizza sauce and sprinkle with remaining cheese. Bake in 325 degree oven for 20 minutes.
NOTE: Extra lean ground beef may be used in place of ground sirloin. Crumble ground beef into a wide frying pan over medium heat, cooking and stirring until browned. Discard all excess fat and stir in garlic, onion, tomato sauce, and basil. Reduce heat, cover loosely, and simmer for 30 minutes. Meanwhile, in a 6- to 8-quart pan, cook pasta according to package directions, until just tender to bite - do not overcook. Spoon meat mixture into a 9x12 casserole dish. Top evenly with pasta. Sprinkle cheddar cheese over pasta. In a bowl, mix together cream cheese, sour cream, and milk until smooth. Pour over the pasta using a knife to seperate pasta so it can drizzle down inside. (At this point you may cover and refrigerate for one day). Bake at 350 for 40-45 minutes. If refrigerated, bake up to one hour.
Place ingredients in a food processor fitted with the steel blade. Process until smooth, about 1 minute. Chill for several hours. Serve with bread, crackers or cut-up raw vegetables.
On stovetop, heat sugar in water until fully dissolved. Let cool. Add the rest of the ingredients except the soda and mix well. Freeze this mixture overnight. Be sure to pour it into something you can get it out of easily while still in frozen state. I use quart or gallon size freezer bags. When ready to use - allow mixture to thaw a couple hours prior to serving. Place in punch bowl and add the bottle of soda. Serve and enjoy!
* All of these ingredients can be altered to fit your preferences. Cook pasta and set aside, while its cooking --. Cube your ham. Cut the mushrooms and zucchini into quarters. Dice onions. Saute the onions, zucchini and mushrooms in the olive oil and butter. In a large casserole dish combine the ham, pasta and vegetable. Add a handful of Montery jack cheese and mix thoroughly. Sprinkle top with breadcrumbs. Bake in 350°F oven for 20-30 minutes. Enjoy!
Place flour on a large cutting board. Make a well in the flour. Sprinkle with the salt. Pour eggs into flour well. Add margarine. Knead forming a ball adding water as needed. Cover, refrigerate for 1 hour. Roll out using your favorite pasta machine. At this point to can cook or freeze for later use.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add ground beef with a pinch of salt and paprika. In a second pan add remaining 2 tablespoons olive oil and bacon. Cook for 1-2 minutes. Add onion to pan and continue cooking. Add tomatoes and simmer for another minute. Transfer onion, tomato and bacon mixture to the browning meat. Stir to combine ingredients. Add cheese and stir to combine and melt. Note: If the meat is too dry you can add a little chicken stock to help moisten it. Serve Sloppy Mikes on potato rolls.
Drain all the fruits. Mix all ingredients. Cool in refrigerator for 1 hour. Enjoy!
1.	Place beef and onion in slow cooker. 2.	Combine water, Pace and seasoning mix in small bowl. 3.	Pour over beef and onion. 4.	Place Jalapeno's on top of roast and mix. 5.	Cook on LOW for 6-8 hours or until tender. 6.	Shred beef with two forks or a hand mixer works super 7.	Place beef in large bowl. 8.	Fill warmed taco shells with beef mixture. 9.	Top with lettuce, tomato, cheese, and sour cream.
Using a fork, combine graham cracker crumbs and honey in a small mixing bowl. Press into the bottom of a 13 x 9 x 2 inch pan. In a medium bowl, whisk together the instant vanilla pudding and milk until thickened, about 90 seconds; set aside. In another bowl, beat together cream cheese and sugar using a mixer on low speed. Using a rubber spatula, fold in the pudding until blended. Spread pudding mixture over graham cracker crust. Arrange bananas on top of pudding mixture; sprinkle with coconut. Spread on nondairy whipped topping; sprinkle on nuts. Cover and chill at least two hours.
