HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, warm the olive oil briefly on medium heat. Add the onions and saute for about 5 minutes, stirring frequently until the onions have begun to release their juices. Stir in the garlic and marjoram and saute until the onions are translucent. Add tomatoes, cover, and bring to a simmer. Then reduce the heat to medium low, just enough to maintain a simmer. Add the olives, salt, and pepper. Add the dill just before assembling lasagna for best flavor. Preheat oven to 400*F. Lightly oil a large baking sheet. While the sauce gently simmers, lay the eggplant rounds on baking sheet. Brush them with olive oil. Bake, uncovered for about 15 minutes. Remove the eggplant from the oven and reduce the heat to 350*F. Meanwhile, in a bowl, mix the eggs, cottage cheese, fennel, and 1 cup of the feta cheese together and set aside. Lightly oil a 8"x10"x3" casserole dish. Evenly spread 2 cups of the tomato sauce in the bottom of the dish. Top with a layer of noodles and cover with 1 cup of the tomato sauce. Next, layer all of the eggplant rounds, 1 cup of the feta cheese, a second layer of noodles, and another cup of the sauce. Finish with all of the egg and cottage cheese mixture, a third layer of noodles, the rest of the sauce, and the remaining cup of feta cheese. Cover the lasagna with foil and bake for 45 to 60 minutes. Remove from the oven, uncover the lasagna, and let it sit for 10 to 15 minutes before serving. Enjoy!
Wash and peel (peeling is optional) potatoes; slice into 1/4" rounds. Heat oil in heavy frypan until very hot, but not smoking; fry potatoes for 5 minutes, turning occasionally, until golden-brown; remove potatoes to absorbent paper to drain. Beat eggs well with parsley; add salt and pepper to taste; add the drained potatoes. Discard all but 3 tablespoons of the oil from the frypan; reheat if necessary; slowly pour egg-potato mixture into the pan; distribute the potatoes evenly; cover frypan and cook omelet for 4 minutes on medium-low heat; turn omelet over and cook, covered, another 4 minutes; top with some grated cheese, if desired, to melt during the last couple of minutes in frypan; carefully remove omelet from pan and cut into 4 servings.
Thinly slice peppers and cabbage. Combine in a medium size bowl with pineapple, onions and mint. In a small covered plastic container combine orange juice, rice vinegar, olive oil, sugar, salt and pepper. Shake vigorously and pour over slaw mixture.
Heat the over to 350. Grease and flour three 9" round cake pans. In a large bowl, combine all of the crunch layer ingredients until crumbly. Firmly press 1/3 crunch mixture (about 1 cup) into each prepared pan. In the same bowl, place cake mix, pudding mix and water and blend. Add eggs, one at a time until well mixed. Add oil and finish mixing well. Pour into prepared cake pans, covering crunch layer completely. Bake for 25 - 30 minutes or until tooth pick comes out clean. Coll cake for 10 minutes in the pans, then invert onto cooling racks to cool completely. In a small bowl blend all frosting ingredients until smooth. Place one layer, crunch side up, on a serving plate and spread with 1/3 of the frosting. Repeat with the remaining layers and frosting. Garnish with chocolate curls, if desired.
Heat oven to 375°F Combine cumin seeds with bay leaf and paprika in a spice mill or clean coffee grinder and process briefly. Add sugar and salt and process to combine. Set aside. Toss squash with oil, then cumin mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes.
Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and almond extract until thoroughly mixed (there should be no white traces of cream cheese). Use the large side of a melon baller to create 3/4 inch balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes. Follow directions on the Baker's Dipping Chocolate to melt the milk chocolate. Dip balls and coat thoroughly. Gently place a fork underneath the coated ball to lift it out of chocolate; letting the excess chocolate drip off. Place on wax-paper-lined cookie sheet. Follow the directions on the Baker's White chocolate box to melt it. Place melted white chocolate in a small plastic baggy and cut a tiny hole in a corner. Use as a pastry bag. (Or you can purchase plastic bottles with small tips designed for creating candies). Using the bag or bottle, drizzle the white chocolate over each truffle. Place in the refrigerator for 15 minutes to let the chocolate set. *Instead of the white chocolate embellishment, you can top with ground toasted almonds. **Do not substitute chips for either the milk or white chocolate. They will not create a smooth exterior on your truffle! You can substitute premium baking chocolate for the dipping chocolate if you prefer. ***You can change these up by substituting different flavors of extract: use peppermint and top with crushed peppermint candies, use cherry and top with pink tinted white chocolate, substitute 1/2 t. strong coffee and top with crushed hazelnut, or substitute vanilla. Your options are endless!
