HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oven to 425 degrees F. Lightly coat eggplant slices with olive oil (I use a pastry brush, dipped and give each side one quick swipe) and arrange on a baking sheet. Bake until softened and golden turning once, 15 to 20 minutes. Reduce oven to 350 degrees F. In a large saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add lentils, tomatoes, and their juices, parsley, oregano, cinnamon, salt, and a pinch of pepper. Bring to a simmer and cook until thickened, about 20 minutes. While eggplant and lentils are cooking, in a medium bowl, whisk together half-and-half, egg beaters 1/8 cup of the cheese, and nutmeg. Lightly coat an 8- by 8-inch baking dish with cooking spray. Arrange one-third of the eggplant slices in a single layer in the dish. Spread half of the lentil mixture over the top. Repeat with remaining eggplant and lentil mixture, ending with a layer of eggplant. Pour half-and-half mixture over vegetables and sprinkle with remaining 2 tbsp cheese. Cover with aluminum foil. Bake moussaka, covered, 20 minutes, then remove foil and bake for 10 to 15 minutes longer, or until heated through and golden on top. Let stand for 15 minutes before cutting. Serve warm. (if you're freezing this, cut the moussaka into portions prior to freezing) reheats beautifully.
Mix in order given. Pour into whole wheat pie shell and bake 10 minutes at 450, then 40 minutes at 350, or till set. Variation: for a delicious pmpkin pudding, omit pie shell. Bake filling in buttered baking dish and serve with vanilla ice cream or heavy cream.
In a microwave-safe bowl, put butter, chocolate and oil. Melt in microwave (approx. 2 minutes on High); set aside. In medium bowl, beat eggs as you gradually add sugar. Stir in remaining ingredients, including chocolate mixture. Spoon batter into 6x8-inch pan that has been lightly greased; bake at 325°F for 25 minutes or until done (center should be slightly soft). Let cool and cut into squares to serve.
Malagache cooks double the quantity of rice they require for the meal. When it is cooked, they remove most of the rice from the earthenware pan. The remainder (a layer about 1/2-inch thick) is heated until it is burned and acquires a characteristic aroma. At that point boiling water is poured over the rice to the top of the pan. It is cooled, strained, and chilled. This beverage is used in place of water on the island.
In a large skillet, cook beef until browned; drain. Add 1 1/2 c.beef broth then add onion, parsley, basil, garlic powder, seasoned salt, and pepper. Simmer, uncovered, for 5-10 minutes or until onion is tender. In a small bowl, combine the cornstarch and remaining broth until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over mashed potatoes or pasta.
In Ritz cracker box there are 4 sleeves of crackers. Take 2 sleeves of crackers and top each cracker with enough peanut butter to coat gently - then top with remaining 2 sleeves of crackers which makes cracker sandwiches. Microwave candy melts according to package directions. (I basically cook at 1/2 power and 30 second intervals until candies are melted stirring after each 30 second interval). Drop cracker sandwich into melted chocolate, coat completely & remove with fork shaking off excess chocolate. Top immediately with mini M&M's or sprinkles, or colored sugar, etc. Cool completely before serving/storing.
Cook pasta;drain. Add other ingredients. Sprinkle one package of Ranch-style dressing over pasta and mix. Cover with Wishbone dressing. Marinate overnight. Check for flavor and add more dry dressing if it tastes bland. You can also add other optional ingredients such as red peppers, celery, carrots, walnuts, etc. Good for potlucks.
Preheat oven to 350 degrees. Combine pie filling and yams, and place in a casserole dish; cover and bake for 40-50 minutes. Place walnuts on top; uncover and bake 10 minutes longer; remove from oven; garnish with brown sugar and cherries.
Saute meat, in olive oil, until browned. Drain the meat. Add all the peppers, onions, garlic and spices. Saute for 15 minutes or until the onion is translucent. Mix the beef base with the water or beer and add to the beef and vegetable mixture. Simmer on low for about half an hour. Add tomatoes and continue to simmer until the meat is very tender.
Cook pasta according to package directions. Drain; rinse in cold water and drain again. Place orzo in a large bowl. Add chicken, peppers, artichoke hearts, onion, parsley, dill, and olives. In a small bowl, mix remaining ingredients and whisk together until well combined. Pour dressing over salad and toss to coat. Refrigerate until serving.
