HumbleIntelligence/food-ner-1-Million huggingface dataset:
For sauce, heat oil in heavy large saucepan over medium heat. Add onion and saute 5 minutes. Add garlic and saute until onion is tender, about 5 minutes. Add crushed red pepper and saute 30 seconds. Add tomatoes, simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in basil. For filling, combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil and the chives. Season to taste with salt and pepper. Mix in eggs. Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly. Preheat oven 350°F Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes. Fill 30 shells and divide between dishes.Top with remaining sauce. Sprinkle with remaining feta. Bake shells until heated through, about 30 minutes. Garnish with basil sprigs and serve on a nice platter. Enjoy, lets see if you can have only 3 or 4.lol.
Brown ground chuck well ,drain. Add the onion and cook until onion is tender. Add the salt, pepper, and garlic powder. Mix soups, sour cream, and milk well. Add the green chilies. Warm tortillas in microwave in 2 batches of 5 each wrapped in paper towel for 45 seconds. Spoon 1/3 cup hamburger mixture in center of tortilla; top with 2 tablespoons cheese and 2tablespoons sour cream sauce. Fold in sides, then roll the tortilla from the top down; continue with all the tortillas. Put 1 cup sour cream sauce in bottom of 13x9 inch pan. Place rolled tortillas on top of the sauce. Pour rest of the sauce over all, then sprinkle cheese on top. Cover with tin foil and bake for 1 hour at 350 degree oven, uncover and bake 10 minutes more.
Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm. Bring a pot of salted water to boil for the rigatoni. Pour 1 teaspoon olive oil and add Pam spray to a large saucepan. Add about eight sage leaves, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage (taken out of the casing) and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned. To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs. Cook the rigatoni (or whatever other small pasta you like) in the boiling water for 6 minutes; it should be slightly underdone. Drain. Add some rigatoni to the bottom of the bowl, pour soup over, and then top with a bit of cheese. I keep the pasta in a separate container in the fridge, so that it doesn't absorb all of the broth.
Place the dried mushrooms in a pot and cover with a couple of cups of water, bring to a boil over medium heat, then reduce heat and simmer until the mushrooms soften. Meanwhile, in a Dutch oven heat the extra-virgin olive oil over medium high heat. Add the sliced mushrooms and cook, stirring occasionally, until dark and tender, 12 to 15 minutes. Add the thyme, chile, garlic, peppers and onions and season with salt and pepper, to taste. Cook for 8 to 10 minutes, then add the wine and stir. Remove the reconstituted mushrooms from the liquid, chop and then add them to the pot. Pour in all but last the few spoonfuls of the mushroom liquid stock into sauce pot, the grit will settle at the bottom of the pan. Stir in the tomatoes, breaking them up with a spoon then add the basil leaves and simmer the sauce 20 minutes. Cool and store for a make-ahead meal and reheat over medium flame, stirring occasionally. Boil a large pot of water to a boil over medium heat. Add the pasta and cook until al dente, about 8-9 minutes. Drain the pasta and return it to the hot pot. Add the butter and stir to melt. Pour in half of the sauce and toss. Serve in shallow bowls with more mushroom cacciatore on top. Garnish with lots of grated Romano. Enjoy!
Boil spinach (not too well done). Remove from heat, wash spinach in cold water, squeeze dry. Put through food grinder and set aside. Grind bacon and saute in a skillet. Grind onion and add to bacon with garlic, salt and pepper. Saute until all moisture is gone. Make a medium cream sauce with butter, flour and milk (see note above). Add ground spinach, onion, and bacon mixture to the cream sauce and bring to a slow boil. Remove from heat and serve. ***The instrructions say to make a medium cream sauce with butter, flour and milk. This is a bechamel (bay-shah-MEL) sauce, which is a French white sauce that can be made thin (1 tbsp each butter and flour to 1 cup milk), medium (2 tbsp each butter and flour to 1 cup milk), or thick (3 tbsp each butter and flour to 1 cup milk). You make the sauce by stiring the milk into a roux, which is made by slowly mixing the flour into the softened butter over very low heat.