Combine dry ingredients in a mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Add egg and milk;mix until dough forms a ball. Turn dough out on a lightly floured surface and knead 10- 12 times, only. Roll out to 3/4 inch, cut with floured cutter. Place on lightly greased baking sheet. Bake at 475 degrees for 12- 15 minutes or until light brown.
Lightly grease grill rack. Preheat grill to medium-high heat. Fold a 36-by-18-inch piece of heavy-duty foil in half to make an 18-inch square. Lightly coat foil with cooking spray. Place potatoes and onion in center of foil. Sprinkle with salt and black pepper; drizzle with 1 tbsp oil. Bring up opposite sides of foil and seal with a double fold. Fold remaining edges together to completely enclose vegetables, leaving a space for steam to build. Place packet over medium heat. Grill 35 to 40 minutes or until potatoes are tender. Meanwhile, for lemon-garlic sauce, add mayonnaise, garlic, lemon peel and lemon juice to blender or food processor. Cover; blend or process until smooth. Cover and chill until serving time. Rinse salmon; pat dry. Cut fillets into eight (4-oz each) pieces. Brush salmon with remaining oil. Sprinkle with basil; season with salt and black pepper. After potatoes have grilled for 25 minutes, place fillets, skin-side-down, on grill. Top with lemon slices. Grill 8 to 12 minutes or until fish just flakes when tested with a fork. Do not turn fish during grilling. Serve salmon with potatoes and lemon-garlic sauce. *NOTE: Reserve 4 pieces of salmon for future use. Remove skin from salmon; break up salmon into large chunks. Place in a container. Cover and store in refrigerator up to 3 days.
I a large skillet, bring the water, oil, broccoli, and contents of the spice sack from the couscous mix to a boil. Stir in coucous, chicken, lemon juice, and lemon peel. Remove from heat. Cover and let stand for 5 minutes. Fluff lightly with a fork. Chill well and serve cold.
Place a medium-size pot with a lid over medium-high heat with about 2 tablespoons of oil. Add the rice to the pan and cook it for a minute, then add the chicken stock. Bring the liquids up to a bubble, then put the lid on the pot, reduce the heat and cook until the rice has absorbed all of the liquid, 40-45 minutes (18-20 minutes for white rice). Fluff the cooked rice with a fork and stir in scallions. Alternately you can cook this in your rice cooker, according to cooking directions. I have to presoak brown rice. Just skip the browning, oil is optional, and add scallions at the end. Fluff and serve.
Blend all ingredients with a submersion blender or in a blender (this helps break down the grainy bits of ricotta. Heat a non-stick 8" skillet over medium-low heat (I used Calphalon's crepe pan). Spray with Pam. Pour 1/4 of the mix into skillet - turn pan until coated. Cover for 2 minutes (this helps to set the top a bit and makes flipping easier). Check crepe to see if bottom is browned. Flip when slightly brown. cook another 1 - 2 minutes. Move to a baking sheet lined with silicone baking mat and into a 200 degree oven for 10 minutes. Flip and bake another 5 - 10 minutes move to a cooling rack - cool completely. These make a nice roll up - but don't fill too much - they'll break!
Combine all ingredients in large bowl. Chill in fridge for an hour (or more) before. serving. Serve with your choice of pita. chips/or bread, or your fav. party cracker. Enjoy! Cooking time is chill time.
Combine all ingredients except meatballs in a large saucepan. Cook until hot. Stir in meatballs. Simmer uncovered for 25 minutes or until sauce has thickened slightly. Stir often. Makes 60-80 Meatballs. I did 45 meatballs in this instead of 60-80 because we like extra sauce. I served it over basmati rice with fresh veggies on the side.