Preheat the oven to 275F DEGREES. in a large pyrex baking dish, thoroughly mix all ingredients for sauce. put the brisket in the baking dish, and turn it over once to coat it with the sauce. sela the dish tightly with havy-duty aluminum foil. bake at 275F DEGREES; for 5 to 7 hours (about 1 hour and 15 minutes per pound). remove from oven and allow to stand for 1 hour before slicing. slice across the grain, and serve with sauce. makes 8 to 10 servings. note: this recipe works well with 5- to 6- pound brisket. be sure to use a pyrex baking dish or a very heavy metal pan. also, before you prepare the brisket, remove it from the refrigerator far enough ahead of time to allow it to come to room temperature.
Cut oranges and lemon into quarters, and remove seeds. Grind the fruit, chop fine, or cut crosswise into wafer-thin slices. Add water and soda. Bring to boil and simmer, covered, for 20 minutes, stirring occasionally. Add cranberries and simmer, covered, for 10 minutes. Measure 5 cups fruit into very large saucepan. Add sugar and mix well. Put over high heat, bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and at once stir in pectin. Skim off foam with metal spoon. Then stir and skim for 7 minutes to cool slightly and to prevent floating fruit. Ladle into hot sterlized jars, and seal. Makes about eight 1/2- pint jars.
Preheat oven to 400° and spray a 12-cup muffin pan with cooking spray. Whisk together both flours, baking soda, salt and spices in medium bowl and set aside. Whisk together sugar, molasses, oil and eggs (one at a time) in another bowl until well combined and then whisk in pumpkin and vanilla. Stir flour mixture into the pumpkin mixture a bit at a time alternating with the buttermilk; just until combined. Pour the batter into the muffin pan, filling each one about 2/3 full. Sprinkle each with pumpkin seeds. Tap the pan on the counter a few times to remove air bubbles. Bake until a toothpick inserted in the center comes out clean (about 20 minutes). Let cool on wire rack for 15 minutes. *Will keep fresh in fridge for up to 3 days and in the freezer for up to 3 months*.
Put all ingredients in a medium sacepan with a tight-fitting lid. Heat and bring to a simmer; reduce and don't allow to boil. Let warm with the lid on for 10-20 minutes to allow the flavours to combine. Serve warm. .
Combine the lentils and water in a pot. Add one of the onions and salt to taste and bring to a boil. Reduce heat and simmer, covered, for 30-40 minutes, until lentils are just tender. Drain. In a skillet, heat butter (or oil), add the remaining onion and garlic, and a pinch of salt. Cook until the onion just starts to brown. Add onions and garlic to the lentils. Add the curry powder and cook until very tender, about 10 more minutes. Serve with white rice and lemon wedges.
Trim and core the pineapple, adding the pieces to a large pot(just use core and skin trimmings-so thrifty!). Sprinkle in the rice and water. Mix it up good. Let simmer, covered, for 30 minutes. Remove the skin and core, then puree the rice water with up to 2 cups cubed pineapple. You can use an immersion blender, or a regular blender but be careful - cool before blending. Strain the horchata and whisk together with as much sugar as you'd like. One cup is about right. You may drink this straight and it will be a smoothie consistency, or you can dilute it with water to make a thinner cocoction. Either way , add a spear of sweet pineapple.
OPTIONAL CANDY TOPPINGS: red licorice wheels or red fruit leather, black licorice, square piece bubble gum, green and/or purple taffy candy, pink bubble tape. Press sugar cookie dough into a round cookie pan. Bake according to package or recipe instructions. Remove from oven, allow to cool at least 2 hours. You can remove from the pan or leave it inside. Make royal icing according to box or recipe instructions. Divide about half of the icing into two other bowls, one with slightly more than the other. Color the remaining icing yellow (gel icing colors work best because they don't alter the consistency of the icing). Color the smallest portion of icing red and the last bowl a tan crust-like color (we used a little copper and a little brown to achieve this look). Fill an icing bag affixed with a large round tip (like #2A) with the yellow icing. Pipe a large circle onto cookie representing where you'll want your "cheese" layer to go out to (leave about 1 1/2 inches for the sauce and crust). Immediately fill this circle in with the rest of the yellow icing, spreading together with a spatula if needed. Allow the yellow icing to set for a few minutes until it has a slight crust on it. Now fill an icing bag with the same larger tip with the red icing. And pipe this around the "cheese" circle. This represents pizza sauce so it doesn't need to be perfect. Similarly allow to set for a few minutes before finally following with the crust-colored icing and spreading it out to the edge of your cookie. A flatter icing tip, such as #125, is perfect for this. Now make the perfect pizza for yourself by choosing your favorite toppings! Red licorice wheels are perfect pepperonis, and so is red fruit leather cut into circles. Cutting black licorice into little rings makes great olives. Red square bubble gum for tomatoes, yellow for pineapple, green or purple for onions. Bubble gum tape can be cut into squares for ham, and green or purple taffy can be cut into pepper slices or purple onion strips. Add your desired toppings and then use a pizza roller to slice into pieces and serve!