Place squash and potatoes into Dutch oven and pour enough water over to cover. Bring to boil. Reduce to simmer and add dried fruits, honey, sugar, lemon juice and rind, and spices. Stir to mix. Cover and simmer for 45 minutes to 1 hour until potatoes are cooked. Stir occasionally to prevent scorching. Adjust spices and honey to taste. This thickens as it cools. It is best made the day before.
In a medium bowl, combine peanut butter, brown sugar and vanilla; set aside. In a small bowl, gradually add milk to dry whipped topping mix; stir or whisk until well mixed. Gradually whisk into peanut butter mixture; then add yogurt. Freeze: (pour and freeze prepared yogurt in an 8 inch square baking pan, cover with foil; freeze until solid (1-2 hours) break frozen mixture into pieces and process in food processor just until soft. Optional- repeat freezing and beating 1-2 more times). OR (pour prepared yogurt into a metal mixer bowl, cover with foil; Freeze 2 hours or until firm at edges and semi-soft in centre; beat with electric mixer on med-high until soft; Optional- repeat freezing and mixing 1-2 more times). OR use your ice cream maker. Yield 1 quart (8 servings).
Cook the sweet potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain and refresh under cold running water. Transfer to a large bowl. Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg and breadcrumbs, and stir until well combined. Season with pepper. Divide the tuna mixture into 8 equal portions. Use wet hands to shape portions into 8cm patties. Heat oil in a large non-stick frying pan over medium-high heat. Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat. Divide among serving plates and season with salt and pepper. Serve immediately with bread rolls.
Saute the chopped onion in a bit of oil until translucent, then remove. In a large bowl, combine all ingredients (including the sauteed onion). Mash mixture (I use a large fork) until about half of the peas are completely mashed. Mold into patties about 2-3 inches across and 3/4 to 1 inch thick. In a skillet, heat about 1/2 inch oil on med-high. When the oil is hot, add patties. Cook until a medium brown crust forms on bottom (2-3 minutes), then turn and repeat. Remove to paper towel to absorb grease. Drizzle Ranch Dressing and your favorite barbecue sauce over the tops and serve.
Melt butter in a saucepan and saute the onions until they begin to brown. Add garlic, cilantro, cumin, and allspice and saute a few minutes more. Stir in remaining ingredients and bring to a boil. Cook over medium heat for about 20 minutes or until the rice is cooked.
For dressing, peel peach. Coarsely chop. Place in a blender or food processor. Add vinegar and salt. Whirl until pureed, then add oil and whirl. Dressing will be quite thick. It will keep well, covered and refrigerated, up to 3 days. Just before serving, place spinach in a very large bowl. Slice prosciutto into thin strips. Peel peaches, if you wish. Slice in half, then thinly slice into wedges. Thinly slice onions. Add all to spinach. Drizzle with dressing and sprinkle with nuts. Toss to evenly mix.
Coat mini-muffin pans with cooking spray and line the molds with wonton sheets. Bake at 350°F for 9 to 12 minutes or until golden brown. Cool. Combine remaining ingredients plus salt and pepper to taste. Fill each wonton with salsa and serve.
Mix dry cake mix, 1 egg, and 1/3 cup vegetable oil until crumbly. Reserve 1 cup of the mixture. Pat remaining mixture in a lightly sprayed 9 by 13 in pan. Bake 15 minutes at 350 degrees, and let cool. In a bowl, beat cheese, sugar, lemon juice, and 1 egg until smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15-25 minutes at 350 degrees. Let cool and cut into bars.
Put ingredients in blender (I find the order listed works well). Blend until smooth & enjoy.
Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, and cook until onions are slightly soft and golden, stirring occasionally. Pour in broth and wine, increase heat to high, and bring to a boil. Meanwhile, wash tomatoes. Cut off tops and any damaged parts. Add whole tomatoes to the pot as you go (reserve extra tomatoes to peel, dice and add later if you want a chunky sauce). Note: when I make this, I add however many tomatoes will fit in my 6-quart pot - you will adjust other ingredients later so the exact quantity doesn't matter. You may add extra uncooked veggies you wish to "hide" in the sauce now. Some ideas - peas, carrots, broccoli, cauliflower, even a little spinach. Be aware that it may slightly alter the color of the sauce - it can make it a little more orangey - but the tomatoes and seasonings will completely mask the flavor as long as you don't go overboard and add too much. When all the tomatoes have been added and the broth is boiling, reduce heat to low and cover. Simmer for about an hour, and then turn off heat. Ladle sauce into a blender or food processor until about 2/3 full - you will need to work in batches. It will be soupy and very hot, so be careful. Process until smooth (there will still be some seeds visible). Pass sauce through a fine mesh strainer into a large bowl. Use a spoon to scrape the sides of the strainer if it clogs, and press all the liquid out. Discard the seeds and pulp from the peels that are left in the strainer. Carefully return sauce to the pot, and place back on medium-high heat. Add tomato paste until sauce is of desired thickness. Add seasonings to taste. Add any additional ingredients you want - diced tomatoes, browned beef or chicken, mushrooms, etc. Return sauce to a boil, reduce heat to low, cover and simmer for another 30-60 minutes. Taste and adjust seasonings as necessary. If sauce is too tangy, you can add a little sugar to balance it. It will be done when it tastes just right!
* Mix the garlic, soy sauce, sugar, rice wine, spring onion and pepper with half the oil in a large bowl and add the steak. * Mix well, cover and leave in the refrigerator overnight. * Heat the remaining oil in a large frying pan, and when it is just beginning to smoke, put in the beef cubes, in one layer. Cook, without stirring, for about 1 minute - there should be a thin crust at the bottom. * Shake the pan vigorously to loosen the beef (use tongs or chopsticks if you need to) and continue to cook, shaking the pan every so often, until the beef is cooked to your taste. * Allow 4 minutes for medium-done beef. * Serve with the Lime and Ginger sauce, rice and Chinese leaf salad.
Preheat oven to 350 degrees. Cook manicotti shells as directed on package; drain. Meanwhile, add oil to a large skillet and saute onion and garlic until tender. Stir in chili and water. Bring to a boil; reduce heat and simmer 2 minutes. In a small bowl combine egg, cottage cheese and cheddar cheese. Stuff into manicotti shells. Spoon half the chili sauce into the bottom of a greased casserole dish. Place manicotti on top and cover with remaining sauce. Cover and bake for 30 minutes. Sprinkle with additional cheddar cheese (or your preference) and bake another 5 minutes.
Preheat oven to 180 deg C (350 F). Using an electric mixer, beat egg whites and caster sugar for 10 - 15 minutes or until thick and glossy. Mix vinegar, vanilla and cornstarch together in a small bowl, then add to the meringue. Beat on high speed for a further 5 minutes Line an oven tray with baking paper. Draw a 22cm (about 9 inches) circle on the baking paper. Spread the pavlova to within 2cm (1 inch) of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface. Place pavlova in preheated oven then immediately turn the temperature down to 100 deg C (210 F). Bake pavlova for 1 hour. Turn off oven. Open oven door slightly and leave pavlova in the cooling oven until it is completely cool. Carefully lift pavlova onto a serving plate. Decorate with whipped cream, fresh berries and mint leaves. Serves 6. If you don't have baking paper, you can use aluminium foil. I don't open the oven door here (in Kuwait) because the oven cools too quickly as the fan continues to run till the oven is cool.
Place all ingredients in a ziplock bag. Shake to mix. Add Steak. Marinate in fridge overnight. Grill Steaks.
Cut squash in half; discard seeds and membrane. Place squash halves, cut sides down, in an 11- x 7-inch baking dish. Add water to a depth of 1/4 inch. Bake at 375° for 35 to 45 minutes or until tender; cool slightly. Scoop out and mash pulp; discard shells. Toss together 1/4 cup flour and raisins. Set aside. Combine remaining 2 1/2 cups flour, cinnamon, nutmeg, and cloves; set aside. Combine squash pulp, sugar, and next 3 ingredients; stir in flour mixture until blended. Stir in raisins. Pour into a 12-cup Bundt pan coated with vegetable cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely. Sprinkle with powdered sugar, if desired.
Combine all and press evenly into well greased in to a pan or cookie sheet (this makes a LARGE 14 inch crust) sprinkle with freshly ground black pepper and basil (if desired). Bake at 450 degrees until browned and bubbly (15-20 minutes). Top like a pizza and rebake to cook toppings.
