HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dice pepper, mushrooms and onion. Saute all vegetable in oil. Boil spaghetti for 7 minutes and drain. Combine everything except cheese with spaghetti. Pour half of mixture into a greased casserole dish. Cover with one cup of cheese. Pour in the remaining mixture. Cover with second cup of cheese. Bake at 350°F for 25 minutes.
Arrange broccoli on serving plates, season with butter, salt and pepper. Sprinkle generously with parmesan.
Gently toss the fruit, 1/2 cup sugar and cornstarch together in a 2 quart baking dish and set aside. Combine remaining ingredients. Stir with a fork until crumbly and sprinkle over fruit mixture. Bake at 375° for 20-25 minutes or until topping is golden.
Preheat oven to 375 degrees. Boil whole potatoes until soft (but still firm); then slice into 1/4 inch slices. In a skillet, saute onion and garlic in olive oil until soft. Remove from heat and add green chilies. In a large bowl, beat eggs; stir in veggies, seasonings and cheeses (reserve 1/4 cup of each cheese for topping). Layer 1/2 of the potatoes in bottom of a greased 9 inch pie pan. Cover potatoes with half of egg mixture; then add another layer of potatoes. Top potato slices with remaining egg mixture and then add remaining cheese. Bake 30-35 minutes or until set and golden brown. Serve topped with sour cream.
Wash the plums thoroughly. Break them in halves and remove stone. Put them in a pot and add sugar, cinnamon and cloves. Stir well and let it stay 5-6 hours. After that, put them onto strong fire and boil 4-6 minutes stirring well all the time to prevent burning. In the meantime, put glass jars into an oven and heat them to 100°C. When cooking is done put the jam into glass jars and close. Leave at least 1 cm space between cover and jam. Keep it in dark and cool place up to 8 months.
Sprinkle the gelatin over 3 tablespoons water in a bowl; let stand 5 minutes. Melt the chocolate in a heatproof bowl set over a pot of barely simmering water, stirring. Remove the bowl from the pot and slowly whisk in the milk; keep warm. Whisk the egg yolks, granulated sugar, salt and 1 tablespoon vanilla in a large heatproof bowl. Place the bowl over the pot of hot water and cook, stirring constantly wit a rubber spatula, until smooth and custardlike, 3-5 minutes. Slowly stir in the warm chocolate mixture and cook until it coats a spoon, 3-5 minuets. Remove the bowl from the pot and whisk in the gelatin mixture until smooth. Transfer to a clean bowl, cover and refrigerate until the mixture just begins to set, about 1 hour. Line the walls of an 8" springform pan with ladyfingers, standing them up (trim the bottoms if desired). Beat the heavy cream in a large bowl with a mixer until it holds soft peaks; sift 1 tablespoon powdered sugar on top, add the remaining 1 teaspoon of vanilla and stir. Gently fold 1 1/2 cups whipped cream into the chocolate custard until smooth. Carefully fill the pan with the chocolate cream. Refrigerate until set, at least 3 hours. Remove the sides of the pan and transfer the dessert to a platter. Gently toss the raspberries with the liqueur and the remaining 1 tablespoon powdered sugar in a bowl, then arrange the berries on top of the cake.
Husk the corn. Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job. Cut the kernels from the cobs and place in a bowl. You should have about 2 cups. Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels. Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot. Add the butter, onion, bell pepper, thyme, cumin, and turmeric and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned. Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes. Some of the potatoes will have broken up, but most should retain their shape. Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot. Reduce the heat to medium and season the chowder with salt and pepper. Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly. As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream. Adjust the seasoning if necessary. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld. When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls and sprinkle with the chopped chives.
Combine sugars, milk, and cocoa in large saucepan. Cook over medium heat, stirring constantly, until mixture reaches 238 degrees, soft ball stage. Remove from heat, add peanut butter, butter and vanilla. Stir until melted. Pour into greased 13 x 9 inch pan. Cool completely. Cut into 1 inch squares.
Gently melt the light muscovado sugar with two-thirds of the fish sauce in a heavy based saucepan, stirring all the time. Allow to cool a little then transfer it to a bowl and combine it with the garlic, shallot, palm or caster sugar, the remaining fish sauce and salt. Add the minced pork, mix thoroughly, then cover and leave to stand for 3 hours. Shape the minced pork into 20-24 flat little patties, about 1 inch in diameter, place them under a preheated grill and cook for 3-4 minutes on each side, until cooked through. The patties are also very good cooked on the barbecue. To serve, divide the noodles between 4 warmed bowls, add the pork, torn lettuce leaves, bean sprouts and herbs. Spoon the dipping sauce over the whole lot.