Place chicken in a large pot, fill with water and bring to a boil. Boil for about 20 minutes or until chicken is fully cooked. Remove the chicken from the water and set aside to cool off a bit. DO NOT discard water. Bring the same water to a boil cook your pasta in it as directed on box. Once pasta is cooked remove from water and set aside. Once chicken is cool enough to handle shred it. In a large pot on medium high heat melt the margarine an saute the pasta for about 2 minutes. Mix in chicken and stir well. Mix in the ketchup and stir well. Mix in the remainder ingredients and stir well. (You may not think the whole bag of cream is necessary). You may need to add a bit of water, about 1/4 cup, because you don't want your pasta to look dry nor too soupy. Once everything is mixed well cover and simmer for about 20 minutes. ENJOY.
Pierce potatoes; rub skins with oil. Place in a baking pan and bake, uncovered, at 400 degrees for 50 minutes or until tender. Allow potatoes to cool to touch. In a mixing bowl, combine the Monterrey Jack cheese, sour cream, cream cheese, onions, basil, garlic, salt and pepper. Cut potatoes in half; carefully scooping out pulp, leaving a thin shell. Add pulp to the cheese mixture and mash; stir in bacon. Stuff the potato shells and broil for 7-8 minutes or until heated through.
Preheat oven to 350°F Grease a loaf pan. In a large bowl, beat together pumpkin, eggs, oil, vanilla, sugars, orange zest and grated ginger. Be sure to scrape the sides and bottom of the bowl. In a small bowl, whisk dry ingredients together. Beat into wet mixture until well combined. Be sure to scrape the sides and bottom of the bowl. Stir in cranberries, dates, and pecans, if desired. Pour into greased loaf pan and bake for 60-70 minutes, until tests clean. Let cool in pan for 10 minutes and then loosen edges with a butter knife and turn out onto a cooling rack. To serve: Dust cooled cake with powdered sugar or frost with frosting or drizzle with icing. Optional Frosting: Cream neufchatel and butter together. Beat in vanilla, orange zest and nutmeg. Beat in confectioner's sugar until right consistency is reached. Add orange juice if it becomes too thick. Frost cake with frosting and sprinkle pecans over the frosting, if desired. You can also cut the loaf in half and frost in between layers. Optional Icing: In a 1-2 cup pyrex, melt butter and white chocolate chips in the microwave for 60 seconds. Stir until smooth with a fork. Stir in nutmeg and orange zest. Stir in milk and confectioner's sugar until smooth. Drizzle over cake. Wrap cooled loaf with plastic wrap or foil and store at room temperature or refrigerate. Refrigerate if frosted or iced. To freeze: Wrap cooled loaf tightly with plastic wrap or foil and place in a Ziploc bag and freeze it for gift giving at a later date. If you frost or ice it, you can put it on a cookie sheet and freeze it until firm, then wrap it and place in a Ziploc bag.
In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved beans. Set aside. For salsa, in a small bowl, combine the orange, onion, jalapeno, cilantro and remaining avocado and lime juice. Cover and refrigerate until serving. Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake at 350° for 4-6 minutes or until cheese is melted. Meanwhile, in a large nonstick skillet coated with cooking spray, cook shrimp and remaining blackened seasoning over medium-high heat for 4-6 minutes or until shrimp turn pink. Arrange over tostada shells; serve with salsa.
Add all ingredients to a pitcher with a tight fitting lid. (or put in blender) Shake until combined. Drink or chill. (refreshing over ice). You can also add a bit of almond extract, or chocolate syrup.
Toss all sauce ingredients (except Zinfandel) into bowl and mix with tomatoes. Spread on sheet pan and bake in hot oven (450°F) 10-15 minutes until the tomatoes start to burn around the edges. Remove and carefully puree in blender. Mix in Zinfandel. Set aside. Dip trout in flour and brush with egg wash. Place into pepitas, coating thoroughly each time. Preheat a saute pan with a little olive oil. Place each trout filet into saute pan. Cook 2-3 minutes on medium heat. Turn over and finish cooking another minute or two. Place hot sauce on plate and lay trout filets on plate. Garnish.
Preheat the oven to 400°; line a 9-inch pie plate with 1 rolled-out crust. Put the brown sugar, flour, salt, and cream in a small bowl and stir until thoroughly combined, then stir in the nuts. Put the apples in a large bowl and add the sugar mixture. The mixture will be very thick, so it's easier to use your hands to do the mixing. Spread the apples evenly in the crust, then scatter the butter over the top. Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top. Brush the top crust with the milk, then sprinkle with a bit of sugar. Bake for about 40-45 minutes, until the crust is golden brown and the fruit is tender. Cool on a wire rack for 1-2 hours before slicing. Serve at room temperature or slightly warm.