Combine all ingredients for crust and press into the bottom and 1- 1/2 inches up the sides of a greased 9- inch springform pan. Chill crust for one hour or until firm. To make raspberry sauce, puree 2- 1/2 cups of raspberries in a blender. Press pureed raspberries through a sieve in order to remove seeds; discard seeds. Add water to pureed raspberries, if necessary, to measure 1 cup. In a saucepan, combine sugar and cornstarch. Stir in pureed raspberries; allow mixture to come to a boil. Boil for 2 minutes, stirring constantly. Remove saucepan from heat; stir in lemon juice and set aside. In a large mixing bowl, beat cream cheese, sugar,flour, and vanilla until fluffy. Add egg whites; beat on low speed until just blended. Stir in whipping cream. Pour half of the cream cheese mixture in to the crust. Top cream cheese with 3/4 cup of the raspberry sauce. (Cover and refrigerate remaining sauce) Spoon the remainder of the cream cheese mixture over the top of the raspberry sauce. Bake at 375 degrees for 35- 40 minutes or until center of the cheesecake is almost set. Remove from oven; immediately run a knife around the edge of the pan to loosen crust. Cool cheesecake on a wire rack for 1 hour. Refrigerate cheesecake overnight. To make topping, add orange juice to the refrigerated raspberry sauce. Gently fold in raspberries. Spoon over cheesecake.
In a mug, combine custard powder and sugar. Add a few tablespoons of the milk until it becomes a paste. Boil water, and add, topping off with milk to taste. Let it stand for a few minutes, for thickness- you can also serve with a dollop of ice-cream on the top!
Combine all of the ingredients for the barbeque sauce in a saucepan over high heat. Use a whisk to blend the ingredients until smooth. When the mixture comes to a boil, reduce the heat and simmer uncovered. In 30-45 minutes, when the mixture thickens, remove it from the heat. If you want a thicker sauce, heat it longer. If you make the sauce too thick, thin it with vinegar.
In a food processor, whirl cocount, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently. Rinse and drain shrimp. Thread onto 4 flat metal skewers (10 to 14 in.) Brush shrimp with paste. Be sure to reserve some for serving. Place shrimp on a BBQ grill over a solid bed of medium-hot coals or on a gas grill set at medium hot (can hold hand at grill level for no more than 3 seconds); close lid on grill. Cook shrimp, turning once, until bright pink but still moist (about 2 minutes a side). Serve with reserved sambal paste.
Dry quartered artichoke hearts by patting with paper towels. Cut each prosciutto slice in half crosswise. Wrap each artichoke heart quarter in a piece of prosciutto. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish. Pour cream over, then sprinkle with Gorgonzola, pine nuts, Parmesan, and sage. Bake at 375 for about 30 (give or take 5) minutes or until gratin is bubbling and sauce thickens. Serve warm.
Butter or spray a casserole dish. Preheat the oven to 375 degrees. Toss the pasta with the mayonnaise, milk, mustard and cheese. Season with the salt and pepper. Pour into the casserole dish and top evenly with the breadcrumbs. *If you like a real crunchy top, use more breadcrumbs. Bake for 30 minutes or until golden brown on top and bubbling hot.
Melt butter in a heavy 4-quart saucepan over medium heat. Stir in flour to make a roux. Slowly add milk until it is well blended. Stirring constantly, add cheese and cook until mixture thickens. Reduce heat and add seasonings, sherry, cream, and parsley. When mixture is thoroughly heated, add crab meat, stirring gently to keep lumps intact. Serve immediately in warm bowls and garnish with parsley.
Puree mayonnaise, ketchup, lemon juice, bell pepper, onion, parsley, relish, cayenne, water, and salt and pepper in a blender until smooth. Add additional water if necessary to thin to desired consistency. Cover and refrigerate. Keeps for 1 week.
Combine pumpkin and peanut butter in small bowl until well blended. Makes 1 cup. Spread 1 tablespoon pumpkin peanut butter spread on each slice. Top two slices with banana slices. Top each with second slice of bread to make sandwiches. Refrigerate leftover pumpkin peanut butter spread in tightly covered container for up to 5 days. TIP: Sandwiches can also be made with pita bread, English muffins or tortillas. The pumpkin peanut butter spread is also good on crackers or with celery sticks.