In blender, combine first 5 ingredients; blend until smooth. With blender running, slowly add loive oill; blend until smooth.
Remove and discard skin and bones from trout, if necessary. Flake trout into small pieces. Pulse cream cheese and and next 8 ingredients in a food processor 7-8 times or until combined. Stir in flaked trout pieces. Transfer to a serving dish. Serve immediately or cover and chill up to 2 days. Let stand at room temperature for 30 minutes before serving with celery sticks or flatbread crackers.
MAKE THE TART SHELL: In a food processor, pulse the flour with the confectioners' sugar and salt. Add the butter and egg yolk and process until a soft, crumbly dough forms. Transfer the dough to a 9 1/2-inch fluted tart pan with a removable bottom. Pat the dough over the bottom and up the side of the pan in an even layer. Refrigerate until firm. Preheat the oven to 350°F; line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake the shell for 30 minutes, or until golden around the edge and dry in the center. Remove the parchment and weights and cover the rim with foil. Continue to bake the shell for 15 to 20 minutes longer, or until golden and cooked through. Transfer to a rack; let cool. MAKE THE FILLING: In a small saucepan, heat the cream with the milk over moderate heat until small bubbles appear around the edges. Off the heat, add the chocolate and let stand for 1 minute, then whisk until smooth. Let cool for 5 minutes. Whisk in the egg; the mixture will thicken slightly. Set the tart shell on a baking sheet and fill it with the chocolate custard. Bake for 25 minutes, or until set around the edges, but still very jiggly in the center. Transfer the tart to a rack to cool, then refrigerate until chilled. MAKE THE TOPPING: In a very small saucepan, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. Add the coffee extract and cook over low heat just until the gelatin melts; let cool slightly. In a large bowl, beat the cream, mascarpone and sugar with an electric mixer until firm peaks form. At low speed, scrape the gelatin into the bowl and beat to combine. Dollop the cream onto the tart and swirl decoratively. Sift the cocoa over the cream. Refrigerate the tart until firm before serving. NOTES If coffee extract is unavailable dissolve 1 1/2 teaspoons of espresso powder in 1 1/2 teaspoons of water.
Preheat oven to 375 degrees.Grease or spray muffin tin. Combine yogurt,egg,oil,mashed banana, sugar, and oat bran in a bowl. Whisk togethr and set aside for 10 minute. Whisk together the flour, baking powder, salt, baking soda, and nutmeg. In a separate bowl work the topping ingred. together until crumbly. Whisk the banana mixture into the flour mixture. Fill muffin pan till almost full (the muffins won't rise much. Sprinkle muffins with the topping. Bake the muffins for 20-24 min., until they are set and browned. Remove from theoven and let rest in the pan for 5 minute before removing.
Combine chicken, soup, vegetables and broth. Pour into greased 9 x 13 baking dish. Combine margarine, flour and milk. Pour over pot pie mixture. Bake at 350 degrees for 1 hour or until crust is brown and pie is bubbly.
Drain pineapple in mesh strainer. Soften cream cheese by bringing to room temperature. Combine pineapple and cream cheese. Set aside. To make this a more savory than sweet dish add the chopped ham (I use lunch meat for ease of use) and raw or sauteed onion to the cream cheese. Break 3 eggs into a bowl and beat until combined. Add salt and pepper to taste. Spray a six inch ribbon of whipped cream into the egg mixture and beat until combined with the eggs. Heat a six inch frying pan over medium heat then spray with Pam or similar non-stick product. (I also add a pat of butter for taste). Pour egg mixture into pan and cook over medium heat for 1 to 1 1/2 minutes. Place pan under broiler to finish top of omelette. While still in pan spoon 1/4 of cream cheese mix over 1/2 of omelette and fold over the other half (of omelette) to cover. Remove omelette from pan and enjoy!