Preheat the oven to 400. Line a baking sheet with foil. Set aside. Cut the bread into 1 inch thick slices, leaving them attached at the bottom. In a bowl combine the butter, onions and mustard. Spread this mixture on both sides of each slice of bread. Cut each cheese slice diagonally into triangles. Place one between each slice as well. Cut the bacon rashers in half lengthwise and then in half crosswise. You will then have 20 slices. Place the loaf on the foil lined baking sheet. Drape the bacon over top of the loaf, making sure there is a slice on each piece of bread. Bake for 20 to 25 minutes, or until the bacon is crisp. Break the slices apart to serve.
Blend until smooth. Garnish with Halved Orange Slices and Cherries. Add a dash of dark rum as it is served.
Butter a large deep casserole dish. Cube or shred by hand a loaf of sour dough bread. Fry sausage until cooked crumbled into chunks drain and cool. Wisk eggs, spice, milk, salt, pepper together. Place a single layer of bread cubes in pan bottom. Sprinkle 1/2 of each cheese on top of bread. Sprinkle 1/2 of sausage on top of cheese and bread. Layer rest of bread and cheese and sausage as before. Pour egg mixture over bread layers. Dot top of casserole with butter cubes. Refrigerate overnight or 4 hours minimum covered in foil. Preheat oven 350 degrees and bake uncovered 35-45 minutes. Allow to rest 5 minutes before serving.
Cook the pasta until ala-dente' (a little undone-- not soft). Drain& rinse the pasta in cold water to stop the cooking put aside. Cook the white sauce in a non-stick pan over med-low heat until mixture bubbles. In a greased 2 to 2 1/2 quart Baking dish alternate layers of pasta, 3/4th pound yellow cheese, and white sauce. Top with the other 1/4 pound of cheese. Prepare the Buttered Crumbs topping by Mixing the 1/2 cup of melted margarine and the 1 1/2 cup of bread crumbs. Spread the Buttered Crumbs topping evenly over the layered casserole. Sprinkle lightly with sweet paprika. Bake 350 degrees for 30-35 minutes until lightly browned and bubbly.
Cut each hot dog into four equal pieces. Place hot dog on the grill and let simmer until cooked to perfection. Insert appetizer pick into hot dog, making sure to use two sections per stick. Top each "stocking" with your favorite cheese of choice for delicious holiday addition. Our preference is goat cheese - but mozzarella and cream cheese would be just as tasty. Once your stockings are topped off- enjoy!
Prepare the brown rice according to package directions. Chop 1 large onion. In medium nonstick skillet cook onion in 1 tablespoon butter until softened. Stir in rice.
Remove fat; cut the meat in long strips with zigzag shapes. Mix the chili powder (berbere) or (Awaze), wine, oil, false cardamom, black pepper and salt. Marinate the meat with the mixed dressing. Place the meat on food dehydrator or jerky maker; cover and dehydrate until crisp dry. Break the dried meat in small pieces; keep the pieces in a tight glass jar. Serve it at room temperature.
Heat the olive oil in a large skillet over medium high heat. Add the sausage and brown, breaking up the meat into bite size pieces. Use a slotted spoon to transfer the sausage to a bowl. Add the garlic to the same skillet, and saute for a minute or two until tender. Stir in the spinach and cook until wilted, about 5 minutes. Add the sausage back into the pan. Meanwhile bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain the pasta and add to the sausage mixture. Stir in the cheeses, milk and parsley, and toss to coat. Adjust the seasoning with salt and pepper to taste. Dust with the Parmesan and serve.
Heat oven to 400°F. Stretch or roll bread dough into greased 15x10x1-inch jelly-roll pan. (If dough is difficult to stretch, cover with plastic food wrap and let rest 10 minutes, then continue stretching to fit into pan.). Combine mayonnaise, mustard and pepper in small bowl. Spread evenly over dough. Combine tomatoes, bacon, 3/4 cup cheese and green onions in medium bowl; toss lightly. Sprinkle over dough. Bake for 20 to 25 minutes or until edges of crust are golden brown. Sprinkle with remaining cheese; continue baking just until cheese is melted (2 to 3 minutes). Immediately sprinkle with lettuce. Cut into squares. Serve warm.