Before soaking your feet, give each one a preliminary massage. Combine the almond, avocado and rosemary oils, thoroughly mixing. Store any remaining mixture in an airtight, amber-colored glass bottle, in a cool, dark cupboard, for up to 2 months. Pour a little oil into you hands and hold the left foot firmly. Press along the underneath area and upper surface for about 20 seconds. This will induce a marvelous feeling of relaxation. Next, place your left foot over your knee. Press, rub and pull each toe, and knead the sole with your knuckles. Then place the fingers of both hands on the sole and the thumbs, pointing toward the toes, on top of the foot. Stroke downward from the ankles to the toes. Repeat the procedure with your other foot. To soak your feet, you will need a basin large enough to hold them when they are fully stretched out. Pour in sufficient water to cover your ankles and add Soak ingredients, swishing the water around to dissolve the salt and blend the oil. Leave the water to cool slightly before soaking your feet. After soaking for 10 minutes, revive your feet with a quick dip in a basin of cold water, and then back again. Continue doing this as long as the hot water stays hot. If it has been raining and you have cold, wet feet, a pinch or two of mustard powder added to the water is especially invigorating. Finish off by massaging your feet with the massage oil mixture.
Preheat oven to 325 degrees. Butter sides and bottom of pan(s) and flour them as well. Place pan(s) in freezer (i've done this and also skipped it, works either way, i feel). Sift flour and salt into a small bowl. Set aside. In a mixer with a paddle, beat butter and sugar at hight til fluffy (5 min). Add almond paste, one chunk at a time and beat at medium speed for 8 minutes. Beat in egg yolks, one at a time. Beat in almond extract. Mix baking soda and sour cream together and add to butter mixture. Reduce speed to low and add flour mixture, turn off when just blended. Divide among the two 8 inch pans or 1 9 inch pan. Bake about 35-40 minutes and start checking. My oven is really hot so it is usually done, but my mom's oven takes at least an hour to bake. Cool in pans on wire rack. Take out of pans, store in covered tins or sealed rubbermaid containers -- get better with time. When ready to serve, dust with powdered sugar.
Heat oil in skillet coated with cooking spray over med-high heat. Add sliced mushrooms and saute until cooked through (about 7-10 minutes). Remove mushrooms from pan and keep warm. Mix together the McCormick Grill Mates Roasted Garlic Montreal Chicken and thyme. Rub over chicken breasts. Add to pan (spray with a little more cooking spray if pan is very dry). Sear at least 5 minutes on first side before turning over. Repeat on the other side. Continue turning and cooking until chicken is golden brown and just about cooked through (about 20 minutes), adding 1/4 cup chicken broth to pan half way through, if necessary. With a whisk, combine chicken broth and cornstarch in a cup. Add broth and mushrooms to pan with chicken. Bring to a boil for 1-2 minutes. Cover and simmer for 5-7 minutes as gravy thickens. Serving is 1 piece of chicken with about 33 cups of gravy and mushrooms.
Combine the zest and the juice of the orange with all the ingredients except the seeds in a bowl and mix well. Toss the sesame, cumin and fennel seeds together in a saucepan with no oil and cook on high heat for a few minutes (the seeds will pop and brown). Toss the toasted seeds into the sauce. Let the firecracker sauce stand for at least two hours before serving.
Place your beaters and bowl in the freezer for about 15-20 minutes. Pour the whipping cream into the cold bowl and beat at medium speed with an electric mixer until soft peaks form. Add in the powdered sugar, pinch cornstarch and vanilla (if using) continue beating until stiff peaks form (do not overbeat).
For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving. In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired. Yield: 12 pancakes (3/4 cup topping). Editor's Note: If using frozen blueberries, do not thaw them before adding to the pancake batter. Be sure to thaw any berries used in the optional garnish.
In a 4 qt Dutch oven, bring a large amount of water to boil. Add pasta and cook 4 minutes. Add broccoli and cook 2 minutes. Add shrimp and cook 2 to 3 minutes or until pink. Meanwhile, in a bowl combine peanut butter and soy sauce. Stir in vinegar, sesame oil, chili oil, gingerroot, and garlic. Drain spaghetti mixture and return to pan. Add peanut butter mixture, green onions and nuts. Toss gently to coat.
Pre-heat the oven to 375 Degrees F. Crush Cheez-It Crackers. Beat the egg. Mix All ingredients. Form into a loaf shape. Place in a greased bread pan. Cook for 20 minutes. Coat the top with ketchup. And place back in oven for 10 Minutes. Cool, Slice, Serve, Enjoy :).
