HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in a casserole dish. Add the sausage and brown. Remove the sausage and set to one side. Add the onion, celery and thyme and cook for 5 minutes. Add the tomato puree and flour and cook for approx 1 minute. Pour in the wine, bring to the boil and bubble to reduce it by about 2/3rds. Add the stock and bring back to the boil, then reduce the heat to a simmer. Halve the sausages diagonally and return them to the pan. Simmer for 15 minutes until the sausage cooks through and the sauce thickens. Stir in the beans and cook for a further 5-10 minutes to heat them through; season to taste.
Add marinade ingredients to chicken and mix well. Marinate for 10 minutes. While marinating chicken mix together the sauce ingredients. Set aside. Heat wok on high with the oil. Add the garlic and stir for a few seconds. Add the chicken and cook to 80% done. Reduce heat to medium and add the sauce, giving it a good stir. Cook for 1 minute. Add the walnuts and sesame oil. Cook for 1 minute more. Remove from heat and serve with rice and veggies.
Preheat oven to 350°F. Grease a 8x8-inch square baking pan. Crust: Beat butter and sugar in a bowl until smooth;beat in egg and vanilla. Sift flour, baking powder and salt and mix into butter/sugar mixture until a stiff dough forms; press into bottom and 1/2-inch up sides of prepared pan. Bake until firm, about 15 minutes. While crust is baking, in a saucepan over medium heat, mix rhubarb, sugar cinnamon and 2 tbsp water. Bring to boil, then reduce heat and cook until rhubarb is soft, about 10 minutes. In a cup mix 2 tbsp of water with cornstarch, add to saucepan, stirring constantly, until sauce thickens. Spread over baked crust. Topping:In a medium bowl, beat egg whites to soft peaks. Gradually beat in sugar until stiff peaks form. Spread meringue over rhubarb layer. Sprinkle with coconut. Bake 10 minutes or until meringue is golden brown. Cool completely. Cut into squares.
Spread 2 tblsps of sauce in the bottom of a 9x13 pan. Combine first 8 ingredients together in a bowl. Take shells and stuff with the meat mixture.(I find it easier to use pastry bags filled with the meat mixture to stuff the shells or you can cut the end of a sandwich baggie and stuff them that way. Less messy and much faster.). Place shells in pan and pour remaining sauce of shells. Bake at 350 for 45 minutes, remove from the oven and top with mozzeralla cheese. Return to oven and bake and additional 15 minutes. Remove and enjoy. Goes wonderfully with a tossed salad and garlic bread.
Combine all ingredients. Mix well. Form into thick patties. Grill on medium heat until desired doneness.
Combine rice, 1 1/2 cups milk and Splenda in a heavy saucepan. Cook over medium heat, stirring occasionally, 15 to 20 minutes or until thick and creamy. Heat the remaining 1/2 cup milk in a microwavable dish for one minute in the microwave. Slowly add to the beaten egg while whisking, making sure not to end with scrambled eggs. Pour this mixture into the rice mixture and cook an additional 2 minutes stirring constantly. Add Vanilla and Cinnamon. Serve warm or chilled. Good with a dallop of lite cool whip!
Combine all ingredients. Refrigerate for at least a few hours before serving to let flavors blend.
Combine all ingredients & freeze. Thaw overnight (bag in bowl in refrigerator). Cook in slow cooker on low for four hours. Remove meat, shred & return to crockpot for another 30 minutes. Garnish with green onion & sesame seeds. Serve w/ brown rice & broccoli.
combine vegetable, sprinkle with salt and let stand for 2 hours and then drain. Boil dressing for 5 minutes, add vegetables. Boil for 10 minutes, stirring constantly. Add 1 tsp butter and 1 cup whipping cream. Pour into pint jars and seal.
Put the broccoli, bacon bits (you can also use Baco's/aka Fake-on if you want to go all out veggie), dried apricots, raisins, chopped onions, and sharp shredded cheddar cheese into a large salad bowl. To prepare the toasted nuts. Place the chopped nuts into a medium fry pan over medium heat for 5 mins, stirring frequently. Drizzle the 2 tablespoons of honey over the nuts and turn heat to high, stirring and coating the pecans (or sunflower seeds, or peanuts) for 3 mins and then let them cool. Add nut pieces to the other solid ingredients in large bowl. Dressing: Pour the last five ingredients into a small bowl with a fork till well incorporated. Pour over salad and toss. Cover salad and let it rest in the fridge for at least 3 hours to let the flavors meld. ADDITION IDEAS: You can also add halved grapes, chopped apples, crumbled uncooked ramen noodles, canned mandarin segments, crumbled feta or blue cheese -- .