Brown ground beef in a skillet. Drain off the oil when beef is done. To the ground beef, mix in the chili powder, paprika, onion powder, sugar, garlic powder, salt, cumin and Accent seasoning. In a food processor add the meat, masa and water. Process until meat its a crumble / paste. (optional step - otherwise just add masa and water and mix well by hand). Transfer the meat to a clean bowl and let cool. Wipe the skillet clean with a paper towel. Warm tortillas in microwave so they won't break when you are making tacos / taquitos. To assemble the tacos: Spread about 2 - 3 tablespoons of the meat filling onto each tortilla and fold over. Press to seal. If you are planning on frying right away, it might be helpful to seal with toothpicks to prevent the tacos from opening while cooking. To assemble taquitos: Spread about 2 - 3 tablespoons of meat filling onto each tortilla and roll up. It might be helpful to seal with toothpicks. At this point you can fry them immediately, store them in the fridge or freeze them for long term storage. Frying the tacos: Preheat oil to 375 degrees. You can use either a deep fryer or a skillet. Fry 2 - 4 tacos / taquitos at a time depending on how many can fit into the deep fryer or skillet. If using a skillet, fry each side for about 2 minutes. If using a deep fryer, fry for about 2 - 3 minutes. (If frying the tacos / taquitos straight out of the freezer, add a minute or two). The goal is to get the tacos /taquitos to be a little crunchy but not too soft and they get a nice brown color. Drain the tacos / taquitos on paper towels before serving. Serve with shredded lettuce and Mexican crema. If you have leftovers, place them in the fridge, covered, for up to 3 days. Reheat in a 350 degree oven for about 8 minutes or until warmed through.
Combine eggs, cream, and salt and pepper in a bowl. Beat lightly. Mix in chives and chili sauce. Melt butter in a skillet over medium-low heat. Add egg mixture and cook, stirring, until done to your liking.
Preheat oven to 350. Grease a 13x9" baking dish. In a large saucepan, or in the microwave, melt the chocolate and butter. Add the eggs, sugar, and vanilla, and stir well. Stir in the flour, baking powder, and salt, and then add the pecans and coconut and stir until well blended. Pour the batter into the prepared baking dish and bake for 30 minutes. Cut into squares to serve.
Mix crust ingredients and press into a 9x13 greased baking pan (or use 2 8-inch pie pans). Bake at 350 for 10 minutes. Remove and cool. Microwave peanut butter and butter until soft, mix until well blended. Stir in powdered sugar until soft dough forms. Carefully spread over cooled crust. In small bowl, mix milk and pudding mix. Spread over peanut butter layer. Chill until firm, several hours or overnight. Top with whipped topping. Garnish with shaved chocolate, if desired. May substitute pre-made graham cracker crust if desired.
Fry wings in the oil in a skillet until browned. Mix remaining ingredients and pour over wings in pan. Cover pan and cook slowly for 45 minutes. Remove cover for the last 15 minutes to thicken sauce. Watch carefully, turning often.
Mix rub ingredients. Rub generously on pork. Refrigerate 1 hour. Preheat oven to 350°F. Bake for 40 minutes or until done.
For the chicken: Combine the garlic and olive oil. Let steep for 2 hours for a strong garlic flavor, less time for less garlic. While your garlic is steeping, cook the potatoes until tender, not mushy. Drain and let stand until they can be handled. Pull off the kins and cut into 12 slices each. Preheat oven to 425°F. Toss the crumbs, 2 T parsley, oregano, zest and 1 1/2 T of the infused oil together in a small bowl until evenly moistened. Oil a shallow casserole, just large enough for the chicken, with about a T of the infused oil. Arrange 1/4 of the onion slices in the bottom of the casserole. Top with 1/4 of the potato slices, then 1/4 of the tomato slices. Repeat for the rest of the vegetables. Drizzled with half of the remaining infused oil, then sprinkle on about 1/4 of the seasoned crumbs. Brush the chicken with infused oil, lay them to fit in the casserole. Sprinkle on the remaining crumbs. Bake in the oven until the onions are browned and the chicken is done, about 45 minutes. For the sauce: While casserole is in the oven, whisk 1/4 cup olive oil, lemon juice and parsley together. Season to taste. plating. Slide a long spatula under a serving of chicken, lift from the casserole and plate. Drizzle sauce around each portion and serve immedieatly.
Cook the spaghetti al dente, according to directions. Drain and rinse under plenty of cold water, drain again and put aside. Heat the oil in a large non stick skillet, which has to be suitable to put under the broiler/grill. Fry the onion over a medium heat for approximately five minutes, then add the garlic and cook for another minute. In a large bowl combine the pasta, tuna eggs and onion/garlic mixture. Season to taste with salt and pepper, you can also add some oregano or basil if you like. Pour everything into your skillet and top with cheese. Cook on top of the hob, without stirring, until the eggs are nearly fully set, about ten minutes. Place under a preheated medium grill/broiler and grill until fully set and starting to brown. It's good cut into wedges and served with a salad.