To make the dough. Place the flour and salt in the bowl of a food processor fitted with a metal blade. With the motor running add the egg and as much water as necessary for a dough that is just beginning form a ball. Remove the dough and place on a floured surface. Form into a ball, then flatten, wrap in cling film and chill for about 30 minutes. To make the filling. Mix the other ingredients together in a bowl. When the dough is ready, roll out to about 1/8 inch thick. Cut out 3 inch rounds with a biscuit cutter or a lid. Put a scant teaspoon of the filling onto each 3 inch shape. Fold over and seal the edges with a fork. Wet both ends of the pelmeni and bring them round and pinch together to the shape of an Italian tortelli. Place on a baking tray, covered with a clean tea towel. Put in the freezer and freeze overnight (they can be kept for up to 3 months). To cook the pelmeni, bring 3 1/2 pts of water to the boil. Drop in the pelmeni by the dozen. Simmer uncovered for 10 minutes or until they rise to the surface. Serve with melted butter or soured cream.
Put the water the lemon juice and the jelly (jam) into a saucepan and bring to the boil. Continue to boil for just a few minutes and your jelly (jam) sauce will be ready to serve. Jelly sauce is ideal for drizzling over puddings or ice-cream and you can use any flavor jelly that you choose.
Steam zucchini over small amount of salted water until crisp-tender. Combine eggs, milk, salt, red pepper, baking powder, flour and parsley. Mix well to remove lumps. Add chiles, pimiento and cheese and stir thoroughly. Add steamed, well drained zucchini and stir gently. Grease a 2 qt casserole with oil and dust with some of the bread crumbs. Turn zucchini mixture into casserole and sprinkle with remaining crumbs. Dot top with butter and bake at 350 degrees 55 minutes.
In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan. Saute until the cabbage is limp, about 5 minutes or so. Reduce heat to medium-low and stir in vinegar. Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you, continue to cook for a few more minutes. Add salt and pepper to taste and serve.
Cut rhubarb into 1/2 inch pieces. Heat water and 3/4 cup sugar to boiling, stirring occasionally. Add fruit. Simmer uncovered for about 10 minutes, until rhubarb is tender. Thickening:. Mix 1/4 cup water and cornstarch; stir into rhubarb. Heat to boiling, stirring constantly. Boil 1 minute and stir over medium heat. Note: Rhubarb will burn if not stirred! Stir in vanilla extract. To serve:. If using glass serving bowls, be sure to temper with warm water first, otherwise the glass will crack. Pour into serving bowl or individual dessert bowls. When ready to serve, beat whipping cream with 2 tablespoons sugar in chilled bowl until stiff. Pipe cream through decorators' tube or spoon onto rhubarb compote.
Toss avocado with lime juice and 1/4 tsp salt in a small bowl. Cover tortillas with roast beef, sprinkle with remaining salt. Top with lettuce, cucumber, and avocado down the center of each tortilla. Add cilantro leaves, then drizzle 1 tbsp green pepper sauce over each. Fold in sides and roll up.