Preheat oven to 350°F. In a large pot of boiling salted water, cook rigatoni according to package directions until al dente; drain. Combine tomato sauce with seasonings, and simmer, uncovered, for 10 minuntes. Add sauce to pasta and toss to coat. In a baking dish, arrange pasta and cheese in layers, ending with cheese. Pour melted butter over all. Bake, covered, for 15 minutes. Uncover, and bake for another 15 minutes. To freeze: Undercook pasta by a minute or two. Assemble dish as directed. Wrap with plastic wrap and then foil. Label and freeze. To serve: Thaw in fridge. Remove plastic wrap and recover with foil. Bake as directed for 20 minutes. Then uncover and bake 15 more minutes.
Soup Base:. Melt butter in large pot over med heat. Be careful not to brown the butter. Whisk in 2/3 cup flour until well mixed. Let cook for 1 minute. Whisk in the milk and chicken broth. Cook over low heat to thicken, stirring frequently. Clam Base:. Cook Bacon in a large frying pan(I like to pre-chop the bacon and fry it that way). Add onion and saute until transparent. Add potatoes, sprinkle with the 2 tbsp flour and let cook for 3-4 minutes. Add the reserved clam juice plus water to make 2 cups liquid. Mix well, cover and let simmer until potatoes are cooked through (20-25 minutes.). When done, add clams and then add to the soup base. Warm on low heat.
Heat a large pot of salted water to boil for spaghetti, cook according to package al dente, reserving 2 cups or more of pasta water. Heat a large, deep skillet over med heat. Add olive oil and kielbasa. Cook, stirring occasionally until brown about 3 to 4 minutes. Add garlic, cook stirring for 1 minute. Add sofrito, cook stirring for 3 minutes. Add chicken bouillon cube, oregano and black pepper to taste. Cook stirring for 1 minute. Add tomato paste (or tomato sauce), cook stirring 1 additional minute. Stir in 2 cups of water, bring to boil, then reduce to simmer stirring occasionally for 30 minutes. After 30 minutes, add 1 cup or more of pasta water depending on how thin or thick you like your sauce. Add drained pasta, toss to combine. Garnish with Parmesan cheese and chopped cilantro.
Combine the flour, sugar and heaping tablespoon of baking powder. In another bowl whisk together the eggs, vegetable oil and anise extract. Combine wet and dry ingredients. Dough will be sticky, add up to an extra 1/4 cup of flour if needed. Shape cookies as desired (lightly oiled hands will help). One way to do it: roll about 2 tablespoons of dough between hands until you have a rope, fold rope in half and twist. You can also just make little dough patties. Place on ungreased cookie sheets. Bake at 350 degrees for 10 minutes (this is good for dark nonstick sheets, you might need to bake a little longer if using airbake sheets). Remove from cookie sheets and let cool completely. To make icing, melt butter then add milk. Gradually mix in powdered sugar. Add more sugar or milk until at desired spreading consistency. Frost cookies. Icing will harden quickly so add non-pareils or other sprinkles immediately after frosting each cookie.
Place sugar and water in a small non-aluminum saucepan. Cook over low heat until mixture simmers, cover and simmer 5 minutes. Remove from heat, uncover and cool to lukewarm. Melt semisweet and unsweetened chocolates with butter and cream. Slowly blend cooled sugar syrup into chocolate mixture using whisk, reserve at room temperature until ready to serve. to serve, reheat chocolate mixture in double boiler over hot water just until hot. Stir Scotch into chocolate mixture. Transfer mixture to warm fondue pot or serving dish. Serve with cake cubes and fruit, as desired, for dipping (fondue will thicken as it cools).
Boil chestnuts, remove skins. Saute onions and ginger in oil, add chicken. Add soy sauce, salt, sugar, wine and water, braise over medium heat till half done (about 15 minutes). Add chestnuts, continue to braise until done.
Preheat oven to 350 degrees and spray muffin pan with nonstick cooking spray. Combine dry ingredients (flour, sugar, oat bran, baking soda, allspice, salt, and baking powder) in a medium bowl. Combine wet ingredients (carrots, egg substitute, applesauce, raisins, and vanilla) in a large bowl. Combine wet and dry mixtures just until flour is moistened. Spoon batter into muffin tins, and bake for 30 minutes (or until muffins pass the"toothpick test").
Pour the 2 cups of boiling water over the 4 tea bags and steep for at least 10 minutes. Remove tea bags, let hot tea cool, then mix all ingredients (except tea bags, and soda) in a large plastic drink pitcher. Freeze for at least 6-8 hours. When ready to serve, use an ice cream scoop and fill an individual glass 1/2-3/4 full with mix, and top with 7up or Sprite. Stir with a straw and enjoy!