Place roast on rack. season well. Insert garlic into fat and sprinkle with worcestershire sauce. Roast at 165c/325f 1 1/2 - 2 hours. Remove roast from pan and allow to stand. Gravy. Add 3-4 tbls very hot water to pot and stir well into meat juices. Combine 2 tbls cornstarch or flour with 2-3 tbls water to form a paste. Gradually stir in 1 1/2 cups hot water. Pour into pot and stir well. Cook at 245c/475f for 10-15 minutes. Season before serving.
Arrange chicken in a 9x12 baking dish that has been srayed with a non-stick spray. Drizzle with the melted butter. Sprinkle with the baking mix and pour the milk over the top. Combine the soup and the broth and mix well. Spoon the mixture over the chicken. Sprinkle with paprika. Bake at 350 for 45 minutes or until brown and bubbly. Let stand 5 minutes before serving.
Preheat oven to 350. Crumble sausage in medium sized skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain. Spray mini muffin tins and insert wonton wrappers to form a small cup. Bake 5 minutes in preheated oven. Allow wrappers to cool. Mix sauasage, cheeses, and ranch together. Fill wonton wrappers. Bake 10 minutes until bubbly.
Melt 2 tablespoons with olive oil in a medium saucepan. Saute onion until soft. Add garlic and chili and saute. Season with salt and pepper. Add rice and saute until slightly toasted. Meanwhile heat chicken broth in microwave or other pot on stove. Add saffron crushing slightly to broth and let steep. When rice is slightly toasted add wine and stir to combine stirring as it boils off and most of the liquid cooks off. Add broth and stir to combine. Bring to boil, cover and reduce to simmer. After 10 minutes add the almonds, chopped dried fruits and ginger. Allow to cook another 10 minutes. Add remaining butter and chopped herbs. Cover pot, remove from heat, and leave covered for 10 minutes. Uncover and fluff with a fork, taste for seasoning and serve in a large bowl garnishing with extra chopped herbs and extra toasted almonds.
Melt butter and oil in a pot and saute the onions, celery and carrot for a few minutes. Add garlic and saute for one more minute. Add chicken broth with turnip and potatoes. Add seasonings. Cook until all vegetables are tender. Remove from heat, add milk and blend with a hand blender until creamy.
Cream the butter with the sugar. Add the egg and lemon peel and beat well. Combine the flour, baking powder and salt. Add the flour mixture to the creamed mixture alternately with milk, beating well after each addition. Spoon the batter into a well greased 9 X 5-inch loaf pan. Bake at 350°F about 55 minutes or until a fork or toothpick inserted comes out clean. Shortly before removing the bread from the oven, make the glaze: combine the powdered sugar and lemon juice and stir until the sugar dissolves. Pour the glaze over the bread while it's still in the pan and hot. Let stand 20 min before turning out on a rack, then let cool before slicing.
Preheat oven to 450 degrees F. Generously spray inside of 5 1/2 or 6-quart Dutch oven with cooking spray. Stir together rice and 2 1/4 cups broth in pot. Top with potatoes, season with salt and pepper, then add chickpeas. Combine tomatoes, onion, garlic, curry powder, and remaining 3/4 cup broth in bowl. Season with salt and pepper. Spread tomato mixture over chickpeas, then top with spinach. Cover pot, and bake 53 minutes, or about 3 minutes after aroma wafts from oven.
Filling: Mix all filing together. Place one rounded teaspoon into center of won ton wrapper. Brush edges of wrapper with water and pinch ends up to seal and form a little pouch around the filling. Steam for about 5 minutes. Sauce: Saute red pepper flakes in sesame oil, add remaining ingredients, heat through. Drizzle over pot stickers or use as a dipping sauce.
Sift flour and salt together, set aside. Beat eggs, milk, vegetable oil, and vanilla together. Add cottage cheese and beat until smooth. Combine with flour and cook as usual in your waffle iron.
Remove the surface layer of fat from the thighs. Rinse and towel dry. In a large non-stick skillet, combine all remaining ingredients. Over medium-high heat, bring the mixture up to a boil, then add the chicken (bones up). Reduce heat to low; cover and simmer for 15 minutes. Remove the cover, turn the chicken pieces over, raise the heat to medium, and cook until the liquid is evaporated and the chicken is glazed, about 10 to 15 minutes.