In a small bowl, dissolve gelatin n boiling water, then cool 10 minutes before adding enough water to the ice cubes to measure 1 cup. Place gelatin & ice mixture in a blender, then cover & process for 1 minute or until ice cubes are melted. Add bananas & process another 1 to 2 inutes longer or until blended. Pour into 4 dessert dishes & refrigerate at least 30 minutes or until set, Then garnish each with a tablespoon of the whipped topping & a strawberry.
Mix everything together. I usually mix the grapefruit pieces and juice with the mayo first to thin it down and then add the avocado and lettuce.
Stir together dry ingredients. Beat oil, applesauce, and honey together; add eggs and beat well. Add bananas and beat to combine. Add dry ingredients to wet, alternating with hot water; mix well after each addition. Pour into two greased 5x9 loaf pans; bake at 325 degrees for 60-70 minutes, or until tests done (it takes 75 minutes for me, but I think my oven is messed up, so it may need a shorter amount of time for you). Invert loaves onto wire rack to cool completely.
In small skillet, stir fry the cabbage in 1 tsp oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion & garlic in the remaining oil until tender. Add the shrimp, water, & soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve over cabbage.
Prheat the over to 375 degrees; spray a 9-inch bundt pan with nonstick spray. In a medium bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and ginger. In a medium bowl, with an electric mixer on medium speed, beat the apple juice concentrate, egg, milk, oil, and brown sugar; stir in the carrots and raisins. Gradually add the flour mixture, stirring until just combined. Scrape the batter into the pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely in the pan on a rack. Meanwhile, to prepare the frosting, in a food processor or blender, combine the cream cheese and honey; blend until smooth. Invert the cake onto a serving platter; spread the frosting over the top and sides.
Heat oil in a large skillet. Add garlic to skillet and cook over medium heat until lightly browned, a few minutes. Add broccoli rabe to skillet, and cook until wilted. Sprinkle with salt and pepper. Transfer to a bowl and serve.
Preheat the oven to 350* F. Place a sheet of parchment paper over the bottom disk of an 8-9 inch spring-form pan. Fasten the ring around the disk with the parchment paper secured in between. Cut off the excess paper. Grease the sides of the pan. Whisk together the flour, baking powder, salt and 1/2 teaspoons of pumpkin pie spice. In the electric mixer, cream 1 cup of sugar with the butter. Add the eggs one at a time. Slowly add the flour mixture. Scrape the bowl and mix again. Spread the batter evenly in the prepared pan. Slice the plums into eighths. The easiest way I've found to do this, is to run a knife around the plum to half it, then do the same to quarter it. Split each quarter in half. Then the little sections should pop off the pit with your knife. Place the plum slices around the top of the cake in a pretty pattern-make sure they are close together. Sprinkle 1 Tb. of sugar and the remaining 1/4 tsp of pumpkin pie spice over the plums. Bake for 50-55 minutes-until a toothpick inserted into the center comes out clean. Make SURE not to over bake! Cool for 15 minutes in the pan, and another 10 minutes out of the pan before serving! Serves 8-12.
Grease a 13 x 9 inch baking pan with softened butter or spray with nonstick cooking spray. Add the cereal to a bowl; set aside. Melt the butter in a large saucepan over low heat. Add the marshmallows, vanilla, and salt; cook, stirring constantly, until the marshmallows are melted into the butter. Immediately pour the marshmallow mixture over the cereal and stir with a large wooden spoon until all the cereal is coated with melted marshmallows. Spoon the cereal mixture into prepared pan. With buttered hands, gently but firmly press the cereal into the pan to compact the mixture. Let the mixture cool completely. When cool, cut into 15 large bars. Serve right away, or wrap each bar separately with waxed paper or plastic wrap and store in covered container for up to 2 days.