Cut the zucchini in half lengthwise. Scoop out and discard the soft seeds inside. Sprinkle the zucchini halves lightly with salt then put them on a wooden board, cut side down for 20 minutes. This will let some of the liquid drain away. Heat the oven to 350°F Put the herbs in a bowl with the garlic, breadcrumbs and cheese. Add half the oil while mixing with a fork and season. Oil a shallow baking dish large enough to hold all the zucchini halves in a single layer. Wipe down the zucchini to remove the excess liquid and lay them in a dish cut-side up. Spoon a little of the herb mixture over each half, and drizzle a little oil over the halves. Cover the dish with foil and bake for 15 minutes. Remove the foil and continue baking until the zucchini are tender and crisp on top (another 10-20 minutes depending on size). Drizzle the zucchini with a little oil as they come out of the oven. Serve warm or at room temperature.
Chop the potatoes coarsely. In a saute pan heat the peanut oil and cook the potatoes with salt and pepper for 4 to 5 minutes or until golden brown; set aside. In another pan, heat the olive oil and cook the onion over medium heat for 10 minutes or until golden brown. Stir the onion into the potatoes and sprinkle with parsley.
Melt the butter in the pan. Add the garlic and saute for 3 to 4 minutes. Add the flour and whisk until smooth, cook for 1 more minute. Add the Franks and the vinegar, bring to a boil. If desired add the pepper flakes and simmer for 2 or 3 minutes. Pour over the food of your choice and enjoy.
Spray 24 standard-size muffin cups with cooking spray. Combine flour, protein powder and salt in a large bowl. Add oats, cinnamon, brown sugar and raisins. Mix with hands. Pour yogurt into a small bowl. Whisk in oil and add to dry ingredients, then mix with hands or a spoon. Spoon 1 1/2 tablespoons of batter into each muffin cup and pat into place. Bake at 375°F for 12 to 15 minutes, until brown around the edges. Transfer to rack and cool at least 10 minutes.
Place the cabbage in a large bowl and cover with ice water. Refrigerate for at least 1 hour and drain thoroughly. Combine the cabbage, celery, scallions, and carrots in a large bowl. Mix together the remaining ingredients in a separate bowl and pour over the cabbage mixture. Toss to combine well and refrigerate for at least 1 hour before serving.
Cream butter and sugar till light, beat in egg. Stir in flour, soda, spices, and salt. Beat in applesauce, then raisins and nuts. Pour into greased 9 by 5 inch loaf pan. Bake 350° for 1 hour. Cool in pan 10 minutes, remove from pan, may sprinkle with powdered sugar. Makes one loaf.
Stir boiling water into gelatin in a large bowl at least 2 minutes, until completely dissolved (can add sugar for a sweeter taste if desired). Stir in the ice cubes until melted. Add in the cherry pie filling; stir to combine. Place all the cake cubes in a 3-qt serving bowl or large glass trifle dish. Spoon the gelatin mixture over cake. Refrigerate 15 minutes, or until set but not firm. Pour the 1-1/2 cups half and half cream into large bowl; add pudding mix; whisk for about 1 minute. Gently stir in 1/2 of the whipped topping. Spoon over gelatin mixture in a bowl. Refrigerate 3 hours or until set. Garnish with remaining whipped topping.
A few hours before cooking, place a tofu block in a bowl and put a weight on top of it to squeeze out water as much as possible. Cook green beans in salted boiling water for about 3 minutes. Transfer beans to a colander and run cold water. Cut them in half. Dice tofu into 1/2 inch cubes. In a small bowl, mix tamari soy sauce, sake or 1 Tbsp water, chili paste, and sugar to make a sauce. Set aside. In a saute pan, heat sesame oil and saute garlic and ginger for a minute. Add beans and tofu and saute until heated. Add the sauce and saute until the sauce is bubbly. Season with salt and pepper. Infuse love and serve!
Preheat oven to 450°F. Line a roasting pan with heavy duty tin foil, with extra on the sides. Add brisket. Salt on both sides and prick on both sides. Roast for 1 hour; remove from oven, drain fat. Lower oven to 350°F. Mix apple juice, honey and spices, pour over brisket, cover tightly with foil, return to oven cook 2 hours. Remove brisket to platter. Pour cooking juices into a saucepan, add apple and raisins, bring to a boil lower to a simmer and cook about 5 minutes until apples are tender, about 5-8 minutes slice brisket against the grain, spoon sauce over.
Coarsely chop carrot, apple, onion, and garlic. Place all ingredients in a blender or food processor. Puree until smooth.