Spray cooking spray in a small skillet. Let heat until water that is sprinkled on sizzles. Add cut up hot dog. They should be bite size. Probably cut in half and then 1/2 inch pieces across. While moving the hot dog bites around add the salt, pepper, cilantro and Old Bay. After 10 seconds of mixing add the Worcestershire Sauce. Mix until the sauce is combined with the hot dogs. Then turn off heat and remove from skillet. Eat with the mustard as a dip. Use your own mixtures of seasonings and tell me what you used and if you liked it.
We heat water with salt in a large saucepan. When it begins to boil add the flour, previously screened, along with yeast. Stir the mixture intensively with a wooden spoon. Continue cooking over low heat until, by moving the pot, we verify that the mass does not stick to the walls of the container. Then, add the whole eggs, stirring vigorously until it is all very well blended. In a hot pan with oil and abundant (the coils are swimming in oil), and using a syringe to churros pastry bag or a heavy fabric and a curled lip, we form the coils directly on the oil. When after a minute they turn around. We let it cook until well browned and crispy to the touch. We took the fry churros and drain on a colander or strainer. The available at the source in which we will serve and, once placed, sprinkle with sugar. We accompany the churros with a cup of hot chocolate or with a little melted chocolate coating over a water bath.
Beat the butter until creamy. Add the sugar gradually, beating until the mixture is light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon rind. Sift together the cornstarch, flour, baking powder and soda. Gradually add the dry ingredients to the butter mixture, beating until thoroughly combined. Drop the batter by small spoonfuls onto well buttered baking sheets. Leave enough space between the cookies because they will spread. Bake in a 350 degrees oven 15 minutes. Immediately remove from the baking sheets and let cool. When cool, spread some Dulce de leche on the bottom half of the cookies and make a sandwich with the remaining cookies. Squeeze the sandwiches so that some of the dulce de leche is squeezed out the sides, and roll the sides in the grated coconut.
quarter the peaches and remove the pit. place one ounce of blue cheese in each pit side crescent. wrap the blue cheese stuffed peaches with one slice of proscuitto ham. place two on a dish and lightly splash aged balsamic vinegar over the top. HINT *dissolve sugar to taste into regular balsamic vinegar for a less costly rendition of aged balsamic*.
Layer in bread pan according to manufacturer's recommendations. Select'dough' setting. When dough cycle is done, pat dough into greased 12x15-inch jelly roll pan. Prick dough with fork. Bake in preheated 400 degree oven for 7 minutes. Remove from oven and add desired toppings. Baste crust edges with butter. Return to oven for 15-20 minutes or until cheese is melted and crust is done.
Whisk together the soy milk and vinegar and set it aside to allow curdling. Add the sugar, oil, vanilla and coconut extracts to the milk mixture and whisk until it's foamy. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients, beating until no large lumps remain. Pour into lined cupcake pans, filling cups about 3/4 full. Bake 18-20 minutes and remove when toothpick inserted in center comes out clean. Transfer to a wire rack and allow them to cool completely.
Spray a 9x13" baking dish with cooking spray and set aside. Bring broth to a boil in a medium pot. Once boiling, add rice. Reduce heat to medium-low and simmer, covered, for 45 minutes. Meanwhile, cook broccoli according to package directions and set aside. In a medium pan, heat one teaspoons olive oil over medium heat. Add onion and garlic and saute under tender, about 5-6 minutes. Remove from pan and set aside. In the same pan, add remaining teaspoons of olive oil and cook diced chicken breast over medium-high heat until cooked through. Season with 1/2 teaspoons of salt. Remove from pan and set aside with onion mixture. To make the cheese sauce, whisk together 1/2 cup of milk and flour. Add to pan along with the other 11/2 cups of milk. Whisk for about 5 minutes over medium heat, or until sauce has thickened. Remove from hear and add yogurt, 1 cup of cheese, remaining 1/2 teaspoons of salt and pepper to taste. Pre-heat broiler. In a large bowl, stir together rice, broccoli, onion mixture, chicken and cheese sauce. Pour mixture in the greased baking dish. Top with remaining 1/2 cup of cheese and broil casserole until cheese is melted.