Preheat oven to 220 deg Celsius. Line a baking tray with non-stick paper. Sift the flour, baking powder and salt into a bowl. Rub in the margarine until the mix resembles breadcrumbs. Fold in the dry mustard, cheese and pineapple. Add enough milk to make a fairly soft dough. Lightly flour your surface. Turn out your dough and knead lightly. Gently roll out to 2cm (3/4") thickness. Be careful not to overwork. Using a 5cm cutter or glass, stamp out rounds (using even pressure). Move them to the prepared tray. Brush tops with milk and bake for about 10 minutes, or until well risen and golden. Cool on wire rack before serving either warm or cold.
Mix everything in a bowl (except chips). Cover with plastic wrap and refrigerate for at least 2 hours to soften onion and allow flavors to blend. May be made a day ahead for ease of serving at a party. Serve with your favorite dippers. Enjoy!
Preheat oven to 350°F Grease a 9 X 13-inch pan baking dish/pan. Set aside. In large bowl, mix together flour, sugar, and 1/2 C margarine with an electric mixer. Set aside 1 cup of the mixture. To the large bowl, add the 1 C of water and the water/oil/baking powder mixture and the vanilla extract. Beat well. Pour mixture into the prepared pan. Drop pie filling by spoonfuls over the top of the batter. Cut 1 T margarine into the reserved cup of flour mixture until it resembles coarse crumbs. Sprinkle on top of pie filling. Bake 1 hour or until a toothpick inserted into the center comes out clean.
Combine sake and orange juice in a shaker with ice. Shake and strain into a martini glass. Top with champagne.
Drain peach juice into blender container. Add gelatin and let set 2 minutes to soften. Bring apple juice to boil while gelatin softens and add to container. Blend on high until dissolved. Add fruit and spice and blend until smooth. Adjust taste and spice. Refrigerate until set. May use apricots for apricot butter.
Preheat the oil to 350°F. Cut the egg roll wrappers, crosswise, cutting each wrapper into 4 triangular pieces. Fry in the vegetable oil until bubbled and golden. Remove them from the fat with a slotted spoon and lay them on paper towels to absorb any fat. Season with salt and pepper while still hot and keep them warm. Heat the red wine vinegar with the brown sugar, the five-spice powder (equal parts cinnamon, pepper, cloves, fennel seeds, star anise) and the red onion in a saucepan over a medium heat. Peel, de-seed and dice the tomatoes. Add them to the red wine vinegar mixture and bring the mixture to the boil. Once the mixture has come to the boil, remove the pan from the heat and cool. Season to taste. Serve with grated fresh tofu on top of the salsa and chopped scallions and cilantro on the chips.
In a small bowl, whisk the lemon juice, mustard, and olive oil together until the dressing is completely blended. Stir the dressing into the shredded carrots. Sprinkle the carrot salad with the salt, pepper, and parsley, if using. Toss the salad again to blend the seasonings and chill it for 30 minutes before serving. My Note: Sometime I added some golden raisins and walnuts. It's like carrot cake without the cake! with out the mango. It's important to grate the carrots finely. We can get grated carrots at salad bars here, but when you make this salad, you have to use a fine grate. It makes a wonderful difference. When combined with beets and celery root, this is called the Parisian salad, and served at most bistrots. And so good for you. Russians do finely grated carrot salads too, and Moroccans.
1. Boil water & put on pasta. 2. Remove any skin from salmon. Salt and pepper & grill 4-6 minutes on each side. You'll know it's done when the salmon becomes flakey. 3. In a small sauce pan, mix pesto sauce mix with the oil and milk. Stir constantly and bring to a low boil. Turn heat down and continue to stir until all oil has been incorporated and the sauce begins to thicken. 4. Add mushrooms to sauce and allow them to cook a little while the pasta gets to al dente. 5. Drain pasta and seperate out into bowls evenly. Put both cheeses (the amount depends on how much you like -- I prefer one slice of provolone and a pinch of shaved parmesan). 6. Poor creamy pesto sauce with mushrooms over cheese and pasta. 7. Top with grilled salmon fillets. You can add a squeeze of fresh lemon juice if you'd like to, just go light!
In 5 quart saucepan, stir together ground beef, onion, and minced garlic, and cook until meat is browned. In small bowl, combine tomato paste, worchestershire, barbeque sauce, chili powder, brown sugar, soy sauce, cumin, salt, minced onion, pepper, and celery salt. Drain fat from beef, then stir in seasoning mixture. Bring to simmer over medium high heat, and cook, stirring, 5 minutes. Add tomatoes, chili beans, green pepper, and celery. Reduce heat to low, and cook, covered 1 hour, stirring occasionally.
Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms. Add cheese; mix until a ball forms. Shape dough into circle; wrap in plastic wrap. Refrigerate 2 hours or overnight. Heat oven to 350. Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.). Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets. If toppings wanted: Beat one egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds. Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan. Variations: Shortbread bites can be topped with variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.
Fry sausage in skillet, and drain well. Cube Velvetta, and place in crock-pot. After cheese begins to melt, add salsa and sausage. Stir well; once all is melted and blended, place crock-pot on low to keep warm.
In a large pot of salted water, boil the potatoes until they are almost falling apart. Drain potatoes thoroughly and return to pot. Add the butter and mash the potatoes with a potato masher. When butter is incorporated, season with salt to taste. Just before serving, finely shred the zest of the lemon right into the potatoes and stir well. Note: (that's right, there is NO milk in this recipe, but you can squeeze in the lemon juice if desired).
Clean potatoes and pat dry. Place on microwave safe plate and microwave 5-10 minutes, or until soft to the touch. Set aside. Wash and peel carrots. Grate and set aside. Slice onion very thinly. In medium saucepan, melt butter with olive oil over medium heat. Add sliced onion, shredded carrots, and minced onions and minced garlic. Cook for 5 minutes, or until onion is clear. Watch carefully, but stir only at end of saute. Lower heat to medium-low, and stir in spices. Stir for a minute then stir in flour. Stir an additional minute to cook the raw taste out of flour. (can use 1 T cornstarch instead of flour.). Add milk to onion mixture, slowly bringing sauce to a simmer. Cook for 5 minutes, or until thickened. Turn heat to low and add cheese. Stir until combined, then turn of heat, leaving pan on stove. Grease or spray 1 1/2 quart casserole. Thinly slice potatoes, leaving skin on. Place 1/4 potato in dish. Sprinkle with 1/3 cubed ham. Top with 1/4 potato slices. Pour 1/2 sauce over. Continue by toping with 1/4 potato, 1/2 cubed ham, remaining potato slices and cover with remaining cheese sauce. Cover and refrigerate, 4 hours or overnight. Preheat oven to 350 degrees. Cover dish with foil, and bake for 30 minute Remove foil and sprinkle with an addition cup of shredded cheese and 2 tablespoons of parmesan cheese. Bake 15 minutes, or until cheese melted and lightly browned.
Heat all ingredients in a saucepan over medium heat until warm, about 2-3 minutes. Remove from heat and let olives cool. Let marinate at room temperature for at least 1 hour before serving. ***Can refrigerate olives for up to 2 weeks in an airtight container.
At least one night or up to two nights before cooking, season turkey inside and out with salt, garlic powder and poultry seasoning. Place in a plastic bag and refrigerate until day of cooking. This ensures that the bird is seasoned all the way through, like brining does, only better. On Turkey day, stuff turkey with your favorite stuffing recipe. Tie legs together and fold wings back behind themselves. Pat turkey dry, and rub olive oil all over bird. Sprinkle skin with Montreal Grill seasoning. Open up a large paper bag so the opening is facing you, and rub the inside bottom of the bag with a generous coating of butter. Turn bag over so butter is on top, and place bag in a pan on a rack. Cut a piece of aluminum foil to line the bottom of the bag. Crinkle it ip then spread it flat and spray with cooking spray to keep bird from sticking. Place turkey into the bag, fold opening of bag closed and staple shut. Place turkey into a COLD oven. (DO NOT PREHEAT!). Turn the heat to 500 degrees. and roast for exactly one hour. Tuen heat down to 400 Degrees, toast one hour longer. Turn heat down to 300 degrees and roast one additional hour. Remove turkey from oven. Total cooking time is 3 hours regardless of the size of the turkey. The bag will look and smell charred, but the butter keeps the bag from burning and the bird will be perfect. Tear away paper bag in pieces and let turkey rest for at least 20 minutes before carving. But the longer rest, the better.
Place in a bowl the unbeaten egg, sugar, salt, dry mustard, paprika, lemon juice and salad oil Prepare the mayonnaise base by blending together the cornstarch and water in a saucepan Cook over low heat, stirring constantly until boiling. Boil for 2 minutes, stirring constantly. Remove from heat and pour this cream over the egg mixture. Beat with a beater until smooth and creamy. Keep refrigerated in a closed jar.