In a bowl, whisk egg and egg whites until foamy. Add the milk, vanilla, cinnamon and nutmeg. Combine and set aside. Preheat oven to 200°F. Lightly spray a nonstick skillet with vegetable cooking spray. Heat over medium hat. Dip 4 bread slices into egg mixture, turning to coat. Place bread slices in prepared skillet. Cook until golden brown, turning once. Transfer cooked slices to a plate and keep warm in oven. Dip remaining slices in egg mixture, cook as above. Divide toast among serving plates. Sprinkle lightly with cinnamon sugar and top with maple syrup. Serve immediately. Variation: For puffy French toast, prapre egg mixture in a large shallow glass dish. Add bread slices, turning to coat. Cover and referigerate overnight. Cook and serve as above.
Cut the bottom of the stem off of the head of cauliflower. Do not break apart the florets. Cut an X in the bottom stem. Steam the cauliflower for 10 minutes, turn over and steam for another 5 to 10 minutes, until it is fork tender. Place the cauliflower in a baking dish. Melt the margarine and mix in the bread crumbs, garlic powder, basil and oregano. Spoon the breadcrumb mixture over the top and sides of the cauliflower. Bake in a 350 degree oven for 10 - 12 minutes until the breadcrumbs are golden.
Preheat oven to 350 degrees. Grease large casserole dish. Debone rotisserie chicken, shred the chicken, and set aside. Mince or dice mushrooms. Saute in butter with garlic cloves until soft. Drain. Set aside. Cook pasta according to package directions and drain. Mix together chicken, pasta, mushroom/garlic, chili powder, cream, milk , salt, and pepper, and 1 cup of the cheese. Pour into baking dish. Sprinkle rest of cheese over the top. Bake for 25 minutes, uncovered.
Start with putting Roast and broth or stock in crock pot and cook on high for 4-6 hours. Adding Salt, Pepper and Garlic Powder to taste. Once the beef has cooked add the noodles and let cook for another 30 min to 1 hour. You can also add any veggies that you would like to this recipe and can shred the beef or cut into larger pieces for serving. I like to serve this over mashed potatoes.
Mix all ingredients together until moist and well blended. Put in cupcake cups and bake for 20-25 minutes at 350 degrees F. Frost with your favorite icing. To make a layer cake, double the recipes and put in 2 round cake pans. Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.
In small bowl, combine dried tomatoes, olive oil and vinegar. Cut each loaf of Italian bread horizontally in half. Evenly spread dried tomato mixture on cut sides of bread. Arrange Brie on bottom halves of both loaves and top with tomato slices and basil leaves. Replace tops of loaves. Slice each loaf into eight pieces. Wrap in plastic wrap and refrigerate until ready to serve. Note: I think this sandwich tastes best when allowed to sit in the refrigerator for about an hour or so for all the flavors to blend well. Also, I like the sun-dried tomatoes packed in lightly salted olive oil and herbs. If you use the unseasoned variety, you may want to lightly salt the tomatoes.
Using a large, deep pot over medium heat, heat two tablespoons (30 mL) of the oil and cook onion, carrot, celery and garlic. Sprinkle with salt and pepper and cook just until onion softens, about five minutes. Add stock, tomatoes and remaining vegetables and bring to a boil. Immediately lower heat so mixture bubbles, and cook until all the vegetables are tender, about 10 to 15 minutes. Season with additional salt and pepper to taste and add remaining one tablespoon oil. Serve hot.
Melt butter in deep saucepan. Add onions, cardamom and cinnamon. Cook until onion is tender and lightly browned. Combine garlic, ginger, cumin, curry powder, coriander, tumeric, tabasco and 1/4 c water. Stir to paste. Stir into butter mixture. Add tomatoes. Simmer, covered 20 minutes. Add chicken and remaining water. Cook over low heat 1 and 1/2 to 2 hours or until chicken is tender. Add salt to taste. Serve with hot, cooked rice.
Saute the garlic, onion,ginger,carrot& daikon in the olive oil about 5 minutes. Add peppers& tofu saute 3 minutes. Add Teriyaki sauce, snow peas, bean sprouts& cilantro. Stir, cover,& simmer for 1 minute. Serve with rice or noodles.
To make the sauce: heat oil in a saucepan over med-high heat. Add in minced onion, 1 teaspoon ginger, and garlic; stir/saute 5 minutes or until onion is tender. Stir in soy milk, peanut butter, and juice; cook 3 minutes or until peanut butter is completely melted, stirring constantly. Remove from heat and cool completely. To make the marinade: add the first 5 marinade ingredients to a bowl; stir to combine. Add in chicken; toss to coat; cover and marinade in refrigerator for 30 minutes. To make the noodles: cook pasta by following the package directions, omitting salt and fat; drain and rinse; set aside. Heat a large nonstick skillet that has been coated with cooking spray over med-high heat. Add in chicken mixture; stir/saute for 2 minutes or until done. Add in snow peas and carrot; stir/saute 4 minutes or until crisp-tender. Stir in peanut sauce, salt, and 1/4 teaspoon pepper. Add in noodles; toss well. Sprinkle with green onions.