Heat oven to 350°F Grease bottoms only of two 8- or 9-inch round pans with shortening or cooking spray. In large bowl, stir into batter 1/2 cup of the chocolate chips. Add the drink mix, stir, and pour into pans. Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely, about 1 hour. In small bowl, stir 1 cup frosting with 10 to 12 drops green food coloring. Stir 10 to 12 drops red food color into remaining frosting. Cut cake rounds crosswise in half to make 4 halves. Frost uncut sides with green frosting; press green jelly beans into frosting. Frost top of cake with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. To serve, cut into wedges.
Heat 3 tbsp of oil in skillet over medium-high heat. Salt and pepper on both sides of . Brown in oil for 2-3 minutes. Remove and set aside. In the same pan, saute bacon for 5 minutes; remove. Drain fat from pan, reserving 2 tablespoons. Add garlic and cook 30 seconds. Add wine and deglaze pan; cook on high for 1 minute. Add stock, tomato paste, thyme, 1 tsp salt, and 1/2 tsp pepper. Boil uncovered for 10 minutes. Strain the mixture and return to pan. Add onion and carrot; simmer 20-30 minutes. Mash 2 tablespoons of butter and the flour into a paste; whisk into the sauce. Simmer 2 minutes to thicken. Meanwhile, saute mushrooms in a separate pan until soft in 1 tbsp butter and 1 tbsp oil. Also crumble the cooked bacon. Add beef, mushrooms, and bacon to the pan with sauce. Cover and reheat gently for 10 minutes before serving.
Preheat oven to 355 degrees F. Mix peanut butter and sugar until smooth. Beat egg and baking soda. Add egg mixture to peanut butter mixture, stirring well. Roll into balls about 1 inch in diameter. Place on cookie sheet, leaving room for cookies to grow to almost 3 inches in diameter. Flatten each ball with tines of fork, making a cross pattern. Bake until puffed and slightly golden, about 8 - 12 minutes. Cool for a couple minutes on cookie sheets, then transfer to a rack to finish cooling. * JIF creamy peanut butter ingredients: roasted peanuts, sugar, contains 2% or less of molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono- and diglycerides, salt.
Slice eggplant into rounds at least 1/4 inch thick. Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked. In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan. Repeat until all ingredients are used. Bake in a 375 degree oven until the casserole is bubbling. Remove from oven and let rest for 5-10 minutes before serving.
In a dutch oven, over medium heat, add the vegetable stock, onions, carrot, jalapeno, garlic, chili powder and cumin. Cover and simmer 5 - 7 minutes, or until the onions and carrots are soft. Add the tomatoes (with their juices) and the brown sugar; cover and cook for 5 minutes over high heat, stirring occasionally. Reduce the heat to low; stir in the beans and bulgur. Simmer the chili, uncoverd, for 15 minutes, stirring occasionally. Serve garnished with yogurt, scallions, and cilantro.
Place sliced potatoes in large pan. Pour over milk and stock. Bring to the boil, reduce heat, simmer 10 minutes. Do not allow to soften. Add butter, grated cheese, salt , pepper and cream. Spoon into 8 cup gratin dish. Sprinkle with parmesan. Bake 180 degrees C for 40 minutes or till potatoes are tender.
In a large bowl, dissolve yeast and sugar in lukewarm water. When yeast has foamed, add the eggs and sugar that have been beaten together. Add anise, grated rinds, and salt. In a large pot, mix flour and raisins. Add yeast mixture to flour, mixing and blending to form a dough. Rub olive oil over dough and set covered out of draft to rise. In about 2 hours, punch dough down and let rise again. (Oil your hands before handling dough so it doesn't stick). On second rise, divide dough into four pieces. Shape into loaved and place into 4 oiled bread loaf pans. Let rise to double in bulk. Bake at 350 degrees 10 minutes. Loosely cover pans with foil, reduce heat to 300 degrees and bake 20 minutes longer.
Cook macaroni according to package directions, drain and rise with cold water until completely cool. Combine mayonnaise and vinegar, dijon mustard, sugar, salt, and pepper in large bowl. Stir in macaroni, celery, green pepper, and onion. Serve chilled at room temperature.