Preheat oven to 375. Chop artichoke hearts up. Combine all ingredients in a medium bowl. Mix until well blended. Separate crescents into 2 long rectangles (Which basically means dividing the crescent into half when removing it from the can). Pinch seams together. Spread cream cheese mixture over the top of the rectangle. Try to avoid the edge,because once your roll them the ends will be hard to seal and the filling will come out. Take the longest side of the rectangle and roll up. Then cut into about 16 pieces per rectangle. Place on a cookie sheet. Bake for about 12-14 minutes or until golden brown.
Slice bread horizontally (but not all the way through) and layer with salami, mortadella, hot capicola and Provolone. Top with layers of lettuce, onions and tomato slices. Whisk dressing ingredients together and drizzle as desired over filling. Cut into 4 3-inch pieces.
Spread softened cream cheese on pie plate. Spread shrimp cocktail sauce over the cream cheese. Add layer of crab meat and shrimp. Best to eat with crackers or rippled chips. Serve at room temperature.
1st layer (first 8 ingredients): Melt butter and cocoa; add graham crackers, vanilla, egg, 1/2 cup powdered sugar, coconut, and chopped nuts. Press mixture into a 9x13 pan. Put in refrigerator to set while making 2nd layer. 2nd Layer: Cream butter until light and fluffy. Mix in milk and pudding. Beat in 2 cups powdered sugar until smooth. Spread over first layer. Put in refrigerator to set. Top: When set, melt chocolate bar and spread over top.
Cook pasta according to package directions, drain, reserving 1/2 cup or so of pasta water. Meanwhile, heat oil in a deep skillet over medium low heat and cook the garlic about 3 minutes. Increase heat to medium high add eggplant and tomatoes, season with salt and pepper, cover and cook about 12 minutes, stirring once, until tomatoes burst. Meanwhile combine ricotta and mint. Add pasta and basil to tomato mixture and stir; add pasta water if needed. Serve pasta in bowls, topped with ricotta mixture; garnish with shaved Parmesan.
Brown hamburger and drain well. Combine with all other ingredients in a slow cooker and cook on low for 6 hours. Not sure how much this makes -- we package it in 1 cup servings for my husband and me.
Preheat oven to 400°F. Brush garlic with olive oil and sprinkle with salt and pepper. Roast on a baking sheet for 15-20 minutes, until soft and caramelized. Set aside to cool. Pour water into a heavy saucepan over medium heat; add salt. Slowly stir in grits, adding in a steady stream. Bring to a boil and cook, stirring, for about 10 minutes, or until thick and smooth with a soupy consistency. Add more water if necessary. Squeeze garlic into grits. Add Tabasco, butter and cheese, keeping aside a large handful of cheese to garnish. Stir in eggs and cream and season with salt and pepper to taste. Pour into a baking dish and sprinkle with reserved cheese. Bake for 30-40 minutes or until puffed and golden. Serve with roast chicken or pork.
Pour gravy mix into wide-mouth pint jar. In small bowl, stir next five ingredients together. Pour into jar to make second layer. Add peas; place bay leaf on top. Seal with lid. Attach gift tag (below) and decorate jar as desired. Attach the following instructions to a gift tag: Holiday Split Pea Soup. Empty contents of jar into large saucepan or Dutch oven. Add 6 cups water; heat to boiling, stirring often. Reduce heat; cover and simmer for 1 to 1 1/2 hours or until peas are tender, stirring frequently to prevent peas from sticking. Remove bay leaf. Serve soup with dollop of sour cream and bacon bits, if desired.
*Poach the chicken breasts in some chicken stock and fresh herbs (parsley, basil etc.) for added flavor. Mix all ingredients and chill for 1 hour. Serve on a good whole grain bread or on a bed of lettuce. This is a good basic recipe that you could add other things to,such as chopped apples, grapes, walnuts, pecans...whatever you wanted really!
Heat oil or butter on medium heat; slowly whisk in flour. Continue to whisk, cooking for a few minutes until a soft paste has formed (called roux). Turn heat down to medium-low; slowly whisk in milk. Continue to whisk, smoothing out any lumps. Turn up heat to medium and keep that whisk movin' until gravy thickens! For a thinner gravy, add more liquid. Salt-and-pepper generously!