Put 4 large pork shanks into a large pot, and cover with brine solution made from 2 T salt per 1 quart of water. Leave in refrigerator overnight. Cover the bottom of a roasting pan with one layer of thickly sliced onions. Discard the brine that the pork shanks were soaking in and place the shanks on top of the layer of onions in your roasting pan. Season with garlic salt and pepper. Slow roast the pork shanks at 300 degrees until they are 160 degrees and very tender with a brown, crispy skin. This will take at least 3 - 5 hours depending on the size of the shanks that you use. Baste with a good amber or dark beer (not guiness) every 30 minutes. The drippings in the bottom of the pan make an excellent gravy! Serve with Spatzle and Red Cabbage for a great German meal!
Place bread cubes in greased slow cooker. Beat together eggs and milk. Stir in sugar, butter, raisins, and cinnamon. Pour over bread and stir. Cover and cook on high 1 hour. Reduce heat to low and cook 3-4 hours, or until thermometer reaches 160°. Make sauce just before pudding is done baking. Begin by melting butter in saucepan. Stir in flour until smooth. Gradually add water, sugar, and vanilla. Bring to boil. Cook, stirring constantly for 2 minutes, or until thickened. Serve sauce over warm bread pudding.
Preheat oven to 350*F. Beat the cream cheese and Italian seasoning until well blended; spread onto the bottom of a 9" pie plate. Top with 1 cup of the cheese and the pizza sauce; sprinkle with the remaining cheese and desired toppings and Parmesan cheese (if using). Bake for 15-20 minutes or until the mixture is thoroughly heated and the cheese is melted. Serve hot.
Boil chicken, beef & pork in a heavy kettle in enough water to cover until tender. Remove meat from broth and cut into bite-sized chunks. Discard fat, skin, and bones. Add in the cabbage, celery, and onions into the broth and boil until almost tender. Add in the remaining vegetables. When vegetables are cooked through, add the meat back into the broth, stir in the barley, and cook over medium heat until the meat breaks apart. The entire cooking process takes about 5 hours. Stir with large fork to break up the meat. Add salt and pepper to taste. Broth should have a slightly peppery quality to it. Once the meat is cooked tender, it is time for the "secret ingredient". Put the pickling spices into a small cloth bag (you can make one out of some cloth and string) and dip into the bouja. You can let it sit for a couple of minutes, moving it around throughout the pot. Remove and stir. You can add more if you'd like a stronger flavor. Until you add this, it's just vegetable soup. Once you do this last step, it will be BOUJA! If you don't have a cloth to make a spice bag, you can also boil the spices in 1 cup of water for 3-4 minutes. Strain and add the clear liquid to the bouja pot.
Combine all ingredientes except phyllo and butter; set aside. Place 1 of the phyllo sheets on clean work surface; brush lightly with butter. Top with 2 more phyllo sheets, brushing more of the remaining butter between each layer, Place remaining phyllo between sheets of plastic wrap; set aside,. Spread one-third of the spinach mixture along one short side of the phyllo stack. Fold in ends; roll up to make log. Brush with some of the remaining butter. Repeat with remaining phyllo sheets, spinach mixture and butter. To prevent from cracking, score log at 1-inch intervals. Place in large freezer weight resealable plastic bags or wrap tightly in plastic wrap until ready to bake. Remove from freezer 30 minutes before baking. Let stand at room temperature while preheating oven to 375°F Place on baking sheet. Bake 25 minutes or until golden brown. Cool 5 minutes. Transfer to cutting board. Use serrated knife to cut each log into 10 slices to serve.
Combine tomatoes, broth, beans and corn in medium saucepan. Stir together and bring to a boil. Reduce and bring to a simmer, add chicken and heat through. Turn off heat and stir in cilantro. Top each bowl of soup with cheese and crushed tortilla chips.
In a 8 inch square greased baking pan, layer potatoes, onions and then carrots. Combine soup with one can of water. Pour over vegetables. Bake covered 350 for 30 minutes. Uncover and bake 30 mins more til veggies are tender.