Preheat oven to 350°F. Mix cake mix according to package directions using the water, oil and egg whites. Pour into prepared 9 X 13 inch cake pan. Spread evenly. Drop cherry pie filling on top by spoonfuls and then swirl it through the cake with a knife. Do not mix too much. You want the swirled effect. Bake for 30 minutes or until cake tests done. Cool completely. Top with the Cool Whip topping and chill at least 2 hours before serving. Keep leftovers chilled. Variations: try other pie fillings.
Combine the cocoa, instant coffee, cinnamon and brown sugar. Add hot water and mix well till the sugar has dissolved completely. Cool. Add chilled milk and mix well. Chill for an hour or so. Just before serving, add some cream, vanilla essence and cinnamon and blend till frothy. Enjoy served in tall glasses.
Cook, drain, and rinse (with cold water) the pasta. Mix pasta, vegetables, and cheese in a large bowl. In a small bowl, mix oil, vinegar, sugar, and seasonings. Add oil/vinegar mixture to the pasta mixture until the pasta appears well-oiled. You may not need the entire amount however, save it. Many times, if you do not eat the pasta salad right away (or save leftovers in the fridge) you will want to add a little more oil mixture to the pasta - kind of freshens it up. Note: You can add whatever fresh vegetables you have on hand. Also works great with roasted vegetables. Also, short noodles work better than long ones - ie: rotini is better than spaghetti - everything gets mixed up a lot better.
Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes. While the asparagus is in the water, heat one tablespoon olive oil in a small saute pan. Add in shallots and garlic and saute for 1-2 minutes, just until tender. Drain the asparagus and rinse with cool water. In a large bowl add cooked orzo pasta, asparagus pieces and sauteed shallots and garlic. Drain artichoke hearts and quarter them, adding them to the bowl. Add in sun-dried tomatoes with oil and lemon zest. Stir to combine. In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad. Move to the refrigerator for at least 5 hours for flavors to combine. Serve cold.
Prepare your rice according to the instructions on the package. Cut the chicken into thin strips. Brown in a skillet over medium-high heat. Follow instructions on the package of taco seasoning mix. Slice the bell peppers and onion then saute them in a skillet. Fluff your rice, heat your shells and start building your tacos.
Butter one side of each piece of bread and grill until golden brown. Spread 4 tablespoons of pesto mayonnaise on each slice of bread. Pile high with tomato, mortadella, salami, capicolla, provolone cheese and onion. Top with the second slice of bread and serve.
Lightly dust monkfish with pan-searing flour. Heat oil on MEDIUM in large braising pan. Brown monkfish lightly on all sides, 4-6 minute Remove monkfish; set aside. Discard all but 1 Tbsp oil. Lower heat to MEDIUM-LOW; add garlic and onions. Cook 2-3 min, stirring frequently. Add tomatoes and olives; cook 2-3 minute Add broth and marjoram sprig and return monkfish to pan. Bring to simmer and cover; cook 20-25 min, until fish reaches internal temp of 140 degrees. Check by inserting thermometer into thickest part of fish. Transfer fish to clean plate; continue to simmer sauce 5 min, until desired thickness. Season to taste with salt and pepper. Pour sauce over fish.
To cook baby artichokes, bring a large non-reactive pot (such as stainless steel or enameled cast iron - not, for example aluminum, copper or bare cast iron) of water to a boil. Use a stainless steel knife to cut off the top quarter of each artichoke and trim stems to about 1 " long. Bend back outer green leaves and snap them off at the base until you reach leaves that are yellow. Trim remaining green from base. Boil artichokes for 10 to 20 minutes, until a leaf can be easily pulled off. Drain upside down. Meanwhile, spread lettuce or greens on a serving plater and arranged 1/2 chopped eggs and tomato wedges on top, leaving room in the center for the artichokes. Combine all of the vinaigrette ingredients in a blender or food processor, and puree them until smooth. When the artichokes are cool enough to handle, halve or quarter them. Arrange the artichokes in the center of the platter and pour the vinaigrette over top. Top with remaining chopped egg.
Combine the chicken, peppers, olives, onion, and 2 tablespoons of the cilantro in a large bowl. In a small bowl, combine the mayo, sour cream, lime juice, and spices. Toss the vegetable/meat mixture with the mayo dressing. Cover and chill until time for serving. When serving, place on lettuce leaves and sprinkle with remaining chopped cilantro.