Peel potatoes and cut into quarters. Cut kielbasa into 3-inch lengths. Cut cabbage into wedges, discarding the outer leaves and core. Throw everything into medium-to-large stewpot, with the cabbage on top; add just enough water so that it comes about one to two inches short of covering cabbage (cabbage will"cook down"). Bring to a boil, then reduce to medium heat and cook for about 20 minutes or until cabbage is tender and potatoes can be split easily with a fork. Drain and serve in one big bowl or straight out of the pot, peasant style!
Preheat oven to 350 degrees Farenheit. Dice the two eggplants into approximately one inch cubes. (Peeling the eggplant first is a personal preference; I don't.) Toss the eggplant cubes with 2-4 Tbsp of olive oil; add salt and pepper to taste. Spread into a single layer on a baking sheet and pop into preheated oven. Roast until eggplant is tender and beginning to brown, 15-20 minutes. When eggplant is done roasting, pull out of the oven and top with crushed red pepper (if using), tomato sauce, parmesan, and mozzarella cheese. Place back in oven for approximately 10-15 minutes or until cheese is bubbling and starting to brown slightly. Serve with salad.
Thinly slice the onion and separate into rings. In a non-reactive bowl combine olive oil, wine, lemon juice, parsley, salt and hot sauce, add onion. Place chicken pieces in a 1 gallon zip lock bag, pour marinade mixture over chicken, close bag and refrigerate for at least 4 hours or overnight, turning bag occasionally.
If you're using a whole chicken cook the chicken for an hour in water to cover seasoned with your favorite seasonings; remove chicken from the broth and retain both; allow to cool and remove the chicken from the bones and dice. Put the cornbread, bread, and crackers in a large bowl. Saute the onions and celery in the butter. Pour this into the bread& cracker crumbs, add the seasoning and mix well. Pour enough broth into the mixture to just moisten. Add the eggs, milk and enough broth to make a very slushy mixture. Add the chicken (and dried cranberries if using) and mix well. Pack this tightly into a crock pot or baking dish large enough to hold the mixture. For the crock pot: Cover and cook on high for 4 hours; reduce heat to low and cook 4 to 8 hours longer. For oven: Cover with lid or tin foil and bake at 350 for an hour; uncover and bake another 15 to 30 minutes until baked through and top is lightly browned.
Preheat oven to 350°F Grease an 8 or 9-inch square baking dish. Place half of the bread cubes in the dish. Sprinkle cream cheese cubes and half of the blueberries over the bread. Top with remaining bread cubes and blueberries. Combine eggs, milk, maple syrup and butter in a large bowl and pour over bread mixture. Bake until a knife inserted in the center comes out clean, about 1 hour. Cover with aluminum foil if you notice the edges browning too much during baking. Let stand for 10 minutes before serving. Cut into squares to serve. Serve with additional maple syrup. Can be prepared the night before, and baked before serving.
Young ones are best fried or roasted till tender. Older ones can be simmered for 2 to 3 hours and used as the base for a stew.
In a soup pot, combine potatoes, carrots, celery, onions, and salt. Barely cover veggies with a small amount of water, and bring to a boil. Cook until tender (about 15 minutes), Once finished cooking most of the water should have evaporated leaving only a small amount of liquid. Do not drain. When tender mash or beat with a mixer into a thick paste. Make a white sauce from butter, four, milk and cheese. Heat until thick then add white sauce to mashed vegetables. Add creamed corn and stir into soup mixture.
Grease 9X11 pan. in a big bowl, mix ham, swiss, and hashbrowns. Mix soup and milk and mix with hashbrowns. put in pan. top with melted butter. top with cheddar. bake 350 30-40 minutes.
In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt. Add meat and shake/toss til all is coated. In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco. Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender. Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender. Add corn, heat through. Remove bay leaf, or, leave it in there and whoever happens to get it has to do the dishes! ;). *Can add or sub peas and/or green beans if desired. You can also add 1 rib of celery, sliced, at the same time you add the potatoes and carrots if desired. **If you like it on the thick side like we do, just mix 1-2 tablespoons cornstarch with equal amount of cold water (I use 2 tbsp each), stir into pot while simmering to thicken even more. Simmer, stirring, for several minutes. Do this at the very end. Stir gently so you don't wreck the green beans if added.